Ratatouille
As we are stepping into winter I recently organised my comfort food recipes. I definitely prefer summer, but this ratatouille recipe compensates for the temperature outside. I always add extra butter for that additional creaminess...
Tagged: french
Fantastic French Onion Soup
As mentioned before, I love my soups. And one of the soups I really enjoy is French Onion Soup. I love the little accent this soup has, the finesse of it, as if it...
Mock crème brûlée
Let’s face it, when you have kids you have to be able to create some instant delights at the drop of a hat. They have sweet teeth, they have munchies, they like to snack,...
East Coast Sole Meunière
There is nothing like an East Coast sole. As we walked into the Checkers store, the soles were sitting on a bed of ice, eyes glistening. I have never seen sole this fresh. Other...
crème fraîche
In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it.
Sour Cream
Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it.
Fresh Sour Cream with Chives
There is a difference between green onions and chives. As I would always add, grow your own herbs! Chives are so easy to grow and the more you cut it, the more you get!...
Jacques Pepin Fine Herbs Omelet
We recently found Jacques Pepin on a bookshop shelf just due to the sheer size of his cookbook. I then searched the internet and found this delightful (and helpful) chef. What a treat! http://video1.nytimes.com/video/2011/10/17/14315_1_pepin_wg_16x9_xl_bb_mm.mp4...
