So much to share! Enjoy! And make comments!
This is a no stock French Onion Soup! Xavier told me the story of being a stagiaire (intern) in the south of France when he was a teenager. As a culinary student á L’école Hôtelière, he had been taught to use a beef stock….though as he reiterates, in very limited amount. He was doubtful about…Details
If we think of the ‘trinity’ of Xavier’s cooking, it must include his garlic butter, his vinaigrette and his tapenade, and if we could add a fourth, it would be his aioli. So many things are done with each of them. Here is THE garlic butter. Never without it in my freezer.
Cake aux Escargots certainly sounds better than Snail Bread. It is a perfect do-ahead appetizer that will convert even those souls opposed to escargot. But you may have to first tell them…it’s just olive bread !
Souffle! NO, don’t run. Believe it or not, this is easy and can be done ahead!
Parmesan Shortbread is a mainstay in my kitchen. Wonderful to pull out at aperitif time and serve along side other tidbits. Shown here with Celery Root Salad, S&P Quail Eggs, and Brazil Nuts….
All French grandmothers make an apple cake and this is the version that Xavier remembers his grandmother making. This recipe veers just a bit from what one finds upon googling ‘French apple cake’. Most don’t have cream added at the end, but X remembers well his mémère’s skimming the very fresh cream from the top…Details
This is a Xavier recipe that I forgot about until he mentioned it on Facebook. I immediately had to make it, not only because many of you requested it, but also because now I was craving it. It was very quick and easy to do since I had his vinaigrette the freezer ! #freezerpantry…Details