Audrey

few weeks ago, I had the delightful surprise to be listed as one of “Five Niagara Food Bloggers to Bookmark Now” (in an article by Tiffany Mayer, author of eatingniagara.com, thank you Tiffany!). I was filled with content and humility when reading Tiffany’s admirative review of the blog. But my delight and curiosity reached another peak when I browsed through the list of bloggers and (re)discovered the amazing food blogs operated from my adopted region – Niagara, ON. This inspired me to come up with this article of the 9 French …

From our last recipe – Crepes From Brittany – to today’s recipe, a Corsican Caccavellu sweet bread. Yes, it’s quite a far stretch, with as many kilometers as there are cultural specificities that separate these two regions – which sit literally opposite on the French map. But on many levels, they are not so different, if you ask me. Both the Brittany and Corsican people are known to be proud, tremendously proud, of their origins, dialect and people. Both deeply attached to their roots and unique cultural heritage, these regions …

here are no rules about French pâtés. Pork, chicken, rabbit or duck. Breast, cheek, belly or tripe. Squelched in a baguette sandwich with a few “cornichons”, baked “en croûte” in a flaky pastry crust or delicately seared and served atop a succulent filet mignon. In a ploughman’s lunch bag or on a Michelin star table. Sometimes rough, sometimes a delicacy, pâté has seduced, seduces and will seduce generations of French families for decades to come. And for how many ways there are to eat it, you can find a way …

he French are not usually fond of fried treats (unlike their Spanish or Portuguese neighbours). But these bite-size fritters are timeless goodies that have been feeding generations of French families.  French regions come up with their own twists on the recipe … made with choux pastry, yeast dough, potato flour (Savoy Region) or chestnut flour (Corsica)… fried in oil or lard … referred to as “nun’s farts” (Brittany Region), “beignets” (Paris) , and on and on. They are commonly served plain, with a light dusting of caster sugar, cinnamon or icing …

T]here they were, grazing in the meadow. Enjoying the evening breeze and the gentle sunlight, wrapping up this hot summer’s day. As we rolled by, a few popped their heads over the fence and stared at us with googly eyes and humane-like smiles.  The excitement spread quickly amongst the field, and soon enough, our car was followed by their jolly echoes of “baaahs”.    A happy bunch of lambs and rams, roaming freely and cheerfully greeting guests. The kind of welcoming crowd you wouldn’t expect when entering a meat farm. But …

Just a simple, honest, rustic Peach Galette recipe, with fresh yellow peaches and a buttery crust. A perfect home-style summer dessert.  each season is in full swing here in Niagara. All the roadside farmers’ stands are overflowing with sweet and juicy tree-ripened peaches – a real feast for the eyes, and our stomachs!  And I just can’t wait for the Niagara Peach Festival Celebrations happening in two weeks. The whole town will gather to celebrate the Peach Harvest and the local growers – the kind of event right up my alley.  The …

nder-the-radar, little Porto is having its moment. In case you missed it, rave reviews are sprouting up on the picture-perfect city that no longer has to envy it’s big sister – Lisbon. Well, we just had to check this out for ourselves. Porto, Europe’s New Hot Spot ? –  As we were spending a few weeks in my hometown in France, my husband and I decided to hop on a plane and treated ourselves with a 3 day stay in Porto. Did we expect to fall in love with Porto? I …