Wednesday, May 27, 2009

Babeth and the centrifuge machine

Hello and welcome in my real kitchen!

The video is in 2 parts.

Enjoy and don't forget the popcorn :-)

Sunday, May 17, 2009

Breadmaker's bread

Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
Rare cancer awareness: don't forget to check: Help beat sarcoma


Last February a new cook toy made it to Babeth's kitchen: a programmable breadmaker. Not that I scorn the baker's art, but I living in the country side right on the boarder between France and Luxembourg and the closest bakery is miles away!
A favorable juncture of circumstances made me bought one of those machines:the urge for morning's toasts bread and having fresh bread to pair with cheese, and the unbeatable low-price (30 euros). Fellow Europeans check your local LIDL store for this kind of deal.

Since them I've been baking fresh bread from scratch or from store mixes and even brioches. The mixes I'm buying are from LIDL, they're make really good cereals breads and are cheap (less than 80 cents for 1kg). With 1kg of mixes you bake two 700g breads.

I did check on walmart and target web-stores and for about $70 one of their breadmakers can be yours. But do your researches, check online, read what other users are saying on forums before buying anything ;-)

Here few tips to not to get frustrated by your breadmaker:
1- read the manual
2- even with the manual recipe you may not get a well rounded crispy bread loaf. Humidity and warmth are key to get beautiful plump bread (you know stuff they discuss all day long on the weather channel), depending of where you live if your bread trials are not plump enough consider decreasing the amount of water, and remember always use luckwarm to warm water.

Other breads recipes:
Julia Child's French baguette
Tender potato bread
Be Comté

Thursday, May 14, 2009

Video recipe: Babeth and her caramel cupcakes!

Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
Rare cancer awareness: don't forget to check: Help beat sarcoma

Babeth and her caramel cupcakes

After a teasing and the making-off story of my 4th cooking video, I received a lot of messages asking me when the video would be released. Well I'm proud to announce that the video is now online! To watch it just click on it above.
For autographed pictures just ask my agent: Philips, sense and simplicity :-)
No! I'm kidding! I don't have an agent, and am still a normal woman cooking and blogging for fun. And I'm not considering myself a chef nor an expert, just in love with food.

Anyway I'm always really happy when they ask me to shot an other video with them. Many it's many years of acting, but I'm always really interested in the work behind 2 minutes clip, and respectful for all the hard workers on set.

For the making-off story, just follow this link!

Dare seeing my other food videos?
-grilled marinated shrimps
-beet mousse (dip)
-calamari a la plancha

For caramel cupcakes recipe, just follow this link!


Wednesday, May 13, 2009

Be Comté

Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
Rare cancer awareness:
don't forget to check: Help beat sarcoma


No need to rob a bank to make me a happy girl! But if a Chanel bag, a cottage in Brittany or a Vermeer cross your mind, I would be more than glad to accept those. But some chocolates, inexpensive jewelery or a chunk of cheese will do the trick and please me very much. The other day a secret admirer (just Comté cheese PR ... I'm not that special ...) sent me 2 huge cheese chunks by mail. Cheese well packed in airtight box via express mail does travel in style. The nice PR also added an apron and a handy cheese knife to the cheese bounty. Lucky me!


I was as thrilled as when Mathieu gave me pair of Repetto ballet flats. Imagine for a second a hefty Canadian entering the Parisian Repetto shop (if you're not familiar with the brand: their target is more dancers and jeunes filles en fleur) to buy a pair or shoes his wife (me :-) ) cliped out of Elle magazine.

I do receive now and then some free goodies: food or books, and I choose freely to talk or not about them. And this time well I loved it!
Comté cheese I received was well aged, a palate nirvana.
Comté is also called Gruyère de Comté and is a French cheese made from unpasteurized cow's milk made with love in Franche-Comté. While cut the 20 inch circular discs reveal a pale yellow paste, hard to touch and nutty and fruity to taste.

We eaten the cheese "naked", freshly cut directly to the mouth, or combined to make chic appetizers.
On wheat toast with Serrano jam
On a stick with a dice of fresh pear

Serve with a fresh Muscat wine!


Comté can also be cooked try out in (just click on names on to get recipes): puffy gougères and mashed potatoes flaky cakes, or in quiches.
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