Thanks for this post! Since my ice cream maker broke down I've been needing inspiration for homemade popsicles. Recently I used Alton Brown's Fudgepop's recipe and alternated the mixture with bands...
Blanch them, drain and squeeze moisture out, puree with a little chicken stock, cream, a bit of olive oil and or butter, garlic and seasonings. Warm and toss with ricotta gnocchi, or any other gnoc...
Use it on your patio (if you have one) as a storage vessel for all your outside dining needs. It'll look decorative on the table filled with napkins, utensils, corkscrew, salt and pepper shakers or...
My favourite oh so simple way to use it lately is to add it to a simple vinaigrette along with lemon juice as the acid. The lemon zest adds so much flavour that I've never had so many people ask "w...
Stoned wheat thins are my nostalgia factor standard, but these days I live on Raincoast Crisps. They are staples with our cheese platters and also just the best snacking cracker around. Unfortunate...
Check out the Fauchon display cabinet. Love that! I want one, now! What a fantastic apartment. How these people manage to make such small places seem so diverse and interesting is amazing!
We are staying in because I think its overcrowded and overpriced usually out. I just splurged on a black truffle that we'll be having with a simple pasta. Before that its oyster and some endive cit...
Whenever you cook beans or lentils, add a spoonful to saute onions, carrots or celery before adding the beans. It adds a beautiful richness to the beans. Think cassoulet, which is full of duck/goos...
Oh, how fondly I remember that day. I took a class with Rosa in June and it was the highlight of my trip to France. I highly recommend it. A great way to get some insider tips of restaurants and fo...
Latest Comments...
Quince paste from Chez Panisse Fruit. The perfect compliment to cheese or alone with tea.
Spread good butter on radishes and dip them in salt, a la francaise. Simple. Delish.
Thanks for this post! Since my ice cream maker broke down I've been needing inspiration for homemade popsicles. Recently I used Alton Brown's Fudgepop's recipe and alternated the mixture with bands...
Look for wines from the Tourraine region of France. Far less expensive than Sancerre but in the same area so very similar terroir.
Above sauce also great dolloped on white fish.
Blanch them, drain and squeeze moisture out, puree with a little chicken stock, cream, a bit of olive oil and or butter, garlic and seasonings. Warm and toss with ricotta gnocchi, or any other gnoc...
Use it on your patio (if you have one) as a storage vessel for all your outside dining needs. It'll look decorative on the table filled with napkins, utensils, corkscrew, salt and pepper shakers or...
My favourite oh so simple way to use it lately is to add it to a simple vinaigrette along with lemon juice as the acid. The lemon zest adds so much flavour that I've never had so many people ask "w...
Stoned wheat thins are my nostalgia factor standard, but these days I live on Raincoast Crisps. They are staples with our cheese platters and also just the best snacking cracker around. Unfortunate...
Check out the Fauchon display cabinet. Love that! I want one, now! What a fantastic apartment. How these people manage to make such small places seem so diverse and interesting is amazing!
Make Pissaladiere or Alsation Onion Tart. Now!:) http://www.lemontart.typepad.com/
We are staying in because I think its overcrowded and overpriced usually out. I just splurged on a black truffle that we'll be having with a simple pasta. Before that its oyster and some endive cit...
Whenever you cook beans or lentils, add a spoonful to saute onions, carrots or celery before adding the beans. It adds a beautiful richness to the beans. Think cassoulet, which is full of duck/goos...
Oh, how fondly I remember that day. I took a class with Rosa in June and it was the highlight of my trip to France. I highly recommend it. A great way to get some insider tips of restaurants and fo...