I am definitely going through a soup phase right now. Everything is cooling off, you can smell autumn in the air and to me that means it is soup time. I have made soup stocks before but never really followed proper “technique” and I wanted to give it a shot. Once again I took out […]
Jamie Oliver’s Butternut and Chorizo Soup
I am reading Jamie Oliver’s book Jamie’s Ministry of Food which is apparently the same book as Jamie’s Food Revolution. I truly admire Jamie’s dedication to inspire people to make their own food. He really believes in eating real food and not getting complicated about it. I like him and his food approach so much, […]
Cooking Lesson #4: Chicken & Mushroom Crêpes
Cooking Lesson #3: Gratin Dauphinois / Potato Gratin
The word gratin in the world of food usually means: baked with cheese topping. Even in my book La Varenne Pratique this is the case and according to them the most famous example is gratin dauphinois. Lovely Parisian foodie extraordinaire Clotilde Dusoulier from the fantastic site Chocolate & Zucchini insists that there is no cheese […]
Cooking Lesson #2: How NOT to make a beurre blanc sauce
Years ago when I first started being really interested in food my mom mailed me a book called La Varenne Pratique. It is written by the Anne Willan, founder and president of the famous French cooking school Ecole de Cuisine LaVarenne, Paris. Oh là là! I have been thinking about learning the basics of classic […]