Category Archives: Craving of the day

Wild blueberries tart ; Tarte aux myrtilles sauvages

This is the season of wild blueberries. I found those in Wilson farm, Lexington, and I felt like baking a tart. C’est la saison des myrtilles sauvages en cette fin d’été. J’en ai trouvées de magnifiques chez Wilson farm  à … Continue reading

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Traditional Lemon Tart- La tarte au citron

Rainy day today. I felt like baking a lemon tart.  It is another one of my favorite:  crisp crust, smooth & tangy lemon curd, sweet & soft meringue on the top. A perfect mix in mouth…     Une journée … Continue reading

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Mango’s Tatin with lime zest , Tarte Tatin a la mangue et citron vert

Mangoes: I simply love them so much! Sorbet, coulis, salad: there are so many ways to eat them! Today,  I made some little tarts Tatin just for fun… Les mangues: Je les adore! En sorbet, coulis,  salades sucrées ou salées, … Continue reading

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Pasta lovers…On aime les pâtes…

We are pasta lovers in the family: why try to cook something complicated when everybody enjoys a simple plate of fresh pasta! Nous adorons les pâtes, dans notre famille: alors pourquoi faire compliqué quand tout le monde se régale d’un … Continue reading

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Salmon “en papillote” with port & lime sauce

Last week, I gave a cooking class at the CCAE, in Cambridge.  We baked salmon in the oven, wrapped in parchment paper with a vegetable julienne. We prepared a little sauce: a white butter base with Port & lime juice. … Continue reading

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Les financiers

Today, I wanted to try my new toy: a “Demarle” mold that my friend, Isabelle, brought back from France. I hadn’t yet had the opportunity to use it! These molds are amazing. This is what the manufacturer says: “Flexipan® is … Continue reading

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“Pâté en croûte”

Some days, I am nostalgic for some typical french food! “Pâté en croûte” is a special terrine made with different meats layers baked in a pie crust.   We usually bake it in a rectangular mold, so you can easily … Continue reading

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King’s Galette, 2015

In France, for Epiphany, we usually eat the famous “galette des rois“. This year, I wanted to bake a different version, a colorful  brioche with “Pralines”. Pralines come from the Rhones-Alpes area. French Pralines are almond candies, caramelized in pink  … Continue reading

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Les macarons

Macarons:  those little round, adorable, chewy & colored sweets, typically french.   The base of Macarons is a meringue, made with almond powder, egg white and sugar. Then you fill them with white or dark chocolate’s “ganache”, jam, butter cream,  … Continue reading

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Paris-Brest

  This is not a donut…but a mini Paris-Brest! This pastry was created in 1910 to commemorate the Paris–Brest bicycle race begun in 1891: 1200km… Its traditionally made of a ring of a ” choux pastry” filled with a praliné  … Continue reading

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