Tag: french

Chocolate-coated cornflake clusters (roses des sables)

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We first tried these no-bake cookies at ClubMed, and they are addictive. We made a half-recipe on a whim based on pantry ingredients, which we converted into 7 Tbsp Ghirardelli (100 g) semi-sweet chips, 2.5 Tbsp unsalted butter, and 2 cups cornflakes. We brushed the inside of two mini-muffin pans (12 wells per pan) with… Continue reading Chocolate-coated cornflake clusters (roses des sables)

Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese

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We have had our eye on Martha Rose Shulman's plant-forward soup recipe: https://cooking.nytimes.com/recipes/1013428-farro-and-vegetable-soup?smid=ck-recipe-iOS-share This was absolutely delicious. The depth of flavor and sprinkling of shredded Gruyere evoked French onion soup. We made minor modifications: first, for the liquid we used 2 quarts (8 cups) no-salt chicken broth plus 2 cups salted chicken broth (from Better… Continue reading Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese

French-inspired hard-boiled egg sandwich

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During this pandemic, I felt inspired by a French baguette sandwich I had in Bordeaux many years ago. Based on our pandemic pantry, we used ¼ baguette (halved lengthwise), mayo (enough for a light spread on both sides of the baguette), 2 hardboiled eggs, ½ tomato (three ½" slices), and 1 Tbsp minced parsley. Here… Continue reading French-inspired hard-boiled egg sandwich

French-style carrot salad

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We tried this recipe: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html Our modifications: first, instead of grating the carrots, we peeled and trimmed four medium-large carrots and then peeled them into ribbons. Second, we halved the dressing recipe. Instead of lemon, we used juice from 1 small lime. We also used 1 tsp Maille whole grain mustard instead of Dijon. We… Continue reading French-style carrot salad

Celery and potato soup

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We tried this recipe: https://cooking.nytimes.com/recipes/1016498-celery-and-potato-soup?smid=ck-recipe-iOS-share For the 7 cups liquid, we used 1 quart (4 cups) unsalted chicken stock, 1 cup chicken broth (salted), and 2 cups unsalted beef stock. We found straining the soup challenging, and we found the broth lacked viscosity afterwards. We garnished each serving with julienned celery, some celery fronds, and… Continue reading Celery and potato soup

Handheld chicken pot pie

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019188-flaky-chicken-hand-pies?smid=ck-recipe-iOS-share As a shortcut, we used a 2 ¼ lb rotisserie chicken, which we pulled apart into bite-sized pieces (instead of cutting into chunks), discarding skin and bones. Because we weren’t able to roll out the single sheet of puff pastry to reach 15x15", we were able to fit only… Continue reading Handheld chicken pot pie

Zucchini tian with curried bread crumbs

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014910-zucchini-tian-with-curried-bread-crumbs Our modifications: first, we used plain bread crumbs instead of panko flakes. Second, we found that 2 large zucchini was more than enough for this recipe. Third, we used 3 medium vine-ripened tomatoes (rough cut) instead of 1 pint grape tomatoes. Finally, we used lemon zest instead of orange… Continue reading Zucchini tian with curried bread crumbs