Hello, young Padawan We had to add more, as if there wasn’t enough tension in this world. Making chicken Basquaise in a tagine dish, and what else? Purists, please swallow your bitterness. It’s not about adding raisins or ras el hanout to the mess, but simply using this wonderful terracotta container to simmer in style and reveal maximum flavor. …
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Hello, young Padawan Because one-pot recipes are a hit in this blog, here’s a new one so you can have even more choices. They’re also fun to make and simple to create. As a reminder, a one-pot recipe means cooking your entire dish in the same pot, reducing dishwashing, saving time, and allowing beginners to join us in simplicity. Indeed, there…
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Hello, young Padawan We couldn’t end this series of “in the kitchen” articles without a little recipe. Luckily, it’s the beginning of asparagus season, but be careful, because it doesn’t last: April, May, and June are the three months of white asparagus season in France, so we can’t afford to miss it out. So, let’s treat ourselves to a delicious starter, taking…
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« There is no good cooking if it is not made from the beginning out of love for those for whom it is intended ». Paul Bocuse. Hello, young Padawan Today, your faithful servant, wearing her French pastry chef hat, is going to talk to you about kitchen hygiene in private homes because I see things! Kitchen…
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Hello, young Padawan After discussing clarified butter, also called ghee by our Indian friends, several times in recipes, especially here, here and there, and in response to numerous questions, here’s an article explaining what it is, what it’s used for, and how to make your own clarified butter at home, in less than 10 minutes, including the dishes. So, here’s the…
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