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Tuesday, March 30, 2010

French Recipe

Tarte au Fromage

  • 6 large eggs
  • 2/3 cup heavy cream or crème fraîche
  • 1 cup milk (preferably whole)
  • mushrooms and fresh spinach (optional)
  • butter
  • 8 ounces gruyère, or other Swiss-type cheese
  • 1/4 teaspoon freshly ground nutmeg
Roll out favorite pastry to fit a 10 inch glass or metal pie plate. Crimp the edges, poke the bottom with a fork. Preheat the oven to 425°F. Line the pastry with aluminum foil and bake in the the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and set aside.

In a bowl, whisk together eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry, top with mushrooms and fresh spinach you have lightly sauted in a bit of butter. Sprinkle the top with a small bit of nutmeg, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test, use a sharp knife blade placed into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.

Saturday, March 27, 2010

French Finds

These French Shabby Chic styles would look great in my dining room. Check out the online boutique Belle Escape for some great "French Country" or "French Shabby" selections. Click on the items for more detailed information on their website.




Thursday, March 25, 2010

French Proverb

Wait until it is night before saying that it has been a fine day.

Tuesday, March 23, 2010


Entre deux coeurs qui s'aiment, nul besoin de paroles -Two hearts in love need no words- Desbordes-Valmore

24 Years together today. Happy Anniversary Love!

Saturday, March 20, 2010

French Finds


Delicious Food directly imported from France delivered to your home. Visit the website Food From France by clicking on the banner above.


Thursday, March 18, 2010

French Proverb


"Rien ne pèse tant que un secret" translated "Nothing weighs more than a secret"
La Fonataine

Tuesday, March 16, 2010

French Recipe

Strawberry Puree with Creme Fraiche
Ingredients:
7 fl.oz. Crème Fraiche
12oz Strawberries
2 tbsp Sugar
Instructions:
1. Wash and hull the strawberries and pass through a sieve.
2. Add the crème fraîche and sugar and mix thoroughly.

image from google images

Saturday, March 13, 2010

French Finds

I Love the simplicity of these seperates designed by French Company, Petite Bateau. This week, I have included a few comfy pieces perfect for Spring and Summer. Click on the banner below to be taken to their 2010 fashion show video for spring:




Thursday, March 11, 2010

French Proverb

Bonne renommée vaut mieux que ceinture dorée.
"A good name is better than riches."

Tuesday, March 9, 2010

French Recipe

BOEUF BOURGUIGNON

Ingredients :
3.5 lbs beef
3.5 oz
piece of cured pork or solid chunk of bacon
2 onions
2 carrots
1 oz plain flour
2 oz butter
2 fl oz oil
2 peeled and crushed garlic cloves
1 1/2 bottle red wine burgandy
1 bouquet garni
salt & pepper.

- Prepare and cut the meat in regular pieces ; peel the carrots and onions and
cut the into thin slices.
- In a casserole, heat the butter and oil and brown the pork, the meat
pieces, adding the carrots and onions. When browned, spread with the flour and cover
with the wine.
-Add the crushed garlic and the bouquet garni and season with salt & pepper.
- Cover and simmer for 2 to 3 hours .
- When cooked, if the sauce is too liquid, take the meat and herbs out, then reduce it for a few minutes.
- Serve with fresh baguette.

Saturday, March 6, 2010

French Finds

With Spring around the corner we are all looking for ways to bring something new and fresh in our lives. I found this wonderful website called French Garden House that welcomes you with birds singing and butterflies fluttering. Here are a few of my favorite finds from their online catalog. Click to be taken to the website and the items:






Thursday, March 4, 2010

August Night by Alfred de Musset

Nuit d’Août

O Muse! que m’importe ou la mort ou la vie ?
J’aime, et je veux pâlir; j’aime et je veux souffrir ;
J’aime, et pour un baiser je donne mon génie ;
J’aime, et je veux sentir sur ma joue amaigrie
Ruisseler une source impossible à tarir.

J’aime, et je veux chanter la joie et la paresse,
Ma folle experience et mes soucis d’un jour,
Et je veux raconter et répéter sans cesse
Qu’après avoir juré de vivre sans maîtresse,
J’ai fait serment de vivre et de mourir d’amour.

Dépouille devant tous l’orgueil qui te dévore,
Coeur gonflé d’amertume et qui t’es cru fermé.
Aime, et tu renaîtras; fais-toi fleur pour éclore.
Après avoir souffert, il faut souffrir encore ;
Il faut aimer sans cesse, après avoir aimé.

translation:

August Night

O Muse! What does it matter, life or death?
I love, and want pallor, I love and want the pain;
I love, my genius for a kiss I won’t disdain;
I love, and want to feel on my cheek wan
That stream from endless spring forever drawn.

I love, and want to sing of joy and laziness
Of my crazed life and cares of just one day.
I want to tell and say forever and ceaseless
That once vowing to live without mistress,
Only of love I vow to live and die.

Renounce to all your pride that’s killing you
The bitter-filled heart that you thought was closed.
Love and revive; to blossom be a flower.
Having suffered, even more you must suffer,
And keep loving, after having so loved.

Tuesday, March 2, 2010

French Recipe


Coquilles St Jacques à la Provençale
Provençal-style Scallops

24 scallops

3 garlic cloves

bunch of parsley

3 tsp olive oil

salt & pepper

- Clean the scallops if needed ; peel and mince the garlic ; wash, dry and mince the parsley.

- Place olive oil in a frying pan and saute the garlic for 2 minutes on medium flame being careful not to burn.

- Add the scallops and saute for 3 minutes ; add the parsley, keep sauting on medium flame for
another 3 minutes (scallops need to say soft, be careful not to overcook).

- Serve right away on bed of rice.

image from google images.