Eggs Benedict seem intimidating to make and the classic hollandaise may scare away those of you who fear heart disease and high cholesterol. Moreover, in Kitchen Confidential, Anthony Bourdain suggests that ordering hollandaise in any restaurant short of 3 michelin stars is like shopping for a food poisoning as the uncooked eggs sitting at roomContinue reading

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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

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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

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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

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