How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Chef Roman in America
Chef Roman pays a guest visit to America and prepares a meal with Chef John.
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4 Comments
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Comment by Patrick on August 3, 2008 at 5:25am - So exactly what was made here?
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Comment by John Barrows on August 3, 2008 at 8:18am - Braised lamb shanks, with its reduction over fresh pasta. Chard with vinaigrette. Salad. Tart tatin.
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Comment by John Barrows on August 4, 2008 at 8:59am
- He's 11 and he's a natural in the kitchen. Roman is the summer guest of one of my neighbors. His GrandPere owns a bistro in Paris. I hope to learn how to make crepes from him.
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Comment by Debbie on August 4, 2008 at 4:58pm
- Oh my! He is a natural. You can tell by the way he handles everything. I am impressed! On his way back to France, have him stop here in Connecticut!
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Laura, this looks wonderful!
UGH! and have you noticed (I am sure you have) that these "Chefs/cooks" do not even wear aprons! What is with that? The prima donna's!
This would work deliciously with peaches also!
my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
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 !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
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...
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