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Peppers with Feta

Due to the heft of these peppers, this dish is sufficient enough to be served as a main. Extra small bell peppers are stuffed with a mild feta, and baked with a lavish handful of herbaceous bread crumbs. Although a simple dish, these peppers come with an amazingly complex taste – perfect at both room…

French 75

Popping a bottle of Champagne on New Year’s Eve & enjoying a glass is no odd occurrence, but few will take the extra step and use the wine as the foundation of this delectable cocktail. According to Raines Law Room bartender Meaghan Dorman, French 75s are bright, crisp, delicious, and ideal for New Year’s Eve….

Spanish French Toast

Everyone knows of French toast, but few are aware of torrijas, the Spanish variant. No doubt both come from the same place – a fantastic way to use no longer fresh bread. Like French toast, torrijas can be served as breakfast, but also make for a fantastic dessert. Ingredients Olive oil (as required) 2 cups…

Dandelion Salad With Beets, Bacon & Cheese

This sensational salad is made with tender dandelion leaves. Modeled after a Parisian bistro classic, this recipe has a vinaigrette with added ginger & lime to better gold up against the slightly bitter edge of the dandelions. A very French tasting salad, along with some equally French goat cheese toasts! Ingredients 2 garlic cloves (smash…

Tomato Soup

You may find that the best tasting tomatoes are often not the most beautiful. Misshapen, gnarly, split-topped tomatoes are often the sweetest. Overripe tomatoes discounted at farmer’s markets are also ideal for this chilled soup. This no-cook delectable soup is perfect for the end of summer when tomatoes are at their finest. Make this a…

Quiche with Crab-Meat

Fantastic pastry and a soft, tender eggy custard is what makes an exquisite quiche (tarte sale). A light quiche allows itself to be served as a first course, or in a larger portion, as a simple main. This quiche brings a rosy bisque-like quality with its handful of crab meat – lobster and shrimp can…

Fennel Gratin

Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. As expected of this fantastic book, this gratin is a tad more labor intensive than expected, but every component is key to making this beautiful dish. In this…

Chicken With Mushrooms & Vin Jaune

Ingredients ½ ounce morel mushrooms (dried) 3 ½ pounds chicken (cut into serving portions) Salt black pepper 1 tablespoon olive oil 14 tablespoons butter 1 onion (halve & slice thinly) 1 ½ cups vin jaune (if unavailable, replace with ¾ cup dry white & ¾ cup dry sherry) 8 ounces mixed mushrooms, sliced thinly (cremini,…

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