Trente et un. A Lenten Journey~La Cuisine Française

These last couple of days I have had plenty of time to think about French Cooking. An Ice Storm hit us and we were out of light and electricity. I was able to do things via my mobile device (for however long that lasted) but French cooking and technique was out of the picture. We…

Vingt sept. Kale and Mushroom Shirred Eggs~La Cuisine Française

Shirred eggs are so easy to make! Place eggs in buttered ramekins with a little cream and cook quickly under the broiler until the eggs whites are softly set and the yolk is a little runny. Add ingredients that you have on hand and you have a nice dinner or lunch. In my case, I…

Vingt cinq. Provençal Vegetable Soup with a Sun Dried Tomato Pistou~La Cuisine Française

So my snails post was a bit too heavy for some…so how about- TADA (insert wand movement here)—-Provençal Vegetable Soup-A very traditional regional soup from Provence- a classic. Pistou-the topping that goes atop the soup is a mixture of basil, tomato paste with garlic, olive oil and Parmesan cheese. Most recipes call for you to…

Vingt-quatre. SNAILS-You knew they were coming (Escargots with Parsley, Butter and Garlic)~La Cusine Française

My first experience with snails was as a high-schooler. I was taking French language classes (lots of them) and we had a field trip to a local French restaurant in my town. I ordered the escargots. Way back then, you could get the snail in the shell (I will explain later). I used the special…

Vingt-deux. Gratin of Chops and Brioche~La Cuisine Française

Thinking of cooking something fabulous and French this weekend-Friday Date, Saturday Night Friends or Sunday Dinner, this one is gonna make the grade. A Richard Olney specialty from Simple French Food – Gratin of Chops and Vegetables with Brioche à tête, and olives. When I read this recipe, there was nothing fancy in the name…

Vingt. Provençal Beef Stew (Estouffade Provençale)~La Cuisine Française

If you are going to be stuck in the house for the next couple of days due to snow, ice, or sleet you may as well plan ahead and do this recipe. Start one day and pop on the stove and let it cook the next. Rewards galore and comforting to boot while you watch…