Fruit tartes, originating from 1700s France, consist of a crust, filling, and topping, typically fruit. Their appeal lies in simplicity and variety, as they are easy to make. The basic crust and pastry cream can be customized, and toppings offer endless possibilities, enabling creativity in presentation and flavor.
The French – love ‘em or hate ‘em – are very cool. They use wine in everything – and why not – they are still the best producer of quality wines in the world. They have also somehow convinced us… Read More ›
Bravado cooking is about a number of things, one of which is a respect for the great classic dishes. There is a reason why we have classics – because they are dependably good. I was reminded of this a few… Read More ›
We continue our series on French classics with this famous potato dish. As with most of the French classics, you can find a good recipe for Gratin Dauphinois (pronounced gra-tan’ doe-fee-nwa’) in Julia Child’s “The Art of French Cooking” (p…. Read More ›
What started as peasant fare made with inexpensive cuts of beef that were braised all day long in local red wine has become one of the most famous dishes in the world. Beef Bourguignon was first made in the Dark… Read More ›
Bravado Cooking is about cooking with flair and élan – converting the preparation of a dish into a “food event” that your guests will remember. Sass and swagger are words we like. Bravado Cooking is also about making things from… Read More ›
As part of a charity event, a group of us offered a “Julia Child Night” for 10 people. It was purchased at arguably one-half its true value by another group of friends. The kitchen staff somehow managed to serve the… Read More ›
Bravado cooking is about many things – making things from scratch, taking whatever time is required because your guests really are important, finding ways to drink good wine while you cook and – the subject of this post – showing… Read More ›
Bravado Cooking 