I've always wanted to make this but don't have a Dutch oven and always seemed pressed for time. It is just such a warm heavy and comforting dish on cold winter nights so I thought I'd give it a try making it a quick and easy way. Turned out delicious! I served it over mashed potatoes as the sauce is a perfect gravy.
This is a great 1-skillet meal that oozes with French flavors.
'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets avocadoes and greens for an usual beautiful meal that combines warm with cool bitter with sweet and creamy with crisp.
Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
They call this a 'pate' in France. Good on fresh bread but even better on toast with butter.
This is a dressing for a recipe my mom (Mah!) had. It's quite tasty and can be used for an antipasto or just a standard lettuce and kale or spinach salad.
This dish made with chicken kielbasa and potatoes takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings including saffron. An expensive spice saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor I add a splash of Pernod® or Ricard® at the last minute although this ingredient is optional too.
No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.
While raw garlic is pungent roasted garlic is sweet and mild with a buttery texture.
This is a French recipe for rice salad inspired by salade nicoise.