*contented sigh*
This speaks to me.

#FrenchCooking #FrenchAtForty #CautionImLearning #JuliaChild #Quote

Spring break is almost over. Looking forward to seeing students and coworkers again. Not looking forward to state testing, though.

Pic is a new dish that Yoshiko made. As I understand it, it was partly inspired by both #JapaneseCooking and #FrenchCooking. Doesn't have a name yet. Almost vegan, but not quite. Delicious.

#YoshikosKitchen #cooking

Another one from deep in the back catalog. #memoir #personalgrowth #frenchcooking #ebookstodon #bookstodon #indieauthor

https://books2read.com/b/3y1jNB

I'm making Turkish eggs this week but ooh lah lah. I must try eggs en cocotte.

#Cooking #France #FrenchCooking

You know you're in to #FrenchCooking
when you notice the lack of mise en place, or proper vegetable prep, or deglazing and reduction and layering of flavours.

I miss Simon not bringing Maggie the dog along.

Still, a lovely video and the Robin's were friendly!

#Cooking #Camping #Outdoors

https://www.youtube.com/watch?v=Tjo6kfdn7_E

You know you're in to #FrenchCooking
when you notice the lack of mise en place, or proper vegetable prep, or deglazing and reduction and layering of flavours.

I miss Simon not bringing Maggie the dog along.

Still, a lovely video and the Robin's were friendly!

#Cooking #Camping #Outdoors

https://www.youtube.com/watch?v=Tjo6kfdn7_E

I was planning on doing some pomme chateau. (There's also pomme vapeur and pomme cocotte so large, medium, and small respectively.)

For this you need to learn the tourné cut.

It's a bit of a fiddle but by God they look nice.

You can use any trimmings for mashed potato, or stock. Store in the freezer if need be. No waste!

#FrenchCooking #France #Cooking

https://www.youtube.com/watch?v=_WyzGfu-AK0

I did Pommes cendrillon this evening for a hoot. Overall I made some mistakes but it turned out okay. It was also nice to use fresh chives and parsley for a change.

#FrenchCooking #Cooking #France

Pilau rice sounds more fancy than it is. I've taken to knocking one up when I'm feeling lazy. The difference though between "scoff" and something which is refined and plates well is something else.

Or I could do some Pommes de Terre Parisiennes...

#FrenchCooking #France #Cooking

The French baguette was given UNESCO heritage status this week!

#Frenchcooking #France #Cooking #Baking #Bakery

https://www.youtube.com/watch?v=fGyOPY76IbU

So many people think Hollandaise sauce needs to be made with a bowl?

Too much washing up.

Blender?

Too much washing up.

Same pan. Remove from or replace on heat to keep it at the right temperature and continue whisking.

No extra washing up.

If it's good enough for a Michelin chef it's good enough for me!

#FrenchCooking #Cooking #France

Experimenting with a bechamel sauce.

Roux and milk base not cream.

Garlic blanched, pressed, and pressed through sieve.

I could add lemon and/or finely chopped shallots.

I'm not chef enough to know which is good, bad, or indifferent! Oh, decisions.

#FrenchCooking #Cooking #France

Haddock is what I have so haddock meunière with lemon and parsley for a late dinner it is.

#FrenchCooking #France #Cooking

I was really pleased with myself today thinking I had got the idea of the basic French cuts for vegetables. It turns out there are more than seven!

Nineteen. Nuh-nuh-nuh nineteen.

https://snippetsofparis.com/french-knife-cuts/

#frenchcooking #cooking #france