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Cooking BouchonI am cooking my way through every recipe of Thomas Keller's Bouchon cookbook. I'm doing it for the educational value. And because French bistro food tastes fantastic.
http://cookingbouchon.blogspot.com/
I am cooking my way through every recipe of Thomas Keller's Bouchon cookbook. I'm doing it for the educational value. And because French bistro food tastes fantastic.
http://cookingbouchon.blogspot.com/
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Cooking Bouchon | cookingbouchon.blogspot.com Reviews
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I am cooking my way through every recipe of Thomas Keller's Bouchon cookbook. I'm doing it for the educational value. And because French bistro food tastes fantastic.
cookingbouchon.blogspot.com
Cooking Bouchon: Rules of Engagement
http://cookingbouchon.blogspot.com/2008/03/rules-of-engagement.html
Sunday, March 2, 2008. Rule #1: These rules will probably never stop changing. Rule #3: My goal is to make at least one meal a week. That could be just one recipe, or three. It comes with the territory of not being a professional cook and having to go to work during the day. Rule #4: Most of the recipes will probably be reduced to make 2 servings. Why? Because I live in a house of two. Things that are easily stored for long periods of time may be an exception to this rule. August 26, 2008 at 5:13 PM.
Cooking Bouchon: October 2008
http://cookingbouchon.blogspot.com/2008_10_01_archive.html
Monday, October 27, 2008. Welcome back to me. I haven't posted anything in a few weeks, even though I have made a few dishes. That's mostly due to the fact that we bought a condo, which keeps you mind-bogglingly busy. The peak of that seems to have passed, so hopefully I can get caught up in the next couple of weeks. Pastry cream is just one of the ingredients in Sweet Crepes with Peaches and Pastry Cream. Even more anti-climatic-ly, I mixed the cornstarch mixture into the egg mixture, which I'm sure you...
Cooking Bouchon: September 2008
http://cookingbouchon.blogspot.com/2008_09_01_archive.html
Monday, September 15, 2008. The decision to make this dish was based entirely on the plethora of root vegetables that we've been receiving from our CSA. We're getting nearly ten pounds a week, and eating it all is more than challenging. We've had root vegetables in just about every possible way you can imagine. First it was beets, then potatoes, turnips and carrots. Here's the starting material:. These are not your grocery store vegetables that have been bred to look nice and uniform. These are all v...
Cooking Bouchon: March 2008
http://cookingbouchon.blogspot.com/2008_03_01_archive.html
Monday, March 24, 2008. Smoked and Steamed Salmon Rillettes. Starting with this post, I'm going to add a new feature to each new adventure of Cooking Bouchon. Somewhere, somehow I'm going to document the the 'firsts' that I encounter during that particular session in the kitchen. The new stuff is the most challenging and the most interesting to me, being that I started this whole activity mostly for my own education and edification. Now on to Smoked and Steamed Salmon Rillettes. That's because I totally ...
Cooking Bouchon: July 2008
http://cookingbouchon.blogspot.com/2008_07_01_archive.html
Tuesday, July 29, 2008. Chilled Salad of Haricots Verts and Tomatoes. This dish was a small part of what was undoubtedly the best eating week of my life. It occurred on my honeymoon last October and included meals at The French Laundry. Goes into the real reason behind making this dish (I had a lot of basil), so I'll skip that part here. Or did I just tell you? Go read the basil post anyway. If you don't believe me. All of these were in play for this salad. Fine I left out the Pernod (hate the taste), ol...
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Crumb & Cork: October 2009
http://crumbandcork.blogspot.com/2009_10_01_archive.html
Adventures in fine food, wine and other culinary musings. Sunday, October 25, 2009. Tasting Notes: Cortijo III Tinto Rioja 2008. As part of my current quest to find inexpensive but enjoyable wines I picked up a Spanish red from Cortijo III. I don’t have much experience with Spanish wines so that was another reason; I wanted to try something new. I was not disappointed. This is a very enjoyable red wine from the Rioja. Posted by Jeffery Hicks. Links to this post. Thursday, October 15, 2009. Is an herbal b...
Crumb & Cork: September 2010
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Adventures in fine food, wine and other culinary musings. Thursday, September 9, 2010. Tasting 2007 The Zin. I think zinfandel's are a great every day wine. They are often affordable and if we're lucky can be quite luscious. The other day I tasted a 2007 vintage from Consentino Winery they label as "The Zin". Personally, I'm not to fond of clever or cute names, but this wine is exactly what you expect: a strong, traditional zin. Posted by Jeffery Hicks. Links to this post. Tuesday, September 7, 2010.
Crumb & Cork: November 2009
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Adventures in fine food, wine and other culinary musings. Monday, November 16, 2009. Tasting: Miner 2007 Chardonnay. Tonight I made a seafood risotto and paired it with a 2007 Chardonnay. From Miner Family Vineyards. This is relatively affordable at$30 a bottle, club members pay less. Since Miner is small winery, you may have trouble finding it outside of California, but you can order online. Posted by Jeffery Hicks. Links to this post. Wednesday, November 4, 2009. Tasting: Mumm Sparkling Pinot Noir.
Crumb & Cork: Tasting: Mumm Sparkling Pinot Noir
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Adventures in fine food, wine and other culinary musings. Wednesday, November 4, 2009. Tasting: Mumm Sparkling Pinot Noir. I was in the mood to try something a little different and found a bottle of Sparkling Pinot Noir. From Mumm Napa on nestled away. I chilled it briefly and then cracked it open with a terrific pop. the kind of almost cliche pop you get from sparkling wines and Champagne with a small puff spilling out of the opening. They have it on sale for the holiday. You can also follow Mumm on...
Crumb & Cork: March 2010
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Adventures in fine food, wine and other culinary musings. Wednesday, March 31, 2010. Tasting: Finca Flichman 2008 Malbec. I know it has been sometime since I posted, but that doesn't mean I've given up eating and sample fine wine. I have a backlog of tasting notes but let's get started with some I'm drinking right now. This afternoon I stopped by Vinomania. A local wine shop that I had previously not had the pleasure of visiting. On their recommendation I picked up a 2008 Malbec from Finca Flichman.
Crumb & Cork: Book Review: Medium Raw
http://crumbandcork.blogspot.com/2010/08/book-review-medium-raw.html
Adventures in fine food, wine and other culinary musings. Sunday, August 29, 2010. Book Review: Medium Raw. Former chef and culinary globetrotter Anthony Bourdain is one of those people you either like or you don't. His snarky, often aggressive prose and attitude leaves little middle ground. Mr. Bourdain's latest offering of culinary reflections proves this isn't going to change. I recently finished, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Posted by Jeffery Hicks.
Crumb & Cork: August 2010
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Adventures in fine food, wine and other culinary musings. Monday, August 30, 2010. Tasting: Beak and Skiff Apple Vodka. I have to confess that I love a good vodka and I've come to appreciate high quality products. I'm always looking to try something new. Fortunately, like Dorothy Gale, I didn't have to look any further than my own back yard. Central NY is known for apples and Beak and Skiff. Their first offering is an apple vodka. Posted by Jeffery Hicks. Links to this post. Sunday, August 29, 2010.
Crumb & Cork: Tasting: Miner 2007 Chardonnay
http://crumbandcork.blogspot.com/2009/11/tasting-miner-2007-chardonnay.html
Adventures in fine food, wine and other culinary musings. Monday, November 16, 2009. Tasting: Miner 2007 Chardonnay. Tonight I made a seafood risotto and paired it with a 2007 Chardonnay. From Miner Family Vineyards. This is relatively affordable at$30 a bottle, club members pay less. Since Miner is small winery, you may have trouble finding it outside of California, but you can order online. Posted by Jeffery Hicks. November 17, 2009 at 7:29 PM. Subscribe to: Post Comments (Atom). Eric Ripert Avec Eric.
Crumb & Cork: August 2009
http://crumbandcork.blogspot.com/2009_08_01_archive.html
Adventures in fine food, wine and other culinary musings. Monday, August 31, 2009. Blue Ginger Asian Bistro. Whenever I travel on business, usually to run a training class, I always ask my students where I should eat or what restaurants I shouldn’t miss. I also always try to eat in at least one sushi joint as well. During a recent trip to Columbus, OH, a few students recommended Blue Ginger Asian Bistro. Which is technically in Dublin, OH. I was just about finished when my server convinced me to try kamp...
Crumb & Cork: July 2009
http://crumbandcork.blogspot.com/2009_07_01_archive.html
Adventures in fine food, wine and other culinary musings. Tuesday, July 21, 2009. Welcome to Crumb and Cork. Welcome to my new literary and culinary adventure. By day I am an IT professional (I write the Lonely Administrator. I hope you'll join me over a virtual glass of wine as we share our experiences. Posted by Jeffery Hicks. Links to this post. Subscribe to: Posts (Atom). Eric Ripert Avec Eric. On The Table With Anthony Bourdain. New York City Chefs' Street Foods. Some pics from awards.
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Joy of Cooking Recipes. Joy of Cooking Recipes. By [http:/ ezinearticles.com/? Joy of Cooking recipes are still some of the most popular throughout the whole of America. The book “Joy of Cooking” was first released way back in 1931 by Irma Rombauer and since then it has been updated many times. It is one of the most talked about cookbooks because its recipes are easy to make and simple to follow. It has many sections which other cookbooks just don’t deal with. You can grab a copy of the book from your lo...
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Cooking Bouchon
Sunday, January 4, 2009. This dessert wasn't supposed to be next in line. In fact, I have two other recipes to write about that were made before this. All that changed when I was walking through Williams-Sonoma the other day and saw this. Apparently Mr. Keller owns Williams-Sonoma now, because you'll see his name there more often than the stores name. After picking up these molds I was given a free little book of waffle recipes, designed by Keller himself. Seriously. That's not a joke. That's 3 stick...
日本の南北での基本的な重さの違いまで計測可能な電子天秤
物の重さを測るには計量器が必要で、昭和の初期の頃までは、所謂、 天秤ばかり と言って、てこの原理を利用して、質量を量りたい物体と、標準となる錘 おもり とを吊り合せることによって、物の質量を測定する器具 秤 はかり でした。
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Cooking Boutique
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Сookingbox – копилка кулинарных рецептов
Сookingbox – копилка кулинарных рецептов. Для этого супа я брала филе морского окуня, очень вкусная рыбка. А вообще подойдёт любая белая рыба. Времени на готовку отнимает около получаса. Пирожное «Картошка». Бисквит для этих пирожных надо подготовить заранее. А в общем процесс их приготовления очень лёгкий. Дочка с удовольствием приняла в нём участие от и до. Киш с лососем и спаржей. Вы любите заливные пирог? Говорю это как человек готовивший киш. Лишь грамотно подберите продукты для начинки. Курица с фи...
