France/America couples

[Cécy 44]

I make my own pate brisee too. It's harder to find the Pate feuilletee though. It's called Puff Pastry here but Filo dough is fairly similar.

Levure Chimique is Baking Powder you can find it everywhere, but you have to be careful because a lot of them contain aluminium

lili&kai: Moi je sens la difference pour le Nutella (il faut dire qu'en France quand j'etais etudiante, je mangeais ca a la petite cuillere ), il faut essayer, chacun ses gouts, moi je prefere le francais.

Edit: I make my own bread at home too. Not French style, but at least it homemade.

For those who don't know it, this recipe is great for a bread with a nice crust "No Knead Bread" et en Francais

Edited December 11, 2008 by Cécy

[Pam&Josh 0]

madeleines sound good too! I'm definitely going to have to do something like that. Do you know approximately how much they spend on shipping?

I don't know the size of the box she sent me, but she said it was packed, and she paid over 30€. I don't remenber the exact price.It is true that shipping is a little pricely.I just send 2 little boxes, and paid $54!!! . I still do it because I want them to have a little something from me, and I am so so happy when I receive their paquet!!

A jar of American Nutella can stay months in my cupboard without me touching it. A French one is gone in days or weeks.

I can find Lindt Chocolates too, but there are many varieties that can't be find where I live. And well can't find 1848 here.

I totally agree! I sure can find some Lindt chocolate here, but there aren't so many choices like in France. I did ask this year for some 1848 chocolate , they have some really good kind!!

[Cecile and Bryan 0]

How do you bake your own baguette? do you have a good recipe to share?

Bryan bought me a book called French Cook Book, so the recipe is with American products and measurements so it is a French baguette from an American book, but it is still a good thing to start with (no need to convert any measurements, the yeast they ask for is just one package of active dry yeast that we find here, so at least I know exactly how much to put in there.

I want to modify the recipe though because "la mie" is quite dense... So when I find the perfect recipe I will share it

If you really want it I could scan the recipe from my book, but there are probably better recipes in the Internet.

Edit: I make my own bread at home too. Not French style, but at least it homemade.

For those who don't know it, this recipe is great for a bread with a nice crust "No Knead Bread" et en Francais

Cecy, that bread looks very good! I am going to have to try it soon! Thank you

[lucie&damon 0]

Edit: I make my own bread at home too. Not French style, but at least it homemade.

For those who don't know it, this recipe is great for a bread with a nice crust "No Knead Bread" et en Francais

Thanks for the link! i think we are all going to try this recipe!

[Cécy 44]

You're welcome. I tried it at home, you have to prepare in advance (aka not the day you realize you're out of bread ). It's a good recipe because it doesn't take long though.

Oh and make sure to remove the bread from the pan as soon as it ready to keep it crispy.

[Cecile and Bryan 0]

We just need to find the right pan now... :S

[Cécy 44]

We just need to find the right pan now... :S

I used a glass "casserole" pan with it's lid, a round one, it worked perfect.

Edited December 12, 2008 by Cécy

[Cecile and Bryan 0]

Everything I have in Pyrex is way too small for the recipe, and i think my biggest pot is only 5qt and I doubt it would handle the high temperatures very well (non-stick T-Fal pot) We don't have lots of kitchen stuff.

So I just looked online for prices of cast-iron pots and things of that nature and they are all very expensive :S So I'm not sure what to do at this point. I would really love to try that recipe.

[lucie&damon 0]

Everything I have in Pyrex is way too small for the recipe, and i think my biggest pot is only 5qt and I doubt it would handle the high temperatures very well (non-stick T-Fal pot) We don't have lots of kitchen stuff.

So I just looked online for prices of cast-iron pots and things of that nature and they are all very expensive :S So I'm not sure what to do at this point. I would really love to try that recipe.

Me too I don't have that kind of pot...je suis bien embetée! Maybe i'll use a gift card that I have at a kitchen shop!

[Cécy 44]

Everything I have in Pyrex is way too small for the recipe, and i think my biggest pot is only 5qt and I doubt it would handle the high temperatures very well (non-stick T-Fal pot) We don't have lots of kitchen stuff.

So I just looked online for prices of cast-iron pots and things of that nature and they are all very expensive :S So I'm not sure what to do at this point. I would really love to try that recipe.

The casserole pan I used is only 2 qt. It's a Anchor Hocking and it didn't go over or anything. Of course or oven isn't the best but... In the worst case you can always cut the receipe in half. The most important part is that the pan is heat resistant.

Edit: You can do it

Edited December 13, 2008 by Cécy

[Cecile and Bryan 0]

I just tried this recipe: http://sandrakavital.blogspot.com/2005/11/...n-baguette.html (great blog by the way) and it was awesome!

I changed a few things because I had to dissolve the yeast in water before to incorporate it to the flour-water mixture, so I added a little more flour, and also 1 teaspoon of sugar, and it really tastes like a French baguette from the bakery at the corner of the street

So far, that is my favorite recipe.

[lucie&damon 0]

I just tried this recipe: http://sandrakavital.blogspot.com/2005/11/...n-baguette.html (great blog by the way) and it was awesome!

I changed a few things because I had to dissolve the yeast in water before to incorporate it to the flour-water mixture, so I added a little more flour, and also 1 teaspoon of sugar, and it really tastes like a French baguette from the bakery at the corner of the street

So far, that is my favorite recipe.

Coucou!

I looked at your recipe and I have few dumb questions to ask. Is the flour T65 has the same name in english? do you find this in every supermarket? Does levure sèche SAF-Instant is an american brand? can I find it easily?

[Cecile and Bryan 0]

I just tried this recipe: http://sandrakavital.blogspot.com/2005/11/...n-baguette.html (great blog by the way) and it was awesome!

I changed a few things because I had to dissolve the yeast in water before to incorporate it to the flour-water mixture, so I added a little more flour, and also 1 teaspoon of sugar, and it really tastes like a French baguette from the bakery at the corner of the street

So far, that is my favorite recipe.

Coucou!

I looked at your recipe and I have few dumb questions to ask. Is the flour T65 has the same name in english? do you find this in every supermarket? Does levure sèche SAF-Instant is an american brand? can I find it easily?

I used "all-purpose flour", just the regular one in stores.

And for 'levure seche', I used Fleischmann's Active Dry Yeast. It is sold in individual envelopes, each envelope is almost the right amount asked in the recipe (7g ~ 1.5cc)

Maybe I will write down the recipe since I made a few changes.

Basically,

Mix 4 cups of flour and 1.4 cups water (they are the quantities asked in the recipe)

Then I dissolved the yeast in 1/4cup of water and added 1 teaspoon of sugar (because Bryan always tells me that the yeast only works if there's sugar in the recipe)

I mixed flour/water with the yeast mixture, but since I had added 1/4 cup of water with the yeast, I added some flour to make the quantities more proportionate. I'm not sure what quantity I added, just enough so I could make the dough in a bowl (way too sticky before). Maybe it was 1/2 cup of flour.

Then I continued the rest of the recipe as it is written.

[lucie&damon 0]

I used "all-purpose flour", just the regular one in stores.

And for 'levure seche', I used Fleischmann's Active Dry Yeast. It is sold in individual envelopes, each envelope is almost the right amount asked in the recipe (7g ~ 1.5cc)

Maybe I will write down the recipe since I made a few changes.

Basically,

Mix 4 cups of flour and 1.4 cups water (they are the quantities asked in the recipe)

Then I dissolved the yeast in 1/4cup of water and added 1 teaspoon of sugar (because Bryan always tells me that the yeast only works if there's sugar in the recipe)

I mixed flour/water with the yeast mixture, but since I had added 1/4 cup of water with the yeast, I added some flour to make the quantities more proportionate. I'm not sure what quantity I added, just enough so I could make the dough in a bowl (way too sticky before). Maybe it was 1/2 cup of flour.

Then I continued the rest of the recipe as it is written.

Thanks for explaining!

i can't wait to try!

[lili&kai 0]

les filles je crois qu'il est temps d'ouvrir une page spéciale cuisine !!

si vous pouviez y mettre vos meilleures recettes de galettes des rois je suis preneuse..

back to the visa process I'm going to the medical tomorrow... it's moving on!!

Lili (and Kai)