Semiserious Chefs

About 6 months ago I was introduced to the idea of Winemaker’s Duck (Canard à la Vigneronne) through Saveur Magazine. GOOD STUFF! Although I haven’t had the chance to try it yet, the concept is quite simple; concord grapes, shallots, thyme, and a duck for roasting. Ironically there is no wine involved at all, but […]

What can I say about these famous French pancakes? Well it turns out, probably a lot. My interest in the French culture and culinary arts has grown considerably over the last couple years, so why not spend some time discussing these delicious breakfast treats with everyone else?

Mr. Nathan found a pasta he really wanted when we visited the charcuterie in Napa, and I was able to find the same kind (mezzi rigatoni) at our local grocery store for his Christmas stalking. He was very excited to make a cream sauce for his pasta so I asked him what kind of cheese […]

The third day of our vacation, we learn more about the history of the Clear Lake Resort in Nice, explore the western shore of Clear Lake, visit the Lakeport fire station, and go swimming in California in December. (Nathan is slowly learning to swim.) I try my hand at some unique French cooking, (Frog Legs!), […]

This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) […]

I discovered this sauce in one of my favorite go-tos, “The French Market Cookbook” and was very excited to have the first opportunity to use it last Thanksgiving. Not only was it the perfect dip for our steamed artichoke leaves then, but I have been repeatedly making it since for a whole variety of uses. […]

It’s hard to find a dish that can top the sheer anticipation of tearing into the first bite of a couple of eggs Benedict. Featuring crispy buttery English muffins topped with poached eggs and Canadian bacon. The yolk slowly drizzles it’s way down the English muffin before mixing with the Hollandaise sauce to become the […]

This dish goes great served over a hot bed of freshly cooked egg noodles, but can just as easily be served over rice, chewy French bread (that actually sounds really good right now) or even act as a standalone type of stew if you want. Personally however, I will always prefer it served over egg […]