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French Recipes: Le Broyé du Poitou (in French and English)
This recipe comes from my dear friend Isabelle. It is one of her favorites because has been passed down from her grandmothers. Isabelle has fond memories of making this cake with her family and now she has graciously shared this recette with us. Please let us know in the comments if you make this special treat. Cette recette vient de ma chère amie Isabelle. C’est l’une de ses préférées car elle vient de ses grands-mères. Isabelle a de très bons souvenirs de ce gâteau qu’elle faisait en famille, et elle a gracieusement partagé cette recette avec nous. Faites-nous savoir dans les commentaires si vous faites ce gâteau spécial. “Je suis…
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A Dreamy Day in Brittany
Facebook and Instagram love to remind me that for the last several years I’ve spent my summers in France. My “memories” pop up of the places I’ve visited, people I’ve been with, things I’ve eaten. It’s usually a treat to look back on those photos, but this summer it has been both bitter and sweet to do so. I’m sure many others can relate. Today, just before slipping into full-on longing mode, I realized that I can go anywhere, anytime as a mental traveler. I can take snippets from my years of travel and piece together a beautiful day. In fact, since this is a daydream, I can go for…
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A Visit to Saint Suliac, Bretagne, France
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Les Recettes: Pommes cuites caramel beurre salé Recipes: Cooked apples with salted caramel topping
Pour le dessert, il est très simple mais tellement bon. Today, from Isabelle’s kitchen, comes a dessert that is both simple and delicious. Il vous faut des pommes, les éplucher et les couper en petits morceaux For this dessert, you will need the kind of apples you like best or have on hand. Simply cut them in half then chop them into smaller pieces. Les mettre sur le feu avec un verre d eau, laisser cuire à fau doux. Put them on the stove with a glass of water and leave them cook until soft. Les pommes sont cuites, la cuisson dépend des pommes… Mais quand elles s’écrasent un peu….…
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Recipes from Brittany: Les coquilles Saint Jacques de la baie de Saint Brieuc and un clafoutis aux prunes
Aujourd’hui… Une recette emblématique de la Bretagne…… Les coquilles Saint Jacques de la baie de Saint bieuc. Pour les accompagner un riz pilaf. Et pour finir, un clafoutis aux prunes.. Today, an emblematic recipe from Brittany: Scallops from the Bay Saint Brieuc with rice pilaf and a plum clafoutis. Avant de commencer, je place les noix de Saint Jacques dans un bol du lait et les mets a côté. Before starting the dessert, place the scallops in a bowl with milk and put to the side. Je commence par préparer le dessert car pendant la cuisson je pourrai préparer le repas…. Donc il va vous falloir: Du lait, De la…
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Dessert Recipes from Brittany: Flan d’oeufs and Cake Nature
Many of us are spending much (or all) of our time indoors these days, and, while challenging, it forces us to reach into our refrigerators and cupboards and cook up more homemade meals. Not only are cooking and baking wonderful diversions from life’s stresses, the process leaves our homes filled with smells that remind us of happier times. In every culture, people come together around food, sharing stories and following cherished family recipes, following instructions on old cards, in handwriting that belonged to someone we loved. Those moments bring us comfort and joy in both good and difficult times. I asked my dear friend if she would send me a…