Entries tagged as frenchWednesday, February 11. 2009BrandadeBrandade, made from potatoes, garlic, milk and salt cod is the "hummus" of Provence. It's really quite easy to make; the only time-consuming part is soaking the cod. Sorry, no picture this time. Posted by request. Continue reading "Brandade" Friday, December 26. 2008French Rolled Omelets are easy!
In a recent print article, Cooks Illustrated Magazine attempted to convince us that French rolled omelets, a staple of rustic peasant cuisine in France for centuries, were somehow very difficult food worthy of a two-column recipe and the addition of a whole cup of saturated fat and a lot of fiddly handling (to be fair to them, Julia Child did this as well). So, the other morning, I set out to prove them wrong. I made rolled omelets not only quickly and easily (35 min for 4 omletes, start to finish), but I used inferior ingredients and didn't measure. Among other things, instead of fresh whole room-temperature eggs, I used Costco carton fake eggs which were past their expiration date.The result? Quick, easy, tender, tasty. This is easy food. Recipe follows. Continue reading "French Rolled Omelets are easy!" Sunday, February 24. 2008Philippe's ClementineClementine Re-Opening
I won't pretend to be less than partial about this one. I've eaten at Philippe Gardelle's original restaurant, Chapeau!, since it opened in 1996. I went to Didier Labbe's Clementine once a few years ago and decided that Chapeau! had the better food for the same price and never went back. So, when Philippe told us he was taking over Clementine and would open it as a second location, we had nothing but excitement. I understand that Didier's fans have considerably more trepidation about it, but I hope that they will be won over by the continued focus on serious French food. Continue reading "Philippe's Clementine" Sunday, January 6. 2008Francophilic SoupRecently Cook's Illustrated Magazine ran their 2nd article on French Onion Soup in the last 3 years. The new recipe requires around five hours start to finish. While most of that is passive time, waiting for the onions to cook down, that's still vastly too long (in my opinion) for something which is supposed to be a first course. Fortunately for you, loyal reader, I several years ago created a recipe for a French Onion Soup which is not only possible to prepare in under two hours of mostly passive time, it's also vegetarian! The one caveat is that you really need to have the right ingredients; substitutions don't work on this one. Continue reading "Francophilic Soup" |
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