In this savory croissant, the ham and cheese are baked inside the buttery pastry dough to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad.
Sunday, March 27, 2011
My inspiration for this chocolatey version of the croissant came from the popular French pastry, pain au chocolat, which is essentially a chocolate-filled croissant in the shape of a rectangle instead of a crescent. En lieu of plain chocolate I decided to try Nutella which turns out to be a popular croissant filling in Germany.
Saturday, March 26, 2011
These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Saturday, March 26, 2011
Croissants are a flaky, buttery pastry in the shape of a crescent. They are traditionally made with a yeast dough that is layered and rolled with butter (a process called laminating) but this recipe simplifies the process. I like to make an assortment of croissants, leaving some plain to be served with butter and jam or used as sandwich bread, and filling the rest with sweet and savory ingredients.
Wednesday, February 23, 2011
This version of Chicken with Forty Cloves of Garlic is easy because you put all of the ingredients in a casserole dish, bake it in the oven and forget about it. The end result is a rich, comforting meal. If the thought of forty cloves of garlic frightens you, there is no need to worry. The garlic flavor mellows as the cloves cook and when they are done, they are rich and buttery, perfect for slathering on your favorite bread or even the chicken itself.
Wednesday, August 11, 2010
This hearty soup can be a satisfying main course or a filling side dish. It is simple to make, just allow up to an hour to properly caramelize the onions.
Sunday, August 8, 2010
I used a recipe for vanilla tuiles from The Bon Appétit Cookbook to make homemade ice cream cones. Though they are delicate cookies, they have a rich buttery, vanilla flavor and they complement any flavor of ice cream.
Monday, May 31, 2010
This recipe comes from my Great Aunt Gladys, and my mom has been making it since before I was born. I love the fact that it is filled with fresh, uncooked strawberries. My aunt traditionally made it with an easy coconut pie crust but I like to use my Coconut Macaroon Tartlet Shells for a chewier (and butter-less) crust.
Monday, April 5, 2010
Kids typically don’t like salads but you might find this one to be different. A Niçoise salad is kind of like the French version of a Cobb salad. It is loaded with such a variety of ingredients that your kids might actually have fun trying all of the different toppings. And it is a great way to use up leftover Easter eggs!
Monday, March 8, 2010
Herbes de Provence is a mixture of dried herbs from a region of southern France (Provence). It is often used when grilling fish and meats and makes a great combo with these pork chops. We like to serve the pork over a spinach salad or with garlic mashers and roasted veggies.
Sunday, March 27, 2011
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