Stephane’s Cheese Puffs

Cheese puffs are really good, filled or just by themselves. They are a bit of work to make, but definitely worth it. It’s really nice how ‘light’ they are. I’ve made a double batch twice now for parties, and in both cases they were devoured in a few minutes by my friends. I got this recipe from Stéphane Gabart’s blog My French Heaven. From his blog it seems that Stéphane is as crazy about food as I am, and I really like that his blog is bilingual as it allows me to practice my French. Stéphane uses French Comté, but any … Continue reading Stephane’s Cheese Puffs

Hot-smoked Scallops (Coquilles St. Jacques)

I remember very well the first time I tasted a scallop, which was at the christmas party of PricewaterhouseCoopers (one of my first employers) in 1998 as an hors d’oeuvre. Scallops, also known as Coquilles St. Jacques, are perfect as a hors d’oeuvre because they taste fantastic and are exactly the right size. I didn’t know what they were, but liked them straight away and they have been one of my favorite foods ever since. Although I had never heard of hot-smoked scallops, I thought it would work well and so I tried it and found out that it works … Continue reading Hot-smoked Scallops (Coquilles St. Jacques)