Tag: French cooking

Pissaladière, a French onion tart

Pissaladière, a French onion tart

Perfect for Fall, this french onion tart is a must just plain delicious. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as […]

Scallops Provencale

Scallops Provencale

A quick, country way to prepare scallops, and throw in vegetables that are lying around.  In this classic recipe, the ingredients are not so strong as to overpower the delicate scallops.  The trio of shallots, garlic and parsley shouts out, “I’m French!” The olive oil […]

Paris, Cooking with Chiles at Le Cordon Bleu

Paris, Cooking with Chiles at Le Cordon Bleu

There is a Paris in Texas, but I visited that other one. I was delighted to learn new insights and techniques from Chef Frédéric Lesourd during his class, re-visiting French technique, and doing so while recalling Julia Child a graduate of this world-renowned Parisian school.   […]

Cognac Shrimp with Beurre Blanc Cream – A Lesson In “Denaturing”

Cognac Shrimp with Beurre Blanc Cream – A Lesson In “Denaturing”

This Cognac Shrimp is a recipe for company dinner.  It says to guests, “unwind, mellow-out, welcome.” In the Beurre Blanc Cream, you taste a brightness, a tang, from the acidic white wine, but the major sensation results from the flavorful creaminess.  I think Harold McGee […]

Mushroom & Gruyère Omelet

Mushroom & Gruyère Omelet

This morning I woke up slowly, had my coffee in bed, then strolled into the kitchen to find Cremini mushrooms and a bit of that wonderfully melting, subtle-tasting Gruyère cheese (Swiss). That’s a winning combination for an omelet that will make you feel like you’ve […]

Pissaladière, a French onion tart

Pissaladière, a French onion tart

This french onion tart is a must just plain delicious.Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the […]

Pheasant in Winter, Belgian Endive Wrapped in Ham and Cheese

Pheasant in Winter, Belgian Endive Wrapped in Ham and Cheese

I was greeted by two long-time, beloved friends, Kees and Pauline. A beautifully cold and drizzly Dutch evening, we walked along the narrow cobbled street to Het Melkmeisje, “The Milkmaid.” We first dined there in 1992 and have loved it ever since. It’s French country […]