A pot-au-feu is one of those French family favorite feel-good comfort stews (typically made with beef) that simmers slowly in the oven or in a slow-cooker for a long time and fills the whole house with wonderful smells. I make mine with turkey (you can also make it with chicken, see my tip below) and lots of beans and it's absolutely divine! I love to cook it in a slow-cooker ... Read More »
Archives for November 2014
Turkey Bean Pot-au-Feu (leftover version)
A pot-au-feu is one of those French family favorite feel-good comfort stews that simmers slowly in the oven or in a slow-cooker for a long time and fills the whole house with wonderful smells. I have adapted it here from my original recipe to use with your leftover turkey from thanksgiving. What's so nice about it is that no matter what leftover turkey you have on hand, it ... Read More »
Breads and Galettes
I am French-- of course I have to have a blog dedicated just to breads--it's in my blood and soul! I remember as a young girl growing up in Perpignan, in the South of France, one of my sisters or I had to go to the corner boulangerie every single day to pick up our baguettes--what a tough chore right? I remember so vividly how perfectly crusty on the outside and light, ... Read More »
Pizza Dough
I love this dough for my pizza crust! It is delicious --perfectly chewy on the inside yet crisp on the outside--and nutritious-- I use mostly soft wheat flour (it's called whole wheat pastry flour at your regular supermarket). It is intentionally not 100% soft wheat--I have some plain bread flour in there too--because I find that it gives me the best result both in ... Read More »
Fresh Tomato Olive & Basil Galette
The crust, made with white wine, white whole wheat flour (here is one I like) and extra virgin olive oil is so quick and easy to make, you can whip it up in less than 5 minutes-really (Watch me make it in my kitchen here)! I use a store-bought simple tomato marinara sauce, so that's one less thing to fuss about. You can of course make your marinara sauce from scratch but I ... Read More »
Rustic Strawberry Galette
Galettes are the crusty, free-form versions of those more sophisticated tarts or pies. They are more rustic and "rough around the edges" so you can just eat a slice with your hands--no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact ... Read More »
Cuisinicity is teaching me how to cook and nurture people!
"Cooking is part of a precious way of life that is steeped in values and integrity which are worth preserving - even after a very busy workday. No excuses. Cuisinicity is teaching me how to cook and nurture people." ~John ... Read More »
Fresh Fruit Trifle
This beautiful fresh fruit Trifle is one of my favorite dessert for the Holidays! The wine cake layers blend perfectly with the vanilla yogurt, the rhum and the fresh fruit so that it tastes decadently delicious (the rhum-embued cake reminds me of a French "baba au rhum" and the vanilla yogurt becomes so thick you'd think it's heavy cream!). It is absolutely spectacular as a ... Read More »
Gratin Dauphinois
This is a traditional regional French dish typically made with potatoes and cream, slowly cooked in the oven. Needless to say my version is not so rich! I make it with skim milk but because I give it time to simmer first on the stove and then finish baking it in the oven, the milk becomes as thick and luscious as cream and I add just a little bit of comté or gruyère cheese to ... Read More »
Rustic Apple Cranberry Galette
Here is a variation on my rustic galette theme (sounds like I should have Bach playing in the background!). This one is with apples, fresh cranberries and a sprinkle of cinnamon! YUM! I also make it with fresh plums, apricots, peaches, you name it! Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and "rough around the ... Read More »
