PISTOU…pesto?

Pesto is a very commonly known and commercially produced basil/olive oil/garlic condiment used in Italian cuisine. Pistou, it's lesser known cousin, is a basil/olive oil/garlic condiment used in French cuisine. The main difference is the pine nuts - which are used in the Italian version and not in the French.

In France the tradition of serving this frangipane filled tart can be traced back to the 14th century. A small bean, coin or porcelain fève is baked inside the cake and whoever receives the little favor is then crowned king/queen for the day. So don't chew too hard in this delicious pastry, and save your teeth!!

A Classic French Christmas Dessert

The origins of this most famous and delicious of French pastries can be traced back to the ancient Celtic tradition of celebrating the winter solstice. On this day, the shortest of the year, the Celts would search for a large trunk of either oak, beech, elm or cherry and would burn it. The burning log was a symbol of the rebirth of the sun as well as an offering of thanks to the sun for returning to the earth.

Truffles, the chocolate ones, just like their namesake, truffle, the fungus one, have become synonymous with luxury and decadent indulgence.

With whole stores dedicated to offering these little bites of flavored chocolates, you would think there is a grand mystery to making them. No, there isn't. You can make them fairly easily in your own kitchen, spiced up with your favorite flavors.

Let's first review what a truffle is.

There are few things that are as good and scream 'luxury' as a lobster dinner (un dîner de homard - the H of homard is the kind of H that prevents any liaison or elision, the final d is silent). Having lived 18 years in the Boston area, I've had my share of boiled lobsters with clarified butter... Let me give you another way to make lobster at home that will have your "papilles gustatives" (taste buds) singing "la Marseillaise"!

OK, look: "Sweet" is not binary. "Sweet" consists of a delightful range of flavors. Unfortunately, granulated cane sugar has reduced "sweet" to an childish, half-mad shout, drowning out subtle, rich, and playful flavors; especially those of fruit.

I grew up part of my childhood in Dakar, Sénégal and one of the national dish (un plat national) is Le Poulet Yassa. I made it for my family last week and I thought I might share this relatively simple recipe with you.

Now let me warn you that this is not the recipe for you if you are not a fan of onions!