Briks are delicious savory pastries encased in warka, a unique, paper-thin wrapper. This recipe is for classic fried Tunisian tuna-and-egg briks. We are also providing a spinach-feta brik recipe in which the briks are baked. Both are delicious!
These spinach and feta-stuffed briks are similar to Turkish borek and Greek spanakopita. Unlike classic briks, these are baked, not fried. They also make a wonderful appetizer when made as miniatures!
Gamey red meat like duck pairs beautifully with a cherry sauce — the slight acidity of the fruit cuts through the richness of the meat. Red wine and shallots cooked until soft and sweet round out the sauce.
Israeli couscous, paired with juicy summer tomatoes, cucumbers, and the sprightly tastes of nicoise olives and fresh herbs makes a flavorful and refreshing salad for Summer barbecues.
Tarbais beans are the traditional beans used for Cassoulet. They only come from a specific area in France, next to the city of Tarbes. They are preferred because some of the other types of white beans tend to break down, while these stay whole, making for a creamier Cassoulet without it becoming mush. Saucisse de Toulouse is also the traditional sausage used in Cassoulet but any one of your favorite “Fabrique Délices” sausages would be delicious.
Golden beets, roasted until tender, then sliced and layered with fresh goat cheese & chive filling — this stunning salad looks so elegant, guests will think you spent hours in the kitchen! But the beets, filling, candied nuts, and vinaigrette can all be made ahead of time, making it an ideal first course for a dinner party. It also makes a great lunch dish, served with crusty bread. You can use any color combination of beets: all gold, all red, or alternating colors!) as well as different nuts, such as candied walnuts or plain, toasted hazelnuts.
If you’re looking for an indulgent dinner, this has got to be it. Luscious, plump grains of rice are coated with butter, slowly cooked in roasted chicken stock and finished with wild mushrooms, truffles and a dash of cream to create one of the most heavenly risottos you will ever experience.
Cassoulet is a rustic, slow-cooked braise made with white beans and an assortment of meats, topped with a crunchy bread-crumb crust. There are as many versions as there are vooks! This version includes tarbais beans, duck confit and the garlic sausages that are a specialty of Toulouse. Tarbais beans have been grown for centuries in Tarbes, at the foot of the French Pyrénées. Extraordinarily thin skin, and sweet, creamy flesh make haricots tarbais the cassoulet bean.
Tarte flambée is a well-known Alsatian specialty. It’s like pizza in that a thin crust of dough is baked in a very hot oven but its toppings are primarily crème fraîche, onions, and bacon. Like many traditional regional dishes, there are innumerable ways of preparing it. Here is one delicious example.
A tartine (tar-TEEN) is a French open-faced sandwich. Enjoy this for lunch or a light dinner.