I have taken less of a hiatus from cooking than I have from writing about my cooking and my experiences from Dorie Greenspan's cookbook, Around my French Table. From January through March the recipes have been as follows:
January- Paris Mushroom Soup, Gnocchi a la Parisienne, Michael Rostang's Double Chocolate Mousse Cake and Chicken b'stilla.
A little late but the two recipes I was able to make were the Paris Mushroom Soup and the Chicken bastia. Both are keepers. The Paris Mushroom Soup was a special delight as it called for creme fraiche (optional) for serving. Creme fraiche is never an option for me but a necessity.