The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was an intriguing use of duck fat. We’ve used this ingredient before, notably in duck fat potatoes, but I’ve never baked a sweet item with duck fat before. These are simple slice and bake cookies that come together pretty easily – note […]
Tag Archives | French Fridays
French Fridays: Kids make crème brûlée
Welcome to French Fridays where I’m so happy to be sharing a video of a classic French dessert (my fave… well, one of them…) – crème brûlée! This version was made by a group of my Grade 4 students as past of a research project where they choose classic French dishes and research the history […]
French Fridays: Baba Ganoush from My Paris Kitchen
The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was yet another reminder of how easy it is to make your own dips – and how much more flavourful they are than most of the store bought varieties. I took a little shortcut with this recipe, simply oven-roasting the aubergines instead […]
French Fridays: Duck terrine with figs from My Paris Kitchen
The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was a terrine, in theory, made with duck, chicken livers and pork. I made this in the crazy last week of school, knowing we had a dinner for 12 to prepare this past Monday and imagined it would be perfect as the […]
French Fridays: Kids make no-knead baguette
I’m lucky in my day job that I get to incorporate a lot of what I love into the everyday. French language, French culture and, of course, French food are part of my everyday and I am so grateful. My boss is very supportive of my schemes to get kids cooking en français and what […]
French Fridays: French cheesecake (tourteau fromager) from My Paris Kitchen
The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a baked cheesecake made with goat’s cheese and sour cream, known in France as a “tourteau”. I’ve made this before when we were cooking from Around my French Table and I remember it being delicious (though some of my guests thought it […]
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