Potato and Smoked Paprika Croissant
Croissants make great savory dishes as well as sweet. This one combines smoked paprika, potatoes and goat cheese to create a pastry that is both hearty and light, perfect for a winter brunch. NOTE: The dough is the most challenging part of this recipe, but once mastered it can be used for many other dishes as well. Best to read the entire recipe before beginning.
Rosemary Olive Oil Cake
This luscious, zesty cake originated from a recipe James discovered in Florence. It’s one of our simpler recipes, and can be easily customized to your liking, which makes it a good fit for novice bakers.
James first encountered this specialty cake on a culinary tour of Brittany, where it was served as a large cake. He has scaled the recipe down to a delicate, airy, personal pastry. The word “kouign” means cake and “amann” is butter in Breton. Note that you will have to create your own sponge starter, so we've included that recipe as well.
Caramelized Banana Tart
Looking for a unique dessert for any time of year? This banana tart is requires a mixer with paddle attachment and a little bit of patience, but is oh-so- pretty and delicious.
Metropolitan Cafe’s Thai Vegetable Soup
This soup takes some time, and possibly a visit to the specialty food shop, but it's worth it. Plus, you can freeze it for later. We also have it on rotation at Metropolitan Cafe if you'd rather let the Metro chefs do the work.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.