Vegetarian French Recipes - Cookie and Kate

French Blond Cocktail

Kathryne Taylor — Sat, 13 Jan 2024 17:44:26 +0000

Have you ever heard of a French Blond cocktail? Me neither, until last week! I read that it’s Taylor Swift’s favorite cocktail after she recently requested it at a local Kansas City restaurant called Rye. Once I saw the ingredients—grapefruit, gin, Lillet and elderflower, I knew I had to try it. It’s fantastic. The cocktail is well-balanced, citrusy and floral, not too strong and not too sweet.

I’m generally completely oblivious to both pop culture and football, to the point that when my husband came home from a charity event last year and told me he was on a team with Travis Kelce, I said, “Who is that?” But the funniest thing has happened now that Taylor is dating Travis. Suddenly, I’m fascinated by a couple I’ve never met, I’m paying attention to football, and I’m wondering, who am I? Am I a Swiftie now?

Maybe it’s the sheer proximity of it all, like I’ve been to Rye, where Taylor Swift supposedly ordered this cocktail! My friend’s mom saw Travis at the Apple Store the other day! My husband said that Travis was friendly and great with kids, and the only rumor I’ve heard about Taylor is that she is indeed very nice. Maybe it’s because they seem like a great match, so they remind me of when my husband and I started dating.

Maybe it’s because I, like all of Taylor’s fans, imagine that maybe we could be friends if we met in real life. How crazy is that? Taylor, we have cold Lillet in the fridge if you guys want to come by for a cocktail. Now I’ve really lost my mind. Anyway, go Chiefs!

French Blond Cocktail Ingredients

I looked through all of my cocktail books and couldn’t find the French Blond recipe in any of them. The details are vague, but my understanding is that this obscure drink does indeed hail from France. It’s been around since the 1920s (perhaps). If you love a French 75 or bright citrus and gin drinks like a Tom Collins, you have to try this one.

Here’s what you need to make a fantastic French Blond cocktail (and what you don’t). I’ve tried it with various proportions, and you’ll find my favorite version in the recipe at the bottom of the post.

Lillet Blanc

Lillet, pronounced lee-LAY, is a French aperitif wine fortified with a blend of citrus liqueurs. Lillet Blanc, the original variety, is made with a blend of white Bordeaux grapes. Its flavor is difficult to describe, but contains notes of flowers, candied oranges, honey, pine resin & exotic fruits.

Tip: Once opened, you must store Lillet in the refrigerator (same for vermouths, as they are all wines). Lillet will keep for up to one month. Let me tell you, I accidentally left Lillet open on the counter for a few days, and it ruined my next French Blond! Leftover Lillet makes a nice spritz with club soda and a squeeze of citrus.

Grapefruit Juice

Freshly-squeezed grapefruit juice generally yields the best flavor. You can typically squeeze enough juice from one large grapefruit for two of these cocktails. Grapefruit is in season during the winter, so there are some fun varieties available now. I tried several, and the MeloGold (label 3152) is fantastic, with a fragrant floral note that pairs beautifully with the gin and elderflower.

French Redhead Cocktail Variation: Make your cocktail with Ruby Red grapefruit or another red grapefruit, and you’ll end up with a beautiful pink drink called the French Redhead! I loved this option as well.

Gin

Hendrick’s gin is wonderful here. Hendrick’s botanical gin has notes of cucumber and rose, which blend well with our other ingredients. You could also use a dry London-style gin (I tried Kansas City’s Rieger brand), but the gin flavor is a little more present and a bit harsh.

St-Germain

St-Germain is a lovely elderflower liqueur. It’s sweet, so a little goes a long way. I don’t keep a lot of liqueurs around, but St-Germain is absolutely worth the shelf space and looks beautiful, too. You can also enjoy St-Germain in your French 75s in lieu of plain simple syrup.

Lemon Juice and Peel

Most French Blond cocktail recipes call for lemon bitters, but fresh lemon juice is much better. Believe me, I tried three different kinds of bitters, and even one drop dominates the flavor and crushes the subtle botanical notes that make this drink so special.

You’ll also need a twist of fresh lemon peel, which offers loads of lemon flavor. The trick is to twist the peel over the cocktail to release the citrus oil directly into the drink, then run it along the rim of the glass for lemon aroma in every sip.

More Gin Recipes to Try

These delightful gin cocktails are similarly citrusy and refreshing.

Please let me know how your cocktail turns out in the comments! I love hearing from you.

French Blond Cocktail

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews

The French Blond is made with grapefruit, gin, Lillet and St-Germain. Rumored to be Taylor Swift’s favorite cocktail, it’s citrusy and floral. Recipe yields 1 cocktail; you can double the ingredients and shake 2 at once in a large cocktail shaker.

Ingredients

2 ounces Lillet Blanc
2 ounces grapefruit juice
1 ounce gin (Hendrick’s recommended)
½ ounce St-Germain (elderflower liqueur)
1 teaspoon lemon juice
1 strip of lemon peel

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Instructions

Chill your coupe glass by filling it to the brim with ice and water. Set your glass aside.
Fill a cocktail shaker with ice. Pour in the Lillet, grapefruit juice, gin, St-Germain and lemon juice. Securely fasten the lid and shake the mixture for about 20 seconds, or until the outside of the shaker is absolutely ice cold.
Discard the ice water in your glass and gently shake out any stubborn water droplets. Strain the mixture into your prepared glass. Gently twist the lemon peel over the drink to release the oils, then lightly draw it over the rim of the glass before dropping it in. Enjoy.

Notes

Recipe roughly adapted from Saveur.

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Betty’s Pots de Crème

Kathryne Taylor — Tue, 12 Dec 2023 16:47:24 +0000

We served this dessert at our wedding over four years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.

These chocolate pots de crème are luscious, creamy, rich, and decadent. They are such fun desserts to offer at a party in individual servings. A little goes a long way, and that’s why I love them. I’d rather have a small portion of incredible dessert than a large portion of so-so dessert.

This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time. We were thrilled when our wedding bakery agreed to make the family recipe to serve alongside our wedding cake!

This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.

Pots de Crème Ingredients

Chocolate Chips

Chocolate chips make this recipe super easy. I prefer darker chocolate, so I like semi-sweet chocolate chips or darker. If you prefer milk chocolate, choose milk chocolate chips. If you have chocolate bars, you can chop them for this recipe.

Heavy Cream

Betty’s original recipe calls for heavy cream. I haven’t tried half-and-half or anything lighter, but heavy cream will certainly yield the richest, thickest, creamiest texture. It’s decadent, and that’s how we like it!

Sugar

Betty uses good old-fashioned sugar, and it produces ideal results. You know I try to use natural sweeteners like honey when possible, but I don’t recommend them for this recipe. They will dominate the flavor and interfere with the mixture setting.

Liqueur

A splash of liqueur offers subtle, complex flavor—it’s why these pots de crème taste so interesting. You have options.

Betty likes crème de cocao best, which is a sweet chocolate liqueur (you can also use it to make chocolate martinis or grasshopper cocktails). My favorite common liqueur is Kahlua, for a light coffee undertone that ramps up the chocolate flavor (you can also use Kahlua to make White Russians). Amaretto tastes like almonds, which is delicious! For a minty treat, try crème de menthe rather than peppermint schnapps.

You might find another good option in your liquor cabinet, but definitely choose a lower ABV liqueur rather than a full-strength liquor. For example, I tried bourbon, but it dominated the flavor and the strong taste of alcohol was unpleasant.

Looking for an alcohol-free option? Replace it with additional orange juice.

Orange Juice

Orange juice is the second secret ingredient that makes this recipe taste so special! You’ll just need two tablespoons. I don’t usually buy orange juice, so I just buy an orange and squeeze what I need.

Eggs and Egg Yolks

This recipe uses two eggs plus two egg yolks for richness and volume. You’ll have two extra egg whites, which you can keep in the fridge for a day or two and add to your next batch of scrambled eggs.

This recipe uses raw eggs, which has never caused our family harm, but there is always a slight risk of salmonella poisoning with raw eggs (one in 20,000). To mitigate this risk, you can buy pasteurized eggs at the store, or pasteurize your own eggs before making this recipe. Here’s the CDC’s information on egg safety.

Vanilla Extract

Lastly, a splash of vanilla extract lends more complexity to this rich chocolate dessert. Vanilla and chocolate were made for each another.

Watch How to Make Pots de Crème

Serving Cup & Spoon Suggestions

Choose small glasses with some extra room inside (about 2 to 4 ounces each), should you choose to add toppings. I used Crate and Barrel’s Bitty Bite short glasses for these photos. More affordable options include disposable plastic cups (you’ll have plenty for several batches) or reusable glass shot glasses.

You’ll likely need to serve these mini cups with mini spoons, also known as espresso spoons or demitasse spoons. Here’s an inexpensive set of twelve stainless steel spoons. For these photos, I used spoons like these.

Refrigerated vs. Frozen

Both options are absolutely delicious. These photos show the refrigerated texture, which is a glossy, thick mousse that holds its shape. As shown, these cups were refrigerated for the minimum time of one hour, but they firm up a bit more in another hour or two.

The frozen option is especially great because the cups will keep for up to three months. Hosting an impromptu get-together? Dessert is ready to go! I might actually prefer the frozen texture, which is dense, firm and obviously colder. My mother-in-law says it’s easier to add toppings when the cups are cold from the freezer.

To freeze, simply place the portioned cups into a freezer-safe carton with a lid (this is easier and more protective than covering them individually with plastic wrap). Let the cups thaw briefly on the countertop or in the refrigerator while you eat dinner. The length of time will depend on your serving size, but it shouldn’t take longer than 15 to 30 minutes.

Topping Suggestions

These pots de crème don’t need toppings, but it’s fun to dress them up! Generally speaking, they’re lovely with tiny sprigs of mint, raspberries, whipped cream, shaved chocolate, candied orange, or a few fun sprinkles. Here are a few holiday suggestions:

For Christmas, try crushed candy canes, holly sprinkles or snowflake sprinkles, or tiny sprigs of mint with or without raspberries.
For Valentine’s Day, do raspberries or a few pink heart sprinkles.
For Easter, try a candy-coated almond or miniature chocolate egg candy.
For the Fourth of July, try whipped cream with a raspberry and blueberry.

More Chocolate Treats to Enjoy

Craving more chocolate? Me, too—always. Here are a few more easy chocolate recipes on the blog.

Please let me know how Betty’s recipe turns out for you in the comments! I love hearing from you.

Betty’s Pots de Crème

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes (plus 1-hour chill time)
Yield: 18 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.

Ingredients

2 eggs
2 egg yolks
2 teaspoons vanilla extract
½ cup sugar
16 ounces heavy cream
12 ounces semi-sweet chocolate chips*
¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
2 tablespoons orange juice

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Instructions

In a blender, combine the eggs, egg yolks, vanilla and sugar. Pour in the cream. Securely attach the lid and blend for 30 seconds, until the mixture is uniformly pale yellow.
Next, melt the chocolate, Kahlua and orange juice in a small, heavy-bottomed saucepan over very low heat, stirring every minute or two. Once the chocolate chips are about 90% melted, about 4 to 6 minutes, remove the pan from the heat and stir until the mixture is silky smooth.
Add the melted chocolate to the blender. Blend on high speed until smooth, about 1 minute, scraping down the sides halfway through.
Divide the mixture evenly between small glasses or small ramekins/serving bowls. Either place the servings in a container with a lid or cover the tops with plastic wrap. Refrigerate until serving time (at least 1 hour, ideally 2+) or freeze for later. Refrigerated mousse will keep well for up to 5 days; frozen mousse will keep well for up to 3 months (allow the mousse to rest for at least 15 minutes at room temperature before serving).

Notes

*Chocolate note: Choose your chocolate chips based on your preferred level of chocolate intensity. I love darker chocolate and enjoyed these cups made with 54% cacao content semi-sweet chocolate chips (Whole Foods 365 brand).

Make it alcohol-free: Replace the liqueur with additional orange juice.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Potatoes au Gratin (Gratin Dauphinois)

Kathryne Taylor — Thu, 16 Nov 2023 20:18:01 +0000

If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.

This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.

Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn’t want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just… magic.

If you would love a moment of happy silence at your bustling holiday meal, serve this recipe. I have literally watched people go quiet upon their first bite. That’s when I know a recipe is just right!

You can also can prepare this recipe in advance, which is a big plus for a full-course meal. This dish would be welcome at Thanksgiving, Christmas, Easter, or any special occasion in between.

Potatoes au Gratin Ingredients

This recipe uses a short list of ingredients and the flavor is truly amazing. You’ll find the full recipe at the bottom of the post, with a print-friendly option.

Russet potatoes

Starchy russet potatoes are ideal for potatoes au gratin. While I am generally a big fan of potato skins, you’ll need to peel the potato skins before slicing the potatoes for the ideal melt-in-your-mouth texture.

Heavy cream

Heavy cream is the way to go with this recipe. I’ve tried half and half and it works decently well, but clumps somewhat. Whole milk clumps and doesn’t yield a creamy gratin, so I strongly advise against it.

Fresh garlic

Fresh garlic, always! Two cloves subtly infuse this dish with irresistible aromatic flavor.

Black pepper, nutmeg & salt

Freshly ground black pepper and just a pinch of nutmeg are all you need here. Well, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is more expected in gratin dauphinois, but I like Emmental equally well. While Emmental is similar to Swiss cheese, Swiss cheese didn’t turn out well in our tests, as it hardened too much.

Fresh chives

Fresh chives are optional, but offer a lovely burst of fresh green color on top of this creamy, golden brown dish.

How to Make Potatoes au Gratin

This recipe is straightforward and you can watch it come together in the short video below. Here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as possibly, about 1/8-inch thick. This is tricky even with the sharpest of chef’s knives.

I’m always hesitant to recommend a mandoline slicer because they are dangerous, but the mandoline undeniably yields the thinnest and most uniform results. When using a mandoline, please stay focused on the task at hand, know where your fingers are at all times, and don’t be tempted to slice any closer to the end of the potato than you feel fully confident doing.

2) Whisk together the cream, minced garlic, salt, pepper and nutmeg.

Easy enough! The garlic and spices will settle, so you’ll need to whisk the mixture each time just before using.

3) Start layering the potatoes, then layer with cream and cheese.

Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. (This is my beloved 9-inch pan, if you’re in the market.) Whisk the cream mixture, pour in a portion of it, and sprinkle some cheese on top.

4) Repeat, repeat. Top with all remaining cheese.

Potatoes, whisked cream, and more cheese, in that order.

5) Bake, and cover it toward the end of baking.

After about 40 minutes in the oven, the top should be turning nicely golden. We’re going to cover it with parchment or foil to prevent the top from becoming too browned by the time the potatoes are cooked through. The potatoes are done once you can press a fork all the way through the center of the dish with ease (if in doubt, go a little longer).

6) Briefly cool, then serve.

This dish needs at least 20 minutes to cool before serving. Straight out of the oven, it is far too hot to serve, and the layers need a chance to cool somewhat in order to keep their shape. Sprinkle with chopped chives before serving, if desired.

Watch How to Make Potatoes au Gratin

More Potato Recipes to Make

If you love potatoes (and who doesn’t?), you cannot miss these potato recipes on Cookie and Kate:

Please let me know how your gratin turns out in the comments! I love hearing from you.

Potatoes au Gratin (Gratin Dauphinois)

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 16 reviews

This potatoes au gratin recipe is rich, golden brown and utterly irresistible! Known as gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your holiday table! Recipe yields 12 side servings.

Ingredients

2 pounds russet potatoes
2 cups heavy cream
2 medium cloves garlic, pressed or minced
1 teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon ground nutmeg
2 cups (8 ounces) grated Gruyère cheese or Emmental
½ teaspoon finely chopped fresh chives, optional

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Instructions

Preheat the oven to 425 degrees Fahrenheit. Peel the potatoes and slice them as thinly as possible, ideally ⅛-inch thick.
In a liquid measuring cup, whisk together the cream, minced garlic, salt, pepper and nutmeg.
Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. Whisk the cream mixture again, then pour about one-third of the cream mixture over the potatoes. Sprinkle with ½ cup of the cheese.
Repeat this two more times, topping with all of the remaining cheese.
Bake for 40 minutes, then place a sheet of parchment paper or foil over the top to prevent it from turning too brown. Bake for 5 to 10 more minutes, checking every 5, until you can press a fork all the way through the potatoes with ease.
Let the dish cool for at least 20 minutes (it’s crazy hot). Garnish with the optional chives, if desired, and serve warm.

Notes

Prepare in advance: This dish can be assembled up to 24 hours in advance. Chill it in the refrigerator, covered. It will likely need more time in the oven since it’s starting off cold, and it’s difficult to offer exact timing in this scenario. Keep an eye on the dish starting at 40 minutes and cover it once it’s turning nicely golden on top.

Nutrition

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Crêpes

Kathryne Taylor — Thu, 11 May 2023 21:48:52 +0000

This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

Crêpe Ingredients

These classic crepes are made with just five basic ingredients, not counting salt and optional vanilla extract. Here’s what you’ll need:

1) Flour (3 options)

This crepe recipe works equally well with any of these flours, or any combination of them.

All-purpose flour yields the most “standard” crepe. These crepes are tender and custard-like—you can taste the egg in the absence of a flavorful flour.
Whole wheat flour is unconventional but I love the lightly nutty flavor. To me, these crepes taste a little more interesting, and they are slightly more nutritious. Note that whole wheat flour should never taste bitter. If it smells off or tastes bitter, your flour is old and should be replaced.
Buckwheat crepes are often called Breton gallettes in France, due to their popularity in the Brittany region. Buckwheat flour offers robust, nutty flavor that traditionally favors savory fillings. I personally love buckwheat crepes for both savory and sweet crepes, and request buckwheat crepes whenever possible. As a bonus, crepes made with 100 percent buckwheat flour are gluten free.

2) A tiny bit of sugar

A small amount of sugar offers a faint sweetness, but more importantly, it helps prevent the crepes from burning against the skillet. For savory crepes (or versatile crepes that can go sweet or savory depending on the toppings), start with the lower amount offered in the recipe. If you’d prefer your crepes to be on the sweeter side, use the full amount. Either way, it’s not much sugar.

3) Milk of choice

This recipe will work well with any variety of milk. I tested these crepes with whole milk and cashew milk, and both variations turned out beautifully.

4) Eggs

Eggs provide the characteristic custard flavor that you’ll find in classic crepes. They also help bind the ingredients together, especially in regard to the buckwheat crepes.

5) Butter

Melted butter offers some fat that helps the crepes stay nice and tender. We’ll use a little more to grease the pan between each crepe.

Watch How to Make Crepes

Crêpe Tips

You’ll find my simple recipe below. Here are a few tips before you get started:

Use a blender, if you have one.

The blender is ideal because it introduces tiny bubbles into the batter, and the bubbles make crepes more fun to eat in my professional opinion. For buckwheat crepes, using a blender or food processor will really help distribute the flour more evenly through the batter.

Use a stainless steel skillet or non-stick skillet.

The trick to making beautiful crepes in a stainless steel skillet is to let the skillet get nice and warm before you get started. Non-stick skillets also work well. The electric crepe makers used in France have cast iron tops, but cast iron skillets are very heavy, so they’re difficult to lift and swirl with one hand.

Lightly butter the skillet between each crepe.

Without enough butter, your crepes won’t develop any bubbles. Too much butter, and the crepe won’t gain traction. You are using too much butter if the crepe slides all around the pan.

Constantly monitor your temperature.

When you get into a rhythm of making the crepes, you’ll begin to notice when the pan is getting too hot or cold. I always start at about medium heat and continuously tweak the temperature as I go (usually lower). You want the temperature warm enough that the crepes turn lightly golden in spots and produce bubbles as they cook.

How do you know if your pan is the right temperature? The crepe should begin to cook as it hits the pan. Your pan is too hot if you can’t give it a proper swirl before the crepe solidifies (runners shooting off the side of your crepes is a sign that the pan is too hot). If the butter is sizzling and smoking upon impact, your pan is definitely too hot and you need to give it a rest.

Crêpe Topping Suggestions

Sweet toppings

Sweet crepes are typically enjoyed during breakfast or as dessert. They’re also a fun afternoon treat.

Butter or honey butter
Fruit: Sliced apple, pears, peaches, strawberries and other berries, bananas
Chocolate: Finely grated or melted chocolate sauce
Coconut (shredded) or coconut butter
Jam, preserves, applesauce or compote
Honey, maple syrup or powdered sugar
Lemon curd or a squeeze of lemon juice
Nuts, including sliced almonds or chopped toasted walnuts or pecans
Nut butters, like peanut or almond butter
Nutella (hazelnut chocolate spread)
Whipped cream, Greek yogurt or custard

Savory toppings

Savory crepes are typically served for breakfast or lunch. For savory crepes, you might prefer to top the crepes while they are still in the warm pan. This gives cheese time to melt. Simply start to top the crepe as it turns more matte than shiny (skip the flipping step). Slide the completed crepe onto a plate, then roll or fold it into quarters.

Arugula or fresh herbs, including chives, parsley or basil
Cheese: Gruyère, cheddar, Emmental, goat, Swiss
Scrambled or fried eggs
Pesto
Ratatouille
Vegetables: artichoke, roasted asparagus, sautéed mushrooms, fresh or roasted tomatoes

Please let me know how your crepes turn out in the comments! I love hearing from you.

Crêpes

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 crêpes
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Learn how to make crêpes at home with this foolproof crêpe recipe! Crêpes are easier to make than you might think. This versatile recipe works with several kinds of flour: all-purpose flour, whole wheat flour or buckwheat flour. Make them sweeter by using the full amount of sugar, or keep them more savory on the lower end. Recipe yields 8 crêpes.

Ingredients

¾ cup all-purpose, whole wheat or buckwheat flour
2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
Optional: 1 teaspoon vanilla extract (for sweet crepes)
¼ teaspoon salt
¾ cup milk of choice
2 large eggs
1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)

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Instructions

In a blender, food processor or big bowl, combine all of the ingredients. Blend, process or whisk by hand until the mixture is completely smooth, pausing to scrape down the sides at least once. Once you are certain that there are no big lumps of flour, set the bowl aside.
Heat a medium-sized skillet, either stainless steel or non-stick, over medium heat. Once the pan is hot, add a small pat of butter. Use a clean rag or paper towel to quickly spread the butter into an even, very light layer.
Use a ¼ cup measuring cup to ladle batter into the pan. Tilt the pan to about 45 degrees toward you as you pour in the batter, then immediately swirl the batter around in so it evenly covers the entire surface of the base.
Cook the crepe until the top surface has turned from shiny to matte and the bottom is speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is lightly speckled on the other side, slide it onto a plate.
Repeat until you have no more batter, adding a small pat of butter and wiping the skillet between each one. To serve, top one crepe at a time as desired, and either roll it up or fold it into quarters. Enjoy! Leftover crepes will keep well for up to 4 days in the refrigerator, stacked and covered (add toppings just before serving). Or freeze them for up to 3 months, with parchment paper layered between the crepes to prevent them from freezing together.

Notes

Recipe adapted from my Buckwheat and Spelt Crepes.

Make it gluten free: Use certified gluten-free buckwheat flour.

Make it dairy free: Use non-dairy milk and vegan butter or coconut oil instead of butter.

Nutrition

The post Crêpes appeared first on Cookie and Kate.

Foolproof French Toast

Kathryne Taylor — Sat, 08 May 2021 15:57:37 +0000

Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French toast recipe meets all of those qualifications with flying colors.

This recipe bypasses all of the common French toast downfalls. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast—never again! I’ve studied French toast techniques and this recipe will not let you down.

French toast, known as pain perdu in France, is one of many brilliant uses for stale bread. It’s true that French toast turns out best when made with stale bread. However, you can absolutely make French toast if your bread is still fresh. The trick is to quickly dehydrate sliced bread in the oven so your French bread doesn’t turn out too soggy—I’ll walk you through this step below.

This French toast is perfect for a special brunch at home. Make some for Mom tomorrow? (Here are more Mother’s Day recipes.) The recipe is simple enough to make on a regular weekend as well. Let’s make some!

French Toast Ingredients

Bread

So many options here! My favorite bread for French toast is a fluffy locally made whole grain sourdough. Challah or brioche will yield extra indulgent, fancy restaurant-style French toast. Sandwich bread works as well—ideally thick cut, but regular slices will be fine.

Milk

Whole milk is ideal here because it yields rich results. Two percent milk will work as well. Or try a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk.

Egg Yolks

That’s right, we’re using the yolks only. Egg whites are responsible for the sulfurous, “eggy” flavor that sometimes overpowers French toast. I learned this tip from America’s Test Kitchen, and it’s true!

Uses for leftover egg whites: You’ll have three leftover egg whites, which you can turn into a single-serving egg white scramble, or add five more eggs to make four servings of scrambled eggs.

Butter

We’ll mix melted butter directly into the custard. This way, the butter permeates the bread for extra richness and nutty, seared butter flavor. We do not need to butter the skillet while we’re cooking the French toast, as butter tends to burn against the skillet. There’s plenty within the batter, even if you’re cooking on stainless steel or cast iron.

Maple Syrup

Real maple syrup naturally sweetens our batter. You can also use brown sugar. Two tablespoons of sweetener yields lightly sweet French toast. Serve your toast with additional maple syrup so everyone can make their French toast as sweet as they’d like.

Vanilla Extract

One whole tablespoon of vanilla extract really makes this French toast taste like a treat. Don’t worry, it’s not too much.

Cinnamon & Salt

Ground cinnamon is the perfect complement to the vanilla custard, and salt amplifies all of the other flavors.

How to Make French Toast

You’ll find the full recipe below. Here are three key tips before you get started:

1) Stale bread is key.

If your bread is soft and fresh, it will be difficult to work with and will produce soggy French toast. We don’t want that! You can easily dehydrate sliced bread at a low oven temperature (300 degrees Fahrenheit) in under 15 minutes. See step one for details.

2) Soak to a depth of 1/4-inch.

Simply dunking your bread in custard will yield dry, spotty results, and soaking the bread too long will yield soggy, floppy slices. Stale bread needs a minute or three to absorb some of the mixture. Pour the custard into a 9 by 13-inch baking dish and you can float multiple slices at once.

The key is to let the slices rest until the custard has soaked in to a depth of about 1/4-inch, then flip and repeat for the other side. Ideally, you want a thin layer of unsoaked bread in the middle, which helps retain the bread’s structure.

3) Work in batches.

French toast really isn’t fussy to make if you have a system in place, and it’s even easier if you have a kitchen helper. Soak a batch of bread as described above, then transfer the soaked bread to a rimmed baking sheet while you preheat the skillet or griddle.

Cook up your first batch, then start soaking the next batch. Or, if you have a helper, they can work on soaking the next batch while you’re cooking.

Watch How to Make French Toast

French Toast Serving Suggestions

Toppings

Always serve with additional maple syrup. Add any of these optional toppings:

Fresh berries, like raspberries, blueberries, blackberries or sliced strawberries
Berry compote
Sliced ripe bananas
Pats of butter
Whipped cream or Greek yogurt
Dollop of nut butter, like almond butter or pecan butter or peanut butter
Sprinkle of powdered sugar

Accompaniments

French toast is lovely with:

Mimosas
Bellinis, when peaches are in season
Frittatas, breakfast casserole or scrambled eggs for additional protein

More Sweet Breakfast Treats

These wholesome breakfast recipes taste like a treat:

View all breakfast recipes here.

Please let me know how your French toast turns out in the comments! I love hearing from you.

Foolproof French Toast

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 to 12 slices
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews

Learn how to make the best French toast at home! This foolproof recipe yields French toast that’s fluffy, tender, lightly sweet and golden brown. This recipe yields 8 large or 12 medium slices of French toast (4 servings).

Ingredients

1 medium loaf of bread* (about 16 ounces, see step 1)
1 ½ cups whole milk**
3 egg yolks
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup or brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon fine salt
For serving: Maple syrup, butter, fresh berries or berry compote, whipped cream or Greek yogurt, sprinkle of powdered sugar…

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Instructions

Cut your bread into ¾-inch thick slices, to yield about 8 large or 12 medium slices of bread. If your bread is stale, move onto the next step. If your bread is fresh and soft, preheat the oven to 300 degrees Fahrenheit. Place the sliced bread onto a large, rimmed baking sheet lined with an oven-safe cooling rack (if you have one) and bake for 8 minutes. If the bread still feels soft and squishy on the bottom sides, flip them and bake for an additional 4 to 8 minutes. We’re aiming for “stale bread” texture, not crispy toast. Set aside to cool.
Gently warm the milk in the microwave or in a saucepan on the stovetop, just until it’s warmer than room temperature (otherwise, the melted butter will clump on impact). Set aside.
Separate the yolks from three eggs, reserving the whites for another use if desired. In a medium mixing bowl, whisk the egg yolks until well blended. Add the warmed milk, melted butter, maple syrup, vanilla, cinnamon and salt, and whisk until blended. Pour the mixture into a 9 by 13-inch baking dish.
If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. Place the sliced bread in the egg mixture, working with one side at a time. Once the bottom sides have absorbed egg mixture to a depth of about ¼-inch, flip each slice and repeat for the other side. Transfer the soaked slices to your prepared baking sheet.
Whisk the egg mixture once again to redistribute the cinnamon. Repeat with the remaining slices, whisking the mixture between batches.
If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium-low heat. You’re ready to start cooking the bread once a drop of water sizzles on contact with the hot surface. Note that we will not be using any butter or cooking spray to cook the toast—there’s enough butter in the batter already.
Once your cooking surface is sufficiently preheated, start cooking! Gently transfer a slice(s) to the skillet and cook until the underside is nicely golden, about 3 to 4 minutes. Flip and repeat with the other side, then transfer the toast to a clean cooling rack or serving platter. As time goes on, dial the heat down if your toast becomes too golden on the outside before the inside cooks through. Repeat with remaining French toast (if you have extra bread and batter left, you could cook a few extra slices).
Serve French toast on plates with desired garnishes. Enjoy!

Notes

Recipe adapted from America’s Test Kitchen and Cook’s Illustrated.

*Bread suggestions: I love to use fluffy whole grain sourdough, which offers some light nutty flavor. Challah, brioche or a wide loaf of French bread or even sandwich bread (ideally thick cut) will all work well.

**Milk options: Whole milk is ideal. You could use 2 percent milk for less rich results. Or try a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk.

Make it dairy free: Use a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk. Though I haven’t tried, I believe you could successfully replace the butter with melted coconut oil or vegan butter.

Nutrition

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Mini Lava Cakes for Two

Kathryne Taylor — Sun, 14 Feb 2021 19:51:36 +0000

These lava cakes are rich and decadent, with cakey outsides and irresistibly gooey chocolate centers. They’re like a warm mug of hot chocolate in romantic dessert form.

These molten chocolate lava cakes look and taste impressive, but they’re pretty quick and easy to make. You don’t need any special equipment—no mixer, just a couple of bowls and a whisk. Unlike most lava cakes, you don’t even need ramekins to make this recipe. I scaled it down to fit perfectly in your muffin tin!

Known as moelleux au chocolat in France, lava cakes became popular in the United States when Chef Jean-Georges Vongerichten started serving them in the 1990s. I’m excited to report that the ingredients are simple (you probably have them), and the muffin tin technique works like a charm.

This recipe yields two small lava cakes, perfect for two individual servings. They’re rich enough that you could also serve four people who are willing to share. I never manage to polish one off on my own.

You’ll find step-by-step photos and a detailed recipe below. Let’s make some lava cakes!

Molten Chocolate Lava Cake Ingredients

Here’s what you’ll need to make lava cakes:

Unsalted butter: For greasing the muffin tins, plus several tablespoons for melting.
Quality chocolate or chocolate chips: Use bittersweet chocolate for more intense dark chocolate flavor, or semi-sweet chocolate for rich but somewhat more mild flavor. If using a chocolate bar, finely chop the chocolate before using (you’ll need a slightly heaping 1/3 cup). I’ve successfully used Guittard’s extra-dark chocolate chips (63 percent cacao content). Low-quality chocolate chips with additives may not work as well.
Eggs: We’ll use one egg yolk and one full egg.
Sugar: Two tablespoons of sugar is extremely low for a dessert and works beautifully. I tried making this recipe with natural sweeteners and it just doesn’t work as well.
Vanilla Extract: Just a dash yields more complex flavor
Flour: One teaspoon, can you believe it? You can use whole wheat flour, all-purpose flour or a gluten-free flour blend.

Watch How to Make Mini Lava Cakes

Lava Cake Serving Suggestions

For serving, I think these cakes are pretty with a light sprinkling of powdered sugar. For presentation bonus points, add a dollop of strawberry or vanilla ice cream and/or fresh berries.

For a special meal to accompany your lava cakes, check out my date night recipe roundup.

Chocolate Lava Cake FAQ

Can I make this recipe ahead of time? You can prepare the recipe through step 6 up to one day in advance. Refrigerate the tin in the meantime but let it warm to room temperature before baking.

Can I use ramekins instead? While this recipe was developed for a standard muffin tin, I believe you could bake the lava cakes in small, four-ounce ramekins (about three inches in diameter). I wouldn’t recommend using ramekins any larger than that.

Can I double or triple the recipe? Yes. A couple commenters reported success, but mentioned that their cakes needed an extra minute or two in the oven. Try to divide the batter as evenly as possible between the muffin cups. You won’t be able to flip individual servings onto their serving plates as you would if you were just making two. Perhaps try flipping them onto a cutting board or pan, and then carefully transferring them to serving plates with a metal spatula once they have cooled for a few more minutes.

What about the “uncooked” egg in the center of the cakes? Is it safe to eat? To my understanding, the interior of the lava cake reaches over 165 degrees Fahrenheit, which is a high enough temperature to eliminate any risks with the egg. You can verify with a thermometer if you wish.

What if my lava cakes don’t look done after 5 minutes? In my tests with my well-calibrated oven, five minutes was just right. If your oven runs cool, your cakes might need a little more time. Pay close attention to the visual cues provided within the recipe (bake until the cakes have risen from their cups but still jiggle in the center just a bit) and check out my step-by-step photos if you have any doubts.

Craving more chocolate treats?

Please let me know how your lava cakes turn out in the comments! I’m so eager to hear how this technique works for you.

Mini Lava Cakes for Two

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 lava cakes
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews

Make chocolate lava cakes for two with this simple recipe! This decadent small-scale dessert is such a treat. No special equipment required, just a muffin tin. Recipe yields 2 small lava cakes, perfect for 2 people (or 4 people if you’re willing to share).

Ingredients

3 tablespoons unsalted butter, plus more for greasing the tin
Cocoa powder or additional flour, for dusting the tin
⅓ cup quality bittersweet or semisweet chocolate chips or 2 ounces chocolate, chopped into small pieces
2 large eggs (we’ll use 1 yolk and 1 full egg)
2 tablespoons sugar
¼ teaspoon vanilla extract
Pinch of salt
1 teaspoon flour (whole wheat, all purpose or gluten-free flour blend)
Suggested garnishes: Powdered sugar, strawberry or vanilla ice cream, fresh sliced strawberries or whole raspberries

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Instructions

Preheat the oven to 450 degrees Fahrenheit, assuming you will be baking these lava cakes right away (see notes for make-ahead option).
Prepare your muffin tin by heavily buttering only two of the cups (one on the center outside edge, the other on the opposite). See photos for reference and be sure to coat them well. Then sprinkle some cocoa powder into the buttered cups. Turn and tap the tin over the sink to lightly coat the insides of the cups with the powder. Set the tin aside.
Place the butter in a medium heat-safe mixing bowl and melt it in the microwave (alternately, gently melt it over low heat on the stove and then remove it from the heat). Add the chocolate to the bowl and stir until melted (if the chocolate won’t melt on its own, gently warm the mixture in the microwave in 30-second intervals, stirring after each, or over very low heat on the stovetop). Set aside.
Crack one egg and pour the egg white into a bowl for later use* or discard it. Pour the yolk into another medium-to-large mixing bowl. Crack the second egg into the yolk bowl (both the white and the yolk). Add the sugar, vanilla and salt. Beat the mixture with a whisk until foamy and pale, about 1 to 2 minutes.
Pour the egg mixture into the chocolate mixture. Add the flour. Whisk until the mixture is fully combined.
Divide the mixture between the two prepared muffin cups. You can fill them all the way to the top (you should have just enough mixture to fill them, but if you have extra, discard it).
Bake for 5 minutes, until the cakes have risen from their cups but still jiggle in the center just a bit. Place the muffin tin on a heat-safe surface and let the cakes cool for 1 minute.
In the meantime, find two dessert plates or appetizer plates with raised rims. Here’s the slightly tricky part—place the plates upside down over each of the cakes. While wearing oven mitts, securely grab both plates and the tin itself with both hands. Flip the whole thing and place the plate sides down on the counter. Gently lift up the tin and the lava cakes should release without trouble.
Garnish as desired (if using powdered sugar, place a small spoonful in a fine-mesh sieve and sprinkle the sieve over the plates). Serve at once! Leftover cakes will keep in the refrigerator, covered, for a few days (the texture will change, but should still be delightful).

Notes

Recipe adapted from Georges Vongerichten’s Molten Chocolate Cake recipe, via Mark Bittman in The New York Times, with reference to Yossy Arefi’s Chocolate Lava Cake for Two.

Make it ahead: You can prepare the recipe through step 6 up to one day in advance. Refrigerate the tin in the meantime but let it warm to room temperature before baking.

Make it gluten free: Simply use a gluten-free flour blend. I successfully used Bob’s Red Mill.

Baking time note: If you are using whole wheat or all-purpose flour (not gluten-free) and prefer an even gooier cake, you could likely get by with 4 minutes 30 seconds baking time. The cakes will be a little more delicate, though, so I’d suggest trying this only after successfully baking with the 5-minute method.

Special diet note: I don’t believe this recipe can be made vegan or egg-free, as the eggs provide the structure to this soufflé-like dessert. You could possibly make the recipe dairy-free by using dairy-free butter, such as Miyoko’s Creamery, and dairy-free chips, such as Enjoy Life, but I haven’t verified.

Nutrition

The post Mini Lava Cakes for Two appeared first on Cookie and Kate.

Easy Tapenade

Kathryne Taylor — Tue, 29 Dec 2020 22:57:44 +0000

Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.

Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.

Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.

Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.

To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.

The Best Olives for Tapenade

In France, you’ll find tapenades made entirely with black olives (typically Niçoise olives), or green olives, or a combination of the two. While it’s a matter of preference, I highly recommend a combination of green olives (specifically, Castelvetrano) and black (Niçoise or Kalamata, not the squeaky canned kind). You’ll find both of these varieties in well-stocked American grocery stores.

Castelvetrano olives are rich, buttery, fleshy and not too salty, as many olives can be. Kalamata olives pack more of a briny punch, which is why we’ll use half as much black olive as green. Then we’ll add just a tablespoon of drained capers. Keeping the salt level in check is key to a truly enjoyable, flavorful dip.

The Easiest Way to Pit Olives

After some experimentation, I’m pleased to report that I’ve found a very easy way to pit olives. Hooray!

Here’s how: Place a small handful of olives on a cutting board. Find a sturdy liquid measuring cup or jar with a wide base (I imagine a skillet would work, too). Press the base of the jar down over the olives until they break into pieces (see photo above). Now, you can remove the pits with ease.

Pitted Olive Safety Note

Even if you are using pre-pitted olives, check each one to ensure that it’s actually been pitted. It’s not unusual to find some olive pits along the way. It’s best to find the pits before they go into the food processor and break into smaller pieces. The pits are very hard and could break a tooth!

Watch How to Make Easy Tapenade

How to Serve Tapenade

Tapenade is a lovely appetizer with a glass of wine (especially a crisp rosé or sauvignon blanc) or a stiff gin or vodka-based cocktail (think gin and tonic or martini).

Tapenade has many uses, though. Here are some serving suggestions:

Cheese plates: Serve tapenade in place of whole olives (or in addition to them, if you’re serving olive lovers).
Salads: Whisk a dollop of tapenade into a vinaigrette or spoon it sparingly over tomato salad.
Sandwiches: Tapenade is a great sandwich spread, especially with avocado, creamy cheese, tomatoes and cucumbers.
Savory breakfasts: Tapenade would be nice on scrambled or fried eggs, with sun-dried tomatoes, fresh parsley or basil, and creamy cheese, such as goat cheese or feta.
Or simply with crostini, crackers or crusty bread

Please let me know how your tapenade turns out in the comments! I love hearing how you serve my recipes.

Easy Tapenade

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 1/2 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 72 reviews

This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 ½ cups tapenade.

Ingredients

1 cup Castelvetrano olives, pitted*
½ cup Niçoise or Kalamata olives, pitted*
¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
1 tablespoon drained capers
¼ cup extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon lemon juice

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Instructions

In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

Notes

*Safety note/how to pit olives: Even if buying pitted olives, check to ensure each olive has actually been pitted (sometimes they sneak through). To pit olives with ease, place several olives on a cutting board, then press a sturdy, large liquid measuring cup or jar down over them. The olives will break into pieces, making it easy to remove the pits.

No food processor? Finely chop the solid ingredients by hand, then stir all of the ingredients together in a bowl.

Nutrition

The post Easy Tapenade appeared first on Cookie and Kate.

Ratatouille

Kathryne Taylor — Tue, 17 Sep 2019 21:18:08 +0000

It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!

In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.

This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

5 Reasons to Love Ratatouille

It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!

Ratatouille Ingredients

This recipe features traditional ratatouille ingredients, which are:

Fresh Tomatoes

Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce.

I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best.

Eggplant

Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything.

Zucchini & Yellow Squash

I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem.

Bell Pepper

Take your pick from red, orange or yellow bell pepper.

Olive Oil

Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be.

Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it!

Fresh Basil & Seasonings

We’ll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We’ll also add a sprinkle of dried oregano—crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.

How to Make Ratatouille

You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:

Prep your veggies and preheat the oven.
Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.

Watch How to Make Ratatouille

Ratatouille Serving Suggestions

Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas:

Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
Serve it over freshly cooked pasta. So good.
Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
Turn it into an appetizer by piling spoonfuls onto toasted baguette.

You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.

Suggested Equipment

You probably have the proper equipment in your kitchen already. Here’s what you’ll need (these are affiliate links):

Two large, rimmed baking sheets for roasting your vegetables. These pans (called “half-sheet pans”) are the perfect size for roasting one pound of diced eggplant without overlap. They are what all professional recipe developers use, they’re inexpensive, and I swear by them.
Cheese grater or food processor for breaking down the fresh tomatoes.
Dutch oven or heavy-bottomed soup pot for the stovetop.

Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort.

Looking for more delicious late-summer recipes? Here are a few of my favorites:

Ratatouille

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 532 reviews

Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.

Ingredients

2 pounds ripe red tomatoes (6 medium or 4 large)
1 medium eggplant (1 pound), diced into ½-inch cubes
1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
1 large yellow squash (about 8 ounces), diced into ½-inch cubes
5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon fine sea salt, divided, more to taste
1 medium yellow onion, chopped
4 cloves garlic, pressed or minced
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes, more or less to taste
¼ teaspoon dried oregano
Freshly ground black pepper, to taste

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Instructions

Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

Notes

Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta.

Nutrition

The post Ratatouille appeared first on Cookie and Kate.

Kir Royale Cocktail

Kathryne Taylor — Wed, 28 Aug 2019 14:11:38 +0000

Is it too soon for a cocktail? Nah, I don’t think so. We’ve been celebrating with Kir Royale cocktails this summer, and I wanted to introduce you to this delightfully fizzy, lightly pink drink.

The Kir Royale is a Champagne cocktail made with a splash of French berry liqueur. Cocktails truly don’t get any easier.

Kir Royales are a blushing alternative to sparkling rosé or straight Champagne. The simple act of swirling two ingredients together makes Kir Royales seem more celebratory, if you will.

You could serve Kir Royales at birthday parties, showers, brunch, Mother’s Day or Valentine’s Day, or any happy occasion. They’re so simple to make and yet still feel a little fancy. Ready?

Kir Royale Ingredients

Kir Royales are so simple to make that you hardly need a recipe. You’ll need two ingredients:

Chilled Champagne: Champagne is traditional and tastes wonderful. Similar sparkling wines, like Prosecco and Cava, will also work. Whichever you choose, buy a brut (dry) variety so your drinks aren’t too sweet.
Chambord or crème de cassis: Both are berry liqueurs that will turn your cocktail slightly pink and lightly sweet. Both are around 15 to 16 percent alcohol by volume, so they will make your drinks just a touch more boozy.

Add fresh raspberries to your list if you want a cute garnish. For the record, though, my Kir Royales rarely arrive garnished when I order them at a restaurant or bar.

Chambord vs. Crème de Cassis

Chambord is a branded French liqueur made with raspberries, blackberries and blackcurrants. It’s sweet but complex, incorporating flavors of Madagascar vanilla, Moroccan citrus peel, honey and cognac. Chambord will tint your Champagne a sophisticated peachy-rose color.

Chambord is more expensive, but a small bottle will make many cocktails. I think it’s worth it. If you appreciate St. Germain, you’ll also enjoy Chambord.

Crème de cassis is made with blackcurrants. It’s dark, thick, syrupy and sweet. It will make your Kir Royales more intensely pink and sweet (similar to a Cosmopolitan on both accounts).

While it may be the traditional liqueur used to make Kir Royales in France, I haven’t been able to find good crème de cassis in the United States.

In short, Chambord is my favorite. It elevates the flavor of Champagne rather than overwhelming it, which is the hallmark of a good Champagne cocktail. If you try them side-by-side like I did, I think you’ll agree!

Looking for more simple sparkling cocktails? Here are a few more classics:

Please let me know how you like Kir Royales in the comments. I love hearing from you.

Kir Royale Cocktail

Author: Cookie and Kate
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: 1 cocktail

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Learn how to make a classic Kir Royale with this simple recipe! You’ll only need two ingredients—Champagne and Chambord (or crème de cassis). Feel free to use a little more or less liqueur to suit your taste buds. Recipe as written yields 1 drink.*

Ingredients

½ ounce (1 tablespoon) Chambord or crème de cassis
5 ounces chilled brut (dry) Champagne
Optional garnish: 1 fresh raspberry

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Instructions

Pour the Chambord into a Champagne flute. While holding the glass at a 45-degree angle (this helps preserve the bubbles), gently pour in the Champagne.
Garnish with a raspberry, if you’d like. Serve immediately.

Notes

*How to scale this recipe: One bottle of Champage will yield about 5 drinks. One small (375 mL) bottle of Chambord is enough for 25 drinks. So, you’ll need five times as much Champagne as Chambord.

Nutrition

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Cheater’s Aioli

Kathryne Taylor — Thu, 18 Jul 2019 13:01:56 +0000

My husband I don’t argue about much, but we do argue about aioli. Yep, aioli. We argue about the degree to which it is similar or different from mayonnaise. I say that aioli is practically sisters with mayonnaise, while he claims that the two condiments might as well be second cousins.

This typically takes place over wine and French fries in our favorite restaurants. We ask our server, “What is aioli?” Somehow, his or her answer is always a point for both of us. I know, it’s silly.

If you ask me, aioli is quite similar to mayonnaise. They’re both made of raw eggs emulsified with oil (mayonnaise is made with neutral oil, while aioli is made with olive oil) and a little bit of acid (mayonnaise uses vinegar, while aioli uses lemon juice). Sometimes, the French add a little bit of mustard.

Aioli also contains garlic, which we agree must be included. The word aïoli literally means oil and garlic (ail is garlic in French). The most original form of aioli, which I’m hoping to taste in Provence this summer, is made only with garlic and olive oil emulsified in a mortar and pestle.

The point is that there are many opinions about aioli. I’m surely going to upset someone with this quick and dirty version of aioli that tastes just like your favorite restaurant’s. Want to learn how it’s done?

How to Make This Quick & Easy Aioli

My easy aioli recipe is made with—wait for it—mayonnaise! To make it, you simply soak minced garlic in lemon juice for 10 minutes, strain it out, and stir the garlicky lemon juice into the mayonnaise. Essentially, you’re using mayonnaise as the creamy base, and adding the most characteristic aioli flavors to it.

I learned this trick from my tahini sauce. This way, you get nice garlic flavor without any actual garlic floating around in your mayo. Minced garlic would only distract from the creaminess and could make your sauce too garlicky with time.

Watch How to Make Aioli

Uses for Aioli

Anywhere you might use mayonnaise, you could probably use aioli. Here are some ideas:

As a dip for prepared artichoke, French fries, crispy potato wedges (shown below) or sweet potato fries
As a sandwich spread, perhaps in lieu of mayo on my veggie breakfast sandwich
Serve a dollop with prepared vegetables, like green beans, roasted cauliflower, potatoes or a grilled kebab
Generally speaking, aioli plays well with Spanish and provincial French cuisine, and also on seafood, apparently

Please let me know how your aioli turns out in the comments!

Cheater’s Aioli

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1/2 cup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 130 reviews

Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You’ll just need good mayonnaise, lemon juice and garlic. Recipe yields ½ cup aioli; multiply as necessary.

Ingredients

5 medium cloves garlic, pressed or minced
2 teaspoons lemon juice, to taste
Sprinkle of salt
½ cup good quality mayonnaise (I like Sir Kensington’s), to taste
Optional: ¼ teaspoon Dijon mustard

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Instructions

In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.
Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary—if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

Notes

Make it egg free/vegan: I don’t like to recommend vegan mayonnaise since it usually contains strange processed ingredients, but it would hypothetically work here. Or, you could make my vegan sour cream with garlic-infused lemon juice (see step 1).

Nutrition

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Vegetarian French Recipes - Cookie and Kate

French Blond Cocktail

French Blond Cocktail Ingredients

Lillet Blanc

Grapefruit Juice

Gin

St-Germain

Lemon Juice and Peel

More Gin Recipes to Try

French Blond Cocktail

Ingredients

Instructions

Notes

Betty’s Pots de Crème

Pots de Crème Ingredients

Chocolate Chips

Heavy Cream

Sugar

Liqueur

Orange Juice

Eggs and Egg Yolks

Vanilla Extract

Watch How to Make Pots de Crème

Serving Cup & Spoon Suggestions

Refrigerated vs. Frozen

Topping Suggestions

More Chocolate Treats to Enjoy

Betty’s Pots de Crème

Ingredients

Instructions

Notes

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Potatoes au Gratin (Gratin Dauphinois)

Potatoes au Gratin Ingredients

Russet potatoes

Heavy cream

Fresh garlic

Black pepper, nutmeg & salt

Gruyère cheese or Emmental

Fresh chives

How to Make Potatoes au Gratin

1) Peel and slice the potatoes.

2) Whisk together the cream, minced garlic, salt, pepper and nutmeg.

3) Start layering the potatoes, then layer with cream and cheese.

4) Repeat, repeat. Top with all remaining cheese.

5) Bake, and cover it toward the end of baking.

6) Briefly cool, then serve.

Watch How to Make Potatoes au Gratin

More Potato Recipes to Make

Potatoes au Gratin (Gratin Dauphinois)

Ingredients

Instructions

Notes

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Crêpes

Crêpe Ingredients

1) Flour (3 options)

2) A tiny bit of sugar

3) Milk of choice

4) Eggs

5) Butter

Watch How to Make Crepes

Crêpe Tips

Use a blender, if you have one.

Use a stainless steel skillet or non-stick skillet.

Lightly butter the skillet between each crepe.

Constantly monitor your temperature.

Crêpe Topping Suggestions

Sweet toppings

Savory toppings

Crêpes

Ingredients

Instructions

Notes

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Foolproof French Toast

French Toast Ingredients

Bread

Milk

Egg Yolks

Nutrition

Nutrition

Nutrition

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Nutrition

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Nutrition