How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Boeuf au curcuma
I was ready for a "boeuf bourguignon" but I change my mind ... and decided to try a different recipe. So there is no vine and I added turmeric (yellow color). That tastes not too spicy and goes well with beef !
Rating: 
Views: 15
-
Comment by Patrick on November 10, 2009 at 3:20am - That time of year when the stews are being made!
-
Comment by John Barrows on November 10, 2009 at 7:21pm - tres bien!
-
Comment by Debbie on November 11, 2009 at 5:19pm
- Laura, this looks wonderful!
Add a Comment
About
Buy our book now.
Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden
Latest Activity
Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
Actually, Laura has a good idea here. Instead of using the typical dough for a calzone, the puff pastry would probably work very well. I think I will do a little experimenting. Of course, puff pastry does not want to become part of you DAILY diet ...
ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
Looks like a calzone pizza but it's not I know. You can add what ever you like in your brioche, it works ! Eaten with a salad ...
Ah potatoes ! what a story ! and so many ways to cook them.
When I cook "pommes de terre sarladaises" (named from Sarlat in the Périgord) I Boil them first and then I put potatoes slices in a pan to make them brown with parsley, garlic, salt, pepp...
Brian : congratulations ! Any dough you used, your baguettes are very beautifull.
The crust has to be crispy but not thick, with a nice honey brown color !
As you know guys, I make my bread and don't buy it anymore for several months now. I use th...
She's beautifull ! Coca, one of my 2 cats share my breakfast each morning ! He likes goat cheese very much ...
No, the term "Injun" is not a racial slur. The English wire-jawed rulers of India pronounced the word "Indian" as "Injun".
Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity ...
Roll out a sheet of puff pastry (hard to make but easy to buy) and cut in two. On one half, layer sauteed onions, garlic, fresh thyme, braised kale, sauteed wild mushrooms (I used chanterelles) and some shredded cheese (Fontina in this case). Seal...
I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Or ... we could just go there and find out for ourselves.
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Badge
© 2009 Created by John Barrows on Ning. Create a Ning Network!
You need to be a member of How I Taught My Brother To Cook to add comments!
Join this Ning Network