Monday, April 23, 2012

Vin Chaud (Mulled wine)

So delicious!! And French-person approved ^_^

Vin Chaud (Mulled wine)
from the Framed Table

1 bottle (750 mL) red wine
4 cups (9.5 dL) apple juice
1 orange, juiced and zested
2 cinnamon sticks
4 star anises
3 whole cloves
1/2 cup cognac
1 orange cut into half-moons for decor (optional)

1. Combine everything, except the half-moon decor oranges into a pot on the stove, turn to high heat until it boils, then turn down head and simmer for 10 minutes. Serve.

Optional: If you'd like yours a little sweeter, add an additional 1/2 cup of Grand Marnier/Cointreau/Triple Sec

Brown Sugar

Easy, relatively fast, and make the fluffiest brown sugar you could ask for. The whole process is actually really zen.

Brown Sugar
from Brownies for Dinner

1 Tbs. molasses (or 2 Tbs. for dark brown sugar)
1 cup granulated sugar

1. Pour sugar in a medium bowl, drizzle molasses over the sugar, trying not to touch the sides of the bowl, and use a fork to press molasses and sugar together to combine, until fully combined. Takes 5-10 minutes.

Tuesday, April 10, 2012


adapted slightly from  Meilleur du Chef

1.2 kg potatoes
2 small onions, sliced thinly
1 reblochon
2 tablespoons of creme fraiche
200 g. of seiten (I got smoked seiten), in small cubes
1 cup white Savoie wine (optional)
2 Tbs. butter

1. Scrub the potatoes and place in a pot and cover completely with cold water. Put on medium-high heat, and boil until a fork slides easily through the potatoes.
2. Pre-heat oven to 430 F (220 C).
3. Heat a frying pan on medium-high heat, melt the butter, then add the onions and a pinch of salt. Cook for 10 minutes, then add the seiten and cook until onions are caramelized and seiten is caramelized on some sides, stirring time to time.
4. Cut potatoes into 1/2" thick slices width-wise, and cover the bottom of a gratin dish and sprinkle with pepper. Spoon half of the onion/seiten mix over the potatoes, drizzle 1 Tbs of the creme fraiche over then place the rest of the potatoes on top, sprinkle some more pepper, then put the rest of the onions, and the last 1 Tbs. of creme fraiche.
5.  Cut the reblochon in half lengthwise, and place on top of everything (cutting into shapes so there isn't reblochon overlapping, if possible). If using, pour the cup of wine over the top.
6. Bake for 20 minutes, until reblochon is melted and bubbly on top.

Tuesday, April 3, 2012

Savoyarde Fondue

Savoyarde Fondue
adapted from Journal des Femmes

Ingredients (per person):
250 grams of cheese:
     1/3 parts Beaufort
     1/3 parts Comte
     1/3 parts Emmenthal or Gruyere
1 deciliter of Roussette wine (or other dry white wine)
1 dash corn starch
1/2 clove garlic, minced
ground black pepper and nutmeg to taste (optional)
1/3 baguette, cubbed
1/2 cup steamed broccoli florets
1/2 cup steamed cauliflower florets

1. In a pan, combine the cheese, wine, and garlic. Gently stir, until the mixture is smooth, combining the liquid with the cheese.
2. Once the mixture is homogeneous, add a small dash of corn starch until a nice thick consistency. Let cook for a few minutes.
3. Add pepper and nutmeg to taste.
4. Use the baguette, broccoli, and cauliflower florets for dipping into the fondue. You can of course use other things to dip.


Make sure to account for several slices of raclette cheese for each potato.

Very delicious! And it's a fun interactive dinner. Sorry these pictures are so blurry. Goes perfectly with a side salad.


1 regular package of Raclette cheese
4 large potatoes
3 small onions, thinly sliced
2 cups  sliced mushrooms
2 Tbs. butter
small spicy pickles
2 large tomatoes, diced
salt and pepper to taste
veggie faux pork bacon chunks (optional)

1. Scrub potatoes, and put in a pot of cold water so that potatoes are completely covered. Put pan on high heat and bring to a boil, then turn down medium-high heat and keep at a rapid boil until potatoes are tender, about 20 minutes.
2. While the potatoes are boiling, heat a skillet on medium-high heat, melt the butter, then add the mushrooms and onions. Sprinkle a little salt onto the mixture, and sautee until mushrooms and onions are caramelized. Put aside in a bowl to serve on the table with the raclette. Same with the diced tomatoes and the pickles, put into bowls and serve at the meal.
3. Sautee the faux meat, if using, until caramelized on some sides. Add butter if needed for the faux meat you're using.
4. Turn on raclette machine to 3/4ths the maximum temperature (probably depends on the raclette machine).
5. Lay out the raclette cheese on a plate in an overlapping pattern (traditional), and put the potatoes and (optional) faux pork chunks on top of the raclette machine to keep warm.
6. While at the dinner table, put a piece of raclette cheese in the machine, take a potato onto your plate and cut in half, put as desired on top diced tomatoes, onions, and mushrooms, and salt and pepper if desired. When the raclette cheese starts to bubble and brown, take out, and scrape onto your potato using the (wooden) scraper that comes with the set.