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Eat Sleep Cook! – How to cook the French way. The professional way. At home.

How to cook the French way. The professional way. At home.

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Eat Sleep Cook! – How to cook the French way. The professional way. At home. | eatsleepcookschool.wordpress.com Reviews
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Eat Sleep Cook! – How to cook the French way. The professional way. At home. | eatsleepcookschool.wordpress.com Reviews

https://eatsleepcookschool.wordpress.com

How to cook the French way. The professional way. At home.

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Book | Eat Sleep Cook!

https://eatsleepcookschool.wordpress.com/book

How to cook the French way. The professional way. At home. I wrote a book about my year at catering school in Avignon, it’s called Eat Sleep Cook School! You can read a free extract by clicking here. It recounts my year at the school and events around it while I was working in a gastronomic restaurant at the same time, first as a dishwasher and then as a chef de partie line cook. Click here to buy it from your country’s Amazon Kindle store. Create a free website or blog at WordPress.com.

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Tartiflette | Eat Sleep Cook!

https://eatsleepcookschool.wordpress.com/2016/09/18/tartiflette

How to cook the French way. The professional way. At home. A day cooking with Scarlett. By Eat Sleep Cook! Several people have asked for details on how to make this, so here we go. You need potatoes, lardons, onions, cream, milk, salt and pepper. And grated cheese. And butter. Slice up the onions fairly thinly – about 1-2mm slices. Put them in a pan with hot butter and the lardons and fry them off until the onions are transparent and the lardons cooked through. 8211; be careful not to cut your fingers.

3

Basil oil | Eat Sleep Cook!

https://eatsleepcookschool.wordpress.com/2016/09/04/basil-oil

How to cook the French way. The professional way. At home. A day cooking with Scarlett →. By Eat Sleep Cook! This is a very simple sauce, condiment if you will, that I use mostly on Trilogies. But which also goes very well with carpaccio of beef, tomatoes on their own or more or less any place where you find a need for something a bit vinaigrette-y. And best of all it’s really simple to make. Now, pull of the leaves. You can leave the tiny stalks attached to the leaves but nothing more. You are commentin...

4

Pancakes again | Eat Sleep Cook!

https://eatsleepcookschool.wordpress.com/2016/08/25/pancakes-again

How to cook the French way. The professional way. At home. Basil oil →. By Eat Sleep Cook! Well, crêpes really I suppose. I think of ‘pancakes’ as being the thick, stodgy affairs my mother cooked on Pancake Day (Shrove Tuesday or Mardi Gras) when I was a kid, or those things served in American diners. Which are fine and which I love with maple syrup and butter and bacon, but crêpes are finer, more delicate. And chantilly cream, obviously. This is a half-successful attempt at chantilly cream – it wa...

5

Eat Sleep Cook! | How to cook the French way. The professional way. At home. | Page 2

https://eatsleepcookschool.wordpress.com/page/2

How to cook the French way. The professional way. At home. Newer posts →. Quick tip: mashing potatoes. By Eat Sleep Cook! Cook your potatoes unpeeled, which helps stop them going soggy and which may better preserve their nutritional content. Then mash them using a potato ricer or a French ‘moulin à legumes’, still with their skins on. The skins stay behind in your chosen device and you get better quality mash. Quick tip: cleaning vegetables. By Eat Sleep Cook! A quick tip: pastry removal. I bought the Te...

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Ode to Fernet | Tartines to Tikis

https://tartinestotikis.wordpress.com/2015/03/17/ode-to-fernet

March 17, 2015. Fernet is an acquired taste. Like with Campari and other amari. The bitter Italian herbal liqueurs, you tend to remember your first time vividly. Fernet is quite polarizing to say the least. Most people are revulsed at the mere thought of what they perceive as some kind of diabolical medicine. It’s a punch in the face and for most, not an experience they wish to repeat any time soon. One unexpected use for Fernet – it helps against vampires! Photo reproduced by H2O74. Is another favorite&...

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Level-headed | Tartines to Tikis

https://tartinestotikis.wordpress.com/2014/11/17/level-headed

November 17, 2014. Dinah Sanders who authored the Art of the Shim. A nice little book about low-alcohol cocktails, is hosting Mixology Monday. This month and has chosen shims. As her theme. She defines them as drinks that contain less than half an ounce of strong spirits. One of my favorite discoveries in the book is the Rhum Dandy Shim. By Craig Lane of Bar Agricole. Rhum Dandy Shim (Craig Lane). To an old-fashioned glass add. 1 oz Dolin sweet vermouth. 05 oz J.M rhum agricole. 05 oz lime juice. That wa...

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