FRENCH LEMON TART

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This traditional dough recipe for French tart is not difficult to make.  You must use a stand-mixer.  A hand-held mixer is not heavy enough to mix the dough.  The buttery dough makes a  delicate,crisp cookie-like crust.   The recipe makes enough … Continue reading

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CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti

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Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast.   It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice.  … Continue reading

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CASSOULET . . . GLORIOUS FRENCH PORK AND BEANS

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  CASSOULET is a hearty combination of beans baked with meats.  The list of ingredients is long but it is not hard to cook.  You need to start preparations at least two to three days in advance of serving and … Continue reading

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HOW TO MAKE PERFECT CREME BRULEE

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  It is pure alchemy.  How could such simple ingredients  – eggs, milk, cream, sugar – bring grown men to their knees.  This recipe for crème brûlée  was always on the menu at our restaurant, Roxy’s Bistro.    We made … Continue reading

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CHEESE GOUGERES … the perfect make ahead appetizer.

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GOUGÈRES Working with pàte à choux is almost magical.   You combine milk, water, butter and flour, add eggs, and voilà, you have dough for sweet cream puffs or profiteroles.  Then you add cheese and it becomes gougères.  You could use Gruyère, … Continue reading

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OLD FASHIONED MEYER LEMON NUT BREAD

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When you harvest fresh fruit from a Meyer lemon tree in the dark of winter you hold summer in your hand.   The fragrance of the blossoms.  The glossy leaves shining in the gray light.  Your fingers caressing the finely … Continue reading

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BRAISED PORK CHEEKS

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When you raise your own pork you respect every bit of the pig.  From pig’s ears to its tail you don’t waste any part of your precious pig.  Pork cheeks are the slip of meat in the hollow just below … Continue reading

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CHOCOLATE COCONUT MACAROONS ….utterly delicious, divinely decadent

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This is the perfect cookie recipe for some one who NEVER bakes.   The individual who pops into Costco and buys trays of mixed goodies to bring to a pot luck dinner.   Or the hostess who passes off bakery cookies … Continue reading

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MINESTRONE … the perfect winter soup

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The pantry is filled with vegetables and herbs  harvested from the garden.  The mornings are cool and crisp.  Time to make soup.    I went to the bible of authentic Italian cooking.  THE SILVER SPOON.  Five pages of minestrone soups.   Almost … Continue reading

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BUTTER TARTS . . . the quintessential Canadian dessert

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I have shared hundreds of recipes on my food blog MRS. BUTTERFINGERS.  One recipe has been  extraordinarily popular.  It is my recipe for butter tarts. Hundreds of  cooks have down loaded the recipe  this quintessential Canadian dessert. The melt-in-your-mouth flaky … Continue reading

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