Wordpress - bouillie.wordpress.com - Bouillie
General Information:
Latest News:
Bake with me this fall 15 Aug 2013 | 08:56 pm
Registration is now open for my fall baking classes through St. Charles Parish Schools’ Community Education program. For Fall 2013, I offer three Thursday night classes: all are hands-on, taught at ...
Baking in a Syrian refugee camp 26 Jul 2013 | 10:33 pm
Syria is a truly ancient land. The country’s largest city, Aleppo, is arguably one of the oldest continuously inhabited cities in the world, with archaeological evidence stretching back more than 7,0...
Tim’s Place 11 Jul 2013 | 04:23 pm
In a world full of f-bomb dropping chefs, Gordon Ramsay and Hell’s Kitchen, over the top antisocial antics from the owners of Amy’s Baking Company, and local restaurant employees getting stiffed by ow...
New kitchen 10 Jul 2013 | 08:56 pm
For more than a dozen years, my kitchen has been on the small side. It is a typical, early-to-mid-century, simple box: I don’t have a continuous stretch of counter space more than 30″ long, the cont...
Too hot to cook? 2 Jul 2013 | 09:31 pm
If summer’s heat has you down, why not let someone else do the cooking? Tartine, (7217 Perrier St) will cook dinner for you on Tuesdays and Thursdays, offering five courses for $18 per person. The p...
Backyard garden gazpacho 24 Jun 2013 | 05:22 pm
Cooking without a recipe is easy during summer’s overabundant produce harvest. Sliced tomatoes sprinkled with sheep’s milk feta, grilled zucchini, cucumbers and sliced sweet onions with rice vinegar ...
Bouillie on the bayou 19 Jun 2013 | 08:14 pm
You know you’re on “the bayou” when a cafe’s sign features tarte a la bouillie! As seen in Labadieville, spotted by my brother. I do hope the chicken is a lunch special and not part of the tarte a la...
Fresh tomatoes 29 May 2013 | 05:16 pm
Certain things invariably mark the changing seasons. In my mind, spring is officially and summer has begun when temperatures crest 90 degrees, creole tomatoes are ripe enough to eat, and the first t...
Tarte flambee on a wild-yeast crust 27 May 2013 | 06:58 pm
I bought a Baking Steel back in March; ever since, I’ve become a pizza making fool. It’s very satisfying to turn out a brick-oven-worthy crust time and time again using nothing more than my oven’s br...
Adana kebab variation 20 May 2013 | 05:37 pm
After a long, unusually cool spring, warmer weather and humidity have returned to south Louisiana in full force. The abrupt switch to summer leaves me craving lighter foods, sharper flavors, and les...
