French, Easter Recetas

My Old-Fashioned Delicious Red Velvet Cake

The colorful history of red velvet cake recipe dates back to the 1940s. It is said that the recipe was actually…

Truffle-crusted Beef Tenderloin

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

Mon Gateau Au Chocolat

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the…

Cheddar scalloped POTATO gratin simile DAUPHINOIS

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a…

Fresh Spinach Quiche

Perfect for brunch or company, and one way to use up leftover fresh spinach. Use half Swiss cheese and half mozzarella if preferred. Do not bake…

Ganache Chocolate Nutella

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated -…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks

small almond cookies

nice moister almond cookies

Sea Scallops with Lobster Pea Broth

Fantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make…

Easy Semi Homemade Crepe Recipe

Don't be afraid to make these elegant quick crepe to impress your friends and family, check them out on how easy they are to make!

Faux Chocolate Silk Pie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret -…

Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented

A recipe for your first meal ... the terrace! It requires a certain…

Petits Choux au Fromage

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are…

Pan Bagnat

Literally translated to "Bathed Bread"

Pate A Choux

Pronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese,…