The most succulent Jack Daniels prawns

This is so easy, fast (super fast), juicy and so delicious; and like with my salmon tartare or my olive chicken, this is one of those dishes that everyone loves! I’ve been cooking this for dinner parties for as long as I can remember. Actually, I must confess that I often make this dish just…

My Tangy Green Olive Chicken

There is nothing I love more than roasted/baked chicken! Great lobster doesn’t even come close for me. But please note that there is an absolute must for this dish to be as delicious as it should be: the quality of the produce. Your chicken must be free range and corn-fed! An easy way to know…

My roasted Camembert – Mon Camembert rôti

(En Français plus bas) This is such a simple “recipe”, that I will only need one sentence to tell it to you. So we have a little room here to go over what REAL Camembert is. In 1790, a law is adopted by the republicans, placing the French catholic church under government control. A few…

To Anna with love – A ma grand mère Anna

I think I had already mentioned it, but my family on my mother’s side came from Northern Italy. My grand mother Anna was a true Italian mama, and she left us with a number of wonderful original recipes. I wouldn’t dare assume that it comes from that one side of my family, but I’ll let…

Straight from the Farmers’ Market – Purée de potiron

(En Français plus bas) I went to the Farmers’ Market as I always do on Sunday (and Tuesday, and Friday and Saturday and…). I found beautiful organic Brussels sprouts and bought a slice of pumpkin… The sprouts were uneven in size and their leaves had a few spots on them. That was the guaranty of…

Dominique’s secret recipe for lentil & salmon salad

(En Français plus bas) I did not know this, but the only lentils produced in France apparently come from the center of the country: the Auvergne region. I love that part of France. I regularly drove through it when I was attending college in Lyon. The highway between Bordeaux and Clermont Ferrand did not exist…

French Soul Food for the Fall – Nourriture pour l’âme

(En Français plus bas) I call this French Soul Food, but only because I use what we call “Paris” mushrooms (Agaricus Bisporus) and white wine from “The Graves” region in this recipe. Mushroom soup and/or cream of mushroom, in its many forms, is considered soul food in just about any culture… This specific recipe for mushroom soup…

The most perfect rack of lamb – Le plus merveilleux des carrés d’agneau

(In English below) Je m’excuse de ne rien avoir écrit au cours des deux semaines passées. Je suis pour toujours victime de mon perfectionnisme… Je m’aperçoit en relisant mes vieux “articles”, que je qualifie souvent mes recettes de simples. Je dois donc être le plus fainéant des “cuisiniers” car voici la plus “simple” des recettes…

My coq au vin – Mon Coq au vin

(En Français plus bas) One of my favorite recipes. Granted it is a Winter dish, it was a little cold earlier this week so I decided to indulge. The traditional recipe requires that the sauce be thickened at the end with chicken blood. For obvious reasons, this is not part of my recipe. It is…