Too Many ChefsSpoiling the Broth since February, 2004.Easter Egg Salad- March 21, 2008 On Wednesday we decorated eggs. I had invited four children from our building to introduce them to the fine art of egg dyeing. The French don't "do" decorated Easter eggs. And so I combined the American egg dyeing tradition with the French tradition of the afternoon "gouter" (snack time). The result Small children on a sugar high with lots of dye and fragile eggs. I didn't have time to take photos. If you want to see photos of a cute kid dyeing eggs, you can check my post...http://www.toomanychefs.com/archives/001990.php Chocolate Yogurt Cake- March 9, 2008 Fans of Clotilde at Chocolate and Zucchini are already very family with the concept of the yogurt cake. She has posted a few variations on this French classic recipe. So I hesitated about adding my own version to the many existing ones. In the end, I was motivated by three things: 1. My recipe is slightly different and, well, very, very chocolate. That's got to be worth something to our readers. 2. Although she mentions that this recipe is particularly good for introducing children to cake...http://www.toomanychefs.com/archives/001989.php The Ethical Carnivore- March 8, 2008 I found it equally disturbing and fitting when I recently heard that my friend Alain's nephew, Olivier, had become a butcher. I knew Olivier some 15 years ago, when he was only four or five years old and he was a holy terror. His parents ambled through life, seemingly unconscious of their devil offspring's dangerous tendencies. As an example, I give you a conversation between myself and Daniel 15 years ago, when we were visiting their house near Chartres. Daniel had been trimming the hedge with.http://www.toomanychefs.com/archives/001988.php Roasted Cauliflower and Cumin Quiche- March 3, 2008 I have never asked my mother, but I suspect she is not a fan of cauliflower. I don't remember eating it much when I was growing up and so came to love it rather late in life. It's a homely vegetable and I can see why many people don't like it. As with all members of the cabbage family, it leaves a lingering smell that isn't really all that appetising, especially once dinner is over. It's easy to over-cook and when you do it turns into a smelly, mushy unattractive mess. But when it's treated...http://www.toomanychefs.com/archives/001986.php |