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Category: French Food

Chicken Saltimbocca with Jambon de Bayonne

Chicken Saltimbocca with Jambon de Bayonne

This glorious dish is a cultural mash-up if we’ve ever cooked one. In our quest to find infinite numbers of ways to cook boneless skinless chicken breasts we came across this recipe.  It is a chicken cutlet that looks for all the world like any…

There’s no better way to make a French Omelette than with French Butter!

There’s no better way to make a French Omelette than with French Butter!

And there’s no greater authority on Omelets than Marc J. Sievers  Marc Sievers is a man on a mission. He seeks to “encourage home cooks to keep learning, celebrating and having an adventure in your kitchen”.  Marc has self-published a total of three cookbooks. He…

Dulce de Leche Brownies from David Lebovitz

Dulce de Leche Brownies from David Lebovitz

Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”.  My email arrived at approximately the moment he’d started printing it.…

Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart

Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart

The time is right to make this terrific recipe right now. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours.  And then there’s the…

When the Stock Market swoons, it’s time for a Financier

When the Stock Market swoons, it’s time for a Financier

There’s no bad time for these little bits of heaven that use just 6 ingredients and take under 15 minutes to bake Truth be told, in good times and bad, it’s always time for a financier. The little French almond cakes, leavened with egg whites,…

French Butter: It’s hard to beat for the Holidays

French Butter: It’s hard to beat for the Holidays

When Julia Child spoke…America listened and laughed. Julia Child famously said “With enough butter, anything is good”.  And she lived by her word. Butter was an essential part of practically everything she cooked. This took quite a lot of bravery on Julia’s part. At the…

Savory Roasted Tomato Tarte Tatin

Savory Roasted Tomato Tarte Tatin

        A couple of years ago, I read a very detailed recipe for a tomato Tarte Tatin in Bon Appetit. I worked with the recipe and came up with two versions of the dish. Now that Tomato season is in full swing, I revisited this…

Richard Olney’s Zucchini-and-Herb Stuffed Roast Chicken

Richard Olney’s Zucchini-and-Herb Stuffed Roast Chicken

As I was leafing through Food and Wine Magazine from October 2018, I stopped at an article focused on Richard Olney. In the words of Wikipedia, “Richard Olney (April 12, 1927 – August 3, 1999) was an American painter, cook, food writer, editor, and memoirist…