French Cuisine Archives - Page 3 of 3 - Food Gypsy | Easy, Delicious Recipes for Your Busy Life.

Perfect Pate Brisse (Pie Crust) with Chef B

June 4, 2012
Cori Horton
All Recipes, Cooking & Food, Pies & Tarts
0 Comments

Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.

Crème Brûlée – Dessert to Share

February 9, 2012
Cori Horton
All Recipes, Puddings & Custards, Sweets & Treats
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Literally translated, Crème Brûlée means Burnt Cream, but the way the French say it is much more romantic. A rich, creamy vanilla custard topped with a layer of hard caramel, that is literally, scorched sugar. What better way to bring romance to the table than to break out the blow torch and burn a little sugar?!

French Blinis

January 18, 2012
Cori Horton
All Recipes, Breads & Baking, Quickbreads
0 Comments

A brief follow up to last week's Beginners Guide to Caviar and Chef B's list of do's and dont's. As promised, the recipe for French Blinis, the small yeast risen pancakes served with caviar. I mean, of course dahhhhhling, toast points are sooooo last year.

Boeuf Bourguignon with friends - Food Gypsy

Boeuf Bourguignon – relax people, it’s just STEW

November 18, 2011
Cori Horton
All Recipes, Beef & Veal, The Mains
5 Comments

OH MY GOD, you're in town?! Come on over, I have Boeuf Bourguignon in the oven! Best impromptu dinner party line ever, and something I’ve never said in my life, before last night. There was a time when French food was intimidating, a time when a recipe with ten steps would have seen me turn the page. Now a moment or two with Julia Child and a glass of wine to steady the nerves, I’m a braisin' fool.

Chipotle Chocolate Soufflé

November 4, 2011
Cori Horton
All Recipes, Puddings & Custards, Sweets & Treats
6 Comments

The Chef in my life, was my first soufflé. He makes it look so easy. So we're tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so you can soufflé like you've never souffléd before this holiday season. Starting with a little sugar and spice - the Chipotle Chocolate Soufflé.

Beignets de Carnival Recipe

March 3, 2011
Cori Horton
All Recipes, Doughnuts & Beignets, Sweets & Treats
4 Comments

A lesson in French Cuisine, my introduction to beignets. “So... it’s like a doughnut?” “MAIS NON” says Chef B “it’s like a FRENCH doughnut." Beignets de Carnival, his Grandmother's recipe.

Le Cordon Bleu, Week VIII – “Dear Kermit…”

November 29, 2010
Cori Horton
Gastronomy
0 Comments

Dear Kermit - We both knew this would happen sooner or later. Cooking at a French school, we were bound to encounter the distasteful task of cooking frog. To be more exact... frog legs.

Duck Fat, Le Cordon Bleu Ottawa - Food Gypsy

Le Cordon Bleu Week V – Le Petit Canard

November 6, 2010
Cori Horton
Gastronomy
5 Comments

There are few things more intoxicating than the smell of butter. Melting, sizzling, baking, butter has been my great love for many years, along with its companion... cream they simply make life worth living. That is, until you are introduced…

Le Cordon Bleu Weeks III & IV – Technically Speaking

October 29, 2010
Cori Horton
Gastronomy
3 Comments

“We don’t teach you recipes, we teach you techniques.” – Chef Gilles, Instructor, Le Cordon Bleu. So, down to brass tacks. It’s lovely to go off on a soliloquy of foodie swooning... warm buttery walls and mystical moments in the…

Le Cordon Bleu, Day 3 – “Listen, it sings…”

October 7, 2010
Cori Horton
Gastronomy
12 Comments

Day Three – Le Cordon Bleu, Ottawa (BASIC CUSINE) First day in the kitchen and our first day with new knives. The first day I heard the butter sing.