Now there is a classy classic. Or at least it used to be classy, but it’s still classic, no matter what. Anyway, we couldn’t say no to this delicious egg-based sweet dessert inspired by the French cuisine: a puffy and creamy delight made with cottage cheese and sour cream. Topping it with raisins seemed to be the right thing to do. And let the record show that we baked it in style.
It’s cold. A filling stew, extra-meaty with beef and bacon, is all you need. Toss some flour into the pan for a thicker sauce and flavor it with beer. Any kind of beer that is, which will influence the overall taste to your liking. Plenty other flavors and tastes are competing in this stew, just so you can pass the winter easier.
Everybody heard about the celebrated eclairs, right? Don’t you think it’s pretty much the time to try making your own? Follow the steps to see how you make your own “choux” pastry, a must in the case of an authentic eclair. Then prepare the vanilla-flavored filling. You need mainly eggs, milk and flour to concoct these. Bon Appetit!
The “petits farcis” are basically, stuffed vegetables, tomatoes in this case. The “farce” is the actual stuffing. Let’s make ours from mushrooms, ground beef, and rice. Lend it an acidic touch with white wine and give it some degree of hotness with peppercorn and pepper. Enjoy this southern French treat.
This will take some time to prepare a la carte so, be prepared. It’s mainly about getting the duck meat ready by flavoring it with thyme, garlic, shallot, and plenty of salt, then refrigerating for 1-2 days. Then it’s all about slow cooking in duck fat. Serve the savory tender meat with some veggies on the side.