This is a French classic. It’s mussels and fries. And that’s all the French I know. Oh wait, “oui”. 2 pounds mussels, cleaned2 cups wine1/4 cup red onions1/2 leek clean and cut in 1/8 inch rounds 3 ounces Canadian bacon1 teaspoon fresh garlic, chopped2 tablespoons green curry2 tablespoons olive oil24 ounces French fries1/2 cup mayo1…

I had only worked with fresh ham once before because it did not go well. It was not my fault because I was told it was a regular Easter type ham. I decided to try it again after looking at some beautiful slices at the farmer’s market. Ham is the chicken thighs of pork. It’s…

I was at the farmers market, and the bread guy had some scones for sale. That sent me to the kitchen. Spring flavors include blueberries and lemon to me, so that is the flavor. Now one thing I do is put in a little more baking powder than most recipes, so I can get a…

I didn’t do the traditional Irish corned beef deal on St Patrick’s because it has been done. By me. I was looking for an Irish dish that I could do both common and elevated. So I found this dish. The two things I found out: first, bacon from Ireland comes from the loin not the…

It’s almost spring! Strawberries are springy, and so are light crepes! Chocolate hazelnut spread – no so much, but it works with the other two so what the heck. How about a crepe cake? I hope you like it. 3 tablespoons melted butter12 ounces maces whole milk3 eggs1 cup plus 3 tablespoons flour1 teaspoon vanilla3…