How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Purée
A simple smash potatoes purée but I added rondelé, butter, parley and garlic. That makes the difference!
Rating: 
Views: 24
-
Comment by John Barrows on November 6, 2009 at 11:20am - The French have a million great ways to prepare potatoes. Like the Italians with pasta.
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
Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
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