World Spices Cooking Class 3: a Parisian Dessert
I have a feeling that the French invented cream puffs which they call ‘pate à choux’. Certainly we have had both savory and sweet versions of choux pastry during our […]
Category Archives: French Food
Dinner in Bernay and an Evening in Rouen
Late afternoon June 6, 2015. Ending up our day-trip through cider and cheese (and chocolate) country with a dinner in Bernay. We stopped for dinner in Bernay. Al had a […]
Travelling to Livarot along Normandy’s Cheese & Cider Route
June 6, 2015. On today’s day trip from Rouen along the cheese & cider route we happened upon a fromagerie. In Livarot, France we were greeted by signs of cheese […]
An Evening in Amiens, France
Evening of June 4, 2015. Day spent travelling from Tornai to Amiens via the Circuit of Remembrance. We came into Amiens after a full day of travelling from Tournai in […]
A Somewhat Peculiar Lunch in a French Village near Lens
June 4, 2015. Our lunch stop on the route from Tornai to Amiens. Despite practicing our French like crazy in Belgium it didn’t stand up to deciphering the menu at the […]
French Soup: Butternut Squash Potage
Lots of squash from the garden? Here’s a delicious way to use some of it up! French: Potage de ‘Squash’ 1 small acorn or butternut squash (or pumpkin or carrots or […]
A Meal (with Wine) from Provence
The appetizer conjures up a small café in St. Tropez with gentle Mediterranean breezes, the entrée transports one to the bustling port of Marseille and the dessert takes one to the lavender-scented […]
World Spices Cooking Class 3: Peppercorn Steak
Chef Eric never said where this dish originated but I think that peppercorn steak must be French as it contains some standard French ingredients such as cognac, shallots, butter, wine […]
Food & Wine of the Alsace Cooking Class 3 Part 2
Part 1 of this Alsatian meal, featuring foie gras and escargot in vol-au-vents, is at The Food & Wine of Alsace Class 3 Part 1. Munster Valley Pie The next […]
food & wine of the Alsace Class 3 Part 1
In our previous class we started preparing ‘Foie Gras au Naturel‘ for this third class. At $225/kilo, and requiring a very precise SousVide Water Oven to cook it correctly, this […]
