Kouign-amann

Kouign-amann, sometimes referred to as a Breton Cake in deference to it’s origins, Brittany, is one of the most delightful pastries I have ever come across – caramel crusted bread, laminated with pockets of buttery sweetness – who could resist? I think the best way to describe kouign-amann is as a cross between a croissant…

Carrot and Beef Stew with Red Wine

A classic French style beef stew with all of the usual characters – bacon, garlic, rosemary, onions, thyme, cognac, and lots of red wine.  I served the stew with a side of roasted potatoes.  Usually I like to cook my beef stew Belgium style, with lot of beer instead of wine, but I decided to…

French Bread

It has been eons since I have baked a classic French Bread.  I usually skip right over it in favor of egg rich breads or breads with different flours and flavors.  In my years of baking bread I have learned two things  1) practice makes perfect and 2) that said practice needs to be continuous….

Bouillabaisse

Bouillabaisse is a French fisherman’s stew that has been popularized across the United States, showing up on many a “fancy” restaurant’s menu.  My French friend, Amelie, would turn up her nose whenever bouillabaisse was trotted out as exemplary French cuisine.  “We do not eat that,” she would state.  Quite rightfully.  Bouillabaisse is considered peasant food….