Blanquette de Veau

This dish is really fabulous and easy to make. You will love it—I promise you. It is a really great dinner for fall and winter. Every time I make it I remember my mom teaching me how to make it and it makes me happy! In French culture, food is so much more than just something to keep you alive, it creates memories and friendships. In France, we always sit down at the table to eat dinner, whether it’s as a family or at a dinner party. It’s not uncommon for us to enjoy a meal with family or friends for 2 to 4 hours. It usually consists of several courses and each person typically only takes a small portion of every course so they can fit more in.

I have found that a 2 to 4-hour dinner is usually unrealistic here in the USA. People just aren’t used to that, but our family tries to sit down for dinner at the table almost every night we are all together. It’s a fantastic time to enjoy your family and get your children to talk about their day even if it’s only for 30 to 40 minutes. We started this tradition 5 years ago and at first, the kids acted like it was torture, but now they are used to it and even seem like they enjoy it from time to time.

If you can, I encourage you to sit down at the table and pretend you are French even if you can only do it once a week!


  • 4 pounds veal breast, boned, cut in large dice
  • 20 pearl onions
  • 2 quarts beef stock
  • 1 sachet d’epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)
  • 6 tablespoons butter, divided
  • 1/2 cup all-purpose flour
  • 6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks
  • 1 cup heavy cream


  1. Cover the veal with cold water to “blanch” it for about 3 minutes.
  2. Skim off impurities as they appear.
  3. Drain and rinse the veal.
  4. Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them.
  5. Drain and slip skins from the pearl onions and set them aside.
  6. In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d’epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
  7. Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
  8. In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
  9. The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

My Outfit All Around These Earrings!

I was shopping last week and I came across these earrings! They stopped me dead in my tracks and I just stood in front of them frozen. They I took a big breath and said to myself, “Those NEED to me mine!” I didn’t even stop to think if I had something to wear them with. Nope, it was just LOVE at first sight.

Only a crazy person could look at them and say that they are not gorgeous. Just look at that color, it’s a perfect fall color. That’s right, fall is NOT just about yellow and orange all the time!

Link for earrings:

So after buying them I had come up with something to wear them with and I realized I had made a very challenging outfit decision—I made the centerpiece of my outfit the earrings. 🤦🏼‍♀️🤦🏼‍♀️

So, I decided to keep the base items simple and paired them with these great skinny jeans and found the exact same color t-shirt as the earrings. For footwear, I chose some of my favorite light beige ankle booties.

Link for the T-shirt:

Link for the jeans:

But as you are aware, I am a French woman so that means I needed to add a little French Flair to this outfit!

So, I added a simple long cardigan that is the same color as the shoes. And just by chance I happened to have this wonderful scarf that was a perfect match.

Link dupe booties:

Link for the cardigan:

The point of this story is sometimes you find a piece that you like so much you buy it even if you have nothing to wear it with. My advice, just listen your heart and everything will turn out perfect.

The only thing left for me to find for this outfit was the perfect Lipstick and I found it! This one if from Smith & Cult and the color is called, The Queen is Dead. It’s a great color and it’s only $13 from Saks Fifth Avenue. Finding the perfect lipstick always adds a perfect touch of class to your outfit.

Link for the lipstick:

Merci for stopping by!

Weekend Outfit

We are always very very busy on the weekend. So, I really need a practical comfy outfit for those days. It’s still warm here in south Utah, but the wind is giving us some cool air that I appreciate a lot.

We usually have football games every Saturday. So my outfit needs to be easy and not too warm.

For this outfit my centerpiece is the shirt. It’s a striped top. (If you read first blog post you know French girls don’t mix patterns often.) I found this one at H&M and I love it for just $5—yes $5.

Here is my thought about cheap t-shirts. Yes, I like to have basic some high quality classics that will stay in my wardrobe forever, but I also like to buy cheap t-shirts that I only wear 5 to 10 times and that stays in my wardrobe for just for one season. Every season you will discover a new style that you really like, so it’s a waste to spend a ton of money on shirts you will only wear a few times.

Link for the T-shirt:

So the opposite of my cheap t-shirts are these pants. They will stay in my wardrobe forever. Here is why: they are pants that can be worn during spring, summer, and fall. The color is just perfect. The fabric is so soft. I love the fact it can be very classy or casual. They can even be very dressy, later this year I will create a very “dressed up” outfit and post about it.

Link for pants:

Go one size down!

Because some evenings this time of year it can be chilly, I needed a jacket. For this outfit I chose a jean jacket. It’s one of those basic pieces that every wardrobe needs, so if you don’t own one, run out and get this one. 🙂 You will be able to match it with a lot of outfits all years around. It’s a little bit fitted and will give you a way more feminine look. This is one piece you should own no matter how old you are—young or old this jacket is fantastic!

Link for the jacket:

Oh my Converse tennis shoes I love you. Yes, these shoes need to be in your closet I promise you. Your closet will be so much happier with a pair and they are so classic, they will never go out of style.

Link for shoes:

This is my French touch to this ensemble. French women love pearls, like Romeo loved Juliet—it’s a true love story. I would wear pearls everyday if I could. These pearls are special, they come from French Polynesia. I love the fact they are absolutely not perfect. They add pure classiness in your outfit.

My husband bought these for me from my dear friend Ravah. She lives here in Southern Utah, but she is from French Polynesia. She grew up in Tahiti and yes she speaks French to me all the time! Her and her family sell the most amazing authentic Tahitian Pearls. They come in many different shades and shapes and sizes. They aren’t cheap, they are the real deal, super high quality that last forever. It’s something you should put on your Christmas wish list!

For more information on her Tahitian Pearls email my friend Ravah for more details:

Île Flottantes (Floating Island) Recipe

Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color’s a bit shocking, but they’re a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop.


2 1⁄2 cups sugar, divided

1  cup water, divided

1 1⁄2 teaspoons pure vanilla extract

1 1⁄2 cups  sliced almonds

8  extra large egg whites, at room temperature

1⁄8 teaspoon kosher salt

1⁄4 teaspoon cream of tartar

Creme Anglaise

4  extra-large egg yolks

1⁄2 cup sugar

1  teaspoon cornstarch

1 3⁄4 cups  scalded milk

1  teaspoon pure vanilla extract

1 1⁄2 teaspoons cognac

1⁄2 vanilla bean, seeds of (optional)


1 Preheat the oven to 350°F.

2 FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don’t stir, just swirl it in the pan.

3 Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.

4 Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.

5 FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.

6 Allow to cool at room temperature and then break up in pieces.

7 Lower the oven to 250°F Line 2 sheet pans with parchment paper.

8 FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.

9 Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.

10 Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.


12 Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

13 With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don’t cook it above 180F or the eggs will scramble!

14 Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

15 FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.

16 To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

Croissants Recipe

Croissants are the most popular pastry in the all world. If you talk about croissant everyone will know what you are talking about. In France we eat them for breakfast mostly. I love the crunch of this delicious fluffy pastry. French people love dipping them in our Coffee or in my case, Hot Chocolat. This recipe is advanced, but easier if you carefully follow the instructions. The quality of the ingredients you buy also makes a big difference so try to get the highest quality ingredients you can and they will turn out better.

Preparation Time: 1 hr

Cook Time: 20 min

Yield: 20 servings

Level: Advanced


  • 1 ounce fresh yeast
  • 3 1/2 cups unbleached flour
  • 1/4 cup white or packed brown sugar
  • 2 teaspoons salt
  • 1 cup whole milk, or more
  • 1 pound unsalted Amish butter
  • 2 tablespoons flour, for dusting
  • 1 egg
  • 1 tablespoon milk


  1. In a mixer with a dough hook, place the yeast, flour, sugar, salt, and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn’t moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons.
  2. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
  3. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten.
  4. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
  5. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
  6. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
  7. Continue rolling the laminated (layered) dough to form a new 10 by 15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first “turn”.
  8. Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what’s called a “wallet” turn for the last one which is a 4 fold turn that’s folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
  9. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
  10. You can roll out your dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide).
  11. Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center.
  12. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
  13. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
  14. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F.
  15. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.


The French love casseroles. It’s one of the most popular family dinner dishes. I will always remember my time around the table with my family. In France dinner is the most important moment of the day. I will share with you all my family recipes.

READY IN: 40 mins




  1. In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes.
  2. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly.
  3. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.
  4. Spread the meat in the bottom of a lightly oiled oven proof dish (a 9×13 would be perfect).
  5. Spread the potatoes on top of the meat mixture.
  6. Finish by sprinkling the grated cheese on top.
  7. Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

Creamy Pumpkin soup recipe

This creamy pumpkin soup is even better if it’s made a day ahead of time. Just refrigerate it overnight, reheat it on the stovetop and then add garnish immediately before serving.

Cook Time: 20 minutes

Total Time: 45 minutes

Yields: 6 servings


  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • Kosher salt
  • Crème fraîche, for garnish (optional)


  1. In a large pot, melt the butter over medium heat.
  2. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes.
  3. Add the garlic, sugar, cinnamon, pepper, nutmeg, and cayenne pepper and cook for 3 minutes.
  4. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil.
  5. Reduce the heat to low and simmer for 20 minutes.
  6. Stir in the cream and let cool for 10 minutes.
  7. Transfer the soup to a blender and puree until smooth.
  8. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan.
  9. Serve warm.