Lovely recipe and photo’s, thanks! I’m old enough to recall when lobsters (or crayfish as they were then called) was cheap enough for anyone to enjoy – those days a re long gone!
Thanks for your comment, Amanda. Yes, all the vendors in the Southeast were still calling them ‘crayfish’ but I thought I would refer to them as the Southern Rock Lobster to tie in with my recipe of Lobster Thermidor. Cheers!
Thanks for the comment, Maureen. My husband and I ate this again last night and wolfed it down. For the photography, I was experimenting with more ‘dark effects’ using natural light coming in from a window. It’s amazing how much light the camera can pick up!
Mama mia, those are delicious! We can’t wait to make them ourselves :).
How do you include the vanilla wafers in them without crumbling or breaking them?
Thanks for your comments! Regarding the vanilla wafers, all you do is place one in tact on the bottom of each cupcake (or muffin) casing and then spoon the cream cheese filling on top. The vanilla wafer forms the base for each mini-cream cheese cake- there is no need to crumble or break it up first.
Wow, so sad to loose a sister. I have 3, all of us still alive but I did loose a brother 2 years ago. It’s so sad but it sounds like you have many wonderful memories. Your little cheesecakes are adorable and your blog is lovely. Wishing you much success!
Thank you for your comments, Barb. Here in Australia, we’re just going into Autumn with a bit of ‘nip in the air’- so your Apple and Cinnamon Cupcakes will suit us well!
Dear Fran, I am sorry for your loss.
It is lovely that you dedicated these beautiful cheesecakes for your sister. I am sure she is smiling from Heaven.
It is very nice to meet you and hope that you will enjoy blogging and being part of the foodies. Your food looks wonderful.
I met you from Maureen’s beautiful blog.
Blessings, Catherine
Thank you GG! I’ve just added my photo on Twitter (although it looks a bit too small). I hope to get more ‘up and running’ with Twitter very soon. Cheers!
Welcome back to blogging. I have come over to say hello via Maureen from Orgasmic chef. So sorry about your sister, I am sure she would have loved these cheesecakes.
Thank you very much for your kind words. Cardomon Pod- Here I come! We sometimes holiday nearby at nearby Palm Cove so this restaurant sounds like a cool place to visit!
First, my condolences on losing your sister. I have a little one, and we are very close. I cant imagine losing her ever. Your sister was a very beautiful young lady. Hope she had a fulfilling life, and may she RIP.
The cup cakes look wonderful, and so easy too! I am Minnie, I blog at TheLady8Home. I have been blogging for an year now, though I still consider myself a novice, and still learning. Welcome to our world.
Oh I am so sorry to hear of your sister’s passing, such a difficult time you must be having. It’s lovely to see that you’ve been able to turn that grief into these beautiful mini cheese cakes which your sister would have loved. I’m now going to go see that absolutely gorgeous molten chocolate cake that Maureen featured, now that is a show stopper!
Many thanks, Eva. I see from your photo that you’ve visited Paris-
“a girl after my own heart”! Yes, the molten chocolate cake is very good- only one problem- you can’t stop eating it until it’s too late!
Hi Fran and welcome to the world of blogging! I found you from Maureen’s post about you and I’m so glad that I did. Please accept my condolences on the loss of your sister – my sister is my best friend and I can’t imagine life without her. I hope you have many happy memories to sustain you.
I will definitely be back to visit again, and I hope that you will stop over and say hello on my blog as well. -all the best
I just found your site through Maureen and want to welcome you to the blog world! 🙂 Thank you for sharing these easy cheesecakes with us. I am so sorry about your sister.
Thank you, Claire. How interesting that “stressed” spelled backwards is “desserts”! My son is a new lawyer and I know how stressful that job can be- cooking can definitely help relieve the stress!
Hi Fran, nice to meet you via Maureen’s wonderful blog. Very sorry to hear about your loss. It made me hug my own sisters tighter. Sweet that you are celebrating one of her characteristics with these lovely cheesecakes.
Thanks Jerry- strawberries are unfortunately now going out of season here in Australia, but Panna Cotta is so delicious, you can eat it without any fruit topping!
Thanks Tricia. Desserts are my favorite part of the meal- your blog has given me new ideas for desserts- I am especially attracted to your recipe for Marshmallow Key Lime Pie- must try it sometime!
Great dish! I’ve had this before, but never made it myself. Not too complicated, but as you point out it’ll take a bit of time. I’ve never made Noisette Potatoes – something I’ve always wanted to do. They look so great, although making them is a bit fiddly. Anyway, really great post, super instructions – thanks so much.
Thanks, John. Yes, I agree that Noisette Potatoes look great. I find that they are not too fiddly – once you cut them out with the melon baller, it’s just a matter of ‘shake and bake’ in the fry pan until they turn golden brown!
I can imagine how much flavour the lamb bones add!! And I don’t know if it is just me (and feel free to delete this portion of the comment) but each item in the ingredients list is repeated for me?
Thanks, Lorraine. I don’t know what the problem is with the ingredient list. Yesterday it looked fine but all the ingredients ‘doubled’ overnight. I’ll go and fix it
Thank you Fran for this beautiful dish!!! All the layes are executed perfectly, and just love how you placed the Noisette potato balls around the plate.
Cheers 🙂
[…] She’s a very switched on food lover but she needs a bit of networking to get her blog off the ground. Have a look at her easy and elegant panna cotta with strawberries. […]
Wow! That just looks so stunning! I’ll bet it tastes great too. I love the simplicity of the different elements that come together to look so sophisticated. I am going to have to do this one. Lovely to find your blog Fran. I am going to ‘Follow’ you for sure 🙂
What a stunner! Sign me up for some of that lamb – and do you know what? I’ve been having a Pommes Noissette craving all week but I can’t find my melon-baller. Will have to invest in a new one! Gorgeous dish!
Stunning! You say this recipe is fairly simple but I know there is a lot of skill involved. I’ll bet it tastes light and delicious. I must try it. I love your whole post and I often wonder at what food people used to eat in my old farmhouse kitchen. So interesting.
Thanks Maureen. I’ve got two huge batches of this dessert sitting in my fridge, because I didn’t get the photography right on the first go. I hope I don’t put on too much weight going through it all!
And that was my first try at making macarons (but a master class teacher was supervising me!). Next I’d like to try more exotic macarons, maybe chili-flavored ones- just kidding.
Thank you- yes it is pretty easy to make, although sometimes the strawberries can ‘act up’ when you’re trying to get them to stand straight up in the pastry ring, before pouring in the batter!
Thanks, yes, looking at the old pictures fills me with nostalgia, feeling love for the loved ones gone, and wondering what my relatives in the distant future will think of my photo when they see it?
A beautiful dedication to your mother and grandmother.
I like reading the history of the era. Thank you for that. I am sure they would very much appreciate this dessert.
Blessings dear. Catherine xo
This was such a fun look back at your grandmother and mother! I don’t think anyone could deny the deliciousness of this dessert, no matter what era they grew up in!
Thanks Joanne. I’m going to be in your neck of the woods (New York) in several months and can’t wait to see what variety of sweets and macarons I can find there!
Thanks Nami. Yes, the duck meat was very tender. I find that it is easier to cook duck leg than duck breast- all you have to do is pop it in the oven with some liquid, cover and wait until the meat falls off the bone!
I was so taken by the bottles of pomegranate molasses that I bought two bottles! I haven’t used that much of either so I’ll be bookmarking this recipe!
Lovely looking plate of food!! I have been asking all my friends to bring me some Pomegranate Molasses as I have never seen it here in rural France. Perhaps I should try the BIO shop? Anyway, you have inspired me to continue my quest to get my hands on some. I’ll bet it is just perfect with duck.
Another vote for the stack! Pomegranate molasses is good stuff, isn’t it? I’ve made it, but much easier to buy it. Love this recipe – I’m partial to duck, and this is a great way to make it. Definitely something I should try – thanks so much.
Hi Fran- I love pomegranate molasses! That sweet-tart quality is perfect for barbeque sauce, and vinaigrette, and even in baked goods. it can be hard to find in markets here in the US, so I get it from an online supplier. This recipe looks so good – I can almost taste the contrasts in flavor and texture from the photos!
Nice recipe and lovely pic. I’ve been using pomegranate molasses for a while now. I seem to have three bottles of it next to the hob, and they’re still quite full. Says to me that it’s a nice idea but……..
Fran that’s wonderful that you’ve been volunteering with MOW! 😀 And what a delicious sounding dinner that is too 🙂 Love the picture of the delighted lady receiving her delivery 🙂
MOW is so important, not just to deliver tasty nourishing food but also can be a bit of a lifeline of contact for housebound folk. Shepherds Pie ticks all the boxes. For me it’s a food hug!
What a great cause! And what a great recipe. I love Shepherd’s Pie, although it’s been awhile since I’ve had it. I gotta put lamb on the menu soon so I can have some! Thanks for this.
I know what you mean about the Shepherd’s Pie, John. If it were up to me, I’d just eat all of the creamy potato topping- that’s the best part (in my opinion).
That is so inspiring, how wonderful! I love how happy that cute little lady looks at her delivery 🙂 Priceless! And Shepherd’s pie….now that is divine comfort food!
Ah, how lovely. Comfort food at it’s best ! Well done you for getting involved with MOW. Lovely photos by the way, especially of your happy meal recipient! x
Oh what a lovely way to help the community 🙂
When I was a child (pre school) I used to help my nan on her meals on wheels delivery. I used to love going with her, it was so much fun.
I always make shepherds pie at home, it is a good way to get the children to eat their vegetables 🙂 I have never used egg in the mashed potato but I will have to give this a try 🙂
That must have been a great experience for you volunterring with your nan. The MOW customers especially like to see a younger person coming to the door as a volunteer.
I did MOW for years when I lived in Victoria and the toughest thing for me was that darned soup. I could spill it over every kitchen table I visited. It wasn’t until months later that I found out everyone spilled because the jugs were crap.
I love shepherd’s pie 🙂 Hubby not so much. I’ll have to come to visit.
Maureen, the soups that we deliver have a plastic lid on top, so they don’t spill. Sometimes MOW has a few desserts left over after the deliveries- I’m also first in line to grab a few- my favourite is their custard desserts!
Oh gee, I have never heard of Pomegranate Molasses either! Having said that this dish looks amazing… I can’t believe how juicy the duck legs looks! Well done 🙂
What a lovely and generous thing to do, we have that service here in Canada too. My husband adores shepherd’s pie, me not so much but your recipe sounds like I should give it another go!
Yes, the kitchen space to work is small, but there is a bit more space to work where the stoves are. After the dough is formed into a ball, it is pushed along the marble benchtop to give it more cohesion- sort of like kneading.
Wow, you must have been reading my mind! I am thinking about visiting Paris next year and would love to take cooking classes there, especially at Cordon Bleu!
Hi Fran, that sounds like an amazing experience. How wonderful. I saw the school on a cookery programme – I think Mary Berry revisited it – and boy is it tiny! But just think, the amazing cooking per square inch of floor space that that place must have produced over the years…
That’s interesting- I ahd never heard of Mary Berry before and just looked up her visit to LCB on the internet. During her visit, she said she thought the school was a lot larger than when she attended the previous premises in Paris in 1960. Imagine how much smaller the old building was!
What a fantastic experience! It’d be so much fun to do this – maybe someday! Good to hear they have a translator, as my French is horrible! Really fun post – thanks.
John, most of the full-time chefs there speak English during the practical classes, but sometimes you get a part-time chef who doesn’t speak any English. I like that, because then I get to practice my French!
Hi Fran! Wow, you are living food bloggers dream! I wish I had some real training in the kitchen. At least some basic things and knowledge about all kinds of food. I was very fascinated to read your post. Good luck with the next course!
Look at the happy client’s face! That makes all the volunteer work well worth it. Food makes people happy and it’s wonderful that you were being part of it. 🙂 Shepherd’s Pie looks delicious!
Sounds like a great experience overall! Food looks amazing, and your 101 about the school will probably help other generation of students. Wonderful post, Fran! Have a lovely weekend ahead!
Very beautiful and very clever! That gooey filling looks sublime. I also love Rachel Khoo. She has great style and makes lovely French food. I would have loved to eat at her tiny restaurant. Very Parisian and very chique no doubt. Shame it;s closed…guess she got too famous! x
I’ve only just found your blog a week or two ago and I’ve got to say… I am so impressed! I’ve been checking the website daily eagerly awaiting new posts.
Keep up the wonderful work 🙂
Thanks so much, Jess! If you want, you can subscribe to my blog so you will be notified automatically by email when I do a new post. Please tick the box below: “notify me of new posts by email” and you’ll get an automatic update.
Oh my – that looks so wonderful! I haven’t heard of this show before, but now I will have to try and find some episodes to watch. When I was a kid, I used to pretend that I had a restaurant – it only had one table and one patron [me!], but the food was awesome 🙂
Lemon meringue anything is one of my favorite desserts ever, so I’m swooning over these tartlets! Seriously – I love the flavor of lemon, and it pairs so well with meringue. Really good dessert. I hope you save one for me! 😉
Renee, you can see her show this Thursday 27th June at 8:00 on Channel 3 (Adelaide). This will be her 6th and final show of the series. You can go to her website http://www.rachelkhoo.com and see some clips from her show, but not the whole thing. Who knows- one day they might show the series again!
The only thing wrong with a tart like this is that I can’t leave them alone. I love the tartness of the curd with the softness of the meringe and I swear they can call me from the kitchen. Beautiful!
Maureen, I know what you mean by not being able to leave these tartlets alone. I made a batch of 6 for this blog- I put three away in the freezer so we wouldn’t eat them all at once!
I made tomato roses once quite awhile ago – they really do look great! I’m going to have to try them again sometime. Lovely recipe for the Crab-filled Fish Paupiettes. Such great flavor this must have! Really like that. With or without a tomato rose. 😉 Good stuff – thanks.
Just brilliant! Those roses are beautiful. What a great idea. I love the idea of using them as a center piece. I shall be having a go at them very soon. And your fish dish looks fantastic too. So delicate – a very elegant dish. Love the photo tutorial too. x
I love chocolate peanut butter cups! I could eat the whole batch by myself. I wouldn’t because I have more self-control than that (well, sometimes!) but I’d still eat enough to embarrass myself. Anyway, these look terrific – really good stuff and fun recipe. Thanks.
Thanks Joanne. My husband actually told me my peanut butter cups were better than Reese’s- I can’t wait until they’re all gone so I don’t have to worry about eating any more.
LOL I think we’ve all been guilty of Halloween bag snatching. 🙂
I saw Reese’s at Aldi recently during their American week and the look on my husband’s face when I bought 6 packages of them was cute. “What are you going to do with those,” he asked.
“Eat ’em,” I replied, “they’ll freeze.”
I’ve made these at home before and I love them. Making them is fiddly though. 🙂
When I was a kid, one of our neighbours used to give out homemade caramel Candy Apples at Halloween- they were my favourite but unfortunately people can’t give out homemade candy anymore.
LOL! So funny…
In our house we usually plead that it was for “quality control purposes” definitely not stealing sweets from a child 😉
I will have to try this dish as we can’t get the peanut butter cups in Australia.
Oh, these look good – I suspect they wouldn’t last long around me. And I suspect you could claim that you were acting responsibly by eating your kids candy – saving them from themselves?!
Wow, homemade chocolate peanut butter cups? They look awesome Fran…I really like the idea of using dark chocolate.
Thanks for the recipe and hope you are having a great weekend 😀
Seriously, I could eat them all day long! Delicious, sweet little bites. Just lovely and a great recipe to follow. I am making these with the kids asap!
One? Nooo I want at least 3 in one sitting! 😀 Your chocolate PB cups look so rich and delicious. How did you know I like dark chocolate most. 🙂 These will made my day…. (hint hint).
Your Crab-filled Fish Paupiettes look so delicious, but I have to say I’m truly impressed by your work-of-art tomato roses!!! I peel tomatoes (I get very strange allergic reaction when I eat peels) but now I have very good reason to decorate my plate with it. I need to practice though. 🙂 Beautiful!!
Thanks for your comment, Julie. I imagine for those living in Queensland, it wouldn’t be too difficult to find some dried corn husks to cook the tamales in. Or, you could dry them yourself, it’s not too difficult.
San Diego is wonderful! Great place, super climate – just a nice place to live. And making your own tamales? Awesome! They’re not hard, really, but they do take a bit of work. These are super! Really great flavors. Thanks.
Yes, they do require a bit of effort, particularly if you’re making 30 tamales. I suppose that’s why the Hispanic families usually make this a group effort to make the tamales.
Oh Fran, welcome back to Southern California…and yes to the beautiful sunny California…we are very blessed living by the coast.
The tamales look beautiful…what a great way to celebrate being back to California.
Hope you are having a fantastic week 😀
San Diego is one of my favorite cities! And the mexican food there really just can’t be beat. I love tamales but never seem to make them myself. THese look fabulous!
I haven’t made these in years! And when I do I usually use a baggie with the corner cut off method, too. Great pictures, fun post – there’s really nothing more to say. 😉 Thanks so much.
Thanks, John. I tried to use the “baggie/Ziploc” method also for filling the puffs with the custard, but found it didn’t work very well- so it was back to the old pastry bag and nozzle.
Goodness they look good! Can anyone ever resist a profiterole? I think now. I love your custard cream filling….a nice twist away from plain old cream. Lovely!
oohh!!! YUM!
I love profiteroles, I will really have to make them again! Even hubby loves there delicious crisp shell and creamy custard centre….
oh no, drooling now 🙂
Congratulations on your move! I used to spend the summers near San Diego, and it such a pretty area! I hope you are getting settled and enjoying the sun!
Great dish! I love anything with chile in it, and chipotles have such wonderful, smoky flavor. And I do know about chocolate in savory dishes, although it’s not something I often do. This recipe sounds superb – thanks so much.
Thanks, John. I’ve been learning about all the different kinds of chiles. There are so many kinds it’s sometimes hard to keep them straight in my mind!
Your cooking looks amazing and I’m so envious and inspired. I would really like to attend LCB for the professional cooking courses and your post really answers a lot of my questions. But would you mind giving me an idea of a typical week’s schedule as it is not clear from their website? I heard stories of very long days but that could be the fast track course offered in London which is different. I want to see if I have the stamina to finish the course. Thanks so much!
I’ve had chocolate in chilli and that works well so I’m going to run with you on this one, Fran. Love the flavours the chorizo lends to the dish as well. This is a great dish as Autumn peers over the horizon.
Thanks Hester. This dish can also work for Summertime as well, but get the ‘fire extinguisher ready’ if you decide to use more than two of the chipotle chiles in the dish!
I LOVE Profiteroles and you made these from scratch! How inspiring! I’d love to try these one day (when my baking skills get a little better. :D). Thank you for sharing such a delicious recipe!
Oh Fran this looks amazingly delicious! I love the recipe and your pics are mouthwatering. This will be such a hit in my house! Thanks for sharing and have a lovely week!
What a flavour packed stew! I adore chorizo so I would love this. Especially using the much more flavoursome chicken thighs. I think I may struggle to find peppers in Adobe sauce here in SW France but I could work around it. Great recipe Fran!
Copper is all very well for some, but those silicone moulds look way more practical to me, too. I must give these a try, they look delicious, but I think the caramom might be missing from the ingredient list?
Fantastic job Fran on the caneles!! They’re one of my favourite little cakes-I love that caramelised outer and soft, spongey interior 😀 Adding seasonal blood orange is brilliant 🙂
So how was the jerky? 😉 Great recipe – love the idea of cardamom in the sauce. I’d definitely go for the silicone molds too – they usually work so well. Good post – thanks.
My husband, Brian, and I had the privilege of eating the Lobster Thermidor prepared by Fran. So very delicious! I recommend this recipe to all! Thank you, Fran!
Blood oranges are taste very good. I’ve tasted orange cardomom sauce with French canales in McDonalds. A great delicious treat and I can feel taste still on my mouth!! I’ve never tried to make it out by myself but such instructive instructions quite inspired me to try it out. Thanks for an encouraging demonstration.
I never had canelés…yours look nice and tall…the combination of orange and cardamon sounds delicious.
Hope you are having a fabulous week Fran…and thanks for the recipe 😀
I adore caneles! I could not get enough of them last time I was in Paris, and I would love to make them at home! Good to know I don’t need the expensive copper moulds.
Looks wonderful! We often make a taco salad – similar concept, taking all of the ingredients of a taco and turning them into a salad. I need to try this – fun dish. Thanks so much.
Fran, your tortilla salad looks awesome…what a perfect meal…
I love Sprouts Farmers Market, but never seen the dried chili strawberry…will definitely look for it on my next trip.
Have a wonderful week 😀
Yes, I was also a bit sceptical when I first heard about his show, but I like to sometimes expand on his ideas- he has a good way of introducing new flavours. (Maybe I don’t need to go to the Paris Cordon Bleu after all)!
These look beyond amazing!! I can’t wait to try them.
Your blog is my current favourite – I get so excited when you post. You should see my fiancé roll his eyes and say “what’s she written now?” every time I excitedly say “we are trying something new tonight!!”
Thank you, Jess, for your kind comment. I have just bought some copper molds (moulds) to make some more canelés with- I’m curious to see if these molds make a difference- I’m going to post this new ‘experiment’ on my blog.
Hi Fran! What a creative combination of so many great flavors in the baked tortilla bowl! Sounds like a perfect after-beach meal to me! 😉 Sprouts came to Colorado about a year or two ago after buying out a competitor named “Sunflower Market.” Have you checked out Trader Joe’s?
No, I haven’t checed out Trader Joe’s yet, but I saw on their website that they offer ‘Uncooked Ground Buffalo Burgers.’ Maybe that should be my next post?
Love the square opening in the pie! Really nice touch. And really nice combo of flavors – you have all of summer in one dish there! Good stuff – thanks.
I love ‘rustic’ and I think rustic is beautiful! Who wouldn’t want to eat that pie? The pastry looks superb and the berries are just gorgeous. What a tasty pud 🙂
hehe I felt as though you were really talking to me when you said that we would have restraint with this pie! I often have a lack of restraint with pies and baked goods, especially when they look as good as this 🙂
Thanks Lorraine for your comment. For you living in Australia, it might be even more expensive to buy the copper molds (moulds), due to the extra shipping costs… silicone, here we come!
I applaud your commitment to making your caneles authentic and as good as they can be. This is a great post with wonderful instructions. Yours look totally professional and pretty perfect to me 🙂
WOW!! What a commitment to canales :-0!
I am definitely going to have to try this treat. I might need to go to France though 😉 … I am not sure I can do as good a job as you have, yours look amazing!!
Terrific post! And thanks for doing the research for us. I’m OK with silicone, though I’m tempted by the texture improvement of the copper. And those molds do look so pretty! Anyway, really good stuff – thanks.
Canelé is so popular in Japan and every bakery has one and enjoyed eating it in s ummer. Now that I’m back in the U.S. it’s so hard to find! I have to make them myself…or need to go to a little more fancy bakeries. Your canelé looks absolutely beautiful! Thanks for experimenting the difference with using copper molds. It was fun reading your post!
I love crab cakes! And haven’t made any for ages – I need to again. Old Bay is wonderful stuff, isn’t it? I’ve never thought to put it in my mayo, though – I gotta try that!
I think yours look much more delicious, and of course your presentation is stunning! I have no doubt that this is very tasty recipe, Fran! Have a wonderful week and thank you for sharing!
I love crab cake and here you sure excelled…look so elegant…I love it!
I love old bay too…and use often with seafood.
Thanks for this awesome recipe and hope you are having a wonderful week 😀
I adore crab cakes and as usual, yours are stunning! Great tutorial for sorting out a fresh crab too. I love the simplicity of your recipe – that you don’t need to cook it for long, just enough to make the top and bottom crispy and golden. Just lovely.
Anneli, I agree that the cooking time is not long. The main time-consuming thing is getting the fresh crab meat out of the crab- unless you can buy it already-prepared.
Robin told me you came into the store the other day and I looked at your blog. So lovely. I hope you’ll feature some of our cookie stamps one day. If you do, please let me know and I’ll put a link on our site to your site.
Best of luck to you,
Carol and Robin Rycraft
My husband bought that seasoning for his cooking (maybe it was bbq dish?) but I had no idea how to use it so thanks for this recipe! The crab cakes look beautiful! I became allergic to crab a few years ago, but I still enjoy here and there (can’t resist!). I wish I can have this dish tonight…. 🙂
Poached pears are so terrific! And this is a dynamite presentation. I’ve heard of this dessert, but never had it. Definitely something we should try, particularly since Mrs KR is an opera nut! Good stuff – thanks.
Hehe I know what you mean. I was so influenced by my time travelling around America that I made Mexican food as soon as I got home. These pears look divine! Look at that chocolate sauce!
There are few places on this planet that can match the magic that California is……sigh! I miss being there so. Thank you for sharing the gorgeous pictures.
Beautiful poached pear…..looks warm and delicious.
Wow, this is such an elegant dessert Fran…Can you believe that I never poached pears…it is about time to give this a try.
Thanks for the recipe and hope you are having a wonderful week 😀
It’s been far too long since I’ve traveled the California coastline or visited the redwood forests. Nothing can prepare you for driving through a tree. 🙂
I love your poached pears and chocolate sauce. Simple and very elegant.
So glad I discovered your blog.
This was a truly enjoyable post to read, funny and interesting.
The sticky date pudding looks delightful and I’m sure it tastes even better than it looks!
Looking forward already for your next post 🙂
You are hilarious, Fran. There sure is not romance at all for the poor old date! You made good use of your bounty, though. This pudding looks rich and sticky. Glad you had a lovely trip!
Who knew dates had a romantic sex life? And that there’s a movie about it? 😉 Thoroughly entertaining post, and a wonderful recipe. Really good stuff – thanks.
Wow! I had no idea how much time and work was involved producing dates! I do love them and your recipe sounds absolutely delicious. My mouth is watering!! 🙂
Wow, so interesting and informative this post about dates…I must admit that only recently I kind of acquired the taste for dates…maybe because of the look, which to me was not to appealing…now I add to my oatmeal or cereal almost every morning.
This date pudding sounds and looks delicious, love the words sticky…and the sauce with rum, just yum!
Fran, thank you so much for the kind words, I really appreciate.
Have a wonderful week ahead 😀
Humans discover romance in everything, even dates!! This was a fun read, and very different too. Dates are integral part of the culture that I come from, and I never gave them much thought growing up. Of course, now I miss them. Now I get to buy more dates, though the kids have not really acquired a taste for them, yet.The date pudding looks delicious, sticky and all.
Sticky Date Pudding and caramel sauce must be one I my all time favourite desserts… I just love it, especially with a delicious good quality vanilla ice-cream. Thank you for sharing )
Wow – who knew that it was so much work to cultivate dates! That is so interesting! And it has made me laugh that one poor male plant has to go and spread himself around to 100 females by way of a ketchup bottle! 🙂 Funny indeed. Love your little cakes too. They sound delicious and anything smothered in salted caramel sauce gets my vote every day of the week 🙂 x
I haven’t made a pumpkin soup in a pumpkin shell forever. Remember that Paul Bocuse recipe from the 70s? Totally wonderful, though super rich. This looks much more sane! Good stuff – thanks.
John, I just had a look at Paul Bocuse’s recipe- pumpkin soup cooked inside a pumpkin. Looks like it is mostly croutons alternated with Gruyere cheese- quite rich!
Mmmm, gorgeous and hearty! I love the addition of smoked turkey or ham in there alongside the pancetta. I bet this soup is like having a belly hug. Stunning Fran x
Wow – that is one amazing looking landscape! Oh, and the soup looks great too. I love those little round pumpkins – but I don’t think I’ve seen them here in Australia.
Thanks Amanda. No, I haven’t seen these small pumpkins either in Australia. However, the U.S. is ‘pumpkin-mad’ now, with big and small pumpkins, and even ‘mottled’ ones. They are backed-up in my kitchen- I’ve got to do some more pumpkin-cooking soon!
Lol! What a happy mistake! I like the name Psychedelic Cookies – although you risk people thinking you added a little something extra!! I love the use of the marshmallow in the ganache…great idea that I will have to steal. x
Beautiful marbled cookies…and isn’t it awesome to discover something so delicious by accident? Hope you keep having more such delicious looking accidents.
I already know I will be making this over Christmas with my daughter so I hope you don’ mind me borrowing your recipe! it will be using “Pillar Box Red” colouring and white ganache! YUM!
The marbled effect is really cool! Isn’t it fun when accidents turn out to be better than what you originally intended? These look great, and sound delish. Good stuff – thanks.
Oh Fran! These marble cookies are so cute, I love all the different colors…I love when mistake turns into such cuties.
Have great week, and yes, I am back 😀
Interesting- I just read that Prickly Pear cactus was introduced into Australia in the 1800’s to produce red dye, and it became a huge pest that destroyed millions of acres of farmland. A caterpillar moth was finally introduced that helped to eradicate the Prickly Pear- but there are still some left in Australia!
oooh, I love the sound of this fruit. The idea of a cross between watermelon and a plum – tart and sweet – sounds amazing. I can see how it would do wonders to any drink
Wow, this look so good Fran…I never had a chance to handle prickly pear…after all the work you sure have a nice and colorful drink…
Have a great week my dear 😀
Thanks, Juliana. Yesterday, I saw another batch of Prickly Pear cactus with fruit, while on walk. I was tempted to pick some, but decided it is so much easier to buy them at the Mexican store, where the prickles have already been removed!
I love Tuna, but tried it only in fruit salads and fruit juices.
What a clever idea to prepare it with a Margarita.
The colors are so pretty and I’m sure it tastes even better than it looks!
This is a gorgeous cocktail and i love that vibrant color. I don’t think i”ve try a pickly pear before. I’m intrigue to give this recipe a try. Thank you so much for sharing.
I have never had prickly pear before…but I think I would like to try it. What a gorgeous colour it has! Looks like a lovely cocktail to me. I’ll have 2 🙂
I can’t do Christmas in Australia without our family’s traditional a light-as-a-feather marshmallow pavlova topped with a red fruit salad – chunks of sweet, crisp watermelon, gorgeous new season cherries and a decadent mix of fresh raspberries, strawberries and blueberries that have been macerated in a rose and brandy syrup – all bedded down on a light and luscious whipped cream base – served with the best vanilla bean ice-cream you can find! It’s seriously good!
My favourite recipe during this holiday is roast chicken with mango chutney! The wonder of roast chicken to gather all the family members for a feast is just fabulous. Addition of mango chutney just brings in the taste of summer.
I bet your mango chutney is homemade, too! Probably good enough to eat right out of the container! Thanks so much for your comment and for entering the draw for the Giveaway!
Super shrimp – these look great, and I’ll bet the flavor is even better. Such a nice recipe. My fave December dish? Cookies of all kinds are the first thing to come to mind – my mom was a heavy duty holiday cookie baker! My sentimental favorite is probably Cherry Winks – one of those great cookies from the 50s. Not the best holiday cookie I know, but the one that always screams D E C E M B E R to me!
Gosh, I googled ‘Cherry Winks’ and it brought back some memories! That recipe uses corn flake cereal – I remember in those days it was popular to use cereal like Rice Krispies to make cookies! Thanks so much!
such mouth watering treat…we can’t say enough how happy we feel seeing this recipe…caramelized orange sauce just made us crave this even harder…for us December food always signifies cake…especially a rich pudding cake with sticky toffee sauce poured in….our mum used to make all sorts of cakes but this is one she would during Christmas…thanks a ton for making us nostalgic of sweet childhood memories… 🙂
This looks so tasty, love the combination of flavors.
Finally a welll explained recipe for tempura batter, the ones I tried until now always ended up in a mess.
My favorite is Vanillekipferl, a typical Austrian Christmas cookie and a cherished childhood memory, so yummy.
What a fantastic recipe and giveaway. I can imagine myself using this mandolin all the time. Did you say waffle fries? I’m diving right in! 🙂 I love how you prepare the shrimps in your recipe. YUM! 🙂 Liked your Facebook page and my favorite December recipe is a Chocolate Yule Log. My family just love desserts and chocolate and I make one every year. And a simple version without the decoration throughout the year. 🙂
Hi Fran. I love the sound of your orange sauce. It sounds so full of flavour! I am definitely going to give it a try.
My favourite Christmas dish would have to be duck fat roasted potatoes – an absolute must for any Christmas meal!
I liked your Facebook page too 🙂 xx
Hi Fran, lovely post, great photos!
Every year Christmas means homemade cakes and puddings. Old school, from scratch.
This year I did deviate a little bit, I made my own spiced brandy to soak the fruits in 🙂
My favorite holiday dish would be mutton curry with ‘poori’, Indian flat bread. I love shrimps, and this recipe looks fantastic. I can almost taste the anise in that lovely looking sauce. Great post Fran!
I love everything in these shrimps…citrus and yes gingerly as well…these shrimps are sure exploding in flavors. Favorite dish? There are so many..baked ham with pineapple.
Hope you had a wonderful Thanksgiving Fran 😀
Lovely blog! Looking forward to following! Don’t we all have so many old favourites this time of year, passed to us from friends and family, as well as our own. About 10 years ago I discovered a golden Christmas cake recipe that uses glacé apricots and peaches in a lighter flavoured and moist cake that works as well heated with ice cream as it does cold with a cup of tea. So yum. I’ve made it almost every Christmas since. Happy Holidays!
My favourite December recipe is Snickerdoodles – my sister and I have a tradition to make dozens and dozens and dozens of these mid-December as gifts for friends. This year we’ll be making them over Skype, now that we live across the world from each other.
I’ve had trifle before, but never made one. One of these days I really need to do it (or talk Mrs K R into doing it!). They’re good, and so pretty. Yours is gorgeous! Super recipe – thanks.
That’s my dream! To have a second home in Australia so when it’s cold here in SF, I can get away to warmer weather… 🙂 Though Christmas in summer sounds interesting and I may never get used to it, I love the thought of warm weather and nice beach… especially when the weather is 40F here! Beautiful Christmas trifle!
We just wanted you to know that we’ve selected your blog as Foodista’s Food Blog of the Day for December 11, 2013. Your blog post for Christmas Trifle will be featured on the Foodista homepage for 24 hours.
We wont post any of your recipes on the feature, just a thumbnail-sized photo associated with the link and a snippet of what the post is about. It will be a clickable link so the readers will go directly to you to read more and check out your recipes. Besides posting your blog on the homepage, we will also be posting shout outs on our Facebook and Twitter pages.
We also have a badge for you that we give out to our featured blogs. Just send me an email so I can send you the link. Thanks!
What a delicious looking trifle. We always have a trifle at Christmas time, this on looks like a real treat! I love the look of the port wine jelly in particular.
wow….so good and such a gorgeous treat…perfect for this time…especially for the red and white themed dessert…only to look at this beautiful tart and the intro makes us crave it…ricotta and mascarpone pair so beautifully…thanks for the inspiration:-)
Beautiful as ever Fran 🙂 I love cherries and I often serve them with duck in a red wine sauce. But I bet they taste divine against the white chocolate tart.. Love the little slice out of it….but I would want more than that!
I can’t believe that our cherry season is only ten days long!! Lucky it is a Christmas fruit because Cherries are so festive! I love these little tarts,, so perfect for Christmas, delicious.
such an outstanding salad….warm,healthy and scrumptious….we remember having a similar dish some time ago and this is just the perfect recipe to recreate it at home…looks so gorgeous,thanks for sharing 🙂
G’day! Looks gorgeous Fran, true!
Tea smoked duck…have always wanted to do and your photo has inspired me to put this back on my list to do! Thank you!
Cheers! Joanne
I am about to try this recipe with silicon molds but I am intrigued there is no conditioning of the molds? No butter, no oil, nothing? Is this an omission or is it not necessary at all with Silicon?
thanks for letting me know before I mess it all up over this detail 🙂
JP
Thanks Jean-Pierre. No, it’s not necessary to condition the silicon molds before baking. I found that conditioning with some melted butter makes the Canelés bake a bit unevenly. If you find that your first batch of Canelés do not rise at all, try adding a ‘pinch’ of baking powder to the batter. Also, watch your oven; if you find that your Canelés burn, then try reducing your oven to 400 F (200 C) for the first 15 minutes, and then 375 F (190 C) for the remaining 45 minutes. If you want to later try to bake them in copper molds lined with bee’s wax, please refer to my later post. Good luck!
That looks seriously good! I LOVE smoked duck but I have never done it myself so I am delighted you have told me how and given me great instructions. I will definitely have to give this a go. Your salad ingredients are also all lovely. YUM is all I can say 🙂
WOW!!!
This is next on my “to do list” !!!
I haven’t smoked anything for ages and this looks like the perfect dish to try the technique again.
Thanks for sharing.
G’day Fran, I remember the Singapore Sling very well, TRUE!
Light and fruity, but deceiving with the knock out punch it affectionately delivers too! lol
Cheers! Joanne
I love the Singapore Sling! Great color, terrific flavor. Although I always like serving mine with a little cocktail umbrella. 😉 There’s a drink called the Strait’s Sling which might actually be a bit closer to the original Singapore Sling (although no one really knows for sure). Basically the same drink, but a bit less sweet. Fun post – thanks. And Happy New Year!
A dance teacher and a chef and who knows what else we’re going to learn about you, Fran. I love this drink but honestly, more than one and I have to be dragged off the table.
Happy New Year to you, too! Yes, when you’ve lived a long life, it can be interesting to look back and see what sort of strange and wonderful things we’ve done in our lives.
OMG! You taught dance? How fun…I love dance but do not have the skill…
I used to always order Singapore sling, but yet have to make it at home…thanks for the recipe…looks perfect for the New Year Eve celebration.
Happy New Year Fran 😀
When I was a kid, salad was always served along with the main course. Most often, I eat it as a starter. But it depends on the meal! Sometimes I like it between the main course and dessert – it helps sharpen the taste buds. A salad like this I’d always serve as a starter – the richness of the salmon goes well before the main event. Love this! Really nice combo of flavors. Thanks.
I usually eat salad before the main dish…and sometimes I like to eat with the main dish…
This salmon salad looks beautiful, I love how you plate it…
Have a great week Fran 😀
What a delicious looking salad, I absolutely love salmon… I think I could eat it for every meal. As for whether I like salad before or after the main, I usually prefer it before.
Brilliant recipe Fran…one that I am stealing for big dinner parties. So pretty and cold so good to have ready to serve. I love the tomato petals. Yes yes yes I say 🙂
SUCH A GORGEOUS COLOR OF THE SALAD…LOVE THE COMBINATION OF FLAVORS AND ANYTHING WITH WATERCRESS IS A BIG YES AT HOME…THIS IS ONE DELECTABLE SALAD WE ARE OFTEN GOING TO RELY ON,THANKS FOR SHARING 🙂
G’day Fran! Love recipe and love your step by step photos! Inspiration to me, true!
Wish I could come through the screen and try some right now too!
Cheers! Joanne
How I envy you your Cordon Bleu experience! A quiche is pretty easy to make, unless, of course, you’ve never made one before! I remember struggling a bit with the crust the first couple of times I made one. Which reminds me that it’s been years since I’ve made one. And I don’t often see them on restaurant menus any more. Definitely a dish worth bringing back. Thanks for this.
I used to not like this quiche because the only experience I had of it was the frozen variety when I was a teen but a fresh home made version is gorgeous! 😀
I have made quiche Lorraine so many times, but never from a recipe! I can see a lot of subtle differences in the way I make mine to this recipe so I am really curious to try the “proper” version! Thanks for sharing!
Oh Fran, you make it look so easy that I am tempted to try to make the crust myself…
I love quiche, but always afraid of the crust, therefore just go for frittata, but I love a good flaky crust.
Thanks for the recipe and hope you are enjoying your week my dear 😀
Hi Fran,
I recently bought a Chasseur enameled stoneware flan dish. Is it possible to bake a quiche in it and how will the dish affect the cooking time, temperature and end result? Thank you
Thank you Stephanie for your comment. I think using an enamel Chasseur flan dish would be perfect for your quiche. I believe this dish has ‘fluted’ ridges around the edges of the dish. So you would drape the dough around the dish leaving an overhang of around 2 cms. Then use a rolling pin to roll over the rim of the dish, to trim the dough. I need to repair some of the images of this technique on my blog- they are not showing up. With your Chasseur enamel dish, you would bake your quiche the same: blind bake for about 15 minutes, then bake another 30-40 minutes with the ‘custard’. Let me know how your quiche turns out!
I ADORE Quiche Lorraine. I’ve recently moved back from France after a few years of living there and struggled to walk past a boulangerie that made it without buying a sneaky slice or two. Definitely my addiction! Love making them too, usually for a family gathering or party as I can’t be trusted on my own not to polish the lot off.
Thank you for the reminders about classic techniques – interesting how this crust is made, when we are so often told to avoid excess handling these days. I will have to give this one a try!
G’day! Looks terrific Fran…love the recipe and your mouth-watering photo too!
Wish I could come through the screen and try a slice right now!
Cheers! Joanne
Oh how beautiful and delicious looking! I haven’t made fruit stars since school, they look so effective with chocolate, YUM!!
Thank you for sharing, now I wish I could physically share some too 😉
Almond paste and chocolate? Sounds and Looks decadent…this is the kind of dessert that I could have everyday.
Thanks for the recipe Fran, and hope you are having a fabulous week 😀
G’day! Great story and photo Fran, true!
Well done and love your photo too!
Cheers! Joanne
Thanks for sharing! Viewed as part of the Foodie Friends Friday Peanut Butter Party!
I’m piping-challenged so by default I have to decorate things as basically as possible! This looks luscious — I’ll bet the flavor is wonderful. Thanks for this.
Fran, you had me at dark chocolate! Your cake is beautiful, and I love how you simplified the presentation (and who inspired you to do it!). I’m so glad you are hosting Foodie Friends Friday now- it’s one of my favorite parties.
I am following you on Pinterest, Google+ and Facebook (I Liked your FB page from my personal page so that it would “count” for you). I tried to follow you on Twitter, but the link seemed to be broken.
We’re so lucky to get this recipe from you! Saving it. I really appreciate your step by step tutorial on the quiche. I never thought of making Quiche Lorraine at home, but it sounds much more accessible having your tutorial around!
G’day! Great post Fran and thanks for sharing hubby’s wanting to have thirds, true!
Look very much forward to the Profiteroles coming next and perhaps you might consider we have a future play date cooking or baking together too!
Cheers! Can almost smell your dish from here! YUM! Joanne
What a great dish! I’ve had this before, but it’s been ages. I love Herbes de Provence — what a nice blend of flavors. Really nice recipe — thanks so much.
HEHE!!
I can’t believe your hubby wanted to have thirds… he is very spoiled!
…and dessert too!
The dish looks so good though, I am sure I would have been holding my bowl out for seconds as well.
Your husband wanted three helpings? Holy cow if it’s that good, I must make this tomorrow. They’ll bow down before me. I should make profiteroles too since they’re my husband’s favorite.
Yum! I think I would want more of this dish as well…I like the ingredients in this chicken…anchovy, olives and all the herbs…delicious looking dish Fran.
Thanks for the recipe…have a wonderful week my dear 😀
Great cake! Perfect for Valentine’s Day. Mrs K R and I have been married for over 30 years, too. And we’ve actually known each other for more than 40! We must have met year before we were born. 😉 Fun post — thanks.
Fran, you are so romantic – buying a cake pan. I’m not sure I’ll even make a cookie. 🙂 My husband is a non-celebrating Aussie. Thankfully our wedding anniversary is coming up the week after and IF he doesn’t forget, I’ll get a present!
Your cake is so beautiful and looks delicious. Lemme get a fork.
This post really made me smile, it’s so full of love 🙂 The cake looks amazing! I am sure you had the most amazing Valentine by your side appreciating the effort you put in.
I just made it. IT is HEAVEN! Thank you so much for the recipe. It turned out just fine. It took me more than 1 hour but maybe cause it was my first time. Also, I used semi-sweet chocolate and left the sugar part out because of that. Thank you again for the wonderful recipe.
I am determined to learn to make caneles really well. (We’ll see how that goes!)
I have both the silicone AND twelve of the copper. So far, in my experience, I must say the copper gets the better exterior, while the silicone does an adequate job on
all the rest. But here is why I am writing, in the instructions you have on Point 5
“At this point, there will be some lumps in the batter – pass through a sieve to remove lumps.” Having a ridiculously small kitchen, no dishwasher, and low water pressure, I am always looking for ways to use fewer things … like an extra bowl and strainer.
Jacques Pepin in his book ‘Chez Jacques’ says: “In another bowl large enough to hold the finished batter, combine 1/2 of A/P flour with 2/3 cup of sugar. Pour about
1/3 of the milk mixture into the flour-sugar mixture, and mix well with a whisk.
(The goal is to make a thick mixture that becomes very smooth as the whisk threads go through it. If all the liquid is added at once, the batter will be lumpy and require straining.) Add the rest of the liquid to this thick mixture, and mix it in: there is no danger of it becoming lumpy at this point. Cover, and refrigerate overnight.” I’ve done your recipe this way and voila! no lumps and no straining!!
Thought you would like to know. Thanks for a great recipe! And love your website!
Dee, thanks for your comment. I’m glad that Jacques’ technique worked for you: of gradually whisking in the sugar/four mixture with the milk mixture in order to avoid lumps. I try to avoid a lot of whisking in order to avoid making the caneles too ‘fluffy.’ However, I’ll have to try your technique sometime. I also highly recommend that you try baking caneles in copper molds lined with bee’s wax and butter. This produces a superior crispy exterior. Please refer to my post “Baking Caneles in Copper Molds: the Experiment.”
In this case the whisk was used, not so much to ‘whisk’ in the
‘let’s make fluffy egg whites’ sense, but to use as one would
a wooden spoon to gently mix things in but very thoroughly
because of the many wires cutting through the batter.
You are not getting air into the mixture. I think the key word
is ‘mix’ as opposed to ‘beat’ or ‘whisk’. Try it and see what
you think. Best, Dee
I love this cake, so pretty, a very special Valentines Day treat. I have a tin like this but I lent it to my neighbors daughter yesterday… I think she was making a cake for her boyfriend 😉
This is such a sweet and romantic way to celebrate V D with this cute cake.
We will be celebrating our 38th anniversary this year and I’ll try to prepare your beautiful Red Velvet cake for this occasion.
Thanks for the inspiration Fran!
G’day Fran! Happy 1st Blog Anniversary and more, true!
LOVE crab bisque but think it will have to wait until it is a lot colder to indulge in it again too!
YUM!
Cheers! Joanne
This looks great and relatively uncomplicated for cook who doesn’t like to spend all day in the kitchen. I’ll bet it has great flavor too. I think I will try it next time I see crab at the market. Thanks, Fran.
Has it been a year since we met? Time flies when you’re having fun.
All your food is wonderful and I’m so glad you’ve gone from strength to strength with your blog and readers. I look forward to more great recipes like this one!
Congrats on the first year! The first of many more to come, I hope. Your Crab Bisque looks totally delish. And thanks for the lesson on how to make that nifty design! I didn’t know that; and now I do. 😉
Fran, happy 1st year blog anniversary…and hope for many many more 😀
This crab bisque looks delicious, packed with lots of flavors…yum! I love the design with the cream…
Hope you are enjoying your week 😀
Happy first year blogaversary, and what a way to celebrate, I love this bisque and I would have had no idea how to make it… I really want to try it now?
Beautifully presented. Nothing beats the depth of flavour you get from using the shells. You have inspired me to make this soon. YUM Fran x (And congratulations on your 1 year anniversary 🙂
Yes I like the salad but my new diet doesn’t allow bread ,I’m thinking of my salad days too in the 60s at uni going in adelaide uni demos along king William st chanting stop the war meaning the Vietnam war , also memories of being in young Labour Party and delivering how to vote cards around pt adelaide for the party,studying hard in the narrsmith lib, going to plays and talks at Union hall,, doing practice teaching and playing table tennis and chess for the teachers college
What a life and what innocent timbers they were !,,,,,,
Hi Amira. I believe figs go well in just about anything. To me, they are not as sweet as mangoes or pineapples, and I’ve had those fruits in salads before.
Goats cheese salad is one of my very favourite things. I make it very often. Yours looks lovely with the pears and I love the way you have wrapped ham around the goats cheese toasts. I am stealing all these ideas as yours looks so very ‘bistro chic’ x
I never use the silicone mold before. I’m still perplex about how to coat the mold with beeswax. I’m planning to use pastry brush to do so but never have a chance to. I don’t think canalés would be canalés without beeswax! Silly me!
I’m searching for a recipe that I don’t have to keep pushing the cake down to touch the bottom of the mold to avoid “white ass”. I saw that yours has slightly white ass too. Are yours perfect now? If so how do you do?
Thank you, Miranti, for your comment. In order to coat the copper molds with the beeswax and butter, do not use a pastry brush. It is too messy and won’t coat evenly. Instead, you first melt the beeswax and butter together. Then you simply pour the mixture into one mold so it is completely filled. Wait a few seconds, then pour the mixture back into the pan with the rest of the beeswax/butter mixture. Repeat with the remaining molds. The molds will then be lined with a thin coating of the beeswax and butter. The problem of the ‘white ass’ on top of the caneles is caused by the butter pooling in the crevices of the molds (I think). Mine rarely have that problem any more – I think it’s just a matter of practice and getting the heat right with your oven. I don’t bother to push the batter down while baking in the oven – I don’t know if that would help or not. Any way, keep practicing- the caneles taste so good you can’t stop eating them!
I always do that with the copper molds. I never used the silicone mold before because I have about a dozen of the copper and never have to make more than that. My oven couldn’t take more than that anyway even though it’s a very good professional oven but putting cold mold, cold batter drop the temperature down too much.
The reason I planned to use pastry brush to brush in the beeswax is because the silicone mold came in a bunch not one at a time like the copper. To coat the mold wouldn’t be the same process as the copper for sure.
I think the reason that the cake raise is not because of the butter melt (my beeswax it much thiner than yours barely seen but can feel it by touch) but I think the whole cake “fluff” and lift itself above the bottom of the mold, create the air pocket that’s not hot enough to brown the bottom of the cake. I’m searching for the recipe that won’t fluff that much but I can’t find one and I don’t think it is the recipe anymore. It’s the method more than the recipe.
I use convection when I bake the canele. I might try next time without convection.
Did you freeze your waxed molds in the freezer before you fill the molds with batter?
Hi Miranti, yes I freeze the waxed molds before baking them in the oven (see Step # 4 in my blog). Actually, I’ve never placed bee’s wax in the silicone molds before- I didn’t even coat them with butter or oil! But now that I use the copper molds, I’ll never go back to using the silicone ones again. I agree with you, I don’t think there is any perfect recipe to solve the ‘white ass’ problem- it’s just a matter of practicing and trying various oven temperatures and baking times! (BTW, I don’t think that ‘white ass’ is a problem- the caneles still taste delicious and the contrast in color makes them look interesting!)
How fun to be creative in the kitchen! Pizza + sashimi together! The concept never occurred to me in my boring brain. 😀 My kids love both too, they will be so excited to hear this on menu. 🙂
Fancy! Who doesn’t like chocolate Easter eggs, particularly one with a filling? Coconut if my favorite, but caramel is a close second. These are wonderful! Thanks so much.
Oh wow. Amazing recipe, Fran. I am not going to show this to my kids because I won’t hear the end of it if I do! By coincidence I made salted caramel sauce the other day and we had a good time licking that out of the pot 🙂
When I was younger I used to love making chocolates and filling them with delicious fillings, caramel has always been a favourite. I should do this with my daughter, thanks for the idea.
I just learned to appreciate lamb recently so now when I see lamb on the menu is a must try…
I have never had lamb pie…from the ingredients it sure sounds delicious…and it sure looks awesome.
Thanks for the recipe Fran…have a wonderful week ahead 😀
Lol! Love the sheep in that YouTube!
This pie would be just the thing for dinner tonight… I only wish it was waiting for me when I got home, it sounds so rich and delicious!
I’ve always wondered about this dish, whether the flavor payoff was worth the trouble. Although I love pastry, I’ve never been a big fan of some of the meat dishes that are baked in it (Beef Wellington, for example; meat pies are different, however). Anyway, glad you did this so I don’t have to! I have a duck in the freezer that I need to use, and this recipe actually crossed my mind, although I pretty quickly rejected it. Looks great and sounds like it tastes pretty good; but there are better options. Fun post — thanks.
G’day and WOW Fran; very labor intensive, but looks delicious!
I used to watch Julia in black and white when I was little too!
Well done! Looks great!
Cheers! Joanne
Wow…I have never had this dish…thanks for introducing me to it…this looks fabulous and you just made it so pretty…I love all the pictures. I am very impressed Fran.
Have a wonderful week 😀
Hi – I am thinking about attempting this, but I’m wondering how greasy the whole thing becomes, what with the duck skin being inside a pastry shell. I was thinking of removing the skin entirely, OR doing it in the skin without the pastry. Thoughts?
Hi Allan, thanks for your comment.I don’t find this dish to be too greasy or fatty. After you brown the skin and stuffing together (after being trussed and rolled up together), the fat from the skin has pretty well ‘drained off.’ The inside of the duck dish is rather soft and creamy- sort of like a very flavorful meatloaf! If you remove all of the skin beforehand, you won’t have anything to gold the stuffing together. I recommend trying it as the recipe is written- it’s a bit of an adventure!
Hi, lovely recipe. I work as a doctor and used a scalpel to debone the duck. It was so much easier than every other time I’ve tried. Lesson to me that sharp knives are a winner but i will always use a scalpel from now. Takes all the hard work out.
Your end lines cracked me up…I am honestly not a fan of labor intensive dishes, especially when I can better ones at 1/4 th of the trouble. But if someone else makes it and treats me to it…I would never say no. I don’t mind adding ingredients in a pan and swirling them around, but I get allergic the moment multiple sessions of chopping, gringding, heating, tying baking is concerned…Which is why I love it when people share simple dishes. But this does look fabulous, and I must say, I am immpressed.
What a cool idea adding almond paste to a chocolate cake. I’ve never worked with almond paste before, but it sounds delicious. The strawberry stars are an awesome touch!
G’day and thanks Fran! Still looks like a great cake to me!
Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
Cheers! Joanne
OMG Fran I admire you that you achieved this challenge.
I probably never will, but it was fun and interesting to read your post and then- I think I’ll stick to your duck breast in orange sauce 🙂
I am impressed indeed! Nothing wrong with a bit of showing off! It looks so technical…I would be a little scared. And I am not sure it is a dish for me. I am not a fan of things in pastry as I find them a bit heavy. And I prefer my duck very pink and I guess that is harder to control cooking it this way. None the less, to have mastered a ‘Julia’ classic is a worthy achievement. xx
Good dish! Loads of flavor. I’ll bet you could do this on top of the stove too (although then the eggs would be poached rather than “baked”). I love chipotle — such a deep flavor, don’t you think? Really nice recipe — thanks.
My husband is from Austria and I think he’s STILL learning about ways to order eggs here in the U.S. These look phenomenal and I can’t wait to try the recipe!
YUM! I can imagine all the flavors in this dish Fran…it sure looks very tempting. I like the idea of chipotle….delicious!
Thanks for the recipe…hope you are having a fantastic week 😀
When I first came to the US, I quickly learned how to order eggs too. I had no idea what the waiter was asking first. Sunny side up? I know what the word means, but didn’t realize it’s the description of the egg! Anyway, I actually prefer eating this eggs baked in skillet… tomatoes and beans together? I’d love to taste it!
this amazing dish is so loaded with delicious flavors….can imagine how beautifully the peppers,cheese and eggs bring the best in this skillet cooked treasure…..thanks for sharing 🙂
Pretty bread! And great flavors. Never have made a loaf like this, but you’re right that’s it’s pretty doable. Now that we have your instructions, of course! Good stuff — thanks.
That’s a brilliant idea for all seasons Fran!
Give me blueberries and give me cream cheese and I’m happy.
The bread looks delicious and perfectly browned.
Beautiful loaf of bread…you sure did a great job braiding the bread…and yum… delicious filling…cream cheese and blueberries…
Thanks for the recipe Fran, hope you are having a fabulous week 😀
Oh Fran, that does look really beautiful, not to mention tasty. I’ve been doing a lot of sourdough lately, which would be perfect in this recipe – thanks for such a delicious idea!
this is an elegant and beautiful berry loaf….and such amazing step wise pictures…we were always a bit unsure about braided breads but your process makes them a must try at home this weekend,thanks so much for sharing such lovely kitchen inspirations…Have A Great Day!!! 🙂
Fabulous, This can be filled with almost anything and turn out great. Your filling is mouthwatering, your loaf looks so fresh and delicious. I’m in the mood of baking these days so I will try this for sure.
[…] I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and […]
Thanks for the inspiration! I made this recipe but substituted a jar of my homemade rhubarb & strawberry jam for the fruit filling. And, I used fresh farmer’s cheese. The braid turned out fantastic – perfect for our Easter meal! 🙂
I love mint! We have a big batch of it in our garden (it grows terrifically well, almost like a weed). Love those chocolate mint leaves, and that spoon trick is wonderful. Fun read — thanks.
Hi Fran, we loved this delicious recipe…you rock with your amazing recipes…never thought of using mint leaves for chocolate leaves…were used to rose leaves…but mint is definitely a much more flavorful option,thanks so much for the inspiration 🙂
I cannot find words to describe this heavenly beautiful dessert. I am a HUGE fan of chocolate mint and it did not even cross my mind that there is really something called chocolate mint leaves!!! just yesterday I saw a lemon-mint in the farmer’s market and I said huh!! what’s up with that!!! Now to know that there are actually 20 kinds of mints in this world… I hope I can see them before I die. Your Ice cream is very very elegant , I’m definitely bookmarking this. Just a quick question the thickened cream you mentioned is it the whipping one?
Fran, this ice cream looks so good – I told my husband the other day [as he was eating a bowl of sickly green stuff from the grocery store] that I plan to make mint chocolate chip ice cream with real mint from the garden this summer. Now, I can’t wait to make some of those chocolate leaves for garnish – they are so adorable!
I am going to study the pastry course for 3 month in Le Cordon Bleu Paris, which will be started at 1st September 2014.
Could you give me some suggestions about the accommodation? ex. how can I find the room with reasonable rent and quality.
What a beautiful looking dessert image!
I love how you explained this technique and how you have alternated between real mint leaves and chocolate leaves on the dessert. It looks so pretty.
Thanks for sharing, now, if only I could take a big scoop!!
Wow, I love the idea of covering mint leaves with chocolate…the ice cream look fabulous Fran…my kind of dessert.
Thank you for the recipe…hope you are having a great week 😀
Gosh that looks so pretty and the filling sounds sublime. What a lovely idea and you make it sounds so much simpler than it looks! Great instructions as ever Fran x
Ah, when I saw the title I was wondering where you got the honeycomb! The candy is such a brilliant solution. This looks truly wonderful. Gotta try this sometime! Thanks so much.
Yes, it’s easy to find the honeycomb in the candy department of the supermarket- just remove the chocolate part and voilà- there you are! Thanks, John, for your comment!
Such a nice breakfast Fran…I love the ricotta on the pancake batter…and yes, honeycomb butter sounds delicious with the pancakes…yum!
Hope you are enjoying you week 😀
we don’t get honeycomb here that commonly….but when we get a chance…we get loads of them…they are so delicious…can imagine how ambrosial this dish must be tasting…it has got everything which makes us hungry,thanks so much for sharing 🙂
Hi Fran, what a beautiful bread! Your pictures make it look much simpler and less intimidating. With the blueberries and cream cheese filling, this sounds divine.
Thanks for your comment, Claire. Yes, this recipe does have many levels of taste- pancakes, fruit, syrup, crunchy butter, etc. What else would you want!
Hi. Thanks for this. I’ve used your recipe now a few times and it works great every time. Simple and straightforward and I am not an experienced baker by any means, I just enjoy an occasional foray into the kitchen for fun. Deserts especially my responsibility. The only thing I’ve changed is the sauce which I find gets a bit sticky if they’re not eaten right away so I just use plain chocolate although I use dark for me and milk chic for my wife. I make a batch and we eat them for the rest of the week though after the first few days they get a bit soggy. Plain chocolate without the cream, butter and sugar helps this a bit.
Steve, thanks so much for your comment. You can also freeze the choux pastry balls for up to 1 month (after they’ve been baked) and then add the custard and chocolate sauce later.
Awesome, thanks for that. I was wondering about freezing extra pastries after baking etc but decided it probably wouldn’t work. I’ll definitely try that next time, I like to scale up and store things. As a manufacturing factory owner I think in terms of time and motion.
Now all I need is a dedicated freezer to the profiteroles and we’ll never run out.
By the way I stuffed up the last batch by using just lightly oiled teflon coated baking trays rather than the baking paper I usually use. They stuck badly and didn’t bake right through despite having the same time as previous perfect batches. It does’t help this oven is not fan forced and they need the full 30 minutes at that. Thanks again.
This looks so great! I don’t really do stovetop smoking, and I should — I’ve had some wonderful dishes prepared this way. And This is one I should totally do! Love this — thanks.
Fran, we always learn so many new recipes from your adorable posts…we have tasted each of these salad ingredients separately….but never in our dreams thought of turning them into a bowlful of this lovely,perfectly balanced, flavorful…sweet-salty salad….can’t describe enough the joy of learning something new today, thanks for the inspiration our friend…HAVE A WONDERFUL DAY!!! 🙂
I can almost smell the delightful smoking aroma of this dish from here 🙂 Lovely dish. I have a kid who is crazy about Halava he scoops it out of the box and eat!!! lovely recipeFran.
The salad looks wonderful, especially with the egg on top! The weather is getting warmer and this kind of salad makes a great lunch for me. Thank you for sharing!
Wow, Fran – that looks quite amazing and it sounds like a very fun class! I have a little smoker box that I haven’t used in ages, so I may need to get getting that out now – thanks for the inspiration!
G’day! Love this combination, tart, true!
One can tell you put a lot of love and a lot of work into the post with inspiring step by step photos too!
Cheers! Joanne
YUM and well done!
I envy you your time in France! That sounds wonderful. As does this tart. I’ve never met a fruit tart I didn’t like, but pear is a particular flavor. Thanks for this.
This classic French tart is just the right thing to make and enjoy when you are spending such a lovely time with so many delightful French things….and it looks gorgeous….your tart shell looks superb and how beautifully you have layered those pear slices….looks professional and beautiful….HAVE A WONDERFUL TIME IN FRANCE & A WONDERFUL DAY!!! 🙂
Hi – thank you so much for sharing your recipe. I had made some profiteroles and was looking for a chocolate sauce recipe and in searching came across your blog and this post. I whipped up this sauce and I have to say WOW. It is beautiful so rich and glossy. I doubled the quantities as my family are chocolate lovers. A couple of the profiteroles have been tested and the thumbs up was given. This will now be my only chocolate sauce recipe. Thank you:)
I’ll be trying your profiterole and custard recipe soon too.
How lucky you are that you are going to take your Cordon Bleu course in Paris! Must be a wonderful experience and this classic tarte is just perfect to celebrate the occasion.
Have a great time in France!
Beautiful and I am sure, delicious. It is awhile till pears are really in season here in the states, but I’m saving this till they are – thanks! Looking forward to the French posts!
Wow Fran, this tart looks amazing and so beautiful that I’d have to take a minute to appreciate it before indulging it. Great recipe and thanks for sharing 🙂
Oh Fran, so happy for you!
What a great culinary adventure and a wonderful place to stay.
Paris is such a charming, interesting city and your apartment has a wonderful location.
G’day and congrats on the safe travels Fran!
Having experience France’s wonder pastries, I don’t think when I was there I could go past a patisserie! lol
Cheers! Keep walking and good luck with you course!
Cheers! Joanne
Sounds like a great class! Although I agree with you on the red bean french fries — just because you can do something doesn’t mean it’s a good idea! Thanks for the post, and looking forward to reading more about your classes.
I’ve never made a coulibiac — really want to one of these days. It’s been ages since I’ve seen this on a restaurant menu — I think it’s kind of gone out of fashion, at least in the circles I run in. It was big, as I recall, maybe 20 or so years ago — Julia Child had a really popular recipe for it that people would serve at dinner parties. Fun post — thanks.
Wow Fran, I just found this website! Your living my dream! I just finished applying to attend LCB! The only question I have is you have to find your own apartment correct?
Thanks Judy. Yes, you have to find your own accommodation, but I believe the LCB office may have some information about private individuals who are willing to rent you a room or an apartment. The school also gives you an information sheet on various websites where you can find rental accommodation. I found my apartment through http://www.paristay.com.fr. It’s, of course, best to secure your accommodation before you arrive in Paris. Good luck!
10 minutes to filleting a fish and you are sad !!! hmmmm I guess it will take me 10 hours to do the same job my dear :). Your dish is so new to me I’ve never tried this before. I liked the dough decoration so much. Waiting for your next culinary adventure.
G’day and well done Fran as having taking a poultry and quail butchery course, I know it not only takes surgeon nerves of steel, but patience too! I hope when the dish was completed and enjoyed by your teacher, you passed this class too!
Cheers! Joanne
Thanks, Joanne. Yes, I think I did pass this class. However, the chef never tells you your grade. We are graded from numbers
1 – 5 and the chefs rarely give out a number 4 or higher. We do, however, find out our final grade at the end (thank goodness)!
It’s been ages since I’ve cooked quail, and I’ve never de-boned one. But I’ve had them served that way, and they are easier to eat, so it’s worth it. When someone else is doing it! 😉 Fun recipe — thanks.
I’ve never deboned a quail and I can say with quiet confidence that it’s not going to happen anytime soon. Your culinary adventures in Paris always leave me wanting to know more.
This looks like a fantastic, very sophisticated dish, but my gosh it’ so laborious.
Congrats Fran that you managed to debone such a tiny bird, I would have collapsed in despair during the process 🙂
a beautiful,detailed post….we have been on a egg less,vegetarian diet for decades now but we understand every fine detail of this dish….as we used to savor poultry etc earlier….and all we think of after reading this post…hats off to you for such love for cooking,learning new skills and sharing with all of us….it takes immense patience,love and time to get such delicacies right,thanks for the inspiration 🙂
I have never cooked quail, only had in restaurants…I like your step by step pictures, in case one day I decided to debone quail.
Have a great week Fran 😀
When I saw the name of this recipe I was expecting it to contain the liqueur. Or at least be chartreuse in color. It’d be interesting to find out how this dish got its name. But no matter how it did, this sounds so tasty! Really wonderful recipe — thanks.
we loved the bounty of delicate flavors this dish has….it is really tough to balance so many delightful,delicate flavors into a single piece of edible art…and yours looks and must taste sublime….thanks for sharing such a wealth of different recipes with all of us 🙂
The pastry tasted more like pancake mix, not golden and crunchy at all like they should have been. The custard filling was way too sweet and had too much of an egg taste. I ended up binning the end product.
Thanks for your comment Susan. Sometimes these kinds of comments are helpful because it causes me to go back and test the recipe again. First of all, it sounds like your dough turned out to runny, like ‘pancake mix.’ This can happen if your eggs are too large or you use too many eggs. Therefore, I have changed the recipe to reduce the number of eggs from four to three eggs. This will ensure your dough will not be too runny. Be sure to mix in each individual egg thoroughly before adding the next egg. The ‘puff balls’ should turn out light and airy with a crisp outside.
Second, you say the custard filling was too sweet. I just made another batch of the custard and I didn’t find it too sweet at all. Try reducing the amount of sugar to say 1/4 cup sugar instead of 1/3 cup. As far as your comment that the custard had ‘too much of an egg taste’, all I can say is that custard is supposed to taste like eggs since that it a main ingredient. I hope you try to make profiteroles again sometime: I know it took me several times to get them right!
This is really great , I want to go and study there next year but what are the schedules of the classes you were in ? I mean I have been told that the schedule is given the day before starting the classes or something like that. I would like to know beacause I want to study there while working…and I would like to know if there is any time available for working.????
Fernando, if you are studying just the cuisine course, you typically have 3 demonstrations and 3 practical classes each week (2.5 hours each). You are given your entire schedule at the beginning of the course, so you know what it will be in advance. The class schedule varies from week to week- for example, you may have Tuesday off one week and then no days off the following week and sometimes you have classes on Saturdays. So, you could work a little while you’re studying, but your job would have to allow you to have flexible hours. I don’t know of anyone at the LCB school who works while studying, but I suppose it could be done. However, if you’re doing both the Pastry and Cuisine courses at the same time, it would be impossible to work- the hours are too demanding. Good luck!
Thanks! I’m curious about the choc sauce…does it ‘set’ firm at all or stay runny? Kinda wanting it to set and have a bit of a crack to it…do you think omitting or reducing the cream volume would give me a result I’m after?
Don’t want to go as far as proper tempered chocolate (as I’ve also never done that and don’t have the thermometer required to do it) but want a choc top that isn’t free flowing. Cheers! 🙂
Pete, the chocolate sauce is rather liquidy when you first pour it over the choux pastry, but then after a few minutes, it does set a bit, but not to the ‘crack’ stage. Yes, I think if you did omit the cream, it probably would harden some more. Try and experiment!
What a fantastic recipe! I recently came back from Paris, and the profiteroles that I ate there inspired me to make them at home… The taste of these bought me straight back to a little cafe in Versailles 🙂 Amazing recipe and thank you for sharing.
Thanks Fran…worked a treat! Left the tequila out as I was concerned it would curdle the custard…then proceeded to do just that by adding the lime juice to the milk/cream! haha
Lesson learned, whisked the lime juice in with the sugar and egg yolks and all worked fine…chili chocolate with only a dash of cream and it set nice and thick
Congrats! That sounds like such a cool course, and definitely a fun thing to do. I’m envious! Verrine is a new word for me. I’m familiar with the concept — I’ve seen these in restaurants — but didn’t know the name. Yours looks terrific! Thanks.
Congratulations on graduating! I graduated from pastry, which was pretty challenging as well, but I always thought cuisine was more intense. Enjoy your toque, medal, oversized diploma 🙂 looking forward to your future creations!
Thanks Tess for stopping by. Yeah, I think cuisine at LCB might be a bit more intense than pastry because you are working with more kinds of ingredients. I’m leaving Paris in two days and don’t know how I’m going to get that large diploma in my suitcase!
Congratulations!!! We are so happy for you….and this verrine looks and must be tasting sublime….tomatoes,garlic mousse,artichoke hearts,marinated shrimp and topped with crisp potato chips….its a yummy fair of so many delicious flavors and textures conjoined together,thanks 🙂
Great recipe! Just FYI, I made the dough, let it rise for 2 hours, punched it down and then put it in the fridge overnight. let it sit out of the fridge for 1 hour prior to assembling everything and it all turned out perfectly! So, you can do a lot of the work the day before.
this dessert is a winner Fran,the presentation,flavors and creaminess are something which will make us go for seconds….and such clear tips on making dried hibiscus flowers and tips on using them….they are going to be really useful at home,thanks so much 🙂
Thank you for this awesome post Fran…I always like cooking/baking with flower and always very skeptical to use. The ice cream with hibiscus flowers just sound and look divine…beautifully done.
Have a wonderful weekend 😀
What an amazing dessert to bid farewell to summer.
The flavors are stunning. We used dried Hibiscus flowers a lot when living in Egypt. They make a wonderful refreshment by boiling the dried flowers. It’s called Karakade, tastes great and has a beautiful deep ,rich color too.
I made this recipe and it was great. I cooked the duck pink as you suggested and it turned out nice and tender. The dish had a real authentic French taste- thanks so much.
G’day! Your dish looks delish Fran and I LOVE my Spirooli NOW, true!
In case you missed it, check out my Activated Nuts Salad on what NOT with a Spirooli to do…WARNING! 🙂
Cheers! Joanne
Joanne, I did have a look at your Activated Nuts Salad recipe and I’m sorry you cut yourself on the sharp blades of the Spirooli. I’ve cut myself on my mandoline slicer before, but not my Sprirooli. Thanks for the warning!
I NEED one of these! I am certain I could get much more help in the kitchen if my kids could use this. They currently spend unimaginable amounts of time creating beautifully organized bento boxes for their school lunches (I have girls) and I am sure this would excite them too!
What a great looking dish! I wish I’d had one of these clever, little thingies when my kids were small as I’m sure it would have made it easier to up their veggie intake. I also wish you hadn’t told me that they are good for making curly fries. Now I’m really tempted …
Loreta, I hope you enjoy your molds from France. They are definitely worth the effort. If you ever go to Paris, you can buy the copper molds at ‘A. Simon’ on the right bank for about $10 each.
Lol, Fran that was a funny story! You’re alright 🙂 And yes, achiote is used in the Philippines. In fact I used it in my slow cooked oxtail kare-kare. Your dumpling is so plump. I got hungry!!!
I used to live in Florida, and sauces made with achiote are huge in Cuban cooking there. This looks wonderful — love all the different flavor combos going on here. Haven’t heard of Baja Med, though — obviously I don’t get out enough!
Sooo yummy looking! I was waiting for this recipe since you mentioned making your own version! And actually, achiote is new to me because I only first heard of it at the Latin Food Festival a few weeks ago! That event and Taste of Downtown were super tasty!
that sauce and salsa look amazing! I love how you paired it with pot stickers and not just pork by itself. Lovely and so delicious. So glad you stopped by today! I love finding new cooking blogs full of flavor!
pork dumplings with a fresh,crunchy pineapple salsa is one perfect combination….and that lovely golden color of the stuffing makes this dish just in time for welcoming autumn….scrumptious and moreish dumplings,thanks 🙂
Very interesting to hear about the development of Mexican cuisine.
This dish combines great flavors and looks very pretty too.
People here in Peru use Achiote quite frequently, it adds a lovey taste and color.
These pot stickers sounded so strange in the beginning…I always think of pot stickers as an Asian dish, so when I read about Mexican twist I thought…”why not?” I love the idea of serving these with the pineapple salsa…delicious!
Thanks for the inspiration Fran…hope you are having a fabulous week 😀
G’day! Mouth-watering Fran and thanks for the chuckles re NOT ANOTHER pumpkin recipe!
Did you make your own pumpkin spice or where did you obtain it locally!
Cheers! Joanne
Thanks Joanne. For my ‘pumpkin pie spice’ I combined cinnamon and nutmeg, however in the U.S. you can actually buy something called ‘pumpkin pie spice’ in the spice department (maybe they have this in Australia too, although I have never seen it).
I love pumpkin recipes. Every year I look forward to holiday time for the new pumpkin recipes to appear. One year, there was a rumor that stores were running out of cans of pumpkin. Oh no! I went out and bought five, just in case. Your recipe looks delicious!
Thank you Lynne for your comment. Good idea to always have extra cans of pumpkin puree around the house. I always use fresh pumpkin myself, but the canned variety works as well.
People might have gone too far with the pumpkin craziness 🙂 but for sure there is NEVER too much cinnamon rolls … at least for our family. This is a very lovely variation to the traditional one. I LOVE it .. and def will be making this soon. Pinned.
BTW: Thank you so much for being there during the hardest time of my life.. It really meant the world to me.
Thank you Amira. I hope you enjoy these rolls when you make them. I hope you continue to heal after the passing of your father. I know that making food that our loved ones once liked, helps in the healing process.
omg i totally wanna make these for my coworkers. they’ll LOVE me forever if i do it well! i have a dry yeast packet but have never tried using before. hope it’s not too difficult!
Glad your camera is OK! I’ve never run my battery down completely, but I’ve come pretty close. We get spoiled with DSLRs — their batteries last for so many pictures! I’m thinking of getting a m43 camera for travel, and their batteries are only good for 300+ photos. Anyway, I haven’t had abondigas in ages! And I don’t think I’ve ever made them (sure don’t remember doing so). I do like them — I should try this. Look great! Thanks.
That’s something I would do! Oh, about you and blurry pictures. Absolutely not. You have stunning photography on your blog, Madame. I’m always in just a bit of envy.
I think your meatballs sound delicious and they look SO good!
These meatballs look delicious! My grandma always mixed 2 ground meats together (chicken + beef, for example) and it always comes out so good. Spicy chipotle meatballs are a great idea.
I am slowly learning Spanish, and I have to say, that is a fancy-sounding word for meatballs! I like it. New word for me!
OMG i totally wanna make this! i’ve probably had albondigas about 2 or 3 times total, the first being at souplantation during their culinary world rotations and the most recent at cafe coyote… i find it to be a very interesting soup all-together! i can’t wait to try your version!
Hi Aaron, yes, you can use heavy cream or heavy whipping cream for the recipe. They are both the same thing as ‘thickened cream.’ Hope you enjoy the recipe!
Sounds like a wonderful experience! Great pictures, and such a fun read. But an hour and a quarter standing in line to get through customs? Yikes! Definitely worth getting a Sentri pass.
John, I’ve read that Tijuana has the highest number of border crossings in the WORLD! So, I’m hoping if I get the Sentri pas, I’ll be able to enjoy the food across the border more often Thanks or the comment!
G’day! great post today Fran!
You know what they say, one can never really go back again!
I have experienced Mexico many years ago, but highlight doubt would re-experience today! Cheers! Joanne
Oh the pictures are gorgeous! I still haven’t been to mexico (I have fears of crossing the border and not being able to return) but the tour group does seem like a safe way to explore the food and wine! And yay for eating tasty implementations of foods that usually aren’t your cup of tea!
What a lovely trip this is Fran, I’m sure I would love to go there. Actually, I want to live in California, charming and the weather there is much better than here in Colorado for me :), I like metropolitan cities. The food looks so great. Nice pictures.
This is an amazing place and looks like you are having tons of fun!
The pulpo del pacifico makes my mouth water.
Thanks for taking us along through your fantastic pictures.
amazing pictures,beautifully described post with lots and lots of new,refreshing and scrumptious food…what more could we ask for…made us so inspired,thanks 🙂
Wow! Sweet potatoes, cranberries, and maple syrup all together in one dish? What a trifecta! This really is wonderful looking. Creative recipe — thanks.
G’day and thanks Fran for enlightening me today as never knew there was a yam festival!
Your recipe looks very Pre (and post) Thanksgiving delicious!
Cheers! Joanne
These look wonderfully festive. I wish we could get fresh cranberries here. I suppose once they were boiled in the pan would you know they’d been frozen?
I haven’t decided what to bring to my aunt’s house for Thanksgiving but I’m seriously considering this now! Not too much effort but still looks phenomenal! Thanks for sharing!
Hi Fran! I loved your notion of ‘spending an afternoon with Julia Child’! Your cake is truly spectacular – I am inspired!!! My guess is that it the way it tasted was worth the calories paid!
I remember watching that episode when it was first broadcast! It was Julia that got me interested in cooking, mainly because she got me interested in eating. Or rather, in eating food that I had never imagined before. We have a charlotte mold, so we should make this. And use your trick to hide the ladyfingers which I know we’ll mess up when we unmold!
Hi fran, I’m glad to hear that you also make mistakes like we all do, thinking of you lately as I’m getting ingredients ready for last yrs trifle recipe e for our neighbour bbcue, hope to have one in jan u can attend what date r u home again? Keep up with the cooking!
I LOVED watching Julia Child. It was always live and she managed it brilliantly. A few oopses and she kept right on going. I’ve found heaps of clips on youtube and they make me smile even today.
I have never before made Quiche Lorraine but your recipe is so good, easy to follow the step by step. Enjoyed making the pastry, turned out perfect and the filling was delicious! Will be making this at least once a month, excellent both hot and cold.
G’day! How grand you got to spend time with Julia (via video) Fran!
I used to stuck like glue on her black and white tv show!
What a great recipe that you obviously have a lot of patience!
Well done! Admire you! Cheers! Joanne
Thanks Joanne or your comment. Yes, it does take a bit of patience or this recipe, even more patience required for my version (I placed icing on the sides of the cake and also piped whipped cream on top, which Julia didn’t do).
Awesome! This is very timely, I’m planning of making a pizza with lemon-marinated sashimi tuna slices. It was great that I found your blog. I just bought the ingredients that are listed here. Thanks for sharing it.
I’ve never heard of Julia Child before!!! seems an interesting show for a lovely – all natural- lady. Gotta youtube her soon. I know my mom used to make something like this loooong time ago but do not remember what did she call it. Thanks for reminding me of such a delicious dessert.
Great dish! I love using corn like this. I’ve made something similar in the past, although it’s been ages and ages. Love all the great flavors you’re using in this. Love all the photos, too — loads of fun. Thanks.
Beautiful photos, Fran. The first time I saw corn pudding was when Martha Stewart was first on tv. I’d never heard of it before but I quickly put one together and everyone raved about how smart I was. 🙂
this is an easy dessert to prepare and so elegant when served….it tastes creamy and out of the world for sure….something we are always in need of when holidays arrive…thanks..HAPPY HOLIDAYS! 🙂
Easy, elegant and looking delightful.
What else could you wish for a fantastic dessert without spending hours in the kitchen?
Wishing you a Merry Christmas and Happy Holidays, dear Fran!
Enjoy your trip to Australia!
Made these yesterday for Xmas and my boys are such harsh critics but these were apparently “MAD” so thanks for the excellent recipe. They went a bit flat after they came out of the oven but that didn’t detract from the beautiful flavour at all.
Gail, thanks so much for stopping by and so great that your boys enjoyed the profiteroles. Profiteroles often do deflate after they come out of the oven, but they regain their shape when you place the custard cream inside.
That looks awesome! I love sweetcorn (both in savoury and sweet recipes), and that looks delicious. I also love the clay pot you’ve baked it in!! And those photos of Borrego are so beautiful and haunting!
A VERY VERY HAPPY NEW YEAR TO YOU AND FAMILY!!!
These double fudge with chocolate,mint and choc-chips are addictive hands down….and there can be no better gift than those made with love and care at home…..that familiar feeling while making those beautiful little treats for all brings results which can never be tasted in store bought ones…..these little goodies are sure to be made at home soon,thanks for sharing this treat 🙂
This is exactly my kind of dessert. I love creamy desserts and I love fruit in my dessert, especially cherries or raspberries. The presentation is very beautiful too.
Hi again! Just wanted to let you know I made this for the holidays and it was wonderful! The cranberries are great contrast to the sweet potato. Great and easy recipe!
Happy New Year Fran!
This brownies sound and look fabulous, I love both layers and can only imagine having a big bite put of this brownie…yum!
Enjoy you week 🙂
Happy new year to you, your family and all your readers. I love anything choco-minty so this is my favorite and guess what? I’ve just got a new candy thermometer AT LAST :). Thanks dear … Pinned and for sure will make it soon.
BTW: the gift boxes look so lovely.
Happy, Happy New Year to you! Your holiday sounds fabulous. I didn’t make it over to Coronado this holiday and wish I would have. And that fudge looks incredible. Look forward to more of your posts.
I gotta say that je ne sais quoi always works for me. 😉 I rarely use persimmons — my loss, because their flavor is quite nice. I really need to cook with them more, and this salad would be a wonderful place to starts. Thanks!
Oh this is such a beautiful plate of salad…so elegantly presented…we absolutely love it…In our Grand’s home in north India…there are lots of persimmon plants loaded with fruits…whenever we visit…we have as much as we can…they are so flavorful….this time…we will make certain to try this salad out…thanks so much for ever inspiring 🙂
Fun story — I hadn’t heard that. And I like my spinach lightly cooked too. My mom used to cook it to death when I was a kid, so I never thought I liked spinach. But raw or lightly cooked? It’s wonderful! Good recipe — thanks.
Thanks for your comment, John. I used to dislike spinach in primary school- I used to eat in the school cafeteria and they made us eat all the spinach on the plate. Now I actually like it!
Hello Fran! I ADORE this dish. It is a breakfast of champions and I can never resist a soft poached egg with hollandaise. Although I am not great at making the sauce….you make it sound simple but I have failed many times! I would eat a double portion of this in a flash 🙂 xxx
I had heard about FDR’s cook before and, like you, wondered why they put up with her. I think a good dollop of Hollandaise improves just about anything!
Fran, my husband & son are going to adore you for this amazing Donut recipe, they are huge fans of Donuts but I’m almost sure they have never tried the French version with choux pastry.
Thanks Juanita for stoping by my blog. Because the custard has dairy products in it (egg yolks, milk and cream), I wouldn’t leave it out of the fridge for say more than one hour (although the sugar acts as a preservative). Good luck with the recipe!
What a great idea…like many people I sure try avoiding deep frying at home…so this recipe for baked donuts just sound and look fabulous Fran…thanks!
Hope you are having a great week 🙂
I’m getting ready to make your profiteroles and the list of ingredients says 3 eggs and the instructions say 4 eggs. I’ve always added eggs one at a time but the ingredients say 3 eggs lightly beaten. I’m easily confused, obviously. 🙂
Thanks Maureen. My instructions for the recipe are a bit confusing, (I will fix this). I reduced the amount of eggs from four eggs to three in the ingredients list, but I forgot to change this in the instructions. Yes, you are right- add the eggs one at a time, but I always lightly whisk each one before adding it to the dough. Thanks for pointing these things out and I hope your profiteroles turn out good!
Happy Valentine’s Day to you, Anneli. I am wondering what you are serving for Valentine’s Day at your Medieval Village- something ‘wicked’ I would imagine?
Two years? Congrats! Time really flies, doesn’t it. This is such a nice celebratory dish — perfect for Valentine’s Day. Or for your two year anniversary. 😉
Wowwww.. I never imagined that it’s very simple way to do this cake. I know my girls and hubby will have big surprise if I bake it this weekend 🙂 just one thing, if I use baking dark chocolate, do I still need to add butter to melt the chocolate?
Thanks Su for your comment. If you’re referring to step # 3 (above), the recipe calls for melting dark chocolate and butter together. I used dark chocolate chips since they are faster to melt. You mentioned using ‘baking dark chocolate’- I assume you mean the squares of dark chocolate, which would be about the same thing as the ‘chocolate chips’ that I use. So the answer is YES, you do need to melt the chocolate and butter together. I hope this helps!
First, congratulations on your two year anniversary…
Second, this French toast with croissant just look fabulous…yum!
Enjoy the rest of your week Fran 🙂
A VERY VERY HAPPY BLOG ANNIVERSARY!!!Dear Fran,we await many many more beautiful culinary creations and irresistible dishes in your adorable blog…thanks for always inspiring with such beautiful recipes…Have A Beautiful Day!!! 🙂
I made these today for a dinner party. It would be great if you could give a guide at how many this mix should produce. 2 tblsn was a little hard to judge. I think I made mine too small, and then had to guess cooking time – and they were slightly undercooked. Recipe was delicious, custard was lovely, and we served the chocolate sauce hot in individual jugs for consumption (I made twice the chocolate recipe). Thanks !
Thanks Janine for your comment. This recipe makes about 10-12 individual profiteroles. It’s impossible to state an exact cooking time for this recipe, it depends on your oven and the size of your profiteroles. I always say between 20-30 minutes cooking time. You can tell they are cooked when they puff up and turn golden brown. At the end, be sure and make a slit on the bottom of each pastry and return them to the oven (turned off) for 1 -2 extra minutes to dry out the insides.
Hi Fran! Congrats on 2 years of blogging! Your stories with the recipes are very fun and educational for me!
As for this recipe… now I finally know how to use one of those croissant multi-packs at costco! And make use some of my frozen blueberries too! Looks like a nice breakfast to share with some lucky coworkers.
Good recipe! I love lamb, and this is such a pretty looking dish. Haven’t played with warka, although I’ve had it in restaurants. Not easy to find in the US, although Paula Wolfert has a recipe in one of her books. I should make some one of these days. So I can make this. 😉 Thanks.
Thanks John. Brik pastry is also a little hard to get here in Adelaide- I found some at the Adelaide Central Market at a specialty food shop. You can also find it at Lebanese markets.
ah, beautiful as always Fran. I ordered this when I was traveling in europe- loved it! Thanks to your recipe, I can learn how to make it at home. Perfectly cooked lamb by the way
OMG, what a beautiful and delicious looking lamb…I have never heard let alone used brik pastry, but from your description it sure sound awesome…thanks for such an awesome recipe Fran.
Hope you are having a wonderful week 🙂
I like the look of your French toast croissants as it looks easy to make, will have to wait till after my intermittent fasting 5.2 diet days though and use less sugar in the recipe with a light cream cheese , think it will still taste good though, lovely to catch up with u again last weekend, peters making another pergola now with decking outside the flat ,can’t keep a good man down! Cheers colleen
OMG, this is restaurant quality dish and so fancy one. I’ve never tried waraka before we have a somehow similar thing called roqaq but it is crunch not soft.. Loved your dish so much.
This is a beautiful dish! I grew up eating a lot of lamb in my family, so I would love this. And the chicken/pistachio/pine nut mousse sounds awesome – I would probably make that on its own and spread it on toast.
Only reading the ingredients of the stuffing makes my mouth water, an incredible refined combination of flavors and textures.
Vive la France and Vive la Tunisie and of course Vive Fran for introducing us to such delights!
Hi Fran,this ice cream is a winner…it is well into summer here…and all we think of is enjoying loads of chilled tea,ice crams and the like….this no churn recipe with such beautiful results has made our summertime oh so easy,thanks…Have A Great Day! 🙂
Has anyone tried them with a Honey or Caramel sauce I know strictly speaking a lot of people do not consider them true profiteroles but 1. not everyone can have and 2. some people do not like chocolate.
They are yum I have done mine with both I think the honey wins though!
Hi Awar. Yes, you could try them with a honey or caramel sauce (or other kinds of sauce) and I’m sure they would taste great- although I’ve never tried that before.
Peanut butter and chocolate flavors combined in one dessert?
Sounds delightful.
Love this easy to prepare ice cream, a real life saver when you are in a hurry and still want to prepare something delicious for the ones with a sweet tooth.
Good post! And you’re right that in the US most fish markets feature fish that’s been filleted. Although there are fish mongers who feature whole fish (and will filet them for you). Fun read — thanks.
John, thanks for your comment. I’ve been wanting to do this post for a long time- a rather technical post, but essential for those wanting to make their own fish stock.
I just made caneles for the first time this morning and wish I would have found this page before I started. Lots of good tips! But my real question is, now that I’ve made them, how do I clean the molds? I experimented with wax in some molds, butter/sugar in others. A couple still have wax in them, and the butter/sugar baked on the bottom of other molds. To top it off, these are the small molds.
Hi, Ali. After you season the molds, you are not supposed to wash them, otherwise you will have to season them again. I take a dampened paper towel and clean the insides of my molds of any leftover crumbs. Next time you use the molds, you will pour the new batch of melted wax inside the mold and this will melt the leftover wax residue. Regarding removing the butter/sugar mixture from the mold, it’s probably best to just use butter to line the molds, otherwise the sugar bakes onto it. However, if you are keen to remove all the wax after each use, just simply pour some more hot wax into the mold and this will automatically melt the old wax. Then quickly wipe out the inside of the mold with a paper towel before it hardens again. Good luck and thanks so much for visiting my blog!
Fran, your posts always manage to surprise me.
Its very interesting for a foodie like me, who loves seafood, to learn this technique.
Thanks so much for sharing and I’ll start practicing, it doesn’t seem so difficult after all 🙂
I stumbled across this profiterole recipe and they looked delicious so I made them, however the choux pastry wasn’t light and airy at all! I followed the recipe exactly and had the right amount of ingredients but the all of my profiteroles turned out very heavy, nothing like a profiterole should be. The custard cream was also very thick and heavy. They were yummy, but way too heavy to be called a profiterole.
I tried this recipe but my batter came out thick. It wasn’t pourable so I had to scoop it into my baking dish. I’m not sure what it did wrong. I had to prolong the baking time to 25 minutes but it was still underdone. I baked it anyway and it didn’t come out right. Parts of it that were underbaked were the texture of custard and the outer parts had the cream puff texture. However, it still was yummy.
Larni, thank you for your comment. The trick is to add enough eggs to make the dough mixture runny, like pancake mix. The recipe calls for 4 eggs and that should be enough to make it runny. Were you eggs small? If so, try adding 4 medium or large eggs. If the dough is still not runny enough, add one more egg to the dough mixture. It takes a bit of practice and I hope you will try again!
Fish stock really is liquid gold, isn’t it? I love fish prepared in white wine — just perfect, IMO. Haven’t had this recipe, but you know I will! Thanks so much.
Wow Fran, this fish dish really sounds an looks tasty…like the white wine in the fish stock sauce…beautifully done…now in regards to filleting my own fish…that it will not happen in the near future…hehehe!
Hope you are having a wonderful week…and thanks for the recipe 🙂
Thanks, Mary for stopping by my blog. Unfortunately, I have only made Macarons a few times, so I don’t have any big tips to give you (maybe later)! I think it’s important to use both egg whites and egg white powder for the recipe- also be sure to thoroughly beat the egg whites until they are stiff. After I ‘master’ les macarons, I will try to give you some more tips!
Fran looks great. I have never made it with pastry and you have inspired me to try it. Boning a duck/chicken and stuffing it as a log coated in some sort of sticky glaze has been a standby of mine since I first practiced on a chicken when I was 12. I probably use it at least a couple of times a year and as I am nearing 50 you can probably guess I have got a lot better at boning!
You say why do it when the bones give flavour. Well a duck will feed 4 to 6 people at a dinner party where the roll will slice to feed at least double that so it is an economical way of having an expensive meat stretch to feed a crowd without losing the wow factor. When money is tight but you love entertaining it is a great way of balancing the dinner party budget.
Thanks, Chris, for your comment. This dish is definitely a nice ‘show-off’ recipe for your guests. By cooking the duck without the bones, you lose some flavour, however this can be compensated for by adding the seasonings and pork fat. I agree- you can certainly feed a lot of people with this recipe!
This is a lovely way to cook fish. I’ll try to make it without the wine and see if it will still be great.. do you have any idea in mind for a wine sub? What kind of fish did you use?
Amira, thanks for your reply. To substitute white wine for this recipe, you can use White Wine Vinegar, which contains the flavors of white wine, without the alcohol. Or, you could use white grape juice mixed with a bit of white vinegar for the substitution (use 1 tbsp. of vinegar for each cup of grape juice). Hope you enjoy this dish!
Ooh you make this look quite easy with the pictures! Every time I’m walking through the seafood at the asian stores, I keep my distance from the whole fish, but just maybe… I’ll get one of them in the future! I’m pretty sure my mom and aunt know how to filet their own fish though. Those two are so resourceful! =)
How lovely this is!!! I’m drooling here. Very artistic and appealing and you call yourself not an artist!!! This dish goes on my to do list for sure and it is suitable to this time of the year, although I would not mind getting it year round :).
I am so pleased to come across your blog, because I want to find out if it is a crazy idea for me to study at Cordon Bleu Paris not knowing any French and taking my 14 year old Pug with me as well? ;p I have been thinking about going to the one in London, but since it is French cooking I think it’s silly to do it in London… I am signing up for some French lessons next month, so I can at least have some very basic knowledge…but do you think the language barrier would affect my performance at school? I am going to apply for Cuisine Diploma only. Thank you very much for your help! 🙂
Hi Kaman. It is helpful to understand a little French, however the classes all have an English translator standing next to the chef as he demonstrates. Most of the full-time chefs can speak English, so there is also no problem understanding them in the Practical classes. (However, sometimes you may have a ‘substitute’ chef in the Practical who doesn’t speak English, in which case another French-speaking student will translate for you). I’m not sure how the Paris course compares to the London one, but it is nice to have a total French immersion by attending the school in Paris. Taking you dog with you might be a problem, since most Paris rental apartments are small and I don’t know how many landlords would accept a pet. Good luck and thanks for stopping by my blog.
Thank you so much for your speedy response! I simply cannot sleep thinking about going to Paris 🙂 It’s so great to read your blog, I am inspired to go 100%! Did you study Grand Diplome? I wonder what the weekly schedule is like (because I am taking my old dog with me, who sleeps a lot and I am going to try my best to stay as close to school as possible to pop back inbetween classes). Any advice please? 🙂
Kaman, glad to know you are excited about the Paris LCB. I studied only the Cuisine Diploma, not the Pastry dilploma (Grande Diplome). You normally have 3 demonstrations each week and 3 practical classes each week- each one is about 2.5 hours long. The schedule tends to be more uneven during the summer session, since the school has to accommodate the Intensive course students- therefore you might only have two demos and two practicals during the first few weeks, then everything ‘bottles up’ in the last 5 weeks to make up for the paltry classes in the first few weeks. The Paris school is located in the 15th arrondissement- a heavily residential area- so you might want to find an apt. there. I also recommend that you practice filleting a fish before coming to the school, since you’ll be doing a lot of that- refer to my post “How to Fillet a Fish”. Also, try practicing my Quiche Lorraine recipe- this gives you practice on how to make pastry the traditional French method and the recipe is based on the LCB recipe. Also, have a look at my ‘Magret de Canard’ recipe and also the ‘Filet de Poisson Duglere’ one- both taken from the Basic Cuisine curriculum. Bon Appetit!
This was such a great tutorial to follow mine came out perfect and it is tge first time I have made a quiche. Thank you. My daughter is such a fussy eater and she gobbled this up and wanted more I added broccoli in there as well and She didn’t mind at all. ☺
I adore all kind of dessert that has almond cream…and I just imagine how delicious these tarts are with the apricot glaze and all the fresh fruits…and you did a great job decorating the little tarts.
Hope you are having a great week Fran 🙂
Awww…love kiwi! What about other berries – blueberry, strawberry? 🙂 They are not only great to look at, they’re also delicious!! Almond cream filling, yum!
When I made this recipe, the custard didn’t work.. There’s way too much flour so that when you mix egg yolks, sugar and flour together it forms a thick paste. It doesn’t flow. When I scooped half of this into the hot milk mixture, it became very thick. I found a few other similar recipes and they called for cornstarch instead of flour, maybe that would be different, will have to try..
Thanks for your comment, Ana. I just finished teaching this recipe to 18 students in my cooking class and they all turned out fine. But here are a few suggestions: try reducing the amount of flour from 1/3 cup to 1/4 cup for the custard. After you mix the eggs, sugar and flour together, the mixture should be a little ‘runny’ but not too thick. You should then gradually stir the egg mixture into the hot milk/cream mixture until it gradually thickens (do not ‘scoop’ it into the milk/cream). After you do this, it should still be a bit runny, but will then thicken more after you let it cool in the fridge. After the custard cools, it should be rather thick in consistency, after all, you don’t want to have runny custard inserted into your ‘puff balls.’ I hope you have another try!
This is such a great post!! Thank you for being so detailed with images as well. I’ve made my batter, it’s in the fridge to make tomorrow. I was lucky enough to have some beautiful copper moulds sent from Paris (love my family!) so I will be using those and using your method of coating and baking. VERY excited!! Will let you know how they turn out ! xo
I never thought to put cream cheese in a dump cake! Brilliant! Thanks for this recipe. I love having a delicious and easy recipe in hand for when the cravings hit:)
I have never heard of dump cake…first I thought, maybe my “English” is not this good, I might not be missing something, until I read the post…yes, it cannot be easier than 1-2-3…and it sure looks great…I like the crispy layer…
Thanks for the inspiration Fran…hope you are having a great week 🙂
I know it’s a dump cake but I LOVE this stuff. I’ve been making it for years and this is my indulgent pleasure when there’s nothing in the house to eat. It’s got fruit, therefore it’s healthy, right?
I haven’t thought of the Kingston Trio in quite some time. 🙂 What a fun post — love the pictures. Sounds like you had a terrific time, and saw some marvelous scenery. Really fun read — thanks.
What a nice nursery and gorgeous dessert. I love how you infused mint into the ganache and of course, the chocolate mint leaves were a nice touch. Thanks for such a nice recipe!
Wow awesome journey so far! I can’t believe there’s a town of 8 people. And a million kangaroos. The dolphin feeding is neat and I like your snorkel pics hehe. Safe travels and I look forward to reading more on your next post!
I think it’s illegal not to gain weight when you travel! Anyway, love this dish — this is one of those things I’ve often ordered in restaurants, but almost never make at home. I don’t know why — it’s not difficult, and so tasty. And you’ve taken the dish up a notch! Really good — thanks.
This dessert looks sooooooo good! I love that it’s so easy to make and that I don’t have to make a pastry cream.
No, I don’t gain weight on vacation, I always lose BUT (and we’re talking about a big butt) I have gained a LOT of weight since starting my blog. I spend hours and hours sitting on the couch writing posts, engaging in social media and researching photos and recipes. My next goal for myself is going to be to work to find balance. Maybe I need to go on vacation and eat a lot of lobster! – oh, and this Chocolate Kahlua Tiramisu!!! Thanks for a great recipe!
I loved reading the facts you provided on the austrailian rock lobster and processing. Interesting that the Japanese like the smaller ones. I would have taken the larger ones, too. I love lobster. Your recipe looks so good!
What a fun excursion! I visited Australia with my husband almost 20 years ago. We were on the east coast at Bendigo and then Melbourne. Loved it and fell in love with it. I would love to make it back some day. Loved your beautiful pictures.
My great sadness right now is that this is not currently in front of me and being spooned into my mouth. Looks like it is an accessible recipe, though – so it’s about time I make that dream a reality!
Fran, my dear, it’s not only you. I also find quite hard to maintain my weight while traveling. This tiramisu looks fabulous… and at my household would disappear in a blink of an eye. 🙂
This is peters favourite dessert so I’ll have to make it, his eyes just lit up when I mentioned it,such a sweet tooth with yoyos, snowballs and chocs daily but I’m the diabetic!,,
Love salsa, the food (and salsa, the dance, is pretty cool, too!). This looks terrific — and you’re right, it’s so nice with fish. Good stuff — thanks.
A great skillet to make when leftover rice is floating around the refrigerator that is packed full of chipotle black beans, rice, and finished with eggs!
Hmmm it is hard for me to imagine the taste of mango with fish!!!! But I bet it is absolutely delicious and it will be a unique experience for me. Loved your recipe.
My kids always feel soooo deprived because I make them wait to eat the cookies until after I’m sure I have a good picture. They just look at me like….”How long do I have to wait?”
I think I’d sneak a piece of this brioche before you were done too. Love lemon curd and it sounds perfect in this bread.
Thanks Kathy. Even I can’t wait sometimes to sample some of my food while photographing it- sometimes some small bites have been known to appear in my food while I try to photograph it!
I always think of brioche as a sweet bread — more bread than pastry, but definitely shares many aspects of pastry. Really I think of it as “good.” 🙂 Love lemon curd, and by filling the brioche with it you’ve really taken it into the pastry realm, IMO. But I’ll eat it — with gusto! — no matter what it’s called.
my heritage is from the Alsace and Lorraine area and across the river in the Saarland … Thank You for the authentic French recipe for Quiche Lorraine !!! … Which wine would you serve with it ???
Robert, thanks so much for stopping by! I would serve this quiche with a white wine- either chardonnay or sauvignon blanc. Riesling is also OK but it’s a bit too dry for me. I hope you enjoy the quiche!
oh! i didn’t even know that brioche was made that way! i always learn something new from your blog! i’ve never heard of caster sugar before. can i substitute regular granulated white sugar or should i just blend it smaller for this? also which type of yeast is ‘dried yeast’ ?
just liked your facebook page. thought i was already a fan but now i am for sure! 🙂
Lynn, thanks so much for the Face Book ‘like.’ Caster sugar is finer than granulated sugar so it’s ideal for cakes and breads, but you could use granulated sugar for this brioche recipe. ‘Dried yeast’ is a powdery yeast that comes in small packets- it is an active dry yeast (where the yeast is alive but inactive due to lack of moisture) – it’s different from compressed fresh yeast. In the USA, ‘Fleishmann’s Yeast’ is a well-known brand of dried yeast.
OH MY!!
These look amazing, I don’t know what I enjoy more, brioche or lemon curd, but the combination would be a winner in this house!!
Yum!
Thanks so much for sharing!
Julie
We have fairly clean floors (I suspect most of us do), so I always follow the 5 second rule, too. And although I know how to clean a whole calamari, I always prefer buying the “tubes” too. Anyway, wonderful dish! Good flavor, and I’d be happy to make — or be served — this.
Would love to join your class, your seafood recipes are always wonderful, Fran!
I prepared the crab bisque already some time ago and can only recommend it, it turned out fantastic.
This is a class I would benefit from….to bad I don’t live anywhere close. I will just have to learn from your blog! My husband loves calamari, but I’ve never cooked it. I’ve always been way too intimidated. I need to give it a try!
Just made this for a late lunch, early dinner. It was really good and even my fuss pot husband enjoyed it. A very warming dish for a cold February day. And of course I couldn t let the shiraz go to waste so a nice glass with the meal paired very nicely.
I’m sure I could make friends for life with this dessert….but I’d have to share it with them, and I just may want to keep this all to myself! Hee-hee!!!
Dear Fran
Your post inspired me to take the plunge and make use of the copper moulds we bought on our honeymoon 2 years ago. Thank you for the excellent detail and photographs – as a resullt, my first attempt was actually pretty good! I have friends and family keenly awaiting the second effort. The cleaning tips above were also very helpful. Regards & thanks
James
Thanks so much, James. I was so happy to get your comment (blogging can be rather lonely until you get some feedback)! I hope your second attempt turns out well, and just be careful that the oven doesn’t get too hot.
Hi Aloesi, to be honest, I’ve never tried custard powder. From what I’ve read, custard powder tastes alright and suits people who can’t eat eggs. However, my opinion is that if you’re going to bother to make the other components from scratch (the choux pastry and the chocolate sauce), why not ‘go all the way’ and make the custard from scratch as well? Good luck with your profiteroles!
Back from vacation, so I’m having a good time catching up with my reading. And what a terrific dish you have for me! This is wonderful — love salmon. Really good stuff — thanks.
What a terrific story! I envy your your Cordon Bleu experience, but not the exam part. That wouldn’t be my cup of tea at all. Besides, I’m too old for modern plating. 🙂
I am going to try making this over the week end. Chocolate combined with nuts is my favorite. You had me sold with making friends for life with this recipe!
Thanks ‘Sweet Justice.’ When you make this dessert, just be careful not to ‘stuff’ too many cherries and candied fruit in the chocolate mousse mixture, otherwise it becomes too chewy.
Fran, this post brought tears to my eyes. What a horrible man to say you were too old or to tell people they are failing. A little encouragement goes a long way. I’m impressed with the self-talk and it worked. Congratulations. I loved your food before you finished that course and now I’m sure I’ll have increased envy. (in a nice way)
Fran, I love this post. I find the whole process absolutely fascinating — and frightening! I would not have enjoyed being yelled at or have my work ripped apart. Your brunoise WAS nice, so even and pretty on the plate in that line – very visually pleasing. I have to say that your final dishes look really beautiful and I would have loved having them placed in front of me. Congratulations. It is well deserved!
What an amazing story and opportunity! I love your mantra!!! So many people believe things will just happen. Often it takes a lot of hard work and perseverance! Nice job!!!
Happy to read about the experiences but glad I am not under that same pressure to finish! I already spend way too much time making the simpler recipes I find online and can’t imagine having to be graded on them! I sometimes find that I’m my biggest critic so I just have to suck it up and do better for myself.
Oh my !!! This man deserves a zillion thumbs down.. how can he talk to you like this!!! I know he is trying to push you to your limits here but not like that!! I am so so proud of you and I really wish that man recognizes how wrong he was. I enjoyed your story so much and was sitting on the edge of my seat here 🙂 I knew you passed long time ago but I just wanted to know how you’ve done so. This is really so stressful poor you 🙁 but I am happy it turned out that way after so much suffering. Go Fran Go.
I remember your picture with the chef from a while ago…and enjoyed reading the details of your exam…although I am sure that I would not be able to handle the stress…but I love the expression ” You can do it and you will do it”…and you did it!
Hope you are having a fantastic week Fran 🙂
Just made these. First time in many years. Great, straight forward recipe. A few hiccups but they tasted great and everyone was impressed. Will definitely try them again soon. Although the choux pastry turned out well I obviously mucked up the cooking. Good colour but some were crisp on the outside, some were not . By the time they were cooled down they were all soft rather than crisp. Should they be cooked longer? Do they need to be in an air tight container overnight? Love some feedback. Thank you.
Thanks Sue for stopping by. In order to get the hard, crispy exterior of the choux pastry buns, they need to be put into a very hot oven at first, before reducing the heat. After pre-heating the oven at 425 F, I’d recommend baking your profiterole buns for a few minutes at 425 F, then reduce the heat to 375 for the remaining time until the buns turn golden (and yes, try baking them for a few minutes longer to get the crisp exterior, but careful not to burn them). Some people try spreading an egg wash on the buns before baking them in the oven, to get a crisp exterior. I haven’t tried that yet, but hope to soon. Yes, leave them in an air-tight container for storing, so they don’t get soggy. It does take a bit of practice for the profiteroles, however the good thing is that no matter how soggy they turn out, they still taste good!
Congrats Fran for both your diploma and this fun to read post!
So proud of you, it sure wasn’t the easiest road to take but you did it.
Honestly, I would have been mad at the Chef of the Atelier, your dishes were lovely.
Looking forward for new culinary adventures.
I love Moroccan-inspired lamb dishes! I’ve never seen anything like this lamb pie, though — what a nifty idea! Love the shape of this, too. Nice dish — thanks.
Oh my! Cough and rip confessions! =P Sometimes I take pictures of menus for later and just take sections at a time so its readable. Also helps that I carry a camera with me. These look fantastic. I have never use filo before though. I will have to look for it!
Oh that is just too funny Fran!!
I thought I had invented the “cough and rip method!!”
…but I agree, I always feel guilty too.
The recipe does look like its worth stealing from the hairdressers though 😉
I love Moroccan flavour too, so if I had of been at that hairdressers before you the recipe would have been gone already. 🙂
Thanks so much for sharing,
Julie
Gourmet Getaways
I helped to make one of these at a cooking class once and I fell in love instantly. It had a name from the Middle East I think but it was a spicy lamb rollerupper like this. Yummo!
Too funny!!! Glad you were able to get the recipe! I’ve never had a spiral pie, but it sure looks great and sounds delicious! And now that you’ve shared, no more page tearing for the rest of us!
You are so funny Fran…I can picture you coughing and ripping the page…and I glad you did it…this lamb pie looks fabulous and must taste delicious with all the Moroccan spices…
Thanks for sharing the recipe…have a wonderful week ahead 🙂
You are hilarious! I love this dish and it’s presentation. Your blog is one of my favorites to visit both for the food and your writing and let’s not forget the pictures!
These look beautiful and all those berries are making me wish it was summer here again now! I’ve never made a tulip cookie. I don’t have a brioche mold so I will have to try one of the other ideas you have!
i love the substitute idea but it looks so much nicer with the brioche mold! i am not always a dessert person (i enjoy savory more) but it’s so tempting every time i see one of your posts! =)
Hi Fran
It was my pleasure meet, sit next to you and discuss the food at the pop-up last night. The noise level truncated the conversation a bit, but I enjoyed it. Back to exploring your blog.
Take good care of yourself.
Charlie
Sounds like such a splendid experience! Not knowing ahead of time what one’s getting is part of the fun, I’ll bet. Love that surf and turf — very inventive. Fun post — thanks.
Fran: The best way to describe the beauty of this cheesecake is WOW! Yes, it is gorgeous and I bet quite delish. Its combination of flavors makes of it a winner.
Chocolate and pumpkin is an amazing combo. Would never have thought of adding cream cheese, but it sure sounds right when I think about it. This is wonderful — thanks so much.
Love your promise to not promise! And I’m so glad you did share this pumpkin cheesecake! It looks beautiful and I love that you added the chocolate swirls! I’ve never actually made a cheesecake….can you believe it? I need to put it on my list of to-dos!
What a beautiful cheesecake…I absolutely love the idea of chocolate and pumpkin…such a nice dessert to share.
Thanks for the recipe Fran…have a wonderful week 🙂
Pulled pork is my friend. Love it! We often cook it in an oven rather than smoke it. And I used that hickory smoke stuff too — it’s actually an all-natural product (that is, if you’re buying the good stuff) that does have an amazing flavor. And a little goes a long way. Good looking pork, really excellent sauce recipe. Thanks!
Yes Fran I’ve always put on weight when I’m travelling except for once,this was a 2 week trip to Vietnam where meals were small portions of mainly fish and very few sweet items,if so they were tiny,
The worst was a cruise where high calorie food was readily available almost continuously with morning tea arvo tea and supper!,,,
Having our party tomorrow for the housewarming will have to have a barbie in the new year so u can come love colleen
I love cream puffs and yours look perfect. Thank you for the information trouble-shooting common problems. Very smart post. By the way, I would have liked to have tasted the tequilla pastry cream, too! LOL -Kim
Thanks Kim. And by the way, that same person also said he added some chilli powder to the chocolate sauce- I’m starting to wonder if I should also experiment!
I haven’t made Profiteroles — or choux pastry, for that matter — for ages. Great post — these seem to give people trouble (me too, sometimes), and you’ve covered all the pitfalls. Thanks!
Great post with a yummy recipe for custard filled profiteroles (a.k.a. puffs of happiness) drizzled with chocolate sauce… and solutions. Wishing you a very Merry Christmas, Fran! May the New Year bring you many wonderful blessings.
Profiteroles are my all time favorites and yours look so delicious, must try them.
What a great idea to make a follow up with tips and tricks about this popular recipe, there is always something new to learn about.
Have a wonderful Christmas, Fran!
Too bad your egg custard tastes like eggs. All those years of chef school and you can’t fix that little problem. 🙂
John would happily live on profiteroles and I don’t make them often enough. We’d be the size of two barns if I did. They tick all the boxes with light, crunchy and cool and creamy.
I love cream puffs, although I fill mine with either creme patisserie or a vanilla mascarpone recipe!
Yours look absolutely
Thanks for sharing
Julie
Gourmet Getaways
I’d love to live on Frying Pan Road! 🙂 Love gratins, although for some reason I rarely make a cauliflower one. And I’ve never used bacon with cauliflower in one. But I will. 🙂 Happy Holidays! See you next year. 🙂
Frying Pan Road is hilarious! Imagine trying to spell it over the phone when making appointments, etc. 🙂 And your cauliflower gratin looks amazing – so rich!
Thanks for this….looks wonderful and I am going to try as early as tomorrow. Just one question….how much ahead of serving can the puffs be filled? Could I leave them overnight ? Thanks.
Thank you for your comment. You could make the custard one day ahead of time, however I wouldn’t fill the profiteroles with the custard until, say, one hour ahead of time because they might get a bit soggy. Let me know how they turn out and good luck!
Happy New Year! Love the combo of bourbon and pecans. Or bourbon and pumpkin. Or pumpkin and pecans. I think you get the drift — I know I’ll love this! Terrific dish — thanks.
Happy New Year to you too! As usual, you get the award for giving me the most blog comments for the year. With three top ingredients in this pie, it’s bound to be good!
What a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you has a great time. Happy New Year and keep up the good work.
What a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you had a great time. Happy New Year and keep up the good work.
Jill, I purchased the Mauviel copper molds from Amazon and they are tin lined. I don’t have my molds with me right now, but I believe I bought the larger 2 1/2 inch molds. The copper molds are much better than the silicone molds. Thanks so much for your comment and good luck with your baking!
What an awesome pie Fran…thanks for the crust recipe…I am so afraid to bake pie, mainly due to the fear of the crust…the touch of bourbon just sound delicious!
Have a great weekend 🙂
My, but this looks so good. I always enjoy Pumpkin Pie, but this one really hits an old classic right out of the park! Well done! And warmest wishes for a terrific 2016!
I wanted to eat this as soon as I read the title. anything CORN! Looks simple to make too! Is there something I can use instead of jalapenos? Or just leave them out? I am afraid of spicy foods…
I love corn, but have not heard of this salad…it sure sounds and looks delicious Fran…cheese and all…simple and easy…the way I like it!
Have a great week 🙂
This looks amazing. My husband is obsessed with Beef Wellington, so this would be a fun departure from that and I love lamb, so this recipe is a win win. I’m not going to lie, the process does intimidate me with the pastry, but I am going to put it on my must try list.
Cristin, thanks for stopping by my blog. You can substitute a large wonton wrapper for the brik pastry. In any case, the pastry is already prepared for you- all that’s required is to roll up the ingredients in it. So, it’s quite easy!
Strawberries and Cointreau pair so well, don’t they? Love that combo of flavors! Love French Toast, too. We never stuff ours — why not?? Such a good idea! This is wonderful — thanks.
This is such a fancy french toast! I need someone to make this for me….my husband always sleeps in on the weekends. Well, I guess I will need to make it for him…and the kids! Love the fresh berries!
Thanks Lynn, actually this dish may actually look real sweet, but the only sweet thing added is the sugar used to sweeten the strawberries- this, of course, can be eliminated if you desire. (Oops, I guess there is also the maple syrup, too)!
Wow Fran, I can only imagine the taste of strawberry and Cointreau…divine!
What a beautiful way to start a weekend brunch…thanks for this awesome recipe.
Enjoy the rest of your week 🙂
This French toast looks like a great distraction from the circus that is the presidential race right now. This French toast looks gorgeous! I can picture how good cointreau would be in this recipe…
Lynn, Chili Sauce is a standard ingredient sold in supermarkets. It usually consists of a tomato base with some added chili and onion flavorings. It just helps to round out the flavorings of your chili. Sriracha sauce is a type of hotter chili sauce.
I remember well coming home to the wonderful smell of that chili. Very touching and I’ll be making a batch of that this weekend. Thanks for sharing Fran. ????
Lamb is hard to get in Japan, but I pulled out all the stops to try this recipe. Being an Aussie with British parents this pie brought back memories. The wine was the perfect touch. Definitely will cook this one again. Thank you!
Marcia, thanks so much for stopping by my blog. I am so pleased to hear that your lamb pie turned out well. I didn’t know it was hard to find lamb in Japan- I guess they have to import it from Australia!
I also feel so sorry for Maureen. It was a great loss… Praying that God comfort her and her family.
What a scrumptious cake… and a sweet dedication to her.
OMG, and I was wondering where is she hiding all this time and really began to get worried. Such a horrific news. You are a great friend, may God grant them patience and guidance.
Your cake looks so delicious. I would love to try this.
Three years! Wow, congrats! Time flies, doesn’t it? Anyway, popovers are great. So easy, so good. We haven’t made them in ages and ages, and you’ve reminded me again of how wonderful they are. Terrific recipe — thanks.
Congratulations on your three years of blogging, that is terrific. Love popovers…they are so light and airy. I’ve never thought of stuffing them but they definitely make a pretty little container for those scrambled eggs.
Hi,
Thank you for such an amazing blog. It was really helpful. I am a planning to do the diploma de patisserie from le cordon Bleu paris and have a couple of questions. It will be really helpful if I could email you the same. Please let me know how to get in touch.
Regards
Ankita
Congratulation on the 3-year blog-iversary! Your first paragraph was spot on – blogging is great because of 3 things: the recipes, the constant learning (photography is a big one for me to figure out too!), and the great people you come across.
These popovers are gorgeous – I’ve seen pictures before but never realized they were so easy to make. Also love that they are so versatile. I would make a meal out of these – first stuff them with something savory (scrambled eggs & salsa!), then have one with butter and jam for dessert. I hope this recipe becomes as popular as the profiteroles recipe – it certainly looks very appealing!
Fran, this soup sounds and looks delicious, I absolutely like the ginger and the coconut in it…such a nice combination of flavors…
Hope you are having a great week 🙂
Fat is good. 🙂 Love pork belly — just incredibly good stuff, isn’t it? This looks terrific, as does the salad. Really nice pairing — our kind of meal. Thanks.
This recipe was great- I made this and the meat was so tender and delicious- the flavors from the pomegranate molasses and spices were subtle but effective. I’ll definitely be making this again!
What a delicious sounding gourmet pork belly recipe. You had me at cracklins – and pomegranate molasses – and fat – and pear walnut salad. I hope you had a nice Easter. I took the kids to Texas to visit my folks. We all had a nice time – except for my husband who was home alone and working. Thanks for such a beautiful recipe!
Wow! I saw this on FoodGawker yesterday and thought, what a wonderfully rich indulgent cake! Then I saw it was yours and knew it would be amazing! Thanks for sharing this wonderful recipe!
OMG! You are right…the way your describe this cake…it is sure the “little black dress” kind of chocolate cake…looks awesome!
Thanks for the recipe Fran…have a great week 🙂
Question on the baking chocolate and liquid glucose. Could you recommend what kind of chocolate you use (percent of chocolate) and how to get liquid glucose. Thanks.
Jude, thanks so much for stopping by. Liquid Glucose is also known as ‘glucose syrup’, which you can find in supermarkets in the baking supplies section. If you can’t find it, then you can substitute corn syrup. Glucose syrup helps to keep the ganache icing smooth and spreadable. For the chocolate, I used ‘Cadbury Baking Dark Chocolate’ with 65% cocoa solids, although you could also use up to 75% cocoa solids. Hope this helps!
Hi Fran, I’m an Australian living in Bangkok and I’m thinking of doing getting a LCB certificate. Just out of curiosity, why did you do the Cuisine first and not Pastry? Reason I’m asking is I’m undecided which one I should start with
Hi May, I chose to do Cuisine first because it involves ‘essential food’ that I can eat, rather than desserts, that are optional to eat at the end of a meal. I like to work with food that I can taste as I cook- tasting sweet things along the way would also cause me to gain weight. In other words, pastry seems to me like a ‘secondary’ food. (But don’t get me wrong, I love sweets and could eat an entire pie in one sitting)! I suppose you have to think of your career and what sort of food you want to work with. If you study pastry, you could open your own store and work ‘reasonable hours’, instead of until late at night (i.e. working in a restaurant). The best solution is to study both cuisine and pastry; some people study both fields at the same time, however it’s pretty full on doing it that way. Good luck!
I haven’t made this dish in ages! Really need to again — yours looks spectacular. I’ve gone back and forth on whether I want to marinade this dish. For Beef Burgundy I often don’t. But I’m rethinking that, because it does improve the flavor. The argument for doing it with this dish is if you’re using a tough old chicken, the marinade helps tenderize it just a little (as well as improve the flavor, of course). But the chicken most of us are likely to use is quite tender to begin with. But, probably doesn’t taste as good as those tough old birds. So I think I’m coming to the conclusion that you really must do a marinade in this recipe. I think. 🙂 Anyway, good stuff — thanks.
Thanks John! I agree- marinating the chicken does give it extra flavour. I don’t think any store sells old roosters, so we don’t need to worry about ‘tough old chickens’ any more!
Wow Fran, this looks so good, I would love to have my fork and spoon digging into this dish and savory every bite of it…thanks for sharing such a great recipe.
Enjoy the rest of your week 🙂
Wow. I saw this dish on FoodGawker and was delighted to see it was one of yours. It sounds like an amazing recipe – well worth the work. I think that most people who enjoy complex flavor don’t mind an extra step or two for classic dishes with classic flavor. I can’t wait to try this recipe!
Yes, it is worth the extra steps! This is the second time you mentioned seeing my food photos posted on Food Gawker- it sure is a good way to promote the photos!
Thanks for the recipe, mine didn’t turn out quite right but the flavours were definitely there and i do have a query as a im a bit confused. You write 250ml water and 150g flour but you put 1 cup in brackets next to them? i don’t weight my ingredients so im wondering if having equal water and flour may have been an error on my part? Please clarify and thank you once again for the recipe :)!
Cheers, Brenda
Thank you Brenda for your comment/question. Yes, the measurements of 1 cup each for both water and flour is correct. Liquids are usually measured in milliliters (mls) while flour and sugar are usually measured in grams- that’s why they have different numbers next to them (250 ml water vs 150 g flour). I recommend that you use a digital scale in order to get precise measurements which are essential for baking. Why didn’t your choux pastry turn out quite right? Maybe I can give you some suggestions.
A real classic. What aussie red would you advise? I know that Julia Child used Burgundy or Cotes du Rhone. I suspect some Australian Shiraz would be too heavy.
Love your site, waiting now for cassoulet!
Hi Chris, thanks for stopping by my blog. I used Cabernet Merlot (Banrock Station) for my dish. I would also recommend Cabernet Sauvignon and even Shiraz would be alright. I would just avoid using Port wine (too syrupy) or a sparkling wine (too ‘fizzy’). Hmm, maybe I will do a cassoulet recipe soon!
I’ve never read Zola. Probably should — the food descriptions alone are incentive enough! Anyway, love the combo of strawberries and chocolate (but then, what doesn’t pair with chocolate?). This looks terrific — thanks.
I will be making this soon! Many recipes that I have seen have seemed very complicated, but not yours! It has been on my list to make, and I know your recipe will be perfect!
The chocolate Mousse looks fantastic and there is no better combination than chocolate and strawberries.
My parents, who travelled frequently to Paris always told us about the extraordinary atmosphere at Les Halle’s and that there they served the best onion soup in whole Paris.
The story sounds so interesting and I love the picture of the old market. I really love the dessert you’ve created. It looks very elegant. Anything with fresh berries is my kind of dessert!
Wow Fran, this is such a good looking dessert…I love every layer of it…especially with a touch of Cointreau or brandy…chocolate and fresh strawberry are match made in heaven.
Hope you are having a great week 🙂
Great post Fran! While I have deboned fish before, is not my fave thing to do!
Thanks for sharing and am a visual person, go really enjoyed your post today!
Excellent post! I know very few people who are good at carving a whole fish. I certainly am not! Yet a whole fish tastes so much better than filets or steaks or whatever. I need to do this more — excellent inspiration. And a darn fine recipe, too. 🙂
I’m sure your snapper was delicious…it is one of my favorite fish and yours was perfectly seasoned. A good tutorial on what to do with a whole fish once it is cooked. When it comes to a whole fish, I usually let the waiter or my husband take it off the bone for me. 😀
Fran, this looks so good! I’ve never cooked a whole fish, just filleted it raw for cooking (did I say that right?).I love the Thai flavors going on here – just beautiful!
I am going to join the school for March 2017 Pastry diploma. As paris is a costly city, can you please help me with the rent you paid and also do students work part time to earn their living or do any internships along with the course?.
Can i try for part times so as to earn? and is learning french a must if i wish to work there?
Parul,
Thanks for stopping by my blog. Yes, Paris apartments are rather expensive- I paid € 1,950 per month for my 1-bedroom apartment, but you can find cheaper ones, particularly if you share with someone. I found my apartment through the website http://www.paristay.com. The LCB school will also send you a list of websites and services that can help you find an apartment.
In order to work part-time while you are studying, you need to have a work permit, unless you are already a resident of the European Union. I think it would be a bit difficult to work while you are studying because your schedule changes from week to week. Internships are offered after you finish the Pastry Diploma, not during your course. All classes are conducted in French with an interpreter, so while French is not necessary, I’d recommend learning a little before you go to Paris. On the other hand, I believe that you have to be able to speak French fairly well in order to be accepted into an internship and also to be able to work in France- you need to be able to understand what people are saying to you while working in a kitchen.
Good luck in your studies. It sounds like the new LCB campus is going to be quite an improvement over the old campus!
Fran, carving fish is an art…and you sure have it done perfectly…I don’t think I would even dare to try…the fish looks so tasty…awesome flavors.
Have a great week 🙂
Great tutorial ! I might actually try cooking a whole fish now! Or maybe the mother-in-law will make some kind of fish soon and I can experiment with deboning on hers! =P
Make cupcakes, not (cold) war! These look great — best think about cupcakes (other than their flavor, of course!) is they are the perfect serving size. Although these look so good, I think eating two is in order. 🙂 Good stuff — thanks.
I think the world could be an even happier place if everyone ate a cupcake everyday. I love bananas, especially a good banana cupcake. I always had cinnamon to any baked banana recipe, too! Your cupcakes look so good! Are those silicone liners?
WOW Fran, this is so creative and I am currently wishing I had seen this before I just made the third batch (and failed) on this new brookie bar I’m trying to get right. Sigh, pinning for later now!
Wow, this recipe was worth the wait! I love making baked goods that incorporate fresh fruits for my children. They would flip for this recipe. Thank you.
Your soup looks warm and welcoming in this Adelaide weather Fran! And here it was me thinking the mussels were flown in from Boston! lol See what food does to me! lol
These mussels look amazing and that broth looks divine! I never knew that the unopened shell thing was a myth! What about mussels that have already opened before you cook them? Those are said to be dead.
Adam, thanks so much for stopping by my blog. I agree with you- the mussels that are open before you cook them would already be dead and therefore should be discarded. The mussels that I buy are usually already cleaned and in a vacuum-pack bag, so the mussels are usually still alive and firmly closed.
Thanks for coming by my blog as well! I didn’t know they could be vaccuum sealed. We keep them on ice with a drip pan at work and were always told not to wrap them with plastic wrap because they’ll suffocate. Maybe that’s a myth too I wonder… Mussells are quite fascinating buggers aren’t they? haha
Mussels taste wonderful, and they are one of the more sustainable sea foods. Love them with saffron, and haven’t had this combo in ages. Probably the last time was a paella. Great dish, and loved the video. Thanks!
That video was hilarious, thanks for sharing it. Fran, this dish sounds classically amazing! I saw the photo on Foodgawker and had to click because it was so beautiful. I have never cooked mussels, but saw some in the store the other day. I may have to give this a try. Beautiful!
Hello! I am so glad that I stumbled upon this blog. Recently, I have started taking baking classes with a chef who had graduated from Cordon Bleu Paris. And now that I will be visiting Paris, I am going to take a one-day class at Cordon Bleu this month but I realized that I am not able to leave my suitcase at my AirBnB before the class begins, so I will have to take it with me. Do you know if there is a room where participating students can leave their belongings during the class? (I hope they do – and I just hope that I won’t be kicked out of the building because of the suitcase…)
Hi Kimmy, I think the best thing to do is to call the LCB school and ask if you can leave your belongings somewhere at the school while you take the class. I don’t know if they have a special room for belongings, but they might let you leave your suitcase at the reception desk while you take the class. Good luck!
Love tagine! I’ve had loads in my life — I lived in Morocco for a bit in my youth — and never tire of this dish. Chicken might be my favorite, particularly with preserved lemon. Good job with this!
I love the all of the flavors of this dish, Fran. I did a simplified version on my blog a few months ago, but I bet it doesn’t begin to compare to the complexity of flavors in your recipe. And these pictures! I don’t own a tagine, but you have convinced me to check out the Emile Henry version. Thanks again for beautiful looking and sounding recipe!
Your dishes are so amazing. I have never used a tagine, but I am fascinated by them….they are beautiful and are such a unique vessel to cook in. Nicely done!
Looks perfect. For me I like the clay ones, although they have the disadvantage of not going stovetop but they give a very desirable and unique taste and aroma to the dishes cooked. I’ve recently noticed that we, Middle Eastern people, like lemony and tart stuff, or may be used to it more than the western people. For me I would go for more :). Pinning.
I do not own a tangine…but would love to try this recipe…the preserved lemon and all the spices just make this chicken dish sound so good…Thanks for the recipe Fran!
Hope you are enjoying your week 🙂
Moroccan cuisine is very fascinating, as you say. I made my own preserved lemons and have been trying some of the dishes similar to yours. Great flavor ideas here!
Fran, this is the most amazing tart. The flavors! This puts the American pineapple upside-down cake to shame. I might try to make this with a gluten-free flour mix for my daughter because she would love it. I know it won’t be the same, but those flavors can’t be denied!
Somehow I have never tried the combination of mango and banana…I love caramelized banana, and can imagine how tasty would be with mango…thanks for the inspiration Fran!
Have a wonderful week 🙂
Oh Fran, I love crab, but have never mud crab…and yes, I am loving the way you prepare it…Asian flavors…yum!
Beautiful sunset photo…have a wonderful week 🙂
Thanks Juliana- the sunsets are lovely in Darwin because they continually burn off vegetation in order to prevent larger fires. The smoky haze thus creates nice sunsets.
Nice dish! Love Mexican food, and we make it at home a lot too. This is better than you’d find at most Mexican restaurants around here. Good stuff! Thanks so much.
I am sorry, but this is not Mexican food. I don’t want to sound mean or anything, but a dish called ‘enchiladas’ in Mexico looks nothing like this. It may be full of flavors, but it is an American interpretation of ‘enchiladas’.
Viviana, thanks for pointing this out. I am not claiming Mexican food ‘authenticity’ here. There are many recipes out there that call a dish an ‘enchilada’ if it has some sort of filling inside of a tortilla. So for my recipe, I’ll settle for calling it an American (or Australian) interpretation of an enchilada. But you’re right, it is full of flavors!
I know the feeling of having lots of Mexican restaurants nearby–but I love cooking Mexican food at home too! These enchiladas look delicious with the sauce and avocado on top.
I loved the concept of this recipe but lamb is hard to find where I live so I substituted a pork tenderloin and used filo dough. It was wonderful despite these tweeks.
My first efforts at food photography were dismal. Takes time to learn, or at least it did me. Anyway, love the combo of peanut butter and chocolate. This looks wonderful! Thanks.
I can see the you have improved a lot in photography, you should see my first posts, a disgrace discolored dark photos that I am ashamed of 🙂 but still shows that I’ve improved a lot too. Lovely recipe I will be making for sure.
Julia Child has always been one of my heros. I remember watching her cooking on PBS way before cooking shows were a trend. This fish looks absolutely wonderful!
Fran,
A classic dish. Anyone wanting a culinary challenge should try Stephanie Alexander’s version! I tried and failed miserably.
Being a lazy cook with no great success with yeast, could one use good puff pastry [such as Careme] rolled out thinly?
Hi Chris, thanks for your comment. I suppose you could try this recipe using puff pastry. However, I’m thinking the moisture from the filling might seep into the puff pastry after a few days and make it rather soggy, but go ahead and give it a try. I also urge you to try the yeast dough- it is so easy! Also, I just realized that I must now go ahead and list the detailed recipe for this post (from the Cordon Bleu School), so please check back in a few days!
What a great dish! I haven’t made this in ages. Definitely not one you want to overcook, although it’s tricky because you want it nicely browned, too. And brown stuff is hard to photograph! So I always just shoot the garnish. 🙂 You did great with your photos, BTW. Fun read — thanks.
I love sole meuniere and my kids do too! What I know of Julia I know from the movie Julie & Julia. I think I’ll buy the book you mention in your post. I think she was a fascinating person and love how she paved the way for women chefs and made French cooking accessible to home cooks. Thank you for sharing this.
Julia Child’s recipes are so detailed and wonderful to follow — I love how you have made this one your own. Somewhere I read that her story of the first meal she ate when arriving in France wasn’t always consistent — she sometimes mentioned other first dishes, not always sole. I do love the book “My Life in France” so I’ll go along with you and view this as the “real” one.
After researching many many recipes, I’m so glad I chose your recipe! Following your exact instructions and ingredient amounts, my profiteroles were perfect and delicious. Your photo, however, showed a golden cream while my filling was beige! Perhaps the vanilla extract I used? Thank you!
Denise, thanks so much for your comment! The color of the custard cream is mostly determined by the eggs. I think the reason the color of my cream looks a little different from yours may be the lighting I used for my photography. But I think if the custard tastes good, the color shouldn’t matter much.
Looks good might be good for diabetics with cinnamon and berries, have to check sugar in the biscuits but nearly ticks all boxes probably better to use sugar free biscuits
I live in Tacoma Washington , it’s raining out and I was bored ,…. while searching around the internet I stumbled across a picture of your bread , and saw how easy it is … loved the dough so much that I used half of it for cinnamon rolls , your explanation, and pictures made it so easy that this old man did every thing right the first time… yea I love any thing with Blue berries and/or, Huckle berries , the cream cheese also made a perfect topping for the cinnamon rolls, I’m 55 and I haven’t baked any thing ever ! thank you
Linda, thanks so much for your comment. Yes, you could substitute rum for the vanilla in making the custard. I’ve never tried using rum but I think you’ll have a slightly more alcohol flavor to your custard. I hope your profiteroles turn out well!
Who doesn’t like pie?! Apple of any kind is wonderful, but Dutch Apple is particularly nice — love its topping. How fun to have your grandmother’s diary!
How amazing that you have your grandmother’s diary! What an amazing and difficult time to live in. This pie looks beautiful! Your grandma would be proud….did you make four pies or just one 🙂
The crumble topping with pecans adds a welcome toothsome crunch to this apple pie. Add some chopped, roasted chiles to the filling for a subtle,spicy backnote and I’m in!
Wow Fran…I absolutely love this post…amazing being able to read your grandma diary…and the apple pie looks delicious…I would sure love a slice of it…and a big one.
Have a wonderful week 🙂
There are so many different form of stuffed doughy things out there! It seems almost every cuisine has something in this category. Great looking empanadas — always enjoy having these. Thanks!
Hi Joanne, I bought my Mexican chorizo from my local supermarket in Chula Vista, California. (I’m here until February). Supermarkets here carry loads of Hispanic food products. I’ve never seen it for sale in Australia but maybe you could get it at Chile Mojo on Magill Road in Adelaide. Hugs!
I love this story, Fran. How lucky you are to have a small accounting of your grandmother’s life a century ago. Whew, people worked hard back in the days. Food was simpler and nourishing for the body and soul. Thank you for sharing this and the great recipe for apple pie.
Love cranberry season! I always buy a few extra bags and freeze them, so I can extend their use. 🙂 Anyway, this looks SO good — bet the flavor of this is wonderful. Sure looks nice! And love crunchy toppings. Really nice — thanks.
Fran, I want to reach right into the gorgeous photos and grab a slice of that scrummy nut bread! I don’t usually add a crunchy topping to any of my nut breads; but I think I definitely will now.
Oops! Thanks for the comment, Michelle. The directions should say to use corn starch, however you could also substitute flour for the corn starch. Corn starch has a finer texture than flour and is less apt to form lumps. Hope your pie turns out well!
I have never used cranberries in bread…and I am loving it! Like it that you have nuts as well…thanks for the recipe Fran.
Have a wonderful week ahead 🙂
I am loving this breakfast pizza Fran…I like the egg on it…looks so tasty and indeed perfect for a weekend breakfast. Thanks for the post.
I hope you are having a fabulous week 🙂
Thanks Amrita for stopping by my blog. I hope you can try making this dessert- truly worth it. The chef demonstrated this dish at the Paris Cordon Bleu school when I was a student there. You can leave out the candied fruit if you wish.
My mother used to make mini cheesecakes whenever she was asked to be a dessert to a party. I always enjoyed them but they certainly weren’t as pretty as yours.
Wow, love portioned food especially desserts, although I think I can eat them all by myself :). Lovely recipe Fran. I was just wondering how to use the regular cupcake pans? I think it would be very hard to get the cheesecakes out.
Hi Amira. If you use a regular cupcake pan, I would first spray some cooking oil on the inside of the pan, then place several strips of parchment paper on the inside of each ‘well.’ When the baking is finished, then you can life the cheesecakes out using the ends of the parchment paper strips.
Love cheesecake! Any and all. These are the perfect size — who doesn’t want to say they ate an entire cheesecake?:-) And with these, you can do that without doing violence to yourself! Thanks. And Happy Holidays!
I made this dish for Christmas this year and it turned out very well. However, it seems like there is no indication in the written instructions at the bottom of whether or not to brown the duck before enfolding it en croute. In the pictorial directions it shows the duck browned first. Please clarify. I opted to brown the duck first. Is it necessary?
Aaron, thanks so much for your comment and I’m glad your duck turned out well (reminds me that I should try to make this dish again soon)! Yes, the written directions should say to brown the duck first- I have now updated the written instructions to reflect this.
This sounds really neat but our bread dough is always so sticky! I think we haven’t figured out the proper method yet. Also, when you repeat the simple fold, do you reroll it again or is the dough just getting smaller for the second and third iteration?
Lynn, thanks for your comment. Yes, when repeating the simple fold, you do reroll the dough again, then fold it, turn it a quarter turn and refirgerate it for 20 minutes. Also, be sure to roll out your dough on a lightly-floured surface and also dust your rolling pin with some flour- this helps to reduce the ‘stickiness’ of your dough. I also sometimes dust the top of my dough if it becomes too sticky.
I love chili! And love using leftover chili in dishes. In fact I just made one (not nachos!) using leftover chili. Great minds, what? 🙂 Anyway, nachos are such a nice starter or snack. These look great — thanks.
Dear Fran,
Thank you so much for your informative and helpful post on making authentic Canelés. I ordered a set of copper Canelé molds from Amazon, as welll as the beeswax. Prior to finding your post I read a blog (by an experienced Canelé baker) to season the molds using butter in a 520F oven for an hour. This seemed very high temperature to me and butter tends to burn easily, I was sceptical, but I decided to adhere to the instructions. Fifteen minutes into the seasoning smoke was everywhere, I took the molds out of the oven just to see how burned my molds were. The interior of the molds had virtually turned black and the exterior dark and discolored. I was mortified. I let them cool and scrubbed as much of the burned butter debris off as possible, but to little avail; the interior of my molds are still a burned mess. I let them dry completely and now will try your method of seasoning but I’m afraid my molds may have been ruined. Do you think my molds are still usable? Also, the same blogger/baker instructs to bake the Canelés at a higher temperature than your recipe: 550F for the initial 10 minutes, then down to 375F to let Canelés bake for another 50 minutes. Do you think that’s too high; even for just the initial 10 minutes? I don’t want another mess on my hands. I feel discourage, any input you can give me would be very helpful!
Thank you!
Marie, thanks so much for stopping by my blog. I’m sorry you had such trouble with your first attempts at making Canelés. I can’t honestly say whether or not your Canelés are permanently ruined. I can only suggest letting them soak some more to remove the burnt residue. The only way you can tell if they are ruined is to go ahead and make a batch of Canelés- if they turn out alright and the exterior doesn’t have the ‘burnt’ taste, then you know your molds are not ruined. Yes, I think that baking them at 550 F for the first 10 minutes is too hot; they will probably burn. In fact, my oven gets quite hot, so I sometimes bake them at a slightly lower temperature than my recommended 460 F (for the first 15 minutes). Each oven is different, of course. My recipe says to then lower the temperature to 375 F for the next 45 minutes, however I often find that my Canelés are done after only another 30 minutes. Again, each oven is different so you’ll need to practice a bit to get it right. BTW, seasoning the molds with butter was obviously not a good idea due to its low ‘burn threshold.’ Please let me know how your Canelés turn out and good luck!
Thank you very much, Fran, for your prompt reply!
I appreciate it very much. Since writing to you, after I soaking and scrubbing as much of the burnt debris on the interior, I followed your seasoning instructions; I wish I had found your blog first. However, due to the previous burnt residue I ended up with sticky brown substance running down the walls (the oil and heating process likely released some of the burnt debris), now I wonder if it’s safe to eat from. I’m thinking of soaking and scrubbing again, and one more time applying your seasoning method, in hopes this will remove most of the residual burnt-remains. I will proceed to make your Canale recipe and instructions, and will let you know how it turns out. And you are right, butter at 500F is a bad idea, I knew this insticutually when I initially read it, but thought an experienced baker must know better than me. Ha!
Thanks again Fran, I’m so glad I found your site!
Love lobster ravioli! Not a dish I make that often — usually something I reserve for ordering in a restaurant. Silly, though, because it’s easy enough to make. Yours looks terrific! I’ve never been to Death Valley — would love to visit sometime. Great pictures, fun post — thanks.
Wow, amazing recipe Fran…your lobster ravioli really looks like from a restaurant…I love the creamy sauce as well…indeed perfect for Valentine’s Day.
Thanks for sharing the pictures…although we live in LA area and often visit Palm Desert, we have never been to the Death Valley.
I hope you are having a wonderful week 🙂
These look so elegant! They would make a perfect dinner for Valentine’s Day! It sounds like you’ve had a wonderful trip! I’ve been to Death Valley in the middle of July…it was 120 degrees. My sister participated in an ultra marathon (135 miles) called Badwater! It’s run every summer and the athletes are amazing!
What a lovely dish, Fran! And I enjoyed reading about your trip to Death Valley. I’ve been there twice in my life, many years apart, and both times was astounded by how different it is from any other place I’ve ever been. And both times it seemed we were the only Americans there! The desert’s unusual beauty makes it very popular with people from all over the world.
Mole anything is so good! Love the stuff. Not something I make all that often for some reason — probably because it does take a bit of time to do well (or even to do poorly!) Its color is a bit meh, now that you mention it, but its flavor is OVER THE TOP! Really good stuff. Excellent recipe — thanks.
Wow Fran, what a delicious recipe…I have tried chicken with mole sauce, but never made myself…this indeed looks luxurious…thank you so much fro sharing the recipe.
I hope you are enjoying your week 🙂
Hi Juliana! This dish is pretty easy to make and is well worth the effort! Yes, I am enjoying me week, but still suffering from a bit of jet lag from my flight to Adelaide!
This looks delicious! I have always wondered how to make mole. I am so excited–I am going to Paris next month and signed up at Le Cordon Bleu. It made me think of you!
Claire, how exciting for you to go to Paris! I assume you are going for a short one-day workshop? The school has moved to a new building- I’m sure it will be a lot better than the old one!
What a great recipe! I can’t believe how long the list of ingredients that some people use! I’ve only had mole sauce once or twice. I loved it, but haven’t ever made it. I think I need to give it a try!
Hi Sarah, the recipe is located at the end of the post. I think it was ‘truncated’ when you accessed my post through your email notification. In order to see the recipe, try clicking directly onto my website. The recipe does take a bit of effort, but I guess there is the old saying, “No pain, no gain!”
Interesting soup! Not actually a Mexican dish. Although, we have a Mexican soup in my country called “Poblano Soup” without the cheese and the frying part. It uses cream, milk, and also corn kernels.
Since I discovered chile relleno I would order when I see it in the menu…your soup looks delicious…spicy and yes, topped with chile relleno…what a treat! Thanks for the recipe Fran.
I hope you are having a nice week 🙂
I just tried to make this recipe and I dont think it worked well. I made a double batch. Followed the recipe and the instructions. It made alot more than 16 brookies! I made 18 and over filled my brownie mix because if I didn’t, I would have made alot more. Then I put the cookie in and it was way too much. Maybe I used a smaller muffin tin? Any thoughts ?
Carolynn, I just made another batch of these Brookies and here are my findings:. You’re right, the brownie batter actually makes enough to fill 14 cupcake wells (not 8). On the other hand, there was enough chocolate chip cookie batter to make only 10 of the Brookies, so to fix this, I will increase the cookie dough by 1/3. This should make the brownies equal to the chocolate chip cookies. I find that the batter for both elements was very moist and delicious, so there was no problem with the recipe. It can be a bit tricky spreading the cookie dough onto a liquidy brownie mixture , so I tried first baking the brownies for 2-3 minutes by themselves to help them set a little. Then I removed them from the oven to cool a bit, then spread the cookie dough on top. To smooth the cookie dough on top of the brownies, I used a pallet knife that I dipped in water. I am going to update my recipe to reflect these changes and also to state that the recipe makes 12-14 serves. Thanks again for your comment- this helps me to keep my recipes up-to-date!
Carolynn Cavanaugh
May 16, 2020 at 11:04 am
Fran! So cool that you actually to my comment to heart! That’s awesome! I made 16 and 6 extra cookies. I think I was worried about over filling, which I did, when i added the cookie. I did see what you meant about putting the cookie on the liquidy brownie. I actually put the 1.5 tablespoons in my hand and flattened it out a bit first. My baking time was off too. Also probably because I over filled my tins. They had to cook for about 35 min and I covered the top with foil for the 2nd half to keep the cookie from browning too much. They are DELICIOUS! Not the prettiest thing ever but definitely one of the best tasting!! I will definitely make them again!! Thank you again for taking my comment!!! Happy Baking!
LOL, these are so cute…I love the name brookies and all the layers of it! Great combination of brownies and cookies…thanks for introducing me to it.
Have a wonderful week Fran 🙂
I’m loving the pretty layered look of these – I bet they are amazing… how can they not be when you’re combining two of the most classic and well-loved desserts ever into one little handheld bit of awesomeness??
I don’t think the crazy has hit the east coast of the U.S. as of yet but I can certainly see why they would be popular. Doing them in the muffin pan sounds like a good idea to me.
Yup, I’d be too busy eating these to have a lot to say about them either. Except they look wonderful! And I’ll bet they’re 5x as good as they look. 🙂 Thanks!
OMG, When I saw this on FB I literally drooled!!! Seriously looks and sounds very appetizing Fran. And yes, you do not need any description for this or stories to go along with the recipe… this is a picture worth a thousand words kind of post. Great job.
Oh Fran, I don’t think I could stop eating these rolls, I am loving the caramelized crust on top and all the gooey in between…super delicious!
I hope you are enjoying your week 🙂
I have never made cream soup with cauliflower…I really don’t know why, I like that you have leek and yes Gruyere cheese! Thanks for the inspiration Fran…
Have a wonderful week 🙂
Now that it’s getting colder, I argue with myself over which soup I want to make next. Now that I’ve seen this, Mrs. Du Barry and I will have a quiet discussion together. It looks beautiful.
Mmm! I have never made cauliflower soup, but I have done pureed cauliflower… Cause I was trying the whole cauliflower mashed “potatoes”… I do love em so so so much!
Hi, i am proudly mexican living in my country, onsite pacific ocean and gorgeous mountains.
Chile Relleno my favorite dish.
I think Julia would say Ohhh lala.
Gorgeous way for a melting pot of two important cultural gastronomies in planet.
FrenchMexicancuisine
Thanks for sharing.
Like the color of that place mat! Like this dish, too — so full of flavor. Although my supermarket sometimes carries tamarind pods (rather unusual for my part of the world), I always prefer to use the paste — so much easier. Anyway, love duck breast and it pairs so well with fruit, doesn’t it? This looks great — thanks.
Although we often eat duck in Chinese restaurant I have never cooked one myself…you sure make it look so easy…great flavors Fran. Thanks for the recipe!
I hope you are having a nicweek 🙂
Hi Fran! I’m not too familiar with tamarind though my coworker tried to show me some drier fruit at work one day! Neat way to change up the recipe into another style though! I have yet to try cooking duck meat of any kind!
Chocolate Soufflé is a wonderful dish! It’s been ages and ages since I’ve made one — or really any kind of soufflé (I’ve probably made more cheese ones than anything else). Great recipe, perfect source (Julia is my favorite!). Thanks so much.
Your chocolate souffle looks great Fran…I only made souffle once and I must confess that I was not very successful…now seeing this post make me want to try again. Thank you for the recipe.
Have a wonderful week ahead 🙂
Hello Fran! I admit I didn’t know who Julia Child was, until the movie with Meryl Strip (I love Meryl Strip!)
This souffle looks divine! I should schedule it for the near future 🙂
Beautiful! I love your pie crust tutorial. I thought real quiche Lorraine didn’t have bacon, but my mother, who is from Nancy, in the province of Lorraine, always used it. So a quiche to me has bacon and cheese in it! Love yours.
I was thinking the other day how little I know about Spanish cooking. Tapas, potato tortilla, gazpacho, sangria, and that’s about it. Looking forward to hearing what you’ll be cooking. And looking forward to one of these cookies (or three!) too — terrific recipe. Thanks!
Oh Fran, these cookies look awesome, I love the shape and the flavors…good luck in Madrid…and I look forward to hear all about it and see all the recipes you get to learn there…
Have a wonderful time 🙂
I am a South Africa who is so inspired by the way you make your pastry. You have taught me so much and I have printed evething out from that lesson and your recipe in connection with the quiche Lorraine. I would like to know if it is possible to freeze the quiche for a week or 2. We have got a special occasion where I would need to prepare some of the quiches in advance. Your comment please? (mariza.w@iafrica.com) Thanks, Mariza Wessels.
Mariza, thank you for your comment. You could freeze the quiches for probably up to one month in advance. Certainly they could be frozen for a week or two and still taste fresh. I hope you enjoy making the Quiche Lorraine!
[…] need to click to G’Day Souffle to check out her latest post – Easy Mini Cheesecakes where you place a cookie on the bottom of a cupcake liner and put cheesecake mixture on top. Top […]
Fran, what a great post! I had forgotten about that episode where Julia gets exhausted whisking! I loved watching episodes with my mother when I was a child. We felt like Julia was part of the family. I’m just sorry my mother died before I met Julia; she would have been so impressed! I actually chatted with her on several occasions.
One of our conversations was about pie crust. When I mentioned putting whole wheat flour in my quiche crust, she got that look and asked why I would ruin a perfectly good pie crust with whole wheat flour. Then she uttered those famous words she’s said so many times, even to Jacques Pepin: “We’re not interested in nutrition, we’re interested in taste!”
I am familiar with blood sausage from Germany but after living in the US for many decades I lost the taste for it. However, your stew looks delicious and I will bookmark it for later .
Agness, thanks for stopping by my blog. I would say that my favorite Spanish food would be the Fabada Asturiana dish from this post. Also, I loved a tapas dish that I ate at the Lateral Santa Ana restaurant in Madrid: Duck breast with pineapple and mango chutney http://www.lateral.com/restaurantes/santa-ana/
I bought both of those sausage from a Spanish shop in PB for a paella recipe! Everything was delicious! I like how this one incorporates beans too! I still have some saffron left but I think it is past the ‘date’… would it still work in the recipe?
Lynn, I’m so happy to hear that there is a Spanish shop in the San Diego area! I’ll be arriving there in several months so I’ll now know where to go. I would think that the saffron is still OK to use- it’s not a milk or meat product. If it still looks and tastes alright, it’s probably still good to go (but, of course, it’s ultimately up to you to judge).
Paella is such a great dish! Although I haven’t made one for ages. I don’t have a paella pan so I usually use a big frying pan which works OK (but just OK). Anyway, lovely mix of ingredients. Very nice — thanks.
Great looking potatoes! And salmon, too. I’d shape the potatoes with my hands — I’m piping–challenged. Guess I should just learn how to do it someday, huh? 🙂 Anyway, good stuff — thanks.
Thanks for the comment, John. For her Byron Potatoes, Julia Child just mashes the potatoes with a big fork and then puts the whole bunch into a casserole dish- didn’t bother shaping them into individual cakes!
Thanks for pointing out the similarities between the two recipes. Yes, they are very similar, however, the French Byron Potatoes recipe emphasises making a bechamel sauce that is then spooned into the center of each ‘cake.’ Also, Byron potatoes typically don’t use nutmeg. It’s all very interesting!
Interesting! I’ve boiled quail eggs, but never poached them. Never even thought to do so! Neat trick — gotta try this. And fun black acrylic shot at the top of the post!
Thanks Agness for your comment. You could use either cherry or regular tomatoes- I used ‘regular’ round tomatoes and sliced them up a bit- the ingredients are flexible- use what you like!
Finally… duck breast sounds ‘doable’ rather than intimidating. Your tempting post may nudge me into playing with this delicious ingredient. (Love the soothing music in your video.)
Wow, this looks great and I love the photos of Arkaroola. I don’t have access to Quandong fruit but I’ll use fresh peaches instead. Thanks for the recipe!
Candied/Toffee/Carmel Apples were all good treats when I was a young Trick or Treater! So were Cokes (in the bottles). In the 50s, NO ONE drank very much soda, so that was a big deal good treat. 🙂 Anyway, These cupcakes are lovely — so seasonally appropriate. 🙂
These are so cute. On Halloween I’ll actually be flying to Sydney to start a once-in-a-lifetime trip! Cannot wait to experience Australia and New Zealand!
Jumping onboard to say welcome Mimi! You will love it here! Is meant to rain the rest of the week in Sydney, hope it doesn’t so you can see the sights!
kids trick or treat at bottle shops?! Say whaaaaat?! As I type Miss 9 is helping her dad put her Halloween costume together for tomorrow night. Each year it grows in popularity in Sydney but nothing like the US. These brownie cupcakes look AMAZING – way more treat than trick!
Hi Fran – just enjoyed a good thorough perusal of your blog! So glad you found me through Chef Mimi! Just subscribed and look forward to many fun recipes from you!
Fran, I wondered where you’ve been! Your new look is gorgeous. Love this soup. I’m a person who could put cheese on just about everything, but not on this. I once had quite a good thick chicken tortilla soup, but I like it better this way, the brothy way.
We tend to make sweet potato pie about twice as often as pumpkin pie. Like them both, but sweet potato pie has a richer flavor. Never thought to make it with a meringue (marshmallow or otherwise). Neat idea! Thanks.
This looks wonderful, Fran – I love both pumpkin and sweet potato pies – they are so different to my taste! And by complete coincidence, I have written a post about how pumpkin pie should be served and celebrated year-round – not just at (U.S.) Thanksgiving and Christmas. Great minds think alike, n’est-ce pas?
I’m dying to try a well made Pumpkin or Sweet Potato Pie. I made one once but didn’t like it at all. I think the problem is we don’t have pumpkin pie spice in our supermarket and making it up just doesn’t seem to cut it. I’ll have to get online and order some.
Marcellina, thanks for your comment. ‘Pumpkin Pie spice’ is of course made of cinnamon, nutmeg and cloves. So, for my recipe, if you can’t find ‘pumpkin pie spice’ at your supermarket, just substitute nutmeg. That way, my recipe will have all three of the spices included in it. I’ve altered my recipe to reflect the substitution. Thanks again!
Now this is a jello dish done right! I do remember those salads and desserts from yesteryear. Not very good, were they? This, though, looks terrific. Thanks!
I usually shudder at gelatin desserts because, as you point out, they can be pretty awful. This, however, looks amazing. I wonder how hard it would be to make homemade strawberry Jell-O to complete its beauty?
Fran, you are soooo adventurous! I admire that, and if I were going to eat octopus I would want it to be your recipe; buuuuttt … something like your Byron Potatoes with Salmon Steaks is much more to my liking. And I love that you formed the patties by hand. I used to pipe everything back in the day, but those days are gone!
OMG you are so lucky!!! What an experience! Aren’t you glad you like octopus now?!! I think real flames are the only way to cook them the best, but it’s certainly not something I can do at home. Will look into this cookbook, although I’m sure it’s seafood-heavy… Happy New Year!!
Happy New Year to you, too! Yes, the cookbook does have seafood recipes, but also quail and some rice dishes! I just checked and it’s not available on Amazon yet- maybe available in some bookstores.
It’s so funny, Fran, we were thinking of grilled octopus for the New Year but a) the store was out and, b) I didn’t know what to do. Part B is taken care of and I can assure you this will be on our table as soon as Whole Foods is restocked!
Octopus scares me a bit! I’ve never cooked with it and I’ve only ever eaten it when my husband orders it in a restaurant and I’ve tried a bite! Maybe my New Year’s resolution should be to try new things! 🙂 This cookbook looks lovely!
Oh wow! Your octopus dish looks amazing but I think I would not be able to clean the octopus. The part where you cut off the head is too much for me. You are brave! I’d definitely eat it though. Maybe I should get someone to make this for me!
Javier Plascencia is a master chef- he and his family have opened numerous SUPERB restaurants in Tijuana (e.g. Mision 19, Saverios, Cafe Plascencia to name a few) and Valle de Guadalupe (Finca Altosano). So when I learned he was opening a restaurant right down the street from my law office, I was thrilled.
I took my husband and father there for my dad’s 85th birthday, and we were treated like royalty. The staff could not have been better and more attentive. Prices were very reasonable-in fact I was shocked when I got the bill, had expected 35% more at least.
This looks delicious, Fran. There is a wonderful French restaurant near me that makes this, and I’ve always wanted to try it. Hope your new year is off to a fabulous and delicious start! I so enjoy all of your posts and great recipes.
Hello, many years ago I had a complete set of Cordon Bleu cookbooks, unfortunately now lost. I utilised a baked trout recipe a number of times; the fish was stuffed with a rice mixture and then baked, under foil, in milk and sherry. I have searched for this recipe a number of times to no avail; I am hopeful that you can provide me with this recipe, or a link to it.
Thank you in anticipation, Peter
This is my first time making a tortilla omelet. This recipe looks so good that not trying it might be a big regret. Can I try tossing this one out on the gas grill? as we here in Alabama love grilling that we almost do all our dishes together with the grill. Will that have a different outcome?
Thanks so much for stopping by my blog! One standout thing of the Spanish Tortilla is its unique shape, which you get by cooking it in a round skillet. Also, the slightly puffy texture is achieved by cooking it in a skillet. So, unless you could use a skillet in your gas grill, you’ll get a totally different texture with a Spanish Tortilla. I suppose if you first combine the cooked potatoes and onions with the eggs and then cook them directly on a grill plate, you’ll wind up with something more like scrambled eggs- you could always give it a try! I’d like to find out how it turns out!
Peter, sorry I couldn’t find reference to the recipe you mentioned. During my three terms at the Paris Cordon Bleu school, we made a trout dish stuffed with mushrooms, but not with rice. We also made a dish with Sea Bass, salmon cubes and rice baked inside pastry (Sea Bass Coulibiac) https://www.gdaysouffle.com/my-paris-sea-bass-coulibiac-tomatoes-stuffed-with-broccio-cheese/ I also looked through my copy of ‘Le Cordon Bleu at Home’ and I only saw a recipe for Trout Stuffed with Sorrel. Of course, if you google “trout stuffed with rice”, lots of different recipes come up. However, I’m now intrigued- I’d love to do a trout recipe soon! Good luck!
Thanks for this tutorial, Fran! I have never tackled a Spanish tortilla because I was missing some of the details you provide. Thanks, and I will give it a try! Hope all is well with you!
Hi Fran! How wonderful to have had an intensive course in cooking Spanish food in Madrid! I didn’t realise there was so much to a Spanish tortilla. I make this quite often and add a little chorizo or ham maybe a little tomato or peas which would probably be frowned upon by your teacher chef. Also I have to admit, I cheat. I finish it in the oven to prevent the burnt bottom!
Fran, this is one of those things that probably a lot of people who’ve made it decided they didn’t like it, not realizing that they hadn’t made it properly, underdone potatoes and overdone, rubbery eggs being the biggest problems. Yours looks perfect!
All these Spanish recipes you have been posting look amazing! Could I substitute sweet potato (perhaps the starchier white flesh instead of softer yellow) to keep it whole 30 friendly?
Hi,
Your blog is amazing. I am a planning to do the diploma de patisserie from le cordon Bleu paris and have a couple of questions. It will be really helpful if I could email you the same. Please let me know how to get in touch.
Regards
Shradha
Thanks so much for stopping by my blog. Yes, I’d be glad to answer your questions about the Le Vordon Bleu School. I am sending you my email address so we can connect!
So Hemingway didn’t eat there, just drank there, no? 🙂 Trout is good stuff, and this is a wonderful recipe. I haven’t had this exact combo of ingredients before — this looks really nice. Looks pretty too!
I love this recipe, Fran! I also love the introduction story – I had no idea Hemingway spent a lot of time in Spain, though I knew he was in France for the time.
I’m a sucker for anything fried, and fried dough is at the top of the list! Churros are good. Never had them Spanish style, with the chocolate. Need to try that! Good tip, too, on how to get those crisp edges. Thanks!
I had my first churros in a small village south of Ensenada (south of Tijuana) – I was in love! But I never thought of making them at home! And your dipping sauce sounds drinkable!!
Fran, I still haven’t gotten around to making churros, but when I do I’m definitely going to use your hints for getting those crisp edges – gotta have the crisp edges!
Colleen, yes, I think you could use store-bought custard for this recipe. If the custard doesn’t have any eggs in it, you will need to add several eggs. Sounds easy- just add a few eggs to the custard, pour it into the prepared puff pastry shell, and then “Bob’s your uncle!”
Your little custard pastry sound terrific. I like little small bite desserts like this. BTW, I had no trouble being able to comment now, whatever the problem was is fixed now.
I love the simplicity of this recipe! I plan to try it both with puff pastry and my simple cream cheese pastry. We are going to a Tapas party in May, and this would be perfect to bring along. I’ll report back!
Such a nice, flavorful dish! Honey and mustard pair so beautifully, don’t they? They really add a nice touch of brightness to this dish. Simple, satisfying fare like this is my type of food. Really good — thanks.
Hi Fran! What is pouring cream? I haven’t tried my Dutch Oven pan in the oven yet but this might be the recipe to do it! Looks like a wonderful chicken dish!
Lynn, thanks so much for your comment! ‘Pouring cream’ is a term used in Australia- refers to cream with 35% fat content. It is thin enough to pour but not watery, like ‘half and half’ cream. So if you’re in the U.S., I would buy some ‘whipping cream’ (not too thick) to use for this recipe.
Thanks David. Donna Hay’s recipe only used Honey Mustard, but after I added the Dijon Mustard, the dish had a bit more ‘punch.’ Anyway, I hope you can try this dish one day!
Oh, I love Donna Hay! Her magazine is so well photographed and it inspires me no end! I must have missed this recipe. I love your addition of Dijon mustard. What is honey mustard? I don’t think I’ve seen that in the supermarket?
Hi Marcellina- Honey mustard is a mixture of honey and mustard- it’s readily available in Australian supermarkets. The sweet taste of honey pairs nicely with ‘tartness’ of the mustard.
Fran, I like your embellishments to the dish very much. And I like the fact that you mention “trussed tomatoes,” something I’ve never heard of. So I looked it up and, as I expected, they are what are called in the US “tomatoes on the vine.” (I know I know – I really know how to have fun!)
This looks wonderful! And strawberries are such a nice garnish for this classic dessert. I love anything that requires me to use a torch in the kitchen. 🙂
Fran – it never occurred to me that there would be a big difference between the small and large blow torches. Now that you say it, it makes perfect sense! I found the same thing you did with white and brown sugars. But still wasn’t getting the good crack…
And strangely enough, one of my favorite recipes for crème brûlée has a layer of raspberry jam at the bottom! Now I have to try and strawberries. Thanks for a lovely recipe and, even more, the great advice!
Whoa! That’s quite a bigger bigger! I think you’d better stop there or else you’ll end up with an industrial sized blow torch! I love the taste of creme brulee but I’ve never made it before. Yours turned out beautifully!
I actually have some piquillo peppers in my pantry, but they’re dried, alas. This looks really good — such a neat recipe. Gotta find those pepper in jars. 🙂
Oh my goodness what a wonderful recipe! After my older daughter lived in Spain, i tried to become familiar with all foods Spanish, including these wonderful peppers. However, I’ve never actually stuff them myself – something I need to change ASAP!
Fran – we just had an evening of tapas with friends, and this would’ve been an amazing addition to the table! I have to look for the peppers – I’ve never seen them here, but I’ve also never looked . 🙂
Any dessert that includes pears – especially when they’re poached – is perfectly fine with me! I love how easy this is, Fran, and how it can be dressed up depending on your time and mood! Thanks for sharing!
I haven’t had a blintz in years. And I’m not sure if I’ve ever made one — although I’ve made plenty of stuffed crapes, which are almost the same. This looks good. And a great way to use all the strawberries we have in our stores right now!
Hi Fran, I was thinking as I was reading that these were just like crepes! Glad to know I was right. I love the bright color of the strawberry sauce. It’s so beautiful!
Dropping by to say that we tremendously enjoyed these cheese blintz. I have never imagined cheese and strawberry together but it is just amazing. Thank you for sharing the recipe.
What a terrific dish! I don’t often use quinces — they’re not in season that long. Never had them with cherries — really loving the idea. This looks SO GOOD — very creative. Thanks.
John, thanks for your comment. I rarely see quinces sold in supermarkets, but I now have enough to put in the freezer (thanks to my neighbors quince tree)!
This is beautiful Fran! We onto get quince for a few weeks here, so I will keep an eye open for it! And, if you have more quince, Ottolenghi has a recipe for quince stuffed with lamb. It’s fabta!
Hi Fran, I’ve never had a quince before and I don’t think I would even recognize them! They definitely look like a pear on the inside. This tarte looks lovely!
What a terrific dish! I use angel hair pasta broken into pieces a lot for soup, so I’m very familiar with the concept. Haven’t tried a paella-like dish using pasta, though — neat idea. This looks SO GOOD! Thanks.
By coincidence I am serving a tapas-style Spanish dinner on Wednesday and will be making this! If I can’t get good clams, I think I will use mussels- what do you think? (Clams are sometimes hard to get in the Arizona desert!)
Rebecca, thanks so much for stopping by my blog! Yes, the thickness of a £1 coin sounds about right for the quiche crust, which is about 3 mm thick. Let me know how your quiche turns out!
Rebecca, yes, speck is like a bacon lardon. It is ham with a significant layer of at included. You can see photos of speck here: https://stock.adobe.com/hk/search?k=speck
Thank you for answering my questions. I have just 1 more question though. Where would I find speck in england?? Do you think a good butcher would have it for me??
You could try places that sell cured meats such as sausages and ham. Prosciutto can also be a substitute for speck. If you can’t find speck, I would just use regular bacon (or smoked ham) in the quiche recipe- just cut off some of the fat from the bacon and brown it before adding it to the quiche. Good luck!
Wow what a noodles recipe, look like too amazing. love it, thank you so much for sharing it. You are a great blogger. Please keep sharing more great recipes.
Good recipe! Really nice combination of flavors, and really well balanced. I don’t often make canapes, but do like them — wonderful with cocktails. Super post — thanks.
Such great flavors. Glad to know from your comment to John that they really are small! I love serving hors d’œuvres – sometimes a couple of different kinds make a great meal!
That’s great! I love that pan! I guess it can also make mini pancakes… However, are they eggs by themselves stiff enough to hold? Or is there a cracker underneath. I’ve never served blinis when I catered for the same reason – I was afraid caviar would be spilling all over!
Mimi, thanks for your comment. Yes, the eggs (omelette) are stiff enough to hold the salmon and other ingredients on top. To eat this canape, I usually fold the little omelette inward and then pop the whole thing in my mouth- yum!
Fran – you make this look so easy!! Can’t wait to see what else you have here! And thanks for sharing at the What’s for Dinner party! Hope we see you every week.
So many specialized cooking utensils!! We just bought some mini brioche pans and have so many different pans. This is a tempting one, but I’m afraid I just can’t fit in any more gadgets. The flavor combination sounds great.
Gosh, I haven’t had this dish in years! Probably not since the 70s. Maybe 80s. 🙂 Such a fun and good dish, too. Now you’ve got me wanting to make it! Good job with this — thanks.
wow. this brought back memories. I used to request these, but with a creamed brains filling for my birthday growing up. I never thought about actually making the pastry from scratch! You’re so talented!
Crazy question: why do you leave so much space between the cut-out pastry? I always try to cut them as close as I can to minimize re-rolled pastry dough. Am I missing something?
And yes, it does seem as if there were some good ideas in previous decades that have been lost or maybe should be revived, doesn’t it?
Thanks Mae- I didn’t even notice that about the spacing of my vol-au-vents! I suppose I didn’t space them closer together was that I knew I still couldn’t fit another whole vol-au-vent into the sheet of pastry (although I could squeeze some more little ‘decoration’s in). Next time, I’ll try and place them closer together!
The 70s were so good to us in so many ways! Maybe not fashion… but the food was fab! I agree – for this, it is definitely best to make your own puff pastry. Will be making this soon -but won’t be wearing my disco togs while I do…
I love this! Some recipes from the 70s are just made to be left alone!!! This however, is one well worth recreating. It looks simply beautiful and would be quite impressive to serve to family or guests.
Good lord, those potatoes sound absolutely fantastic! I’ve never had anything like them, that’s for sure. They sound really fancy, and really delicious, but they also sound pretty approachable. The salmon also looks fantastic. I’m so glad I stumbled onto your site!
Thanks John. I notice that you also made a comment on this post back in December 2013. What a devoted trooper you are-thanks so much for your support over these years!
Your cherry tarts looks absolutely delectable. You don’t specify it, but it looks like you’ve used sweet cherries – which is great, because I’m always looking for sweet cherry recipes. I spend my summers in an major cherry-producing region, so they’re a standard part of my summer diet!
Such exceptional flavors. glad to recognize from your remark to John that they honestly are small! i really like serving hors d’œuvres – now and again a couple of different kinds make a super meal!
losing by using to say that we noticeably loved these cheese blintz. i have by no means imagined cheese and strawberry collectively however it is simply super. thank you for sharing the recipe.
Thanks for this lovely recipe! I spent a lot of time looking for something to cook for my children and I came across your recipe. I know it will make them very happy this weekend! I am sure they will love the combination of cheese stuffing and berry sauce. Although my children are very little, they already look like they will turn into gourmets in the future.
I think shrimp tails on for me, please. Love the way they look! And reading the recipe, bet I’d love the way these taste, too. 🙂 Really nice recipe — thanks.
Hi Fran! I actually made a version of this the other night and, of course with my allergy, had to use shallots. It was soooo good. I need to try your version now – just different enough that I can almost taste the difference.
Hello Fran, I am from South Africa & I have just returned from a wonderful 2 weeks in France of which one area was Bordeaux! I could not resist buying the mini copper moulds. Once I have completed the “curing” of the moulds can they be washed after use or just wiped with a cloth for storing. I won’t be making them regularly.
Wonderful to hear from someone from South Africa! The instructions say that the moulds can be washed with water after baking, but not to use soap since it would remove the seasoning effort. Sometimes if my moulds are not too dirty, I will just wipe them with a damp paper towel. Good luck!
I’m all for domes within domes! Look great, and more importantly a fun way to add more flavor. This sounds excellent — such a pretty dessert and the recipe sounds as if the flavor is out of this world. Thanks!
Thanks for your comment, Ashley. If you started this dessert on a Monday and finished on Tuesday, you could leave it in the fridge and eat it the next day. However, I would recommend not pouring the chocolate glaze onto the dessert until you are almost ready to eat it, otherwise it would get soggy. Hope you enjoy it!
Fran – I have the large dome mold and have only used it once! Now I have a reason to use it again! I might have to improvise on the interior mold, though! Lovely recipe (well, lovely multiple recipes!) – thanks!
David, thanks for the comment. You can leave out the interior mold if you wish, and just fill the larger mold with the chocolate mousse- still tastes good!
I hope “food security” is a course on how to have people arrested when they take the last piece of pie when no one’s looking. I love chocolate and hazelnut – this beautiful dessert looks perfect for me.
Jeff, thanks for your comment. ‘Food Security’ was actually about famine and the challenges of feeding a world population of 7 billion. It was rather depressing- anyway, making my chocolate mousse cake made me cheer up a bit.
This dome cake goes beyond any dessert I have ever made . I love the idea of making it in stages especially with five different layers of flavor. I can just imagine how good it is – a chocolate lover’s dream come true. I might have to invest in some molds…
Food Security??? What kind of class was that??? And you had to write essays? Not make food!!! So glad that class is over. These dome cakes look amazing! Quite impressive 🙂
Terrific looking dish! Trout has such a great flavor, and takes so well to sauces. Love that mushroom stuffing — sounds wonderful. Nice recipe — thanks.
Oh Fran…I absolutely love the new look of your blog (maybe not so new…sorry), so refreshing and full of energy…I will need a big chunk of time to explore it…
Yes, I had a big technical issue with the website, after months of work and frustration we were able to retrieve most of the posts, but sadly lost all the comments…I am back and again enjoying sharing what happens in my kitchen…
Now, your trout recipe…looks amazing and you make it look so easy as I can count on my fingers how many times I cooked whole fish…I will try to use fillet, the mushroom filling with the wine sauce just sounds so delicious!
Have a wonderful week!
No one is roasting and grinding acacia pods here (and we have a lot!) instead, we do it with mesquite pods – and the description is similar. I will give these a whirl with my mesquite flour!
Thanks for your comment, John. Evidently the name ‘wattle’ was introduced by early colonists, who combined the thin branches of the acacia tree with clay in order to construct ‘wattle and daub’ houses in Australia.
Yay! I actually know what wattle seeds are! I had wattle bread when I was in the outback, and it was so good I considered starting importing them to the states! Love your muffing!
I have never heard of wattle seeds…so interesting. The muffins look great Fran, thank you so much for the recipe, I would love to get a hold of these seed.
Have a wonderful week!
Beautiful. Not sure I have the patience for these (I know, I’m lazy when it comes to baking) but I do love looking at them! It’s a much lower calorie intake to just look at photos of pretty baked goods!
I love King Arthur Flour and have been using their recipes plus many items from their catalog. I have this cookbook too! I made a sheet cake cheesecake not to long ago and really liked it better than in a springform pan. I agree the strawberry jam on top is an eye catcher 🙂
I love these bars Fran, especially the way you decorated with the strawberry jam…this is perfect for the holiday season. Thanks for sharing the recipe. Have a lovely rest of the week!
Fran – these look really good, and I am not a cheesecake fan! I think the fact that it is a thin layer of cheese makes them appealing to me – along with the pecans in the crust. And I love the decoration on top!
Looks like a terrific recipe! I don’t believe I’ve ever had a rice caldoso — sounds like fun. And I’m all for spicy, so this is a dish I’d like. Thanks!
These are spectacular, Fran! Really and truly perfection! I love the photo that you also put on Instagram. I haven’t made croissant dough since I used to help my mother make it. I remember it’s hard work! Have a wonderful 2019!!!
Terrific recipe! I’ve made puff pastry dough, and it’s WORK! I keep thinking about doing it for the blog, but I always lie down and rest until that feeling passes. 🙂 These look spectacular — thanks.
These are gorgeous and your directions are clear and easy to follow. Maybe I will take vacation time this year just to make these! Brava! And Happy New Year!
Can’t wait to try puff pastry! Discovered your site from Diane and Brian Wages — my SO Greg went to USAFA with Brian. Lovely site…I’m inspired! PS..nice photos!
Thank you so much for these instructions. I was recently looking at a croissant recipe, thinking about how much I’d love to give it a try, and here you are, reinforcing that idea … with chocolate! I’ve always thought it’d be really difficult, but it looks like the difficulty mainly lies in stamina and dedication! Really, though, I can’t say enough how much I appreciate the pictures, because instructions like this can be so hard to decipher. I’m so eager to give this a try.
Happy New Year Fran! What an awesome recipe, I am loving it…especially the step-by-step pictures, I will have to try it…thank you so much for sharing it…
Have a great rest of the week!
Thank you so much for the recipe and all the tips, Fran! I didn’t realise these is a Le Cordon Bleu school in Adelaide! This is something I’d love to do some day. Pinned for later.
Hi Fran! You’re always making wonderful food and sharing! I was about to ask if we could use the pasta attachment but then saw how thick the dough is. Hands on completely! Maybe hubby and I can make this recipe into a “date night” and we would be trying something new! <3
Yes, ‘date night’ would be great for this recipe, but you’ll need to start the dough process the night before to let the dough rest. After that, it’s just a matter o folding and rolling out the dough several times!
This is fabulous, and they look so creamy. My husband doesn’t like straight tomatillos, so I add at least 50% green chiles. He thinks they’re too tart. Oh well.
Can you believe that I have never made enchiladas? Well, you sure tempted me to try…the sauce sounds incredible delicious…creamy and loaded with flavors. You made it three times? Now that you perfected the recipe I do not have an excuse to not try…thanks Fran!
Have a wonderful week…
Great idea! A recipe for Enchiladas Suizas was in the 1970s Sunset Mexican Cookbook. which taught me a lot about making Mexican style food at home. I haven’t made them in ages — should go back to that recipe!
This sounds delicious! I am most curious about the dressing as I feel it makes the meal! I like kale somewhat cooked (or at least massaged) so it sounds like a keeper! Will tag you if I get a chance to make it soon!
I’ve made a lot of kale salads where I’ve massaged or finely shredded the kale and served it raw. Good, but I’m coming around to cooking it briefly, too — seems easier to eat, and the color is fantastic. Great salad — a real keeper. Thanks.
Fran, you just reminded me that I have not made kale salad for a while…I am loving all the ingredients in this salad, not only pretty but tasty as well. The dressing sounds awesome…love the citrus touch. Thanks for the recipe…I hope you are having a great week!
Good LORD that looks tasty. I don’t think I’ve ever come across enchiladas suizas in a restaurant, so I’ve never had it. I’ve GOT to make it! Thanks for the recipe!
Fran, this is just the salad I need. It looks so fresh and healthy. I love quinoa but only have one or two recipes I make with it. Thanks for another option!
OMG, Twinkies…I have not had it in years…and I love this version…so pretty and perfect for the Valentine’s Day…and any other day where dessert/snack are required. Thanks for the recipe Fran…I hope you are having a great week!
Neat dish! I love the combo of smoked salmon and cream cheese, and often use the pairing in a dip or a sandwich. Or just serve the two together on a plate! Never thought of making “pillows” using them, though. But I will! Fun recipe — thanks.
This is so elegant, Fran, and yet so simple. I just saw this on Facebook and it looked so beautiful! I had to come right over to find out the recipe, as our hot weather is on its way in Tucson!
Oh Fran, this is so pretty and so elegant…I love the presentation…thank you so much for the tutorial. Great combination of smoked salmons and cream cheese…love it!
I hope you are having a great weekend!
I love how beautiful this is and how sophisticated it looks – but at the same time, it’s so approachable. I go to a lot of foodie pot-lucks (and host a few of my own) – these pillows are making an appearance soon.
Fran, I’m not a fan of either smoked salmon or prawns, but most people are; and this would be a lovely dish to make for a dinner party. I know my friends would love it! I love putting such a pretty plate of food on the table!
Fran, this chicken with apple sounds and looks delicious, I love the idea of adding fruit in poultry dishes…I can only imagine how delicious is the sauce…and between us, I think it is a great idea to add a bit of pepper flakes. Thanks for this recipe…have a wonderful rest of the week!
Fran – this is such a classic and I love it! Thanks for the reminder that I need to make it again. And, this time, I will use your recipe (slight variations).
It’s like someone invented this dish for me, personally! I’ve everything I love, in one dish. Or maybe I was invented for it. No matter, we’re going to get together very, vert soon. When you say dry cider, I assume you mean a dry hard cider? That’d be easy for me to find.
Jeff, thanks for your enthusiastic comment! ‘Dry cider’ is non-alcoholic cider that is not sweet- probably easier to find in a specialty store than in a supermarket.
I adore chicken and would eat it every night of the week, if only my husband felt the same. But I think I’d prefer ‘old school’ – I’m quite afraid of chilli.
This is so wonderful. I didn’t know that about Julia Child. I have Calvados from years ago – I need to smell it to see if it’s still good! I love that you say you are a survivor of the cordon Bleu !
Whenever I think choux pastry, the first thing I think of is cream puffs. Love the idea of deep frying it to make fritters — and I’m happy to call it whatever you tell me to. 🙂 Maybe we should call these nun puffs? 🙂 Anyway, neat recipe — thanks.
Love this, Fran! I never had heard of frying them before – what a nice texture that would give! And love the oranges cream! This us saved for a day when I can gird my loins and get out the fryer!
Fran, I’ve heard of these before, but without your amusing story! They sound wonderful. I don’t like deep frying (with the grease flying everywhere), but sometimes I cook at other people’s houses … bwah ha ha ha
Wow, I have never thought in frying choux pastry, but now seeing your post, I can see why it will work and the taste must be awesome…like all the fry stuff…indeed it gives the baked choux pastry another level…and it looks perfect with the citrus filling…thanks for the post Fran…always learning with you. Have a fabulous week!
haha nun’s farts! kinda makes it sound extra interesting. orange cream filling sounds delish! you have this way of making me want pastries when i rarely crave them… 😀
I really like the combo of fennel and tomato (and onion, of course, plays nicely with both). That Dijon coating on the crust sounds really nice. Wonderful dish — thanks.
Just so you know, if you had suggested this to me for dinner, the only words out of my mouth would have been, “Yes, please!” Sounds amazing, Fran – similar in some ways to my Provençal tomato tart… but different! Oooh, that fennel!
I first heard of the mustard-on-the-crust idea from Simca, who was Julia Child’s early coauthor and also wrote a great cookbook of her own. It really adds flavor! Your recipe sounds great.
wow! I love what you did! Really brilliant. Of course, my husband won’t eat anything pickled or marinated in vinegar, so I’ll just have to make this for myself!
Wow Fran, what a lovely tart, I am loving the combination of fennel and tomatoes and the vinaigrette marinade…so elegant and spring look…thanks for the recipe. I hope you are having a great week!
wow factor is right! Wow! I wish I was a deep fryer fryer. I bought one years ago, and have still never used it. If one recipe could get it out of the basement, though, it might be this one. And arancini, and deep-fried olives. Maybe I’ll make all three in one day!
Thanks for your comment, Mimi. I don’t own a deep fryer- I just use 2-3inches of vegetable oil in a large pan and then ‘swirl’ the oil around and then flip the croquette over.
These are beautiful, Fran! I want to try them soon – I love how you give alternative ingredients for those of us who might not be able to source jamón serrano!
Well, I’m glad for you that you happened onto that little hole in the wall restaurant. I’m happy for me that you posted this recipe! This sounds completely delicious, and I love the versatility of the suggestions you gave for fillings.
Fabulous! I sure wish we were approaching winter here, but then, I have tomatoes and strawberries in the garden, so there’s that… This is really lovely. I like red and yellow curry paste more than the green variety. I know I’d enjoy this warming soup, even in the summer!
Thanks Mimi! Yes, this recipe is good for either winter or summer. I wish I could grow strawberries in my garden- I only have an orange tree and my lemon tree is finally starting to produce fruit after waiting for 5 years!
This is a lovely looking dish and makes me think I should cook Thai food a little more often. I’m a chilli-chicken though, so would have to be very careful with my heat levels!
The list of ingredients may be long, but each one adds its own special flavor to the dish. As you know, I made something recently that is similar, but I look forward to trying yours!
Hey David, I just had another look at your Chicken Curry Soup recipe- I see that yours used shredded chicken instead of thighs with the bone in. It’s great to see all the recipe variations!
I love croquettes, especially the Spanish ones, so tasty…yours look awesome and perfectly done…I would not be able to stop eating until they are all gone. Have a wonderful weekend Fran!
What a delicious pasta dish Fran…I love all the spices in it, especially the lemon grass with the coconut milk…I can almost smell the fragrance of this dish. Thanks for the recipe and I hope you have a wonderful rest of the week!
Such a great recipe! We often do “meringues” with fruit (and often either ice cream or whipped cream) — which is basically the same thing. But Pavlova is a much better name. 🙂 Great dish — thanks.
Looks stunning, Fran – my first pavlova wasn’t so good, and it was all about the meringue! So many factors! But it is a great summer dessert and I needed this reminder to make one!
I tried this recipe last night using Gluten Free Flour (Nodo brand) and it worked a treat! So much so, my husband who has lived in France said it was just as good as the quiche he would buy in the boulangerie (and didn’t even notice the change of flour)! I used Gruyere cheese and spinach but other than that followed your recipe. Honestly I have never made pastry before, so your instructions were great. Thank you.
Oh Fran, your dumplings look fabulous…I am so embarrassed since I often buy frozen ones…I do not even remember when was the last time I made it from scratch…thanks for the recipe…I love the shrimp filling.
Mary, thanks so much for stopping by my blog! Yes, you could use regular pie crust, although it wouldn’t be quite as ‘flaky’ as puff pastry. Hope you enjoy your pie!
Well, this just makes me so happy. First, I love seafood. Second, if you add cream and butter (puff pastry), it gets so much better! Third, we have a long-term guest who won’t eat fish or seafood and I am feeling deprived!
I first made these years ago when Mimi (Chef Mimi) posted them. I love all the herbs you use – and am grateful for the reminder to make them again! Just delicious!
These remind me of my childhood. My mom always made these when my family was wanting a sweet dessert made with what we already had in pantry or fridge at the last minute. Most already have these basics in their kitchen which is such a convenience! Delicious and always a crowd pleaser!
Who can resist steak? Or Bordelaise Sauce — love that stuff, and it’s perfect with steak. Duck? I’m with you — doesn’t compute. Anyway, super nice recipe — thanks.
I love potatoes! I’ve had fondant potatoes before, and agree with what you said – I could eat them as a main course! Thanks for the recipe and the beautiful photos.
Steak with Bordelaise sauce is one of my favorites – usually make it for Christmas dinner! I love that you serve it with fondant potatoes – I will do that the next time I make it!
Oh, this is lovely. My daughter and British boyfriend are coming again for Thanksgiving and I think I’ll make this. The filling is wonderful, and I love the puff pastry top. Last year I made more of a British fish pie and it was also good but we were eating it for days… I made it way too large!
What a fun recipe! I don’t think I’ve ever had chocolate miso mousse. Heck, I don’t think I’ve ever had ANY flavor of miso mousse! Neat idea and neat recipe. Thanks!
My oh my, I can’t take my eyes off these brownies! They’re showstoppers, and they sound so interesting. I’ve got an Asian grocery right down the block – I’m going to go looking for some miso paste!
What an awesome idea…miso mixed with the chocolate for the brownie icing…absolutely love it! I can imagine biting into this brownie…so good…thanks for the recipe Fran.
Have a wonderful rest of the week!
I love beef ribs, but do not cook it often…I love all the roasted flavors in this dish…looks and sounds so tasty…thanks for sharing such a delicious post. Have a great week Fran!
Roast veggies are really great — love ’em. Carrots are particularly nice, I think, and so pretty when you use the rainbow ones. Really like the curry butter — will be giving that a try. Thanks!
You can hardly go wrong with carrots these beautiful. However, you’re simple yet delicious-sounding preparation seems absolutely fantastic I would gobble these up in a heartbeat.
I love the simplicity of this recipe using rainbow carrots…and the dressing sounds so delicious…love the cumin in it. Thanks for the inspiration. I hope you are having a fabulous week Fran!
Salmon is my top favourite fish! Bryon potatoes are new to me and definitely something I should try ASAP. I love how you plate your food..simple, yet elegant.
Lemon? I’m in! One of my favorite flavors. Anyway, spectacular dish. And I really like that mold — silicone molds make a lot of baking easier, at least for me. Thanks!
Like John, lemon is my favorite dessert flavor! And, what do you mean, “if you don’t have canelé molds?” Doesn’t everybody have at least two sets of different sizes? ( or, only those of us who are obsessed?) I can’t wait to try this, Fran. Absolutely brilliant!
Hi there – I made those for a friend’s (very socially distant) 65th birthday the other night – they are stunning, so easy, and the flavor was amazing. They are going into my standard rotation for special desserts… Truly wonderful!
Oh Fran, these little lemon babas look awesome, I have never baked babas…and I love the fact that is all lemon…thank you so much for sharing the recipe and I am totally with you regarding silicone molds.
Have a wonderful week!
I was lucky enough to come across a loaded quondong tree while travelling through outback South Aust and bought home approx 4 cups of these delish aussie fruits, the inside of mine were a little brown close to the stone but i used them anyway, wow delish, thanks for the recipe, i put coconut in, and spinkled slivered almonds on my crumble topping for added texture
Melissa, thanks so much for stopping by my blog. I wish it was easier to find fresh quandongs- last year, I even tried to get Neville Bonney (quandong specialist) to find me some and he wasn’t able to, due to the drought!
Oh what fun you had! Next time make sure to include Kalustyans, La Boîte, Eataly, and Le District. There is also now a Spain version of Eataly. These are delicious. Just my kind of flavors!
I echo what Mimi said — especially Kalustyan’s! My favorite! Isn’t it fun cooking when you travel? No hotels for me — only apartments age houses with nice kitchens! Your stuffed peppers look just delicious!
I love what you’ve done with these stuffed peppers! I lived for many years in New York, before coming to my senses and moving to Chicago. One of the things that surprised me about New York was the ready abundance of fantastic produce. Your Batrzini’s pictures brings back lots of memories – not of that store in particular, but of the many places like it scattered about Manhattan.
How fun Fran…5 weeks in NYC! We haven’t been there for awhile…so much to do, see and eat! I am loving this recipe of stuffing bell peppers with chicken fajita…and so pretty using all colors of peppers…thanks for the inspiration.
Have a wonderful week!
I live an hour and 15 minute train ride to NYC and I go at least once a month . I love your pepper idea and enjoyed your beautiful colorful photos! There is something special and exciting about discovering the diversity of NYC.
hi, I tried to do this today and it almost worked. I lost patience (and energy) to fully debone the wings so cheated a bit and chopped off the thin bits.. :). I also didn’t make the pastry but instead just roasted the duck plus filling in the oven, and it was very delicious, I was surprised how creamy the meat was and how well it sliced. My question is: what happens to the duck skin when you bake it inside pastry? does it stay very soft/fatty? thanks a lot.
Hi Gerie- thanks so much for stopping by my blog! It’s true that it’s very time intensive making Julia’s recipe- I try to spread the process over several days so that I won’t ‘give out’. Yes, when you bake the stuffed duck inside the pastry, the skin stays soft. Baking it in the pastry helps to give a nice buttery, finishing touch to the dish. Hope you can make it again with the pastry!
I’m so glad you got to go! Isn’t it incredible? I think it’s really done well, and the two restaurants we’ve been to at Eataly were outstanding as well. If you’re interested, there’s a French version called Le District in NYC. It’s really fun also.
Fran, this looks delicious! Reminds me of cannelloni but smaller. I loved Eataly when I was there in Piacenza. It’s a smaller store but great to wander through!
I love Eataly! One of my favorite places in New York! I have never seen paccheri suffer – lovely idea! As I said yesterday on FB, I could eat these right off the screen!
I love browsing at Eataly here in LA, and I love this pasta dish you made…although I have never heard of Pacherri pasta I love the idea that is wider than canneloni, therefore easier to fill. Looks super delicious Fran…thanks for sharing the recipe.
Have a wonderful week!
Sadly, we haven’t been seeing salmon steaks lately, and I fear that’s because the salmon catch is including fewer and fewer large fish. Another symptom of the problems of the salmon population, and all the problems of the health of the planet. I wish I could find and cook some this way.
Thanks David. I could spend days browsing in that store and dreaming up new recipes! Thanks for suggesting that I visit that store- I hadn’t heard of it before!
I’ve never made this either, but I have been to Kalustyans! I think I spent 2 hours in that store, and I could have stayed longer but my husband was with me… He can only look at so many packages of spices 😬
Such a great store, isn’t it? NYC is such a culinary mecca. And this is a nice dish — something I’ve had, but have never made. I need to! 🙂 Fun post — thanks.
I love Persian rice dishes, especially the ones with a sweet touch like this one…thank you so much for sharing the recipe Fran…and thanks for the story behind it.
Have a great rest of the week!
On a very popular Netflix series, Salt Fat Acid Heat, the Californian/Iranian cookbook author Samin Nosrat had a big section about cooking tahdig with her mother. So a lot of Americans have probably seen it, heard about it —- but never tasted it! Looks like a fabulous spice store.
I believe I’ve had this dish, and LOVED it. My sister’s mother-in-law is Persian, and makes it, and refuses to tell anyone her secrets … so now I have forbidden information! Thank you. It looks absolutely fantastic. Your New York trip sounds like it was really fantastic. And fruitful!
Haven’t been to Machu Picchu — really, really want to go. One of these days! Anyway, what an interesting dish! Looks great, bet it tastes better. 🙂 Thanks!
I absolutely love Peruvian food! This will be added to our table very soon, Fran. I have jars of ají amarillo in the pantry – LOVE the stuff! Thanks for sharing this wonderful recipe.
Delicious combination Fran…coconut, caramel and chocolate…such a lovely treat for the upcoming holidays…thanks for the recipe.
Enjoy the rest of your week!
Gosh, this is gorgeous! I’ve never made one of these, but have certainly purchased them. SO good. They’ve always looked complicated to make, but your recipe looks to be pretty straightforward. Which isn’t always easy to do, I know. Thanks!
I might have to give a yule log another try. Several years ago, I tried to make a yule log that look like a saguaro cactus. The cake was wonderful, but the icing was a complete disaster! Maybe I should just stick to tradition? Your log looks beautiful, Fran. Inspirational!
Gorgeous yule log! I love them. They’re fun to make, and so great to eat – so much lighter than a butter cake. I hope this one brings you a very Merry Christmas!
I have always wanted to make one of these but have never always been a bit wary of the rolling! Perhaps this year is the year! Thanks for the inspiration and merry Christmas!
wow Lobster!! I have never had a gratin made with lobster…this really has me drool big time! Happy New Year, Fran, and I look forward to more of your delicious creations in this new decade!
Oh, fabulousness! I thought there would be some pasta in there – probably because I’ve made a lobster mac and cheese before – but it’s a gratin!!! To die for!!!!!
Vicki, thanks so much for your comment. You’re right! I have also seen recipes using 15 x10 x1 inch pans and they work well. I have updated my post to reflect this. My point was to avoid using really large sheet pans to make this cake. Thanks again!
Firstly, this looks absolutely amazing, Fran, and I think it would be the perfect centrepiece for any celebration or even just a weekend lunch! Secondly, I grew up on aspic and would love to have a look through that 1941 cookbook! I bet it’s super interesting!
Oh these look good! I love steamed dough – it’s magnificent. I always have to make them for my husband’s birthday. But I’ve never made these. I’d be afraid I couldn’t stop eating them! Pork belly, the cilantro, the carrots… oh my. Nothing my husband would eat. Darn it.
Unlike Mimi, my husband will eat everything! These are absolutely beautiful, and I’m not sure I’ve ever had steamed dough. I definitely need to try these. Mark was saying that he wanted to cook more Asian food as we go into the new year. Thanks for helping me out!
Thanks David. Actually I used fresh lobster tails that I bought at Von’s Supermarket in Chula Vista, California ($7 a piece). Australia has good Southern Rock Lobster (no claws).
OMG Fran, lobster gratin? Yes and yes, what a fancy and elegant dish, Nest time seeing lobster on sale I want to try this recipe. Thanks for sharing it!
You are amazing Fran…gua bao, seriously? And from scratch? You continuous to amaze me. This is one of my favorite dish, but I yet have to make from scratch…now you inspired me. Thanks Fran!
Have a wonderful rest of the week!
Oh goodness these look so fun. I love your pastor recipe, and I didn’t know you could get achiote paste! Traveling is so inspiring when you get to try new foods.
When I have made sopes, I have bought them pre-made at a Mexican grocery store. I can’t wait to make them from scratch. And your recipe for the red chile al pastor sauce means I can have garlic-free al pastor! Can’t wait to try this – just need a pork shoulder and I am ready to go!
PS – I love Ensenada and it is the first place I ever had a street taco! My friends said I was crazy but it was the best fish taco I have ever had. Also, I can’t remember – have you been to El Rey Sol? Amazing French restaurant!
How interesting. I’ve heard of sopes, but I didn’t know what they were. I absolutely LOVE pork al pastor, and order that sort of taco all the time, but I’ve never made it at home. High time I changed that!
These little boats filled with delicious and flavorful pork are amazing…my mouth is watering as I read the post…thanks for the amazing recipe. I hope you are having a great weekend!
I’ve never heard of sopes but man, those flavours and ingredients really speak to me! I love the idea of the hand patting method as well – lost art, for sure! The boats look fabulous though, Fran – thanks so much for sharing.
This sounds a really fun cupcake recipe with that magic ingredient and yes, it looks gorgeous with the beautifully piped ganache topping and golden sprinkle!
Would I love to bite into one of these beauties! I really love the look of the golden sugar garnish against the ganache – that’s brilliant. And mayo? How interesting. I’ve added mayo to cakes before, but never gave it such a prominent role.
Who doesn’t like pancakes? Neat flavor combo. And we happen to have a lot of maple syrup on hand at the moment (puzzled how that came to be, but it did) so that’s what I’d use. Neat recipe — thanks.
John, welcome back from your long trip and thanks so much for your comment.Using on hand maple syrup is certainly easier than making the caramel but it might be nice to indulge once in awhile!
Hi,
First time commenting although I love seeing your blog posts pop up in my inbox.
Just wondering about the number of eggs for 1 cup of flour. Have never seen a recipe with that ratio.
Are the pancakes more soufflé in texture?
Regards from Brisbane,
Angela
Angela,it’s so nice to hear from someone from Australia and I look forward to more of your comments! Yes, the ratio of 4 eggs to one cup flour is correct. By folding the whipped egg whites into the batter, this does make the pancakes rather fluffy, although I wouldn’t call it a souffle’. The batter is a little on the runny side, but the pancakes still have good body-you could add a little more flour if desired. In your part of the world,you should be able to find ‘Golden Syrup’ in the supermarket (i.e. Woolies, etc). Cheers!
Oh Fran, I have not had pancakes in age…and yours look so amazing, caramel, banana and raspberries…how can I resist? This is the way I want to start my day…thanks for this amazing recipe.
Have a wonderful rest of the week!
Not to be rude, but to hell with brunch! Small versions of this would be great for dessert. Love all the flavors… And the colors are beautiful, as well.
Mae, thanks so much for your comment- glad to hear from you again! Even though there is a lot of liquid in the batter, the whipped egg whites do make these pancakes rather fluffy!
These looks so amazing! The Barbecue pork belly steamed buns is my kids favorite dish. This dish is truly a meal- in- one, with meat, vegetables and bread all served together. This weekend I am gonna prepare this for surely. Thanks for sharing the recipe.
Wow, delicious pear tartlets garnished with salted caramel sauce, really awesome, i will make for my family. Thank you for sharing this beautiful recipe.
I love making pancakes, so this is definitely for me. I love the flavor combination. Curiously, I’ve had pancakes so many different ways, but I’ve never drizzled caramel over them. And I love making homemade caramel sauce!
Oh wow I can only imagine how delicious this pasta is with such incredibly fresh lemon! I would so love a lemon tree, to have access to fresh lemon must be amazing and so inspiring in the kitchen xo
Hi! I would love to try this recipe but I’m struggling understanding 2 of the ingredients.. Where is the expresso anglaise? What is it or how do I make it? And also what do you mean with thickened cream? What kind should I look at the grocery store? Sorry but I don’t want to mess up the ingredients.
Sam, thanks so much for stopping by my blog and I’m glad you’re going to try this recipe. In most cases ‘thickened cream’ means whipping cream. I have changed most of the terms in the recipe to ‘whipping cream’ instead of thickened cream. However, the Espresso Bavarois calls for 2 different batches of cream- the first batch is used to make the thickened custard on top of the stove (using 1/2 cup cream, egg yolks, and sugar ). For this part of the recipe, you could use half-and-half instead of whipping cream, and I have changed the recipe to reflect this.
Also, I have eliminated the term ‘bavarois anglaise’ from the recipe. It simply refers to the custard that is being made on the stove-top (i.e. with the egg yolks, cream, sugar and espresso). If you have any further questions, please ask. Please let me know how your dessert turns out!
Hello,
I absolutely loved your post. Wonderful story, and sounds like a simple and delicious dessert. What did you actually think of the finished dessert…did you think it was something special, or nice enough but would make tweaks to improve it? Your critique would be greatly appreciated.
Also, I am assuming the tablespoon measure would be a 3-teaspoon one as it is a European recipe, not Australian. What measure did you use?
Many thanks from Brisbane ….and I thought I would mention that I get so excited when I see your blog posts pop up. In my opinion, they are too far between and too few for my liking!! They are always so different and really something new to make.
Regards,
Angela
Angela, thanks so much for your comment and it’s so good to hear from someone from Brisbane! Regarding the recipe for my post, I had already made a few tweaks- particularly for the pastry cream. The recipe in the cookbook calls for 6 egg yolks and only 1 tablespoon flour. I thought this was too many egg yolks and not enough flour, so I changed it to 3 egg yolks and 3 tablespoons flour. I’ve made pastry cream (crème pastissière) before for my profiteroles and this has worked for me. Monet’s recipe also calls for 4 almond ‘macaroons’ (which should be ‘macarons’). I assume that very few people would have French macarons lying around the house, so I substituted the crushed shortbread cookies. Other than that, I pretty much followed the recipe. I thought the dish turned out very tasty, especially after warming it up and then serving it with a little vanilla ice cream on the side. Also, I used a U.S. tablespoon measurement, which equals 15 ml versus the 20 ml Australian tablespoon measurement. If you wanted to be exact with your measurement conversion for the 3 tablespoons (US) of flour, you could measure out 28 grams of flour or use a little less than 3 tablespoons (Australian). In the end, I don’t think it needs to be that precise- you should be OK using your Australian measuring spoons. Again, thanks so much for your positive comments- they are much appreciated during these stressful times!
Fun recipe and the food sounds fab! Much more interesting than Monet’s Table, although the presentation of that book is stunning! I’m glad you made a few changes to the recipe — really appreciate your expertise in these situations.
David, I use ‘Recipe Card’ plug-in for my recipe display. If you’re using WordPress, you can easily add this plug-in. Otherwise, it might be available on other formats as well!
Oh Fran, what a great post, as I love Monet, I even have an umbrella with Monet paint on it (does this sound an insult to Monet?)…this peach dessert looks and sounds absolutely amazing…I would love to dig my spoon in it and come out with a peach between pastry cream…thanks for sharing the recipe.
Have a nice rest of the week and be safe!
Thank you so much for posting this recipe! I love what you’ve done with it. This is the kind of meal that fills your house with fabulous, memory-making aromas and is so wonderful to serve to guests. It’d make a marvelous Easter dinner – if only for your immediate household in the midst of this worldwide lockdown! Thank you so much for the shout-out – quite an honor!
This is a stunner, Fran! I love the presentation, the meat is cooked perfectly and the sauce sounds divine. Jeff definitely has some lovely recipes on his blog!
It looks delicious — many of us are pining for the day when we could go to the supermarket, or if we can still go to the market, pining for the days when supermarkets had a wide variety of produce and the aisles were crowded with confident shoppers. So much dislocation going on! But we need to eat.
What a beautiful vegetarian feast! The colors and flavors are simply wonderful. Thanks, Fran – with try this with some of the veg I get from my farmers market haul!
We don’t always use a scale when we bake, but it’s by far the most accurate way to weigh things. Macarons can be a bit tricky, but your recipe is so clear and straightforward. Thanks!
I love Jill’s book and I go back and forth between her book and the one by Pierre Hermé. I was lucky with my first batch and thought, “What’s so hard about these?” Then I tried again and understood… 🙂 Yours are beautiful, Fran! Time to try again!
Fran, these macs are PERFECT! I have never made macarons, but love them and have tried macarons from all over…and yours again look PERFECT…thank you so much for sharing a detailed recipe…one of these days I will have to try…and will use your recipe.
Have a wonderful weekend and stay safe!
Thanks David- I have also tried a few recipes from Pierre Herme’s cookbook, usually making the fillings. I find his recipes for the actual Macrarons shells are a bit too complicated!
Those macarons looks so perfect, it looked like the ones I eaten so many times when I travel to Europe. Kudos !!!
Honestly I don’t have the patience for this, but my daughter has, she was the one who posted several of my macaron recipes. I love it.
They look perfect! I think the last time I attempted macarons, I also went back to parchment paper instead of silpats. It’s been too long though. I need to make some again.
What a fine and beautiful dessert! I really love the presentation and plating..and I bet it tastes amazing with all the quality ingredients. That’s a really beautiful picture of your mom…
That is a beautiful dessert, Fran. And such a lovely tribute to your mother! Once strawberries are in season again here, I will look forward to trying this.
Thanks Raymund! My grandfather was born in 1865- it won’t be too much longer before my children will be observing his 200th birthday (Unfortunately, I won’t be here in 2065)!
The amount of dough yielded by this recipe resulted in much larger rectangles then originally specified, and as a result the amount of filling had to be increased.
Also the final filling is best done on the final baking sheet as transferring a filled loaf to a sheet turned out to be impossible for me, and I had to discard my first loaf 🙁
I can only imagine how good that strawberry parfait tastes! It looks fabulous! My mom was born in 1908 and I never thought about the things she lived through, but they were pretty similar to your mom- about the same era.. Interesting
This looks delicious. I also have to say that this looks like what happens when food developed from necessity becomes cuisine. There are 25 unique ingredients in this. This is a guide on how to spend $200 and several hours preparing a $7 piece of meat.
Thanks for your comment. Yes, there are quite a few ingredients, but they certainly wouldn’t add up to $200 and a pork shoulder would cost more than $7. I made my recipe a little more complicated since I had a separate marinade for the pork, before adding the al pastor flavors. But you know what they say, “No pain, no gain”!
I love crab, and don’t think I’ve ever had it in a souffle. I really like your method for baking souffles, too — takes a lot of the irritation out of the process (they always look so gorgeous in the kitchen, and NEVER make it to the table looking the same!). Really terrific recipe — thanks.
I miss CRAB! and I have never had a crab souffle, let alone a twice baked one…such a great idea of serving them with bisque. You are truly a gourmet cook 🙂
I can’t wait to try this method for the soufflés, Fran. Our neighbor left us with a pound of Dungeoness crab, and we’ve been looking for the perfect recipe. I probably won’t be able to make the soup, as I don’t have shells… But the soufflé may be perfect as it is!
You had me drooling on this! I love crabs, any recipe. This sounds really delicious, that concentrated crab flavour on that bisque would be so comforting.
Oh Fran, what are you trying to do? This is pure torture…and started when I read the title of this post…I absolutely love crab…and this everything crab just look and sound so delicious…crab souffle and bisque…oh oh oh…
I’ve never heard of that double-baked soufflé trick. That’s great to know! If this were on a menu, I’d order in a second! It would take me way outside my comfort zone to make this, but you do make a good point about being stuck at home … so maybe!
Oh my gosh, Fran, this is an oustanding meal! Something I would easily order in a restaurant and feel totally impressed and spoilt! I am loving that double baking trick for the souffle – I’ve never heard of it and it will make things much much easier as far as impressing dinner guests (or young kids, let’s face it, it’s about the same) goes. Thanks for sharing your recipe.
Sounds like my kind of quarantine cooking, Fran… oops, I mean PANTRY cooking. We are all doing it, and it is quite amazing what we can do, isn’t it? Saving this fro next week – of course I don’t have lemon pepper, but why not lemon zest and pepper, right?
That looks delish, that chicken looks perfectly cooked. This will be my dinner tonight but will make it surf and turf style, like you mentioned it would be good with seafood as well, I have everything on my pantry, so chicken and prawns it is!
Oh Fran, this chicken look super delicious with all the spices you have on it…and yes, super easy to put together…thanks for the recipe. Have a wonderful week and stay safe!
What a delicious dish, Fran! I am loving the sound of those spices, I bet the kitchen smells amazing while this is baking. And that grilled zucchini looks delicious as a side, yum!
How beautiful! I think I would serve that wonderful stack of pancakes and fruit as a dessert. My mouth is watering just looking at your gorgeous photos
Such a pretty budnt cake! I like the pairing of lavender and chocolate..wish I could taste a slice with my tea now :-)) What kind of cocoa powder did you use, natural or dutch processed?
Well, you know you had me on this one! I love chocolate and lavender combined but never had it in a cake. And with a lemon glaze? How wonderful! As you can imagine, I have lots of lavender and look forward to making this! Thanks, Fran. (Mark still has a bit of a ban on desserts during lockdown… I may have to wait a bit. 🙁 Though I did manage to convince him I could make a pie yesterday.)
David, you’re lucky that you have (I believe) lots of lavender in your garden or neighborhood that you can source. At my Australian home, there is always lots of lavender growing in the neighborhood, but not here! BTW, I sympathize with Mark about cutting down on sweets during ‘lock down’. It’s so easy to put on weight when you’re hanging around the house all day!
Lavender and chocolate? What a delicious and aromatic combination Fran…the cake looks so pretty and luxurious…definitely would love a big slice of this cake. Thanks for the recipe.
Have a wonderful week!
I would definitely NOT want my chocolate cake to taste like grandma’s soap, Fran! What a clever idea to add a bit of lavender to chocolate bundt cake – and your presentation is amazing, as always. Happy Friday!
Lavender to me smells like the Mediterranean, along with rosemary and a few others. My favorite lavender farm is on the Hawaiian island of Maui (website: https://www.aliikulalavender.com/ ) and I just read that they are reopening this week. I can’t imagine when I will next be able to visit them — they have enormously many ways to use their crop!
I made a silky tofu cheese many many years ago and it was delicious. But yours looks like from a star restaurant! Gorgeous layers with beautiful presentation, Fran.
My daughter would totally agree with you, I love making cheesecakes and they are one of my specialties but my daughter never had eaten since she feels its to cheesy and heavy, this is a good alternative, definitely making one for her using this recipe.
I am one of those people who finds normal cheesecakes too heavy so I would love to test this out! I have never made a cheesecake with tofu before and I am so intrigued by this, especially the taste and flavour profile. Also, that cherry topping looks absolutely stunning – this would be a great celebration cake. Thanks for sharing, Fran!
Mark is a cheesecake hater. I guess “hater” is too strong – but he won’t touch one. But this sounds like something he might like as long as I didn’t’ call it cheesecake. I love the gelatin topping – sio elegant.
I’ve made chocolate mousse (or pudding, really) from silken tofu, so I can attest to how delicious that is. But I’ve never heard of a tofu cheesecake. I’ll bet it’s fantastic. I really love the cherry topping – I think I’ll be making use of that part of the recipe for several other desserts!
I love lavender! I’ve had lavender vanilla i.c. and I’ve also had lavender lemonade!
But it was the lemon glaze that reminded me of my favorite dessert my Great Grandmother made us was i believe, a spice cake with warm lemon sauce! Yum yum!!!
This is wonderful, Fran – so glad they are baked as we are always trying (sometimes unsuccessfully) to avoid fried foods. And, really, who needs ice cream when you can have crab?
Wow Fran, another fabulous recipe, I love the baked cones, especially loaded with crab in it…what a delicious appetizer…thanks for sharing the recipe.
Have a wonderful week!
his all sounds incredibly wonderful, Fran – but the pear-mascarpone sorbet actually has me so excited! It almost sounds more like a sherbet – but that is why I like it so much. You can be assured that, as soon as I can get a decent pear, I will be making this. Really… so excited!
This looks delightful! Such a nice way to use fruit — and so cooling for the hot weather (really, really hot!) that we’re currently experiencing. Neat recipe — thanks.
Hi John- thanks for your comment. I know it’s been hot recently- but fortunately not so bad in San Diego. I might even bake some croissants this week-end!
What an amazing summer dessert! I just got some melons and berries from the farmer market. This is a PERFECT recipe for them. And anything mascarpone has gotta to be DELICIOUS!
OMG, this is the most delicious and beautiful “minestrone” I ever seen…I love all the fruits in it and yes, the mascarpone pear sorbet sounds absolutely divine…thank you so much for sharing this perfect recipe for the summer.
Have a lovely weekend!
You know how people “read” on the internet. I saw the word “minestrone,” saw the color of the soup, and thought, “Good God, what’s in that?” Then I actually “read,” and thought, “Good God, look what’s in that!!!” It sounds out of this world and so elegant. I have a feeling the mascarpone really puts it over the top. You know, cold soups are at the fringe of my experience, and I’m wondering where you’d serve a fruit soup that sounds to be more sweet than savory? As a dessert course?
First time baking caneles in copper molds. I followed this recipe: https://www.youtube.com/watch?v=TgncW0qxm3Q
I seasoned the molds with butter, but did not put in the freezer. Followed the recipe and baked for more than 1 hour total.
I the interior was completely uncooked, while the exterior was a bit crispy.
What could cause a problem that? Is it the recipe, or something else I did wrong? I am out of ideas…
Tomer, thanks for dropping by my blog. First of all, the recipe you followed is completely different from mine, since it features a gluten-free recipe. The recipe you followed looks thicker than mine: I used 500 ml milk while the recipe you followed uses only 205 ml of soy milk. It looks thicker than my batter. Try following my recipe at https://www.gdaysouffle.com/french-canales-with-orange-cardomom-sauce/. See if it makes a difference!
I wanted to try a vegan recipe and only found that one.
Thought maybe you have an idea why that happened.
I guess its a problem with the recipe itself.
Thanks for the reply 🙂
I am totally in love with this idea, Fran! I LOVE eating fruit and I love minestrone but I have never had them both at once – until now! I will definitely make this when it’s our turn for some warmer weather again. PS: The sorbet also sounds absolutely delicious!
My mom had the 1941 version! I have an updated version which is OK — unlike with _Joy of Cooking_, the updated version of _Fanny_ retained almost all of the old recipes (they cut some of them in _Joy_). Anyway, this is a superb book if you’re a baker (the recipes are excellent), the other recipes are all good because they all work. You’re right about how our tastes have changed — I’m always tinkering with recipes. Anyway, fun post. Now I’m going to go look through my copy of that cookbook!
Wow Fran, all made from scratch…what beautiful and tasty meal…especially with the biscuit on top.
Thanks for sharing such a precious recipe..have a awesome week ahead!
Just that gravy alone makes me drool! I am a sucker for gravy specially now that you mentioned it was made from scratch!
Nice dish BTW, very comforting
I love southernfood. The chicken pot pie, the biscuits, everything looks so delicious Fran. My final exam is on thursday and cooking is relaxing for me. I have bookmarked this recipe. Will try on weekend. Thanks for sharing Fannie’s recipe
You pot pie looks so fantastic! My guess is that when it especially comes to those old-fashioned types of homemade fantasticness that your grand- or even great-grandmother used to make, this is probably an essential source for recipes! I don’t own a copy of this book, but I easily hunted down a 2nd edition (with photographs!) on Amazon, quite inexpensively. Thanks!
I randomly Googled “quiche recipe” and found yours to be interesting as it’s done the traditional way. I made it with bacon, mushrooms and spinach. When I took it out of the oven, it took my breath away! It was so beautiful and perfect. And it tasted so good as well. This was my first time making quiche and yours will be the only recipe I’ll be using from now. Thank you so much for sharing your amazing recipe.
I am a child of a mother who used Fannie Farmer all the time, and it was my first cookbook – a gift from friends when I graduated college. I have never made this version of CPP, though… my mother’s always had a flaky crust. Must try the biscuit version (which Mark said he had all the time as a child).
Excellent quiche recipe. Reminds me of quiche I had in Paris. Few questions: 1) when do you add the salt to the pastry? 2) should I use salted or unsalted butter? 3) how brown should the crust be after the blind bake? (I’ve read that it should be baked on the bottom rack for 20-30 mins before the filling) 4) how thick should my pasty be? 5) when do add the nutmeg? 6) how do you know when the quiche is cooked? (I’ve read it should be slightly under done and jiggly). Thank you!!! Appreciate all the photos and insights.
Minih, thanks very much for your comment. Here are the answers to your questions: 1) Add the flour and salt together in the bowl at the beginning.. 2) I usually use salted butter because it always yields the right amount of ”saltiness’ to the recipe (for my taste) If you are using unsalted butter, then increase the amount of salt to say 1 teaspoon of salt. 3) After the blind baking, the crust should be a light-brown biscuit color. I always blind-bake using the middle rack in the oven. 4). The rolled-out dough should be about 1/8 inch thick. 5) Add the nutmeg along with the cream/milk and eggs. 6) Your quiche will be done when you touch the custard and it feels firm to the touch (but not hard). I appreciate your questions and I will now to try to beef-up my recipe directions a bit more!
Great tutorial for making ice cream without an ice cream freezer. Will have to try that — never much like the ice cream that those homemade freezers produce (consistency just isn’t to my liking). Oh, and the actual recipe? Love it! 🙂 Thanks.
Yes, the toffee is amazing! making ice cream from scratch does take a bit of work, but it also allows you to make some flavors that sre not available commercially.
You are looking very professional of fillet a fish. I mostly use the sharp knife for fish. This article is really great helpful for me. Thank you for sharing it.
The chicken looks so tender and juicy Fran. Love how easy and delicious this recipe is. I love cajun food. I got the seasoning from my last visit to jack daniels, its really good
I love seafood — any seafood — prepared à la nage. So quick and pretty easy. And wonderfully tasty. This looks great — and really like that you used pasta in your version. Good stuff — thanks.
Oh my goodness. I would order this in a second at a restaurant. But I could never make it, sadly, because we can’t get good seafood. Your photos are beautiful.
I can’t remember when I last had some clams!! This has me drool big time, Fran. I really need to visit a seafood market soon. Hopefully that I can get some quality clams and make this.
What a fantastic recipe, Fran – thanks for sharing. I have a huge bag of homemade orecchiette in my freezer just waiting for this idea. And Whole Foods has had great seafood lately.
This is really easy to make the fresh fruits minestrone Amazing and simple to teach about making the fresh juice. Thank you for sharing this amazing article and recipe. Love this great reading.
Hello! Can’t wait to try this recipe! I’m trying to find healthier options other than the pre packaged empanada discs from the store…
Can i use stone ground whole wheat flour instead of white? Thanks 🙂
Maia, thanks for stopping by my blog! Yes, you can use whole wheat flour instead of white. Whole wheat flour has more protein than white flour, so the crust might not be quite as flaky as a white flour crust. You could also use a 50-50 combination of both white and wheat flour.
I loved the way french byron potatoes is made. I am so gonna try it today. Everything on the plate looks so awesome; the butter sauce, the salmon. You are awesome Fran
Very good croquettes recipe! They are delicious, so everyone loves it. The perfect appetizer to serve to a our friends and family. What about adding iberian ham? To die for. Congrats for the blog.
OMG Fran, what a delicious seafood feast! And only 30 minutes to make it? Looks amazingly delicious…thanks for sharing the recipe.
Have a wonderful weekend!
You did well to avoid the temptation of eating this straight from the bowl! I doubt if I’d have had that restraint. 🙂 Anyway, this looks great — and not too complicated to make. Thanks!
Thanks Angie. If I ordered this in a fine dining restaurant, it would probably cost at least $15 (probably more). This way, I can eat all six of these desserts for a fraction of the cost!
A gorgeous and, as you say, not-too-complicated show-stopper! Have added it to my list of your recipes to make. (I’m making your lemon babas for a friend’s birthday at the end of the month! Very excited!)
What a fabulous presentation, Fran! It is absolutely fit for company – perfect for parties and celebrations. I love desserts which look complicated and taste delicious but actually fairly easy to put together. This looks absolutely delightful!
OMG Fran, what an elegant dessert…love everything in it… the creamy semifreddo and the hazelnut crust…thanks for the recipe.
Have a wonderful rest of the week!
I was drooling after looking at the picture. I am so happy that this is something easy to make. All the good things to eat are so hard and time consuming prepare. Thanks a lott 🙂
The color of this is amazing! I don’t have a source for prickly pears, so I haven’t worked with them. Love the idea, though. And the drink sounds delish. Thanks!
Thanks John. You could probably find some prickly pear for sale in Mexican food stores in your area. Here in San Diego, they are sold in just about any kind of supermarket.
Yummy.. . This looks so good, delicious. Satisfaction to our taste buds. For this kind of recipes only you can also visit my website where you can find number of ways to cook the delicious and restaurant style food. http://knowmeall.com https://knowmeall.com/nachos-recipe/
Thanks Mimi! It’s so much more satisfying to be able to make your own PP Margarita. The ones sold in bars and restaurants use pre-made syrup that only contains a little bit of PP fruit!
As you know from our chat, different methods produce the same result: an absolutely stunning colored juice! And so flavorful. Careful not to drink to much – it can lead to some gastro issues if not careful! Southwesterners discovered this when they used it to hydrate. Oops. Your combination is both beautiful and mouthwatering – will definitely try with some of the juice I froze this year.
Wow Fran…two weeks road trip…how fun! I never had prickly pear …looks amazing and absolutely love the color of it…delicious cocktail with white wine and sprite…super refreshing.
Have a wonderful week ahead Fran!
Thanks Juliana. I believe you live somewhere on the West Coast? You should be able to find some prickly pear sold in supermarkets or Mexican specialty stores If you’re interested, of course)!
Thanks Rahul. You might be able to find a jar of this juice sold in liquor stores, in order to make Prickly Pear Margaritas. However, it would probably only contain a small amount of pure PP juice. Next time you’re in the South West of the U.S., keep an eye out for this type of cactus plant, with fruit that ripens from July-October!
Nice! I wish I can find ingredients like that when we go forest and bush walks here. I am not good with my foraging skills and am afraid if the one I am picking will be good or not, I just forage in my supermarket. Love the colours on that drink, so vibrant, so inviting
Hi Raymund! I imagine you wouldn’t find any prickly pear cactus in New Zealand, although there is plenty in Australia. British soldiers used to harvest the PP cactus in order to make red dye for their uniforms!
Hello Fran! I love the flavor of prickly pear juice, but I’ve actually never worked with them myself. They are quite common here in Texas, however. Thank you for sharing how to work with them, I’m definitely going to give it a try! The color of this drink is beautiful! Happy you had a fun trip to Utah, it’s a state I’ve always wanted to visit! xo
Marcelle, thanks for your comment. I hope you do give this a try! It may look a little intimidating to work with prickly pear fruit, but once the fine prickles are removed, it’s a breeze! The season is almost over for picking the PP fruit, but I did see a huge cactus nearby that still has some green fruit on it. I’ll wait a few more weeks for them to ripen, then go picking!
I haven’t used the tangzhong method — should give it a try sometime. Although we don’t often have that many leftover rolls to deal with. 🙂 Anyway, these look terrific — wonderful texture. And I’ll bet the flavor is beyond good. Thanks!
Wow! Fran, I swear to you I’ve never even seen or heard of this word, but this is exactly how I’ve been baking bread for years! I call it a slurry. I obviously must have had a recipe that instructed me to do this at some point when I thought bread baking was a science. And of course it is, but it doesn’t have to be… I haven’t used a bread recipe for a thousand years! Love these rolls, and this might actually be a bread recipe I follow!
These do look good. I’ve heard of the Tangzhong method before, but haven’t tried it, so I’m glad to hear that you’ve had success with it. I always have a hard time embracing homemade rolls for a major meal, because it’s difficult to know for sure exactly how things are going to go, and with many recipes, as you suggest, it has to be done day-of. So it’d be great to have a recipe that I could make the day before, knowing I’d still have excellent rolls the next day.
Hi Sonia, you could prepare this pie in advance. I would freeze the pie, though, if you prepare it more than three days ahead of time. Thanks for stopping by my blog!
This really looks delicious recipe. Thank you for sharing this different style of fish recipe. I will follow the tips and instructions. white wine source sounds delicious. I think it tastes good with red wine sauce too, is it? I like the valuable information you provide in your articles. keep sharing more stuff.
Great and easy to follow instructions especially with the associated photos. However when I read “leave 2 cm margin larger than the quice mould” – my query is how big was the quiche mould? 🙂
I love how colorful these are! Are used to use the same method to put stainglass windows in my gingerbread houses… That was a long time ago! This is a much better use of my time. Cookies, not houses.
I remember seeing these (or something similar) in Rose’s Christmas cookies, printed long ago. I didn’t make them then, and I won’t make them now. Way too tedious for me! But I can enjoy looking at them. Thanks, Fran!
Aww, these cookies are really not very complicated! The only ‘complicated’ thing is crushing the candy. All’ I did was put the candy in a sandwich bad, took the bag outside and hit the bag up and down a few times with a potted plant
One of my old cookie cookbooks has these pretty cookies, such a classic yet I’ve never tried making them. I’ve always worried about the melted candy sticking after baking.
Once all Christmas cookies I baked have disappeared, I might have to make a batch of these. Thumbprint cookies were always a favorite, and the flavors and yours are spectacular! I loved my time in Alsace, the combination of German and French was fantastic. These cookies will provide a quick trip back…
With such an appealing color, I bet the prickly pear juice tastes as great. Like most cacti fruit, the pear is hyped for its benefits in treating diabetes, managing obesity and treating hangovers. Unfortunately, I have not had an opportunity to try the prickly pear. Any Ideas as to where I may acquire it online?
King, thank you so much for stopping by my blog. Here in the Southwest, you can buy prickly pear fruit in many supermarkets. However, you can also buy the juice online from Amazon, but I imagine the juice would be diluted with water or other liquids. (I didn’t know that PP juice was good for a hangover)!
We’ve been to the Alsace region several times including during the Christmas holidays but this is one treat I’ve never had. They sound like a delicious little bite to have with an afternoon cup of tea.
I’m usually blogging and I actually appreciate your content. The article has genuinely piqued my interest. food and the wine is amazing and you are right about the white and red wine suggestion i love that way too.I’m going to bookmark your web page and maintain checking for new details. I am looking for some good blog sites for studying. I was searching over search engines and found your blog site. Well, I like your quality blog, design plus your posting abilities. Keep doing it
I’ve never made a pithivier. Don’t know why know — not too hard if you use store bought puff pastry! I’m all in for a savory one, too — this would make a wonderful dinner. Such a nice post — thanks.
Hey Fran, excellent post. Bought puff pastry is a must: Careme is excellent – life is too short to make your own! Should the dish be called Pithiviers Vichysoisse? A little query – do you cut a small hole in the top of the dish to allow the steam to escape?
Chris, thanks for your comment. I’ve never tried Careme puff pastry but I’ve heard it’s excellent. I’m not sure you can find it easily in the USA, though. Are you in Australia? No, I didn’t cut a hole in the top to let the steam out- my pie didn’t seem to need it. Since ‘vichysoisse’ refers to a cold potato soup, I wouldn’t name my recipe that, although ‘Pithiviers Vichysoisse’ would certainly catch some attention!
I absolutely adore pithivier, but so far I have only tried the sweet version. This looks so yummy with potato leek bacon filling and is definitely on my list to try.
This is a beautiful dish, Fran! Naturally, when I first saw it, I thought it was going to be a galette des rois . But, as we aren’t eating sweets very much, I’m glad it was mushrooms and leeks! Saved and hope to make soon!
Now this looks amazing, Fran! I love the addition of onion jam – I bet that just gives this dish beautiful depth of flavour. And yes, I can’t imagine eating this whole thing by myself haha… thanks so much for sharing!
I always loved the idea of people taking their pots to the local baker. But I thought there was a rim of dough around the pot, sealing the pot to its lid. Maybe I’m wrong. the stew looks beautiful!
Mimi, you’re right- traditionally there is a rim of dough to seal in the lid. However, I didn’t bother with this, but now that you mentioned it, I’ll add the info to my blog!
Terrific recipe! I love homey casseroles like this — so full of flavor. I’ve heard of this dish, but have never had it (nor made it, obviously). Look like a neat recipe — thanks.
Oh my goodness – three types of meat and potatoes – that’s absolutely my type of happy meal. Bring it on! Thanks so much for sharing Fran, this looks absolutely delightful.
I love a good Quiche Lorraine, cant get enough of it but this dish certainly is something new to me so thanks for introducing it. I bet I would love this but as an Asian I would love it with rice, I think that will work
I made this tonight with leftover baked salmon and it was delicious. Although I love mushrooms, I wasn’t sure of the flavour combination, so omitted them. I love capers with salmon, so added them. I loved the richness of the added butter and all my family had seconds. Thanks for the recipe.
This is absolutely stunning! It does require lots of work, but is worth all of efforts, Fran.
Cake batter first, then flan? I thought it was flan first, then chocolate cake because the flan appears atop after turning out. Or am I missing something here?
That’s right Angie. The chocolate cake goes on the bottom first of the bundt pan, then the flan on top. When the cake bakes, the two components switch places (flan goes to bottom). But when you turn out the cake onto a serving platter, the flan then appears on top!
This looks delicious! I can’t wait to try making one. I haven’t gotten to it yet. And, I love that pan. I just recently bought the same one. Thanks so much for the mention!
Fran, this is a stunner! And it makes me happy to see that I am not the only one who will buy a new pan for a special purpose! Had never heard of chocoflan, so I’m glad I popped in today.
I’m not just saying this… I have been wanting a good recipe for Choco flan for a long time! Yours with the Dulce de Leche it is exactly what I needed. I’m surprised you were able to find it in your Mexican market. If you ever want to go one step further, look for cajeta. It’s sort of the same but made with goats milk. Thanks for this recipe… I have the similar shaped Bundt pan but it’s much smaller… I might have to invest in a larger one before lawn.
P.S. I forgot to mention that most of the Choco flan recipes I’ve come across have called for pudding mixes. That’s one of the reasons I’ve never made them…
Thanks David. My Bundt pan is a smaller one too- holds 6 cups, which is the right size for me and my husband. I thought if I used the larger Nordic pan, we wold have to throw away some of the cake!
That looks delicious! I just read another blogger who tried to make her own dulce de leche — she opened the condensed milk can too soon and it sprayed her hair.
“The key to a good fish taco is the batter“ SO TRUE! A taco in 3 bites…I need to remember that and taste the 2nd KISS next time when I make some. I prefer to fry with lard 🙂 How about the batter recipe? Just flour, beer and 4 ingredients that you mentioned above?
Hi Angie, thanks for your comment. For the batter, I also add the salt and pepper , baking powder, and sometimes some lime juice. I’ll have to try frying with lard- I’m not sure where I can get that. My mother used to make lard by putting her pan drippings (bacon and meat, etc) into a little container next to the stove! BTW, I forgot to add the recipe to the recipe to this post- so you can now see it!
When I make fish tacos I’ll often panfry and grill the fish, but really fish coated in batter and fried does have the best flavor. By far. Great recipe — thanks.
I didn’t know you were born in Southern California! One of my college roomates was from Ensenada, and I loved going home with her cause she turned me on to avocados and jicama. I don’t remember having fish tacos there, but If I’m visiting some place on the water, I’ll order them. So good, and yours look spectacular!
What kind of dark chocolate should be used, Bakers unsweetened chocolate, Ghirardelli bittersweet chocolate or chocolate chips? Is there a certain percentage of the cacao needed if it’s one of the bars that’s needed? I’m looking forward to making this cake this weekend!!!
Barb, thanks so much for stopping by my blog! I usually use a Ghirardelli Semi=sweet chocolate bar or chocolate chips which have 60% cacao. I usually avoid bitter-sweet because of the sharper taste. Let me know how your cake turns out. If the glaze turns out a bit thin and runny, try adding a bit more confectioner’s sugar to the glaze.
My husband and I often try to guess what ingredients are in foods we eat. I don’t think I would every guess that yellow mustard and powdered chicken bouillon would be part of battered fish. Must give it a try.
These look simply amazing and I want to make them! But I have a silly question…
I was fortunate to score some copper molds at a jumble sale. If I use them for this recipe, can I just coat the inside with oil (as with the silicone molds) or do I need to coat with the 1:1 mix of beeswax and butter?
Ohhh nice, that looks heavenly. I do make them once in a while at home but with grilled fish this time I will try it with your batter, looks so delicious
Beth, thanks for your comment. You can just coat the copper molds with vegetable or canola oil instead of the beeswax/butter mixture. The beeswax mixture gives a crispy exterior to the caneles, but this is not necessary for these Lemon Babas. Thanks for stopping by!
I had my first fish taco from a street vendor in Ensenada. It was a revelation, and it was about 30 years ago! Thanks for your batter recipe – I look forward to making these sometime soon. (Of course, I will make the tortillas, too.)
Remember my post about Il Re Sol in Ensenada? Those two culinary experiences happened the same day.
So much flavor and texture in this dish! Looks awesome. I go back and forth between grating ginger and whirling it in a mini food processor. Grating certainly makes less of a mess, and probably does a better job. Anyway, neat recipe — thanks.
I am a fan of satay chicken, but have never used it with noodles in a salad. Yours looks really delicious and moreish. I bet chicken marinated in coconut cream must be particularly tender and flavourful.
Looks so tasty! The color of the cupcake looks yummy too. I can’t wait to share the image on my social media pages to see my friends and followers. Thank and keep it up!
Nothing wrong with store bought specially if they are good quality ones, it saves a lot of time. Now that you gave me that idea, I think its time to make my trifles too, I am lazy do it because of that fact that I have to make my own cake, not anymore. You trifle looks amazing and with the ricotta cheese, I guess it would add another layer of flavour to it
What a gorgeous dish, Sonia! You remind me it’s been ages since I’ve eaten lobster. And I adore lobster. Definitely bookmarking this one for an upcoming weekend.
I tend to make a similar recipe but I add peach as well! I might try to recreate your recipe as well for a coming dinner, I bet it gonna have a lot of success 🙂
Piri Piri sauce is good stuff. But of course I do like spicy! Anyway, this is such a nice recipe — nice heat, cooling fruit, and of course the zesty flavor of shrimp. Thanks!
I had only piri piri chicken before and I really loved it. This is such a wonderful combo of flavours and colours. I can see myself to toss that spicy tomato vinaigrette with lots of my summer salads too.
How unique this is! the piri piri shrimp got my attention, but then so did this lovely vinaigrette! I sometimes add tomatoes to marinades and vinaigrettes, but not charred. Can’t wait to make it!
This looks so delicious! I have to try this and especially the vinaigrette. Perfect timing as tomatoes are just coming into season here. You’re too kind for the mention! Thanks so much.
Fantastic, friend! The flavors and colors are amazing. I first had piri piri when I was in Namibia. I brought some back and it disappeared very quickly!
I tried to follow your recipe but unfortunately it has errors in the ingredients list and the cooking time of 25 minutes is completely inaccurate. Even if you reorder the steps to do them in the most efficient way, and work on multiple steps at the same time, it is not possible to do this in 25 minutes. And there is no mention of the setting time which adds at least another 2-3 hours to the time needed to make this dessert. Regarding the ingredients, the hazelnut crumb has “butter” in the recipe twice, but no flour, so I assume one of the butters should be a flour, but which one?
James, thanks for your comment. I have now fixed the ingredients for the Hazelnut Crumb. I have also fixed the ‘Cooking Time’ to reflect 60 minutes for the active cooking time and an additional two hours for chilling time for the dessert to set.
This looks like a lot of works, but the result is for sure worth it. I have never tried aioli made with crab. Definitely something on my list to try. And the shrimp are perfectly golden and crisp. O gosh..my mouth is watering while writing that…LOL
OMG this reminds of the delicious Po Boy’s! Everything here is perfect, the crispy spicy shrimp and creamy crab aioli in that soft bun, this is heaven in a dish form
This looks great! Although I adore ice cream, sorbets really deliver much cleaner, crisper flavor. This looks perfect for this time of the year! Although I’m with Angie — ginger beet sorbet sounds terrific!
What a great summer treat, Fran – and I have never thought to add a glaze to sorbet (glaze versus sauce). What fun! And I join John and Angie on the ginger-beet train!
The flavor of the cake is delicious but the glaze was almost chalky and dry, too thick and dry to drizzle. What did I do wrong? I melted the butter in the microwave. Was it supposed to just be softened?
Emily, thanks for trying this recipe. If anything, I often find that the glaze is too runny and I have to add a bit more confectioner’s sugar (icing sugar) to make it thicker. Did you measure out the powdered sugar (icing sugar) to weigh 200 grams? Maybe you had too much icing sugar. The butter should be melted- not just softened. If the glaze is still too thick, try reducing the amount of sugar. Good luck!
I love sorbet and this looks so cold and delicious! It’s crazy hot here at the moment!! That honey-mint glaze has me swooning too, Fran! Gorgeous summer treat!! 🥭🍨
I love the idea of serving sorbet with a glaze and these flavours would be just amazing together, Fran. Thank you so much for sharing – I will definitely try this recipe out when it’s a little warmer here. Hope you’ve been well.
Sounds like a pair of fun experiences! Haven’t had afternoon tea in NYC, although I’ve had it in several other places. Always a fun experience! Looking forward to your recipes. 🙂
Wow that looks like a really fun experience! You gave me an idea, after reviewing degustation places here in Auckland, I think I will start reviewing Afternoon tea places next
I’m realizing now that I’ve never participated in an afternoon tea. I need to do this! The sandwiches sound lovely, and I’d be thrilled with the dessert options.
I’ve never used a pastry ring, just the pan with the removable bottom. The ring method does produce a better looking tart, IMO. Yours looks great! Really nice recipe, too — great way to use summer berries. Thanks!
I need to get myself some pastry rings. I tried this once with a very large round cookie cutter, but it’s not the same thing. This raspberry tart is beautiful — something I want to try soon.
Such a nice recipe! I make an oxtail ragu for pasta sometimes, and in the distant past have made a stew. Like the apricots in yours — such a nice touch. Good recipe, love the light in the photo with the ladle. Thanks!
I love oxtail stews and soups. Our regular Safeway even carries them often and they are so reasonably priced. I think the apricots is a great addition and I’m saving this for a cooler day sometime in November.
I love oxtail stew and I love this Spanish version with apricots! I totally understand you being turned off this cut at first, Fran, it’s not the best looking thing you’ll ever see but the flavour you get by slowing stewing or braising is amazing. We are (finally!) in spring but I think I will be cooking this kind of comfort food for a few more weeks to come. Thanks so much for sharing!
I may be one of a few on this post who actually has made the crab souffle. It turned out beautifully, and, for those too timid to attempt, it is very forgiving. Issue # 1: I went through a dozen eggs (6 eggs each time) and for some reason the whites would not form soft peaks. I used them anyway with great results. (Yes, I know about having everything clean; no yolk in the whites; at room temp, etc.). Issue # 2: Instead of Gouda, I used Provolone, thinking it would be milder to allow the crab to be the star of the show.. The cheese overwhelmed the crabmeat so next time would suggest a mild cheese. The bisque I had made the day prior; I followed the directions exactly for the final presentation. Accompanied with a salad and a crusty bread, this is a winner for a luncheon, or, in petite portions, as a show-stopper appetizer course.
Julie, thanks so much for your comment. I’m glad you had the ‘courage’ to make this dish. It really is really a show-stopper and worth it. That’s odd that your egg whites didn’t form soft peaks and thanks for the comment about the cheese. I must make this again soon!
My parents have always loved Ox Tail and I’ve never really given it a go myself before. I’m going to cook this next time my mum is staying us, I think she’ll love it. Is there a particular side dish you would recommend to serve with it?
This dish would go great on top of some fettuccine pasta. Other than that, maybe a side of steamed asparagus or a side salad. Thanks for stopping by Patrick!
I can only imagine how delicious all these wonderful flavors taste with those roasted tomatoes. The orange chili oil certainly would put it over the top.
What a great looking dish! I do like totally ripe fresh tomatoes, but roasting really intensifies their flavor and takes them to another level. Great looking recipe — thanks.
Oh my, this looks absolutely amazing, Fran! I love tomatoes raw but agree that roasted they have a completely different taste profile and pairing them with spices and yoghurt sounds just delighftul. I am in love with simple flavours, made bolder by roasting. Sounds like I need to get my hands on that cookbook!
I might have a slight addiction to roasted tomatoes. I wish I always had some on hand. Love the added spices with these, and they look delicious with an egg!
Great looking appetizer board! That dip is particularly drawing my eye — looks really deeply flavored. And I’m a sucker for anything with jalapeño. 🙂 Really nice — thanks.
I’m making this for my wife’s birthday (she made me another dome cake recipe for my birthday, so it’s a battle of the dome cakes – we’ll see which one wins out), but my question is can I save part of the mirror glaze to reuse the next day or so since we will not be eating all of the dessert in one sitting and I don’t want the uneaten cakes getting mushy until we get around to finishing them off? Thanks for your advice and helping to make this a special occasion for the two of us.
Thanks for your comment, Mark. I think you could put the glaze on the cakes and then eat the dessert the next day ( as long as you store it in the fridge). The glaze tends to harden on the cake, rather than get soggy. However, if you want to be on the safe side, I recommend that you save some the glaze and put in on the cake the next day
I really like both roast sweet potatoes and Brussels sprouts. Haven’t put them together in the same dish, though, although I’ve thought about it. I’m going to have to do more than think about it and actually do it! This looks excellent — definitely something I’d like to try. Thanks!
These look so festive! And peppermint is quite welcome at this time of the year (anytime, really!), so I’d happily snarf down 2 or 3 of these. Or 4, or … 🙂 The dye trick is great — wonderful tip. Anyway, nice recipe — thanks.
Hi! I can’t have coffee so I was just wondering if there was something else you’d recommend for the centre? Is there another type or flavour of bavarois I could make? Thanks
Jane, thanks for your comment. You could just leave out the espresso and add a little vanilla essence flavoring instead. Or you could substitute with just about any kind of flavoring- I think adding a little orange essence flavoring would provide a nice contrast to the chocolate. Good luck with the recipe!
Could you elaborate on the water around the edge of the pork.
Did you mean the water has to be deep enough that it touches the edge of the pork OR that you drizzle a little puddle of water around the pork belly so that it is only surrounded by this little puddle but not in a way that the pan is full of water.
If you put the 1 1/2 cups of water into the pan, the pork belly will be sitting in a bit of water (maybe 1/4 – 1/2 inches deep). This helps to keep the pork moist while you are baking it.
This is beautiful to me! I can tell the depth of flavor from the color of that beautiful sauce. There’s nothing more that I love than blending chile peppers, alliums, sometimes nuts and seeds… all to make a multi-layered Mexican sauce. Fabulous!
I often add tomatoes to this sort of dish. It’s been quite some time since I’ve added vinegar, but I used to do that all the time, and got away from it. Need to try it again. This looks excellent — thanks.
We first had caneles on an Oceania cruise several years ago. I came home & immediately bought canele molds & have been making them ever since. Recently, I have been exploring the wonderful world of baba. Combining the two is a little Escoffier telegram from Heaven. Merci beaucoup!!
This looks wonderful! I’ve never made my own hominy! And what a great cooking class to experience. I cook Mexican recipes out of cookbooks but sometimes they’re so involved and I can’t get all of the ingredients, so I never really know what they’re supposed to taste like!
This looks like a lot of works! Pig feet are one of my favourites :_-) It’s wonderful that you are even making salsa from scratch and I enjoy how adventurous you are in the kitchen. Bring the pig’s head on next time :))
Angie, it is a lot of work, but I think next time I will either use a pressure cooker to speed up the making of the hominy (or maybe even use canned hominy)!
The very first time I made posole, I tried to use dried hominy. It was a disaster! It never ever softened! Ever since, I’ve been happy to use canned hominy and have been quite content with the results. Would love to try your recipe, and it’s the perfect season for it.
David, I know what you mean! It took more than two hours for the dried corn to soften and for the skin to fall off for the hominy. The only way I would do it again would be to use a pressure cooker. However, maybe I’ll try using canned hominy next time!
Fran, this is marvelous. Though I’ve never been a fan of hominy, I know I would enjoy the experience of making my own and I’m sure it would be better than what I’ve had (probably canned). I’m a bit too squeamish to utilize pig feet and heads, so I’d leave those out, but this dish looks scrumptious! Let me know how it turns out when you substitute canned hominy.
How incredibly adventurous! I will probably never cook with a pig head. Maybe not feet, either … although my grandfather used to love pickled pig’s feet, so they’re at least familiar to me. But set the fish in front of me, and I’d try it, any day!
What a terrific looking recipe! I’ve made meat albóndigas (using beef) and have had pork ones in restaurants. But haven’t had shrimp ones. Neat idea! The spicing on these is quite nice. Thanks!
Terrific dish! I think seafood dishes from Vera Cruz are wonderful. I also find that people who don’t “like” Mexican (or Tex-Mex) tend to find Vera Cruz-style dishes acceptable — less spicy, a bit more European (for lack of a better term). Anyway, super recipe — thanks.
Well, my interest is piqued for sure! I love sauces like this, although I haven’t had this particular one. But your suggestions about its versitility really make me eager to try it.
Fran your fish looks terrific. Snapper is readily available here in Florida and cooked with the sauce of olives, capers, chocolate, and tomatoes sounds delicious.
I think I like it better without the dome. If I were to have a second dome, I’d rather have it filled with a second serving of gelato! What an incredibly fancy dessert! And it does sound decadent. I think the peanut caramel is a great choice for it. Thanks for the tempering info. I like to try my hand at tempering from time to time, and I always appreciate any tips.
I can’t wait to try your tempering method, Fran. Tempering has eluded me for decades. What brand of chocolate chips do you use? Altogether, a fabulous recipe! Thanks!
This looks SO flavorful! The marinade is a little bit like the one I use when I make Cuban roast pork. This looks like ti has more flavor, though. Really neat recipe — thanks.
It’s very easy for us to get the sour oranges here, as many of the trees planted in the early part of last century were considered “decorative“ but really were Seville oranges. I’m definitely trying this. The last time I was at her Asian market, I saw banana leaves. I can see using this for a Cubano sandwich.
I asked my Mexican co-worker what his favorite tacos were, and he said cochinita pibil, so that’s what I made. They are at least in my top three (al pastor is in competition), although the recipe I found never mentioned habaneros (it used black peppercorns for the pickled onions), but it did add a topping of fresh chopped cilantro for garnish. I made my own achiote paste for the marinade. The recipe I found called for annatto seed, coriander seed, oregano, cumin, black pepper, cloves, salt, garlic, and bitter orange juice. In fact, with the orange juice and garlic in both the paste and marinade, I just combined both sets of ingredients at once in the blender to save the step of separately preparing the two. I’ll need to try this one and compare.
Greg, thanks so much for your comment. I know there are several ways to make Cochinita Pibil, with the common thread being the sour orange juice and the achiote flavoring. The recipe I used came from the Culinary Art School in Tijuana, where they used ‘naranja agria’ which you can buy at Latin markets (or as an alternative, you can use regular orange juice with some lime juice and vinegar added to create the sourness). Your ‘version’ sounds a little like Diana Kennedy’s, where you make a paste that is applied directly to the pork. Anyway, it’s all very interesting and should lead to a similar outcome. Thanks again!
This sounds terrific and sour orange juice and the achiote flavoring are easily found at our market. Now the banana leaves might prove to be a problem as the only person I knew with banana trees just got rid of them.
Thank Karen. You could eliminate the banana leaves from the recipe and just cover the dish with foil as it bakes. I live in Southern California where there are banana plants (leaves) throughout the neighborhoods, but come to think of it, I haven’t seen very many banana plants in Adelaide, Australia where I also have a home. I bought my leavs at a Latin market in San Diego.
Love this marinade, and the banana leaves! I wish I could find achiote paste and sour orange more easily. The finished tacos are so pretty with the pickled onion.
I’ve had plenty of baked apples, but the addition of dumplings is a neat new take for me. Really, really like this — definitely will be making it when apple season rolls around (coming up soon!). As to writer’s block, I know I WILL write something horrible! Always do. That’s what rewriting is for. 🙂 Anyway, good stuff — thanks.
Well, what is not to like about this? I love baked apples and, when you add dumplings and caramel, it only gets better! Lovely recipe, Fran! And welcome back! I get the Blogger’s Block – I’m not sure people appreciate how much work it is to do this weekly!
Thanks Lisa. I have kept about 50 of her past magazines. I started to throw away several of them recently, then regretted it. I’m going to keep them all now since they often give me inspiration!
Fran, you pulled yourself out of blogger’s block with this lovely post! I’ve only ever made pastry-covered apple dumplings, never plopped balls of pastry dough into the apple baking liquid like savory dumplings into a stew!
I believe we all need some inspiration from time to time and it looks like you picked a delicious one. Sounds delightful for when fall weather comes around.
This looks pretty good. Definitely want to try it. Only things I know about the Nixon family eating habits are these: Dick Nixon sometimes ate cottage cheese with catsup for lunch (how 60’s can you get!!). And his favorite drink was the Mai Tai (who knew he had such good taste in drinks?!!). Anyway, fun post– thanks.
You know, I vaguely remember her cookbook — I think my mother had it. She had several cookbooks of presidents’ wives, as well as “The White House Cookbook.” I love the meringue as a crust — after trying this as you have upgrade it, it leads me to lots of creative thinking. How else could I use a meringue crust? Fun! Thanks, Fran.
Thanks for your comment! You could make the Semifreddo, hazelnut crumb, and candied lemon the day before, but I’d recommend making the caramel before serving since it needs to be a bit ‘runny’ when you pour it on top of the dessert. I was lucky to get a nice shape for my candied lemon (looks sort of like a crown). Hope you enjoy it!
Hi Fran, thanks for your amazing recipe! My husband and I have been working on it since Sunday XD
Just a quick question, I accidentally left the mousse in the freezer quite a bit longer than 2 hours and it’s become rock solid 🙁
Do I need to wait for it to defrost before moving onto the next step or will it be ok to use straight away? x
Thanks for your comment. After freezing the mousse for two hours, the next step is to pour on the mirror glaze, so it shouldn’t make a difference if the mousse is frozen ‘rock solid.’ However, before serving the dessert, let it thaw a bit- it should be chilled but not frozen solid when you eat it.
I’ve always have had this love-hate relationship with mussels. I like them but I never actually make them myself. But this looks so good I might try them!
Simone, thanks for your comment. I know what you mean about mussels. I used to think they were too salty or ‘fishy’ tasting. But this dish made me change me mind!
I always love a good mussel recipe like this. Definitely will make this soon, luckily we have really good meaty mussels here in NZ which is perfect for this recipe
Thanks Raymond. I may have gone a little overboard on the amount of buttercream icing, but who cares, right? I hope you are enjoying your holidays ‘across the pond’ in New Zealand!
Hallo, Fran, I just want to stop by and let you know that I have corrected the meatball recipe. I must have copied the recipe from word file to blog wrongly while I was in a rush to publish the recipe before I went out for a walk. Thank you for the headsup 🙂
Cupcakes are the perfect dessert for any occasion. Love the small cookies – did you make these? Or are they made out of icing? I can see you enjoyed the holidays 🙂
I miss pepper crab so much. Can’t find some quality seafood with reasonable price over here. Your Singapore pepper crab looks authentic and so very yummy, Fran!
Wow, those crabs are no joke – they’re huge! We don’t see mud crabs around here, but I see that Dungeness is a replacement option. This sounds like a delicious way to mix up fresh crab. We often do the classic steamed blue crab thing around here (my wife LOVES those), but I like the idea of this sauce. Also, I’m quite impressed with your travels – San Diego to Paris to Australia!? Looking forward to following along!!
Wow, what a delicious looking recipe! The Darwin Chili Mud Crab and Singapore Pepper Crab both sound so full of flavor, I can’t wait to try them! I love how you source the local mud crabs and put a unique spin on a classic dish. The detailed instructions and use of a food processor make it seem like an easy recipe to follow. Thanks for sharing this recipe with us!
Those potatoes sound fantastic, Fran! I haven’t heard about Byron potatoes before, but now I want to make some. And I second the food mill for mashed potatoes – that’s how I make mine, too! And of course, the grilled salmon steak would be fantastic next to the potatoes. All around a great meal!
This is cool. So, you don’t use a bottom with the tart ring … so I’m guessing the crust eventually finds its way onto a cookie sheet? Or do you form it on a cookie sheet in the first place? Can you sort of pull the tart gently though the ring from the bottom? Or do you need to place it on the ring from above? I love piping work; it’s gorgeous.
Thanks Jeff for the comment. After placing the dough on top of the ring and trimming it, you transfer the dough/ring onto a parchment-lined baking tray, and then blind bake it for 15-20 minutes. You then pour the lemon cream into the ring mold and bake again, then lift the ring off the pastry when fully baked. The ring lifts of easily.
This looks stunning! I need to get myself a tart ring — the Coronation Quiche called for one and I had to use a – *gasp* – pie plate. Thanks for the beautiful tutorial!
That had to be a fun and delicious class. It is nice when you can learn the tricks of the trade. When you mentioned thickened cream, would that be the same as our heavy cream in the U.S.?
Your Summer Peaches with Chicken and Crispy Prosciutto recipe looks absolutely mouthwatering! I love the combination of sweet peaches with the spicy seasoning of the chicken. The addition of onions, garlic, sherry, and a squirt of honey really takes it to another level of deliciousness. And those crispy prosciutto pieces must add such a satisfying crunch!
This dessert looks so fun and festive! I love the way the strawberries float in the gelatin.This is a great dessert for kids and adults alike, I’m sure everyone would enjoy it. Thank you for sharing this easy and delightful recipe.
I’m not gonna lie, I’m so bummed! I have been drooling over these pictures ever since I discovered this recipe/site, and when my husband’s birthday rolled around (this morning), I thought to myself, now is the time to pull out all the stops and make an amazing dessert like this!
But while my custard and chocolate sauce turned out great, the downer was the dough/pastries. My dough was not runny in the least, and had the consistency the recipe described, but when I piped them onto the baking sheet (on parchment paper of course, as the instructions described), they didn’t hold their shape, but flattened out slowly. I thought maybe they would puff up as the instructions described, but when I put them in the oven, they cooked and solidified in the same flat, sad looking shape, and some of them even began to get super dark and hard on the bottom, while the middle/tops seemed not quite done. The dough was a complete disaster. I cut open about 24 dough “balls”, which were actually dough papers (I mean— we’re talking about a centimeter or two for the halves after cutting), and squeezed in custard anyway and finished it with the sauce, and they are very much edible, but wow. That dough just… it’s like your least favorite acquaintance showing up to a patty that would otherwise be great, you know?
The only thing I know I messed up on is that I got lured in by the bold text that said put the dough in the oven at 425 for 10 minutes. I did that, and kept them in for an additional 4-5 in small increments because they didn’t look done. THEN I realized I’d forgotten the reduce temp part. I reduced it then, but by then, some of them were cooking unevenly. And they just never puffed up. It’s like the high temp froze them in the same form they’d entered the oven in.
I kinda wished there was a video so I could tell better where exactly I could have gone wrong… or where I needed to do less or when it was a lost cause.
JB, thanks for your detailed comment. The fact that your dough flattened out as you piped it, indicates that maybe your dough was a bit too runny and could use a little more flour. The first time I made choux pastry dough, my profiterole ‘ball’s were hard like baseballs (well, almost). So it took a few more tries to get it right. So please try again, with next time adding a little more flour. After you add your last egg to the dough, it should fall off the spoon in a “V-shape.” Let me know how it turns out again!
I always love meat pies when I go to pubs in England. Never thought that they might be popular in Australia, too! Yours look absolutely beautiful, and now I know what kind of molds I want to get for Christmas! I love the idea of having a dinner party with individual pies at each place setting. And, if I were energetic, I could make different feelings for every person so that they would have a personalized pie. (can you tell him Retired, and have too much time on my hands?)
Chicken curry and kangaroo pies? Talk about variety! But steak and mushroom always holds a special place in my heart. These Tartiflette Pies, though, take things to a whole new level of artistry.
So nice to see a post from you, Fran! I haven’t had a Dutch Baby ion two decades (I remember the last time I had one — it was summer 2005!) and I think it is time to make one! I love yours — sounds wonderful and a bit like a simpler Crêpes Suzette!
Your bouillabaisse is beautiful, Fran — and I have to be honest, I like your fish choices better than what I had in France! I love the secret of the potato in the rouille — that is brilliant!
I love your variation on the traditional veal saltimboca. It is much more practical and chicken is much less expensive. And I really like the boneless version as I am not a huge fan of bones for the most part. (If this is a duplicate, please delete!)
Diane Flint Wages
February 9, 2013 at 3:48 amLove the photos! This is a recipe that even I may be able to do!
Jessica's Dinner Party
February 12, 2013 at 11:23 amJust in time for Valentine’s Day!! This looks great Fran!
Amanda
February 20, 2013 at 6:35 pmLovely recipe and photo’s, thanks! I’m old enough to recall when lobsters (or crayfish as they were then called) was cheap enough for anyone to enjoy – those days a re long gone!
Fran Flint
February 21, 2013 at 3:02 pmThanks for your comment, Amanda. Yes, all the vendors in the Southeast were still calling them ‘crayfish’ but I thought I would refer to them as the Southern Rock Lobster to tie in with my recipe of Lobster Thermidor. Cheers!
Maureen
March 30, 2013 at 3:22 pmAn American who understands what “marinara” means, how refreshing indeed. 🙂 I’m so glad we’ve met and can’t wait to become “besties.”
I love this photography.
Maureen
March 30, 2013 at 3:25 pmI think this is the easiest, dreamiest dessert ever.
admin
March 31, 2013 at 11:08 amYes- delicious and wicked!
admin
March 31, 2013 at 10:54 amThanks for the comment, Maureen. My husband and I ate this again last night and wolfed it down. For the photography, I was experimenting with more ‘dark effects’ using natural light coming in from a window. It’s amazing how much light the camera can pick up!
Jason and Olga
April 22, 2013 at 2:48 pmMama mia, those are delicious! We can’t wait to make them ourselves :).
How do you include the vanilla wafers in them without crumbling or breaking them?
★★★★★
Fran
April 25, 2013 at 12:23 pmThanks for your comments! Regarding the vanilla wafers, all you do is place one in tact on the bottom of each cupcake (or muffin) casing and then spoon the cream cheese filling on top. The vanilla wafer forms the base for each mini-cream cheese cake- there is no need to crumble or break it up first.
Maureen | Orgasmic Chef
April 28, 2013 at 7:27 pmHow easy are those??? I’m definitely going to whip these up next time I need to take something sweet along. I’m always out of time. 🙂
★★★★★
Fran
May 2, 2013 at 5:37 amYes, Maureen- only 15 minutes prep time- can’t beat that!
Maureen | Orgasmic Chef
April 28, 2013 at 8:07 pmMaybe Len and I were looking at the same boat 🙂 We were at Boothbay Harbor. (hahbah)
The Café Sucre Farine
April 29, 2013 at 10:40 pmWow, so sad to loose a sister. I have 3, all of us still alive but I did loose a brother 2 years ago. It’s so sad but it sounds like you have many wonderful memories. Your little cheesecakes are adorable and your blog is lovely. Wishing you much success!
Fran
April 30, 2013 at 1:52 pmThanks so much, Chris, for your kind words. My sister had a real sweet tooth and would have loved your pink cupcakes!
Barb | Creative Culinary
April 30, 2013 at 12:14 amSo very sorry for your loss and what a delicious tribute to your sis.
Fran
April 30, 2013 at 2:08 pmThank you for your comments, Barb. Here in Australia, we’re just going into Autumn with a bit of ‘nip in the air’- so your Apple and Cinnamon Cupcakes will suit us well!
Rhonda
April 30, 2013 at 10:50 amThose little cakes are adorable. I am sorry for the loss of your sister.
Fran
April 30, 2013 at 3:29 pmThank you Rhonda for your comments, coming all the way from Arizona!
Catherine
April 30, 2013 at 1:18 pmDear Fran, I am sorry for your loss.
It is lovely that you dedicated these beautiful cheesecakes for your sister. I am sure she is smiling from Heaven.
It is very nice to meet you and hope that you will enjoy blogging and being part of the foodies. Your food looks wonderful.
I met you from Maureen’s beautiful blog.
Blessings, Catherine
Fran
April 30, 2013 at 8:26 pmThank you, Catherine. Your words are inspirational.
Glamorous Glutton
April 30, 2013 at 5:08 pmThese little cheesecakes look wonderful and so cheerful. Congratulations with your new blog. Can you put up a twitter icon then I can follow you. GG
Fran
April 30, 2013 at 8:40 pmThank you GG! I’ve just added my photo on Twitter (although it looks a bit too small). I hope to get more ‘up and running’ with Twitter very soon. Cheers!
Gourmet Getaways
April 30, 2013 at 8:51 pmWelcome back to blogging. I have come over to say hello via Maureen from Orgasmic chef. So sorry about your sister, I am sure she would have loved these cheesecakes.
★★★★★
Fran
May 1, 2013 at 5:56 pmThank you very much for your kind words. Cardomon Pod- Here I come! We sometimes holiday nearby at nearby Palm Cove so this restaurant sounds like a cool place to visit!
Gourmet Getaways
April 30, 2013 at 8:53 pmOh I really need to be able to pin this recipe!! It looks so good, thanks for sharing 🙂
Minnie@thelady8home
April 30, 2013 at 11:31 pmFirst, my condolences on losing your sister. I have a little one, and we are very close. I cant imagine losing her ever. Your sister was a very beautiful young lady. Hope she had a fulfilling life, and may she RIP.
The cup cakes look wonderful, and so easy too! I am Minnie, I blog at TheLady8Home. I have been blogging for an year now, though I still consider myself a novice, and still learning. Welcome to our world.
★★★★★
Fran
May 1, 2013 at 9:41 pmThanks Minnie- I must try some of your Indian dishes- glad you were able to overcome the initial “Eww factor” with your Karupatti Appam dish!
Eva Taylor
May 1, 2013 at 1:49 amOh I am so sorry to hear of your sister’s passing, such a difficult time you must be having. It’s lovely to see that you’ve been able to turn that grief into these beautiful mini cheese cakes which your sister would have loved. I’m now going to go see that absolutely gorgeous molten chocolate cake that Maureen featured, now that is a show stopper!
Fran
May 2, 2013 at 5:49 amMany thanks, Eva. I see from your photo that you’ve visited Paris-
“a girl after my own heart”! Yes, the molten chocolate cake is very good- only one problem- you can’t stop eating it until it’s too late!
Donalyn@The Creekside Cook
May 1, 2013 at 3:53 amHi Fran and welcome to the world of blogging! I found you from Maureen’s post about you and I’m so glad that I did. Please accept my condolences on the loss of your sister – my sister is my best friend and I can’t imagine life without her. I hope you have many happy memories to sustain you.
I will definitely be back to visit again, and I hope that you will stop over and say hello on my blog as well. -all the best
Fran
May 2, 2013 at 8:27 amWow, Donalyn! 1 million hits on your recipe ‘Crash Hot Potatoes! That’s impressive- I must try it soon! Yes, I will definitely follow your blog!
Sandra | Sandra's Easy Cooking
May 1, 2013 at 8:17 amI am sorry for your loss, and how sweet of you to dedicate the post to your sister. Beautifully made and of course very delicious cheesecakes.
★★★★★
Fran
May 2, 2013 at 9:36 amSandra, thanks so much for your kind thoughts.
Claire @ Simply Sweet Justice
May 1, 2013 at 1:28 pmI just found your site through Maureen and want to welcome you to the blog world! 🙂 Thank you for sharing these easy cheesecakes with us. I am so sorry about your sister.
Fran
May 2, 2013 at 7:24 pmThank you, Claire. How interesting that “stressed” spelled backwards is “desserts”! My son is a new lawyer and I know how stressful that job can be- cooking can definitely help relieve the stress!
Hester @ Alchemy in the Kitchen
May 1, 2013 at 8:55 pmHi Fran, nice to meet you via Maureen’s wonderful blog. Very sorry to hear about your loss. It made me hug my own sisters tighter. Sweet that you are celebrating one of her characteristics with these lovely cheesecakes.
Jerry | Simply Good Eating
May 2, 2013 at 3:36 amWith strawberries in season, I look forward to trying this elegant looking treat. Thanks for sharing this simple yet delicious post 🙂
Fran
May 2, 2013 at 5:16 pmThanks Jerry- strawberries are unfortunately now going out of season here in Australia, but Panna Cotta is so delicious, you can eat it without any fruit topping!
Tricia @ Saving room for dessert
May 2, 2013 at 9:19 pmWelcome to the blog world! I am looking forward to your beautiful recipes and posts. So sorry about your sister. Please accept our deepest sympathy.
Fran
May 3, 2013 at 8:06 amThanks Tricia. Desserts are my favorite part of the meal- your blog has given me new ideas for desserts- I am especially attracted to your recipe for Marshmallow Key Lime Pie- must try it sometime!
Amanda
May 3, 2013 at 7:53 pmSorry to hear of your loss Fran. This lovely recipe is a great way to remember her.
Fran
May 5, 2013 at 9:42 amAmanda,
Thanks so much for your kind words.
Jerry | Simply Good Eating
May 5, 2013 at 12:30 pmSorry about your loss but it was thoughtful of you to do this post in honor of your sister. May she R.I.P.
These cheesecakes definitely look easy to make. I’m just wondering if you personally made them this way without using a water bath method?
★★★★
Nathan Turk
May 5, 2013 at 8:19 pmRecipe looks delicious- I like the break-down of the various steps. Well done!
john@kitchenriffs
May 6, 2013 at 9:19 amGreat dish! I’ve had this before, but never made it myself. Not too complicated, but as you point out it’ll take a bit of time. I’ve never made Noisette Potatoes – something I’ve always wanted to do. They look so great, although making them is a bit fiddly. Anyway, really great post, super instructions – thanks so much.
Fran
May 6, 2013 at 2:21 pmThanks, John. Yes, I agree that Noisette Potatoes look great. I find that they are not too fiddly – once you cut them out with the melon baller, it’s just a matter of ‘shake and bake’ in the fry pan until they turn golden brown!
Maureen | Orgasmic Chef
May 6, 2013 at 9:21 amThis is beautiful and is there anything better than lamb backstrap? I think not. I love how a tian photographs and you’ve done it so well.
★★★★★
Fran
May 6, 2013 at 2:40 pmWoohoo! Now I can also practice layering (or stacking) other kinds of foods for some variety!
Lorraine
May 7, 2013 at 1:10 amI can imagine how much flavour the lamb bones add!! And I don’t know if it is just me (and feel free to delete this portion of the comment) but each item in the ingredients list is repeated for me?
Fran
May 7, 2013 at 7:20 amThanks, Lorraine. I don’t know what the problem is with the ingredient list. Yesterday it looked fine but all the ingredients ‘doubled’ overnight. I’ll go and fix it
Judit + Corina @WineDineDaily
May 7, 2013 at 11:27 amThank you Fran for this beautiful dish!!! All the layes are executed perfectly, and just love how you placed the Noisette potato balls around the plate.
Cheers 🙂
★★★★★
Fran
May 7, 2013 at 4:22 pmMany thanks for your comments. Yes, the Noisette potatoes can dress up just about any dish.
Meet Fran Flint from The Orgasmic Chef
May 8, 2013 at 5:50 pm[…] She’s a very switched on food lover but she needs a bit of networking to get her blog off the ground. Have a look at her easy and elegant panna cotta with strawberries. […]
Juliana
May 9, 2013 at 11:59 amWow, such a beautiful lamb dish…looks delicious…so flavorful, I love how you presented…very elegant 🙂
Hope you are having a great week Fran!
Fran
May 9, 2013 at 3:26 pmThanks, Juliana. I just had a look at some of your Brazilian dishes- YUM!
Anneli (Delicieux)
May 10, 2013 at 12:08 amWow! That just looks so stunning! I’ll bet it tastes great too. I love the simplicity of the different elements that come together to look so sophisticated. I am going to have to do this one. Lovely to find your blog Fran. I am going to ‘Follow’ you for sure 🙂
Fran
May 10, 2013 at 5:07 pmThank you, Annelli, I look forward to your ‘cuisine déliceuse’ in France!
Hester @ Alchemy in the Kitchen
May 10, 2013 at 5:00 amWhat a stunner! Sign me up for some of that lamb – and do you know what? I’ve been having a Pommes Noissette craving all week but I can’t find my melon-baller. Will have to invest in a new one! Gorgeous dish!
Fran
May 10, 2013 at 5:08 pmYes, Hester. You’ll have to search for that melon baller amongst all the cobwebs (not that you have any!)
CCU
May 11, 2013 at 8:16 pmThat is a beautiful dessert and I love your commemoration 😀
Happy Mother’s Day!
Cheers
CCU
Fran
May 12, 2013 at 8:44 amMany thanks for your comment CCU and I hope your mother enjoys your new recipe dessert!
Delicieux
May 11, 2013 at 9:51 pmStunning! You say this recipe is fairly simple but I know there is a lot of skill involved. I’ll bet it tastes light and delicious. I must try it. I love your whole post and I often wonder at what food people used to eat in my old farmhouse kitchen. So interesting.
Fran
May 12, 2013 at 8:42 amThanks Anneli. I imagine your old farmhouse kitchen would have seen many ‘Cassoulets’ over the years and perhaps a few macarons on special occasions!
Maureen | Orgasmic Chef
May 12, 2013 at 10:19 amWow, two great ladies and a lovely dessert as a Mother’s Day tribute to them both. They’d love it for sure.
Fran
May 13, 2013 at 7:48 amThanks Maureen. I’ve got two huge batches of this dessert sitting in my fridge, because I didn’t get the photography right on the first go. I hope I don’t put on too much weight going through it all!
Lorraine @ Not Quite Nigella
May 12, 2013 at 6:38 pmWouldn’t it be great if we could go back in time and see what our grandmothers and grandfathers ate? I’d love to know! 🙂
Fran
May 13, 2013 at 7:50 amYes, that would be interesting to know. Definitely no MacDonalds or KFC around at that time!
john@kitchenriffs
May 13, 2013 at 2:52 amNice pictures, and a terrific dessert. Really a nice post – thanks so much.
Fran
May 13, 2013 at 7:52 amThank you John. This dessert is light in taste, so could possibly be a good dessert to top off your Pasta, Bean and Tuna Salad?
Jerry | Simply Good Eating
May 14, 2013 at 6:33 amWow that is one awesome unique looking macaron. Looks delicious!
Fran
May 14, 2013 at 12:48 pmAnd that was my first try at making macarons (but a master class teacher was supervising me!). Next I’d like to try more exotic macarons, maybe chili-flavored ones- just kidding.
milkteaxx
May 15, 2013 at 11:51 amthis looks delicious. a wonderful and simple dessert for any celebration or last minute guests!
Fran
May 16, 2013 at 7:02 amThank you- yes it is pretty easy to make, although sometimes the strawberries can ‘act up’ when you’re trying to get them to stand straight up in the pastry ring, before pouring in the batter!
Juliana
May 15, 2013 at 2:02 pmBeautiful post…love the “old” pictures, and the dessert looks great…simple and yet elegant.
Have a lovely week 🙂
Fran
May 16, 2013 at 7:06 amThanks, yes, looking at the old pictures fills me with nostalgia, feeling love for the loved ones gone, and wondering what my relatives in the distant future will think of my photo when they see it?
Catherine
May 15, 2013 at 11:45 pmA beautiful dedication to your mother and grandmother.
I like reading the history of the era. Thank you for that. I am sure they would very much appreciate this dessert.
Blessings dear. Catherine xo
Fran
May 16, 2013 at 7:09 amYes, my mother particularly had a sweet tooth and would have liked this dessert. I can just picture her wolfing down two or three of these at a time!
Joanne
May 16, 2013 at 10:05 pmThis was such a fun look back at your grandmother and mother! I don’t think anyone could deny the deliciousness of this dessert, no matter what era they grew up in!
Fran
May 17, 2013 at 6:17 pmThanks Joanne. I’m going to be in your neck of the woods (New York) in several months and can’t wait to see what variety of sweets and macarons I can find there!
Minnie@thelady8home
May 18, 2013 at 11:06 pmBeautiful, heart warming post! I didn’t hear of macarons either before I started blogging – goes to show how much there is to learn out there!
This is a beautiful dedication, just the kind I had in mind when I was posting my anniversary giveaway 🙂
Fran
May 20, 2013 at 1:55 pmYes, it’s amazing how much you learn while blogging- my newest discovery is pomegranate molasses- goes well with duck!
May
May 19, 2013 at 8:52 pmWow, that’s a very impressive looking macaron! 🙂 It’s a beautiful way to honor your mother and grandmother..
Fran
May 20, 2013 at 1:54 pmThank you, May for your comments!
Maureen | Orgasmic Chef
May 20, 2013 at 6:48 pmLooks delicious. I have some pomegranate molasses begging to go in this dish.
I like the stack 🙂
★★★★★
Fran
May 22, 2013 at 7:27 pmYes, better get out that bottle of molasses before it goes to waste!
Rachel @ sweetravioli
May 20, 2013 at 9:25 pmI like the stack too! That meat looks so succulent!
Fran
May 22, 2013 at 7:28 pmThanks, that’s two votes now for the ‘stack’!
Nami | Just One Cookbook
May 21, 2013 at 2:16 amWe love duck meat and this sounds so delicious! The meat look juicy and tender. Lovely presentation – I actually love both style of plating!
★★★★★
Fran
May 23, 2013 at 11:54 amThanks Nami. Yes, the duck meat was very tender. I find that it is easier to cook duck leg than duck breast- all you have to do is pop it in the oven with some liquid, cover and wait until the meat falls off the bone!
Joanne
May 21, 2013 at 8:32 pmPomegranate molasses is one of my favorite ways to add some serious flavor to a meal! love this!
Fran
May 23, 2013 at 11:55 amThank you, Joanne!
Lorraine @ Not Quite Nigella
May 21, 2013 at 8:50 pmI was so taken by the bottles of pomegranate molasses that I bought two bottles! I haven’t used that much of either so I’ll be bookmarking this recipe!
Fran
May 23, 2013 at 9:15 pmLorraine, I hope your adventures with the pomegranate molasses turn out well!
Delicieux
May 21, 2013 at 9:07 pmLovely looking plate of food!! I have been asking all my friends to bring me some Pomegranate Molasses as I have never seen it here in rural France. Perhaps I should try the BIO shop? Anyway, you have inspired me to continue my quest to get my hands on some. I’ll bet it is just perfect with duck.
Fran
May 22, 2013 at 7:31 pmAnneli, If you come to Australia, we can definitely load you up on several bottles of the molasses!
Juliana
May 22, 2013 at 1:27 pmI love the idea of the dusk with pomegranate…like the sweetness of this dish, and your presentation is so elegant.
Have a lovely week 🙂
Fran
May 24, 2013 at 7:04 pmThank you Juliana!
john@kitchenriffs
May 23, 2013 at 8:36 amAnother vote for the stack! Pomegranate molasses is good stuff, isn’t it? I’ve made it, but much easier to buy it. Love this recipe – I’m partial to duck, and this is a great way to make it. Definitely something I should try – thanks so much.
Fran
May 24, 2013 at 7:06 pmThat must have required a lot of dedication to make the pomegranate molasses yourself! Thanks, John …
Donalyn@The Creekside Cook
May 23, 2013 at 10:04 pmHi Fran- I love pomegranate molasses! That sweet-tart quality is perfect for barbeque sauce, and vinaigrette, and even in baked goods. it can be hard to find in markets here in the US, so I get it from an online supplier. This recipe looks so good – I can almost taste the contrasts in flavor and texture from the photos!
Fran
May 27, 2013 at 8:56 amHmmm… I’ll have to try the molasses in baked goods next- seems like a good idea!
milkteaxx
May 24, 2013 at 11:13 amthat duck leg looks amazingly tender! and ive never heard of pom mollasses eitheR!
Roger Stowell
May 26, 2013 at 7:02 pmNice recipe and lovely pic. I’ve been using pomegranate molasses for a while now. I seem to have three bottles of it next to the hob, and they’re still quite full. Says to me that it’s a nice idea but……..
Fran
May 27, 2013 at 9:00 amRoger, sounds like the molasses might be a good idea for your next recipe?
CCU
May 26, 2013 at 8:06 pmSuch an elegant and beautiful recipe 😀
I wish I ate meat sometimes!
Cheers
CCU
Lorraine
May 29, 2013 at 8:31 pmFran that’s wonderful that you’ve been volunteering with MOW! 😀 And what a delicious sounding dinner that is too 🙂 Love the picture of the delighted lady receiving her delivery 🙂
Fran
May 30, 2013 at 9:21 amThanks Lorraine. I wish everyone was that happy when they tasted my recipes!
Glamorous Glutton
May 30, 2013 at 2:10 amLove the picture of the happy MOW recipient. Shepherd’s Pie is such a great all round dish. GG
Fran
May 30, 2013 at 9:22 amYes, and so easy to make! Thanks for the comment.
Hester @ Alchemy in the Kitchen
May 30, 2013 at 4:14 amMOW is so important, not just to deliver tasty nourishing food but also can be a bit of a lifeline of contact for housebound folk. Shepherds Pie ticks all the boxes. For me it’s a food hug!
Fran
May 30, 2013 at 9:26 amThanks, and here’s a hug for you, Hester ♥ !
john@kitchenriffs
May 30, 2013 at 7:35 amWhat a great cause! And what a great recipe. I love Shepherd’s Pie, although it’s been awhile since I’ve had it. I gotta put lamb on the menu soon so I can have some! Thanks for this.
Fran
May 30, 2013 at 9:29 amI know what you mean about the Shepherd’s Pie, John. If it were up to me, I’d just eat all of the creamy potato topping- that’s the best part (in my opinion).
Minnie@thelady8home
May 30, 2013 at 11:24 amThat is so inspiring, how wonderful! I love how happy that cute little lady looks at her delivery 🙂 Priceless! And Shepherd’s pie….now that is divine comfort food!
Juliana
May 30, 2013 at 1:24 pmNice of you volunteering…great cause Fran!
The shepherd pie looks great, a very comforting dish…hope you are having a lovely week 🙂
Anneli (Delicieux)
May 30, 2013 at 8:59 pmAh, how lovely. Comfort food at it’s best ! Well done you for getting involved with MOW. Lovely photos by the way, especially of your happy meal recipient! x
Fran
June 1, 2013 at 11:23 amThanks for the comment- delivering the meals makes me happy too!
Gourmet Getaways
May 31, 2013 at 8:18 amOh what a lovely way to help the community 🙂
When I was a child (pre school) I used to help my nan on her meals on wheels delivery. I used to love going with her, it was so much fun.
I always make shepherds pie at home, it is a good way to get the children to eat their vegetables 🙂 I have never used egg in the mashed potato but I will have to give this a try 🙂
Fran
May 31, 2013 at 8:34 amThat must have been a great experience for you volunterring with your nan. The MOW customers especially like to see a younger person coming to the door as a volunteer.
Maureen | Orgasmic Chef
June 1, 2013 at 12:57 amI did MOW for years when I lived in Victoria and the toughest thing for me was that darned soup. I could spill it over every kitchen table I visited. It wasn’t until months later that I found out everyone spilled because the jugs were crap.
I love shepherd’s pie 🙂 Hubby not so much. I’ll have to come to visit.
Fran
June 1, 2013 at 11:22 amMaureen, the soups that we deliver have a plastic lid on top, so they don’t spill. Sometimes MOW has a few desserts left over after the deliveries- I’m also first in line to grab a few- my favourite is their custard desserts!
Gourmet Getaways
June 1, 2013 at 9:45 pmOh gee, I have never heard of Pomegranate Molasses either! Having said that this dish looks amazing… I can’t believe how juicy the duck legs looks! Well done 🙂
Eva Taylor
June 3, 2013 at 8:39 pmWhat a lovely and generous thing to do, we have that service here in Canada too. My husband adores shepherd’s pie, me not so much but your recipe sounds like I should give it another go!
Fran
June 4, 2013 at 5:15 pmThanks, Eva. The thing that keeps me going back to eating Shepherd’s Pie is the creamy whipped potatoes!
Claire @ Simply Sweet Justice
June 4, 2013 at 3:24 pmAwww, what a happy post! I’m so glad I found you through Maureen!
Fran
June 5, 2013 at 3:39 pmThanks- we’ll have to keep up the ‘happy posts’ !
Renee
June 9, 2013 at 9:41 amWell done fran! All of that food looks amazing and difficult to cook 🙂
Fran
June 10, 2013 at 8:32 pmThanks Renee, now I’ll have to rest up for next year when I do the Superior course!
Gourmetgetaways
June 9, 2013 at 12:18 pmWhat a prestigious place to attend! I am so jealous, the experience is awe inspiring and the dishes looked lush!
Jess
June 9, 2013 at 12:31 pmOmg, this sounds AMAZING!! I know what I want for my 30th birthday now… An all expenses paid trip to Paris to learn to cook!
Thanks for posting 🙂
Fran
June 10, 2013 at 8:29 pmYes, that would be great. Sigh, I’ll never see age 30 again!
Lorraine @ Not Quite Nigella
June 9, 2013 at 9:03 pmThis was fascinating to learn! And yes it makes me want to go there and learn how to debone a rabbit (great job you did!).
Fran
June 11, 2013 at 2:31 pmDeboning a rabbit was alright but I didn’t particularly like placing a live lobster into a pot of boiling water!
Rachel @ sweetravioli
June 9, 2013 at 10:47 pmSo very interesting! I can’t imagine working in that tiny kitchen, seems claustrophic! What was the reason behind pushing the pastry dough like that?
Fran
June 10, 2013 at 8:28 pmYes, the kitchen space to work is small, but there is a bit more space to work where the stoves are. After the dough is formed into a ball, it is pushed along the marble benchtop to give it more cohesion- sort of like kneading.
Maureen | Orgasmic Chef
June 10, 2013 at 9:45 pmIt all sounds so posh and elegant and I want to do it!
Fran
June 11, 2013 at 2:32 pmMaureen, if you can spare 10 -11 weeks of your time, come over to Paris and do it!
Anneli (Delicieux)
June 11, 2013 at 3:04 amHow wonderful! I would just love it there! That filleted rabbit looks amazing. Well done you 🙂
Fran
June 11, 2013 at 2:34 pmI usually don’t like rabbit too much, but with the prune stuffing. it was quite good.
Claire @ Simply Sweet Justice
June 12, 2013 at 2:35 pmWow, you must have been reading my mind! I am thinking about visiting Paris next year and would love to take cooking classes there, especially at Cordon Bleu!
Fran
June 14, 2013 at 9:17 amYes Claire, you should come! They have one-day short courses there, including macaron-making.
Hester @ Alchemy in the Kitchen
June 13, 2013 at 3:39 amHi Fran, that sounds like an amazing experience. How wonderful. I saw the school on a cookery programme – I think Mary Berry revisited it – and boy is it tiny! But just think, the amazing cooking per square inch of floor space that that place must have produced over the years…
Fran
June 14, 2013 at 9:26 amThat’s interesting- I ahd never heard of Mary Berry before and just looked up her visit to LCB on the internet. During her visit, she said she thought the school was a lot larger than when she attended the previous premises in Paris in 1960. Imagine how much smaller the old building was!
Juliana
June 13, 2013 at 7:27 amWow Fran, what an amazing experience…I love the pictures…everything looks fantastic.
Thanks for the post…hope you are having a fun week 😀
john@kitchenriffs
June 13, 2013 at 9:21 amWhat a fantastic experience! It’d be so much fun to do this – maybe someday! Good to hear they have a translator, as my French is horrible! Really fun post – thanks.
Fran
June 14, 2013 at 9:29 amJohn, most of the full-time chefs there speak English during the practical classes, but sometimes you get a part-time chef who doesn’t speak any English. I like that, because then I get to practice my French!
Nami | Just One Cookbook
June 14, 2013 at 8:02 amHi Fran! Wow, you are living food bloggers dream! I wish I had some real training in the kitchen. At least some basic things and knowledge about all kinds of food. I was very fascinated to read your post. Good luck with the next course!
Fran
June 16, 2013 at 7:50 pmNami, with the dishes that you prepare, it looks like you already have had lots of real kitchen training!
Nami | Just One Cookbook
June 14, 2013 at 8:05 amLook at the happy client’s face! That makes all the volunteer work well worth it. Food makes people happy and it’s wonderful that you were being part of it. 🙂 Shepherd’s Pie looks delicious!
Sandra | Sandra's Easy Cooking
June 14, 2013 at 9:52 pmSounds like a great experience overall! Food looks amazing, and your 101 about the school will probably help other generation of students. Wonderful post, Fran! Have a lovely weekend ahead!
Renee Dwyer
June 18, 2013 at 4:34 pmOooooh la la looks beautiful 🙂 il have one please 🙂
Fran
June 19, 2013 at 3:16 pmThanks, I’m going to have one too, in one hour. I told myself I could have one tonight in exchange for no dinner!
Joanne
June 18, 2013 at 9:21 pmI definitely like the way you took the recipe! Lemon curd always sounds good to me! These are almost too cute to eat.
Fran
June 19, 2013 at 3:18 pmThank you, Joanne. These are a good alternative to having a piece of Lemon Meringue Pie, since it’s a smaller serve.
Anneli (Delicieux)
June 19, 2013 at 2:50 amVery beautiful and very clever! That gooey filling looks sublime. I also love Rachel Khoo. She has great style and makes lovely French food. I would have loved to eat at her tiny restaurant. Very Parisian and very chique no doubt. Shame it;s closed…guess she got too famous! x
Fran
June 19, 2013 at 6:52 pmYes, it’s a shame her ‘restaurant’ closed. I guess now we’ll have to book at the ‘Tour d’Argent’ – the most expensive restaurant in Paris!
Juliana
June 19, 2013 at 7:52 amOh, this lemon tartlets look awesome, I love the toasted meringue on it…
Thanks for the recipe Fran and have a great week 😀
Fran
June 20, 2013 at 3:57 pmThanks Juliana. I recently bought some Agar-Agar to make your Honey Caviar balls. I think they will dress up any dessert to make it look fancy!
Renee Dwyer
June 19, 2013 at 11:04 amVery fancy 🙂 looks beautiful as always
Miss Fabulous Jess
June 19, 2013 at 4:02 pmI’ve only just found your blog a week or two ago and I’ve got to say… I am so impressed! I’ve been checking the website daily eagerly awaiting new posts.
Keep up the wonderful work 🙂
Fran
June 19, 2013 at 6:50 pmThanks so much, Jess! If you want, you can subscribe to my blog so you will be notified automatically by email when I do a new post. Please tick the box below: “notify me of new posts by email” and you’ll get an automatic update.
Donalyn@The Creekside Cook
June 20, 2013 at 2:46 amOh my – that looks so wonderful! I haven’t heard of this show before, but now I will have to try and find some episodes to watch. When I was a kid, I used to pretend that I had a restaurant – it only had one table and one patron [me!], but the food was awesome 🙂
Fran
June 20, 2013 at 3:52 pmIt sounds like you started young with your interest in cooking!
john@kitchenriffs
June 20, 2013 at 11:20 amLemon meringue anything is one of my favorite desserts ever, so I’m swooning over these tartlets! Seriously – I love the flavor of lemon, and it pairs so well with meringue. Really good dessert. I hope you save one for me! 😉
Fran
June 20, 2013 at 3:54 pmJohn, I know what you mean about the pairing of the slightly tart lemon curd with the ultra sweet meringue- one bite and you automatically want more!
Lorraine @ Not Quite Nigella
June 20, 2013 at 6:48 pmI haven’t seen the show yet but my friend really likes it! These tartlets are so cute! 😀
GourmetGetaways
June 21, 2013 at 6:40 amOh wow! I love the image with the sightly running lemon curd, I want to poke my tongue out and lick it all up! So lush!!!
I haven’t seen the show either but I will have to have a look. 🙂
I really wish I could take a bite 🙁
Fran
June 23, 2013 at 8:10 pmThanks for the comment, GG. This Thursday (27th June) at 8:00 pm is the last show for Rachel Khoo- try and have a look!
Renee Dwyer
June 23, 2013 at 6:22 pmWhere can I find her tv show?
Fran
June 23, 2013 at 8:05 pmRenee, you can see her show this Thursday 27th June at 8:00 on Channel 3 (Adelaide). This will be her 6th and final show of the series. You can go to her website http://www.rachelkhoo.com and see some clips from her show, but not the whole thing. Who knows- one day they might show the series again!
Maureen | Orgasmic Chef
June 24, 2013 at 9:10 pmThe only thing wrong with a tart like this is that I can’t leave them alone. I love the tartness of the curd with the softness of the meringe and I swear they can call me from the kitchen. Beautiful!
Fran
June 26, 2013 at 8:14 amMaureen, I know what you mean by not being able to leave these tartlets alone. I made a batch of 6 for this blog- I put three away in the freezer so we wouldn’t eat them all at once!
Renee
June 26, 2013 at 8:32 pmI adore roses! These look beautiful. You cook so fancy fran, well done 🙂
Fran
June 28, 2013 at 9:17 pmThank you Renee. These roses may look fancy, but they are quite easy to make!
john@kitchenriffs
June 27, 2013 at 12:18 pmI made tomato roses once quite awhile ago – they really do look great! I’m going to have to try them again sometime. Lovely recipe for the Crab-filled Fish Paupiettes. Such great flavor this must have! Really like that. With or without a tomato rose. 😉 Good stuff – thanks.
Lorraine @ Not Quite Nigella
June 27, 2013 at 2:51 pmWow they’re such a pretty garnish! And I think once you got to practice a few times, they’d be quite straightforward too! 🙂
Fran
June 28, 2013 at 9:23 pmThanks- they are quite straightforward. If you flub up, it’s easy to start over again!
Gourmet Getaways
June 27, 2013 at 7:51 pmWhat a great story! I had forgotten all about tomato roses, I think it is time for their revival!
I particularly like the look of the fish, YUM! is looks so moist and delicious, you make it look easy but I am sure it isn’t :0
Fran
June 30, 2013 at 12:34 pmThanks GG- actually the fish is quite easy to make- just wrap the fish around the filling and poach!
Amanda
June 28, 2013 at 7:40 amOh, these look gorgeous and you make them look simple. However, I’m pretty sure mine won’t look as good as yours when I give it a try.
Fran
July 1, 2013 at 6:51 pmThanks Amanda. This was only about the third time I tried making tomato roses, so they’re pretty easy!
Anneli (Delicieux)
June 28, 2013 at 8:00 pmJust brilliant! Those roses are beautiful. What a great idea. I love the idea of using them as a center piece. I shall be having a go at them very soon. And your fish dish looks fantastic too. So delicate – a very elegant dish. Love the photo tutorial too. x
Fran
July 1, 2013 at 6:55 pmIf you make a center piece with the tomato roses, maybe you can add some nice flowers from your French Garden!
CCU
June 29, 2013 at 8:40 amI can see why they were a show stopper, these roses look way too beautiful 😀
Cheers
CCU
Adrian (What the Heck is Filipino Food)
June 30, 2013 at 8:34 pmOK, you are a genius! Your tomato roses have all kinds of YASSS!!!
Fran
July 1, 2013 at 6:52 pmMe, a genius? Maybe Einstein and I have something in common afterall!
Hester @ Alchemy in the Kitchen
July 1, 2013 at 10:15 pmYou are right, Fran. The Paupiettes look amazing, but the little roses are stunning! Will try both!
Fran
July 3, 2013 at 7:47 pmThanks Hester- hope you enjoy them!
Joanne
July 2, 2013 at 9:22 pmOkay so I am totally in awe right now! Those are show-stopping.
john@kitchenriffs
July 4, 2013 at 8:51 amI love chocolate peanut butter cups! I could eat the whole batch by myself. I wouldn’t because I have more self-control than that (well, sometimes!) but I’d still eat enough to embarrass myself. Anyway, these look terrific – really good stuff and fun recipe. Thanks.
Fran
July 6, 2013 at 1:13 pmThanks for the comment. Next time you walk by the Reese’s Peanut Butter Cups in the supermarket, try and hide your eyes!
Rachel @ sweet ravioli
July 4, 2013 at 4:38 pmThey look so yummy! And so easy!
Joanne
July 4, 2013 at 8:29 pmI wouldn’t be able to resist eating this whole batch! reese’s are my favorites also!
Fran
July 5, 2013 at 7:17 amThanks Joanne. My husband actually told me my peanut butter cups were better than Reese’s- I can’t wait until they’re all gone so I don’t have to worry about eating any more.
Maureen | Orgasmic Chef
July 5, 2013 at 7:14 amLOL I think we’ve all been guilty of Halloween bag snatching. 🙂
I saw Reese’s at Aldi recently during their American week and the look on my husband’s face when I bought 6 packages of them was cute. “What are you going to do with those,” he asked.
“Eat ’em,” I replied, “they’ll freeze.”
I’ve made these at home before and I love them. Making them is fiddly though. 🙂
Fran
July 5, 2013 at 2:16 pmWhen I was a kid, one of our neighbours used to give out homemade caramel Candy Apples at Halloween- they were my favourite but unfortunately people can’t give out homemade candy anymore.
GourmetGetaways
July 6, 2013 at 7:23 amLOL! So funny…
In our house we usually plead that it was for “quality control purposes” definitely not stealing sweets from a child 😉
I will have to try this dish as we can’t get the peanut butter cups in Australia.
Fran
July 6, 2013 at 1:18 pmOr, I guess I can say I ‘permanently borrowed’ the kids’ candy- that sounds alright to me!
Amanda
July 6, 2013 at 10:09 amOh, these look good – I suspect they wouldn’t last long around me. And I suspect you could claim that you were acting responsibly by eating your kids candy – saving them from themselves?!
Fran
July 10, 2013 at 9:39 amYes, definitely saving the kids from themselves, but not saving myself. The kilos (pounds) are piling up again!
Juliana
July 7, 2013 at 3:50 pmWow, homemade chocolate peanut butter cups? They look awesome Fran…I really like the idea of using dark chocolate.
Thanks for the recipe and hope you are having a great weekend 😀
Fran
July 10, 2013 at 9:42 amThanks Juliana- perhaps there would be a molecular gastronomy recipe using peanut butter? That would be interesting!
Anneli (Delicieux)
July 9, 2013 at 4:46 amSeriously, I could eat them all day long! Delicious, sweet little bites. Just lovely and a great recipe to follow. I am making these with the kids asap!
Fran
July 10, 2013 at 9:43 amHope your kids enjoy them!
Hester @ Alchemy in the Kitchen
July 13, 2013 at 6:33 pmI don’t want one! I want two! Honey and peanut butter go so fabulously well together and then you add dark chocolate. Heaven!
Nami | Just One Cookbook
July 14, 2013 at 12:05 amOne? Nooo I want at least 3 in one sitting! 😀 Your chocolate PB cups look so rich and delicious. How did you know I like dark chocolate most. 🙂 These will made my day…. (hint hint).
Nami | Just One Cookbook
July 14, 2013 at 12:07 amYour Crab-filled Fish Paupiettes look so delicious, but I have to say I’m truly impressed by your work-of-art tomato roses!!! I peel tomatoes (I get very strange allergic reaction when I eat peels) but now I have very good reason to decorate my plate with it. I need to practice though. 🙂 Beautiful!!
Maureen | Orgasmic Chef
July 17, 2013 at 3:57 pmHoly cow! You’ve shifted to the US? I love San Diego – what a perfect climate.
I haven’t had these in such a long time and never from San Diego!
Congratulations on the move.
Fran
July 18, 2013 at 8:20 amYes, we’re enjoying the almost-perfect climate- but we’ll be back in Australia in December!
Lorraine @ Not Quite Nigella
July 17, 2013 at 4:43 pmThank you for the very clear directions on how to make this! 😀 I’ve had them in Argentina and really enjoyed them 🙂
Fran
July 18, 2013 at 8:27 amInteresting! I read that tamales in Argentina are slightly different that Mexican ones- they sometimes contain raisins or lamb, instead of pork!
GourmetGetaways
July 17, 2013 at 9:04 pmOh wow!!
I have never even seen a dish like this before. I would love to try this recipe 🙂
Thank you so much for sharing 🙂
Fran
July 18, 2013 at 8:32 amThanks for your comment, Julie. I imagine for those living in Queensland, it wouldn’t be too difficult to find some dried corn husks to cook the tamales in. Or, you could dry them yourself, it’s not too difficult.
john@kitchenriffs
July 18, 2013 at 7:40 amSan Diego is wonderful! Great place, super climate – just a nice place to live. And making your own tamales? Awesome! They’re not hard, really, but they do take a bit of work. These are super! Really great flavors. Thanks.
Fran
July 20, 2013 at 7:42 amYes, they do require a bit of effort, particularly if you’re making 30 tamales. I suppose that’s why the Hispanic families usually make this a group effort to make the tamales.
Juliana
July 18, 2013 at 7:50 amOh Fran, welcome back to Southern California…and yes to the beautiful sunny California…we are very blessed living by the coast.
The tamales look beautiful…what a great way to celebrate being back to California.
Hope you are having a fantastic week 😀
Fran
July 22, 2013 at 2:35 amThanks, Juliana. Mexican food is one of my favorites- more recipes coming!
Joanne
July 20, 2013 at 10:51 pmSan Diego is one of my favorite cities! And the mexican food there really just can’t be beat. I love tamales but never seem to make them myself. THese look fabulous!
Juliana
July 24, 2013 at 1:43 pmThis is one of my favorites…yours turned out perfect…and yes, I love the chocolate sauce on it.
Hope you are having a wonderful week Fran 😀
Fran
July 25, 2013 at 12:07 pmThanks Juliana,
Yes, my Profiteroles did turn out perfect, but only on the second try- the first batch fizzled and turned out hard as rocks!
Rachel @ sweetravioli
July 24, 2013 at 10:20 pmI can almost taste them! Yum!
Fran
July 25, 2013 at 12:09 pmYep, the custard poking out of one of the front Profiteroles does make it seem like you could almost take a bite! Thanks, Rachel.
john@kitchenriffs
July 25, 2013 at 8:46 amI haven’t made these in years! And when I do I usually use a baggie with the corner cut off method, too. Great pictures, fun post – there’s really nothing more to say. 😉 Thanks so much.
Fran
July 25, 2013 at 12:15 pmThanks, John. I tried to use the “baggie/Ziploc” method also for filling the puffs with the custard, but found it didn’t work very well- so it was back to the old pastry bag and nozzle.
Minnie@thelady8home
July 25, 2013 at 9:19 pmI adore profitroles. If they were not so sinful, I would be having them everyday, hahaha!! These look adorable.
Fran
July 29, 2013 at 6:03 amThank you Minnie.
Anneli (Delicieux)
July 26, 2013 at 9:34 pmGoodness they look good! Can anyone ever resist a profiterole? I think now. I love your custard cream filling….a nice twist away from plain old cream. Lovely!
Fran
July 27, 2013 at 11:54 amI know, sometimes people just pump whipped cream inside the profiterole. I think it tastes a lot better using custard cream for the filling!
GourmetGetaways
July 29, 2013 at 6:48 pmoohh!!! YUM!
I love profiteroles, I will really have to make them again! Even hubby loves there delicious crisp shell and creamy custard centre….
oh no, drooling now 🙂
Fran
July 31, 2013 at 4:04 amOnly one way to stop the drooling, is to eat one!
Joanne
July 30, 2013 at 9:31 pmProfiteroles are literally the perfect bites. yours look so cute!
Simply Sweet Justice
July 31, 2013 at 10:00 amMmmm, this is one dessert that I have not yet tried making! I look forward to trying this soon and know it will be great since it comes from you!
★★★★★
Fran
August 2, 2013 at 12:26 pmAw shucks, Claire, thank you!
Simply Sweet Justice
July 31, 2013 at 10:02 amI’d like one now! 😉
Simply Sweet Justice
July 31, 2013 at 10:03 amCongratulations on your move! I used to spend the summers near San Diego, and it such a pretty area! I hope you are getting settled and enjoying the sun!
Simply Sweet Justice
July 31, 2013 at 10:07 amWhat an elegant dish! Thanks for sharing how to make the tomato roses. You are so talented!
Sarah | The Sugar Hit
July 31, 2013 at 9:09 pmOh yum, these look perfect. I will take 5.
john@kitchenriffs
August 1, 2013 at 6:51 amGreat dish! I love anything with chile in it, and chipotles have such wonderful, smoky flavor. And I do know about chocolate in savory dishes, although it’s not something I often do. This recipe sounds superb – thanks so much.
Fran
August 2, 2013 at 12:24 pmThanks, John. I’ve been learning about all the different kinds of chiles. There are so many kinds it’s sometimes hard to keep them straight in my mind!
Joanne
August 1, 2013 at 8:26 pmMoles are the best! I love the smoky spicy sauce for this dish!
Jo
August 2, 2013 at 3:51 amHi Fran,
Your cooking looks amazing and I’m so envious and inspired. I would really like to attend LCB for the professional cooking courses and your post really answers a lot of my questions. But would you mind giving me an idea of a typical week’s schedule as it is not clear from their website? I heard stories of very long days but that could be the fast track course offered in London which is different. I want to see if I have the stamina to finish the course. Thanks so much!
All the best,
Jo
Hester @ Alchemy in the Kitchen
August 2, 2013 at 3:16 pmI’ve had chocolate in chilli and that works well so I’m going to run with you on this one, Fran. Love the flavours the chorizo lends to the dish as well. This is a great dish as Autumn peers over the horizon.
Fran
August 3, 2013 at 1:42 pmThanks Hester. This dish can also work for Summertime as well, but get the ‘fire extinguisher ready’ if you decide to use more than two of the chipotle chiles in the dish!
GourmetGetaways
August 3, 2013 at 12:27 pmI love anything spicy!
Chili makes everything taste better. What a rich and delicious looking dish 🙂
Thank you for sharing 🙂
Maureen | Orgasmic Chef
August 3, 2013 at 2:49 pmFran, definitely an orgasmic meal! Two thumbs up!
Lorraine
August 3, 2013 at 11:37 pmThis looks so delicious Fran! I love using chocolate in stews and dishes like this. It always adds a mysterious flavour to it! 😀
Nami | Just One Cookbook
August 5, 2013 at 9:56 amI LOVE Profiteroles and you made these from scratch! How inspiring! I’d love to try these one day (when my baking skills get a little better. :D). Thank you for sharing such a delicious recipe!
★★★★★
Nami | Just One Cookbook
August 5, 2013 at 9:56 amIt’s always too cold in SF area and this will be the perfect dinner for a cold evening like today. 🙂
Juliana
August 6, 2013 at 9:14 amThis spicy chicken with chorizo sounds super tasty…and yes, chocolate!
Thanks for the recipe Fran and have a lovely week ahead 😀
Sandra | Sandra's Easy Cooking
August 7, 2013 at 1:22 pmOh Fran this looks amazingly delicious! I love the recipe and your pics are mouthwatering. This will be such a hit in my house! Thanks for sharing and have a lovely week!
Anneli (Delicieux)
August 8, 2013 at 7:36 pmWhat a flavour packed stew! I adore chorizo so I would love this. Especially using the much more flavoursome chicken thighs. I think I may struggle to find peppers in Adobe sauce here in SW France but I could work around it. Great recipe Fran!
Christina @ The Hungry Australian
August 10, 2013 at 1:02 amThese are on my ‘to bake’ list so thanks for sharing your experience and tips. And I love the blood orange sauce pairing – I die for blood oranges!
Fran
August 10, 2013 at 4:59 amChristina, I agree about the Blood Oranges- they taste so sweet!
Sandra | Sandra's Easy Cooking
August 11, 2013 at 12:15 amThose look fabulous, Fran! I could just dive in that red sauce!
Have a great weekend and thanks for sharing!
Fran
August 11, 2013 at 11:50 pmMany thanks, Sandra, for your comment.
Amanda
August 11, 2013 at 1:40 pmCopper is all very well for some, but those silicone moulds look way more practical to me, too. I must give these a try, they look delicious, but I think the caramom might be missing from the ingredient list?
Fran
August 11, 2013 at 11:12 pmThanks, Amanda. I can’t believe I left out one of the main ingredients from the list! I’ve now corrected this.
Lorraine @ Not Quite Nigella
August 11, 2013 at 5:44 pmFantastic job Fran on the caneles!! They’re one of my favourite little cakes-I love that caramelised outer and soft, spongey interior 😀 Adding seasonal blood orange is brilliant 🙂
Fran
August 11, 2013 at 11:14 pmThanks Lorraine. I believe you’re still in Thailand now. I wonder if they serve Canelés anywhere there?
Maureen | Orgasmic Chef
August 11, 2013 at 11:28 pmI’ve had a fail or two with canelés. They aren’t the easiest thing to make well. I’m going to follow your directions and give it a go. 🙂
I like the kick ass jerky idea.
Fran
August 11, 2013 at 11:49 pmMaureen, can you believe there actually is a brand of beef jerky in the US called ‘Kick Ass Beef Jerky”! I have never seen it anywhere in Australia.
john@kitchenriffs
August 12, 2013 at 3:26 amSo how was the jerky? 😉 Great recipe – love the idea of cardamom in the sauce. I’d definitely go for the silicone molds too – they usually work so well. Good post – thanks.
Fran
August 12, 2013 at 6:16 amJohn, I didn’t get to try the beef jerky- only the blood oranges. I was attracted to the quirkiness of the sign but decided not to try the jerky.
Diane Flint Wages
August 12, 2013 at 12:53 pmMy husband, Brian, and I had the privilege of eating the Lobster Thermidor prepared by Fran. So very delicious! I recommend this recipe to all! Thank you, Fran!
Smith
August 13, 2013 at 5:56 pmBlood oranges are taste very good. I’ve tasted orange cardomom sauce with French canales in McDonalds. A great delicious treat and I can feel taste still on my mouth!! I’ve never tried to make it out by myself but such instructive instructions quite inspired me to try it out. Thanks for an encouraging demonstration.
Joanne
August 13, 2013 at 9:32 pmCanneles are so cute! And that orange cardamom sauce sounds fabulous.
GourmetGetaways
August 14, 2013 at 5:04 pmWOW!! I have never seen or heard of these dessert before???
Obviously a trip to Bordeaux is in order 😉
…although I could just follow your direction 😉
Fran
August 14, 2013 at 10:54 pmHah hah, it would definitely be easier to make them yourself!
Juliana
August 15, 2013 at 8:14 amI never had canelés…yours look nice and tall…the combination of orange and cardamon sounds delicious.
Hope you are having a fabulous week Fran…and thanks for the recipe 😀
Rachel @ sweetravioli
August 17, 2013 at 11:22 amThat looks great
Fran
August 18, 2013 at 8:59 amThank you, Rachel!
Dan Kitchen
August 18, 2013 at 3:44 amAbsolutely delicious! Great work!
Sarah | The Sugar Hit
August 18, 2013 at 9:52 amI adore caneles! I could not get enough of them last time I was in Paris, and I would love to make them at home! Good to know I don’t need the expensive copper moulds.
john@kitchenriffs
August 19, 2013 at 6:01 amLooks wonderful! We often make a taco salad – similar concept, taking all of the ingredients of a taco and turning them into a salad. I need to try this – fun dish. Thanks so much.
Fran
August 19, 2013 at 12:15 pmThanks, and if you can, maybe add the dried chili strawberries to the salad!
Hester @ Alchemy in the Kitchen
August 20, 2013 at 5:22 pmHi Fran, what a gorgeous salad! And you can eat the container too!
Fran
August 23, 2013 at 11:21 pmThanks, Hester. I often wrap the salad filling in one of the tortillas to eat them … yum!
Juliana
August 21, 2013 at 6:30 amFran, your tortilla salad looks awesome…what a perfect meal…
I love Sprouts Farmers Market, but never seen the dried chili strawberry…will definitely look for it on my next trip.
Have a wonderful week 😀
Fran
August 21, 2013 at 6:46 amJuliana, at Sprouts Farmers Market, they even have dried chili pineapples- wouldn’t that be interesting!
GourmetGetaways
August 22, 2013 at 7:44 pmWhat a lovely fresh looking recipe and a great way to serve the dish. It really look inviting YUM!
Amanda
August 24, 2013 at 2:38 pmI’m always a little sceptical about Jamie and his 15 minutes, myself. And those dried chilli strawberries certainly sound unique!
Fran
August 26, 2013 at 2:42 amYes, I was also a bit sceptical when I first heard about his show, but I like to sometimes expand on his ideas- he has a good way of introducing new flavours. (Maybe I don’t need to go to the Paris Cordon Bleu after all)!
Joanne
August 25, 2013 at 4:18 amThis is such a BEAUTIFUL salad!! And I love that you put it in a tortilla shell…those crunchy bits must be the best.
Jess
August 25, 2013 at 2:08 pmThese look beyond amazing!! I can’t wait to try them.
Your blog is my current favourite – I get so excited when you post. You should see my fiancé roll his eyes and say “what’s she written now?” every time I excitedly say “we are trying something new tonight!!”
Fran
August 25, 2013 at 11:36 pmThank you, Jess, for your kind comment. I have just bought some copper molds (moulds) to make some more canelés with- I’m curious to see if these molds make a difference- I’m going to post this new ‘experiment’ on my blog.
Simply Sweet Justice
August 26, 2013 at 1:58 amHi Fran! What a creative combination of so many great flavors in the baked tortilla bowl! Sounds like a perfect after-beach meal to me! 😉 Sprouts came to Colorado about a year or two ago after buying out a competitor named “Sunflower Market.” Have you checked out Trader Joe’s?
Fran
August 26, 2013 at 10:46 amNo, I haven’t checed out Trader Joe’s yet, but I saw on their website that they offer ‘Uncooked Ground Buffalo Burgers.’ Maybe that should be my next post?
Simply Sweet Justice
August 26, 2013 at 2:04 amDeep dish pie with peaches and berries? I’m sold. 🙂
Fran
August 26, 2013 at 10:42 amThank you for your comment, Claire!
john@kitchenriffs
August 26, 2013 at 9:19 amLove the square opening in the pie! Really nice touch. And really nice combo of flavors – you have all of summer in one dish there! Good stuff – thanks.
Adrian (food rehab)
August 26, 2013 at 4:24 pmOk. I seriously need to make this pie right now. Looooove berry pies
Fran
August 27, 2013 at 6:42 amThanks Adrian, but you’re in Paris now- you can eat all the berry pies you want!
Joanne
August 27, 2013 at 8:32 pmWhen in doubt…use ALL THE FRUIT. I like the way you think. This looks fabulous!
Fran
August 29, 2013 at 11:45 pmThanks Joanne, sometimes “more is more” (instead of “less is more”!)
Anneli (Delicieux)
August 27, 2013 at 11:01 pmI love ‘rustic’ and I think rustic is beautiful! Who wouldn’t want to eat that pie? The pastry looks superb and the berries are just gorgeous. What a tasty pud 🙂
Fran
August 29, 2013 at 11:50 pmThanks Anneli for your comment- sometimes I like to think of my rustic pie as being ‘crustic’!
Lorraine @ Not Quite Nigella
August 29, 2013 at 8:55 amhehe I felt as though you were really talking to me when you said that we would have restraint with this pie! I often have a lack of restraint with pies and baked goods, especially when they look as good as this 🙂
Fran
August 29, 2013 at 11:52 pmLorraine, if you ate this entire pie in one sitting, you’d have to do ‘triple-time’ with your personal trainer!
Maureen | Orgasmic Chef
September 2, 2013 at 11:40 amEvery pastry baker’s dream – copper canelés molds. These look so good but for the price, I’ll go for silicone. I can only dream about copper. 🙂
Fran
September 2, 2013 at 8:52 pmThanks Lorraine for your comment. For you living in Australia, it might be even more expensive to buy the copper molds (moulds), due to the extra shipping costs… silicone, here we come!
Simply Sweet Justice
September 3, 2013 at 12:25 pmI’ve always wondered about baking in copper, so thanks for sharing such an informative post! These look like such a treat. 🙂
Fran
September 5, 2013 at 8:42 pmThanks for your comment- they are a bit of work, but worth the trouble!
Anneli (Delicieux)
September 3, 2013 at 8:36 pmI applaud your commitment to making your caneles authentic and as good as they can be. This is a great post with wonderful instructions. Yours look totally professional and pretty perfect to me 🙂
Fran
September 8, 2013 at 6:08 amThank you Anneli, that’s truly a complement coming from someone who lives in France!
GourmetGetaways
September 4, 2013 at 11:18 amWOW!! What a commitment to canales :-0!
I am definitely going to have to try this treat. I might need to go to France though 😉 … I am not sure I can do as good a job as you have, yours look amazing!!
Fran
September 8, 2013 at 6:09 amThanks GG- the extra work to make these pastries is well worth the effort!
john@kitchenriffs
September 5, 2013 at 9:04 amTerrific post! And thanks for doing the research for us. I’m OK with silicone, though I’m tempted by the texture improvement of the copper. And those molds do look so pretty! Anyway, really good stuff – thanks.
Fran
September 8, 2013 at 6:16 amThanks, John, for your comment- I’m debating whether or not to buy 6 more molds!
Juliana
September 5, 2013 at 1:24 pmWow, copper molds, they look so pretty…and the canelés look awesome Fran…compliments to the chef 😀
Hope you are having a wonderful week!
Fran
September 10, 2013 at 1:30 amThanks for your comment, Juliana.
Amanda
September 7, 2013 at 5:19 pmI do love your moulds – they look beautiful, as do your caneles. Well done you!
Fran
September 10, 2013 at 1:44 amThanks, Amanda. Let’s hope the bee population continues to thrive in order to provide us with the bee’s wax to make these Canelés!
Nami | Just One Cookbook
September 11, 2013 at 2:57 amCanelé is so popular in Japan and every bakery has one and enjoyed eating it in s ummer. Now that I’m back in the U.S. it’s so hard to find! I have to make them myself…or need to go to a little more fancy bakeries. Your canelé looks absolutely beautiful! Thanks for experimenting the difference with using copper molds. It was fun reading your post!
Maureen | Orgasmic Chef
September 13, 2013 at 9:55 amThat’s really lovely, Fran and I’ll bet it tastes fantastic!
Fran
September 14, 2013 at 10:13 amThanks Maureen. Yes, they tasted so good I felt like going back for seconds (but there weren’t any left!)
Dan
September 14, 2013 at 1:55 amI LOVE crabcakes and these look amazing! Great work!
Fran
September 16, 2013 at 5:36 amThank you, Dan!
CCU
September 15, 2013 at 8:57 amAuthentic as can be, I have never tried this delicious recipe before but it looks beautiful 😀
Cheers
Choc Chip Uru
Christina @ The Hungry Australian
September 15, 2013 at 10:27 pmYour crab cakes look incredible, Fran. Beautiful presentation.
Lorraine @ Not Quite Nigella
September 16, 2013 at 12:20 amCrab cakes made from fresh crab-what a delicious indulgence Fran! 😀
Fran
September 19, 2013 at 7:50 amThanks Lorraine. I tried making crab cakes once using canned crab and it just wasn’t the same- fresh is best!
john@kitchenriffs
September 16, 2013 at 3:02 amI love crab cakes! And haven’t made any for ages – I need to again. Old Bay is wonderful stuff, isn’t it? I’ve never thought to put it in my mayo, though – I gotta try that!
Fran
September 16, 2013 at 5:38 amI agree, Old Bay is good stuff- sounds like a name you’d give a horse!
Sandra | Sandra's Easy Cooking
September 18, 2013 at 1:41 amI think yours look much more delicious, and of course your presentation is stunning! I have no doubt that this is very tasty recipe, Fran! Have a wonderful week and thank you for sharing!
Fran
September 19, 2013 at 7:53 amThanks Sandra. Pastry rings make it so much easier to do a nice presentation!
Hester @ Alchemy in the Kitchen
September 18, 2013 at 3:25 amEven though I love crab cakes, humongous can be really off-putting. I like that you’ve gone for a more manageable portion and love that crust!
Fran
September 19, 2013 at 8:16 amThanks for your comment. I just looked up the word ‘humongous’ to make sure I spelled it correctly. Yep, got it right this time!
GourmetGetaways
September 18, 2013 at 8:11 pmWhat an amazing recipe, and so gorgeously presented! SO much nicer looking than usual!!
You are so clever to think of this!
Juliana
September 19, 2013 at 12:50 pmI love crab cake and here you sure excelled…look so elegant…I love it!
I love old bay too…and use often with seafood.
Thanks for this awesome recipe and hope you are having a wonderful week 😀
minnie@thelady8home
September 20, 2013 at 12:12 amI have never made crab cakes at home. I want to rectify that right now 😀 Delicious!
Anneli (Delicieux)
September 20, 2013 at 8:25 pmI adore crab cakes and as usual, yours are stunning! Great tutorial for sorting out a fresh crab too. I love the simplicity of your recipe – that you don’t need to cook it for long, just enough to make the top and bottom crispy and golden. Just lovely.
Fran
September 21, 2013 at 9:03 amAnneli, I agree that the cooking time is not long. The main time-consuming thing is getting the fresh crab meat out of the crab- unless you can buy it already-prepared.
Carol Rycraft
September 25, 2013 at 3:25 amRobin told me you came into the store the other day and I looked at your blog. So lovely. I hope you’ll feature some of our cookie stamps one day. If you do, please let me know and I’ll put a link on our site to your site.
Best of luck to you,
Carol and Robin Rycraft
Nami | Just One Cookbook
September 28, 2013 at 3:43 amMy husband bought that seasoning for his cooking (maybe it was bbq dish?) but I had no idea how to use it so thanks for this recipe! The crab cakes look beautiful! I became allergic to crab a few years ago, but I still enjoy here and there (can’t resist!). I wish I can have this dish tonight…. 🙂
Fran
September 28, 2013 at 11:55 amThanks for your comment, Nami. If you live in the San Francisco Bay area, you should be tempted with lots of seafood!
Adrian (food rehab)
September 30, 2013 at 2:30 pmWoah…this belongs in a fine dining restaurant! You gotz skills. Lovely presentation indeed
Fran
October 3, 2013 at 11:49 pmThank you, Adrian. Using those pastry rings makes it so much easier to make a nice presentation!
Daniela
October 4, 2013 at 3:41 pmWhat an elegant way to present Poire Helene!
The colors look gorgeous, so does the recipe.
S glad I discovered your blog.
Fran
October 7, 2013 at 6:54 amThank you Daniela- I’m now going over to your blog to have a look – happy to meet you!
john@kitchenriffs
October 7, 2013 at 9:57 amPoached pears are so terrific! And this is a dynamite presentation. I’ve heard of this dessert, but never had it. Definitely something we should try, particularly since Mrs KR is an opera nut! Good stuff – thanks.
Fran
October 7, 2013 at 3:04 pmYes, maybe we should bring back the opera by Offenbach to celebrate this elegant pear dish!
GourmetGetaways
October 7, 2013 at 2:25 pmOh how delicious!
Such a decadent way to enjoy poached pears. I love you scenery images as well… beautiful 🙂
Fran
October 9, 2013 at 1:27 pmThank you- this was the first time I made this dish and didn’t realise how easy this recipe was.
Lorraine @ Not Quite Nigella
October 8, 2013 at 5:06 pmHehe I know what you mean. I was so influenced by my time travelling around America that I made Mexican food as soon as I got home. These pears look divine! Look at that chocolate sauce!
Nami | Just One Cookbook
October 8, 2013 at 6:05 pmSuch a gorgeous dessert! I’ve never had poached pears this way. Love the chocolate sauce is drizzling on the side…beautiful!
Minnie@thelady8home
October 9, 2013 at 7:54 amThere are few places on this planet that can match the magic that California is……sigh! I miss being there so. Thank you for sharing the gorgeous pictures.
Beautiful poached pear…..looks warm and delicious.
Fran
October 10, 2013 at 2:49 amYes, California has it all- I’m now visiting the Anza Borrego desert in California- such a contrast from the Redwoods! Thanks for your comment.
Sarah | The Sugar Hit
October 9, 2013 at 11:55 amThis is absolutely one of my favourite desserts of all time. And your rendition looks spectacular. Love it.
Fran
October 10, 2013 at 2:14 pmSarah, thank you for your comment!
Juliana
October 10, 2013 at 3:33 amWow, this is such an elegant dessert Fran…Can you believe that I never poached pears…it is about time to give this a try.
Thanks for the recipe and hope you are having a wonderful week 😀
Fran
October 11, 2013 at 1:54 pmI had never poached pears before- there is always a first time for everything!
Joanne
October 10, 2013 at 10:32 pmThese are beautiful! Such an elegant dessert!
Fran
October 15, 2013 at 2:12 amThank you, Joanne!
Rachel
October 16, 2013 at 6:07 amWow! I love how you have presented the pears, they look absolutely divine 🙂
Fran
October 16, 2013 at 2:16 pmThanks so much for your comment, Rachel!
Rachel
October 16, 2013 at 6:09 amMy mouth is watering just looking at these pics. Have you a spare piece? 🙂
Maureen | Orgasmic Chef
October 16, 2013 at 10:30 pmIt’s been far too long since I’ve traveled the California coastline or visited the redwood forests. Nothing can prepare you for driving through a tree. 🙂
I love your poached pears and chocolate sauce. Simple and very elegant.
Fran
October 18, 2013 at 2:53 pmThanks, Maureen. I didn’t get to drive through the Redwood tree this time, but maybe next time!
Daniela
October 20, 2013 at 5:30 pmSo glad I discovered your blog.
This was a truly enjoyable post to read, funny and interesting.
The sticky date pudding looks delightful and I’m sure it tastes even better than it looks!
Looking forward already for your next post 🙂
Fran
October 22, 2013 at 1:45 amThank you Daniela for your comment!
Hester @ Alchemy in the Kitchen
October 20, 2013 at 7:11 pmYou are hilarious, Fran. There sure is not romance at all for the poor old date! You made good use of your bounty, though. This pudding looks rich and sticky. Glad you had a lovely trip!
Fran
October 22, 2013 at 1:40 amThank you, Hester for your comment. The poor old ‘male’ date tree must be exhausted after ‘servicing’ 100 female date trees.
john@kitchenriffs
October 21, 2013 at 6:31 amWho knew dates had a romantic sex life? And that there’s a movie about it? 😉 Thoroughly entertaining post, and a wonderful recipe. Really good stuff – thanks.
Fran
October 22, 2013 at 1:45 amThank you John. I understand that the “Date Sex’ movie created quite a stir in its day!
Rachel
October 22, 2013 at 6:22 amWow! I had no idea how much time and work was involved producing dates! I do love them and your recipe sounds absolutely delicious. My mouth is watering!! 🙂
Juliana
October 22, 2013 at 9:02 amWow, so interesting and informative this post about dates…I must admit that only recently I kind of acquired the taste for dates…maybe because of the look, which to me was not to appealing…now I add to my oatmeal or cereal almost every morning.
This date pudding sounds and looks delicious, love the words sticky…and the sauce with rum, just yum!
Fran, thank you so much for the kind words, I really appreciate.
Have a wonderful week ahead 😀
Fran
October 26, 2013 at 2:04 pmThanks Juliana. I hope you start your new blog soon!
Minnie@thelady8home
October 23, 2013 at 11:09 pmHumans discover romance in everything, even dates!! This was a fun read, and very different too. Dates are integral part of the culture that I come from, and I never gave them much thought growing up. Of course, now I miss them. Now I get to buy more dates, though the kids have not really acquired a taste for them, yet.The date pudding looks delicious, sticky and all.
Fran
October 26, 2013 at 2:05 pmHi Minnie- yes, dates taste good in so many dishes- I should try them next with lamb and couscous!
GourmetGetaways
October 24, 2013 at 8:08 amSticky Date Pudding and caramel sauce must be one I my all time favourite desserts… I just love it, especially with a delicious good quality vanilla ice-cream. Thank you for sharing )
Joanne
October 24, 2013 at 9:46 pmHaha that is kind of hysterical (about the movie). And it kind of makes me love dates all the more! This date pumpkin pudding sounds lovely!
Joanne
October 27, 2013 at 12:00 amOh my gosh, that is so beautiful!! And I love the soup served in little pumpkin bowls. So cute!
Fran
October 29, 2013 at 12:38 amThanks, Joanne. Yes, the ‘cute factor’ almost overwhelms the ‘taste factor’ here!
Anneli Faiers
October 27, 2013 at 3:18 amWow – who knew that it was so much work to cultivate dates! That is so interesting! And it has made me laugh that one poor male plant has to go and spread himself around to 100 females by way of a ketchup bottle! 🙂 Funny indeed. Love your little cakes too. They sound delicious and anything smothered in salted caramel sauce gets my vote every day of the week 🙂 x
Nathan
October 27, 2013 at 7:14 pmVery creative! And looks delicious too. Can’t wait to try making it myself!
john@kitchenriffs
October 28, 2013 at 4:44 amI haven’t made a pumpkin soup in a pumpkin shell forever. Remember that Paul Bocuse recipe from the 70s? Totally wonderful, though super rich. This looks much more sane! Good stuff – thanks.
Fran
October 29, 2013 at 12:44 amJohn, I just had a look at Paul Bocuse’s recipe- pumpkin soup cooked inside a pumpkin. Looks like it is mostly croutons alternated with Gruyere cheese- quite rich!
Lorraine @ Not Quite Nigella
October 28, 2013 at 7:06 pmHow adorable yet scrumptious does this look Fran! 😀
Fran
October 29, 2013 at 12:45 amHi Lorraine- thanks so much for your comment!
Rachel
October 29, 2013 at 3:11 amI absolutely love this Fran. It looks fantastic. I have got to have a go at doing this. Thank you for the recipe Fran 🙂
Anneli Faiers
October 30, 2013 at 3:15 amMmmm, gorgeous and hearty! I love the addition of smoked turkey or ham in there alongside the pancetta. I bet this soup is like having a belly hug. Stunning Fran x
Amanda (@lambsearshoney)
October 30, 2013 at 3:19 pmWow – that is one amazing looking landscape! Oh, and the soup looks great too. I love those little round pumpkins – but I don’t think I’ve seen them here in Australia.
Fran
October 30, 2013 at 3:38 pmThanks Amanda. No, I haven’t seen these small pumpkins either in Australia. However, the U.S. is ‘pumpkin-mad’ now, with big and small pumpkins, and even ‘mottled’ ones. They are backed-up in my kitchen- I’ve got to do some more pumpkin-cooking soon!
Lizzy (Good Things)
October 31, 2013 at 11:24 amOh now that’s just beautiful…. the place and the recipe!
Fran
November 2, 2013 at 3:57 amHi Liz, thanks for your comment!
Simply Sweet Justice
November 1, 2013 at 3:01 pmWow, what gorgeous pictures! This is so creative!
Simply Sweet Justice
November 1, 2013 at 3:07 pmAwww, I grew up in Rancho Mirage (right by Palm Springs!). We used to often get date shakes. 🙂
Fran
November 2, 2013 at 3:55 amWow, Rancho Mirage looks like a very exclusive neighbourhood to me!
Simply Sweet Justice
November 4, 2013 at 2:46 pmI made these and loved them! THANK YOU!
Fran
November 6, 2013 at 12:22 amThanks so much- I’m glad they turned out well for you!
Renee Dwyer
November 5, 2013 at 12:10 pmWhat a gorgeous recipe and adventure you are on 🙂
Fran
November 6, 2013 at 12:23 amThanks Renee- glad to hear from you again!
GourmetGetaways
November 5, 2013 at 12:28 pmYUM!
I am going to look for these cute little pumpkins today! Your recipe looks so special and I am sure the flavours would be wonderful!.
Fran
November 6, 2013 at 12:24 amThank you- I hope you can find these small pumpkins in Australia- I haven’t seen them before.
Renee
November 7, 2013 at 3:52 pmOh my goodness these look gorgeous, I bet my friends little big would love these 🙂
Nami | Just One Cookbook
November 7, 2013 at 5:28 pmBeautiful marbled cookies! I love shortbread texture more than typical American cookies. 🙂
Fran
November 8, 2013 at 1:29 pmThank you, Nami. I agree, what could be better than pure butter, flour and sugar for this recipe!
Anneli Faiers
November 7, 2013 at 9:39 pmLol! What a happy mistake! I like the name Psychedelic Cookies – although you risk people thinking you added a little something extra!! I love the use of the marshmallow in the ganache…great idea that I will have to steal. x
Fran
November 10, 2013 at 1:53 pmThank you Anneli. I think it’s alright to add a ‘little extra’ to the psychedelic cookies, as long as it’s just ‘love.’
The Hungry Mum
November 8, 2013 at 7:26 pmI love a happy baking accident! These look fab!
Fran
November 12, 2013 at 1:08 amThank you, Hungry Mum!
Minnie@thelady8home
November 10, 2013 at 1:40 pmBeautiful marbled cookies…and isn’t it awesome to discover something so delicious by accident? Hope you keep having more such delicious looking accidents.
GourmetGetaways
November 10, 2013 at 6:35 pmI already know I will be making this over Christmas with my daughter so I hope you don’ mind me borrowing your recipe! it will be using “Pillar Box Red” colouring and white ganache! YUM!
Fran
November 12, 2013 at 1:07 amI hope you and your daughter enjoy these cookies- and white ganache- YUM!
john@kitchenriffs
November 11, 2013 at 12:01 pmThe marbled effect is really cool! Isn’t it fun when accidents turn out to be better than what you originally intended? These look great, and sound delish. Good stuff – thanks.
Simply Sweet Justice
November 11, 2013 at 1:16 pmYum, these would be perfect with hot chocolate!
Juliana
November 12, 2013 at 3:38 pmOh Fran! These marble cookies are so cute, I love all the different colors…I love when mistake turns into such cuties.
Have great week, and yes, I am back 😀
Fran
November 13, 2013 at 2:50 pmThanks Juliana. I’m you are back with your blogging!
Joanne
November 13, 2013 at 12:12 amThese are so pretty!! The marbled effect is really so nice.
Sarah Schmidt
November 13, 2013 at 1:20 pmWow, it looks terrific!
Fran
November 14, 2013 at 12:56 pmThanks Sarah. Glad you were with us to witness the making of this Margarita!
john@kitchenriffs
November 14, 2013 at 10:14 amNever had a pirckly pear margarita before, but love the idea. And I really love the color – so pretty. Fun picture, too. 😉
Fran
November 16, 2013 at 1:16 pmThank you, John- I agree, the color is ‘to die for’!
GourmetGetaways
November 14, 2013 at 2:45 pmWhat an amazing fruit!
…and any fruit which can be made into a margarita is a fruit I like 😉
Beautiful Pics
Fran
November 17, 2013 at 7:40 amInteresting- I just read that Prickly Pear cactus was introduced into Australia in the 1800’s to produce red dye, and it became a huge pest that destroyed millions of acres of farmland. A caterpillar moth was finally introduced that helped to eradicate the Prickly Pear- but there are still some left in Australia!
Joanne
November 14, 2013 at 11:27 pmI’ve had prickly pears but never in drink form! I bet they give strawberry margs a run for their money! Love their brilliant hue.
Fran
November 18, 2013 at 4:39 amI’ve heard Prickly Pear is also used in salad dressings and cakes- oh boy!
Kumar's Kitchen
November 15, 2013 at 2:23 pmwonderful step by step tutorial and a lovely sip….prickly pear margarita looks gorgeous,thanks so much for sharing 🙂
Fran
November 18, 2013 at 4:40 amThanks so much for stopping by and for your comment!
Adrian (Food Rehab)
November 16, 2013 at 4:45 pmoooh, I love the sound of this fruit. The idea of a cross between watermelon and a plum – tart and sweet – sounds amazing. I can see how it would do wonders to any drink
Fran
November 20, 2013 at 1:49 amYes, it does indeed make a great Margarita!
The Hungry Mum
November 18, 2013 at 6:36 pmwow – what an incredible drink. Great pix, too.
Lizzy (Good Things)
November 18, 2013 at 6:52 pmFran, wow!
Lizzy (Good Things)
November 18, 2013 at 6:54 pmHang on, how come I am not receiving your updates!? I can’t afford to miss your recipes xo
Juliana
November 19, 2013 at 2:16 pmWow, this look so good Fran…I never had a chance to handle prickly pear…after all the work you sure have a nice and colorful drink…
Have a great week my dear 😀
Fran
November 20, 2013 at 1:51 amThanks, Juliana. Yesterday, I saw another batch of Prickly Pear cactus with fruit, while on walk. I was tempted to pick some, but decided it is so much easier to buy them at the Mexican store, where the prickles have already been removed!
Daniela
November 20, 2013 at 8:23 amI love Tuna, but tried it only in fruit salads and fruit juices.
What a clever idea to prepare it with a Margarita.
The colors are so pretty and I’m sure it tastes even better than it looks!
Amy Tong
November 20, 2013 at 10:51 amThis is a gorgeous cocktail and i love that vibrant color. I don’t think i”ve try a pickly pear before. I’m intrigue to give this recipe a try. Thank you so much for sharing.
Anneli Faiers
November 22, 2013 at 4:29 amI have never had prickly pear before…but I think I would like to try it. What a gorgeous colour it has! Looks like a lovely cocktail to me. I’ll have 2 🙂
Minxi
November 23, 2013 at 11:42 amMy favorite holiday recipe is a dessert item, pecan pie!
Fran
November 23, 2013 at 2:20 pmThank you, Minxi, for your comment- good luck on the draw for the Mandoline!
Marian @Apricot Tart
November 23, 2013 at 3:02 pmI can’t do Christmas in Australia without our family’s traditional a light-as-a-feather marshmallow pavlova topped with a red fruit salad – chunks of sweet, crisp watermelon, gorgeous new season cherries and a decadent mix of fresh raspberries, strawberries and blueberries that have been macerated in a rose and brandy syrup – all bedded down on a light and luscious whipped cream base – served with the best vanilla bean ice-cream you can find! It’s seriously good!
Fran
November 23, 2013 at 4:06 pmGee that sounds good- I hope you post that recipe soon on your blog so I can see what it looks like!
Marian @Apricot Tart
November 25, 2013 at 4:47 pmHi Fran
I’ve subscribed to your email notifications and liked your Facebook page! Love that I have found your blog!
Marian at Apricot Tart
December 20, 2013 at 5:21 pmI’ve just posted the recipe for the Meringue and red Fruit Salad Christmas Wreath here http://apricottart.blogspot.com.au/2013/12/spectacular-meringue-and-red-fruit.html
I hope you enjoy it, Fran!
Victoria Yap
November 23, 2013 at 3:24 pmMy favourite recipe during this holiday is roast chicken with mango chutney! The wonder of roast chicken to gather all the family members for a feast is just fabulous. Addition of mango chutney just brings in the taste of summer.
Fran
November 24, 2013 at 7:15 amI bet your mango chutney is homemade, too! Probably good enough to eat right out of the container! Thanks so much for your comment and for entering the draw for the Giveaway!
Lorraine @ Not Quite Nigella
November 23, 2013 at 9:10 pmThat dish looks really good! And mandolines are so handy, especially for those of us like me that don’t like slicing things! 😀
Fran
November 24, 2013 at 7:16 amThanks, Lorraine. And you can slice some things so thinly with Mondolines that you can’t do by hand!
Megan Kopp
November 24, 2013 at 5:55 amMy roasted veggies for Christmas! I always do brussel sprouts, beets, carrots, parsnips and sweet potatoes. Yum!
Fran
November 24, 2013 at 7:17 amYum, those sound so good, Megan!
Megan Kopp
November 24, 2013 at 5:57 amAnd I liked your facebook page!
Fran
November 24, 2013 at 7:31 amWoo hoo!
Megan Kopp
November 24, 2013 at 5:59 amAnd I subscribed to your blog! Thanks again for having this contest!!
John@Kitchen Riffs
November 24, 2013 at 1:31 pmSuper shrimp – these look great, and I’ll bet the flavor is even better. Such a nice recipe. My fave December dish? Cookies of all kinds are the first thing to come to mind – my mom was a heavy duty holiday cookie baker! My sentimental favorite is probably Cherry Winks – one of those great cookies from the 50s. Not the best holiday cookie I know, but the one that always screams D E C E M B E R to me!
Fran
November 25, 2013 at 2:11 amGosh, I googled ‘Cherry Winks’ and it brought back some memories! That recipe uses corn flake cereal – I remember in those days it was popular to use cereal like Rice Krispies to make cookies! Thanks so much!
Cassandra Too
November 24, 2013 at 9:38 pmDefinitely trying this over the weekend. It look really yummy and simple to make! 😀
Google + / Twitter / Bloglovin / Check out BASI
Cassandra | Backtofivehttp://backtofive.blogspot.com
Fran
November 27, 2013 at 6:11 amThanks Cassandra- hope you enjoy the dish!
Kumar's Kitchen
November 24, 2013 at 11:12 pmsuch mouth watering treat…we can’t say enough how happy we feel seeing this recipe…caramelized orange sauce just made us crave this even harder…for us December food always signifies cake…especially a rich pudding cake with sticky toffee sauce poured in….our mum used to make all sorts of cakes but this is one she would during Christmas…thanks a ton for making us nostalgic of sweet childhood memories… 🙂
Fran
November 25, 2013 at 2:14 amOh, that cake sounds delicious! Reminds me of Sticky Date Pudding with caramel sauce. Thanks so much for your comment!
Joanne T Ferguson
November 25, 2013 at 12:15 pmG’day This looks and sounds exciting, Fran, true!
Your recipe is now on my list to do! 🙂
Cheers! Joanne
Fran
November 27, 2013 at 6:06 amThanks, Joanne for your comment and Happy Holidays!
Daniela
November 26, 2013 at 2:33 amThis looks so tasty, love the combination of flavors.
Finally a welll explained recipe for tempura batter, the ones I tried until now always ended up in a mess.
My favorite is Vanillekipferl, a typical Austrian Christmas cookie and a cherished childhood memory, so yummy.
Fran
November 27, 2013 at 6:09 amOh, those Vanillekipferl look delicious- I looked them up on the internet. They look a little like shortbread cookies!
Amy Tong
November 26, 2013 at 3:19 pmWhat a fantastic recipe and giveaway. I can imagine myself using this mandolin all the time. Did you say waffle fries? I’m diving right in! 🙂 I love how you prepare the shrimps in your recipe. YUM! 🙂 Liked your Facebook page and my favorite December recipe is a Chocolate Yule Log. My family just love desserts and chocolate and I make one every year. And a simple version without the decoration throughout the year. 🙂
amy [at] utry [dot] it
Fran
November 27, 2013 at 6:10 amThanks for your support, Amy !
Joanne
November 26, 2013 at 11:02 pmThat orange sauce sounds great! So full of flavor!
Anneli Faiers
November 27, 2013 at 7:50 amHi Fran. I love the sound of your orange sauce. It sounds so full of flavour! I am definitely going to give it a try.
My favourite Christmas dish would have to be duck fat roasted potatoes – an absolute must for any Christmas meal!
I liked your Facebook page too 🙂 xx
Fran
December 1, 2013 at 8:19 amAnneli, thanks for your support. Thumbs up for duck fat roasted potatoes- especially with a little sprig of rosemary added!
Angela Montgomery
November 30, 2013 at 9:40 amHi Fran, lovely post, great photos!
Every year Christmas means homemade cakes and puddings. Old school, from scratch.
This year I did deviate a little bit, I made my own spiced brandy to soak the fruits in 🙂
Fran
December 1, 2013 at 8:20 amThanks for stopping by, Angela. Soaking the fruits first in brandy sounds like a nice added touch!
Minnie@thelady8home
December 1, 2013 at 9:09 amMy favorite holiday dish would be mutton curry with ‘poori’, Indian flat bread. I love shrimps, and this recipe looks fantastic. I can almost taste the anise in that lovely looking sauce. Great post Fran!
Fran
December 3, 2013 at 1:57 pmThat ‘poori’ would be a different experience for me- maybe I’ll exchange the pumpkin pie for the poori next time!
Juliana
December 1, 2013 at 9:57 amI love everything in these shrimps…citrus and yes gingerly as well…these shrimps are sure exploding in flavors. Favorite dish? There are so many..baked ham with pineapple.
Hope you had a wonderful Thanksgiving Fran 😀
Jane Evans
December 1, 2013 at 9:27 pmLovely blog! Looking forward to following! Don’t we all have so many old favourites this time of year, passed to us from friends and family, as well as our own. About 10 years ago I discovered a golden Christmas cake recipe that uses glacé apricots and peaches in a lighter flavoured and moist cake that works as well heated with ice cream as it does cold with a cup of tea. So yum. I’ve made it almost every Christmas since. Happy Holidays!
Claire @ Simply Sweet Justice
December 2, 2013 at 2:07 pmFran, I made this, and it was delicious! Thanks for sharing such a great find. My favorite December recipe, of course, is any type of cookie! 🙂
Jen @ Two Peas and the Dog
December 2, 2013 at 4:15 pmMy favourite December recipe is Snickerdoodles – my sister and I have a tradition to make dozens and dozens and dozens of these mid-December as gifts for friends. This year we’ll be making them over Skype, now that we live across the world from each other.
Marian at Apricot Tart
December 4, 2013 at 11:39 pmHi Fran
Is it 5 o’clock somewhere! This cocktail looks deadly! The colour is amazing!
Angela
December 5, 2013 at 8:15 amI am so lucky! Thank you very much Fran, thrilled to bits.
Thank you also for your very kind words about sweetrosie, she’s chuffed too 😉
John@Kitchen Riffs
December 5, 2013 at 11:01 amCongrats, Angela. Those cupcakes look terrific!
Juliana
December 5, 2013 at 4:38 pmCongratulations Angela! Beautiful cupcakes 😀
Nami | Just One Cookbook
December 5, 2013 at 6:10 pmI love your caramelized orange sauce – I always love citrus flavor in food or baking because it gives such a refreshing palate! Looks so delicious!
GourmetGetaways
December 6, 2013 at 4:06 pmCongratulations Angela, I love the cupcake photos!!
John@Kitchen Riffs
December 9, 2013 at 7:40 amI’ve had trifle before, but never made one. One of these days I really need to do it (or talk Mrs K R into doing it!). They’re good, and so pretty. Yours is gorgeous! Super recipe – thanks.
Kumar's Kitchen
December 9, 2013 at 3:41 pmwow…beautiful food clicks and a real festive treat…classic,comforting and perfect for a celebration,thanks for sharing 🙂
Maureen | Orgasmic Chef
December 9, 2013 at 9:11 pmWelcome home! I love trifle. It’s cool, creamy and delicious. I haven’t made one in a while and I think it’s definitely time!
Nami | Just One Cookbook
December 10, 2013 at 3:56 pmThat’s my dream! To have a second home in Australia so when it’s cold here in SF, I can get away to warmer weather… 🙂 Though Christmas in summer sounds interesting and I may never get used to it, I love the thought of warm weather and nice beach… especially when the weather is 40F here! Beautiful Christmas trifle!
Joanne
December 10, 2013 at 11:31 pmI would happily indulge in this on Christmas!! Beautiful!
Lizzy (Good Things)
December 11, 2013 at 2:50 pmOh, yes, yes, yes…. now you are talking… and welcome home xo
Alisa
December 11, 2013 at 10:04 pmHi Fran,
We just wanted you to know that we’ve selected your blog as Foodista’s Food Blog of the Day for December 11, 2013. Your blog post for Christmas Trifle will be featured on the Foodista homepage for 24 hours.
We wont post any of your recipes on the feature, just a thumbnail-sized photo associated with the link and a snippet of what the post is about. It will be a clickable link so the readers will go directly to you to read more and check out your recipes. Besides posting your blog on the homepage, we will also be posting shout outs on our Facebook and Twitter pages.
We also have a badge for you that we give out to our featured blogs. Just send me an email so I can send you the link. Thanks!
Anneli Faiers
December 12, 2013 at 7:10 amHi Fran, as always your trifle is beautifully presented. I love the idea of the port wine jelly. Sounds lovely! Happy Christmas to you x
GourmetGetaways
December 13, 2013 at 7:59 pmWhat a delicious looking trifle. We always have a trifle at Christmas time, this on looks like a real treat! I love the look of the port wine jelly in particular.
Daniela
December 14, 2013 at 12:40 amWelcome home, Fran!
That’s a heavenly looking Christmas trifle.
The Port Wine Gelatine gives such an elegant touch and beautiful color, very festive!
The Hungry Mum
December 15, 2013 at 8:03 pmTrifles are a fav of the Hungry Dad & this looks perfect for Xmas Day! Welcome back to Australia 🙂
Maureen | Orgasmic Chef
December 16, 2013 at 6:25 pmWow, these little tarts scream Aussie Christmas, don’t they? Gorgeous!
Fran
December 16, 2013 at 10:09 pmThanks, Maureen. Yep, Cherries and Christmas do go together!
Joanne T Ferguson
December 16, 2013 at 6:59 pmG’day Fran! Your photo and recipe look delicious, true!
LOVE the step by step photos! VERY helpful and inspiring too!
Cheers! Joanne
Fran
December 20, 2013 at 1:42 pmThanks Joanne for your nice comments!
Angela Montgomery
December 16, 2013 at 7:42 pmAbsolutely gorgeous Fran, what a wonderful recipe!
You’re so right, our cherry season is so short, we should make the most of it 🙂
Fran
December 20, 2013 at 1:43 pmYes, and now I’m tempted to make cherry pies and the whole lot!
Kumar's Kitchen
December 18, 2013 at 3:24 amwow….so good and such a gorgeous treat…perfect for this time…especially for the red and white themed dessert…only to look at this beautiful tart and the intro makes us crave it…ricotta and mascarpone pair so beautifully…thanks for the inspiration:-)
John@Kitchen Riffs
December 19, 2013 at 7:57 amThese look wonderful! Not cherry season here, alas, but I’ll save this for when it is! Terrific recipe – thanks.
Fran
December 20, 2013 at 1:46 pmOh well, once I bought some cherries in the US imported from Chile, when American cherries were out of season. They still tasted good!
Lorraine @ Not Quite Nigella
December 20, 2013 at 9:06 amI think cherries are my favourite fruit of the season! I didn’t realise that there were 100 days of them though! Must buy some this weekend! 😀
Anneli Faiers
December 21, 2013 at 4:20 amBeautiful as ever Fran 🙂 I love cherries and I often serve them with duck in a red wine sauce. But I bet they taste divine against the white chocolate tart.. Love the little slice out of it….but I would want more than that!
Fran
December 22, 2013 at 4:03 pmHmm, duck with cherries in red wine sauce- good idea and would be a nice variation from the usual duck with orange sauce!
GourmetGetaways
December 21, 2013 at 10:16 amI can’t believe that our cherry season is only ten days long!! Lucky it is a Christmas fruit because Cherries are so festive! I love these little tarts,, so perfect for Christmas, delicious.
Fran
December 23, 2013 at 3:33 pmActually, the cherry season is 100 days long- heaven forbid if we only had 10 days of cherry growing! Thanks for your comment!
Joanne
December 22, 2013 at 1:16 amI eat cherries like they’re going out of style in the spring. Mostly because they are! And by style I mean season. 😛
This tart is pretty perfect!
Kumar's Kitchen
December 24, 2013 at 4:00 amsuch an outstanding salad….warm,healthy and scrumptious….we remember having a similar dish some time ago and this is just the perfect recipe to recreate it at home…looks so gorgeous,thanks for sharing 🙂
Joanne T Ferguson
December 24, 2013 at 10:20 amG’day! Looks gorgeous Fran, true!
Tea smoked duck…have always wanted to do and your photo has inspired me to put this back on my list to do! Thank you!
Cheers! Joanne
Angela Montgomery
December 24, 2013 at 5:24 pmMerry Christmas Fran!
What a beautiful post, the photos are just gorgeous!
Lovely recipe, perfect for summer.
Joanne
December 24, 2013 at 11:07 pmHaha this is the only kind of smoking i approve of!!
Daniela
December 24, 2013 at 11:55 pmWhat a lovely, elegant salad !
It’s just perfect for the Holiday season.
Merry Christmas to you and your family, Fran!
John@Kitchen Riffs
December 26, 2013 at 12:53 pmLovely dish! I haven’t done indoor smoking like this for ages – I need to again. And duck? Yes, please. 😉 I hope you’re having a wonderful holiday!
Jean-Pierre
December 28, 2013 at 9:13 pmI am about to try this recipe with silicon molds but I am intrigued there is no conditioning of the molds? No butter, no oil, nothing? Is this an omission or is it not necessary at all with Silicon?
thanks for letting me know before I mess it all up over this detail 🙂
JP
Fran
December 28, 2013 at 10:55 pmThanks Jean-Pierre. No, it’s not necessary to condition the silicon molds before baking. I found that conditioning with some melted butter makes the Canelés bake a bit unevenly. If you find that your first batch of Canelés do not rise at all, try adding a ‘pinch’ of baking powder to the batter. Also, watch your oven; if you find that your Canelés burn, then try reducing your oven to 400 F (200 C) for the first 15 minutes, and then 375 F (190 C) for the remaining 45 minutes. If you want to later try to bake them in copper molds lined with bee’s wax, please refer to my later post. Good luck!
Anneli Faiers
December 29, 2013 at 4:21 amThat looks seriously good! I LOVE smoked duck but I have never done it myself so I am delighted you have told me how and given me great instructions. I will definitely have to give this a go. Your salad ingredients are also all lovely. YUM is all I can say 🙂
GourmetGetaways
December 29, 2013 at 4:00 pmWOW!!!
This is next on my “to do list” !!!
I haven’t smoked anything for ages and this looks like the perfect dish to try the technique again.
Thanks for sharing.
Joanne T Ferguson
December 29, 2013 at 4:34 pmG’day Fran, I remember the Singapore Sling very well, TRUE!
Light and fruity, but deceiving with the knock out punch it affectionately delivers too! lol
Cheers! Joanne
Fran
December 29, 2013 at 8:30 pmYes, it’s sort of like Hawaiian punch going down- you swig it down and then feel the effects later!
Donalyn@The Creekside Cook
December 30, 2013 at 2:19 amFran, you inspire me to try this great looking drink! Maybe I will just stick to one though. 🙂 Happy New Year to you and yours!
Fran
December 30, 2013 at 8:36 amThanks and Happy New Year to you, too!
John@Kitchen Riffs
December 30, 2013 at 4:48 amI love the Singapore Sling! Great color, terrific flavor. Although I always like serving mine with a little cocktail umbrella. 😉 There’s a drink called the Strait’s Sling which might actually be a bit closer to the original Singapore Sling (although no one really knows for sure). Basically the same drink, but a bit less sweet. Fun post – thanks. And Happy New Year!
Fran
December 30, 2013 at 10:58 amHappy New Year to you too, John. I’ll have to try the ‘Strait’s Sling’ that you mentioned!
Maureen | Orgasmic Chef
December 30, 2013 at 9:47 amA dance teacher and a chef and who knows what else we’re going to learn about you, Fran. I love this drink but honestly, more than one and I have to be dragged off the table.
Happy New Year, my friend!
★★★★★
Fran
January 1, 2014 at 7:47 amHappy New Year to you, too! Yes, when you’ve lived a long life, it can be interesting to look back and see what sort of strange and wonderful things we’ve done in our lives.
Rachel @ sweetravioli
December 30, 2013 at 1:19 pmI enjoyed this story Fran! And the drink looks delicious!
Soumya@Oishi Recipes
December 30, 2013 at 11:41 pmAwesome clicks.…..
Juliana
December 31, 2013 at 6:09 amOMG! You taught dance? How fun…I love dance but do not have the skill…
I used to always order Singapore sling, but yet have to make it at home…thanks for the recipe…looks perfect for the New Year Eve celebration.
Happy New Year Fran 😀
GourmetGetaways
January 2, 2014 at 7:02 amYUM!
I love Singapore Slings, although they pack a huge punch for something that taste just like juice! I can’t wait to try this recipe.
★★★★★
Joanne
January 2, 2014 at 11:04 pmI’ve never had a sling of any kind, but I can tell I’d love it based on the fruity flavor!! Mmm.
Joanne T Ferguson
January 5, 2014 at 5:49 pmFran…your photos are STUNNING, true!
I LOVE watercress and is such a healthy green …love the simple but elegant presentation!
Cheers! Joanne
Fran
January 5, 2014 at 5:59 pmThanks Joanne, your comments to me are definitely uplifting!
Amy Tong
January 5, 2014 at 6:27 pmI love your refreshing and healthy dish to start the New year on the right track! 🙂 Happy New Year and all the best in 2014!
Fran
January 11, 2014 at 6:45 amThanks, Amy. Happy New Year to you, too!
John@Kitchen Riffs
January 6, 2014 at 5:43 amWhen I was a kid, salad was always served along with the main course. Most often, I eat it as a starter. But it depends on the meal! Sometimes I like it between the main course and dessert – it helps sharpen the taste buds. A salad like this I’d always serve as a starter – the richness of the salmon goes well before the main event. Love this! Really nice combo of flavors. Thanks.
Juliana
January 6, 2014 at 10:36 amI usually eat salad before the main dish…and sometimes I like to eat with the main dish…
This salmon salad looks beautiful, I love how you plate it…
Have a great week Fran 😀
Fran
January 7, 2014 at 8:46 pmSame here, I usually eat the salad before the main dish. Thank for your comment!
GourmetGetaways
January 6, 2014 at 11:24 amWhat a delicious looking salad, I absolutely love salmon… I think I could eat it for every meal. As for whether I like salad before or after the main, I usually prefer it before.
Rachel
January 7, 2014 at 7:40 amHi Fran, this cocktail looks delicious. I have never tried a Singapore Sling but looking at yours has made me what one. Thanks for the recipe xx
Joanne
January 7, 2014 at 11:34 pmOoo this is so pretty!! It definitely looks like a fancy gourmet restaurant meal!
Anneli Faiers
January 8, 2014 at 8:47 pmBrilliant recipe Fran…one that I am stealing for big dinner parties. So pretty and cold so good to have ready to serve. I love the tomato petals. Yes yes yes I say 🙂
The Hungry Mum
January 9, 2014 at 5:33 pmThis looks so elegant [and delish]. I find getting my hands on watercress quite tricky, more’s the pity.
Fran
January 9, 2014 at 10:29 pmHungry Mum, I found my watercress in the veggie department at Woolworths – specifically in the herb department.
Kumar's Kitchen
January 10, 2014 at 2:27 amSUCH A GORGEOUS COLOR OF THE SALAD…LOVE THE COMBINATION OF FLAVORS AND ANYTHING WITH WATERCRESS IS A BIG YES AT HOME…THIS IS ONE DELECTABLE SALAD WE ARE OFTEN GOING TO RELY ON,THANKS FOR SHARING 🙂
Daniela
January 12, 2014 at 8:10 amWow, what a gorgeous , elegant salad.
The presentation is stunning, so are the pictures!
Joanne T Ferguson
January 12, 2014 at 7:52 pmG’day Fran! Love recipe and love your step by step photos! Inspiration to me, true!
Wish I could come through the screen and try some right now too!
Cheers! Joanne
Fran
January 13, 2014 at 8:45 amThanks Joanne. Now I’m off to have at look at your new ‘ThermoFun’ post!
John@Kitchen Riffs
January 13, 2014 at 7:38 amHow I envy you your Cordon Bleu experience! A quiche is pretty easy to make, unless, of course, you’ve never made one before! I remember struggling a bit with the crust the first couple of times I made one. Which reminds me that it’s been years since I’ve made one. And I don’t often see them on restaurant menus any more. Definitely a dish worth bringing back. Thanks for this.
Lorraine @ Not Quite Nigella
January 14, 2014 at 9:45 amI used to not like this quiche because the only experience I had of it was the frozen variety when I was a teen but a fresh home made version is gorgeous! 😀
Fran
January 14, 2014 at 7:05 pmAh, yes, I also remember those frozen quiches- the crust was as hard as rocks!
GourmetGetaways
January 15, 2014 at 10:11 amI have made quiche Lorraine so many times, but never from a recipe! I can see a lot of subtle differences in the way I make mine to this recipe so I am really curious to try the “proper” version! Thanks for sharing!
Fran
January 19, 2014 at 6:26 pmDoing the pastry the ‘proper’ French way takes more time, but is definitely worth the effort!
Juliana
January 16, 2014 at 6:56 amOh Fran, you make it look so easy that I am tempted to try to make the crust myself…
I love quiche, but always afraid of the crust, therefore just go for frittata, but I love a good flaky crust.
Thanks for the recipe and hope you are enjoying your week my dear 😀
Stephanie
May 14, 2020 at 10:43 amHi Fran,
I recently bought a Chasseur enameled stoneware flan dish. Is it possible to bake a quiche in it and how will the dish affect the cooking time, temperature and end result? Thank you
Fran Flint
May 14, 2020 at 11:16 amThank you Stephanie for your comment. I think using an enamel Chasseur flan dish would be perfect for your quiche. I believe this dish has ‘fluted’ ridges around the edges of the dish. So you would drape the dough around the dish leaving an overhang of around 2 cms. Then use a rolling pin to roll over the rim of the dish, to trim the dough. I need to repair some of the images of this technique on my blog- they are not showing up. With your Chasseur enamel dish, you would bake your quiche the same: blind bake for about 15 minutes, then bake another 30-40 minutes with the ‘custard’. Let me know how your quiche turns out!
Louisa
January 16, 2014 at 8:28 pmI ADORE Quiche Lorraine. I’ve recently moved back from France after a few years of living there and struggled to walk past a boulangerie that made it without buying a sneaky slice or two. Definitely my addiction! Love making them too, usually for a family gathering or party as I can’t be trusted on my own not to polish the lot off.
Joanne
January 16, 2014 at 11:08 pmThis is a beautiful pie crust tutorial! And one that I definitely needed since i usually use the food processor method to make it!
Donalyn@The Creekside Cook
January 18, 2014 at 5:51 amThank you for the reminders about classic techniques – interesting how this crust is made, when we are so often told to avoid excess handling these days. I will have to give this one a try!
Rachel
January 19, 2014 at 6:36 amThis quiche looks absolutely delicious, Fran. I’m not too good at making pastry so I am definitely going to try your tips to make mine better. 🙂 xx
Anneli Faiers
January 20, 2014 at 5:40 amClassic French deliciousness! As always, yours looks wonderful. Fabulous pastry 🙂
Anneli Faiers
January 20, 2014 at 5:51 amThat looks seriously decadent! I just love your strawberries…how pretty! That is a cake that would put rather a large smile on my face!
Fran
January 21, 2014 at 10:00 amHi Anneli, yes the cake is delicious- nice and compact. Thanks for your comment!
Joanne T Ferguson
January 20, 2014 at 12:27 pmG’day! Looks terrific Fran…love the recipe and your mouth-watering photo too!
Wish I could come through the screen and try a slice right now!
Cheers! Joanne
Maureen | Orgasmic Chef
January 20, 2014 at 11:38 pmGosh your food looks good! Your strawberries are cute but your cake is over the moon terrific!
dina
January 21, 2014 at 3:25 amit looks delicious!
GourmetGetaways
January 21, 2014 at 4:13 pmOh how beautiful and delicious looking! I haven’t made fruit stars since school, they look so effective with chocolate, YUM!!
Thank you for sharing, now I wish I could physically share some too 😉
Claire @ Simply Sweet Justice
January 22, 2014 at 1:05 amI’ll take a slice for breakfast! 😉 The strawberry stars add such a nice touch to the cake. You can never go wrong with a good chocolate cake!
Fran
January 23, 2014 at 6:52 pmHi Claire,
Thanks for your comment. I’m a real chocoholic- it’s good to serve for breakfast, lunch or dinner!
Daniela
January 22, 2014 at 4:38 amChocolate & strawberries- a match made in culinary heaven!
Your cake looks and sounds amazing Fran.
Juliana
January 23, 2014 at 7:58 amAlmond paste and chocolate? Sounds and Looks decadent…this is the kind of dessert that I could have everyday.
Thanks for the recipe Fran, and hope you are having a fabulous week 😀
Joanne T Ferguson
January 24, 2014 at 5:19 pmG’day! Great story and photo Fran, true!
Well done and love your photo too!
Cheers! Joanne
Thanks for sharing! Viewed as part of the Foodie Friends Friday Peanut Butter Party!
Amira
January 26, 2014 at 6:08 pmI love anything chocolate and this is for sure no exception … looks so delicious.
Adrian (Food Rehab)
January 26, 2014 at 9:37 pmhaha love how you get straight to the point – chocolate! In all its glory. One can never have enough choccie cake recipes and so I’m saving this one!
Fran
January 27, 2014 at 8:38 pmThanks Adrian, maybe this chocolate cake would be a good dessert to follow your latest recipe – BBQ Lamb Adobo?
John@Kitchen Riffs
January 27, 2014 at 4:34 amI’m piping-challenged so by default I have to decorate things as basically as possible! This looks luscious — I’ll bet the flavor is wonderful. Thanks for this.
Joy @ Yesterfood
January 28, 2014 at 3:54 amFran, you had me at dark chocolate! Your cake is beautiful, and I love how you simplified the presentation (and who inspired you to do it!). I’m so glad you are hosting Foodie Friends Friday now- it’s one of my favorite parties.
I am following you on Pinterest, Google+ and Facebook (I Liked your FB page from my personal page so that it would “count” for you). I tried to follow you on Twitter, but the link seemed to be broken.
I hope you have a wonderful week!
Nami | Just One Cookbook
January 29, 2014 at 3:07 amGorgeous chocolate cake, and I love your strawberry stars! Simple decoration like that makes the cake or any dish to next level!
Nami | Just One Cookbook
January 29, 2014 at 3:10 amWe’re so lucky to get this recipe from you! Saving it. I really appreciate your step by step tutorial on the quiche. I never thought of making Quiche Lorraine at home, but it sounds much more accessible having your tutorial around!
Joanne T Ferguson
January 29, 2014 at 8:34 pmG’day! Great post Fran and thanks for sharing hubby’s wanting to have thirds, true!
Look very much forward to the Profiteroles coming next and perhaps you might consider we have a future play date cooking or baking together too!
Cheers! Can almost smell your dish from here! YUM! Joanne
Fran
January 30, 2014 at 11:41 amThanks so much, Joanne. As usual, your comments make my day! Yes, that would be great to have a cooking ‘play date’!
John@Kitchen Riffs
January 30, 2014 at 10:26 amWhat a great dish! I’ve had this before, but it’s been ages. I love Herbes de Provence — what a nice blend of flavors. Really nice recipe — thanks so much.
Fran
January 30, 2014 at 11:42 amThanks for your comment, John. I particularly like the aroma of Herbes de Provence- especially boosted by the addition of the fennel seeds!
Daniela
February 1, 2014 at 8:39 amCan’t blame your husband to ask for a 3rd helping, it just looks too good:)
Love the idea to add a bit of anchovy, it gives just the perfect twist.
Amira
February 1, 2014 at 6:00 pmWoow that fish really looks scary !!!! very nice recipe and lots of flavors.I have never tried anchovy with chicken before, I guess I need to 🙂
Fran
February 8, 2014 at 7:08 amThanks, Amira. Yes, the Scorpion fish does look scary- it has some sharp parts on the fins – not too easy to work with!
GourmetGetaways
February 3, 2014 at 10:40 amHEHE!!
I can’t believe your hubby wanted to have thirds… he is very spoiled!
…and dessert too!
The dish looks so good though, I am sure I would have been holding my bowl out for seconds as well.
★★★★★
Claire @ Simply Sweet Justice
February 3, 2014 at 1:21 pmMade this–and the Singapore Slings–so good!!
Claire @ Simply Sweet Justice
February 3, 2014 at 1:23 pmAbsolutely delicious – such a great recipe!
Claire @ Simply Sweet Justice
February 3, 2014 at 1:24 pmThis looks stunning – as soon as I can find watercress, I’m making this! 🙂
Claire @ Simply Sweet Justice
February 3, 2014 at 1:32 pmYour tutorial is so helpful, Fran! One day, I hope to take classes at Le Cordon Bleu!
Maureen | Orgasmic Chef
February 3, 2014 at 7:07 pmYour husband wanted three helpings? Holy cow if it’s that good, I must make this tomorrow. They’ll bow down before me. I should make profiteroles too since they’re my husband’s favorite.
★★★★★
Juliana
February 5, 2014 at 12:07 pmYum! I think I would want more of this dish as well…I like the ingredients in this chicken…anchovy, olives and all the herbs…delicious looking dish Fran.
Thanks for the recipe…have a wonderful week my dear 😀
John@Kitchen Riffs
February 10, 2014 at 5:19 amGreat cake! Perfect for Valentine’s Day. Mrs K R and I have been married for over 30 years, too. And we’ve actually known each other for more than 40! We must have met year before we were born. 😉 Fun post — thanks.
Fran
February 10, 2014 at 2:12 pmThanks, John. My hubby and I have known each other for about 40 years, too. It’s amazing how we don’t get tired of each other!
Joanne T Ferguson
February 10, 2014 at 10:43 amG’day! Looks GREAT Fran and Happy Anniversary!
What a GREAT milestone indeed! Well done!
Cheers! Joanne
Maureen | Orgasmic Chef
February 10, 2014 at 10:26 pmFran, you are so romantic – buying a cake pan. I’m not sure I’ll even make a cookie. 🙂 My husband is a non-celebrating Aussie. Thankfully our wedding anniversary is coming up the week after and IF he doesn’t forget, I’ll get a present!
Your cake is so beautiful and looks delicious. Lemme get a fork.
★★★★★
Fran
February 13, 2014 at 9:52 amMaureen, thanks so much for your comment. Maybe you’ll have to ‘take a rolling pin’ to your husband so he doesn’t forget your anniversary!
minnie@thelady8home
February 11, 2014 at 1:06 amThis post really made me smile, it’s so full of love 🙂 The cake looks amazing! I am sure you had the most amazing Valentine by your side appreciating the effort you put in.
Fran
February 13, 2014 at 9:54 amThanks Minnie. Yes, my hubby did see this post, but I’m not sure I’m going to get any chocolates in return!
Claire @ Simply Sweet Justice
February 11, 2014 at 4:03 amThis looks gorgeous, Fran. The strawberries combined with that red velvet flavor sound so good. Happy Valentine’s Day!
Fran
February 15, 2014 at 2:04 pmClaire, thanks so much for your nice comment!
Juliana
February 12, 2014 at 6:32 amOh Fran…this cake looks so cute…I love the heart shaped…I like the fresh strawberries!
Have a wonderful week 😀
Fran
February 15, 2014 at 2:05 pmHi Juliana, it took me some time to track down the heart-shaped cake tin, but was well-worth the effort!
Asli
February 12, 2014 at 4:20 pmI just made it. IT is HEAVEN! Thank you so much for the recipe. It turned out just fine. It took me more than 1 hour but maybe cause it was my first time. Also, I used semi-sweet chocolate and left the sugar part out because of that. Thank you again for the wonderful recipe.
Fran
February 19, 2014 at 8:17 amThank you, Asli. I’m so glad that your profiteroles turned out well!
Dee Kistner-Kaufman
February 13, 2014 at 10:03 amI am determined to learn to make caneles really well. (We’ll see how that goes!)
I have both the silicone AND twelve of the copper. So far, in my experience, I must say the copper gets the better exterior, while the silicone does an adequate job on
all the rest. But here is why I am writing, in the instructions you have on Point 5
“At this point, there will be some lumps in the batter – pass through a sieve to remove lumps.” Having a ridiculously small kitchen, no dishwasher, and low water pressure, I am always looking for ways to use fewer things … like an extra bowl and strainer.
Jacques Pepin in his book ‘Chez Jacques’ says: “In another bowl large enough to hold the finished batter, combine 1/2 of A/P flour with 2/3 cup of sugar. Pour about
1/3 of the milk mixture into the flour-sugar mixture, and mix well with a whisk.
(The goal is to make a thick mixture that becomes very smooth as the whisk threads go through it. If all the liquid is added at once, the batter will be lumpy and require straining.) Add the rest of the liquid to this thick mixture, and mix it in: there is no danger of it becoming lumpy at this point. Cover, and refrigerate overnight.” I’ve done your recipe this way and voila! no lumps and no straining!!
Thought you would like to know. Thanks for a great recipe! And love your website!
Fran
February 13, 2014 at 12:17 pmDee, thanks for your comment. I’m glad that Jacques’ technique worked for you: of gradually whisking in the sugar/four mixture with the milk mixture in order to avoid lumps. I try to avoid a lot of whisking in order to avoid making the caneles too ‘fluffy.’ However, I’ll have to try your technique sometime. I also highly recommend that you try baking caneles in copper molds lined with bee’s wax and butter. This produces a superior crispy exterior. Please refer to my post “Baking Caneles in Copper Molds: the Experiment.”
Dee Kistner-Kaufman
February 14, 2014 at 12:08 amIn this case the whisk was used, not so much to ‘whisk’ in the
‘let’s make fluffy egg whites’ sense, but to use as one would
a wooden spoon to gently mix things in but very thoroughly
because of the many wires cutting through the batter.
You are not getting air into the mixture. I think the key word
is ‘mix’ as opposed to ‘beat’ or ‘whisk’. Try it and see what
you think. Best, Dee
Barbara
February 14, 2014 at 4:15 amReally adorable and perfect for Valentine’s Day! Love the fresh strawberries.
Fran
February 15, 2014 at 2:06 pmThanks Barbara, I read your latest Valentine’s post- what a romantic story!
Gourmet Getaways
February 14, 2014 at 12:13 pmI love this cake, so pretty, a very special Valentines Day treat. I have a tin like this but I lent it to my neighbors daughter yesterday… I think she was making a cake for her boyfriend 😉
Fran
February 15, 2014 at 2:19 pmThanks for your comment- might be time to recover your cake tin from your neighbour!
Laurie Nguyen
February 15, 2014 at 4:16 amSo pretty! I don’t know if mine would look as good as yours, but, with your recipe, I think it will be as yummy. Thanks for sharing it!
Fran
February 17, 2014 at 3:44 pmThanks for your comment, Laurie. I just had a look at your latest blog and looks like you have some good food storage ideas there!
Joanne
February 15, 2014 at 11:29 pmSuch a beautiful V-Day-perfect cake!!
Daniela
February 16, 2014 at 11:39 pmThis is such a sweet and romantic way to celebrate V D with this cute cake.
We will be celebrating our 38th anniversary this year and I’ll try to prepare your beautiful Red Velvet cake for this occasion.
Thanks for the inspiration Fran!
Joanne T Ferguson
February 17, 2014 at 7:05 pmG’day Fran! Happy 1st Blog Anniversary and more, true!
LOVE crab bisque but think it will have to wait until it is a lot colder to indulge in it again too!
YUM!
Cheers! Joanne
Sarah Schmidt
February 18, 2014 at 4:58 amThis looks great and relatively uncomplicated for cook who doesn’t like to spend all day in the kitchen. I’ll bet it has great flavor too. I think I will try it next time I see crab at the market. Thanks, Fran.
Fran
February 23, 2014 at 10:55 amSarah, they must have some great crabs in the Pacific Northwest where you live!
Maureen | Orgasmic Chef
February 18, 2014 at 10:35 pmHas it been a year since we met? Time flies when you’re having fun.
All your food is wonderful and I’m so glad you’ve gone from strength to strength with your blog and readers. I look forward to more great recipes like this one!
★★★★★
Fran
February 20, 2014 at 3:43 pmMaureen, thanks so much for your support- you gave me inspiration to continue blogging!
Joanne
February 18, 2014 at 11:06 pmHappy blogiversary!! That is awesome. As is this soup. It looks so creamy delicious!
John@Kitchen Riffs
February 19, 2014 at 12:44 pmCongrats on the first year! The first of many more to come, I hope. Your Crab Bisque looks totally delish. And thanks for the lesson on how to make that nifty design! I didn’t know that; and now I do. 😉
Juliana
February 21, 2014 at 7:56 amFran, happy 1st year blog anniversary…and hope for many many more 😀
This crab bisque looks delicious, packed with lots of flavors…yum! I love the design with the cream…
Hope you are enjoying your week 😀
Gourmet Getaways
February 22, 2014 at 10:13 amHappy first year blogaversary, and what a way to celebrate, I love this bisque and I would have had no idea how to make it… I really want to try it now?
Judit + Corina @WineDineDaily
February 23, 2014 at 7:54 amCongratulations Fran to your first of many years of blog anniversary! We both love crab bisque and what a delicious way to celebrate.
Cheers,
J+C
★★★★★
Fran
February 23, 2014 at 10:56 amThanks Judit and Corina for your comment. I’m glad to hear from you again!
Anneli Faiers
February 25, 2014 at 6:05 amBeautifully presented. Nothing beats the depth of flavour you get from using the shells. You have inspired me to make this soon. YUM Fran x (And congratulations on your 1 year anniversary 🙂
Colleen
February 25, 2014 at 2:02 pmYes I like the salad but my new diet doesn’t allow bread ,I’m thinking of my salad days too in the 60s at uni going in adelaide uni demos along king William st chanting stop the war meaning the Vietnam war , also memories of being in young Labour Party and delivering how to vote cards around pt adelaide for the party,studying hard in the narrsmith lib, going to plays and talks at Union hall,, doing practice teaching and playing table tennis and chess for the teachers college
What a life and what innocent timbers they were !,,,,,,
★★★
Fran
February 26, 2014 at 7:15 amSounds like you had quite a full life, Colleen!
GourmetGetaways
February 25, 2014 at 8:33 pmOh that goats cheese looks really special!!! I can almost taste it! What a delicious looking salad!!
★★★★★
Fran
February 26, 2014 at 7:17 amThanks for the comment, Julie. Yes, this salad has become one of my favorites- very rich and full taste!
Daniela
February 26, 2014 at 11:35 pmThe combination of goat cheese , jamón serrano and pears with salad is culinary heaven!
A light and elegant recipe.
John@Kitchen Riffs
February 27, 2014 at 5:05 amOh, I’m so going to like this series! You’ve started off with a great salad — can’t wait to see what the next one is!
John@Kitchen Riffs
February 27, 2014 at 5:06 amSuch a pretty salad! And what great flavors. This looks wonderful. I definitely need to get that cookbook!
John@Kitchen Riffs
February 28, 2014 at 2:34 amFigs are soooo good. And something I virtually never use in a salad. I should! This looks wonderful — thanks.
Fran
February 28, 2014 at 5:33 pmHi John, I agree, and figs are so versatile, you can use them in main courses and desserts, too!
Amira
February 28, 2014 at 3:06 amFigs in salads? well never tried that before, may be because in Egypt figs are so so sweet. I’ll give it a try.
Fran
February 28, 2014 at 5:38 pmHi Amira. I believe figs go well in just about anything. To me, they are not as sweet as mangoes or pineapples, and I’ve had those fruits in salads before.
Anneli Faiers
February 28, 2014 at 7:03 pmGoats cheese salad is one of my very favourite things. I make it very often. Yours looks lovely with the pears and I love the way you have wrapped ham around the goats cheese toasts. I am stealing all these ideas as yours looks so very ‘bistro chic’ x
Anneli Faiers
February 28, 2014 at 7:10 pmThis looks wonderful with all those spices in there. Looks so simple but infact it’s complex. Bookmarking….. x
Anneli Faiers
February 28, 2014 at 7:15 pmVery pretty as ever Fran! Super combo…can’t beat prawns and avocado. And a lovely recipe for mousse. I fancy this one for lunch please!
Fran
February 28, 2014 at 7:46 pmThanks Anneli, perhaps serving this salad along side your duck hearts?
Colleen
March 4, 2014 at 7:05 pmIt tastes great
John@Kitchen Riffs
March 1, 2014 at 2:41 amSalmon and shrimp? With avocado? Sold! 😉
John@Kitchen Riffs
March 2, 2014 at 4:10 amFun salad! And this has been a fun series. Thanks.
Fran
March 2, 2014 at 7:11 pmThanks John for following my entire 5-day series of salads- you’re a real trooper!
Juliana
March 2, 2014 at 10:49 amSuch a interesting concept…pizza and salad…like the idea of sashimi on it.
Have a great weekend Fran 😀
Fran
March 2, 2014 at 7:12 pmThanks Juliana, I’ve recently discovered sashimi raw marinated tuna- I could eat a whole bunch of it.
Joanne T Ferguson
March 2, 2014 at 11:13 amG’day! Great photo and recipe Fran!
Unfortunately tuna is no longer on my food lifestyle list! Looks YUM!
Cheers! Joanne
Fran
March 2, 2014 at 7:27 pmThanks Joanne, as always I am pleased to receive your comments!
Miranti
March 3, 2014 at 11:28 amI never use the silicone mold before. I’m still perplex about how to coat the mold with beeswax. I’m planning to use pastry brush to do so but never have a chance to. I don’t think canalés would be canalés without beeswax! Silly me!
I’m searching for a recipe that I don’t have to keep pushing the cake down to touch the bottom of the mold to avoid “white ass”. I saw that yours has slightly white ass too. Are yours perfect now? If so how do you do?
These are mine https://www.facebook.com/photo.php?fbid=570213956395721&set=a.293488594068260.70814.256679451082508&type=1&theater
Fran
March 3, 2014 at 1:05 pmThank you, Miranti, for your comment. In order to coat the copper molds with the beeswax and butter, do not use a pastry brush. It is too messy and won’t coat evenly. Instead, you first melt the beeswax and butter together. Then you simply pour the mixture into one mold so it is completely filled. Wait a few seconds, then pour the mixture back into the pan with the rest of the beeswax/butter mixture. Repeat with the remaining molds. The molds will then be lined with a thin coating of the beeswax and butter. The problem of the ‘white ass’ on top of the caneles is caused by the butter pooling in the crevices of the molds (I think). Mine rarely have that problem any more – I think it’s just a matter of practice and getting the heat right with your oven. I don’t bother to push the batter down while baking in the oven – I don’t know if that would help or not. Any way, keep practicing- the caneles taste so good you can’t stop eating them!
Miranti
March 3, 2014 at 7:06 pmI always do that with the copper molds. I never used the silicone mold before because I have about a dozen of the copper and never have to make more than that. My oven couldn’t take more than that anyway even though it’s a very good professional oven but putting cold mold, cold batter drop the temperature down too much.
The reason I planned to use pastry brush to brush in the beeswax is because the silicone mold came in a bunch not one at a time like the copper. To coat the mold wouldn’t be the same process as the copper for sure.
I think the reason that the cake raise is not because of the butter melt (my beeswax it much thiner than yours barely seen but can feel it by touch) but I think the whole cake “fluff” and lift itself above the bottom of the mold, create the air pocket that’s not hot enough to brown the bottom of the cake. I’m searching for the recipe that won’t fluff that much but I can’t find one and I don’t think it is the recipe anymore. It’s the method more than the recipe.
I use convection when I bake the canele. I might try next time without convection.
Did you freeze your waxed molds in the freezer before you fill the molds with batter?
Fran
March 4, 2014 at 2:23 pmHi Miranti, yes I freeze the waxed molds before baking them in the oven (see Step # 4 in my blog). Actually, I’ve never placed bee’s wax in the silicone molds before- I didn’t even coat them with butter or oil! But now that I use the copper molds, I’ll never go back to using the silicone ones again. I agree with you, I don’t think there is any perfect recipe to solve the ‘white ass’ problem- it’s just a matter of practicing and trying various oven temperatures and baking times! (BTW, I don’t think that ‘white ass’ is a problem- the caneles still taste delicious and the contrast in color makes them look interesting!)
Joanne
March 5, 2014 at 12:34 amI will take any reason to eat sushi and this sushi pizza is just so fun!!
Amira
March 5, 2014 at 6:00 amFran, all your salad posts are really great, but this one is very clever and innovative I like it so much.
Fran
March 5, 2014 at 3:17 pmHi Amira, thanks so much for your comment.
Nami | Just One Cookbook
March 8, 2014 at 4:12 pmHow fun to be creative in the kitchen! Pizza + sashimi together! The concept never occurred to me in my boring brain. 😀 My kids love both too, they will be so excited to hear this on menu. 🙂
John@Kitchen Riffs
March 9, 2014 at 2:31 pmFancy! Who doesn’t like chocolate Easter eggs, particularly one with a filling? Coconut if my favorite, but caramel is a close second. These are wonderful! Thanks so much.
Fran
March 15, 2014 at 10:28 amOh boy, I’ll have to try a coconut filling next- never heard of that one before!
Joanne T Ferguson
March 9, 2014 at 4:42 pmG’day! These look great Fran…you now have inspired me to try too! Thank you!
Cheers! Joanne
Fran
March 15, 2014 at 10:29 amHi Joanne, thanks so much for your comment!
Daniela
March 10, 2014 at 1:22 pmVery impressive, Fran.
They look so fancy and are really easy to make, great idea and thanks for sharing!
Maureen | Orgasmic Chef
March 10, 2014 at 3:33 pmI wish you were MY Easter Bunny! These look SO good !
The Hungry Mum
March 11, 2014 at 6:55 pmhow perfect! I used to love the egg hunts, now I love watching my girls search for Easter eggs. These look so delish.
Anneli Faiers
March 13, 2014 at 7:20 pmHow can you beat a home made Easter egg? That is very cool Fran. Another impressive post 🙂
Joanne
March 13, 2014 at 10:45 pmI am so amazed that you made these yourself!! Whoa. Impressive.
Christina @ The Hungry Australian
March 14, 2014 at 9:05 pmOh wow. Amazing recipe, Fran. I am not going to show this to my kids because I won’t hear the end of it if I do! By coincidence I made salted caramel sauce the other day and we had a good time licking that out of the pot 🙂
Gourmet Getaways
March 15, 2014 at 12:52 pmWhen I was younger I used to love making chocolates and filling them with delicious fillings, caramel has always been a favourite. I should do this with my daughter, thanks for the idea.
Claire @ Simply Sweet Justice
March 17, 2014 at 1:56 pmFran, this is such a great picture and a wonderful recipe! I love pizza and can’t wait to make this for the next girls’ night.
Claire @ Simply Sweet Justice
March 17, 2014 at 2:06 pmHappy Blogiversary, friend! This crab bisque is perfect for celebrating. Thank you for sharing your passion and creativity with all of us!
★★★★★
Claire @ Simply Sweet Justice
March 17, 2014 at 2:07 pmBrilliantly delicious – that’s all I can say! 🙂
Claire @ Simply Sweet Justice
March 17, 2014 at 2:27 pmI’m normally not a fan of figs (fig newtons ruined ’em for me!), but this sounds like perfect redemption for the fig. 🙂
Claire @ Simply Sweet Justice
March 17, 2014 at 2:29 pmExquisite presentation, Fran! These flavors sound wonderful together.
Claire @ Simply Sweet Justice
March 17, 2014 at 2:36 pmThis would make such a great side dish with fish…it’s on my menu for the week!
Joanne T Ferguson
March 17, 2014 at 2:57 pmG’day! LOVE that video…was my fave movie of the day Fran, true!
Your lamb pie looks absolutely delicious and great photo too!
Cheers! Joanne
Fran
March 17, 2014 at 3:23 pmThanks, Joanne. As usual, you’re the first to comment and I really appreciate it!
Adrian (food rehab)
March 17, 2014 at 4:19 pmHaha the second pic just made my day! Well, that and this beautifully boozey pie
★★★★★
Fran
March 18, 2014 at 10:32 amThanks Adrian for the comment. Yes, that second pic makes me smile just looking at it!
John@Kitchen Riffs
March 18, 2014 at 2:43 amI really love lamb too. My favorite red meat. Never made it into a pie, but I should. And with Shiraz? Yes, please.
Fran
March 18, 2014 at 10:33 amHi John, it’s easy making a pie with lamb. Just put the ingredients in a pie plate or casserole dish and place a sheet of puff pastry on top!
Judit + Corina
March 18, 2014 at 3:46 amOh Fran, this is one heavenly lamb pie! Love the crispy top and the Shiraz is utterly delicious with lamb. Have to try it soon:)
Cheers,
J+C
★★★★★
Jerry | Simply Good Eating
March 18, 2014 at 6:50 amThis salad looks so fresh and amazing especially with the figs. I want one! Thanks for sharing this Fran 🙂
Juliana
March 18, 2014 at 8:47 amI just learned to appreciate lamb recently so now when I see lamb on the menu is a must try…
I have never had lamb pie…from the ingredients it sure sounds delicious…and it sure looks awesome.
Thanks for the recipe Fran…have a wonderful week ahead 😀
GourmetGetaways
March 19, 2014 at 4:07 pmLol! Love the sheep in that YouTube!
This pie would be just the thing for dinner tonight… I only wish it was waiting for me when I got home, it sounds so rich and delicious!
Daniela
March 21, 2014 at 10:24 amLamb and Shiraz is a perfect combination.
The pie looks fantastic and the pics are gorgeous!
Amira
March 25, 2014 at 9:46 amAlthough I do not like lamb meat but this is a great and easy recipe that I can adopt and use beef instead 🙂 . Great post .
John@Kitchen Riffs
March 26, 2014 at 4:19 amI’ve always wondered about this dish, whether the flavor payoff was worth the trouble. Although I love pastry, I’ve never been a big fan of some of the meat dishes that are baked in it (Beef Wellington, for example; meat pies are different, however). Anyway, glad you did this so I don’t have to! I have a duck in the freezer that I need to use, and this recipe actually crossed my mind, although I pretty quickly rejected it. Looks great and sounds like it tastes pretty good; but there are better options. Fun post — thanks.
Fran
March 26, 2014 at 7:32 amThank you so much for your comment. This dish/post took me two days to prepare so I am really thankful or your comment, John!
Joanne T Ferguson
March 26, 2014 at 10:49 amG’day and WOW Fran; very labor intensive, but looks delicious!
I used to watch Julia in black and white when I was little too!
Well done! Looks great!
Cheers! Joanne
Fran
March 26, 2014 at 11:35 amThank you, Joanne. Actually I wasn’t too aware of Julia Child until the movie came out several years ago!
Juliana
March 26, 2014 at 11:14 amWow…I have never had this dish…thanks for introducing me to it…this looks fabulous and you just made it so pretty…I love all the pictures. I am very impressed Fran.
Have a wonderful week 😀
Fran
March 26, 2014 at 11:37 amThanks, Juliana for your comment!
Rachel
March 26, 2014 at 3:40 pmThis looks amazing! I will definitely be trying this one!
Kumar's Kitchen
March 26, 2014 at 3:42 pmwe just love learning recipes from your blog…they are so perfect…thanks for the inspiration our friend…HAVE A BEAUTIFUL DAY!!! 🙂
★★★★★
Fran
March 29, 2014 at 9:01 pmThank you- it’s you who inspire me with your nice comments!
Allan
September 27, 2020 at 1:22 amHi – I am thinking about attempting this, but I’m wondering how greasy the whole thing becomes, what with the duck skin being inside a pastry shell. I was thinking of removing the skin entirely, OR doing it in the skin without the pastry. Thoughts?
Fran Flint
September 27, 2020 at 2:22 amHi Allan, thanks for your comment.I don’t find this dish to be too greasy or fatty. After you brown the skin and stuffing together (after being trussed and rolled up together), the fat from the skin has pretty well ‘drained off.’ The inside of the duck dish is rather soft and creamy- sort of like a very flavorful meatloaf! If you remove all of the skin beforehand, you won’t have anything to gold the stuffing together. I recommend trying it as the recipe is written- it’s a bit of an adventure!
Kirsten
April 21, 2021 at 7:13 pmHi, lovely recipe. I work as a doctor and used a scalpel to debone the duck. It was so much easier than every other time I’ve tried. Lesson to me that sharp knives are a winner but i will always use a scalpel from now. Takes all the hard work out.
Fran Flint
April 22, 2021 at 9:06 amThanks Kirsten- Now I’ll have to buy a real scalpel for the duck de-boning!
Maureen | Orgasmic Chef
March 26, 2014 at 10:46 pmHoly cow, Fran! I LOVE it when you show off!! How else are we all going to be challenged to better if people like you don’t show the way. 🙂
This looks outstanding!
★★★★★
Minnie@thelady8home
March 27, 2014 at 7:15 amYour end lines cracked me up…I am honestly not a fan of labor intensive dishes, especially when I can better ones at 1/4 th of the trouble. But if someone else makes it and treats me to it…I would never say no. I don’t mind adding ingredients in a pan and swirling them around, but I get allergic the moment multiple sessions of chopping, gringding, heating, tying baking is concerned…Which is why I love it when people share simple dishes. But this does look fabulous, and I must say, I am immpressed.
★★★★★
Rebecca @ Dorm Room Baker
March 29, 2014 at 2:11 amWhat a cool idea adding almond paste to a chocolate cake. I’ve never worked with almond paste before, but it sounds delicious. The strawberry stars are an awesome touch!
Fran
March 29, 2014 at 12:02 pmThanks Rebecca – yeah, almond paste gives the cake a nice, rich texture- not fluffy, but rich nonetheless!
Joanne T Ferguson
March 29, 2014 at 11:11 amG’day and thanks Fran! Still looks like a great cake to me!
Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
Cheers! Joanne
Daniela
March 30, 2014 at 7:49 amOMG Fran I admire you that you achieved this challenge.
I probably never will, but it was fun and interesting to read your post and then- I think I’ll stick to your duck breast in orange sauce 🙂
The Hungry Mum
March 30, 2014 at 5:10 pmwow – what a snazzy looking meal! I don’t have the talent for this.
Anneli Faiers
March 30, 2014 at 10:28 pmI am impressed indeed! Nothing wrong with a bit of showing off! It looks so technical…I would be a little scared. And I am not sure it is a dish for me. I am not a fan of things in pastry as I find them a bit heavy. And I prefer my duck very pink and I guess that is harder to control cooking it this way. None the less, to have mastered a ‘Julia’ classic is a worthy achievement. xx
John@Kitchen Riffs
April 1, 2014 at 5:16 amGood dish! Loads of flavor. I’ll bet you could do this on top of the stove too (although then the eggs would be poached rather than “baked”). I love chipotle — such a deep flavor, don’t you think? Really nice recipe — thanks.
Fran
April 2, 2014 at 10:57 amHi John, yes, chipotle certainly is universal. It can dress up just about anything: eggs, meat, tofu, etc.
Barbara
April 1, 2014 at 1:25 pmMy husband is from Austria and I think he’s STILL learning about ways to order eggs here in the U.S. These look phenomenal and I can’t wait to try the recipe!
Fran
April 6, 2014 at 6:04 amBarbara, thanks so much for your comment. I hope you enjoy this egg recipe, with the eggs ‘sunny-side up”!
Juliana
April 3, 2014 at 5:16 amYUM! I can imagine all the flavors in this dish Fran…it sure looks very tempting. I like the idea of chipotle….delicious!
Thanks for the recipe…hope you are having a fantastic week 😀
10 Seafood Recipes You Simply Have To Try | Yummy Snaps
April 4, 2014 at 12:49 am[…] Recipe and photo credit https://www.gdaysouffle.com […]
Nami | Just One Cookbook
April 4, 2014 at 4:16 amWhen I first came to the US, I quickly learned how to order eggs too. I had no idea what the waiter was asking first. Sunny side up? I know what the word means, but didn’t realize it’s the description of the egg! Anyway, I actually prefer eating this eggs baked in skillet… tomatoes and beans together? I’d love to taste it!
Kumar's Kitchen
April 5, 2014 at 11:58 amthis amazing dish is so loaded with delicious flavors….can imagine how beautifully the peppers,cheese and eggs bring the best in this skillet cooked treasure…..thanks for sharing 🙂
Joanne
April 6, 2014 at 9:53 pmThat chipotle sauce…mmmm. I want to drink it! And as long as my eggs have runny yolks, i’m happy!
Joanne T Ferguson
April 8, 2014 at 6:54 pmG’day Fran! I’ve never made a braided bread either, true!
Love your recipe and photo and you now have inspired me to do!
Cheers! Joanne
Fran
April 8, 2014 at 7:15 pmThanks, Joanne- this is so easy to do!
Carol
March 7, 2015 at 6:04 amDare I ask? Can Phyllo dough be substituted?
Joanne
April 8, 2014 at 9:28 pmOh my, this is just gorgeous, no matter what the season!
John@Kitchen Riffs
April 9, 2014 at 2:16 amPretty bread! And great flavors. Never have made a loaf like this, but you’re right that’s it’s pretty doable. Now that we have your instructions, of course! Good stuff — thanks.
Megan
April 9, 2014 at 9:50 amYou’ve inspired me! I can’t wait to make this recipe!! Thanks!
Fran
April 13, 2014 at 10:16 amMegan, it’s lots of fun to make this bread!
Maureen | Orgasmic Chef
April 9, 2014 at 9:21 pmFran, this is wonderful. I want to make this for Easter breakfast!
Fran
April 13, 2014 at 10:17 amHi Maureen, I think this bread will be healthier than eating chocolate eggs on Easter morning!
atasteofmadess
April 10, 2014 at 1:36 amThis is gorgeous! I have never made a sweet braided bread. I need to get on it!
Daniela
April 10, 2014 at 11:08 amThat’s a brilliant idea for all seasons Fran!
Give me blueberries and give me cream cheese and I’m happy.
The bread looks delicious and perfectly browned.
Juliana
April 10, 2014 at 11:29 amBeautiful loaf of bread…you sure did a great job braiding the bread…and yum… delicious filling…cream cheese and blueberries…
Thanks for the recipe Fran, hope you are having a fabulous week 😀
Donalyn@The Creekside Cook
April 11, 2014 at 4:20 amOh Fran, that does look really beautiful, not to mention tasty. I’ve been doing a lot of sourdough lately, which would be perfect in this recipe – thanks for such a delicious idea!
Gourmet Getaways
April 11, 2014 at 10:37 amOMG! This looks so perfect and cute!
I just love how the finished bread looks and I can’t imagine how good it would taste!
Kumar's Kitchen
April 11, 2014 at 9:30 pmthis is an elegant and beautiful berry loaf….and such amazing step wise pictures…we were always a bit unsure about braided breads but your process makes them a must try at home this weekend,thanks so much for sharing such lovely kitchen inspirations…Have A Great Day!!! 🙂
maria s
April 12, 2014 at 7:07 pmoh ive tried making braided bread but it’s nowhere nearly as beautiful as yours is!
Natalie Jean Sanders
April 15, 2014 at 8:14 pmI’ve never even heard of these, and I’m enjoying discovering new things while following your blog posts
Amira
April 17, 2014 at 1:50 amFabulous, This can be filled with almost anything and turn out great. Your filling is mouthwatering, your loaf looks so fresh and delicious. I’m in the mood of baking these days so I will try this for sure.
Duck Breast in Orange Sauce | Charinya's Kitchen
April 19, 2014 at 10:09 pm[…] I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and […]
Amanda (@lambsearshoney)
April 20, 2014 at 2:43 pmNice find, Fran – and a lovely recipe too. Chocolate mint sounds like the kind of herb I need to be growing!
Fran
April 21, 2014 at 6:47 pmThanks, Amanda. I agree, chocolate mint has the best of both worlds: chocolate and mint flavours combined together!
Joanne T Ferguson
April 20, 2014 at 5:28 pmG’day! Looks delicious Fran and never heard of the nursery! We will have to put it on our list to visit when next in the region!
Cheers! Joanne
Fran
April 23, 2014 at 8:31 amThanks, Joanne. Yes, it’s definitely worth the drive to McLaren Vale to have a look at the nursery- maybe even buy a few herb plants!
Joy @MyTravelingJoys
April 20, 2014 at 9:47 pmThanks for the inspiration! I made this recipe but substituted a jar of my homemade rhubarb & strawberry jam for the fruit filling. And, I used fresh farmer’s cheese. The braid turned out fantastic – perfect for our Easter meal! 🙂
John@Kitchen Riffs
April 21, 2014 at 7:26 amI love mint! We have a big batch of it in our garden (it grows terrifically well, almost like a weed). Love those chocolate mint leaves, and that spoon trick is wonderful. Fun read — thanks.
Kumar's Kitchen
April 23, 2014 at 1:48 amHi Fran, we loved this delicious recipe…you rock with your amazing recipes…never thought of using mint leaves for chocolate leaves…were used to rose leaves…but mint is definitely a much more flavorful option,thanks so much for the inspiration 🙂
Amira
April 23, 2014 at 2:45 amI cannot find words to describe this heavenly beautiful dessert. I am a HUGE fan of chocolate mint and it did not even cross my mind that there is really something called chocolate mint leaves!!! just yesterday I saw a lemon-mint in the farmer’s market and I said huh!! what’s up with that!!! Now to know that there are actually 20 kinds of mints in this world… I hope I can see them before I die. Your Ice cream is very very elegant , I’m definitely bookmarking this. Just a quick question the thickened cream you mentioned is it the whipping one?
Fran
April 23, 2014 at 8:29 amAmira, thank you for the comment. Yes, the ‘thickened cream’ is the same as whipping cream.
Donalyn@TheCreeksideCook
April 23, 2014 at 8:06 amFran, this ice cream looks so good – I told my husband the other day [as he was eating a bowl of sickly green stuff from the grocery store] that I plan to make mint chocolate chip ice cream with real mint from the garden this summer. Now, I can’t wait to make some of those chocolate leaves for garnish – they are so adorable!
YenYu
April 24, 2014 at 12:04 amHI
I am going to study the pastry course for 3 month in Le Cordon Bleu Paris, which will be started at 1st September 2014.
Could you give me some suggestions about the accommodation? ex. how can I find the room with reasonable rent and quality.
Best Regards
Yen-Yu
Gourmet Getaways
April 24, 2014 at 8:54 amWhat a beautiful looking dessert image!
I love how you explained this technique and how you have alternated between real mint leaves and chocolate leaves on the dessert. It looks so pretty.
Thanks for sharing, now, if only I could take a big scoop!!
Juliana
April 25, 2014 at 9:49 amWow, I love the idea of covering mint leaves with chocolate…the ice cream look fabulous Fran…my kind of dessert.
Thank you for the recipe…hope you are having a great week 😀
Anneli Faiers
April 25, 2014 at 10:41 pmGosh that looks so pretty and the filling sounds sublime. What a lovely idea and you make it sounds so much simpler than it looks! Great instructions as ever Fran x
John@Kitchen Riffs
May 1, 2014 at 1:22 amAh, when I saw the title I was wondering where you got the honeycomb! The candy is such a brilliant solution. This looks truly wonderful. Gotta try this sometime! Thanks so much.
Fran
May 6, 2014 at 8:22 amYes, it’s easy to find the honeycomb in the candy department of the supermarket- just remove the chocolate part and voilà- there you are! Thanks, John, for your comment!
Juliana
May 2, 2014 at 5:50 amSuch a nice breakfast Fran…I love the ricotta on the pancake batter…and yes, honeycomb butter sounds delicious with the pancakes…yum!
Hope you are enjoying you week 😀
Fran
May 6, 2014 at 8:23 amThanks so much for your comment, Juliana.
Amira
May 2, 2014 at 7:51 amThis looks so delicious Fran. I hope I will try this soon.
Kumar's Kitchen
May 4, 2014 at 12:16 pmwe don’t get honeycomb here that commonly….but when we get a chance…we get loads of them…they are so delicious…can imagine how ambrosial this dish must be tasting…it has got everything which makes us hungry,thanks so much for sharing 🙂
Donalyn@TheCreeksideCook
May 5, 2014 at 12:46 amThese do look amazing Fran – I am not a fan of heavy pancakes, but I would be willing to give these a try!
Gourmet Getaways
May 5, 2014 at 8:59 pmSo the ricotta cheese does the trick! I fancy soft pancakes. Your honeycomb recipe is just what I need for tomorrow’s breakfast. Thanks for sharing.
Julie
Gourmet Getaways
Joanne
May 6, 2014 at 9:35 pmThat honey butter sounds downright dreamy! I’d want to smear it all over all the things (but especially all the pancakes).
Gourmet Getaways
May 7, 2014 at 11:25 pmI just love how the eggs are put in there! Yeah, a hundred and one ways to cook eggs. Isn’t that amazing?
Julie
Gourmet Getaways
Claire @ Simply Sweet Justice
May 9, 2014 at 2:20 amHi Fran, what a beautiful bread! Your pictures make it look much simpler and less intimidating. With the blueberries and cream cheese filling, this sounds divine.
Claire @ Simply Sweet Justice
May 9, 2014 at 2:21 amThis looks amazing! I am going to plant some mint in the backyard and can’t wait to try this. I love it!
Claire @ Simply Sweet Justice
May 9, 2014 at 2:26 amThis sounds so good with so many great, unique flavors. Putting it on my list to make next week!
Claire @ Simply Sweet Justice
May 9, 2014 at 2:27 amWOW! What an exquisite dish. Thank you for sharing!
Claire @ Simply Sweet Justice
May 9, 2014 at 2:33 amThis is amazing on so many levels. 🙂 I love ricotta pancakes–so light and fluffy! The honeycomb butter sounds really good. You are so creative!
Fran
May 10, 2014 at 5:08 pmThanks for your comment, Claire. Yes, this recipe does have many levels of taste- pancakes, fruit, syrup, crunchy butter, etc. What else would you want!
Steve
May 11, 2014 at 9:26 pmHi. Thanks for this. I’ve used your recipe now a few times and it works great every time. Simple and straightforward and I am not an experienced baker by any means, I just enjoy an occasional foray into the kitchen for fun. Deserts especially my responsibility. The only thing I’ve changed is the sauce which I find gets a bit sticky if they’re not eaten right away so I just use plain chocolate although I use dark for me and milk chic for my wife. I make a batch and we eat them for the rest of the week though after the first few days they get a bit soggy. Plain chocolate without the cream, butter and sugar helps this a bit.
Fran
May 12, 2014 at 7:52 amSteve, thanks so much for your comment. You can also freeze the choux pastry balls for up to 1 month (after they’ve been baked) and then add the custard and chocolate sauce later.
Steve
May 12, 2014 at 9:47 pmAwesome, thanks for that. I was wondering about freezing extra pastries after baking etc but decided it probably wouldn’t work. I’ll definitely try that next time, I like to scale up and store things. As a manufacturing factory owner I think in terms of time and motion.
Now all I need is a dedicated freezer to the profiteroles and we’ll never run out.
By the way I stuffed up the last batch by using just lightly oiled teflon coated baking trays rather than the baking paper I usually use. They stuck badly and didn’t bake right through despite having the same time as previous perfect batches. It does’t help this oven is not fan forced and they need the full 30 minutes at that. Thanks again.
Steve
May 12, 2014 at 9:48 pmOoops I need to read more carefully. Oh well I can store a month’s worth of pastry balls anyway. That only needs a shelf though. 😉
Joanne T Ferguson
May 17, 2014 at 3:40 pmG’day! Looks delicious Fran! I have smoking on my list to do too!
Cheers! Joanne
Fran
May 18, 2014 at 1:00 pmThanks, Joanne. Smoking adds so much extra flavour to food!
John@Kitchen Riffs
May 18, 2014 at 5:11 amThis looks so great! I don’t really do stovetop smoking, and I should — I’ve had some wonderful dishes prepared this way. And This is one I should totally do! Love this — thanks.
Gourmet Getaways
May 18, 2014 at 12:55 pmIt’s a great way to combine natural culinary flair with a workshop conducted by experienced chefs. You did great, Fran! Congrats!
Julie
Gourmet Getaways
Maureen | Orgasmic Chef
May 18, 2014 at 10:27 pmWhat a fab class! You lucky thing!
Kumar's Kitchen
May 19, 2014 at 1:02 pmFran, we always learn so many new recipes from your adorable posts…we have tasted each of these salad ingredients separately….but never in our dreams thought of turning them into a bowlful of this lovely,perfectly balanced, flavorful…sweet-salty salad….can’t describe enough the joy of learning something new today, thanks for the inspiration our friend…HAVE A WONDERFUL DAY!!! 🙂
Fran
May 20, 2014 at 9:03 pmHow nice to receive your joyful comments!
Amira
May 19, 2014 at 9:06 pmI can almost smell the delightful smoking aroma of this dish from here 🙂 Lovely dish. I have a kid who is crazy about Halava he scoops it out of the box and eat!!! lovely recipeFran.
Daniela
May 27, 2014 at 11:02 amThis looks amazing and the smoking adds such great flavor!
Wonderful combination of textures and spices.
Nami | Just One Cookbook
May 29, 2014 at 4:19 amThe salad looks wonderful, especially with the egg on top! The weather is getting warmer and this kind of salad makes a great lunch for me. Thank you for sharing!
Donalyn@TheCreeksideCook
May 30, 2014 at 5:31 amWow, Fran – that looks quite amazing and it sounds like a very fun class! I have a little smoker box that I haven’t used in ages, so I may need to get getting that out now – thanks for the inspiration!
Joanne T Ferguson
May 30, 2014 at 3:08 pmG’day! Love this combination, tart, true!
One can tell you put a lot of love and a lot of work into the post with inspiring step by step photos too!
Cheers! Joanne
YUM and well done!
Fran
May 30, 2014 at 3:55 pmThanks so much, Joanne. Pears are in season now, so let’s get to it!
Gourmet Getaways
May 30, 2014 at 4:13 pmYour dough looked perfect unbaked and baked! Love it. Thanks for sharing, Fran!
Julie
Gourmet Getaways
John@Kitchen Riffs
May 31, 2014 at 4:12 amI envy you your time in France! That sounds wonderful. As does this tart. I’ve never met a fruit tart I didn’t like, but pear is a particular flavor. Thanks for this.
Fran
June 2, 2014 at 7:37 amThanks John- I’m really looking forward to my trip to France, but the long plane trip will not be pleasant!
Kumar's Kitchen
June 2, 2014 at 12:29 pmThis classic French tart is just the right thing to make and enjoy when you are spending such a lovely time with so many delightful French things….and it looks gorgeous….your tart shell looks superb and how beautifully you have layered those pear slices….looks professional and beautiful….HAVE A WONDERFUL TIME IN FRANCE & A WONDERFUL DAY!!! 🙂
Fran
June 6, 2014 at 10:18 pmThank you, Kumar. I’ll do some blog posts from France. Can’t wait to cook with some French ingredients!
Joanne
June 4, 2014 at 11:35 amwhoa, you have been busy but with so much good stuff!! This tart included. I love all things frangipane and this is so beautiful!
Leanne
June 5, 2014 at 5:47 pmHi – thank you so much for sharing your recipe. I had made some profiteroles and was looking for a chocolate sauce recipe and in searching came across your blog and this post. I whipped up this sauce and I have to say WOW. It is beautiful so rich and glossy. I doubled the quantities as my family are chocolate lovers. A couple of the profiteroles have been tested and the thumbs up was given. This will now be my only chocolate sauce recipe. Thank you:)
I’ll be trying your profiterole and custard recipe soon too.
★★★★★
Fran
June 6, 2014 at 4:14 pmLeanne, thanks so much for your comment. I’m glad you enjoyed the recipe for the chocolate sauce, and please do try the custard recipe also.
Daniela
June 10, 2014 at 10:43 amHow lucky you are that you are going to take your Cordon Bleu course in Paris! Must be a wonderful experience and this classic tarte is just perfect to celebrate the occasion.
Have a great time in France!
Donalyn@TheCreeksideCook
June 17, 2014 at 7:08 amBeautiful and I am sure, delicious. It is awhile till pears are really in season here in the states, but I’m saving this till they are – thanks! Looking forward to the French posts!
Jerry | Simply Good Eating
June 20, 2014 at 1:27 amWow Fran, this tart looks amazing and so beautiful that I’d have to take a minute to appreciate it before indulging it. Great recipe and thanks for sharing 🙂
John@Kitchen Riffs
June 20, 2014 at 2:21 amFun stuff! What a treat to tread Stein’s hallowed halls! Look forward to hearing all about your Paris cooking and eating adventures.
Fran
June 20, 2014 at 2:30 pmThanks John. Despite all the walking I’m doing in Paris, I’ve put on a little weight. So today, I’ll have to cut out my ration of patisserie!
Daniela
June 20, 2014 at 6:48 amOh Fran, so happy for you!
What a great culinary adventure and a wonderful place to stay.
Paris is such a charming, interesting city and your apartment has a wonderful location.
Fran
June 20, 2014 at 2:35 pmThanks so much, Daniela. Yes, it seems like there is a bakery on every corner in Paris with glorious food!
Joanne T Ferguson
June 20, 2014 at 5:48 pmG’day and congrats on the safe travels Fran!
Having experience France’s wonder pastries, I don’t think when I was there I could go past a patisserie! lol
Cheers! Keep walking and good luck with you course!
Cheers! Joanne
Gourmet Getaways
June 21, 2014 at 11:09 pmI enjoy walking to markets and bakeries. It becomes more of a pleasure. I like the pastry line!!!
Julie
Gourmet Getaways
Joanne T Ferguson
June 22, 2014 at 7:41 pmG’day and well done Fran …lesson 1!
How exciting to be there and curious how many people are also doing the course?…
Cheers! Joanne
Fran
June 24, 2014 at 5:29 amHi Joanne- there are 50 students doing Superior Cuisine. We all watch the demo together and then divide into groups of 10 to do the practical classes.
John@Kitchen Riffs
June 23, 2014 at 1:23 amSounds like a great class! Although I agree with you on the red bean french fries — just because you can do something doesn’t mean it’s a good idea! Thanks for the post, and looking forward to reading more about your classes.
Gourmet Getaways
June 23, 2014 at 11:13 pmPretty interesting dish! I would love to be amongst the first to taste it!
Julie
Gourmet Getaways
John@Kitchen Riffs
June 28, 2014 at 12:37 amI’ve never made a coulibiac — really want to one of these days. It’s been ages since I’ve seen this on a restaurant menu — I think it’s kind of gone out of fashion, at least in the circles I run in. It was big, as I recall, maybe 20 or so years ago — Julia Child had a really popular recipe for it that people would serve at dinner parties. Fun post — thanks.
Judy
June 28, 2014 at 5:47 amWow Fran, I just found this website! Your living my dream! I just finished applying to attend LCB! The only question I have is you have to find your own apartment correct?
Fran
June 28, 2014 at 3:03 pmThanks Judy. Yes, you have to find your own accommodation, but I believe the LCB office may have some information about private individuals who are willing to rent you a room or an apartment. The school also gives you an information sheet on various websites where you can find rental accommodation. I found my apartment through http://www.paristay.com.fr. It’s, of course, best to secure your accommodation before you arrive in Paris. Good luck!
Gourmet Getaways
June 29, 2014 at 12:31 amWhat a crafty meal! Gutting and filleting are a real challenge to me! Good job!
Julie
Gourmet Getaways
Amira
July 1, 2014 at 5:24 am10 minutes to filleting a fish and you are sad !!! hmmmm I guess it will take me 10 hours to do the same job my dear :). Your dish is so new to me I’ve never tried this before. I liked the dough decoration so much. Waiting for your next culinary adventure.
Joanne T Ferguson
July 2, 2014 at 5:24 pmG’day and well done Fran as having taking a poultry and quail butchery course, I know it not only takes surgeon nerves of steel, but patience too! I hope when the dish was completed and enjoyed by your teacher, you passed this class too!
Cheers! Joanne
Fran
July 2, 2014 at 8:14 pmThanks, Joanne. Yes, I think I did pass this class. However, the chef never tells you your grade. We are graded from numbers
1 – 5 and the chefs rarely give out a number 4 or higher. We do, however, find out our final grade at the end (thank goodness)!
Gourmet Getaways
July 2, 2014 at 7:10 pmAww…poor quail :(…But I think you did well! Thanks for sharing!
Julie
Gourmet Getaways
John@Kitchen Riffs
July 3, 2014 at 12:29 amIt’s been ages since I’ve cooked quail, and I’ve never de-boned one. But I’ve had them served that way, and they are easier to eat, so it’s worth it. When someone else is doing it! 😉 Fun recipe — thanks.
Maureen | Orgasmic Chef
July 3, 2014 at 8:45 pmI’ve never deboned a quail and I can say with quiet confidence that it’s not going to happen anytime soon. Your culinary adventures in Paris always leave me wanting to know more.
Gemma
July 5, 2014 at 4:52 pmI have made before but this time it’s like manna from heaven. Thank you
Daniela
July 6, 2014 at 10:03 pmThis looks like a fantastic, very sophisticated dish, but my gosh it’ so laborious.
Congrats Fran that you managed to debone such a tiny bird, I would have collapsed in despair during the process 🙂
Kumar's Kitchen
July 6, 2014 at 11:16 pma beautiful,detailed post….we have been on a egg less,vegetarian diet for decades now but we understand every fine detail of this dish….as we used to savor poultry etc earlier….and all we think of after reading this post…hats off to you for such love for cooking,learning new skills and sharing with all of us….it takes immense patience,love and time to get such delicacies right,thanks for the inspiration 🙂
Fran
July 11, 2014 at 12:13 amThank you for your comment- yes, it does take patience (and a little insanity) to do a dish like this one!
Juliana
July 9, 2014 at 3:21 pmI have never cooked quail, only had in restaurants…I like your step by step pictures, in case one day I decided to debone quail.
Have a great week Fran 😀
Joanne T Ferguson
July 14, 2014 at 6:56 pmG’day! You had me at lobster Fran and wish I was on your balcony enjoying Lobster Chartreuse with you!
Cheers! Joanne
John@Kitchen Riffs
July 15, 2014 at 3:57 amWhen I saw the name of this recipe I was expecting it to contain the liqueur. Or at least be chartreuse in color. It’d be interesting to find out how this dish got its name. But no matter how it did, this sounds so tasty! Really wonderful recipe — thanks.
Fran
July 17, 2014 at 1:46 pmThanks John for your comment. Yep, I’m also at a loss of why they call this dish ‘Chartreuse’, or the history behind it.
Gourmet Getaways
July 15, 2014 at 7:00 pmVery detailed, thank you! I will certainly try this. Looks great, tastes great for sure!
Julie
Gourmet Getaways
The Hungry Mum
July 18, 2014 at 6:44 pmOh WOW – you made that?! That is just incredible 🙂 And living in Paris. #leSigh
Thalia @ butter and brioche
July 20, 2014 at 6:46 ami can never go past a good lobster recipe.. never made a chartreuse before, definitely something i need to give a go. love it. thanks for sharing!
Fran
July 21, 2014 at 5:13 pmThanks Thalia for stopping by my blog. Good to meet you. I know you like French things, so this is definitely worth a try!
Kumar's Kitchen
July 21, 2014 at 4:49 pmwe loved the bounty of delicate flavors this dish has….it is really tough to balance so many delightful,delicate flavors into a single piece of edible art…and yours looks and must taste sublime….thanks for sharing such a wealth of different recipes with all of us 🙂
Fran
July 28, 2014 at 4:33 amThanks so much for your comment!
Kerry
July 21, 2014 at 5:59 pmOMG Yum! I love baked eggs 🙂
Check out this Spanish Baked Eggs Recipe which I think you would like.
Thanks for Sharing
Kerry
Joanne
July 22, 2014 at 9:30 pmThis is BEAUTIFUL! Totally restaurant-worthy food!
Daniela
July 26, 2014 at 11:15 amSounds like a very elegant, exciting dish!
The mousse is a must try, wonderful combination of textures and flavors.
Susan
July 29, 2014 at 5:13 pmThe pastry tasted more like pancake mix, not golden and crunchy at all like they should have been. The custard filling was way too sweet and had too much of an egg taste. I ended up binning the end product.
Fran
February 4, 2015 at 1:25 pmThanks for your comment Susan. Sometimes these kinds of comments are helpful because it causes me to go back and test the recipe again. First of all, it sounds like your dough turned out to runny, like ‘pancake mix.’ This can happen if your eggs are too large or you use too many eggs. Therefore, I have changed the recipe to reduce the number of eggs from four to three eggs. This will ensure your dough will not be too runny. Be sure to mix in each individual egg thoroughly before adding the next egg. The ‘puff balls’ should turn out light and airy with a crisp outside.
Second, you say the custard filling was too sweet. I just made another batch of the custard and I didn’t find it too sweet at all. Try reducing the amount of sugar to say 1/4 cup sugar instead of 1/3 cup. As far as your comment that the custard had ‘too much of an egg taste’, all I can say is that custard is supposed to taste like eggs since that it a main ingredient. I hope you try to make profiteroles again sometime: I know it took me several times to get them right!
Fernando
August 6, 2014 at 3:27 amThis is really great , I want to go and study there next year but what are the schedules of the classes you were in ? I mean I have been told that the schedule is given the day before starting the classes or something like that. I would like to know beacause I want to study there while working…and I would like to know if there is any time available for working.????
Fran
August 6, 2014 at 3:46 pmFernando, if you are studying just the cuisine course, you typically have 3 demonstrations and 3 practical classes each week (2.5 hours each). You are given your entire schedule at the beginning of the course, so you know what it will be in advance. The class schedule varies from week to week- for example, you may have Tuesday off one week and then no days off the following week and sometimes you have classes on Saturdays. So, you could work a little while you’re studying, but your job would have to allow you to have flexible hours. I don’t know of anyone at the LCB school who works while studying, but I suppose it could be done. However, if you’re doing both the Pastry and Cuisine courses at the same time, it would be impossible to work- the hours are too demanding. Good luck!
Pete
August 14, 2014 at 1:20 pmGoing to give these a crack on the weekend…never made choux before so keen for the challenge!
Going to mix it up though and substitute the the vanilla for tequila and lime in the custard and chili chocolate icing! Wish me luck 🙂
Fran
August 14, 2014 at 7:24 pmThanks Pete for your comment. That’s quite adventurous to substitute the vanilla for the tequila- good luck and let me know how it goes!
Pete
August 15, 2014 at 11:44 amThanks! I’m curious about the choc sauce…does it ‘set’ firm at all or stay runny? Kinda wanting it to set and have a bit of a crack to it…do you think omitting or reducing the cream volume would give me a result I’m after?
Don’t want to go as far as proper tempered chocolate (as I’ve also never done that and don’t have the thermometer required to do it) but want a choc top that isn’t free flowing. Cheers! 🙂
Fran
August 15, 2014 at 7:45 pmPete, the chocolate sauce is rather liquidy when you first pour it over the choux pastry, but then after a few minutes, it does set a bit, but not to the ‘crack’ stage. Yes, I think if you did omit the cream, it probably would harden some more. Try and experiment!
cat
August 17, 2014 at 2:48 pmWhat a fantastic recipe! I recently came back from Paris, and the profiteroles that I ate there inspired me to make them at home… The taste of these bought me straight back to a little cafe in Versailles 🙂 Amazing recipe and thank you for sharing.
★★★★★
Pete
August 18, 2014 at 10:59 amThanks Fran…worked a treat! Left the tequila out as I was concerned it would curdle the custard…then proceeded to do just that by adding the lime juice to the milk/cream! haha
Lesson learned, whisked the lime juice in with the sugar and egg yolks and all worked fine…chili chocolate with only a dash of cream and it set nice and thick
https://imageshack.com/i/hjngICHVj
Piping skills non too flash
https://imageshack.com/i/exdfcRrdj
Some baking/rising inconsistencies due to aforementioned poor piping skills, but overall, not bad if i do say so myself
https://imageshack.com/i/pcUYnkL1j
Fran
August 18, 2014 at 3:02 pmPete, glad to hear your profiteroles turned out well. They look nice and juicy!
John@Kitchen Riffs
August 31, 2014 at 9:06 amCongrats! That sounds like such a cool course, and definitely a fun thing to do. I’m envious! Verrine is a new word for me. I’m familiar with the concept — I’ve seen these in restaurants — but didn’t know the name. Yours looks terrific! Thanks.
Fran
August 31, 2014 at 2:37 pmThanks for your comment, John. The Cordon Bleu course was definitely not ‘fun’, mainly hard work, but worth the effort at the end!
Joanne T Ferguson
August 31, 2014 at 1:10 pmG’day! What a great sense of accomplishment Fran! Great photo and recipe!
Cheers! Joanne
Fran
August 31, 2014 at 2:38 pmThanks Joanne. I’m looking forward to returning to Adelaide to practice some of my Cordon Bleu recipes at home!
Gourmet Getaways
September 1, 2014 at 7:43 pmGreat job putting them together and presenting it nicely! Encore!
Julie
Gourmet Getaways
Tess
September 3, 2014 at 2:40 amCongratulations on graduating! I graduated from pastry, which was pretty challenging as well, but I always thought cuisine was more intense. Enjoy your toque, medal, oversized diploma 🙂 looking forward to your future creations!
Fran
September 4, 2014 at 11:23 pmThanks Tess for stopping by. Yeah, I think cuisine at LCB might be a bit more intense than pastry because you are working with more kinds of ingredients. I’m leaving Paris in two days and don’t know how I’m going to get that large diploma in my suitcase!
Joanne
September 4, 2014 at 9:14 pmCongratulations!! SUCH an accomplishment. And how gorgeous is this?! So very.
Fran
September 7, 2014 at 6:57 pmThanks Joanne for your inspiring comment!
Amira
September 6, 2014 at 7:51 amCongratulations my dear, woow this is so lovely, I am so happy for you. Great job with great recipes.
Fran
September 15, 2014 at 4:29 amThanks so much, Amira!
Kumar's Kitchen
September 6, 2014 at 3:01 pmCongratulations!!! We are so happy for you….and this verrine looks and must be tasting sublime….tomatoes,garlic mousse,artichoke hearts,marinated shrimp and topped with crisp potato chips….its a yummy fair of so many delicious flavors and textures conjoined together,thanks 🙂
Adrian (food rehab )
September 7, 2014 at 2:57 pmOMG congratulations Fran. You should be so proud of such an amazing achievement. Time to put a big tick on your bucket list. You rock
Cristina
September 10, 2014 at 5:45 amGreat recipe! Just FYI, I made the dough, let it rise for 2 hours, punched it down and then put it in the fridge overnight. let it sit out of the fridge for 1 hour prior to assembling everything and it all turned out perfectly! So, you can do a lot of the work the day before.
Fran
September 10, 2014 at 7:35 amThanks Christina, good idea to do some of the prep work the day before!
Maureen | Orgasmic Chef
September 14, 2014 at 10:38 pmHow exciting for you and how beautiful you look. The favorite chef looks like a very happy man.
Congratulations on this verrine – it looks outstanding. Everything you make is outstanding but this is outstandinger. I promise.
Fran
September 15, 2014 at 8:05 amMe, look beautiful? Oh, thanks so much Maureen!
Daniela
September 18, 2014 at 11:05 pmCongrats Fran, what a wonderful achievement!
So proud of you.
The verrine looks fantastic, thank you for the step by step instructions!
Gourmet Getaways
September 22, 2014 at 9:02 pmWow, that’s an amazing hibiscus revelation! Thanks for the nutritional facts plus the technique in incorporating it in your lovely recipe!
Gourmet Getaways
Fran
September 23, 2014 at 4:25 amThanks GG. My hibiscus plant has just bloomed some more flowers, so I’m going to pick some more!
Maureen | Orgasmic Chef
September 24, 2014 at 9:47 pmI’ve got a hibiscus plant outside too. I need to study up on this. I’m really intrigued and can’t wait to give it a go.
Fran
September 26, 2014 at 5:02 amMaureen, it’s so easy to dry the hibiscus leaves and they won’t go to waste!
Lorraine @ Not Quite Nigella
September 25, 2014 at 9:14 amI once priced the cost of hibiscus flowers and it was insanely expensive! Thanks for letting us know how to use non shop bought ones! 😀
Fran
September 26, 2014 at 5:04 amThanks Lorraine. I haven’t even seen these dried flowers for sale in a shop yet. Interesting to see how they would cost!
Kumar's Kitchen
September 25, 2014 at 3:31 pmthis dessert is a winner Fran,the presentation,flavors and creaminess are something which will make us go for seconds….and such clear tips on making dried hibiscus flowers and tips on using them….they are going to be really useful at home,thanks so much 🙂
Fran
September 26, 2014 at 5:03 amThank you for your comment, Kumar!
Juliana
September 26, 2014 at 2:12 pmThank you for this awesome post Fran…I always like cooking/baking with flower and always very skeptical to use. The ice cream with hibiscus flowers just sound and look divine…beautifully done.
Have a wonderful weekend 😀
Fran
September 29, 2014 at 11:45 pmThanks Juliana- working with hibiscus is so easy.
Daniela
September 29, 2014 at 9:31 amWhat an amazing dessert to bid farewell to summer.
The flavors are stunning. We used dried Hibiscus flowers a lot when living in Egypt. They make a wonderful refreshment by boiling the dried flowers. It’s called Karakade, tastes great and has a beautiful deep ,rich color too.
Julian
September 30, 2014 at 2:41 amI made this recipe and it was great. I cooked the duck pink as you suggested and it turned out nice and tender. The dish had a real authentic French taste- thanks so much.
Joanne T Ferguson
September 30, 2014 at 7:10 pmG’day! Your dish looks delish Fran and I LOVE my Spirooli NOW, true!
In case you missed it, check out my Activated Nuts Salad on what NOT with a Spirooli to do…WARNING! 🙂
Cheers! Joanne
Fran
October 3, 2014 at 2:36 amJoanne, I did have a look at your Activated Nuts Salad recipe and I’m sorry you cut yourself on the sharp blades of the Spirooli. I’ve cut myself on my mandoline slicer before, but not my Sprirooli. Thanks for the warning!
Joanne
September 30, 2014 at 9:25 pmThe spiralizer is definitely a fun way to get more veggies into your life. Love this sauce that you’ve paired the zoodles with!
A Gal and Her Fork
October 1, 2014 at 2:31 amI NEED one of these! I am certain I could get much more help in the kitchen if my kids could use this. They currently spend unimaginable amounts of time creating beautifully organized bento boxes for their school lunches (I have girls) and I am sure this would excite them too!
Thanks for sharing!
Marie Daniels
Fran
October 3, 2014 at 2:38 amThanks Marie for your comment. I’m sure your girls would love using a Spirooli!
Loreta
October 1, 2014 at 5:26 amThank you very much for advices, my molds from France will reach me next wek, so I really apreciate all tips.
John@Kitchen Riffs
October 1, 2014 at 10:23 amThose spiralizers do looks like a lot of fun! I’m tempted, but I already have so much kitchen stuff. Anyway, great dish — thanks.
Juliana
October 1, 2014 at 1:51 pmI love the curly zucchini…looks delicious with the shrimps…nice meal Fran!
Enjoy your week 😀
Donalyn@TheCreeksideCook
October 1, 2014 at 11:52 pmI love my spiral cutter – so much fun and the “pasta” is so yummy. This looks quite amazing, Fran!
Amanda (@lambsearshoney)
October 3, 2014 at 9:51 amWhat a great looking dish! I wish I’d had one of these clever, little thingies when my kids were small as I’m sure it would have made it easier to up their veggie intake. I also wish you hadn’t told me that they are good for making curly fries. Now I’m really tempted …
Gourmet Getaways
October 3, 2014 at 11:57 amLove it! It makes the veggies more fun to it. Adding them onto shrimp, I don’t think I will leave that plate not emptied!
~Do drop by and say hello 🙂
Gourmet Getaways
Fran
October 4, 2014 at 3:00 amLoreta, I hope you enjoy your molds from France. They are definitely worth the effort. If you ever go to Paris, you can buy the copper molds at ‘A. Simon’ on the right bank for about $10 each.
Joanne T Ferguson
October 8, 2014 at 12:11 pmG’day These pot stickers look delish Fran and with I could try them now!
Love anything hot and spicy! Love anchiote too!
Cheers! Joanne
Gourmet Getaways
October 8, 2014 at 1:46 pmLol, Fran that was a funny story! You’re alright 🙂 And yes, achiote is used in the Philippines. In fact I used it in my slow cooked oxtail kare-kare. Your dumpling is so plump. I got hungry!!!
~Do drop by and say hello 🙂
Gourmet Getaways
John@Kitchen Riffs
October 8, 2014 at 1:48 pmI used to live in Florida, and sauces made with achiote are huge in Cuban cooking there. This looks wonderful — love all the different flavor combos going on here. Haven’t heard of Baja Med, though — obviously I don’t get out enough!
Lynn @ Oh-So Yummy
October 9, 2014 at 4:41 amSooo yummy looking! I was waiting for this recipe since you mentioned making your own version! And actually, achiote is new to me because I only first heard of it at the Latin Food Festival a few weeks ago! That event and Taste of Downtown were super tasty!
Kitchen Belleicious
October 9, 2014 at 4:50 amthat sauce and salsa look amazing! I love how you paired it with pot stickers and not just pork by itself. Lovely and so delicious. So glad you stopped by today! I love finding new cooking blogs full of flavor!
Maureen | Orgasmic Chef
October 9, 2014 at 12:14 pmBaja med? Who knew? I have heard of jicama though and like it a lot.
Your pot stickers look wonderful and make a very classy appetizer.
Kumar's Kitchen
October 9, 2014 at 6:07 pmpork dumplings with a fresh,crunchy pineapple salsa is one perfect combination….and that lovely golden color of the stuffing makes this dish just in time for welcoming autumn….scrumptious and moreish dumplings,thanks 🙂
Adrian (Food Rehab)
October 10, 2014 at 8:41 pmYes! I use annatto seeds to make Kare Kare (ox tail stew) to get that perfect orangey brown colour and it gives that nutty flavour.
I can just taste the smokiness from the meat paired with that beautiful tangy salsa. YERM!
Daniela
October 10, 2014 at 10:01 pmVery interesting to hear about the development of Mexican cuisine.
This dish combines great flavors and looks very pretty too.
People here in Peru use Achiote quite frequently, it adds a lovey taste and color.
lynne @ cookandbemerry
October 13, 2014 at 11:24 amI have a similar spiral cutter which has been gathering dust. Now I am inspired to use it, especially with a coconut sauce.Thanks!
Juliana
October 17, 2014 at 5:56 amThese pot stickers sounded so strange in the beginning…I always think of pot stickers as an Asian dish, so when I read about Mexican twist I thought…”why not?” I love the idea of serving these with the pineapple salsa…delicious!
Thanks for the inspiration Fran…hope you are having a fabulous week 😀
John@Kitchen Riffs
October 19, 2014 at 8:49 amI like pumpkin recipes! The more the better. Which would be what I’d say eating these — the more the better! Lovely rolls — thanks.
Fran
October 20, 2014 at 8:01 amI agree John- can’t get enough of pumpkin recipes!
Joanne T Ferguson
October 19, 2014 at 4:11 pmG’day! Mouth-watering Fran and thanks for the chuckles re NOT ANOTHER pumpkin recipe!
Did you make your own pumpkin spice or where did you obtain it locally!
Cheers! Joanne
Fran
October 20, 2014 at 8:03 amThanks Joanne. For my ‘pumpkin pie spice’ I combined cinnamon and nutmeg, however in the U.S. you can actually buy something called ‘pumpkin pie spice’ in the spice department (maybe they have this in Australia too, although I have never seen it).
Gourmet Getaways
October 19, 2014 at 8:42 pmI like cinnamon and pumpkin together! Happy you posted this! Plus, that’s a nasty pumpkin smiling on your cup!
Gourmet Getaways
lynne @ cookandbemerry
October 20, 2014 at 10:43 amI love pumpkin recipes. Every year I look forward to holiday time for the new pumpkin recipes to appear. One year, there was a rumor that stores were running out of cans of pumpkin. Oh no! I went out and bought five, just in case. Your recipe looks delicious!
Fran
October 25, 2014 at 8:09 amThank you Lynne for your comment. Good idea to always have extra cans of pumpkin puree around the house. I always use fresh pumpkin myself, but the canned variety works as well.
Juliana
October 22, 2014 at 1:11 pmFran, these rolls look so good, I love the pumpkin filling…I would love to have this rolls for breakfast…they are very cute!
Have a great week 🙂
Amira
October 24, 2014 at 3:02 amPeople might have gone too far with the pumpkin craziness 🙂 but for sure there is NEVER too much cinnamon rolls … at least for our family. This is a very lovely variation to the traditional one. I LOVE it .. and def will be making this soon. Pinned.
BTW: Thank you so much for being there during the hardest time of my life.. It really meant the world to me.
Fran
October 25, 2014 at 8:12 amThank you Amira. I hope you enjoy these rolls when you make them. I hope you continue to heal after the passing of your father. I know that making food that our loved ones once liked, helps in the healing process.
Colleen
October 24, 2014 at 10:22 pmAfter reading the recipe I like the cinnamon which is good for diabetes, I could use a sugarr substitute they look so good Colleen
Fran
October 25, 2014 at 8:13 amThanks Colleen, I’m sure these rolls will taste good using a sugar substitute, although I’m not an expert on which substitute to use!
Lynn @ Oh-So Yummy
October 25, 2014 at 5:27 amomg i totally wanna make these for my coworkers. they’ll LOVE me forever if i do it well! i have a dry yeast packet but have never tried using before. hope it’s not too difficult!
Maureen | Orgasmic Chef
October 26, 2014 at 11:56 pmOh Fran, I’m swooning over here. Don’t these look fantastic! You’re such an outstanding baker and cook.
John@Kitchen Riffs
October 27, 2014 at 10:24 amGlad your camera is OK! I’ve never run my battery down completely, but I’ve come pretty close. We get spoiled with DSLRs — their batteries last for so many pictures! I’m thinking of getting a m43 camera for travel, and their batteries are only good for 300+ photos. Anyway, I haven’t had abondigas in ages! And I don’t think I’ve ever made them (sure don’t remember doing so). I do like them — I should try this. Look great! Thanks.
Fran
October 30, 2014 at 12:18 pmThanks John. Usually my camera gives a warning sign before the batteries give out, but not this time!
Joanne T Ferguson
October 27, 2014 at 1:01 pmG’day I love making these meatballs Fran…yours looks delish!
Cheers! Joanne
Gourmet Getaways
October 28, 2014 at 3:57 pmLol, that was funny! It does work fine, looking at the nice photos you took! Makes me wanna munch on those meatballs!
Gourmet Getaways
Maureen | Orgasmic Chef
October 30, 2014 at 10:16 amThat’s something I would do! Oh, about you and blurry pictures. Absolutely not. You have stunning photography on your blog, Madame. I’m always in just a bit of envy.
I think your meatballs sound delicious and they look SO good!
Kate @ Babaganosh.org
October 30, 2014 at 11:14 amThese meatballs look delicious! My grandma always mixed 2 ground meats together (chicken + beef, for example) and it always comes out so good. Spicy chipotle meatballs are a great idea.
I am slowly learning Spanish, and I have to say, that is a fancy-sounding word for meatballs! I like it. New word for me!
Fran
October 30, 2014 at 12:21 pmKate, thanks for stopping by my blog. I’m really into Mexican cooking recently- hard to make something taste bad with this kind of cooking!
Lynn @ Oh-So Yummy
October 31, 2014 at 1:28 amOMG i totally wanna make this! i’ve probably had albondigas about 2 or 3 times total, the first being at souplantation during their culinary world rotations and the most recent at cafe coyote… i find it to be a very interesting soup all-together! i can’t wait to try your version!
Kitchen Belleicious
November 1, 2014 at 2:56 ami have never had a meatball with mexican flavors! what a wonderful idea. I could see my boys loving this! Awesome!
Adrian (food rehab )
November 2, 2014 at 6:54 pmPheeeeew! Otherwise, we wouldn’t have your amazing recipe. Love the uniqueness to these meatballs.
Joanne
November 4, 2014 at 11:07 pmAt least the picture you got is AWESOME! And trust me, I would have been right there in panic mode also, so you’re not alone!
Aaron D'Costa
November 6, 2014 at 10:26 pmHeyy!
Can I use heavy cream or heavy whipping cream instead of thickened cream?
Fran
November 7, 2014 at 12:38 amHi Aaron, yes, you can use heavy cream or heavy whipping cream for the recipe. They are both the same thing as ‘thickened cream.’ Hope you enjoy the recipe!
John@Kitchen Riffs
November 7, 2014 at 7:31 amSounds like a wonderful experience! Great pictures, and such a fun read. But an hour and a quarter standing in line to get through customs? Yikes! Definitely worth getting a Sentri pass.
Fran
November 7, 2014 at 12:44 pmJohn, I’ve read that Tijuana has the highest number of border crossings in the WORLD! So, I’m hoping if I get the Sentri pas, I’ll be able to enjoy the food across the border more often Thanks or the comment!
Joanne T Ferguson
November 7, 2014 at 10:54 amG’day! great post today Fran!
You know what they say, one can never really go back again!
I have experienced Mexico many years ago, but highlight doubt would re-experience today! Cheers! Joanne
Fran
November 7, 2014 at 12:48 pmYes, one can never go back again to the way it was, but that makes it even more interesting to experience the changes! Thanks for the comment!
Maureen | Orgasmic Chef
November 7, 2014 at 12:41 pmHow good to go back with great memories. All that food looks good but for me it’s the overall experience and yours was a winner.
Gourmet Getaways
November 8, 2014 at 4:37 amLove the photos, Fran! OMG, barbie galore. I can smell the aroma from my monitor, look at what you did LOL 🙂 Certified yum post!!!
Julie & Alesah
Gourmet Getaways
Lynn @ Oh-So Yummy
November 8, 2014 at 10:50 amOh the pictures are gorgeous! I still haven’t been to mexico (I have fears of crossing the border and not being able to return) but the tour group does seem like a safe way to explore the food and wine! And yay for eating tasty implementations of foods that usually aren’t your cup of tea!
Fran
November 14, 2014 at 11:58 amLynn, I highly recommend taking a tour to Baja- lots o food and wine things happening there!
Amira
November 9, 2014 at 3:47 pmWhat a lovely trip this is Fran, I’m sure I would love to go there. Actually, I want to live in California, charming and the weather there is much better than here in Colorado for me :), I like metropolitan cities. The food looks so great. Nice pictures.
Daniela
November 11, 2014 at 11:10 amThis is an amazing place and looks like you are having tons of fun!
The pulpo del pacifico makes my mouth water.
Thanks for taking us along through your fantastic pictures.
The Hungry Mum
November 13, 2014 at 5:37 pmwhat an excellent adventure! I’d love to go to Mexico and this type of tour, leaving from the US, sounds ideal.
Kumar's Kitchen
November 14, 2014 at 12:09 amamazing pictures,beautifully described post with lots and lots of new,refreshing and scrumptious food…what more could we ask for…made us so inspired,thanks 🙂
Fran
November 14, 2014 at 11:59 amKumar, thanks so much for your nice comment!
John@Kitchen Riffs
November 15, 2014 at 1:14 pmWow! Sweet potatoes, cranberries, and maple syrup all together in one dish? What a trifecta! This really is wonderful looking. Creative recipe — thanks.
Joanne T Ferguson
November 15, 2014 at 2:07 pmG’day and thanks Fran for enlightening me today as never knew there was a yam festival!
Your recipe looks very Pre (and post) Thanksgiving delicious!
Cheers! Joanne
Maureen | Orgasmic Chef
November 15, 2014 at 9:14 pmThese look wonderfully festive. I wish we could get fresh cranberries here. I suppose once they were boiled in the pan would you know they’d been frozen?
Fran
November 17, 2014 at 10:01 amThanks, Maureen. Yes, you could use frozen cranberries for this recipe, or even canned ones.
Lynn @ Oh-So Yummy
November 18, 2014 at 11:13 amI haven’t decided what to bring to my aunt’s house for Thanksgiving but I’m seriously considering this now! Not too much effort but still looks phenomenal! Thanks for sharing!
Joanne
November 19, 2014 at 12:04 amI love that you added some tart cranberries to this super sweet dish!
Gourmet Getaways
November 19, 2014 at 12:56 amLooks festive!!! Your post reminded me once more that the Christmas season is fast coming! Thanks for sharing 🙂
Julie & Alesah
Gourmet Getaways xx
CakeSpy
November 21, 2014 at 5:12 amI love-love-love sweet potatoes. And pecans. And cranberries. So this is like a dream recipe to me!
Fran
November 22, 2014 at 6:07 amThanks for stopping by my blog, CakeSpy! This recipe is so simple, but so tasty!
Kate @ Babaganosh.org
November 21, 2014 at 12:46 pmThis recipe made me realize that thanksgiving is next week!
I really like the cranberries and sweet potato combination – I bet the tartness of the cranberries goes really well with the sweetness of the recipe.
Jenny (VintageSugarcube)
November 22, 2014 at 2:12 pmThis is on my list to make. Yours look scrumptious. Hopefully we can meet soon at a future SD blogger event. Happy Thanksgiving !!
Fran
November 23, 2014 at 1:39 amJenny, thanks for stopping by my blog. Yes, that would be cool to meet up at a blogger event- thanks for your comment!
Marian@Apricot Tart
November 26, 2014 at 2:44 pmHi Fran! I loved your notion of ‘spending an afternoon with Julia Child’! Your cake is truly spectacular – I am inspired!!! My guess is that it the way it tasted was worth the calories paid!
Fran
November 26, 2014 at 4:12 pmThank you Marian. Today I doubled my walking exercise to 6 miles (instead of 3 miles) so I could have a piece of my cake!
John@Kitchen Riffs
November 26, 2014 at 3:52 pmI remember watching that episode when it was first broadcast! It was Julia that got me interested in cooking, mainly because she got me interested in eating. Or rather, in eating food that I had never imagined before. We have a charlotte mold, so we should make this. And use your trick to hide the ladyfingers which I know we’ll mess up when we unmold!
Fran
November 26, 2014 at 4:11 pmJohn, how amazing that you were able to watch this episode in 1964! I wasn’t even much aware of Julia until the movie came out a few years ago!
Colleen
November 26, 2014 at 5:46 pmHi fran, I’m glad to hear that you also make mistakes like we all do, thinking of you lately as I’m getting ingredients ready for last yrs trifle recipe e for our neighbour bbcue, hope to have one in jan u can attend what date r u home again? Keep up with the cooking!
Fran
November 28, 2014 at 3:56 amHi Colleen, I’ll be back in Adelaide on January 25- hope to see you then!
Gourmet Getaways
December 1, 2014 at 3:27 pmA 1964 recipe show! Isn’t that amazing?! And look at how you created that malakoff! I love ladyfingers!!!
Julie & Alesah
Gourmet Getaways xx
Sarah
December 1, 2014 at 7:36 pmThat looks so delicious! And I love how you wrote about Julia Child – you really made her personality come alive 🙂
Maureen | Orgasmic Chef
December 1, 2014 at 8:37 pmI LOVED watching Julia Child. It was always live and she managed it brilliantly. A few oopses and she kept right on going. I’ve found heaps of clips on youtube and they make me smile even today.
What a gorgeous dessert, Fran!
Juliana
December 2, 2014 at 2:11 pmBeautiful charlotte…and homemade ladyfingers? Amazing! What a elegant and delicate dessert…
Enjoy your week Fran 🙂
Sigrun Isdal
December 3, 2014 at 10:33 amI have never before made Quiche Lorraine but your recipe is so good, easy to follow the step by step. Enjoyed making the pastry, turned out perfect and the filling was delicious! Will be making this at least once a month, excellent both hot and cold.
Fran
December 3, 2014 at 10:52 amThanks for your comment, Sigrun. I’m glad your quiche turned out well!
Joanne T Ferguson
December 4, 2014 at 7:01 pmG’day! How grand you got to spend time with Julia (via video) Fran!
I used to stuck like glue on her black and white tv show!
What a great recipe that you obviously have a lot of patience!
Well done! Admire you! Cheers! Joanne
Fran
December 8, 2014 at 4:14 amThanks Joanne or your comment. Yes, it does take a bit of patience or this recipe, even more patience required for my version (I placed icing on the sides of the cake and also piped whipped cream on top, which Julia didn’t do).
Adrian (food rehab )
December 8, 2014 at 8:38 pmahh classic Julia. Love her. No one like her. And this cake…stunning job.
Fran
December 11, 2014 at 11:21 amThanks so much, Adrian!
Julieane
December 9, 2014 at 8:50 pmAwesome! This is very timely, I’m planning of making a pizza with lemon-marinated sashimi tuna slices. It was great that I found your blog. I just bought the ingredients that are listed here. Thanks for sharing it.
Fran
December 17, 2014 at 9:17 amThanks for stoping by my blog, Julieane. I hope you enjoy the recipe!
Amira
December 12, 2014 at 7:40 amI’ve never heard of Julia Child before!!! seems an interesting show for a lovely – all natural- lady. Gotta youtube her soon. I know my mom used to make something like this loooong time ago but do not remember what did she call it. Thanks for reminding me of such a delicious dessert.
Daniela
December 15, 2014 at 2:55 amIt’s so interesting and fun too to watch Julia the Great on video.
And the Charlotte Malakoff is such a delight, pure temptation!
Joanne T Ferguson
December 17, 2014 at 11:50 amG’day and WOW Fran, I was thinking of this recipe JUST the other day!
Great photos and recipe!
Cheers! Joanne
Fran
December 18, 2014 at 2:56 amHi Joanne, looks like you and I are on the same ‘recipe wave length!
John@Kitchen Riffs
December 17, 2014 at 12:52 pmGreat dish! I love using corn like this. I’ve made something similar in the past, although it’s been ages and ages. Love all the great flavors you’re using in this. Love all the photos, too — loads of fun. Thanks.
Maureen | Orgasmic Chef
December 17, 2014 at 9:02 pmBeautiful photos, Fran. The first time I saw corn pudding was when Martha Stewart was first on tv. I’d never heard of it before but I quickly put one together and everyone raved about how smart I was. 🙂
Kumar's Kitchen
December 20, 2014 at 8:44 pmthis is an easy dessert to prepare and so elegant when served….it tastes creamy and out of the world for sure….something we are always in need of when holidays arrive…thanks..HAPPY HOLIDAYS! 🙂
Fran
December 21, 2014 at 4:00 amThanks, Kumar’s Kitchen (i.e. ‘KK’) or your comment. Happy Holidays to you too!
John@Kitchen Riffs
December 21, 2014 at 3:31 amThis looks great! Gorgeous looks, and I’ll bet the flavor is wonderful. Thanks, and I hope your holidays are very happy!
Daniela
December 21, 2014 at 6:03 pmEasy, elegant and looking delightful.
What else could you wish for a fantastic dessert without spending hours in the kitchen?
Wishing you a Merry Christmas and Happy Holidays, dear Fran!
Enjoy your trip to Australia!
Joanne
December 23, 2014 at 11:10 pmWe can start worrying about calories on December 26th. Until then, pass a parfait!
Gail Kulkarni
December 26, 2014 at 8:10 amMade these yesterday for Xmas and my boys are such harsh critics but these were apparently “MAD” so thanks for the excellent recipe. They went a bit flat after they came out of the oven but that didn’t detract from the beautiful flavour at all.
Fran
December 28, 2014 at 3:07 pmGail, thanks so much for stopping by and so great that your boys enjoyed the profiteroles. Profiteroles often do deflate after they come out of the oven, but they regain their shape when you place the custard cream inside.
Sarah
December 26, 2014 at 9:08 pmThat looks awesome! I love sweetcorn (both in savoury and sweet recipes), and that looks delicious. I also love the clay pot you’ve baked it in!! And those photos of Borrego are so beautiful and haunting!
xox Sarah
Jay Kay
December 29, 2014 at 11:54 amHey Fran, great instructions, thank you! Can you tell me the size of the quiche pan used please?
Fran
December 29, 2014 at 2:34 pmHi Jay, thanks for stopping by. For this recipe I used a 9 inch (23 cm) quiche pan. I hope you enjoy the recipe!
Kumar's Kitchen
January 2, 2015 at 12:27 amA VERY VERY HAPPY NEW YEAR TO YOU AND FAMILY!!!
These double fudge with chocolate,mint and choc-chips are addictive hands down….and there can be no better gift than those made with love and care at home…..that familiar feeling while making those beautiful little treats for all brings results which can never be tasted in store bought ones…..these little goodies are sure to be made at home soon,thanks for sharing this treat 🙂
Fran
January 2, 2015 at 6:00 amHappy New Year to you too! I agree that making gifts of food is so much more rewarding than buying them for family and friends.
gloria
January 2, 2015 at 8:22 amThis look delicious!
gloria
January 2, 2015 at 8:24 amThis look amazing! You have a beautiful blog!
Fran
January 4, 2015 at 1:02 pmGloria, thanks so much for stopping by my blog!
Gourmet Getaways
January 3, 2015 at 4:48 pmOh how nice! Really love that treasure box! I bet the recipients were all so delighted with this 🙂
Happy New Year!
Julie & Alesah
Gourmet Getaways xx
Fran
January 4, 2015 at 1:04 pmHappy New Year to you too, Julie and Alesah. I purchased those treasure boxes from Papermart.com.- very nice indeed!
Sarah
January 3, 2015 at 7:23 pmOoh, choc mint is one of my favourite flavour combos! Lucky nieces and nephews of yours to get such nice home made gifts. 🙂
Fran
January 9, 2015 at 1:32 amHi Sarah, thanks for your comment!
Helen | Grab Your Fork
January 4, 2015 at 12:25 amWhat a perfect after dinner treat, and an ideal gift as well!
Fran
January 9, 2015 at 1:33 amThanks Helen. Yes, this fudge does make a nice gift!
Kate @ Babaganosh.org
January 4, 2015 at 12:23 pmThis is exactly my kind of dessert. I love creamy desserts and I love fruit in my dessert, especially cherries or raspberries. The presentation is very beautiful too.
Lynn @ Oh-So Yummy
January 5, 2015 at 4:02 pmHi again! Just wanted to let you know I made this for the holidays and it was wonderful! The cranberries are great contrast to the sweet potato. Great and easy recipe!
Fran
January 6, 2015 at 2:00 amLynn, I’m so glad you enjoyed this dish!
Joanne
January 6, 2015 at 11:09 pmFudge makes for the perfect portable treat! I love the double layer of chocolate and mint – double the deliciousness!
John@Kitchen Riffs
January 7, 2015 at 6:20 amI love the combo of chocolate and mint! Never had it in fudge, though — definitely something we should try. Good stuff! Thanks.
Juliana
January 7, 2015 at 2:46 pmHappy New Year Fran!
This brownies sound and look fabulous, I love both layers and can only imagine having a big bite put of this brownie…yum!
Enjoy you week 🙂
Amira
January 8, 2015 at 4:53 amHappy new year to you, your family and all your readers. I love anything choco-minty so this is my favorite and guess what? I’ve just got a new candy thermometer AT LAST :). Thanks dear … Pinned and for sure will make it soon.
BTW: the gift boxes look so lovely.
Fran
January 9, 2015 at 1:35 amHappy New Year, too Amira. I hope you have success with your new candy thermometer.
Jenny (VintageSugarcube)
January 10, 2015 at 5:07 amHey Fran,
Happy, Happy New Year to you! Your holiday sounds fabulous. I didn’t make it over to Coronado this holiday and wish I would have. And that fudge looks incredible. Look forward to more of your posts.
John@Kitchen Riffs
January 10, 2015 at 10:12 amI gotta say that je ne sais quoi always works for me. 😉 I rarely use persimmons — my loss, because their flavor is quite nice. I really need to cook with them more, and this salad would be a wonderful place to starts. Thanks!
Maureen | Orgasmic Chef
January 10, 2015 at 9:22 pmThat’s just beautiful, Fran! I love persimmons but I’ve never put one in a salad before.
Kumar's Kitchen
January 11, 2015 at 3:26 pmOh this is such a beautiful plate of salad…so elegantly presented…we absolutely love it…In our Grand’s home in north India…there are lots of persimmon plants loaded with fruits…whenever we visit…we have as much as we can…they are so flavorful….this time…we will make certain to try this salad out…thanks so much for ever inspiring 🙂
Karen Clark
January 12, 2015 at 7:04 amSome recipes sound yummy
Wendy Fowler Nunes
January 13, 2015 at 10:45 amBeautiful blog, Fran! It’s so fun to see where we all strayed after high school, all over the world, doing creative things…
Helen | Grab Your Fork
January 15, 2015 at 8:39 amI always peel my fuyu fruit but I can see how this would work in a salad, unpeeled! Such a delicious sounding combo with prosciutto and walnuts too!
Gourmet Getaways
January 16, 2015 at 1:57 pmFirst off, love the colours – they are so inviting. Second, the flavour combination for sure gives this salad a truly unique and healthy dish! Yum!!!
Julie & Alesah
Gourmet Getaways xx
milkteaxx
January 20, 2015 at 3:55 pmi normally have persimmons on its own, have never had it in a salad!
John@Kitchen Riffs
January 22, 2015 at 8:15 amFun story — I hadn’t heard that. And I like my spinach lightly cooked too. My mom used to cook it to death when I was a kid, so I never thought I liked spinach. But raw or lightly cooked? It’s wonderful! Good recipe — thanks.
Fran
January 23, 2015 at 1:17 pmThanks for your comment, John. I used to dislike spinach in primary school- I used to eat in the school cafeteria and they made us eat all the spinach on the plate. Now I actually like it!
Gourmet Getaways
January 22, 2015 at 7:49 pmHehe, what a “tizzy-wizzy” anecdote ;P. What was Henrietta thinking all that while?! Thanks, Eggs Florentine goes into the cook notebooks!
Julie & Alesah
Gourmet Getaways xx
Gourmet Getaways
January 22, 2015 at 7:52 pmOops, and could you note how many egg yolks should go into the making of the sauce, please ? 🙂
Fran
January 25, 2015 at 8:23 pmThank you GG- this recipe calls for three egg yolks- sorry I forgot to put this in the recipe.
Anneli
January 22, 2015 at 9:37 pmHello Fran! I ADORE this dish. It is a breakfast of champions and I can never resist a soft poached egg with hollandaise. Although I am not great at making the sauce….you make it sound simple but I have failed many times! I would eat a double portion of this in a flash 🙂 xxx
Kate @ Babaganosh.org
January 24, 2015 at 2:05 pmThat’s an interesting story! This recipe looks delicious… and spinach that’s juuuust slightly wilted/steamed is the best.
Amira
January 27, 2015 at 3:43 amHmmm interesting story, although I think Mrs Henrietta Nesbitt was trying her best.. poor lady :). Thanks for the recipe and the story.
Amanda (@lambsearshoney)
January 27, 2015 at 9:35 amI had heard about FDR’s cook before and, like you, wondered why they put up with her. I think a good dollop of Hollandaise improves just about anything!
Fran
January 30, 2015 at 6:57 amThanks Amanda for your comment. I agree- you can’t go wrong with Hollandaise sauce!
Kumar's Kitchen
January 29, 2015 at 5:27 pmthis is a beautiful dish…so elegant,pretty to look at with that sunny sauce over poached egg….must taste out of the world…thanks for inspiring 🙂
Daniela
February 3, 2015 at 4:38 amFran, my husband & son are going to adore you for this amazing Donut recipe, they are huge fans of Donuts but I’m almost sure they have never tried the French version with choux pastry.
Fran
February 5, 2015 at 8:27 pmThanks Daniela, I hope husband and son enjoy the donuts, but it may be hard to compete with the pastries made in Vienna!
John@Kitchen Riffs
February 3, 2015 at 9:14 amWe make baked donuts sometimes, but use a different method. Really like your recipe! I’ll bet these have terrific flavor. Good stuff — thanks.
Juanita Aguero
February 3, 2015 at 12:29 pmHi
I have a question just about the custard, how long can you have the custard out in the open and not the fridge for in the profiteroles?
thank you
Fran
February 3, 2015 at 1:33 pmThanks Juanita for stoping by my blog. Because the custard has dairy products in it (egg yolks, milk and cream), I wouldn’t leave it out of the fridge for say more than one hour (although the sugar acts as a preservative). Good luck with the recipe!
Anneli
February 4, 2015 at 1:22 amHa!!! Wonderful quick thinking Fran. They look fabulous…I must try them. Gotta love a jammy donut 🙂
Helen | Grab Your Fork
February 4, 2015 at 1:59 pmI hate deep-frying but love this nifty idea of making baked donuts by dropping in a filling. So clever!
Juliana
February 5, 2015 at 12:21 pmWhat a great idea…like many people I sure try avoiding deep frying at home…so this recipe for baked donuts just sound and look fabulous Fran…thanks!
Hope you are having a great week 🙂
Cara @ Gourmet Chick
February 5, 2015 at 6:58 pmGreat idea – I don’t have a deep fat frier so avoid doing it at home – these look fantastic.
Fran
February 8, 2015 at 6:21 pmHi Cara, thanks so much for stopping by my blog. Yes, it is so much simpler to make these types of ‘donuts’!
Shelby @ Go Eat and Repeat
February 8, 2015 at 3:54 pmBaked donuts are wonderful! I’ve been obsessed with making them lately.
Sarah
February 8, 2015 at 10:49 pmWhat a happy “accident”! 🙂 Those donuts look sooooo delicious! Even better than profiteroles, hehe.
Maureen | Orgasmic Chef
February 13, 2015 at 3:28 pmI’m getting ready to make your profiteroles and the list of ingredients says 3 eggs and the instructions say 4 eggs. I’ve always added eggs one at a time but the ingredients say 3 eggs lightly beaten. I’m easily confused, obviously. 🙂
Fran
February 13, 2015 at 4:25 pmThanks Maureen. My instructions for the recipe are a bit confusing, (I will fix this). I reduced the amount of eggs from four eggs to three in the ingredients list, but I forgot to change this in the instructions. Yes, you are right- add the eggs one at a time, but I always lightly whisk each one before adding it to the dough. Thanks for pointing these things out and I hope your profiteroles turn out good!
Gourmet Getaways
February 13, 2015 at 9:29 pmWhat an awesome discovery, Fran! Fate in action teasing you to make donuts in a special way 🙂
Julie & Alesah
Gourmet Getaways xx
Joanne T Ferguson
February 14, 2015 at 12:56 pmG’day Fran, Looks great! Wish I could try some of this now!
Congrats on your 2nd Blog Anniversary and many more!
Cheers! Joanne
Fran
February 14, 2015 at 1:12 pmThanks Joanne. The time certainly has gone by fast!
Anneli
February 14, 2015 at 9:00 pmThat looks delicious and I love the cream cheese filling. Such a great dessert and one even I can’t mess up! Happy Valentines to you Fran 🙂
Fran
February 15, 2015 at 3:23 pmHappy Valentine’s Day to you, Anneli. I am wondering what you are serving for Valentine’s Day at your Medieval Village- something ‘wicked’ I would imagine?
John@Kitchen Riffs
February 15, 2015 at 5:01 amTwo years? Congrats! Time really flies, doesn’t it. This is such a nice celebratory dish — perfect for Valentine’s Day. Or for your two year anniversary. 😉
Su Sie
February 15, 2015 at 9:38 amWowwww.. I never imagined that it’s very simple way to do this cake. I know my girls and hubby will have big surprise if I bake it this weekend 🙂 just one thing, if I use baking dark chocolate, do I still need to add butter to melt the chocolate?
Fran
February 15, 2015 at 11:22 amThanks Su for your comment. If you’re referring to step # 3 (above), the recipe calls for melting dark chocolate and butter together. I used dark chocolate chips since they are faster to melt. You mentioned using ‘baking dark chocolate’- I assume you mean the squares of dark chocolate, which would be about the same thing as the ‘chocolate chips’ that I use. So the answer is YES, you do need to melt the chocolate and butter together. I hope this helps!
Kathy @ Beyond the Chicken Coop
February 15, 2015 at 1:24 pmWow! This looks amazing. Two years….way to go!!!
Fran
February 20, 2015 at 3:55 amKathy, thanks so much for stopping by my blog and for your comment!
Joanne
February 17, 2015 at 11:22 pmDROOLING. Croissants are always a good idea!
Juliana
February 19, 2015 at 8:56 amFirst, congratulations on your two year anniversary…
Second, this French toast with croissant just look fabulous…yum!
Enjoy the rest of your week Fran 🙂
Gourmet Getaways
February 22, 2015 at 5:20 pmCream cheese croissant, perfect for brekkie or aftie snack!!! The blueberry compote will serve as a bonus 🙂
Julie & Alesah
Gourmet Getaways xx
Kumar's Kitchen
February 27, 2015 at 5:15 pmA VERY VERY HAPPY BLOG ANNIVERSARY!!!Dear Fran,we await many many more beautiful culinary creations and irresistible dishes in your adorable blog…thanks for always inspiring with such beautiful recipes…Have A Beautiful Day!!! 🙂
Janine
February 28, 2015 at 11:20 pmI made these today for a dinner party. It would be great if you could give a guide at how many this mix should produce. 2 tblsn was a little hard to judge. I think I made mine too small, and then had to guess cooking time – and they were slightly undercooked. Recipe was delicious, custard was lovely, and we served the chocolate sauce hot in individual jugs for consumption (I made twice the chocolate recipe). Thanks !
Fran
March 1, 2015 at 8:54 pmThanks Janine for your comment. This recipe makes about 10-12 individual profiteroles. It’s impossible to state an exact cooking time for this recipe, it depends on your oven and the size of your profiteroles. I always say between 20-30 minutes cooking time. You can tell they are cooked when they puff up and turn golden brown. At the end, be sure and make a slit on the bottom of each pastry and return them to the oven (turned off) for 1 -2 extra minutes to dry out the insides.
milkteaxx
March 2, 2015 at 12:54 pmfrench toast made with croissants? oh my!
Lynn @ Oh-So Yummy
March 4, 2015 at 5:07 amHi Fran! Congrats on 2 years of blogging! Your stories with the recipes are very fun and educational for me!
As for this recipe… now I finally know how to use one of those croissant multi-packs at costco! And make use some of my frozen blueberries too! Looks like a nice breakfast to share with some lucky coworkers.
Fran
March 8, 2015 at 10:48 amThanks Lynn. Wow, I wish I lived close to a Costco to get those big ‘multi-pack’ food deals that they offer!
Lynn @ Oh-So Yummy
March 14, 2015 at 11:45 amI made this today and shared with coworkers. My first time making compote also. It was all yummy, even to the cream-cheese hating hubby. =)
Fran
March 14, 2015 at 1:11 pmYea! So glad the recipe turned out well for you!
John@Kitchen Riffs
March 5, 2015 at 2:38 pmGood recipe! I love lamb, and this is such a pretty looking dish. Haven’t played with warka, although I’ve had it in restaurants. Not easy to find in the US, although Paula Wolfert has a recipe in one of her books. I should make some one of these days. So I can make this. 😉 Thanks.
Fran
March 5, 2015 at 6:05 pmThanks John. Brik pastry is also a little hard to get here in Adelaide- I found some at the Adelaide Central Market at a specialty food shop. You can also find it at Lebanese markets.
Adrian (Food Rehab)
March 6, 2015 at 12:07 pmah, beautiful as always Fran. I ordered this when I was traveling in europe- loved it! Thanks to your recipe, I can learn how to make it at home. Perfectly cooked lamb by the way
Fran
March 8, 2015 at 10:49 amThanks, Adrian. This way of making it (with the warka dough) is so much easier than the traditional way!
Juliana
March 6, 2015 at 12:59 pmOMG, what a beautiful and delicious looking lamb…I have never heard let alone used brik pastry, but from your description it sure sound awesome…thanks for such an awesome recipe Fran.
Hope you are having a wonderful week 🙂
Fran
March 12, 2015 at 4:21 pmThank you, Juliana. Yes, I highly recommend brik pastry (warka dough)- so easy to use. It’s similar to using wonton wrappers.
Kumar's Kitchen
March 6, 2015 at 11:15 pmthis dish looks so beautiful,elegant and delicious…the lamb will taste great with a crust and seasoning like this recipe,thanks 🙂
Sarah
March 7, 2015 at 3:50 pmOh that looks so decadent and delicious! Cream cheese and croissants are two of my favourite things, so I bet I’d love this! 🙂
Congratulations on your 2 year anniversary too!! 🙂
Colleen
March 8, 2015 at 8:01 pmI like the look of your French toast croissants as it looks easy to make, will have to wait till after my intermittent fasting 5.2 diet days though and use less sugar in the recipe with a light cream cheese , think it will still taste good though, lovely to catch up with u again last weekend, peters making another pergola now with decking outside the flat ,can’t keep a good man down! Cheers colleen
Cara @ Gourmet Chick
March 8, 2015 at 8:24 pmWow this looks absolutely amazing – very keen to try this out on a special occasion!
Amira
March 9, 2015 at 5:22 amOMG, this is restaurant quality dish and so fancy one. I’ve never tried waraka before we have a somehow similar thing called roqaq but it is crunch not soft.. Loved your dish so much.
Maureen | Orgasmic Chef
March 9, 2015 at 9:48 pmI’ve cooked with brik pastry before and it’s really fragile but delicious. I would be the first in the queue to get a slice of this lamb.
Kathy @ Beyond the Chicken Coop
March 10, 2015 at 12:56 pmWhat a beautiful dish. This shows a lot of love…and skill!
Gourmet Getaways
March 12, 2015 at 12:41 amThe rolls looks so GOOD! Thanks for also tipping on the use of brik pastry. Love it!!
Julie & Alesah
Gourmet Getaways xx
Kate @ Babaganosh.org
March 12, 2015 at 8:48 amThis is a beautiful dish! I grew up eating a lot of lamb in my family, so I would love this. And the chicken/pistachio/pine nut mousse sounds awesome – I would probably make that on its own and spread it on toast.
Daniela
March 13, 2015 at 1:02 amOnly reading the ingredients of the stuffing makes my mouth water, an incredible refined combination of flavors and textures.
Vive la France and Vive la Tunisie and of course Vive Fran for introducing us to such delights!
John@Kitchen Riffs
March 18, 2015 at 6:46 amI love no-churn ice cream. It really is so easy and foolproof. Good for the likes of me. 😉 Love the flavor of this — thanks.
Joanne T Ferguson
March 18, 2015 at 11:41 amG’day Looks great Fran and I might have to put this on the list too!
Cheers! Joanne
Juliana
March 20, 2015 at 2:28 pmAwesome ice cream…like the two flavors and fun being able to slice the ice cream…
Thanks for this recipe Fran…hope you are enjoying your week 🙂
Joanne
March 22, 2015 at 11:01 pmI love anything that pairs peanut butter and chocolate! YUM to this.
Gourmet Getaways
March 23, 2015 at 4:50 pmSo rich an addicting, we agree! Problem is you made this recipe easier to make, the addiction starts to crawl in fast! 🙂
Julie & Alesah
Gourmet Getaways xx
Amanda (@lambsearshoney)
March 30, 2015 at 9:42 amNice one Fran, there’s nothing I like more than a great shortcut!
Brandon @ Kitchen Konfidence
April 1, 2015 at 12:21 amMmmm, I love easter candy, especially filled eggs! These homemade ones look perfect.
Kumar's Kitchen
April 3, 2015 at 6:28 pmHi Fran,this ice cream is a winner…it is well into summer here…and all we think of is enjoying loads of chilled tea,ice crams and the like….this no churn recipe with such beautiful results has made our summertime oh so easy,thanks…Have A Great Day! 🙂
Awar
April 3, 2015 at 9:03 pmHas anyone tried them with a Honey or Caramel sauce I know strictly speaking a lot of people do not consider them true profiteroles but 1. not everyone can have and 2. some people do not like chocolate.
They are yum I have done mine with both I think the honey wins though!
★★★★★
Fran
May 22, 2015 at 7:32 amHi Awar. Yes, you could try them with a honey or caramel sauce (or other kinds of sauce) and I’m sure they would taste great- although I’ve never tried that before.
Daniela
April 3, 2015 at 10:56 pmPeanut butter and chocolate flavors combined in one dessert?
Sounds delightful.
Love this easy to prepare ice cream, a real life saver when you are in a hurry and still want to prepare something delicious for the ones with a sweet tooth.
John@Kitchen Riffs
April 20, 2015 at 12:23 amGood post! And you’re right that in the US most fish markets feature fish that’s been filleted. Although there are fish mongers who feature whole fish (and will filet them for you). Fun read — thanks.
Fran
April 20, 2015 at 7:25 amJohn, thanks for your comment. I’ve been wanting to do this post for a long time- a rather technical post, but essential for those wanting to make their own fish stock.
Joanne T Ferguson
April 20, 2015 at 12:58 pmA very interesting post and love seeing the step by step Fran!
Perhaps your can put a Bouillabaisse recipe on your list to do soon too!
Fran
April 21, 2015 at 7:42 amYes, Bouillabaisse does sound good, Joanne!
Ali
April 21, 2015 at 12:53 amI just made caneles for the first time this morning and wish I would have found this page before I started. Lots of good tips! But my real question is, now that I’ve made them, how do I clean the molds? I experimented with wax in some molds, butter/sugar in others. A couple still have wax in them, and the butter/sugar baked on the bottom of other molds. To top it off, these are the small molds.
Fran
April 21, 2015 at 2:37 pmHi, Ali. After you season the molds, you are not supposed to wash them, otherwise you will have to season them again. I take a dampened paper towel and clean the insides of my molds of any leftover crumbs. Next time you use the molds, you will pour the new batch of melted wax inside the mold and this will melt the leftover wax residue. Regarding removing the butter/sugar mixture from the mold, it’s probably best to just use butter to line the molds, otherwise the sugar bakes onto it. However, if you are keen to remove all the wax after each use, just simply pour some more hot wax into the mold and this will automatically melt the old wax. Then quickly wipe out the inside of the mold with a paper towel before it hardens again. Good luck and thanks so much for visiting my blog!
Maureen | Orgasmic Chef
April 21, 2015 at 9:53 pmMany fish here are whole – staring at me through the window or from atop the tray of ice. Good post to learn from.
Daniela
April 23, 2015 at 5:11 amFran, your posts always manage to surprise me.
Its very interesting for a foodie like me, who loves seafood, to learn this technique.
Thanks so much for sharing and I’ll start practicing, it doesn’t seem so difficult after all 🙂
Gourmet Getaways
April 23, 2015 at 2:36 pmNicely presented! Never thought it wasn’t that scary! Really, this is veyr handy and informative. Love it!!! Thank you so much! *Pinning*
Julie & Alesah
Gourmet Getaways xx
Chrissy
April 24, 2015 at 7:59 pmI stumbled across this profiterole recipe and they looked delicious so I made them, however the choux pastry wasn’t light and airy at all! I followed the recipe exactly and had the right amount of ingredients but the all of my profiteroles turned out very heavy, nothing like a profiterole should be. The custard cream was also very thick and heavy. They were yummy, but way too heavy to be called a profiterole.
Larni
April 27, 2015 at 5:56 amI tried this recipe but my batter came out thick. It wasn’t pourable so I had to scoop it into my baking dish. I’m not sure what it did wrong. I had to prolong the baking time to 25 minutes but it was still underdone. I baked it anyway and it didn’t come out right. Parts of it that were underbaked were the texture of custard and the outer parts had the cream puff texture. However, it still was yummy.
Fran
April 27, 2015 at 12:59 pmLarni, thank you for your comment. The trick is to add enough eggs to make the dough mixture runny, like pancake mix. The recipe calls for 4 eggs and that should be enough to make it runny. Were you eggs small? If so, try adding 4 medium or large eggs. If the dough is still not runny enough, add one more egg to the dough mixture. It takes a bit of practice and I hope you will try again!
Kumar's Kitchen
April 29, 2015 at 8:10 pmwhat a beautiful way with fish….loved the combination of tomatoes and that buttery rich sauce….yum and perfect,thanks 🙂
John@Kitchen Riffs
April 29, 2015 at 11:01 pmFish stock really is liquid gold, isn’t it? I love fish prepared in white wine — just perfect, IMO. Haven’t had this recipe, but you know I will! Thanks so much.
Juliana
May 1, 2015 at 2:02 pmWow Fran, this fish dish really sounds an looks tasty…like the white wine in the fish stock sauce…beautifully done…now in regards to filleting my own fish…that it will not happen in the near future…hehehe!
Hope you are having a wonderful week…and thanks for the recipe 🙂
Gourmet Getaways
May 1, 2015 at 4:03 pmSo nice to see your dishes off from school classes…Plating looks good, too. Thanks for sharing, Fran!!
Julie & Alesah
Gourmet Getaways xx
Mary Wallace
May 3, 2015 at 2:28 amLOVE your blog Fran. I am really curious to know more about making les macarons! I have had one disastous attempt!! Any tips?
PS I found your blog when looking for Charlotte Malakov. Yummy!
Fran
May 5, 2015 at 6:02 pmThanks, Mary for stopping by my blog. Unfortunately, I have only made Macarons a few times, so I don’t have any big tips to give you (maybe later)! I think it’s important to use both egg whites and egg white powder for the recipe- also be sure to thoroughly beat the egg whites until they are stiff. After I ‘master’ les macarons, I will try to give you some more tips!
Chris Savage
May 8, 2015 at 1:14 pmFran looks great. I have never made it with pastry and you have inspired me to try it. Boning a duck/chicken and stuffing it as a log coated in some sort of sticky glaze has been a standby of mine since I first practiced on a chicken when I was 12. I probably use it at least a couple of times a year and as I am nearing 50 you can probably guess I have got a lot better at boning!
You say why do it when the bones give flavour. Well a duck will feed 4 to 6 people at a dinner party where the roll will slice to feed at least double that so it is an economical way of having an expensive meat stretch to feed a crowd without losing the wow factor. When money is tight but you love entertaining it is a great way of balancing the dinner party budget.
★★★★★
Fran
May 8, 2015 at 1:35 pmThanks, Chris, for your comment. This dish is definitely a nice ‘show-off’ recipe for your guests. By cooking the duck without the bones, you lose some flavour, however this can be compensated for by adding the seasonings and pork fat. I agree- you can certainly feed a lot of people with this recipe!
Amira
May 9, 2015 at 3:01 amThis is a lovely way to cook fish. I’ll try to make it without the wine and see if it will still be great.. do you have any idea in mind for a wine sub? What kind of fish did you use?
Fran
May 9, 2015 at 10:31 amAmira, thanks for your reply. To substitute white wine for this recipe, you can use White Wine Vinegar, which contains the flavors of white wine, without the alcohol. Or, you could use white grape juice mixed with a bit of white vinegar for the substitution (use 1 tbsp. of vinegar for each cup of grape juice). Hope you enjoy this dish!
Lynn @ Oh-SoYummy
May 10, 2015 at 9:41 amOoh you make this look quite easy with the pictures! Every time I’m walking through the seafood at the asian stores, I keep my distance from the whole fish, but just maybe… I’ll get one of them in the future! I’m pretty sure my mom and aunt know how to filet their own fish though. Those two are so resourceful! =)
Kathy @ Beyond the Chicken Coop
May 10, 2015 at 9:43 pmThis is a beautiful looking dish. I think it will be one to save for special guests I can wow. Although I probably need to do a practice one first!
Joanne T Ferguson
May 15, 2015 at 7:42 pmThese look absolutely delicious Fran! I wish I was your taste tester and could try each one!
Fran
May 15, 2015 at 9:02 pmThanks Joanne- two of the tarts have now been eaten- two more to go!
Sarah
May 15, 2015 at 10:47 pmWow, those are so pretty! I adore almond tarts and bet those would taste fantastic!
John@Kitchen Riffs
May 16, 2015 at 5:31 amAh, most of your favorite fruits for this sort of thing will soon be in season here! So I can go wild. 😉 Really nice — thanks.
Fran
May 16, 2015 at 7:58 amThanks John. You can also use canned (or ‘tinned’) fruit for these tarts, which I did for some of my fruit.
Amira
May 18, 2015 at 9:03 pmHow lovely this is!!! I’m drooling here. Very artistic and appealing and you call yourself not an artist!!! This dish goes on my to do list for sure and it is suitable to this time of the year, although I would not mind getting it year round :).
Kaman
May 20, 2015 at 1:07 amHi Fran,
I am so pleased to come across your blog, because I want to find out if it is a crazy idea for me to study at Cordon Bleu Paris not knowing any French and taking my 14 year old Pug with me as well? ;p I have been thinking about going to the one in London, but since it is French cooking I think it’s silly to do it in London… I am signing up for some French lessons next month, so I can at least have some very basic knowledge…but do you think the language barrier would affect my performance at school? I am going to apply for Cuisine Diploma only. Thank you very much for your help! 🙂
Fran
May 20, 2015 at 10:53 amHi Kaman. It is helpful to understand a little French, however the classes all have an English translator standing next to the chef as he demonstrates. Most of the full-time chefs can speak English, so there is also no problem understanding them in the Practical classes. (However, sometimes you may have a ‘substitute’ chef in the Practical who doesn’t speak English, in which case another French-speaking student will translate for you). I’m not sure how the Paris course compares to the London one, but it is nice to have a total French immersion by attending the school in Paris. Taking you dog with you might be a problem, since most Paris rental apartments are small and I don’t know how many landlords would accept a pet. Good luck and thanks for stopping by my blog.
Kaman
May 25, 2015 at 3:09 pmHi Fran,
Thank you so much for your speedy response! I simply cannot sleep thinking about going to Paris 🙂 It’s so great to read your blog, I am inspired to go 100%! Did you study Grand Diplome? I wonder what the weekly schedule is like (because I am taking my old dog with me, who sleeps a lot and I am going to try my best to stay as close to school as possible to pop back inbetween classes). Any advice please? 🙂
Fran
May 26, 2015 at 10:20 amKaman, glad to know you are excited about the Paris LCB. I studied only the Cuisine Diploma, not the Pastry dilploma (Grande Diplome). You normally have 3 demonstrations each week and 3 practical classes each week- each one is about 2.5 hours long. The schedule tends to be more uneven during the summer session, since the school has to accommodate the Intensive course students- therefore you might only have two demos and two practicals during the first few weeks, then everything ‘bottles up’ in the last 5 weeks to make up for the paltry classes in the first few weeks. The Paris school is located in the 15th arrondissement- a heavily residential area- so you might want to find an apt. there. I also recommend that you practice filleting a fish before coming to the school, since you’ll be doing a lot of that- refer to my post “How to Fillet a Fish”. Also, try practicing my Quiche Lorraine recipe- this gives you practice on how to make pastry the traditional French method and the recipe is based on the LCB recipe. Also, have a look at my ‘Magret de Canard’ recipe and also the ‘Filet de Poisson Duglere’ one- both taken from the Basic Cuisine curriculum. Bon Appetit!
Janice
May 20, 2015 at 1:18 pmWhat do you eat with it??…
Jacinta
May 20, 2015 at 1:26 pmThis was such a great tutorial to follow mine came out perfect and it is tge first time I have made a quiche. Thank you. My daughter is such a fussy eater and she gobbled this up and wanted more I added broccoli in there as well and She didn’t mind at all. ☺
Fran
May 20, 2015 at 8:28 pmThank you so much, Jacinta, for your comment. I’m glad your quiche turned out well!
Juliana
May 21, 2015 at 10:19 amI adore all kind of dessert that has almond cream…and I just imagine how delicious these tarts are with the apricot glaze and all the fresh fruits…and you did a great job decorating the little tarts.
Hope you are having a great week Fran 🙂
Gourmet Getaways
May 22, 2015 at 12:08 amAwww…love kiwi! What about other berries – blueberry, strawberry? 🙂 They are not only great to look at, they’re also delicious!! Almond cream filling, yum!
Julie & Alesah
Gourmet Getaways xx
Ana
May 22, 2015 at 4:13 amWhen I made this recipe, the custard didn’t work.. There’s way too much flour so that when you mix egg yolks, sugar and flour together it forms a thick paste. It doesn’t flow. When I scooped half of this into the hot milk mixture, it became very thick. I found a few other similar recipes and they called for cornstarch instead of flour, maybe that would be different, will have to try..
★★
Fran
May 22, 2015 at 7:52 amThanks for your comment, Ana. I just finished teaching this recipe to 18 students in my cooking class and they all turned out fine. But here are a few suggestions: try reducing the amount of flour from 1/3 cup to 1/4 cup for the custard. After you mix the eggs, sugar and flour together, the mixture should be a little ‘runny’ but not too thick. You should then gradually stir the egg mixture into the hot milk/cream mixture until it gradually thickens (do not ‘scoop’ it into the milk/cream). After you do this, it should still be a bit runny, but will then thicken more after you let it cool in the fridge. After the custard cools, it should be rather thick in consistency, after all, you don’t want to have runny custard inserted into your ‘puff balls.’ I hope you have another try!
TAra
May 29, 2015 at 12:37 pmThis is such a great post!! Thank you for being so detailed with images as well. I’ve made my batter, it’s in the fridge to make tomorrow. I was lucky enough to have some beautiful copper moulds sent from Paris (love my family!) so I will be using those and using your method of coating and baking. VERY excited!! Will let you know how they turn out ! xo
Fran
May 29, 2015 at 5:46 pmTara, thanks so much for your comment. I’m very excited to hear how your Canelés turn out.
Sarah
May 30, 2015 at 6:12 amThe link to the Pumpkin, Sage & Pancetta is hyperlinked to the Maryland Crab Cakes Page!
Fran
May 31, 2015 at 7:00 amThanks Sarah, I fixed it now!
Daniela
June 1, 2015 at 1:28 amAnother of your wonderful desserts. This is temptation pure, Fran.
I love the almond cream filling, it’s so elegant and delicate.
John@Kitchen Riffs
June 11, 2015 at 12:55 amNever heard of dump cake! Like the idea, though. Particularly cherry cheesecake — yum! Fun stuff — thanks.
Fran
June 11, 2015 at 6:50 amThanks John- Yep- the strategy of ‘123-Dump’ suits me just fine!
Megan
June 11, 2015 at 4:21 amI never thought to put cream cheese in a dump cake! Brilliant! Thanks for this recipe. I love having a delicious and easy recipe in hand for when the cravings hit:)
Fran
June 11, 2015 at 6:52 amHi Megan- so glad to hear from you! The possibilities for making a Dump Cake are certainly endless!
Denise Browning@From Brazil To You
June 11, 2015 at 10:38 pmIt looks absolutely delicious, Fran! I would love to eat mine warm, accompanied by a good scoop of ice cream. Wishing you an awesome day!
Juliana
June 12, 2015 at 8:51 amI have never heard of dump cake…first I thought, maybe my “English” is not this good, I might not be missing something, until I read the post…yes, it cannot be easier than 1-2-3…and it sure looks great…I like the crispy layer…
Thanks for the inspiration Fran…hope you are having a great week 🙂
Daniela
June 13, 2015 at 4:22 amAnother lovely and creative idea , Fran.
Love this cherry cake with a twist and as I just bought some beautiful cherries….guess what 🙂
Maureen | Orgasmic Chef
June 14, 2015 at 1:27 pmI know it’s a dump cake but I LOVE this stuff. I’ve been making it for years and this is my indulgent pleasure when there’s nothing in the house to eat. It’s got fruit, therefore it’s healthy, right?
Fran
June 14, 2015 at 4:18 pmThanks Maureen. What a co-incidence- I see that you also recently posted a ‘Dump’ recipe. Maybe these dump recipes will catch on again!
Gourmet Getaways
June 17, 2015 at 10:37 pmDump it over here, with ice cream, please hehe. Looks so rich!
Julie & Alesah
Gourmet Getaways xx
John@Kitchen Riffs
July 4, 2015 at 1:32 amI haven’t thought of the Kingston Trio in quite some time. 🙂 What a fun post — love the pictures. Sounds like you had a terrific time, and saw some marvelous scenery. Really fun read — thanks.
Kathy @ Beyond the Chicken Coop
July 4, 2015 at 9:50 pmWhat absolutely beautiful scenery! I’ve never been to Australia, but would love to see this diverse land. Glad you had an amazing trip!
Fran
July 4, 2015 at 10:09 pmThanks John for your comment- can’t wait to get home though!
Denise Browning@From Brazil To You
July 5, 2015 at 10:24 pmYour country is gorgeous! I wish I could visit it one day, Fran.
Fran
July 9, 2015 at 8:29 amThanks Denise- yes, there are many great things to see here, although there are also many areas of dry, flat scrubland, too!
Amira
July 6, 2015 at 12:44 pmBreath taking photos!!! so so lovely.. This must have been a fun and lovely trip. Wish I will go there someday.
Kim | Mom, Can I Have That?
July 7, 2015 at 9:54 amWhat a nice nursery and gorgeous dessert. I love how you infused mint into the ganache and of course, the chocolate mint leaves were a nice touch. Thanks for such a nice recipe!
Jill
July 7, 2015 at 4:26 pmHow many people does this serve. Looks yummy and can’t wait to try it out for my next dinner party!
Fran
July 7, 2015 at 10:42 pmHi Jill, thanks for stopping by my blog. This recipe should serve 4 people. I hope it turns out well for your dinner party!
Gourmet Getaways
July 9, 2015 at 1:46 amSuch a beautiful trip, Fran! Awesome photos, amazing landscape and fun all throughout! Need we say more? 😀
Julie & Alesah
Gourmet Getaways xx
Lynn @ Oh-SoYummy
July 10, 2015 at 5:10 amWow awesome journey so far! I can’t believe there’s a town of 8 people. And a million kangaroos. The dolphin feeding is neat and I like your snorkel pics hehe. Safe travels and I look forward to reading more on your next post!
Maureen | Orgasmic Chef
July 12, 2015 at 9:33 pmI’m filled with joy at these photos and I would love to see all of that one day! What a great post!!
Simply Sweet Justice
July 13, 2015 at 10:34 amWhat a great post! This recipe sounds fantastic – can’t wait to try it!
Fran
July 13, 2015 at 12:09 pmThanks so much for your comment, Sweet Justice. I’m so glad to hear from you again!
Joanne T Ferguson
July 13, 2015 at 3:59 pmWhat a great post and experience in WA Fran! I love lobster and your recipe looks delicious!
John@Kitchen Riffs
July 14, 2015 at 1:31 amReally interesting post! I’d go for an “F” lobster too! And really fun recipe — thanks.
Gourmet Getaways
July 18, 2015 at 3:13 pmWe definitely won’t say no to this! Spaghetti with lobster already sounds really flavourful and chunky. Can’t wait to try it!!
Julie & Alesah
Gourmet Getaways xx
Joanne
July 21, 2015 at 9:32 pmSo cool to see all the behind the scenes shots!
Joanne T Ferguson
July 23, 2015 at 12:24 amWhat a gorgeous photos and recipe Fran! It makes me want to dive right in! Great dessert!
Fran
July 24, 2015 at 1:57 pmThanks so much, Joanne, for your comment!
John@Kitchen Riffs
July 23, 2015 at 12:53 amI think it’s illegal not to gain weight when you travel! Anyway, love this dish — this is one of those things I’ve often ordered in restaurants, but almost never make at home. I don’t know why — it’s not difficult, and so tasty. And you’ve taken the dish up a notch! Really good — thanks.
Kim | Mom, Can I Have That?
July 23, 2015 at 11:54 amThis dessert looks sooooooo good! I love that it’s so easy to make and that I don’t have to make a pastry cream.
No, I don’t gain weight on vacation, I always lose BUT (and we’re talking about a big butt) I have gained a LOT of weight since starting my blog. I spend hours and hours sitting on the couch writing posts, engaging in social media and researching photos and recipes. My next goal for myself is going to be to work to find balance. Maybe I need to go on vacation and eat a lot of lobster! – oh, and this Chocolate Kahlua Tiramisu!!! Thanks for a great recipe!
Fran
July 24, 2015 at 1:56 pmKim, you’re so lucky not to gain weight on vacation- thanks for the comment!
Kim | Mom, Can I Have That?
July 23, 2015 at 2:19 pmI loved reading the facts you provided on the austrailian rock lobster and processing. Interesting that the Japanese like the smaller ones. I would have taken the larger ones, too. I love lobster. Your recipe looks so good!
Kim | Mom, Can I Have That?
July 23, 2015 at 2:24 pmWhat a fun excursion! I visited Australia with my husband almost 20 years ago. We were on the east coast at Bendigo and then Melbourne. Loved it and fell in love with it. I would love to make it back some day. Loved your beautiful pictures.
Cakespy
July 24, 2015 at 11:51 pmMy great sadness right now is that this is not currently in front of me and being spooned into my mouth. Looks like it is an accessible recipe, though – so it’s about time I make that dream a reality!
Denise Browning@From Brazil To You
July 26, 2015 at 1:58 amFran, my dear, it’s not only you. I also find quite hard to maintain my weight while traveling. This tiramisu looks fabulous… and at my household would disappear in a blink of an eye. 🙂
Sarah
July 26, 2015 at 11:30 amOh wow, that pasta!!! <3 <3 <3 What an incredible treat! 🙂
PS I am on twitter, my handle is @sarahcooks 🙂
Colleen
July 27, 2015 at 8:27 pmThis is peters favourite dessert so I’ll have to make it, his eyes just lit up when I mentioned it,such a sweet tooth with yoyos, snowballs and chocs daily but I’m the diabetic!,,
John@Kitchen Riffs
August 1, 2015 at 3:26 amLove salsa, the food (and salsa, the dance, is pretty cool, too!). This looks terrific — and you’re right, it’s so nice with fish. Good stuff — thanks.
Fran
August 1, 2015 at 9:58 pmThanks John- I could go for a Salsa right now (either dance or food type)!
Joanne T Ferguson
August 3, 2015 at 12:49 pmI love salsa and what a colorful, exciting healthy dish Fran! This looks delicious!
CharlesGoft
August 4, 2015 at 7:25 amA great skillet to make when leftover rice is floating around the refrigerator that is packed full of chipotle black beans, rice, and finished with eggs!
Fran
August 6, 2015 at 7:26 amCharles, thanks for stopping by my blog- I like your idea of adding beans and rice to the dish!
Amira
August 5, 2015 at 7:27 amHmmm it is hard for me to imagine the taste of mango with fish!!!! But I bet it is absolutely delicious and it will be a unique experience for me. Loved your recipe.
Fran
August 6, 2015 at 7:27 amThanks for your comment, Amira.
Maureen | Orgasmic Chef
August 5, 2015 at 8:16 pmI LOVE mango salsa and have been known to eat it out of the bowl with a spoon. What a lovely dish!
Fran
August 6, 2015 at 7:28 amI agree Maureen- you could add this Salsa onto just about any dish!
Donalyn@The Creekside Cook
August 13, 2015 at 12:22 amThis looks totally refreshing – my husband would love it! Thanks for a great recipe 🙂
Gourmet Getaways
August 13, 2015 at 6:54 pmOh wow, anything with mango sounds great! Fish and mango work the balance so well!
Julie & Alesah
Gourmet Getaways xx
Abby of Baby Birds Farm
August 18, 2015 at 3:06 pmLooks yummy. Eggs are pretty awesome.
Kathy @ Beyond the Chicken Coop
August 20, 2015 at 10:27 pmMy kids always feel soooo deprived because I make them wait to eat the cookies until after I’m sure I have a good picture. They just look at me like….”How long do I have to wait?”
I think I’d sneak a piece of this brioche before you were done too. Love lemon curd and it sounds perfect in this bread.
Fran
August 21, 2015 at 8:15 pmThanks Kathy. Even I can’t wait sometimes to sample some of my food while photographing it- sometimes some small bites have been known to appear in my food while I try to photograph it!
John@Kitchen Riffs
August 21, 2015 at 12:14 amI always think of brioche as a sweet bread — more bread than pastry, but definitely shares many aspects of pastry. Really I think of it as “good.” 🙂 Love lemon curd, and by filling the brioche with it you’ve really taken it into the pastry realm, IMO. But I’ll eat it — with gusto! — no matter what it’s called.
Thalia @ butter and brioche
August 21, 2015 at 11:22 amYES to anything brioche. This lemon curd filled brioche is just perfect.
caryl armstrong
August 22, 2015 at 9:20 amWe did the beginners and advanced courses that Frances
delivered and they were great!
Caryl and Trevor
Fran
August 23, 2015 at 7:33 pmThanks so much, Caryl and Trevor. I hope to see you perhaps in my ‘Mastering Seafood Class’ soon!
robert j. walters
August 23, 2015 at 10:35 pmmy heritage is from the Alsace and Lorraine area and across the river in the Saarland … Thank You for the authentic French recipe for Quiche Lorraine !!! … Which wine would you serve with it ???
Fran
August 24, 2015 at 1:00 pmRobert, thanks so much for stopping by! I would serve this quiche with a white wine- either chardonnay or sauvignon blanc. Riesling is also OK but it’s a bit too dry for me. I hope you enjoy the quiche!
Lynn @ Oh-SoYummy
August 24, 2015 at 5:52 amoh! i didn’t even know that brioche was made that way! i always learn something new from your blog! i’ve never heard of caster sugar before. can i substitute regular granulated white sugar or should i just blend it smaller for this? also which type of yeast is ‘dried yeast’ ?
just liked your facebook page. thought i was already a fan but now i am for sure! 🙂
Fran
August 25, 2015 at 2:29 pmLynn, thanks so much for the Face Book ‘like.’ Caster sugar is finer than granulated sugar so it’s ideal for cakes and breads, but you could use granulated sugar for this brioche recipe. ‘Dried yeast’ is a powdery yeast that comes in small packets- it is an active dry yeast (where the yeast is alive but inactive due to lack of moisture) – it’s different from compressed fresh yeast. In the USA, ‘Fleishmann’s Yeast’ is a well-known brand of dried yeast.
Denise Browning@From Brazil To You
August 26, 2015 at 3:07 amWhat a great idea fill these brioches with lemon curd. Between my eldest daughter and I, I would not know who would devour more of these. 🙂
Natasha
August 27, 2015 at 12:50 amI am thinking of starting the pastry program in November – I am very confused and have a lot of questions – could I email you or contact you?
Fran
August 27, 2015 at 8:25 amThanks Natasha, I just sent you an email- feel free to ask any questions and I’ll reply directly to you.
Gourmet Getaways
August 27, 2015 at 8:44 pmOH MY!!
These look amazing, I don’t know what I enjoy more, brioche or lemon curd, but the combination would be a winner in this house!!
Yum!
Thanks so much for sharing!
Julie
Daniela
August 30, 2015 at 6:39 amWow Fran, I always thought nothing beats the taste of freshly made brioche but freshly made brioche with lemon curd is even better.
Amira
September 1, 2015 at 4:00 amWhat a lovely idea!! this is making me drool here 🙂
John@Kitchen Riffs
September 5, 2015 at 11:02 pmWe have fairly clean floors (I suspect most of us do), so I always follow the 5 second rule, too. And although I know how to clean a whole calamari, I always prefer buying the “tubes” too. Anyway, wonderful dish! Good flavor, and I’d be happy to make — or be served — this.
Fran
September 6, 2015 at 8:03 amThanks John. The plate of food fell partially onto the carpet, so after that, there were a few extra ‘crunch bits’ in the recipe.
Romy Flint
September 6, 2015 at 1:52 amOh boy does that sound like an amazing collection of flavors! I’ll try it!
Fran
September 6, 2015 at 8:03 amThanks, Romy. Hope you enjoy it!
Daniela
September 6, 2015 at 5:41 amWould love to join your class, your seafood recipes are always wonderful, Fran!
I prepared the crab bisque already some time ago and can only recommend it, it turned out fantastic.
Fran
September 7, 2015 at 8:13 amThanks Daniela or letting me know that you tried my crab bisque recipe and that it was successful.
Denise Browning@From Brazil To You
September 7, 2015 at 9:31 amIt looks so good, Fran! A perfect summer meal!
Kathy @ Beyond the Chicken Coop
September 7, 2015 at 10:51 pmThis is a class I would benefit from….to bad I don’t live anywhere close. I will just have to learn from your blog! My husband loves calamari, but I’ve never cooked it. I’ve always been way too intimidated. I need to give it a try!
Joanne T Ferguson
September 14, 2015 at 11:41 amThis looks delicious Fran! I used to love salmon, but sadly is no longer part of my food lifestyle! Great presentation!
Fran
September 15, 2015 at 4:44 pmThanks Joanne for your comment. What- no salmon allowed? Maybe you can substitute with something else!
Samantha
September 15, 2015 at 4:53 pmFran, this dish looks so pretty- I can’t wait to try it. I feel so lucky that you’re able to share your Cordon Bleu recipes with us!
Greymaks
September 16, 2015 at 12:44 amJust made this for a late lunch, early dinner. It was really good and even my fuss pot husband enjoyed it. A very warming dish for a cold February day. And of course I couldn t let the shiraz go to waste so a nice glass with the meal paired very nicely.
Kathy @ Beyond the Chicken Coop
September 16, 2015 at 12:55 pmWhat a beautiful appetizer! Love the tutorial pictures. So easy to understand your techniques.
Fran
September 16, 2015 at 2:06 pmKathy, thanks so much for your comment!
Munira
September 19, 2015 at 7:27 pmwow, just love it , it’s on my to do list ! thanks !
Amanda (@lambsearshoney)
September 20, 2015 at 3:48 pmWhat a great summer dish – and you make it look quite easy to do! I adore salmon, smoked or otherwise, so I’ll be giving this a try soon, I suspect.
Denise Browning@From Brazil To You
September 26, 2015 at 10:33 pmBeeautiful and so scrumptious… The combo almonds, cherry, and chocolate are already a winner!
Fran
September 28, 2015 at 9:31 amThanks so much, Denise. I agree, and the mint leaves also provide a ‘wow’ component!
Kathy @ Beyond the Chicken Coop
September 26, 2015 at 10:56 pmI’m sure I could make friends for life with this dessert….but I’d have to share it with them, and I just may want to keep this all to myself! Hee-hee!!!
Sarah
September 28, 2015 at 7:04 amThat looks just gorgeous! And the nougatine looks so delicious – I would totally eat the crushed up nougatine just with a spoon! Yum!
Fran
September 28, 2015 at 9:30 amThanks Sarah. Yes, the nougatine is something you can eat on its own or you can sprinkle it on ice cream or other desserts as a ‘garnish.’
James
October 4, 2015 at 9:11 pmDear Fran
Your post inspired me to take the plunge and make use of the copper moulds we bought on our honeymoon 2 years ago. Thank you for the excellent detail and photographs – as a resullt, my first attempt was actually pretty good! I have friends and family keenly awaiting the second effort. The cleaning tips above were also very helpful. Regards & thanks
James
Fran
October 5, 2015 at 7:26 amThanks so much, James. I was so happy to get your comment (blogging can be rather lonely until you get some feedback)! I hope your second attempt turns out well, and just be careful that the oven doesn’t get too hot.
Aloesi
October 4, 2015 at 10:15 pmHi. Can I use custard powder instead of flour for the filling of my profiteroles?
Fran
October 5, 2015 at 7:49 amHi Aloesi, to be honest, I’ve never tried custard powder. From what I’ve read, custard powder tastes alright and suits people who can’t eat eggs. However, my opinion is that if you’re going to bother to make the other components from scratch (the choux pastry and the chocolate sauce), why not ‘go all the way’ and make the custard from scratch as well? Good luck with your profiteroles!
John/Kitchen Riffs
October 7, 2015 at 5:30 amBack from vacation, so I’m having a good time catching up with my reading. And what a terrific dish you have for me! This is wonderful — love salmon. Really good stuff — thanks.
John/Kitchen Riffs
October 7, 2015 at 5:32 amWho doesn’t need friends for life? 🙂 And anything with chocolate — well, say no more. Super recipe — thanks.
Fran
October 7, 2015 at 7:20 amThanks John. Welcome back from your holiday- I missed getting your comments!
John/Kitchen Riffs
October 8, 2015 at 1:25 amWhat a terrific story! I envy your your Cordon Bleu experience, but not the exam part. That wouldn’t be my cup of tea at all. Besides, I’m too old for modern plating. 🙂
Fran
October 8, 2015 at 7:00 amHa ha, what is ‘modern plating’ anyway? John, thanks for your comment!
Simply Sweet Justice
October 8, 2015 at 2:39 pmHi Fran, I so enjoyed reading this post — you are very talented, and this is such an incredible achievement! Everything looks just perfect! Bravo!
Fran
October 9, 2015 at 6:47 pmAw shucks ‘Sweet Justice’- thanks for your comment!
Simply Sweet Justice
October 8, 2015 at 2:47 pmI am going to try making this over the week end. Chocolate combined with nuts is my favorite. You had me sold with making friends for life with this recipe!
Fran
October 8, 2015 at 3:34 pmThanks ‘Sweet Justice.’ When you make this dessert, just be careful not to ‘stuff’ too many cherries and candied fruit in the chocolate mousse mixture, otherwise it becomes too chewy.
Denise Browning@From Brazil To You
October 9, 2015 at 1:30 pmFran: Congratulations… Gorgeous, well plated dishes… and they looks yummy as well. Wishing much success in your career as a chef and blogger.
Fran
October 12, 2015 at 12:41 pmThanks so much, Denise. I’m glad it’s over!
Maureen | Orgasmic Chef
October 9, 2015 at 6:07 pmFran, this post brought tears to my eyes. What a horrible man to say you were too old or to tell people they are failing. A little encouragement goes a long way. I’m impressed with the self-talk and it worked. Congratulations. I loved your food before you finished that course and now I’m sure I’ll have increased envy. (in a nice way)
Kim | Mom, Can I Have That?
October 10, 2015 at 1:11 amFran, I love this post. I find the whole process absolutely fascinating — and frightening! I would not have enjoyed being yelled at or have my work ripped apart. Your brunoise WAS nice, so even and pretty on the plate in that line – very visually pleasing. I have to say that your final dishes look really beautiful and I would have loved having them placed in front of me. Congratulations. It is well deserved!
Kathy @ Beyond the Chicken Coop
October 10, 2015 at 11:23 pmWhat an amazing story and opportunity! I love your mantra!!! So many people believe things will just happen. Often it takes a lot of hard work and perseverance! Nice job!!!
Lynn @ Oh-SoYummy
October 12, 2015 at 8:21 amHappy to read about the experiences but glad I am not under that same pressure to finish! I already spend way too much time making the simpler recipes I find online and can’t imagine having to be graded on them! I sometimes find that I’m my biggest critic so I just have to suck it up and do better for myself.
Amira
October 14, 2015 at 4:53 amOh my !!! This man deserves a zillion thumbs down.. how can he talk to you like this!!! I know he is trying to push you to your limits here but not like that!! I am so so proud of you and I really wish that man recognizes how wrong he was. I enjoyed your story so much and was sitting on the edge of my seat here 🙂 I knew you passed long time ago but I just wanted to know how you’ve done so. This is really so stressful poor you 🙁 but I am happy it turned out that way after so much suffering. Go Fran Go.
Juliana
October 16, 2015 at 8:30 amI remember your picture with the chef from a while ago…and enjoyed reading the details of your exam…although I am sure that I would not be able to handle the stress…but I love the expression ” You can do it and you will do it”…and you did it!
Hope you are having a fantastic week Fran 🙂
Wes
October 16, 2015 at 1:14 pmStumbled across this. Congrats! LCB Class of ’88
Fran
October 16, 2015 at 8:06 pmHow nice to get a comment from a LCB alumnus! I’m wondering if you have been working as a chef somewhere?
John/Kitchen Riffs
October 20, 2015 at 1:52 pmBlueberry is definitely the best muffin. And with streusel topping? Impossible to resist! Two, please. 😉
Fran
October 20, 2015 at 8:18 pmYes, I’ll be sure to save one for you and one for Mrs KR. Thanks for your comment- you give me inspiration to carry on with my blog!
Sue
October 23, 2015 at 3:51 pmJust made these. First time in many years. Great, straight forward recipe. A few hiccups but they tasted great and everyone was impressed. Will definitely try them again soon. Although the choux pastry turned out well I obviously mucked up the cooking. Good colour but some were crisp on the outside, some were not . By the time they were cooled down they were all soft rather than crisp. Should they be cooked longer? Do they need to be in an air tight container overnight? Love some feedback. Thank you.
Fran
October 24, 2015 at 3:44 pmThanks Sue for stopping by. In order to get the hard, crispy exterior of the choux pastry buns, they need to be put into a very hot oven at first, before reducing the heat. After pre-heating the oven at 425 F, I’d recommend baking your profiterole buns for a few minutes at 425 F, then reduce the heat to 375 for the remaining time until the buns turn golden (and yes, try baking them for a few minutes longer to get the crisp exterior, but careful not to burn them). Some people try spreading an egg wash on the buns before baking them in the oven, to get a crisp exterior. I haven’t tried that yet, but hope to soon. Yes, leave them in an air-tight container for storing, so they don’t get soggy. It does take a bit of practice for the profiteroles, however the good thing is that no matter how soggy they turn out, they still taste good!
Kathy @ Beyond the Chicken Coop
October 25, 2015 at 12:10 pmWhew! So glad he loved yours better than the market! Homemade is always so much better in my opinion. I love the streusel topping!
Fran
October 25, 2015 at 4:52 pmThanks Kathy. And I believe that blueberry muffins are the best!
Daniela
October 29, 2015 at 8:20 amAfter looking at your amazing blueberry muffins I’m convinced it can’t get much better 🙂
Amazing recipe, Fran.
Daniela
October 29, 2015 at 8:25 amCongrats Fran for both your diploma and this fun to read post!
So proud of you, it sure wasn’t the easiest road to take but you did it.
Honestly, I would have been mad at the Chef of the Atelier, your dishes were lovely.
Looking forward for new culinary adventures.
John/Kitchen Riffs
October 30, 2015 at 1:03 amI love Moroccan-inspired lamb dishes! I’ve never seen anything like this lamb pie, though — what a nifty idea! Love the shape of this, too. Nice dish — thanks.
Lynn @ Oh-So Yummy
October 30, 2015 at 1:43 amOh my! Cough and rip confessions! =P Sometimes I take pictures of menus for later and just take sections at a time so its readable. Also helps that I carry a camera with me. These look fantastic. I have never use filo before though. I will have to look for it!
Fran
November 2, 2015 at 12:07 amThanks Lynn. Next time I’ll try your suggestion of taking a picture of only a small section at a time of the recipe and hope that works better!
Gourmet Getaways
October 30, 2015 at 12:25 pmOh that is just too funny Fran!!
I thought I had invented the “cough and rip method!!”
…but I agree, I always feel guilty too.
The recipe does look like its worth stealing from the hairdressers though 😉
I love Moroccan flavour too, so if I had of been at that hairdressers before you the recipe would have been gone already. 🙂
Thanks so much for sharing,
Julie
Gourmet Getaways
Rachel @ sweetravioli
October 30, 2015 at 1:42 pmLol! I do this too! This dish looks great Fran!
Maureen | Orgasmic Chef
October 30, 2015 at 2:58 pmI laughed at cough and rip. 🙂
I helped to make one of these at a cooking class once and I fell in love instantly. It had a name from the Middle East I think but it was a spicy lamb rollerupper like this. Yummo!
Fran
November 2, 2015 at 12:09 amThanks Maureen. I like the name you’ve given this dish: “lamb roller-upper.” That suits it perectly!
Kathy @ Beyond the Chicken Coop
November 2, 2015 at 12:37 amToo funny!!! Glad you were able to get the recipe! I’ve never had a spiral pie, but it sure looks great and sounds delicious! And now that you’ve shared, no more page tearing for the rest of us!
Juliana
November 3, 2015 at 8:46 amYou are so funny Fran…I can picture you coughing and ripping the page…and I glad you did it…this lamb pie looks fabulous and must taste delicious with all the Moroccan spices…
Thanks for sharing the recipe…have a wonderful week ahead 🙂
Denise Browning@From Brazil To You
November 3, 2015 at 11:58 pmWhat a gorgeous lamb pie. I enjoy Moroccan food but I’ve never tried this type of pie before. Well, thanks for the recipe.
Kim | Mom, Can I Have That?
November 5, 2015 at 2:32 amYou are hilarious! I love this dish and it’s presentation. Your blog is one of my favorites to visit both for the food and your writing and let’s not forget the pictures!
Fran
November 5, 2015 at 5:51 amThanks so much, Kim!
Nagi@RecipeTinEats
November 9, 2015 at 12:25 amyes yes YES!!! Ugh, I would not be able to STOP eating this!!
adrian @ food rehab
November 12, 2015 at 3:15 pmhaha yes! Guilty of that as well. I made dinner inspired form a magazine at the docs office a few weeks back.
Love this, I’m always looking at other ways to cook lamb 🙂
John/Kitchen Riffs
November 13, 2015 at 1:06 pmWe have a ton — well, not a ton, but quite a few — of those little brioche molds. So we’re set to go! This looks really good — thanks.
Fran
November 13, 2015 at 2:19 pmThanks John. I can’t believe that you already have some brioche molds on hand- I didn’t think it’s that easy to find them!
Kathy @ Beyond the Chicken Coop
November 14, 2015 at 12:08 amThese look beautiful and all those berries are making me wish it was summer here again now! I’ve never made a tulip cookie. I don’t have a brioche mold so I will have to try one of the other ideas you have!
Fran
November 18, 2015 at 7:46 amThanks Kathy- fortunately for this cookie ‘tulip’, you can fill it with just about anything, including winter fruits!
Lynn @ Oh-So Yummy
November 18, 2015 at 4:39 ami love the substitute idea but it looks so much nicer with the brioche mold! i am not always a dessert person (i enjoy savory more) but it’s so tempting every time i see one of your posts! =)
Charlie Oakes
November 21, 2015 at 4:23 amHi Fran
It was my pleasure meet, sit next to you and discuss the food at the pop-up last night. The noise level truncated the conversation a bit, but I enjoyed it. Back to exploring your blog.
Take good care of yourself.
Charlie
Fran
November 21, 2015 at 4:53 amCharlie, it was also my pleasure to meet you last night. I hope you enjoy some of the recipes on my blog!
John/Kitchen Riffs
November 23, 2015 at 7:50 amSounds like such a splendid experience! Not knowing ahead of time what one’s getting is part of the fun, I’ll bet. Love that surf and turf — very inventive. Fun post — thanks.
Denise Browning@From Brazil To You
November 26, 2015 at 8:45 amFran: The best way to describe the beauty of this cheesecake is WOW! Yes, it is gorgeous and I bet quite delish. Its combination of flavors makes of it a winner.
Fran
November 28, 2015 at 2:35 amThanks for your comment, Denise. I had ANOTHER piece of this cake yesterday at Thanksgiving dinner. Come to think of it, I actually had TWO pieces!
John/Kitchen Riffs
November 26, 2015 at 8:58 amChocolate and pumpkin is an amazing combo. Would never have thought of adding cream cheese, but it sure sounds right when I think about it. This is wonderful — thanks so much.
Kathy @ Beyond the Chicken Coop
November 29, 2015 at 12:37 amLove your promise to not promise! And I’m so glad you did share this pumpkin cheesecake! It looks beautiful and I love that you added the chocolate swirls! I’ve never actually made a cheesecake….can you believe it? I need to put it on my list of to-dos!
Fran
December 2, 2015 at 1:31 pmThanks, Kathy. Hope you try making a cheesecake- they are so easy to make!
Kim | Mom, Can I Have That?
November 30, 2015 at 1:25 pmFran, this is simply one of the prettiest chocolate swirl cheesecakes I have ever seen. Beautiful! It sounds like heaven.
Amira
December 2, 2015 at 3:21 amGreat job indeed, this is the second recipe to catch my eyes for pumpkin/chocolate combination. Loved it.. and sharing right away.
Juliana
December 2, 2015 at 1:14 pmWhat a beautiful cheesecake…I absolutely love the idea of chocolate and pumpkin…such a nice dessert to share.
Thanks for the recipe Fran…have a wonderful week 🙂
John/Kitchen Riffs
December 4, 2015 at 1:42 pmPulled pork is my friend. Love it! We often cook it in an oven rather than smoke it. And I used that hickory smoke stuff too — it’s actually an all-natural product (that is, if you’re buying the good stuff) that does have an amazing flavor. And a little goes a long way. Good looking pork, really excellent sauce recipe. Thanks!
Fran
December 5, 2015 at 2:08 pmThanks John- I love the Hickory flavouring too, but it is very strong- a little goes a long way!
Colleen
December 4, 2015 at 7:28 pmYes Fran I’ve always put on weight when I’m travelling except for once,this was a 2 week trip to Vietnam where meals were small portions of mainly fish and very few sweet items,if so they were tiny,
The worst was a cruise where high calorie food was readily available almost continuously with morning tea arvo tea and supper!,,,
Having our party tomorrow for the housewarming will have to have a barbie in the new year so u can come love colleen
Kathy @ Beyond the Chicken Coop
December 5, 2015 at 1:42 amGood ol’ Jack! He certainly makes things tasty. I love pulled pork, especially with a tasty BBQ sauce!
Fran
December 5, 2015 at 2:10 pmThanks Kathy- I was even looking at doing something like a ‘whiskey glazed sweet potato’ dish: the possibilities are endless!
Sarah Schmidt
December 5, 2015 at 7:58 amIf you have left overs, your next house guest will be happy to oblige – I can guarantee!
Fran
December 5, 2015 at 2:07 pmYes, we can guarantee that Art will be well-fed when he visits us!
Elizabeth Shaw
December 9, 2015 at 2:22 amWOZERS! This is making my mouth water just looking at the screen! Pinning now! What a great recipe!
Kim | Mom, Can I Have That?
December 16, 2015 at 8:04 amI love cream puffs and yours look perfect. Thank you for the information trouble-shooting common problems. Very smart post. By the way, I would have liked to have tasted the tequilla pastry cream, too! LOL -Kim
Fran
December 16, 2015 at 3:58 pmThanks Kim. And by the way, that same person also said he added some chilli powder to the chocolate sauce- I’m starting to wonder if I should also experiment!
Chef Devaux
December 16, 2015 at 11:34 amThis seafood salad looks fantastic. and the flavours are incredible. Thanks for sharing this great recipe.
John/Kitchen Riffs
December 16, 2015 at 12:34 pmI haven’t made Profiteroles — or choux pastry, for that matter — for ages. Great post — these seem to give people trouble (me too, sometimes), and you’ve covered all the pitfalls. Thanks!
Fran
December 17, 2015 at 4:08 pmThanks John. Even though they might seem a bit finicky, they always turn out good!
Melanie @ Melanie Cooks
December 17, 2015 at 2:54 amGreat idea to revisit the old popular post and do a FAQ! These profiteroles look so delicious!
★★★★★
Denise Browning@From Brazil To You
December 18, 2015 at 4:10 amGreat post with a yummy recipe for custard filled profiteroles (a.k.a. puffs of happiness) drizzled with chocolate sauce… and solutions. Wishing you a very Merry Christmas, Fran! May the New Year bring you many wonderful blessings.
★★★★★
Daniela
December 18, 2015 at 10:33 pmProfiteroles are my all time favorites and yours look so delicious, must try them.
What a great idea to make a follow up with tips and tricks about this popular recipe, there is always something new to learn about.
Have a wonderful Christmas, Fran!
Maureen | Orgasmic Chef
December 21, 2015 at 12:05 pmToo bad your egg custard tastes like eggs. All those years of chef school and you can’t fix that little problem. 🙂
John would happily live on profiteroles and I don’t make them often enough. We’d be the size of two barns if I did. They tick all the boxes with light, crunchy and cool and creamy.
Perfect!
Merry Christmas!
★★★★★
Juliana
December 22, 2015 at 11:05 amI love profiteroles…and thank you for all the tips…they sure look great.
Happy holidays Fran!
GourmetGetaways
December 22, 2015 at 2:49 pmI love cream puffs, although I fill mine with either creme patisserie or a vanilla mascarpone recipe!
Yours look absolutely
Thanks for sharing
Julie
Gourmet Getaways
Kim
December 24, 2015 at 1:30 pmWow! Great idea! Thanks for sharing!
John/Kitchen Riffs
December 26, 2015 at 11:10 amI’d love to live on Frying Pan Road! 🙂 Love gratins, although for some reason I rarely make a cauliflower one. And I’ve never used bacon with cauliflower in one. But I will. 🙂 Happy Holidays! See you next year. 🙂
Joanne T Ferguson
December 26, 2015 at 12:43 pmThis looks and sounds delicious Fran! Hope you and your family enjoy the holiday season!
Fran
December 27, 2015 at 2:51 pmThanks Joanne- happy holidays to you too!
Melanie @ Melanie Cooks
December 27, 2015 at 1:50 amFrying Pan Road is hilarious! Imagine trying to spell it over the phone when making appointments, etc. 🙂 And your cauliflower gratin looks amazing – so rich!
Fran
December 27, 2015 at 2:52 pmThanks Melanie for your comment!
Jessica
December 28, 2015 at 9:29 amI love that! Frying Pan Road!!!
Peachy @ The Peach Kitchen
December 29, 2015 at 7:22 amThis looks healthy and delicious!
NK
December 29, 2015 at 9:42 pmThanks for this….looks wonderful and I am going to try as early as tomorrow. Just one question….how much ahead of serving can the puffs be filled? Could I leave them overnight ? Thanks.
★★★★
Fran
December 30, 2015 at 12:41 amThank you for your comment. You could make the custard one day ahead of time, however I wouldn’t fill the profiteroles with the custard until, say, one hour ahead of time because they might get a bit soggy. Let me know how they turn out and good luck!
Kathy @ Beyond the Chicken Coop
December 30, 2015 at 1:21 amI always wonder how names come about….Frying Pan Road….hmmmm. Glad it inspired you! This gratin sounds delicious! Happy New Year!
Linda
December 31, 2015 at 11:03 amThese turned out perfect on my first try ever. The recipe is easy to follow.
★★★★★
Fran
December 31, 2015 at 2:23 pmThanks Linda- I’m so glad they turned out well for you!
John/Kitchen Riffs
January 6, 2016 at 12:50 pmHappy New Year! Love the combo of bourbon and pecans. Or bourbon and pumpkin. Or pumpkin and pecans. I think you get the drift — I know I’ll love this! Terrific dish — thanks.
Fran
January 6, 2016 at 2:09 pmHappy New Year to you too! As usual, you get the award for giving me the most blog comments for the year. With three top ingredients in this pie, it’s bound to be good!
Melanie @ Melanie Cooks
January 7, 2016 at 2:45 amI love pecan and pumpkin pie, and adding bourbon to it would make it impossible to stop eating it! Amazing!
Fran
January 7, 2016 at 11:15 amThanks, Melanie for your comment!
Denise Browning@From Brazil To You
January 7, 2016 at 1:29 pmWhat a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you has a great time. Happy New Year and keep up the good work.
Denise Browning@From Brazil To You
January 7, 2016 at 1:30 pmWhat a gorgeous and scrumptious pie, Fran! I visited both San Diego and Baja California many years ago and was enchanted by its beauty. I am glad you had a great time. Happy New Year and keep up the good work.
Kathy @ Beyond the Chicken Coop
January 7, 2016 at 11:41 pmWhat a fun road trip! That picture of the cliffs shows beauty, warmth, and sunshine! I think I love this pie! I love pecans and pumpkin!
Elizabeth Shaw
January 9, 2016 at 12:23 pmThis looks absolutely fantastic! I wish I could make a pie crust look that pretty 🙂 Nice work!
jill weinstein
January 12, 2016 at 2:39 amare the copper molds you purchased tin lined…
thank you for your response
Fran
January 12, 2016 at 7:54 amJill, I purchased the Mauviel copper molds from Amazon and they are tin lined. I don’t have my molds with me right now, but I believe I bought the larger 2 1/2 inch molds. The copper molds are much better than the silicone molds. Thanks so much for your comment and good luck with your baking!
Juliana
January 16, 2016 at 6:59 amWhat an awesome pie Fran…thanks for the crust recipe…I am so afraid to bake pie, mainly due to the fear of the crust…the touch of bourbon just sound delicious!
Have a great weekend 🙂
Adri
January 18, 2016 at 7:42 amMy, but this looks so good. I always enjoy Pumpkin Pie, but this one really hits an old classic right out of the park! Well done! And warmest wishes for a terrific 2016!
Lynn @ Oh-So Yummy
January 20, 2016 at 9:41 amI wanted to eat this as soon as I read the title. anything CORN! Looks simple to make too! Is there something I can use instead of jalapenos? Or just leave them out? I am afraid of spicy foods…
Fran
January 20, 2016 at 10:02 amThank you Lynn- you could just leave out the jalapeno if desired and maybe just add a pinch of the chili powder.
Juliana
January 20, 2016 at 12:49 pmI love corn, but have not heard of this salad…it sure sounds and looks delicious Fran…cheese and all…simple and easy…the way I like it!
Have a great week 🙂
Fran
January 21, 2016 at 2:37 amThank you Juliana- all the different flavors of the dish really blend together nicely!
John/Kitchen Riffs
January 20, 2016 at 1:14 pmLOVE this dish! Never made it, for some reason. Can’t imagine why not — it’s just excellent. And your version looks superb. Thanks!
Daniela
January 21, 2016 at 10:39 amThis is just my kind of salad: I love everything with corn in it and the colors and creaminess of this treat looks and sounds so tempting.
Amira
January 23, 2016 at 6:45 amSimple and so delicious .. this is a great recipe Fran.
Denise Browning@From Brazil To You
January 24, 2016 at 2:29 amExcept for the cotija cheese, I have all the ingredients at home. I gotta try this at home. Love corn and everything else made with it.
Cristin Wondergem
January 27, 2016 at 3:26 amThis looks amazing. My husband is obsessed with Beef Wellington, so this would be a fun departure from that and I love lamb, so this recipe is a win win. I’m not going to lie, the process does intimidate me with the pastry, but I am going to put it on my must try list.
Fran
January 27, 2016 at 4:25 amCristin, thanks for stopping by my blog. You can substitute a large wonton wrapper for the brik pastry. In any case, the pastry is already prepared for you- all that’s required is to roll up the ingredients in it. So, it’s quite easy!
Melanie @ Melanie Cooks
January 28, 2016 at 7:52 amI never heard of this salad, but it looks delicious! I love all the ingredients that are in it, I need to give it a try!
Kathy @ Beyond the Chicken Coop
January 28, 2016 at 1:14 pmI think I’m in love with this dish! Anything spicy, crunchy, and creamy has my name all over it!
Peachy @ The Peach Kitchen
January 30, 2016 at 10:38 pmI love corn and this looks like a great side dish to meats and fish!
John/Kitchen Riffs
February 4, 2016 at 5:53 amStrawberries and Cointreau pair so well, don’t they? Love that combo of flavors! Love French Toast, too. We never stuff ours — why not?? Such a good idea! This is wonderful — thanks.
Fran
February 4, 2016 at 12:30 pmThank you John- this dish almost reminds me of strawberry shortcake- so good!
Melanie @ Melanie Cooks
February 4, 2016 at 8:52 amI love french toast already, but when you add the liquor and strawberries it becomes simply irresistible! Looks amazing!
Fran
February 4, 2016 at 12:31 pmThank you for your comment, Melanie!
Rachel @ sweetravioli
February 4, 2016 at 1:47 pmThis looks to die for!
mae
February 6, 2016 at 1:50 amStrawberry French toast sounds really luxurious. I like your method of oven-browning it at the end — I’ll have to try it.
best… mae at maefood.blogspot.com
Simply Sweet Justice
February 9, 2016 at 1:24 amIt has been way too long since I’ve made French toast. It’s time to change that! I can’t wait to try this.
Simply Sweet Justice
February 9, 2016 at 1:28 amI’ve never tried anything like this! As soon as I start seeing fresh corn in the store, I’m making this. It will be a great side dish for parties!
Simply Sweet Justice
February 9, 2016 at 1:32 amI’ve made this twice now. So, so good!
Simply Sweet Justice
February 9, 2016 at 1:34 amGreat post! Your pie crust tips are very helpful. 🙂
Simply Sweet Justice
February 9, 2016 at 1:38 amI made brioche for the first time a few months ago. It was such a great! I am going to try this and will use Meyer lemons for the filling. Yum!
Kathy @ Beyond the Chicken Coop
February 9, 2016 at 11:29 pmThis is such a fancy french toast! I need someone to make this for me….my husband always sleeps in on the weekends. Well, I guess I will need to make it for him…and the kids! Love the fresh berries!
Peachy @ The Peach Kitchen
February 10, 2016 at 8:34 amOh wow! I would love to wake up to this French Toast!
Denise Browning@From Brazil To You
February 10, 2016 at 10:33 amFran:
How delicious!!!! I would eat it as a dessert… 😉
Lynn @ Oh-So Yummy
February 10, 2016 at 5:35 pmI am not big on breakfast that is sweet but you sure are able to convince me to pin a lot of your recipes for later! this one looks delish! 🙂
Fran
February 11, 2016 at 2:29 amThanks Lynn, actually this dish may actually look real sweet, but the only sweet thing added is the sugar used to sweeten the strawberries- this, of course, can be eliminated if you desire. (Oops, I guess there is also the maple syrup, too)!
Juliana
February 11, 2016 at 3:52 amWow Fran, I can only imagine the taste of strawberry and Cointreau…divine!
What a beautiful way to start a weekend brunch…thanks for this awesome recipe.
Enjoy the rest of your week 🙂
Kate @ Babaganosh.org
February 12, 2016 at 9:29 amThis French toast looks like a great distraction from the circus that is the presidential race right now. This French toast looks gorgeous! I can picture how good cointreau would be in this recipe…
Joanne T Ferguson
February 12, 2016 at 11:32 amNothing like a great memory behind a recipe! Looks delicious Fran!
Fran
February 12, 2016 at 11:42 amThanks so much, Joanne. I got a little emotional as I was putting together this post.
Lynn @ Oh-So Yummy
February 12, 2016 at 1:00 pmthose are all ingredients I already have, but what is “chili sauce”? a strange ingredient when you are makin’ chili… 🙂
Fran
February 12, 2016 at 1:38 pmLynn, Chili Sauce is a standard ingredient sold in supermarkets. It usually consists of a tomato base with some added chili and onion flavorings. It just helps to round out the flavorings of your chili. Sriracha sauce is a type of hotter chili sauce.
Mark
February 12, 2016 at 3:26 pmI remember well coming home to the wonderful smell of that chili. Very touching and I’ll be making a batch of that this weekend. Thanks for sharing Fran. ????
Fran
February 14, 2016 at 4:24 pmGlad to hear that your dad’s chili is still going strong after all these years!
Mark F
February 12, 2016 at 3:29 pmTouching Fran, thanks for sharing. Coming home to that smell was always heavenly.
John/Kitchen Riffs
February 12, 2016 at 3:51 pmThis recipe deserves to be famous! Enjoyed reading about Al — thanks for sharing that with us. And the recipe for his famous chili, of course. 🙂
Karen (Back Road Journal)
February 13, 2016 at 3:31 amGood things always stand the test of time…isn’t it nice that you still get to enjoy your brother’s chili after all these years.
Melanie @ Melanie Cooks
February 13, 2016 at 7:11 amWhat a great memory Al left with this recipe that lives on! This chili looks delicious!
Marcia
February 14, 2016 at 10:13 pmLamb is hard to get in Japan, but I pulled out all the stops to try this recipe. Being an Aussie with British parents this pie brought back memories. The wine was the perfect touch. Definitely will cook this one again. Thank you!
★★★★★
Fran
February 15, 2016 at 1:32 amMarcia, thanks so much for stopping by my blog. I am so pleased to hear that your lamb pie turned out well. I didn’t know it was hard to find lamb in Japan- I guess they have to import it from Australia!
Kim | Low Carb Maven
February 16, 2016 at 6:19 amFran! This bread is so beautiful! I love the blueberry filling. It looks so perfect. Thanks for sharing.
Sarah
February 17, 2016 at 1:18 pmThat chilli looks totally delicious and comforting! Thank-you for sharing the recipe.
Your brother sounds like he was a really fun person 🙂
Denise Browning@From Brazil To You
February 19, 2016 at 12:00 pmI also feel so sorry for Maureen. It was a great loss… Praying that God comfort her and her family.
What a scrumptious cake… and a sweet dedication to her.
John/Kitchen Riffs
February 19, 2016 at 1:37 pmSuch sad news! Hadn’t heard that — glad you gave us a heads up. Anyway, lovely cake. Thanks for this.
Amira
February 24, 2016 at 6:31 amOMG, and I was wondering where is she hiding all this time and really began to get worried. Such a horrific news. You are a great friend, may God grant them patience and guidance.
Your cake looks so delicious. I would love to try this.
Kim | Low Carb Maven
February 26, 2016 at 2:05 amBeautiful and touching…..
John/Kitchen Riffs
February 27, 2016 at 1:30 pmThree years! Wow, congrats! Time flies, doesn’t it? Anyway, popovers are great. So easy, so good. We haven’t made them in ages and ages, and you’ve reminded me again of how wonderful they are. Terrific recipe — thanks.
Fran
February 27, 2016 at 1:55 pmThanks for your comment, John. These popovers sort of reminded me of croissants when they came out of the oven, but without all the butter!
Stephanie Weaver, MPH
February 28, 2016 at 6:36 amCongrats on 3 years! It’s hard work, I appreciate all the blogging friends I have made as I am now in my 5th year! Lovely pix.
Fran
February 28, 2016 at 7:07 amSo glad to hear from you Stephanie! I can’t ever imagine stopping my blogging- wonder how many more years I can last!
Kathy @ Beyond the Chicken Coop
March 1, 2016 at 12:25 pmHappy Three Year Anniversary! Yahoo to you!!!
Karen (Back Road Journal)
March 2, 2016 at 8:57 amCongratulations on your three years of blogging, that is terrific. Love popovers…they are so light and airy. I’ve never thought of stuffing them but they definitely make a pretty little container for those scrambled eggs.
Joanne T Ferguson
March 7, 2016 at 11:40 amSounds healthy and delicious and the Cookbook Club sounds like fun Fran!
Fran
March 7, 2016 at 11:53 amThanks Joanne- can’t wait for the next PIE recipe session for the Cookbook Club!
John/Kitchen Riffs
March 7, 2016 at 11:54 amI love sweet potatoes! And often make soup out of them. Haven’t made one with coconut milk, though. Really like the idea — thanks!
Fran
March 9, 2016 at 4:19 pmHi John, the coconut makes the soup so nice and creamy!
Kim | Low Carb Maven
March 7, 2016 at 2:33 pmSuch a great combination. I love everything about this recipe, Fran. It’s a keeper!
Fran
March 9, 2016 at 4:19 pmThanks for your comment, Kim!
Ankita
March 10, 2016 at 5:02 amHi,
Thank you for such an amazing blog. It was really helpful. I am a planning to do the diploma de patisserie from le cordon Bleu paris and have a couple of questions. It will be really helpful if I could email you the same. Please let me know how to get in touch.
Regards
Ankita
Fran
March 10, 2016 at 7:50 amThank you, Ankita. I just sent you an email on how to contact me for further questions about the LCB school- I’ll be happy to answer your questions.
Denise Browning@From Brazil To You
March 10, 2016 at 11:30 am3 amazing flavors combined making a super flavorful soup.
Kate @ Babaganosh.org
March 10, 2016 at 1:59 pmI came across this post through your 3-year blog-iversary post. How fun to look back at the first one, isn’t it??
Kate @ Babaganosh.org
March 10, 2016 at 2:02 pmCongratulation on the 3-year blog-iversary! Your first paragraph was spot on – blogging is great because of 3 things: the recipes, the constant learning (photography is a big one for me to figure out too!), and the great people you come across.
These popovers are gorgeous – I’ve seen pictures before but never realized they were so easy to make. Also love that they are so versatile. I would make a meal out of these – first stuff them with something savory (scrambled eggs & salsa!), then have one with butter and jam for dessert. I hope this recipe becomes as popular as the profiteroles recipe – it certainly looks very appealing!
Karen (Back Road Journal)
March 11, 2016 at 2:05 amLove the soup, not only does it sound good but the color makes for a pretty presentation.
Juliana
March 11, 2016 at 9:38 amFran, this soup sounds and looks delicious, I absolutely like the ginger and the coconut in it…such a nice combination of flavors…
Hope you are having a great week 🙂
Peachy @ The Peach Kitchen
March 12, 2016 at 1:04 pmI love soup and this sounds like such a great soup!
Amira
March 17, 2016 at 7:09 amJust love all the ingredients.. super healthy too.
John/Kitchen Riffs
March 26, 2016 at 2:59 amFat is good. 🙂 Love pork belly — just incredibly good stuff, isn’t it? This looks terrific, as does the salad. Really nice pairing — our kind of meal. Thanks.
Amira
March 27, 2016 at 2:55 pmHappy Easter to you Fran, Lovely photo I’ll take the salad and leave the pork to you 😉 I am sure it tastes delicious.
Adrienne
March 30, 2016 at 8:07 amThis recipe was great- I made this and the meat was so tender and delicious- the flavors from the pomegranate molasses and spices were subtle but effective. I’ll definitely be making this again!
Fran
April 2, 2016 at 9:55 amThanks for stoping by, Adrienne- I’m so glad you enjoyed this dish!
Kim | Low Carb Maven
April 2, 2016 at 8:23 amWhat a delicious sounding gourmet pork belly recipe. You had me at cracklins – and pomegranate molasses – and fat – and pear walnut salad. I hope you had a nice Easter. I took the kids to Texas to visit my folks. We all had a nice time – except for my husband who was home alone and working. Thanks for such a beautiful recipe!
Fran
April 2, 2016 at 9:56 amKim, thanks so much for your comment- glad you had a nice Easter!
John/Kitchen Riffs
April 12, 2016 at 1:48 amYup, we all need a dessert that’s perfect for any occasion. And this one sure is! Good looking dish, and I’ll bet the flavor is awesome. Thanks!
Fran
April 13, 2016 at 12:22 pmThanks John. Yes, the flavour is beyond delicious- in fact, a little too delicious, since I can’t help eating it!
Denise Browning
April 12, 2016 at 9:00 amHoly moly… What a rich, fudgy chocolate cake….It is the type one doesn’t to share with anyone else. 🙂
Thalia @ butter and brioche
April 12, 2016 at 3:16 pmlove this chocolate cake! and yes to anything edible gold. i’m obsessed with it and have been putting it on everything of late.
Fran
April 13, 2016 at 12:21 pmThanks, Thalia. I used edible silver- the edible gold was really expensive!
Karen (Back Road Journal)
April 12, 2016 at 9:06 pmNow that is what I call a decadent “little black dress”.
Kim | Low Carb Maven
April 13, 2016 at 1:21 amWow! I saw this on FoodGawker yesterday and thought, what a wonderfully rich indulgent cake! Then I saw it was yours and knew it would be amazing! Thanks for sharing this wonderful recipe!
Juliana
April 13, 2016 at 6:25 amOMG! You are right…the way your describe this cake…it is sure the “little black dress” kind of chocolate cake…looks awesome!
Thanks for the recipe Fran…have a great week 🙂
jude
April 13, 2016 at 11:03 amQuestion on the baking chocolate and liquid glucose. Could you recommend what kind of chocolate you use (percent of chocolate) and how to get liquid glucose. Thanks.
Fran
April 13, 2016 at 12:20 pmJude, thanks so much for stopping by. Liquid Glucose is also known as ‘glucose syrup’, which you can find in supermarkets in the baking supplies section. If you can’t find it, then you can substitute corn syrup. Glucose syrup helps to keep the ganache icing smooth and spreadable. For the chocolate, I used ‘Cadbury Baking Dark Chocolate’ with 65% cocoa solids, although you could also use up to 75% cocoa solids. Hope this helps!
Kathy @ Beyond the Chicken Coop
April 14, 2016 at 11:20 amLove a little black dress and love a perfect little chocolate cake! This looks just perfect!
Amira
April 17, 2016 at 11:04 amThis is a lovely recipe specially for chocolate lovers like me :).. a real pleasure.
May Lawrence
April 27, 2016 at 1:51 amHi Fran, I’m an Australian living in Bangkok and I’m thinking of doing getting a LCB certificate. Just out of curiosity, why did you do the Cuisine first and not Pastry? Reason I’m asking is I’m undecided which one I should start with
Fran
April 27, 2016 at 7:36 amHi May, I chose to do Cuisine first because it involves ‘essential food’ that I can eat, rather than desserts, that are optional to eat at the end of a meal. I like to work with food that I can taste as I cook- tasting sweet things along the way would also cause me to gain weight. In other words, pastry seems to me like a ‘secondary’ food. (But don’t get me wrong, I love sweets and could eat an entire pie in one sitting)! I suppose you have to think of your career and what sort of food you want to work with. If you study pastry, you could open your own store and work ‘reasonable hours’, instead of until late at night (i.e. working in a restaurant). The best solution is to study both cuisine and pastry; some people study both fields at the same time, however it’s pretty full on doing it that way. Good luck!
Joanne T Ferguson
April 28, 2016 at 8:25 pmI LOVE aithentic Coq au vin Fran! This looks delicious! Thanks for sharing the recipe!
Fran
April 28, 2016 at 8:44 pmYippee! Thanks so much for your comment, Joanne!
John/Kitchen Riffs
April 28, 2016 at 11:25 pmI haven’t made this dish in ages! Really need to again — yours looks spectacular. I’ve gone back and forth on whether I want to marinade this dish. For Beef Burgundy I often don’t. But I’m rethinking that, because it does improve the flavor. The argument for doing it with this dish is if you’re using a tough old chicken, the marinade helps tenderize it just a little (as well as improve the flavor, of course). But the chicken most of us are likely to use is quite tender to begin with. But, probably doesn’t taste as good as those tough old birds. So I think I’m coming to the conclusion that you really must do a marinade in this recipe. I think. 🙂 Anyway, good stuff — thanks.
Fran
April 29, 2016 at 7:15 amThanks John! I agree- marinating the chicken does give it extra flavour. I don’t think any store sells old roosters, so we don’t need to worry about ‘tough old chickens’ any more!
Juliana
April 29, 2016 at 3:30 amWow Fran, this looks so good, I would love to have my fork and spoon digging into this dish and savory every bite of it…thanks for sharing such a great recipe.
Enjoy the rest of your week 🙂
Fran
April 30, 2016 at 7:46 amJuliana, thanks so much for your comment!
Kim | Low Carb Maven
April 29, 2016 at 12:31 pmWow. I saw this dish on FoodGawker and was delighted to see it was one of yours. It sounds like an amazing recipe – well worth the work. I think that most people who enjoy complex flavor don’t mind an extra step or two for classic dishes with classic flavor. I can’t wait to try this recipe!
Fran
April 30, 2016 at 7:47 amYes, it is worth the extra steps! This is the second time you mentioned seeing my food photos posted on Food Gawker- it sure is a good way to promote the photos!
Anne
April 30, 2016 at 12:13 pmThis looks absolutely delicious!!! I’m glad you didn’t include the blood in the recipe 😉 although that would’ve been really interesting 😛
Kathy @ Beyond the Chicken Coop
April 30, 2016 at 9:47 pmI love that you went to the Cordon Bleu….what an amazing experience. I’ve never had coq au vin….It sounds so delicious.
brenda fong
May 1, 2016 at 12:16 amThanks for the recipe, mine didn’t turn out quite right but the flavours were definitely there and i do have a query as a im a bit confused. You write 250ml water and 150g flour but you put 1 cup in brackets next to them? i don’t weight my ingredients so im wondering if having equal water and flour may have been an error on my part? Please clarify and thank you once again for the recipe :)!
Cheers, Brenda
Fran
May 1, 2016 at 1:12 pmThank you Brenda for your comment/question. Yes, the measurements of 1 cup each for both water and flour is correct. Liquids are usually measured in milliliters (mls) while flour and sugar are usually measured in grams- that’s why they have different numbers next to them (250 ml water vs 150 g flour). I recommend that you use a digital scale in order to get precise measurements which are essential for baking. Why didn’t your choux pastry turn out quite right? Maybe I can give you some suggestions.
Chris Woollacott
May 1, 2016 at 11:26 amA real classic. What aussie red would you advise? I know that Julia Child used Burgundy or Cotes du Rhone. I suspect some Australian Shiraz would be too heavy.
Love your site, waiting now for cassoulet!
Fran
May 1, 2016 at 1:32 pmHi Chris, thanks for stopping by my blog. I used Cabernet Merlot (Banrock Station) for my dish. I would also recommend Cabernet Sauvignon and even Shiraz would be alright. I would just avoid using Port wine (too syrupy) or a sparkling wine (too ‘fizzy’). Hmm, maybe I will do a cassoulet recipe soon!
Karen (Back Road Journal)
May 2, 2016 at 4:28 amThere are a lot of steps to this dish but the result is what has made it such a classic.
Elizabeth Shaw
May 4, 2016 at 11:35 pmI love fudge, and if this is like eating pure fudge, please count me in! Great recipe Fran!
Amira
May 12, 2016 at 2:04 amWoow thickening with blood!!! I almost fainted :)))).
Love your recipe, looks so delicious.
John/Kitchen Riffs
May 23, 2016 at 11:43 pmI’ve never read Zola. Probably should — the food descriptions alone are incentive enough! Anyway, love the combo of strawberries and chocolate (but then, what doesn’t pair with chocolate?). This looks terrific — thanks.
Claire @ Simply Sweet Justice
May 24, 2016 at 1:12 amThis is exquisite! And, now I have a new book to read. 🙂
Claire @ Simply Sweet Justice
May 24, 2016 at 1:29 amI will be making this soon! Many recipes that I have seen have seemed very complicated, but not yours! It has been on my list to make, and I know your recipe will be perfect!
Daniela
May 24, 2016 at 5:25 amThe chocolate Mousse looks fantastic and there is no better combination than chocolate and strawberries.
My parents, who travelled frequently to Paris always told us about the extraordinary atmosphere at Les Halle’s and that there they served the best onion soup in whole Paris.
Denise Browning
May 25, 2016 at 10:16 pmThat is a book that I would love to read for its richness of details about produces and food in general. What a gorgeous and decadent dessert too.
Kathy @ Beyond the Chicken Coop
May 28, 2016 at 10:36 pmThe story sounds so interesting and I love the picture of the old market. I really love the dessert you’ve created. It looks very elegant. Anything with fresh berries is my kind of dessert!
Karen (Back Road Journal)
May 30, 2016 at 12:37 amWhat a pretty dessert to serve friends at the end of a meal.
Juliana
June 1, 2016 at 6:34 amWow Fran, this is such a good looking dessert…I love every layer of it…especially with a touch of Cointreau or brandy…chocolate and fresh strawberry are match made in heaven.
Hope you are having a great week 🙂
Lynn @ Oh-So Yummy
June 2, 2016 at 7:25 amI made this earlier this year and it was very tasty without the jalapenos (I can’t do spicy)! I only shared a little bit with the hubby haha! 🙂
Joanne T Ferguson
June 4, 2016 at 2:44 pmGreat post Fran! While I have deboned fish before, is not my fave thing to do!
Thanks for sharing and am a visual person, go really enjoyed your post today!
Fran
June 4, 2016 at 3:06 pmThanks so much Joanne! Carving a whole fish takes a bit of effort but is worth it!
John/Kitchen Riffs
June 5, 2016 at 5:05 amExcellent post! I know very few people who are good at carving a whole fish. I certainly am not! Yet a whole fish tastes so much better than filets or steaks or whatever. I need to do this more — excellent inspiration. And a darn fine recipe, too. 🙂
Fran
June 8, 2016 at 7:12 amThanks John. I was motivated to do this post because I teach this recipe in my ‘seafood cooking class’ for adults.
Karen (Back Road Journal)
June 6, 2016 at 12:27 amI’m sure your snapper was delicious…it is one of my favorite fish and yours was perfectly seasoned. A good tutorial on what to do with a whole fish once it is cooked. When it comes to a whole fish, I usually let the waiter or my husband take it off the bone for me. 😀
Fran
June 8, 2016 at 7:14 amThanks Karen. You mentioned the seasoning for the fish. The kaffir limes leaves and lemon slices especially give a nice flavor to the dish.
Kim | Low Carb Maven
June 6, 2016 at 9:25 amFran, this looks so good! I’ve never cooked a whole fish, just filleted it raw for cooking (did I say that right?).I love the Thai flavors going on here – just beautiful!
Parul Bhardwaj
June 6, 2016 at 7:45 pmHi Fran,
I am going to join the school for March 2017 Pastry diploma. As paris is a costly city, can you please help me with the rent you paid and also do students work part time to earn their living or do any internships along with the course?.
Can i try for part times so as to earn? and is learning french a must if i wish to work there?
Thanks and Regards,
Parul
Fran
June 7, 2016 at 12:41 pmParul,
Thanks for stopping by my blog. Yes, Paris apartments are rather expensive- I paid € 1,950 per month for my 1-bedroom apartment, but you can find cheaper ones, particularly if you share with someone. I found my apartment through the website http://www.paristay.com. The LCB school will also send you a list of websites and services that can help you find an apartment.
In order to work part-time while you are studying, you need to have a work permit, unless you are already a resident of the European Union. I think it would be a bit difficult to work while you are studying because your schedule changes from week to week. Internships are offered after you finish the Pastry Diploma, not during your course. All classes are conducted in French with an interpreter, so while French is not necessary, I’d recommend learning a little before you go to Paris. On the other hand, I believe that you have to be able to speak French fairly well in order to be accepted into an internship and also to be able to work in France- you need to be able to understand what people are saying to you while working in a kitchen.
Good luck in your studies. It sounds like the new LCB campus is going to be quite an improvement over the old campus!
Juliana
June 8, 2016 at 6:31 amFran, carving fish is an art…and you sure have it done perfectly…I don’t think I would even dare to try…the fish looks so tasty…awesome flavors.
Have a great week 🙂
Kathy @ Beyond the Chicken Coop
June 9, 2016 at 10:22 amThanks for this great tutorial!
SeattleDee
June 11, 2016 at 3:10 amThanks for the visual tutorial on fish carving – this removes some of the how-to mystery. The seasonings sound quite tasty!
Lynn @ Oh-So Yummy
June 14, 2016 at 3:30 pmGreat tutorial ! I might actually try cooking a whole fish now! Or maybe the mother-in-law will make some kind of fish soon and I can experiment with deboning on hers! =P
John/Kitchen Riffs
June 27, 2016 at 12:17 amMake cupcakes, not (cold) war! These look great — best think about cupcakes (other than their flavor, of course!) is they are the perfect serving size. Although these look so good, I think eating two is in order. 🙂 Good stuff — thanks.
Fran
June 27, 2016 at 8:23 amThank you John for your comment! I have had a bad cold the last several days and it is nice to be greeted by your comments!
Claire @ Simply sweet Justice
June 28, 2016 at 1:18 amI think the world could be an even happier place if everyone ate a cupcake everyday. I love bananas, especially a good banana cupcake. I always had cinnamon to any baked banana recipe, too! Your cupcakes look so good! Are those silicone liners?
Fran
June 28, 2016 at 2:48 pmThank you Claire- yes, they are silicon liners- very colorful, right?
Elizabeth Shaw
June 28, 2016 at 1:36 pmWOW Fran, this is so creative and I am currently wishing I had seen this before I just made the third batch (and failed) on this new brookie bar I’m trying to get right. Sigh, pinning for later now!
Fran
June 28, 2016 at 2:49 pmThank you for pinning, Elizabeth!
Kim | Low Carb Maven
June 29, 2016 at 12:48 amWow, this recipe was worth the wait! I love making baked goods that incorporate fresh fruits for my children. They would flip for this recipe. Thank you.
Fran
July 2, 2016 at 11:21 amThanks for your comment, Kim. And the combination of the bananas and the butter cream icing go really well together!
Juliana
June 29, 2016 at 6:03 amThese cupcakes are so cute Fran…and I like the idea of banana with the seeds…what a nice treat!
Have a wonderful week 🙂
Amira
June 29, 2016 at 4:57 pmYour banana cupcakes look great, I like recipes which encourages you to use leftovers and saves food from going to a waste… wise girl 🙂
Joanne T Ferguson
July 4, 2016 at 5:09 pmYour soup looks warm and welcoming in this Adelaide weather Fran! And here it was me thinking the mussels were flown in from Boston! lol See what food does to me! lol
Adam Zavell
July 5, 2016 at 4:25 amThese mussels look amazing and that broth looks divine! I never knew that the unopened shell thing was a myth! What about mussels that have already opened before you cook them? Those are said to be dead.
Fran
July 5, 2016 at 4:27 pmAdam, thanks so much for stopping by my blog. I agree with you- the mussels that are open before you cook them would already be dead and therefore should be discarded. The mussels that I buy are usually already cleaned and in a vacuum-pack bag, so the mussels are usually still alive and firmly closed.
Adam Zavell
July 19, 2016 at 12:43 pmThanks for coming by my blog as well! I didn’t know they could be vaccuum sealed. We keep them on ice with a drip pan at work and were always told not to wrap them with plastic wrap because they’ll suffocate. Maybe that’s a myth too I wonder… Mussells are quite fascinating buggers aren’t they? haha
John/Kitchen Riffs
July 5, 2016 at 6:43 amMussels taste wonderful, and they are one of the more sustainable sea foods. Love them with saffron, and haven’t had this combo in ages. Probably the last time was a paella. Great dish, and loved the video. Thanks!
All That I'm Eating
July 5, 2016 at 7:44 pmWhat a great way to make the most of mussels, really like the sound of the added saffron.
Fran
July 9, 2016 at 7:10 amThanks so much for stopping by my blog- I’m going to have a look at your blog now!
Kathy @ Beyond the Chicken Coop
July 7, 2016 at 8:17 amI love mussels, but I have not ever cooked them myself. I think I need to give them a try.
Fran
July 9, 2016 at 7:13 amYes, I hope you do give them a try. You’ll be surprized at how easy they are to make!
Kim | Low Carb Maven
July 9, 2016 at 5:29 amThat video was hilarious, thanks for sharing it. Fran, this dish sounds classically amazing! I saw the photo on Foodgawker and had to click because it was so beautiful. I have never cooked mussels, but saw some in the store the other day. I may have to give this a try. Beautiful!
Fran
July 9, 2016 at 7:12 amWhat a nice comment, Kim. Thanks so much!
Kimmy
July 10, 2016 at 7:27 pmHello! I am so glad that I stumbled upon this blog. Recently, I have started taking baking classes with a chef who had graduated from Cordon Bleu Paris. And now that I will be visiting Paris, I am going to take a one-day class at Cordon Bleu this month but I realized that I am not able to leave my suitcase at my AirBnB before the class begins, so I will have to take it with me. Do you know if there is a room where participating students can leave their belongings during the class? (I hope they do – and I just hope that I won’t be kicked out of the building because of the suitcase…)
Fran
July 10, 2016 at 9:50 pmHi Kimmy, I think the best thing to do is to call the LCB school and ask if you can leave your belongings somewhere at the school while you take the class. I don’t know if they have a special room for belongings, but they might let you leave your suitcase at the reception desk while you take the class. Good luck!
John/Kitchen Riffs
July 15, 2016 at 3:29 amLove tagine! I’ve had loads in my life — I lived in Morocco for a bit in my youth — and never tire of this dish. Chicken might be my favorite, particularly with preserved lemon. Good job with this!
Fran
July 15, 2016 at 3:44 pmHow interesting that you lived in Morocco- I’d love to visit there one day and taste all those flavors in the food!
Denise Browning
July 15, 2016 at 2:10 pmSimply one of my favorite Moroccan dishes for its bold flavors. It looks absolutely delicious, Fran!!!
Kim | Low Carb Maven
July 16, 2016 at 2:48 amI love the all of the flavors of this dish, Fran. I did a simplified version on my blog a few months ago, but I bet it doesn’t begin to compare to the complexity of flavors in your recipe. And these pictures! I don’t own a tagine, but you have convinced me to check out the Emile Henry version. Thanks again for beautiful looking and sounding recipe!
Fran
July 17, 2016 at 11:20 amThanks Kim for your comment. I was a bit confused at first on how to use a tagine, but found it to be quite simple in the end.
Anne
July 16, 2016 at 9:24 amThis looks so great! I mean, preserved lemons and olives? It sounds so creative 😀
Kathy @ Beyond the Chicken Coop
July 18, 2016 at 9:57 pmYour dishes are so amazing. I have never used a tagine, but I am fascinated by them….they are beautiful and are such a unique vessel to cook in. Nicely done!
All That I'm Eating
July 20, 2016 at 12:05 amI can smell it from here, what a lovely recipe for a lazy summer evening.
lisaiscooking
July 20, 2016 at 5:57 amYour tagine is so pretty! And, the recipe sounds delicious. Love the flavors in the marinade.
Amira
July 20, 2016 at 7:32 amLooks perfect. For me I like the clay ones, although they have the disadvantage of not going stovetop but they give a very desirable and unique taste and aroma to the dishes cooked. I’ve recently noticed that we, Middle Eastern people, like lemony and tart stuff, or may be used to it more than the western people. For me I would go for more :). Pinning.
Fran
July 20, 2016 at 1:22 pmThanks Amira. I would like to use a clay tagine but I first need to find out to use it (maybe in the oven)?
Juliana
July 27, 2016 at 6:57 amI do not own a tangine…but would love to try this recipe…the preserved lemon and all the spices just make this chicken dish sound so good…Thanks for the recipe Fran!
Hope you are enjoying your week 🙂
mae
July 29, 2016 at 12:48 amMoroccan cuisine is very fascinating, as you say. I made my own preserved lemons and have been trying some of the dishes similar to yours. Great flavor ideas here!
best… mae at maefood.blogspot.com
Fran
July 29, 2016 at 4:20 pmWow- you made your own preserved lemons? I should try this in order to save some money. They are a bit expensive to buy in the store!
John/Kitchen Riffs
August 2, 2016 at 3:48 amMango and banana is such a gorgeous combo of flavors, isn’t it? Love the caramel in this, too — such a neat flavor note. Really nice — thanks so much.
Kim | Low Carb Maven
August 3, 2016 at 6:15 amFran, this is the most amazing tart. The flavors! This puts the American pineapple upside-down cake to shame. I might try to make this with a gluten-free flour mix for my daughter because she would love it. I know it won’t be the same, but those flavors can’t be denied!
Juliana
August 3, 2016 at 6:28 amSomehow I have never tried the combination of mango and banana…I love caramelized banana, and can imagine how tasty would be with mango…thanks for the inspiration Fran!
Have a wonderful week 🙂
Kathy @ Beyond the Chicken Coop
August 4, 2016 at 2:20 amThis sounds very tropical! I too love a great caramel….this one looks great!
All That I'm Eating
August 11, 2016 at 7:40 pmOh my. This looks so good and with mangoes and bananas too?! Yes please!
lisaiscooking
August 15, 2016 at 6:59 amSeveral things I love are all in the same place here: caramel, mangoes, bananas, and rum. Sounds delicious!
Joanne T Ferguson
August 16, 2016 at 4:34 pmLove mud crab Fran and what a delightful recipe to enjoy with a wine or two at sunset on any beach!
Fran
August 17, 2016 at 12:55 pmThanks Joanne- this was the first time I tasted Mud Crab and I loved it!
Juliana
August 17, 2016 at 6:27 amOh Fran, I love crab, but have never mud crab…and yes, I am loving the way you prepare it…Asian flavors…yum!
Beautiful sunset photo…have a wonderful week 🙂
Fran
August 17, 2016 at 12:57 pmThanks Juliana- the sunsets are lovely in Darwin because they continually burn off vegetation in order to prevent larger fires. The smoky haze thus creates nice sunsets.
John/Kitchen Riffs
August 17, 2016 at 6:31 amI’ve heard of mud crab, but never had it. Sounds wonderful! And great recipe — I can use this for blue crabs. Thanks!
Fran
August 17, 2016 at 12:58 pmThanks for your comment John. Yes, this recipe is adaptable to using any kind of crab!
Kim | Low Carb Maven
August 20, 2016 at 8:17 amWhat a delicious dish, Fran. I have never cooked a whole crab, but your instructions make it sounds do-able. Thanks for this recipe.
Amira
August 20, 2016 at 5:28 pmWow 1kg!! this is a huge one :). Love the recipe so much.
Kathy @ Beyond the Chicken Coop
August 21, 2016 at 1:22 amWow! Those are some large crabs. This sounds really delicious.
All That I'm Eating
August 22, 2016 at 9:09 pmThis is so summery, what a lovely way to serve crab.
Joanne T Ferguson
August 28, 2016 at 4:18 pmLooks delicious Fran and can see myself making this one day soon! YUM!
Fran
August 28, 2016 at 4:30 pmThanks so much, Joanne!
John/Kitchen Riffs
August 29, 2016 at 12:57 amNice dish! Love Mexican food, and we make it at home a lot too. This is better than you’d find at most Mexican restaurants around here. Good stuff! Thanks so much.
Fran
August 29, 2016 at 7:57 amThanks John for your comment. Most Mexican restaurants ‘skimp’ on the condiments on top of the enchilada- but I like to go whole hog!
Raymund
August 29, 2016 at 6:21 pmI would so love a serving of this or two.
Looks so delish
Denise Browning
August 29, 2016 at 11:13 pmIt looks so b delish… a perfect weeknight meal.
Viviana
August 30, 2016 at 1:19 pmI am sorry, but this is not Mexican food. I don’t want to sound mean or anything, but a dish called ‘enchiladas’ in Mexico looks nothing like this. It may be full of flavors, but it is an American interpretation of ‘enchiladas’.
Fran
August 30, 2016 at 1:48 pmViviana, thanks for pointing this out. I am not claiming Mexican food ‘authenticity’ here. There are many recipes out there that call a dish an ‘enchilada’ if it has some sort of filling inside of a tortilla. So for my recipe, I’ll settle for calling it an American (or Australian) interpretation of an enchilada. But you’re right, it is full of flavors!
lisaiscooking
August 31, 2016 at 6:13 amI know the feeling of having lots of Mexican restaurants nearby–but I love cooking Mexican food at home too! These enchiladas look delicious with the sauce and avocado on top.
Juliana
September 2, 2016 at 5:58 amWow Fran, what a beautiful dish…I have never made enchilada at home…maybe it is time to give this dish a try.
Hope you are having a great week 🙂
Jeanette Mann
September 2, 2016 at 8:39 amMade this and it was delish! The finely chopped bacon was the key ingredient. I love your site. You have an excellent eye for good recipes.
Fran
September 3, 2016 at 10:25 amJeanette, thanks so much for the comment and for stopping by my blog. I’m glad you enjoyed this recipe!
Jeanette Mann
September 2, 2016 at 8:53 amI loved the concept of this recipe but lamb is hard to find where I live so I substituted a pork tenderloin and used filo dough. It was wonderful despite these tweeks.
John/Kitchen Riffs
September 2, 2016 at 10:36 amMy first efforts at food photography were dismal. Takes time to learn, or at least it did me. Anyway, love the combo of peanut butter and chocolate. This looks wonderful! Thanks.
GiGi Eats
September 3, 2016 at 6:00 amOh hellooooooo gorgeous!!
Karen (Back Road Journal)
September 3, 2016 at 6:00 amI’ve had chocolate lava cakes often but not with peanut butter. What a great idea!
Amira
September 3, 2016 at 12:29 pmI can see the you have improved a lot in photography, you should see my first posts, a disgrace discolored dark photos that I am ashamed of 🙂 but still shows that I’ve improved a lot too. Lovely recipe I will be making for sure.
Rachel @ sweetravioli
September 3, 2016 at 4:15 pmOmg!!! They look divine!
Raymund
September 6, 2016 at 4:22 pmMY oh my, just look at that beauty!
Kathy @ Beyond the Chicken Coop
September 6, 2016 at 9:29 pmAny type of lava cake is just amazing! It satisfies my chocolate craving in just one bite….of course I don’t stop at just one bite though 🙂
Lynn @ Oh-So Yummy
September 8, 2016 at 11:02 amI want to make this sooooo bad but have a very busy month ahead of me. Maybe next time that hubby is out of town. So I can have it all to myself =P
Jean | DelightfulRepast.com
September 9, 2016 at 12:45 amFran, these look lovely. My husband’s favorite candy is peanut butter cups, so he’s sure to like these!
Joanne T Ferguson
September 14, 2016 at 2:09 pmA classic indeed Fran and am sure you did Julia’s dish proud! Well done and photographed!
Fran
September 14, 2016 at 2:53 pmThanks so much for your comment, Joanne! I’m glad I finally decided to try this dish!
Kathy @ Beyond the Chicken Coop
September 15, 2016 at 11:34 amJulia Child has always been one of my heros. I remember watching her cooking on PBS way before cooking shows were a trend. This fish looks absolutely wonderful!
Fran
September 16, 2016 at 7:06 amThanks Kathy. I still like to watch some of her old shows on YouTube!
Chris Woollacott
September 15, 2016 at 4:50 pmFran,
A classic dish. Anyone wanting a culinary challenge should try Stephanie Alexander’s version! I tried and failed miserably.
Being a lazy cook with no great success with yeast, could one use good puff pastry [such as Careme] rolled out thinly?
Summer
September 15, 2016 at 9:54 pmLooks so nice! I like how the orange is sliced ♥
summerdaisycottage.blogspot.com
Fran
September 16, 2016 at 11:31 amHi Chris, thanks for your comment. I suppose you could try this recipe using puff pastry. However, I’m thinking the moisture from the filling might seep into the puff pastry after a few days and make it rather soggy, but go ahead and give it a try. I also urge you to try the yeast dough- it is so easy! Also, I just realized that I must now go ahead and list the detailed recipe for this post (from the Cordon Bleu School), so please check back in a few days!
Juliana
September 16, 2016 at 12:11 pmOh Fran…this is such a classic…lemony and buttery…yum! I love how you cut the lemons…so beautiful!
Hope you are having a great week 🙂
GiGi Eats
September 16, 2016 at 2:06 pmSole reminds me of England when I ate so much SOLE … Yet never ever got sick of it! YUM! 🙂
John/Kitchen Riffs
September 17, 2016 at 12:47 amWhat a great dish! I haven’t made this in ages. Definitely not one you want to overcook, although it’s tricky because you want it nicely browned, too. And brown stuff is hard to photograph! So I always just shoot the garnish. 🙂 You did great with your photos, BTW. Fun read — thanks.
Kim | Low Carb Maven
September 18, 2016 at 1:47 amI love sole meuniere and my kids do too! What I know of Julia I know from the movie Julie & Julia. I think I’ll buy the book you mention in your post. I think she was a fascinating person and love how she paved the way for women chefs and made French cooking accessible to home cooks. Thank you for sharing this.
mae
September 19, 2016 at 9:34 pmJulia Child’s recipes are so detailed and wonderful to follow — I love how you have made this one your own. Somewhere I read that her story of the first meal she ate when arriving in France wasn’t always consistent — she sometimes mentioned other first dishes, not always sole. I do love the book “My Life in France” so I’ll go along with you and view this as the “real” one.
best… mae at maefood.blogspot.com
Claire
September 20, 2016 at 2:23 pmWill you be posting the full recipe of this dish?
Fran
September 20, 2016 at 5:26 pmThanks Claire for your interest- yes, I’ll try and post the full recipe for this dish in the next day or two.
Raymund
September 20, 2016 at 5:13 pmIf this changed Julia Child I think I will definitely have to try this one out as soon as possible
Denise
September 23, 2016 at 10:08 pmAfter researching many many recipes, I’m so glad I chose your recipe! Following your exact instructions and ingredient amounts, my profiteroles were perfect and delicious. Your photo, however, showed a golden cream while my filling was beige! Perhaps the vanilla extract I used? Thank you!
Fran
September 24, 2016 at 7:10 amDenise, thanks so much for your comment! The color of the custard cream is mostly determined by the eggs. I think the reason the color of my cream looks a little different from yours may be the lighting I used for my photography. But I think if the custard tastes good, the color shouldn’t matter much.
Amira
September 25, 2016 at 3:04 pmI would prefer mine in clarified butter but I like them flaky i.e overcooked :).
A beautiful presentation to such a simple wonderful dish.
John/Kitchen Riffs
September 28, 2016 at 1:03 pmWow, simple, fast, and easy! Perfect for a quick dessert. Or a snack when the munchies hit. Fun recipe — thanks.
Fran
September 28, 2016 at 1:35 pmThanks John- it’s time to stop ‘mugging around’ and get this recipe going!
Joanne T Ferguson
September 28, 2016 at 3:10 pmWhat a delightful dessert Fran! Love the photo!
Fran
September 29, 2016 at 6:30 amThanks so much Joanne!
Juliana
September 29, 2016 at 11:14 amNice mum crumble…and I am loving all the layers of it…thanks for the recipe Fran.
Hope you are enjoying your week 🙂
Colleen
September 29, 2016 at 5:41 pmLooks good might be good for diabetics with cinnamon and berries, have to check sugar in the biscuits but nearly ticks all boxes probably better to use sugar free biscuits
Fran
September 29, 2016 at 6:41 pmThanks for your comment, Colleen. Yes, if you can find some sugar-free biscuits, go for it!
Amira
September 30, 2016 at 6:14 amThis is really a very clever idea… easy and quick with no oven included and the variations are endless… Pinned
Denise Browning
October 3, 2016 at 12:16 pmMy type of dessert: quick to prepare and super delish.
Kathy @ Beyond the Chicken Coop
October 3, 2016 at 12:53 pmWhat a lovely treat in a perfectly portioned dish! I’d need a second mug filled with coffee to go along with this treat!
All That I'm Eating
October 7, 2016 at 8:43 pmI love the idea of this, so easy and just perfect when you need dessert in a hurry!
Raymund
October 10, 2016 at 5:19 pmThis looks like a perfect breakfast dessert! I love it
Jean | DelightfulRepast.com
October 13, 2016 at 10:56 pmFran, I love your Mug Crumbles! What a grand treat to whip up when the mood strikes!
Mitch Boutte
October 14, 2016 at 9:46 amI live in Tacoma Washington , it’s raining out and I was bored ,…. while searching around the internet I stumbled across a picture of your bread , and saw how easy it is … loved the dough so much that I used half of it for cinnamon rolls , your explanation, and pictures made it so easy that this old man did every thing right the first time… yea I love any thing with Blue berries and/or, Huckle berries , the cream cheese also made a perfect topping for the cinnamon rolls, I’m 55 and I haven’t baked any thing ever ! thank you
Fran
October 14, 2016 at 1:05 pmMitch, thanks so much for stopping by my blog. I’m glad the recipe turned out well for you an helped to overcome your rainy day boredom!
Linda
October 27, 2016 at 12:17 pmHi Fran… i would likeel to try baking this. Looks amazing. Isnitnpossible to replace vanilla with rum? Thank you
Fran
October 27, 2016 at 1:15 pmLinda, thanks so much for your comment. Yes, you could substitute rum for the vanilla in making the custard. I’ve never tried using rum but I think you’ll have a slightly more alcohol flavor to your custard. I hope your profiteroles turn out well!
John/Kitchen Riffs
October 28, 2016 at 10:06 amWho doesn’t like pie?! Apple of any kind is wonderful, but Dutch Apple is particularly nice — love its topping. How fun to have your grandmother’s diary!
Fran
October 28, 2016 at 3:56 pmThanks for the comment, John. Yes, Dutch Apple is my favorite kind of pie!
Joanne T Ferguson
October 28, 2016 at 1:00 pmThis looks absolutely delicious and love grandma’s recipe! With Thanksgiving coming upon us, this would be perfect to share with friends and family!
Fran
November 1, 2016 at 7:06 amThanks Joanne, we usually offer both pumpkin and apple pie for Thanksgiving- hard to decide which one to choose!
Kathy @ Beyond the Chicken Coop
October 30, 2016 at 11:57 pmHow amazing that you have your grandmother’s diary! What an amazing and difficult time to live in. This pie looks beautiful! Your grandma would be proud….did you make four pies or just one 🙂
Fran
November 1, 2016 at 6:35 amThanks Kathy. I made just one pie, not four pies. I didn’t have enough energy to make four pies (ha, ha)!
SeattleDee
October 31, 2016 at 6:34 amThe crumble topping with pecans adds a welcome toothsome crunch to this apple pie. Add some chopped, roasted chiles to the filling for a subtle,spicy backnote and I’m in!
Fran
November 1, 2016 at 7:01 amHi Dee, I can see that you love your chiles- I’m not so sure I’m ready to add chiles to my Dutch Apple Pie!
Karen (Back Road Journal)
October 31, 2016 at 7:37 amHow wonderful that you have those papers from your grandmother. I’m sure she would enjoy the pie you made, it looks great.
Fran
November 1, 2016 at 7:05 amThanks for your comment, Karen. Dutch Apple Pie is now my favorite kind of pie!
Denise Browning
November 1, 2016 at 2:01 pmLove old fashioned recipes… Grandma knows better! This looks divine, Fran!
Juliana
November 2, 2016 at 4:49 amWow Fran…I absolutely love this post…amazing being able to read your grandma diary…and the apple pie looks delicious…I would sure love a slice of it…and a big one.
Have a wonderful week 🙂
John/Kitchen Riffs
November 7, 2016 at 12:37 pmThere are so many different form of stuffed doughy things out there! It seems almost every cuisine has something in this category. Great looking empanadas — always enjoy having these. Thanks!
Joanne T Ferguson
November 7, 2016 at 1:31 pmI love empanadas Fran! These look and sound delicious! I was curious where you obtained the mexican chorizo from? Thank you and YUM!
Fran
November 7, 2016 at 2:10 pmHi Joanne, I bought my Mexican chorizo from my local supermarket in Chula Vista, California. (I’m here until February). Supermarkets here carry loads of Hispanic food products. I’ve never seen it for sale in Australia but maybe you could get it at Chile Mojo on Magill Road in Adelaide. Hugs!
Kim | Low Carb Maven
November 11, 2016 at 3:24 pmI love this story, Fran. How lucky you are to have a small accounting of your grandmother’s life a century ago. Whew, people worked hard back in the days. Food was simpler and nourishing for the body and soul. Thank you for sharing this and the great recipe for apple pie.
Kim | Low Carb Maven
November 11, 2016 at 3:27 pmOh, my-my-my. These look perfect. I love a good empanada. Thank goodness for the extra dough from the pie!
Fran
November 20, 2016 at 11:55 amThanks for your comment, Kim. Empanadas are great, especially when served with a bit of salsa on the side!
John/Kitchen Riffs
November 13, 2016 at 1:44 pmLove cranberry season! I always buy a few extra bags and freeze them, so I can extend their use. 🙂 Anyway, this looks SO good — bet the flavor of this is wonderful. Sure looks nice! And love crunchy toppings. Really nice — thanks.
Joanne T Ferguson
November 13, 2016 at 1:53 pmGorgeous photo Fran and great recipe! Perfect for this time of the year!
Jean | DelightfulRepast.com
November 14, 2016 at 2:00 amFran, I want to reach right into the gorgeous photos and grab a slice of that scrummy nut bread! I don’t usually add a crunchy topping to any of my nut breads; but I think I definitely will now.
Kathy @ Beyond the Chicken Coop
November 14, 2016 at 2:35 amI love cranberry bread! This crunchy topping looks delicious!
lisaiscooking
November 18, 2016 at 1:21 pmThis sounds delicious! Love the mixture for the topping. I wish I could wake up to this for breakfast tomorrow.
All That I'm Eating
November 18, 2016 at 11:02 pmI like the idea of adding the cranberries to this bread; using nuts too it’s just the season for it!
Karen (Back Road Journal)
November 19, 2016 at 11:31 pmI just pinned your empanadas, they sound great using the chorizo.
Karen (Back Road Journal)
November 19, 2016 at 11:33 pmYour bread does sound yummy…I’m thinking a slice with a cup of tea would be perfect.
Fran
November 20, 2016 at 11:52 amKaren, thanks so much for your comment and for ‘pinning’ my recipe.
Simply Sweet Justice
November 20, 2016 at 1:26 pmLove this! I am sure it smells so good while baking!
Michelle
November 24, 2016 at 9:47 pmPie filling ingredients says corn starch but directions say flour… Which are we supposed to use?
Fran
November 25, 2016 at 1:23 amOops! Thanks for the comment, Michelle. The directions should say to use corn starch, however you could also substitute flour for the corn starch. Corn starch has a finer texture than flour and is less apt to form lumps. Hope your pie turns out well!
Juliana
November 30, 2016 at 9:26 amI have never used cranberries in bread…and I am loving it! Like it that you have nuts as well…thanks for the recipe Fran.
Have a wonderful week ahead 🙂
blaise
December 2, 2016 at 11:21 amI made these yesterday, so easy and SO GOOD. LIKE I CAN’T EVEN DEAL WITH HOW GOOD THEY ARE. thank you!!!
★★★★★
Fran
December 2, 2016 at 2:51 pmBlaise, thank you so much for your comment- you have made my day!!
John/Kitchen Riffs
December 2, 2016 at 2:42 pmLove leftover pizza for breakfast. I should just start making this instead — inspired dish! Really good — thanks.
Fran
December 2, 2016 at 2:54 pmThanks John. With this recipe you won’t have to worry about eating any ‘wilting, flabby’ pizza!
Joanne T Ferguson
December 2, 2016 at 4:06 pmLooks delicious Fran and what child of any age doesn’t love pizza for breakfast!
Fran
December 3, 2016 at 1:52 amThanks Joanne for your comment!
Karly
December 3, 2016 at 11:45 amOh my gosh, this looks delicious! So much prettier and more elegant than the usual breakfast pizza, too! The kids will love this!
Amira
December 7, 2016 at 2:28 amWow, this is a killer recipe!!!!. I pinned this even before reading the post. Amazing in every aspect. Thanks for sharing Fran.
Karen (Back Road Journal)
December 8, 2016 at 3:35 amNow that is a great way to start the day. 🙂
Juliana
December 9, 2016 at 8:24 amI am loving this breakfast pizza Fran…I like the egg on it…looks so tasty and indeed perfect for a weekend breakfast. Thanks for the post.
I hope you are having a fabulous week 🙂
Joanne T Ferguson
December 17, 2016 at 2:51 pmI love mini bite delights Fran and cheesecake is one of my faves! Looks delicious and thinking of you and Donna too!
Fran
December 18, 2016 at 1:41 amJoanne, thank you so much for your reply! Donna has been gone now for over three years and time goes by so fast! Happy holidays to you!
Kathy @ Beyond the Chicken Coop
December 18, 2016 at 11:52 pmThese are beautiful. I love the mini size and the stunning color. Happy Holidays!
Amrita
December 20, 2016 at 5:37 amOMFG, dang! Now I have something else to try and make apart from boring old chocolate mousse. Thanks for this…looks decadent.
Fran
December 20, 2016 at 6:12 amThanks Amrita for stopping by my blog. I hope you can try making this dessert- truly worth it. The chef demonstrated this dish at the Paris Cordon Bleu school when I was a student there. You can leave out the candied fruit if you wish.
Karen (Back Road Journal)
December 20, 2016 at 8:11 amMy mother used to make mini cheesecakes whenever she was asked to be a dessert to a party. I always enjoyed them but they certainly weren’t as pretty as yours.
Amira
December 20, 2016 at 3:15 pmWow, love portioned food especially desserts, although I think I can eat them all by myself :). Lovely recipe Fran. I was just wondering how to use the regular cupcake pans? I think it would be very hard to get the cheesecakes out.
Fran
December 20, 2016 at 3:47 pmHi Amira. If you use a regular cupcake pan, I would first spray some cooking oil on the inside of the pan, then place several strips of parchment paper on the inside of each ‘well.’ When the baking is finished, then you can life the cheesecakes out using the ends of the parchment paper strips.
John/Kitchen Riffs
December 21, 2016 at 2:55 amLove cheesecake! Any and all. These are the perfect size — who doesn’t want to say they ate an entire cheesecake?:-) And with these, you can do that without doing violence to yourself! Thanks. And Happy Holidays!
Aaron
December 28, 2016 at 3:37 amI made this dish for Christmas this year and it turned out very well. However, it seems like there is no indication in the written instructions at the bottom of whether or not to brown the duck before enfolding it en croute. In the pictorial directions it shows the duck browned first. Please clarify. I opted to brown the duck first. Is it necessary?
★★★★
Fran
December 28, 2016 at 3:59 amAaron, thanks so much for your comment and I’m glad your duck turned out well (reminds me that I should try to make this dish again soon)! Yes, the written directions should say to brown the duck first- I have now updated the written instructions to reflect this.
Karen (Back Road Journal)
January 1, 2017 at 7:44 amDelicious with a cup of tea…it would be a nice way to start the new year. Happy New Year.
Maureen
January 1, 2017 at 10:44 amFran, that’s downright gorgeous! I’d love to sit down with a piece of that and a cuppa, put my feet up and start the year right.
Happy New Year!
SeattleDee
January 1, 2017 at 4:51 pmI am totally in awe of your patience, skill and gorgeous results! Your chocolate Nutella babka look amazing, and temptingly delicious. Happy New Year!
John/Kitchen Riffs
January 4, 2017 at 12:27 pmWow! Truly gorgeous. Takes a bit of time to make, but totally worth the effort. Happy New Year!
Lynn @ Oh-So Yummy
January 4, 2017 at 7:48 pmThis sounds really neat but our bread dough is always so sticky! I think we haven’t figured out the proper method yet. Also, when you repeat the simple fold, do you reroll it again or is the dough just getting smaller for the second and third iteration?
Fran
January 5, 2017 at 2:40 amLynn, thanks for your comment. Yes, when repeating the simple fold, you do reroll the dough again, then fold it, turn it a quarter turn and refirgerate it for 20 minutes. Also, be sure to roll out your dough on a lightly-floured surface and also dust your rolling pin with some flour- this helps to reduce the ‘stickiness’ of your dough. I also sometimes dust the top of my dough if it becomes too sticky.
Kathy @ Beyond the Chicken Coop
January 5, 2017 at 2:34 amWhat a beautiful loaf! I have not ever made a laminated loaf before, but the results are stunningly beautiful! I can only imagine the taste!
All That I'm Eating
January 12, 2017 at 12:02 amOH MY! This looks amazing, it’s a good job the recipe makes two…one wouldn’t be enough!
Juliana
January 18, 2017 at 8:15 amYour babka turned out so pretty, I love all the layers in the loaves…I just need a cup of tea to go with it…
Have a wonderful week ahead Fran 🙂
John/Kitchen Riffs
January 19, 2017 at 12:38 pmI love chili! And love using leftover chili in dishes. In fact I just made one (not nachos!) using leftover chili. Great minds, what? 🙂 Anyway, nachos are such a nice starter or snack. These look great — thanks.
Fran
January 19, 2017 at 4:40 pmJohn, thanks for your comment. I just had a look at your Chili Mac Casserole and it looks fantastic!
lisaiscooking
January 23, 2017 at 7:18 amI wish I had this in front of me right now! What a perfect Sunday afternoon snack. Love all those toppings.
Kathy @ Beyond the Chicken Coop
January 23, 2017 at 11:06 amA great platter of nachos is all I really need for dinner! This looks fabulous! 🙂
Juliana
January 25, 2017 at 9:10 amOh Fran, I can munch of this nacho plate all day long…looks delicious, and packed with great flavors.
Have a wonderful week ahead 🙂
Bindia | Indisk Takeaway
January 25, 2017 at 8:15 pmFeeling hungry missing this nachos platter. Looks so much delicious.
Fran
January 31, 2017 at 3:16 amBindia, thanks so much for your comment!
All That I'm Eating
January 31, 2017 at 2:31 amYes please! This is just the thing for a cold winter evening.
Marie
February 7, 2017 at 7:21 pmDear Fran,
Thank you so much for your informative and helpful post on making authentic Canelés. I ordered a set of copper Canelé molds from Amazon, as welll as the beeswax. Prior to finding your post I read a blog (by an experienced Canelé baker) to season the molds using butter in a 520F oven for an hour. This seemed very high temperature to me and butter tends to burn easily, I was sceptical, but I decided to adhere to the instructions. Fifteen minutes into the seasoning smoke was everywhere, I took the molds out of the oven just to see how burned my molds were. The interior of the molds had virtually turned black and the exterior dark and discolored. I was mortified. I let them cool and scrubbed as much of the burned butter debris off as possible, but to little avail; the interior of my molds are still a burned mess. I let them dry completely and now will try your method of seasoning but I’m afraid my molds may have been ruined. Do you think my molds are still usable? Also, the same blogger/baker instructs to bake the Canelés at a higher temperature than your recipe: 550F for the initial 10 minutes, then down to 375F to let Canelés bake for another 50 minutes. Do you think that’s too high; even for just the initial 10 minutes? I don’t want another mess on my hands. I feel discourage, any input you can give me would be very helpful!
Thank you!
Fran
February 8, 2017 at 2:00 amMarie, thanks so much for stopping by my blog. I’m sorry you had such trouble with your first attempts at making Canelés. I can’t honestly say whether or not your Canelés are permanently ruined. I can only suggest letting them soak some more to remove the burnt residue. The only way you can tell if they are ruined is to go ahead and make a batch of Canelés- if they turn out alright and the exterior doesn’t have the ‘burnt’ taste, then you know your molds are not ruined. Yes, I think that baking them at 550 F for the first 10 minutes is too hot; they will probably burn. In fact, my oven gets quite hot, so I sometimes bake them at a slightly lower temperature than my recommended 460 F (for the first 15 minutes). Each oven is different, of course. My recipe says to then lower the temperature to 375 F for the next 45 minutes, however I often find that my Canelés are done after only another 30 minutes. Again, each oven is different so you’ll need to practice a bit to get it right. BTW, seasoning the molds with butter was obviously not a good idea due to its low ‘burn threshold.’ Please let me know how your Canelés turn out and good luck!
Marie
February 8, 2017 at 5:01 amThank you very much, Fran, for your prompt reply!
I appreciate it very much. Since writing to you, after I soaking and scrubbing as much of the burnt debris on the interior, I followed your seasoning instructions; I wish I had found your blog first. However, due to the previous burnt residue I ended up with sticky brown substance running down the walls (the oil and heating process likely released some of the burnt debris), now I wonder if it’s safe to eat from. I’m thinking of soaking and scrubbing again, and one more time applying your seasoning method, in hopes this will remove most of the residual burnt-remains. I will proceed to make your Canale recipe and instructions, and will let you know how it turns out. And you are right, butter at 500F is a bad idea, I knew this insticutually when I initially read it, but thought an experienced baker must know better than me. Ha!
Thanks again Fran, I’m so glad I found your site!
Rachel
February 8, 2017 at 6:38 amLooks delicious! Great valentines meal!
Fran
February 8, 2017 at 8:20 amThanks Rachel. It’s good to hear from you again.
John/Kitchen Riffs
February 8, 2017 at 7:06 amLove lobster ravioli! Not a dish I make that often — usually something I reserve for ordering in a restaurant. Silly, though, because it’s easy enough to make. Yours looks terrific! I’ve never been to Death Valley — would love to visit sometime. Great pictures, fun post — thanks.
Raymund
February 9, 2017 at 5:18 amI need to have a good serving of this now, looks amazingly good!
Juliana
February 9, 2017 at 8:42 amWow, amazing recipe Fran…your lobster ravioli really looks like from a restaurant…I love the creamy sauce as well…indeed perfect for Valentine’s Day.
Thanks for sharing the pictures…although we live in LA area and often visit Palm Desert, we have never been to the Death Valley.
I hope you are having a wonderful week 🙂
SeattleDee
February 12, 2017 at 4:53 pmLobster ravioli demystified – now I wonder why it has sounded so daunting. It will be a perfect Valentines entree, decadent and delicious.
Kathy @ Beyond the Chicken Coop
February 13, 2017 at 7:42 amThese look so elegant! They would make a perfect dinner for Valentine’s Day! It sounds like you’ve had a wonderful trip! I’ve been to Death Valley in the middle of July…it was 120 degrees. My sister participated in an ultra marathon (135 miles) called Badwater! It’s run every summer and the athletes are amazing!
Fran
February 13, 2017 at 12:39 pmKathy, It’s hard for me to imagine someone running an ultra marathon in Death Valley in the summer. We did visit the spot called ‘Badwater.’
Amir
February 14, 2017 at 2:45 amNever made my own ravioli and never visited Death valley :). Two new things I am learning about in your delicious post.
Jean | DelightfulRepast.com
February 15, 2017 at 6:25 amWhat a lovely dish, Fran! And I enjoyed reading about your trip to Death Valley. I’ve been there twice in my life, many years apart, and both times was astounded by how different it is from any other place I’ve ever been. And both times it seemed we were the only Americans there! The desert’s unusual beauty makes it very popular with people from all over the world.
Karen (Back Road Journal)
February 23, 2017 at 7:10 amYour pasta looks and sounds amazing. Pretty on the plate served with the asparagus.
John/Kitchen Riffs
February 24, 2017 at 1:04 amMole anything is so good! Love the stuff. Not something I make all that often for some reason — probably because it does take a bit of time to do well (or even to do poorly!) Its color is a bit meh, now that you mention it, but its flavor is OVER THE TOP! Really good stuff. Excellent recipe — thanks.
Fran
February 24, 2017 at 6:44 amThanks John. Any dish that has chocolate and peanut butter has to taste good!
Juliana
February 24, 2017 at 6:06 amWow Fran, what a delicious recipe…I have tried chicken with mole sauce, but never made myself…this indeed looks luxurious…thank you so much fro sharing the recipe.
I hope you are enjoying your week 🙂
Fran
February 24, 2017 at 6:46 amHi Juliana! This dish is pretty easy to make and is well worth the effort! Yes, I am enjoying me week, but still suffering from a bit of jet lag from my flight to Adelaide!
Claire @ Simply Sweet Justice
February 24, 2017 at 6:25 amThis looks delicious! I have always wondered how to make mole. I am so excited–I am going to Paris next month and signed up at Le Cordon Bleu. It made me think of you!
Fran
February 24, 2017 at 6:41 amClaire, how exciting for you to go to Paris! I assume you are going for a short one-day workshop? The school has moved to a new building- I’m sure it will be a lot better than the old one!
Claire @ Simply Sweet Justice
February 24, 2017 at 6:27 amGorgeous pictures and what a fantastic recipe! I just got a new pasta maker and will try making these!
Denise
February 25, 2017 at 8:41 amWow! It made my mouth water — with all the peppers and spices. A culinary wonder from Mexican cuisine.
Kathy @ Beyond the Chicken Coop
February 26, 2017 at 10:23 pmWhat a great recipe! I can’t believe how long the list of ingredients that some people use! I’ve only had mole sauce once or twice. I loved it, but haven’t ever made it. I think I need to give it a try!
GiGi
March 1, 2017 at 3:56 pmChicken Mole is definitely a recipe I need to try ASAP
Karen (Back Road Journal)
March 3, 2017 at 1:22 amI like mole but have never made this one before…I’ll have to remedy that soon as your chicken sounds delicious.
John/Kitchen Riffs
March 9, 2017 at 12:59 amWow, what a neat soup! SO creative! Love all the flavors in this soup — such a terrific recipe. Thanks!
sarah schmidt
March 9, 2017 at 7:05 amWhere’s the recipe? It sounds great, but maybe too much work for my style.
Fran
March 9, 2017 at 10:41 amHi Sarah, the recipe is located at the end of the post. I think it was ‘truncated’ when you accessed my post through your email notification. In order to see the recipe, try clicking directly onto my website. The recipe does take a bit of effort, but I guess there is the old saying, “No pain, no gain!”
Mely Martinez
March 12, 2017 at 7:58 amInteresting soup! Not actually a Mexican dish. Although, we have a Mexican soup in my country called “Poblano Soup” without the cheese and the frying part. It uses cream, milk, and also corn kernels.
Happy cooking!
Mely Martinez from Mexico in my Kitchen
All That I'm Eating
March 13, 2017 at 11:06 pmThis looks amazing, what a great colour! I love the flavour of fresh chilli, I bet it’s tastes so good.
Jean | DelightfulRepast.com
March 14, 2017 at 8:15 amFran, that is a luscious looking soup, full of flavors that I love!
Juliana
March 15, 2017 at 11:38 amSince I discovered chile relleno I would order when I see it in the menu…your soup looks delicious…spicy and yes, topped with chile relleno…what a treat! Thanks for the recipe Fran.
I hope you are having a nice week 🙂
Maureen
March 17, 2017 at 10:43 pmThis is gorgeous. I haven’t had it for a while and I’ve never made it myself but now I’m dying to try. You make it sound so easy. 🙂
Karen (Back Road Journal)
March 19, 2017 at 7:32 amGrowing up in Texas, I really enjoy a delicious recipe like this one. Thanks for sharing it with us.
Kathy @ Beyond the Chicken Coop
March 27, 2017 at 5:55 amI love chile rellenos! Making it into a soup is a genius idea! This looks so delicious!!!
John/Kitchen Riffs
March 29, 2017 at 2:18 amHaven’t heard of these. Love the way they look — SO interesting! Bet they taste even better. 🙂 And yes, cookie on top — the right decision, IMO.
Fran
March 29, 2017 at 7:46 amThanks John. They do look good and taste even better!
Carolynn Cavanaugh
May 16, 2020 at 4:04 amI just tried to make this recipe and I dont think it worked well. I made a double batch. Followed the recipe and the instructions. It made alot more than 16 brookies! I made 18 and over filled my brownie mix because if I didn’t, I would have made alot more. Then I put the cookie in and it was way too much. Maybe I used a smaller muffin tin? Any thoughts ?
Fran Flint
May 16, 2020 at 5:59 amCarolynn, thanks for your comment. I am going to make these Brookies again today- I will hopefully have some suggestions for you very soon. Stand by!
Fran Flint
May 16, 2020 at 10:34 amCarolynn, I just made another batch of these Brookies and here are my findings:. You’re right, the brownie batter actually makes enough to fill 14 cupcake wells (not 8). On the other hand, there was enough chocolate chip cookie batter to make only 10 of the Brookies, so to fix this, I will increase the cookie dough by 1/3. This should make the brownies equal to the chocolate chip cookies. I find that the batter for both elements was very moist and delicious, so there was no problem with the recipe. It can be a bit tricky spreading the cookie dough onto a liquidy brownie mixture , so I tried first baking the brownies for 2-3 minutes by themselves to help them set a little. Then I removed them from the oven to cool a bit, then spread the cookie dough on top. To smooth the cookie dough on top of the brownies, I used a pallet knife that I dipped in water. I am going to update my recipe to reflect these changes and also to state that the recipe makes 12-14 serves. Thanks again for your comment- this helps me to keep my recipes up-to-date!
Carolynn Cavanaugh
May 16, 2020 at 11:04 amFran! So cool that you actually to my comment to heart! That’s awesome! I made 16 and 6 extra cookies. I think I was worried about over filling, which I did, when i added the cookie. I did see what you meant about putting the cookie on the liquidy brownie. I actually put the 1.5 tablespoons in my hand and flattened it out a bit first. My baking time was off too. Also probably because I over filled my tins. They had to cook for about 35 min and I covered the top with foil for the 2nd half to keep the cookie from browning too much. They are DELICIOUS! Not the prettiest thing ever but definitely one of the best tasting!! I will definitely make them again!! Thank you again for taking my comment!!! Happy Baking!
Juliana
March 29, 2017 at 5:00 amLOL, these are so cute…I love the name brookies and all the layers of it! Great combination of brownies and cookies…thanks for introducing me to it.
Have a wonderful week Fran 🙂
Fran
March 29, 2017 at 10:07 amThank you Juliana. It’s interesting how many new kinds of recipes are being created!
Erin @ Brownie Bites Blog
March 29, 2017 at 7:29 amI’m loving the pretty layered look of these – I bet they are amazing… how can they not be when you’re combining two of the most classic and well-loved desserts ever into one little handheld bit of awesomeness??
Fran
April 1, 2017 at 8:03 pmErin, thanks so much for stopping by my blog! These ‘brookies’ were so good, I had to give some of them away so I wouldn’t gain weight!
mae
March 29, 2017 at 1:08 pmVery cool idea!
best… mae at maefood.blogspot.com
Pamela @BrooklynFarmGirl
March 30, 2017 at 11:35 pmWell this is new 😀 This is an amazing idea and a must try I bet it tastes amazing!
Fran
April 1, 2017 at 8:02 pmPamela, thanks so much for stopping by my blog!
All That I'm Eating
April 3, 2017 at 7:40 pmBrookies?! They sound amazing! I have to give these a try.
Kathy @ Beyond the Chicken Coop
April 9, 2017 at 10:16 pmThese are two of my favorite desserts combined into one! Love the little muffin shape! These do look amazing.
Karen (Back Road Journal)
April 12, 2017 at 10:13 pmI don’t think the crazy has hit the east coast of the U.S. as of yet but I can certainly see why they would be popular. Doing them in the muffin pan sounds like a good idea to me.
Leo Tat
April 17, 2017 at 6:56 amNever heard of a Brookie until now. It looks good with 2 layers, I’d be interested to try it with my coffee!
John/Kitchen Riffs
April 20, 2017 at 10:46 pmYup, I’d be too busy eating these to have a lot to say about them either. Except they look wonderful! And I’ll bet they’re 5x as good as they look. 🙂 Thanks!
Jean | DelightfulRepast.com
April 21, 2017 at 12:49 amFran, put the kettle on – I’ll be over straight away to dive into this gorgeous mass of everything I love most!
Amira
April 22, 2017 at 2:36 amOMG, When I saw this on FB I literally drooled!!! Seriously looks and sounds very appetizing Fran. And yes, you do not need any description for this or stories to go along with the recipe… this is a picture worth a thousand words kind of post. Great job.
Juliana
April 28, 2017 at 3:03 amOh Fran, I don’t think I could stop eating these rolls, I am loving the caramelized crust on top and all the gooey in between…super delicious!
I hope you are enjoying your week 🙂
John/Kitchen Riffs
May 1, 2017 at 12:21 amOf the years I’ve made a lot of cream soups, but never cauliflower for some reason. I gotta try this! Looks terrific. Scandalous or not. 🙂
Fran
May 1, 2017 at 6:29 amThanks for your comment, John. Having a little scandal behind the recipe seems to make the dish taste a little better!
mimi
May 2, 2017 at 1:49 amI love creamed soups, and this one, with the leeks, must be just fabulous. I bet it would be good cold as well?
Cecilia
May 2, 2017 at 2:31 amThis cream soup looks like a dream soup! I definitely will try it. Thanks for the recipe!
★★★★★
Juliana
May 3, 2017 at 6:25 amI have never made cream soup with cauliflower…I really don’t know why, I like that you have leek and yes Gruyere cheese! Thanks for the inspiration Fran…
Have a wonderful week 🙂
Maureen | OrgasmicChef
May 4, 2017 at 9:29 pmNow that it’s getting colder, I argue with myself over which soup I want to make next. Now that I’ve seen this, Mrs. Du Barry and I will have a quiet discussion together. It looks beautiful.
★★★★★
Kathy @ Beyond the Chicken Coop
May 7, 2017 at 10:06 pmI love the bit of history behind this soup! It looks very elegant and delicious!
★★★★★
GiGi
May 8, 2017 at 1:10 pmMmm! I have never made cauliflower soup, but I have done pureed cauliflower… Cause I was trying the whole cauliflower mashed “potatoes”… I do love em so so so much!
Amira
May 10, 2017 at 7:20 amWhat a sad story :(. I like creamy soups but I’ve never tried a cauliflower one before. Looks delicious.
DAztecFoodie
May 26, 2017 at 4:52 pmHi, i am proudly mexican living in my country, onsite pacific ocean and gorgeous mountains.
Chile Relleno my favorite dish.
I think Julia would say Ohhh lala.
Gorgeous way for a melting pot of two important cultural gastronomies in planet.
FrenchMexicancuisine
Thanks for sharing.
Fran
May 27, 2017 at 10:34 amThanks so much for stopping by my blog and for your comment- especially coming from someone who is Mexican and who loves chile rellenos!
John/Kitchen Riffs
June 1, 2017 at 10:55 pmLike the color of that place mat! Like this dish, too — so full of flavor. Although my supermarket sometimes carries tamarind pods (rather unusual for my part of the world), I always prefer to use the paste — so much easier. Anyway, love duck breast and it pairs so well with fruit, doesn’t it? This looks great — thanks.
Juliana
June 2, 2017 at 2:45 amAlthough we often eat duck in Chinese restaurant I have never cooked one myself…you sure make it look so easy…great flavors Fran. Thanks for the recipe!
I hope you are having a nicweek 🙂
Makos(@thehungrybites)
June 2, 2017 at 6:06 amHey Fran!
this duck seems delicious!
Star anise with cinnamon and cloves is always a nice combination!
Thanks for the recipe 🙂
Lynn @ Oh-So Yummy
June 2, 2017 at 11:17 amHi Fran! I’m not too familiar with tamarind though my coworker tried to show me some drier fruit at work one day! Neat way to change up the recipe into another style though! I have yet to try cooking duck meat of any kind!
Kathy @ Beyond the Chicken Coop
June 5, 2017 at 4:12 amCongrats of finishing a course! This looks like a great way to celebrate! Duck is so elegant and tasty! This looks lovely.
Laura
June 8, 2017 at 3:45 amThis recipe is great. I am now following this for a reference for my Mexican Recipe Website. Thank You
All That I'm Eating
June 9, 2017 at 7:40 pmI rarely cook duck breast at home which is such a shame, this sounds delicious.
Mimi
June 13, 2017 at 9:11 pmBeautiful. And I just realized I’ve never made a soufflé. I need to make one!
Fran
June 13, 2017 at 10:04 pmThanks Mimi- souffle’s are definitely worth making (especially if you add a splash of Cointreau to the mixture)!
John/Kitchen Riffs
June 13, 2017 at 10:55 pmChocolate Soufflé is a wonderful dish! It’s been ages and ages since I’ve made one — or really any kind of soufflé (I’ve probably made more cheese ones than anything else). Great recipe, perfect source (Julia is my favorite!). Thanks so much.
Juliana
June 14, 2017 at 6:00 amYour chocolate souffle looks great Fran…I only made souffle once and I must confess that I was not very successful…now seeing this post make me want to try again. Thank you for the recipe.
Have a wonderful week ahead 🙂
Makos(@thehungrybites)
June 15, 2017 at 2:51 amHello Fran! I admit I didn’t know who Julia Child was, until the movie with Meryl Strip (I love Meryl Strip!)
This souffle looks divine! I should schedule it for the near future 🙂
Mimi
June 23, 2017 at 11:10 amBeautiful! I love your pie crust tutorial. I thought real quiche Lorraine didn’t have bacon, but my mother, who is from Nancy, in the province of Lorraine, always used it. So a quiche to me has bacon and cheese in it! Love yours.
Fran
June 23, 2017 at 5:29 pmMImi, thanks so much for your comment. You must have grown up with some good French cooking in your house!
John/Kitchen Riffs
June 26, 2017 at 1:40 amI was thinking the other day how little I know about Spanish cooking. Tapas, potato tortilla, gazpacho, sangria, and that’s about it. Looking forward to hearing what you’ll be cooking. And looking forward to one of these cookies (or three!) too — terrific recipe. Thanks!
Fran
June 28, 2017 at 2:47 amMuchas gracias, John! I hear that in Madrid, they specialize in churros with chocolate sauce- I’ll definitely have to have one of those!
Mimi
June 28, 2017 at 8:35 amThis is so exciting! Enjoy!
Kathy @ Beyond the Chicken Coop
July 2, 2017 at 10:28 pmLucky you! I can’t wait to hear all about your newest adventures. Love these cookies!
Juliana
July 19, 2017 at 6:24 amOh Fran, these cookies look awesome, I love the shape and the flavors…good luck in Madrid…and I look forward to hear all about it and see all the recipes you get to learn there…
Have a wonderful time 🙂
Mariza Wessels
July 23, 2017 at 7:39 pmI am a South Africa who is so inspired by the way you make your pastry. You have taught me so much and I have printed evething out from that lesson and your recipe in connection with the quiche Lorraine. I would like to know if it is possible to freeze the quiche for a week or 2. We have got a special occasion where I would need to prepare some of the quiches in advance. Your comment please? (mariza.w@iafrica.com) Thanks, Mariza Wessels.
Fran
July 24, 2017 at 5:32 amMariza, thank you for your comment. You could freeze the quiches for probably up to one month in advance. Certainly they could be frozen for a week or two and still taste fresh. I hope you enjoy making the Quiche Lorraine!
Meet Fran Flint
July 26, 2017 at 2:33 pm[…] need to click to G’Day Souffle to check out her latest post – Easy Mini Cheesecakes where you place a cookie on the bottom of a cupcake liner and put cheesecake mixture on top. Top […]
John/Kitchen Riffs
August 3, 2017 at 1:36 amGlad you’re having a good (albeit tiring) time. And thanks for this dish! I’ve been wondering what you’ve been cooking. This is a good one! 🙂
Fran
August 3, 2017 at 4:57 pmThanks John- soon I’ll be heading back to Australia where it is winter, so this will be a good dish to have on hand!
Jean | DelightfulRepast.com
August 7, 2017 at 11:07 pmFran, what a great post! I had forgotten about that episode where Julia gets exhausted whisking! I loved watching episodes with my mother when I was a child. We felt like Julia was part of the family. I’m just sorry my mother died before I met Julia; she would have been so impressed! I actually chatted with her on several occasions.
One of our conversations was about pie crust. When I mentioned putting whole wheat flour in my quiche crust, she got that look and asked why I would ruin a perfectly good pie crust with whole wheat flour. Then she uttered those famous words she’s said so many times, even to Jacques Pepin: “We’re not interested in nutrition, we’re interested in taste!”
Gerlinde@Sunnycovechef
August 10, 2017 at 11:06 pmI am familiar with blood sausage from Germany but after living in the US for many decades I lost the taste for it. However, your stew looks delicious and I will bookmark it for later .
Agness of Run Agness Run
August 15, 2017 at 10:37 pmYum! Such an awesome stew recipe! What’s your favorite Spanish dish?
Fran
August 16, 2017 at 11:33 amAgness, thanks for stopping by my blog. I would say that my favorite Spanish food would be the Fabada Asturiana dish from this post. Also, I loved a tapas dish that I ate at the Lateral Santa Ana restaurant in Madrid: Duck breast with pineapple and mango chutney http://www.lateral.com/restaurantes/santa-ana/
Agness of Run Agness Run
August 17, 2017 at 1:08 amWow1 These cookies aren’t only easy to make but they are finger-licking at the same time! Awesome recipe, Fran!
Lynn @ Oh-So Yummy
August 17, 2017 at 7:12 amI bought both of those sausage from a Spanish shop in PB for a paella recipe! Everything was delicious! I like how this one incorporates beans too! I still have some saffron left but I think it is past the ‘date’… would it still work in the recipe?
Fran
August 17, 2017 at 7:36 amLynn, I’m so happy to hear that there is a Spanish shop in the San Diego area! I’ll be arriving there in several months so I’ll now know where to go. I would think that the saffron is still OK to use- it’s not a milk or meat product. If it still looks and tastes alright, it’s probably still good to go (but, of course, it’s ultimately up to you to judge).
Lynn @ Oh-So Yummy
August 20, 2017 at 7:00 amCheck out Pata Negra Market when you get back!
Mimi
August 19, 2017 at 9:09 pmJust beautiful! I’ve only made paella once – it’s hard for me to find good seafood that’s fresh or freshly frozen. Such a fabulous meal!
John/Kitchen Riffs
August 20, 2017 at 3:13 amPaella is such a great dish! Although I haven’t made one for ages. I don’t have a paella pan so I usually use a big frying pan which works OK (but just OK). Anyway, lovely mix of ingredients. Very nice — thanks.
Marcellina
August 23, 2017 at 9:43 pmHi Fran! I have just happened upon your blog and love the first recipe I saw and your great name! I look forward to reading your future posts!
Amira
August 24, 2017 at 1:15 amI’ve never made paella before, your seafood variation is very interesting. This will be a feast in my home :).
All That I'm Eating
August 26, 2017 at 12:41 amA perfect summery dish, so full of colour and flavour.
Kathy @ Beyond the Chicken Coop
August 28, 2017 at 1:44 pmLooks fabulous! 🙂
John/Kitchen Riffs
September 6, 2017 at 11:33 pmGreat looking potatoes! And salmon, too. I’d shape the potatoes with my hands — I’m piping–challenged. Guess I should just learn how to do it someday, huh? 🙂 Anyway, good stuff — thanks.
Fran
September 7, 2017 at 7:07 pmThanks for the comment, John. For her Byron Potatoes, Julia Child just mashes the potatoes with a big fork and then puts the whole bunch into a casserole dish- didn’t bother shaping them into individual cakes!
Ted Verrion
May 9, 2021 at 7:01 pmI see you’ve missed out living in England…… this is just a fancy french name for what we call DUCHESS POTATOES
Fran Flint
May 10, 2021 at 12:03 amThanks for pointing out the similarities between the two recipes. Yes, they are very similar, however, the French Byron Potatoes recipe emphasises making a bechamel sauce that is then spooned into the center of each ‘cake.’ Also, Byron potatoes typically don’t use nutmeg. It’s all very interesting!
Mimi
September 7, 2017 at 4:46 amOh my goodness! I’ve never heard of these and they’re so fun! And with the cheese… oh la la! I bet they would reheat well.
Fran
September 7, 2017 at 7:09 pmMimi, thanks for the comment. Yes, they are definitely worth trying!
John/Kitchen Riffs
September 13, 2017 at 1:48 amInteresting! I’ve boiled quail eggs, but never poached them. Never even thought to do so! Neat trick — gotta try this. And fun black acrylic shot at the top of the post!
Mimi
September 16, 2017 at 5:39 amWonderful! I don’t think I would ever dare attempt these!
Sarah
September 17, 2017 at 9:53 pmThat is so cool! I would have never thought to prepare them like that!
Gerlinde
September 21, 2017 at 9:15 amI love anything duck and will try your method of cooking the breast. I don’t know that I can get quail eggs in my little town.
Mimi
September 22, 2017 at 1:05 amBeautiful duck, and a gorgeous salad! I tried video editing once, and gave up on it completely!
Agness of Run Agness Run
September 22, 2017 at 8:54 pmYummy! This is an amazing lunch recipe. Can’t wait to prepare the salad. What kind of tomatoes should I use, cherry or regular?
Fran
September 22, 2017 at 10:56 pmThanks Agness for your comment. You could use either cherry or regular tomatoes- I used ‘regular’ round tomatoes and sliced them up a bit- the ingredients are flexible- use what you like!
Raymund
September 27, 2017 at 2:53 pmThat my friend is a perfectly cooked duck!
SeattleDee
September 28, 2017 at 3:17 amFinally… duck breast sounds ‘doable’ rather than intimidating. Your tempting post may nudge me into playing with this delicious ingredient. (Love the soothing music in your video.)
Julian
October 7, 2017 at 2:35 pmWow, this looks great and I love the photos of Arkaroola. I don’t have access to Quandong fruit but I’ll use fresh peaches instead. Thanks for the recipe!
Fran
October 8, 2017 at 8:26 amThanks for your comment, Julian. Let me know ho your pie turns out!
Karen (Back Road Journal)
October 7, 2017 at 9:35 pmYour salad is beautiful and would make a prefect dish to serve the next time I’m entertaining.
Kathy @ Beyond the Chicken Coop
October 9, 2017 at 12:49 pmI’ve never heard of a quandong, but I am intrigued. The pics of the countryside are lovely! Thanks for sharing a great recipe!
John/Kitchen Riffs
October 10, 2017 at 1:48 amLove duck! And we’re coming into prime duck season in the US, so this is timely. Not to mention delish. 🙂 Thanks!
John/Kitchen Riffs
October 10, 2017 at 1:49 amPretty pictures! And neat ingredient — quandong is new to me. Thanks!
Andreya
October 11, 2017 at 4:33 pmLooks so delicious…I never know that quandong will use for food. Have to try once and photography is great
Fran
October 14, 2017 at 7:50 amAndreya, thanks so much for your comment. You can order dried quandong fruit online- hope you try it!
Raymund
October 15, 2017 at 5:19 pmI will need to find this fruit when I go over to that side! Looks delish
Karen (Back Road Journal)
October 20, 2017 at 3:25 amSuch an interest fruit, I’ve never heard of Quandong but it is not surprising since it is from Australia. Love all your interesting photos.
John/Kitchen Riffs
October 21, 2017 at 2:46 pmCandied/Toffee/Carmel Apples were all good treats when I was a young Trick or Treater! So were Cokes (in the bottles). In the 50s, NO ONE drank very much soda, so that was a big deal good treat. 🙂 Anyway, These cupcakes are lovely — so seasonally appropriate. 🙂
Fran
October 21, 2017 at 3:40 pmThanks John! I remember drinking lots of Nehi Grape Soda and Orange Soda- looks like they still sell them but I don’t drink them any more!
mimi
October 21, 2017 at 11:57 pmThese are so cute. On Halloween I’ll actually be flying to Sydney to start a once-in-a-lifetime trip! Cannot wait to experience Australia and New Zealand!
Fran
October 30, 2017 at 12:36 pmMimi, I hope you enjoy your trip- you’ll love the Sydney Harbor and the mountains of New Zealand are spectacular!
the hungry mum
October 30, 2017 at 3:39 pmJumping onboard to say welcome Mimi! You will love it here! Is meant to rain the rest of the week in Sydney, hope it doesn’t so you can see the sights!
Raymund
October 29, 2017 at 1:49 pmOhh those cupcakes look amazing! Brownies on cupcakes is such a nice idea
the hungry mum
October 30, 2017 at 3:38 pmkids trick or treat at bottle shops?! Say whaaaaat?! As I type Miss 9 is helping her dad put her Halloween costume together for tomorrow night. Each year it grows in popularity in Sydney but nothing like the US. These brownie cupcakes look AMAZING – way more treat than trick!
David
November 27, 2017 at 6:21 amHi Fran – just enjoyed a good thorough perusal of your blog! So glad you found me through Chef Mimi! Just subscribed and look forward to many fun recipes from you!
Fran Flint
November 27, 2017 at 9:57 amThanks David, I also look forward to reading your future recipes, as well!
Kathy @ Beyond the Chicken Coop
November 27, 2017 at 2:05 pmI love the update! It looks really great! I also love this soup. Perfect for cold winter days.
Fran Flint
November 28, 2017 at 11:57 pmThanks Kathy for the comment, and also thanks for the inspiration for the new theme look!
Jean | DelightfulRepast.com
November 29, 2017 at 12:17 amFran, I wondered where you’ve been! Your new look is gorgeous. Love this soup. I’m a person who could put cheese on just about everything, but not on this. I once had quite a good thick chicken tortilla soup, but I like it better this way, the brothy way.
Fran Flint
November 30, 2017 at 11:24 amThanks Jean. With all of the other garnish ingredients (avocado, coriander, etc) maybe it’s not necessary to add the cheese!
John/Kitchen Riffs
November 29, 2017 at 12:28 pmYour new look is terrific! And so is this soup — love spicy soups like this, and this is a beauty. Thanks!
amira
November 29, 2017 at 2:58 pmOOh this looks amazingly delish. I love the new face lift for your blog. All these chiles makes me want to try something Mexican too.
SeattleDee
November 30, 2017 at 3:37 amLove the blog’s new look, Fran. As usual, the recipe tempts and the photos are delicious.
Fran Flint
December 5, 2017 at 2:20 amDee, thanks so much for your comment!
John/Kitchen Riffs
December 5, 2017 at 1:21 pmWe tend to make sweet potato pie about twice as often as pumpkin pie. Like them both, but sweet potato pie has a richer flavor. Never thought to make it with a meringue (marshmallow or otherwise). Neat idea! Thanks.
Fran Flint
December 6, 2017 at 3:01 amThanks John. Yes, I think I now prefer Sweet Potato Pie over the traditional Pumpkin Pie- especially when served with the meringue on top!
Makos(@thehungrybites)
December 6, 2017 at 7:40 pmHey Fran!
Love your new theme, it looks cleaner and fresher! And this soup is amazing! Very vibrant and colorful!
David
December 7, 2017 at 2:43 pmThis looks wonderful, Fran – I love both pumpkin and sweet potato pies – they are so different to my taste! And by complete coincidence, I have written a post about how pumpkin pie should be served and celebrated year-round – not just at (U.S.) Thanksgiving and Christmas. Great minds think alike, n’est-ce pas?
Diane
December 10, 2017 at 2:02 amNothing can’t compare to a steaming hot bowl of chicken tortilla soup. Sound lovely. Pinned!!
Fran Flint
December 10, 2017 at 8:08 amDiane, thanks so much for stopping by my blog and for pinning my recipe!
Agness of Run Agness Run
December 11, 2017 at 9:35 pmYum! This is such a palatable treat, Fran. Excellent idea for the upcoming holiday season. I’ll definitely give it a try!
Marcellina
December 17, 2017 at 11:38 amI’m dying to try a well made Pumpkin or Sweet Potato Pie. I made one once but didn’t like it at all. I think the problem is we don’t have pumpkin pie spice in our supermarket and making it up just doesn’t seem to cut it. I’ll have to get online and order some.
Fran Flint
December 18, 2017 at 2:40 amMarcellina, thanks for your comment. ‘Pumpkin Pie spice’ is of course made of cinnamon, nutmeg and cloves. So, for my recipe, if you can’t find ‘pumpkin pie spice’ at your supermarket, just substitute nutmeg. That way, my recipe will have all three of the spices included in it. I’ve altered my recipe to reflect the substitution. Thanks again!
Mimi
December 18, 2017 at 10:54 amThat’s gorgeous! I love the new photo of you – it’s good to see you!
John/Kitchen Riffs
December 18, 2017 at 12:30 pmNow this is a jello dish done right! I do remember those salads and desserts from yesteryear. Not very good, were they? This, though, looks terrific. Thanks!
Aria
December 18, 2017 at 5:40 pmOh God!!! This grilled-salmon-steaks looks and appearance great!!I I can’t wait to try it! Really I Love this healthy and wonderful recipe!!Thank you.
Makos(@thehungrybites)
December 21, 2017 at 8:44 amHey Fran! This looks very pretty and is similar to a dessert my mom makes! So, it will be a favorite!!!
David
December 25, 2017 at 4:27 amI usually shudder at gelatin desserts because, as you point out, they can be pretty awful. This, however, looks amazing. I wonder how hard it would be to make homemade strawberry Jell-O to complete its beauty?
Karen (Back Road Journal)
December 28, 2017 at 3:02 amLook how pretty, I’m glad you showed it sliced to see the interior. When traveling in Europe, I see so many appetizers that are done with aspic.
Sarah
December 30, 2017 at 5:22 pmOh wow! What an amazing-looking restaurant! And your octopus dish looks soooo good too!
Fran Flint
December 31, 2017 at 2:27 amThanks Sarah- octopus especially tastes good when char-grilled!
Jean | DelightfulRepast.com
December 31, 2017 at 3:27 amFran, you are soooo adventurous! I admire that, and if I were going to eat octopus I would want it to be your recipe; buuuuttt … something like your Byron Potatoes with Salmon Steaks is much more to my liking. And I love that you formed the patties by hand. I used to pipe everything back in the day, but those days are gone!
Fran Flint
December 31, 2017 at 7:56 amThank you Jean- The Byron Potatoes and Salmon Steaks recipe is also one of my favorites- learned this recipe at the Cordon Bleu school in Paris.
mimi rippee
December 31, 2017 at 8:42 amOMG you are so lucky!!! What an experience! Aren’t you glad you like octopus now?!! I think real flames are the only way to cook them the best, but it’s certainly not something I can do at home. Will look into this cookbook, although I’m sure it’s seafood-heavy… Happy New Year!!
Fran Flint
January 1, 2018 at 1:50 amHappy New Year to you, too! Yes, the cookbook does have seafood recipes, but also quail and some rice dishes! I just checked and it’s not available on Amazon yet- maybe available in some bookstores.
David
December 31, 2017 at 10:00 amIt’s so funny, Fran, we were thinking of grilled octopus for the New Year but a) the store was out and, b) I didn’t know what to do. Part B is taken care of and I can assure you this will be on our table as soon as Whole Foods is restocked!
Kathy @ Beyond the Chicken Coop
January 1, 2018 at 1:13 amOctopus scares me a bit! I’ve never cooked with it and I’ve only ever eaten it when my husband orders it in a restaurant and I’ve tried a bite! Maybe my New Year’s resolution should be to try new things! 🙂 This cookbook looks lovely!
John/Kitchen Riffs
January 1, 2018 at 11:14 amGrilled octopus is wonderful! This looks great — love the pictures. Happy New Year!
mae
January 4, 2018 at 1:57 amIt would be wonderful to spend some time in a warm climate where you could have tropical seafood and eat outdoors!
Have a great year in 2018.
best… mae at maefood.blogspot.com
Karen (Back Road Journal)
January 4, 2018 at 5:31 amI’m like Kathy and only eat a bite or two of octopus when he orders it out. You did a splendid job with the recipe.
Marcellina
January 5, 2018 at 4:44 pmOh wow! Your octopus dish looks amazing but I think I would not be able to clean the octopus. The part where you cut off the head is too much for me. You are brave! I’d definitely eat it though. Maybe I should get someone to make this for me!
Makos (@thehungrybites)
January 7, 2018 at 5:55 amThese are some of the best-looking tentancles I’ve seen! This must be an awesome recipe!!!
John/Kitchen Riffs
January 10, 2018 at 10:04 amI havaen’t made this dish in ages! And it’s a good one. Trickier to do than it looks, though, as you mention. Good job with this! Fun recipe — thanks.
Fran Flint
January 12, 2018 at 3:06 pmThanks John- yes, it’s a bit tricky, but after the first try, it gets a lot easier!
Stephanie H.
January 10, 2018 at 4:15 pmJavier Plascencia is a master chef- he and his family have opened numerous SUPERB restaurants in Tijuana (e.g. Mision 19, Saverios, Cafe Plascencia to name a few) and Valle de Guadalupe (Finca Altosano). So when I learned he was opening a restaurant right down the street from my law office, I was thrilled.
I took my husband and father there for my dad’s 85th birthday, and we were treated like royalty. The staff could not have been better and more attentive. Prices were very reasonable-in fact I was shocked when I got the bill, had expected 35% more at least.
Simply Sweet Justice
January 12, 2018 at 4:41 amThis looks delicious, Fran. There is a wonderful French restaurant near me that makes this, and I’ve always wanted to try it. Hope your new year is off to a fabulous and delicious start! I so enjoy all of your posts and great recipes.
Fran Flint
January 12, 2018 at 3:08 pmHappy New Year to you! You have been one of my most loyal ‘followers’- thanks so much!
Peter Henderson
January 15, 2018 at 2:50 pmHello, many years ago I had a complete set of Cordon Bleu cookbooks, unfortunately now lost. I utilised a baked trout recipe a number of times; the fish was stuffed with a rice mixture and then baked, under foil, in milk and sherry. I have searched for this recipe a number of times to no avail; I am hopeful that you can provide me with this recipe, or a link to it.
Thank you in anticipation, Peter
Fran Flint
January 15, 2018 at 3:54 pmThank you, Peter. I will comb through my recipes and get back to you shortly.
Sizzle and Grill Manual
January 15, 2018 at 10:01 pmThis is my first time making a tortilla omelet. This recipe looks so good that not trying it might be a big regret. Can I try tossing this one out on the gas grill? as we here in Alabama love grilling that we almost do all our dishes together with the grill. Will that have a different outcome?
Fran Flint
January 16, 2018 at 3:21 amThanks so much for stopping by my blog! One standout thing of the Spanish Tortilla is its unique shape, which you get by cooking it in a round skillet. Also, the slightly puffy texture is achieved by cooking it in a skillet. So, unless you could use a skillet in your gas grill, you’ll get a totally different texture with a Spanish Tortilla. I suppose if you first combine the cooked potatoes and onions with the eggs and then cook them directly on a grill plate, you’ll wind up with something more like scrambled eggs- you could always give it a try! I’d like to find out how it turns out!
Fran Flint
January 16, 2018 at 11:26 amPeter, sorry I couldn’t find reference to the recipe you mentioned. During my three terms at the Paris Cordon Bleu school, we made a trout dish stuffed with mushrooms, but not with rice. We also made a dish with Sea Bass, salmon cubes and rice baked inside pastry (Sea Bass Coulibiac) https://www.gdaysouffle.com/my-paris-sea-bass-coulibiac-tomatoes-stuffed-with-broccio-cheese/ I also looked through my copy of ‘Le Cordon Bleu at Home’ and I only saw a recipe for Trout Stuffed with Sorrel. Of course, if you google “trout stuffed with rice”, lots of different recipes come up. However, I’m now intrigued- I’d love to do a trout recipe soon! Good luck!
David
January 17, 2018 at 12:01 amThanks for this tutorial, Fran! I have never tackled a Spanish tortilla because I was missing some of the details you provide. Thanks, and I will give it a try! Hope all is well with you!
Fran Flint
January 19, 2018 at 2:13 amThank you David. I hope you can try this recipe- it’s easy and delicious!
Marcellina
January 17, 2018 at 9:19 pmHi Fran! How wonderful to have had an intensive course in cooking Spanish food in Madrid! I didn’t realise there was so much to a Spanish tortilla. I make this quite often and add a little chorizo or ham maybe a little tomato or peas which would probably be frowned upon by your teacher chef. Also I have to admit, I cheat. I finish it in the oven to prevent the burnt bottom!
Fran Flint
January 19, 2018 at 2:12 amYes, I agree- adding something like chorizo or tomato would definitely dress-up the tortilla. Great idea!
Kathy @ Beyond the Chicken Coop
January 19, 2018 at 12:28 amEggs can be so tough to make and they do burn easily. I’ve never had a Spanish tortilla, but it looks delicious!
Jean | DelightfulRepast.com
January 19, 2018 at 2:29 amFran, this is one of those things that probably a lot of people who’ve made it decided they didn’t like it, not realizing that they hadn’t made it properly, underdone potatoes and overdone, rubbery eggs being the biggest problems. Yours looks perfect!
Lynn @ Oh-So Yummy
January 21, 2018 at 3:09 amAll these Spanish recipes you have been posting look amazing! Could I substitute sweet potato (perhaps the starchier white flesh instead of softer yellow) to keep it whole 30 friendly?
Fran Flint
January 21, 2018 at 4:00 amHi Lynn, yes you could substitute the sweet potato for the potato component- this recipe is flexible!
John / Kitchen Riffs
January 21, 2018 at 3:24 amI don’t know this dish, so thanks for the intro! This looks spectacular — love the color, and its flavor must be awesome. Good stuff — thanks.
Fran Flint
January 23, 2018 at 2:16 amThanks John- that’s the nice thing about blogging; discovering new recipes!
Mimi
January 22, 2018 at 9:34 amThis is so lovely! I’ve never heard of this name, which is why I love blogging! Thank you!
Fran Flint
January 23, 2018 at 2:17 amMimi, thank you so much for your comment!
SeattleDee
January 23, 2018 at 3:43 pmI can’t wait to try both chunky and blended versions of this delicious sounding soup. As usual, your photo is gorgeously tempting.
Raymund
January 24, 2018 at 5:11 amThat soup looks heartwarming, looks like a good candidate for a great comfort dish
Raymund
January 24, 2018 at 5:12 amNow this is the one I would love to see at my breakfast table, Yum!
David
January 28, 2018 at 12:23 amI have not heard of this soup, Fran, but it sounds so incredibly good and soul-warming! Perfect for a winter evening!
Shradha
January 29, 2018 at 2:46 amHi, I am thinking of starting the pastry program in June– I am very confused and have a lot of questions – could I email you or contact you?
Shradha
January 29, 2018 at 2:52 amHi,
Your blog is amazing. I am a planning to do the diploma de patisserie from le cordon Bleu paris and have a couple of questions. It will be really helpful if I could email you the same. Please let me know how to get in touch.
Regards
Shradha
Fran Flint
January 30, 2018 at 1:56 amHi Shradha,
Thanks so much for stopping by my blog. Yes, I’d be glad to answer your questions about the Le Vordon Bleu School. I am sending you my email address so we can connect!
Kathy @ Beyond the Chicken Coop
January 29, 2018 at 11:56 pmThis soup sounds interesting! The color is stunning! Right now I’m all about delicious, warm soups!
Raymund
January 31, 2018 at 7:37 pmCod is my favourite fish and it looks so perfect in that nice bowl of soup!
deepika
February 1, 2018 at 8:12 pmthis potato soup recipe looks delicious and healthy
thank you for sharing
Fran Flint
February 8, 2018 at 1:02 pmDeepika, thanks so much for stopping by my blog!
Parth
February 1, 2018 at 8:13 pmA very healthy recipe
thank you for sharing
John / Kitchen Riffs
February 4, 2018 at 10:47 amSo Hemingway didn’t eat there, just drank there, no? 🙂 Trout is good stuff, and this is a wonderful recipe. I haven’t had this exact combo of ingredients before — this looks really nice. Looks pretty too!
Mimi
February 5, 2018 at 1:22 amOh this is wonderful!
Simply Sweet Justice
February 7, 2018 at 2:06 amI was sold when I saw serrano ham in this! 🙂
David
February 13, 2018 at 1:28 amI love this recipe, Fran! I also love the introduction story – I had no idea Hemingway spent a lot of time in Spain, though I knew he was in France for the time.
Raymund
February 15, 2018 at 10:55 amThis sounds really fantastic, trout and ham! What an awesome combination, the textures and flavours must be out of this world
John / Kitchen Riffs
February 17, 2018 at 3:57 amI’m a sucker for anything fried, and fried dough is at the top of the list! Churros are good. Never had them Spanish style, with the chocolate. Need to try that! Good tip, too, on how to get those crisp edges. Thanks!
Fran Flint
February 18, 2018 at 2:57 amThanks John for your comment. Took me several tries to get the crisp edges right!
Mimi
February 18, 2018 at 9:21 amOh those photos are beautiful! I’ll never make churros, but I can just stare at your photos and drool!
Fran Flint
February 18, 2018 at 10:37 amThanks Mimi- I’ll think of you when I eat my next batch of churros!
Karly
February 19, 2018 at 3:03 amLove churros! I too had my first churro at Disney!
David
February 19, 2018 at 5:48 amI had my first churros in a small village south of Ensenada (south of Tijuana) – I was in love! But I never thought of making them at home! And your dipping sauce sounds drinkable!!
Jean | DelightfulRepast.com
February 22, 2018 at 2:03 amFran, I still haven’t gotten around to making churros, but when I do I’m definitely going to use your hints for getting those crisp edges – gotta have the crisp edges!
Mimi
February 27, 2018 at 11:28 amBeautiful! You know what – I’ve only had tomatillos wither puréed or almost puréed, but not in pieces. I bet this is absolutely wonderful!
Fran Flint
February 27, 2018 at 4:53 pmThanks Mimi- and fresh tomatillos are especially nice in salads!
John / Kitchen Riffs
February 27, 2018 at 11:46 amI don’t think I’ve ever had the feta and tomatillo combo. Great idea! Must be lovely with shrimp. Thanks!
Fran Flint
February 27, 2018 at 4:54 pmThanks John for your comment- hope you can try this combo sometime!
Raymund
February 28, 2018 at 5:46 amFeta and tomatillo on shrimps! this is my thing. I am so drooling now, seafood is my weakness
Raymund
February 28, 2018 at 5:46 amVery addictive, I will go non stop on this when you serve me some
Fran Flint
March 1, 2018 at 1:30 pmThanks so much for our comment- seafood is also my thing!
David
March 3, 2018 at 3:57 pmThis dish really accents the flavor of the tomatillos! They are used a lot in our local cuisine and I love them!
Kathy @ Beyond the Chicken Coop
March 4, 2018 at 2:20 amWhat a beautiful looking dish! Those prawns look amazing and I’m sure those fresh tomatillos add a ton of flavor.
Kathy @ Beyond the Chicken Coop
March 13, 2018 at 11:00 pmI have eaten tomatillos before but I’ve only ever used them in a green chili salsa or sauce. They look wonderful paired with shrimp and feta!
John / Kitchen Riffs
March 17, 2018 at 3:02 pmGolly, these look SO pretty! And tasty. 🙂 Fun dish, pretty straightforward to make. Works for me! Thanks.
Mimi
March 18, 2018 at 12:30 amVery nice! And simple? I’ll make them!
Colleen
March 18, 2018 at 4:20 pmIm going to make them but how about bought custard flor a real shortcut leave 27 may free for a bbcue invitation comiing later
Fran Flint
March 18, 2018 at 8:51 pmColleen, yes, I think you could use store-bought custard for this recipe. If the custard doesn’t have any eggs in it, you will need to add several eggs. Sounds easy- just add a few eggs to the custard, pour it into the prepared puff pastry shell, and then “Bob’s your uncle!”
Kathy @ Beyond the Chicken Coop
March 19, 2018 at 10:22 amSo simple and so elegant. You are right, anything that’s been around for that many years has to still be around for a reason.
Karen (Back Road Journal)
March 21, 2018 at 11:29 pmYour little custard pastry sound terrific. I like little small bite desserts like this. BTW, I had no trouble being able to comment now, whatever the problem was is fixed now.
Tadej
March 22, 2018 at 8:23 pmFran I would love to try your specialties, those shrimps look delicious. Best regards.
David
March 25, 2018 at 3:46 amI love the simplicity of this recipe! I plan to try it both with puff pastry and my simple cream cheese pastry. We are going to a Tapas party in May, and this would be perfect to bring along. I’ll report back!
Raymund
March 26, 2018 at 6:05 amThis is so perfect with my cup of coffee right now
John / Kitchen Riffs
March 31, 2018 at 12:35 amSuch a nice, flavorful dish! Honey and mustard pair so beautifully, don’t they? They really add a nice touch of brightness to this dish. Simple, satisfying fare like this is my type of food. Really good — thanks.
Fran Flint
March 31, 2018 at 12:18 pmThanking you again, John, for your encouraging words!
Lynn @ Oh-So Yummy
March 31, 2018 at 2:39 amHi Fran! What is pouring cream? I haven’t tried my Dutch Oven pan in the oven yet but this might be the recipe to do it! Looks like a wonderful chicken dish!
Fran Flint
March 31, 2018 at 12:02 pmLynn, thanks so much for your comment! ‘Pouring cream’ is a term used in Australia- refers to cream with 35% fat content. It is thin enough to pour but not watery, like ‘half and half’ cream. So if you’re in the U.S., I would buy some ‘whipping cream’ (not too thick) to use for this recipe.
David
March 31, 2018 at 11:42 pmI think the addition she made really make this a much better dish. I saved it in my recipe box – I’m always looking for good chicken recipes!
Fran Flint
April 21, 2018 at 9:12 pmThanks David. Donna Hay’s recipe only used Honey Mustard, but after I added the Dijon Mustard, the dish had a bit more ‘punch.’ Anyway, I hope you can try this dish one day!
Marcellina
April 10, 2018 at 4:55 pmOh, I love Donna Hay! Her magazine is so well photographed and it inspires me no end! I must have missed this recipe. I love your addition of Dijon mustard. What is honey mustard? I don’t think I’ve seen that in the supermarket?
Fran Flint
April 21, 2018 at 9:19 pmHi Marcellina- Honey mustard is a mixture of honey and mustard- it’s readily available in Australian supermarkets. The sweet taste of honey pairs nicely with ‘tartness’ of the mustard.
Makos (@thehungrybites)
April 13, 2018 at 2:01 amThese trussed tomatoes sure look nice, and the chicken seems lovely! Going on the to-do list! 🙂
Raymund
April 16, 2018 at 5:16 amVery nice and tasty dish! I love the honey mustard combination.
Jean | DelightfulRepast.com
April 21, 2018 at 12:08 pmFran, I like your embellishments to the dish very much. And I like the fact that you mention “trussed tomatoes,” something I’ve never heard of. So I looked it up and, as I expected, they are what are called in the US “tomatoes on the vine.” (I know I know – I really know how to have fun!)
John / Kitchen Riffs
May 1, 2018 at 12:18 amThis looks wonderful! And strawberries are such a nice garnish for this classic dessert. I love anything that requires me to use a torch in the kitchen. 🙂
David
May 2, 2018 at 6:34 amFran – it never occurred to me that there would be a big difference between the small and large blow torches. Now that you say it, it makes perfect sense! I found the same thing you did with white and brown sugars. But still wasn’t getting the good crack…
And strangely enough, one of my favorite recipes for crème brûlée has a layer of raspberry jam at the bottom! Now I have to try and strawberries. Thanks for a lovely recipe and, even more, the great advice!
Kathy @ Beyond the Chicken Coop
May 3, 2018 at 12:22 pmWhoa! That’s quite a bigger bigger! I think you’d better stop there or else you’ll end up with an industrial sized blow torch! I love the taste of creme brulee but I’ve never made it before. Yours turned out beautifully!
John / Kitchen Riffs
May 9, 2018 at 10:12 amI actually have some piquillo peppers in my pantry, but they’re dried, alas. This looks really good — such a neat recipe. Gotta find those pepper in jars. 🙂
Fran Flint
May 9, 2018 at 10:43 amThanks John. You might be able to find these peppers in a ‘specialty’ shop somewhere, although they are readily available in my hometown!
Mimi
May 9, 2018 at 11:24 amOh my goodness what a wonderful recipe! After my older daughter lived in Spain, i tried to become familiar with all foods Spanish, including these wonderful peppers. However, I’ve never actually stuff them myself – something I need to change ASAP!
Marcellina
May 9, 2018 at 8:35 pmWow what a delicious dish! I’m hoping to go to Spain next year and if this is the type of food to expect, I can’t wait!
David
May 11, 2018 at 11:20 pmFran – we just had an evening of tapas with friends, and this would’ve been an amazing addition to the table! I have to look for the peppers – I’ve never seen them here, but I’ve also never looked . 🙂
Karen (Back Road Journal)
May 16, 2018 at 10:52 pmOne of my favorite desserts and yours looks absolutely delicious.
Karen (Back Road Journal)
May 16, 2018 at 10:54 pmWe are heading to Spain in September and your pepper dish would definitely get us in the mood for our travels.
Kathy @ Beyond the Chicken Coop
May 20, 2018 at 10:36 pmWhat a unique recipe! These stuffed peppers sound fabulous! I love the bright red color.
Raymund
May 22, 2018 at 8:45 amLooks so delicious! Delicate and tasty, my kind of dish specailly with cod fish, I bet the salted one (bachalau) will taste awesome as well
Raymund
May 22, 2018 at 8:45 amSuch a nice classic and simple dessert!
John / Kitchen Riffs
May 31, 2018 at 9:06 amPoached pears are great! This is such a nice way to serve them, too. Fancy! And delish. 🙂 Thanks.
Fran Flint
May 31, 2018 at 3:59 pmJohn, I agree- let’s eat!!
David
June 1, 2018 at 8:47 amAny dessert that includes pears – especially when they’re poached – is perfectly fine with me! I love how easy this is, Fran, and how it can be dressed up depending on your time and mood! Thanks for sharing!
Fran Flint
June 2, 2018 at 8:02 amThanks David- and it doesn’t matter which kind of pear you use- they all taste good!
Karen (Back Road Journal)
June 2, 2018 at 12:04 amYour pear tartlets are so pretty…I’ve pinned them to make when we have friends over for dinner.
Fran Flint
June 2, 2018 at 8:02 amOh, thanks so much for pinning my recipe!!
Mimi
June 2, 2018 at 10:30 pmThese are so pretty! You’re so talented. Of course you are – you’re a chef!!!
Wallflower Weekly Finds, 169 - Cooking with a Wallflower
June 3, 2018 at 4:31 pm[…] Pear tartlets with salted caramel sauce look and sound soo mouthwatering. […]
Jean | DelightfulRepast.com
June 4, 2018 at 6:28 amFran. I love a pear tart anyway. But a pear tart shaped like a pear? That’s just so cute I can’t stand it! Going on my to-do list!
Simply Sweet Justice
June 4, 2018 at 12:31 pmThese look delicious!
John / Kitchen Riffs
June 14, 2018 at 2:07 amI haven’t had a blintz in years. And I’m not sure if I’ve ever made one — although I’ve made plenty of stuffed crapes, which are almost the same. This looks good. And a great way to use all the strawberries we have in our stores right now!
Mimi
June 14, 2018 at 10:59 pmI love blintzes, and mine have never looked so good! Of course, you are a pro!!!
Kathy @ Beyond the Chicken Coop
June 15, 2018 at 10:25 pmHi Fran, I was thinking as I was reading that these were just like crepes! Glad to know I was right. I love the bright color of the strawberry sauce. It’s so beautiful!
David
June 16, 2018 at 10:24 amYou know, I have never had a blintz! I remember seeing them at the Russian Tea Room in New York City when I was young… they seem so elegant!
Sheila
June 20, 2018 at 4:18 amDropping by to say that we tremendously enjoyed these cheese blintz. I have never imagined cheese and strawberry together but it is just amazing. Thank you for sharing the recipe.
Fran Flint
June 20, 2018 at 7:54 amSheila, I’m happy that you stopped by my blog and so glad that you enjoyed the blintzes!
Marcellina
June 30, 2018 at 11:16 pmOooh these look great! I have never had blintz but the ingredients are my kinda food!
John / Kitchen Riffs
July 3, 2018 at 11:37 pmWhat a terrific dish! I don’t often use quinces — they’re not in season that long. Never had them with cherries — really loving the idea. This looks SO GOOD — very creative. Thanks.
Fran Flint
July 4, 2018 at 8:15 amJohn, thanks for your comment. I rarely see quinces sold in supermarkets, but I now have enough to put in the freezer (thanks to my neighbors quince tree)!
Raymund
July 4, 2018 at 3:01 pmI just want to end my dinner with this one
Fran Flint
July 4, 2018 at 6:16 pmRaymund- yes, this dessert would certainly be a nice crowning touch to your dinner! Thanks for your comment!
David
July 5, 2018 at 1:13 amThis is beautiful Fran! We onto get quince for a few weeks here, so I will keep an eye open for it! And, if you have more quince, Ottolenghi has a recipe for quince stuffed with lamb. It’s fabta!
Fran Flint
July 6, 2018 at 6:25 amDavid, thanks so much for the comment- I had a look at Ottolenghi’s recipe for quince stuffed lamb- looks great and will definitely give it a try!
Kathy @ Beyond the Chicken Coop
July 8, 2018 at 11:07 amHi Fran, I’ve never had a quince before and I don’t think I would even recognize them! They definitely look like a pear on the inside. This tarte looks lovely!
John / Kitchen Riffs
July 15, 2018 at 1:28 pmWhat a terrific dish! I use angel hair pasta broken into pieces a lot for soup, so I’m very familiar with the concept. Haven’t tried a paella-like dish using pasta, though — neat idea. This looks SO GOOD! Thanks.
Kathy @ Beyond the Chicken Coop
July 15, 2018 at 11:02 pmThis looks delicious! I love the story behind the fideo….there’s often something good that comes from having to improvise. 🙂
Mimi
July 16, 2018 at 8:38 amThis is really lovely. It’s like a paella with noodles, sort of… Wish I could get good seafood where I live. those prawns and clams are beautiful.
David
July 16, 2018 at 10:29 pmBy coincidence I am serving a tapas-style Spanish dinner on Wednesday and will be making this! If I can’t get good clams, I think I will use mussels- what do you think? (Clams are sometimes hard to get in the Arizona desert!)
Fran Flint
July 17, 2018 at 5:08 pmDavid, thanks for your comment. Yes, mussels would be a good substitute for the clams!
Rich
July 17, 2018 at 1:36 pmWhat is a capsicum? Thanks
Fran Flint
July 17, 2018 at 5:10 pmRich, a capsicum is another word for a bell pepper. Thanks for stopping by my blog!
Rebecca
July 18, 2018 at 2:06 amHow thin should the pastry be when you roll it out?? Like the thickness of a £1 coin??
Fran Flint
July 18, 2018 at 9:34 amRebecca, thanks so much for stopping by my blog! Yes, the thickness of a £1 coin sounds about right for the quiche crust, which is about 3 mm thick. Let me know how your quiche turns out!
Rebecca
July 19, 2018 at 7:52 amThank you so much for replying! I was sure you was not going to reply because this is quite an old post so thank you 🙂
I’m sorry, I accidentally sent my comment twice :/ I did add another question onto it though. I just thought I’d mention it in case you missed it
I will definitely tell you how my quiche turns out being that I’m rubbish at pastry 😉
Rebecca
July 19, 2018 at 7:41 amHow thin should the pastry be when you roll it out?? Like the thickness of a £1 coin?? Also what is “speck” bacon?? Is it bacon lardons??
Fran Flint
July 19, 2018 at 8:32 amRebecca, yes, speck is like a bacon lardon. It is ham with a significant layer of at included. You can see photos of speck here: https://stock.adobe.com/hk/search?k=speck
Rebecca
July 20, 2018 at 12:18 amThank you for answering my questions. I have just 1 more question though. Where would I find speck in england?? Do you think a good butcher would have it for me??
Fran Flint
July 20, 2018 at 11:21 amYou could try places that sell cured meats such as sausages and ham. Prosciutto can also be a substitute for speck. If you can’t find speck, I would just use regular bacon (or smoked ham) in the quiche recipe- just cut off some of the fat from the bacon and brown it before adding it to the quiche. Good luck!
Rebecca
July 21, 2018 at 10:14 amOkay I think I’ll try and just use some smoked bacon lardons, thanks so much for answering all my questions 😊
Myra Smith
July 19, 2018 at 4:20 pmWow what a noodles recipe, look like too amazing. love it, thank you so much for sharing it. You are a great blogger. Please keep sharing more great recipes.
John / Kitchen Riffs
July 22, 2018 at 1:24 pmGood recipe! Really nice combination of flavors, and really well balanced. I don’t often make canapes, but do like them — wonderful with cocktails. Super post — thanks.
Fran Flint
July 23, 2018 at 7:29 amJohn, thanks so much or your comment. The photo makes these canapes look big but they are really quite small!
David
July 23, 2018 at 10:19 pmSuch great flavors. Glad to know from your comment to John that they really are small! I love serving hors d’œuvres – sometimes a couple of different kinds make a great meal!
Mimi
July 24, 2018 at 5:53 amThat’s great! I love that pan! I guess it can also make mini pancakes… However, are they eggs by themselves stiff enough to hold? Or is there a cracker underneath. I’ve never served blinis when I catered for the same reason – I was afraid caviar would be spilling all over!
Fran Flint
July 25, 2018 at 7:08 amMimi, thanks for your comment. Yes, the eggs (omelette) are stiff enough to hold the salmon and other ingredients on top. To eat this canape, I usually fold the little omelette inward and then pop the whole thing in my mouth- yum!
Helen at the Lazy Gastronome
July 25, 2018 at 12:32 amThese are beautiful!! Pinned to try later – I host a blog party and would be honored if you shared some of your recipes!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-158/
Fran Flint
July 27, 2018 at 3:14 pmThanks, Helen. I have joined your blog party and have started commenting and sharing with others
lisaiscooking
July 27, 2018 at 3:20 amThese are so cute! I want one of those pans. Sounds like a delicious combination of toppings.
Helen at the Lazy Gastronome
July 29, 2018 at 2:19 amFran – you make this look so easy!! Can’t wait to see what else you have here! And thanks for sharing at the What’s for Dinner party! Hope we see you every week.
Velva
August 2, 2018 at 8:25 amYour Bryan potatoes are delightful. The portion size is perfect, and exploding with flavor. Love it. Thanks for sharing.
Velva-Tomatoes on the Vine
Mae
August 2, 2018 at 3:45 pmSo many specialized cooking utensils!! We just bought some mini brioche pans and have so many different pans. This is a tempting one, but I’m afraid I just can’t fit in any more gadgets. The flavor combination sounds great.
best… mae at maefood.blogspot.com
John / Kitchen Riffs
August 3, 2018 at 12:46 amGosh, I haven’t had this dish in years! Probably not since the 70s. Maybe 80s. 🙂 Such a fun and good dish, too. Now you’ve got me wanting to make it! Good job with this — thanks.
Fran Flint
August 3, 2018 at 7:37 amThanks John- making these is well-worth the effort!
Mimi
August 3, 2018 at 6:40 amwow. this brought back memories. I used to request these, but with a creamed brains filling for my birthday growing up. I never thought about actually making the pastry from scratch! You’re so talented!
Fran Flint
August 3, 2018 at 7:35 amHi Mimi- vol-au-vents served with creamed brains? That was certainly adventurous! Thanks so much for your comment!
Mae
August 5, 2018 at 6:13 pmCrazy question: why do you leave so much space between the cut-out pastry? I always try to cut them as close as I can to minimize re-rolled pastry dough. Am I missing something?
And yes, it does seem as if there were some good ideas in previous decades that have been lost or maybe should be revived, doesn’t it?
best… mae at maefood.blogspot.com
Fran Flint
August 5, 2018 at 7:54 pmThanks Mae- I didn’t even notice that about the spacing of my vol-au-vents! I suppose I didn’t space them closer together was that I knew I still couldn’t fit another whole vol-au-vent into the sheet of pastry (although I could squeeze some more little ‘decoration’s in). Next time, I’ll try and place them closer together!
David
August 5, 2018 at 11:19 pmThe 70s were so good to us in so many ways! Maybe not fashion… but the food was fab! I agree – for this, it is definitely best to make your own puff pastry. Will be making this soon -but won’t be wearing my disco togs while I do…
All That I'm Eating
August 10, 2018 at 9:09 pmWhat a delicious sounding recipe for potatoes, I’ve never heard of them before!
Kathy @ Beyond the Chicken Coop
August 11, 2018 at 1:43 amI love this! Some recipes from the 70s are just made to be left alone!!! This however, is one well worth recreating. It looks simply beautiful and would be quite impressive to serve to family or guests.
Jeff the Chef
August 11, 2018 at 10:45 pmGood lord, those potatoes sound absolutely fantastic! I’ve never had anything like them, that’s for sure. They sound really fancy, and really delicious, but they also sound pretty approachable. The salmon also looks fantastic. I’m so glad I stumbled onto your site!
John / Kitchen Riffs
August 12, 2018 at 3:06 pmI remember this post! A good one. Definitely worth a repeat. 🙂 Thanks!
Fran Flint
August 12, 2018 at 3:36 pmThanks John. I notice that you also made a comment on this post back in December 2013. What a devoted trooper you are-thanks so much for your support over these years!
Mimi
August 12, 2018 at 10:19 pmJust beautiful! Usually when I redo posts, it’s because I need to redo the photographs! But the photos are fabulous, and so is this dessert.
Fran Flint
August 13, 2018 at 11:30 amThanks for the comment, Mimi!
David
August 14, 2018 at 12:07 amChocolate, cherries, and red wine? Sign me up! We are still getting some lovely Bing cherries – and I think I need to make this tart, Fran!
Kathy @ Beyond the Chicken Coop
August 18, 2018 at 11:01 pmThis cherry tart looks delicious! I’ve never added red wine to my desserts before – usually I just drink it! 🙂 Time to try something new!
lisaiscooking
August 21, 2018 at 4:38 amThese look delicious! The mix of cherries and white chocolate sounds divine.
Jeff the Chef
August 22, 2018 at 11:05 pmYour cherry tarts looks absolutely delectable. You don’t specify it, but it looks like you’ve used sweet cherries – which is great, because I’m always looking for sweet cherry recipes. I spend my summers in an major cherry-producing region, so they’re a standard part of my summer diet!
Pamela singleton
August 28, 2018 at 11:47 pmSuch exceptional flavors. glad to recognize from your remark to John that they honestly are small! i really like serving hors d’œuvres – now and again a couple of different kinds make a super meal!
Sofia Power
August 31, 2018 at 12:01 amWow. Thanks you so much for your helpful sharing post!
Pamela singleton
August 31, 2018 at 12:06 amlosing by using to say that we noticeably loved these cheese blintz. i have by no means imagined cheese and strawberry collectively however it is simply super. thank you for sharing the recipe.
Fran Flint
August 31, 2018 at 7:23 amPamela, thanks so much for stopping by my blog. Yes, they certainly are small, but packed with flavor!
Michael
August 31, 2018 at 7:09 pmThanks for this lovely recipe! I spent a lot of time looking for something to cook for my children and I came across your recipe. I know it will make them very happy this weekend! I am sure they will love the combination of cheese stuffing and berry sauce. Although my children are very little, they already look like they will turn into gourmets in the future.
Michele Rempel
September 3, 2018 at 9:01 amSounds delicious and couldn’t be simpler!
Fran Flint
September 3, 2018 at 10:28 amThanks Michele for your comment. And thanks for your nice design for my blog!
John / Kitchen Riffs
September 3, 2018 at 9:07 amI think shrimp tails on for me, please. Love the way they look! And reading the recipe, bet I’d love the way these taste, too. 🙂 Really nice recipe — thanks.
Fran Flint
September 3, 2018 at 10:29 amThanks John- so simple, yet so good!
David
September 4, 2018 at 12:56 amHi Fran! I actually made a version of this the other night and, of course with my allergy, had to use shallots. It was soooo good. I need to try your version now – just different enough that I can almost taste the difference.
Fran Flint
September 4, 2018 at 10:49 amWay to go, David! I assume you had to substitute the shallots for the chile?
Karen (Back Road Journal)
September 8, 2018 at 3:43 amYum…I have all the ingredients to make the shrimp. They sound great!
Karen (Back Road Journal)
September 8, 2018 at 3:46 amI’m so happy that you redid the post as I hadn’t seen it the first time around and the tarts sound delicious.
Gerlinde
September 14, 2018 at 5:47 amYour Bryon potatoes look divine, I have to try them. You made a gourmet dinner with potatoes and salmon.
All That I'm Eating
September 14, 2018 at 7:40 pmThese potatoes sound delicious, I love that it’s something a bit different, I’ll have to try them!
Gerlinde
September 15, 2018 at 9:54 amI am pinning this recipe, it looks so gorgeous and I am sure it tastes as good as it looks.
Fran Flint
September 15, 2018 at 7:43 pmGerlinde, thanks so much for pinning my recipe!
Kathy @ Beyond the Chicken Coop
September 16, 2018 at 11:05 pmSimple and delicious! That’s the best kind of recipe 🙂 These shrimp look amazing.
Jeff the Chef
September 17, 2018 at 12:30 pmI just want to dive head-first into that shrimp!
Fran Flint
September 17, 2018 at 6:48 pmThanks Jeff- feel free to dive right in!
Raymund
September 19, 2018 at 5:43 pmOne of my favourite tapas! love it with a cold beer
Priscille Pepworth
September 22, 2018 at 7:16 pmHello Fran, I am from South Africa & I have just returned from a wonderful 2 weeks in France of which one area was Bordeaux! I could not resist buying the mini copper moulds. Once I have completed the “curing” of the moulds can they be washed after use or just wiped with a cloth for storing. I won’t be making them regularly.
Fran Flint
September 23, 2018 at 6:57 amWonderful to hear from someone from South Africa! The instructions say that the moulds can be washed with water after baking, but not to use soap since it would remove the seasoning effort. Sometimes if my moulds are not too dirty, I will just wipe them with a damp paper towel. Good luck!
Georgia Bolton
September 23, 2018 at 9:48 pmThank you so much for your shearing post!
John / Kitchen Riffs
October 12, 2018 at 1:23 amI’m all for domes within domes! Look great, and more importantly a fun way to add more flavor. This sounds excellent — such a pretty dessert and the recipe sounds as if the flavor is out of this world. Thanks!
Fran Flint
October 12, 2018 at 7:27 amThanks John- I understand that Mrs KR is the baker in your house- maybe you could persuade her to make this cake?
Ashley Nicole Crider
November 1, 2021 at 7:25 pmHow many days in advance can I make the components? For example if I started Monday or Tuesday would it still be good to eat Friday and Saturday?
Fran Flint
November 3, 2021 at 4:39 pmThanks for your comment, Ashley. If you started this dessert on a Monday and finished on Tuesday, you could leave it in the fridge and eat it the next day. However, I would recommend not pouring the chocolate glaze onto the dessert until you are almost ready to eat it, otherwise it would get soggy. Hope you enjoy it!
lisaiscooking
October 12, 2018 at 2:20 amThis looks like fun to construct! And, it looks delicious. Love the hazelnut crumb.
Fran Flint
October 12, 2018 at 7:29 amThank you, Lisa. Yes, the hazelnut crumb adds another layer of deliciousness!
Rachel @ Sweet Ravioli
October 12, 2018 at 11:31 amOmg they look utterly divine!!
David
October 12, 2018 at 3:59 pmFran – I have the large dome mold and have only used it once! Now I have a reason to use it again! I might have to improvise on the interior mold, though! Lovely recipe (well, lovely multiple recipes!) – thanks!
Fran Flint
October 13, 2018 at 6:30 amDavid, thanks for the comment. You can leave out the interior mold if you wish, and just fill the larger mold with the chocolate mousse- still tastes good!
Jeff the Chef
October 14, 2018 at 9:10 pmI hope “food security” is a course on how to have people arrested when they take the last piece of pie when no one’s looking. I love chocolate and hazelnut – this beautiful dessert looks perfect for me.
Fran Flint
October 15, 2018 at 8:29 amJeff, thanks for your comment. ‘Food Security’ was actually about famine and the challenges of feeding a world population of 7 billion. It was rather depressing- anyway, making my chocolate mousse cake made me cheer up a bit.
Judith A. Graber
October 15, 2018 at 5:36 amThis dome cake goes beyond any dessert I have ever made . I love the idea of making it in stages especially with five different layers of flavor. I can just imagine how good it is – a chocolate lover’s dream come true. I might have to invest in some molds…
Fran Flint
October 15, 2018 at 8:31 amJudith, thanks so much or stopping by my blog! Yes, I hope you do invest in some dome molds- so many ways of making desserts with these!
Kathy @ Beyond the Chicken Coop
October 18, 2018 at 11:15 amFood Security??? What kind of class was that??? And you had to write essays? Not make food!!! So glad that class is over. These dome cakes look amazing! Quite impressive 🙂
John / Kitchen Riffs
October 23, 2018 at 12:28 pmTerrific looking dish! Trout has such a great flavor, and takes so well to sauces. Love that mushroom stuffing — sounds wonderful. Nice recipe — thanks.
Juliana
October 24, 2018 at 2:50 amOh Fran…I absolutely love the new look of your blog (maybe not so new…sorry), so refreshing and full of energy…I will need a big chunk of time to explore it…
Yes, I had a big technical issue with the website, after months of work and frustration we were able to retrieve most of the posts, but sadly lost all the comments…I am back and again enjoying sharing what happens in my kitchen…
Now, your trout recipe…looks amazing and you make it look so easy as I can count on my fingers how many times I cooked whole fish…I will try to use fillet, the mushroom filling with the wine sauce just sounds so delicious!
Have a wonderful week!
lisaiscooking
October 28, 2018 at 3:54 amWhat a great stuffing for trout! And, beautiful presentation.
David
October 30, 2018 at 11:45 pmNo one is roasting and grinding acacia pods here (and we have a lot!) instead, we do it with mesquite pods – and the description is similar. I will give these a whirl with my mesquite flour!
Fran Flint
October 31, 2018 at 6:46 amGreat! When I return to the US soon, I’ll definitely have to get some mesquite flour in order to try some true American ‘native food’!
John / Kitchen Riffs
October 31, 2018 at 12:20 amI love the name, bush tucker! And I’d love to tuck into these muffins. I haven’t heard of these (nor had them, obviously). Sound neat — thanks.
Fran Flint
October 31, 2018 at 6:52 amThanks for your comment, John. Evidently the name ‘wattle’ was introduced by early colonists, who combined the thin branches of the acacia tree with clay in order to construct ‘wattle and daub’ houses in Australia.
Mimi
November 1, 2018 at 11:53 pmYay! I actually know what wattle seeds are! I had wattle bread when I was in the outback, and it was so good I considered starting importing them to the states! Love your muffing!
Fran Flint
November 4, 2018 at 10:21 amThanks, I can’t believe that a non-Aussie knows what wattle seeds are! I’m so grateful for your comment, Mimi!
Juliana
November 6, 2018 at 10:49 amI have never heard of wattle seeds…so interesting. The muffins look great Fran, thank you so much for the recipe, I would love to get a hold of these seed.
Have a wonderful week!
lisaiscooking
November 13, 2018 at 2:57 amThis looks so delicious! I love lemon cakes, and lemon with blueberries is even better.
mimi rippee
November 13, 2018 at 9:09 amWhat a beautiful looking quick bread. Such a lovely flavor combination.
David
November 13, 2018 at 10:53 amThis looks so wonderful, Fran! As you probably remember, blueberry and lemon is one of my favorite combinations.
Jeff the Chef
November 14, 2018 at 2:11 pmBeautiful! I love lemon, love cake, love lemon cake, love blueberries, and love blueberries with lemon. What more can I say! I’m eager to make this.
Kathy @ Beyond the Chicken Coop
November 19, 2018 at 12:08 pmI like simple, but these flavors don’t seem to be lacking at all! It looks amazing.
Juliana
November 20, 2018 at 2:21 pmBlueberry and lemon is a perfect match…the cake looks delicious Fran, and so festive with the icing…have a wonderful week ahead!
John / Kitchen Riffs
November 28, 2018 at 12:16 pmI’m a real lemon freak, and LOVE the combo of lemon with blueberries. This looks wonderful — thanks so much.
John / Kitchen Riffs
December 4, 2018 at 1:01 pmI can NEVER resist cheesecake! So these bars have my name on them. 🙂 Really nice recipe — thanks.
Fran Flint
December 4, 2018 at 1:11 pmThanks so much for your comment! I burned the first batch, so now I have about 60 cheesecake bars waiting for me in the freezer!
mimi rippee
December 5, 2018 at 12:41 amBeautiful. Not sure I have the patience for these (I know, I’m lazy when it comes to baking) but I do love looking at them! It’s a much lower calorie intake to just look at photos of pretty baked goods!
Fran Flint
December 5, 2018 at 11:55 amThanks Mimi. Actually, it’s not that difficult to make these bars- the design part is quite simple!
Judith A. Graber
December 5, 2018 at 5:15 amI love King Arthur Flour and have been using their recipes plus many items from their catalog. I have this cookbook too! I made a sheet cake cheesecake not to long ago and really liked it better than in a springform pan. I agree the strawberry jam on top is an eye catcher 🙂
Fran Flint
December 5, 2018 at 11:56 amJudith, thanks for your comment. Yes, I really like their cookbook, too, and it would take me a year to make all of their recipes!
Juliana
December 7, 2018 at 7:08 amI love these bars Fran, especially the way you decorated with the strawberry jam…this is perfect for the holiday season. Thanks for sharing the recipe. Have a lovely rest of the week!
Fran Flint
December 11, 2018 at 2:32 amJuliana, thanks for your comment!
lisaiscooking
December 9, 2018 at 6:37 amThe strawberry jam swirl on top is so pretty! And the pecan crust sounds great with the cheesecake.
David
December 9, 2018 at 8:53 amFran – these look really good, and I am not a cheesecake fan! I think the fact that it is a thin layer of cheese makes them appealing to me – along with the pecans in the crust. And I love the decoration on top!
Raymund
December 12, 2018 at 7:47 amThis is perfect for this Christmas season, Love it
John / Kitchen Riffs
December 14, 2018 at 9:52 amLooks like a terrific recipe! I don’t believe I’ve ever had a rice caldoso — sounds like fun. And I’m all for spicy, so this is a dish I’d like. Thanks!
Fran Flint
December 14, 2018 at 11:09 amJohn, thanks so much- this is a very tasty recipe that I learned in Madrid!
David
December 16, 2018 at 12:38 amOh, this looks exquisite, Fran! Lobster is one of my favorite things on earth! Maybe for the New Year we will have this!
Kathy @ Beyond the Chicken Coop
December 18, 2018 at 11:03 pmThis is a show stopper! I’ve never cooked with lobster and rarely eat it….I think I need to find a reason to make this lobster dish!
mimi rippee
January 1, 2019 at 2:54 amThese are spectacular, Fran! Really and truly perfection! I love the photo that you also put on Instagram. I haven’t made croissant dough since I used to help my mother make it. I remember it’s hard work! Have a wonderful 2019!!!
John / Kitchen Riffs
January 1, 2019 at 3:24 amTerrific recipe! I’ve made puff pastry dough, and it’s WORK! I keep thinking about doing it for the blog, but I always lie down and rest until that feeling passes. 🙂 These look spectacular — thanks.
David
January 1, 2019 at 3:41 amThese are gorgeous and your directions are clear and easy to follow. Maybe I will take vacation time this year just to make these! Brava! And Happy New Year!
Annis Young
January 1, 2019 at 5:38 amCan’t wait to try puff pastry! Discovered your site from Diane and Brian Wages — my SO Greg went to USAFA with Brian. Lovely site…I’m inspired! PS..nice photos!
Fran Flint
January 2, 2019 at 1:55 pmAnnis, thanks so much for stopping by and for subscribing to my blog. I so enjoyed meeting you last night!
Simply Sweet Justice
January 1, 2019 at 5:43 amPerfection! I did croissants at Le Cordon Bleu in Paris, and they are worth the effort and time!
Fran Flint
January 3, 2019 at 3:44 amOh, I’m so envious! I wish I could study the pastry course in Paris!
Karen (Back Road Journal@comcast.net
January 3, 2019 at 1:32 amMy hat is off to you, your pain au chocolat look like perfection. Wishing you all the best in this new year.
Jeff the Chef
January 4, 2019 at 7:28 amThank you so much for these instructions. I was recently looking at a croissant recipe, thinking about how much I’d love to give it a try, and here you are, reinforcing that idea … with chocolate! I’ve always thought it’d be really difficult, but it looks like the difficulty mainly lies in stamina and dedication! Really, though, I can’t say enough how much I appreciate the pictures, because instructions like this can be so hard to decipher. I’m so eager to give this a try.
Fran Flint
January 5, 2019 at 6:49 amJeff, thanks for your comment. I hope you can give this recipe a try!
Sharlene Andrade
January 4, 2019 at 8:01 pmI love seafood! I badly want to try this recipe, it looks really appetizing. Thank you so much for sharing!
Juliana
January 5, 2019 at 4:52 amHappy New Year Fran! What an awesome recipe, I am loving it…especially the step-by-step pictures, I will have to try it…thank you so much for sharing it…
Have a great rest of the week!
Marcellina
January 8, 2019 at 4:28 pmThank you so much for the recipe and all the tips, Fran! I didn’t realise these is a Le Cordon Bleu school in Adelaide! This is something I’d love to do some day. Pinned for later.
Fran Flint
January 10, 2019 at 1:50 amMarcelina, thanks so much for your comment and for pinning it! Le Cordon Bleu also has a school in Sydney!
Kathy @ Beyond the Chicken Coop
January 10, 2019 at 12:01 amOh my goodness! What an amazing recipe. These are absolutely perfect looking. What an amazing opportunity to attend that cooking class. Nicely done!
Lynn @ Oh-So Yummy
January 12, 2019 at 3:35 amHi Fran! You’re always making wonderful food and sharing! I was about to ask if we could use the pasta attachment but then saw how thick the dough is. Hands on completely! Maybe hubby and I can make this recipe into a “date night” and we would be trying something new! <3
Fran Flint
January 12, 2019 at 8:59 amYes, ‘date night’ would be great for this recipe, but you’ll need to start the dough process the night before to let the dough rest. After that, it’s just a matter o folding and rolling out the dough several times!
lisaiscooking
January 15, 2019 at 7:42 amBeautiful pastries, and great job making them! I’m getting pastry cravings looking at these photos. The swirls of dough and chocolate look delicious.
Tanza Erlambang
January 17, 2019 at 7:32 amThank you for sharing your recipe.
have a great day
John / Kitchen Riffs
January 24, 2019 at 5:56 amLooks like a terrific dish, and definitely worth doing 3 times to get it right. Please now you have all those yummy leftovers. 🙂
David
January 24, 2019 at 10:40 pmThe sauce sounds incredible, Fran – I can think of all sorts of uses for it!
mimi rippee
January 25, 2019 at 8:37 amThis is fabulous, and they look so creamy. My husband doesn’t like straight tomatillos, so I add at least 50% green chiles. He thinks they’re too tart. Oh well.
Juliana
January 29, 2019 at 4:14 amCan you believe that I have never made enchiladas? Well, you sure tempted me to try…the sauce sounds incredible delicious…creamy and loaded with flavors. You made it three times? Now that you perfected the recipe I do not have an excuse to not try…thanks Fran!
Have a wonderful week…
Mae
February 3, 2019 at 10:30 pmGreat idea! A recipe for Enchiladas Suizas was in the 1970s Sunset Mexican Cookbook. which taught me a lot about making Mexican style food at home. I haven’t made them in ages — should go back to that recipe!
best… mae at maefood.blogspot.com
Raymund
February 4, 2019 at 6:00 pmI made one of these before and I love it. Cheesy Creamy Spicy Delicious
Lynn @ Oh-So Yummy
February 5, 2019 at 5:45 amThis sounds delicious! I am most curious about the dressing as I feel it makes the meal! I like kale somewhat cooked (or at least massaged) so it sounds like a keeper! Will tag you if I get a chance to make it soon!
Fran Flint
February 5, 2019 at 6:33 amLynn, thanks so much for your comment. I agree- I like Kale that has been cooked or steamed a bit. Let me know how your salad turns out!
Mimi
February 5, 2019 at 11:40 amFabulous! Such wonderful flavors and textures!
Fran Flint
February 6, 2019 at 1:51 amMimi, thanks so much for your comment!
John / Kitchen Riffs
February 5, 2019 at 11:47 amI’ve made a lot of kale salads where I’ve massaged or finely shredded the kale and served it raw. Good, but I’m coming around to cooking it briefly, too — seems easier to eat, and the color is fantastic. Great salad — a real keeper. Thanks.
Fran Flint
February 6, 2019 at 1:53 amThanks John! This salad is also Vegan (except maybe for the addition of honey).
Juliana
February 7, 2019 at 11:56 amFran, you just reminded me that I have not made kale salad for a while…I am loving all the ingredients in this salad, not only pretty but tasty as well. The dressing sounds awesome…love the citrus touch. Thanks for the recipe…I hope you are having a great week!
Fran Flint
February 7, 2019 at 3:49 pmJuliana, thanks for your comment. I agree tat the citrus dressing goes well with this salad- very healthy, too!
Jeff the Chef
February 7, 2019 at 4:04 pmGood LORD that looks tasty. I don’t think I’ve ever come across enchiladas suizas in a restaurant, so I’ve never had it. I’ve GOT to make it! Thanks for the recipe!
Fran Flint
February 8, 2019 at 2:44 amThanks Jeff. My local Mexican restaurant serves this dish, so I order it almost every time! Hope you can try it!
Marcellina
February 8, 2019 at 8:30 amFran, this is just the salad I need. It looks so fresh and healthy. I love quinoa but only have one or two recipes I make with it. Thanks for another option!
Fran Flint
February 8, 2019 at 8:54 amThanks Marcellina. Glad to give you a few other options for using quinoa!
David
February 10, 2019 at 1:25 amI hope this doesn’t sound silly, but I really love a good, chewy salad. This makes a perfect meal for me!
Mimi
February 13, 2019 at 11:42 pmNow I know what you meant about eating two Twinkies! These are so cute. I was the weird kid who didn’t think much of twinkies and ding dongs.
John / Kitchen Riffs
February 14, 2019 at 1:05 amVery cool! Really fun idea. Haven’t had a Twinkie in years — decades! Did like them as a kid, though. 🙂
David
February 16, 2019 at 3:59 pmWow. Now I think all Twinkies should be red velvet! Wonderful!
lisaiscooking
February 19, 2019 at 7:34 amThese look so great! What a fantastic Valentine’s treat. This makes me want to go baking pan shopping.
Juliana
February 21, 2019 at 1:06 pmOMG, Twinkies…I have not had it in years…and I love this version…so pretty and perfect for the Valentine’s Day…and any other day where dessert/snack are required. Thanks for the recipe Fran…I hope you are having a great week!
Simply Sweet Justice
February 22, 2019 at 4:50 amI love red velvet! I haven’t made it in ages, but that may need to change.
Karen (Back Road Journal)
February 27, 2019 at 7:12 amOh how fun…I love your red velvet Twinkies.
John / Kitchen Riffs
March 3, 2019 at 2:26 amNeat dish! I love the combo of smoked salmon and cream cheese, and often use the pairing in a dip or a sandwich. Or just serve the two together on a plate! Never thought of making “pillows” using them, though. But I will! Fun recipe — thanks.
Fran Flint
March 3, 2019 at 7:07 amJohn, thanks for your comment! Yeah, making ‘pillows’ out of salmon and cream cheese does increase the ‘fun factor’!
David
March 3, 2019 at 8:53 amThis is so elegant, Fran, and yet so simple. I just saw this on Facebook and it looked so beautiful! I had to come right over to find out the recipe, as our hot weather is on its way in Tucson!
Fran Flint
March 3, 2019 at 9:34 amThanks David. It must get blazing hot in Tucson in the summer- this recipe could cool you down a little!
Colleen
March 3, 2019 at 10:58 pmHi Fran I love this recipe I normally have salmon and prawns for lunch with cream cheese on a ryvita Billy so I had everything very refreshing
Fran Flint
March 5, 2019 at 12:35 pmThanks Colleen- now you can add the prawn and lemon to your lunch and have a full meal!
Simply Sweet Justice
March 7, 2019 at 3:18 amWhat a beautiful dish! I can’t wait to try making this.
Fran Flint
March 7, 2019 at 7:19 amLet me know how your dish turns out!
Lynn @ Oh-So Yummy
March 8, 2019 at 2:49 pmI’d totally eat those but they contain smoked salmon AND cream cheese which are two things hubby doesn’t really like! More for me then? XD
Fran Flint
March 12, 2019 at 7:01 amOh, we’ll have to re-educate hubby and make him like smoked salmon and cream cheese!
Juliana
March 11, 2019 at 7:46 amOh Fran, this is so pretty and so elegant…I love the presentation…thank you so much for the tutorial. Great combination of smoked salmons and cream cheese…love it!
I hope you are having a great weekend!
Fran Flint
March 12, 2019 at 7:02 amJuliana, thanks so much for your comment!
lisaiscooking
March 12, 2019 at 6:46 amThis looks like a perfect antidote to the heat! I love smoked salmon. The pillows look so delicate and delicious.
Jeff the Chef
March 14, 2019 at 10:31 pmI love how beautiful this is and how sophisticated it looks – but at the same time, it’s so approachable. I go to a lot of foodie pot-lucks (and host a few of my own) – these pillows are making an appearance soon.
Jean | Delightful Repast
March 15, 2019 at 12:54 amFran, I’m not a fan of either smoked salmon or prawns, but most people are; and this would be a lovely dish to make for a dinner party. I know my friends would love it! I love putting such a pretty plate of food on the table!
Karen (Back Road Journal)
March 20, 2019 at 12:17 amYour presentation is so pretty, it would make a nice first course when entertaining.
John / Kitchen Riffs
March 26, 2019 at 12:02 pmChili flakes sound like a delightful idea! Calvados has such nice flavor, doesn’t it? Sounds terrific in this dish — neat sauce. Thanks!
Juliana
March 28, 2019 at 5:00 amFran, this chicken with apple sounds and looks delicious, I love the idea of adding fruit in poultry dishes…I can only imagine how delicious is the sauce…and between us, I think it is a great idea to add a bit of pepper flakes. Thanks for this recipe…have a wonderful rest of the week!
David
March 28, 2019 at 8:36 amFran – this is such a classic and I love it! Thanks for the reminder that I need to make it again. And, this time, I will use your recipe (slight variations).
Jeff the Chef
March 28, 2019 at 2:15 pmIt’s like someone invented this dish for me, personally! I’ve everything I love, in one dish. Or maybe I was invented for it. No matter, we’re going to get together very, vert soon. When you say dry cider, I assume you mean a dry hard cider? That’d be easy for me to find.
Fran Flint
March 28, 2019 at 8:02 pmJeff, thanks for your enthusiastic comment! ‘Dry cider’ is non-alcoholic cider that is not sweet- probably easier to find in a specialty store than in a supermarket.
Jeff the Chef
April 10, 2019 at 11:55 amOh, OK. That may be more of a challenge. But I’ll give it a go.
Colleen fitzsimkns
March 28, 2019 at 11:11 pmI’m going to try this one fran
Fran Flint
March 29, 2019 at 2:46 pmYippee! Hope you enjoy it!
Karen (Back Road Journal)
March 28, 2019 at 11:24 pmYour secret is safe with me Fran, I’ll never tell the natives of Normandy that I like your version better than their original. 😀
mae
March 29, 2019 at 12:01 amThat’s a great choice from a really wonderful cuisine.
best… mae at maefood.blogspot.com
Amanda
March 31, 2019 at 8:34 amI adore chicken and would eat it every night of the week, if only my husband felt the same. But I think I’d prefer ‘old school’ – I’m quite afraid of chilli.
Mimi
April 8, 2019 at 1:14 amThis is so wonderful. I didn’t know that about Julia Child. I have Calvados from years ago – I need to smell it to see if it’s still good! I love that you say you are a survivor of the cordon Bleu !
John / Kitchen Riffs
April 12, 2019 at 1:18 pmWhenever I think choux pastry, the first thing I think of is cream puffs. Love the idea of deep frying it to make fritters — and I’m happy to call it whatever you tell me to. 🙂 Maybe we should call these nun puffs? 🙂 Anyway, neat recipe — thanks.
Fran Flint
April 12, 2019 at 1:41 pmJohn, thanks for your comment. Yes, I believe there is an alternative name of ‘Nun’s Puffs’ for this dessert, but I prefer the ‘naughty’ version!
David
April 14, 2019 at 1:21 amLove this, Fran! I never had heard of frying them before – what a nice texture that would give! And love the oranges cream! This us saved for a day when I can gird my loins and get out the fryer!
Fran Flint
April 14, 2019 at 2:39 pmI like your term ‘gird my loins.’ We foodies definitely have to put up with a lot of stress to get things just right!
Jean | Delightful Repast
April 14, 2019 at 7:53 amFran, I’ve heard of these before, but without your amusing story! They sound wonderful. I don’t like deep frying (with the grease flying everywhere), but sometimes I cook at other people’s houses … bwah ha ha ha
Fran Flint
April 14, 2019 at 2:40 pmJean, thanks for your comment. You could also bake the pastry instead of frying- would be a little less messy!
Juliana
April 16, 2019 at 5:50 amWow, I have never thought in frying choux pastry, but now seeing your post, I can see why it will work and the taste must be awesome…like all the fry stuff…indeed it gives the baked choux pastry another level…and it looks perfect with the citrus filling…thanks for the post Fran…always learning with you. Have a fabulous week!
Fran Flint
April 18, 2019 at 7:11 amJuliana, thanks so much for your comment. I usually steer away from frying things due to the mess, but I didn’t need to use too much oil for this!
Karen (Back Road Journal)
April 17, 2019 at 5:06 amYour Choux fritters stuffed with that delicious pastry cream have to be wonderful.
lisaiscooking
April 23, 2019 at 1:09 amThese look delightful! I’ve never fried choux pastry, but I’d love to try it. And, the filling sounds delicious.
Lynn @ Oh-So Yummy
April 25, 2019 at 10:46 amhaha nun’s farts! kinda makes it sound extra interesting. orange cream filling sounds delish! you have this way of making me want pastries when i rarely crave them… 😀
John / Kitchen Riffs
April 27, 2019 at 12:53 pmI really like the combo of fennel and tomato (and onion, of course, plays nicely with both). That Dijon coating on the crust sounds really nice. Wonderful dish — thanks.
David
April 29, 2019 at 12:14 amJust so you know, if you had suggested this to me for dinner, the only words out of my mouth would have been, “Yes, please!” Sounds amazing, Fran – similar in some ways to my Provençal tomato tart… but different! Oooh, that fennel!
All That I'm Eating
April 29, 2019 at 7:35 pmI absolutely adore fennel. This tart screams of summer and it looks so good! I could just go a slice!
mae
May 2, 2019 at 10:44 pmI first heard of the mustard-on-the-crust idea from Simca, who was Julia Child’s early coauthor and also wrote a great cookbook of her own. It really adds flavor! Your recipe sounds great.
best… mae at maefood.blogspot.com
mimi rippee
May 2, 2019 at 11:44 pmwow! I love what you did! Really brilliant. Of course, my husband won’t eat anything pickled or marinated in vinegar, so I’ll just have to make this for myself!
Jean | Delightful Repast
May 3, 2019 at 12:14 amFran, I’m all over this! Pinning and will make soon. When my garden starts producing, I’ll make it with home-grown tomatoes.
Juliana
May 3, 2019 at 10:00 amWow Fran, what a lovely tart, I am loving the combination of fennel and tomatoes and the vinaigrette marinade…so elegant and spring look…thanks for the recipe. I hope you are having a great week!
lisaiscooking
May 6, 2019 at 5:18 amA layer of mustard in a savory tart is a great addition! Sounds delicious.
mimi rippee
May 15, 2019 at 8:53 amwow factor is right! Wow! I wish I was a deep fryer fryer. I bought one years ago, and have still never used it. If one recipe could get it out of the basement, though, it might be this one. And arancini, and deep-fried olives. Maybe I’ll make all three in one day!
Fran Flint
May 15, 2019 at 12:06 pmThanks for your comment, Mimi. I don’t own a deep fryer- I just use 2-3inches of vegetable oil in a large pan and then ‘swirl’ the oil around and then flip the croquette over.
David Scott Allen
May 15, 2019 at 9:14 amThese are beautiful, Fran! I want to try them soon – I love how you give alternative ingredients for those of us who might not be able to source jamón serrano!
Fran Flint
May 15, 2019 at 12:08 pmHi David- thanks for your comment and hope you can try this recipe soon!
Alec
May 15, 2019 at 9:44 amFran, I’m glad I came across your blog. I think I’m going to try this recipe- the addition of the jalapeno pepper makes this look like a winner!
Fran Flint
May 15, 2019 at 12:10 pmThanks so much for stopping by my blog! I believe that the jalapeno pepper gives a much richer taste to the croquettes!
lisaiscooking
May 21, 2019 at 1:08 amThat crispy coating looks irresistible! Love the added jalapeno and the aioli for dipping. What a great cocktail snack.
Jeff the Chef
May 25, 2019 at 12:53 amWell, I’m glad for you that you happened onto that little hole in the wall restaurant. I’m happy for me that you posted this recipe! This sounds completely delicious, and I love the versatility of the suggestions you gave for fillings.
Kathy @ Beyond the Chicken Coop
May 31, 2019 at 9:21 pmThese look delicious! I love that cheesy interior and the crunchy exterior – a perfect combination!
Mimi
June 1, 2019 at 10:39 pmFabulous! I sure wish we were approaching winter here, but then, I have tomatoes and strawberries in the garden, so there’s that… This is really lovely. I like red and yellow curry paste more than the green variety. I know I’d enjoy this warming soup, even in the summer!
Fran Flint
June 2, 2019 at 8:17 amThanks Mimi! Yes, this recipe is good for either winter or summer. I wish I could grow strawberries in my garden- I only have an orange tree and my lemon tree is finally starting to produce fruit after waiting for 5 years!
Amanda
June 3, 2019 at 7:55 amThis is a lovely looking dish and makes me think I should cook Thai food a little more often. I’m a chilli-chicken though, so would have to be very careful with my heat levels!
Fran Flint
June 4, 2019 at 7:46 amThanks Amanda. With this recipe, you can dial up or down the level of heat!
Jeff the Chef
June 5, 2019 at 12:48 pmYou’re right, that is a long list – but the payoff looks absolutely beautiful!
Fran Flint
June 6, 2019 at 10:06 pmThanks Jeff- you da man!
David Scott Allen
June 6, 2019 at 8:55 amThe list of ingredients may be long, but each one adds its own special flavor to the dish. As you know, I made something recently that is similar, but I look forward to trying yours!
Fran Flint
June 6, 2019 at 10:12 pmHey David, I just had another look at your Chicken Curry Soup recipe- I see that yours used shredded chicken instead of thighs with the bone in. It’s great to see all the recipe variations!
mae
June 6, 2019 at 12:36 pmReally delicious-looking combination of flavors! I need to be more adventurous and try some Asian recipes.
best… mae at maefood.blogspot.com
Jean | Delightful Repast
June 6, 2019 at 11:57 pmFran, what a beautiful dish of food! Sounds like a perfect blend of flavors and textures.
Karen (Back Road Journal)
June 7, 2019 at 6:05 amMy granddaughter loves ham croquettes. No telling how many of your delicious little goodies she could eat.
Karen (Back Road Journal)
June 7, 2019 at 6:06 amYour photos alone make me want to try this curry.
Juliana
June 8, 2019 at 6:05 amI love croquettes, especially the Spanish ones, so tasty…yours look awesome and perfectly done…I would not be able to stop eating until they are all gone. Have a wonderful weekend Fran!
David Scott Allen
June 12, 2019 at 10:35 pmThis is definitely a show-stopper! I love salted caramel and salted dark chocolate – it’s a win-win for me. Look forward to trying some weekend soon!
Fran Flint
June 14, 2019 at 8:04 amThanks David. After having one piece of this tart, I couldn’t resist having another piece!
John / Kitchen Riffs
June 13, 2019 at 12:05 amOh, yum! What a terrific looking dessert. And tastes better than it looks, I’ll wager. This looks excellent — thanks.
Fran Flint
June 15, 2019 at 7:25 amThanks John- agreed! It’s very addictive, too!
Juliana
June 13, 2019 at 8:21 amWhat a delicious pasta dish Fran…I love all the spices in it, especially the lemon grass with the coconut milk…I can almost smell the fragrance of this dish. Thanks for the recipe and I hope you have a wonderful rest of the week!
lisaiscooking
June 14, 2019 at 5:18 amI love a good Thai curry like this any time of year! Love all these flavors.
Wallflower Weekly Finds, 221 - Cooking with a Wallflower
June 14, 2019 at 4:50 pm[…] Seriously, the decadence of this salted caramel chocolate tart. […]
Fran Flint
June 15, 2019 at 7:24 amThanks so much for stopping by my blog. I’ll be going over now to have a look at your blog!
lisaiscooking
June 25, 2019 at 6:38 amSalted caramel is my weakness. These little tarts look amazing! I have a serious craving now.
John / Kitchen Riffs
June 26, 2019 at 11:27 pmLove this recipe! Both the broth and the dumplings look wonderful. Great pictures, too. Thanks!
mimi rippee
June 27, 2019 at 6:26 amAnd this is why you’re a chef! I do not have the nimble fingers or the patience to make these. They’re so pretty! I do love eating them, though!
David Scott Allen
June 27, 2019 at 10:08 amI used to love making dumplings. You’ve rekindled my interest – also because I’ve never made shrimp dumplings!
John / Kitchen Riffs
July 14, 2019 at 2:35 pmSuch a great recipe! We often do “meringues” with fruit (and often either ice cream or whipped cream) — which is basically the same thing. But Pavlova is a much better name. 🙂 Great dish — thanks.
Fran Flint
July 14, 2019 at 5:50 pmJohn, thanks so much for your comment. Meringue-based desserts are certainly very versatile and they almost always look good!
David Scott Allen
July 15, 2019 at 3:30 amLooks stunning, Fran – my first pavlova wasn’t so good, and it was all about the meringue! So many factors! But it is a great summer dessert and I needed this reminder to make one!
Fran Flint
July 15, 2019 at 6:54 amThanks David! I imagine that a Pavlova would look quite nice in your lovely Arizona environment!
LisaLeah
July 15, 2019 at 12:40 pmI tried this recipe last night using Gluten Free Flour (Nodo brand) and it worked a treat! So much so, my husband who has lived in France said it was just as good as the quiche he would buy in the boulangerie (and didn’t even notice the change of flour)! I used Gruyere cheese and spinach but other than that followed your recipe. Honestly I have never made pastry before, so your instructions were great. Thank you.
Fran Flint
July 15, 2019 at 1:56 pmLisaleah, thank you very much for your comment- I’m so glad the recipe turned out well for you!
All That I'm Eating
July 15, 2019 at 5:54 pmSuch a summery dessert, it looks great and I know I’d be tempted by a second slice!!
Fran Flint
July 18, 2019 at 7:00 amAlways great to get your comment!
Juliana
July 20, 2019 at 6:28 amOh Fran, your dumplings look fabulous…I am so embarrassed since I often buy frozen ones…I do not even remember when was the last time I made it from scratch…thanks for the recipe…I love the shrimp filling.
Juliana
July 20, 2019 at 6:32 amI love pavlova and yours looks perfect Fran…especially with all the berries on it…thanks for the detailed recipe.
Have a great weekend!
John / Kitchen Riffs
July 21, 2019 at 9:05 amWhat a nice dish! I make meat pies from time to time, but rarely a seafood one. Gotta try this — thanks.
Mary
July 21, 2019 at 12:23 pmThis recipe sounds great! Could I use ordinary pie crust instead of puff pastry?
Fran Flint
July 21, 2019 at 12:40 pmMary, thanks so much for stopping by my blog! Yes, you could use regular pie crust, although it wouldn’t be quite as ‘flaky’ as puff pastry. Hope you enjoy your pie!
David Scott Allen
July 22, 2019 at 8:58 amWell, this just makes me so happy. First, I love seafood. Second, if you add cream and butter (puff pastry), it gets so much better! Third, we have a long-term guest who won’t eat fish or seafood and I am feeling deprived!
lisaiscooking
July 26, 2019 at 6:20 amI love the mix of seafood! Looks so good with the crispy puff pastry crust.
Juliana
July 27, 2019 at 5:42 amSeafood pie? Yes, I am in…looks amazing Fran, creamy filling with flaky puff dough…thanks for the inspiration.
Have a wonderful weekend!
Tanza Erlambang
July 28, 2019 at 11:24 pmlook delicious…yummy
John / Kitchen Riffs
July 31, 2019 at 11:37 amSuch a good recipe! I haven’t made these in years. Yours look terrific — thanks.
Fran Flint
July 31, 2019 at 2:03 pmThanks so much, John! Yep, it’s time for you to re-visit this recipe!
David Scott Allen
August 1, 2019 at 12:01 amI first made these years ago when Mimi (Chef Mimi) posted them. I love all the herbs you use – and am grateful for the reminder to make them again! Just delicious!
Fran Flint
August 2, 2019 at 6:32 amDavid, thanks so much. Yes, the herbs and butter help to make this a delicious side dish!
Juliana
August 2, 2019 at 3:18 amI have never heard or Fondant potatoes, and yes, they look great…gorgeous side dish Fran…thanks for the recipe.
I hope you are enjoying your week!
Fran Flint
August 4, 2019 at 7:34 amThanks Juliana-maybe you can give this recipe a try!
Raymund
August 2, 2019 at 12:17 pmI would definitely prefer this over any chicken pot pie or beef steak pie, as a seafood lover this is a slice of heaven for me
Tanza Erlambang
August 3, 2019 at 12:05 pmpotatoes are low calories and healthy…delicious
Rhiannon
August 3, 2019 at 12:56 pmThese remind me of my childhood. My mom always made these when my family was wanting a sweet dessert made with what we already had in pantry or fridge at the last minute. Most already have these basics in their kitchen which is such a convenience! Delicious and always a crowd pleaser!
★★★★★
Fran Flint
August 4, 2019 at 7:32 amRhiannon, thanks so much for stopping by my blog. I love hearing about your memories of this dessert!
John / Kitchen Riffs
August 7, 2019 at 11:27 pmWho can resist steak? Or Bordelaise Sauce — love that stuff, and it’s perfect with steak. Duck? I’m with you — doesn’t compute. Anyway, super nice recipe — thanks.
mimi rippee
August 8, 2019 at 2:11 amoh, I love condiments and sauces. I’d have a steak just to enjoy this sauce!
Jeff the Chef
August 8, 2019 at 9:00 pmYum! I’ve never had this type of sauce before, nor have I – that I know of – come across it at a restaurant. It sounds delicious.
Jeff the Chef
August 8, 2019 at 9:07 pmI love potatoes! I’ve had fondant potatoes before, and agree with what you said – I could eat them as a main course! Thanks for the recipe and the beautiful photos.
David Scott Allen
August 10, 2019 at 12:52 amSteak with Bordelaise sauce is one of my favorites – usually make it for Christmas dinner! I love that you serve it with fondant potatoes – I will do that the next time I make it!
mimi rippee
August 12, 2019 at 7:13 amOh, this is lovely. My daughter and British boyfriend are coming again for Thanksgiving and I think I’ll make this. The filling is wonderful, and I love the puff pastry top. Last year I made more of a British fish pie and it was also good but we were eating it for days… I made it way too large!
Juliana
August 13, 2019 at 12:46 pmWow Fran, what an elegant dish and the steak is just perfect…so delicious paired with the fondant potatoes…gorgeous!
Have a wonderful week!
John / Kitchen Riffs
August 18, 2019 at 1:57 pmWhat a fun recipe! I don’t think I’ve ever had chocolate miso mousse. Heck, I don’t think I’ve ever had ANY flavor of miso mousse! Neat idea and neat recipe. Thanks!
Fran Flint
August 18, 2019 at 2:01 pmThanks John! Miso gives the mousse a nice tangy taste!
David Scott Allen
August 18, 2019 at 11:45 pmMiso, eh? Why not? It’s a good umami brownie you’ve got going there.
Jeff the Chef
August 19, 2019 at 12:43 amMy oh my, I can’t take my eyes off these brownies! They’re showstoppers, and they sound so interesting. I’ve got an Asian grocery right down the block – I’m going to go looking for some miso paste!
Natalie
August 19, 2019 at 2:47 pmYAY!!! They look amazing – so happy to see this post ♥ Thank you!
Fran Flint
August 19, 2019 at 8:01 pmAnd thank you, Natalie, for the inspiration for this recipe. I’ll definitely be serving this for dessert when I have dinner guests!
Frank
August 20, 2019 at 8:30 amThat looks very nice, and delicious!
Juliana
August 22, 2019 at 5:27 amWhat an awesome idea…miso mixed with the chocolate for the brownie icing…absolutely love it! I can imagine biting into this brownie…so good…thanks for the recipe Fran.
Have a wonderful rest of the week!
Marcellina
August 24, 2019 at 10:25 amWow, I would never have thought to add miso to chocolate icing! I’m going to have to try this. It’s so intriguing!
John / Kitchen Riffs
August 30, 2019 at 3:11 amI LOVE short ribs! Neat dish — the chilies must add terrific flavor. My kind of food — thanks.
mimi rippee
September 1, 2019 at 8:07 amThis looks so good! I love short ribs cooked with Mexican flavors. They come out so good, and a nice change from the basic red wine braise.
David Scott Allen
September 2, 2019 at 1:36 amAmazingly enough, our hosts made us something similar for dinner the other night. Glad you posted a recipe as I would love it make it!
Juliana
September 4, 2019 at 4:34 amI love beef ribs, but do not cook it often…I love all the roasted flavors in this dish…looks and sounds so tasty…thanks for sharing such a delicious post. Have a great week Fran!
lisaiscooking
September 5, 2019 at 2:27 amThese flavors sound great together! Love the charred corn in the polenta too.
John / Kitchen Riffs
September 7, 2019 at 5:20 amRoast veggies are really great — love ’em. Carrots are particularly nice, I think, and so pretty when you use the rainbow ones. Really like the curry butter — will be giving that a try. Thanks!
mimi rippee
September 7, 2019 at 8:11 amOhhh, I do love the curry butter! Fabulous combination!
David Scott Allen
September 7, 2019 at 11:12 pmI would never have thought to combine curry butter and fennel seeds – brilliant, Fran! And the rainbow carrots are so beautiful…
Kathy @ Beyond the Chicken Coop
September 10, 2019 at 11:20 amI love the color of those carrots! They make a lovely presentation and the curry butter sounds delicious!
Jeff the Chef
September 11, 2019 at 12:14 pmYou can hardly go wrong with carrots these beautiful. However, you’re simple yet delicious-sounding preparation seems absolutely fantastic I would gobble these up in a heartbeat.
Juliana
September 12, 2019 at 7:25 amI love the simplicity of this recipe using rainbow carrots…and the dressing sounds so delicious…love the cumin in it. Thanks for the inspiration. I hope you are having a fabulous week Fran!
angiesrecipes
September 12, 2019 at 12:28 pmSalmon is my top favourite fish! Bryon potatoes are new to me and definitely something I should try ASAP. I love how you plate your food..simple, yet elegant.
John / Kitchen Riffs
September 17, 2019 at 11:17 pmLemon? I’m in! One of my favorite flavors. Anyway, spectacular dish. And I really like that mold — silicone molds make a lot of baking easier, at least for me. Thanks!
Fran Flint
September 19, 2019 at 6:00 amThanks John- I bought my mold in Paris but you can buy them in the US too!
David Scott Allen
September 17, 2019 at 11:28 pmLike John, lemon is my favorite dessert flavor! And, what do you mean, “if you don’t have canelé molds?” Doesn’t everybody have at least two sets of different sizes? ( or, only those of us who are obsessed?) I can’t wait to try this, Fran. Absolutely brilliant!
Fran Flint
September 19, 2019 at 6:02 amYes, I agree- everyone should have a canelé mold on hand, ready to use!
David Scott Allen
November 15, 2020 at 3:31 amHi there – I made those for a friend’s (very socially distant) 65th birthday the other night – they are stunning, so easy, and the flavor was amazing. They are going into my standard rotation for special desserts… Truly wonderful!
Juliana
September 18, 2019 at 6:00 amOh Fran, these little lemon babas look awesome, I have never baked babas…and I love the fact that is all lemon…thank you so much for sharing the recipe and I am totally with you regarding silicone molds.
Have a wonderful week!
Fran Flint
September 19, 2019 at 6:24 amThanks Juliana!
angiesrecipes
September 18, 2019 at 2:48 pmThese little lemon treats are so gorgeous. I must get a Canelés mould!
Fran Flint
September 19, 2019 at 6:19 amAngie, thanks so much for your comment!
lisaiscooking
September 19, 2019 at 6:12 amI have a silicon canele mold, and I’ve been meaning to pull it out and use it again. These look delicious. I love lemon curd.
angiesrecipes
September 28, 2019 at 2:02 pmWhat an amazing sweet creation! This just combines 2 my favourite desserts in one. What a win!
Melissa Mayman
September 28, 2019 at 9:09 pmI was lucky enough to come across a loaded quondong tree while travelling through outback South Aust and bought home approx 4 cups of these delish aussie fruits, the inside of mine were a little brown close to the stone but i used them anyway, wow delish, thanks for the recipe, i put coconut in, and spinkled slivered almonds on my crumble topping for added texture
Fran Flint
September 28, 2019 at 9:33 pmMelissa, thanks so much for stopping by my blog. I wish it was easier to find fresh quandongs- last year, I even tried to get Neville Bonney (quandong specialist) to find me some and he wasn’t able to, due to the drought!
Mimi
September 28, 2019 at 10:45 pmOh what fun you had! Next time make sure to include Kalustyans, La Boîte, Eataly, and Le District. There is also now a Spain version of Eataly. These are delicious. Just my kind of flavors!
Fran Flint
September 29, 2019 at 12:50 amI’ve still got a few more weeks to go in NYC- so Kalustyans definitely looks like THE place to go next!
David Scott Allen
September 29, 2019 at 12:42 amI echo what Mimi said — especially Kalustyan’s! My favorite! Isn’t it fun cooking when you travel? No hotels for me — only apartments age houses with nice kitchens! Your stuffed peppers look just delicious!
Fran Flint
September 29, 2019 at 12:51 amTwo votes so far for Kalustyan’s! I’m definitely going there next!
John / Kitchen Riffs
September 29, 2019 at 4:34 amNYC is such a great food city! You can buy anything there. 🙂 Neat recipe — thanks.
Fran Flint
September 30, 2019 at 9:35 pmThanks so much for your comment!
angiesrecipes
September 29, 2019 at 12:17 pmStuffed peppers are always a favourite. I love this one esp. because of the fajita filling. Can’t wait to try it!
Fran Flint
September 30, 2019 at 9:32 pmThanks Angie- hope you enjoy these peppers!
Jeff the Chef
September 30, 2019 at 1:11 amI love what you’ve done with these stuffed peppers! I lived for many years in New York, before coming to my senses and moving to Chicago. One of the things that surprised me about New York was the ready abundance of fantastic produce. Your Batrzini’s pictures brings back lots of memories – not of that store in particular, but of the many places like it scattered about Manhattan.
Fran Flint
September 30, 2019 at 9:34 pmThanks Jeff- the one thing I miss, though, is that It is not as easy to find Mexican food products in NYC, such as tomatillos and Mexican chorizo!
Jeff the Chef
October 7, 2019 at 12:18 amYeah, that’s an interesting aspect of New York. There’s a significant Hispanic influence, but it’s not specifically Mexican. Come to Chicago!
Juliana
October 1, 2019 at 7:50 amHow fun Fran…5 weeks in NYC! We haven’t been there for awhile…so much to do, see and eat! I am loving this recipe of stuffing bell peppers with chicken fajita…and so pretty using all colors of peppers…thanks for the inspiration.
Have a wonderful week!
Judee
October 1, 2019 at 9:14 amI live an hour and 15 minute train ride to NYC and I go at least once a month . I love your pepper idea and enjoyed your beautiful colorful photos! There is something special and exciting about discovering the diversity of NYC.
lisaiscooking
October 4, 2019 at 7:08 amSounds like you had a fun visit! And, what a great-looking dish. Love these flavors and all those colors.
Kathy @ Beyond the Chicken Coop
October 5, 2019 at 11:56 pmI love all the colors of this dish. It looks so delicious!
mary anderson
October 7, 2019 at 2:07 ami have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe 🙂
Fran Flint
October 7, 2019 at 10:39 amThanks, Mary for your comment. I agree, this recipe is very delicious!
Gerie
October 7, 2019 at 3:55 amhi, I tried to do this today and it almost worked. I lost patience (and energy) to fully debone the wings so cheated a bit and chopped off the thin bits.. :). I also didn’t make the pastry but instead just roasted the duck plus filling in the oven, and it was very delicious, I was surprised how creamy the meat was and how well it sliced. My question is: what happens to the duck skin when you bake it inside pastry? does it stay very soft/fatty? thanks a lot.
★★★★
Fran Flint
October 7, 2019 at 10:38 amHi Gerie- thanks so much for stopping by my blog! It’s true that it’s very time intensive making Julia’s recipe- I try to spread the process over several days so that I won’t ‘give out’. Yes, when you bake the stuffed duck inside the pastry, the skin stays soft. Baking it in the pastry helps to give a nice buttery, finishing touch to the dish. Hope you can make it again with the pastry!
Mimi
October 8, 2019 at 8:33 amI’m so glad you got to go! Isn’t it incredible? I think it’s really done well, and the two restaurants we’ve been to at Eataly were outstanding as well. If you’re interested, there’s a French version called Le District in NYC. It’s really fun also.
Fran Flint
October 8, 2019 at 9:13 amThanks Mimi for recommending Eataly to me!
Marcellina
October 8, 2019 at 8:36 amFran, this looks delicious! Reminds me of cannelloni but smaller. I loved Eataly when I was there in Piacenza. It’s a smaller store but great to wander through!
Fran Flint
October 8, 2019 at 9:07 amThanks Marcelina. That’s quite a compliment coming from an ‘Italian expert’ like you!
John / Kitchen Riffs
October 8, 2019 at 9:04 amGreat looking dish! Love New York — glad you’re having such a fun time.
Fran Flint
October 8, 2019 at 12:02 pmWhoop whoop- go New York City!
Marcia Lohe
October 8, 2019 at 11:33 amVery interesting article, your dish looks lovely too.
Fran Flint
October 8, 2019 at 12:01 pmMarcia, thanks so much for stopping by my blog!
angiesrecipes
October 8, 2019 at 7:03 pmHow yummy! Glad that you are having a good time in NY, Fran. I want to taste those chocolate desserts…they look decadent and absolutely irresistible.
All That I'm Eating
October 8, 2019 at 11:30 pmThis is a great idea, I can see it becoming a real favourite in our house!
David Scott Allen
October 8, 2019 at 11:32 pmI love Eataly! One of my favorite places in New York! I have never seen paccheri suffer – lovely idea! As I said yesterday on FB, I could eat these right off the screen!
Juliana
October 9, 2019 at 10:05 amI love browsing at Eataly here in LA, and I love this pasta dish you made…although I have never heard of Pacherri pasta I love the idea that is wider than canneloni, therefore easier to fill. Looks super delicious Fran…thanks for sharing the recipe.
Have a wonderful week!
Judee
October 11, 2019 at 4:07 amOMG! How did I miss the Eataly in NYC when I am in NYC about 10 times a year! It’s now on my list because it looks amazing as does the recipe!
mae
October 19, 2019 at 10:56 pmSadly, we haven’t been seeing salmon steaks lately, and I fear that’s because the salmon catch is including fewer and fewer large fish. Another symptom of the problems of the salmon population, and all the problems of the health of the planet. I wish I could find and cook some this way.
best… mae at maefood.blogspot.com
David Scott Allen
October 22, 2019 at 5:06 amLovely post about one of my favorite stores in one of my favorite neighborhoods! Love Curry Hill!
Have never made Persian Jeweled Rice at home – you have inspired me to try it!
Fran Flint
October 22, 2019 at 6:52 amThanks David. I could spend days browsing in that store and dreaming up new recipes! Thanks for suggesting that I visit that store- I hadn’t heard of it before!
Mimi
October 22, 2019 at 5:32 amI’ve never made this either, but I have been to Kalustyans! I think I spent 2 hours in that store, and I could have stayed longer but my husband was with me… He can only look at so many packages of spices 😬
Fran Flint
October 22, 2019 at 6:54 amInteresting to think that President Chester Arthur had lived in the rooms above this store!
John / Kitchen Riffs
October 22, 2019 at 8:04 amSuch a great store, isn’t it? NYC is such a culinary mecca. And this is a nice dish — something I’ve had, but have never made. I need to! 🙂 Fun post — thanks.
angiesrecipes
October 22, 2019 at 1:26 pmI would love to try this rice as I adore barberries and saffron..the rice must have tasted amazingly delicious.
Juliana
October 25, 2019 at 6:55 amI love Persian rice dishes, especially the ones with a sweet touch like this one…thank you so much for sharing the recipe Fran…and thanks for the story behind it.
Have a great rest of the week!
All That I'm Eating
October 29, 2019 at 8:17 pmThis looks and sounds so delicious! I could easily eat a whole bowl full!
mae
October 29, 2019 at 9:59 pmOn a very popular Netflix series, Salt Fat Acid Heat, the Californian/Iranian cookbook author Samin Nosrat had a big section about cooking tahdig with her mother. So a lot of Americans have probably seen it, heard about it —- but never tasted it! Looks like a fabulous spice store.
best… mae at maefood.blogspot.com
lisaiscooking
October 30, 2019 at 8:01 amI’ve always been afraid of attempting Persian rice with the crispy bottom. I’m sure I’ll fail. I need to just go for it! Looks delicious.
Jeff the Chef
November 7, 2019 at 12:34 amI believe I’ve had this dish, and LOVED it. My sister’s mother-in-law is Persian, and makes it, and refuses to tell anyone her secrets … so now I have forbidden information! Thank you. It looks absolutely fantastic. Your New York trip sounds like it was really fantastic. And fruitful!
John / Kitchen Riffs
November 20, 2019 at 9:55 amHaven’t been to Machu Picchu — really, really want to go. One of these days! Anyway, what an interesting dish! Looks great, bet it tastes better. 🙂 Thanks!
angiesrecipes
November 20, 2019 at 4:13 pmI know very little, ok, almost nothing about Peruvian cuisine. This looks so beautiful and delicious…your presentation is like from 5-star restaurant!
lisaiscooking
November 22, 2019 at 2:51 amI’d love to visit Machu PIcchu! What a great dish. Love the layering and the flavors. I’m going to start my search for aji amarillo paste now.
David Scott Allen
November 22, 2019 at 3:51 pmI absolutely love Peruvian food! This will be added to our table very soon, Fran. I have jars of ají amarillo in the pantry – LOVE the stuff! Thanks for sharing this wonderful recipe.
judee
November 23, 2019 at 5:37 amI love the presentation of this Peruvian dish. I can only imagine how wonderful your trip to Peru was!
melanie clark
November 30, 2019 at 8:48 amit says white flour, is there a specific type. bleached, self rising etc
Fran Flint
November 30, 2019 at 1:35 pmMelanie, thanks so much for stopping by my blog! I recommend using unbleached all-purpose flour for this recipe.
Jeff the Chef
December 1, 2019 at 1:09 amI love this dish! It’s so elegant looking, yet so approachable and so comfort-foodie! Thanks for posting it!
David Scott Allen
December 3, 2019 at 2:37 amJust as Americans are crazy about bars and squares! However you “slice” it, these look fantastic, Fran!
Fran Flint
December 3, 2019 at 2:57 amThanks, David. These ‘bars’ are incredible and I can’t stop eating them!
John / Kitchen Riffs
December 3, 2019 at 3:17 amLovely slice of heaven here! Super flavor combo, and wonderful for the holidays, too. Thanks!
Fran Flint
December 3, 2019 at 3:21 amJohn, thanks for the comment- hope you have a great holiday!
angiesrecipes
December 3, 2019 at 5:41 amMy husband would definitely LOVE these slices since he is nuts about anything caramel.
Fran Flint
December 7, 2019 at 2:44 amThanks Angie-happy holidays to you!
Jeff the Chef
December 6, 2019 at 3:13 amPerfect for Christmas. I’m getting my baking list assebled, and this is going on it.
Fran Flint
December 7, 2019 at 2:48 amHope you enjoy making (and eating) them, Jeff!
Juliana
December 6, 2019 at 10:51 amDelicious combination Fran…coconut, caramel and chocolate…such a lovely treat for the upcoming holidays…thanks for the recipe.
Enjoy the rest of your week!
Fran Flint
December 7, 2019 at 2:48 amThanks, Juliana!
All That I'm Eating
December 9, 2019 at 8:04 pmOne of my favourite bakes! I have never used coconut in the base though, I’ll have to give that a try!
angiesrecipes
December 11, 2019 at 5:25 amSuch a beautiful, delicious and festive creation!
John / Kitchen Riffs
December 11, 2019 at 7:05 amGosh, this is gorgeous! I’ve never made one of these, but have certainly purchased them. SO good. They’ve always looked complicated to make, but your recipe looks to be pretty straightforward. Which isn’t always easy to do, I know. Thanks!
David Scott Allen
December 12, 2019 at 4:38 amI might have to give a yule log another try. Several years ago, I tried to make a yule log that look like a saguaro cactus. The cake was wonderful, but the icing was a complete disaster! Maybe I should just stick to tradition? Your log looks beautiful, Fran. Inspirational!
Marcellina
December 12, 2019 at 10:22 pmI’ve always wanted to make a yule log cake! Your’s is wonderful. I can just imagine how light that beautiful sponge cake is.
Jeff the Chef
December 17, 2019 at 3:32 pmGorgeous yule log! I love them. They’re fun to make, and so great to eat – so much lighter than a butter cake. I hope this one brings you a very Merry Christmas!
Katerina
December 22, 2019 at 9:43 pmI have always wanted to make one of these but have never always been a bit wary of the rolling! Perhaps this year is the year! Thanks for the inspiration and merry Christmas!
Fran Flint
December 23, 2019 at 10:13 amKatrina, Thanks so much for stopping by my blog-I hope you can try making this Yule Log cake- it’s not too difficult! Merry Christmas to you, too!
Raymund
December 24, 2019 at 10:48 amThats a perfect cake for this season
Merry Christmas to you and your family!
Tanza Erlambang
December 26, 2019 at 6:26 amaww…lobster looks so delicious…yummy
John Ocean
December 27, 2019 at 8:10 amWow, this combination of flavors seems delicious. Thanks for sharing.
Katerina
December 30, 2019 at 9:22 pmYou are right, we do love a good caramel slice and this one looks great! Wishing you a very happy New Year, Fran!
marie johson
January 2, 2020 at 2:53 amThis chocolate caramel slice is super easy to make. thanks for sharing 🙂
marie johson
January 2, 2020 at 3:05 amA wonderful side dish <3 thanks for sharing 🙂
John Ocean
January 3, 2020 at 4:20 amThis recipe for fish with mushrooms and white wine looks amazing. I love trout recipes for their mild flavor. Thanks for sharing.
John / Kitchen Riffs
January 4, 2020 at 12:37 pmMmmm, lobster! Love the stuff. But crab would be equally good in this, I’ll bet. Neat dish — thanks. Happy New Year!
angiesrecipes
January 4, 2020 at 3:23 pmwow Lobster!! I have never had a gratin made with lobster…this really has me drool big time! Happy New Year, Fran, and I look forward to more of your delicious creations in this new decade!
marie johson
January 5, 2020 at 5:16 amI love fruit tarts for so many reasons <3 thanks for sharing 🙂
Fran Flint
January 5, 2020 at 8:09 amMarie, thanks so much for stopping by my blog!
marie johson
January 6, 2020 at 10:53 pmGreat dessert to impress my family 🙂 thanks
mimi rippee
January 7, 2020 at 12:54 amOh, fabulousness! I thought there would be some pasta in there – probably because I’ve made a lobster mac and cheese before – but it’s a gratin!!! To die for!!!!!
marie johson
January 8, 2020 at 5:25 amThis dish looks amazingly delicious! thanks for this dessert 🙂
lisaiscooking
January 8, 2020 at 7:35 amThis sounds delightfully decadent! Perfect for a celebration. Hope your new year is off to a great start!
Vicki Carr-Walden
January 9, 2020 at 9:09 amI’ve made a few of these cakes but the recipes have always called for a 15x10x1-inch pan.
marie johson
January 10, 2020 at 3:06 amAmazing recipe. I’m going to have to make this recipe for sure. thanks
Lynn @ Oh-So Yumny
January 10, 2020 at 3:21 amI’ve never cooked lobster at home before but you make me wanna do this lol! Seems simple enough too so I hope we get some fresh seafood this year!
Fran Flint
January 10, 2020 at 1:24 pmVicki, thanks so much for your comment. You’re right! I have also seen recipes using 15 x10 x1 inch pans and they work well. I have updated my post to reflect this. My point was to avoid using really large sheet pans to make this cake. Thanks again!
Katerina
January 11, 2020 at 8:29 pmFirstly, this looks absolutely amazing, Fran, and I think it would be the perfect centrepiece for any celebration or even just a weekend lunch! Secondly, I grew up on aspic and would love to have a look through that 1941 cookbook! I bet it’s super interesting!
John / Kitchen Riffs
January 12, 2020 at 11:22 amLove pork belly! And bao. These are kind of like Asian tacos — fun and delish to eat. Such a nice post — thanks.
Fran Flint
January 12, 2020 at 3:49 pmJohn, thanks for your comment. I was just thinking that these ‘folded sandwiches’ look similar to tacos-it’s a small world!
angiesrecipes
January 12, 2020 at 2:10 pmThey look authentic and so yummy!
Mimi
January 13, 2020 at 1:34 amOh these look good! I love steamed dough – it’s magnificent. I always have to make them for my husband’s birthday. But I’ve never made these. I’d be afraid I couldn’t stop eating them! Pork belly, the cilantro, the carrots… oh my. Nothing my husband would eat. Darn it.
David Scott Allen
January 15, 2020 at 9:54 amWell, this looks fantastic! One of the things we miss most from living in Maine is lobster! What kind of lobster are you getting there?
David Scott Allen
January 15, 2020 at 10:06 amUnlike Mimi, my husband will eat everything! These are absolutely beautiful, and I’m not sure I’ve ever had steamed dough. I definitely need to try these. Mark was saying that he wanted to cook more Asian food as we go into the new year. Thanks for helping me out!
Fran Flint
January 15, 2020 at 1:32 pmThanks David- Making the steamed buns is pretty easy- I recommend buying an Asian bamboo steamer basket.
Fran Flint
January 15, 2020 at 1:42 pmThanks David. Actually I used fresh lobster tails that I bought at Von’s Supermarket in Chula Vista, California ($7 a piece). Australia has good Southern Rock Lobster (no claws).
marie johson
January 15, 2020 at 5:52 pmThis soup looks unique <3 it will try it soon 🙂 thanks
Jeff the Chef
January 16, 2020 at 4:09 pmI’ve had this dish many, many times. It’s to die for! But I’ve never made it at home and I’d love to. Thsnks!
marie johson
January 20, 2020 at 2:40 amI made this recipe and whole family enjoyed it <3 thanks for sharing
Fran Flint
January 20, 2020 at 9:47 amThanks Marie- I’m so glad you and your family enjoyed it!
marie johson
January 21, 2020 at 5:21 amSuch a mesmerizing recipe <3 Thanks for sharing 🙂
Jeff the Chef
January 23, 2020 at 3:25 pmThat is one of the most beautiful reds I’ve ever seen. I would love to try this.
Juliana
January 24, 2020 at 8:20 amOMG Fran, lobster gratin? Yes and yes, what a fancy and elegant dish, Nest time seeing lobster on sale I want to try this recipe. Thanks for sharing it!
Juliana
January 24, 2020 at 8:26 amYou are amazing Fran…gua bao, seriously? And from scratch? You continuous to amaze me. This is one of my favorite dish, but I yet have to make from scratch…now you inspired me. Thanks Fran!
Have a wonderful rest of the week!
lisaiscooking
January 25, 2020 at 7:04 amI’ve been wanting to try making steamed buns like these. They look great! I can’t wait to give it a try.
marie johson
January 27, 2020 at 3:14 amThis recipe is absolutely delicious! Can’t wait to share with my family.
All That I'm Eating
January 27, 2020 at 10:04 pmOh these look SO good. I really want to give these a try, I love having them when I’m out at a restaurant.
angiesrecipes
January 28, 2020 at 4:42 amThe homemade masa boats must have tasted really great! That pork filling would be great for the pita pockets too.
Fran Flint
January 28, 2020 at 6:16 amThanks Angie- I agree that the pork filling is very versatile- can be used in a lot of dishes!
Mimi
January 28, 2020 at 5:18 amOh goodness these look so fun. I love your pastor recipe, and I didn’t know you could get achiote paste! Traveling is so inspiring when you get to try new foods.
marie johson
January 28, 2020 at 5:22 amOMG this sounds so delicious that my mouth is watering <3 thanks for this wonderful recipe 🙂
David Scott Allen
January 28, 2020 at 7:07 pmWhen I have made sopes, I have bought them pre-made at a Mexican grocery store. I can’t wait to make them from scratch. And your recipe for the red chile al pastor sauce means I can have garlic-free al pastor! Can’t wait to try this – just need a pork shoulder and I am ready to go!
David Scott Allen
January 28, 2020 at 7:09 pmPS – I love Ensenada and it is the first place I ever had a street taco! My friends said I was crazy but it was the best fish taco I have ever had. Also, I can’t remember – have you been to El Rey Sol? Amazing French restaurant!
Fran Flint
January 29, 2020 at 11:22 amYes, my family and I used to go there often in the 1960s. Fantastic food and I see that the restaurant may still be there!
David Scott Allen
February 2, 2020 at 6:37 pmIt was still there as of last year. The son now runs it and it is more fusion French-Mexican. Still amazing.
marie johson
January 29, 2020 at 5:09 amWonderful dish. My family and I loved it. Thanks you so much.
marie johson
February 1, 2020 at 1:01 amMade this today. So amazing in taste <3 Thanks a lot for sharing 🙂
marie johson
February 2, 2020 at 6:55 pmFantastic recipes! I love lobster with rice caldoso 🙂 Gonna try it today for sure. Thanks
Jeff the Chef
February 3, 2020 at 2:29 amHow interesting. I’ve heard of sopes, but I didn’t know what they were. I absolutely LOVE pork al pastor, and order that sort of taco all the time, but I’ve never made it at home. High time I changed that!
Fran Flint
February 3, 2020 at 5:23 amThanks Jeff. I love Tacos al Pastor where the pork is marinated and then cooked on a Trompo!
Juliana
February 3, 2020 at 11:05 amThese little boats filled with delicious and flavorful pork are amazing…my mouth is watering as I read the post…thanks for the amazing recipe. I hope you are having a great weekend!
Katerina
February 3, 2020 at 5:04 pmI’ve never heard of sopes but man, those flavours and ingredients really speak to me! I love the idea of the hand patting method as well – lost art, for sure! The boats look fabulous though, Fran – thanks so much for sharing.
marie johson
February 5, 2020 at 5:57 pmThat looks delicious and impressing <3 Love how you present it so beautifully 🙂 Thankyou
angiesrecipes
February 6, 2020 at 2:31 amThis sounds a really fun cupcake recipe with that magic ingredient and yes, it looks gorgeous with the beautifully piped ganache topping and golden sprinkle!
Fran Flint
February 6, 2020 at 3:04 amAngie, thanks so much for your comment!
Marisa
February 10, 2020 at 12:19 amThank you for this recipe. Though I have not tried the chocolate one, the pastry dough and the custard were so good and very easy to make.
★★★★★
Fran Flint
February 11, 2020 at 12:50 pmMarisa, thanks so much for trying this recipe and for your comment. I’m glad you enjoyed it!
David Scott Allen
February 10, 2020 at 1:02 amI love Sarabeth! Have been going there since the 80s! The cupcakes look amazing and so sparkly with they sugar on top!
Tanza Erlambang
February 12, 2020 at 4:15 amwow…look so yummy…
love cupcakes
Jeff the Chef
February 19, 2020 at 12:19 amWould I love to bite into one of these beauties! I really love the look of the golden sugar garnish against the ganache – that’s brilliant. And mayo? How interesting. I’ve added mayo to cakes before, but never gave it such a prominent role.
John / Kitchen Riffs
February 19, 2020 at 11:31 amWho doesn’t like pancakes? Neat flavor combo. And we happen to have a lot of maple syrup on hand at the moment (puzzled how that came to be, but it did) so that’s what I’d use. Neat recipe — thanks.
Fran Flint
February 19, 2020 at 11:41 amJohn, welcome back from your long trip and thanks so much for your comment.Using on hand maple syrup is certainly easier than making the caramel but it might be nice to indulge once in awhile!
John / Kitchen Riffs
February 19, 2020 at 11:32 amMmmm, cupcakes. Who doesn’t want to say they ate an entire cake? 🙂 Terrific recipe — thanks.
angiesrecipes
February 19, 2020 at 1:35 pmMacadamia, raspberries and coconut…you have just combined all my favourites in this one amazing pancake recipe! They look to die for, Fran!!
Fran Flint
February 19, 2020 at 3:28 pmAngie, thanks for your comment- glad to hear from you!
Angela
February 19, 2020 at 2:32 pmHi,
First time commenting although I love seeing your blog posts pop up in my inbox.
Just wondering about the number of eggs for 1 cup of flour. Have never seen a recipe with that ratio.
Are the pancakes more soufflé in texture?
Regards from Brisbane,
Angela
Fran Flint
February 19, 2020 at 3:44 pmAngela,it’s so nice to hear from someone from Australia and I look forward to more of your comments! Yes, the ratio of 4 eggs to one cup flour is correct. By folding the whipped egg whites into the batter, this does make the pancakes rather fluffy, although I wouldn’t call it a souffle’. The batter is a little on the runny side, but the pancakes still have good body-you could add a little more flour if desired. In your part of the world,you should be able to find ‘Golden Syrup’ in the supermarket (i.e. Woolies, etc). Cheers!
Claire
February 19, 2020 at 4:05 pmThis combination sounds so good!! I have been on a coconut kick lately!
Fran Flint
February 21, 2020 at 3:15 amClaire, thanks for your comment. Good to hear from you again- hope can post some more recipes again soon!
Juliana
February 20, 2020 at 10:13 amOh Fran, I have not had pancakes in age…and yours look so amazing, caramel, banana and raspberries…how can I resist? This is the way I want to start my day…thanks for this amazing recipe.
Have a wonderful rest of the week!
mimi rippee
February 23, 2020 at 2:12 amOh goodness these look good. So decadent and delicious!
David Scott Allen
February 23, 2020 at 4:44 amNot to be rude, but to hell with brunch! Small versions of this would be great for dessert. Love all the flavors… And the colors are beautiful, as well.
marie johson
February 23, 2020 at 10:07 pmAnother fab recipe. Glad you are such a wonderful cook.
mae
February 24, 2020 at 3:00 amBeautiful pancakes! I made some crepes last week: used the recipe for the thinner type rather than the fluffy type. But they are all good!
best… mae at maefood.blogspot.com
Fran Flint
February 24, 2020 at 3:49 amMae, thanks so much for your comment- glad to hear from you again! Even though there is a lot of liquid in the batter, the whipped egg whites do make these pancakes rather fluffy!
marie johson
February 24, 2020 at 6:06 pmBest cupcakes that I have ever tasted! ty <3
marie johson
February 25, 2020 at 2:49 amWhat a great pancakes recipe. Thanks for sharing 🙂
lisaiscooking
February 25, 2020 at 7:43 amI made pancakes yesterday, but they weren’t nearly this pretty! The caramel sauce sounds delicious with them.
Julia
February 25, 2020 at 11:49 pmThese looks so amazing! The Barbecue pork belly steamed buns is my kids favorite dish. This dish is truly a meal- in- one, with meat, vegetables and bread all served together. This weekend I am gonna prepare this for surely. Thanks for sharing the recipe.
Fran Flint
February 26, 2020 at 2:48 amJulia, thanks so much for stopping by my blog! Your post on bao buns also looks great!
marie johson
February 26, 2020 at 4:14 amWOW what an amazing recipe. you sure know how to make a mouth water 🙂
marie johson
February 26, 2020 at 4:26 amWOW a must try cheese cake it is. Thanks for sharing
marie johson
February 27, 2020 at 10:21 pmNever tried this babka before but sounds so delicious. Gonna give it a try soon for sure 🙂
marie johson
February 28, 2020 at 5:16 amThis looks so delicious. I plan on making it today thanks for the wonderful recipes.
marie johson
February 29, 2020 at 2:25 amDelicious ,yummy and Very Filling! Everyone must try this
Tanza Erlambang
March 1, 2020 at 12:00 pmbanana and coconut are my favorites….yummy
marie johson
March 3, 2020 at 2:51 amWhat an impressive recipe. Can’t wait to give it a try ty 🙂
Aish Manu
March 3, 2020 at 9:42 pmWow, delicious pear tartlets garnished with salted caramel sauce, really awesome, i will make for my family. Thank you for sharing this beautiful recipe.
Fran Flint
March 4, 2020 at 10:17 amAish, thanks so much for stopping by my blog. Your comment makes me want to try making this recipe again!
marie johson
March 4, 2020 at 2:28 amThanks for sharing, this soup looks amazing and I am so ready to try this
marie johson
March 4, 2020 at 3:56 amWow interesting!! Would love to try this : )
Jeff the Chef
March 4, 2020 at 12:54 pmI love making pancakes, so this is definitely for me. I love the flavor combination. Curiously, I’ve had pancakes so many different ways, but I’ve never drizzled caramel over them. And I love making homemade caramel sauce!
Jamies
March 4, 2020 at 3:58 pmOh my god. Tiramisu is my favorite dessert but unfortunately, I am on a diet these days. Definitely will save this recipe. It looks sooooo delicious
marie johson
March 6, 2020 at 4:56 amLooks s yummy. Can’t wait to give it a try 🙂
Katerina
March 6, 2020 at 10:36 pmWhat a centrepiece indeed, Fran! I just love the presentation and the flavours in this beautiful stack of pancakes! Yum!
marie johson
March 7, 2020 at 4:35 amWow, look so good and yummy, love your pictures! Have a lovely day☺
Gemma
March 7, 2020 at 11:01 pmWow what a delicious looking stack! I love combining banana and berries, so these are right up my alley! xo
marie johson
March 10, 2020 at 4:18 amreading the recipe only made my mouth watering!
marie johson
March 11, 2020 at 4:44 amI made this this week for dinner and both my husband and I LOVED it!! Thank you so much for posting this deliciousness.
natalia20041989
March 11, 2020 at 8:33 pmSo yum, love pancakes like this! Beautiful pictures☺
marie johson
March 12, 2020 at 2:59 amThis is great comfort cake, What a beautiful flavours
John / Kitchen Riffs
March 13, 2020 at 11:51 amI love lemon. And salmon. And pasta. This sounds like a delightful dish — both in looks and flavor. Really nice recipe — thanks.
angiesrecipes
March 13, 2020 at 2:04 pmSalmon is always a favourite! This looks so delightful and yummy with the combo of flavours and I love how you plate the food…
David Scott Allen
March 15, 2020 at 3:08 amAlthough this goes against every Italian culinary rule, it sounds fantastic and I can’t wait to make it!
mimi rippee
March 15, 2020 at 6:11 amI’m going to make this next time my girlfriend visits!
Gemma
March 15, 2020 at 7:49 amOh wow I can only imagine how delicious this pasta is with such incredibly fresh lemon! I would so love a lemon tree, to have access to fresh lemon must be amazing and so inspiring in the kitchen xo
natalia20041989
March 17, 2020 at 6:55 pmYum, beautiful, sophisticared,yet simple pasta meal, love it!
Sam
March 19, 2020 at 10:34 amHi! I would love to try this recipe but I’m struggling understanding 2 of the ingredients.. Where is the expresso anglaise? What is it or how do I make it? And also what do you mean with thickened cream? What kind should I look at the grocery store? Sorry but I don’t want to mess up the ingredients.
Thank you!
Fran Flint
March 20, 2020 at 2:07 amSam, thanks so much for stopping by my blog and I’m glad you’re going to try this recipe. In most cases ‘thickened cream’ means whipping cream. I have changed most of the terms in the recipe to ‘whipping cream’ instead of thickened cream. However, the Espresso Bavarois calls for 2 different batches of cream- the first batch is used to make the thickened custard on top of the stove (using 1/2 cup cream, egg yolks, and sugar ). For this part of the recipe, you could use half-and-half instead of whipping cream, and I have changed the recipe to reflect this.
Also, I have eliminated the term ‘bavarois anglaise’ from the recipe. It simply refers to the custard that is being made on the stove-top (i.e. with the egg yolks, cream, sugar and espresso). If you have any further questions, please ask. Please let me know how your dessert turns out!
marie johson
March 20, 2020 at 4:14 amthis looks so so good have to try it right now!
marie johson
March 21, 2020 at 5:20 pmThis look phenomenal, Jeef!
lisaiscooking
March 24, 2020 at 5:41 amThis sounds ideal! Love these flavors, and the salmon sounds so good in this.
John / Kitchen Riffs
March 24, 2020 at 6:11 amWhat a fun post! I learned loads of new things. Didn’t know Monet was such a foodie. Such a great Tarte Tatin story. And who knew about a bourdaloue!
Plus, a great recipe. 🙂 Really neat read — thanks.
Fran Flint
March 24, 2020 at 8:36 amThanks John! I visited Giverny several years ago- next time I visit, I’ll have to pay more attention to his red/white tiled kitchen!
Angela
March 24, 2020 at 8:53 amHello,
I absolutely loved your post. Wonderful story, and sounds like a simple and delicious dessert. What did you actually think of the finished dessert…did you think it was something special, or nice enough but would make tweaks to improve it? Your critique would be greatly appreciated.
Also, I am assuming the tablespoon measure would be a 3-teaspoon one as it is a European recipe, not Australian. What measure did you use?
Many thanks from Brisbane ….and I thought I would mention that I get so excited when I see your blog posts pop up. In my opinion, they are too far between and too few for my liking!! They are always so different and really something new to make.
Regards,
Angela
Fran Flint
March 25, 2020 at 2:04 amAngela, thanks so much for your comment and it’s so good to hear from someone from Brisbane! Regarding the recipe for my post, I had already made a few tweaks- particularly for the pastry cream. The recipe in the cookbook calls for 6 egg yolks and only 1 tablespoon flour. I thought this was too many egg yolks and not enough flour, so I changed it to 3 egg yolks and 3 tablespoons flour. I’ve made pastry cream (crème pastissière) before for my profiteroles and this has worked for me. Monet’s recipe also calls for 4 almond ‘macaroons’ (which should be ‘macarons’). I assume that very few people would have French macarons lying around the house, so I substituted the crushed shortbread cookies. Other than that, I pretty much followed the recipe. I thought the dish turned out very tasty, especially after warming it up and then serving it with a little vanilla ice cream on the side. Also, I used a U.S. tablespoon measurement, which equals 15 ml versus the 20 ml Australian tablespoon measurement. If you wanted to be exact with your measurement conversion for the 3 tablespoons (US) of flour, you could measure out 28 grams of flour or use a little less than 3 tablespoons (Australian). In the end, I don’t think it needs to be that precise- you should be OK using your Australian measuring spoons. Again, thanks so much for your positive comments- they are much appreciated during these stressful times!
marie johson
March 25, 2020 at 3:28 amOne of my fav recipe <3 You're such a great chef i must say
David Scott Allen
March 26, 2020 at 11:05 pmFun recipe and the food sounds fab! Much more interesting than Monet’s Table, although the presentation of that book is stunning! I’m glad you made a few changes to the recipe — really appreciate your expertise in these situations.
David Scott Allen
March 28, 2020 at 4:46 amHi again, so far, I like you recipe widget the best! Can you tell me which one it is? I will see if I can get it for C&L!
Fran Flint
March 28, 2020 at 6:15 amDavid, I use ‘Recipe Card’ plug-in for my recipe display. If you’re using WordPress, you can easily add this plug-in. Otherwise, it might be available on other formats as well!
David Scott Allen
April 2, 2020 at 7:42 amThanks Fran! Me excited to see if it can be added to my theme! They have their own which I don’t like!
All That I'm Eating
March 27, 2020 at 12:29 amThis looks so tempting and it sounds absolutely delicious. I’d love to try it when peaches are in season.
Juliana
March 27, 2020 at 11:25 amOh Fran, what a great post, as I love Monet, I even have an umbrella with Monet paint on it (does this sound an insult to Monet?)…this peach dessert looks and sounds absolutely amazing…I would love to dig my spoon in it and come out with a peach between pastry cream…thanks for sharing the recipe.
Have a nice rest of the week and be safe!
angiesrecipes
April 2, 2020 at 5:02 amwow, that’s a FEAST! The pork looks so juicy, tender and packed full of flavours with boozy creamy sauce.
Keisha
April 2, 2020 at 7:04 pmMade this soup today and it is absolutely delicious, thank you
Fran Flint
April 3, 2020 at 9:01 amThanks for your comment and I’m glad you enjoyed the recipe!
Tibenabvi
April 3, 2020 at 5:45 pmThank you SO very much! So happy you like those darling mushrooms:-)
Wishing you a lovely rest of your day!
Best,
David Scott Allen
April 5, 2020 at 1:47 amI love Jeff’s recipes and this one — with your additions — is really lovely!
Jeff the Chef
April 6, 2020 at 4:50 amThank you so much for posting this recipe! I love what you’ve done with it. This is the kind of meal that fills your house with fabulous, memory-making aromas and is so wonderful to serve to guests. It’d make a marvelous Easter dinner – if only for your immediate household in the midst of this worldwide lockdown! Thank you so much for the shout-out – quite an honor!
Fran Flint
April 6, 2020 at 6:45 amMy pleasure, Jeff! You’re right- this dish makes a great company dish, plus it is relatively easy!
Raymund
April 6, 2020 at 6:41 amWow that looks perfectly cooked! Just by looking at it I can feel the texture already. Love it
Fran Flint
April 6, 2020 at 6:46 amThanks, Raymund. I haven’t heard from you in awhile, but I’ve been tracking your recipes!
Raymund
April 6, 2020 at 6:42 amWow that dessert looks amazing. Interesting, I never knew Monet was a foodie.
marie johson
April 6, 2020 at 10:14 pmAmazing recipe as always 🙂
marie johson
April 8, 2020 at 2:05 amI LOVE THIS NOODLE CURRY AND WILL TRY THIS RECIPE THIS WEEKEND! THANKS
Katerina
April 11, 2020 at 4:03 pmThis is a stunner, Fran! I love the presentation, the meat is cooked perfectly and the sauce sounds divine. Jeff definitely has some lovely recipes on his blog!
Nang
April 11, 2020 at 7:33 pmWhat a great recipe. Perfect for a chocolate lover like me! I am going to give it a try! Thanks
Fran Flint
April 12, 2020 at 12:07 pmThanks so much for your comment, “Nang”!
marie johson
April 11, 2020 at 11:09 pmThese are so good! Thanks for sharing <3 Loved it
Fran Flint
April 12, 2020 at 12:01 pmThanks Katrina for your comment!
angiesrecipes
April 14, 2020 at 2:53 amThis is DEFINITELY the BEST roasted veggies have ever seen! It must tasted amazingly delicious and gosh…the colour..I can’t get over it!
John
April 14, 2020 at 2:55 pmFollowed this recipe to a T.
Failed miserably.
Fran Flint
April 14, 2020 at 11:59 pmHi John, what went wrong with your profiteroles- did they fail to puff up, or something? Thanks for stopping by.
Mae E. Sander
April 15, 2020 at 6:53 pmIt looks delicious — many of us are pining for the day when we could go to the supermarket, or if we can still go to the market, pining for the days when supermarkets had a wide variety of produce and the aisles were crowded with confident shoppers. So much dislocation going on! But we need to eat.
be well… mae at maefood.blogspot.com
David Scott Allen
April 17, 2020 at 12:01 amWhat a beautiful vegetarian feast! The colors and flavors are simply wonderful. Thanks, Fran – with try this with some of the veg I get from my farmers market haul!
lisaiscooking
April 18, 2020 at 1:35 amLove that book! This was one of the first recipes I tried from it. Great flavor! The colors of your vegetables are beautiful.
marie johson
April 18, 2020 at 11:57 pmSuch a beautiful recipe <3 my family gonna like it for sure
Jeff the Chef
April 19, 2020 at 12:11 amThat is the most colorful plate of veggies I’ve ever seen. I love herbed butter, and your recipe for it sounds outstanding.
Frank Fariello
April 20, 2020 at 3:56 amThis sounds fantastic! And not too difficult to pull off, it seems. And I appreciate how you use the shells in the broth for maximum flavor…
marie johson
April 22, 2020 at 1:16 amThis sounds awesome! Can’t wait to give it a try
angiesrecipes
April 22, 2020 at 1:40 pmThey are so gorgeous with perfect feet! I have that macaron book from Jill too :-))
Fran Flint
April 22, 2020 at 3:07 pmAngie, thanks so much for your comment. Yes, I’m so proud of my ‘feet’! Hope you enjoy Jill’s cookbook!
John / Kitchen Riffs
April 23, 2020 at 1:07 amJeff is such a good — and FUN! — cook. This is a super recipe. And I love using pork tenderloin — so versatile.
John / Kitchen Riffs
April 23, 2020 at 1:09 amNeat recipe. I roast veggies a lot, but never with Indian spices. Terrific idea — thanks.
John / Kitchen Riffs
April 23, 2020 at 1:12 amWe don’t always use a scale when we bake, but it’s by far the most accurate way to weigh things. Macarons can be a bit tricky, but your recipe is so clear and straightforward. Thanks!
David Scott Allen
April 24, 2020 at 1:20 amI love Jill’s book and I go back and forth between her book and the one by Pierre Hermé. I was lucky with my first batch and thought, “What’s so hard about these?” Then I tried again and understood… 🙂 Yours are beautiful, Fran! Time to try again!
Juliana
April 25, 2020 at 10:43 amFran, these macs are PERFECT! I have never made macarons, but love them and have tried macarons from all over…and yours again look PERFECT…thank you so much for sharing a detailed recipe…one of these days I will have to try…and will use your recipe.
Have a wonderful weekend and stay safe!
Fran Flint
May 10, 2020 at 1:45 amThanks David- I have also tried a few recipes from Pierre Herme’s cookbook, usually making the fillings. I find his recipes for the actual Macrarons shells are a bit too complicated!
Raymund
April 29, 2020 at 3:26 pmThose macarons looks so perfect, it looked like the ones I eaten so many times when I travel to Europe. Kudos !!!
Honestly I don’t have the patience for this, but my daughter has, she was the one who posted several of my macaron recipes. I love it.
lisaiscooking
May 2, 2020 at 1:03 amThey look perfect! I think the last time I attempted macarons, I also went back to parchment paper instead of silpats. It’s been too long though. I need to make some again.
All That I'm Eating
May 2, 2020 at 6:30 pmI love the contrasting colour of the macarons and the buttercream filling, these look absolutely perfect!
John / Kitchen Riffs
May 4, 2020 at 9:55 amI really love lemon in desserts, so this has my name on it. This looks SO pretty and is a fairly easy recipe to make — just my speed. 🙂 Thanks!
Fran Flint
May 4, 2020 at 11:22 amThanks, John. I’ve got plenty of lemon juice on hand, thanks to the many lemon trees growing in front of my local library!
angiesrecipes
May 4, 2020 at 2:09 pmWhat a fine and beautiful dessert! I really love the presentation and plating..and I bet it tastes amazing with all the quality ingredients. That’s a really beautiful picture of your mom…
Fran Flint
May 4, 2020 at 2:18 pmAngie, thanks so much!
Lynn @ Oh-So Yummy
May 4, 2020 at 8:52 pmMy mom is too far away but maybe something I could try for an anniversary treat ! Love seeing what you share on the blog!
David Scott Allen
May 4, 2020 at 10:52 pmThat is a beautiful dessert, Fran. And such a lovely tribute to your mother! Once strawberries are in season again here, I will look forward to trying this.
Raymund
May 6, 2020 at 5:07 amOhhh my, my favourite seafood! I am so drooling now
Jeff the Chef
May 9, 2020 at 11:43 pmWhat a fantastic picture of you mom! I love it! I also love the look of this parfait – which you’ve elevated to perfection!
Jeff the Chef
May 10, 2020 at 1:28 amThank you for all this helpful advice!
Raymund
May 12, 2020 at 9:44 amSuch a nice tribute to your Mom, 1904 Wow!!!
Plus what an amazing dessert, I bet that dessert is a perfect way to end a meal
Fran Flint
May 13, 2020 at 10:51 amThanks Raymund! My grandfather was born in 1865- it won’t be too much longer before my children will be observing his 200th birthday (Unfortunately, I won’t be here in 2065)!
William Burch
May 13, 2020 at 5:33 amCouple things I noticed when making this.
The amount of dough yielded by this recipe resulted in much larger rectangles then originally specified, and as a result the amount of filling had to be increased.
Also the final filling is best done on the final baking sheet as transferring a filled loaf to a sheet turned out to be impossible for me, and I had to discard my first loaf 🙁
Fran Flint
May 13, 2020 at 10:43 amWilliam, thanks so much for your comment. I’ll go through this recipe again to see if any changes need to be made to the proportions.
Judee
May 13, 2020 at 9:54 amI can only imagine how good that strawberry parfait tastes! It looks fabulous! My mom was born in 1908 and I never thought about the things she lived through, but they were pretty similar to your mom- about the same era.. Interesting
John Food
May 14, 2020 at 9:14 amThis looks delicious. I also have to say that this looks like what happens when food developed from necessity becomes cuisine. There are 25 unique ingredients in this. This is a guide on how to spend $200 and several hours preparing a $7 piece of meat.
Fran Flint
May 19, 2020 at 12:07 amThanks for your comment. Yes, there are quite a few ingredients, but they certainly wouldn’t add up to $200 and a pork shoulder would cost more than $7. I made my recipe a little more complicated since I had a separate marinade for the pork, before adding the al pastor flavors. But you know what they say, “No pain, no gain”!
Sam Sumarli
May 15, 2020 at 12:22 pmThese macarons look absolutely perfect! And look at that glorious feet!
John / Kitchen Riffs
May 17, 2020 at 9:12 amI love crab, and don’t think I’ve ever had it in a souffle. I really like your method for baking souffles, too — takes a lot of the irritation out of the process (they always look so gorgeous in the kitchen, and NEVER make it to the table looking the same!). Really terrific recipe — thanks.
Fran Flint
May 17, 2020 at 11:24 amThanks John. First time I ever made a twice-baked souffle’ and it turned out well!
angiesrecipes
May 17, 2020 at 1:40 pmI miss CRAB! and I have never had a crab souffle, let alone a twice baked one…such a great idea of serving them with bisque. You are truly a gourmet cook 🙂
Fran Flint
May 18, 2020 at 12:44 amThanks Angie. Crab does taste very good in souffle’s!
David Scott Allen
May 17, 2020 at 11:44 pmI can’t wait to try this method for the soufflés, Fran. Our neighbor left us with a pound of Dungeoness crab, and we’ve been looking for the perfect recipe. I probably won’t be able to make the soup, as I don’t have shells… But the soufflé may be perfect as it is!
Fran Flint
May 18, 2020 at 12:45 amDavid, how great that your neighbor gave you some crab meat- it is quite expensive! Good luck with your souffle’!
Sam Sumarli
May 19, 2020 at 1:59 amThis dish looks like something I’d pay a lot of money to eat at a fine dining restaurant! Drooling over here now!
Raymund
May 19, 2020 at 6:27 amYou had me drooling on this! I love crabs, any recipe. This sounds really delicious, that concentrated crab flavour on that bisque would be so comforting.
Judee
May 22, 2020 at 1:04 amThe cilantro lime butter takes roasted vegetables to a whole new level. I especially like the medley in the mix. Thanks
Juliana
May 22, 2020 at 5:22 amOh Fran, what are you trying to do? This is pure torture…and started when I read the title of this post…I absolutely love crab…and this everything crab just look and sound so delicious…crab souffle and bisque…oh oh oh…
Fran Flint
May 22, 2020 at 8:18 amJuliana, thanks so much for your enthusiastic reply!
Jeff the Chef
May 27, 2020 at 12:47 pmI’ve never heard of that double-baked soufflé trick. That’s great to know! If this were on a menu, I’d order in a second! It would take me way outside my comfort zone to make this, but you do make a good point about being stuck at home … so maybe!
All That I'm Eating
May 27, 2020 at 9:54 pmThis is such a pretty dessert. Anything with strawberries in is a winner and with the flavour of lemon too, it sounds so good.
John / Kitchen Riffs
May 28, 2020 at 5:06 amI love Cajun food! This chicken looks terrific — loads of flavor, and a nice, easy dish. Winner!
angiesrecipes
May 28, 2020 at 1:35 pmHow yummy! And I love the easy preparation without fancy ingredients. A really good one, Fran.
Katerina
May 28, 2020 at 6:36 pmOh my gosh, Fran, this is an oustanding meal! Something I would easily order in a restaurant and feel totally impressed and spoilt! I am loving that double baking trick for the souffle – I’ve never heard of it and it will make things much much easier as far as impressing dinner guests (or young kids, let’s face it, it’s about the same) goes. Thanks for sharing your recipe.
David Scott Allen
May 29, 2020 at 7:34 amSounds like my kind of quarantine cooking, Fran… oops, I mean PANTRY cooking. We are all doing it, and it is quite amazing what we can do, isn’t it? Saving this fro next week – of course I don’t have lemon pepper, but why not lemon zest and pepper, right?
Raymund
June 2, 2020 at 6:01 amThat looks delish, that chicken looks perfectly cooked. This will be my dinner tonight but will make it surf and turf style, like you mentioned it would be good with seafood as well, I have everything on my pantry, so chicken and prawns it is!
Juliana
June 2, 2020 at 10:07 amOh Fran, this chicken look super delicious with all the spices you have on it…and yes, super easy to put together…thanks for the recipe. Have a wonderful week and stay safe!
Katerina
June 2, 2020 at 9:10 pmWhat a delicious dish, Fran! I am loving the sound of those spices, I bet the kitchen smells amazing while this is baking. And that grilled zucchini looks delicious as a side, yum!
Tarek
June 5, 2020 at 4:09 amOh man!
So many amazing recipes. Cannot wait to try them all. Definitely sharing this with my friends and family.
Judee
June 6, 2020 at 2:08 amHow beautiful! I think I would serve that wonderful stack of pancakes and fruit as a dessert. My mouth is watering just looking at your gorgeous photos
John / Kitchen Riffs
June 8, 2020 at 9:25 amInteresting recipe. I’ve had lavender in cocktails, but don’t believe I’ve had it paired with chocolate. Neat idea! Thanks.
angiesrecipes
June 8, 2020 at 12:06 pmSuch a pretty budnt cake! I like the pairing of lavender and chocolate..wish I could taste a slice with my tea now :-)) What kind of cocoa powder did you use, natural or dutch processed?
Fran Flint
June 8, 2020 at 12:43 pmThanks Angie- I used Heshey’s Cocoa- it says it’s 100% natural cocoa.
David Scott Allen
June 9, 2020 at 12:05 amWell, you know you had me on this one! I love chocolate and lavender combined but never had it in a cake. And with a lemon glaze? How wonderful! As you can imagine, I have lots of lavender and look forward to making this! Thanks, Fran. (Mark still has a bit of a ban on desserts during lockdown… I may have to wait a bit. 🙁 Though I did manage to convince him I could make a pie yesterday.)
Fran Flint
June 9, 2020 at 2:15 amDavid, you’re lucky that you have (I believe) lots of lavender in your garden or neighborhood that you can source. At my Australian home, there is always lots of lavender growing in the neighborhood, but not here! BTW, I sympathize with Mark about cutting down on sweets during ‘lock down’. It’s so easy to put on weight when you’re hanging around the house all day!
Raymund
June 9, 2020 at 5:44 amWe got some lavender in the garden but never had combined it with chocolate, now you had given me an inspiration.
Fran Flint
June 9, 2020 at 5:51 amThanks Raymond- someone also told me she adds lavender to her mashed potatoes, so there’s lots of possibilities!
Juliana
June 9, 2020 at 6:03 amLavender and chocolate? What a delicious and aromatic combination Fran…the cake looks so pretty and luxurious…definitely would love a big slice of this cake. Thanks for the recipe.
Have a wonderful week!
Katerina
June 12, 2020 at 11:49 amI would definitely NOT want my chocolate cake to taste like grandma’s soap, Fran! What a clever idea to add a bit of lavender to chocolate bundt cake – and your presentation is amazing, as always. Happy Friday!
Liza Anniston
June 14, 2020 at 4:09 amLook yummy! One of my favorite, nice to see your recipe, easy to follow, will cook this for family this weekend.Thanks you!
Meals for the Week, June 13-19 – Meals We Like
June 14, 2020 at 5:22 am[…] Coconut-Curried Shrimp with Zoodles […]
lisaiscooking
June 16, 2020 at 5:23 amThis cake is so pretty! Love that glaze. And, now I wish I had some lavender growing this year.
mae
June 18, 2020 at 12:56 amLavender to me smells like the Mediterranean, along with rosemary and a few others. My favorite lavender farm is on the Hawaiian island of Maui (website: https://www.aliikulalavender.com/ ) and I just read that they are reopening this week. I can’t imagine when I will next be able to visit them — they have enormously many ways to use their crop!
be well… mae at maefood.blogspot.com
All That I'm Eating
June 22, 2020 at 9:43 pmI really like lavender in cakes and bakes and your chocolate bundt sounds so delicious!
John / Kitchen Riffs
June 23, 2020 at 11:06 amI’ve never met a cheesecake I didn’t like! Even the “heavy” ones are pretty darn good. This one looks nice and light. And pretty darn good. 🙂
Fran Flint
June 23, 2020 at 12:14 pmThanks John. It’s light enough to wolf down in one sitting!
angiesrecipes
June 23, 2020 at 12:02 pmI made a silky tofu cheese many many years ago and it was delicious. But yours looks like from a star restaurant! Gorgeous layers with beautiful presentation, Fran.
Fran Flint
June 23, 2020 at 12:15 pmAngie, thanks so much for your comment!
Raymund
June 24, 2020 at 5:56 amMy daughter would totally agree with you, I love making cheesecakes and they are one of my specialties but my daughter never had eaten since she feels its to cheesy and heavy, this is a good alternative, definitely making one for her using this recipe.
Katerina
June 24, 2020 at 8:48 pmI am one of those people who finds normal cheesecakes too heavy so I would love to test this out! I have never made a cheesecake with tofu before and I am so intrigued by this, especially the taste and flavour profile. Also, that cherry topping looks absolutely stunning – this would be a great celebration cake. Thanks for sharing, Fran!
David Scott Allen
June 27, 2020 at 4:26 amMark is a cheesecake hater. I guess “hater” is too strong – but he won’t touch one. But this sounds like something he might like as long as I didn’t’ call it cheesecake. I love the gelatin topping – sio elegant.
Jeff the Chef
June 28, 2020 at 8:44 pmI’ve made chocolate mousse (or pudding, really) from silken tofu, so I can attest to how delicious that is. But I’ve never heard of a tofu cheesecake. I’ll bet it’s fantastic. I really love the cherry topping – I think I’ll be making use of that part of the recipe for several other desserts!
Dawn Rademacher
June 30, 2020 at 7:03 amI love lavender! I’ve had lavender vanilla i.c. and I’ve also had lavender lemonade!
But it was the lemon glaze that reminded me of my favorite dessert my Great Grandmother made us was i believe, a spice cake with warm lemon sauce! Yum yum!!!
Fran Flint
June 30, 2020 at 10:36 amDawn, thanks so much for your comment. That’s great that you were able to be with your great grandmother!
Sammie
July 1, 2020 at 12:02 pmA tofu cheesecake! This sounds like a healthy alternative option that I’d love to get my hands on! Thank you for sharing!
Rosemary
July 1, 2020 at 11:11 pmThis is so fancy!! And we are driving over to Maine this year for those lobsters!
Chef Mimi
July 9, 2020 at 6:53 amThese look wonderful. And so much fun! Love the idea. And so many filling possibilities. Hope all is well with you!
Fran Flint
July 9, 2020 at 7:16 amThanks Mimi. Yes, all is well with me. BTW, I ate up all the Crab Cones myself- hubby wasn’t too interested!
John / Kitchen Riffs
July 9, 2020 at 7:22 amOooh, really like the idea of these. Such a nice little appetizer. Or dinner. 🙂
Liberty Belle
July 9, 2020 at 8:14 amOh my… This looks GOOD!
Fran Flint
July 9, 2020 at 11:06 amJohn, thanks for your comment! Nice to hear from you again.
angiesrecipes
July 9, 2020 at 12:08 pmThese are some great party food! The cones look so crisp.
Fran Flint
July 10, 2020 at 1:15 amThanks Angie. Agreed- these cones are not only crisp, but light as well!
David Scott Allen
July 9, 2020 at 11:43 pmThis is wonderful, Fran – so glad they are baked as we are always trying (sometimes unsuccessfully) to avoid fried foods. And, really, who needs ice cream when you can have crab?
All That I'm Eating
July 10, 2020 at 9:58 pmThese are so fun! Love the cones, it makes them feel more summery somehow. The crab filling sounds so tasty.
paris by paris
July 11, 2020 at 8:18 pmHello,
Some love from Paris, love your crab cones !!!
i wish you the best, i will be back more often on your blog.
Pierre
Raymund
July 14, 2020 at 8:57 amI so love this! its like lumpia but open, its like crab rangoon but on a spring roll pastry, and whats even better this is baked. Great idea
Judee
July 16, 2020 at 1:07 pmThese are very creative- what a great idea for entertaining . I don’t eat crab , but this same wrapper lends itself to many kinds of fillings.
Marcelle
July 16, 2020 at 10:07 pmThese crab cones look so good! These are seriously a perfect summer appetizer or light bite!! I’ve pinned this one, Fran!!
Fran Flint
July 17, 2020 at 11:07 amMarcelle, thanks so much for stopping by my blog and pinning this recipe!
Juliana
July 19, 2020 at 8:30 amWow Fran, another fabulous recipe, I love the baked cones, especially loaded with crab in it…what a delicious appetizer…thanks for sharing the recipe.
Have a wonderful week!
Jessica
July 19, 2020 at 11:55 amFran, you have a gorgeous website! I cannot wait to try this recipe, thanks for sharing this.
David Scott Allen
July 22, 2020 at 4:12 amhis all sounds incredibly wonderful, Fran – but the pear-mascarpone sorbet actually has me so excited! It almost sounds more like a sherbet – but that is why I like it so much. You can be assured that, as soon as I can get a decent pear, I will be making this. Really… so excited!
Fran Flint
July 22, 2020 at 4:22 amGee David- thanks so much for your comment! I agree, the sorbet was delicious, especially after adding the pear purée!
John / Kitchen Riffs
July 22, 2020 at 4:38 amThis looks delightful! Such a nice way to use fruit — and so cooling for the hot weather (really, really hot!) that we’re currently experiencing. Neat recipe — thanks.
Fran Flint
July 22, 2020 at 11:54 pmHi John- thanks for your comment. I know it’s been hot recently- but fortunately not so bad in San Diego. I might even bake some croissants this week-end!
angiesrecipes
July 22, 2020 at 2:05 pmWhat an amazing summer dessert! I just got some melons and berries from the farmer market. This is a PERFECT recipe for them. And anything mascarpone has gotta to be DELICIOUS!
7 Basque Dishes That You Have To Try – Big 7 Travel
July 24, 2020 at 2:45 pm[…] Recipe created by Fran. […]
Juliana
July 25, 2020 at 7:02 amOMG, this is the most delicious and beautiful “minestrone” I ever seen…I love all the fruits in it and yes, the mascarpone pear sorbet sounds absolutely divine…thank you so much for sharing this perfect recipe for the summer.
Have a lovely weekend!
Ashlesha @ inhouse Baking
July 25, 2020 at 11:14 pmThis looks absolutely delicious. Mouthwatering red delicacy 😋😋
Fran Flint
July 27, 2020 at 11:53 pmAshlesha, thanks for stopping by my blog and leaving a comment!
Jeff the Chef
July 27, 2020 at 7:55 pmYou know how people “read” on the internet. I saw the word “minestrone,” saw the color of the soup, and thought, “Good God, what’s in that?” Then I actually “read,” and thought, “Good God, look what’s in that!!!” It sounds out of this world and so elegant. I have a feeling the mascarpone really puts it over the top. You know, cold soups are at the fringe of my experience, and I’m wondering where you’d serve a fruit soup that sounds to be more sweet than savory? As a dessert course?
Fran Flint
July 27, 2020 at 11:48 pmThanks Jeff.Yes, this cold soup would be served as a dessert course!
lisaiscooking
July 28, 2020 at 6:26 amA nice, cold strawberry broth sounds so good! Now, I’m wishing a bowl of this lovely fruit minestrone would magically appear in front of me.
Tomer
July 31, 2020 at 2:51 amFirst time baking caneles in copper molds. I followed this recipe: https://www.youtube.com/watch?v=TgncW0qxm3Q
I seasoned the molds with butter, but did not put in the freezer. Followed the recipe and baked for more than 1 hour total.
I the interior was completely uncooked, while the exterior was a bit crispy.
What could cause a problem that? Is it the recipe, or something else I did wrong? I am out of ideas…
Fran Flint
July 31, 2020 at 11:50 amTomer, thanks for dropping by my blog. First of all, the recipe you followed is completely different from mine, since it features a gluten-free recipe. The recipe you followed looks thicker than mine: I used 500 ml milk while the recipe you followed uses only 205 ml of soy milk. It looks thicker than my batter. Try following my recipe at https://www.gdaysouffle.com/french-canales-with-orange-cardomom-sauce/. See if it makes a difference!
Tomer
August 3, 2020 at 2:26 amI wanted to try a vegan recipe and only found that one.
Thought maybe you have an idea why that happened.
I guess its a problem with the recipe itself.
Thanks for the reply 🙂
judee
August 2, 2020 at 1:13 amEverything looks delicious but that sorbet and strawberry broth really take this over the top! All I can say is WOW!
Katerina
August 3, 2020 at 8:00 pmI am totally in love with this idea, Fran! I LOVE eating fruit and I love minestrone but I have never had them both at once – until now! I will definitely make this when it’s our turn for some warmer weather again. PS: The sorbet also sounds absolutely delicious!
rahul
August 5, 2020 at 3:32 amWow. It looks impressive Fran. Looks so Delicious and Hearty!! Loved the addition of sorbet. I have to try it. Thank you for sharing this recipe
Fran Flint
August 5, 2020 at 11:58 pmRahul, thanks so much for stopping by my blog!
John / Kitchen Riffs
August 10, 2020 at 1:00 amMy mom had the 1941 version! I have an updated version which is OK — unlike with _Joy of Cooking_, the updated version of _Fanny_ retained almost all of the old recipes (they cut some of them in _Joy_). Anyway, this is a superb book if you’re a baker (the recipes are excellent), the other recipes are all good because they all work. You’re right about how our tastes have changed — I’m always tinkering with recipes. Anyway, fun post. Now I’m going to go look through my copy of that cookbook!
Fran Flint
August 10, 2020 at 3:51 amWhat a co-incidence that you have the same 1941 edition of Fannie’s cookbook! I guess our moms were of the same mind!
angiesrecipes
August 10, 2020 at 3:08 amGravy made from the scratch makes a huge difference. This looks absolutely perfect.
Fran Flint
August 10, 2020 at 4:36 amThanks Angie, plus the hot biscuits on top really make a difference!
Juliana
August 10, 2020 at 11:27 amWow Fran, all made from scratch…what beautiful and tasty meal…especially with the biscuit on top.
Thanks for sharing such a precious recipe..have a awesome week ahead!
Shailaja DESAI
August 11, 2020 at 1:02 amThis cheese cake looks beautiful! Love that you have used tofu!!
Raymund
August 11, 2020 at 6:57 amJust that gravy alone makes me drool! I am a sucker for gravy specially now that you mentioned it was made from scratch!
Nice dish BTW, very comforting
Rahul
August 11, 2020 at 4:04 pmI love southernfood. The chicken pot pie, the biscuits, everything looks so delicious Fran. My final exam is on thursday and cooking is relaxing for me. I have bookmarked this recipe. Will try on weekend. Thanks for sharing Fannie’s recipe
Jeff the chef
August 11, 2020 at 11:50 pmYou pot pie looks so fantastic! My guess is that when it especially comes to those old-fashioned types of homemade fantasticness that your grand- or even great-grandmother used to make, this is probably an essential source for recipes! I don’t own a copy of this book, but I easily hunted down a 2nd edition (with photographs!) on Amazon, quite inexpensively. Thanks!
Amanda
August 12, 2020 at 5:10 pmI randomly Googled “quiche recipe” and found yours to be interesting as it’s done the traditional way. I made it with bacon, mushrooms and spinach. When I took it out of the oven, it took my breath away! It was so beautiful and perfect. And it tasted so good as well. This was my first time making quiche and yours will be the only recipe I’ll be using from now. Thank you so much for sharing your amazing recipe.
Fran Flint
August 13, 2020 at 3:37 amAmanda, thanks so much for your nice words! I really appreciate it!
David Scott Allen
August 13, 2020 at 1:45 amI am a child of a mother who used Fannie Farmer all the time, and it was my first cookbook – a gift from friends when I graduated college. I have never made this version of CPP, though… my mother’s always had a flaky crust. Must try the biscuit version (which Mark said he had all the time as a child).
Lyla
August 16, 2020 at 4:41 amThis look so delicious. Love your recipe. Thank you for sharing this great recipe idea.
lisaiscooking
August 18, 2020 at 5:23 amWhat a great coincidence with the chicken curry! This looks delicious with those golden biscuits on top.
Minih
August 18, 2020 at 10:15 pmExcellent quiche recipe. Reminds me of quiche I had in Paris. Few questions: 1) when do you add the salt to the pastry? 2) should I use salted or unsalted butter? 3) how brown should the crust be after the blind bake? (I’ve read that it should be baked on the bottom rack for 20-30 mins before the filling) 4) how thick should my pasty be? 5) when do add the nutmeg? 6) how do you know when the quiche is cooked? (I’ve read it should be slightly under done and jiggly). Thank you!!! Appreciate all the photos and insights.
Fran Flint
August 19, 2020 at 3:45 amMinih, thanks very much for your comment. Here are the answers to your questions: 1) Add the flour and salt together in the bowl at the beginning.. 2) I usually use salted butter because it always yields the right amount of ”saltiness’ to the recipe (for my taste) If you are using unsalted butter, then increase the amount of salt to say 1 teaspoon of salt. 3) After the blind baking, the crust should be a light-brown biscuit color. I always blind-bake using the middle rack in the oven. 4). The rolled-out dough should be about 1/8 inch thick. 5) Add the nutmeg along with the cream/milk and eggs. 6) Your quiche will be done when you touch the custard and it feels firm to the touch (but not hard). I appreciate your questions and I will now to try to beef-up my recipe directions a bit more!
Rahul
August 19, 2020 at 1:30 pmLoved the idea of making cones. And the crab filling sounds so tasty. I have shrimp at home. Maybe I will try using shrimp.. What do you think Fran ??
Fran Flint
August 19, 2020 at 2:44 pmRahul, yes, shrimp would also work!
Krowd Darden
August 21, 2020 at 5:17 pmGreat I like fresh fruit minestrone. Thanks for sharing recipe and cooking tips. I’ll also sharing with my food lover friends. Thanks again.
John / Kitchen Riffs
August 27, 2020 at 4:08 amGreat tutorial for making ice cream without an ice cream freezer. Will have to try that — never much like the ice cream that those homemade freezers produce (consistency just isn’t to my liking). Oh, and the actual recipe? Love it! 🙂 Thanks.
Fran Flint
August 27, 2020 at 1:17 pmThanks John. This 2-bowl method of making ice cream takes a bit of work, but comes in handy if you don’t have an ice cream maker!
Lynn @ Oh-So Yummy
August 27, 2020 at 10:42 amThe homemade toffee must be amazing! The ice cream is tempting too but it always sounds like a lot of work!
Fran Flint
August 27, 2020 at 1:19 pmYes, the toffee is amazing! making ice cream from scratch does take a bit of work, but it also allows you to make some flavors that sre not available commercially.
angiesrecipes
August 27, 2020 at 11:26 amSo creamy, crunchy and absolutely perfect with David’s recipe!
Fran Flint
August 27, 2020 at 1:21 pmThanks Angie! There are lots of great ice cream recipes in David’s book, ‘The Perfect Scoop.’
Chef Mimi
August 28, 2020 at 1:08 amOh goodness, this looks and sounds incredible. I know I would love it!
Fran Flint
August 29, 2020 at 9:38 amThanks Mimi- yes it is incredible!
Rahul
August 29, 2020 at 8:30 amWow that ice cream looks so so delicious. Homemade ice cream is the best.
David Scott Allen
August 30, 2020 at 1:56 amThat man really knows his ice cream. I have made a few from his blog, but somehow missed that he has an ice cream cookbook! Coolio!
Raymund
September 2, 2020 at 5:24 amI love David Lebovitz, in fact I tried some of this recipes at home and it was a hit so I am sure this ice cream would be great too!
All That I'm Eating
September 3, 2020 at 5:24 pmOh my! That looks too good to be true! I love the sound of this, I’d probably eat it all in one sitting.
Rahul
September 5, 2020 at 2:52 pmI need to give this chocolate tofu cheesecake a try. Its so unique and I love chocolate + its no bake. What else do I need.
Heena
September 6, 2020 at 8:24 pmYou are looking very professional of fillet a fish. I mostly use the sharp knife for fish. This article is really great helpful for me. Thank you for sharing it.
Karen (Back Road Journal)
September 9, 2020 at 11:52 pmI love toffee, used to buy it all the time at a market in New Hampshire. Thank you for sharing this delicious sounding treat.
Rahul
September 14, 2020 at 6:15 amThe chicken looks so tender and juicy Fran. Love how easy and delicious this recipe is. I love cajun food. I got the seasoning from my last visit to jack daniels, its really good
John / Kitchen Riffs
September 19, 2020 at 3:45 amI love seafood — any seafood — prepared à la nage. So quick and pretty easy. And wonderfully tasty. This looks great — and really like that you used pasta in your version. Good stuff — thanks.
mimi rippee
September 19, 2020 at 5:25 amOh my goodness. I would order this in a second at a restaurant. But I could never make it, sadly, because we can’t get good seafood. Your photos are beautiful.
angiesrecipes
September 19, 2020 at 12:11 pmI can’t remember when I last had some clams!! This has me drool big time, Fran. I really need to visit a seafood market soon. Hopefully that I can get some quality clams and make this.
David Scott Allen
September 20, 2020 at 3:58 amWhat a fantastic recipe, Fran – thanks for sharing. I have a huge bag of homemade orecchiette in my freezer just waiting for this idea. And Whole Foods has had great seafood lately.
Rahul
September 20, 2020 at 9:53 amBeing from coastal region of India I love seafood and shrimp is my favorite. This dish looks so beautiful Fran. I am sure gonna try
Hemaal
September 22, 2020 at 11:58 amThis is really easy to make the fresh fruits minestrone Amazing and simple to teach about making the fresh juice. Thank you for sharing this amazing article and recipe. Love this great reading.
Maia
September 24, 2020 at 12:37 amHello! Can’t wait to try this recipe! I’m trying to find healthier options other than the pre packaged empanada discs from the store…
Can i use stone ground whole wheat flour instead of white? Thanks 🙂
Fran Flint
September 24, 2020 at 4:51 amMaia, thanks for stopping by my blog! Yes, you can use whole wheat flour instead of white. Whole wheat flour has more protein than white flour, so the crust might not be quite as flaky as a white flour crust. You could also use a 50-50 combination of both white and wheat flour.
Raymund
September 24, 2020 at 1:01 pmI can taste that sauce from the photos! I know this would yield a stunning flavour, those clams are a flavour bomb.
All That I'm Eating
September 24, 2020 at 5:07 pmThis is just the dish to enjoy on a hot day, full of the flavours of the sea! It looks delicious.
Karen (Back Road Journal)
September 26, 2020 at 4:39 amThe orecchiette pasta is perfect for collecting that delicious sauce…what a great sounding meal.
Rahul
September 28, 2020 at 4:24 amI loved the way french byron potatoes is made. I am so gonna try it today. Everything on the plate looks so awesome; the butter sauce, the salmon. You are awesome Fran
lisaiscooking
September 30, 2020 at 5:00 amI think I could have seafood and pasta for every meal and never get tired of it. Sounds lovely!
Mar
September 30, 2020 at 6:06 pmVery good croquettes recipe! They are delicious, so everyone loves it. The perfect appetizer to serve to a our friends and family. What about adding iberian ham? To die for. Congrats for the blog.
Juliana
October 3, 2020 at 4:46 amOMG Fran, what a delicious seafood feast! And only 30 minutes to make it? Looks amazingly delicious…thanks for sharing the recipe.
Have a wonderful weekend!
John / Kitchen Riffs
October 7, 2020 at 11:43 amYou did well to avoid the temptation of eating this straight from the bowl! I doubt if I’d have had that restraint. 🙂 Anyway, this looks great — and not too complicated to make. Thanks!
Fran Flint
October 7, 2020 at 2:01 pmThanks John. I agree that it’s not too complicated- just takes a bit of time to assemble all the components.
angiesrecipes
October 7, 2020 at 1:10 pmwow This is something that you can only order in a fine dining restaurant. I really love the presentation. Well done, Fran!
Fran Flint
October 7, 2020 at 2:02 pmThanks Angie. If I ordered this in a fine dining restaurant, it would probably cost at least $15 (probably more). This way, I can eat all six of these desserts for a fraction of the cost!
David Scott Allen
October 7, 2020 at 11:27 pmA gorgeous and, as you say, not-too-complicated show-stopper! Have added it to my list of your recipes to make. (I’m making your lemon babas for a friend’s birthday at the end of the month! Very excited!)
Fran Flint
October 8, 2020 at 3:57 pmThanks David. Yeah, that Lemon Baba recipe is a good one- hope your friend enjoys it!
ChefMimi
October 8, 2020 at 12:19 amGoodness, that is just gorgeous!!!
Katerina
October 10, 2020 at 9:08 pmWhat a fabulous presentation, Fran! It is absolutely fit for company – perfect for parties and celebrations. I love desserts which look complicated and taste delicious but actually fairly easy to put together. This looks absolutely delightful!
Rahul
October 12, 2020 at 9:17 amLove all your recipe Fran. They are such a treat for the eyes. You are amazing
Juliana
October 14, 2020 at 5:53 amOMG Fran, what an elegant dessert…love everything in it… the creamy semifreddo and the hazelnut crust…thanks for the recipe.
Have a wonderful rest of the week!
SAMUEL LEVY
October 15, 2020 at 12:40 amI was drooling after looking at the picture. I am so happy that this is something easy to make. All the good things to eat are so hard and time consuming prepare. Thanks a lott 🙂
Raymund
October 15, 2020 at 6:23 amSuch a lovely looking dessert! So elegant
lisaiscooking
October 27, 2020 at 6:35 amThis looks like fun to make! First, I need a dome mold. Great presentation!
Sammie
October 29, 2020 at 2:28 amThis screams professional! It looks so gorgeous and decadent!
John / Kitchen Riffs
October 29, 2020 at 3:03 amThe color of this is amazing! I don’t have a source for prickly pears, so I haven’t worked with them. Love the idea, though. And the drink sounds delish. Thanks!
Fran Flint
October 30, 2020 at 10:17 amThanks John. You could probably find some prickly pear for sale in Mexican food stores in your area. Here in San Diego, they are sold in just about any kind of supermarket.
angiesrecipes
October 29, 2020 at 5:51 amThose prickly Pear fruit are really gorgeous! Are them same as cactus figs? The drink is very beautiful and tempting, Fran.
Fran Flint
October 30, 2020 at 10:20 amHi Angie! After looking it up on the internet, I do see that cactus figs are the same this as prickly pear fruit. I didn’t know that before!
Chef Mimi
October 29, 2020 at 8:41 amWhat a stunning color! I had my one and only pp margarita at the Enchantment Resort outside of Sedona. It was fabulous. I love what you did here.
Reena
October 30, 2020 at 8:00 amYummy.. . This looks so good, delicious. Satisfaction to our taste buds. For this kind of recipes only you can also visit my website where you can find number of ways to cook the delicious and restaurant style food.
http://knowmeall.com
https://knowmeall.com/nachos-recipe/
Fran Flint
October 30, 2020 at 10:22 amThanks Mimi! It’s so much more satisfying to be able to make your own PP Margarita. The ones sold in bars and restaurants use pre-made syrup that only contains a little bit of PP fruit!
David Scott Allen
November 1, 2020 at 4:40 amAs you know from our chat, different methods produce the same result: an absolutely stunning colored juice! And so flavorful. Careful not to drink to much – it can lead to some gastro issues if not careful! Southwesterners discovered this when they used it to hydrate. Oops. Your combination is both beautiful and mouthwatering – will definitely try with some of the juice I froze this year.
Fran Flint
November 1, 2020 at 5:10 amDavid, thanks for the advice on not drinking too much of this juice. I trust your advice since you are a true ‘Southwesterner!
Juliana
November 2, 2020 at 10:08 amWow Fran…two weeks road trip…how fun! I never had prickly pear …looks amazing and absolutely love the color of it…delicious cocktail with white wine and sprite…super refreshing.
Have a wonderful week ahead Fran!
Fran Flint
November 2, 2020 at 1:31 pmThanks Juliana. I believe you live somewhere on the West Coast? You should be able to find some prickly pear sold in supermarkets or Mexican specialty stores If you’re interested, of course)!
Rahul @samosastreet
November 2, 2020 at 11:13 amthe color looks gorgeous Fran. Is the pricky pear juice readily available in store. .
Fran Flint
November 2, 2020 at 1:34 pmThanks Rahul. You might be able to find a jar of this juice sold in liquor stores, in order to make Prickly Pear Margaritas. However, it would probably only contain a small amount of pure PP juice. Next time you’re in the South West of the U.S., keep an eye out for this type of cactus plant, with fruit that ripens from July-October!
Raymund
November 4, 2020 at 4:59 amNice! I wish I can find ingredients like that when we go forest and bush walks here. I am not good with my foraging skills and am afraid if the one I am picking will be good or not, I just forage in my supermarket. Love the colours on that drink, so vibrant, so inviting
Fran Flint
November 4, 2020 at 6:31 amHi Raymund! I imagine you wouldn’t find any prickly pear cactus in New Zealand, although there is plenty in Australia. British soldiers used to harvest the PP cactus in order to make red dye for their uniforms!
Marcelle
November 5, 2020 at 11:16 pmHello Fran! I love the flavor of prickly pear juice, but I’ve actually never worked with them myself. They are quite common here in Texas, however. Thank you for sharing how to work with them, I’m definitely going to give it a try! The color of this drink is beautiful! Happy you had a fun trip to Utah, it’s a state I’ve always wanted to visit! xo
Fran Flint
November 6, 2020 at 4:31 amMarcelle, thanks for your comment. I hope you do give this a try! It may look a little intimidating to work with prickly pear fruit, but once the fine prickles are removed, it’s a breeze! The season is almost over for picking the PP fruit, but I did see a huge cactus nearby that still has some green fruit on it. I’ll wait a few more weeks for them to ripen, then go picking!
Juliya
November 13, 2020 at 1:43 amThis recipe looks so delicious. I really love. Easy to make and understand recipe of spiced roast vegetables, thank you for sharing it 😘.
John / Kitchen Riffs
November 14, 2020 at 5:01 amI haven’t used the tangzhong method — should give it a try sometime. Although we don’t often have that many leftover rolls to deal with. 🙂 Anyway, these look terrific — wonderful texture. And I’ll bet the flavor is beyond good. Thanks!
angiesrecipes
November 14, 2020 at 6:01 amtangzhong starter via starch gelatinization is my favourite way to bake soft fluffy dinner buns. Yours look really beautiful and bakery perfect.
Abby
November 14, 2020 at 4:22 pmThe cake looks superb and I can guess that it tastes delicious. Thanks for sharing this awesome recipe I’ll try this for sure.
Chef Mimi
November 15, 2020 at 3:06 amWow! Fran, I swear to you I’ve never even seen or heard of this word, but this is exactly how I’ve been baking bread for years! I call it a slurry. I obviously must have had a recipe that instructed me to do this at some point when I thought bread baking was a science. And of course it is, but it doesn’t have to be… I haven’t used a bread recipe for a thousand years! Love these rolls, and this might actually be a bread recipe I follow!
Fran Flint
November 15, 2020 at 3:56 amThanks Mimi. I didn’t know this technique was called a ‘slurry.’ Learning things all the time!
David Scott Allen
November 15, 2020 at 3:29 amLike Mimi, I have always called this the slurry – from my grandmother. But her rolls never looked as good as yours! Those are beautiful!
Fran Flint
November 15, 2020 at 3:57 amAmazing! Like Mimi’s comment, I never knew it was called a ‘slurry.’
Raymund
November 18, 2020 at 7:55 amThose dinner rolls looks perfect, thanks for sharing. Definitely a keeper for a long time, in fact I will use it soon
Jeff the Chef
November 21, 2020 at 12:10 amThese do look good. I’ve heard of the Tangzhong method before, but haven’t tried it, so I’m glad to hear that you’ve had success with it. I always have a hard time embracing homemade rolls for a major meal, because it’s difficult to know for sure exactly how things are going to go, and with many recipes, as you suggest, it has to be done day-of. So it’d be great to have a recipe that I could make the day before, knowing I’d still have excellent rolls the next day.
Rosiane
November 21, 2020 at 5:46 amwow, it should be delicious if mixed with açaí
Sonia Abi-Habib
November 23, 2020 at 3:01 pmMade something very similar before. A favorite! Just wondering- can it be prepared in advance- if so- do you refrigerate or freeze?
Fran Flint
November 25, 2020 at 5:46 pmHi Sonia, you could prepare this pie in advance. I would freeze the pie, though, if you prepare it more than three days ahead of time. Thanks for stopping by my blog!
Jade
November 25, 2020 at 6:49 pmThis really looks delicious recipe. Thank you for sharing this different style of fish recipe. I will follow the tips and instructions. white wine source sounds delicious. I think it tastes good with red wine sauce too, is it? I like the valuable information you provide in your articles. keep sharing more stuff.
Fran Flint
November 26, 2020 at 2:35 amHi Jade, thanks for your comment. Your dish looks very good! I think it tastes best with white wine, rather than red wine.
lisaiscooking
December 2, 2020 at 6:55 amI’ve never tried the Tangzhong method, but I need to! These rolls look so good. Hope you had a nice Thanksgiving!
Marianne
December 4, 2020 at 1:49 pmGreat and easy to follow instructions especially with the associated photos. However when I read “leave 2 cm margin larger than the quice mould” – my query is how big was the quiche mould? 🙂
Fran Flint
December 5, 2020 at 10:40 amMarianne, thanks so much for stopping by my blog. My quiche mould (pan) was 9 inches wide or 23 cms.
John / Kitchen Riffs
December 13, 2020 at 5:37 amVery cool cookies! We’ve never made these — definitely something to try. Thanks!
Fran Flint
December 13, 2020 at 6:17 amThanks John- they’re definitely worth a try!
David Scott Allen
December 13, 2020 at 9:11 amI love how colorful these are! Are used to use the same method to put stainglass windows in my gingerbread houses… That was a long time ago! This is a much better use of my time. Cookies, not houses.
Fran Flint
December 14, 2020 at 1:43 amGingerbread houses? I’ve gotta try that one now!
mimi rippee
December 13, 2020 at 9:58 amI remember seeing these (or something similar) in Rose’s Christmas cookies, printed long ago. I didn’t make them then, and I won’t make them now. Way too tedious for me! But I can enjoy looking at them. Thanks, Fran!
Fran Flint
December 17, 2020 at 1:43 amAww, these cookies are really not very complicated! The only ‘complicated’ thing is crushing the candy. All’ I did was put the candy in a sandwich bad, took the bag outside and hit the bag up and down a few times with a potted plant
angiesrecipes
December 13, 2020 at 2:04 pmAin’t they just beautiful and festive! It would be actually really fun to make them with the kids too.
Rahul @samosastreet
December 14, 2020 at 4:31 pmOh wow! Those look so colorful and delicious. Perfect for the holiday season. Sugar cookies are my favorite! I am going to make them for Christmas!
Fran Flint
December 17, 2020 at 1:44 amYeah, I think kids would like these cookies the most!
Raymund
December 16, 2020 at 1:12 pmWow ! this looks like its so fun to make, reminds me of the Filipino Cathedral Jelly
Fran Flint
December 17, 2020 at 1:45 amOh yes! I love Cathedral Jelly!
Karen (Back Road Journal)
December 17, 2020 at 1:13 amOne of my old cookie cookbooks has these pretty cookies, such a classic yet I’ve never tried making them. I’ve always worried about the melted candy sticking after baking.
John / Kitchen Riffs
December 24, 2020 at 9:24 amSuch a great cookie — love these at this time of the year. Happy holidays!
Chef Mimi
December 24, 2020 at 12:14 pmBeautiful! Way too much work for me, but you’ve definitely done them justice! Merry Christmas!
angiesrecipes
December 24, 2020 at 1:57 pmI haven’t baked or had thumbprint cookies in a really long while. These look so beautiful and yummy.
Happy Holidays, Fran!
David Scott Allen
December 29, 2020 at 3:20 amOnce all Christmas cookies I baked have disappeared, I might have to make a batch of these. Thumbprint cookies were always a favorite, and the flavors and yours are spectacular! I loved my time in Alsace, the combination of German and French was fantastic. These cookies will provide a quick trip back…
Rahul @samosastreet
December 30, 2020 at 9:47 amThese thumbprint cookies with the linzele twist look so delicious!. They’ll make a great holiday gift.
Jeff the Chef
January 1, 2021 at 1:46 amI love these sorts of cookies. Happy New Year!
King Bringgy
January 2, 2021 at 5:49 pmWith such an appealing color, I bet the prickly pear juice tastes as great. Like most cacti fruit, the pear is hyped for its benefits in treating diabetes, managing obesity and treating hangovers. Unfortunately, I have not had an opportunity to try the prickly pear. Any Ideas as to where I may acquire it online?
Fran Flint
January 3, 2021 at 1:39 amKing, thank you so much for stopping by my blog. Here in the Southwest, you can buy prickly pear fruit in many supermarkets. However, you can also buy the juice online from Amazon, but I imagine the juice would be diluted with water or other liquids. (I didn’t know that PP juice was good for a hangover)!
Karen (Back Road Journal)
January 4, 2021 at 5:38 amWe’ve been to the Alsace region several times including during the Christmas holidays but this is one treat I’ve never had. They sound like a delicious little bite to have with an afternoon cup of tea.
All That I'm Eating
January 6, 2021 at 12:14 amI’ve always liked the look of thumbprint cookies but haven’t ever made them myself. What a lovely idea to put jam in the middle, they sound delicious.
Raymund
January 6, 2021 at 5:56 amCookies as good as that! I would not leave anything for Santa, it will be all mine :p
Jenifer Wola
January 8, 2021 at 8:27 pmI’m usually blogging and I actually appreciate your content. The article has genuinely piqued my interest. food and the wine is amazing and you are right about the white and red wine suggestion i love that way too.I’m going to bookmark your web page and maintain checking for new details. I am looking for some good blog sites for studying. I was searching over search engines and found your blog site. Well, I like your quality blog, design plus your posting abilities. Keep doing it
Chef Mimi
January 9, 2021 at 6:04 amThis is gorgeous, Fran! I’d much rather enjoy this savory version than anything sweet, epiphany or not! Love the onion jam.
Fran Flint
January 9, 2021 at 11:42 amThanks Mimi. This is the first time I’ve made onion jam- it will also go great on burgers!
John / Kitchen Riffs
January 9, 2021 at 6:08 amI’ve never made a pithivier. Don’t know why know — not too hard if you use store bought puff pastry! I’m all in for a savory one, too — this would make a wonderful dinner. Such a nice post — thanks.
Fran Flint
January 9, 2021 at 11:43 amWoohoo- agreed! Thanks for the comment!
Chris Woollacott
January 9, 2021 at 2:33 pmHey Fran, excellent post. Bought puff pastry is a must: Careme is excellent – life is too short to make your own! Should the dish be called Pithiviers Vichysoisse? A little query – do you cut a small hole in the top of the dish to allow the steam to escape?
Fran Flint
January 10, 2021 at 2:05 amChris, thanks for your comment. I’ve never tried Careme puff pastry but I’ve heard it’s excellent. I’m not sure you can find it easily in the USA, though. Are you in Australia? No, I didn’t cut a hole in the top to let the steam out- my pie didn’t seem to need it. Since ‘vichysoisse’ refers to a cold potato soup, I wouldn’t name my recipe that, although ‘Pithiviers Vichysoisse’ would certainly catch some attention!
angiesrecipes
January 9, 2021 at 3:41 pmI absolutely adore pithivier, but so far I have only tried the sweet version. This looks so yummy with potato leek bacon filling and is definitely on my list to try.
Raymund
January 13, 2021 at 6:08 amOhhh you made me miss France! the pastries there are amazing.
Fran Flint
January 16, 2021 at 1:45 amThanks Raymund. There are some many possibilities with making a savory pithivier!
David Scott Allen
January 15, 2021 at 12:05 amThis is a beautiful dish, Fran! Naturally, when I first saw it, I thought it was going to be a galette des rois . But, as we aren’t eating sweets very much, I’m glad it was mushrooms and leeks! Saved and hope to make soon!
Fran Flint
January 23, 2021 at 1:47 pmThanks David. You can be very creative with using various fillings!
Katerina
January 20, 2021 at 9:21 pmNow this looks amazing, Fran! I love the addition of onion jam – I bet that just gives this dish beautiful depth of flavour. And yes, I can’t imagine eating this whole thing by myself haha… thanks so much for sharing!
Karen (Back Road Journal)
January 23, 2021 at 1:09 amYour savory Pithivier is very impressive Fran, beautiful and it has to be delicious.
David Scott Allen
February 1, 2021 at 5:03 amYou don’t even know how much I would love to try this! Sigh. I guess it’s just not to be… But I have to say it looks amazing, Fran!
Fran Flint
February 1, 2021 at 6:54 amThanks David- you could just omit the garlic- it will still taste good!
angiesrecipes
February 1, 2021 at 5:20 amI adore garlic soup! Actually I love it with strong garlic taste. And those runny egg yolks are amazing!
Fran Flint
February 1, 2021 at 6:55 amThanks Angie- glad you prefer the stronger garlic taste!
John / Kitchen Riffs
February 1, 2021 at 5:27 amThis looks great — I’m a sucker for anything with eggs. And love garlic, so this is right up my alley. Super nice recipe — thanks.
mimi rippee
February 1, 2021 at 6:56 amoh my god this looks wonderful, austere or not! Love these ingredients, and with the eggs and ham? Total gourmet goodness!
Fran Flint
February 1, 2021 at 7:16 amMimi, thanks so much for your comment!
Fran Flint
February 1, 2021 at 6:57 amThanks John! One could also call this recipe “Eggs and Bacon Soup”!
Raymund
February 3, 2021 at 8:26 amI love garlic so I dont mind noticing them. So love this recipe
Fran Flint
February 4, 2021 at 1:54 amGood on ya’ Raymund- I love Garlic, too!
Nalesniki
February 7, 2021 at 8:58 pmhmmm….an interesting recipe – i’ve got to try this one!
lisaiscooking
February 10, 2021 at 8:58 amIt’s so pretty with the eggs on top! And, it sounds perfect for a cold day.
Chef Mimi
February 10, 2021 at 9:35 amI always loved the idea of people taking their pots to the local baker. But I thought there was a rim of dough around the pot, sealing the pot to its lid. Maybe I’m wrong. the stew looks beautiful!
Fran Flint
February 10, 2021 at 9:53 amMimi, you’re right- traditionally there is a rim of dough to seal in the lid. However, I didn’t bother with this, but now that you mentioned it, I’ll add the info to my blog!
John / Kitchen Riffs
February 10, 2021 at 9:51 amTerrific recipe! I love homey casseroles like this — so full of flavor. I’ve heard of this dish, but have never had it (nor made it, obviously). Look like a neat recipe — thanks.
Fran Flint
February 10, 2021 at 9:55 amThanks John- this is a great Winter dish!
angiesrecipes
February 10, 2021 at 2:07 pmTHat looks truly flavourful and mouthwatering…and more bacon is always good :-)) The casserole dish is really pretty, Fran.
Fran Flint
February 11, 2021 at 1:58 amThank you Angie!
David Scott Allen
February 13, 2021 at 7:54 amI definitely remember the ring of dough around the bots in Strasbourg! This looks amazing Fran, and I love your clay pot!
Katerina
February 16, 2021 at 8:51 pmOh my goodness – three types of meat and potatoes – that’s absolutely my type of happy meal. Bring it on! Thanks so much for sharing Fran, this looks absolutely delightful.
Raymund
February 17, 2021 at 8:19 amI love a good Quiche Lorraine, cant get enough of it but this dish certainly is something new to me so thanks for introducing it. I bet I would love this but as an Asian I would love it with rice, I think that will work
Fran Flint
February 17, 2021 at 1:05 pmThanks Raymund. Actually, I did wind up serving this dish with rice!
Kerryn
February 17, 2021 at 7:54 pmI made this tonight with leftover baked salmon and it was delicious. Although I love mushrooms, I wasn’t sure of the flavour combination, so omitted them. I love capers with salmon, so added them. I loved the richness of the added butter and all my family had seconds. Thanks for the recipe.
Fran Flint
February 18, 2021 at 1:27 amKerryn, thanks so much for your comment. I am so pleased that your dish turned out well!
sonia
February 25, 2021 at 1:42 amThis post is looking great!
John / Kitchen Riffs
February 28, 2021 at 9:58 amWow, this is gorgeous! Really like the shape of that Nordic bundt pan — so cool. Really nifty recipe, too — this looks delish. Thanks!
Glenn
February 28, 2021 at 1:21 pmYour instructions omit mention of the butter. Please indicate when and how to combine.
Fran Flint
March 1, 2021 at 1:34 amThanks Glenn. I have now adjusted the recipe to incorporate the butter instructions.
angiesrecipes
February 28, 2021 at 2:09 pmThis is absolutely stunning! It does require lots of work, but is worth all of efforts, Fran.
Cake batter first, then flan? I thought it was flan first, then chocolate cake because the flan appears atop after turning out. Or am I missing something here?
Fran Flint
February 28, 2021 at 2:31 pmThat’s right Angie. The chocolate cake goes on the bottom first of the bundt pan, then the flan on top. When the cake bakes, the two components switch places (flan goes to bottom). But when you turn out the cake onto a serving platter, the flan then appears on top!
Chef Mimi
March 1, 2021 at 1:04 amwow that looks good. I’ll never make it but it looks really good! I just prefer to stick with savory.
angiesrecipes
March 3, 2021 at 12:28 amAwesome! Thanks, Fran.
lisaiscooking
March 1, 2021 at 2:28 amThis looks delicious! I can’t wait to try making one. I haven’t gotten to it yet. And, I love that pan. I just recently bought the same one. Thanks so much for the mention!
Raymund
March 3, 2021 at 11:46 amThey sure look pretty and I bet they are delicious! Custardy chocolate what can go wrong with that combo. Love it
Jean | Delightful Repast
March 5, 2021 at 4:36 amFran, this is a stunner! And it makes me happy to see that I am not the only one who will buy a new pan for a special purpose! Had never heard of chocoflan, so I’m glad I popped in today.
Fran Flint
March 5, 2021 at 2:35 pmJean, thanks so much for stopping by. I haven’t heard from you in awhile!
David Scott Allen
March 7, 2021 at 2:45 amI’m not just saying this… I have been wanting a good recipe for Choco flan for a long time! Yours with the Dulce de Leche it is exactly what I needed. I’m surprised you were able to find it in your Mexican market. If you ever want to go one step further, look for cajeta. It’s sort of the same but made with goats milk. Thanks for this recipe… I have the similar shaped Bundt pan but it’s much smaller… I might have to invest in a larger one before lawn.
David Scott Allen
March 7, 2021 at 2:46 amP.S. I forgot to mention that most of the Choco flan recipes I’ve come across have called for pudding mixes. That’s one of the reasons I’ve never made them…
Fran Flint
March 8, 2021 at 10:18 amThanks David. My Bundt pan is a smaller one too- holds 6 cups, which is the right size for me and my husband. I thought if I used the larger Nordic pan, we wold have to throw away some of the cake!
mae
March 11, 2021 at 6:22 amThat looks delicious! I just read another blogger who tried to make her own dulce de leche — she opened the condensed milk can too soon and it sprayed her hair.
be safe… mae at maefood.blogspot.com
Elly Camron
March 20, 2021 at 2:12 pmThanks for sharing
angiesrecipes
March 26, 2021 at 5:02 am“The key to a good fish taco is the batter“ SO TRUE! A taco in 3 bites…I need to remember that and taste the 2nd KISS next time when I make some. I prefer to fry with lard 🙂 How about the batter recipe? Just flour, beer and 4 ingredients that you mentioned above?
Fran Flint
March 26, 2021 at 5:23 amHi Angie, thanks for your comment. For the batter, I also add the salt and pepper , baking powder, and sometimes some lime juice. I’ll have to try frying with lard- I’m not sure where I can get that. My mother used to make lard by putting her pan drippings (bacon and meat, etc) into a little container next to the stove! BTW, I forgot to add the recipe to the recipe to this post- so you can now see it!
John / Kitchen Riffs
March 26, 2021 at 6:34 amWhen I make fish tacos I’ll often panfry and grill the fish, but really fish coated in batter and fried does have the best flavor. By far. Great recipe — thanks.
Fran Flint
March 26, 2021 at 7:09 amThanks John. If you’re not too concerned about calories, then batter-fried fish is the way to go!
Chef Mimi
March 26, 2021 at 8:50 amI didn’t know you were born in Southern California! One of my college roomates was from Ensenada, and I loved going home with her cause she turned me on to avocados and jicama. I don’t remember having fish tacos there, but If I’m visiting some place on the water, I’ll order them. So good, and yours look spectacular!
Barb Hall
March 27, 2021 at 2:41 amWhat kind of dark chocolate should be used, Bakers unsweetened chocolate, Ghirardelli bittersweet chocolate or chocolate chips? Is there a certain percentage of the cacao needed if it’s one of the bars that’s needed? I’m looking forward to making this cake this weekend!!!
Fran Flint
March 27, 2021 at 4:28 amBarb, thanks so much for stopping by my blog! I usually use a Ghirardelli Semi=sweet chocolate bar or chocolate chips which have 60% cacao. I usually avoid bitter-sweet because of the sharper taste. Let me know how your cake turns out. If the glaze turns out a bit thin and runny, try adding a bit more confectioner’s sugar to the glaze.
Karen (Back Road Journal)
March 29, 2021 at 12:02 amMy husband and I often try to guess what ingredients are in foods we eat. I don’t think I would every guess that yellow mustard and powdered chicken bouillon would be part of battered fish. Must give it a try.
Fran Flint
March 29, 2021 at 1:25 amThanks Karen for your comment. These additional ingredients really do make a difference!
Sammie @ Sweetsamsations
March 29, 2021 at 12:40 amOh my! These tacos look so perfect and delicious! Better than the ones at restaurants if I might say!
Fran Flint
March 29, 2021 at 1:27 amDare I say, even better than “Rubios Fish Tacos” restaurants here in California!
Beth
March 31, 2021 at 3:21 amThese look simply amazing and I want to make them! But I have a silly question…
I was fortunate to score some copper molds at a jumble sale. If I use them for this recipe, can I just coat the inside with oil (as with the silicone molds) or do I need to coat with the 1:1 mix of beeswax and butter?
Raymund
March 31, 2021 at 8:58 amOhhh nice, that looks heavenly. I do make them once in a while at home but with grilled fish this time I will try it with your batter, looks so delicious
Fran Flint
March 31, 2021 at 11:45 amBeth, thanks for your comment. You can just coat the copper molds with vegetable or canola oil instead of the beeswax/butter mixture. The beeswax mixture gives a crispy exterior to the caneles, but this is not necessary for these Lemon Babas. Thanks for stopping by!
Erika
April 3, 2021 at 9:44 amoh god, this is so easy to cook this delicious baeckeoffe recipe. I really like your article. Thank you for sharing this wonderful article.
David Scott Allen
April 4, 2021 at 2:06 amI had my first fish taco from a street vendor in Ensenada. It was a revelation, and it was about 30 years ago! Thanks for your batter recipe – I look forward to making these sometime soon. (Of course, I will make the tortillas, too.)
Remember my post about Il Re Sol in Ensenada? Those two culinary experiences happened the same day.
Elly Camron
April 9, 2021 at 1:09 pmThanks for sharing
John / Kitchen Riffs
April 14, 2021 at 2:18 amSo much flavor and texture in this dish! Looks awesome. I go back and forth between grating ginger and whirling it in a mini food processor. Grating certainly makes less of a mess, and probably does a better job. Anyway, neat recipe — thanks.
angiesrecipes
April 14, 2021 at 3:11 amI am a fan of satay chicken, but have never used it with noodles in a salad. Yours looks really delicious and moreish. I bet chicken marinated in coconut cream must be particularly tender and flavourful.
lisaiscooking
April 14, 2021 at 5:04 amWhat a great combination of satay and a noodle bowl! I love all these flavors. I’ll be craving this now.
Alice
April 14, 2021 at 5:45 amLooks so tasty! The color of the cupcake looks yummy too. I can’t wait to share the image on my social media pages to see my friends and followers. Thank and keep it up!
Chef Mimi
April 14, 2021 at 9:06 amWhat a wonderful combination of goodies! Such great flavors and textures. I’ve never thought to put something together like this! Thanks.
Raymund
April 14, 2021 at 10:35 amSuch a nice bowl of noodles, lots of flavours and textures
David Scott Allen
April 18, 2021 at 8:00 amFran, this is a great combination of flavors and textures. I can’t wait to try it!
Michael Simmons
April 18, 2021 at 8:59 pmThis was fantastic! So flavorful and a huge hit with my family of 5. Thank you for the recipe, Fran! Pinned.
Karen (Back Road Journal)
April 28, 2021 at 2:54 amNoodles, satay chicken and a salad all in one, I like it.
John / Kitchen Riffs
May 4, 2021 at 11:05 amThis looks so nice! Love berry season, and they go nicely with whipped cream. But then, what doesn’t? 🙂 Fun dish — thanks.
Fran Flint
May 4, 2021 at 12:48 pmThanks John! I’ve put several desserts in the freezer- don’t want to eat too many at once!
angiesrecipes
May 4, 2021 at 12:10 pmDefinitely a must during summer time when the berries are in abundance! This is so beautifully presented and yummy, Fran.
mark`
May 4, 2021 at 2:48 pmBaeckeoffe- Alsatian Stew it’s really great dish i love this . Thank you so much for sharing
Chef Mimi
May 4, 2021 at 9:39 pmSo pretty! And that cream sounds divine!
Raymund
May 6, 2021 at 6:16 amNothing wrong with store bought specially if they are good quality ones, it saves a lot of time. Now that you gave me that idea, I think its time to make my trifles too, I am lazy do it because of that fact that I have to make my own cake, not anymore. You trifle looks amazing and with the ricotta cheese, I guess it would add another layer of flavour to it
David Scott Allen
May 9, 2021 at 11:57 pmThis is the quintessential summer dessert, Fran – love it!
Frank Fariello
May 14, 2021 at 7:18 amWhat a gorgeous dish, Sonia! You remind me it’s been ages since I’ve eaten lobster. And I adore lobster. Definitely bookmarking this one for an upcoming weekend.
Fran Flint
May 14, 2021 at 8:41 amFrank, thanks again for posting a comment on this post! I think lobster season is coming up, so I’ll try this dish again!
The-FoodTrotter
May 15, 2021 at 9:09 pmI tend to make a similar recipe but I add peach as well! I might try to recreate your recipe as well for a coming dinner, I bet it gonna have a lot of success 🙂
John / Kitchen Riffs
May 18, 2021 at 7:13 amPiri Piri sauce is good stuff. But of course I do like spicy! Anyway, this is such a nice recipe — nice heat, cooling fruit, and of course the zesty flavor of shrimp. Thanks!
angiesrecipes
May 18, 2021 at 12:07 pmI had only piri piri chicken before and I really loved it. This is such a wonderful combo of flavours and colours. I can see myself to toss that spicy tomato vinaigrette with lots of my summer salads too.
mimi rippee
May 18, 2021 at 11:08 pmHow unique this is! the piri piri shrimp got my attention, but then so did this lovely vinaigrette! I sometimes add tomatoes to marinades and vinaigrettes, but not charred. Can’t wait to make it!
lisaiscooking@gmail.com
May 19, 2021 at 1:01 amThis looks so delicious! I have to try this and especially the vinaigrette. Perfect timing as tomatoes are just coming into season here. You’re too kind for the mention! Thanks so much.
Raymund
May 19, 2021 at 8:59 amWow that salad! I love everything on it, such a wonderful flavour combination. Prawns, papaya, watermelon, a bit of kick and sweetness, ohhh my
David Scott Allen
May 22, 2021 at 11:15 pmFantastic, friend! The flavors and colors are amazing. I first had piri piri when I was in Namibia. I brought some back and it disappeared very quickly!
Karen (Back Road Journal)
May 24, 2021 at 5:54 amThis sounds like a wonderfully flavorful dish to enjoy this summer.
James
May 27, 2021 at 6:15 pmI tried to follow your recipe but unfortunately it has errors in the ingredients list and the cooking time of 25 minutes is completely inaccurate. Even if you reorder the steps to do them in the most efficient way, and work on multiple steps at the same time, it is not possible to do this in 25 minutes. And there is no mention of the setting time which adds at least another 2-3 hours to the time needed to make this dessert. Regarding the ingredients, the hazelnut crumb has “butter” in the recipe twice, but no flour, so I assume one of the butters should be a flour, but which one?
Fran Flint
May 29, 2021 at 12:15 amJames, thanks for your comment. I have now fixed the ingredients for the Hazelnut Crumb. I have also fixed the ‘Cooking Time’ to reflect 60 minutes for the active cooking time and an additional two hours for chilling time for the dessert to set.
Tina Taylor
June 2, 2021 at 9:15 pmI made this. Omitted the mushrooms. It was truly scrumptious.
Fran Flint
June 2, 2021 at 11:28 pmTina, thanks for your comment. I think I added the mushrooms to the dish since I really like them!
John / Kitchen Riffs
June 3, 2021 at 5:46 amHot sauce, chipotle, cayenne — I’m in love! Spicy stuff is one of my weaknesses, and this is totally the sort of dish I enjoy. So nice — thanks.
Fran Flint
June 3, 2021 at 7:10 amThanks John! I find that the level of spice is tolerable- not too bad- but this has gotta be one of the best sandwiches I’ve ever made!
angiesrecipes
June 3, 2021 at 12:19 pmThis looks like a lot of works, but the result is for sure worth it. I have never tried aioli made with crab. Definitely something on my list to try. And the shrimp are perfectly golden and crisp. O gosh..my mouth is watering while writing that…LOL
Fran Flint
June 3, 2021 at 12:22 pmThanks Angie- it’s not really all that much work- hope you can try it sometime!
Jeff the Chef
June 6, 2021 at 1:40 amMan, I could really go for these rolls! I’m fine with the spiciness. The flavors sound exceptional.
David Scott Allen
June 7, 2021 at 6:45 amWow, what an amazing recipe! It’s not what I was expecting… I was expecting a sushi roll! Can’t wait to give this a try, Fran!
Raymund
June 10, 2021 at 8:26 amOMG this reminds of the delicious Po Boy’s! Everything here is perfect, the crispy spicy shrimp and creamy crab aioli in that soft bun, this is heaven in a dish form
Jeff the Chef
June 12, 2021 at 11:52 pmThis looks delicious. Sometimes, easy and simplicity is the most perfect thing. I love the idea of using warmed jam to dress the berries. Genius!
Karen (Back Road Journal)
June 13, 2021 at 9:36 pmThat is not just a sandwich, with the zesty crab aioli added, it is a fantastic meal.
James
June 19, 2021 at 5:05 pmLove this watermelon salad. This is looking so delicious and tasty. Thank you for sharing it.
angiesrecipes
June 30, 2021 at 11:54 pmI love sorbet…they are not as rich as ice cream, but still very creamy and nice. A healthier alternative.
Ginger beet sorbet sounds really exciting!
Fran Flint
July 1, 2021 at 4:04 amThanks Angie. I haven’t tried the ginger beet sorbet yet but will have to put that on my list soon!
John / Kitchen Riffs
July 1, 2021 at 12:14 amThis looks great! Although I adore ice cream, sorbets really deliver much cleaner, crisper flavor. This looks perfect for this time of the year! Although I’m with Angie — ginger beet sorbet sounds terrific!
Fran Flint
July 1, 2021 at 9:09 pmJohn, thanks so much for your comment!
David Scott Allen
July 1, 2021 at 5:07 amWhat a great summer treat, Fran – and I have never thought to add a glaze to sorbet (glaze versus sauce). What fun! And I join John and Angie on the ginger-beet train!
Fran Flint
July 1, 2021 at 9:10 pmThanks David. I agree- the glaze adds some extra yum to the desseret!
Chef Mimi
July 3, 2021 at 11:22 pmThis sounds and looks divine! I should have made this instead of strawberry ice cream recently. I think I would prefer the sorbet.
Karen (Back Road Journal)
July 4, 2021 at 2:05 amOh how I wish I had an ice cream machine, your strawberry sorbet looks like a delicious and refreshing summer treat.
Emily Fratti
July 4, 2021 at 9:18 amThe flavor of the cake is delicious but the glaze was almost chalky and dry, too thick and dry to drizzle. What did I do wrong? I melted the butter in the microwave. Was it supposed to just be softened?
Fran Flint
July 4, 2021 at 9:46 amEmily, thanks for trying this recipe. If anything, I often find that the glaze is too runny and I have to add a bit more confectioner’s sugar (icing sugar) to make it thicker. Did you measure out the powdered sugar (icing sugar) to weigh 200 grams? Maybe you had too much icing sugar. The butter should be melted- not just softened. If the glaze is still too thick, try reducing the amount of sugar. Good luck!
jack
July 9, 2021 at 3:30 amThanks sharing this article about the peri shrimp with papaya and watermelon salad
Marcelle
July 12, 2021 at 5:47 amI love sorbet and this looks so cold and delicious! It’s crazy hot here at the moment!! That honey-mint glaze has me swooning too, Fran! Gorgeous summer treat!! 🥭🍨
lisaiscooking
July 14, 2021 at 4:18 amThe honey mint glaze sounds so good! This is a perfect hot weather treat.
Katerina
July 18, 2021 at 6:51 pmI love the idea of serving sorbet with a glaze and these flavours would be just amazing together, Fran. Thank you so much for sharing – I will definitely try this recipe out when it’s a little warmer here. Hope you’ve been well.
Chef mimi
July 27, 2021 at 9:39 amWhat fun! And how nice to be with your lovely daughter.
John / Kitchen Riffs
July 27, 2021 at 9:57 amSounds like a pair of fun experiences! Haven’t had afternoon tea in NYC, although I’ve had it in several other places. Always a fun experience! Looking forward to your recipes. 🙂
angiesrecipes
July 27, 2021 at 12:24 pmwow..Can we just have tea all day? LOL…What a fun and relaxing afternoon tea time!
Raymund
July 28, 2021 at 8:45 amWow that looks like a really fun experience! You gave me an idea, after reviewing degustation places here in Auckland, I think I will start reviewing Afternoon tea places next
lisaiscooking
August 11, 2021 at 4:53 amI’m realizing now that I’ve never participated in an afternoon tea. I need to do this! The sandwiches sound lovely, and I’d be thrilled with the dessert options.
David Scott Allen
August 16, 2021 at 3:36 amHow fun! I was hoping I’d see a recipe for the jam pennies at the end… 😉
John / Kitchen Riffs
August 16, 2021 at 10:04 amI’ve never used a pastry ring, just the pan with the removable bottom. The ring method does produce a better looking tart, IMO. Yours looks great! Really nice recipe, too — great way to use summer berries. Thanks!
angiesrecipes
August 16, 2021 at 12:15 pmI still haven’t used a pastry ring yet..this pastry tart looks fabulous with pastry cream and fresh berries.
David Scott Allen
August 16, 2021 at 11:58 pmI need to get myself some pastry rings. I tried this once with a very large round cookie cutter, but it’s not the same thing. This raspberry tart is beautiful — something I want to try soon.
Fran Flint
August 17, 2021 at 4:57 amThanks David- hope you can try it with the ring (aka giant ‘cookie cutter’) soon!
Raymund
August 18, 2021 at 8:57 amHonestly I never had used pasty ring for baking too, only with eggs. BTW That tart looks amazing!
John / Kitchen Riffs
August 28, 2021 at 8:18 amSuch a nice recipe! I make an oxtail ragu for pasta sometimes, and in the distant past have made a stew. Like the apricots in yours — such a nice touch. Good recipe, love the light in the photo with the ladle. Thanks!
Fran Flint
September 9, 2021 at 3:17 pmYes- a serving of this on top of pasta would be great- maybe fettuccine!
angiesrecipes
August 28, 2021 at 11:58 amLove ox tails! I actually just ordered 5kg online from a butcher. They are so good both in taste and nutrition.
Chef Mimi
August 29, 2021 at 10:25 pmThis looks and sounds fabulous! Love all of the different flavors. I wish I could get oxtails where I live… I’ve tried before.
David Scott Allen
August 30, 2021 at 6:36 amI love oxtail stews and soups. Our regular Safeway even carries them often and they are so reasonably priced. I think the apricots is a great addition and I’m saving this for a cooler day sometime in November.
Karen (Back Road Journal)
August 31, 2021 at 12:14 amMy husband loves, loves, loves oxtail and would be crazy about this dish.
Katerina
September 1, 2021 at 8:29 pmI love oxtail stew and I love this Spanish version with apricots! I totally understand you being turned off this cut at first, Fran, it’s not the best looking thing you’ll ever see but the flavour you get by slowing stewing or braising is amazing. We are (finally!) in spring but I think I will be cooking this kind of comfort food for a few more weeks to come. Thanks so much for sharing!
julie scott
September 2, 2021 at 9:23 amI may be one of a few on this post who actually has made the crab souffle. It turned out beautifully, and, for those too timid to attempt, it is very forgiving. Issue # 1: I went through a dozen eggs (6 eggs each time) and for some reason the whites would not form soft peaks. I used them anyway with great results. (Yes, I know about having everything clean; no yolk in the whites; at room temp, etc.). Issue # 2: Instead of Gouda, I used Provolone, thinking it would be milder to allow the crab to be the star of the show.. The cheese overwhelmed the crabmeat so next time would suggest a mild cheese. The bisque I had made the day prior; I followed the directions exactly for the final presentation. Accompanied with a salad and a crusty bread, this is a winner for a luncheon, or, in petite portions, as a show-stopper appetizer course.
Fran Flint
September 2, 2021 at 12:25 pmJulie, thanks so much for your comment. I’m glad you had the ‘courage’ to make this dish. It really is really a show-stopper and worth it. That’s odd that your egg whites didn’t form soft peaks and thanks for the comment about the cheese. I must make this again soon!
Patrick
September 7, 2021 at 9:04 pmMy parents have always loved Ox Tail and I’ve never really given it a go myself before. I’m going to cook this next time my mum is staying us, I think she’ll love it. Is there a particular side dish you would recommend to serve with it?
Fran Flint
September 9, 2021 at 3:16 pmThis dish would go great on top of some fettuccine pasta. Other than that, maybe a side of steamed asparagus or a side salad. Thanks for stopping by Patrick!
lisaiscooking
September 8, 2021 at 2:41 amThe oxtails look perfectly tender! I love the mix of sweetness and spice with the apricots and jalapeno.
angiesrecipes
September 15, 2021 at 12:32 pmWhat a beautiful and yummy tomato recipe! I love the flavour and what you serve with it.
Judee
September 16, 2021 at 12:11 amI can only imagine how delicious all these wonderful flavors taste with those roasted tomatoes. The orange chili oil certainly would put it over the top.
John / Kitchen Riffs
September 16, 2021 at 3:28 amWhat a great looking dish! I do like totally ripe fresh tomatoes, but roasting really intensifies their flavor and takes them to another level. Great looking recipe — thanks.
Nathan Turk
September 18, 2021 at 2:28 pmCooked these the other night, and they were delicious!
Katerina
September 18, 2021 at 7:16 pmOh my, this looks absolutely amazing, Fran! I love tomatoes raw but agree that roasted they have a completely different taste profile and pairing them with spices and yoghurt sounds just delighftul. I am in love with simple flavours, made bolder by roasting. Sounds like I need to get my hands on that cookbook!
lisa lawless (@lisaiscooking)
September 29, 2021 at 4:12 amI might have a slight addiction to roasted tomatoes. I wish I always had some on hand. Love the added spices with these, and they look delicious with an egg!
kitchenriffs
October 14, 2021 at 2:11 pmGreat looking appetizer board! That dip is particularly drawing my eye — looks really deeply flavored. And I’m a sucker for anything with jalapeño. 🙂 Really nice — thanks.
angiesrecipes
October 14, 2021 at 7:43 pmIt looks fantastic! I love esp. that creamy dip and those nuts 🙂 Let the party begin!
David Scott Allen
October 16, 2021 at 9:15 pmFran – I can’t wait to try the caramelized shallot jam! Sounds amazing. Shallots caramelize so well – this might be a new favorite!
Jeff the Chef
October 17, 2021 at 10:04 amWhat a gorgeous board! Thanks for the inspiration!
lisa lawless (@lisaiscooking)
October 26, 2021 at 12:35 pmWe’ve been having Friday happy hour at home on our balcony, and this board would be perfect for our next one! The jalapeno in the dip sounds great.
Karen (Back Road Journal)
November 4, 2021 at 9:13 amYour jam dip sounds terrific and I know it would be a big hit with all my friends when I’m entertaining.
Mark Jones
November 19, 2021 at 9:01 amI’m making this for my wife’s birthday (she made me another dome cake recipe for my birthday, so it’s a battle of the dome cakes – we’ll see which one wins out), but my question is can I save part of the mirror glaze to reuse the next day or so since we will not be eating all of the dessert in one sitting and I don’t want the uneaten cakes getting mushy until we get around to finishing them off? Thanks for your advice and helping to make this a special occasion for the two of us.
Fran Flint
November 19, 2021 at 10:55 amThanks for your comment, Mark. I think you could put the glaze on the cakes and then eat the dessert the next day ( as long as you store it in the fridge). The glaze tends to harden on the cake, rather than get soggy. However, if you want to be on the safe side, I recommend that you save some the glaze and put in on the cake the next day
Ange
March 30, 2022 at 11:26 amEveryone enjoyed this recipe . Making it again for a dinner party this weekend thankyou
Fran Flint
March 30, 2022 at 3:59 pmAnge, thanks for your comment. Glad to hear everyone like it!
Judee
November 20, 2021 at 6:26 pmNothing boring about this board. I could go for that creamy dip right now.
kitchenriffs
November 26, 2021 at 8:08 pmI really like both roast sweet potatoes and Brussels sprouts. Haven’t put them together in the same dish, though, although I’ve thought about it. I’m going to have to do more than think about it and actually do it! This looks excellent — definitely something I’d like to try. Thanks!
Fran Flint
November 27, 2021 at 7:21 amThanks John for your comment. I hope you had a nice Thanksgiving!
angiesrecipes
November 27, 2021 at 7:29 pmThis is one filling and delicious side dish. I wish I could persuade my husband to enjoy brussels sprouts. Sweet potatoes are great 🙂
Raymund
November 30, 2021 at 1:19 pmSuch a nide salad, roasting those veg will give it nice sweet roasted flavours
kitchenriffs
December 2, 2021 at 3:35 pmThese look so festive! And peppermint is quite welcome at this time of the year (anytime, really!), so I’d happily snarf down 2 or 3 of these. Or 4, or … 🙂 The dye trick is great — wonderful tip. Anyway, nice recipe — thanks.
angiesrecipes
December 2, 2021 at 7:26 pmSo christmasy and beautiful. I have never had or baked peppermint macarons…definitely on my list to try!
David Scott Allen
December 6, 2021 at 9:20 amThese look so beautiful and I love peppermint, especially at Christmas!
David Scott Allen
December 6, 2021 at 9:46 amNice salad and very colorful for the holidays. Never heard edamame being referred to as edamame seeds… but that is exactly what they are!!!
Raymund
December 7, 2021 at 5:52 pmWow those macarons are perfect! great flavours too. My daughter is now an expert in making macarons and I would defintiely show this to her.
Jane
December 12, 2021 at 6:57 pmHi! I can’t have coffee so I was just wondering if there was something else you’d recommend for the centre? Is there another type or flavour of bavarois I could make? Thanks
Fran Flint
December 13, 2021 at 7:38 amJane, thanks for your comment. You could just leave out the espresso and add a little vanilla essence flavoring instead. Or you could substitute with just about any kind of flavoring- I think adding a little orange essence flavoring would provide a nice contrast to the chocolate. Good luck with the recipe!
Nicolas
December 21, 2021 at 8:57 pmCould you elaborate on the water around the edge of the pork.
Did you mean the water has to be deep enough that it touches the edge of the pork OR that you drizzle a little puddle of water around the pork belly so that it is only surrounded by this little puddle but not in a way that the pan is full of water.
Fran Flint
December 22, 2021 at 7:46 amIf you put the 1 1/2 cups of water into the pan, the pork belly will be sitting in a bit of water (maybe 1/4 – 1/2 inches deep). This helps to keep the pork moist while you are baking it.
Jeff the Chef
December 29, 2021 at 9:55 amPerfect for Christmas. I’ve never made macarons at home, but it does sound like a perfect Christmastime project.
chef mimi
January 7, 2022 at 6:06 pmThis is beautiful to me! I can tell the depth of flavor from the color of that beautiful sauce. There’s nothing more that I love than blending chile peppers, alliums, sometimes nuts and seeds… all to make a multi-layered Mexican sauce. Fabulous!
Fran Flint
January 7, 2022 at 6:51 pmMimi, thanks so much for your comment!
kitchenriffs
January 7, 2022 at 6:36 pmI often add tomatoes to this sort of dish. It’s been quite some time since I’ve added vinegar, but I used to do that all the time, and got away from it. Need to try it again. This looks excellent — thanks.
Fran Flint
January 7, 2022 at 6:52 pmThanks John. Adding the apple cider vinegar does add a nice element to the sauce!
Angie@Angie's Recipes
January 9, 2022 at 12:11 amThat chili looks incredibly flavourful and delicious. I love the deep red colour thanks to that awesome sauce!
David Scott Allen
January 10, 2022 at 6:46 amI’ve always made mine with beef, but I like the idea of pork. I also like your son-in-law‘s additions of tomato, wine, and vinegar. Beautiful!
Raymund
January 12, 2022 at 1:19 pmThat charred tomato would definitely give a lot of nice flavours to this dish
lisa lawless (@lisaiscooking)
January 24, 2022 at 11:35 amWhat a great sauce! Sounds delicious. I’ve made something similar, but I’ve never added wine. Can’t wait to try that!
Barbara
February 15, 2022 at 3:23 pmWe first had caneles on an Oceania cruise several years ago. I came home & immediately bought canele molds & have been making them ever since. Recently, I have been exploring the wonderful world of baba. Combining the two is a little Escoffier telegram from Heaven. Merci beaucoup!!
kitchenriffs
February 15, 2022 at 8:02 pmI’m in awe that you made your own hominy! And wow, what a wonderful recipe — this is a feast. Such an entertaining post, and neat dish. Thanks.
Fran Flint
February 15, 2022 at 8:42 pmThanks John for your comment. You always make me feel so much better!
Chef Mimi
February 16, 2022 at 6:00 amThis looks wonderful! I’ve never made my own hominy! And what a great cooking class to experience. I cook Mexican recipes out of cookbooks but sometimes they’re so involved and I can’t get all of the ingredients, so I never really know what they’re supposed to taste like!
Fran Flint
February 16, 2022 at 7:26 amThanks Mimi. Thankfully, I have access to most ingredients that I need for Mexican cooking, except for a pig’s head!
Angie@Angie's Recipes
February 18, 2022 at 3:39 amThis looks like a lot of works! Pig feet are one of my favourites :_-) It’s wonderful that you are even making salsa from scratch and I enjoy how adventurous you are in the kitchen. Bring the pig’s head on next time :))
Fran Flint
February 18, 2022 at 8:11 amAngie, it is a lot of work, but I think next time I will either use a pressure cooker to speed up the making of the hominy (or maybe even use canned hominy)!
David Scott Allen
February 20, 2022 at 12:49 pmThe very first time I made posole, I tried to use dried hominy. It was a disaster! It never ever softened! Ever since, I’ve been happy to use canned hominy and have been quite content with the results. Would love to try your recipe, and it’s the perfect season for it.
Fran Flint
February 22, 2022 at 7:13 amDavid, I know what you mean! It took more than two hours for the dried corn to soften and for the skin to fall off for the hominy. The only way I would do it again would be to use a pressure cooker. However, maybe I’ll try using canned hominy next time!
Jean | Delightful Repast
March 5, 2022 at 6:19 amFran, this is marvelous. Though I’ve never been a fan of hominy, I know I would enjoy the experience of making my own and I’m sure it would be better than what I’ve had (probably canned). I’m a bit too squeamish to utilize pig feet and heads, so I’d leave those out, but this dish looks scrumptious! Let me know how it turns out when you substitute canned hominy.
Fran Flint
March 5, 2022 at 7:31 amHi Jean! It’s been quite awhile since I’ve heard from you. Thanks for your comment and glad to see you are still blogging!
Jeff the Chef
March 7, 2022 at 8:38 pmHow incredibly adventurous! I will probably never cook with a pig head. Maybe not feet, either … although my grandfather used to love pickled pig’s feet, so they’re at least familiar to me. But set the fish in front of me, and I’d try it, any day!
kitchenriffs
March 10, 2022 at 5:19 pmWhat a terrific looking recipe! I’ve made meat albóndigas (using beef) and have had pork ones in restaurants. But haven’t had shrimp ones. Neat idea! The spicing on these is quite nice. Thanks!
angiesrecipes
March 10, 2022 at 7:32 pmShrimp balls in red salsa…that’s a combination that I haven’t tried yet. It looks super duper delicious! Love it.
Chef Mimi
March 11, 2022 at 12:48 pmwow this looks wonderful!!! I can’t wait to make it.
Karen (Back Road Journal)
March 12, 2022 at 1:23 pmI’ve never had Shrimp Albóndigas but they sound absolutely delicious.
David Scott Allen
March 19, 2022 at 5:19 amI put this on our menu list for next Saturday! I really can’t wait to try it, Fran.
Fran Flint
March 19, 2022 at 7:41 amThanks David- I hope you enjoy this dish!
Vicky
March 24, 2022 at 3:52 pmDelicious albondigas. Never had them stuffed with camaron. Great pictures. I must try. Thanks for sharing
Angie@Angie's Recipes
April 7, 2022 at 11:24 amI love snapper! This is a unique and delicious dish and I love that sauce, which sounds really great with the snapper.
kitchenriffs
April 7, 2022 at 11:35 amTerrific dish! I think seafood dishes from Vera Cruz are wonderful. I also find that people who don’t “like” Mexican (or Tex-Mex) tend to find Vera Cruz-style dishes acceptable — less spicy, a bit more European (for lack of a better term). Anyway, super recipe — thanks.
David Scott Allen
April 7, 2022 at 11:37 amThat looks seriously amazing! Need to find whole snapper and make (a garlic edited versions) of this!
Raymund
April 10, 2022 at 12:52 pmWow such a lovely dish! Like I said, this is perfect for lent. The sauce looks amazing
Jeff the Chef
April 16, 2022 at 7:38 amWell, my interest is piqued for sure! I love sauces like this, although I haven’t had this particular one. But your suggestions about its versitility really make me eager to try it.
Fran Flint
April 17, 2022 at 7:16 amThanks Jeff. I’ve recently been exploring a lot of Mexican dishes, outside the usual tacos and enchiladas.
Karen (Back Road Journal)
April 18, 2022 at 5:12 amFran your fish looks terrific. Snapper is readily available here in Florida and cooked with the sauce of olives, capers, chocolate, and tomatoes sounds delicious.
Karen (Back Road Journal)
April 18, 2022 at 5:13 amThe sauce of olives, capers, chocolate, and tomatoes baked with the snapper sounds great.
kitchenriffs
April 23, 2022 at 12:55 pmThis does look remarkably decadent. Which, of course, appeals to me. 🙂 Neat recipe, lovely photos. Thanks!
Fran Flint
April 23, 2022 at 3:33 pmThanks John, it was fun exploring this recipe- not as difficult as I thought it would be!
Angie@Angie's Recipes
April 24, 2022 at 2:27 amSo chocolatey, and sinfully decadent..that’s a very beautiful dessert creation, Fran.
Jeff the Chef
April 24, 2022 at 7:21 amI think I like it better without the dome. If I were to have a second dome, I’d rather have it filled with a second serving of gelato! What an incredibly fancy dessert! And it does sound decadent. I think the peanut caramel is a great choice for it. Thanks for the tempering info. I like to try my hand at tempering from time to time, and I always appreciate any tips.
lisa lawless (@lisaiscooking)
April 27, 2022 at 12:18 pmThis is so pretty! What an amazing dessert for a dinner party. I live in fear of tempering chocolate, but I want to practice.
Receptai
May 1, 2022 at 2:07 pmDelicius recipe, thank you! 🙂 Wishes from Lithuania!
David Scott Allen
May 1, 2022 at 3:55 pmI can’t wait to try your tempering method, Fran. Tempering has eluded me for decades. What brand of chocolate chips do you use? Altogether, a fabulous recipe! Thanks!
Angie@Angie's Recipes
May 7, 2022 at 8:09 pmThis looks so inviting and delicious withe all the wonderful spices. Annatto seeds are new to me.
kitchenriffs
May 7, 2022 at 9:13 pmThis looks SO flavorful! The marinade is a little bit like the one I use when I make Cuban roast pork. This looks like ti has more flavor, though. Really neat recipe — thanks.
Fran Flint
May 7, 2022 at 10:04 pmActually, Cuban recipes often use that same sour orange juice called ‘naranja agria’!
David Scott Allen
May 8, 2022 at 6:08 pmIt’s very easy for us to get the sour oranges here, as many of the trees planted in the early part of last century were considered “decorative“ but really were Seville oranges. I’m definitely trying this. The last time I was at her Asian market, I saw banana leaves. I can see using this for a Cubano sandwich.
Greg Kass
May 15, 2022 at 10:02 pmThe original Yucatan version uses Seville oranges for the “sour oranges”
Fran Flint
May 9, 2022 at 7:58 pmDavid, thanks for your comment. I forgot to add that you could use Sevllle oranges for the sour orange component. Hope you enjoy the dish!
Greg Kass
May 15, 2022 at 10:20 pmI asked my Mexican co-worker what his favorite tacos were, and he said cochinita pibil, so that’s what I made. They are at least in my top three (al pastor is in competition), although the recipe I found never mentioned habaneros (it used black peppercorns for the pickled onions), but it did add a topping of fresh chopped cilantro for garnish. I made my own achiote paste for the marinade. The recipe I found called for annatto seed, coriander seed, oregano, cumin, black pepper, cloves, salt, garlic, and bitter orange juice. In fact, with the orange juice and garlic in both the paste and marinade, I just combined both sets of ingredients at once in the blender to save the step of separately preparing the two. I’ll need to try this one and compare.
Fran Flint
May 16, 2022 at 2:55 amGreg, thanks so much for your comment. I know there are several ways to make Cochinita Pibil, with the common thread being the sour orange juice and the achiote flavoring. The recipe I used came from the Culinary Art School in Tijuana, where they used ‘naranja agria’ which you can buy at Latin markets (or as an alternative, you can use regular orange juice with some lime juice and vinegar added to create the sourness). Your ‘version’ sounds a little like Diana Kennedy’s, where you make a paste that is applied directly to the pork. Anyway, it’s all very interesting and should lead to a similar outcome. Thanks again!
Karen (Back Road Journal)
June 7, 2022 at 1:18 pmThis sounds terrific and sour orange juice and the achiote flavoring are easily found at our market. Now the banana leaves might prove to be a problem as the only person I knew with banana trees just got rid of them.
Fran Flint
June 7, 2022 at 2:56 pmThank Karen. You could eliminate the banana leaves from the recipe and just cover the dish with foil as it bakes. I live in Southern California where there are banana plants (leaves) throughout the neighborhoods, but come to think of it, I haven’t seen very many banana plants in Adelaide, Australia where I also have a home. I bought my leavs at a Latin market in San Diego.
lisa lawless (@lisaiscooking)
June 10, 2022 at 10:44 amLove this marinade, and the banana leaves! I wish I could find achiote paste and sour orange more easily. The finished tacos are so pretty with the pickled onion.
John / Kitchen Riffs
July 24, 2022 at 5:24 pmI’ve had plenty of baked apples, but the addition of dumplings is a neat new take for me. Really, really like this — definitely will be making it when apple season rolls around (coming up soon!). As to writer’s block, I know I WILL write something horrible! Always do. That’s what rewriting is for. 🙂 Anyway, good stuff — thanks.
Angie@Angie's Recipes
July 24, 2022 at 7:59 pmI like recipes from Donna Hay. These baked apples with dumplings look delicious and so comforting.
David Scott Allen
July 25, 2022 at 11:42 amWell, what is not to like about this? I love baked apples and, when you add dumplings and caramel, it only gets better! Lovely recipe, Fran! And welcome back! I get the Blogger’s Block – I’m not sure people appreciate how much work it is to do this weekly!
lisa lawless (@lisaiscooking)
July 26, 2022 at 6:40 amThis makes me miss Donna Hay magazines, and it looks delicious! Definitely a better choice to write about this than to do any cleaning.
Fran Flint
July 26, 2022 at 3:20 pmThanks Lisa. I have kept about 50 of her past magazines. I started to throw away several of them recently, then regretted it. I’m going to keep them all now since they often give me inspiration!
Jean | Delightful Repast
July 27, 2022 at 3:45 pmFran, you pulled yourself out of blogger’s block with this lovely post! I’ve only ever made pastry-covered apple dumplings, never plopped balls of pastry dough into the apple baking liquid like savory dumplings into a stew!
Jeff the Chef
August 1, 2022 at 7:03 amWhat a beautiful and rustic dessert! I’ll bet it’s absolutely delicious.
Chris David
August 7, 2022 at 11:37 pmI loved this recipe so much . It’s really awesome
Karen (Back Road Journal)
August 11, 2022 at 6:36 amI believe we all need some inspiration from time to time and it looks like you picked a delicious one. Sounds delightful for when fall weather comes around.
Angie@Angie's Recipes
August 19, 2022 at 10:40 pmI love the idea of using meringue as the pie crust…crispy, light, airy texture paired with rich chocolate topping. Just perfect!
John / Kitchen Riffs
August 19, 2022 at 10:44 pmThis looks pretty good. Definitely want to try it. Only things I know about the Nixon family eating habits are these: Dick Nixon sometimes ate cottage cheese with catsup for lunch (how 60’s can you get!!). And his favorite drink was the Mai Tai (who knew he had such good taste in drinks?!!). Anyway, fun post– thanks.
Fran Flint
August 21, 2022 at 3:24 pmI like cottage cheese, but not with ketchup!
Chef Mimi
August 20, 2022 at 6:25 amAh the 60’s. A terrible time for food here in the US. Jello comes to mind. Anyway, the pie does look good!
Fran Flint
August 20, 2022 at 2:47 pmYes, I remember the jello with little marshmallows on top! And gravy made with bouillon cubes!
David Scott Allen
August 21, 2022 at 9:02 amYou know, I vaguely remember her cookbook — I think my mother had it. She had several cookbooks of presidents’ wives, as well as “The White House Cookbook.” I love the meringue as a crust — after trying this as you have upgrade it, it leads me to lots of creative thinking. How else could I use a meringue crust? Fun! Thanks, Fran.
Wouter
September 6, 2022 at 12:24 pmHi Fran,
Do you think this would be possible to make in advance? Let’s say, the evening before? Or would this ruin certain elements of the dish?
Cheers
Fran Flint
September 6, 2022 at 3:21 pmThanks for your comment! You could make the Semifreddo, hazelnut crumb, and candied lemon the day before, but I’d recommend making the caramel before serving since it needs to be a bit ‘runny’ when you pour it on top of the dessert. I was lucky to get a nice shape for my candied lemon (looks sort of like a crown). Hope you enjoy it!
lisa lawless (@lisaiscooking)
October 11, 2022 at 1:02 pmThis makes me want to whip up a meringue! I was thinking lately that I should make pavlovas more often. The chocolate cream filling sounds delicious.
Fatima Collector
November 30, 2022 at 12:23 amHi Fran, thanks for your amazing recipe! My husband and I have been working on it since Sunday XD
Just a quick question, I accidentally left the mousse in the freezer quite a bit longer than 2 hours and it’s become rock solid 🙁
Do I need to wait for it to defrost before moving onto the next step or will it be ok to use straight away? x
Fran Flint
November 30, 2022 at 12:28 pmThanks for your comment. After freezing the mousse for two hours, the next step is to pour on the mirror glaze, so it shouldn’t make a difference if the mousse is frozen ‘rock solid.’ However, before serving the dessert, let it thaw a bit- it should be chilled but not frozen solid when you eat it.
Angie@Angie's Recipes
December 1, 2022 at 10:33 amLooks so FRESH and flavourful! Chilli, coconut and coriander…all my favourites! Batemans Bay looks so beautiful.
Fran Flint
December 1, 2022 at 10:38 pmThanks Angie for your comment!
David Scott Allen
December 1, 2022 at 4:28 pmOMG – that looks fabulous! As soon as our fish/seafood-hating guest leaves (end of January), I will be making this! Thanks!
Fran Flint
December 1, 2022 at 10:39 pmMaybe you could make this dish anyway while your friends are staying with you and ‘sneak’ it to the table!
David Scott Allen
December 2, 2022 at 7:20 amNot if you saw his face when he sees/smells anything from the sea. He is a 64-year old man with the palate of a picky 4-year old boy. 🤷🏼♂️
Simones Kitchen
December 3, 2022 at 11:57 pmI’ve always have had this love-hate relationship with mussels. I like them but I never actually make them myself. But this looks so good I might try them!
Fran Flint
December 4, 2022 at 4:06 amSimone, thanks for your comment. I know what you mean about mussels. I used to think they were too salty or ‘fishy’ tasting. But this dish made me change me mind!
lisa lawless (@lisaiscooking)
December 7, 2022 at 11:07 amThis sounds delicious! I’d love to visit this area for all the seafood!
Raymund
December 7, 2022 at 5:29 pmI always love a good mussel recipe like this. Definitely will make this soon, luckily we have really good meaty mussels here in NZ which is perfect for this recipe
Fran Flint
December 11, 2022 at 11:59 amI bet you have great oysters, too! I especially love oysters from Tasmania.
Raymund
December 12, 2022 at 1:41 amYes the best ones in fact, called Bluff Oysters
Jean | DelightfulRepast.com
December 11, 2022 at 6:35 pmFran, this is soooo beautiful as well as delicious! I love great-looking individual desserts. The Wow Factor.
Angie@Angie's Recipes
December 15, 2022 at 6:10 amSo beautifully decorated! And for the holiday, chocolate is definitely way to go!
Fran Flint
December 15, 2022 at 2:19 pmThanks for your comment, Angie.
Raymund
December 15, 2022 at 2:29 pmLike Angie said, this is well presented, love how it was decorated.
Fran Flint
December 15, 2022 at 2:58 pmThanks Raymond. I may have gone a little overboard on the amount of buttercream icing, but who cares, right? I hope you are enjoying your holidays ‘across the pond’ in New Zealand!
David Scott Allen
December 21, 2022 at 1:50 pmYou did a great job with these! Merry Christmas, Fran!
Fran Flint
December 26, 2022 at 12:05 pmThank you and Merry Christmas to you, too!
Karen (Back Road Journal)
December 24, 2022 at 12:19 pmYou are so clever, I love how you decorated the cup cakes.
Angie@Angie's Recipes
December 28, 2022 at 4:31 amHallo, Fran, I just want to stop by and let you know that I have corrected the meatball recipe. I must have copied the recipe from word file to blog wrongly while I was in a rush to publish the recipe before I went out for a walk. Thank you for the headsup 🙂
cookingwithauntjuju.com
January 4, 2023 at 1:47 pmCupcakes are the perfect dessert for any occasion. Love the small cookies – did you make these? Or are they made out of icing? I can see you enjoyed the holidays 🙂
lisa lawless (@lisaiscooking)
January 12, 2023 at 9:59 amHappy New Year! These are so festive. I love the icing flames and Santa swimming!
lea
January 17, 2023 at 7:17 amun piatto ricco di sapori sublimi, mi piace tantissimo!
Angie@Angie's Recipes
February 4, 2023 at 5:38 amI miss pepper crab so much. Can’t find some quality seafood with reasonable price over here. Your Singapore pepper crab looks authentic and so very yummy, Fran!
Fran Flint
February 4, 2023 at 1:18 pmAngie, I know what you mean- my mud crab cost a small fortune but it was worth it!
John Langford
February 4, 2023 at 7:29 pmWhat size baking sheet should be used for the cake
Fran Flint
February 4, 2023 at 8:02 pmUse a standard 1/2 sheet baking tray, measuring about 13×18 inches (33 x 46 cms). Thanks for stopping by!
Chef Mimi
February 5, 2023 at 3:22 pmThis looks so good! I’ve actually had mud crabs, somewhere along the Great Barrier Reef. One exploded on my silk shirt. Lesson learned there!
Fran Flint
February 6, 2023 at 12:08 pmOh no! Exploded on your shirt? Hope you were able to at least taste some crab!
David @ Spiced
February 6, 2023 at 4:39 amWow, those crabs are no joke – they’re huge! We don’t see mud crabs around here, but I see that Dungeness is a replacement option. This sounds like a delicious way to mix up fresh crab. We often do the classic steamed blue crab thing around here (my wife LOVES those), but I like the idea of this sauce. Also, I’m quite impressed with your travels – San Diego to Paris to Australia!? Looking forward to following along!!
David Scott Allen
February 6, 2023 at 7:57 amI have never seen a mud crab, and Dungeness crabs aren’t available here, either (live crabs in general). But this looks truly amazing.
Raymund
February 13, 2023 at 2:29 pmWow, what a delicious looking recipe! The Darwin Chili Mud Crab and Singapore Pepper Crab both sound so full of flavor, I can’t wait to try them! I love how you source the local mud crabs and put a unique spin on a classic dish. The detailed instructions and use of a food processor make it seem like an easy recipe to follow. Thanks for sharing this recipe with us!
David @ Spiced
February 20, 2023 at 4:40 amThose potatoes sound fantastic, Fran! I haven’t heard about Byron potatoes before, but now I want to make some. And I second the food mill for mashed potatoes – that’s how I make mine, too! And of course, the grilled salmon steak would be fantastic next to the potatoes. All around a great meal!
lisa lawless (@lisaiscooking)
March 10, 2023 at 9:07 amThis looks delicious! I wish I could find crabs like this here, but I’d love to try it with another type of crab.
Bruce
April 1, 2023 at 12:55 pmLooks good! Great looking part of the world too. Love that Aussie land!!!!
Fran Flint
April 1, 2023 at 8:12 pmThanks so much, Bruce! Hope you can get back to Oz again sometime soon!
Angie@Angie's Recipes
May 11, 2023 at 8:18 pmwow that looks absolutely gorgeous and so tempting!
David @ Spiced
May 16, 2023 at 4:49 amWhat a gorgeous dessert! I learned how to make a similar tart years ago, but I totally forgot about it. I can’t wait to try this one!
Raymund
May 23, 2023 at 4:30 pmAgree that looks amazing
Jeff the Chef
May 24, 2023 at 6:02 amThis is cool. So, you don’t use a bottom with the tart ring … so I’m guessing the crust eventually finds its way onto a cookie sheet? Or do you form it on a cookie sheet in the first place? Can you sort of pull the tart gently though the ring from the bottom? Or do you need to place it on the ring from above? I love piping work; it’s gorgeous.
Fran Flint
May 25, 2023 at 8:05 amThanks Jeff for the comment. After placing the dough on top of the ring and trimming it, you transfer the dough/ring onto a parchment-lined baking tray, and then blind bake it for 15-20 minutes. You then pour the lemon cream into the ring mold and bake again, then lift the ring off the pastry when fully baked. The ring lifts of easily.
David Scott Allen
May 26, 2023 at 6:15 amThis looks stunning! I need to get myself a tart ring — the Coronation Quiche called for one and I had to use a – *gasp* – pie plate. Thanks for the beautiful tutorial!
lisaiscooking
June 21, 2023 at 11:20 amIt’s so pretty! And, I love lemon. Sounds like a fun course.
Karen (Back Road Journal)
June 26, 2023 at 1:32 pmThat had to be a fun and delicious class. It is nice when you can learn the tricks of the trade. When you mentioned thickened cream, would that be the same as our heavy cream in the U.S.?
Fran Flint
June 26, 2023 at 5:06 pmNice to hear from you again, Karen! Yes, ‘thickened cream’ is the same as heavy cream or ‘whipping cream’ in the US (not half and half).
angiesrecipes
July 6, 2023 at 11:17 amThis looks fabulous! Bone in skin on thighs are my favourite. I like the idea of pairing them with juicy sweet stone fruit.
Karen (Back Road Journal)
July 8, 2023 at 12:19 pmFran, the sweet and spicy flavors in this dish have to be delicious. Thanks for sharing the recipe, I’m pinning it.
Raymund
July 12, 2023 at 6:46 pmYour Summer Peaches with Chicken and Crispy Prosciutto recipe looks absolutely mouthwatering! I love the combination of sweet peaches with the spicy seasoning of the chicken. The addition of onions, garlic, sherry, and a squirt of honey really takes it to another level of deliciousness. And those crispy prosciutto pieces must add such a satisfying crunch!
Supraja Lakshmi N
July 22, 2023 at 12:10 amThis dessert looks so fun and festive! I love the way the strawberries float in the gelatin.This is a great dessert for kids and adults alike, I’m sure everyone would enjoy it. Thank you for sharing this easy and delightful recipe.
Jeff the Chef
July 24, 2023 at 9:22 amWhat a wonderful idea!
lisaiscooking
August 5, 2023 at 9:23 amThis looks like a great summer dish! I love the nasturtiums on top. I wish I had some–I have to plant some next year!
David Scott Allen
August 19, 2023 at 11:46 amI love this combination of sweet and savory!
JB
September 10, 2023 at 2:25 amI’m not gonna lie, I’m so bummed! I have been drooling over these pictures ever since I discovered this recipe/site, and when my husband’s birthday rolled around (this morning), I thought to myself, now is the time to pull out all the stops and make an amazing dessert like this!
But while my custard and chocolate sauce turned out great, the downer was the dough/pastries. My dough was not runny in the least, and had the consistency the recipe described, but when I piped them onto the baking sheet (on parchment paper of course, as the instructions described), they didn’t hold their shape, but flattened out slowly. I thought maybe they would puff up as the instructions described, but when I put them in the oven, they cooked and solidified in the same flat, sad looking shape, and some of them even began to get super dark and hard on the bottom, while the middle/tops seemed not quite done. The dough was a complete disaster. I cut open about 24 dough “balls”, which were actually dough papers (I mean— we’re talking about a centimeter or two for the halves after cutting), and squeezed in custard anyway and finished it with the sauce, and they are very much edible, but wow. That dough just… it’s like your least favorite acquaintance showing up to a patty that would otherwise be great, you know?
The only thing I know I messed up on is that I got lured in by the bold text that said put the dough in the oven at 425 for 10 minutes. I did that, and kept them in for an additional 4-5 in small increments because they didn’t look done. THEN I realized I’d forgotten the reduce temp part. I reduced it then, but by then, some of them were cooking unevenly. And they just never puffed up. It’s like the high temp froze them in the same form they’d entered the oven in.
I kinda wished there was a video so I could tell better where exactly I could have gone wrong… or where I needed to do less or when it was a lost cause.
Karen (Back Road Journal)
September 10, 2023 at 11:33 pmNot only a delicious sounding dish but a pretty one as well.
Fran Flint
September 11, 2023 at 9:40 amJB, thanks for your detailed comment. The fact that your dough flattened out as you piped it, indicates that maybe your dough was a bit too runny and could use a little more flour. The first time I made choux pastry dough, my profiterole ‘ball’s were hard like baseballs (well, almost). So it took a few more tries to get it right. So please try again, with next time adding a little more flour. After you add your last egg to the dough, it should fall off the spoon in a “V-shape.” Let me know how it turns out again!
JB
September 11, 2023 at 12:10 pmThanks, Fran! I’ll give it a shot.
angiesrecipes
December 12, 2023 at 7:37 pmI am loving this savoury pie! The beef filling looks so good.
David Scott Allen
December 13, 2023 at 6:28 amI always love meat pies when I go to pubs in England. Never thought that they might be popular in Australia, too! Yours look absolutely beautiful, and now I know what kind of molds I want to get for Christmas! I love the idea of having a dinner party with individual pies at each place setting. And, if I were energetic, I could make different feelings for every person so that they would have a personalized pie. (can you tell him Retired, and have too much time on my hands?)
Fran Flint
December 13, 2023 at 8:31 amDavid, thanks for your comment. Here is the link to the ‘Simple Simon’ molds I used for the pies. They Fed Ex the molds to you from England (which is a bit pricy)! But you only live once! https://www.silverwood-bakeware.com/search?type=product&q=simple+simon
Raymund
December 20, 2023 at 1:50 pmChicken curry and kangaroo pies? Talk about variety! But steak and mushroom always holds a special place in my heart. These Tartiflette Pies, though, take things to a whole new level of artistry.
Karen (Back Road Journal)
December 24, 2023 at 8:49 amYour little pies are works of art…I would say practice really makes perfect in this case. Wishing you the Merriest Christmas ever.
Fran Flint
December 24, 2023 at 2:27 pmThanks Karen- Merry Christmas to yo too!
SteveC
April 25, 2024 at 12:59 pmWorked like a charm.
angiesrecipes
March 20, 2025 at 11:08 pmThat looks fantastic with all the fresh fruits. My husband would devour the whole thing. Hope you stay and blog for a little while, Fran :-))
Fran Flint
March 21, 2025 at 8:30 amThank you, Angie! Yes, I think I’m over my ‘doldrums’ now and hope to continue with blogging!
Mimi Rippee
March 21, 2025 at 7:37 amHi Fran! I love making Dutch babies, because I can! You definitely don’t have to be a baker to manage one! It’s nice seeing you blogging again!
Fran Flint
March 21, 2025 at 8:29 amThanks, Mimi. Yes, it’s amazing how easy it is to make them and so delicious, too!
Raymund
March 26, 2025 at 5:38 pmGlad to see you back in the kitchen and blogging again and this is a delicious way to return!
Fran Flint
March 26, 2025 at 7:26 pmOh Raymund, so glad to hear from you again- all the way from New Zealand!
lisaiscooking
March 27, 2025 at 1:05 pmI love a dutch baby–sweet and savory. The orange sauce sounds so good!
David Scott Allen
March 27, 2025 at 1:43 pmSo nice to see a post from you, Fran! I haven’t had a Dutch Baby ion two decades (I remember the last time I had one — it was summer 2005!) and I think it is time to make one! I love yours — sounds wonderful and a bit like a simpler Crêpes Suzette!
angiesrecipes
April 2, 2025 at 8:13 pmwow I want to come over for the dinner, Fran. It looks so GOOD!
Mimi Rippee
April 3, 2025 at 4:10 amDelicious!!! And beautiful.
David Scott Allen
April 3, 2025 at 12:59 pmYour bouillabaisse is beautiful, Fran — and I have to be honest, I like your fish choices better than what I had in France! I love the secret of the potato in the rouille — that is brilliant!
David Scott Allen
April 23, 2025 at 12:05 amI love your variation on the traditional veal saltimboca. It is much more practical and chicken is much less expensive. And I really like the boneless version as I am not a huge fan of bones for the most part. (If this is a duplicate, please delete!)