Month: October 2018

Mini Rum Cakes

Ingredients: 1/2 cup butter, room temperature, plus more for pans 1 cup all-purpose flour, plus more for pans 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup buttermilk 1 tablespoons dark rum 1/2 cup packed light brown sugar 1/4 cup granulated sugar 3 large 

Eggs Piperade

Ingredients: 3 Tablespoons of Extra virgin olive oil 1 Tablespoon (15g) unsalted butter 2 Medium Yellow Onions (thinly sliced) 2 Red peppers (cut into thin strips) 1 Green pepper (cut into thin strips) 2 Garlic cloves (thinly sliced) Leaves from a few sprigs of fresh 



  • 3/4 pound (360g) guyere, grated (about 3 cups)
  • 1 cup (90g) grated Parmesan cheese
  • 2/3 cup (160 ml) creme fraiche
  • 1 Tablespoon Dijon Mustard
  • 2 Large Egg yolks
  • 1/4 Teaspoon grated nutmeg
  • Salt & Pepper
  • 2 Tablespoons (30g) Unsalted butter, at room temperature
  • 8 slices of bread
  • 8 thick slices of ham (3/4 lb/340g)
  • 1 tablespoon of olive oil
  • 4 large eggs
  • Pinch of Piment d’Esplette (sub chili powder or cayenne)


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the guyere, parmesan, creme fraiche, mustard, egg yolks and nutmeg. Season with salt & pepper.
  3. Butter each slice of bread, and turn them butter side down. To each of the 4 slices, add a layer of cheese mixture, a slice of ham, and more cheese mixture and a second slice of ham. You will use all the ham and about 75% of the cheese mixture. Cover with the other slice of bread, buttered side up, and spread the remaining cheese mixture on top. Season with salt & pepper.
  4. Place the sandwiches on the baking sheet and transfer to the oven, Bake until golden brown and bubbling (15 minutes)
  5. In a saute pan, heat the olive oil and crack an egg into it. Sunny side up, about 3 minutes.
  6. Put each sandwich on a plate, and top with and egg. Season with salt & pepper and piment d’Esplette.

Serves 4

Croquettes with Jambon de Bayonne

Ingredients: 1 lb (450g) Russet potatoes 1 cup (90g) shredded cheese (like compte or gruyere) 2 Tablespoons (30g) unsalted butter 1 Tablespoon (15g) Creme Fraiche 1/4 Teaspoon grated nutmeg 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped 1 Large Egg 1/2 cup (60g) all 


Ingredients: 2 Tablespoons (30g) Salted butter 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed 3 large russet potatoes, peeled and diced 2 Tablespoons all purpose flour Pinch of grated nutmeg 1 quart/liter of chicken or vegetable stock 1 

Gateau Breton


  • 16 tablespoons (225g) salted butter, at room temperature (plus more for the pan)
  • 3 1/4 cups (390g) all purpose flour
  • 1 1/4 cups (250g) sugar
  • 7 large egg yolks
  • 2 tablespoons of dark rum
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 tablespoon of whole milk


  1.  Preheat the oven to 350 F. Butter a 9 inch cake pan.
  2.  In a large bowl, mix together the flour & sugar. Make a well in the centre and add 6 of the egg yolks to it.  Mix together the ingredients with your hands, gradually incorporating the butter, rum and vanilla seeds.
  3. When the dough is smooth, shape it into a round about 9 inches in diameter. Transfer it to the prepared pan and flatten with your palms to fill the pan evenly.
  4. In a small bowl, mix the final egg yolk with the milk. Brush the cake with the egg wash, and use a fork to score decorative lines in the top of the cake.
  5. Bake until the cake is golden brown (a knife or toothpick comes out cleanly), about 35 minutes. Let it cool in the pan for 10 minutes before unmoulding. Serve warm, or at room temperature.

Pear Cake

Ingredients 3 large eggs 3/4 cup (150g) of granulated sugar 1 1/4 cups (150g) all purpose flour, sifted 1/4 cup (30g) cornstarch 1 teaspoon of baking powder Pinch of Sea Salt 1/2 teaspoon of Vanilla Extract 6 1/2 tablespoons (90g) unsalted butter, melted 4 to