Galette des Rois Easy Recipe


This is an easy Galette des Rois recipe for Epiphany that I’ve made several times at home and it is delicious. This is a basic list of ingredients that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds). Basic Ingredients Pepperidge Farm Puff Pastry Sheets (aka pâte feuilletée) 2 cups (or more)  almond meal/ or almond flour* 3/4 cup unsalted … Continue reading Galette des Rois Easy Recipe

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 … 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 … Continue reading Mardi Gras Beignet or Pets d’âne

Les Petites Madeleines de Proust


Les Petites Madeleines de Proust Extrait de  Marcel Proust, À la recherche du temps perdu, Du côté de chez Swann, 1913. “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 … Continue reading Les Petites Madeleines de Proust

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, some good quality swiss cheese such as  Emmental or Gruyère is recommended.   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 … Continue reading Croque-Monsieur or Madame: French Grilled-Cheese Sandwich!

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 … Continue reading Faites sauter les crêpes!

Fondue,Raclette and Tartiflette!


Fondue, Raclette, and Tartiflette! It’s time to take out the fondue pot and the Raclette! These dishes are traditional French winter dishes and my kind of comfort food! It’s a good occasion to invite 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 … Continue reading Fondue,Raclette and Tartiflette!