Gratin Dauphinois de Solange
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Traditional Layered French Croissants
Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth.
Cali's Sinful Creme Brulee
Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!
Beef Bourguignon II
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Chef John's Creme Fraiche
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Chef John's Coq Au Vin
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.