Lately I’ve been taking a cue from Laura Calder’s cooking show, French Food at Home. At present, it’s my favorite show – the recipes are uncomplicated and the end result always looks so appealing, yet realistic. And Calder has such a quiet confidence and charm about her that I could just watch her scramble an egg and it would look as if she made a grand meal.
I’ve been experimenting with a few of her recipes and not one has yet to disappoint.
Check out some of her other recipes here, but I highly recommend watching the show if you have the Cooking Channel. Yes, she cooks with a lot of butter, as the French tend to do, but just pour yourself a glass of red to counteract the cholesterol – that’s what I keep telling myself, anyway.
p.s. I can also vouch for her creamy pea soup, which is perfect for a light spring lunch (I added a little more water and cream than called for to give it a more soupy consistency. And no straining necessary).