Audrey

Marmalades and Jams are the spreads of choice on the French breakfast table, for topping a classic baguette with butter. And in the Winter, I do love a good citrus marmalade that packs a punch of bold and bright flavors. This Honey Lemon Marmalade recipe is a great Winter project, if you’re looking for that kind of spread. It has a great balance of sweetness and bitterness, with the fresh acidity from the lemon and the mellowness from the honey. It’s the perfect way to preserve citrus season and bring …

Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don’t receive nearly as much love as crème brulées do – but if you go to France, it’s a whole different story. The French love their dairy products: yogurts of all kinds and what we call the “crèmes desserts”. If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When …

This Clementine Roast Chicken with Fennel and Honey is a lovely Winter dish that is light and zesty, but very comforting as well. This is a simple sheet-pan dinner recipe that comes together effortlessly and makes the best of two seasonal ingredients – citrus and fennel – paired with succulent roasted chicken leg quarters. A winning trio all the way.   The perfect marriage of Citrus and Fennel, inspired by two Classic-French Recipes. The inspiration from this Clementine Roast Chicken dish came at the cross-point between two Classic-French recipes. First, …

With the festivities just a few days away, here is a little roundup of my favorite Winter Holidays-inspired recipes from the blog: Appetizers & Starters; Breads, Breakfasts & Brunch; Mains & Sides; Desserts & Cookies. Take your picks, Happy Cooking, Happy Baking, Happy Holidays and Bon Appétit! 

Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

Known in French as an “Embeurrée de choux”, this Buttered Cabbage recipe is a cold-weather staple hailing from central France. The idea here is to turn shredded cabbage utterly soft and melty by cooking it in a generous amount of butter, along with onions garlic and a sprinkle of fragrant Juniper berries. It’s quick, simple and a tasty side-dish and that can easily be turned into a main with a few adds-ons… like in today’s recipe. 

Exciting news – I will be at Kurtz Culinary in Niagara-on-the-Lake this Saturday, November 16th, starting at 11:30am, to sign copies of my Book “Rustic French Cooking Made Easy”. There will be a limited quantity of books available, so arrive early! I will also prepare some recipes from the book that you’ll be able to sample. If you already have your own copy of the book, that’s fine too: simply bring it in, and I’ll be happy to sign it for you.  I hope to see you there! What: “Rustic …

Fried desserts aren’t the first thing that comes to mind when people think about French food, right? But you should know that some French regions boast with fried doughs and treats of all kinds – several of which make use of seasonal fruits in simple and comforting ways. These Pear Sauce Puff Pastry Fritters, known in French as “Rissoles aux Poires” are my fall Favorites. They’re made with puff pastry filled with pear sauce and then fried to golden perfection. They’re crunchy, sweet, sticky, and very moreish. These little fritters …

In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.

After more than a year of planning, writing, photographing and recipe testing, my debut cookbook, “Rustic French Cooking Made Easy” (by Page Street Publishing) finally launches today. If you’ve already pre-ordered your copy: Thank You! And if not, you can head over to your favorite bookstore today, or shop online to purchase your own copy.  I’m so pleased to be able to share this book with you. Some of the feedback received over the past few weeks has been amazing – some of which you can read here:  Publishers Weekly review …