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These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can also be frozen.
In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used to season this savory flan can be altered based on your garden or market.
The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling.
The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.
Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil.
Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.
Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence.
Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.
Light, delicate, and tender, this chocolate roulade is made without flour and bakes very quickly. It is a bit fragile to roll, but the result is delectable.
Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle.