Pain perdu

Pain perdu, French toast, Poor Knights, Arme riddere are crispy on the outside, soft in the middle, lightly spiced and golden with a few local variations. This is a quick and easy recipe with no sugar in the main recipe. My first encounter with french toast was from watching the movie Kramer vs Kramer a…

Classic ratatouille with egg and cheese

Monday again and that means a meat free or leftover day, since there is no leftovers from yesterday I made meat free. Lately I have tried to use veggies with all the colors of the rainbow when cooking and Ratatouille is perfect for that, besides it is a dish I have not made for ages. This colorful southern…

Mère Poullard omelette

On the island of Mont Saint-Michel in Normandy there is a little restaurant called La Mère Poulard, a place that serve lofty and fluffy omelets. Anne Poulard and her husband Victor founded the Hostellerie de la Tête d’Or, but found that their customers came and went as quickly as the tide as most of them where pilgrims…

French onion soup

I can recall the first time I tried this soup. It was mid eighties and this was the rave of the bistro scene. But alas the one I tried was weak vinegar tasting, the onions seemed cooked in the soup and not caramelized, the bread was just soggy with a few bits of melted cheese….

Rillette de Canard

Have you ever tried duck rillettes? This french goodnes of meat cooked to shreds in its own fat. Rillettes was usually made with pork, but today there are meny different kinds, some even with fish. For this recipe you need. 1 duck 5-6 stalks of thyme 5-6 bayleafs  1,5 tbs salt 1,5 tbs whole pepper…

Frittons de Canard

If you like bacon rashers, you might like this luxury version made of duck skin. I am making duck rillettes and this is what you get if you heat up the duck skin and fat. Put the skin and fat in a pot and heat up. I use high heat in the beginning, but when…