The stand mixer makes quick(er) work of brioche. I use some sourdough starter for flavor, as well wholegrain flours. This recipe is dedicated to Jeremy F., who has requested it.
Tag Archives: French
Hazelnut financiers (also good with cashews)
Wednesday, 20 August 2014
Financiers (sometimes called friands) are a good way to use up egg whites, especially after a summer’s accumulation of making ice cream. Typically made with almond meal, I made these with a meal from roasted hazelnuts. Delicious. I also made another version with cashew meal, which were milder, but still tasty. In the future I […]
Buckwheat crêpes
Monday, 16 December 2013
Simon is the crêpe maker in this household, as he is great at making the thinnest pancakes. This recipe contains buckwheat (no relation to wheat), and is primarily for savory crêpes, as made in Brittany, France. But we’ve found that these go quite nicely with sweet fillings, such as chocolate, jam, or sugar with a […]
An extremely untraditional cassoulet involving green lentils
Thursday, 18 December 2008
I often enjoy dishes made with chickpeas and lentils. But my répertoire is deficient in recipes where these delightful legumes participate. So this brings me to the cassoulet, or rather “cassoulet,” which I recently made. The only vaguely French ingredients are green lentils (from France, yet not the Flageolet beans of traditional cassoulet), duck confit, […]
Americans say chicken stewed in red wine; French say Coq au Vin
Saturday, 22 November 2008
Over here in the West, Autumn hasn’t decided yet to descend upon us. But when the weather does turn cold, it’s hard for me to resist tender poultry steeped in a rich sauce. This recipe is adapted from the coq au vin recipe in The Joy of Cooking. Many steps, but worth the time. It’s […]