The Holiday season is now a thing of the past and the time has come for me to tell you about my New Years Eve dinner party. This tale will stretch over several posts however. This year I decided to spend the better part of the New Years Eve preparing a 6 course dinner forContinue reading

Share

Burrata salad is one of those addictive things which you will find yourself making over and over again until you start worrying about your cholesterol level. It will be the crowd pleaser on your next wine and cheese party, it will become your kids and partner’s favorite appetizer, so much so that you will startContinue reading

Share

Pissaladiere or Provençal Pizza, was invented in the southern French city of Nice. The dough typically used, is yeast based bread dough, the crust is a bit thicker than the crust of an Italian pizza and it is usually rectangle-shaped. The passadieres are topped with caramelized onions, anchovy fillets and of course niçose olives. TodayContinue reading

Share

  Ham Hock Terrine is cozy, rustic yet classic French appetizer or first course. I like to serve it either on a wine and cheese party with Gremolata, gherkins, whole grain mustard, pickled onions and crusty french bread where everyone helps themselves from a large wooden board. Or if you are planning a dinner party,Continue reading

Share

Onion Tart Tatin is easy, quick, elegant and delicious appetizer or brunch item. I last served it a couple of days ago on a tapas party we hosted at home. Serve it hot, out of the oven or at room temperature with a glass of Pinot Blanc and you will once again be reminded that simpleContinue reading

Share

I spent last Christmas with family back at home and Smoked salmon cheese cake was my choice of appetizer for the holiday supper. Making something with Canadian smoked salmon simply felt imperative once I arrived in Montreal. Smoked Salmon Cheesecake is great for entertaining as it can be made in the morning and served inContinue reading

Share

Cheese Puffs or Gougères, as they are called in French, are a classic appetizer of breakfast and brunch item. To make them you just need to add cheese to pâte à choux, which is the pastry used in traditional French desserts such as Eclairs and Profiteroles. My version of this classic is lighter but succulents.Continue reading

Share