Blogs about: Pate Brisee

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Rabbit becomes Terrine, part 2

    After soaking the rabbit for two days in brandy I was ready to tackle the terrine. I baked one rabbit whole with the herbs. My husband and I nibbled on it, especially enjoying the ten… more →

From a Kitchen in Brazil

Blueberry Pie and Cherry Pie — 4 comments

meridithl wrote 1 month ago: I’m about to make a confession. I make a blueberry pie that everyone–EVERYONE–who … more →

Tags: baking, Recipes, Alton Brown, blueberry pie, cherry pie, Pie Crust

Coconut cheesecake

Marit wrote 2 months ago: I mean what else are you going to do if you have 500 g of cottage cheese together with some milk and … more →

Tags: Sweet, In the Oven, ricotta, cottage cheese, Lemon, Cheesecake, Pastry

ignoring martha

zhenia wrote 6 months ago: -That’s how it gets so flaky. It’s hard. Not even that, you’re supposed to put t … more →

Tags: nourish, the malo, baking, Tarts

Pate Brisee — 1 comment

tulipchain wrote 6 months ago: Ingredients 2 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 lb (2 sticks) cold uns … more →

Tags: Dessert, Crust, Pie Crust

Rabbit becomes Terrine, part 2

suzie c wrote 10 months ago:     After soaking the rabbit for two days in brandy I was ready to tackle the terrine. I … more →

Tags: Food, local ingredients, rabbit, terrine, Chilean wine, Viognier

Thomas Keller's Quiche from Bouchon, His Bistro Cookbook

3protons wrote 10 months ago: Would you like a piece of quiche? “No! Not quiche, anything but quiche!” they say. I do … more →

Tags: Food, Photography, bacon, bistro, Bouchon, Cerciello, comté, custard, emmentaler


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