How I Taught My Brother To Cook

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

John Barrows

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Victory Garden 2008

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Latest Activity

John Barrows commented on Patrick's photo 'Potatoes and Onions'
ah, yes - duck fat!
yesterday
John Barrows commented on Laura's photo 'Foie Gras'
We ate our last one two weeks ago (that we brought back from Paris last year).
yesterday
Laura commented on Laura's photo 'Foie Gras'
I know its a little early for it but I couldn't resist !
yesterday
Laura added a photo
Foie Gras
yesterday
Laura commented on John Barrows's photo 'Mushroom-kale "brioche"'
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 ...
yesterday
Laura commented on Patrick's photo 'Potatoes and Onions'
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...
yesterday
Laura commented on Brian Timian's photo 'Baguette Normal'
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...
yesterday
Laura commented on Patrick's photo 'Kitchen Cat'
She's beautifull ! Coca, one of my 2 cats share my breakfast each morning ! He likes goat cheese very much ...
yesterday
John Barrows added a blog post
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 ...
yesterday
John Barrows commented on John Barrows's photo 'Mushroom-kale "brioche"'
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...
yesterday
John Barrows added a photo
Mushroom-kale brioche
yesterday
Patrick commented on Brian Timian's photo 'Baguette Normal'
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)
on Thursday
John Barrows commented on Brian Timian's photo 'Baguette Normal'
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...
on Wednesday
Brian Timian commented on Brian Timian's photo 'Baguette Normal'
Or ... we could just go there and find out for ourselves.
on Wednesday
Patrick commented on John Barrows's blog post 'Food, Inc.'
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 ...
on Wednesday
Patrick commented on Patrick's photo 'Potatoes and Onions'
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.
on Wednesday
Patrick commented on Brian Timian's photo 'Baguette Normal'
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.
on Wednesday
Brian Timian commented on Brian Timian's photo 'Baguette Normal'
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). ...
November 18
John Barrows added a blog post
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...
November 18
John Barrows commented on Brian Timian's photo 'Baguette Normal'
I'm sure it was the no-knead: that's what I taught him ...
November 18

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