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Beef Stew with Rice, Onions, and Tomatoes [Boeuf À La Catalane]: Test Kitchen Tuesday

By on August 16, 2011 in Beef, French, Main Courses, Recipes, Test Kitchen Tuesdays

Yesterday was the birthday of the late, great, culinary icon Julia Child, so it seemed only fitting to include a recipe from Mastering the Art of French Cooking for Test Kitchen Tuesday.  It has been a delight to glean from her style and expertise in this two-volume set—I wholeheartedly relate to her affinity for butter [...]

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Grilled Lamb Loin Chops with Béarnaise Sauce

By on July 30, 2011 in French, Pork & Lamb, Recipes, Sauces & Dressings

Tender lamb chops cooked over a fire accented with a béarnaise sauce turns a Saturday evening into a special occasion every time.  Bits of rosemary and garlic cling to the loin chops, roasting along with the meat creating a fragrant, succulent lamb dinner.  It is so easy to prepare you’ll wonder why you waited for [...]

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Omelets: Perfection is in the Eye of the Beholder (or Taster)

By on July 11, 2011 in Breakfast, Cheese, Chicken & Poultry, French, Fruit & Vegetables, Gluten Free, Main Courses, Recipes

Scanning cookbooks or browsing the web, you find scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan. Regardless the technique you choose, practice will be your greatest teacher.  For a little fun, I included an instructional video by Julia [...]

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Whole Wheat French Bread [Soaked Method]

By on December 8, 2010 in Baking, Bread, French, Recipes, Soaked Grains, Sprouted Grain

Since our soaked grain adventure began a few months ago, the one bread I have missed more than any is French bread.  Unable to find any recipe on-line that used authentic cooking methods for this type of bread which included soaking the grain, I decided to try to convert a basic recipe found on Famous [...]

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Tomato and Basil Bruschetta

By on July 29, 2010 in Appetizers & Snacks, French, Recipes, Sprouted Grain

Tomato and Basil Bruschetta is a particular favorite when vine-ripened tomato flavor is at its peak. Local farmer’s markets are a great source for providing superior results, as tomatoes and basil take center stage in this recipe.

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