Author: Heidi Richter
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Salted Chocolate Ganache Tart
Along with winter comes a desire for chocolate. A seasonal pick-me-up from the cold and blustery weather this time of year! And, of course, what would the holidays be without some kind of chocolate indulgence? Salted Chocolate Ganache Tart Today, I’m sharing a classic French chocolate ganache tart, traditionally called “tarte au chocolat”. It sounds…
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Wild Mushroom Cassoulet with Crispy Sage
Chanterelle and cremini mushrooms are cooked into a hearty ragout and baked with aromatic white beans and herbed bread crumbs in this vegan-friendly cassoulet. This recipe requires advanced preparation – soak the beans the night before. A 3.5 quart braiser pan makes a perfect baking vessel for the cassoulet, however, any oven proof casserole dish…
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Roasted Aubergine & Sun Dried Tomato Tagliatelle
Summer is just around the corner, and with it, all the fresh seasonal produce you could ever want. I look forward to this time of year when the farmers markets are bustling with activity and brimming with juicy melons, melt-in-your-mouth berries, and weighty tomatoes at every turn. While I can eat the aforementioned delights by…
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![Provençal Soup [Soupe Au Pistou]](https://french-barn.com/blog/wp-content/uploads/2019/03/Winter-Provençal-Soup-Soupe-Au-Pistou-12-scaled.jpg)
Provençal Soup [Soupe Au Pistou]
Early March denotes the changing of seasonal tides, the time when we’re all too tempted to believe the old saying, ‘spring is just around the corner’. And while spring’s arrival is inevitable, here we are with snow on the ground and only a few curious buds emerging in expectation of next season. In British Columbia,…