This is great, it's just like the Roast chicken I do (from Julia Child's very simple Roast Chicken in a Casserole recipe). It's sooo quick and easy too, and yet it looks like you slaved over it all...
Hmm. Not sure this weekend. I kind of want to cook boeuf bourguignon again but I have 2 papers to write and that takes up a lot of time. I made croissants and pain au chocolate last night for the f...
Another great post, I'm really enjoying this month's theme and the posts--very practical and educational. I too have been wondering about my cookies--they all seem to be over crispy. Perhaps I need...
In my Staub La Cocotte (oval) with potatoes, pearl onions, carrots, lots of butter, etc. just like Julia Child's recipe for Casserole Roasted Chicken (here is a post on my blog when I made it a few...
Yay, thanks for choosing this topic, it was one that I (among others) suggested and really wanted to learn more about. Practice is definitely important (I love that scene in J&J!) but you have to l...
Hmm. I was gonna make my first-ever cheesecake but I did that last night instead. I might make some more fresh pasta and perhaps make a lasagne or do ravioli again.
I can't pick just one, so here are a few of my favourite "naughty" foods I can't live without:
-eggs and bacon (for breakfast, lunch, or dinner)
-French bread and fine cheeses (brie, ca...
I just got into cooking and baking recently, so I've been trying a lot of new things including my first ever quiche from scratch, cheesecake, oven roasted chicken, boeuf á la mode, coq au vi...
I think there is a word missing "This is an operation that just necessitates WHAT in our opinion"? Otherwise, great post, it's nice to learn these "basic" techniques, especially with the handy pict...
WOW, this is my kind of kitchen. Colourful, warm, kinda kitschy (in a good way), separate from the rest of the living space, and bright. I always like to use a lot of colour in the kitchen (at leas...
Do I have to pick just one? LOL. I could eat nothing but Boeuf Bourguignon and escargots Bourg. when I go to Paris, so that's one of my favourites to eat. I get some major compliments on my Boeuf &...
Barf. That is so frickin' tacky and ugly looking. I think people need to be honest and admit, if your neighbour in their bungalow or someone in a trailer park had the same decor most people reading...
I kind of agree with some of the commenters. No offense, it's great to be organized etc. but there's nothing particulary special or unique here or aesthetically pleasing, and that's what this site ...
P.S. I don't think the peninsula and island are redundant at all. Family/Guests can sit at the peninsula while you are cooking at the island, which is great for people like me who don't like people...
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I've always wanted to know this, thanks for this post!
This is great, it's just like the Roast chicken I do (from Julia Child's very simple Roast Chicken in a Casserole recipe). It's sooo quick and easy too, and yet it looks like you slaved over it all...
Hmm. Not sure this weekend. I kind of want to cook boeuf bourguignon again but I have 2 papers to write and that takes up a lot of time. I made croissants and pain au chocolate last night for the f...
Another great post, I'm really enjoying this month's theme and the posts--very practical and educational. I too have been wondering about my cookies--they all seem to be over crispy. Perhaps I need...
In my Staub La Cocotte (oval) with potatoes, pearl onions, carrots, lots of butter, etc. just like Julia Child's recipe for Casserole Roasted Chicken (here is a post on my blog when I made it a few...
Yay, thanks for choosing this topic, it was one that I (among others) suggested and really wanted to learn more about. Practice is definitely important (I love that scene in J&J!) but you have to l...
Hmm. I was gonna make my first-ever cheesecake but I did that last night instead. I might make some more fresh pasta and perhaps make a lasagne or do ravioli again.
I can't pick just one, so here are a few of my favourite "naughty" foods I can't live without: -eggs and bacon (for breakfast, lunch, or dinner) -French bread and fine cheeses (brie, ca...
I just got into cooking and baking recently, so I've been trying a lot of new things including my first ever quiche from scratch, cheesecake, oven roasted chicken, boeuf á la mode, coq au vi...
I think there is a word missing "This is an operation that just necessitates WHAT in our opinion"? Otherwise, great post, it's nice to learn these "basic" techniques, especially with the handy pict...
WOW, this is my kind of kitchen. Colourful, warm, kinda kitschy (in a good way), separate from the rest of the living space, and bright. I always like to use a lot of colour in the kitchen (at leas...
Def. Knife skills. I just bought some nice, new Wüstoff knives and I would love to know how to use my new bird's beak vegetable knife. :)
Do I have to pick just one? LOL. I could eat nothing but Boeuf Bourguignon and escargots Bourg. when I go to Paris, so that's one of my favourites to eat. I get some major compliments on my Boeuf &...
I wouldn't be putting flour or sugar in the fridge. I'd be too worried about moisture making the flour go off and making the sugar clump up.
Barf. That is so frickin' tacky and ugly looking. I think people need to be honest and admit, if your neighbour in their bungalow or someone in a trailer park had the same decor most people reading...
It is a beautiful kitchen. And thank you for using the personal pronoun in the singular form, I never thought I would see that word again on AT :-)
I kind of agree with some of the commenters. No offense, it's great to be organized etc. but there's nothing particulary special or unique here or aesthetically pleasing, and that's what this site ...
OMG that is a great kitchen! Love the tile, love the lockers and LOVE the back door! :)
P.S. I don't think the peninsula and island are redundant at all. Family/Guests can sit at the peninsula while you are cooking at the island, which is great for people like me who don't like people...
*drool*