Caramelita Bars

I have to apologize. I didn’t quite realize that I’d pressed the button of a potentially lethal calorie bomb. This page is about to explode, so close it quickly before the butter gets the better of you. Yes, it’s rich, but it’s not my fault if winter temperatures are setting in.

I ate these Caramelita Bars for the first time in San Francisco and have always remembered them fondly. So now I bring you my version: a moist, soft dough made with oatmeal, a layer of caramel, pecans, and chocolate, all covered by a crisp oatmeal topping. I did say ‘lethal.’ You’ve been warned.

Veal Blanquette

This is a creamy veal stew. It’s easy to make and it’s typical French winter comfort food. It’s been on my to-post list for quite a while now, and when I made it to write up the recipe, I realized once again just how delicious it is, with its creamy sauce and the flavors of meat and vegetables that meld together so wonderfully.

For the meat to reach the degree of tenderness required, it needs slow cooking. But even though the pot will simmer for a long while, the recipe is simple and quick to prepare. The other ingredients are pearl onions, carrots, and mushrooms, and of course you’ll need good bread to mop up the velvety sauce.

You can play on the recipe and vary it with other kinds of meat, like chicken, pork, or beef, for example. Just adjust the cooking time so that the meat is fork-tender when it’s done. And in fact, this is the secret of a blanquette: you can practically eat the veal not just with a fork, but with a spoon.

Fried Potato Croquettes (Pommes Dauphine)

A few weeks ago, I was invited, along with many author food writers, to the splendid triple Michelin-starred Troisgros restaurant in the countryside. As you’ve probably already guessed, Pommes Dauphine, a potato dish that includes choux pastry, featured on the menu. I hadn’t eaten them in a long time and of course, when I returned home, I made them in my kitchen. Here is the recipe for you to enjoy. I suggest you serve them with rare red meat, creamed spinach, and a glass of good red wine.

Almond and Pine Nut Balls (Empiñonados)

After a trip to Barcelona during which I sampled these cookies at Caelum, a pastry shop that sells the sweet made in monasteries, I decided to make them myself. The recipe is simple and they’re quick to make. These little almond and pine nut balls keep well for about 2 weeks. It’s the perfect recipe for nut lovers, with the delicate flavor of pine nuts shining through.

Almond-Rum Cake with Royal Icing (gâteau nantais)

I had fun developing this recipe. It’s my version of a well-known cake from the city of Nantes, a large port (hence the rum) in Brittany. I made several attempts before I achieved the texture I was seeking. I love working without a recipe to follow, and finding the solution on my own. It’s like chemistry: use a little more or less sugar; modify the quantities of butter, flour, and eggs, and the cake turns out differently each time. This cake has a good amount of both ground almonds and brown rum, meaning it keeps well. I couldn’t tell you exactly how long it keeps, because it’s usually devoured pretty soon–though it does improve from one day to another. It can be topped with royal icing, which is then cooked until it is firm enough to form a protective shell, ensuring that it doesn’t dry out. This also allows the flavors inside to develop more fully.

Baba Ganoush

This recipe goes under a variety of different names, including baba ganoush, moutabal, and in France, caviar d’aubergines. It’s always particularly delicious when prepared at home. If you’re not yet familiar with this dish, it comprises puréed eggplants (aubergines) to which tahini (sesame paste) is added. Then it’s seasoned with olive oil, garlic and lemon juice. It’s eaten all round the Mediterranean, in Lebanon, in Egypt, and many other countries. And it really good used as a dip with all kinds of breads.

Hi everyone!

Hi everyone! I’d like to introduce myself. My name, as you’ll have gathered, is Bernard, and five years ago I began a cooking blog in France, where I’m based. As long as I can remember, I’ve wanted to write cookbooks. I began with lacuisinedebernard, a blog where I post recipes from around the globe. I travel the world seeking out culinary traditions and tracking down the secrets of the dishes and desserts I like best. What’s more, I spend hours, and sometimes even days, finding the right proportions of ingredients to recreate what I’ve eaten, with as many attempts as it takes to get it just right. And I keep notes of all my recipes. My dream finally came true: in 2014 and 2015, I published two recipe books in French. I also have a TV program on a food channel. It’s called “Les desserts de Bernard” and once a week I explain how to make three new recipes. I’ve always enjoyed speaking English, and so I decided to launch this blog, bringing you my tried and tested recipes. I’d love to hear from you, so please post your comments and sign up for the newsletter. Cooking, after all, is a matter of sharing, and I’m delighted to share with you the culinary delights that the world has to offer.

Linzertorte

Here is my revisited, even more festive (thanks to the stars) recipe for the Linzertorte. It’s a tart; sometimes a pie, that comes to us from Austria (Linz is a town in Austria), and it’s popular too in both Hungary and the Alsace region of France. The crust is extremely crumbly and tasty, with its hazelnuts and cinnamon. I’m telling you ahead of time, because when I say crumbly, I mean crumbly. It is filled with a berry jam: use raspberry, blueberry, or whatever takes your fancy. The version I give here calls for blueberries, because it forms a dark sky that shows off the stars. I also use a more traditional raspberry jam.

Fried Thai Money Bags

Fried money bags filled with a kaffir lime-scented minced pork stuffing are crisp, flavorful and slightly spicy. The stuffing can be made with a food processor in a matter of minutes. Folding the bags is actually simple, but the effect is stunning. With the sweet-spicy sauce, you’ll be able to regale your guests with a treat.

Pink Candied Almond Tart

When I showed you how to make pralines roses, pink candied nuts, I promised you recipes that include them as an ingredient. So here is a tart with pink candied nuts, a specialty of the Lyon region. The result, I’m sure you’ll agree, is mouthwatering. It’s a lovely red color, the same shade as a candy apple. The sweet crust gives it crispness and the cooked cream with the chopped pralines and almonds is unctuous yet crunchy. It’s so utterly delicious it’s practically sinful. But why would anyone try to resist the temptation of discovering such unexpected flavors?

My First Book!

My first book will come out next October 2015! Click on the picture to buy it on Amazon!

Pink Candied Nuts (Pralines Roses)

I’ve been talking about them for a long time. Here, at last, is my recipe for pink candied nuts, a specialty from the Lyon region, just as they are made there. These delectable candies are pretty expensive, so it’s much cheaper to make them at home. They keep well if stored in an airtight container. The trick to making veritable pralines roses is to add the sugar in three stages, unless of course you have the special equipment. It’s not complicated, in fact, nor as time-consuming as it may seem at first glance. I enjoy it and even find the process restful: while I’m stirring I can daydream … and think up more recipes for you. After mixing, pop the almonds into the oven to dry them out completely. Then you can use them for a variety of fun recipes.