Souped-up Garden

cooking with garden-fresh ingredients grown in an intensive southwest France urban potager; writing book reviews; traveling around & about, mostly in France; taking photographs and making art of it all

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Wednesday, 14 September 2016

Enticing Estratto

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What to do when your towering tomato harvest has reached the stratosphere? Make estratto, that's what. Plainly described, estratto is ...

Wednesday, 7 September 2016

Individual No-Bake Ginger Peach Cheesecake . . . and a tomato harvest in full swing

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Halfway between cheesecake and parfait, these are easy to do and a handy way to use fresh fruit. Mascarpone fills out a bed of buttered co...

Wednesday, 31 August 2016

Mint Blackberry No-Churn Ice Cream . . . and preserving sweet red peppers

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Angoulême experiencing several days registering over 90 ° F ( 32°C) heightened my already significant appreciation of ice cream. Splashi...

Wednesday, 24 August 2016

Green Bean Baked Potato Parmesan Salad...and sauceless Peach Melba

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Tepid veggie salads have a Goldilocks appeal and an ease in preparation as they can lay about a bit before serving without any challenge to...

Wednesday, 10 August 2016

Plum & Blue/Blackberry Melba

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Peach Melba is a classic dessert consisting of a poached-in-syrup, vanilla-ice-cream-filled peach-half dressed with raspberry sauce. Simple...

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