French

Cassoulet - Variation one

A quick cassoulet, I mean a simplified version of a traditional cassoulet. Instead of soaking and stewing the beans from scratch, confit...

Chicken 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...

Roasted 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...

Chicken Cassoulet

It'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...

Mini pavlova with lemon curd

As 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...

Bearnaise

Continuing 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...

Bechamel

I 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...

Cherry Clafouti

I found this recipe in my Grandmother cookbook, it took me a while to translate her handwriting and to figure out the ingredients and...

Ratatouille

Ingredients Base 2 medium onions - mandolin 2 red bell peppers - mandolin 4 cloves garlic - minced 2 sprigs each of Thyme, Parsley 1 bay...

Variations on Cooking