December 31, 2008
Best of 2008
As I get things ready for the New Year's Eve party we're throwing tonight -- a very casual affair, mind you, it's the only kind we like (or know how) to host -- I'd like to take a moment to say goodbye to 2008, and remember the good things it has brought.
Besides the release of the French version of my cookbook and the US publication of my new Paris book, Clotilde's Edible Adventures in Paris; besides a memorable trip to Western Australia and an...
December 22, 2008
Holiday Recipes
I have recently learned to crochet for the sole purpose of making amigurumi -- Japanese-style crocheted or knit toys -- and you are looking at my very first project, which is supposed to be a cupcake, after Nimoe's lovely pattern.
This is my way of wishing you a joyful and delicious holiday season, and it should give you a hint as to what I plan to do with my free time in the coming days, in between last-minute errands and a little baking: I h...
December 18, 2008
[Edible Idiom] Ne pas savoir à quelle sauce on va être mangé
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's expression is, "Ne pas savoir à quelle sauce on va être mangé."
Literally translated as, "not knowing what sauce one is going to be eaten with," it means that one's prospects are uncertain, not very good, and entirely outside of one's control. (Any resemblance ...
"[Edible Idiom] Ne pas savoir à quelle sauce on va être mangé" continues »
December 15, 2008
5th Annual Menu for Hope
Today marks the beginning of the 5th edition of Menu for Hope, a fundraising campaign created by Pim and championed by food bloggers all around the world. The funds raised will benefit the United Nations' World Food Programme and more specifically, their school feeding program in Lesotho, which provides breakfast and lunch to primary school children; we have chosen to support the same program as we did last year, for which -- hang on to your bo...
"5th Annual Menu for Hope" continues »
December 12, 2008
[Edible Idiom] Faute de grives, on mange des merles
Photography by Mynette Laine; more winged stunners in her bird set.
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's entry is really an adage more than an idiom. It goes, "Faute de grives, on mange des merles" and can also appear as, "Faute de grives, on se contente de merles."
Literally translated as, "In wa...
"[Edible Idiom] Faute de grives, on mange des merles" continues »
December 9, 2008
Flourless Poppy Seed Cake
My oven and I are going through a rough patch and frankly, I don't think it can be fixed*.
You see, it has been behaving in the most erratic manner this fall, and if there's one thing a cook doesn't need, it's an unreliable oven, one that takes forrrreeeeevvver to preheat, turns itself off mid-baking, refuses to turn itself back on, or burns the food that's placed too far out in the back. Oh, and I almost forgot the best part: mine is also an ...
"Flourless Poppy Seed Cake" continues »
December 5, 2008
[Edible Idiom] Ecrire des tartines
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's idiom is, "Ecrire des tartines."
Literally translated as, "writing tartines" (a tartine is a slice of bread topped with some sort of spread, such as butter or jam), it means writing reams, or being unnecessarily wordy.
Example: "J'étais surprise que sa lettre ...
"[Edible Idiom] Ecrire des tartines" continues »
December 3, 2008
Saffron Roasted Cauliflower
Roasting summer vegetables comes quite naturally to most cooks, I believe, but not everyone thinks to submit their winter counterparts to the same treatment. And it's a pity, really, when you know what good it does root vegetables and winter squash, yes, but also broccoli and cauliflower.
And this is my favorite, ultra-facile way to cook cauliflower, tossed with ras el hanout -- a magic wand of a Moroccan spice mix you should really add to you...
"Saffron Roasted Cauliflower" continues »