Andrew BeauChampMar 93 minCassoulet - Variation one A quick cassoulet, I mean a simplified version of a traditional cassoulet. Instead of soaking and stewing the beans from scratch, confit...
Andrew BeauChampFeb 163 minChicken Cordon Blue I remember always ordering this as a child when we would go to that one restaurant during Easter and I thought I could make this classic...
Andrew BeauChampJan 151 minRoasted Chicken Provencal We had this dish when we were in Paris many years ago and I have been trying to recreate it for years now and I finally have the dish I...
Andrew BeauChampJan 103 minChicken CassouletIt's been several weeks since I last posted a recipe: the holidays, coming down with Covid sort of got in the way. I was double...
Andrew BeauChampMay 16, 20212 minMini pavlova with lemon curdAs I was going through recipe pads, I found this stuck in among the stews recipes, I adapted from a recipe from the 1960 cookbook found...
AndyJul 2, 20161 minBearnaiseContinuing with the sauce recipes here is my take on the classic Bearnaise sauce. Now this is not as easy as the Bechamel sauce, it often...
AndyJul 1, 20162 minBechamelI recently received a message asking about how to make a Bechamel sauce and what can it be used in. Well, it is a really simple sauce to...
GrandmaJun 30, 20161 minCherry ClafoutiI found this recipe in my Grandmother cookbook, it took me a while to translate her handwriting and to figure out the ingredients and...
AndyApr 19, 20161 minRatatouilleIngredients Base 2 medium onions - mandolin 2 red bell peppers - mandolin 4 cloves garlic - minced 2 sprigs each of Thyme, Parsley 1 bay...