Pasta for Dessert II : Chocolate Tagliatelle
«...fantastic, hi-res, step-by-step post on how to make your own chocolate pasta»
Blisstree
 |
 |
Listing articles 106 to 120 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  Snails Have Seven Lives at L'Escargot Montorgueil
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.  I Made My Own Macaronis From Scratch
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!  Japanese Green Tea
I am back from Japan with a first article about green tea in Tokyo.  My First Video
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.  Pistachio Ice Cream From Scratch
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!  Homemade Garganelli Pasta
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.  Alpine Rabbit Stew
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!  Cheese and Wine Soup
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Paris Truffle Dinners
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.  Behind the Scene at Alain Ducasse's
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more! |
Pasta for Dessert II : Chocolate Tagliatelle «...fantastic, hi-res, step-by-step post on how to make your own chocolate pasta» Blisstree |
