If you like French food and you want to cook like the French, you have to become acquainted with the Bouquet Garni. Â An indispensable part of French cuisine, the bouquet garni is quick and simple to put together and will do wonders for your food. Plus, I've got some great … Continue reading →
French Entertaining Part II: Nouvelle Cuisine (+ Alexian/Le Creuset Giveaway!)
I've teamed up with Alexian to bring you this post. Welcome back to Part II of French Entertaining! In our last post French guest cook Sandrine Vannson enlightened us on French entertaining "country style" with Duck Rillette and Pheasant & Rosemary … Continue reading →
French Entertaining “Country Style” + Alexian/Le Creuset Giveaway!
I've teamed up with Alexian to bring you this delicious post! I recently had the opportunity to try some amazing products from ALEXIAN.  Let me tell you a little about them.  Alexian is America's premier producer of the finest pâtés and mousses all made with the finest, … Continue reading →
French Connection Sandwich (Two Ways)
Partnering with Castello for a Summer of Blue Cheese has a way of reconnecting me to my original home of Europe. Â Every time I sample some European cheese my mind is taken back to the lands and regions I spent my childhood through young … Continue reading →
Blonde French Onion Soup
Sponsored Post - The Art of Cheese with Castello Aged Havarti This all-original Blonde French Onion Soup is a deliciously creamy twist on the classic version. Â You'll love it! French onion soup is rather sentimental to me. Â It played a special part in the dating years … Continue reading →
Baked Endives with Ham and Bechamel
If you've never had endives before, let this be your first experience. Â And if you have had them before, be prepared to fall head over heels. This dish is very easy to prepare and you can serve it as a side dish or as a light entree with some crusty bread and a side … Continue reading →
Bechamel Sauce with Parmesan
A deliciously rich and flavorful Bechamel Sauce recipe that features the addition of Parmesan cheese for a truly unforgettable sauce! Easy to make and wonderfully versatile! An easy, perfectly creamy bechamel sauce with Parmesan cheese for a wonderfully delicate … Continue reading →
Orange Butter Croissant French Toast (+ Taste of Washington Cookbook Review)
Deliciously delicate, buttery croissants are infused with multiple sources of orange flavor and prepared French toast style. Â The results will make any orange and French toast fan swoon! … Continue reading →
Creamy Carrot Soup with Star Anise and Dill
Perfect as a first course soup or light main dish served with crusty bread, this upscale Creamy Carrot Soup with Star Anise and Dill is not only extraordinarily delicious, it's fast and simple to make. … Continue reading →
Pan-fried Fingerling Potatoes with Leek
Simple and quick to make, this side dish is elegant and delicious. Â … Continue reading →
Pan-Seared Chicken With Creamy Orange Sauce
Ready in 30 minutes, this dish is quick and easy to prepare, looks elegant and tastes delicious! … Continue reading →
Beef Vegetable Stew
A rich, hearty and flavorful Beef Vegetable Stew served over cauliflower for a lower-carb alternative. It's healthy, satisfying and delicious! How to Make Beef Vegetable Stew A superbly delicious beef vegetable stew that will having you coming back for seconds! … Continue reading →
Chocolate Peppermint Meringues
An elegant and delicious treat to enjoy during the Christmas season. Â Alternatively, use natural green food coloring and dip the chocolate in crushed green candy canes. Â These beautiful and yummy meringues are guaranteed to impress your family and friends! … Continue reading →
French Almond Cake with Lavender Lemon Glaze {Appreciation Post}
Another Daring Gourmet original to enjoy before the Summer is through. This cake is special. Â The smell of it baking, its magnificent flavor, its delicate texture and graceful appearance...this cake is absolutely delightful. … Continue reading →
Lemon Meringue Pie
Lemon custards, puddings and pies have been made and enjoyed since the Middle Ages. Meringue came on board some time during the 1600's and then, in the 1800's, Swiss baker Alexander Frehse came up with the brilliant idea of combining the two - lemon and meringue - to make … Continue reading →
Hazelnut Shortbread Cookies
I purchased some marvelous hazelnut oil from an international grocery store in Seattle a week ago. I finally opened it and inhaled...deeply.  The aroma, oh my, the aroma!  I bought it with the intention of using it as a finishing oil, primarily for salads and vegetables. … Continue reading →
Bacon and Leek Quiche
Practically everything tastes better with bacon, don't you think? And to be fair, bacon really gets a bad rap - as do a lot of things that the food industry decides to target for a time, and so we avoid them for a decade or two resorting to "safer" alternatives just to … Continue reading →
French Almond Cake with Green Tea Honey Glaze
Oh. Â My. Â Golly. Â Goodness. Don't let the simple appearance of this cake fool you - there's nothing simple about the flavor. Â Almonds, vanilla, green tea and honey combine to make this a truly remarkable cake. Â Light and airy, layers of flavor, and the perfect touch of … Continue reading →
Mint Chocolate Meringues
An elegant and delicious treat to enjoy for your choice of holiday themes: Â Christmas or St. Patrick's Day! … Continue reading →
Pan-Seared Chicken With Pink Grapefruit Cream Sauce
This is a Make a Request! fulfillment for Candy.  Noting that I had already made a breakfast and dessert item using pink grapefruit (Pink Grapefruit Buttermilk Muffins and Pink Grapefruit Cream Pie), she requested an entree using pink grapefruit.  As I already mentioned in a … Continue reading →
Steak With Creamy Chanterelle Sauce
Chanterelle mushrooms. One of the most delectable of all mushrooms. It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste. Chanterelles have graced dinner plates as far back as the 1500's, but it wasn't until the 1700's that … Continue reading →