Monthly Archives: November 2012

Best way to spend a layover

Eating dim sum for breakfast in the Hong Kong airport, en route to Bali.   Posted with Blogsy Advertisements

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Best way to spend a layover

Eating dim sum for breakfast in the Hong Kong airport, en route to Bali. Posted with Blogsy

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Decadent French desserts

They taunt you from behind shop windows. They dare you to step inside and have a closer look, knowing full well that you won’t be able to resist their charms when you see them in their full glory. They are … Continue reading

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Parisian market cooking

As five strangers stand huddled against the wind and rain outside a metro stop on a chilly evening in Montmartre, the chef asks that all important question: “What do you want to make for dinner?” Awkward silence, as no one … Continue reading

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Macaron madness

If you breathe too deeply, your macaron will collapse. If it is raining outside, it will crack. If an extra drop of water lands in the mixing bowl, it will never rise. Macarons can smell your fear and they punish … Continue reading

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Baking croissants and assorted other pastries

You always hear about how much butter goes into a croissant but it wasn’t until seeing it in action that it truly registered. It is an astounding amount. However, properly made and freshly baked croissants are also one of the … Continue reading

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A Paris picnic and baking baguettes

Ironically, my first night in Paris was also the first time on my five week culinary sojourn that I actually had a chance to go out to the market and stock up on groceries! My sweet little apartment in Montmartre … Continue reading

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The beautiful Breton coast

While there is a quiet drama to the silhouetted fields and medieval towns of inland Brittany, it is the dramatic coastline that truly impresses. Saturday began my few day driving tour of Brittany and the Loire valley and the grand … Continue reading

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Last day of cooking in Brittany

Although Friday was supposed to be our “day off” from eating, our trip to Dinan still revolved around a typical Breton lunch: galettes, crepes, and cidre. Originally from Brittany, these dishes have migrated throughout the country and I had always … Continue reading

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Day 4 of French cooking and drowning in butter

I am utterly saturated in butter. This morning I had my hands in it to make garlic herb butter for langoustine, this afternoon I was whisking it into a beurre blanc sauce for turbot, and at every meal this week … Continue reading

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