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24 October, 2016

Pissaladière, a French onion tart

Pissaladière, a French onion tart
Posted in : Recipes, Rice, Pasta Dough, Vegetables on by : Adán
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Perfect for Fall, this french onion tart is a must just plain delicious. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the French bread we use in Capirotada. Conversely,
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13 October, 2013

Scallops Provencale

Comments : 2 Posted in : Fish and Seafood, Recipes on by : Adán
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A quick, country way to prepare scallops, and throw in vegetables that are lying around.  In this classic recipe, the ingredients are not so strong as to overpower the delicate scallops.  The trio of shallots, garlic and parsley shouts out, “I’m French!” The olive oil and butter together are delicious.  You are thinking, “that’s a
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8 August, 2013

Paris, Cooking with Chiles at Le Cordon Bleu

Posted in : Food History, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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There is a Paris in Texas, but I visited that other one. I was delighted to learn new insights and techniques from Chef Frédéric Lesourd during his class, re-visiting French technique, and doing so while recalling Julia Child a graduate of this world-renowned Parisian school.   I am grateful for the generosity of chefs, especially Chef
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7 July, 2013

Cognac Shrimp with Beurre Blanc Cream – A Lesson In “Denaturing”

Cognac Shrimp with Beurre Blanc Cream – A Lesson In “Denaturing”
Comments : 6 Posted in : Fish and Seafood, Recipes on by : Adán
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This Cognac Shrimp is a recipe for company dinner.  It says to guests, “unwind, mellow-out, welcome.” In the Beurre Blanc Cream, you taste a brightness, a tang, from the acidic white wine, but the major sensation results from the flavorful creaminess.  I think Harold McGee says it best. “Creaminess is a remarkable consistency, perfectly balanced
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4 November, 2012

Mushroom & Gruyère Omelet

Posted in : Eggs, Recipes on by : Adán
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This morning I woke up slowly, had my coffee in bed, then strolled into the kitchen to find Cremini mushrooms and a bit of that wonderfully melting, subtle-tasting Gruyère cheese (Swiss). That’s a winning combination for an omelet that will make you feel like you’ve landed in the lap of luxury.  A splash of soy
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11 April, 2012

Pissaladière, a French onion tart

Posted in : Recipes, Rice, Pasta Dough, Vegetables on by : Adán
Tags: , , , , , , , , , , ,

This french onion tart is a must just plain delicious.Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the French bread we use in Capirotada. Conversely, French cuisine was forever
Read more