Posts Tagged ‘French cooking’

My Salade Niçoise

Salade NiçoiseIf you follow me on Twitter or Instagram, you’ve probably gathered by now that I am currently working on a new project which I am very excited about. It involves food, cameras, and of course — me! It’ll still be at least a few more weeks before you see the results, but in the meantime, I’ve been busy writing and testing recipes that I hope will please you, Speaking of ‘pleasing’ recipes, many thanks to those who tried, loved and commented on my rosemary chocolate mousse cake. It means so much to me to know that you are enjoying my recipes! If there are recipes you want me to create for you (French or otherwise), do let me know!
For now, I would like to share this version of a French classic, the Salade Niçoise.

Rosemary Chocolate Mousse Cake with Fleur de Sel

chocolate mousse cakeYears ago, I came up with a rosemary infused chocolate mousse, sprinkled with just the tiniest bit of fleur de sel. That mousse went on to become a favorite at dinner parties. I made it the night before and by the following day, it was perfect. My guests absolutely loved it. I even shared a version of the recipe in the Valentine’s Day issue of Vriendin, the magazine I write for, last year.
Well, for the past few days, I was dreaming of that mousse. Not as a mousse though, but as a cake.

Choucroute Garnie

choucroute garnieOne of the most impressive dishes I’ve eaten at Le Commerce in Autun (and a classic winter recipe of the French kitchen) was their choucroute garnie. I first had it on a cold afternoon in late February, and it was an experience I’ll never forget. The dish was substantial enough to easily serve two. Besides sauerkraut and boiled potatoes, it included three different kinds of sausage as well as a thick, succulent slice of pork belly.
Here is my version of that unforgettable dish. Not as heavy as the original, but certainly very good.

Soupe à l’oignon

Soupe à l'oignonHere is my recipe for another very popular French classic, soupe à l’oignon. The secret to making a good onion soup is to give the onions enough time to cook and almost caramelize in order for them to release their sugars and sweet flavor. I like to leave my onions to gently cook for at least 45 minutes. The addition of Armagnac adds a fine touch to the soup. It’s a great soup to serve during a chilly autumn day or a snowy winter afternoon, though I certainly wouldn’t turn it down in the middle of summer!

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