ELDERBERRY EXPEDITION: PEAR-ELDERBERRY TARTELETTES & JAM

Washing our elderberries
Bastien gets around on bike, so he sees all kinds of things one doesn’t usually notice when riding in a car. A few months ago, he arrived talking about “sureau,” or elderberries, dangling like mini black grape vines from trees by the side of the road. On a quiet Saturday afternoon while the [...]

COCONUT MILK & CHOCOLATE ECLAIRS

Chocolate coconut milk éclairs glazed with smooth chocolate ganache
November’s Sugar High event hosted by The Well-Seasoned Cook heads towards the holidays with all the glitters and shines, so I thought the glossy finish on these improvised éclairs might join in the festivities. Filled with a pastry cream made of rich coconut milk and flavored with [...]

BLACK RADISH & BASIL FLOWER CRUDITÉ

Black radish, basil flower, fromage frais, and truffle infused balsamic vinegar sprinkled with pepper

When I purchased a basil plant at the market this summer, I told the farmer that I had already killed two of these plants, so if he had any advice on keeping it in good health, I would be greatly appreciative. “Don’t [...]

BRANDING PRODUCTS

Our delicious raw-milk, hand-poured Camembert from a nearby farm
Last week Bastien bought cheese from a nearby farm. Delicious for the amateurs of cheese that we are, the round form in its wooden box sparked an interesting conversation. You see, it’s called Camembert. Nothing strange about that- it is soft, round, made from unpasteurized [...]