This week, as my husband was visiting France anyway, I decided to opt for a very traditional French recipe: coq au vin! Read on to find out about a few minor translation challenges and the obstacles I face cooking a cockerel!
Did you guess from my post last week what I chose for this week? Well…I chose stoemp! Wikipedia defines this is as ‘the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands’. Let’s dive into the translation!
This week’s recipe is not a traditionally French dish, but rather a necessary way to use up the several kilograms of lentils that have been taking up space in my husband’s cupboard since before I met him…
This week, I decided to give Kouign Amann (pronounced queen-ya-man). This is a traditional butter cake from Brittany and notoriously difficult to bake.