How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Rondi Leonard
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- Lake Oswego, OR
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No. But you will need to have a license from the state. They have certain rules and regs about food prep and food safety that you need to abide by - but it doesn't necessarily mean that you need to have "professional" stoves/ovens etc.
Of course ...
John, do I have to have a professional kitchen to do that?
Who knows. I took the breads to our future daughter-in-law's parents home and as I was slicing and toasting the various breads one of the aunties looked up the bread and found that their was some Greek influence. Somehow I had previously thought t...
Sorry Patrick - I just re-read - you are the one who posted first.... I agree with you!!! Yup, John as well.......
Oops.
I agree with you, John. Andy recently made a comment about me that I wanted to share with you. He explained that in these times when we are trying to tighten our belts (IE shopping at Goodwill) and cutting corners that I will spare no expense when...
Enough there for the 7th Cavalry!
Looks like good breakfast fare.
Are these sweet breads as is typical for Easter?
Profile Information
- How Did You Hear About Our Site?
- My husband Andy has worked with John many years ago and just recently bumped into him.
- Why Did You Join our Network?
- John gave me a copy of his book - which I read immediately - and enjoyed as I understand and appreciate his style of cooking. I also wanted to be able to try the recipes and write about them.
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Rondi Leonard's Blog
John inspired me - stuffed red peppers and asparagus!
I added my photo of my stuffed red peppers. I used what was in my fridge - fresh sage, squash, fresh chopped tomato, chopped rehydrated tomato in oil, capers, some parmesan flat bread broken into pieces,& cottage cheese. I made the asparagus with a bit of oil & water in a saute pan. I roasted the peppers and stuffed them and put them atop some fresh mushrooms, above a base of freshly made brown rice. I finished it off with some vanilla soy and baked it till hot. I served it with a drizzl… Continue
Posted on February 24, 2009 at 7:54pm — 1 Comment
A most enjoyable evening with John and Nancy
Andy and I were the ones that John and Nancy had over last night. The evening was magical with one of the best meals I have had since being in Italy years ago. The soup was creamy, not heavy and delectable. The duck was tender & moist with a hint of orange. The asparagus were perfect and ever so slender. We had brought a Brunello that was the perfect pairing for the entree. John cooked and served at a wonderfully leisurely pace that remained with me today. The staging really allowed each of… Continue
Posted on January 24, 2009 at 9:55pm — 3 Comments
Comment Wall (3 comments)
- At 7:12am on January 25, 2009,
John Barrows said…
- Thanks for jumping on board our cooking network! You and Andy are the perfect guests - you liked what I cooked :-)
- At 3:34am on March 2, 2009,
Laura said… - Here in France I can find different kind of flour (as its very fashion to make your own bread !). So, the multigrain flour I use as several grains like wheat, buckwheat, sunflower seed ... But I don't make the dough with only multigrain, I make it 2/5 multigrain 3/5 white flour. Other time, I can make farmhouse bread or wholemeal bread ... it depends of my mood !
When you start to make bread ... you can't stop it ! Its so good.
Hope I answered to your question.
- At 5:02am on March 5, 2009,
Patrick said…
- Thanks for getting your clan members to join. It appears you are on a bread making rampage. Please put some pictures up of your creations.
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looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's ...
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
funny brothers !!!
now what?!
Ohhhhhhhhhhh, you did it now, Johnny!
A zap of a few seconds in the microwave will bring them back to life.
Not sure you would want to let him off of his leash........we can barely control him here.
Hmphhh! I might as well be dead! : ) (Patrick will understand)
I myself, would prefer the puff pastry to the dough of a calzone.
This is why Filo Dough was created.
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