So yes, it’s been a while, but not for lack of events! My work at the chateau was a great experience, the first day marking our initiation into the vineyard by hand picking from 8- 5. Literally back breaking labor, in pouring down rain, but we were working amongst inspiring pros (one woman was 6 … Keep reading →
Have no fear, LetitBrie still exists! In case you weren’t aware, I recently started studying wine and management in Paris, at Le Cordon Bleu. The first month has been quite a lot of adjustment, intensive training, and not much sleep. But who ever complained about 350 hours of steady wine tasting? Wellllll… I’m not going … Keep reading →
there is nothing quite like aged balsamic with strawberries… roasted… on top of homemade, unctuous vanilla ice cream… made without the luxury of an ice cream maker… and it’s just too easy.
this is the perfect contrast of comfort and intrigue, so please, give it a try!
Watch how easy it can be to make the spicy, fragrant and comforting Chana Masala. This recipe is much more of a guideline than anything else- please tweak it to your tastes! Transform the homely garbanzo bean into something exotic and delicious.
A nutty, rich, caramel-y dough tamed with crunchy flakes of sea salt… these cookies are SO much more than what meets the eye. Watch the video, make the recipe, go to heaven. Browned butter does it all!
A tutorial for homemade caramelle, which differ from ravioli only in shape. Here, I used a three cheese filling of ricotta, mozzarella and parmigiano- but chose whichever meat or cheese filling you’d like.
Learn how to make an authentic braided danish pastry, filled with cream cheese and sour cherry preserves. Once you learn the process of making a laminated dough, the beurrage and detrempe won’t intimidate!