Recipes

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.

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.

Classic French cream puffs with golden choux pastry shells filled with creamy vanilla pudding.

A country inn recipe for Creme Brulee.

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

Crockpot crockpot beef bourguignon i

Crockpot crockpot beef burgundy i

Crockpot crockpot chicken/sausage cassoulet

Crockpot crockpot coq au vin

Crockpot crockpot coq au vin with shiitake mushrooms

A pub-style beef chuck roast first braised in the oven, then slow-cooked with French onion soup, beer, whiskey, and beef bouillon for tender, fall-apart results.

croissants

A Blackstone griddle recipe for Croque Madame.