Category Archives: Food

Steak with Brandy and Mustard Sauce Recipe

Source: – Posted by Wini Moranville, Special Contributor

This classic French dish reminds me of something one might have ordered in the sort of elegant, old-school French restaurant of generations past. Consider it retro-romantic, but like many great French French - Steak with Brandy and Mustardclassics, it is so worth revisiting. While I don’t see a lot of Worcestershire in France, their grocery stores do stock it, and I’ve found that this touch adds much depth to the sauce.

Four 6-ounce, 1-inch-thick top loin or tenderloin steaks
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1/2 cup low-sodium beef broth
1/2 cup brandy
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley leaves

Season both sides of the steaks with salt and pepper, to taste. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the steaks and cook, turning as needed, to the desired doneness (10-12 minutes for medium-rare).

Reduce heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm. Add the shallot to the skillet and sauté briefly until translucent. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.

Return the pan to the stove and bring to a boil over high heat, stirring with a whisk to loosen any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup, about 2-3 minutes depending on the stove and the pan size.

Whisk in the mustard and Worcestershire sauce. Then, whisk in the remaining butter. Season with additional salt and pepper, to taste. Arrange the steaks on 4 dinner plates, spoon the sauce over the steaks, top with the parsley, and serve.

Recipe Details
Adapted from “The Bonne Femme Cookbook” by Wini Moranville (The Harvard Common Press, 2011)

Servings: 4
Cuisine: French

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Gingersnap Palmiers

Gingersnap Palmier

Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant.

Recipe: Gingersnap Palmiers

Photo Credit: Courtesy of Martha Stewart

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Orange-Cardamom Madeleines

French madeleinesThese shell-shaped cakey cookies are spiced with ground cardamom and coated with a sweet citrus icing.

Photo Credit: Courtesy of Martha Stewart

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Biscuits Roses de Reims / Trotamundos

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Pain au Cinnamon Raisin Recipe

Source: – By , Guide

Pain au Raisin – Mike Fleming

One of the most popular breakfast foods of all time, cinnamon raisin rolls, can be made in your own kitchen with this pain au cinnamon raisin recipe. Sweet vanilla filling, or a vanilla crème patisserie1, plump Cognac-soaked raisins, and a dusting of fragrant cinnamon are layered into the rich dough for an amazing pastry you won’t soon forget.

Prep Time: 20 minutes

Cook Time: 15 minutes

Rise: 2 hours, 30 minutes

Total Time: 3 hours, 5 minutes

Yield: 18 cinnamon raisin rolls


  • 3/4 cup raisins
  • 3/4 cup water
  • 1/3 cup Cognac
  • 4 teaspoons instant dried yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 1/2 cup vanilla crème patisserie2
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 2 tablespoons milk


Rehydrate your raisins at least 12 to 24 hours before you plan to make your pains au raisin. Stir together the raisins, water, and Cognac. Store the mixture in the refrigerator until use.

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

Roll the dough into a 10-inch by 30-inch rectangle and spread the vanilla crème patisserie3 across the surface of the rectangle. Drain the raisins, discarding the soaking liquid, and evenly scatter them over the surface of the pastry cream. Stir 1 tablespoon sugar and the cinnamon together and sprinkle the mixture over the raisins and pastry cream.

Roll the dough into a log and cut it crosswise into 18 slices. Arrange each slice on a lightly greased baking sheet with at least 2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 1 hour to 90 minutes, until they are nearly doubled in size.

Preheat the oven to 375F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pains au raisin for 14 to 16 minutes, until they are puffed and golden brown.

This pain au raisin recipe makes 18 servings.

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Orange Tart Recipe

Source: – By , Guide

Orange Tart RecipeOrange Tart Flickr user star5112

This easy orange tart recipe is a sweet twist on the classic citrus tart sold in pastry shops everywhere. A little dollop of Chantilly cream1 served with the dessert makes the ideal treat.

Cook Time: 45 minutes

Total Time: 45 minutes


  • Pastry:
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter
  • 3 tablespoons cold water
  • Orange Filling:
  • 8 tablespoons butter
  • 1/4 cup crème fraiche or sour cream
  • 2 eggs
  • 3 egg yolks
  • 2/3 cup fresh orange juice
  • 2/3 cup granulated sugar
  • 4 teaspoons orange zest


In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.

In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the orange juice into the mixture and cook, stirring constantly for 3 minutes. Add the orange zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.

Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.

Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.

This orange tart recipe makes 8 to 10 servings.

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Galette des Rois

Galette des Rois is a traditional dessert for Epiphany in France. Epiphany, a Christian holiday, is traditionally the 6th of January. Epiphany not only celebrates the birth of Christ but also commemorates the arrival of the Magii.

I adore galette des Rois and have evaluated several recipes. This recipe is a slight variation on the one found at Chocolate and Zuchinni.

recipe for Galette des Rois

  • 1 puff pastry (at least 1 pound), thawed according to package directions
  • 3/4 cup unsalted ground almonds, grind super fine (if you can find almond meal at your grocer’s then that will be the easiest)
  • 1/2 cup + 1 tablespoon butter (1/2 cup = 8 tablespoons) at room temperature
  • 5/8 cup sugar (1/2 cup + 2 tablespoons)
  • 2 eggs
  • 1 tablespoon Grand Marnier or the liqueur of your choice.

    Directions: Almond Cream

  • Process almonds in your food processor until very fine and measure out ¾ cup.
  • Combine ¾ cup of almonds with sugar and process in food processor again. Add room temperature butter, Grand Marnier and corn starch. Process until smooth (smooth will be relative to how fine you processed your almonds), adding eggs one at a time.
  • Cover with plastic wrap and refrigerate for one hour (or longer – this can be made a day ahead).

recipe for Galette des Rois
Directions: Assembly of Galette des Rois

  • Let your puff pastry thaw in the refrigerator for a day and then roll out on a floured surface. Cut into two circles. I use a plate as the template for the circle. As the top circle should be slightly larger, I then roll one circle of dough a bit more so that it extends beyond the diameter of the plate by about ½ inch.
  • Whisk together 1 egg yolk and 1 tablespoon of water. Place the smaller circle of pastry on a silicone baking sheet (or cover a cookie sheet with parchment paper) and brush the outside 1-inch with the egg mixture. Be careful and do not let the wash run over the edge as this will keep the puff from puffing up.
  • Gently spread the almond cream in the center up to the egg mixture and place the fève (a porcelain trinket or a larger bean) near the edge of the cream. Do not place it in the center and be sure it is lined up with the diameter of the circle or you will be more likely to hit it as you cut the slices. Press the fève gently into the almond cream.

    recipe for Galette des Rois

  • Lay the larger circle of pastry on top, smooth so that there are no air bubbles under the top pastry and press down all the way around to seal the edge.

    recipe for Galette des Rois 

  • Use the back of your knife to press in (draw in) the design on your Galette des Rois. At the tip of each arc, use the back of your knife to push in the dough toward the center about ¼ inch so that you get an overall flower appearance when finished.

    recipe for Galette des Rois 

  • Brush the top with the egg wash (be careful about the edges as you want this to puff up beautifully).

    recipe for Galette des Rois 

  • Place in the refrigerator for another hour.
  • Transfer the galette to a tarte dish, large pie plate, jelly roll pan or cheesecake pan with removable sides. As you can see, my tarte dish was slightly smaller than my galette!

    recipe for Galette des Rois 

  • Refrigerate for another hour.
  • Preheat the oven to 360 degrees Fahrenheit and bake for 30 – 35 minutes until the top is evenly golden.

    recipe for Galette des Rois 

  • Dissolve 1 tablespoon confectioner’s sugar in 1 tablespoon hot water. When galette is done, brush with the sugar mixture and return to the oven for 2 minutes maximum to create a beautiful finish.
  • Let cool on a wire rack before serving and don’t be shocked when it sinks because that is what it is supposed to do.
  • Bon Appetit!My fève nativity.

    recipe for Galette des Rois



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