This is one of those stand-by recipes that I’m always craving. I remember devouring this issue of Bon Appétit, way back in February 2005. I had just returned from a trip to Europe, where I ate my way through Paris and completely fell in love with the food. Would I ever taste food like that […]
Entries Tagged as 'french'
Lemon Yogurt Cake
February 27th, 2009 · 66 Comments
Tags: baking · breakfast · dessert · french · quick fix
Souffléed Macaroni and Cheese
February 1st, 2009 · 80 Comments
I first heard the name “Clementine Paddleford” last year, as I uploaded old article to the Gourmet Web site. She wrote a column called “Food Flashes” in the 1940’s. Today, they’re great to read because of the history – the country was a very different place back then. You can check them out here.
Tags: cheese log · dinner · french · quick fix · recipes
Simple Coq au Vin
October 5th, 2008 · 58 Comments
I’m somewhat of a cooking snob, but when a friend recommended Cooking Light as a great recipe resource and the opportunity to buy a discounted subscription came along, I jumped on it. The magazine has been delivered to my apartment monthly since June, most issues languishing neglected in my magazine wrack. But the October issue […]
Tags: dinner · french · quick fix · recipes
Cheese Log #3: Chabichou du Poitou
July 13th, 2008 · 45 Comments
Chabichou du Poitou ($16 each at Artisanal Cheese)
Origin: France—This old French cheese is produced in a narrow geographic region in the chalky soils of Poitou between Paris and Bordeaux. The name is protected, guaranteeing authenticity of origin. (From www.ArtisanalCheese.com.)
Type: Semisoft
Taste: “Sweet, slightly minerally, and clean”
Season: Avoid December through May – winter is not […]
Tags: cheese log · french
Cheese Log: Raw Milk Raclette
April 15th, 2008 · 62 Comments
Raw Milk Raclette ($9.99 /lb. at Fairway)
Origin: France and Switzerland
Type: Washed Rind—Washed during aging in salt and water (a brine), beer, wine or spirits. Pungent, stinky, fruity, meaty, intense, and aromatic with a vibrant pink to orange edible rind. (from The Murray’s Cheese Handbook)
On the package: “Aged for 60 days, raclette has a full, […]
Tags: cheese log · french