Cannelé means "fluted" in French. These were first made by French nuns in the early 14th century. They are small, sweet cakes that take their name from the molds in which they are baked. They are extremely luscious, with a crispy browned exterior and a creamy pudding-like interior: fantastic with coffee or tea in the morning. … Continue reading Cannelés 

Steak au Poivre, Pommes de Terre Duchesse & Carottes Vichy

Made this for Jim the other evening. There is a great deal of mystique in the public mind about the complexity of dishes and excellent creations in French restaurants. However, there are numerous dishes and creations that do not require long-simmering sauces, complicated series of steps, and great demand made on the cook/chef. This menu … Continue reading Steak au Poivre, Pommes de Terre Duchesse & Carottes Vichy

Coq au Vin

The other night we re-watched the movie Julie and Julia, which we had seen before but were surprised at how much we enjoyed watching it again. I think when we watched it for the first time, we were still reacting to how much we disliked the Julie character in the book. We both found her … Continue reading Coq au Vin