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.
Entries Tagged 'french' ↓
Pate de Campagne
September 27th, 2007 — french, recipe
Learning to Cook, With Time Left to See Paris
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.
Recipe: Rillettes of Bluefish –NYT
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.
Le casse-croûte
July 9th, 2007 — french
Bienvenue sur le casse-croûte home of the art of sandwiches and snacks.
My Dad, the French chef
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.
Polan debunked!
March 2nd, 2007 — article, food - misc, food politics, food writers, french, health
Gallettes filed with shrimp and scallops — LA Times
February 6th, 2007 — french, recipe
(free registration required)
http://www.latimes.com/features/food/la-fo-creperec4feb07,1,7171199.story?coll=la-headlines-food (galette recipe)
http://www.latimes.com/features/food/la-fo-nucreperec1feb07,1,3746156.story?coll=la-headlines-food (filing recipe)
Pollan debunked!
February 1st, 2007 — article, food - misc, food crimes, food politics, food writers, french, health
Paris bistro: now no anglophones will be able to get in
January 28th, 2007 — article, chefs, french, restaurant, travel
Culinary Arts, Pastry, and Cooking School in New York City - The FCI
January 27th, 2007 — cooking school, french
Culinary Arts, Pastry, and Cooking School in New York City - The FCI
The French Culinary Institute is a chef school where a world-class faculty, a dedication to the highest standards of excellence, extraordinary talent, and intense, Total ImmersionSM training converge in one exciting experience that’s unlike any other in the industry. No other culinary art or pastry school prepares you for a satisfying, inspiring, highly successful career quite like The French Culinary Institute in New York City.
