|
French Cuisine: marinated CuttlefishThe Japanese are not the only ones to eat cuttlefis or squids raw. In French Languedoc, especially along the… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1970 views
|
|
|
Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!Salmon and broad beans can be found on the plates and tables at homes and… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1349 views
|
|
|
French Cuisine: Young Cod and LentilsYoung cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1657 views
|
|
|
Simple Sweet Rice DessertIt stormed and blew all day yesterday in Sonoma. Patsy was packed off to dog camp for the day at Vintage Kennel Club. Huskys need a lot of exercise… |
kathy gori
Marzo de 2010 Avanzado |
1 voto
4140 views
|
|
|
You Put The Lamb In the Coconut And Stir It All Up!Remember that old song lyric by Nilsson, "the lime in the coconut"??? In my opinion, there is nothing that… |
kathy gori
Marzo de 2010 Avanzado |
1 voto
1859 views
|
|
|
French/Japanese Cake: Pear MadeleineJust discovered this intriguing little cake called Pear Madeleine by a Japanese friend. American friends would… |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
2 votos
3847 views
|
|
|
FRENCH DESSERT: TARTE AU CAFE/COFFEE TARTHere is a simple but elegant cake recipe I found in my notes to please everyone in the family! |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
1 voto
1825 views
|
|
|
Ricotta, Orange Peels & Chocolate TartItaly and France can make up for some great combinations with a little imagination. Here is a failry simple… |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
1 voto
1261 views
|
|
|
Orange & Lemon Meringue TartMeringue, especially with tarts is almost a must in French patisserie. It is not as diificult as it sounds. A little method is all you need. |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
1 voto
1570 views
|
|
|
French Dessert: Creme brulee aux Myrtilles/Blueberries Creme BruleeA classic! |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
2 votos
2366 views
|
French Food Lovers
