
figareau.blogspot.com
Figareau, cuisine évolutiveA blog where we try to find out how to cook like a pro and eat like a foodie...
http://figareau.blogspot.com/
A blog where we try to find out how to cook like a pro and eat like a foodie...
http://figareau.blogspot.com/
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Figareau, cuisine évolutive | figareau.blogspot.com Reviews
https://figareau.blogspot.com
A blog where we try to find out how to cook like a pro and eat like a foodie...
Figareau, cuisine évolutive: This Will Make Your Weekend: Sausage Wrapped Poached Eggs
http://figareau.blogspot.com/2012/01/this-will-make-your-weekend-sausage.html
A blog where we try to find out how to cook like a pro and eat like a foodie. Thursday, January 12, 2012. This Will Make Your Weekend: Sausage Wrapped Poached Eggs. It’s snowing outside and I just found out I have a bronchitis. Nice way to start the year. On top of it, I’ve been procrastinating writing on this blog, for no particular reason. Actually, maybe there is a reason. The holidays were so hectic around here; this week feels like I’m on vacation! SAUSAGE WRAPPED POACHED EGGS. 1 ½ cups flour. Caref...
Figareau, cuisine évolutive: Par Ici La Sortie!
http://figareau.blogspot.com/2011/12/par-ici-la-sortie.html
A blog where we try to find out how to cook like a pro and eat like a foodie. Friday, December 2, 2011. Par Ici La Sortie! C’est aujourd’hui le grand jour. Ne manquez pas l’émission Par Ici La Sortie! Chaîne 91 ou 691 sur illico de Vidéotron) ce soir, à 21h30. Tout au long de la semaine vous pourrez voir l’émission en reprise. Http:/ www.mlle.ca/emissions/paricilasortie/episodes. Subscribe to: Post Comments (Atom). But I can cook a damn good meal and I’m about to show you how you can do it too!
Figareau, cuisine évolutive: October 2012
http://figareau.blogspot.com/2012_10_01_archive.html
A blog where we try to find out how to cook like a pro and eat like a foodie. Saturday, October 27, 2012. WORTH SHARING A MILLION TIMES: MISO AND MAPLE SYRUP GLAZE. I think of this blog pretty much every day but I’m a terrible friend to it. I neglect it and don’t really take care of it. But today is a day I decide to make an effort to make it happy… to make it smile! This is the best recipe you’ll have tried in months! Try to beat that Jamie Oliver with your 30 minutes meal! MISO AND MAPLE SYRUP GLAZE.
Figareau, cuisine évolutive: November 2011
http://figareau.blogspot.com/2011_11_01_archive.html
A blog where we try to find out how to cook like a pro and eat like a foodie. Monday, November 28, 2011. Oyster Season Is Still On So Have Some More. Because it’s still oyster season I’m going to write again about the sea’s gem! Of course, some of you probably hate the damn thing and I kind of understand you. Who wants to eat a raw, slimy and salty mollusk? Here are some of my favorites! OYSTER WITH CUCUMBER AND MINT SALSA. 1 small Lebanese cucumber, deseeded and finely diced. 2 tbsp soy sauce. In a skil...
Figareau, cuisine évolutive: Little Quicky: Scallop Carpaccio
http://figareau.blogspot.com/2011/12/little-quicky-scallop-carpaccio.html
A blog where we try to find out how to cook like a pro and eat like a foodie. Saturday, December 3, 2011. Little Quicky: Scallop Carpaccio. I’m in the mood to share this little recipe with all of you lovely readers. Because it is nice and sunny in Montreal and because I’m having a relaxing moment on this Saturday while my kids are napping (both at the same time is what I call a miracle! If you’re a seafood lover, then I guess you are well served these days! 2 green scallions, finely sliced. I like the ch...
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Figareau, cuisine évolutive
A blog where we try to find out how to cook like a pro and eat like a foodie. Saturday, October 27, 2012. WORTH SHARING A MILLION TIMES: MISO AND MAPLE SYRUP GLAZE. I think of this blog pretty much every day but I’m a terrible friend to it. I neglect it and don’t really take care of it. But today is a day I decide to make an effort to make it happy… to make it smile! This is the best recipe you’ll have tried in months! Try to beat that Jamie Oliver with your 30 minutes meal! MISO AND MAPLE SYRUP GLAZE.
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