Thursday, December 3, 2009
Flemish Carbonades
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Serves 6 From the Chocolate & Zucchini Cookbook Note: For deeper flavors, it is best to make the carbonades a day ahead. Gently reheat o...
3 comments:
Friday, November 6, 2009
Boeuf Bourguignon I
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From the kitchen of Julia Child | Servings: 6 Difficulty:...
4 comments:
Monday, November 2, 2009
Gâteau au Yaourt (Yogurt Cake)
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I made this delicious cake last week and I'm sure I will make it again repeatedly. As a bonus, it is fast and easy! The recipe comes fro...
2 comments:
Sunday, November 1, 2009
Tagine d'Agneau aux Poires (Lamb Tagine with Pears)
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From the Chocolate & Zucchini cookbook Serves 6 1 T. olive oil 700g boneless lamb shoulder, cut into 3cm cubes and patted dry with pape...
2 comments:
Wednesday, October 28, 2009
Pâte Brisée (Savory Short Pastry)
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A great crust for quiche or any savory tart. French crusts are always made with butter, rather than shortening. They're not as flaky as ...
Tuesday, October 27, 2009
Pâte Sablée (Sweet Short Pastry)
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Makes enough to line a 25cm tart pan, or 6 10cm tartlet molds. 75g chilled unsalted butter, diced, plus a pat to grease the pan 75g sugar 15...
Sunday, September 20, 2009
Conversions
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Okay, here are approximate conversions from Metric to U.S. measurements: WEIGHT 50 grams = 2 ounces 110 grams = 4 ounces 150 grams = 5 ounce...
3 comments:
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