Oh yes she did! Move over Bakerella (wid’ yo bad self and your highly addictive cake pops). Hel-lo foie gras pops! What? Did you say something? Foie gras is pronounced “fwah-grah” and it literally means fatted liver. But just forget I said that. It’s usually made from duck liver, although the more authentic foie gras is made from goose. I… Read More
So. The pâtisserie called “Opéra,” pronounced oh-pair-ah. Do you know it? This post gives you step-by-step instructions with photos for how to make one. There are 44 photos in all. One of them is this. It’s not for the faint of heart. You will need to make the following things: cake layer, the coffee syrup, italian merengue (which is part of… Read More
Ready for the dullest, most colourless post ever? Presenting . . . (drum roll) . . . How to Make Rice!!! (Confetti! Cheers from the crowd!) Actually it’s only half of what I planned to post this week. The other half was how to make flavoured brown rice – you know . . . how to make it actually taste good…. Read More
Cottage pie is similar to shepherd’s pie, but more people have heard of shepherd’s pie than cottage pie. Do you know what they are? I had always heard of shepherd’s pie, but when I did, I imagined it was like a pot pie with a baked floury pie crust and a stewy interior. But nope – I was wrong. Then… Read More
Blanquette is referring to the fact that the dish is full of white ingredients. White = Blanc. You can use any white meat, such as poultry – think turkey legs – but it’s principally prepared with veal. Veau is pronounced like go -( vo). You’ll need 1.5 kilos of meat with some fat and no bone. I had to go back… Read More
Clafoutis comes from the Limousin region of the southwest of France. It’s sometimes spelled without the “s” at the end, but the correct spelling is clafoutis, pronounced, klah-foo-tee, with an equal accent on each syllable. There are many varying recipes for clafoutis, and I’m not even talking about the salty ones with tuna or the huge number of fruit ones… Read More
