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Pythia Eats

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 7, 2013. CIA French Cuisine Boot Camp Day 5: Bistros, Brasseries and Hangovers. Day 5: Bistros, Brasseries and Hangovers. Team's dishes: Endive salad with roquefort and walnuts, coq au vin (red wine braised rooster), fresh egg pasta with herb butter, sautéed petite peas and pearl onions. One of the students complained. M cam...

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Pythia Eats | pythiaeats.blogspot.com Reviews
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Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 7, 2013. CIA French Cuisine Boot Camp Day 5: Bistros, Brasseries and Hangovers. Day 5: Bistros, Brasseries and Hangovers. Team's dishes: Endive salad with roquefort and walnuts, coq au vin (red wine braised rooster), fresh egg pasta with herb butter, sautéed petite peas and pearl onions. One of the students complained. M cam...
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Pythia Eats | pythiaeats.blogspot.com Reviews

https://pythiaeats.blogspot.com

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 7, 2013. CIA French Cuisine Boot Camp Day 5: Bistros, Brasseries and Hangovers. Day 5: Bistros, Brasseries and Hangovers. Team's dishes: Endive salad with roquefort and walnuts, coq au vin (red wine braised rooster), fresh egg pasta with herb butter, sautéed petite peas and pearl onions. One of the students complained. M cam...

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pythiaeats.blogspot.com pythiaeats.blogspot.com
1

Pythia Eats: December 2010

http://pythiaeats.blogspot.com/2010_12_01_archive.html

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Tuesday, December 7, 2010. Flipping the Bird (or Not). Are you sick of turkey yet? I’m not. I didn’t cook a thing for Thanksgiving this year, nor did I have any leftovers to contend with for the following week. One turkey breast, bone in, skin on (these are typically sold as a half breast). One large onion (or two small onions), quartered.

2

Pythia Eats: March 2011

http://pythiaeats.blogspot.com/2011_03_01_archive.html

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Monday, March 7, 2011. The Sharpest Knife in the Drawer. This time the caller said he was heading off to college soon and needed to complete a few more demonstrations of Cutco knives so he could gain credit toward earning a scholarship. Between the “Can you help me out? This was not purely a style-over-substance debate. My Wusthof knives ...

3

Pythia Eats: July 2010

http://pythiaeats.blogspot.com/2010_07_01_archive.html

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Thursday, July 15, 2010. Farmer’s Market Bounty: Roasting Tomatoes. 10-15 pounds fresh Roma tomatoes. 1 large or 2 small onions, roughly chopped. 8 cloves fresh garlic, smashed, peeled, and roughly chopped. 188; cup chopped fresh herbs (basil, oregano, thyme, chives). Salt and pepper to taste. Decision point 1: Freeze whole or puree first?

4

Pythia Eats: August 2013

http://pythiaeats.blogspot.com/2013_08_01_archive.html

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 7, 2013. CIA French Cuisine Boot Camp Day 5: Bistros, Brasseries and Hangovers. Day 5: Bistros, Brasseries and Hangovers. Team's dishes: Endive salad with roquefort and walnuts, coq au vin (red wine braised rooster), fresh egg pasta with herb butter, sautéed petite peas and pearl onions. One of the students complained. M cam...

5

Pythia Eats: August 2010

http://pythiaeats.blogspot.com/2010_08_01_archive.html

Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 4, 2010. I have been making mashed potatoes wrong for years. This was quite a shocker to me, someone who knows her way around a kitchen and considers mashed potatoes to be one of the ultimate comfort foods. 8220;What does ‘quartering’ mean? 8221; Chef asked over my shoulder. 8220;No. Stick to the directions.”. 8220;No,&#8221...

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Celebrating the wonderful flavors and experiences of food, wine and cooking plus the joy of sharing them with friends and family. There was an error in this gadget. Wednesday, August 7, 2013. CIA French Cuisine Boot Camp Day 5: Bistros, Brasseries and Hangovers. Day 5: Bistros, Brasseries and Hangovers. Team's dishes: Endive salad with roquefort and walnuts, coq au vin (red wine braised rooster), fresh egg pasta with herb butter, sautéed petite peas and pearl onions. One of the students complained. M cam...

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