Pork tenderloin with apple

We discovered this fabulous recipe some time ago, thrilled to be able to use the Calvados that we brought back from Normandy. Calvados is an apple brandy produced in the region of Basse-Normandie (Lower Normandy). This recipe from the Country Cooking of France is a Norman classic, utilizing a combination of apples and cream. To…

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Chicken galantine

Galantine is a French dish, where the meat has been de-boned and stuffed. Traditionally, it’s served cold and in aspic. I came across this recipe in my Wine & Cheese Cookbook and was intrigued, not only because it involved stuffing cheese into chicken (always good), but also because it used couscous (with which I’m not…

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Soupe au pistou

In light of D feeling a little under the weather today, I opted to try a soup recipe based on the ingredients I had available. I was originally going to try some variation of chicken noodle, but Julia Child’s Provençal vegetable soup with garlic and basil looked intriguing. Pistou, related to the Italian pesto, is…

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Pan-fried trout with a tarragon béchamel

In my ongoing search for ideal grocery stores, I took a lengthy bus ride out to a Fresh Farms and discovered a fairly extensive seafood section with fairly reasonable prices on fresh fish. We have both been sorely missing access to fish, that I leaped at the opportunity and picked up a medium-sized rainbow trout…

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Salade Niçoise

With a peek of sunshine today and some vague inkling of Spring on the horizon, I thought I’d finally try this light, Spring-y salad to get into the swing of things. Salad Niçoise, from the city of Nice in the Côte d’Azur, is such an iconic French dish that I was rather surprised we’d never…

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Eggs en cocotte with tomato and bacon

I’m not sure why I prefer making breakfast to other meals of the day. I don’t think I’m a morning person in particular, nor do I think that I have any special affinity for eggs or toast. It may just come down to laziness, at the end of the day. I suppose I would term…

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Oeufs Dieppoise

Happy Easter! In line with our recent forays into breakfast foods, I thought some delicious hard-boiled eggs would be suitable for Easter. Poring through Je sais cuisinier (I know how to cook), I came across what looked to be a tasty recipe, “les oeufs dieppoise”.

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Quarter-century Extravaganza

So my 25th birthday came and went, but not without a little fanfare. There is nothing better at providing a very necessary reprieve from thesis-ing then good food and great company. My birthday festivities began with some pineapple pie freshly baked by mother (who, in preparation for the wedding, has been test running pies for…

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