Quiche

Quiche Lorraine, a classic French-German dish

The word Quiche derives from German “Kuchen”, meaning “cake.” In the Lorraine region (now France), the mixture was made from everyday ingredients and was reduced to the bare minimum: beaten eggs with cream and a little butter. In the summer the people of Lorraine harvested Spring onions from the garden, which they chopped and enhanced the taste of the mixture. Continue reading Quiche Lorraine, a classic French-German dish

Chamonix, France Sticky post

Chamonix-MontBlanc, the highest Mountain in Western Europe

The charming French town Chamonix initially rose to international fame in 1924 as the first host of the Winter Olympics. Located in the Haute-Savoie department of the Auvergne-Rhône-Alpes region of France between the peaks of the Aiguilles Rouges and Aiguille du Midi. By guest author Claudia Clark Continue reading Chamonix-MontBlanc, the highest Mountain in Western Europe

French Liver pate

French Liver Pâté, an exotic spread for your Guests

A great spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac, Brandy or Sherry cooking wine Continue reading French Liver Pâté, an exotic spread for your Guests

Crepes. French pancakes Sticky post

French Crêpes, a thin, melt in your mouth kinda pancake

On my last visit to Colmar, France, I watched a Crepe maker making these very thin delicate pancakes. I learned, they are not sweet, but instead savory. Unlike pancakes, Crêpes have a very smooth batter, mostly achieved with a hand mixer, but whisking in a bowl can do the job. Continue reading French Crêpes, a thin, melt in your mouth kinda pancake