This is The Cook's Atelier's Typepad Profile.
Join Typepad and start following The Cook's Atelier's activity
Join Now!
Already a member? Sign In
The Cook's Atelier
Recent Activity
Image
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow us, please visit us at www.thecooksatelier.com as we will know longer... Continue reading
Posted Jan 24, 2014 at The Cook's Atelier
Image
The cat is out of the bag and we are so excited to share with you our new atelier! We were presented with an opportunity to expand in January 2013 and we couldn't be more thrilled with the results. As... Continue reading
Posted Oct 16, 2013 at The Cook's Atelier
Image
Plum tart Makes one 9-inch tart 1/2 recipe Pâte Sucrée All-purpose flour, for work surface 10 to 12 plums For the filling 1/2 cup hazelnuts 1 1/4 cups powdered sugar 1/2 cup all-purpose flour 5 egg whites 8 ounces unsalted... Continue reading
Posted Sep 24, 2013 at The Cook's Atelier
Image
This is a twist on one of our favorite autumn salads. We've paired chicory and tiny leaves of mesclun that we found this last Saturday from a new producer at the market with Roquefort, apples and toasted hazelnuts. It's so... Continue reading
Posted Sep 24, 2013 at The Cook's Atelier
Image
We are enjoying the last days of summer here at The Cook's Atelier. The weather is crisp and autumn is in the air. What better way to celebrate a lovely summer than a wild blackberry tart! On a recent family... Continue reading
Posted Sep 17, 2013 at The Cook's Atelier
Image
This tart is a new summer favorite at The Cook's Atelier. It is easy to prepare and you can use any summer stone fruit. We've made this tart with red plums, white peaches and nectarines. The hazelnuts in the filling... Continue reading
Posted Aug 23, 2013 at The Cook's Atelier
Image
This pastry dough is our favorite here at The Cook's Atelier and we use it for many of our tarts. It is simple to work with and makes the perfect tart shell. It is adapted ever so slightly from Suzanne... Continue reading
Posted Aug 23, 2013 at The Cook's Atelier
Image
The summer just keeps getting better! The Cook's Atelier is featured in Pure Green Magazine, Volume 6 and we couldn't be more proud. One of our favortie artisan food producers, Madame Loichet, is the star of the story and we... Continue reading
Posted Aug 14, 2013 at The Cook's Atelier
Image
It's been a whirlwind here at The Cook's Atelier with market tours and cooking classes and we are putting the final touches on our lastest "big project" which we will be sharing very soon. We hope that you enjoy our... Continue reading
Posted Aug 6, 2013 at The Cook's Atelier
Image
We are so excited! The Cook's Atelier is featured in the latest issue of Living France Magazine. Things are busy here on our side of the pond and we are working away on our latest project, our biggest one yet.... Continue reading
Posted Jun 6, 2013 at The Cook's Atelier
Image
Spring has arrived in Burgundy and we are busy with our market tours and cooking classes. We are also working on a very special project that we can hardly wait to share. In the meantime, take a look at the... Continue reading
Posted May 12, 2013 at The Cook's Atelier
Image
This salad is a spring favorite here at The Cook's Atelier. It is simple to prepare and oh so delicious. We still have space available for A Cook's Workshop - five day program in June. Send us an email if... Continue reading
Posted Apr 18, 2013 at The Cook's Atelier
Image
Things are busy here at The Cook's Atelier! In the midst of new babies and a very busy upcoming season, we are working on some very exciting projects that we can hardly wait to share with you. We'll be posting... Continue reading
Posted Apr 10, 2013 at The Cook's Atelier
Image
Just when you think life couldn't get any better, another sweet little bundle arrives. I'd like to introduce you to our latest addition to The Cook's Atelier. In less time than it takes to bake a soufflé, Manon Clair arrived... Continue reading
Posted Apr 8, 2013 at The Cook's Atelier
Image
Gougères are a favorite here at The Cook's Atelier. Here's a recipe for a classic Burgundian apéro that is traditionally served at wine tastings. Gougères Makes about 24 1 1/2-inch hors d’oeuvres 5 oz water 70 g unsalted butter 1/2... Continue reading
Posted Apr 1, 2013 at The Cook's Atelier
Image
photo credit: Emily Johnston Anderson We are so excited! The Cook's Atelier is featured on Style Me Pretty Living. Merci to Jacquelyn at SMP Living and a big thank you to Emily Johnston Anderson for capturing the magic at The... Continue reading
Posted Mar 24, 2013 at The Cook's Atelier
Image
Rabbit in Mustard Sauce 1 large rabbit (3 - 4 pounds), cut into serving pieces Sea salt and freshly ground black pepper 1/2 cup dijon mustard 2 tablespoons unsalted butter 1 small onion, finely chopped 2 garlic cloves, finely chopped... Continue reading
Posted Mar 24, 2013 at The Cook's Atelier
Image
We are so excited to share with you a very special film project that we have been working on here at The Cook's Atelier. Last autumn, we had the opportunity to once again work with our good friends, Matt and... Continue reading
Posted Mar 15, 2013 at The Cook's Atelier
Image
This is a favorite winter salad here at The Cook's Atelier. It is perfect when it's cold outside, but you are craving a little taste of spring. It's been chilly here in Beaune and we're working by the fire planning... Continue reading
Posted Feb 10, 2013 at The Cook's Atelier
Image
As a cook, it is difficult to pick a favorite season but the fall market in Beaune is certainly a favorite. Fall is a beautiful time to visit France in general as the majority of the crowds have returned home... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
Image
blanquette de veau Serves 6 From Mastering the Art of French Cooking, by Julia Child 3 pounds veal stew meat cut into 2-inch pieces 5 to 6 cups cold white veal stock 1 large onion studded with 1 clove 1... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
Image
white veal stock makes about 2 quarts 5 pounds veal bones 1 calf's foot , split 5 quarts cold water 2 cups leeks, white and light green part only, cut into 1-inch pieces 2 cups onions, cut into 1-inch pieces... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
Image
citrus salad with fennel, radishes and pomegranate serves 6 2 oranges 1 small bunch of French breakfast radishes 3 heads of fennel juice of 1 small lemon 3 tablespoons fruity extra-virgin olive oil A grind or two of fresh black... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
Image
There are days when you wake up, thinking it will be a normal day, and then you are blessed with something so very special. Today was one of those days. Everyday we wake up and pinch ourselves that we are... Continue reading
Posted Nov 19, 2012 at The Cook's Atelier
Image
It's a chilly autumn Sunday here in Beaune and we're busy in the kitchen making jam. We spotted these beauties at Madame Loichet's market table yesterday and we just couldn't help ourselves. fig with vanilla confiture Adapted from Mes Confitures,... Continue reading
Posted Oct 28, 2012 at The Cook's Atelier