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 !
Latest Activity
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!
That time of year when the stews are being made!
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Great job! They look beautiful.
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.
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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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)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Or ... we could just go there and find out for ourselves.
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
Only other thing a should have done was brown the top more.
Nancy should recall this cat climbing up her back.
What recipe for the dough did you use?
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
Time out for a photo-op.
Thank you. Once it cooled it really tasted great. My only complaint is that the crust wasn't as thick as I would have liked. Hopefully that will change when we get the new range installed next summer.
Very nice job!
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