Packed with fresh, late summer vegetables Ratatouille takes advantage of a bountiful garden in a classic Provencal stew, a staple of French country cooking. Roma tomatoes, zucchini, eggplant, peppers, onions, garlic, parsley, thyme, bay and...
Read More →Straight from the French countryside, the classic Tartiflette uses all of my favorite ingredients, potatoes, onions, bacon, cream and & Reblochon cheese, to stunning effect. Creamy, melted ripe cheese, smoky bacon, starchy sustenance, Tartiflette is...
Read More →Green peas. Was there ever a more humble vegetable? Trust the French to take this little green gem and make it a masterpiece in the classic Petit Pois a la Francaise. Or as I like...
Read More →This is an everyday salad at Chez Gypsy. A staple of French country cooking, Tomato Salad with Mustard Vinaigrette is the perfect cold side on a hot summer day. Cooking on long, hot days of summer. Ripe...
Read More →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...
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Welcome to Food Gypsy, real food for real life. Simple, fast, elegant recipes inspired by years in the kitchen and a never ending curiosity. Featuring ingredients and products that intersect both an appetite for life and a taste for adventure!
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