La Maison

These look yummy and this Chef is a crack up! You need to watch this. Thank you Heidi Smidt

Potatoes Au Gratin The Perfect Side - Chef Jean-Pierre Hello Friends, today I bring the the long awaited Potatoes Au Gratin recipe. The perfect side along with a Steak Au Poivre or even to eat as a stand alone di...

Lamb chops marinated in olive oil, salt, pepper, garlic and rosemary. Grilled on the bbq to perfection. They were amazing!

This is such a beautiful and fun idea for Valentines day. I might have to make one.

These look so good.

They only require a few simple and inexpensive ingredients, that you may already have on hand. They come together quickly, and make the perfect Valentine’s Day, or spring dessert.

Printable recipe: https://www.sixsistersstuff.com/recipe/strawberry-crinkle-cookies/

Yesterday I attempted a recipe that Barb Youngren Ingman had posted on her personal fb page. Instead of sundried tomatoes I used roasted red peppers. I also cooked some bacon in the oven then broke it up on the top of the ravioli. This recipe is definitely a keeper. Thanks Barb for sharing the recipe.

For dinner yesterday I made a Cuban pork roast. It was so moist and flavorful. After almost every bite Paul uttered, “Wow, this is some kinda good!”. I think that meant he liked it!
I needed oranges for zest but he had taken them to work for lunch. I used a lemon instead. I used more garlic than called for in the recipe just because I love garlic! I cooked it at a lower temp than the recipe and for longer time.
I paired it with twice baked potatoes. Don’t forget I live with Mr Meat and Potatoes! Bon Appetit!

This is great basic information to jazz up your everyday repertoire! If you have not made any of these, which one will you try first?

The 5 French Mother Sauces Every Cook Should Know Get in formation: Béchamel! Velouté! Espagnole! Hollandaise! Tomato!

Cassoulet Success! And an apple galette for dessert!

Each day that passes more Covid-19 vaccines are administered and we get one day closer to resuming cooking classes. I so miss the people, the great good, my chefs and staff, the theme decorating for each event and the friends that I’ve made over the years. Sigh..........soon! Soon!

My cassoulet beans are soaking. The duck is thawed and waiting in the refrigerator. My fresh herbs are getting picked up tonight from the store. Tomorrow I will create my first , near original version, of a traditional French Cassoulet. Stay tuned!