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i am therefore i cook | a philosophical approach to the art of cooking

a philosophical approach to the art of cooking

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i am therefore i cook | a philosophical approach to the art of cooking | iamthereforeicook.com Reviews
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i am therefore i cook | a philosophical approach to the art of cooking | iamthereforeicook.com Reviews

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a philosophical approach to the art of cooking

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Romanesco steak and baked eggplant slices | i am therefore i cook

https://iamthereforeicook.com/2014/10/20/romanesco-steak-and-baked-eggplant-slices

I am therefore i cook. A philosophical approach to the art of cooking. Romanesco steak and baked eggplant slices. Posted on October 20, 2014. 2 tablespoons coconut oil. 1 teaspoon red pepper flakes. 10 parsley leaves washed, dried and minced. 6 Swiss cheese slices. Knife and cutting board. Heavy cast iron pan. Remove the leaves and save for a soup if so desired. Wash the Romanesco head. Slice across to obtain 6 1 inch thick steaks . Save the fallen florets for a soup. Oven on at 400F. You are commenting ...

2

Red Fruit Ricotta Cake | i am therefore i cook

https://iamthereforeicook.com/2013/09/09/red-fruit-ricotta-cake

I am therefore i cook. A philosophical approach to the art of cooking. Red Fruit Ricotta Cake. Posted on September 9, 2013. Red Fruit Ricotta Cake. Prep: 40 mn and 1 hour in the fridge Cooking: 45 mn. 1 day in advance. 120 g salted butter. 4 tablespoons ice water. The zest of a lime. 350 g mixed red fruit (raspberries and blackberries strawberries or blueberries). Cuisinart with the pastry blade attached. Place in a plastic bag for an hour in the fridge. Preheat the oven at 380. Bake for 45 minutes.

3

Asian salad dressing | i am therefore i cook

https://iamthereforeicook.com/tag/asian-salad-dressing

I am therefore i cook. A philosophical approach to the art of cooking. Browsing All posts tagged under »Asian salad dressing«. January 28, 2013. This one is for salad lovers. I am leaving to Myanmar or Burma in a week, and maybe I will gather more extraordinary fare, but I love Japanese influence and thought that it would be good to heat your dressing for a change. I recommend the following for any steamed vegetables, although it would also […]. Diet and healthy eating. Blog at WordPress.com.

4

Japanese dressing | i am therefore i cook

https://iamthereforeicook.com/tag/japanese-dressing

I am therefore i cook. A philosophical approach to the art of cooking. Browsing All posts tagged under »Japanese dressing«. January 28, 2013. This one is for salad lovers. I am leaving to Myanmar or Burma in a week, and maybe I will gather more extraordinary fare, but I love Japanese influence and thought that it would be good to heat your dressing for a change. I recommend the following for any steamed vegetables, although it would also […]. Diet and healthy eating. I am therefore i cook.

5

Sauté for the new year | i am therefore i cook

https://iamthereforeicook.com/2012/12/31/saute-for-the-new-year

I am therefore i cook. A philosophical approach to the art of cooking. Sauté for the new year. Posted on December 31, 2012. For the New Year, Sauté home made Duck Confit. Duck Confit with chanterelle mushrooms and sweet potatoes. 4 fresh duck legs. 2 cups goose fat. 1 branch of Thyme. 1 branch of Rosemary. 10 large chanterelle mushrooms. 2 large sweet potatoes. 4 tablespoon duck or goose fat recycled from the confit. 1 electric slow cooker. 1 plastic container and its cover. 1 paring knife and board.

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I am therefore I cook: NEW ADDRESS

http://iamthereforeicook.blogspot.com/2010/09/new-address.html

I am therefore I cook. Monday, September 13, 2010. Hi this site has moved to:. Thanks and don't miss Marie-Eve Berty's cooking lessons in participation with the French Institute Alliance Française (FIAF)! Take care and eat well. Subscribe to: Post Comments (Atom). Marie-Eve was born in France, has an MA from Paris, an MBA from Northwestern University, and a Masters in Arts and Connoisseurship from Christie’s. She lives to cook in Long Island, New York.

iamthereforeicook.blogspot.com iamthereforeicook.blogspot.com

I am therefore I cook: September 2010

http://iamthereforeicook.blogspot.com/2010_09_01_archive.html

I am therefore I cook. Monday, September 13, 2010. Hi this site has moved to:. Thanks and don't miss Marie-Eve Berty's cooking lessons in participation with the French Institute Alliance Française (FIAF)! Take care and eat well. Subscribe to: Posts (Atom). Marie-Eve was born in France, has an MA from Paris, an MBA from Northwestern University, and a Masters in Arts and Connoisseurship from Christie’s. She lives to cook in Long Island, New York.

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I am therefore I cook

I am therefore I cook. Monday, September 13, 2010. Hi this site has moved to:. Thanks and don't miss Marie-Eve Berty's cooking lessons in participation with the French Institute Alliance Française (FIAF)! Take care and eat well. Sunday, August 22, 2010. Bread and Cherry Tomatoes. 1 lbs (500g) cherry tomatoes. 3 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Several slices of fresh country bread. Remove the tops of the beets and rinse the roots. Monday, July 12, 2010.

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i am therefore i cook | a philosophical approach to the art of cooking

I am therefore i cook. A philosophical approach to the art of cooking. October 20, 2014. Romanesco steak and baked eggplant slices. Red Fruit Ricotta Cake. March 4, 2013. Diet and healthy eating. January 28, 2013. January 16, 2013. What to do with the leftovers? Picture Meryl Streep in her Julia Childs get-up saying it in as many different tones as possible, not to mention punctuation effects. Let’s do without the hysteria à la Ionesco. No Beckett unknown either. Let’s settle with a simple se...For the N...

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