mushroom crepe cake

March 9, 2011 § Leave a comment

layers

Sometimes I think about food too much and it boggles my mind. Especially some of the common foods, which when you think about them, aren’t all that common. Take mushrooms, for example, they’re fungi! Isn’t it weird to realize that you’re eating something that’s in the same kingdom as molds and mildews? Sorry if I just spoiled anyone’s appetite there.

slice of the crepe cake bitten

Nonetheless, knowing that nugget of knowledge about mushrooms has never stopped me from eating them. In fact, when I was around ten years of age, I went through a phase where I ate nothing but mushrooms. One week in the summer, I ate mushrooms for lunch and dinner (never was, never will be an early riser).

stab devouring « Read the rest of this entry »

crepes

March 5, 2011 § Leave a comment

papery edges

I, probably like many others, fell in love with the concept of French cooking after watching Julie & Julia. I mean, come on, who doesn’t love Meryl Streep and Amy Adams? Amy’s adorable portrayal of Julie Powell’s adventures through Julia Child’s brilliant book and Ms. Streep’s stellar and comical performance as Julia made me want to explore French cooking beyond what I already knew, which was literally: snails & croissants.

The first time I picked up a copy of Mastering the Art of French Cooking was while visiting my father in Georgia. During the same trip, I’d also picked up my first copy of Saveur magazine and made a necessary stop at the bookstore to find any old issues they might have hanging around. Anyone who knows me, though, also knows that I can never get in and out of a bookstore in less than a few hours. I’m easily drawn to the cookbook section and if there’s a cafe in said bookstore, you may as well super glue my butt to one of the chairs, because I just will not leave!

crepe batter a crepe in the pan

That aside, I saw the charming turquoise and fleur-de-lis’ed cover of Ms. Child’s book and just had to pick it up and run my hands over the cover and spine. I surprised even myself when I got over the lack of photographs and read half of the soup section until my family demanded that I rejoin them in the real world. So, teary-eyed, I let go of the masterpiece and stepped out into the balmy Georgia air.

cooked a smidge too long smoother than skin! « Read the rest of this entry »

dense, crusty, bread

February 19, 2011 § 6 Comments

sliced loaf of bread

Something that I love very, very much is homemade bread. Aside from tasting delicious, making it is a whole lot of fun and always leaves the house smelling deliciously yeasty and warm. Most of the breads I’ve made took extra planning, lots of time, and careful watching in the oven. (Okay, so that last part is just my being paranoid.) For this reason, I know a lot of people shy away from making their own bread because they think it’s too difficult or too time consuming.

sliced loaf from the side sliced loaf

I’ll be honest, I felt the same way about making bread until I found this recipe. I’ll be honest, I was a bit skeptical at first and thought “How could bread be that easy? Isn’t it supposed to be finicky and annoying?” But at the same time, I’ve never been one to turn down a carb, so I rolled up my sleeves and started measuring flour.

What resulted after a mere hour and a half was a deceptively delicious loaf. After letting it cool, I sliced through the crisp crust and dense crumb to enjoy a slice of slightly sweet, warm, homemade bread. And because it was so easy and good, I went and made another one. « Read the rest of this entry »

Where Am I?

You are currently browsing the French category at bitemythumb.

Follow

Get every new post delivered to your Inbox.

Join 25 other followers