The food dictionary at Epicurious.com gives the following definition: burr mahn-YAYFrench for “kneaded butter”, beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces. This has got to be one of the most useful thing we learned at Chef School. Never mind scrounging around [...]
About Mardi@eatlivetravelwrite
So hungry….
Our assignment for blogging class this week included inserting a video file into a post. I found this video when I was cleaning up my iPhoto library and thought it went well with this recent post… This was the very first video I shot with my very first digital camera in 2005 (yes, I was [...]
Last days to (maybe) win with Aga….
(photo courtesy of the Aga website) Click here to enter the Aga contest! You could win a trip for two to England, attend an Aga cooking class at Eckington Manor, tour the Cotswals region and tour the 300 year-old Aga factory! All you have to do is register for and attend an Aga demonstration at [...]
Une "bête salade"
(can you tell I am sorting out my iPhoto library? Hmmm… seems to be a lot of food pictures here!) Ok, so it’s just basically what we would call a cobb salad over here, I guess – a pretty simple mix of ham, cheese, egg, lettuce, tomatoes, corn, olives. But just so delicious. I guess [...]
Liquorice again…
Ok, so as we all know, I love liquorice. Doesn’t have to be anything special – just regular liquorice will do… But check out these ones we found in Bayonne last summer – so pretty and yummy to boot!
And so it begins…..
Ok, so in prep for the BLT challenge, we’re getting going on the tomatoes and some basil also. Lettuce to follow and the pork belly, well that will be in August when we get back from Laos… Here are the tomato and basil plants: and here’s Cleo, “helping”… Now, I really have to do some [...]
