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Tag: root vegetables

TURNIP HASH and SAUSAGE BAKE (with product review)

TURNIP HASH and SAUSAGE BAKE (with product review)

Really excited about this post today, Galley Peeps!  I have a new recipe to try out in my Omnia stove top oven and a new galley toy to play with.  I recently learned about this barbecue thermometer from someone on a social media group that I follow.  It’s probe fits perfectly into the lid of the Omnia to monitor the ambiant temperature inside the cook pan. Up to now I’ve had to guess at what temperature to set the stove…

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LA GARBURE – #15 of 44 FRENCH CLASSICS YOU NEED TO TRY BEFORE YOU DIE

LA GARBURE – #15 of 44 FRENCH CLASSICS YOU NEED TO TRY BEFORE YOU DIE

Back at it, picking away at my 44 French Classics. So many of the South-western French recipes on the list are basic stews with varying ingredients. For this next one, I found many recipes of the same name but the meat ingredients seemed to vary. The common elements were duck legs, cabbage, and were heavy on the root vegetables. It’s basically known as a peasant stew. The following is my attempt at reproducing what I imagine it would taste like…

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POT-AU-FEU – #14 of 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE

POT-AU-FEU – #14 of 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE

‘Tis the time to revisit my “44 French Classic Meals You Need to Try Before You Die” (modified for my tiny Galley kitchen of course) Literally ‘pot on fire’ Pot-au-Few is a traditional French beef stew made with beef marrow bones and root veggies, which brings me to another thought I had for a series of posts… (I do love series don’t I?) Seasonal Eating and this post fits in nicely into the month of November, with chilly winds howling…

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ROOT VEGETABLE GRATINÉE

ROOT VEGETABLE GRATINÉE

  This is the perfect time of year to take advantage of root veggies at your local market. And why not put them all in a casserole or as we do, in the stove-top Omnia oven, season, add some milk and cheese for a comforting tasty side dish… …for this I used potatoes, turnip, parsnip, carrot and garlic. …seasoned with fresh rosemary, thyme, sea salt, pepper and a touch of freshly ground nutmeg   …which fit perfectly into the Omnia…

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