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Panisses
While you might be familiar with the more famous “Panisse“, these are the real McCoy. Panisses are made from chickpea flour and shaped into hockey puck-sized disks. Once firm, their texture is similar to cooled polenta, and they’re cut into elongated bars and fried in very hot olive oil until crisp on the outside.
Three Day French Chocolate Indulgence, November 2008
Join me and cookbook author Susan Loomis at her home On Rue Tatin, for a Three-Day Chocolate Indulgence, November 16-19, 2008. You’ll participate in daily hands-on cooking classes, as well as learn new techniques and discover the secrets of great French country cooking and baking. Aside from whipping up classic and modern French chocolate dessert and confections with me, we’ll also have a guided chocolate…
In A Pickle
There are two rules that seem to be constant in my life. One is that I, like most bakers, crave anything with salt and vinegar. I’m sure it’s working around sugar and chocolate all the time that does it to me, but nine times out of ten, if it’s salty and if it’s sour, I want it. The second constant of my life in Paris,…
Too much information? Or not enough…?
Last night was the second-to-last night of the chocolate tour, and we spent it on Mort’s boat, which is anchored in the Seine, just off the place de la Concorde. Like so many things, the evening began with the best of intentions. On the next boat over, la mère and le père went away for the holiday weekend, leaving the teenage son alone to have…
Robe-ism
I figured out why I don’t really like traveling. Or more specifically, why I don’t like staying in hotels. It’s not the stack of singles that you have to peel off every time someone smiles at you. Nor is it the way they swarm your car when you pull up to the front, yank out all your luggage and pull you out the door before…
Proof of Their Existence
I wish I could take credit for this. Well, kinda. After thinking about the world’s most unhealthiest combination of foods, chocolate and Fritos, en route to my class in Austin, I was thinking, “I’m wonder what white chocolate-coated Fritos would taste like?” And thought I’d add them to my class repertoire, as a garnish to one of the desserts. Exept when I showed up, I…
