Audrey

This rustic Alsatian Blueberry Tart is a quintessential Summer dessert, hailing from the Alsace region in the Eastern part of France, where blueberries are plentiful. It features a crisp “pâte brisée” (French pie dough) generously filled with fresh seasonal blueberries. Just before baking, a “migaine” (quick custard) is poured overtop the blueberries to create an extra juicy filling with a delicious hint of creaminess.  

Peach season is in full swing, and this Peach Crème Fraiche Streusel Tart is the perfect way to celebrate! This rustic dessert combines a classic French shortcrust (Pâte Sablée) with ripe peaches dotted with crème fraiche and then topped with a crumbly streusel. It is the perfect combination of sweet juicy flavors from baked peaches, slight tartness from the crème fraiche and a satisfying crispness from the streusel.

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

“Concombre à la Crème” is an easy-breezy recipe that you can often find on French tables during Summer time. This delicious chilled salad features crunchy cucumber, tangy shallots and herbs all tossed together in – you guessed it – smooth crème fraiche. This is a quick and easy recipe to have on hand as it’s so refreshing and the perfect accompaniment to your grilled meats, fish or to pack up for a sunny picnic or potluck.

We’re putting yet another French twist on an American classic! Today’s recipe revisits classic fudgy Brownies, but with the addition of pecans and Fleur de Sel – a star ingredient of French cuisine. These brownies are deeply chocolatey, chewy in the center with crunchy bits of pecans, and topped with that shiny crackly top we all love. Fleur de Sel also sprinkled over top makes all the flavors pop and makes them even more addictive.

Made with crispy-skin chicken thighs and fresh peaches, this single-pot dish is a delicious summer twist on the French tradition of wine-braised chicken recipes. The chicken thighs are seared until crispy on the stove top before getting braised in white wine in the oven with peaches. As they bake, the peaches soften and meld into the flavorful chicken drippings to create a succulent sweet and salty sauce.

I am very excited to announce Volume 2 of “À Table with Audrey” (Summer 2021) is now available!  “À Table with Audrey” is an e-magazine meant to inspire you to cook seasonal produces and (re)kindle with the pleasures of making and serving delicious homemade recipes throughout the seasons.

A “moelleux” is a very casual yet scrumptious French cake made with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. The crumb is rich and a little dense, which makes it the perfect vessel for ripe Summer berries or stone fruits. After last Summer’s success of my Plum Moelleux Cake recipe, I present today my Fresh Strawberry Moelleux Cake – just as easy to make and equally delicious. 

As simple as it is, a good French vinaigrette can truly make a dish. With just a few ingredients, it brightens up a dull bowl of mixed greens and turns an unassuming plate of raw vegetables into a crowd-pleasing starter. Whether you enjoy it as a dip or a dressing, mastering the art of a good French Vinaigrette is an essential everyday skill to have on hand.

Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. It is an uncomplicated dessert that doesn’t require much time to assemble nor does it require a pie dish. It’s the perfect kind of laid-back dessert to throw together in a pinch, when strawberries and rhubarb are bountiful and days are getting sunnier.