From the Sea Stew
Well if you think I was going to make my lobster broth and move on without another word you were oh so wrong! Of course I was planning on using a good amount of my many liters pronto. And my first use of the lobster broth will be for a delicious fish stew. I am not...
A Wolf in Tenderloin’s Clothing Pork Tebderloin
I really really really think (I hope) I am on the last leg of this laryngitis. Yes I still have some symptoms. I went to the clinic finally on Friday when I woke up with a terrible sore throat, nasal passage…spare you the details. So it is officially laryngitis,...
Daring Cooks: 3-day Cassoulet in 2 days
Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a...
Best Thai Curry Tofu EVER for Fait Ici
I have done a lot of curries in my life. Some were good and some were misses. I kept trying new ones now and again. And then I fell on a recipe I changed so much it barely resembles what it was in the first place. So I can calling it my own. This is the Best Thai...
On the way to Gambia: Beef in Aubergine Sauce
Remember about 5 months ago when I had major water damage and I was suppose to get a new kitchen out of it. Well I did not. Then early last week I had to endure another moment of water problems. No damage (to my stuff, nor in the kitchen) this times but things shook...Welcome to CulturEatz! I am Evelyne and I am obsessed with making dishes from around the world and traveling. You can read more about my exotic journey here.
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