Entries tagged with 'French'
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"Pâtadoigts" and "Cartes à manger". French culinary designer Julie Rothhahn makes interactive, edible objects out of food. My favorites are her emotive thimble-like "pasta fingers" and her connectable cookies. She also has a series of photo illustrations that focuses on animals as food, like snails made out of garlic and parsley butter. [via Oh Joy!] Related Sculptures Made from Gummi Bears Vegetable Artist in Beijing Electronics (and More) Made of Meat...
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My family regards Thanksgiving as an excuse to feast, and with certain condescension to American tradition, we do feast quite Frenchly indeed. We start with the turkey, rubbed in herbes de Provence, and serve it with pomegranate-seared wild mushrooms, haricots verts amandine, potatoes au gratin, and granita made from Norman apple cider.
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Lately, I've been seeing crêpes all over the place. At first, I thought I was imagining some sort of French oasis in the culinary desert of my daily life, but no, they're real. They are gossamer thin, chocolate stuffed, individually wrapped, 144 calories, 89¢, and actually made in France. In short, they are perfect. I put mine in the toaster oven to crisp up on low—the chocolate in the center melts, and it is positively unbeatable. No, they are not the fresh buckwheat beauties you find in Breton, but they are the perfect snack for the flight over. Let's hope the other flavors make their way over soon; Whaou! sells these crêpes in France in Chocolate, Cracky (crispies and...
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Béa, of La Tartine Gourmande, is from Lorraine, which should make her an expert on quiche. Except, she hates Quiche Lorraine! Manipulating the classic French quiche into something lighter for the early fall, she used the ingredients one should use in quiche: whatever is in the fridge. For a gourmande like herself, that happened to be: organic leeks, Danish blue cheese, and Zebra tomatoes. Et voila. The perfect quiche, a "spontaneous" recipe that turned out "simple and lovely."...
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Photograph from omadsa on Flickr I am not vegan, but would totally eat these. Over at the blog Method, they used soy butter and soy milk for the crepes, and mixed berries, apple cider, and honey for the pink drizzle. Soy products in a classically French recipe? My inner mad scientist is fascinated to see this actually worked....
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On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. This week, why you should buy Beaujolais. Photograph from jetalone on Flickr There's nothing like fall—and a falling stock market—to make me feel bullish about Beaujolais. I'm not talking about the "nouveau" stuff—although I have to confess that I drink that too. But that is released later in fall, just before Thanksgiving. Meanwhile, the air is getting crisper, we've still got our grills out on the decks and balconies, and most of us are seriously worried about the economy. It's during transition times, and difficult times, that I always turn to Beaujolais. At times like this, highly affordable wines from Burgundy's Beaujolais region are at their...
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Sacha Baron Cohen as a French race car driver challenges Will Ferrell in the comedy Talladega Nights in the worst way imaginable: by making him say, "I love crepes," in exchange for not breaking his arm. Although Ferrell initially doesn't know what crepes are, he doesn't want to cave in even after realizing that crepes are just really thin pancakes and that he actually likes them. Watch the clip, after the jump....
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In France, a sandwich américain is a sandwich filled filled with a chopped beef, hamburger-like substance, topped with french fries, and stuffed into a baguette. The
merguez frites is a variation that replaces the hamburger with merguez sausage.
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In the spirit of tight battles this week, we bring you Cakespy's showdown between macarons and madeleines. The two pastry delights may be similar-sounding, have similar fussiness factors and each draw from français roots, but only one can be our leader. The votes are in, and ahead with 169 total yays, Team Macaron wins. But not far behind, Team Madeleine got a respectable 123 votes. Still undecided between the fairy sandwich and fan-shaped Proustian cookie? Aran of the precious site Cannelle et Vanille analyzed the polls best. "I see the madeleine as the 'stout' girl vs the 'école superior' refined macaroon. Madeleines are soft and bumpy, dipped in coffee, making a messy table from spilling milk...And the macaron with its...
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Photograph from Wikimedia Commons Last year, the New York Times reported about the battle in Normandy over how its beloved Camembert could be made. It was a classic David-meets-Goliath tale of cheesy proportions: on one side you had large dairy operations lobbying the French authorities to allow them to call their cheeses Camemberts even if they had been made with pasteurized milk; on the other side you had the small-scale traditional Norman cheesemakers, still making the cheese from raw milk, ladling every scoopful of curd by hand, trying to fight this change to the decades-old A.O.C. legislation. Well, the Guardian reported this weekend that David was victorious: A.O.C. Camembert must still be made with raw milk....
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