• Steak-Bordelaise-Recipe

    Simple Steak Bordelaise Recipe

    Steak Bordelaise [bohr•duh•LAIZE] (also known as Entrecôte Bordelaise or Bœuf Bordelaise in French) sounds fancy, but it just means “steak with Bordeaux sauce.”

    As you might imagine from my super professional translation, the most important element of this sauce is reduced Bordeaux wine, though many purists will also argue that the bone marrow really makes it a true bordelaise. Still, if you can’t get your hands on bone marrow or simply don’t want to bother (because really, it’s a weeknight and we’ll skip all the steps we can), a slice of foie gras or other fatty additive would also do.

    Here’s a simple steak bordelaise recipe from a Bordeaux class I took at Cook Street in April:
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  • Oysters-Mignonette-Recipe

    Oysters and Bordeaux-Style Mignonette Recipe

    Oysters are such a refreshing summer treat, but I always thought they were one of those “restaurant-only” things that were just impossible to do at home. I mean, who even has a oyster knife?!

    But the truth is, once you learn how to do it (and acquire the knife), it’s really simple. You could even have a shucking party with friends! Here’s a great Bordeaux-style mignonette recipe and some shucking tips I picked up from the Bordeaux cooking class I took at Cook Street last month:
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  • Steak-Au-Poivre-Recipe

    Easy Steak Au Poivre Recipe (Bordeaux Style)

    Steak is such a classic French bistro dish that it gets a whole chapter in Ann Mah’s book, Mastering the Art of French Eating. But it’s also surprisingly easy to cook at home.

    Contrary to most Americans’ perspectives of steak being a special, “fancy” dish, I almost always prefer to have steak for my easy weeknight meals since it’s so much more affordable and literally takes minutes to prepare. It also pairs down easily for just one or two people.

    Here’s a simple walk-through of my favorite way to prepare steak and an optional au poivre (OH PWAVE – with pepper) sauce to go with it. Because it’s kind of ridiculously good and you can impress all your friends by talking about “deglazing the pan with cognac.”
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  • Cannabis-French-Cooking

    “Pot” Au Feu: Cannabis Cuisine and a Recipe by Chef Laurent Quenioux

    Cannabis is now legal for recreational use in Colorado, which not only changes things politically, but also makes us foodies wonder, “Can we cook with marijuana? Is it tasty? Could pot even be the new ‘kale?'”

    One of the world’s most adventurous (and wackiest) classically-trained chefs, Laurent Quenioux, decided to experiment with marijuana in 2012. Quenioux played around and tested his menu for months before serving a multi-course cannabis-infused meal, sponsored by LA restaurant Starry Kitchen.
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  • Faux-Gras

    Faux Gras – Vegetarian Foie Gras Recipes

    Well, you all proved me wrong! Turns out foie gras is still pretty controversial despite my best efforts to explain why I keep it in my diet.

    I’m grateful to have the debate and to be so heartily overruled by comments and social media – frankly, the possibility of igniting a real dialogue is one of the reasons why I started Goutaste! They say that a good conversation in France ends in more disagreement than it started with and it’s strong opinions that make this kind of conversation possible.

    So whether you’re a vegetarian, still unsure about the whole deal, or just not a fan of the practice or taste, I have some alternatives for you (and maybe me, too – we’ll see). Here’s my round-up of completely vegetarian foie gras – or “faux gras,” if you will:
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  • MadeleineRecipe

    A {modified} Madeleines Recipe

    Like many of us, I’m much more of an “eater” than a baker, but there’s one cookie worth baking: the Madeleine.

    The only problem is that I have no idea where I put the recipe my teacher’s wife gave me, but I kind of still have the gist — I just need a good baseline.
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  • Polidori-Sausage-Recipes

    5 Ways To Cook Polidori Sausage This Summer

    French and Italian go together like the best of friends, so when Polidori Sausage gave me an assortment of their yummy meat, I knew I was going to love it. What I didn’t know was how versatile the sausage would be, finding its way into nearly every one of my home-cooked meals… and even enjoying a French twist!
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  • Salad Dressing

    How to Make Salad Dressing Like the French

    Making your own salad dressing is not only a cheap alternative to store-bought vinaigrettes, but it’s also very French! The following recipe is a classic French trick taught to me by one of my favorite Parisian friends.

    It’s tasty, eco-friendly, and simple.
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