poukeskitchen.blogspot.com

Pouké’s kitchen

Wednesday, December 14, 2011. Leckerli for the holidays or every day. As you must know by now, I grew up in Paris, France, but spent my idyllic childhood summers in Switzerland,where my grand parents had a chalet tucked between forests , cherry orchards, and meadows which turned into cows pastures during the summer weeks, their bells lulling us to sleep. If you want to try it here is the recipe:. 3/4 cup granulated sugar. Finely grated zest of 1/2 medium lemon. Pinch ground black pepper. 1/2 cup of kirsch.

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Pouké’s kitchen | poukeskitchen.blogspot.com Reviews

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Wednesday, December 14, 2011. Leckerli for the holidays or every day. As you must know by now, I grew up in Paris, France, but spent my idyllic childhood summers in Switzerland,where my grand parents had a chalet tucked between forests , cherry orchards, and meadows which turned into cows pastures during the summer weeks, their bells lulling us to sleep. If you want to try it here is the recipe:. 3/4 cup granulated sugar. Finely grated zest of 1/2 medium lemon. Pinch ground black pepper. 1/2 cup of kirsch.

<META> KEYWORDS

1 pouké’s kitchen

2 ingredients

3 1/2 cup honey

4 1/2 teaspoon cinnamon

5 icing

6 directions

7 posted by

8 pouké

9 1 comment

10 fenouilloise and favas

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pouké’s kitchen,ingredients,1/2 cup honey,1/2 teaspoon cinnamon,icing,directions,posted by,pouké,1 comment,fenouilloise and favas,fenouilloise for 2,spring salad,salt and pepper,olive oil,pecorino cheese,no comments,not so ugli,ugli salad,2tbsp butter

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Pouké’s kitchen | poukeskitchen.blogspot.com Reviews

https://poukeskitchen.blogspot.com

Wednesday, December 14, 2011. Leckerli for the holidays or every day. As you must know by now, I grew up in Paris, France, but spent my idyllic childhood summers in Switzerland,where my grand parents had a chalet tucked between forests , cherry orchards, and meadows which turned into cows pastures during the summer weeks, their bells lulling us to sleep. If you want to try it here is the recipe:. 3/4 cup granulated sugar. Finely grated zest of 1/2 medium lemon. Pinch ground black pepper. 1/2 cup of kirsch.

INTERNAL PAGES

poukeskitchen.blogspot.com

1

Pouké’s kitchen: sandwich culture

http://poukeskitchen.blogspot.com/2010/05/sandwich-culture.html

Wednesday, May 12, 2010. 2 slices of grilled bread. 1 tbsp of green tapenade ( store bought from LuLU). 1 leave of butter lettuce. 1 slice of red onion. 1 hard boiled egg,mushed with salt, cayenne and 1 tbsp of mayonnaise. 1 good anchovy in oil ( I like Ortiz brand). Fold, put it on a pretty plate, take it to a quiet place and slowly devour. MY favorite ingredients TOO! Cafe fanny has a delicious egg/anchovy open faced sandwich . . . mmmmmmmm. May 23, 2010 at 11:50 AM. Subscribe to: Post Comments (Atom).

2

Pouké’s kitchen: April 2011

http://poukeskitchen.blogspot.com/2011_04_01_archive.html

Monday, April 25, 2011. It is has been a cold and unusually wet spring here, with some short sunny interruptions, while Paris is sweltering with hot tropical winds.odd.odd. 3 small heads of organic fennel ( discard the fronds, but keep a couple for garnish), diced. 1 big shallot, cut finely. 1 Tbsp of butter. 1 cube of Rapunzel organic vegetable bouillon. 1 lb of fava beand ( blanch the beans, when cool, remove the thick skin). Mix of heart of romaine and arugula. 1 head of green garlic cut finely.

3

Pouké’s kitchen: May 2009

http://poukeskitchen.blogspot.com/2009_05_01_archive.html

Friday, May 22, 2009. It is time to talk about vinaigrettes. You would be hard pressed to find a bottle of salad dressing if you were shopping in France.Why? Because it is something that everyone makes fresh, in a couple of minutes,from scratch. The "convenience" factor of the bottled dressing always stopped me in my track: how could it taste still good after sitting in a bottle for months? 1/2 tsp of salt. 1/2 tsp of freshly ground pepper. 1 tsp of vinegar. 1/2 tsp of dijon mustard. 2 tbsp of olive oil.

4

Pouké’s kitchen: my French onion soup

http://poukeskitchen.blogspot.com/2010/02/my-french-onion-soup.html

Friday, February 12, 2010. My French onion soup. 1 can organic broth ( vegetable, chicken or beef, the traditional one is with beef). 1 cup water( or more to taste). 1/4 cup of madeira wine. 2 slices of bread. 1/4 cup grated cheese ( gruyere is preferred). Salt and pepper to taste. Saute your onions rings in the melted butter in a wide pan so that the onions are not too crowded and can brown nicely. sprinkle with the sugar and thyme.keep the heat on low. Slurp the soup,. February 15, 2010 at 10:53 AM.

5

Pouké’s kitchen: November 2009

http://poukeskitchen.blogspot.com/2009_11_01_archive.html

Tuesday, November 24, 2009. Quince is a pretty obscure fruit to most people. to find it , you will have to look for an overgrown pear like fruit with a navel tip , a wonderful slight guava scent. it might be difficult to find but in the most foodie towns of America or. in Spain, Portugal,the East of France. Thursday, November 12, 2009. I love this dish.It is as hearty,and tasty as the real thing. 1 shallot, minced. 2 garlic cloves, minced. 1 cup of wild mushrooms(left in chunks). 1/2 cup of white wine.

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poukeskitchen.blogspot.com

Pouké’s kitchen

Wednesday, December 14, 2011. Leckerli for the holidays or every day. As you must know by now, I grew up in Paris, France, but spent my idyllic childhood summers in Switzerland,where my grand parents had a chalet tucked between forests , cherry orchards, and meadows which turned into cows pastures during the summer weeks, their bells lulling us to sleep. If you want to try it here is the recipe:. 3/4 cup granulated sugar. Finely grated zest of 1/2 medium lemon. Pinch ground black pepper. 1/2 cup of kirsch.

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