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Posts with tag FrenchFood

Crepe Cookery, Cookbook of the Day

cover of crepe cookery by Mable HoffmanI like to make sure that I offer up a good balance of new and old cookbooks in this (mostly) daily post. I love to flip through all the glossy new cookbooks that are hitting shelves these days, but sometimes I find myself turning to the old, the known and the comforting. Today's book, Crepe Cookery, isn't a volume I grew up with, but as it's one of those light-weight, magazine-sized editions that was once sold in grocery stores, it feels familiar and as if it was something that was always at hand.

Written by Mable Hoffman (who also wrote Crockery Cookery, our April 1st Cookbook of the Day) and printed in 1976, this cookbook was the first exposure that a lot of people had to making crepes at home (if they weren't ambitious enough to make them from Mastering the Art of French Cooking). It offers helpful, step-by-step pictures on how cook crepes using either the upside down (dipping the crepe pan into the batter) or right side up (ladling the batter into the pan) methods. There are also lots of pictures demonstrating the varied ways you can fill, fold and serve your crepes.

There are five all-purpose crepe batter recipes in this book, as well as recipes that incorporate graham crackers, mashed potato, wheat germ, beer, yogurt, cornmeal and chocolate. She also devotes 15 pages to the various pans you can use to cook crepes, how to season them if purchasing a new one and their pluses and minuses. It's a surprisingly relevant section, considering that the book is more than 30 years old.

If you like making crepes, or are looking for a good introductory book to help you learn, this might just be a good book for you. There are multiple copies selling on Amazon for a penny (plus shipping), so it won't cost you much to check it out if you're intrigued. c

The Travel Issue: Bon Appetit in 60 seconds

Bayonne Ham Festival.

Bayonne HamJust half an hour from the Spanish border, right down in the middle of Basque country in France lies Bayonne. It's main claim in the food world is being the home of the Bayonne Ham.

Since 1942, the town celebrates with a Ham Festival during Holy week (13-15 April 2006). Local farmers gather along the River Nive and sell their air-dried hams. Now I have never been to the town - but I know a man you has. He (being John of French Duck) describes the area as a mix of "strange and wonderful contrasts". You have the Basque influence on architecture, food and on the language too. Combining the scenery of the mountains with a food fair sounds just the sort of break I need right now.

Cooking Live with Slashfood: cassoulet is easy! step-by-step

meats from pastaworks
It's about 2 p.m. here in Portland, and I'm starting to cook my cassoulet. I've got a pile full of meats from Pastaworks (I'm using the veal for my yummy French stew). I'm a little jittery, as there are so many steps and so many different kinds of meat! I'm looking forward to finally attempting this legendary French country dish (the ultimate in slow cooking, if you ask me).

I'm going to start by cooking the white beans and, while they're simmering, I'll broil the duck confit. I'm terrified by duck, so I need a clear head and a clean kitchen.

Continue reading Cooking Live with Slashfood: cassoulet is easy! step-by-step

Cooking live with Slashfood: gardiane, prepping the vegetables

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?





Continue reading Cooking live with Slashfood: gardiane, prepping the vegetables

Tip of the Day

Buying ice each day for a road trip or camping journey can be such a pain. Consider (safely) using dry ice as an alternative.

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