How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Great job! Keep up the great work!
Our Ma (your great grandma Helen, not to mention your great-great grampa & grandma) would be proud of you. A recipe spanning at least 5 generations and counting!
I added some small pork meatballs at the end after baking them in the oven. Just a little improv ....
I find that when the kids do the cooking they appreciate the food more, and enjoy it better.
The 2 kids are very different of other american kids, do you know why ? Because of Cook BaBa of course ... (John you should teach every american how its good to eat well)
Keep going on Dylan & Lily !
Looks very good ! This dish with sea food .... mmmmm, miam, miam !
GOOD JOB DYLAN !
Dylan, I can live on this! You are a born chef (cook, as your Baba prefers). Keep up the great work. You have quite a talent!
I did all the prep work, too. Chopped all the aromatics, and cooked the sauce. Maybe I'll grow up to be the second best cook in the world. (Baba's the best).
Comment Wall (3 comments)
- At 5:46pm on April 17, 2008,
Debbie said…
- Hi guys! Welcome. Your "Baba" knows best. He is one of the best cooking people in the world! I love the video of you eating pizza. You guys did a great job. We need to see you guys here alot, make your favorite stuff and tell us about it all! It will be so much fun : )
- At 2:11pm on May 2, 2008,
- Another great video! I am proud of you! Maybe Baba will help you make a video making Patrick's easy milkshakes!
- At 4:30pm on June 20, 2008,
- Hi Kids! What do you have planned for the summer? Any "cool" ideas?
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I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…
Interesting, verrrrrrrrry, interesting.
take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…
throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…
daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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