Croissants
The September 2011 Daring Bakers challenge was homemade croissants. I tried the recipe as written, and also made a sourdough version.
Tag Archives: French
Monsieur Monte
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
I ♥ Chanterelles
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
The Full Montée
The May 2010 Daring Bakers challenge featured the croquembouche, a tower of cream puffs glued together with caramel or chocolate ganache. I filled my choux puffs with chocolate and vanilla praline pastry cream based on…
Orange Tian
The March 2010 Daring Baker's challenge featured homemade orange marmalade, pate sablee and caramel sauce in a French dessert called an orange tian. My variation used sweet Cara Cara oranges, a buckwheat-tinged crust, and a…
Chocolate Bellyflop
The October 2009 Daring Bakers challenge featured that delicate and refined French confection, the macaron. My ganache-filled chocolate macarons in no way resembled the classic cookie, but they still tasted great.
Huffing and Puffing
The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a breakfast-for-dinner riff.
French Yule Log, Update
A follow-up concluding my December 2008 Daring Bakers challenge, and offering suggestions to use up leftover elements from the dessert.
French Yule Log
The December 2008 Daring Bakers challenge featured a modern French holiday confection, the frozen yule log, consisting of layers of cake, ganache, creme brulee, feuillete crisp, and mousse under a shiny glaze. I went with…
Puffed and Stuffed
The August 2008 Daring Bakers challenge featured chocolate eclairs made with choux pastry, filled with chocolate pastry cream, and dipped in shiny chocolate glaze.
Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
Halibut au Court Bouillion
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
A Labor of Love
The February 2008 Daring Bakers challenge featured Julia Child's recipe for French bread, a labor-intensive process that yields a scrumptious result.
Yule (B)Logging, Part 2: Sawing Logs
The December 2007 Daring Bakers challenge featured a traditional yule log, or buche de noel, which is decorated to emulate an actual log. My "log" was embellished with meringue mushrooms, marzipan ivy and acorns, ganache…
Yule (B)Logging, Part 1: Logrolling
The December 2007 Daring Bakers challenge featured a traditional yule log, or buche de noel, which is decorated to emulate an actual log. My version used a chocolate genoise, and chestnut and dark chocolate buttercreams.
Gigot d’Agneau à la Cuillére
Seven hours seems like a long time to cook anything, but this braised leg of lamb comes out fantastically spoon-tender. Any leftover lamb and braising liquid can be transformed into risotto.
The Incredible Edible etc.: Scrambled Eggs
I offer up a world of ways to cook your standard scrambled egg.
Give Crepes a Chance
Crepes have never been my favorite. Perhaps it’s because they are too much like pancakes, which are not my first preference; perhaps it’s their skin-like flabbiness or the speed with which they cool; or perhaps…