Pâte feuilletée vs. Pâte brisée

Normally, Pâte feuilletée is used when you’re making/preparing  appetizers such as little patties. But for some reason, I prefer Pâte brisée. I have to stop for a minute to explain the difference between the two. It’s quite amusing. Pâte feuilletée literally means sheet-ed paste.  It’s also know as puff paste/crust due to its fluffiness that results of the layersContinue reading “Pâte feuilletée vs. Pâte brisée”

Boulettes a l’ Haitienne (Haitian Meatballs)

                              This is my second day cooking a Haitian dish and it seems like I’m getting more and more disappointed by the lines in the book. I found myself to be in a constant race with the sunset, less interested inContinue reading “Boulettes a l’ Haitienne (Haitian Meatballs)”