Healthy, French, Home-cooking, always fresh, (almost) no cream required!
This is about simple cooking for my kids away from home, family and friends and friends of friends. Not quite recipes, just inspiration.Often, no exact quantities, certainly no scientific potions, but a bit of magic and lots of love! and you could always ask for more details.
Share my love of cooking, enjoy the Pacific West Coast bounty and help me pass along the French Heritage from my Grand-mothers and my Dad who taught me.
Salt and PepperEven when I don't say so, use Baleine sea-salt and fresh ground pepper from your Peugeot pepper mill, goes without saying!
Category Archives: Dessert
I thought nothing of driving 6856 km from Victoria, BC to Key West, Fl. in order to find an authentic Key lime pie, and the key, I discovered talking to the local experts, is the lime. You must use authentic … Continue reading
Last night, I was invited to dinner and showing of Episode 1 Season 3 of Downton Abbey, a casual Sunday night with friends. They roasted the Rosemary lemon chicken, a free range tender and tasty bird from Metchosin, raised with … Continue reading
https://thecookingfrogblog.com/2011/10/30/halloween-squash-or-pumpkin-au-gratin/ https://thecookingfrogblog.com/2010/05/06/carrot-salad-summer-crudite-may6-2010/ https://thecookingfrogblog.com/2011/01/31/roasted-yams-a-la-canadienne/ https://thecookingfrogblog.com/2010/11/02/soupe-a-la-courge-at-aux-chataignes-served-in-a-pumpkin/ https://thecookingfrogblog.com/2010/06/12/stuffed-orange-peppers/ https://thecookingfrogblog.com/2010/06/16/roasted-butternut-squash/ https://thecookingfrogblog.com/2011/03/31/blood-orange-tart-with-pistachios/
This is another recipe from Penny Pierce in Lakefield, Ontario. One of those that she keeps in her head because she has made it so many times. There is no need to follow the printed recipe because she changes the … Continue reading
February 2nd is Chandeleur day in Europe, it is a day of purification after winter when all candles are lit in celebration. It marks the end of winter and was officially the first day of the sowing season. Hence, the … Continue reading
Floating Islands is the name you would see on a restaurant menu. Most kids would actually request “oeufs à la neige” (eggs à la snow or beaten egg whites), the more popular term. Both names come from nature, neither are … Continue reading
End your meal with blood orange and pistachio tart LUCY WAVERMAN Globe and Mail Published Tuesday, Mar. 22, 2011 Ingredients 2 cups water, 1 cup sugar, 2 blood oranges, thinly sliced, 1 cup shelled pistachios, ½ cup unsalted butter cut into pieces, ½ cup sugar, 1 teaspoon grated … Continue reading
This is truly the chocolate lover’s ultimate treat, a dangerous little nugget, smooth inside, covered with a soft shell and dusted in powder, all three elements containing chocolate. You try one, it tastes so good, you have to test another … Continue reading
The 2010 hazelnut crop is ready. Directed by hazelnut connoisseur Richard, my friend Linda brought back a kilo of shelled hazelnuts from the Chevron gas station in Chilliwack. You are now laughing, because I get my hazelnuts from the gas … Continue reading
This an Indian summer dessert, as it is best made from fresh very ripe figs. In this instance, I bought a tray of fresh figs at the Root Cellar in Victoria. The crate indicates that they are either “black mission”(Halloween … Continue reading
The peaches are best right now at the end of summer and it is tempting to buy a whole case. Of course, that is too much to eat right away for most people. Cooking them in syrup is a nice … Continue reading
This was another favorite of Mémé Marie-Louise always pushing for healthy desserts. This meets her criteria with lots of iron, low fat, and a delicious taste. Frankly, you could do worse than eat this for breakfast! Soak 3/4 cup golden … Continue reading
This is my absolute favorite dessert, ahead of chocolate mousse and tarte Tatin and even Paris-Brest. It takes a bit of time but it is well worth it. The pastry: It is a pâte sucrée. Mix 1 + 3/4 cup … Continue reading
The local strawberries are ready for picking almost everywhere in Canada. There are so many good things to make with them, but if you want to really enjoy the amazing strawberry flavour, here is what my grand-mother used to do … Continue reading
This is another recipe from my childhood. Biscuits Brun had a gigantic tea biscuit factory on the outskirts of town. The Brun family built it in 1883 primarily to make biscuits for the military. The first war made them a … Continue reading
There used to be no school on Thursday afternoon in France when I was a kid. Usually, we celebrated by having a dessert at lunch that was not just a fruit like the other days. Most popular were mousse au … Continue reading
This fruit salad is very tart and should be served cold, it is refreshing and tasty. I use one mango, one fairly green Bartlett pear, four strawberrries, and the juice of a lime. No sugar. I cut the fruits in … Continue reading