Podcasts about croque madame

Und noch viel mehr über Croque Monsieur, Croque Madame und Croque Nonbinär.Musik: Someone Else's Memories by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Revolution Void⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ licensed under a⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Creative Commons Attribution License⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Le 'corps beau' est une immersion au sous-sol d'un hôpital, dans la morgue, où Cléo Duponcheel, croque-mort officiant sous le nom de Croque-Madame, nous emmène assister à une toilette mortuaire. Elle nous détaille les gestes qu'elle pose sur le corps du défunt, comment elle le lave, l'habille, l'embellit. Elle nous raconte le cadavre, les rites qui l'entourent, son importance pour le deuil. Le 'corps beau' interroge la place du soin mortuaire et de la mort en général dans notre société de plus en plus médicalisée et déritualisée. Un documentaire de Viviane de Laveleye et Ariane Dufrane, avec le soutien de Sioux productions et du Centre vidéo de Bruxelles. Photo : Viviane de Laveleye. Merci pour votre écoute Transversales, c'est également en direct tous les samedis de 12h à 13h00 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Transversales sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/492 Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.beRetrouvez également notre offre info ci-dessous :Le Monde en Direct : https://audmns.com/TkxEWMELes Clés : https://audmns.com/DvbCVrHLe Tournant : https://audmns.com/moqIRoC5 Minutes pour Comprendre : https://audmns.com/dHiHssrLes couleurs de l'info : https://audmns.com/MYzowgwMatin Première : https://audmns.com/aldzXlmEt ses séquences-phares : L'Invité Politique : https://audmns.com/LNCogwP L'édito politique « Les Coulisses du Pouvoir » : https://audmns.com/vXWPcqx L'humour de Matin Première : https://audmns.com/tbdbwoQN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Avec : Marlène Schiappa, ancienne ministre et écrivaine. Jean-Philippe Doux, journaliste et libraire. Et Juliette Briens, journaliste à L'Incorrect. - Après le succès d'audience rencontré cette année, Estelle Denis repart pour une nouvelle saison. Toujours accompagnée de Rémy Barret et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

'Croque-Madame', c'est l'histoire de Cléo Duponcheel. Elle est entrepreneuse en pompes funèbres, et son approche est particulière. Elle propose des funérailles différentes... Merci pour votre écoute Transversales, c'est également en direct tous les samedis de 12h à 13h00 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Transversales sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/492 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Montréal : la relève pour la mairie se trouve dans le monde des affaires, selon Alex Dubé.  Infestation de coquerelles dans un CHSLD. Ceux qui omettent de s'attacher en voiture pourraient voir leurs permis suspendus. Insultes au hockey, une vraie honte ! Discussion société avec Alexandre Dubé.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

No Alvorada Gourmet de hoje, Flavio Trombino fala sobre dois sanduíches franceses incríveis: Croque monsieur e Croque madame. Confira!See omnystudio.com/listener for privacy information.

Le constat de Cléo : tout le monde veut parler de la mort mais ne sait pas vraiment comment. Ce sujet est encore tabou. Avec ses ateliers mortels et sa petite boutique, elle met de l'humanité dans un univers qui se veut résolument vivant.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - KitchenAid Grain Mill AttachmentOatmeal Muffins -Preheat oven to 425ºF1 cup all-purpose flour1.5 cups oatmeal1.25 teaspoons baking powder3/4 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 cup whole milk1/3 cup avocado oil1/2 cup maple syrup2 eggsCombine the milk and oats and let stand for 10 minutes. Then, combine the rest of the ingredients and distribute evenly among 12 muffin paper liners. Bake at 425ºF for 7 minutes. Reduce oven temperature to 350ºF and continue baking for an additional 15 minutes.Zucchini Fritters-1 cup sour cream2 tablespoons chopped cilantro1/2 teaspoon ground cardamomThe zest and juice of one limeCombine these ingredients, mix until smooth, refrigerate until ready to serve.For the fritters, coarsely grate 1 large zucchini or 3 small ones. 2 shallots2 cloves of garlic, choppedZest of two limes1/2 cup flour2 eggs2.5 teaspoons ground coriander1/5 teaspoons ground cardamom4oz feta cheese, crumbled2 cups avocado oil, for fryingSalt and Pepper to tasteMix together all ingredients, saving the cheese separate from the batter. Pat a small wad of batter in the palm of one hand. Place a few studs of crumbled feta in the center and form a quenelle out of the batter in your palm. With the oil heated to 300ºF, gently fry each fritter for 10-12 minutes until golden brown.Croque Madame-6 ounces butter2 tablespoons flour1 cup whole milk1 bay leaf1/2 teaspoon salt1/4 cup finely grated parmesan cheese12 ounces coarsely grated Swiss cheese8 slices of sourdough bread8-12 slices of ham4 eggsMelt half the butter in a saucepan. Add the flour and bay leaf and cook until a foamy roux has formed. Before the flour browns, stir the milk into the roux and stir continuously until the sauce comes back up to a simmer and homogenizes. Remove from heat, season with salt and pepper, and stir the parmesan cheese and half the Swiss cheese into the sauce. Lay out 4 slices of bread. Top with 2-3 slices of ham and a slathering of the cheese sauce. Cap with another piece of bread and then fry the individual sandwiches in butter to brown. Remove to a baking sheet. Top with the remaining cheese sauce and the remaining Swiss cheese. Place under the broiler in the oven until the cheese is bubbled and browned. Fry an egg for each sandwich. Lay the sunny side up egg on the hot cheese and serve.

« Cette envie de prodiguer un genre de soin, de faire du bien, c'est une très belle qualité qu'on retrouve chez les gens qui veulent faire ce métier ». Portrait d'une femme au métier atypique. Celui d'une entrepreneuse en pompes funèbres, plus populairement dénommé « croque-mort ». Cléo Duponcheel a créé « Croque-Madame », un service de prestations funéraires sur mesure, à la carte et écologique. Ce qui lui tient à cœur ? Célébrer la vie des défunts, faciliter le travail du deuil, conscientiser le public sur la mort et ce qu'elle implique, le tout avec légèreté, humanité et dans une perspective durable. Mais qu'est ce qui anime cette ancienne étudiante en médecine vétérinaire dans un métier dont le sujet reste encore terriblement tabou dans notre société ? Pourquoi vouloir réconcilier la société et la mort ? Ceci n'est pas un Selfie, c'est un tête-à-tête d'une heure mettant en avant une personnalité, sans fard et sans filtre. Son parcours, son univers, mais aussi son regard sur les mots-clés de l'année et ses espoirs pour l'avenir. Présentation : Véronique Thyberghien

I always start an episode of Industry Night with what I've been eating and where I've been drinking and you know, this week I have been consuming mass quantities: Grazie Nonna — Casey Patton's latest red sauce Italian HOT spot. Order: Tangy and bright Caesar, spicy meaty pizza & the spinach bucatini with whipped ricotta Back at Petite Cerise — Jeremiah Langhorn's French brasserie serves all the traditions. Order: Manifest Bread (slather with the Bernaise mousse that comes with the asparagus) and the Croque Madame (ham, bechemel, think slices of bread dipped and fried and topped with an egg) Lutece — Chef Matt Conroy is keeping the food-illiterati tongues wagging for good reason. Order: The Caviar Back at Bazaar —  This time for a proper dinner. Get in on all of Chef Jose Andres classics Okay — that's enough about my eating but stay tuned I am going up to NYC for some feasting, taking in the Thierry Mugler exhibit in Brooklyn and seeing Sean Hayes in Good Night Oscar. Full report coming next week! Today's show: Back in February my fellow food friend David Hagedorn and I were invited out to visit Ovoka Farms in Paris, Virginia. We love a field trip. Now - footnote - my husband David and I make our way out to that area quite a lot — we love hiking at Sky Meadow state park — and I tell you this because when we pulled up to the address — I was like! OMG, David and I always wonder about this property and the house and the cows and the whole thing because it is truly a site to behold! And that's when I met Karen Way, Owner and Roy Lambert Chief Agribusiness Officer of Ovoka Farms. Together with their marketing partner Jessica Morton they shared their story about the farm, the creation of their incredibly high end product F1 Beef — a marriage of Angus + Wagyu — and how they are managing a small independent sustainable farm. So much to learn — let's get into it. Quotes Different breeds of cows were bred together to create the F1, which is a 50/50 mix of two types of cows. This resulted in a hearty cow with good marbling when raised correctly. - Roy We are able to understand the personalities of our animals because we are attentive to their behavior and characteristics. It's similar to how we know the personalities and quirks of our family members or children. By knowing and working with their unique qualities, we are able to have a better relationship with them. - Karen Featured Guest Karen Way Owner, Ovoka Farm LLC https://www.linkedin.com/in/karen-way-51b55b1b6 Roy Lambert Chief Agribusiness Officer, Ovoka Farm LLC https://www.linkedin.com/in/roy-lambert-22558ba1 Guests Social Media Links: Instagram: https://www.instagram.com/ovokafarm.virginia/ Facebook: https://www.facebook.com/OvokaFarm.Paris.VA Website: http://www.ovokafarm.com Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapter 00:00 Introduction 02:00 My weekly Travel Itinerary 07:22 Karen and Ryan's farming business 09:03 Getting Wagyu from Japan 12:39 Getting the Halfsies or F1 15:34 Starting the cattle business 23:16 The misused of the term “Wagyu” in food industry 25:54 The experience raising cattles 29:55 Explaining “organic” and “natural” pasture raising 37:01 Explaining the taste profile 45:57 Working at a cattle farm 52:02 Involving with legislation and the agribusiness council 55:10 Sharing the Airbnb cabin 55:59 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

Prendre soins des morts et de leurs proches, c'est encore et toujours un acte de soins. Avec évidence, ici aussi ce sont les premiers concernés qui sont les moins informés. Peut-on améliorer l'expérience des mourants ? Pour en savoir plus : Croque Madame – Site web : https://croque-madame.be/ Croque Madame - Chaîne YouTube : https://www.youtube.com/watch?v=KYicBWE8d40&t=3s Fondation métamorphose : https://www.humusation.org/comite-honneur/

Pikniki, jedzenie w plenerze, przekąski na polowaniu i jajka na twardo w kolejce wąskotorowej. I kanapki! Kanapeczki, sandwicze, buły, tosty, bajgle, BLT, PB&J, Croque Madame, Reuben, tort kanapkowy i kajzerka z twarożkiem. Smacznego!Więcej na www.zabawyjedzeniem.plinstagram: https://www.instagram.com/zabawyjedzeniem/facebook: https://www.facebook.com/zabawyjedzeniemWesprzyj mnie na Patronite: https://patronite.pl/zabawyjedzeniem

Partons ensemble à la rencontre d'une pompes funèbres... D'accord, mais pas n'importe laquelle, nous partons parlons en Belgique à la rencontre d'une croque madame, une croque madame c'est quoi ? Une croque madame, c'est le contraire d'un croque monsieur et surtout la même chose qu'un croque mort mais avec le sourire

Fried Chicken, Charcuterie and a Croque Madame Intro 00:00 Chicken Joy 1:23 https://www.chicknjoy.com/ cured catering 12:35 https://www.ordercured.com/ Juice And Java 2053 https://www.juiceandjava.ca/ Outro 29:34 Subscribe: https://santosbroseat.carrd.co/ Instagram: https://www.instagram.com/thesantosbroseat/ Youtube: https://www.youtube.com/user/SantosBrosEat Facebook: https://www.facebook.com/santosbroseat #foodworthmentioning #santosbroseat #foodies #foodporn #Chefjeff #KennySantos

It Might Get Wild! Andy Kneis and Adam Rost join Agata and Anastasia to discuss once again what they do and do not know about basketball. The gang also chats bottomless mimosas, Take Me Out, going viral, 5 timers club, Croque Madame, Moby, Le'Veon Bell, Grandma Shirley, plus/minus, Natalie Portman, parties, BOGO, Mooby, Jesse Muench, and Rasheed Wallace. Will the gang learn a new fact about Shaq? Gotta listen to find out!

Raymond's still gutted about losing the cycle race to Bob and Doreen. Charlotte does her best to soothe his bruised ego, but he refuses to cheer up, so she gives up… While you're in a foul mood, I might as well tell you that I want to offer Jordan a full-time job, to replace my PA who's quitting due to ill health… Rehearsals have gone well. They're a bit worried about Jordan but all others are fine Mario and Sam are at an open mic night. Have some drinks for Dutch courage…Eventually they're brave enough to give it a go. It's a novelty for the audience – British honeymooners. The pair duet on “I've Got You, Babe”. Goes well…Heather says Huntsford Advertiser is going to cover the run-up to the launch, and the launch itself, in a series of articles. Great publicity… They're recording an outside broadcast for the radio; first cookery programme… Carmella and Vicky are making the perfect Croque Madame – but set grill alight… Last client leaves and Fiona departs soon after. Raymond asks Alyson and Laura if they can stay behind for a minute; he wants to tell them something in confidence A&L whisper between themselves – is he about to confide in them about Fiona? Raymond orders a lime and soda. D&T tease him about being beaten by Bob and Doreen in the cycling. He reveals latent prejudice; Doreen not ‘really a woman' Trevor doesn't rise to the bait and focuses on Bob – his body isn't exactly a temple…

Franquicias que inspiran, casos reales e historias de negocios que franquiciaron su éxito Más historias en www.franquiciasqueinspiran.com.ar

durée : 00:46:56 - Les Toqués de France Bleu Azur - Croque Monsieur ou Croque Madame nous avons tous notre façon bien à nous de le faire maison !

I've always loved cooking and now that we can't eat out because of the pandemic, I am definitely cooking at home at lot! Aren't you? I would guess that most of us are in the same boat and can't go out to restaurants much. So we might as well make the most of it, right? Buy Join Us at the Table   As you probably know by now, I was born and raised in France. I moved to the US for college and ended up staying for 16 years. If I wanted genuine French food I had to cook it at home because the only French restaurants around me were silly fancy and not my style at all. In Salt Lake City they have this French restaurant called La Caille that has male waiters wearing silly shorts and women wearing sexy milk maid outfits. As if! These people wouldn't know a normal French restaurant if one hit them in the face. Maybe it's changed by now, I haven't been in at least 20 years. So I practiced cooking French meals using American ingredients. That's why I can tell you how it's done! I'm a regular French person and a good home cook. But French food still has this reputation of being fancy and difficult to make. Some of that is reputation is warranted. Trained chefs who compete for attention and Michelin stars go to great length in their professional kitchens. The super star of French food in America, Julia Child, trained at one of the most prestigious cooking schools in Paris. These people go to great length to make amazing food because it's their job. For the rest of us mere French mortals, we don't cook like that. We still love our classic French dishes, but we make the streamlined version at home. That's what I wanted to share with you in my new cookbook. I even put it on the cover: Easy French recipes anyone can make at home. I didn't shy away from the classics, they are achievable as well! My intention is to show you that you can do it, it's not rocket science. Have you met a French person? It's not like most of us go to cooking school! We learn at home and through practice. In the book I recommend you read the recipe you want to try in advance and make sure you have the ingredients you'll need. But that would be the same if you were cooking Chinese food or any other food. I think cooking failures come from the lack of attention. Maybe we've seen our mothers cook and they make it look easy, surely we can just wing it, right? Not really. So read the recipe all the way through once, decide when you want to make it, and jump right in! What's in Join Us at the Table? When you first open Join Us at the Table you see the gorgeous book cover. I must say thank you to my friend Brenda who was on episode 124 for pointing me towards that provider and cover. When I first saw it, it really spoke to me. And even though I went looking at other covers, I kept coming back to that one because it spoke to me. Brenda is an author herself and she has been pushing me to write a book for YEARS. Thank you, my friend. I must also thank the folks in the Secret Facebook Group who saw all the covers I was considering, voted on their favorite and told me why. I took all of that into consideration and made changes based on their comments. I decided to call the book Join Us at the Table as a tie-in to the name of this podcast and also because that’s exactly what I’d like all of you to do! Join us around a French table at least in spirit. The subtitle is Easy French recipes anyone can make at home. I chose that because that’s really the book I wanted to write. Classic French and yet easy enough for the average person to make at home. I have listeners all over the world too! Who knows where you are! But I know from listener stats that 95% of you are in the US, then Australia, Canada, France, then India, the UK, Ireland, Germany, Singapore and South Africa. But there are some listeners in most countries in the world. Imperial and Metric Measurements That’s why I included both imperial and metric measurements. Very few cookbooks do that by the way and I understand why, it’s a pain. I had to measure everything different ways and keep track carefully. I also had to round things up and down and make choices that made sense. There’s one recipe where I said use 1 cup of noodles and two testers told me that was either too much or too little. The truth is it depends on the shape of noodles you use. So, for that one I changed it to a weight measurement because that’ll work every time. The other reason to have metric measurements is that I hope you’ll bring this cookbook to France with you when you visit. And if you rent an apartment here you won’t find cups and teaspoons measurements. Your kitchen may have a scale and a graduated container with milliliters and centiliters, but it won’t have cups. And speaking of having different measuring standards in different countries, you know what else is different? Book publishing standards! I’ve released the book on Kindle as an eBook today. In the next few days I’ll make more versions available through Apple Books and Kobo and for the print version. But if you listen to this as soon as it’s released you won’t find all of them available just yet. Give it a few days. But if you buy the book on Kindle you can open it on your phone and your tablet and your computer. And of course, on your Kindle reader too. The advantage to opening this cookbook on a tablet, phone or computer is that you will be able to see the photos in color whereas most Kindle readers don’t display color. You can get the free Kindle App for your computer for instance and open the book there in full color. Adapting Classic French Foods to Various Dietary Requirements Back to what’s in the book. After the cover, you get to the table of contents. I chose to keep the French names for these recipes. Not because I’m stuck up snob, but because French is my first language and also because I know many of the book buyers will also be Francophiles and podcast listeners. They know these recipes by their French names! The other thing I did that I’ve never seen before is that I list variations on given recipes. There are a ton of vegan cookbooks and gluten-free cookbooks. But I know from experience that there can be people following different diets in the same household. Many of the recipes I share in this book can be made gluten-free or vegan or vegetarian just by making a few changes. I point those out as variations on a theme. So, underneath the normal TOC you’ll find a table with all the variations. So if you’re looking for a classic French dish that can be made gluten-free or vegan you can go straight to it. Then there’s the introduction where I tell you more about me, about my mother, about my influences when it comes to food. I also talk about French children and food. I talk about Terroir and why that matters. And I end with more practical consideration like a tip on how to protect your hands when you’re chopping vegetables. Some thank yous to close, and then we get into the recipes. Easy French Recipes You Can Make at Home Join Us at the Table is not a long cookbook. I didn’t want to deluge you with recipes you’ll never try. I wanted to give you just a few (28 made it to the final cut) that you can try within a few weeks. And I’ll assign a recipe per week that we’ll discuss on social media and then I’ll report on the podcast. That will start next week. I want cooking from this book to be an experience more than a thing you buy and forget. Salad Recipes So, the book starts with 3 salad recipes. Salade de Chèvre Chaud which I’m sure you’ve had at restaurants because it’s a classic. Would you like to have it at home? I tell you how in Join Us at the Table! Next is the classic French vinaigrette. Have you noticed how small the salad dressing isle is at French supermarkets? That’s because we make our own salad dressings at home and I share my favorite there. Then we move on to Salade Niçoise. Ooh, that one is marvelous and it’s one of those people like to argue about what goes in it and what doesn’t. I definitely have an opinion about that! Then we move on to Fish. I start with Moules à la Normande, you know the lovely mussels with a creamy sauce from Normandy? Those! And it’s easy to make! And then we go all the way across France to Nice in Provence with the Pissaladière which is a sort of pizza with lots of onions and anchovie. But it’s good also without the anchovies for vegetarians. Easy to make and not something you’ve had a million times I bet! Appetizers Then we move on to appetizers and I include a discussion about escargots de Bourgogne. And, one of my favorites Pain à la Tomate. I bet you’ve never had this classic Mediterranean dish and yet it is so good! Really easy, looks great to bring to a party, or when you want a special appetizer at home. French Regional Specialties And then the bulk of the cookbook: French regional specialties. Like I said, I do not shy away from classic French dishes because they are delicious and they’re not that hard to make at home. Cassoulet I start with Cassoulet. I was born and raised in Toulouse, I had to start there, didn’t I? The version I give you preserves the flavors of this wonderful dish but is a lot lighter in calories than the restaurant version. Blanquette Blanquette. This one is funny to me because the way chefs on TV make it, you’d think it was voodoo. It’s not! It is one of the most adaptable French classics ever! Flammekueche or Tarte Flambée How about we go to Alsace now with Flammekueche or Tarte Flambée? That’s one that can be made meaty or vegetarian and yum yum! Poulet Basquaise Now let’s go to the Basque Country together! Poulet Basquaise which you can make the classic way with chicken or if you make it without chicken it becomes Piperade. Probably the healthiest recipe in the book. Weight Watchers would approve! Hâchis Parmentier Hâchis Parmentier. This is the French version of Shepherd’s pie and it’s so delicious! This is one where I delve into a the history quite a lot because it’s really interesting. Boeuf Bourguignon Boeuf Bourguignon: this one is so famous that there are restaurants in France that serve nothing but! It’s so good some families serve it on Christmas Day. And, let me let you in on a little secret: It’s not hard to make at home! Galettes Back to Brittany and Normandy with Galettes Bretonnes. This one might require a bit of practice, but once you get a feel for it you can transform your home into a creperie and make Galette night the same way you’d do taco night. Really good and really versatile. Pot-au-Feu Pot-au-Feu: ah, this one is a personal favorite of mine. I love everything about this dish. The way the beef is cooked, the vegetables, the soup you make with the amazing broth. And, you know what? You get the same flavors if you make it vegetarian. I kid you not! Try it at home, you’ll see! Tarte aux Blettes Another one that I make all the time at home: Swiss Chard Pie. Swiss chard is easy to grow, it’s pretty easy to find a the store too, and it makes for a wonderful quiche-like dish that you can serve with a side salad or take to a party or make and eat over 2 or 3 days if you live alone. My daughter asks for this one all the time. Soupe au Pistou Then back to Provence with Soupe au Pistou. It’s the Provençal chili and is equally good with or without meat. Honestly, I don’t think the pork adds that much to it. You’ll love this one on a winter’s night! Croque Monsieur and Croque Madame Croque-Monsieur and Croque-Madame : so easy to make and so delicious! Turn you kitchen into a Paris bistro and make oven fries to go along with it if you’re feeding hungry teenagers. Side Dishes It’s time for some side dishes now! Gratin Dauphinois How would you like some Gratin Dauphinois? Do you know where the Dauphinois is? It’s above Provence and all the way East up against Italy. This is the French version of Potatoes au Gratin that you’ll find in America. But the French version has no cheese in it. And you know what? It’s amazing. You should make enough for 2 days because nobody ever turned their noses up at those leftovers! Soupe à l’oignon OK, this is one where there’s a big difference between the onion soup I ate at home growing up in France and what they serve at restaurants. I go into details in the cookbook and give you both versions. But I like the simple home version better. You should try it! Ratatouille And back to Provence we go with Ratatouille! That’s another one that lots of recipe authors over-complicate. It’s so easy to make! You don’t have to slave away in the kitchen for hours to eat well. Just follow my instructions! Tian de Légumes Tian de legumes. This is ratatouille for fancy people. It looks wonderful! It’s a little bit more work, but great for when you have company and you want to show off. Béchamel Then a cooking basic. How to make Béchamel. I give you 3 options: with flour, with cornstarch (which makes it gluten-free) and with broth (which makes it vegan). See, it’s all about being adaptable! Gratin de choux fleur This is one I make all the time. You’ll get your vegetables in and I even tell you how to not stink up your house with the cauliflower. Salade Juive This is in honor of my mother who made this a lot and so do I. It’s chock full of vegetables, my version is vegan, but there are lots of variations on this that I explain in the cookbook. Desserts And then desserts! Classic French desserts we make at home. Clafoutis I start with Clafoutis with its wonderful fruits. Crêpes Maison This is something your kids will ask for this over and over again. And it's so delicious and easy once you get the hang of it. Crème Brûlée I am sure you’ve had at restaurants and is so easy to make! It’s best to make it the day before you serve it, but other than that it’s so fast! Tarte Tatin That’s for those of you who want to impress your family for Thanksgiving. Beautiful and delicious! Gâteau au Yaourt And, last but not least, the cake French people make with their kids and grand kid, Gateau au yaourt. Are you ready for easy French recipes you can make at home? Get the book and get cooking! More episodes about French food and wine       Email | Facebook | Instagram | Pinterest | Twitter   Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price.   Subscribe to the Podcast Apple Google Spotify RSS Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): 50 Must-Know French Phrases for Hungry Visitors, Episode 161 Traditional French Recipes for Thanksgiving, Episode 172 Pastries of Northern France, Episode 35 The Auvergne Cheese Route, Episode 303 Castelnaudary, Cassoulet and Canal du Midi, Episode 300 Summer Lunches in France, Episode 295 Annie's Cassoulet Category: French Food & Wine

El chef ejecutivo de Saurus Restaurant nos enseña a preparar un sandwich muy potente. Una montaña de calorías que vale la pena subir.

RUN We ran the Freedom 5K last weekend.  It was a live and in-person race!  We were so excited that we did an Instagram live throughout the whole race once we got started.  It was a flat course, which is unusual for this race as it is usually held for 4th of July and normally we run over a huge bridge at sunrise to see a beautiful view of the Caloosahatchee River.   It was a great race that benefitted Brotherhood of Heroes and Special Operations Communicators Association, both organizations tied to helping support Veterans and first responders.  There was a goodie bag.  There was a t-shirt.   Aimee even came away with 2nd place in her age group!   We commend the Cape Coral Chamber of Commerce and Donna Germain for pulling off this race after months of delays and coming together to make runners so excited.  Even those in the neighborhood where we ran came out of their houses to cheer us on and offer us water.  Thanks to everyone in our community who made this happen! EAT We had a fantastic brunch after the race at Gather in our hometown.  It is a flashback because we covered their fantastic brunch right after this race in 2018 in Episode 33 of our show.  We happened to come back on the 3rd anniversary of the opening of this great restaurant on the water.  You can sit inside and it is such a colorful environment or outside by the water and enjoy the fantastic and very Florida view!   Did we mention the brunch?  Aimee had the Croque Madame.  Ham, gruyere cheese between two pieces of perfectly buttered and pan-seared bread, an over-easy egg, and mornay sauce that just made this a must-have brunch item.  Dana had the Lobster Cake Benedict.  It was the perfect combo of lobster and cake with a poached egg and a hollandaise that Dana just raved about.  Both dishes were served with house potatoes and at reasonable prices.  Come to the Cape and have brunch with us here!  You will love it! DRINK  We had great cocktails from Duval Street here in Cape Coral.  It is a restaurant that brings a bit of Key West to us when we can’t get away.  So to continue our celebration of our first live race since February this year, we had two cocktails that took us back to so many memories of our runcations there!  The first is Ernest Hemingway’s Old Fashioned, which is a rum-based beverage including Papa’s Pilar dark rum, a rum made right there in Key West!  We also sampled the Key Lime Martini, which included one of our favorite rums - Wicked Dolphin Key Lime and Vanilla Bean Rum!  Such a refreshing, sweet, and tart cocktail!  We felt like we should be by a pool or out on a beach relaxing as we sipped these delights from the menu!  We want to return for a full meal at Duval Street and sample a few more creations from the cocktail menu!   BONUS FOR THE RUNCATION NATION Don’t forget Expedition Roasters is offering a brand new discount code for the Runcation Nation!  Use the code RunEatDrink at checkout to receive 15% off your order!  Thank you to Erick Kanter for providing this code to our listeners!  Hope you will check out the delicious coffee, tea, and cocoa available from Expedition Roasters.   THAT’S A WRAP! If you love what you hear, now, you can become a patron and support the show!  There are multiple patronage levels from $2 to $10, each with their own special perks.     Find out more and support the show here: https://www.patreon.com/Runeatdrinkpodcast  Or if you are a Podbean user, here: https://patron.podbean.com/runeatdrinkpodcast  Share a great virtual race or a place where we should all run, eat, and drink together when this tough time is over!  Our email is info@runeatdrink.net. Or you can call 941- 677-2733.  Leave us a 1-minute message and let us make you runcation nation famous! Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter.  Also checkout our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to PodcastMusic.com for providing the music for this episode, too!

Dominic & Branden explore a different type of book for this week's episode, a cookbook! "Just a French Guy Cooking: Easy recipes and kitchen hacks for rookies" Book by Alexis Gabriel Aïnouz; The guys talk about their adoration of food, Branden's strange interest in France, and Dominic lets you know his favorite eating positions.

...of wat is het werkzame bestanddeel in XTC?

The city of love or the city of disasters? Come with us to Paris and enjoy our separate experiences in one beautiful city. Join us on trips to regal locations, art venues and iconic hotspots whilst encountering some romantic difficulties and city mishaps. Get inspired by our local tours and memories of one great artist- one of the best eggs ever.

In the second installment of their trip to Belgium, Kate and Rick eat, drink, and cheese their way through Bruges. Their travels involve a visit to the Frites Museum (which did have the world’s best frites), and a stop at the Chocolate Museum. What more could you want from a trip? Maybe a really good Croque Madame sandwich or an Asian themed cocktail bar named Madam Wong’s? Well, lucky Kate and Rick have both. They also bring you the best potato dish from the Bruges Christmas mart, and talk about their bourbon drought resolved by a badass grill meister at Kate’s birthday steakhouse dinner. Yes you read that right - Rick took Kate to a steakhouse for her birthday, and even loved his meal! There is no Colin Farrell in this version of Bruges, but there is the best flaming birthday drink in the world. Any time Kate is told to get her hair out of the way when a drink arrives, you know you better buckle up. . . . . . . You Won’t Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food,eating,diet,weightloss,weightmanagement,health,fitness,compassion,kindness,meditation,mindfulness,humor,comedy,friendship,weight gain,foodie,podcasts,healthy eating.

The magic of Copa Vida (Spanish for "Cup of Life") is how they roast their own beans and serve you amazing coffee in three unique ways: "Go", "Enjoy" and "Experience"; each are designed to give you the perfect coffee experience - and it really works! We chat with STEVE CHANG (Founder, President, CEO and most importantly, the "Certified Professional Appreciator"!), and he tells us his secret recipe to making them one of the top coffee shops in Los Angeles and why you have to try it for yourself! Add an extensive tea menu and an in-house chef that has developed one of the most amazing Avocado Toasts on the planet (not to mention their Croque Madame), and you have every reason you need to visit one of their six Southern California locations (don't worry, they're growing fast and may be near you soon!) We visit both their roastery and their Pasadena café location to experience how it all comes together. And while we enjoy their famous Cortado and their "Experience" Alaka Natural Ethiopian pour over, we also talk about our week. Myles helps his 8-year-old with an art project and is awarded a sympathy tap on the back. And he shares what happens when his 6-year-old is Assistant Principal of the day. Jason's son pushes his way into the world of Spiderman but reconsiders when Spidey and MJ kiss and keep kissing (you should've seen his face!). Whether you're in a hurry on your morning commute and need coffee stat, or you want to enjoy the perfect cup of single origin coffee, join us at Copa Vida for a freshly roasted cup of life! COPA VIDAwww.copa-vida.comPASADENA: 70 S. Raymond Ave, Pasadena, CA EAST VILLAGE | San Diego: 905 J St., San Diego, CA CARLSBAD | San Diego: 5600 Avenida Encinas, Carlsbad, CA SORRENTO VALLEY | San Diego: 11055 Roselle St, San Diego, CA MARINA | San Diego: 655 W Broadway, San Diego, CA CARMEL VALLEY | San Diego: 5550 Carmel Mountain Rd, San Diego, CA  

This week we talk about the breakfast at Be Our Guest! It is a quick service meal, but it certainly doesn't feel that way! Find out why on this episode!  Love our Podcast? Want to learn how to make some of the recipes that we talk about? NOW YOU CAN! Head into The Taste Lab on YouTube and join us as we cook your favorite Disney foods! Subscribe to our channel and you'll be along for the ride! https://www.youtube.com/channel/UCAlAyiv9084suC_q4QuV_xA  Our First Episode: Le Cellier's Cheddar Cheese Soup ---> https://youtu.be/K5HgTDQbrkE Our Second Episode is live now too! It is the Vegetable Terrine from Akershus and it came out AMAZING!!!  ---->  https://youtu.be/QjE2DZCMRr8 xaWe are now on Patreon where you can get exclusive access to the Magical Snack Corner AND our 9 episode series on the Food and Wine Festival, the chance to host Magical Snack Corner with us, an invite to join our monthly Google Hangout, and SO much more! www.patreon.com/onelittlespice   You can find us at the handles below:Instagram: @One_Little_SpiceTwitter: @OneLittleSpiceFacebook: facebook.com/onelittlespice Join our Facebook Group to continue the discussion after the show! We are also on TeePublic if you want some swag of your own! We have t-shirts, sweatshirts, stickers, and MORE! Be sure to check it out! https://www.teepublic.com/t-shirt/2611893-one-little-spice Thanks so much for listening and just remember, every recipe starts with One Little Spice

聊聊精致可口的法国美食 Conheça a culinária deliciosa da França 学做法国菜：法式三明治 Aprenda a cozinhar o prato francês-Croque Madame