How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
CHEESEBURGER
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Dylan's Cheese Omelet
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Comment by John Barrows on February 8, 2009 at 4:58pm -
OK! Now I want a cheeseburger!!!!! We call that a "Dagwood" sandwich! (he's a classic comic strip character in "Blondie" who's his wife)
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Comment by Patrick on February 9, 2009 at 9:51am - We might have to put you to work at our ROADKILL CAFE where burgers are part of the menu. We can call this the Frenchy Burger!
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Comment by Laura on February 9, 2009 at 10:24am -
If you want to add the cheeseburger picture on the ROADKILL CAFE, no problem for me, and okay for the title !
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Comment by Debbie on February 9, 2009 at 2:56pm
- I love a good burger, rare to medium rare, (can I have it my way?.....hold the sauce). The Blondie comic is perfect, too funny!
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Comment by Patrick on March 30, 2009 at 5:00am
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Goat Cheese Burger
Grilled burger with tomato, dill pickle, sauteed mushrooms, caramelized onions and goat cheese from Nicolas.
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Comment by Laura on March 30, 2009 at 5:09am
- Waoh ! I wish I could bite this burger. This is a special one : mushrooms, goat cheese, I've never added mushrooms in a burger !
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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)
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.
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