The Perfect Madeleine

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After college, unable to find a decent job during the recession with my highly practical Art History and French degrees, I moved to Paris. As one does. In actual fact, I had gotten a decent job teaching English in French primary schools through TAPIF (a program I still recommend to French-speaking graduates looking for work or thinking about travelling). My year there was fantastic: I worked hard, met wonderful people, ate amazing food, perfected my French, and travelled. I’d go back in a heartbeat. Continue reading

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A ‘très British’ Croque Monsieur

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Have you ever read The Guardian’s ‘How to Cook the Perfect…’ series? Because it is seriously fab, especially if, like me, you love discussions of the techniques, ingredients, and history of various recipes. The author, Felicity Cloake, takes a dish and breaks it down to the key ingredients, citing the opinions of well-known chefs about the dish. At the end she compiles this knowledge into one ‘perfect’ recipe. While I can’t say I always agree with her conclusions, I appreciate her approach of picking and choosing the parts of recipes that she likes best and using them to create a dish that suits her taste. It’s pretty much how I cook, anyway! Continue reading