Simple Tomato Salad

Simple Tomato Salad

Springtime is not usually the time I would opt for flaccid, tasteless hothouse tomatoes. But the chef-proprietor of the joint where we were seated, sipping crisp Valais white wine, assured us that his cousin on Gran Canaria shipped these organic beauties over from an...
Rognons de veau á la moutarde et porto

Rognons de veau á la moutarde et porto

Offal is in, I am told. For me it was never out. Serve these beauties on a bed of beautiful buttered basmati rice or fluffy mashed potatoes which will absorb the rich sauce admirably. You will need for four: INGREDIENTS 2 whole veal kidneys trimmed 1 tablespoon...
Chestnut Charlotte

Chestnut Charlotte

INGREDIENTS (serves 6-8) 1 lb of cooked chestnut puree. Failing that, whole cooked chestnuts which you puree in a food mill. And failing THAT, roast your own, peel and puree. But your fingers may never be the same again. 1lb of sugar 15.5 fluid ounces water. 4 fluid...
Country Chicken Paté

Country Chicken Paté

There must be as many recipes for patés in France as there are cheeses. Geneva is a French speaking part of the Swiss confederation and this is what we had at the L’Hotel de Ville. It is easy and scrumptious, keeps wells, and you will need to make enough for ten:...
Prunes in vodka and tarragon vinegar

Prunes in vodka and tarragon vinegar

INGREDIENTS 12 ounces. Large prunes with stones. The prunes from the Agen region of France are the best if you can get them Loose black or breakfast tea, not teabags 10 ozs granulated sugar 16 fluid ounces of tarragon vinegar 1 cinnamon stick and 2 cloves A small...