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Classic Bacon and Egg Quiche

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch…

French Green Beans and Shallots

These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast. Ingredients 4 cups water 1 pound very small, firm green beans, cleaned 3 tablespoons butter 3 tablespoons peeled and chopped shallots ¼…

Hazelnut Baklava

Ingredients For the nut filling 2 cups (8 ounces) skinned hazelnuts 1 cup (4 ounces) slivered almonds 1 ½ tablespoons sugar 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon salt For the pastry 1 one-pound package frozen phyllo dough, defrosted 1 ½ cups warm clarified butter For the honey syrup 1 ¼ cups…

Panelle

You may have eaten panelle served as “chickpea fries,” and that’s not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta (which this resembles), you can then cut the paste into any shape you like — diamonds,…

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