Fleur de sel, literally “flower of salt”, is a high-end French sea salt and is considered by many to be the creme de la creme of salts (to borrow a phrase from the French). It is traditionally used as a finishing salt–meaning that you don’t cook with it, but sprinkle it on food just before [...]
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I’m going to talk cookies again. No complaints? Good. Let’s forge onward. Alton Brown’s first show was about steak, so naturally the next episode, “This Spud’s for You”, was about potatoes. There are so many different options when cooking potatoes. I have already covered oven fries, and William has already covered chips, microwave chips and fries. For a slightly different dish I decided to follow AB’s Potato/Portabello [...]
Categories: Side dishes
I have seen almost as many variations on the spelling as I have with the quantity and types of ingredients used. You say tabouli, I say tabboulé. I’ll defer to Wikipedia and call it tabbouleh (even though it has three different spellings listed–tabbouleh, tabouleh, and tabouli). I tend to spell it tabboulé or taboulé, but [...] Fall seems to open up a whole new bounty of foods and dishes to prepare. Root vegetables are particularly attractive (winter squashes, potatoes, etc.), as are stews and bean dishes. And now that the summer heat has died down, I don’t mind having my oven on for hours on end (this means more baking and [...] Ever since William introduced me to Good Eats, I’ve been hooked. I’ve seen almost every episode, and credit the show with some of the most useful culinary instruction I’ve received. Whenever I make a new dish, I usually start with the Good Eats version first to help learn all the necessary techniques and to learn [...] Ah, it’s good to be back! Graduate school forced me to take a leave of absence from posting for a while, although I never stopped cooking. Since it has begun to cool off for fall, I thought I would make the first post after my long absence on some sort of comfort food. Between William [...]
Categories: Main Dish
One thing I miss about France is good cheese and yogurt. European style yogurt tends to be creamier and tastes like a true dairy product instead of some kind of custard. My first issue with American yogurt is that the texture is all wrong. The yogurt is gelatinous, almost as if there is, well, gelatin [...] |
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