spice-weasel.blogspot.com

Spice Weasel

A few months ago we made a trip to France. After spending a few days in Paris we made our way to Antibes, a small town in the French Riviera nestled on the coast of the Mediterranean. Surrounded by some of the best food and ingredients I've ever seen I couldn't resist doing a bit of cooking. For an appetizer I simply cut-up the tomatoes and topped with garlic. We also had the fresh cows milk cheese and some of the garlic and boar sausage (saucisson) we purchased . I came up with a creamy version of Jamba...

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Spice Weasel | spice-weasel.blogspot.com Reviews

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A few months ago we made a trip to France. After spending a few days in Paris we made our way to Antibes, a small town in the French Riviera nestled on the coast of the Mediterranean. Surrounded by some of the best food and ingredients I've ever seen I couldn't resist doing a bit of cooking. For an appetizer I simply cut-up the tomatoes and topped with garlic. We also had the fresh cows milk cheese and some of the garlic and boar sausage (saucisson) we purchased . I came up with a creamy version of Jamba...

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1 spice weasel

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9 chili and biscuits

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Spice Weasel | spice-weasel.blogspot.com Reviews

https://spice-weasel.blogspot.com

A few months ago we made a trip to France. After spending a few days in Paris we made our way to Antibes, a small town in the French Riviera nestled on the coast of the Mediterranean. Surrounded by some of the best food and ingredients I've ever seen I couldn't resist doing a bit of cooking. For an appetizer I simply cut-up the tomatoes and topped with garlic. We also had the fresh cows milk cheese and some of the garlic and boar sausage (saucisson) we purchased . I came up with a creamy version of Jamba...

INTERNAL PAGES

spice-weasel.blogspot.com

1

Spice Weasel: July 2010

http://spice-weasel.blogspot.com/2010_07_01_archive.html

There are a handful of things that make me nostalgic about where I grew up, the food of New Orleans being one of them. From my early childhood, yearly trips to the Big Easy were a chance to explore all the culianry delights the city had to offer. It's an incredible fun and easy dessert to make; especially if you have an inner pyro like me. And, keeping with the Brennan's tradition it's just as much about the show as the taste (they still prepare the dessert table-side). All you need are. Now comes the bi...

2

Spice Weasel: Creole Cream Jambalaya

http://spice-weasel.blogspot.com/2010/10/creole-cream-jambalaya.html

I came up with a creamy version of Jambalaya. The tradition with Jambalaya is that it doesn't have set ingredients, so for mine I decided to used shrimp and sausage. The base is very similar to a classic Jambalaya; the difference is that I made a creole-cream sauce. And mixed that into the rice before mixing everything together. Subscribe to: Post Comments (Atom). View my complete profile. Eric Ripert - Avec Eric. There was an error in this gadget. Simple template. Template images by carlosalvarez.

3

Spice Weasel: September 2010

http://spice-weasel.blogspot.com/2010_09_01_archive.html

Seared Scallops w/ Lemon-Butter Sauce and Tarragon Oil. Pan seared scallops served atop a lemon butter sauce with a drizzle of tarragon oil. It's basically like scallops atop a decontrcuted bernaise sauce. I usually shy away from somewhat pretentious food but sometimes I do like to challenge myself. I'm usually all for food that's rustic and big flavors but I think there is a place for food being pretty and interesting. As long as it taste good and makes everyone smile after that first bite. I'm merely a...

4

Spice Weasel: Seared Scallops w/ Lemon-Butter Sauce & Tarragon Oil

http://spice-weasel.blogspot.com/2010/09/seared-scallops-w-lemon-butter-sauce.html

Seared Scallops w/ Lemon-Butter Sauce and Tarragon Oil. Pan seared scallops served atop a lemon butter sauce with a drizzle of tarragon oil. It's basically like scallops atop a decontrcuted bernaise sauce. I usually shy away from somewhat pretentious food but sometimes I do like to challenge myself. I'm usually all for food that's rustic and big flavors but I think there is a place for food being pretty and interesting. As long as it taste good and makes everyone smile after that first bite.

5

Spice Weasel: Cooking in France

http://spice-weasel.blogspot.com/2010/11/cooking-in-france.html

A few months ago we made a trip to France. After spending a few days in Paris we made our way to Antibes, a small town in the French Riviera nestled on the coast of the Mediterranean. Surrounded by some of the best food and ingredients I've ever seen I couldn't resist doing a bit of cooking. For an appetizer I simply cut-up the tomatoes and topped with garlic. We also had the fresh cows milk cheese and some of the garlic and boar sausage (saucisson) we purchased . Why do you leave the heads on the shrimp?

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spice-weasel.blogspot.com

Spice Weasel

A few months ago we made a trip to France. After spending a few days in Paris we made our way to Antibes, a small town in the French Riviera nestled on the coast of the Mediterranean. Surrounded by some of the best food and ingredients I've ever seen I couldn't resist doing a bit of cooking. For an appetizer I simply cut-up the tomatoes and topped with garlic. We also had the fresh cows milk cheese and some of the garlic and boar sausage (saucisson) we purchased . I came up with a creamy version of Jamba...

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