Category: The Rustic French Farmhouse

  • Bay Leaf Créme Burlée

    Makes 6 ramekins Ingredients 2 cups of whole milk 2 cups of heavy cream 12 fresh bay leaves 1 vanilla bean, split and seeds scraped out (seeds reserved) 3 large eggs 5 large egg yolks ¾ cup of sugar (plus more) Pinch of salt Bay leaf sugar (1 cup sugar and 4-6 bay leaves in […]

  • Fall Herb Cassoulet

    Serves 4-6 Ingredients Olive oil 1 medium yellow onion, chopped fine 4 cloves garlic, chopped fine ½ tablespoon lemon zest 2 pounds heirloom beans, pre soaked and par boiled 1 cup white wine 2 cups vegetable or chicken stock ½ cup fresh thyme leaves ¼ cup fresh parsley leaves 2 tablespoons fresh marjoram leaves 2 […]

  • Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade

    Serves 6 Ingredients 6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts) Salt & pepper 1 cup buttermilk Zest and juice of one lemon 2 tablespoons herbs of Provence 1 tablespoon fresh thyme leaves ½ tablespoon fresh marjoram leaves ½ tablespoon fresh savory, chopped 1 tablespoon fresh basil, chopped fine 1 tablespoon lavender […]

  • Red Onion, Apple & Brie Tart

    Makes 24 small tarts Ingredients 1 sheet puff pastry, rolled out on a baking sheet and cold 3 tablespoons butter 2 cups red onion, sliced 1 cup apples, sliced 1 cup brie 2 tablespoons fresh thyme leaves Salt/pepper Directions Preheat oven to 375°F. Meanwhile, in a large sauté pan over medium heat, and butter. Cook […]

  • Lavender Lemon Pastis

    Makes 1 drink Ingredients 1 cup water 1 tablespoon lavender flowers 1 tablespoon lemon zest 1 cup sugar 2 ounces pastis (ricard) 4 ounces cold water Directions Make the simple syrup by adding the water, lavender, lemon zest and sugar into a medium saucepan and bring to a slow boil, reduce heat and simmer for […]