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FRENCH

Swiss Chard with Bacon

Swiss Chard with Bacon

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    For this dish I prefer to use ‘hunter’s’ bacon from local Polish deli. It has noticeably less fat and a nice mild smoked flavor. If using regular bacon – you might need to cook it first and/or discard some fat before adding vegetables. […]

Financiers with Berries

Financiers with Berries

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    Wonderful Paris cakes got their name from… nobody knows exactly from… According to one version, they look like gold bullions; others say, these little cakes are very rich, as financiers are; and someone will say, that elongated loaves were created and baked especially […]

Berry Tart with Pastry Cream

Berry Tart with Pastry Cream

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    I love a good quality old-fashioned Patriotic sheet cake with creamy homemade frosting, blueberry stars and strawberry strips – yummy and recognizably traditional. How about moving on and changing the dessert slightly? This year I’m going to make a very-berry tart with a […]

Bread Crumbs Crusted Lamb

Bread Crumbs Crusted Lamb

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  When I want to impress my guests I roast a leg of lamb. Yes, it is less convenient in many ways (longer cooking time, slicing, etc) but the leg looks so gorgeous on the table. Most of the time I still use boneless lamb: […]

Pork Rillette

Pork Rillette

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  As you probably know, Honore de Balzac was known as a famous gourmet and gourmand at the same time, i.e. he was obsessed with delicious food, and he ate those delicatessens in enormous quantities. Sometimes he liked to cook for himself. Pork rillette was […]

Potato Darphin

Potato Darphin

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  Potato Darphin is a French version of grated and fried potatoes. This dish is called after a French chef Darphin who first prepared it in France. Another name for these classy potatoes is ‘A potato doormat’. So you can call the way you prefer. […]