Sides

  • French-Style Couscous Salad (Taboulé)

    by Audrey

    If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives …

  • Eggplant Toasts with Goat Cheese and Walnuts

    by Audrey

    Out of the numerous little bites that came out of my kitchen so far this year, these have to be in my top 3. Inspired from Mediterranean cuisine where eggplant holds a prominent role, these Eggplant Slices with Goat Cheese and Walnuts are as simple to make as they are delicious. A great, delicious recipe to celebrate this late-Summer, plum purple vegetable. An appetizer, a salad topping or a side dish. This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes. …

  • Layered Vegetable Tian Galette

    by Audrey

    Summer is here, and what better way to make do with an abundance of Summer vegetables than with a layered vegetable Tian? This traditional dish from Provence alternates slices of tomatoes, zucchini, and eggplants to create a colorful, veggie-focused dish. In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!

  • Corsican-Style Stuffed Eggplant Boats

    by Audrey

    Known in French as Aubergines à la Bonifacienne, these cheesy stuffed eggplant boats are a specialty from the town of Bonifacio, at the Southern tip of the island of Corsica, in France. As with many traditional recipes from the island, they features wonderful Mediterranean flavors, all while making  great use of leftover bread and cheese. They’re plump, cheesy, satisfying and a perfect Summer dish.

  • Ham Cheese and Olive Bread

    by Audrey

    The kick-off to patio season has to be celebrated with a great appetizer, right? Which is why today’s recipe is perfectly suited. This Ham, Olive and Cheese Bread is very popular in France, and a French aperitif favorite. Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner. …

  • Sardine and Cream Cheese Rillettes

    by Audrey

    Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. So what are “Rillettes”, exactly ? If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made …

  • A French “jardinière” is a colorful mixed vegetable side dish, usually served along with a big feast of meat –such as a Beef Sirloin Tip Roast. I love that there is no strict rules when composing a Jardinière: you can use vegetables according to what is in season – or in your garden (jardinière meaning a female gardener in French) By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create …

  • Creamy Dandelion Bread Soup

    by Audrey

    You may be familiar with dandelion as a rampant weed that invades your backyard every Spring, but did you know they’re in fact packed with nutrients and make a great leafy green to feast on? In France, dandelions bloom from April to June, and the leaves are widely enjoyed in salads, quiches and soups – revered for their health benefits and singular bittery taste. So when Spring comes in Canada, I have kept the habit of grabbing bunches of these big jagged-edged leaves. This Dandelion Bread Soup makes great use …

  • Leftover Croissants…? Yes, this could happen! In fact, it has been happening to me a lot lately, as I’ve working on developing three different versions (1-day, 2-day and 3-day) of my Classic French Croissant recipes. So I have been left with dozens of croissants on the counter, and even though I am very much fond of them, going through 36 in a day became a bit too much. And you’ll probably agree that days-old croissants simply do not have the same oomph as freshly baked ones. So I have been …

  • French Peas with Lettuce, Carrots and Pearl Onions

    by Audrey

    Known in French as “Petits Pois à la Nivernaise”, this recipe for French Peas with Lettuce, Carrots and Pearl Onions is a very traditional and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes.

Pardon your French

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.