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3 best French Crêpes fillings

French Crepe

As you probably know, as French, we love crêpes. First, because it’s really good, but also very versatile. When I was young, my mother started a fun family tradition. Every Sunday, she used to make crêpes and prepare bowls full of fresh vegetables and different choices of meat. Now, I can clearly see what was her secret goal for us: eating our veggies. And to be honest it worked! With my sister, we always had a lot of fun mix matching ingredients to fill our crêpes. So, whether it is to eat a healthy meal or to make it easy for the cook, rest assure that a French Crêpe Bar will make everyone happy! Before starting and if you missed it, here’s Anne-Sophie Grandma’s crêpe recipe….

Pissaladière (French onion tart) recipe

I discovered the delicious Pissaladière recipe when traveling in South of France few years ago. Since then, every summer I make this yummy recipe for our annual family potluck brunch and everyone loves it! It makes a really tasty dish and is well paired with a simple green salad. The Pissaladière also makes a great appetizer, cuts into squares and served with a Sauvignon Blanc. So, since last time we made you discovered the succulent recipe of the mediterranean chicken "en papillote" - I wanted to try another great dish from the South of France and here it is. This flat open-face tart originates from the Nice region and if you go there, you'll find it often sold by street vendors or at local markets, in the meantime feel free...

3 Ways To Enjoy Your Mushrooms

I love mushrooms! Love love love them! They’re just one of those foods that not only tastes good, but are also good for you- and who doesn’t love that, right?! Well, in honor of my obsession with mushrooms, I will share with you 3 new ways to use mushrooms so you can include these to the list of the 1,000 dishes you can add these gems to. Stuff them with Tapenade If you’re looking for a fun appetizer idea, grab a dozen of baby bella mushrooms, remove the stems and fill the cap with Green Olive Tapenade and add cheese to taste . Place them on a baking tray and cook for 20 mins in 400 degrees. Et Voila! Garlic mushroom tartine For a filling...

Whiskey Fig Jam Cocktail

We have a tradition with my girlfriends, every first Friday of the month, we meet at my place to catch up on life (and we gossip obviously!) I make a cheese and charcuterie platter. They always ask me for my delicious and so refreshing Whiskey Fig Jam Cocktail - It's just a necessary pleasure and it's so tasty and fresh. All of them love it. That's why you should absolutely try this quick, easy and sweet cocktail recipe. I can't wait to have another get-together with my girlfriends and serve this Whiskey Cocktail. Preparation time: 5 min Ingredients for 2 servings 1 1/2 oz rye whiskey 2 tbsp fig jam 1 tbsp freshly squeezed lime juice 1 tsp sugar 1 orange 1 small sprig of...

The best French Vinaigrette

The Vinaigrette is a French cuisine must. Super easy, bright flavors, passed from generation to generation and so good! Living in the States for the last 2 years, I can count on my hand the times I had a very (very) good salad. I feel nostalgic about the salads I had in France, especially when it starts to get all sunny & hot. Honestly it’s not the greens I care about. It’s the dressing: the inimitable Vinaigrette that perfectly coats each leaf and brings any salad to a whole new level. Today, I’m really happy to share with you my recipe of the best French Vinaigrette you’ll ever taste! You can serve the Salad as the main course or on the side with a generous...

The Perfect French Cheese Platter

I absolutely, completely, madly (and many more crazy adjectives ending with –ly) LOVE cheese. So rest assured that every time I’m having guest at home they will have cheese. To be clear, in France we eat the cheese platter (called un Plateau de Fromages) just before having dessert, but hey every party requires cheese, lots of cheese! Here are some tips to assemble the perfect French cheese platter. I typically select 3 or 4 cheeses and supplement with other delicious items. The idea is to have a little bit of everything to suit all your guests’ palates. Soft cheese Start with a soft ripened cheese such as Brie or Camembert, both made from cow’s milk. Their soft flavor, rich and creamy texture will be sure...

3 Ways to use Artichoke Pesto

bojongourmet
I’ve eaten artichokes, and I’ve tossed pasta in pesto sauce; but, when these two gems are mixed together, there are endless possibilities for fun new dishes. Get inspired with some of my favorite ways to use the full-flavored combination of the Artichoke Pesto. 1. Spread it on fresh baguette Add a little fun to the old bread & spread, and slather on a generous amount of this delicious mix on crispy, freshly cut & grilled baguette ! Great for an apéritif or if you’re just rushing out the door. 2. Stuffing for homemade ravioli Give your homemade ravioli a burst of bold flavor by filling them with Artichoke Pesto. Then take it a step further by topping with olive oil and grated parmigiano. 3. Make a Coppa...

Delicious Salted Caramel Apple Pops

I’ve had a pretty strong sweet tooth ever since I was a child. I could probably count on one hand the total amount of times I’ve denied dessert, and that is usually because I already had some. My sister, on the other hand is the complete opposite, therefore, I’ve made it a personal challenge to find sweet goodies that she’d like. One of the few that made it on her list is Salted Caramel Apple Pops. It must be the sharp contrast between the smooth, sweet coating of caramel, and delicious crunch & freshness of the apple that makes this a well-loved treat. Here’s a quick and fun recipe that will enlighten any snack smorgasbord. These bite-sized Salted Caramel Apple Pops are a great addition...

The unequalled Quiche Lorraine recipe

The northeastern French province of Lorraine gave us this traditional and really easy-to-make savory tart. I love to make Quiche Lorraine as it is always so simple and very delicious. Add your favorite salad mix on the side and you’ve got the perfect entrée for brunch, lunch or even dinner. The classic filling doesn’t include cheese, mustard or onion confit; so I really hope my Lorraine native best friend Maud will not read this article or I’ll eventually get virulent complaints for years! But hey, I love my quiche this way, and besides,  who doesn’t love a rich and cheesy quiche?! Take your regular tart to the next level with this delightful and effortless French Quiche Lorraine recipe. Preparation time: 25 mins Cooking time: 45 mins...