Crepes, the cousin of pancakes, is less a breakfast food in France and more a social comfort afternoon / evening one. We eat them as an afternoon snack, a whole meal or a dessert. You can make them sweet, or salty. Popular fillings for crepes are sugar, Nutella, fruit jam, whipped cream.
Sunday, May 25, 2008
Monday, May 19, 2008
Our friends John and Glen gave us a bag of specialty candies called Bergamotes, from the city of Nancy, in Northeastern France (the same region famous for the quiche). They are very pretty: square and yellow amber in color, almost glass looking-like. They have a clean acidic citrusy flavor that definitely reminded me of my oh-so-needed morning cup o' tea (earl grey, that is). And sure enough, bergamot is a citrus fruit used in the making of earl grey tea, so it is no surprise.
Friday, May 9, 2008
A favorite of mine -another one- ! During my first year of college in Lyon, I lived in a small studio and therefore, it was hard for me to cook anything complicated; But lentil salad was my friend and it was on my menu at least once a week. Back then, I was on a budget so I would buy canned lentils and hot-dog wieners.
Thursday, May 1, 2008
Now, more and more Creme Fraiche is available in US stores. It is similar to sour cream but has a higher fat content. If you come across creme fraiche in your grocery store, go ahead and buy it. I have tried the recipe with sour cream and it works - but there's no comparison.
1/4 cup of shredded Gruyere
1 tbsp of Madeira
Add the last layer of ham.