Explore the timeless flavours of French cuisine with approachable recipes inspired by the traditions of French country cooking. From rustic family meals and seasonal dishes to classic sauces, comforting bistro favourites, baking, and everyday French-inspired recipes, this collection celebrates simple ingredients, thoughtful techniques, and the joy of cooking from scratch.
Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky goodness to counter the cool, sweet custard. It might be a bit of a daunting dessert to try – until now. All you need are a few simple steps and a little respect for the boundaries of this delicate flan.
A little twist on a French classic, Cherry Clafoutis with White Chocolate made with the last of the summer cherries, the swan song of summer. It won’t be long before we’re awash with pumpkins and apples as the kids head back to school and sweaters emerge from storage. But let’s not talk about that, let’s stay with summer a little bit longer and chat about cherries.
After last week’s post on Salade Nicoise, we take a merry little detour to Pain Bagnat (literally translated: Wet Bread) which is that same Salade Nicoise, layered in a day-old sourdough roll, wrapped tight, put in the cooler overnight and the back of the car in the morning for the perfect picnic a la Provencal.
This week we join the many voices celebrating what would have been Julia Child’s 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child’s The Way to Cook, a light, fresh garden salad from the south of France.
A light dessert, artfully finished, Tarte a l’Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an elegant finish to any meal.
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.
Literally translated, Crème Brûlée means Burnt Cream, but the way the French say it is much more romantic. A rich, creamy vanilla custard topped with a layer of hard caramel, that is literally, scorched sugar. What better way to bring romance to the table than to break out the blow torch and burn a little sugar?!
A brief follow up to last week’s Beginners Guide to Caviar and Chef B’s list of do’s and dont’s. As promised, the recipe for French Blinis, the small yeast risen pancakes served with caviar. I mean, of course dahhhhhling, toast points are sooooo last year.
The Chef in my life, was my first soufflé. He makes it look so easy. So we’re tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so you can soufflé like you’ve never souffléd before this holiday season. Starting with a little sugar and spice – the Chipotle Chocolate Soufflé.
A lesson in French Cuisine, my introduction to beignets. “So… it’s like a doughnut?” “MAIS NON” says Chef B “it’s like a FRENCH doughnut.” Beignets de Carnival, his Grandmother’s recipe.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
