In this blog post I want to share with you some of the best dishes that I have prepared, and also introduce you to some people that I have met in the past few months. I hope you enjoy the recipes and new acquaintances.
The past couple of months I have been cooking for a few friends and family, so I thought I would share my ideas and inspirations with the rest of you.
The first recipe I wanted to share is my ‘tres bonne tête,’ a meat and potato casserole that I made for a couple of people. I used a recipe from the book ‘The Art of French Cooking’ by Jean-Georges Vongerichten. This recipe is from the first chapter, ‘The Cook’s Table’ which is also known as ‘The Art of French Cooking’ or simply, ‘The Art of Cooking’.
It’s the perfect summer dish for a barbecue. The meat is seasoned to perfection and the potatoes make the sauce very moist. The only thing I don’t like about this recipe is the need for a water bath. You see, when I make this dish, I usually use water for the potatoes as it softens them. I didn’t want to make a hard water bath like a lot of other recipes had.
That being said, if you’re going to make a water bath, this recipe does need to be made with a lot of salt and pepper. As the potatoes are very moist they will absorb a lot of the good stuff so the sauce will need to be really salty. If you do decide to make a water bath, make sure to give the potatoes the full 2 minutes on the counter before you turn them out.
I love this recipe! It’s simple to make, yet very flavorful and very easy to digest. It doesn’t require any fancy equipment or ingredients, and the potatoes just soak up the good stuff. I’ve seen people use a potato peeler to cut the potatoes into very thin slices before soaking them in the water.
I love the idea of adding the potatoes to a pot of boiling water. The potatoes just absorb the sauce and keep the cooking process going. Even better if you make a big pot of water and add all the potatoes right out of the bag. You can use the potatoes later to make another pot of water and add the potatoes to it.
The idea is to keep the potatoes from getting too dry. The potatoes should not be allowed to get so dry that they lose their shape, but you should also avoid letting them get too wet. The water should never be more than a little bit above the potatoes.
I think potatoes do an amazing job of absorbing sauces. You can use potatoes to make a huge pot of water and add all the potatoes right out of the bag. The idea is to keep the potatoes from getting too dry. The potatoes should not be allowed to get so dry that they lose their shape, but you should also avoid letting them get too wet. The water should never be more than a little bit above the potatoes.
This is the rule I’ve found to be most important for keeping the potatoes from getting too dry. I have a few different recipes, but they’re all the same. I don’t think it’s necessary to make them exactly the same each time, so if you want to make a recipe that won’t happen too often, use potatoes that are not too dry. You can also make a few different recipes that have slightly different ingredients.