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CHIC Podcast #184: Old-fashioned French Foods

In cooking school we make many dishes that have hard to pronounce names. Sometimes they don’t even have recognizable counterparts here in the states. Today I explore some of the weirder parts of French cooking that are quite delicious. I talk about croque monsieur and croque madame, the financier, croquembouche and many more. I can just taste the duck confit now. Stay with me, have fun and thanks for listening.

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CPN – ReMARKable Palate Podcast #100

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Morilles à la Crème (Morels in Cream Sauce)

Thumbnail image for Morilles à la Crème (Morels in Cream Sauce)

This dish is a classic French morel preparation found in Périgord and Lyon. Here we’ve turned the dish into an appetizer by placing the morels and cream sauce in puff pastry shells, which though easy to prepare will offer an impressive introduction to your feast.