French Onion Soup in 45 Minutes

French Onion Soup in 45 Minutes

Memories of French Onion Soup Past
I tasted my first real French Onion Soup at Cafe Figaro on Melrose Avenue in West Hollywood as a teen.  My friends and I thought Cafe Figaro with its French bistro-style cuisine was so cool.  It had a good menu, reasonable prices and a European atmosphere.  Taking a date here helped gave me an air of sophistication.  Or at least I thought.

I must have tried French Onion Soup before hanging out at Cafe Figaro with my friends, yet do not have any earlier memory.   Unfortunately Cafe Figaro disappeared almost 20 years ago.  Its French Onion Soup, however, re…

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Tomato Tarte Tatin

Tomato Tarte Tatin

Tomato Tarte Tatin is Simply Elegant
You have probably heard of Apple Tarte Tatin (tarte tatin aux pommes), the French version of hot apple pie.  Slices of apple caramelized in a pan on the stove or in the oven before placing puff pastry dough on top and baking it further.  At time of serving the pan is turned over so the pastry is on the bottom and the hot caramelized fruit on top.

Although tarte tatin is often made with fruit, it can be just as delicious when made with vegetables in a savory version.  A few months ago I shared on this site my recipe for Belgian Endive Pie, another delici…

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Mornay Sauce

What is a Mornay Sauce?
A Mornay sauce is essentially a bechamel sauce with a combination of cheese melted in.  Some know the bechamel sauce by its less elegant name of white sauce.  Bechamel sauce definitely sounds better, even if it’s basically only milk, flour and butter with a little salt, pepper and nutmeg.  That’s it!  

Traditionalists add an egg yolk to give it more creamy consistency (and reduce amount of flour used), yet I don’t think it’s necessary.  I also often use olive oil instead of butter to improve health benefits and make it vegan if I’m going that way.

With a Mornay s…

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Leek Quiche with Wild Garlic

Leek Quiche with Wild Garlic

How to turn a basic Leek Quiche recipe into a special Springtime dish
On Easter Monday four generations of my Belgian family gathered at my niece’s house for an afternoon pot-luck spread and egg hunt for the kids.  Everyone brought a dish.  There were cakes, pies, brownies, tartes al Djote (a local specialty pie from Nivelles, Belgium), flammekeuche, chocolate truffles presented in a cake-pop style, a raspberry Charlotte, and other goodies.  I brought a vegetarian Leek Quiche with Wild Garlic, which was easy to make and quite tasty.

When I make a quiche, I follow a basic formula of 3 eggs …

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