Tag: French

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 


Ingredients: 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 

Croquettes with Jambon de Bayonne


  • 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 purpose flour
  • 1/2 cup (75g) Panko or unseasoned bread crumbs
  • Salt & Pepper
  • Chopped parsley (for garnish)
  • Vegetable oil for frying


  1. Peel and cube potatoes. Put in saucepan, covered with salted water. Boil until tender (about 15 minutes). Drain and mash. Add the cheese, butter, creme fraiche, nutmeg and ham.
  2.  In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third. Shape the potato mixture into small balls, about the size of a walnut (the recipe should yield 10-12 balls). Dust with flour, egg to coat then roll in the breadcrumbs.
  3.  Fry in oil until golden brown.
  4.  Season hot croquette with salt and pepper, sprinkle with parsley and serve.


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

Ingredients: 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 

Pear Cake


  • 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 5 ripe medium pears, peeled and cut into chunks
  • Icing sugar for serving


  1.   Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with parchment paper.
  2.   In a large bowl, whisk together the eggs and granulated sugar until light in colour and fluffy.
  3.   In a medium bowl, sift together the flour, cornstarch, baking powder and salt. Whisk into the eggs mixture, followed by the vanilla & butter. Then fold in the pears and their juices.
  4.  Pour the batter into the prepared, lined pan and bake until golden (and a knife/toothpick comes out clean), about 45 minutes. Cool in the pan on a wire rack for 5 minutes before unmouliding and removing the parchment paper.
  5. Serve warm, or at room temperature, sprinkled with icing sugar.