Entries Tagged 'french' ↓
December 13th, 2008 — Cuisines, art, blog, chefs, cooking school, dessert, food holidays, french, health and wellness, la technique, provence, recipe, travel
More than just recipes and techniques, this adventure introduces you to the best of Provencal way of life – a life based around friends, the kitchen, wonderful food prepared from the freshest local ingredients, good wines and amazing liquors, warm nights and fun
By the end of the week you will have learned a whole new way of living and eating. You will go home with your own cookbook, personalized with photographs of you and your friends, cooking and travelling with Philippe. But best of all, you will go home with wonderful memories of a great time in the warm sun of Provence or of la Côte d’Azur.
www.ArtandCookingClassesinFrance.com
September 27th, 2007 — french, recipe
a recipe by Anthony Bourdain
You’ve made meat loaf, right? You’ve eaten cold meat loaf, yes? Then you’re halfway to being an ass-kicking, name-taking charcutier. “Ooooh…pâté, I don’t know.” Please. Campagne means “country” in French — which means even your country-ass can make it.
August 26th, 2007 — cooking school, french, travel
http://www.nytimes.com/2007/08/22/dining/22fran.html?ref=dining
“SERIOUS cooks know they can go off to France and take immersion courses, but until recently, I hadn’t realized that it is possible to take quickie cooking classes: a few hours, a half day or a day.
August 16th, 2007 — french, recipe
Adapted from Restaurant Rech, Paris
Interestingly, this recipe has some heat, but it is from pepper, wasabi, and mustard, not chilies.
Time: 30 minutes
1 pound bluefish fillets
1/3 cup white vinegar
1 1/3 cups dry white wine
2 tablespoons grainy mustard
Juice of 1/2 lemon
2 tablespoons soft unsalted butter
2 tablespoons minced chives
2 teaspoons minced cilantro leaves
Salt and freshly ground white pepper
Scant teaspoon wasabi paste
2 tablespoons flying fish roe (tobiko), optional
Toasted slices of baguette.
1. Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.
2. When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.
3. To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d’oeuvre or a first course.
Yield: 4 to 8 servings.
July 9th, 2007 — french
Bienvenue sur le casse-croûte home of the art of sandwiches and snacks.
April 18th, 2007 — article, chefs, cooking school, french, provence, travel
From the Times (London): About a cooking course in Provence led by a Michelin-starred chef.
My Dad, the French chef
March 2nd, 2007 — article, food - misc, food politics, food writers, french, health
February 6th, 2007 — french, recipe
February 1st, 2007 — article, food - misc, food crimes, food politics, food writers, french, health
January 28th, 2007 — article, chefs, french, restaurant, travel