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Dorie Greenspan mushroom and shallot quiche French Fridays with Dorie Around my French Table

French Fridays with Dorie: Mushroom and shallot quiche

This week’s French Fridays with Dorie recipe (Mushroom and Shallot Quiche, p 162) was a gift. So easy, so tasty and I just happened to have some leftover whole-wheat pastry in the fridge needing to be used up! Add to that, the fact that I most always have mushrooms, shallots, eggs, cream and cheese on hand […]

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Wasabi devilled eggs

(a note before we begin – is it deviled or devilled?  Spell check tells me devilled is incorrect but both Larousse Gastronomique and The Oxford Companion to Food use two “l”s. Google, of course, tells me that people use both spellings) Did you know –  October is World Egg Month and today being Hallowe’en, I […]

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Les Petits Chefs make panzerotti with Massimo Bruno

There’s always a cheer when Massimo Bruno is announced as the visiting chef for Les Petits Chefs.  He’s visited three times before – to make pizza, pasta and gnocchi so I was wondering what on earth he would make with them this time around. I’m thrilled he wants to come and work with them again […]

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French Fridays with Dorie: Chicken Tagine with Sweet Potatoes & Prunes

You can tell that I wasn’t feeling too hot when I made this week’s French Fridays with Dorie recipe (Chicken Tagine with Sweet Potatoes & Prunes, p 212). When I came to look at the pictures last night I was like “Oh my – a big old bowl of stew. Unattractively plated.” No, it was […]

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Thomas Keller in Toronto and TK-Os (Thomas Keller Oreos)

Oreos. Something I didn’t grow up eating. Something I don’t particularly like. At least not the packaged version. So when I got the chance to try Thomas Keller’s version from the Bouchon Bakery Cookbook, I couldn’t wait.  The kind folks at Thomas Allen provided me with a sneak peek of the cookbook (you can get […]

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Les Petits Chefs decorate cookies for Hallowe’en with Adell Shneer

Les Petits Chefs were fortunate enough to welcome Adell Shneer back into the lab this week for her FIFTH visit (she’s come before to make cheese blintzes, help our with our Food Revolution Day event, make Pad Thai and soup and pasta and each time, we’ve all had so much fun!).  When she suggested something […]

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