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Beurre_manié on eatlivetravelwrite.com

Chef school tip: Beurre manié

(image -Creative Commons via Cookipedia) The Food.com Kitchen dictionary gives the following definition:   Beurre manié (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié […]

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Une "bête salade"

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 […]

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Liquorice again…

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! TweetShare

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And so it begins…..

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 […]

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The best croques monsieurs ever

The best croques monsieurs ever

Café Beaubourg, 100 rue St Martin, 75004, Paris. Served with haricots verts. Perfection. TweetShare

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