The extended title reads: How to Cut Brie & Other French Cheese Etiquette. But of course that title was too long and didn’t fit. If you’ve been reading my blog for a veeery long time, you will recognise this post as one that appeared many years ago. It’s such a great tutorial however, and I thought it was time for a redo. Are… Read More
Have you ever wondered how to cook mussels? Here is a mini tutorial, along with a tip. This is the tip: (whispers) it’s way easier than you think! Make sure you buy your mussels cleaned and de-bearded, if possible, but check in any case that they are indeed clean. Rinse them really well, and let them drain as much as possible…. Read More
This is Part One of What the French Eat, based on the dishes our extended family prepares and eats while vacationing in Brittany. Breakfast is always slices of bread from the bakery with a generous slather of butter (salted or sweet), topped with honey or jam, and a bowl of black coffee, or café au lait. Yes, a bowl. I chip in and fix some… Read More
I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available. So I still make them for when we have house church because I can’t eat… Read More
Le raclette is a cheese that comes from Switzerland, which is used in making the “dish” called la raclette. Yes, the Swiss differentiate between the cheese and the dish (le raclette versus la raclette) whereas the French don’t. The cheese is made with cow’s milk, aged at least 8 weeks, and has a golden crust with a yellow or white… Read More
I was supposed to have a really great recipe for you today, combining beef and prunes. But it wasn’t good. I mean, it was edible, but nothing I would post here. So I decided to do a tutorial I’ve been meaning to do for a long time on how to cook with herbs. You all know I’m an amateur chef,… Read More
