My Favorite French Cooking Terms (and What to Cook with Them)

Although there are many wonderful traditional cooking methods, techniques, and cuisines throughout the world, French cooking is generally considered the best of the best (I mean, "cuisine"?? is there any doubt??). I spent a few weeks in France a couple of years ago and I can attest that French cooking is delightful and delicious. So, similar to ballet, many French cooking terms are still in common usage throughout the world. Here are some of my favorite French cooking techniques and terms, along with definitions and a recipe or two that employs each technique!

Bouillon (BOO-yawn): A clear, seasoned broth, made from simmering meat, vegetables, and seasonings in water. The term is often used interchangeably with broth. Bouillon also refers to cubes and powders of concentrated, dehydrated broth. You can reconstitute this type of bouillon in water, or add the cubes/powder directly to soups and sauces for a flavor boost.

Example recipe: Shrimp Ramen Soup

1-2 tablespoons olive oil
8 ounces sliced mushrooms
1 large carrot, grated
4 cloves garlic, minced
4 cups beef, chicken, or vegetable stock (or reconstituted bouillon)
1 tablespoon freshly grated ginger
1 teaspoon soy sauce
1 teaspoon sesame oil
6 ounces ramen noodles
1 pound medium/large raw shrimp (thaw if frozen), cleaned and peeled
Cilantro and green onions for garnish, optional

In a large pot sauté mushrooms and carrot in olive oil for 5 minutes or until they start to soften. Add garlic and cook stirring for 30 seconds. Add broth, ginger, soy sauce, and sesame oil. Cover and bring to a boil.  Once boiling, add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired. 

Example recipe: Wonton Soup

8-12 frozen wontons
5 cups water, divided
3 chicken bouillon cubes
¼ teaspoon salt
1 tablespoon soy sauce
½ tablespoon sesame oil
1 tablespoon fresh cilantro, chopped
1 teaspoon green onions, sliced

In a small saucepan, 4 cups of water, bouillon cubes, and salt, and bring to a boil over medium-high heat. Add wontons and cook until they float to the top, about 5 minutes. Add remaining cup of cold water and let the wontons float to the top again, about 5 more minutes. Add soy sauce and sesame oil and give the soup a gentle stir. Use a slotted spoon to scoop the wontons out and place into a large soup bowl. Top up with the soup base. Garnish with cilantro and green onions and serve hot.

Brulé (broo-LAY): Literally, "burnt," but used to refer to burning a food in order to caramelize the sugar on the surface. 

Example recipe: Creme Brulée

4 tbsp sugar

2 cups heavy or light cream or half and half (the lower the fat content, the softer the texture of the final product)

4 egg yolks

1 tsp vanilla

Dash salt

Whisk together sugar and cream in microwaveable bowl. Heat for 2 minutes to dissolve sugar. Stir. Whisk egg yolks slightly. Stir into sugar; whisk well. Add vanilla and salt; whisk well. Pour into 6 (ungreased) ramekins. Set in baking or roasting pan. Add hot water to halfway cover. Bake at 350 degrees for 40 minutes. Center will still be slightly loose – do not overbake! Let cool; refrigerate overnight. To serve, sprinkle with brown or white sugar; melt with torch or under broiler. Let stand a few minutes and serve.

Example recipe: Bourbon Brulee Pumpkin Pie

For the crust:
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 egg, lightly beaten
1/2 teaspoon white vinegar
1/4 cup ice cold water
3/4 cups cold butter, cut into pieces
1 egg white, lightly beaten

For the filling:
3 eggs
1 (15-oz) can pumpkin
¼ cup sour cream
2 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cardamom
1/8 teaspoon allspice
¾ cup maple syrup
1 cup heavy cream
3 tablespoons sugar

For the crust: Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together. Wrap in plastic wrap and chill for 30 minutes. 

Preheat oven to 375F. Roll the pie crust out into a 12-inch circle. Fold in half and gently place in the plate, trimming excess. Cover with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, until barely golden. Brush lightly with a thin layer of  egg wash. Reduce the oven temperature to 350F. 

For the filling, in a large bowl whisk together all filling ingredients except maple syrup, cream, and sugar and set aside. Heat the maple syrup in a saucepan until simmering. Simmer for 2 to 3 minutes, until slightly thickened. Remove from the heat and gradually whisk in the cream. Whisk the maple mixture into the pumpkin filling until combined. Pour the filling into the pie crust and bake for 55 to 60 minutes, until the center is just set. Let cool completely, then refrigerate overnight. Before serving, sprinkle top with sugar and brulee with a kitchen torch or under the broiler. 

Canapé (can-a-PAY): A bite-sized, layered hors d’oeuvre that translates to “couch.” Canapés start with a sturdy base layer (the couch) on top of which the main ingredients sit. The base was traditionally a small piece of toasted bread, but you can also use crackers, puff pastry (such as a small vol au vent), sliced vegetables (like cucumber rounds), or a slice of fruit. It should be something that guests can easily pick up from a tray and hold with their fingers.

Example recipe: Bruschetta with Balsamic Glaze

8 Roma tomatoes, diced
1/3 cup fresh basil, chopped (or chiffonaded; see below)
1/2 cup Parmesan cheese, grated, divided
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
8 slices French bread, cut to 1-inch thickness

In a small bowl, toss together tomatoes, basil, 1/4 cup parmesan cheese, garlic, balsamic vinegar, olive oil, kosher salt and pepper. Mix well. Cover and refrigerate until ready to serve. Just before serving, preheat oven to 400 degrees F. Line bread slices on a baking sheet and spoon the tomato mixture over the tops. Sprinkle remaining parmesan cheese over the tops. Bake in the preheated oven for 3-5 minutes, or until bread is lightly golden around the edges and the tomato mixture is warmed through.

Example recipe: Feta Hazelnut Crostini

2 medium apples, a sweet variety like Gala, Fuji, or Honeycrisp
¼ cup hazelnuts
1 ½ tablespoon honey
¼ cup feta cheese
¼ cup cream cheese
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey
fresh thyme

Chop hazelnuts and toast in a dry skillet until lightly browned and fragrant. Remove from heat and let cool. Combine the feta cheese, cream cheese, lemon juice, lemon zest, and honey in a mini food processor or blender. Core apples and slice into ¼ inch thick slices. Toss in a ziplock bag with a little diluted lemon juice to avoid browning. Spread a little of the cheese mixture on each of the apple slices. Top with chopped toasted hazelnuts, drizzle with honey, sprinkle with a few fresh thyme leaves and serve.

Chiffonade (shif-uh-NOD): A knife technique for cutting leafy ingredients, such as spinach, broad-leafed lettuces, kale, and herbs, such as basil and mint. To make a chiffonade, stack and roll the leaves, and cut them into thin, ribbon-like strips. Chiffonade makes a beautiful and delicate garnish.

Example recipe: Grilled Chicken Caprese

4 chicken breasts
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
4 slices mozzarella
4 slices tomato
2 tablespoons basil, chiffonaded
1/2 cup balsamic vinegar
2 tablespoons light brown sugar
[Note: Can substitute prepared balsamic glaze for the balsamic vinegar and brown sugar.]

Preheat grill to medium high heat. Season chicken breasts with Italian seasoning, garlic and onion powder. Sprinkle with salt and pepper on both sides. Spray the grill with non-stick cooking spray and cook the chicken breasts until they are almost fully cooked. Top each chicken breast with a slice of mozzarella. Close the grill and allow it to cook for a few additional minutes to melt. Remove the chicken from the grill and top with tomato and basil. Combine balsamic vinegar and brown sugar to make glaze, or use commercial glaze, and drizzle over chicken. Serve immediately. 

Example recipe: Rainbow Pinwheels

4 large flour tortillas
1 cup hummus
1 red bell pepper, sliced thin
2 carrots, shredded or matchsticks
1 yellow bell pepper, sliced thin
1/2 cup baby spinach leaves, chiffonaded
1/2 cup red onion, sliced thin

Spread about ¼ cup hummus over each tortilla, leaving room on the edge. Arrange the vegetables on the hummus covered tortillas. Roll up each tortilla tightly and refrigerate several hours to overnight. Cut crosswise into pinwheels and serve.

Duxelles (dewk-SELL): Chopped mushrooms sautéed in butter with onions or shallots and herbs, such as parsley. Duxelles are often used in stuffings and fillings.

Example recipe: Beef Wellington 

1 (about 2-pound) beef tenderloin
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons Dijon mustard
1 pound mushrooms, finely chopped ("duxelles")
2 shallots, finely chopped
2 cloves garlic, minced
2 sprigs fresh thyme, leaves only
1/2 cup dry white wine
4-6 slices prosciutto
1 pound puff pastry, thawed if frozen
1 large egg, beaten (for egg wash)

Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until well browned, about 2 minutes per side. Remove from the skillet and let cool. Brush the cooled beef tenderloin with Dijon mustard, coating it evenly. In the same skillet used to sear the beef, add the chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry, about 10-15 minutes. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook until the wine has evaporated. Additionally, remove the mushroom mixture from the heat and let cool. Lay out a sheet of plastic wrap and arrange the prosciutto slices on top, slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef tenderloin on top of the mushroom mixture and roll it up tightly using the plastic wrap. Chill in the refrigerator for at least 30 minutes.

Preheat the oven to 425°F (220°C). Roll out the puff pastry on a lightly floured surface into a large rectangle, large enough to encase the beef tenderloin. Unwrap the chilled beef tenderloin from the plastic wrap and place it in the center of the puff pastry. Fold the pastry over the beef, sealing the edges tightly. Trim off any excess pastry and crimp the edges with a fork to seal. Transfer the beef Wellington to a baking sheet lined with parchment paper, seam side down. Brush the pastry with beaten egg for a golden finish. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness. Let the Wellington rest for 10 minutes before slicing and serving.

Example recipe: Stuffed Acorn Squash

½ cup uncooked wild rice
1 teaspoon kosher salt, divided
3 small acorn squashes, 1 pound each, cut in half and seeds scooped out
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
3 large cloves garlic, minced 
8 ounces baby bella cremini mushrooms, finely chopped
½ teaspoon ground black pepper
1 (15-oz) can chickpeas, drained and rinsed
⅓ cup dried cranberries
¼ cup chopped pecans
1 tablespoon fresh thyme leaves, chopped

Bring 1 1/2 cups water to a boil in a small saucepan. Add the rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and let simmer until the rice is tender, about 55 minutes. Drain off any excess liquid. Set aside.

Place the halved squash on a baking sheet brushed with olive oil, cut sides down, and bake at 425 for 25 minutes. Turn each squash over, brush with additional olive oil and season with salt and pepper, then return to oven and bake for an additional 20-25 minutes. If you prefer to cook in an Instant Pot, add squash and 1/2 cup water to Pot, then cook on high pressure for 4 minutes, followed by a 5-minute natural release. 

While squash is cooking, heat olive oil in a large skillet over medium-low heat and saute shallot until softened, about 4 minutes. Add garlic and cook for 30 additional seconds, until fragrant. Add mushrooms, pepper, and remaining 1/2 tsp salt. Increase heat to medium and cook until the mushrooms are softened and browned, about 5 to 7 additional minutes. Add the chickpeas, cranberries, pecans, thyme, and cooked rice and stir to heat through, about 2 additional minutes. Taste and adjust seasonings as desired. Spoon the hot filling into the squash halves and serve.

Flambé (flahm-BAY): Foods containing strong alcohol (such as brandy, cognac, or rum) that are ignited. The flame extinguishes as the alcohol cooks out of the dish. Well-known flambéed dishes include Crêpes Suzette, Bananas Foster, and Cherries Jubilee.

Example recipe: Roast Beef Tenderloin with Cognac Dijon Sauce

1 pound beef tenderloin (preferably center cut, trimmed of all silver skin)
½ teaspoon kosher or sea salt
½ teaspoon ground black pepper
½ - 1 teaspoon minced garlic
1 tablespoon olive oil
⅓ cup cognac or brandy
½ cup creme fraiche
1 tablespoon Dijon mustard
2 teaspoons fresh chopped thyme or tarragon

Allow the beef to stand at room temperature for 45-60 minutes. Tie with kitchen twine at about 1″ intervals. Liberally sprinkle all sides with kosher salt, pepper, and garlic. Rub with olive oil. Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil, top with a wire rack and set aside. Place a heavy skillet or fry pan over medium-high heat. Sear the beef on all sides, turning when a brown crust forms. After sides are seared, turn briefly on the ends to sear them as well. Place beef on the wire rack and set the pan aside (do not wash). Roast the beef until it reaches an internal temperature of 125 degrees for rare, 130-135 for medium-rare, or 140-145 for medium. Test at about 18-20 minutes and roast longer if needed. Allow to rest in a warm place for 15-20 minutes, then remove twine and slice. 

Return the pan in which you seared the beef to medium heat. Pour off fat. Remove pan from heat and add the cognac, then return pan to heat and stir, deglazing the pan. Allow the cognac to cook down for a minute or two, then whisk in creme fraiche. When smooth, add the Dijon and tarragon. Season with salt and pepper to taste. 

Example recipe: Crepes Suzette

For the batter:
2 eggs, room temperature
½ cup + 2 tablespoons flour (80g)
1 tablespoon sugar
1 pinch salt
½ teaspoon vanilla extract
2 tablespoons Grand Marnier
1 teaspoon lemon zest
1 teaspoon orange zest
3 tablespoons butter, melted
¾ cup + 1 ½ tablespoons milk
1 tablespoon water

For the sauce:
2-1/2 tablespoons butter 
2 tablespoons sugar
½ cup orange juice
¼ cup Grand Marnier
orange peel

Whisk together all crepe batter ingredients except milk and water in a large bowl. Add half of the milk, gradually adding the remaining milk and water, and mix to get a smooth batter. Cover the bowl with a plastic film and let rest at room temperature for one hour. Cook crepes in a nonstick crepe pan (no need to grease). Cook both sides of crepes until lightly browned, about 1 minute on each side. Repeat until all the batter has been used.

To make the sauce, melt butter and sugar in a pan until the sugar begins to caramelize. Add orange juice, Grand Marnier, and orange peel, and bring to a boil. Fold each crepe twice and place 4-6 of them in the pan with the sauce. Cook for a few seconds and turn them over.

To flambé, remove the pan from heat, add some Grand Marnier, and ignite carefully. Scratch a long-handled match and approach the hot sauce. Flames will appear for a few seconds. Once the alcohol burns off, the flames will disappear.

Fondue (fon-DEW): Traditionally, warm, melted cheese and white wine emulsion of Swiss-French origin, served in a pot (a “caquelon”), and used as a dip for skewered bread cubes. Popularly, warm, fluid dip, served in a pot, such as melted cheese, chocolate, and seasoned broth.

Example recipe: Cheese Fondue

4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine, divided
1 1/2 cups Gruyere cheese
1 1/2 cups shredded Swiss cheese
1 peeled garlic clove, halved
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3-4 drops hot sauce (optional)
Dippers: bread cubes, apple slices, baby carrots, cauliflower, broccoli, soft pretzel chunks

Combine 2 teaspoons of cornstarch with 1 tablespoon of the wine in a small bowl and set aside. Combine the remaining cornstarch with the cheese and set aside. Rub the sides of a large saucepan with the cut side of the garlic. Discard the garlic cloves. Add the remaining wine to the large saucepan and heat over medium heat. Cook it until bubbles form around the sides of the pan. Stir in lemon juice. Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion, until the cheese melts completely. Continue adding the rest of the cheese, one handful at a time. Allow cheese to melt completely between additions. Once the cheese mixture has been added, stir in the garlic powder, oregano, Worcestershire sauce, and hot sauce. Gradually stir the cornstarch mixture in the pan. Stir and cook until the cheese fondue is smooth and thickened. Keep warm and serve with dippers.

Example recipe: Roasted Garlic Fondue for Beef or Game

3 heads garlic
3 tablespoons olive oil
1 onion, finely chopped
1/2 cup red wine or sherry
6 cups chicken broth
Salt and pepper
Bite-sized cubes of steak, duck, rabbit, venison, or chicken
Bite-sized pieces of potatoes, carrots, mushrooms, broccoli, zucchini, or other vegetables

Preheat oven to 400 F and place the rack in the center position. Slice the top of each garlic head. Place individually on aluminum foil sheets and drizzle with 1 tablespoon of oil. Close the foil and bake for 50 minutes or until garlic is tender and caramelized. Press the cooked head of garlic to bring out the garlic purée. Set aside.

While garlic is cooking, in saucepan, brown the onion in the remaining oil. Deglaze with the wine and reduce by half. Add the broth and garlic purée. Bring to a boil and simmer about 5 minutes. Season with salt and pepper. Keep warm in a fondue pot or over a Sterno burner. Cook cubes of meat and vegetables on skewers or fondue forks for 1-2 minutes, or to desired doneness. 

Gratiné/au Gratin (GRAH-tee-nay / oh grah-TAHN): Dishes that are baked or broiled with a crust of breadcrumbs and/or cheese. “Gratin” derives from the French verb, “gratter,” which means, “to scrape.” Many recipes you’ll see described as au gratin or gratinéed are prepared in casserole or shallow baking dishes with a creamy sauce.

Example recipe: Copycat Ruth's Chris Potatoes au Gratin

2 tbsp butter (plus extra for greasing the dish)
1/2 medium onion, minced
1 clove garlic minced
1-1/4 tsp salt 
1/2 tsp ground black pepper
3/4 cup chicken stock
1-1/4 cups heavy cream 
1-1/2 to 1-3/4 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
2 cups shredded cheddar
3/4 cup shredded Fontina or Provolone
1/4 cup Parmesan
1 tbsp chopped parsley (optional)

Preheat oven to 425°F. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant. Pour in the chicken stock and heavy cream, stirring to combine. Add the sliced potatoes, ensuring they are well-coated in the sauce. Increase the heat and bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally. Butter an 8x8-inch baking dish. Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture. Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving. Sprinkle with chopped parsley if desired and serve warm. 

Example recipe: Creamy Vegetables au Gratin

2 medium beets
2 medium yellow squash
2-3 medium potatoes
1 large and long sweet potato
3-4 small parsnips
3-4 large sprigs of fresh thyme
1 cup heavy whipping cream (or half and half)
1 cup parmesan cheese
1 cup sharp white cheddar, shredded or crumbled
Salt and pepper to taste

Preheat the oven to 400F. Slice all vegetables thinly, preferably on a mandolin. Keep the beets separate to avoid bleeding. Pour ½ of the cream and ½ of the parmesan into the bowl with the squash, potatoes, and parsnips. Add ¼ cup of parmesan and just enough cream to the beets to moisten them. Add salt, pepper, and thyme to both bowls. Add the remainder of the cream and parmesan to the bottom of an greased 9x13-inch pan. Lay all vegetables in the pan in rows. Add the cheddar to the top with black pepper and more thyme if desired. Cover with foil and bake for 30-40 minutes. Let sit for 10-15 minutes before serving.

Julienne (joo-lee-EHN in English; ZHOO-lee-ehn in French): A knife technique of cutting food (usually vegetables) into small, thin strips, also sometimes called "matchstick." 

Example recipe: Chickpea Apple Broccoli Salad

1 head broccoli, very finely chopped
1 (15 ounce) can of chickpeas, rinsed and drained
2 cups diced or julienned honeycrisp apples
1 cup shredded or julienned carrots
⅓ cup diced green onion
⅓ cup dried cherries or craisins
⅓ cup chopped pecans
½ cup chopped flat leaf parsley
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ tablespoon honey
1 clove of garlic, minced
Freshly ground salt and pepper, to taste
Extra cherries/craisins and pecans (optional), for garnish

In a large bowl, add finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries/craisins, pecans, and parsley. Set aside. In a small bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt and pepper. Immediately drizzle over salad and toss to combine. Season with salt and pepper as needed. Garnish with extra cherries/craisins and pecans and serve immediately or refrigerate. 

Example recipe: Roasted Carrots and Green Beans

½ lb carrots, julienned
½ lb green beans, washed and trimmed
1-2 tablespoon vegetable oil
½ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ tsp salt
⅛ teaspoon pepper

Preheat oven to 400°F. Line a baking sheet with non-stick foil or parchment paper. In a large bowl, toss together carrots, green beans, oil, garlic powder, thyme, oregano, salt, and pepper. Spread vegetables onto prepared baking sheet in a single layer, making sure to not overcrowd the sheet. Roast for 10-15 minutes until you reach your desired doneness, stirring halfway.

Lardons (lahr-DOHN): Small strips of slab bacon, usually around 1/4-inch wide and thick. The shape and thickness of the cut renders fat particularly well, creating crispness yet retaining meatiness. 

Example recipe: Bacon, Potato, and Egg Casserole

1 lb bacon, cut into lardons (1/2-inch strips)
1 yellow onion, diced
1 bell pepper (red, yellow, or orange), seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
3 cups frozen diced or shredded potatoes (no need to thaw)
2 cups shredded cheddar cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped (optional)

Preheat oven to 350°F. Grease a 9×13 baking dish and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally, until crispy and brown. Remove bacon with a slotted spoon and place on a paper towel lined plate and set aside. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.

Example recipe: Classic Wedge Salad

1 head iceberg lettuce

4 slices bacon, diced into 1/2-inch piece, then cooked & drained

1 cup cherry tomatoes, diced

1 tbsp chives, diced (optional)

1 cup blue cheese dressing

¼ cup blue cheese crumbles

Remove the outer leaves of the lettuce, then chop the head in half and then half again, making 4 wedges. Cut the end to remove the stem. Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.

Roux (roo): A paste of equal parts of flour and melted fat (classically, butter), cooked together and used to thicken liquids, such as sauces.

Example recipe: Lobster Mac & Cheese

1 pinch of salt
1 teaspoon vegetable oil
1 16 ounce package cavatappi, rotini, farfalle, or elbow macaroni
4 cups milk
1 stick butter, divided
1/2 cup flour
12 ounces Gruyere, grated
8 ounces extra sharp cheddar, grated
1/2 teaspoons ground black pepper
1/2 teaspoon nutmeg
24 ounces lobster, cooked (can also use crab, breaded chicken bites, or omit entirely)
1 1/2 cups bread crumbs or panko

Preheat the oven to 375 degrees.  Bring a large pot of salted water to the boil and add a little oil. Add the pasta and cook according to the package instructions, around 6 to 8 minutes. Drain well. Meanwhile, gently warm the milk in a small saucepan. Melt 6 tablespoons of the butter in a large pot and whisk in the flour to make a roux. Cook for 2 minutes over a low heat, whisking continuously. Whisk in the hot milk and cook for a couple more minutes, until smooth and thickened. Remove from the heat and stir in the cheeses and seasonings. Add the cooked pasta and lobster (if using) and stir well. Spoon the mixture in 6 to 8 greased ramekins or a large greased casserole dish. Melt the remaining 2 tablespoons of butter and stir in the bread crumbs. Sprinkle on the top of the pasta mixture. Bake for 30 to 35 minutes, until the sauce is bubbly and the top is golden brown.

Example recipe: Creamed Onions

2 (8-oz) jars pearl onions
3 tablespoons butter
4 tablespoons flour
1 cup water
1-1/2 cups milk
salt to taste
ground black pepper to taste

Melt butter in a saucepan over medium heat. Whisk in flour to make a roux, cooking until flour turns golden brown. Mix together water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions and cook until heated through. 

Happy Sesquicentennial!! (A History Lesson about the Start of the American Revolution)

If you are, as I am, in your mid-fifties or older, and grew up in the United States, particularly if you lived in New England, you surely remember celebrating the nation's Bicentennial. The big celebration happened on July 4, 1976. I was seven years old, and recall marching with my Brownie troop in a local parade, wearing a Colonial-style calico dress and bonnet that my mom had sewed for me. 

This is not me, but I looked a lot like the girl on the left,
in yellow, right down to the historically inaccurate footwear. 

At the time, I couldn't even imagine being alive 50 years later for the 250th anniversary, or the Sesquicentennial, celebration. "But, wait!" I hear you saying. "It's only 2025, and it's only April! You're more than a year ahead of schedule!" Ah, but July 4, 1776, the signing of the Declaration of Independence, was just the completion of the paperwork. Who cares about celebrating paperwork?!?? (Actually, having just submitted our taxes this morning, I will admit there are times when completing paperwork is celebration-worthy.) It's much more exciting to celebrate the courage of the people who began the process, the "boots on the ground" of the whole American Revolution. And THAT happened on April 19, 1775. 

Thanks in large part to Schoolhouse Rock's "The Shot Heard 'Round the World," and Longfellow's poem, "The Midnight Ride of Paul Revere," most American schoolchildren know that the American Revolution began in the Massachusetts towns of Concord and Lexington. We know the phrases, "The British are coming," - which was actually "The Regulars are coming out"- "Don't fire until you see the whites of their eyes," and "One if by land and two if by sea."  But how much do you really know about the events of that day?

    

I grew up in a little town in northeast Massachusetts, and I was steeped in local history. I walked Boston's Freedom Trail on numerous field trips; I watched "Johnny Tremain" in social studies class; my family visited all kinds of local and Boston museums and historical sites with out-of-town visitors. But it wasn't until I moved into the heart of it all that I really got to know the full history of that day. It began when I was living in Waltham, right next door to Lexington and Concord, and my husband somehow convinced me to get up at zero dark thirty one cold and drizzly April morning to stand on the Lexington Battle Green and watch a bunch of grown men dress up in period garb and pretend to shoot each other. Until you've experienced it, it's hard to understand the reality. Not only are there adult men, there are young boys fighting alongside them. And women and even a few girls lingering along the edges of the battle, wondering if their husbands, sons, brothers, and fathers will live through the day. 

My understanding and appreciation for the brave men and women who chose to risk their lives for what they thought was right only deepened when I moved to Acton, a town which was at the heart of that initial battle. (Around here, you may hear the quote, "the battle of Lexington, fought in Concord, by men of Acton”.) We hear about "Lexington and Concord," because the first skirmishes happened on the Lexington Green and at the Old North Bridge in Concord, but Minutemen from many surrounding towns joined the fray, and the Acton Minute Company, led by Captain Isaac Davis, was among the first to respond; in fact, Captain Davis was the first American officer to fall in the Revolutionary War. When we moved to Acton, I had never heard of Isaac Davis, but there was a statue of him in the center of town, and when my son became a BSA Scout, his troop was called the "Isaac Davis Troop." One of the first Scouting events my son ever participated in was called "The Isaac Davis Trail March," which takes place annually on the Monday of Patriots' Day weekend (more about that at the end of this entry). It got me interested in the local history of the battles. Here is what happened in April 1775, from a local perspective.

On April 15, 1775, British General Thomas Gage selected 800 soldiers and planned a march for Boston to the town of Concord, planning to capture or destroy a stockpile of weapons and ammunition that was rumored to be stored there. American spies got wind of the plan, and couriers spread the alarm to surrounding towns to put the local minutemen on alert, although they did not yet know the timing of the march. On the morning of April 18th, Gage sent ten soldiers to patrol the road between Boston and Concord and intercept any messengers heading for Concord, but the word had already gone out. The cannons and other heavy equipment that were, in fact, stored in Concord, had been quickly spirited away to other towns, including two brass mortars which were sent to the nearby town of Acton. At 10pm on April 18th, the British soldiers set off in long boats to cross Boston Harbor to Lechmere Point, wading through the marshlands and then setting off towards Lexington and Concord. 

When the Americans realized the march had begun, they dispatched two riders to alert the residents of nearby towns. William Dawes was to ride through Roxbury, Brookline, and Harvard Square, and Paul Revere was to ride from Charlestown through Medford and Menotomy (now Arlington) to Lexington and towns to the west. The Americans knew that the British had two options to get from Boston to Concord: they could march across Boston Neck on foot, or they could cross the Charles River by boat. Revere crossed Boston Harbor, looking for the pre-arranged signal from the Old North Church, with one lantern signaling the overland route and two the boat route ("One if by land and two if by sea"). Two lanterns were visible, so when Revere arrived in Lexington, he was able to warn Samuel Adams and John Hancock of the imminent arrival of the British from across the Harbor. Half an hour later Dawes arrived and the two left to carry the alarm to Concord, and were joined on the outskirts of Lexington by Dr. Samuel Prescott. Halfway to Concord, at around midnight, they were intercepted by a British unit, who herded them into a field bordered by a stone wall. Prescott's horse was able to jump the wall and he escaped, continuing to raise the alarm (as the citizens spread the word via gunfire and the ringing of church bells) through the towns of Lincoln, Concord, Acton, and Stow. Dawes also escaped, but Revere was captured. (I suspect that the only reason Revere is more famous than the others is that Longfellow found the name "Revere" much easier to rhyme than either "Dawes" or "Prescott.")

A town of about 750 residents, Acton had three companies of Minutemen, the most zealous being led by Captain Isaac Davis. The company drilled twice a week, accompanied by fifer Luther Blanchard and drummer Francis Barker, who often played "The White Cockade," which came to be the company's signature tune. The company was somewhat unusual in that all their rifles had bayonets, many of which had been made by Davis himself. Hearing the alarm, 37 members of Davis' company mustered at his home, where Davis formed them into two columns and they began the 7-mile march to Concord. They were heading for the Concord Common, where they had mustered in the past, until they received word that Colonel James Barrett, the Concord militia commander, had ordered his men to Punkatasset Hill on the west side of the Concord River, so the Acton Company headed for the North Bridge to join them.

While this was going on, the men of Lexington were gathering at Buckman’s Tavern, expecting the British to pass through on their way to Concord. The British troops arrived at about 5:00am and were met by a company of more 70 men led by Captain John Parker. The British rushed forward and Parker ordered his men to disperse, but at some point a shot rang out (it was never clear which side shot first, both sides having been ordered not to engage) and the British soldiers opened fire on the Minutemen, killing seven and mortally wounding one, then continued on to Concord. When they arrived at the North Bridge at around 8:00am, , they left part of their troops to guard the bridge and sent another part to raid Barrett's farm and burn the supplies that were rumored to be stored there. The colonial officers held a council of war, and seeing smoke rising from the town of Concord, agreed to advance over the bridge and confront the British in an effort to save the town. Barrett ordered Major John Buttrick to cross the bridge, but not to fire unless fired upon. Buttrick asked a Concord captain to lead the march, but he declined. Buttrick then asked Captain Davis if he was afraid to go, and Davis replied, “No, I am not, and I haven’t a man that is afraid to go.” Davis’ men marched toward the bridge, followed by companies from Concord, Bedford, Lincoln, and others from Acton. 

As they approached, the British soldiers retreated, leaving behind a few men to try to destroy the bridge, but they soon fell back with the rest of the British troops. As the Americans continued to approach, the British soldiers fired a few shots, and several Americans were slightly wounded. Buttrick ordered his men to fire back, reportedly shouting, "For God's sake, fire!", but only Davis' company was in a position to do so. Davis was killed and another American mortally wounded during the ensuing volley (now known as "the shot heard 'round the world," thanks to Ralph Waldo Emerson, despite the fact that the exchange of fire in Lexington happened first), and a few British soldiers were also killed or wounded. The British retreated with a handful of Americans at their heels, although most returned to the bridge. Despite the arrival of British reinforcements from Concord, and there was no further fighting there. 

Other American troops continued to assemble at the Concord muster field, and, fearing his force would be outnumbered, the British commander ordered his men to retreat, firing on the colonial soldiers who fired on them from behind trees and stone walls from nearby Meriam's Corner all the way back to Charlestown, 16 miles away, a route now known as "Battle Road". At Lexington, the British were met by reinforcements. They pillaged and burned part of the town, killing some civilians, before continuing on towards Boston. At Menotomy, they were attacked by colonists who now outnumbered them two to one, suffering significant casualties. 

With 243 men dead, wounded, or missing, the British barely reached Boston by sundown, and the Siege of Boston began. A force of 20,000 colonists from across the region pinned the British forces within the city of Boston for 11 months, a siege that ended with George Washington’s capture of Dorchester Heights. The occupying British troops finally left Massachusetts for good in March of 1776.

A Note on the Isaac Davis Trail March:

In 1957, Acton's Boy Scout (now BSA) Troop began a tradition of hiking the 7-mile route from Acton to the Old North Bridge in Concord, a tradition that continues to this day. Historical reenactors posing as the Acton Minute Company muster at the Isaac Davis House in Acton and march to the Old North Bridge, keeping as close as possible to the original route and timeline. Members of Troop 1 Acton (the Isaac Davis Troop) follow the reenactors, as do members of other local BSA Troops, and the public is invited to join them along the trail as well. 

References:

https://actonminutemen.org/isaacdavistrail/

https://isaacdavis.org/history-links/

https://www.pbs.org/wgbh/americanexperience/features/patriotsday-key-places-april-18-19-1775/

https://www.battlefields.org/learn/revolutionary-war/battles/lexington-and-concord

https://issuu.com/discoverconcordma/docs/dc.spring21.final/s/11973717

https://www.nps.gov/subjects/americanrevolution/timeline.htm

Cocktails (and Appetizers) on the Porch

April in New England is very hit or miss, weather-wise. I was fortunate that my April wedding was blessed with sunshine and 70-plus degree temperatures, yet yesterday it snowed and this morning there was still ice along the driveway. Which means that my "Facebook Memories" this week have been an interesting mix of photos of a snowy yard and photos of cocktails on the porch. 

There are plenty of signs of spring in New England - snowdrops blooming, forsythia budding, goldfinches turning gold, chickadees singing their "Sweeeeeee-tieeee" love calls, driving to and from work without your headlights on - but in my house, the real start of spring is the inaugural Cocktail on the Porch, which is often paired with some kind of appetizer, preferably something quick and easy to prepare.

Inaugural Cocktail Day fell on March 18th that year.

So I've decided that it's time to put together - and share - some of my favorite spring cocktail/appetizer combinations!

Breath of Fresh Pear, paired with Chicken Salad Apple Wheels

This not-too-sweet cocktail (which I first had at Del Frisco's Steak House in Boston, and loved so much that they graciously gave me their recipe) has a light, fresh flavor that's perfect for warmer weather, and it pairs well with the combination of a tart apple and a touch of sweetness from craisins and candied pecans. 

In a shaker over ice, combine 2-1/2 ounces of pear vodka (I like Absolut Pears and Grey Goose La Poire), 1 ounce of Cointreau (or triple sec), and 1-3/4 ounces of white cranberry juice. Serve in a chilled martini glass and garnish with a thin slice (or two, or three) of pear, or a lemon twist.

Core and thinly slice a Granny Smith apple horizontally to form circles (optional: brush with diluted lemon juice to avoid browning). Top with a spoonful of your favorite chicken salad recipe (I like to add craisins and finely chopped celery to canned chicken with just enough mayo to hold it together, plus a bit of salt and pepper), then top with a candied pecan or two. 

Gin and Tonic paired with Steak and Cheese Egg Rolls

Gin and tonic (commonly referred to as a "G&T") is a classic summer drink, best served very cold, and easy to lighten up by adjusting the ratio of G to T. Use half the gin and you get to drink two! It is a lovely complement to a richer and spicier appetizer, such as steak and cheese egg rolls with a spicy dip. 

Fill a highball or Collins glass with ice and add 2 ounces of gin. Top with 4 ounces of chilled tonic water and stir gently. Garnish with a lime wheel or two. Feel free to adjust the ratio of gin to tonic according to your personal preference. 

Although you can make your own (this recipe is one of many options), we tend to just keep a box of frozen steak and cheese egg rolls on hand (we like Davio's brand) and throw them in the oven. Our favorite restaurant drizzles them with mayonnaise and spicy ketchup, but we like to use Guy Fieri's Flavortown Secret Sauce, Sir Kensington's Special Sauce, or Terrapin Ridge Farms Everything Aioli. Serve sauces on the side if your porch guests have varying levels of spice tolerance!

Cosmopolitan paired with Cranberry Brie Bites

Sex and the City made the Cosmo popular, but its simple ingredients and pretty appearance make it a warm-weather classic. Its sweetness and cranberry flavor tie in nicely with Cranberry Brie Bites, which can be made ahead of time and reheated or served at room temperature.

In a cocktail shaker with ice, combine 4 ounces vodka, 1 ounce triple sec, 1 ounce (or more, to taste) cranberry juice, plus a splash of lime if you like a little more tartness. Shake until well chilled, then strain into a chilled martini glass and garnish with a lime wedge or peel and/or a few fresh cranberries. You can also omit the lime and add some ginger bitters or a bit of grated ginger for a fun and slightly more savory variation. 

Spray a mini muffin tin with non-stick spray (or pack paper mini muffin cups together tightly in an 8x8- or 9x9-inch pan). On a lightly floured board, lay out a can of crescent roll dough and press the seams together to form a single sheet. Cut into 24 squares using a sharp knife or rotary pizza cutter. Press each square into a cup of the mini muffin tin. Fill with a small chunk of Brie and a spoonful of jellied (or whole berry) cranberry sauce, then add a small sprig of rosemary. Bake at 375 degrees for 15 minutes, until dough is golden brown and cheese is melted. Best served warm (either fresh from the oven or reheated), although room temperature is good, too. You can use seedless raspberry jam instead of cranberry sauce, for a sweeter, more dessert-y result, and you can also substitute different types of soft cheeses, such as Havarti, Gouda, or Chevre). 

Lemon Basil Martini paired with Caprese Salad

One of my favorite parts of warmer weather is fresh herbs from my garden, which I use in both cooking and cocktails. You can add any herb you like to a basic lemon drop martini (rosemary, thyme, and mint are all good options), but the basil used here gives a nice flavor tie-in to the caprese salad, which later in the summer can include fresh tomatoes from your garden, if you have them. 

Moisten the rim of a martini glass with lemon juice, then dip the rim in sugar and chill in the freezer until ready to use. Place 4 or 5 fresh basil leaves in a shaker of ice and muddle with the handle of a wooden spoon. Add a generous splash of lemon juice, 2 ounces vodka, ½ ounce triple sec, and ½ ounce simple syrup.  Shake until well chilled. Pour into the prepared glass and garnish with a sprig of basil.

Slice a fresh tomato and top each slice with a slice of fresh mozzarella and a fresh basil leaf or two (you can also use pesto instead of or as well as the basil). Drizzle with a bit of olive oil and balsamic glaze. We like Nonna Pia's, but you can easily make your own by reducing some balsamic vinegar with a little brown sugar. If you want to get fancy, it's fun to cube the tomato and mozzarella (or use mozzarella pearls) and serve on toothpicks or short skewers. 

Chambord Margarita paired with Brie

The salty-sweet of a margarita feels even more summery with a splash of raspberry, and pairs nicely with a simple wedge of Brie and some fresh French bread or crackers and some grapes. (If you're not into Brie, this is the time for a simple bag of tortilla chips and some salsa, which also pairs well with anything in the margarita family.)

Run a lime wedge around the edge of a martini glass and dip it in decorator’s sugar or margarita salt, then chill in the freezer. In a cocktail shaker over ice, combine 3 ounces tequila, 1-1/2 ounces lime juice, 1 ounce simple syrup, and ½ ounce Chambord (or other raspberry liqueur). Shake well and strain into prepared glass. Garnish with a lime wedge and/or a fresh raspberry or two.

You can do all kinds of baked Brie, as simple as topping it with syrup and pecans or as fancy as Martha Stewart's en croute with boozy fruit recipe, but we like it straight from the fridge, with some crackers or fresh French bread and maybe some grapes or apple slices. If you want to get (semi-) fancy, bake the bread yourself with this easy one-hour recipe. 


Harmony Cocktail paired with Rainbow Pinwheels

I learned to make the Harmony cocktail at a tour of Maison Remy Martin in Cognac, France a few years ago. Cognac is a wonderful cold-weather liquor, but this apple juice-heavy recipe lightens it nicely for spring. Pair it with these colorful vegetarian pinwheels for a light and festive appetizer. 

In a cocktail shaker with ice, combine 50 ml cognac or brandy (preferably Remy Martin VSOP!), 70 ml apple juice, 10 ml lime juice, and 5 ml orgeat (or simple syrup and a drop of almond extract). Shake until chilled then strain into a highball or martini glass. Leave ungarnished or add a twist of lime. 

Spread a flour tortilla generously with hummus, then lay out "stripes" of matchstick-cut vegetables such as red onion, bell peppers (red, yellow, and/or orange), carrots, summer squash, cucumbers, and chiffonaded baby spinach. Roll tightly, wrap in plastic wrap and chill for a few hours, then slice into pinwheels. 


Moscow Mule paired with Goat Cheese, Honey, and Apple-Topped Crackers

Ginger beer has a much stronger ginger flavor than ginger ale, and it's lovely for summer cocktails and mocktails. The traditional hammered copper mug used for a Moscow Mule makes it extra fun.  The pepperiness and crispness of the ginger is a nice balance for the sweetness and creaminess of the topped crackers.

Chill a copper mug or lowball glass and fill it with ice. Add 2 ounces vodka and 1/2 ounce lime juice, then add 4 ounces ginger beer and swirl gently with a spoon. Garnish with a lime wedge (and a sprig of mint, if you like). For a sweeter variation, add 1/2 ounce maple syrup! 

Lay out some large, hearty crackers on a platter (Carr's Rosemary Crackers work well, as do Breton Crackers) and spread each cracker with some goat cheese. Core and thinly slice a sweet apple (such as Honeycrisp, Fuji, or Gala) and add a slice or two, then drizzle with honey and top with finely chopped glazed walnuts or pecans and sprinkle with a little chopped rosemary or thyme. 


Bees' Knees paired with Honey Mustard Chex Mix

I'm not much of a gin drinker, but there's something about a Bees' Knees that makes me want to rouge my knees and roll my stockings down. Pair this delightful honey-kissed Prohibition Era cocktail with a handful or two of Honey Mustard Chex Mix to add a hint of spice to the sweet. 

Start by combining equal parts honey and very hot (even boiling) water and stir until honey is completely dissolved. Allow to cool (and store any excess in the fridge). In a cocktail shaker of ice, combine 2 ounces gin, 3/4 ounce lemon juice, and 1/2 ounce of the cooled honey syrup, shaking until well-chilled. Strain into a chilled cocktail glass and garnish with a twist of lemon. It's also lovely with a sprig of fresh thyme or mint. 

In a large bowl toss together 10-11 cups total of any combination of Chex or other crispy, non-sweet cereals (Crispix, Cheerios, Kix, etc.), pretzels, small crackers (CheezIts, Goldfish, Breton Minis, etc.), Melba toasts (broken into pieces if needed), and nuts (peanuts, walnuts, or mixed nuts all work well). Melt a stick of butter and stir in 1/3 cup honey, 1/4 cup Dijon mustard, 2 teaspoons onion powder, 1 teaspoon garlic powder, 3 teaspoons mustard powder, and 3/4 teaspoon salt. Pour the butter mixture over the cereal mixture and toss until well coated. Line a cookie sheet with non-stick foil and spread mixture out evenly, then bake at 250 degrees (yes, 250, NOT 350) for 70 minutes, stirring every 20 minutes or so. Allow to cool before serving. 

Rosemary Bourbon Bliss paired with Baked Artichoke Dip

I find most bourbon cocktails a little heavy for spring, but adding citrus, floral, and herbal notes lightens it up nicely, enough to pair well with a hearty Baked Artichoke Dip.  

In a cocktail shaker over ice, combine 2 ounces bourbon with 3 ounces lemonade and 1/2 ounce elderflower liqueur. Shake until well chilled then strain into a chilled cocktail glass. Use a lighter to slightly char the tips of a sprig of rosemary and use as a garnish, along with a lemon twist, if desired. For a fun variation, replace the prepared lemonade with about a teaspoon of lemonade powder, shaking until dissolved, then top with sparkling water or lemon seltzer. 

In an 8x8- or 9x9-inch baking dish, combine 1 can quartered artichokes (drained), 1 cup mayonnaise, and 1 cup grated parmesan. Sprinkle with 1/2 cup shredded parmesan (optional) and sprinkle with a little smoked paprika (also optional). Cover loosely with foil and bake at 350 degrees for 30 minutes, then remove foil and bake for an additional 5-10 minutes, until browned on top. Serve warm with pita chips, bagel chips, crackers, or vegetable dippers such as carrots, celery, broccoli, and bell peppers. 



Now get out there - the porch is waiting for you!