Select Page
Ratatouille A La Nicoise

Ratatouille A La Nicoise

This is the ratatouille recipe from my cousin Bernard’s cookbook, La Cuisine Vagabonde. It is by far my favorite version. Print Ratatouille A La Nicoise Author: Kristin Recipe type: Side Cuisine: French Prep time:  30 mins Cook time:  1 hour...
Herb Roasted Lamb Chops

Herb Roasted Lamb Chops

Super quick and easy weeknight main dish. Serve with roasted potatoes and a green vegetable or ratatouille. Print Herb Roasted Lamb Chops Author: Kristin Recipe type: Main Cuisine: French Prep time:  30 mins Cook time:  15 mins Total...
Cassoulet

Cassoulet

This is my grandmother’s Cassoulet and one of my all time favorites. Print Cassoulet Author: Kristin Recipe type: Main Cuisine: French Prep time:  2 hours 45 mins Cook time:  2 hours 45 mins Total time:  5 hours 30 mins...

Le Fonds Bruns Pour Sauces

Print Le Fonds Bruns Pour Sauces Author: Germaine Recipe type: Stock Cuisine: French Serves: 2 quarts   Brown stocks for sauces Ingredients For brown veal stock: 4lbs veal bones OR: For brown beef stock: 2 lbs veal bones, 2 lbs beef bones OR:...

Fond Brun de Veau Lié

Print Fond Brun de Veau Lié Author: Germaine Recipe type: Stock Cuisine: French   Thickened Brown Stock Ingredients 1 quart (1 liter) brown stock salt and pepper to taste 2 tbsp cold water 1½ tbsp arrowroot or cornstarch Instructions Bring...