Velouté means velvet, and that defines this soup perfectly! I have made several versions of this soup and each time, everyone loves it! This soup can serve as a starter for a heartier dish like Boeuf or Lapin Bourguignon, or serve a larger portion for a full meal. This dish seems really impressive, but it…
Category: France
Morel, Chèvre, and Chives Soufflé
Morel season is here you guys! Every spring, these elusive mushrooms grace us with their presence. We still have not figured out a way to cultivate the Morel mushroom, so the market depends on found mushrooms, and to complicate matters, Morel’s do not always stay put. A spot that produces pounds of mushrooms one year,…
Earl Grey Macaron with Lemon or Lavender Buttercream Filling
The French Macaron has a cult following now-a-days! It didn’t when I first fell in love with them in New York 12 years ago, but for some reason, people still call them Macaroons. Go figure! Due to the famed difficulty of properly preparing these cookies, French pastry chefs would (and still do!) display them in…
The Easiest Roast Beef with White Wine Pan Gravy – served with Asparagus and Tomato Salad
I don’t buy a lot of beef. Honestly, I can’t regularly afford it, so we make roasts when I happen to pass by a sale at the market. This week, bottom round roast was on sale for $2.50 per pound, so it had to come home with me. The cut of meat is a bit…
Almond Pithiviers with Rum-Infused Prunes – with Puff Pastry Recipe
I have had a decade and a half long obsession with Almond Croissants. When I lived in New York, I ran from one French bakery to another surveying the croissants. La Bergamote in Chelsea have the best twice baked beauties! They have always been this mythical pastry that I could never quite make myself. I have…
Smoked Salmon, Caper, and Cream Cheese Soufflé
You know, sometimes, I become obsessed with foods because of their famed difficulty to make. First it was the Macaron, then it was Cannelés Bordelais… finally, I worked my way up to the Soufflé. I love desserts, so my first attempts were in the sweet category. I will share my chocolate soufflé recipe one of…
Cannelés Bordelais
These delightful little pastries seem so simple! There is no filling, no topping, no glaze. However, they manage to have a deliciously chewy and crispy outside with a creamy center. How do you achieve that without a filling? Cannelés are Nico’s favorite treat so I spent a solid few weeks and 3-4 gallons of milk trying…
Chez Nous 