Taste of Home: Moules Marinière

I finished work late on Thursday, and while I was at work, I received a telegram message from husband saying “Surprise dinner tonight. Healthy.” I was thrilled and flabbergasted. The moment I received his message my stomach started to rumble.

When I came home the house smelled so heavenly good – the pungent smell of cooked moules marinière wafted through every nook and cranny of the house. Moules marinière is the quintessential French dish. The splash of spanking fresh mussels, white wine and shallots give an extra kick.

moules marinière

When I looked the huge steaming pot filled with these yellow charms, it felt like a festivity but this classic recipe is very easy to cook and to put together. Moules marinière is very comforting, super delicious and totally healthy loaded with full of goodness – high in protein, iron, calcium, Omega-3 fatty acids, low in calories, low in fat, rich in Vitamin A and B12, etc.

While we were having dinner, I loved watching my son devouring the mussels with joy. And I couldn’t get enough of these myself. We had it with steamed rice because it can soak up the sauce but you can also serve it with French fries. It was absolutely a great dinner, and little things and little surprises certainly always makes me happy. Thank you, My Alan!

moules marinière

If you wish to cook yourself a restaurant-style moules marinière, here’s my husband simple six-step recipe:

What you will need:

  • a kilo of mussels, washed and cleaned
  • 30 cl of white wine
  • 2 medium-size onions, cubes
  • 20 grams of salted butter
  • 2 tsp French Tarragon
  • 1 tsp of salt

How to make it:

  1. Wash the mussels with running water. Put them in salted water for about an hour so that the mussels would get rid of their water.
  2. In a cooking pot, melt the butter and caramelize the onions.
  3. When the onions are caramelized, add the wine, salt, tarragon, and a bit of water. Stir. Let it cook for 5 min.
  4. Put in the mussels into the pot. Mix well. Let it cook for 20 min or until all the mussels are opened and cooked.
  5. Discard the ones that are still closed.
  6. Serve, share and enjoy.


Taste of Home: Tartiflette

Very recently, we added a new welcome addition to our menu. It’s called Tartiflette – such a cute charming name for a recipe, isn’t it?

Tartiflette is a French-style cheesy potato bake, and a popular scrumptious winter dish in France. It’s a combination of potato, bacon, camembert cheese and white wine – I love it!


We really enjoy a good home-made Tartiflette. It’s cheesy, rich and delicious! Personally, I think, I could eat this any time of day, and I’m sure you’ll crave it all times.

If you are like me and my family who love cheesy potatoes, you may wish to give Tartiflette a try. Here’s a simple recipe, and I hope you’ll enjoy the way we like it with pleasure.

Ingredients good for 6 servings:

  • 2 kg of potatoes, peeled, cut in thick slices and boiled
  • 600 grams bacon striped, sliced
  • 500 grams of camembert cheese, sliced
  • 1 bottle of white wine
  • 5 big onions, sliced
  • black pepper, freshly crashed, to taste


How to make it:

  • Peel and cut the potatoes into thick slices. Then boil the potatoes. Check if the potatoes are cooked by inserting the tip of a knife – if there’s no more potatoes sticking to the blade it means that the potatoes are cooked.
  • Slice the bacon according to your desired size.
  • Peel and slice the onions.
  • In a frying pan, put the bacon. Add the onions. Cook for about 5 minutes.
  • Add freshly crashed black pepper. Stir.
  • Add the wine. Mix it thoroughly. Bring it to boil, and let it cook for about 10 minutes.
  • Let the mixture rest for about 30 minutes in order to bland the flavors.
  • Cut the camembert cheese into slices.
  • Scoop half of the mixture (bacon, onion and wine) into an oven dish. Spread some sliced camembert cheese on top. Put in the other half of the mixture on top of the cheese. Then topped it with the rest of the camembert cheese.
  • Cover the oven dish with aluminum foil.
  • Bake it at 200 ⁰C for about 30 minutes. After 20 minutes, uncover the oven dish to allow the cheese to melt.
  • Et voila! Serve, share and enjoy!

Taste of Home: The French toast – Savory Lost Bread

Have you ever tried or heard about Lost Bread? Personally, I hadn’t heard about it before, until very recently (2 weeks ago), Alan introduced it to us. And, since I love it, I tried making it myself.

The “Lost Bread” is a popular French toast. In France it is called pain perdu (pronounced pan pare due), a dish that rescues a dry bread that would be lost.

Lost Bread, Pan Perdu: The French toast

In this recipe, days-old bread is used not only for its thrift but also because it soaks up a lot of egg mixture without falling apart. The slices of bread are dipped in a mixture of scrambled eggs and milk or cream. Then fried in butter until browned and cooked. While frying, it smells so good that I could hardly wait to get it on my plate.

Lost Bread, Pan Perdu: The French toast

In France, pain perdu is usually eaten as a dessert or an afternoon snacks, as the cooked slices are usually served with sugar or sweet toppings such as jam, honey, fruit or maple syrup. Since we don’t really like sugar, we made it savory. I love it! It’s very rich. It’s fantastic, simple and easy. Plus, it makes a fun meal.

So, for those who would like to try, here’s a recipe of pain perdu (lost bread):

Lost Bread, Pan Perdu: The French toast

Ingredients good for 3 persons:

  • Days-old sliced bread
  • 10 eggs, scrambled
  • a cup of milk
  • salt, to taste
  • black pepper, to taste
  • grated cheese
  • 200 grams butter
  • 2 slices of ham per slice of bread

How to make it:

  • In a bowl, crack the eggs. Then mix thoroughly.
  • Add, milk, salt and black pepper. Stir.
  • Dip the sliced bread one at a time. Make sure to soak the slices of bread for at least 1 minute, and flip them over a few times in between to ensure the bread has thoroughly absorbed the egg mixture.
  • Melt butter in the frying pan.
  • Put the bread into the frying pan, turning both sides until they are browned and cooked.
  • Top it with a wee bit of cheese and ham.
  • Et viola! Serve, share and enjoy!


Taste of Home: Beef Stroganoff

Beef Stroganoff is always a hit with the whole family. It is one of our comfort foods that everyone loves and makes everyone smile.

Beef Stroganoff

Beef Stroganoff is a simple beef dish with mushroom swirled with fresh cream to make a creamy sauce and served over with rice, pasta, potatoes, green beans or French fries. But my family always loves it with hot steamed Jasmine rice.

In this recipe, we cook the mushrooms first before adding it with the rest of the ingredients so that the water in the mushrooms will evaporate and mushrooms don’t taste squishy.

It’s super yummy; uses easy ingredients and it whips up quickly.

Ingredients for 6 servings:

  • 500 grams of beef, cut into thin strips
  • 2 kilograms of tomatoes, sliced into small cubes
  • 2 big onions, sliced into small cubes
  • 20 cL of fresh cream
  • 200 grams of mushroom, sliced thin strips
  • 3 tablespoons of soy sauce
  • 33 cL can of beer
  • 4 tablespoons of flour
  • salt and pepper to taste

How to make Beef Stroganoff:

Step 1: Marinate the beef for at least 1 hour.

  • In a bowl, put the beef. Add soy sauce, black pepper and water. Keep adding water until it covers the meat. Mix well. Let it set for at least an hour.

Step 2: Cook the mushroom

  • In a frying pan, put the mushroom. Cook it above a gentle fire until the mushroom look dry and wee bit brown. Stir it regularly so that it won’t get burnt.

Step 3: Prepare the flour mixture

  • In a cup, put in the flour. Add about 20cl of water and mix until it becomes homogeneous.

Step 4: Prepare the tomato and onion mixture.

  • In a frying pan, put the tomatoes and onions together. Add a glass of water so it doesn’t burn. Mix well. Let it cook until it melts.
  • Add soy sauce and pepper. Stir.
  • Put in the beer. Stir. Let it cook until the beer stops foaming.
  • Add fresh cream. Stir.
  • Add the flour mixture. After you added the flour, stir it regularly so that the flour will not stick at the bottom of the pot.

Step 5: Putting together

  • Add the meat into the tomato and onion mixture. Stir.
  • Cook it above a gentle fire for about 5 minutes.

Step 6: Serve hot with steamed rice, pasta, potatoes, French fries, green beans or have the Beef Stroganoff by itself.

Taste of Home: Coq au Vin

Two months ago, I finally got another authentic French taste when hubby cooked this classic and hearty dish – Coq Au Vin (which means in English Rooster in Wine). It is unbelievably balanced, rich and very delicious.

Love this classic Coq Au Vin

Since then I had wanted to know how to make it. So one weekend I gave it a try myself, of course under hubby’s supervision.  As it turns out, this classic Coq Au Vin is actually surprisingly easy to make!

While cooking, I have learned the following:

  1. One of the important ingredients in this recipe is the red wine. Traditionally, Burgundy wine is used, but you can use any red wine that you like.
  2. The longer you cook (make sure the content in the pot remain moist), the richer the flavor, the softer the meat and the tastier it becomes.
  3. It is okay to chop or prepare the other ingredients while cooking. If you do not have enough time to get everything ready beforehand, it is not a problem.
  4. I think the only difficult part of the recipe is finding time to make it, as it took us nearly 2 ½ hours from start to finish.

Love this classic Coq Au Vin

If you find a weekend evening where you have a little extra time, turn on some music, and give it a try.  Personally, I had a great time cooking this most amazing slow-simmered chicken in red wine sauce. And – voila! – this classic dish will be yours to enjoy.


  • 1.5 kg of chicken breast, chopped
  • 8 stripes of bacon, sliced
  • 1 bottle of red wine
  • 1 pack of white button mushroom, chopped
  • 2 kg of baby potatoes, whole
  • 4 whole leaves of Bay Leaf
  • 2 kg of tomatoes, chopped
  • 4 balls of garlic, chopped
  • 4 carrots, roughly sliced
  • 1  kg of shallots, halves
  • 200 grams of Fresh parsley, chopped
  • 1 teaspoon of Thyme
  • 4 cubes of chicken broth
  • Black pepper
  • Soy sauce
  • Olive oil

Love this chicken stew – Coq Au Vin


  1. Prepare Bouquet Garni: put bay leaves, thyme and parsley in a bowl. Mix.
  2. Put 1 liter of water in the pot. Add chicken broth and Bouquet Garni. Let it boil.
  3. While the water is boiling, put some olive oil in the pan. Add black pepper and soy sauce to the chicken. Stir and let it cook until the chicken turns reddish brown.
  4. Put in the meat into the boiling water. Put in shallots, carrots, baby potatoes (whole), and garlic. Stir.
  5. Put in the red wine. Stir.
  6. Put the bacon in a separate frying pan. Let it cook until it becomes light brown. When the bacon is cooked put it in the cooking pot where the rest of the ingredients are cooking.
  7. Put the mushroom in another pan. Cook the mushroom for about 10 minutes or until the water in the mushroom has evaporated. Once cooked, put it in in the cooking pot.
  8. Keep adding water if need be until the desired consistency is reached.
  9. The total cooking time is about 2 hours above medium fire.
  10. Serve and enjoy!


















Taste of Home: Gratin Dauphinois

Gratin Dauphinois is one of the potato dishes I really love, so I learned how to make it from Dr K. I have learned that it is a traditional dish in one of the places in the southeastern of France called Dauphine.

Gratin Dauphinois

So, while I was in the Philippines, I made it for my family and friends. I showed how to make it to my aunt and shared it among family and friends while having an easy conversation with them. All in all we had a great dinner.

Gratin Dauphinois

For those who love creamy potato and for those who wish to try it, here’s a traditional French recipe for you:


  • 2 small  bags of potatoes
  • 2 boxes of 20 cL fresh cream
  • 500 grams of bacon
  • 1 pack of peeled garlic
  • 100 grams of cheese
  • ½ glass of water


  1. Wash the potatoes and peel them. Then cut the potatoes into thin slices.
  2. Cut the garlic into thin slices.
  3. Cut the bacon into small bits and then fry it a pan.
  4. In an oven dish, put a layer of sliced potatoes, a layer of sliced garlic, a layer of fried bacon and a layer of cream.
  5. Repeat step 4 twice. Finish a layer of potatoes on top.
  6. Pour half glass of water over the dish.
  7. Put the dish in the oven for 1 hour and 15 minutes at 250 degrees Celsius.
  8. Grate the cheese. Put the cheese on top of the dish and put the dish back in the oven for 15 minutes.
  9. Serve and enjoy your meal.


Taste of Home: Gratin Dauphinois

We love potatoes! Whether roasted, boiled, cooked, baked, or fried. Apart from the fact that they can be cooked in so many different ways, they’re also perfect for a healthy balanced diet as they’re full of fiber and provide a significant amount of vitamins C and potassium.

We enjoyed eating Gratin Duphinois! 🙂

Last week, Alan baked an utterly irresistible French dish called Gratin Dauphinois. It has few ingredients but it is oozing with flavor. It is crispy on the top and bottom. It has a rich and cheesy taste.

Ingredients for 4 servings:

  • 12 pieces potatoes, thinly sliced
  • 2 bulbs garlic, sliced
  • 2 boxes of 250 mL fresh cream
  • 100 grams of cheddar cheese, grated
  • 200 grams of rashers, thinly sliced


  1. Prepare the potatoes and garlic. Wash and peel the potatoes and garlic. Then, slice the potatoes and garlic into thin and round shape.
  2. Put the rashers into the pan and cook it gently to remove the fat for about 10 minutes.
  3. A Layer of potatoes first at the bottom of an oven dish, overlapping the slices. Then put some meat. Next spread some fresh cream and on the last layer put some garlic. Keep layering the ingredients in that order, finishing with a layer of potatoes.
  4. Put the cheese on the very top layer. Spread it evenly.
  5. Put it into the oven and cooked at 250°C for about 1.5 hours.
  6. Serve and enjoy eating!