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Monthly Archives: January 2013

Perche Glacé aux Vin Blanc (Red Fish in White Wine)

Sweet and tender Red Fish is lightly poached in white wine and herbs, served hot with fresh lemon or served chilled on French bread and drizzled with whole grain mustard sauce. Two winners, one dish. The Recipe! ~~~~~~~~~ 4-5 Red Fish (perch) about 1 1/2-2 lbs each. 1 cup of slightly dry white wine 2 … Continue reading »

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Pétoncles Aux Patate Douce (Scallops with Sweet Potatoes)

Sweet potato slices are fried to a golden brown and is the canvas for tender, succulent and sweet Georges Bank scallops. Top this with caramelized shallot and you’ll see why your family and friends won’t stop talking about this dish of pure and simple flavours brought to a crescendo. The Recipe! ~~~~~~~~~~~~ 5-6 large sea … Continue reading »

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Choux de Bruxelles aux Jambon (Brussels Sprouts with Ham)

My father loved brussels sprouts, so its little wonder it was found on the menu bringing comfort food to those on a cold and bitter winter’s night. He also loved a tender, juicy ham – so it is natural that they share a dish together! Another reason to cook a nice pork shoulder and use … Continue reading »

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Sole aux Chou (Fillet of Sole with Ornamental Cabbage)

Tender, sweet Grey Sole is lightly breaded and served with braised ornamental cabbage and topped with a zesty herbed lemon cream sauce. I love seafood this time of the year as it gives a break from all of the heavy winter meals, and the fish tastes a bit sweeter coming from the cold Atlantic waters … Continue reading »

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Sole à la Oscar

As a professional chef, my father’s nickname in the kitchens was Óscar. Perhaps because he was a tall and handsome Frenchman, it was a reference to the designer  Óscar de la Renta. It’s funny because no one recalls how that occurred, but it stuck to everyone in the culinary world. Perhaps Hervé was to unusual … Continue reading »

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Jambon Hervé

Sautéed winter Kale is wrapped around juicy pork and French Compté cheese, topped with more cheese and a sun-dried tomato sauce. This elegant dish rewards you with burst of flavours with every bite. Using pork or ham that you already cooked, it can be done in 30 minutes….that’s the amazing part. The Recipe! ~~~~~~~~~~~~ 2 … Continue reading »

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Betterave aux Champignons (Beets with Mushrooms and Bratwurst)

Fresh yellow beets are baked with fragrant, juicy mushrooms and roasted bratwurst in a glorious mid winter’s meal that will please and comfort the hearts and souls of those that live in the Alsace-Lorraine region of France. Prepare this simple peasant food dish and be transported to another time and place when food was made … Continue reading »

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Crêpes Soufflés aux Homard ( Crêpes with Lobster Soufflé)

Here my friends is one of my favorites. This is pure decadence and French comfort food all rolled into one of the most amazing dishes in my repertoire. Get yourself a nice blue steel crépe pan from De Buyer or a cast iron crépe pan from Lodge. Both inexpensive and healthier for you than those … Continue reading »

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Buttercup Squash with Smoked Ham Hocks (Jarret de Porc)

With the bitter cold temperatures and freezing winds accompanying the new year, this French comfort food is so welcome as I prepare a plate of this with a sturdy red wine and sit by the fire on a cold winter’s eve. Love this one… The Recipe! ~~~~~~~~~~~~~ Slow Cooked Smoked Ham Hocks ~~~~~~~~~~~~~~~~~~~~~~~~ This can … Continue reading »

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