¾ cup of milk (or creme fraiche)

Salt

Pepper

Instructions:

Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 – 15 min., or until fork tender. Drain and let cool.

Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add ½ the butter, when melted add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.

Lightly butter a cassarole dish.  Peel and slice cooked, cooled potatoes. Cut potatoes in ½ inch half-moon slices.  Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon (or other cheese) and repeat the process with remaining ingredients. Cover with milk, top with cheese, cover with foil and bake at 200ºC/400ºF for approx. 30 – 35 min.,.  Remove foil and cook approx 5 minutes more until the top is golden brown. Top with spring onion and enjoy!

Light French Green Salad

Ingredients:

3 tablespoons Champagne or white wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced fresh garlic

½ tsp honey

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Squeeze of lemon juice

1/2 cup good olive oil

Arugula or mesclun mix for 6

Shaved Parmesan curls

Toasted Pine nuts (optional)

Directions

In a two-cup glass measure, whisk together the vinegar, lemon juice, honey, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten.  Using a carrot peeler, shave Parm over top and serve.

TIP:  Shaved brussels sprouts make a great addition to this salad.

Pots de Crème

 Ingredients

• 12 ounces semisweet chocolate chips
• 2 teaspoons brandy (optional)
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 eggs, at room temperature
• 8 ounces (1 cup) very hot strong coffee
• Dark Chocolate bar, for shaving over
• Brandy Whipped Cream (or canned whipped cream)

Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.

Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate

 Brandy Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon brandy

 Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

Classic French 75 Cocktail

Ingredients

¾ ounce simple syrup

¾ freshly squeezed lemon juice

1½ ounces dry gin

Ice

2 ounces Champagne, chilled

Lemon peel for garnish

 Instructions

1. In a cocktail shaker, combine the simple syrup, lemon juice, and gin.
2. Add the ice and shake to chill.
3. Strain into a Champagne flute.
4. Top with the Champagne, stirring briefly.
5. Garnish with a lemon peel.