From My Chateau Kitchen by Anne Willan and found at splendidtable.com. The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.
From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.
A simple, but sophisticated, flourless chocolate cake, subtly perfumed with Cointreau (orange liqueur). If you serve a dollop of softly-whipped cream on the side, you'll have a truly impressive dessert.
(Salade de Poulet Rôti aux Noix) A delicious recipe off the Williams-Sonoma site. Posted here for posterity. Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).
By Georgeanne Brennan, from Fine Cooking #39. Since the thickness of the butterflied lamb varies from about 1 to 2-1/2 inches, it will end up rare, medium, and well done, to suit a variety of preferences. There is very little actual 'hands on' to this delicious recipe, most of it (especially the cooking of the beans) is passive, cooking time.
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