Eatingfrench fully supports Chef Jose Andres’s closing of his restaurants to show solidarity with all immigrants! https://mobile.twitter.com/eatingfrench/status/831865411561988097 Continue reading Ole Jose!
The experience is complete at Le Coucou, where Daniel Rose cooks classic French cuisine. From the breathtaking bar at the entrance to the depths of the dining room, a dark, sparkling glow surrounds you. Service is attentive and efficient all the way around. Lobster salad includes a head of Bibb lettuce and a roasted tomato, the quenelle is an egg-shaped pike mousse, “Tout le Lapin” is … Continue reading Cuckoo for Le Coucou
La Grenouille (“the frog”) is old-fashioned French food and flowers. Do not miss the souffle, which comes in a variety of flavors. Continue reading A Prince
Use Gordon Ramsay’s roasted goose recipe: http://www.bbcgoodfood.com/recipes/2428/gordons-christmas-roast-goose- Truc (Tip): It tells how to render the fat to use for roasting tasty potatoes or other vegetables as well. Continue reading Cook Your Goose
If you have leftover oranges or clementines, this bejeweled dessert makes a gorgeous alternative to heavier ones… Make a spiced syrup by simmering two cups of red wine, a half-cup of sugar, four juniper berries, two cloves, one cinnamon stick, and the zest of an orange for about an hour or until a bit thickened. Supreme (see my post “The Supreme Grapefruit”) oranges or clementines … Continue reading Orange you glad I posted this?
Whip up the butter and other ingredients, roll out the dough on parchment paper and keep it cold, flour the cookie cutters or knife in a pinch, and ice and sprinkle shapes with sparkles after baking: http://cooking.nytimes.com/guides/39-how-to-make-sugar-cookies??smid=ig-nytimes&smtyp=cur&utm_source=soldsie&utm_medium=referral Continue reading Time to Make the Cookies
Everything in moderation, including moderation. Julia Child Continue reading Festive Fare
This is an ideal idea for consistently cooking a turkey (and a chicken, too). It is so intuitive that I will try it on Thanksgiving: http://cooking.nytimes.com/recipes/1018403-splayed-turkey-with-herbs Continue reading Splayed Turkey
In the mid-nineteenth century, Michael Thonet, a German-Austrian cabinetmaker, began steaming and bending wood into charming chairs. This lightweight bentwood seating started popping up everywhere in Europe, especially in coffee shops. The distinctive design has been copied around the world, and for good reason. It’s easy to move, comfortable, and elegant at that! Whether in your dining room or at your bedside stacked with books, … Continue reading Thonet Chair No. 14
In Instanbul a few years ago, we had the freshest fish from the Bosphorus Sea. Each evening, dinner comprised seafood, vegetable stews and condiments with rice, and delicious dolmas. We will return as soon as the sea is calmer… Continue reading Turbulent Turkey