More Recipes From My Cookbooks!

As an author of seven cookbooks, the newest one (Sauce Your Boards!) coming out Fall 2024, I am continually creating and cooking and love every minute of it. Some of my subscribers have bought my books and kindly told me what recipes they cooked from them and which ones they liked the most. So I thought I would share those with you. I hope you try them too, and I would love to have your feedback!

Dessert first!!!!!

Giant Break and Share Cookie (Le Broye du Poitou)

This is the cookie featured on the cover of my cookbook above, French Desserts. It is almost too easy to make, it is huge and meant for your guests or family to break off pieces, and it is delicious. Good, right?

It is actually a specialty of the Poitou-Charentes region of France, a communal cookie they make to be shared after mass, weddings, and community dinners. If I am bringing it to a dinner party, I often tear off a bit of dough, roll it into a thin rope, fashion my hosts’ initials with it, then arrange it in the middle of the cookie before baking to personalize my gift.

Ingredients:

3 3/4 cups sifted all-purpose flour

1 1/4 cups granulated sugar

1/2 teaspoon salt

2 sticks, plus 2 tablespoons salted chilled butter, cut into small cubes

1 large egg

3 tablespoons dark rum

1 large egg yolk

Preheat oven to 350 degrees F.

Place flour, sugar and salt into a food processor and pulse 6 times.

Add the butter and process until the mixture is granular in texture. Whisk the egg and rum in a small bowl, add to the food processor, and process until a ball forms.

If it is too dry to form a ball, add 1 tablespoon ice water at ta time until it comes together into a ball.

Place the dough on a large piece of plastic wrap. Press it down into a circle with the palms of your hands. Transfer to a baking sheet, removing and discarding the plastic wrap, and continue shaping and pressing the disk until it is 1/2 inch thick and approximately 10-11 inches across. Pinch all the way around the edges to create a decorative wave pattern.

Beat the egg yolk and brush it across the top and down the sides. Drag the tines of a fork from one end to the other, across the top, several times to create a large criss-cross pattern.

Bake for 25-35 minutes, until golden brown. Allow to cool for at least 20 minutes on the baking sheet then carefully slip it off onto a large round serving plate.

To serve, present the whole cookie and let people break off pieces like they do in Poitiers.

How about an appetizer recipe?

Ramekins of Warm Salmon, Wine and Shallots (Rillette de Salmon)

Based on the classic French dish, Salmon with Beurre Blanc Nantais, this rillette is dressed and ready to make an entrance to any gathering. It is great served from a white porcelain ramekin with toasted slices of baguette. From my cookbook, French Comfort Food.

Ingredients:

3 large shallots, peeled and finely chopped

1/2 teaspoon fine sea salt

4 tablespoons white wine vinegar, plus 1/2 teaspoon

1/2 cup Muscadet wine (or dry white wine)

8 tablespoons unsalted butter, room temperature, plus extra for salmon

2 teaspoons fresh lemon juice

1 1/2 tablespoons finely chopped fresh tarragon leaves

1 pound fresh salmon

Cook the shallots, salt, 4 tablespoons vinegar, and wine in a saucepan and reduce until there is almost no liquid left. Stir in the butter, a little at a time, on low heat until melted. Sprinkle in remaining vinegar, lemon juice, and tarragon and stir again. Season to taste with salt.

Dot the salmon with a little butter and some salt and broil until just done, for approximately 5 minutes. Transfer to the mixing bowl of a stand mixer, flake the salmon with a fork, add the shallot mixture, then beat for 30 seconds, until combined but the salmon is still in small pieces. Scoop into a serving ramekin or small bowl and serve while still warm with toasted slices of baguette or crackers.

How about heaven? This is one of my all-time favorite dishes to make!

Heavenly Mashed Potatoes with Garlic and Melted Cheese (L’Aligot)

Aligot comes from Aubrac, in the south of France, and is made with Cantal cheese, which can be sometimes hard to find so I use a very sharp white cheddar.

Ingredients:

8 russet potatoes (2 pounds) peeled and quartered

6 teaspoons sea salt, divided

1 cup heavy cream

1/2 cup whole milk

8 tablespoons unsalted butter

2 large cloves garlic, peeled and minced

4 cracks freshly ground black pepper

8 ounces sharp white cheddar, or French Cantal cheese, grated

Place potatoes in a large saucepan and cover with water. Add 3 teaspoons salt, bring to a boil, partially cover, and simmer until the potatoes are tender.

Meanwhile, in a small saucepan, heat the cream, milk, butter, garlic and remaining salt until it comes to a simmer then take off the heat.

When the potatoes are done, drain in a colander for 2 minutes. Pour out all the water from the saucepan and dry. Put the potatoes and milk mixture in a food processor and process for 15 seconds. You may have to do this in two batches. Scrape down the sides, add pepper and process another 15 seconds.

Scoop the potato stack into the large saucepan and being to cook on low heat. Add a handful of cheese and stir vigorously with a wooden spoon. Add another handful and stir continuously until incorporated. Continue until you have used all the cheese and the texture is smooth and glossy. The entire process will take anywhere from 8-12 minutes. Serve right away with a final crack of black pepper over the top.