Yearly Archives: 2020
Fresh Fig Galette
September 19, 2020 | 
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The time to let fruit shine is when it’s in season. In this case figs are abundant at a market outside of Paris in September. So when I was invited to cook dinner for friends it was a no brainer to make something with figs. I made a galette as I didn’t know if I […]
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Basil Ice Cream
August 21, 2020 | Print
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It been close to 10 years since I’ve made this ice cream flavor. Since I have an abundance of basil growing in my garden, I thought it was hightime I made it again. Some recipes call for puréeing the milk mixture or chopping the basil. I found this to be a needless step if I […]
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Fresh Corn Ice Cream with Blackberry Swirl
August 13, 2020 | Print
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It’s prime corn season! So when you’re tired of munching it off the cob but not ready for soup, you can make some ice cream. This recipe might be a bit more involved then say making a vanilla bean version. But it’s totally optional to coursely chop the corn kernals in a food processor. It […]
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Panzanella Salad
August 7, 2020 | Print
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If I were to make this salad the classic way, I would leave well enough alone and include only Italian bread and garden-fresh tomatoes tossed in a vinaigrette. The bread would be a hearty, artisan variety with a crunchy crust like a ciabatta, boule or even a baguette. As well, with the classic version the […]
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Classic Popovers
July 31, 2020 | Print
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To achieve the lightest, fluffiest popovers, the eggs and milk should at least be room temperature. Some recipes call for some of the milk or even cream to be heated to about 100 degree F and whisked in at the last minute. I didn’t heat the milk but I did let the batter rest for […]
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Rhubarb-Honey (or any fruit) Crumble
July 14, 2020 | Print
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As we are nearing the end of rhubarb season I thought I was through with recipes that included this vegetable that acts like a fruit. Well that and I’m kind of “rhubarbed-out.” But I was visiting a friend who had rhubarb to pick before it was too late. He also happens to be a beekeeper […]
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Rhubarb Butter Cake or Gâteau Breton à la Rhubarbe
July 5, 2020 | Print
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Brittany is known for its butter so it’s no wonder that there’s a cake which includes a lot of it. The original recipe had an apricot filling, but since I have an abundance of rhubarb, I used it for the filling instead. Rhubarb Filling: 1 lb rhubarb, washed and cut into 1/4-inch dice 3/4 cup […]
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Honey-Rosemary Sablés (Cookies)