Mixed Baby Greens with Herb Crusted Chevre’ and Orange Vinaigrette What you’ll need: For the dressing: 1 ½ cups fresh orange juice 1 shallot, finely minced 1 teaspoon fresh thyme leaves 2 Tablespoons Balsamic vinegar ½ cup red wine vinegar 1 Tablespoon Dijon mustard ¼ cup olive oil ¼ cup […]
French
Blender Béarnaise Sauce
Blender Béarnaise Sauce What You’ll Need: 1 cup butter 4 egg yolks 2 teaspoons finely minced shallot 1 teaspoon dried French tarragon OR Fresh tarragon leaves, about 1 Tablespoon, chopped Salt to taste ½ teaspoon white, tarragon or champagne vinegar And of course, a blender! Steps: Place shallots, butter and vinegar […]
Mussels in Wine & Broth with Garlic, Fennel & Herbs
Mussels in Wine & Broth with Garlic, Fennel and Herbs Serves 4 as a main course What you’ll need: 4 pounds fresh live mussels 4 large shallots, chopped 2 Tablespoons chopped fresh fennel bulb 8 large cloves garlic, chopped 2 cups good quality dry white wine, such as Pinot […]
Cauliflower and Chevre’ Souffle’
Cauliflower and Chevre’ Soufflés Serves 4 Don’t let the “S” word (soufflé) scare you! Chevre’ is the French word for goat cheese. Things always sound so much better in French!! Chevre’ can take many forms, from creamy to crumbly. I use creamy Montrachet for this recipe because its consistency […]
Sweet and Savory Crepes
Crepes can be used as a main meal, dessert or even in soup! Scroll down for no-fail recipes for basic, sweet and savory crepes as well as recipes for two of my favorites, Seafood Crepes and Orange Crepes Souffle (easier than it sounds). Serve these to your family or to […]
Potatoes Dauphinois a la Dee
Potatoes Dauphinois al la Dee This South Eastern French dish is decadently delicious! It is easily prepared and elegant to serve as a side or vegetarian main with a green salad. There are many ways to prepare Potatoes Dauphinois. There are also many names for this dish, such as Potatoes […]