World Spices Cooking Class 3: a Parisian Dessert
I have a feeling that the French invented cream puffs which they call ‘pate à choux’. Certainly we have had both savory and sweet versions of choux pastry during our […]
I have a feeling that the French invented cream puffs which they call ‘pate à choux’. Certainly we have had both savory and sweet versions of choux pastry during our […]
Part 1 of this Alsatian meal, featuring foie gras and escargot in vol-au-vents, is at The Food & Wine of Alsace Class 3 Part 1. Munster Valley Pie The next […]
For the first half of this meal see the Food & Wine of Alsace Class 2 Part 1. The second half started with ‘Grilled Munster Cheese Salad’ Following the richness of the ‘Flammekueche’ […]
Part 1 of this Alsatian menu One blog has described the food of the Alsace region as ‘Germany with a French accent,’ and that was certainly true when I was […]
I would never have suspected the French to have recipes that contain meat, meat and more meat, but this was the second such ‘meaty’ dish that we have made in our […]
The second half of our second class on the food and wine of the Rhone River Valley featured ‘Mandarin Orange Pork Ribs with Roasted Carrots and Potatoes‘ followed by a […]
The main course for this meal was ‘Panned-fried Fish of the Day with a Juniper Berry Buerre Blanc and Curried Lentil Cauliflower‘. The best fish that day was haddock, and […]
Our first dish, Roasted Onion Trilogy Soup Lyonnaise, was a twist on the classic French Onion soup. The ingredients consisted of three different types of onion (red, white, brown) plus leeks and […]
Part 2 of our third cooking class in this series featured Chicken Fricassée Braised in Milk and Potato, Asparagus and Mushroom Gratin paired with a fabulous Sancerre, followed by Strawberry Sorbet […]
May 3, 2012. Curse this bad weather! In the cities it wasn’t too bad – one could always find a museum (or ten) to go to. In the countryside there […]
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