French

Cream Puffs Filled With Lemon Mascarpone Cream

Cream Puffs Filled With Lemon Mascarpone Cream Makes approximately 60 mini cream puffs 1 batch of mini cream puffs 1 1/4 cups (10 ounces) heavy whipping cream 3 tablespoons granulated sugar 8 ounces mascarpone 5 ounces lemon curd 1. Make the cream puffs. 2. Make the cream filling: In a medium-size mixing bowl beat the […]

Croquembouche (Piece Montée) If you’d like to see the recipes given to the Daring Bakers, see this Piece Montée Recipe My favorite cream puff recipe: Fuji Cream Puffs — Cream puffs can be stored at room temperature for up to 1 day. My favorite pastry cream recipe: Tartelette’s “custard”— The pastry cream can be stored […]

Fuji Cream Puffs Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs) 1 cup water 1/2 cup butter (4 ounces) 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs 1. Preheat the oven to 400 degrees Fahrenheit. 2. In a small bowl, whisk together the flour and salt. 3. […]

Orange Blossom Sablés Makes about 36 cookies 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature 2 teaspoons orange blossom water 1/2 cup granulated sugar 1/4 cup confectioners’ sugar, sifted 1/2 teaspoon salt 2 large egg yolks, at room temperature 1 tablespoon finely grated orange zest 1 1/2 cups all-purpose flour 1/2 cup […]

Happy Macaron Day! I can’t believe that a year has passed since the last Jour du Macaron. A year ago I never would have guessed that Helen would be coming out for a visit to teach us all about proper macaron making. It’s amazing how much can happen in a year. Helen’s visit was perfect—just […]

Daring to Attack Macs (again)!

In my last mac post I wrote, “I’ve learned that this is not the last time that macarons and I shall meet. I am determined to get this right.” Well, true to my word, I’m back with more macs! The Daring Bakers provided the impetus for my most recent mac escapade. The 2009 October […]

Chipotle Pork Quichelettes

Add this recipe to ZipList! Chipotle Pork Quichelettes Makes 20 quichelettes For the Tart Crust: 1 1/4 cups all-purpose flour, sifted 11 tablespoons (5.5 ounces) butter, softened 1 egg 1/2 teaspoon salt For the Filling: 6 ounces lean ground pork 1/4 – 1/2 teaspoon ground chipotle chili 1/2 teaspoon table salt 1/2 cup finely shredded […]

Julia Child Goes to Japan: Tomates à la Japonaise

Tomates à la Japonaise (Tomatoes Stuffed with Panko, Herbs, and Garlic) Adapted from Mastering the Art of French Cooking, by Julia Child 6 servings 6 firm, ripe, red medium tomatoes Salt and Pepper 3 cloves minced garlic 3 Tbsp. minced green onions 1 Tbsp. minced fresh shiso leaf (or you can use all basil instead) […]

Mamatouille’s Winterized Ratatouille

It’d be wonderful to someday write a book with La Fuji Mama entitled Divine Secrets of the Japanophile Sisterhood (we’ve got so many Japanese food/shops/art-loves in common), but in the meantime, I’m happy to be co-posting today here at LFM and at my home base, Mamatouille. Fuji Mama, o daiji ni, ne (take care and […]

Butternut Soup in My French Kitchen

“We came on the wind of the carnival. A warm wind for February, laden with the hot greasy scents of frying pancakes and sausages and powdery-sweet waffles cooked on the hot plate right there by the roadside, with the confetti sleeting down collars and cuffs and rolling in the gutters like an idiot antidote to […]

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