Welcome To My French Kitchen, June 2025

This is my new kitchen after a few tweaks. New dimmable lighting. Linen mood sconces. Overhead light moved above table. New tile backsplash. Additional electrical wall outlets. New sink and faucet. New shelf for additional storage. Added flea market treasures for warmth and ambience.

In My French Kitchen, March 2024

This was my French kitchen a year ago in March 2024. Still very nice and basic, but a bit cold and industrial, and possibly— patiently, waiting for a little tender care and charm.

Spring Asparagus At The Uzès Market

My cooking has also evolved as my kitchen has. I am now more comfortable with an induction cooktop, which is very common, popular, and energy efficient in France today. Armed with a new set of induction cookware, I love strolling through the farmers markets deciding what to cook based on what I see.

Cooking from the markets is simple and very rewarding. New ingredients to try and dishes to create add to my cooking pleasure. A simple herb garden off of my kitchen door further enhances my cooking.

Ripe Charentais Melon, Great For Breakfast, Appetizers, Or Anytime

Oddly enough, I a have a library of cookbooks at home in California, and just one or two in France. I prefer to cook in France by instinct and I suppose experience, off of the top of my head. As I mentioned in my last post, “delicious food is tightly woven into the French culture, each and every day. It is generally on the simple side, made with fresh ingredients at their peak, and beautifully presented like a gift.” I continuously strive for beautiful presentation, but I think you will agree, all the ingredients shine for themselves.

Sharing with you, a few dishes I have made from my recent visit, diving into my kitchen.

Steamed New Potatoes, Blanched Green Beans, Parsley, Red Lettuce Salad with a Sherry Vinaigrette

Sautéing Sea Bream Before Adding A Medley Of Sautéed Tomatoes, Olives and Capers

Roasted Organic Chicken Basted With Normandy Butter, Lemon, and Tarragon

Toulouse Pork Sausage Over Vinaigrette Salad with Auvergne Blue Cheese

Starting Pan Seared Salmon With Sautéed Spinach, Tomatoes, and Zucchini

Lunch From The Uzès Market Of Sliced Baguette, Tapenades, Tomatoes, Fresh Goat Cheese And Cherries

Bon Appétit et Bon Weekend…Bonnie

Fresh Shrimp and Oysters at the Villeneuve-lès-Avignon Flea Market

One of the pleasures of traveling is experiencing new flavors and dishes. Delicious food is tightly woven into the French culture, each and every day. It is generally on the simple side, made with fresh ingredients at their peak, and beautifully presented like a gift.

I had many delightful meals in many spots and not always at restaurants or cafes. Think festivals, wine cooperatives, flea markets—everything was delicious. I share with you a few French bites of my last visit to France. Enjoy!

Spring Vegetable Tart and Salads at Ma Cantine, Uzès

Seafood Linguine at Luigi’s in Uzès

Tomato Anchovy Pizza at Chez Etienne in Marseille

Creative Spring Salad at Le Barry in Uzès

Pistachio Tiramisu at Pinocchio Restaurant in Nîmes

Cassoulet at Logis Hôtel Restaurant du Lauragais in Villefranche-de-Lauragais

Music Festival with Mussels, Frites & Beer at La Redorte on the Canal du Midi

Pesto and Parmesan Over Beef Carpaccio in Place aux Herbs, Uzès

Dark Chocolate Dessert on Final Stop of the Vin Côte Cours Wine Walk, La Capelle-et-Masmolène

Paella at Fête de la Musique in Gaujac

Delicious Summer Salad at A Table de L’Epicerie in Ménerbes, Luberon, Provence

Last Coffee and Almond Croissant of Our Stay, Au Suisse d’Alger in Uzès

Bon Appétit et Bon Weekend…Bonnie

Last Scoop of Tomato Truffle Bisque

Tomato Truffle Bisque

Ingredients:

1 medium onion, diced small

3 carrots, diced small

4 garlic cloves, minced

2 tbsp. olive oil

2 tbsp. tomato paste

2-15 oz cans or 1-28 oz can, San Marzano tomatoes

2 tsp. Herbs de Provence (optional)

1 -1/4 cup vegetable stock

2 tbsp. fresh lemon juice

½ cup heavy cream

2-3 tbsp. black truffle oil

1-2 tsp. kosher salt

1/2 tsp. black pepper

Grated Gruyère

 Directions:

-In a medium saucepan, sweat the onions, carrots, and garlic until translucent; add tomato paste and cook for two minutes.

-Add San Marzano tomatoes, Herbs de Provence, chicken stock and cream; simmer for 30 minutes.

-Add truffle oil, lemon juice, salt, and pepper to taste.

-Blend carefully in a blender until smooth.

-Return soup to saucepan and heat slowly before serving

-Finish the soup with a drizzle of truffle oil and a sprinkle of Gruyère cheese

-Serves 4-6.

Last year I lovingly adapted Jeffrey Scott’s recipe from Tablas Creek Vineyard, Paso Robles, California, in a menu for one of my cooking classes. His recipe further inspired me to create my own version. In my area in South France, near Uzès, En Provence Occitane, the culinary treasure—black truffle is found, and is in season from November to March. This being March, and the end of the season, I thought to share this recipe with you.

Easy to make, with almost everything readily available in your pantry, with possibly the exception of black truffle oil. Trader Joes, around the holidays stocks a black truffle oil /white truffle oil in a two pack. Other places to find black truffle oil are online, and where specialty foods, vinegars, and oils are sold.

For these blustery March days, make this creamy dreamy bisque, and pair it with a yummy grilled cheese sandwich, a French Croque Monsieur, or even a Trader Joes warmed Garlic Naan.

Black Truffles for Sale at Local Village Truffle Festival

Bon Appétit et Bon Weekend…Bonnie

Prepping Garlic Confit

I learned this recipe from Cat Bude, an American who married a Frenchman, started a family, and uprooted to Normandy, France about 15 years ago. Their dreams came true when they found a run down farm, they later came to lovingly name Rabbit Hill Farm. With a lot of hard work, trial and error, and pure grit, they transformed this property into a thriving, vibrant Normandy gem, and created a business along the way as well.

What kind of business? An incredible online shop called, Rabbit Hill Lifestyle, which features their loving and expertly restored copperware, French kitchen items, flea market treasures, and much more. Cat has recently authored her first cookbook, French Kitchen Lessons, Recipes & Stories from Normandy’s Rabbit Hill Farm.

I have taken her “Cooking with Copper” workshop a couple of years ago, and last month her first online Rabbit Hill Cooking Class, featuring many of the recipes, skills, and techniques from her new cookbook.

I really like her new cookbook (and hope she is able to write more). She is a natural photographer and food stylist, as she shares with you the rich Normandy seasons and life at Rabbit Hill Farm. Her recipes are easy to make, imaginative, and delicious. She has a warmth and authenticity that shines through each recipe.

As Cat Bude explains in her cookbook, the French love to use confit in their cooking which is a method of cooking food in fat or oil at low temperature for a long time. An easy way to elevate your cooking, especially French cooking, is to have garlic confit on hand. It can be used in any recipe calling for garlic cloves, and or olive oil. Think salad dressings, soups, sauces, etc. Once removed from the oven, cooled, and put in an airtight container, it should be used within two weeks.

For this recipe, and many more, please check out French Kitchen Lessons, and Rabbit Hill Lifestyle, you will be glad you did.

Finished Garlic Confit Out of the Oven

Bon Appétit et Bon Weekend…Bonnie

Pumpkin Streusel Spice Cake Evokes Autumn In Every Bite

Pumpkin Streusel Spice Cake

Seen Online And Lovingly Adapted from MarketGrow, Anonymous Author

This is one of those versatile recipes that can easily be served for breakfast, an afternoon treat, or a surprise dessert. It is lightly spiced, moist, and reminds you of autumn in every delicious bite. Yields 9-12 servings, depending on how you cut your serving pieces. Enjoy!

Ingredients For The Cake:

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp. vanilla extract

1/2 cup sour cream or Greek yogurt

For The Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1 tsp. ground cinnamon

1/4 cup unsalted butter, cold and cubed

3/4 cup chopped walnuts (optional)

Instructions:

Preheat the oven: Preheat your oven to 350 F. degrees. Grease and flour an 8 x 8-inch baking pan or line it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract and pumkin puree. Mix until well combined.

Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).

Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the cake batter.

Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It the top starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before slicing or serving.

Enjoy this cake with your favorite cup of coffee or tea, or better yet serve it warm as a dessert accompanied by Trader Joe’s seasonal Pumpkin Ice Cream!

For Dessert, Serve Your Pumpkin Streusel Spice Cake With Pumpkin Ice Cream

Bon Appétit et Bon Weekend From France…Bonnie

Spiced Pumpkin Cheesecake Ready To Please

Perfect for fall menus, and perhaps a new dessert for your Thanksgiving gathering, this recipe combines the best of pumpkin pie and silky cheesecake in one delicious dessert. An added bonus is a tangy sour cream topping which suits perfectly the ginger, cinnamon, cardamon, and turmeric spices in the filling. Make it ahead and refrigerate it up to 3 days.

Spiced Pumpkin Cheesecake

Lovingly Adapted from Genevieve Ko, Published in The New York Times

Makes: 8-12 Servings

Ingredients for the Crust:

1/2 cup unsalted butter, melted and cooled, plus more for the pan

2-1/4 cups graham cracker crumbs (about 15 crackers)

3 Tbsp. granulated sugar

1 tsp. fine sea salt or table salt

Ingredients for the Filling:

1 (8-ounce) block cream cheese, softened

3/4 cup granulated sugar

1-1/2 tsp. ground ginger

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamon

1/2 tsp. fine sea salt or table salt

1 (15-ounce) can pure pumpkin

2 tsp. brandy (optional)

2 large eggs, at room temperature

Ingredients for the Topping:

1/4 cup granulated sugar

1/4 tsp. ground turmeric

1-1/2 cups sour cream

Candied ginger, cut into thin slivers or pieces for garnish (optional)

Step 1

Make the crust: Heat the oven to 350 F. degrees. Butter a 9- or 9-1/2 inch deep-dish pie plate. Mix the crumbs, sugar, and salt in a large bowl (or pulse in a food processor if you have ground your own crumbs). Add the butter and mix (or pulse) until the mixture is well blended and feels like wet sand.

Step 2

Dump all of the crumbs into the pie plate and spread in an even layer. Firmly press against the sides, but not over the rim if there is one, to form a 1/4-inch thick edge. Firmly press the rest of the loose crumbs against the bottom. Bake until darker brown and dry and firm to the touch, 12 -15 minutes. Turn the oven heat down to 325 F. degrees.

Step 3

While the crust bakes, make the filling: Beat the cream cheese with an electric stand or hand mixer until there are no tiny cream-cheese lumps. Add the sugar, ginger, cinnamon, cardamon, and salt, and beat until very smooth, scraping the bowl if needed. Add the pumpkin and brandy (if using), and beat until fully incorporated, then beat in the eggs just until combined. You don’t want to beat the mixture too much once the eggs are added or your filling will balloon and then sink rather than bake evenly.

Step 4

Pour the filling into the crust (it’s OK if it is hot, warm, or cooled) and spread in an even layer. Bake until the edges are set, the entire top looks dry and the very center is just a bit jiggly, 45 to 50 minutes.

Step 5

After the cheesecake goes into the oven, make the topping: Mix the sugar and turmeric in a medium bowl, breaking up any clumps. Add the sour cream and stir gently until evenly tinted gold. Let sit at room temperature until ready to use.

Step 6

Carefully spread the topping over the hot baked filling in an even layer. Return to the oven and bake for 5 minutes. Cool completely on a wire rack, then refrigerate uncovered until cold, at least 2 hours and up to 3 days. (Cover loosely with plastic wrap after 2 hours if you plan to chill it longer.)

Step 7

When ready to serve, decorate the top with candied ginger (optional). Chilled cheesecake is easier to slice with a warm knife run under hot water, and cleaned with a paper towel or kitchen towel after each piece. Enjoy!

Spiced Pumpkin Cheesecake for Everyone

Bon Appétit et Bon Weekend…Bonnie

These Lasagna Roll-Ups Make For A Very Inviting Dinner Presentation

Fall has been a very busy time for me, getting over a bout of Covid, out-of-town family and friends visiting, organizing the harvest and harvest lunch, prepping the garden before winter, and ushering in all the things I love about fall. One of those things is exploring new recipes with pumpkin.

You might say I have “pumpkinmania.” I love cooking and baking with pumpkin because it has such a versatile savory to sweet span for recipes. Each year there seems to be more and more innovative ways to use pumpkin in recipes for its luscious fall flavor and smooth texture. In the next couple of weeks, I am going to share with you a series of pumpkin recipes, that I know you will want to try too.

The first one is Pumpkin-Spinach Lasagna Roll-Ups. I consider this elegant recipe worthy for a special occasion dinner. In fact, I served it for my visiting sister-in-law’s birthday celebration. It has a sauce on the bottom of your baking pan, and one on the top, covering your filled roll ups.

I love recipes that take you “out of the box” in your thinking and put a twist on something classic, in this case, classic lasagna. This recipe has several steps, as in lasagna, so make it easy on yourself by making it ahead of time, and even freezing it until you need it. Thaw it out before baking, and pop it in the oven to bake.

This recipe calls for making the roll-ups in a cast iron skillet or oven-safe skillet and baking it immediately. Because I knew I wanted to freeze the roll-ups, I made it in a rectangular baking dish, froze it for later (leaving out the last step of sprinkling grated mozzarella over the top until the day of baking) and then baked it following the recipe directions.

First Row of Spinach-Lasagna Roll-Ups In The Baking Pan

Pumpkin-Spinach Lasagna Roll-Ups

By Inés Anguiano Featured in Bon Appétit, September 2024

Noodles and Filling:

1 lb. dried lasagna noodles

1-1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2 large eggs

8 oz. fresh ricotta (about 1 cup)

1 oz. Parmesan, finely grated (about 1/2 cup)

1 cup finely chopped baby spinach (about 2.5 ounces)

1 tsp. freshly ground pepper

1 tsp. garlic powder

Sauce and Assembly:

1 Tbsp. plus 1-1/2 tsp. extra virgin olive oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. finely chopped thyme, plus leaves for serving

1-15 oz. can unsweetened pumpkin purée (such as Libby’s)

1 cup heavy cream

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. dried oregano

1/2 tsp. freshly ground nutmeg

1 tsp. freshly ground pepper, plus more

2 oz. Parmesan, finely grated (about 1 cup)

4 oz. low-moisture mozzarella coarsely grated (about 1 cup)

Noodles and Filling Directions:

Place a rack in the middle of the oven; preheat to 375 F. degrees. Cook lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.

Mix eggs. ricotta, Parmesan, spinach, pepper, garlic powder, and remaining 1-1/2 tsp Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set aside.

Sauce and Assembly Directions:

Heat oil in a large cast-iron or oven proof stainless-steel skillet on medium. Add shallots and cook, stirring often, until softened and translucent, about 5 minutes. Add garlic and 2 Tbsp. thyme and cook, stirring often, until fragrant, about 1 minute. Add pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add cream, salt, oregano, nutmeg, 1 tsp. pepper, and 1 cup water and stir until smooth. Add Parmesan and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1-1/2 cups to a small bowl; set aside.

Leave remaining sauce in skillet, if using the cast-iron bake immediately method. If using the bake later method, pour the remaining sauce into the bottom of your baking dish.

Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in your cast-iron pan or baking dish. For the cast-iron method, start from the center and working in a circle toward edges to create a spiral. For the baking dish method, arramge roll-ups in neat rows.

Top pan or dish with reserved sauce; scatter mozzarella over. Bake until cheese is deep golden brown, 33-38 minutes, and roll-ups are heated thoroughly. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve. Recipe makes 4-6 servings (I think it makes 8 servings). Enjoy!

Roll-Ups with Added Top Sauce Ready for the Freezer

Old World Window Mirror Perfect for a Covered Outdoor Patio

“MON PETIT CHOU” CORNER

Old World Window Mirror for sale, $125.00. The frame is sandblasted. Adds a dash of interest for a covered outdoor area. Could be stained or painted to suit your style and décor. If interested, please email or call Bonnie at (760) 402-7600.

Bon Appétit et Bon Weekend…Bonnie

All Ingredients Except the Pasta Ready for the Oven

I am so excited to share this recipe with you, for many reasons. It is prime tomato time, and if you are fortunate to have an abundance of tomatoes from your garden, this is a fabulous recipe to use them. It is how I love to cook, from the garden, simplicity in ingredients, and letting the flavors shine.

This recipe is so easy to prep, and to make for a weeknight luscious dinner. It has an unusual flavor mix utilizing cinnamon sticks, lemon zest strips (not grated), a whole head of garlic, and ancho chiles. This tasty pasta delivers flavor without onions, butter, and the usual addition of cheese. It is very versatile, and you can easily swap dried ancho chiles for one long red chile and a teaspoon of smoked paprika or if you don’t have dried ancho chiles in the pantry, use two teaspoons of ground dried ancho chiles. Any fresh tomato will work in this recipe. Fresh oregano is used in the recipe and as a garnish. If you don’t have fresh oregano, use dried. It is close to a “one pot” recipe. The second time I made this recipe I added a sliced zucchini to the roasting mixture, which was a nice addition. It is a recipe from Yotam Ottolenghi who has written several distinguished cookbooks with tasty recipes. Yum!

Smoky Confit Tomato and Lemon Pasta Ready to Serve

Smoky confit Tomato and lemon Pasta

Published in The New York Times, Recipe Lovingly Adapted from Yotam Ottolenghi

Serves 4 to 6

Ingredients:

2-1/2 pounds mixed heirloom tomatoes, cut into 1-1/2 inch pieces, or left whole, if bite-size

1-1/4 cups olive oil (I recommend using 3/4 cup olive oil instead)

2 tablespoons tomato paste

2 lemons, zest peeled into strips, avoiding the white pith

2 cinnamon sticks

2 small dried ancho chiles (I used 2 teaspoons ground dried ancho chile)

1 head garlic, top 1/2 inch of the buld removed

10 fresh oregano sprigs, plus 1 extra to serve as garnish

Fine sea salt and freshly ground black pepper

1 pound rigatoni pasta (or another similar shape)

Directions:

Heat the oven to 425 degrees F. I suggest using the Convection Roast setting, if you have that on your oven.

In a large about 11-by-15 inch (I used a 9-by-13 inch pan and it was fine) roasting pan, add all the ingredients except for the pasta, and season with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Spread into an even layer, wth the head of garlic facing cut-side down. Nestle the ancho chiles under the tomatoes, tearing them in half if necessary to immerse them, then roast the mixture for 35 minutes, until the tomatoes are tender and lightly charred. Use tongs to squeeze the garlic cloves into the pan, discarding the papery skins. remove and finely chop the ancho chiles, then return to the pan, discarding the stems.

While the tomato confit roasts, bring a large pot of well-salted water to a boil. Add the pasta to boiling water before the tomatoes have finished cooking, cook pasta as recommended on the package. r

Reserve 1/3 cup of the pasta water, then strain the pasta. Add the pasta to the roasting pan and gently stir to combine until the pasta has absorbed any cooking liquid from the pan. Add some pasta water, a few tablespoons at a time, until the sauce clings nicely to the pasta.

Discard the cinnamon sticks and serve straight from the pan, with the extra oregano sprinkled on top.

Bon Appétit et Bon Weekend…Bonnie