How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Laura
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THE FRENCH MEMBER !
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typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
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 ...
I thought bananas by looking at the picture. It looks like bananas in the middle of each pineapple slice. Now that I look closer, I see that the cake underneath just browned a little in that area. But now I have another idea when I make it again!
What is in the center of the pineapples?
yes ! John is right no bananas in that cake ...
Debbie, ananas are pineapples
Looks great Laura. I think the bananas are a great touch. I like that. I also thought that the next time I make this I may add a sprinkle of toasted coconut on top.
Laura, this looks wonderful!
tres bien!
Profile Information
- How Did You Hear About Our Site?
- John and Nancy are friends met thanks to Romain (my son) who shared cooking moments with them both and my best friend Kyra, in Portland OR during summer 2008 !
- Why Did You Join our Network?
- I'm glad to share my cooking experience (french or not).
And I try to learn from other's experience ...
Comment Wall (6 comments)
- At 6:52am on November 21, 2008,
John Barrows said…
- I am so glad that you have joined our site, Laura. Now we can say we are a true international cooking social network!
- At 2:18pm on November 21, 2008,
Debbie said…
- Welcome Laura! I love the international flair that you have added to the site. Share some of your favorite recipes - I am always interested in something different. I prefer seafood and vegetables, my husband and daughter are basically pasta and potatoes and then meat in that order. It would be great to learn some cooking ideas from you.
- At 2:44pm on November 26, 2008,
John Barrows said…
- Laura, Thank you so much for starting the discussion about the cheeses of France. I think the best way to share this information with all people on the network is to start a "Blog". Just go to the main page, and then go the the left column where it says "Blog Posts" and scroll down to the bottom of the blog listing to where it says "Add a Blog Post" next to a green + sign. When you start a blog, then people can reply to it, and you can continue to add to it. Or you can start a new one each time you write about a new kind of cheese. It's up to you. And I think it's really cool that you also wrote your article in French! John
- At 9:46am on December 23, 2008,
Kyra said… - Okay girlfriend, I've finally joined the party! With all this snow (twice the amount I showed you), there's not much else to do.
- At 5:51pm on March 1, 2009,
Rondi Leonard said… - Hi laura,
I have just started Patrick's bread and I was wondering about the quantities and type of grains or nuts that you put in. The photo is lovely and it looks exactly like what my husband and I like.
Merci,
Rondi
- At 4:43pm on March 2, 2009,
Rondi Leonard said…
- I see what you mean. I am hooked. Andy and I ate one loaf at lunch and I gave another away so I already have made my second batch so we can have fresh bread for breakfast tomorrow. Thanks for the info on the different flours. I am considering adding fresh snippets of sage. I want to get it down first and then I will start improvising. Any herbs that you suggest?
I will also try it as a pizza dough later this week.
Laura's Photos
Laura's Blog
LES FROMAGES DE FRANCE
One of the characteristics of our splendid country : the cheese or cheeses I rather say !
We don’t have enough days in only one year to eat a different one with each meal…
I will try to tell you some history of cheese, to present some of them and to propose receipts containing chee… Continue
Posted on September 18, 2009 at 2:12am — 60 Comments
BANANA : WHERE DOES ONE GO ?
An edifying report !
Information reported below follows upon the diffusion of excellent documentary “Bananas with forced mode ", of Didier Fassion, on the chain France O on January 15, 2009
COMMERCIAL WAR
Fruit more consumed and more exported in the world, the… Continue
Posted on January 17, 2009 at 2:30am — 11 Comments
HOMEMADE BREAD
Differents stages of my homemade bread !
First, I tried to follow instructions of the book and Patrick's ones. Well, I couldn't help to make some little change.
Also, I decided to use french mesures as I'm lost with american's ones.
I put much less salt than the brothers do (actually it wasn't enought), I cooked it 40 minutes in oven (45 next time would be better).
Anyway, even its not perfect it has been all ........eating today !
… Continue
First, I tried to follow instructions of the book and Patrick's ones. Well, I couldn't help to make some little change.
Also, I decided to use french mesures as I'm lost with american's ones.
I put much less salt than the brothers do (actually it wasn't enought), I cooked it 40 minutes in oven (45 next time would be better).
Anyway, even its not perfect it has been all ........eating today !
… Continue
Posted on January 11, 2009 at 1:50pm — 14 Comments
LE POT AU FEU
The beef stew is a traditional dish of the French beef cooking in a bubble aromatized by vegetables (carrot, potatoes, leek, turnip, onion, cabbage) and a furnished bouquet.
As usual, I add my personal touch : I put shin of pig there.
Often regarded as rustic and which requires 3 hour… Continue
Posted on December 10, 2008 at 4:56am — 9 Comments
Laura's Videos
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CHEESEBURGER
Added by Laura
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La raclette
Added by Laura
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LA TARTE AU CHEVRE 0001
Added by Laura
plan of France
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Latest Activity
typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
the concept is the same, but the puff pastry is lighter in texture (but richer - a batch of puff pastry is made with 4 cups of flour and 3 sticks of butter). Lots of folding and rolling - I bet a pasta roller would work!
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)
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