tag:blogger.com,1999:blog-85945315274591528212011-04-22T03:55:38.547+01:00Personnal recipes and some culinary adventuresStéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.comBlogger161100tag:blogger.com,1999:blog-8594531527459152821.post-54307856300675826242007-05-31T14:40:00.000+01:002007-07-18T13:05:24.119+01:00

The weather is awful in London right now. The sun shows up sometimes, but I needed some good homemade cookies to feel better. Here's the recipe! Chocolate chunk cookies for a quick fix 75 g melted butter85 g (½ cup) light brown sugar85 g (½ cup) dark brown sugar1 large egg1 teaspoon vanilla250 g (1cup) flour1/2 teaspoon baking powder1/2 teaspoon bicarbonate of sodium1/4 teaspoon salt100 g dark

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com1tag:blogger.com,1999:blog-8594531527459152821.post-78715349163535477692007-05-21T14:16:00.000+01:002007-05-21T14:43:50.519+01:00

As announced with the torta pasqualina, I cook vegetarian meals more often now, to the great pleasure of Mrs. Monk. I think the dish she preferred was the «zuccanoes», a really nice recipe from Mollie Katzen's Moosewood Cookbook. They are stuffed zucchinis. It might not sound very sexy, but they are! What is nice is that you can use leftover rice in this recipe. But if you don't have any (it

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com1tag:blogger.com,1999:blog-8594531527459152821.post-83346415184492329962007-05-03T10:48:00.000+01:002007-05-18T10:51:32.966+01:00

Probably since I'm a bit lazy, I prefer to weigh most ingredients than to measure them with a cup. And for sifted ingredients, that's probably not laziness, but common sense! You just weigh them and then sift them, without the hurdles (and mess) of transfers (and bowls to clean)! Also, many great cookbooks come from abroad. Or you might have foodie friends from all around the world! Sharing

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-7294886086745711462007-04-20T10:46:00.000+01:002007-05-18T10:48:35.828+01:00

A teaspoon, while being the quickest method to measure small quantities, is not always the unit with which your (future) favorite recipe is written. It's ease of use probably explains why it's a ubiquitous unit in most american cookbooks, but the internationally oriented foodie always come across ounces or milliliters. This conversion table gives it all : from tablespoon or teaspoon or cups

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-13113581881482065822007-04-17T10:39:00.000+01:002007-05-18T10:46:02.867+01:00

If you are an internationally-oriented cook and buy cookbooks from many different countries, you probably sometimes find it hard to convert the units presented for many ingredients to your most favourite unites. Weighing is certainly the easiest and most reliable method to measure solid ingredients, particularly if you bake some buns or cakes or breads. I hope you will find this chart handy,

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-23615413243182513382007-04-02T13:15:00.000+01:002007-05-21T14:38:00.902+01:00

I am really glad to be in London, but it's quite expensive. In fact, the only thing which is less expensive in London is my subscription to Delicious. In fact, I received it as a gift for Christmas. Having some problem would put delivery, I finally received the last issue. It is a special issue about Italian food, which I promptly tested. We have been discussing with Ms Monk about reducing

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-52945552077330907092007-03-29T12:48:00.000+01:002007-07-18T13:05:24.120+01:00

I'm a bit shy to tell you that but the most recent pizza we ate was a from Tesco. If you're from the UK you probably know Tesco. If you're not from the UK, you probably know Tesco anyway. Well the problem with the Tesco's finest pizzas is not that they're not good. In fact, it's fully satisfactory, much more if you have been drinking some wine and drink some more while you eat it (isn't it

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-44683039515540262372007-03-28T12:21:00.000+01:002007-05-21T14:38:40.876+01:00

We went to Belgium this weekend with some friends. From London, it is quite easy to hop on the Eurostar and go to Brussels. Once there, even if the temperature was awful, we had a really nice trip centered around food. In fact, we ate so much that we had to skip some meals. Of course, we wanted to taste some fries, because in England they're quite disappointing. La Maison Antoine was strongly

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.comtag:blogger.com,1999:blog-8594531527459152821.post-83847735163693286152007-03-26T21:02:00.000+01:002007-05-21T14:38:40.878+01:00

I've been through some back-to-the-seventies mood recently. I lived only a few years in that decade, but it was such an important one from a cook's perspective. Nouvelle cuisine was born.I don't know if penne alla vodka should be considered nouvelle cuisine, but anyways. Last week, I remembered that night when my friend Olivier made penne alla vodka. It was a few months ago, before we moved

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-12675666331501892852007-03-23T14:13:00.000Z2007-03-23T14:46:36.054Z

We had a visitor from Quebec yesterday, and we decided to go to the restaurant. Since we developped a bad habit of drinking the apéro before going out, we considered every restaurant options we had in mind very carefully before actually decinding where to go. We did not hesitate, though, but we were so lazy in those couches with a glass of wine... Finally, we decided to go to Fish Works, on

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-27978540826391716522007-03-21T09:21:00.000Z2007-07-18T13:05:24.121+01:00

Maybe some day I will change the blog name to something reflecting the huge number of muffin recipes I've written here. Or maybe I will create a special «Muffin of the Day» section, that you will come back to, endlessly.There are many reasons why I always have a muffin on hand. First of all, my girlfriend like them so much, and I love (her) the way she smiles at them (me). Also, I like them

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-48947697633558090342007-03-19T12:00:00.000Z2007-07-18T13:05:24.121+01:00

I told you in a recent post that my girlfriend wanted to eat a salmon fish pie. In part because being away from home, she misses her mom. In part because being in England, we are visiting PieLand. We love it!I couldn't oppose to her needs, and we created and cooked this recipe together at the end of a nice sunday afternoon. Eating it directly from the oven, it was fantastic! But you will

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-52321618790488608062007-03-16T17:15:00.001Z2007-07-18T13:05:24.122+01:00

I don't know if you feel like I do, but in general, being in the kitchen has something relaxing and stimulant at the same time. It may sound contradictory, but actually, that's the way it is. Not yesterday evening. I dreamt all day long about this fabulous fudge that I would cook and write for you on this page. It could only be perfect, a simple recipe tested by the team of Cook's

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-35367131710066199762007-03-13T11:40:00.000Z2007-03-18T13:08:55.185Z

I have not written since Saturday. Certainly not because I did not cook. First of all, Sunday, my girlfriend wanted of a salmon fish pie. She is not pregnant, but living in England (PieLand) for three months have given her such nasty ideas. I did not even resist. As I did not want to ask her mother for her recipe (I must be proud…), I created the best salmon fish pie. Unfortunately for you, I

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0tag:blogger.com,1999:blog-8594531527459152821.post-90026455734162220012007-03-08T11:16:00.000Z2007-03-23T14:35:01.284Z

I Have been in London for a couple of months and I don't understand why I keep ordering fish & chips every time I go to the pub. Don't worry, my blood cholesterol is OK, and my waist is in the healthy zone. But, endlessly, I repeat this very same error. Something always brings me back to British Food...The night usually starts quite well. We had a great day, call a few friends, and we all go

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.comtag:blogger.com,1999:blog-8594531527459152821.post-86901985157059624982007-02-13T12:54:00.000Z2007-07-18T13:09:27.594+01:00

Here is the now-famous recipe for my ginger, figs and coconut muffins. I made them initially for Mrs. Monk, so they are somewhat low-fat, but they are good anyway. Just eat them with clotted cream if you feel like clogging up some coronary arteries... They are now Mrs. Monk favourite muffins, and I baked them again for a coffee morning with some friends some time ago. I've been asked for the

Stéphane Lemirehttp://www.blogger.com/profile/00187387877517626406noreply@blogger.com0