French « FoodMayhem

Articles posted in ‘French’

Plum and Brie Bites

Monday, December 20, 2010

We love that our new condo building has a sense of community. It’s something our old apartment building really lacked. Now, we have a yahoo groups message board where people try to meet up for doggie play dates, share info about our developing area, or voice concerns happening in the building.
Yesterday, my condo had a […]

Caramelized Onions: Slow Cooker Magic

Sunday, May 2, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, […]

Buttered Baby Potatoes

Wednesday, March 3, 2010

I bought a colorful mix of baby potatoes  from the Union Square Green Market and had nothing particular in mind. When it was time to think about dinner, I decided on fish so I started thinking up a complimentary potato side. Roasted, mashed, and fried all seemed wrong, too heavy and too country to share […]

Slow Roasted Tomatoes Revisited

Thursday, October 22, 2009

It’s fall now and the tasty tomatoes of summer are saying goodbye. I got ready to start my ritual of slow roasting trays of plum tomatoes and I decided to look back on the post I wrote in October  of last year. I’ve been doing that lately and occasionally updating the photos with a little […]

Duck Fat, Duck Rinds, and Duck Confit

Friday, July 10, 2009

There are so many goodies to be had from a whole duck. Every part is delicious, and not just the breasts and legs. The skin and fat, even the carcass, is precious. Start with a 4.5 lb headless Pekin (not Peking) or Long Island Duck. Separate the legs and wings for the confit. Save the […]

Summer Croutons

Tuesday, April 28, 2009

Croutons are most commonly flavored with parmesan and oregano, but in this heat, I wanted something lighter. These are made with some citrus and fresh dill, resulting in a very distinctive crouton that really brightens an ordinary salad.

New Croque-Monsieur: Gruyere and Smoked Ham on Challah French Toast

Saturday, April 25, 2009

You voted for it and here we have it, the New Croque-Monsieur, FoodMayhem style. In preparation for our super awesome Grilled Cheese, Lon made mustard, and I made Challah (Peter Reinhart’s recipe). The Challah should be made and sliced the day before so that it can stale. (Don’t worry, I ate plenty of it fresh […]

Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written […]