This is a basque cheesecake I've made This cheesecake a dozen times I've made It for Christmas my birthday my friend's Birthday I've brought it on to the beach It's very low effort High reward bask Cheesecake is often referred to as a Burnt cheesecake because it gets really Burnished on the top when it's baked at A high heat so it puffs up and then it Deflates into itself into this really Beautiful burnished crater the burnished Edge tastes like a really delicious Caramel
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. Ā She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence KitchenĀ® was born. Stay tune for more articles and wonderful family recipes..
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