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Tammy Circeo
Interests: music, friendship, health and wellness, children, movies, books, baseball, photography, family, food & drink, decorating, collecting, home, memories, scrapbooking. . .
Recent Activity
The big football game of the year is coming up this weekend and as much as it is about the game, for some of us, it's more about the food ... and the commercials. Right? While there's tons of food options, here's a list of recipes I turn to for... Continue reading
Posted 2 days ago at Chez Nous
If you asked me to describe the last few months of my life for you, I would have to use only one word. Amazing. That's what it's been. We've done a fair amount of traveling to visit family and friends, we've done some work on the house, found out that... Continue reading
Posted 4 days ago at Chez Nous
If you're going against the flow of dieting in January, and your sweet tooth is calling your name, this dessert just might be the answer. Meringues are light and fluffy and if you make them as large as Mimi suggests, you will guess they are called Mont Blanc because they... Continue reading
Posted Jan 24, 2016 at Chez Nous
Despite the fact that the speaker was far more versed than I am in typography … and despite the fact that much of what he had to say was over my head in terms of the science of typography … I learned so much from this gentle person who has... Continue reading
Posted Jan 13, 2016 at Chez Nous
"Vol au vent" literally means something like "flying in the wind" and I think that definition fits this dish quite well. Not only is flaky puff pastry used (which flakes away into any breeze floating through the kitchen window), but you can also throw caution to the wind and fill... Continue reading
Posted Jan 12, 2016 at Chez Nous
This year is the first holiday season since Ben's college graduation and I have to admit to having grown accustomed to his coming home for all the holidays! Of course, now he's a working man and his schedule isn't quite as flexible for the holidays. Because of making this new... Continue reading
Posted Dec 24, 2015 at Chez Nous
Meringues might well be one of my favorite desserts. If they are made well, they are so light and airy and if made as Mimi Thorisson instructs, they will be slightly soft in the middle which only adds to their decadence. Emily and I planned to make lunch together and... Continue reading
Posted Dec 20, 2015 at Chez Nous
Mimi Thorisson was correct when she said something to the effect that the simplicity of this dish belies its elegance. It is definitely a dish that is on the table quicker than a bowl of pasta. Let's just start with the braised endive upon which these lovely scallops rest in... Continue reading
Posted Dec 16, 2015 at Chez Nous
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Can you believe it’s already the holiday season again? It seems to come faster and faster every year, doesn’t it? I recently published a post on Snap Click Supply Co.'s blog demonstrating how to make a quirky collaged Christmas tree with elements from Fancy Pants’ Merry Little Christmas kit. Because... Continue reading
Posted Dec 10, 2015 at Chez Nous
Life has moved at breakneck speed this fall, but we still make sure we all come together as a family on Sunday evenings for dinner. One of our recent dinners started with this lovely pumpkin soup that Emily made from Mimi Thorisson's cookbook, A Kitchen In France. I love pumpkin... Continue reading
Posted Dec 7, 2015 at Chez Nous
I grew up hearing the phrase "a month of Sundays" and always assumed its meaning was "a long time" because of the context it was usually said in. This expression, which would literally mean thirty weeks, suggests a long dreary time, since games and other kinds of amusement used to... Continue reading
Posted Nov 9, 2015 at Chez Nous
In the introduction to this recipe in A Kitchen In France, Mimi paints a bucolic picture of adventuring in the forests near her home to forage for cèpes, also known as porcinis. She acknowledges that we can't all tromp through the woods, come back smelling like the earth, with a... Continue reading
Posted Nov 8, 2015 at Chez Nous
It seems that all I've had time to prepare for posting has been for the cooking group, Weekend in a French Kitchen. So although I have cooked all but one of the recipes so far, I had to take a little break from it over the last couple of weeks.... Continue reading
Posted Nov 1, 2015 at Chez Nous
Pumpkins might try to nudge apples out of the way during this autumn season, but apples hold their ground quite solidly. One of my favorite ways to enjoy them is in a tart and this one that Mimi offers is unique and simple. A couple of apples are first cooked... Continue reading
Posted Oct 18, 2015 at Chez Nous
I was first introduced to Jerusalem artichokes (also known as sunchokes, when I was cooking through Dorie Greenspan's cookbook Around My French Table and made her recipe for Jerusalem Artichoke Soup with Parsley Coulis. The base of the soup is similar to Daniel's and I can't help but think that... Continue reading
Posted Oct 17, 2015 at Chez Nous
When I first read this recipe title, I thought, "Hmm ... Quail? Grapevines? Not so sure I can make this and retain the intent of the recipe." The author of this recipe, Mimi Thorisson, lives in the Medoc region of France where wild birds and branches from pruned grapevines are... Continue reading
Posted Oct 11, 2015 at Chez Nous
I love that Daniel included this recipe from his mother in the cookbook. It is a bite of memories that returns him to his childhood ... and that's sweet. Besides the deep-frying, this is a simple recipe. The dough starts with just butter and a little sugar mashed together ...... Continue reading
Posted Oct 10, 2015 at Chez Nous
Hello October. Hello Soup Season! You're one of my favorites. And chowder is one of my husband's favorites so this recipe is right in our wheelhouse. You've likely had clam chowder, right? New England, Manhattan ... ? What's your preference? Here on the West Coast, we also enjoy a fair... Continue reading
Posted Oct 7, 2015 at Chez Nous
Soupe Au Pistou is a Provencal vegetable soup with the French version of pesto, a basil-garlic paste that imparts so much flavor to whatever it tops. But let's go back to the beginning. This soup gets its filling factor from the beans ... red and cannellini. I'm sure you could... Continue reading
Posted Oct 4, 2015 at Chez Nous
I think you could make this with a "cheese of choice" ... gruyere would be good and another member used gouda. Fontina melts nicely so choosing a cheese that tastes good and melts well would give similar results. It really is delicious!!
1 reply
Mushrooms and cheese in pie crust? Yes, please, a thousand times over. After the mushrooms and onions are sautéed separately and the onion pan is brilliantly deglazed with sherry vinegar, part of the onions and mushrooms are blended with cream, milk, and eggs. That was a new method for me,... Continue reading
Posted Oct 3, 2015 at Chez Nous
The Autumnal Equinox has occurred so we are officially into the Autumn season. I couldn't be more grateful after the hot summer that we've had here in the PNW! I was commissioned by Snap Click Supply Company to create a door décor to commemorate the season using Mye de Leon's... Continue reading
Posted Sep 30, 2015 at Chez Nous
Just before Aly came home from Italy, I read about this recipe being common in the street markets on the French Riviera and the Northern Italian coast where she was all summer. When I mentioned it to her, she said, "Oh my. I've eaten so much of that stuff!" Its... Continue reading
Posted Sep 26, 2015 at Chez Nous
Life has been happening as usual. And I've been LETTING it happen and enjoying every minute. Sometimes we set in our minds the way our days will look and the things we want to accomplish, but we really have no idea what turns are ahead, what emotions will tug at... Continue reading
Posted Sep 14, 2015 at Chez Nous
This dish was created for a specific breed of pig ... and ancient one that is native to the mountains between France and Spain, the Pyrenees. Reading Mimi's description of this dish made my mouth water. Phrases such as, "wrap the meat in finely sliced pork belly", "slow-cook the pork... Continue reading
Posted Sep 13, 2015 at Chez Nous