Recipes

[dropcap]T[/dropcap]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 …

[dropcap]T[/dropcap]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 …

Just a simple, honest, rustic Peach Galette recipe, with fresh yellow peaches and a buttery crust. A perfect home-style summer dessert.  [dropcap]P[/dropcap]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 …