Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Laura's Blog (4)

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

Added by Laura 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

Added by Laura 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

Added by Laura 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

Added by Laura on December 10, 2008 at 4:56am — 9 Comments

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Latest Activity

Patrick commented on John Barrows's photo 'black bean soup'

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…

17 hours ago

Patrick commented on John Barrows's photo 'black bean torte'

Interesting, verrrrrrrrry, interesting.

17 hours ago

John Barrows commented on John Barrows's photo 'black bean torte'

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…

23 hours ago

John Barrows commented on John Barrows's photo 'black bean soup'

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…

23 hours ago

John Barrows added 2 photos

23 hours ago

Jim Hock Hunger on an Ethiopian scale

on Wednesday

Jim Hock is now a member of How I Taught My Brother To Cook

Welcome Them!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

daube ... I concede

on Wednesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

perish

on Wednesday

Patrick added a photo

Chicken and Dumpling(s)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

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!

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

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)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

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.

on Tuesday

Patrick commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

Well that explains it. Your truth has set him free and he became lost in the moment.

on Tuesday

John Barrows commented on John Barrows's blog post 'The First International Holiday Breakfast-Dinner Fest'

Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)

on Tuesday

John Barrows commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

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"

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

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

on Tuesday

Patrick commented on Patrick's photo 'Bread Knots'