Poule au pot

  King Henry IV of France promised “a chicken in every pot every Sunday” to the French back in the 17th century and things haven’t changed much since then. Chicken remains a classic French Sunday meal, as the lines for roast chickens prove at the markets and butcher shops on the weekends will attest to. People in France eat chicken on other days of the…

 

King Henry IV of France promised “a chicken in every pot every Sunday” to the French back in the 17th century and things haven’t changed much since then. Chicken remains a classic French Sunday meal, as the lines for roast chickens prove at the markets and butcher shops on the weekends will attest to.

People in France eat chicken on other days of the week but some consider it a second-place meat and for years beef was seen as the most luxurious and healthy choice. My first housecleaner told me that I needed to eat beef on more than one occasion, to be healthy. In recent years beef consumption has been falling in France, but I often choose chicken over beef, which Romain teases me about, saying it’s très américan to order it so often at restaurants, and sometimes call me le chicken man. But when I made this Poule au pot for him recently (at home, so he was happy), he said it was the best he’s ever had. And as you can tell, he’s a tough customer.

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Quick Mincemeat recipe

The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a…

The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a challenge for me the first time I made it in France. When I mentioned I needed beef fat to make a dessert to a boucher in Paris, from the look on his face, he wasn’t exactly sure what I was going to make with it. Or, I guess I should say, he wasn’t exactly convinced I was in my right mind. (Which wouldn’t be the first time that happened to me here.)

Not everyone wants to make traditional mincemeat, which is a bit of a chore, but there’s another way to get the wonderful flavors of candied peel, spices, dried fruit, and brandy, in your desserts, and that’s to make quick mincemeat.

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Baked Vegan Pumpkin Cheesecake (Gluten-free, Oil-free)

Hands up if you need the BEST VEGAN PUMPKIN CHEESECAKE recipe. The texture is how I remember cheesecake should be and the crust smells like gingerbread. It is baked, it is oil-free and I used only SIX whole foods ingredients (including homemade pumpkin…

Hands up if you need the BEST VEGAN PUMPKIN CHEESECAKE recipe. The texture is how I remember cheesecake should be and the crust smells like gingerbread. It is baked, it is oil-free and I used only SIX whole foods ingredients (including homemade pumpkin puree) to make the filling. A truly festive and decadent dessert for...

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Juicy Caramel Apple Crisp Pie

Apple Crisp Pie is the easiest of all pies. You don’t need to worry about how your top crust would look like, just load it up with delicious and juicy caramel apple pie filling and sprinkle it with a crunchy crisp topping that is gluten-free as w…

Apple Crisp Pie is the easiest of all pies. You don’t need to worry about how your top crust would look like, just load it up with delicious and juicy caramel apple pie filling and sprinkle it with a crunchy crisp topping that is gluten-free as well. It tastes and smells heavenly. Especially if you...

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