20 February 2011

{Some Like it Hot}

Dreams are tough. High maintenance.

Sometimes they give you unrealistic expectations. In your dreams, you can be anything you want. Superman. Moviestar. Nobel Physics Prize winner. 

Or, in my case, a superb French cook.

Yes, I would love to cook excellent French food. After all, it's one of the best and most diverse cuisines in the world. Or so I'd like to think

From Breton butter biscuits to perfect Parisian Palmiers to Provençial Pissaladiéres to Burgendy beef, French food spans from buttered cakes to flaky pastries to oysters marinated in white wine to goose liver and stuffed pigeon.

And it's all so, so hard to make. 

But mostly, worth the blood, sweat and tears.

It takes time, but recipe afte recipe, my skills develope and, bit by bit, my talents in French cooking improve.

I'm made this for someone. A very special person who loves his beef. And in particular, beef from Bourgogne.


{My Daily Bread}


{Madeleines de Commercy}


{Peter Reinhart's Pizza Dough with Spicy Chicken and Tomato Sauce}


{Chocolate-Mint Macarons}


{Who Baked the Cookies in the Cookie Jar?}

{Stuffed Tomatoes}

{Poulet à la française avec sa sauce au vin blanc}

{La Baguette de Tradition}

{Spaghetti Bolognese with Focaccia}

Photobucket Photobucket Photobucket