Tutorials

It is February, break your resolutions with this home-made pie crust!

By on February 3, 2014

I have never really made resolutions when a new year would start…  In fact, why those resolutions of healthy life, better habits or whatever it is have to start on a new year, a first of a month or a Monday?   Why some people would say, we are Wednesday and next Monday I am stating a diet.  Why not tomorrow?   Why not a Thursday?  It is just silly to me.

So since we entered February, you can go ahead and break your resolution!  I prepared this post to share the recipe of pie crust I use.  You can do salty or sweet tarts with it.  It is very simple.

pie crust

Ok.  One more thing…  I won’t tell you broke you resolution and you will never eat pie crust from a store again!  Deal?  Making the effort is so worth it.

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Appetizer | Finger food | Meat and fish

Don’t judge a book by its cover because those Croque-Monsieurs are delicious!

By on January 30, 2014

There are some food that, even if there are tasty, it is hard to make them look appetizing…   The Croque-Monsieur that follow is not the most appealing one.  Plus, my picture is not recent, I would have done it differently maybe but still… not that good looking.  I am working on it!  Certain meals or dessert are sometimes difficult to take a picture of but it is my role to make you want to try them.  One that one, I hope you will give those Croque-Monsieur a try, sooo worth it!

Now that you know how to do a bechamel, it is going to be an easy and quick recipe!  And, since it is Superbowl season and finger are trendy, you HAVE to give it a chance.

Croque-Monsieur (1)

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Desserts and cookies

My big secret about crème brûlée…

By on January 28, 2014

I think it is about time that somebody demystify this recipe!  That amazing crème de la crème with a caramelized topping.  Mmh… I am sure you want one now and I will help you to make that happen.   Promise.

When I tell people who I prepared a crème brûlée, they are always ”wowed” and think I am a super chef because of that.  And sometimes because I am French too.

While I am happy to take that credit and those compliments, I have to share the secret with you, it is way too simple.  My go-to-recipe is FROM a book!  Of course, I am like you.  I am not going to reinvente the wheel, specially when it is just perfect.

IMG_7103 (2)

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Appetizer | Meatless

Here is a quick way to satisfy a vegetarian friend: Quinoa crust tart

By on January 26, 2014

One of my friend is allergic to wheat and she has become a vegetarian.  I was super exited to have her for dinner for a little girly chit-chat since we do not see each other that often!  But wow… she had me challenged!  That was great actually, I came up with a new recipe and she got really impressed.

I decided to share my little secret as you may have a vegetarian friend too and trust me this  tart will be enjoyed.

For my friend, I had prepared small vegetable tarts on a quinoa crust.  I was quite simple, tasty and it looked nice.

Quinoa

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Tutorials

How to make a bechamel sauce you can be proud of.

By on January 22, 2014

I don’t where you are reading me from but, here in Canada, the weather is calling for comfort food!  It is awfully cold!  Today, I will not share a recipe but more of a tutorial or a base I should say.   Sometimes, French word can intimidate and then, people think it is too fancy and complicated!  Well, I am going to break the news to you, it is very easy!

What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc… I will give you the recipes for those soon!
You can add cheese to the bechamel and it is then actually called a Marnay sauce.

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