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French Revolution Food. For my final exam at Le Cordon Bleu, I had to prepare a dish called ...
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For my final exam at Le Cordon Bleu, I had to prepare a dish called blanquette de veau. It’s a veal stew — sounds good, right? Except that it’s stewed in cream, and thickened with egg yolk, and in ...
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Frenchrevolutionfood.com news digest
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8 years
Mushrooms “à l’Escargot” (or the secret to a French Thanksgiving)
I really love Thanksgiving, and all the traditional cinnamon and spice and everything nice that goes with it. But I love even more when those flavors are accented with the influence of “wherever you come from”. Because most of us come from somewhere...
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8 years
Saffron Risotto with Zucchini Blossoms and Crème Fraîche
I promised a few weeks ago that I would make a zucchini blossom risotto with saffron and crème fraîche – and I did!
I had my dad over for dinner. Growing up, I spent every Tuesday, Thursday, and Saturday night out to dinner with him. Sometimes it would be Steve’s pizza on Second Avenue – garlic bread, a pie, iceberg salad with lots of dried oregano and red wine vinegar... -
8 years
Whole Wheat Orecchiette with Sausage and Caramelized Fennel
Everyone who knows me knows I hate summer. Now, I have to admit that it’s growing on me. The office slows down. We travel. The fruits and tomatoes are in explosion. But really, once August rolls around, I’m done. After Labor Day, when the rest...
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8 years
Whole Wheat and Olive Oil Madeleines with Citrus
I am a devoted fan of the Betsy-Tacy books. I came to them late in life (they are considered, I would argue incorrectly, to be children’s books and so I deem discovery at twenty-eight to be late in the game), having found them face-out on a shelf in...
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Updated: | June 13, 2022 |
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Created: | April 29, 2008 |
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