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Braised Lettuce

Braised Lettuce

This was completely counterintuitive. We think of lettuce as the light, crisp, fresh base for a salad. The thought of cooking lettuce seems bizarre. But many times while flipping through the pages of Mastering the Art of French Cooking I have seen this recipe and I knew that one day I would attempt it. 

I did, and it's delicious!  Slow cooking in rich stock tames the lettuce and makes it fascinating and wonderful. 

  • By John at 12/15/2013 - 19:15
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Stuffed Capon St. Antoine

Roast Stuffed Capon St AntoineThis unusual and delicious creation was served at Annette's Fancy French Birthday.

It's unusual on two counts: the Capon is not something we see every day, and the stuffing is loaded with cooked fruits!

 

  • By John at 12/15/2013 - 14:51
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French Onion Soup

French Onion SoupA simple but time-consuming soup that serves as an elegant start to a French-style or any formal dinner.
  • By John at 12/15/2013 - 12:49
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Buche de Noel

The Buche de Noel

This is a perennial crowd-pleaser.

I have made this almost every year since I was about 7 years old, working with my mother. It is not hard if you follow all the steps, and it never fails to please.

It is assembled from three other recipes on this site: Genoise Butter Cake, Hazelnut Buttercream, and Chocolate Cream Cheese Frosting

Note that the prep time listed here is for this final assembly step. Eachother step has its own prep time. Expect to spend about 2 to 3 hours from start to finish, with some time in between for the cake to cool before filling it.  

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