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Posts with tag FrenchCooking

'The French Market' - Cookbook Spotlight

Posted Sep 18th 2009 2:00PM by Alexa Weibel
Filed under: Cookbook Spotlight


the french market
Photo: Amazon.com.
'The French Market'
by Joanne Harris and Fran Warde
HarperCollins Publishers -- 2005
Buy it on Amazon

Although glorious American markets do exist, nothing quite compares to the French marketplace -- the endless barrels of olives alone distinguish them. But in the next-best-thing category, the author of "My French Kitchen" attempted -- and succeeded -- to capture the art of French market-inspired cooking yet again in "The French Market: More Recipes from a French Kitchen."

French cooking at its core makes strong use of fresh produce, with dishes like the traditional tomato salad, which frugally pairs tomatoes with parsley and heaps of pepper to magnificent results. "The French Market" seems to share this proclivity for cooking with tight ingredient lists, relying largely on the flavors of quality produce -- and the occasional bouquet garni.

See what we tested and find out whether the book's worth buying after the jump.

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'Top Chef Vegas' - Hot Shots, Part Deux

Posted Sep 10th 2009 11:00AM by Michael Thomas Hastings
Filed under: Television/Film

top chef crew
Eli, Kevin, Ron and a lot of attitude. Photo: Bravo.
Cocky much? You'd think that in the highest-stakes episode yet this season, a bunch of young cooks with their reputations on the line would be too busy sweating the details to gloat.

But on Wednesday night's tribute to the art of French cooking, awe quickly gave way to a swaggering show of braggadocio the likes of which we haven't seen since Eminem was doing freestyle rap-offs on the streets of Detroit. Chalk it up to nerves -- or ironic editing -- if you want, but when the headstrong, "I'm better than my brother" Michael V. seems the most shy and unassuming of the bunch, you know something's out of whack.

Sure, a few were in awe: Not only did the cooks have to make snails for Daniel Boulud in a quickfire challenge, but none other than Joël Robuchon held court at the elimination dinner.

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Cooking Live with Slashfood: cassoulet is easy!

Posted Feb 10th 2006 9:13AM by Sarah Gilbert
Filed under: Dinner, Site Announcements, Beef, Poultry, Recipes, On the Blogs, Cooking Live with Slashfood, France, Slow cooking

duck confit from pastaworks - photo sarah gilbert
I've decided to finally approach my fears head-on and make cassoulet. I've searched high and low for a good recipe and found a couple of great blueprints. I linked to this extremely detailed post on cassoulet when I spoke of it before, and I'm printing it out to use as a guide through my adventure.

Before you can make cassoulet, you have to decide how you're going to handle the meats. Most cassoulets are centered around duck, and use several parts of the bird. A classic rendition has the chef roasting the duck, rendering the fat, and making a 'confit' of the leg and a demiglace (French for stock) of the carcass. What's more, after all that, you have to select which other meats to include.

I made a critical decision when faced with my favorite butcher's meat counter and decided to buy duck confit already made. Brilliant no? It's pictured here. I also decided to go without the authentic duck stock and just buy storebought chicken broth. Hey, I don't have 48 hours to make this thing. I need cassoulet to be easy, or it's not happening.

Want to cook this live with me tonight? You'll have to head to the market. Here's what you'll need:

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Cooking live with Slashfood: gardiane, prepping the vegetables

Posted Jan 12th 2006 9:26PM by Sarah Gilbert
Filed under: Dinner, Vegetables, Beef, Recipes, Books, Lists

We're prepping our ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the Camargue, south of Arles. The dish is from Patricia Wells' Bistro Cooking.

Whoops! A few hours have passed since we cut the meat into 3- or 4-ounce pieces. Sorry about that, the baby that was getting into the cat food last time, I realized he'd better have some human food. Oh well, such is life. Now it's time to prep the carrots, onions and garlic. The instructions just say "garlic cloves," not "minced" or "peeled" or "unpeeled."

Hmmm. I decided to just peel them and crush just a bit in the process (I smack them with the wide edge of my knife to loosen the skins). My cloves look a little small... so I use eight or nine. I love garlic. I decide to toss it all in. A little extra garlic never hurt anyone. Right?





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