Potatoes Dauphinoise

From: Trish's Paris Kitchen

For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.

Fondant au Chocolat

From: Trish's Paris Kitchen

Try this easy to make, rich, moist and most decadent confection you could imagine.

Piperade with Ham

From: Trish's Paris Kitchen

Try this rustic pepper, garlic and tomato stew, served with eggs and ham.

Fresh Pasta Primavera

From: Trish's Paris Kitchen

The perfect weekday meal.

Poulet au Pot with Rice

From: Trish's Paris Kitchen

As rich and decadent as it is simple to make.

White Chocolate and Vanilla Mousse

From: Trish's Paris Kitchen

Try this tasty chocolate and vanilla dish.

Vanilla Butter Lobster

From: Trish's Paris Kitchen

Treat yourself with this simple, flavoursome meal.

Quiche Lorraine

From: Trish's Paris Kitchen

With the help of a Quiche Lorraine, you can win the battle to convince your growing children that vegetables are 'a good thing'.

Blanquette de Veau Debout

From: Trish's Paris Kitchen

This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together.

Salade Niçoise

From: Trish's Paris Kitchen

This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.




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