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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- Médan (30 km from Paris)
- France
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THE FRENCH MEMBER !
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Latest Activity
The best pizza in Paris!!!!!
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
I'm surprised people feel stressed when you're in the kitchen Patrick !
Be cool, let others make experiences, lol.
Bravo Jeanette, your Banana Walnut Bread looks very good. Just leasten old father time to time as he has a little more experience i...
lol, water and veal juice ... cooked very slowly.
There is a commercial Rondelé sold here. It is a spreadable cheese. Not sure where it is made. I'll have Debbie research it the next time she goes to the store.
Pickled beets for me.
There must have been a liquid used when cooking the veal for 2 hours.
We really had a GREAT moment we the 4 of you guys !
is it like a ricotta or farmer's cheese?
I was fortunate enough to eat this dish in Laura's house last year! She even let me help her brown the meat. Mostly though I drank great French wine, enjoyed Laura's cooking, listened to Laurent's stories of all his motorcycle accidents, and delig...
"miaou miaou" say french cats !
there is so many ways to cook mussels ...
no! cow milk.
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
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it...
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
Old as the hills, damn it and proud of it.
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
OLD father .... yup
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