Lapin Bourguignonne with Porcini Mushrooms – Rabbit Burgundy

I love Boeuf Bourguignonne. It is an incredible rich and savory recipe. A while back, I decided that I could use rabbit instead, and it worked marvelously! It is now one of my mainstay fall/winter recipes. Instead of button mushrooms, I use Porcini mushrooms to pair an earthy flavor with the rabbit. It is a really wonderful combination. I use dried mushrooms and add the water I use to re-hydrate them into the stock, the flavor is amazing!

Chanterelle Mushroom Soufflé

Today, I decided to merge my passion for Chanterelles with my parallel passion for “difficult recipes.” 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 have been revisiting savory soufflés of late with plans to serve a trio of soufflés for my 30th birthday, and I must say that they are much easier to conquer, so start your soufflé journey with something salty. These dishes are really light and delicious. Perfect for brunch or a light dinner. They are one of those perfect foods that fill you up without weighing you down. This recipe is for a mushroom soufflé, but feel free to change up the flavors. How about prosciutto and Gruyère, or spinach and Gruyère, or leek and bacon?

French Baguettes

I started making baguettes a few years ago, but really worked on the recipe in earnest once Nico and I started dating. He loves baguette, and would probably just eat baguette with a side of orange juice everyday if I didn’t make something else for dinner. Over the past couple of years, my baguettes have…

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…

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…