The other night at work I took some sugar and fresh mint and threw it in a mixer, then added it to milk for the pleasure of a French refreshment I’d remembered years ago; une boisson fraîche (cold drink). Delicious.
Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it's a great substitute for either, especially when slathered with...
Cheese - For me, it's one of the final frontiers in food processing, or just a good excuse to make my own. Last year on a whim, I bought a bottle of rennet at Murray's Cheese. A liquid that is extracted from the stomach lining of cows, sheeps or...
