Recipes

Recipe from The 1918 Fanny Farmer Cookbook

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

Classic French consommé: a gallon of cold chicken stock clarified with a ground chicken-egg white raft enriched with mirepoix, tomato, and aromatic herbs, strained crystal-clear through cheesecloth.

Recipe from The 1918 Fanny Farmer Cookbook

Crockpot coq au vin #2

Light, yeasted Corsican beignets made with a blend of all-purpose and chestnut flour, deep-fried until golden and crispy, then drizzled generously with honey.

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

court-bouillon

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.

An elegant French cream soup with tender asparagus and sautéed fresh morels, inspired by chef Fredy Girardet.

Recipe from The 1918 Fanny Farmer Cookbook

A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.

A silky, textured soup combining earthy salsify root and mushrooms in a creamy béchamel base.

Recipe from The 1918 Fanny Farmer Cookbook

A country inn recipe for Creme Brulee.

A low-carb Atkins recipe for CRéME BRULEE.

Crème Brûlée - The Way I like It made with / 11oz fresh rhubarb, caster sugar and vanilla pods.

An international recipe for Creme Fraiche.