Porcini Soufflé
A wonderful French soufflé with porcini mushrooms! It also has some French Comté (or gruyere) and some smoked bacon for more flavor! It’s simply wonderful and very good even the day after!
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Tag: butter
Butter is the star of French Cuisine but I do not use it so much (at least outside desserts) because I come from the Mediterranean Sea.
Nevertheless, when I use it, I cut down its quantity to strict minimum for all salty food and I try to do this also in desserts.
Try it at my dose!
Béarnaise Sauce
A wonderful classic French Béarnaise sauce that is light and tasteful! It’s made with the classics chervil and tarragon, but it uses as well white wine and spices (nutmeg, coriander, ginger and cloves), which give the sauce a special character!
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Pumpkin or Squash Pie with Pecans
Pumpkin pie and squash tart along with pecan pie are American classics and in this version they are so delicate and tasteful that you will be surprised! It’s a matter of having a well-balanced mix of spices (cinnamon and nutmeg)! Just try and you will see!
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Maryland Fried Chicken
An American fried chicken not as usual! Why? Because it’s cooked slowly into clarified butter and this makes all the difference! It comes from an old recipe in an old book that it’s not forgotten after all! Try it, you worth it!
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Sablés with parmesan and thyme
Savory sablés are like salted shortbreads! In this version, they come with parmesan and are flavored with thyme! Super easy and rather quick! You just need to leave the butter out enough time to soften, and that’s all!
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Tournedos with vigneronne sauce and croutons
The vigneronne sauce is rather simple to make and has very nice perfumes and flavor! It goes very well with beef, and croutons with shallots bring some crunchiness but are even better with the sauce and the meat! It’s a recipe coming from the Ritz in Paris and its school called “Escoffier”! It certainly worth the detour!
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Swiss Brioche
Swiss brioche is brioche with a filling of pastry cream and chocolate chips! The brioche dough comes from a great French Pastry Chef called Christophe Felder and it’s simply amazing! Airy but not too much! Give it a try asap :-)
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Brioche à tête
A brioche dough that is less airy than usual but very good! It reminds me of the brioches I used to eat as a child which were quite thick but so buttery and good! The original recipe comes from Martha Stewart!
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Fraisier with sponge fingers or ladyfingers and pistachio paste by Christophe Felder
This is an amazing French dessert called fraisier but in this version the biscuit is made with sponge finger (or lady finger) biscuit and this makes all the difference. It’s filled with a wonderful cream flavored with pistachio paste and of course strawberries! It’s a wonderful dessert coming from the Great Pastry French Chef Christophe Felder!
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Danish Pastry
This recipe contains two types of Danish pastry: one in form of a star and with a filling of brown sugar (or rapadura sugar if you can find it), orange and cinnamon, and a second one in form of small snails with a caster sugar filling and some apricot jam on top! Both recipes require your attention and time but the result is so good that it simply worth it!
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