French A L.A Carte USA Top 100 French Blog Winner!

I am so happy that French A L.A Carte USA  was named one of  The Best French Blogs for Francophiles  from thousands of top French blogs on the planet in Feedspot index using search and social metrics.  Thank you Feedspot for including my blog on your list in good company! These blogs are ranked based on following criteria: Google reputation and Google search ranking Influence and popularity on Facebook, twitter and other * * social media sites Quality and consistency of posts. Feedspot’s editorial team and expert review Top 100 French Blogs Winners CONGRATULATIONS to every blogger that has made this … Continue reading French A L.A Carte USA Top 100 French Blog Winner!

Tarte aux pommes

French apple pie has nothing to do with its American patriotic cousin from the Vermont state.  In France we call  apple pie: “Tarte aux pommes” and it is more of a tart than a pie. The difference is that a pie usually  has another layer covering the filling, while tarts leave it open. It is a classic, every French family has its own grandma recipe and there are many variations: Tarte aux pommes, Tarte Tatin, Tarte  Normande etc… To vary you can also make different tart crust like pâte brisée, pâte feuilletée, pâte sablée etc… Tarts are a popular staple in French … Continue reading Tarte aux pommes

Soupe à l’Oignon Gratinée aka French Onion Soup

Soupe à l’Oignon Gratinée aka French Onion Soup French onion soup anyone? Soupe à l’oignon gratinée,  SVP! Here’s a little background: originating back in the Roman times, onions were readily available and this was a popular cheap daily soup… because the French know how to make wonderful things out of nothing. So easy to make… you’ll need these basic ingredients to adjust depending on the amount of soup you want to make: butter  3-6 big onions finely sliced water  flour tbsp  chicken stock  white wine salt & pepper baguette gruyère cheese Melt butter in a big pot and add the … Continue reading Soupe à l’Oignon Gratinée aka French Onion Soup

Mardi Gras Beignet or Pets d’âne

Beignet (ben-YAY) comes from the early Celtic word bigne meaning “to raise” and French for “fritter” made from deep-fried choux pastry or “pâte à choux”. Beignets,  a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. Sprinkled with sugar or coated with various icings, Beignets make for a delightful bite of airy fluffiness. Beignets are a version of a sweet doughnut, however it is square without a hole. It is  considered the forerunners of the raised doughnut. However, in France Beignets come in all shapes and sizes depending on … Continue reading Mardi Gras Beignet or Pets d’âne

The Unglamorous Origin of “French Toast” or pain perdu!

French Toast is a yummy luscious breakfast treat in the US with a French twist … but do you know the humble creation and  unglamorous origin of French Toast ? French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights, or Torrija, is a dish made of bread soaked in milk, then in beaten eggs and then fried. In French, we call French Toast  “pain perdu” which literally translates as ” lost bread”. In the old days nothing went to waste and old  or stale bread or pain rassis was just recycled into a delicious … Continue reading The Unglamorous Origin of “French Toast” or pain perdu!

Les Petites Madeleines de Proust

Les Petites Madeleines de Proust Il y avait déjà bien des années que, de Combray, tout ce qui n’était pas le théâtre et le drame de mon coucher, n’existait plus pour moi, quand un jour d’hiver, comme je rentrais à la maison, ma mère, voyant que j’avais froid, me proposa de me faire prendre, contre mon habitude, un peu de thé. Je refusai d’abord et, je ne sais pourquoi, me ravisai. Elle envoya chercher un de ces gâteaux courts et dodus appelés Petites Madeleines qui semblent avoir été moulés dans la valve rainurée d’une coquille de Saint-Jacques. Et bientôt, machinalement, … Continue reading Les Petites Madeleines de Proust

Mastering the Art of French Cooking with Julia Child

Mastering the Art of French Cooking with Julia Child Courtesy reprint: Amazon This is the classic cookbook, in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This … Continue reading Mastering the Art of French Cooking with Julia Child

Croque-Monsieur or Madame: French Grilled-Cheese Sandwich!

A Croque-Monsieur is simply a  yummy grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically,Emmental or Gruyère cheese is used. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Parisian café menu was in 1910. The lady version of a  Croque-Monsieur is served with a fried egg or poached egg on top and is known as a Croque-Madame (or in parts of Normandy a croque-à-cheval). According to the Petit Robert dictionary, the name dates to around 1960. The Croque-Mademoiselle or Miss version  is associated with many different sandwiches, from diet recipes to desserts. These are some original bite-size Croque-Monsieur and Croque Madame we found at the Cheese Store in Beverly Hills! … Continue reading Croque-Monsieur or Madame: French Grilled-Cheese Sandwich!

Happy Valentines with Chocolate Fondue!

Enjoy this Chocolate Fondue Recipe with Love! Simple Ingredients: Milk or Dark Chocolate Light Cream Vanilla Extract 1. Over low heat, break up the chocolate squares and melt with the cream in a pot. 2. Stir until melted, smooth & warm. 3. When ingredients are well mixed, transfer the mixture into your chocolate fondue set or use straight from the pot  and stir in the vanilla. HINT: If your mixture is too thick, add more cream or liqueur of your choice. If the mixture is too runny, add chocolate. And now you’re ready for the chocolate fun! Go dipping:  fruits, strawberries, bananas, kiwis, Madeleines etc.. and … Continue reading Happy Valentines with Chocolate Fondue!

Faites sauter les crêpes!

Faites sauter les crêpes ! Le 2 février en France on fait sauter les crêpes pour la Chandeleur  ( Candlemas)   pour célébrer le retour des jours ensoleillés ( la crêpe symbole du soleil) ! Aux USA , mis à part le Super Bowl, c’est aussi Groundhog Day! Selon la légende, la marmotte annoncera le début du printemps ! Si le temps est nuageux lorsque la marmotte sortira de sont trou alors le printemps arrivera vite mais si le soleil est au rendez-vous alors la marmotte surprise par son ombre retournera vite se blottir dans son trou et l’hiver suivra son … Continue reading Faites sauter les crêpes!

Fondue,Raclette and Tartiflette!

Fondue, Raclette and Tartiflette! It’s 47 F in Los Angeles today! I’d say it’s time to take out the fondue pot and the Raclette! These dishes are traditional French winter dishes … my kind of comfort food! Usually these cheesy dishes are typically enjoyed after a day skiing using lots of energy. It’s a good occasion to invite good friends &  family over and celebrate the French convivial way! La Fondue Savoyarde is a fun cheesy dish made  melted  cheese: Swiss, Emmental, Gruyère or Beaufort with a dash of  Kirsch!  Fondue comes the French verb to melt “fondre”. Make sure your guests … Continue reading Fondue,Raclette and Tartiflette!