Showing posts with label French. Show all posts
Showing posts with label French. Show all posts

Monday, April 23, 2018

Irish Cream Chocolate Pots de Creme

Yield: 8 servings

This ultra-rich chocolate dessert will please please any guest.  The only problem is that it's almost too rich... if that's possible.

Monday, October 16, 2017

Monday, June 5, 2017

Fondant Potatoes

This is our new favorite way to prepare potatoes.  The hard, crusty top is juxtaposed by the soft, tender middle.  And the thyme imparts just enough aroma to get your mouth watering while it cooks.

Yield: 3 servings, 2 potatoes per serving

Monday, June 22, 2015

Beef Bourguinon

This classic French dish is sure to both provide a bit of class and fill you up.  Traditionally, this would also include mushrooms, so if you want to go old school then toss in a few of them.

Yield: 8 servings

Monday, April 16, 2012

Lemon Parmesan Potatoes Au Gratin

The lemon and thyme really add a flavorful kick to this potato recipe.  If you're a meat & potatoes kinda person like me then give this a try -- you won't regret it.

Yield: 8 servings

Thursday, November 10, 2011

Flaugnarde is a French dessert with fruit and a custard/flan style filling.  But all you really need to know is that it's tasty.  Anyone with modest baking experience should be able to make this.


Thursday, October 20, 2011

Au Gratin Potatoes

This is a classic potato dish that is pretty easy to make.  Cook in a saucepan for 10 minutes, let it bake for a while in the oven, and you've got a fantastic side dish!

Yield: 6 servings

Monday, January 24, 2011

Gâteau au Chocolat

The icing on this chocolate cake has surprisingly little sugar.  The natural chocolate taste really shines through -- much different than the typical American chocolate taste.


Monday, January 17, 2011

Bavette Farcie (Stuffed Steak)

This is a great way to class up a steak.  You've got to make sure to buy a thick-cut steak so that you can fit the stuffing.  Typically, this is done with a flank steak.  I cheated and used a sirloin steak, but it still tasted good.


Monday, January 10, 2011

Cream Puffs & Éclairs

My brother got me a French cookbook for Christmas, and these looked so good that I had to try them.  The only real difference between cream puffs (choux) éclairs is the shape.  Otherwise, they're the same thing.