French Archives - Cook with Lars

Cream of Wild Mushroom Soup

ChefLars — Thu, 10 May 2018 13:23:41 +0000

I've always enjoyed a great bowl of mushroom soup. It's also an important ingredient in many dishes. This recipe is an Emeril hack. It's very rich so check the "Tips, Notes and Variations" section for thinning as needed.

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House Special Quiche

ChefLars — Tue, 23 Jan 2018 15:11:50 +0000

A Little Personal History: Quiche for breakfast, brunch or lunch is one of my favorite dishes. It can be made with so many different ingredients. Here’s my House Quiche. House Special Quiche CourseBreakfast, Brunch, Lunch, Main Dish CuisineFrench EquipmentBaking Sheet, Blender, Chef's Knife, Cutting Board, Grater, Large Mixing Bowl, Measuring Cups, Measuring Spoons, Small Mixing
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French Onion Soup

ChefLars — Tue, 23 Jan 2018 07:10:02 +0000

A Little Personal History: On those cold winter nights, French Onion Soup is one of my go-to soups to warm and fill me up. Here’s my tried and true favorite, French Onion Soup CourseAppetizer CuisineFrench EquipmentBaking Sheet, Chef's Knife, Cutting Board, Grater, Kitchen String, Ladle, Large Skillet, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Medium
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White, Blond, Brown Roux

ChefLars — Sat, 20 Jan 2018 21:37:43 +0000

A Little Personal History Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that “chalky” flavor. Here’s how to make all three varieties. White, Blond, Brown Roux A Roux (pronounced “ROO” as in rooster) is the basis for most stews and gumbos. Roux
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Champagne Mustard Sauce

ChefLars — Thu, 29 Jan 2015 13:47:04 +0000

A Little Personal History: I love New Year and whenever possible, always throw a party. However, the next day, there always seems to be leftover flat champagne. Got to thinking what I could use it for and Dijon Mustard came to mind. One particular year, had quite a bit of leftover flat champagne so after a
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White Sauce

ChefLars — Thu, 29 Jan 2015 13:31:11 +0000

A Little Personal History: If you make your own sauces, you need to know how to make White Sauce, one of the “Mother Sauces” White Sauce White Sauce is a common name for the classic Béchamel Sauce – one of the “Mother Sauces” of French Cuisine. Béchamel Sauce is rarely used on its own; but
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