Oeufs au pain (bread pudding soufflé)
The lightest, airiest bread pudding I’ve ever tried – total winner!
Adventures in historic cooking
Louisbourg
Matelotte of Large Onions
Large onions, in beef gravy, with seafood. I thought it might be one of those odd sounding dishes that are great – read on to find out!
Cauliflower, the third way
A very simple but tasty dish! A cauliflower side dish, one of four from From the Hearth.
Fillet of beef pâté
This was the first-ever recipe we tried from the From the Hearth recipe book, and we’ve made it three times now. It’s a bit intense, with four different types of meat (in various form factors) in a pastry casing. Basically it’s a fancy multilayered meatloaf …
Sausage à la moutarde au gratin
We tried this sausage dish from From the Hearth for a quick weeknight dinner. We used breakfast sausages for this version. Ingredients 12 sausages 1 cup white wine 1 small onion, sliced Gratin: 4 tbsp bouillon (veal or chicken) 2 tbsp grated parmesan cheese 1 …
Carrots à la Portugaise
The only carrot recipe in From the Hearth is a glazed carrot dish with a touch of floral flavour from orange blossom water. We made this dish for Thanksgiving this year, along with fillet of beef pâté, dessert cream, and tarts (plus some delicious compote …
