Easter is the perfect time of year for master chocolatiers to display and celebrate their delectable wares. Great attention to detail and years of practice result in chocolate eggs that look more like works of art than anything edible! They are truly beautiful, and many […]
Month: December 2017
Poulet Basquaise (Basque Braised Chicken) SERVES 6-8 1 Hour Ingredients 3 tbsp. extra-virgin olive oil 4 small fresh chorizo sausages 4 skin-on, boneless chicken breasts (about 8 oz. each), halved crosswise Kosher salt and freshly ground pepper 6 sprigs thyme 2 large garlic cloves, lightly […]
DO YOU KNOW CACHOU ?
History of the Cachou: 1880, Léon LAJAUNIE, a pharmacist in Toulouse, had among his customers smokers, drivers, people who coughed and others with dental hygiene and oral + doubtful who complained of their breath-taking
To please all these people, Léon likes to make mixes, as the pharmacists of the time know so well … liquorice that keeps a stream of saliva, resin Lentisque (At the time the dentist used it to obliterate the cavities of decayed teeth and made toothpastes), powdered Iris, mint because it has a hot and pungent flavor, and the feeling of freshness is accompanied by a momentary anesthesia (for rotten teeth ….): p To give consistency to all this, it adds (among others) lactose, water, starch and gelatin, mixing all this it gets a brown paste, it leaves dry and then cuts the dough once dry in small squares. Léon has just invented the cachou Lajaunie !!