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girlcookinparis's Profile

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What's the Difference Between a Pluot and an Aprium?

No pictures?

Sep 15, 2010
girlcookinparis in Features

Cheap chow eats in the 14th

I can second the recommendation for L'Entêtée. The young chef thre (a woman) is really talented. I went for lunch. Excellent value. Not sure what the hours are for August, though...

Aug 05, 2009
girlcookinparis in France

Paris in August with some Veg

I'd suggest Alain Passard's L'Arpège....He serves almost exclusively vegetables, but I think you could find some fish on the menu, too. On the pricey side, but it's a Michelin-star kind of place.

Aug 05, 2009
girlcookinparis in France

Breaking cooking/baking 'rules'

Great question!

I also sprinkle cornstarch into the sauce....the first time my mom saw me do that instead of the slurry, she was completely surprised! I grew up by her side with the slurry... A whisk is a great thing & works well for me. Light sprinkling only though.

Also, I make lots of pasta sauces with chicken stock (reduced/thickened). The first time I did that for friends, they were suspicious about it since it contained not a single tomato & no red sauce....and they loved it! That kind of breaks the rules, doesn't it? Well, a little maybe!

Jun 11, 2009
girlcookinparis in Home Cooking

Roasted Asparagus with Poached Eggs and Miso Butter

JakeMaine: You are right on with stirring the water before inserting the egg. Need the vinaigre (and perhaps salt also, as suggested above). I usually swirl the water with a whisk just before adding the eggs for poaching. Works for me. And it's how I was taught to do it at culinary school in Paris.

May 21, 2009
girlcookinparis in Recipes