Time for a mousse! One with ricotta cheese, melted chocolate, and cocoa powder; sweetened with honey and topped with crumbled pistachios and mixed berries. Here’s your next dessert, velvety, foamy, and yummy.
Chocolate Ricotta Mousse Read More »
Let’s again say ‘hello’ to French cuisine. This time with a terrine made with ham and veggies. After patiently waiting for it to harden in the fridge, turn the pan over, slice the terrine and serve it cold or at room temperature.
Ham and Vegetable Terrine Read More »
Let’s make a simple ganache, all buttery and chocolaty, flavored with vanilla, coffee, and lime zest. You can use it to fill any pastries or glaze any cake you’d like, but this time, we’re going to season ours with pistachio and eat it as it is!
We’ve felt the need for a hearty quiche, the celebrated savory French tart. Our version is rife with buttery mushrooms and shallots, topped with parmesan, mozzarella, and tomatoes. You just have to try it!
Mushroom and Shallot Quiche Read More »
Did you try the NW French savory pancake called ‘galette’? Its history can be traced back to the middle ages. However back then the galettes were probably simpler than ours. That’s because we topped our goat cheese-filled galette with a lot of asparagus and topped it with grated parmesan.
Asparagus and Goat Cheese Galette Read More »
Inspired to us directly by the French cuisine, the ‘galettes’ can be pancakes (or crepes), pies, or cakes. Savory or sweet. Ours is a sweet pie version, filled with apples and onion pan-cooked in cider, and with Swiss cheese. We flavored it with thyme, cayenne, and rosemary. Enjoy!
Apple-Filled Galette Read More »
The first souffles were created in the enlightened 18th century France and here we are in the 21st trying to put together one of our own. Again. This time we used apples as the main ingredient and flavored them with vanilla extract and cinnamon. Also, ladyfingers and cognac were a must.
Simply put, the quiche Lorraine is a savory tart where bacon has one or two things to say. This means, among other things, that you can easily add more bacon than we did. You can replace it with lardon, too. Or you can add them both! It’s your call.
Baking fruits into folded pouches means that all the aromas you choose to bring together stay there. Here we’ve mixed juicy or creamy fruits with butter, chocolate, or walnuts. We’ve sweetened them and flavored them with rum, peach liqueur, and citrus juice. You can think about other, maybe even more interesting combinations.
Fruits en Papillote Read More »
If you have a thing for French cuisine and you are in desperate need for a savory tart, you can always prepare a quiche. Ours is rosemary-flavored, creamy and filled with diced ham. Serve it warm or cold at any time of the day. This one is for 6.
Rosemary Ham Quiche Read More »
The onion soup, or “soupe a l’oignon” if you prefer, is one of the most nutritious and delicious starters there is. It is a buttery caramel-flavored wonder. Let’s enhance its smoky finger-licking onion flavor with white wine and beef stock. Hit the home run by topping each individual portion with roasted slices of bread and gooey Gruyere and parmesan cheese.
What would you say about trying a smooth chocolate dessert inspired to us by the French cuisine? A mousse with whipped cream, yolks, and milk with a jelly served over it. You can increase your chocolate amount if you want an even more chocolaty experience. Give your mousse some texture and an interesting taste upgrade with a raisin and white wine jelly.
Chocolate Mousse With Raisin Wine Jelly Read More »
