French country cooking at it’s finest, Poached Eggs in Red Wine Sauce, or as it’s know in it’s native tongue, Oeufs en Meurette. From the humble villages of Burgundy, farm fresh eggs poached in a rich...
Read More →A lovely Pear Almond Tart the wholesome twist of a whole wheat crumble crust, the finishing touch to our holiday feast. Rich and mellow, it was an elegant end on a dark winter’s night. Pure,...
Read More →Leaning decidedly French, a big pot full of Lentil Sausage & Bacon Casserole, a one pot meal that takes two pots to make, but who’s counting?! Inspired by a couple of links of mild veal-herb...
Read More →When in Italy, buy shoes. When in Mexico, buy tequila. When in Dijon, go straight to The Maille Mustard Shop for Dijon’s famous mustard. Shelves teem with jars, serving vessels, vinegars, pickles and mustards in a dizzying array of...
Read More →You learn a great deal about the culture of food in an open market, it’s both social and commercial. Les Halles, Dijon’s Central Market, is a snapshot of Burgundy’s gourmet lifestyle, except in France it’s just called...
Read More →The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily, so each step must be handled with care and precision. Unless you’ve attended culinary school or...
Read More →In France, consuming foie gras is not a question of ethics, there’s no quibbling over whether we should have it or boycott its very existence. The debate is: how much foie gras do we need?...
Read More →This holiday season we made a pilgrimage to France, for a taste of Burgundy. It was a journey home for the Chef in my life, time to connect with family, to breath the air of the French countryside and...
Read More →This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the...
Read More →Poulet Sauté Chasseur, or Hunter's Chicken, crisp sauteed chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavoured with tarragon, this is a French classic, with...
Read More →Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky...
Read More →A little twist on a French classic, Cherry Clafoutis with White Chocolate made with the last of the summer cherries, the swan song of summer. It won't be long before we're awash with pumpkins...
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Life, from scratch. Exploring The Global Kitchen: hot eats, cool drinks, great markets, home cookin' and the occasional bottle of wine. Sometimes we journey far and wide and sometimes we just dart around the corner. Good food is everywhere, because good food is made with LOVE.
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