march 25, 2016

When I was a kid cook, my parents bought two thin volumes we considered exotic at the time : cookbooks for German and French fare, with unusual ingredients not found in the States. Never a big cooked carrot fan, I nonetheless made Potage Crecy from the French book, a creamy carrot and potato soup, and got hooked. There followed attempts at whole chicken cooked in a pot with wine and tomato, German fish and mussel chowder and braised cucumber with sour cream. The only miss was liver dumplings from the German cookbook; the family dog became the recipient of that recipe.

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