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A Labor of Love
The February 2008 Daring Bakers challenge featured Julia Child's recipe for French bread, a labor-intensive process that yields a scrumptious result.
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Halibut au Court Bouillion
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
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Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
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Puffed and Stuffed
The August 2008 Daring Bakers challenge featured chocolate eclairs made with choux pastry, filled with chocolate pastry cream, and dipped in shiny chocolate glaze.
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French Yule Log
The December 2008 Daring Bakers challenge featured a modern French holiday confection, the frozen yule log, consisting of layers of cake, ganache, creme brulee, feuillete crisp, and mousse under a...
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French Yule Log, Update
A follow-up concluding my December 2008 Daring Bakers challenge, and offering suggestions to use up leftover elements from the dessert.
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Huffing and Puffing
The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a...
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Chocolate Bellyflop
The October 2009 Daring Bakers challenge featured that delicate and refined French confection, the macaron. My ganache-filled chocolate macarons in no way resembled the classic cookie, but they still...
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Orange Tian
The March 2010 Daring Baker's challenge featured homemade orange marmalade, pate sablee and caramel sauce in a French dessert called an orange tian. My variation used sweet Cara Cara oranges, a...
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The Full Montée
The May 2010 Daring Bakers challenge featured the croquembouche, a tower of cream puffs glued together with caramel or chocolate ganache. I filled my choux puffs with chocolate and vanilla praline...
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Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
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Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
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I ♥ Chanterelles
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
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Monsieur Monte
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
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Croissants
The September 2011 Daring Bakers challenge was homemade croissants. I tried the recipe as written, and also made a sourdough version.
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