13 Search Results for: fromage

Boulangerie and Fromagerie in Bordeaux

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Let’s cram! Because I know I won’t have much time to blog once I get back to Istanbul, I’m busily going over my Bordeaux albums to select photos to write about, and I’ve decided that I can’t leave Bordeaux without mentioning my favourite spots for food shopping. We tent to take for granted the things that are around us all the time, bread for example. I buy it everyday, twice a day. Now that I know the best bakeries to buy bread, I can go straight to each one for morning bread and baguette for lunch and dinner. I feel so good when I taste good bread.

Authentic Carbonara Sauce Tutorials / Friuli–Venezia Giulia Wine

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I came back from the lovely 3-week long holiday, though my mind is still wondering in Jura, and certainly my Jura report is still continuing as you can see. What welcomed my return was delicious surprises gifted from several like-mind people who loves cooking and appreciate good food. I see is as a perk for being a foodie and for having a blog to show to prove it. The generous guests from Italy and Canada each brought such precious gifts for me and Mr.O. The gifts include home-smoked Canadian red salmon, 5 huge pieces of Parmesan and Pecorino cheese, each about 1kg, and some other local cheeses, real Italian pasta, and a white wine from their hometown, Friuli-Venezia Giulia. There was also a bottle of Dhara wild olive oil, a gift from Larissa. I’m grinning ear to ear, looking at all these goodies. Even while in France, I was sent a packet by Pulltex, whose corkscrew I’d been using – I love the chic design. The corscrew is special to me because it was a …

Secrets of Best Beef Bourguignon / Mastering French Cuisine

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Let’s forward time and now I’m back from my gastronomic trip to the Jura and Burgundy. I grumbled about the beef bourguignon we had in Beaune all through the drive back home. I will mention the restaurant and the food in another post when I review my spontaneous visit to Burgundy during my Jura tour. I should have gone to the same place as the last time to eat but as it’s my character, I always want to try something new. The “maybe…” seems to be a problem. I expected the melt-in-the-mouth tenderness and dark, intensely flavoured silky sauce in the beef bourguignon I ate, just like the last time in a more tradition brasserie. So Cyrille suggested I make the real beef bourguignon. You see? By then, my cooking skills had been proved and I was even asked to make a traditional French dish for a French! Isn’t it something I should definitely feel proud of? It’s about experience and confidence. The number one secret of best beef Bourguignon is the choice of wine, …

Stuffed Cabbage Rolls with Lentils / Wine Tasting Revision

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I will be cramming for the next few days using the period of the calm before the storm as I have so many stories from my holiday that I’d like to tell you, whether you’re interested or not. But I can make you interested with my food shots or make you stop doing whatever you’re doing and put little thoughts into food and life for a few seconds. I made this dish from leftover confit de canard that I cooked on the previous night. I couldn’t eat two legs but Cyrille, the gourmand, easily finished two legs. I saved one leg for next day’s lunch but I didn’t eat it. Instead I used it for the dinner menu. Without the confit, this can easily make a beautiful vegetarian dish as in the one stuffed with wild rice and nuts. So-called stuffed cabbage rolls exist in many countries. Polish Golumpki is one example but all eastern European countries have it one way or another. Turkish dolma is one variation and Morrocan stuffed cabbage, stuffed with rice …

Taste of Savoie and Jura / Healthy Buckwheat Banana Bread

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Cyrille and I cooked amazing dishes every night during the 3-week holiday, which wasn’t good for his regime, however, sometimes having a guest is an excuse to spoil yourself. Now I’m back home, next stories on my Jura holiday would be written in retrospective. One of the longest exploring the region was to Gex, the town of Bleu de Gex cheese, up the Jura Mont Rond, down through Mijoux, a ski town, and through Comte farms. So this post will have many photos of the beautiful sights but not as many as I’d like to share. I visit each cheese town as if I were a holy pilgrim; paying a visit to the towns where my favourite cheeses are made and that give me so much pleasure is almost spiritual, and the same goes for wines. We walk through small streets, soaking in the sun and autumn colours. Stalls at the weekend market were packing up but we managed to get a few goat cheeses, one of which I’d forgotten of and had on my last …

Being real French – Mushroom Picking and Jura Wine

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Can you imagine how lucky I am waking up every morning to this panoramic landscape? I must have done something right in the past or past life to have this kind of luck. Or my passion for food, wine and cheese has led me to this. Whatever the reason is it’s a bliss. Although it’s not sunny every day this time of the year, it has its own charm. When the rays of afternoon sun shine the plateau of Mt Jura, it feels like a paradise. Even the French say I’m more French than the French because I know more about cheese and wine than the ordinary French; they like drinking and eating them than knowing them. Also, my appetite for food is bigger than the French. I must look strange to the French, knowing so much about French food. Well, I’ve been in France on and off for the last 5 years, 1-3 months each time. I’ve tried most of the food and cheese. One of the great pleasures of French life is eating …