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 …
Wine-braised chicken has to be one of the most beloved comfort foods in France – with probably as many variations as grandmothers in the country. The concept of browning meat in a bit of oil, and then cooking it in liquid (ie. wine) always makes for incredible flavors, and meat that is fork-tender. And if you ask me, I find braised meat slightly more sophisticated than stews, yet just as comforting. In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken …
Homemade jams, marmalades and jellies are deeply anchored in French cooking traditions, and I never miss an occasion to jar up some seasonal fruits. This ensures that no seasonal produce goes to waste and that they can be enjoyed all year round. At this time of year, the abundance of ripe Concord grapes here in Ontario makes it a natural fruit of choice for jam. Made with just a few ingredients, this Concord Grape and Thyme Jam is perfectly tart and sweet with lovely floral notes. It will likely remind …
Fall is just around the corner! And after fresh, juicy vegetables all Summer long, it’s that delicious time of the year to relish in all kinds of root vegetables… and today’s recipe is all about beets! In this Fall-perfect dish, beets are braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread. It is a simple, unfussy side-dish or light dinner, and it’s a wonderfully different way to enjoy beets. A dish inspired by the “Betteraves à la Poitevine” The inspiration for …
Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.
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