Clafoutis is a very easy to prepare French dessert made with cherries arranged in a buttered dish and covered with a thick flan-like batter. An elegant dessert that is sure to impress your dinner guests.Continue Reading
Haricots Verts or French String Beans is a lovely and healthy side to chicken, fish, beef or pork. Cooked just until bright green and tender they are a quick and simple addition to your favorite entree. They are also great to toss in to a salad.Continue Reading
Poulet a la Creme or chicken in cream sauce looks & sounds complicated. It’s really a delicious French dish special enough for entertaining yet easy to prepare for a weeknight dinner.Continue Reading
These sweet little tartlets called Pecan Tassies are like having a, scrumptious, bite-sized pecan pie. Sweet filling in a cream cheese pastry cup, they are also known as Nut Lassies.Continue Reading
Do you find it hard to choose just the right gift for your sweet teen girl? Me too. So I went to the authorities. Three lovely, fun-loving young ladies that have been friends since birth. These girls recently came for a sleepover. They were more than happy to create their wish list of the Ultimate Holiday Gift Guide for Teen Girls.Continue Reading
How about gingersnap cookies? Were you were lucky enough to have a mom or grandma that liked to bake and made these for you? Lightly spiced Ginger Crinkles are a favorite when baking cookies with kids. Their crunchy and crackled outside with a chewy center make them irresistible. Perfect for autumn snacking.
This is also a popular dressing with kids and grandchildren. It thickens just enough to use as a dip with cut veggies. Serve dressing in a bowl or bell pepper shell with crudité alongside.
Yield:3 cups dressing
3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt (less if desired)
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek-style yogurt
1/2 cup buttermilk, shaken
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade.
Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
Arrange lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
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When contacted to review Let’s Cook French, A Family Cookbook by Claudine Pépin, I knew it would be exciting for both myself and my granddaughter, Keri. This almost 13-year old is super excited about cooking as well as everything French!
Thirty good-food recipes from start, entree, sides and finish including a seasonal menu suggesting the time of year you might enjoy these dishes.
I am always thrilled to have a grandchild in the kitchen with me. The little ones sit on the counter and like to pour and stir (and taste, of course) and the bigger ones often surprise me with how quickly they learn and their capabilities. But it is the memories and conversation that makes this time so special. If you have a budding chef, boy or girl, I recommend Let’s Cook French. The recipes aren’t difficult, the flavors not too sophisticated for kids and the time together is priceless.
Keri’s Cookbook review:
This cookbook, titled, Let’s Cook French, a Family Cookbook, by Claudine Pépin is very interesting. I like how, if it is on a book shelf, you definitely want to take a look. The illustration’s are eye-popping. I also love the way they have a special note for kids. The recipes are written in both English and French. I was very excited to start dancing in the kitchen making dishes from my favorite city of Paris. There are many recipes that I think are cool, like the Salad Nicoise.
When I tried to cook, the recipe was easy and fun to make. I enjoyed the cookbook and the results were delicious.
I would definitely recommend Let’s Cook French a Family Cookbook to anyone who loves tasty French food to eat and make.
Preheat oven to 375 degrees (190C)
Coat a 9 x 13-inch glass dish with the butter.
Peel the potatoes and wash in cold water. Do not let the potatoes soak in the water; it will remove the starch needed to thicken the milk. Slice the potatoes 1/4-inch thick into an 8-quart saucepan.
Add the milk, cream, garlic, thyme, salt and pepper and bring to a boil over medium heat. Stir often to prevent scorching.
Pour the potato and milk mixture into the buttered roasting dish. Sprinkle with the grated cheese.
Set on a cookie sheet and bake in the oven for approximately 1 hour or until the potatoes are fork tender.
Let stand 15 minutes before serving.
1-2 shallots, minced (about 1/4 cup)
6 Tbs. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. Dijon-style mustard
1/2 cup olive oil
Mince the shallots and place in a mason jar. Add the vinegar and let sit for 20 minutes to 1 hour.
Add the rest of the ingredients, seal tightly, and shake vigorously; serve.
Store in the refrigerator and take out 20-30 minutes before serving.