Ingredients

• 1 whole chicken, cut into pieces, or 6 thighs
• 200g bacon, diced
• 20 pearl onions, peeled
• 300g mushrooms, quartered
• 1 bottle red wine (Burgundy or similar)
• 2 cups chicken stock, 2 tbsp tomato paste
• Thyme, bay leaf, garlic, flour for dusting

Instructions

1. Brown bacon, set aside. Brown chicken in same pan, set aside
2. Sauté mushrooms and onions briefly
3. Deglaze with wine, add stock, tomato paste, herbs
4. Return chicken and bacon, simmer 45 min until chicken is tender
5. Optional: thicken with beurre manié. Serve with mashed potatoes or crusty bread

Ingredients

• 2 eggplants, 2 zucchinis, 4 tomatoes
• 2 bell peppers (red/yellow), 2 onions
• 6 cloves garlic, thyme, rosemary, bay leaf
• Olive oil, salt, pepper

Instructions

1. Slice eggplant, zucchini, tomatoes into rounds
2. Make base: sauté onion, garlic, diced pepper and tomato, herbs
3. Spread base in baking dish. Layer vegetable rounds in overlapping circles
4. Drizzle olive oil, salt, pepper. Cover with foil, bake 40 min at 375°F
5. Uncover, bake 20 min more. Serve warm or room temp

Ingredients

• 8 slices good white bread (pain de mie)
• Dijon mustard, 8 slices ham, 200g Gruyère, grated
• Béchamel: 2 tbsp butter, 2 tbsp flour, 1 cup milk, nutmeg, salt

Instructions

1. Make béchamel: melt butter, add flour, cook 1 min. Whisk in milk, nutmeg, salt. Thicken, set aside
2. Spread mustard on 4 bread slices. Add ham and half the cheese. Top with other slices
3. Spread béchamel on top, sprinkle remaining cheese
4. Bake at 425°F 10–15 min until golden and bubbling

Ingredients

• 1 cup flour, 2 eggs, 1.5 cups milk
• 2 tbsp melted butter, pinch salt, 1 tbsp sugar (for sweet)

Instructions

1. Whisk flour, eggs, milk, butter, salt (and sugar if sweet) until smooth. Rest 15 min
2. Heat nonstick pan, lightly butter. Pour thin layer, swirl to coat
3. Cook until edges lift, flip, cook 30 sec
4. Stack on plate. Fill with jam, Nutella, lemon+sugar, or ham+cheese

Ingredients

• 1 shortcrust pastry (store-bought or homemade)
• 200g bacon, diced and cooked
• 1.5 cups cream, 3 eggs
• 150g Gruyère, grated. Nutmeg, salt, pepper

Instructions

1. Line tart pan with pastry, prick base, blind bake 15 min at 375°F
2. Scatter bacon and half the cheese in shell
3. Whisk cream, eggs, nutmeg, salt, pepper. Pour over. Top with remaining cheese
4. Bake 35–40 min until set and golden. Rest 10 min before slicing

Ingredients

• 6–8 firm apples (Granny Smith or similar), peeled, cored, quartered
• 1 sheet puff pastry or shortcrust
• 1 cup sugar, 6 tbsp butter

Instructions

1. Melt butter in ovenproof skillet. Add sugar, cook to golden caramel
2. Arrange apple quarters in circles in caramel. Cook 10 min
3. Cover with pastry, tuck edges. Bake at 400°F 25–30 min until pastry is golden
4. Cool 5 min. Invert onto serving plate. Serve with crème fraîche