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...
Read More →After last week's post on Salade Nicoise, we take a merry little detour to Pain Bagnat (literally translated: Wet Bread) which is that same Salade Nicoise, layered in a day-old sourdough roll, wrapped tight, put...
Read More →This week we join the many voices celebrating what would have been Julia Child's 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child's The Way to Cook, a...
Read More →You may notice a new badge on Food Gypsy this week as we join the voices celebrating what would have been Julia Child's 100th birthday in August of this year! JC100 is a...
Read More →A light dessert, artfully finished, Tarte a l'Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an...
Read More →Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is,...
Read More →Literally translated, Crème Brûlée means Burnt Cream, but the way the French say it is much more romantic. A rich, creamy vanilla custard topped with a layer of hard caramel, that is literally, scorched...
Read More →A brief follow up to last week's Beginners Guide to Caviar and Chef B's list of do's and dont's. As promised, the recipe for French Blinis, the small yeast risen pancakes served with caviar....
Read More →A little weekend extra from Food Gypsy, Celebrating the Epiphany with La galette des Rois - (the cake or "wafer" of the Kings), a charming bit of food culture from France. If you find...
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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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