all the recipes
«BREAD is LOVE» & «LOVE takes TIME» . . . remember this !* *(especially if you decide to watch my 15-minute step-by-step video, but you can speed up to 10X to 1½ minutes, if you must, pffffffffffffff) ... REAL-TIME REQUIREMENTS : 2 minutes to weigh and measure the ingredients 2 minutes to...
Get yourself a KITCHEN SCALE (digital and precise if possible please) ! A PASTA-MAKING MACHINE would also be lovely, but I must admit that I broke my cheap model after using it twice and finally ended up using a ROLLING-PIN and ELBOW GREASE (everything is possible, especially ‘old school’ methods) … Making RAVIOLI...
HAPPY "VALENTINE’S DAY" to my MAMA and my PAPA (and a very happy birthday to my mama this week too and who still looks fabulous) ! In your lifetime, you will end up with several “valentine’s day” candidates (I remember that as a kid in elementary school, we would all make hand-made cards in class and give...
SOOOOOO . . . what do you do (in the winter) when you have loads of walnuts and dried dates and breadcrumbs & earl grey tea too ? The 2 kg of dates and 2 kg of walnuts and the earl grey tea we’re all given to me by my friends & neighbors and the breadcrumbs (also 2 kg at least) are the result of my own weekly bread I make...
**** HAPPY-HEALTHY-HYSTERICAL 2017 . . . :) * I’m sure your New Year’s Eve seafood platter was delicious, which is quite typical to eat in France on December 31st. ** I’m quite sure everyone didn’t eat everything because they were too busy drinking and merry-making. *** I’m really sure you have...
*hi ! ... begin by watching the 30 second video-clip (after the 7 photos) and then i'll expalin everything ... :) I go to this rather fancy and British up-scale supermarket for certain cooking ingredients every 2-3 weeks, to get stuff I can’t find in the Parisian supermarkets (cottage cheese, cheddar, stilton, etc.). I noticed that...
“This is like when someone tells you how to make fries : you obviously know (or think you know) how to but there may be a better ‘trick’ or ‘way of doing it' out there . . .” Angel makes these slowly-sautéed vegetables often (okay it's kind of in-between sauteed and simmered actually) and...
. . . let me explain : the original name of this working-class (or actually for people not working at all) winter dessert from Quebec during the Great Depression and the Wall Street Crash of 1929 is 'POUDING-CHOMEUR' which can be left as is or literally translated into ‘poor man’s pudding’ or ‘pudding for...
This dish is called “FASOLAKIA ME KREAS” in Greek and is usually prepared in just one casserole, gently simmering for several hours until so tender that it melts in your mouth and actually becomes a liittle too mushy (if you’re not attentive during the long & gentle simmering) . . . In the summertime, we often make it...
What do you mean 'YUCK' ?!?! . . . 'YUCK' yourselves ! * * (is this how you we’e going to end 2016 ?) But NO, not YUCKY nor GROSS nor BARFY but very-very-very YUMMY, WOW, SMOOTH, COOL, CLASSY ! Would I lie to you ? The test of course was not whether I was the only one to like it but rather if people who...
"A cube of glistening darkness . . . topped by a golden square of pale caramel & crowned with a walnut kernel . . ." yeah … whatever ! I made these little numbers by modifying and transforming my chococolate-covered clementine almond cakes recipe (see recipe here) by using home-ground walnut powder,...
A 'POTEE' is a huge french-style winter brothy stew usually made with a whole green cabbage, potatoes, carrots, turnips, some onions and various pork meats and many variations of this dish exist throughout France. It’s also usually a quite large dish because a cabbage is a big thing and you have to slice it up into at least 8...
I’m going to try to keep it short and simple this time: “HAPPY FIRE ROOSTER CHINESE NEW YEAR” ! . . . and yes, I’m amazed to know that. It’s interesting how CHINA and the CHINESE CULTURE play such important roles in our lives or at least that we’re so aware of when the Chinese New Year is...
January 6 : ‘EPIPHANY’ or the visit of the 3 WISE KINGS and also my cousin ANGIE’s birthday (who is exactly 10 years and 1 day younger than I am) . . . Happy Birthday my darling & youngest of cousins ANGIE ! January 6 is also the official date for the «GALETTE DES ROIS» or...
I really-really-really WISHED I could show you all the stuff I’ll be preparing for the holiday meals like : salt-cured foie gras (not ready yet) & salt-cured dried beef (still drying & curing) & roasted leg of lamb with baby potatoes, onions, mushrooms and maybe chestnuts (the lamb is marinating...