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Posts Tagged With: french

Carotte Et Viande de Porc (Slow cooked carrots, potato and ham )

Here is a fantastic French country comfort meal that goes back multiple generations in our family. This is a glimpse into the real French country style of cooking that few are allowed to see. The Recipe! 2 1/2 lbs small red or white potato 2 lbs carrots 2 lbs peeled and coarsely chopped shallots 2-2.5 … Continue reading »

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Poivron Et Lardon Grillé

A beautiful savory killer dish that can be served at any summertime outdoor party (especially for the 4th of July!!) to much admiration. The reason? A) It’s grilled. B) It involves bacon. c) It involves bacon. No typo here… Vive Le Bacon!! The Recipe! 2 lbs of Natural, thick-cut (maple flavoured if available) bacon, strips cut … Continue reading »

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Poisson Damase

The ocean calls out to me again with a recipe dedicated to my grandfather. A fine French chef in his own right that adored the gifts of the sea. Succulent and savory, I know you would approve. This one is for you Pépère….. The Recipe! One fillet (appx. 3/4 lb) of a thick cut fish … Continue reading »

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Poisson à La Sauce Tomate (Pan Seared Fish with cream sun dried tomato sauce)

Great fresh seafood is at my doorstep here in New England and I certainly enjoy it as much as I can. Living in the number one fishing port in the US certainly has it’s advantages! I love to take a fresh piece of fish, this time Pollock and pan sear it accompanied with a cream … Continue reading »

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Scallop and Shrimp Bernier (Scallop and Shrimp with whole grains in a tomato sauce)

Tender large sea scallops and shrimp are gently cooked with whole grains like barley, black lentil and amaranth in an organic tomato base that will have your mouth explode in flavours, not to mention the incredible health benefits from all of the carefully selected ingredients for one of my signature seafood dishes. And guess what? … Continue reading »

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Aligot (whipped potatoes with cheese)

Here is a French dish of ancient origin. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality still served in the local gastronomy with sausage or pork. The cheese used in this recipe is not found in the states, so Cantal, Emmentaller, Comté or Gruyere can be … Continue reading »

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Boeuf Rôti Jean-Marie

Tender roast is filled with sun dried tomato sauce and Emmentaller cheese, and oven roasted with savory sautéd leek and mushrooms. Truly magnificent. The Recipe! 3 1/2 lb well marbled chuck roast 1 1/2 lb large mushrooms 2 leeks, 3/4 of the green tops removed, cleaned and chopped. 3 cups of sliced Emmentaller cheese 2 … Continue reading »

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Traditional Roast Goose (Oie Rustique)

A mid-winter’s dream come true. Crispy-skinned savory roast goose is served to the delight of all with roasted fingerling potatoes and a pomegranate lime compote. This truly is a feast, and not just for the holidays. Try this wonderful and simple old French rustic preparation to the delight of your family gathered around your candlelit … Continue reading »

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Bisque Pétoncle (Scallop and Sole Bisque)

  Creamy and delicate sole and scallop bisque will make you forget the howling bitter winds of winter. This is truly a delectable meal that begs to be served with a fine rustic French bread and a crisp, dry white wine. The Recipe! ~~~~~~~~~~~~ 4 cups of whole milk 1/2 cup of sour cream 8 … Continue reading »

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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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