Entrées

Wine-braised chicken has to be one of the most beloved comfort foods in France – with probably as many variations as grandmothers in the country. The concept of browning meat in a bit of oil, and then cooking it in liquid (ie. wine) always makes for incredible flavors, and meat that is fork-tender. And if you ask me, I find braised meat slightly more sophisticated than stews, yet just as comforting. In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken …

Fall is just around the corner! And after fresh, juicy vegetables all Summer long, it’s that delicious time of the year to relish in all kinds of root vegetables… and today’s recipe is all about beets! In this Fall-perfect dish, beets are braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread.  It is a simple, unfussy side-dish or light dinner, and it’s a wonderfully different way to enjoy beets.   A dish inspired by the “Betteraves à la Poitevine” The inspiration for …

Autumn is on its way, and with it, the joyful grape harvest season – or “La Saison des Vendanges” as we call it in French. Running all throughout the end of August until November in France, grape harvest season is a celebratory time of the year that sees a frenzy of activity in French vineyards. Ripe grapes are harvested, and wine makers can finally measure the quality and quantity of their crops. Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. …

Summer inevitably calls for Tapenade in France. This Provencal dark purple spread is a staple condiment made from black olives and capers that you’ll find at any market around the country. It is scrumptiously salty, and widely enjoyed as an appetizer often spread on crackers or crostini. It is so delicious, very moreish, and can also be used in many other applications: it makes a wonderful condiment to bring amazing flavors to any entrée (rub it on fish, poultry or roasts). I also love to use it in sandwiches. It …

If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden. Like most rustic French recipes, it …

If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives …

Summer is here, and what better way to make do with an abundance of Summer vegetables than with a layered vegetable Tian? This traditional dish from Provence alternates slices of tomatoes, zucchini, and eggplants to create a colorful, veggie-focused dish. In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!

Known in French as Aubergines à la Bonifacienne, these cheesy stuffed eggplant boats are a specialty from the town of Bonifacio, at the Southern tip of the island of Corsica, in France. As with many traditional recipes from the island, they features wonderful Mediterranean flavors, all while making  great use of leftover bread and cheese. They’re plump, cheesy, satisfying and a perfect Summer dish.

Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.

Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal.