Tuesday, November 27, 2007

Blog-appétit #12 - Potiron Confiture - Pumpkin Marmelade

Cette édition, Blog-Appétit #12, accentue la conservation de nourriture-bloque, des chutney, sauces. J'ai pris un potiron accroître sur ma vigne ceci qu'année-il est entré dans le sol ainsi tard-mais j'ai eu beaucoup de fleurs à bourrer et faire frire. Il y avait juste assez de viande dans le potiron pour faire un groupe de la confiture. La recette de Christine Farber pour la confiture de vanille de potiron est potiron très bon-juste, jus d'orange, un haricot de vanille et un citron. La confiture est ainsi frais-échantillon et demeure une si belle couleur.

This edition, Blog-Appétit #12, highlights preservation of food—jams, chutneys, sauces. I had one pumpkin grow on my vine this year—it went into the ground so late—but I did have many blossoms to stuff and fry. There was just enough meat in the pumpkin to make one batch of jam. Christine Farber’s recipe for Pumpkin Vanilla Jam is very good—just pumpkin, orange juice, a vanilla bean and one lemon. The jam is so fresh-tasting and remains such a lovely color.

Sunday, November 11, 2007

Thinking Blogger Award …

My thanks to Segolene, of Boire et manger, quelle Histoire!, for nominating me as a Thinking Blogger. The following bloggers have inspired me to do what I do better.

Danno, from Detroit, cooks New Orleans French. His cuisine is exemplified by Louisiane, in southernmost Nouvelle France.

Peter, of à la carte, provides incredible detail and information on traditional French techniques. His boudin blanc is superb!

Kate Hill uses lovely old French kitchenware for recipes both old and new. I feel like I'm in France strolling down the lane to the daily market as I read her blog.

Carole Gillot's Paris Breakfasts paints Parisian dreams for me. I can "have" coffee in the local shops and "buy" macarons from Laduree.

Lucy Vanet's Kitchen Notebook, although a modern blog, looks old-fashioned in its food pictures and inspires me to plate my food in French ways.

Thank you one and all--French cuisine is so much better for your efforts!
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