Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Salade françoise délicieuse et nourrissante

Salade Niçoise

Classique délicieux, croustillant grâce à ses croûtons et gourmande grâce à sa tendre volaille.

Salade César

Large Bread Stick

Small Bread Stick

Two 40x beef with pork tomato sauce, coarse grated cheese

Grandma Grace's Meatballs

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Breadsticks & Sauce

Bread Sticks & Sauce

Preheat oven to 425°F (220°C). Scrub the potatoes, pat dry, and pierce each several times with a fork. Rub each potato with 2 tablespoons olive oil total and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender and skins are crisp, about 45–55 minutes depending on size. Potatoes should be easily pierced with a knife.

Bake potatoes

Remove potatoes from oven and let cool until safe to handle, about 10 minutes. Halve each potato lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to form a sturdy shell. Reserve scooped potato for another use (or mash with butter).

Cool and halve

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato half lightly with the optional unsalted butter (or additional olive oil) and place cut-side down on a baking sheet. Bake for 10 minutes, then flip cut-side up and bake another 5–8 minutes until edges are crisp and lightly browned.

Crisp the shells

While potatoes bake, cook bacon until crispy. Place bacon in a cold skillet, then turn heat to medium and cook, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Alternatively bake bacon on a foil-lined sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels and drain. Once cooled, chop into small pieces.

Cook bacon

Reduce oven to 425°F (220°C) if necessary. Arrange the crisped potato shells on a baking sheet cut-side up. Divide shredded cheddar evenly among the skins, scattering enough to cover the interior (about 2–3 tablespoons per half). Sprinkle chopped bacon evenly over the cheese.

Add cheese and bacon

Return the baking sheet to the oven and bake just until the cheese is melted and bubbly, about 4–6 minutes. For a browned top, switch the oven to broil for 1 minute, watching closely to avoid burning.

Melt cheese

Remove potato skins from the oven. Sprinkle thinly sliced green onions over the hot cheesy bacon-topped skins. Place a small dollop (about 1/2 tablespoon) of sour cream on each skin or serve sour cream on the side for dipping.

Garnish with finely chopped chives or extra green onion if desired. Serve immediately while hot and crisp.

Makes 8 halves (about 4 servings). Leftover potato shells are best reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.

russet potatoes (medium)

olive oil

kosher salt

black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

sour cream

unsalted butter (optional)

chives or extra green onion for garnish

Slice the block of low-moisture mozzarella into 3/4- to 1-inch thick sticks about 3-4 inches long and 1 inch wide. Pat dry with paper towels to remove surface moisture. Arrange on a tray and place in the freezer for at least 30 minutes (preferred 45–60 minutes) to firm up — this helps prevent excessive cheese leakage when frying.

Prepare cheese

Line three shallow bowls or rimmed plates: 1) combine 1 cup flour and 1 tbsp cornstarch (optional) with 1/2 tsp salt; 2) whisk together 3 eggs and 3 tbsp milk until smooth; 3) combine 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/4 tsp salt (adjust to taste). Place the 1/4 cup flour for dusting on a small plate as well.

Set up breading stations

Working with chilled cheese sticks, lightly dust each stick in the 1/4 cup flour, shaking off excess. Dip into the seasoned flour mixture, then into the egg wash, pressing lightly to coat. Dredge in the breadcrumb mixture, pressing firmly so crumbs adhere. For a double coat: return each crumbed stick to the egg wash again and re-coat with breadcrumbs. Place breaded sticks on a baking sheet lined with parchment and return to the freezer for 15–30 minutes to set the coating.

Bread the sticks (double coating recommended)

Pour 3–4 cups vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Heat oil

Fry the mozzarella sticks in small batches (4–6 at a time depending on pot size) so the oil temperature stays steady. Carefully lower frozen sticks into the oil and fry for 60–90 seconds, turning once, until golden brown. Do not overcook; long frying will cause cheese to leak. Remove with a slotted spoon to a wire rack set over a baking sheet lined with paper towels to drain. If cheese starts to leak from a stick after frying, blot gently with paper towel.

Fry the sticks

If making multiple batches, keep finished sticks warm in a 200°F (95°C) oven on a wire rack while continuing to fry remaining batches for up to 20–30 minutes. Serve immediately for best texture.

Keep warm

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook for 30 seconds to deepen flavor. Add the canned crushed tomatoes, dried basil, dried oregano, sugar (if using), salt and pepper. Stir to combine. If the sauce is very thick, add up to 2 tbsp water to reach a spoonable consistency.

Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Stir in chopped fresh basil (optional) just before serving.

Keep warm until ready to serve. Transfer to a small dipping bowl alongside the mozzarella sticks.

low-moisture part-skim mozzarella cheese

all-purpose flour

fine cornmeal (optional, for extra crunch)

large eggs

whole milk

plain breadcrumbs (or panko)

grated Parmesan cheese

dried Italian seasoning

garlic powder

salt

vegetable oil (for frying)

all-purpose flour (for dusting)

cornstarch (optional, for extra crispness)

yellow onion, finely chopped

garlic, minced

canned crushed tomatoes

tomato paste

dried basil

dried oregano

sugar (optional, to balance acidity)

water (if needed)

fresh basil (optional, for garnish)

Pat the wings very dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

In a large bowl, combine kosher salt, 1 tsp black pepper, garlic powder and paprika. Toss the wings with the seasoning so they are evenly coated. Let sit 10–15 minutes at room temperature while you prepare the coating or oven.

Heat enough vegetable oil in a heavy pot or deep fryer to reach 350°F (175°C). Meanwhile, whisk together flour, cornstarch and baking powder. Dredge wings lightly in the flour mix, shaking off excess. Fry wings in batches (do not overcrowd) for 8–10 minutes, turning once, until golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and keep warm.

Option A — Deep Frying (crispiest)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss seasoned wings with a light dusting of the flour mixture (optional for crispiness) or skip for less crust. Place wings spaced out on the rack. Lightly brush or spray with oil. Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is browned and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

Option B — Oven Baking (healthier)

While wings cook, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, apple cider vinegar, Worcestershire sauce and honey until smooth. Remove from heat and stir in 1/4 tsp black pepper. Taste and adjust: add a pinch of sugar for balance or more hot sauce for heat. Keep warm.

Place the cooked wings in a large, heatproof mixing bowl. Pour the warm buffalo sauce over the wings and toss with tongs until every wing is evenly coated. If you prefer a saucier finish, reserve 2–3 tbsp of sauce to drizzle at the end or serve extra on the side.

Transfer wings to a serving platter. Sprinkle chopped parsley or chives over the top if using. Serve immediately with ranch dressing and celery sticks on the side.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to crisp before serving; toss with warmed sauce again if desired.

chicken wings (drumettes + flats)

ground black pepper

paprika

cornstarch

baking powder (aluminum-free)

vegetable oil (for frying) or for brushing if baking

unsalted butter

Frank's RedHot sauce (or similar cayenne hot sauce)

apple cider vinegar

Worcestershire sauce

honey or granulated sugar

ranch dressing

celery sticks (cut into 3–4 inch pieces)

fresh parsley or chives (optional, chopped)

Placez les pommes de terre coupées en deux dans une casserole d'eau froide salée. Portez à ébullition, laissez mijoter 10–12 minutes jusqu'à ce qu'elles soient tendres quand on les pique avec la pointe d'un couteau. Égouttez et laissez tiédir.

Cuire les pommes de terre

Pendant la cuisson des pommes de terre (ou après), portez une grande casserole d'eau salée à ébullition. Plongez les haricots verts et faites-les cuire 3–4 minutes jusqu'à ce qu'ils soient tendres mais encore croquants. Égouttez et plongez immédiatement dans un bol d'eau glacée pour stopper la cuisson. Égouttez à nouveau et séchez.

Cuire les haricots verts

Placez les œufs dans une petite casserole, couvrez d'eau froide, portez à ébullition, puis baissez le feu pour mijoter 9 minutes pour des œufs durs. Refroidissez dans l'eau glacée, écalez et coupez en quartiers.

Cuire les œufs

Dans un grand saladier ou sur un plat de service, disposez la laitue ou les jeunes pousses. Répartissez les pommes de terre tiédies, les haricots verts, les tomates cerises, l'oignon rouge émincé et les olives en sections ou harmonieusement réparties.

Préparer la base de salade

Émiettez le thon égoutté sur la salade en plusieurs petits tas. Ajoutez les filets d'anchois disposés en décoration si vous les utilisez, et parsemez de câpres et de persil haché. Disposez les quartiers d'œufs durs autour de la salade.

Ajouter le poisson et les condiments

Dans un petit bol ou un bocal, combinez la moutarde de Dijon, le jus de citron, le vinaigre de vin rouge et l'ail haché. Fouettez ou secouez pour émulsionner tout en incorporant lentement l'huile d'olive jusqu'à obtenir une vinaigrette homogène. Assaisonnez avec le sel et le poivre, goûtez et rectifiez l'assaisonnement si nécessaire.

Juste avant de servir, versez la vinaigrette uniformément sur la salade ou servez-la à part. Mélangez délicatement pour enrober les légumes et le poisson sans écraser les ingrédients. Ajustez le sel et le poivre au goût.

laitue romaine ou mélange de jeunes pousses

tomates cerises coupées en deux

haricots verts frais, parés

pommes de terre nouvelles (type rattes), coupées en deux

œufs entiers

filets d'anchois à l'huile (option)

thon en conserve, égoutté (à l'huile de préférence)

olives niçoises ou olives noires dénoyautées

oignon rouge finement émincé

câpres (rincées si au sel)

persil plat frais haché

huile d'olive extra vierge

jus de citron frais

moutarde de Dijon

vinaigre de vin rouge

ail (finement haché ou pressé)

poivre noir fraîchement moulu

Assaisonner les poitrines de poulet avec 1 tsp de sel et 1/2 tsp de poivre. Chauffer 2 càs d'huile d'olive dans une poêle à feu moyen-vif. Saisir le poulet 4–5 minutes par côté jusqu'à ce qu'il soit doré et que la température interne atteigne 74 °C (165 °F). Retirer de la poêle et laisser reposer 5 minutes, puis trancher en lanières fines.

Préparer et cuire le poulet

Dans un grand saladier, déposer les morceaux de romaine (3 cups). Ajouter la moitié du parmesan râpé (environ 1/4 cup) et les croûtons préparés. Verser la vinaigrette César (voir section vinaigrette) selon le goût — environ 3 à 4 càs pour commencer — et mélanger délicatement pour bien enrober les feuilles. Déposer les tranches de poulet tièdes sur la salade et saupoudrer du reste de parmesan.

Assembler la salade

Préchauffer le four à 200 °C (400 °F). Dans un grand bol, mélanger les dés de pain (3 cups) avec 2 càs de beurre fondu ou d'huile d'olive, 1 tsp d'ail haché, 1/4 tsp de sel et 1/4 tsp de poivre. Étaler en une seule couche sur une plaque de cuisson recouverte de papier sulfurisé. Cuire 8–12 minutes en remuant à mi-cuisson, jusqu'à ce que les croûtons soient dorés et croustillants. Laisser refroidir.

Dans un bol moyen, écraser les anchois avec l'ail haché pour obtenir une pâte. Ajouter le jaune d'oeuf (ou la mayonnaise), la moutarde de Dijon et le jus de citron; fouetter jusqu'à homogénéité.

Émulsionner

Tout en fouettant continuellement, verser lentement les 6 càs d'huile d'olive en filet pour émulsionner la sauce. Incorporer ensuite 2 càs de parmesan râpé, 0.25 tsp de poivre et 0.25 tsp de sel. Goûter et ajuster l'assaisonnement: plus de jus de citron pour l'acidité, plus d'anchois pour le salé, ou un peu de mayonnaise si vous préférez une texture plus douce.

coeurs de romaine (laitue romaine), lavés et coupés en gros morceaux

poitrine de poulet désossée et sans peau

huile d'olive (pour cuisson)

parmesan râpé (pour servir)

pain (baguette ou pain de campagne) coupé en dés d'environ 1,5 cm

beurre fondu ou huile d'olive

ail frais haché (ou 1/2 tsp d'ail en poudre)

poivre

jaune d'oeuf (ou 2 càs de mayonnaise pour substitution)

filet d'anchois haché (optionnel mais traditionnel)

ail haché

parmesan râpé fin

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar, and instant yeast. Stir briefly and let sit 5 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start over with fresh yeast.

Activate yeast and combine liquids

To the yeast mixture add melted butter, egg, and 2 tablespoons of olive oil; whisk briefly to combine. Add 3 cups of flour and the salt; stir with a wooden spoon or dough hook on low speed until combined. Continue adding remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. You may not need every bit of flour — dough should be pliable and slightly sticky but pull away from bowl sides.

Mix dough

Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium-low for 6–8 minutes. The dough should be smooth, spring back when pressed, and slightly tacky but not sticky.

Knead

Lightly oil a large bowl with remaining olive oil. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

First rise

Punch the dough down to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (about 150–170 g / each). Working with one piece at a time, flatten slightly and roll into a long stick about 12–14 inches (30–35 cm) long and roughly 1–1.5 inches (2.5–4 cm) in diameter. Place shaped sticks on a parchment-lined baking sheet, leaving 1–1.5 inches between them for slight expansion.

Shape bread sticks

Cover shaped sticks loosely with lightly greased plastic wrap or a damp towel and let rise until puffy, about 30–40 minutes. Meanwhile, preheat oven to 400°F (200°C).

Second rise

In a small bowl combine 3 tablespoons melted butter and the minced garlic. Reserve about 1 tablespoon of the melted butter mixture for brushing after baking.

Prepare garlic butter

Just before baking, gently brush the tops of the risen bread sticks with about half of the garlic-butter mixture. Sprinkle each stick lightly with a pinch of salt and a small pinch of dried oregano, if using.

Brush before baking

Bake in the preheated 400°F (200°C) oven on the middle rack for 15–18 minutes, or until golden brown and the internal temperature reaches about 190–200°F (88–93°C). Baking time can vary by oven and stick thickness; rotate pan halfway through if your oven has hot spots.

Bake

Remove bread sticks from oven and immediately brush with the reserved garlic-butter. While warm, sprinkle with grated Parmesan and chopped fresh parsley. Taste and finish with a light dusting of flaky sea salt as desired. Serve warm.

Finish and serve

instant yeast

granulated sugar

warm water

warm whole milk

unsalted butter, melted

large egg

olive oil (for bowl and shaping)

unsalted butter, melted (for brushing)

fresh parsley, finely chopped

coarse sea salt or flaky salt

dried oregano (optional)

In a measuring cup or small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Let sit 5–7 minutes until foamy. In a separate bowl whisk together warm milk, melted butter and egg until combined.

Activate yeast & combine liquids

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt.

Mix dry ingredients

With the mixer running on low, pour the foamy yeast mixture and the milk/butter/egg mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Form dough

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 16 equal pieces (about 1.25 oz / 35 g each) for small sticks. For alternate sizes: 8 pieces for larger sticks or 32 for smaller. Roll each piece into a 6–7 inch (15–18 cm) thin rope, tapering slightly at the ends if desired. Place shaped sticks on a parchment-lined baking sheet about 1 inch apart.

Shape sticks

Cover the shaped sticks loosely with plastic wrap or a damp kitchen towel and let them rest 20–30 minutes until puffy but not doubled.

Preheat oven to 400°F (200°C) while the sticks undergo their second rise. Position rack in middle of oven.

Preheat oven

Mix the 2 tbs melted butter with garlic powder. Just before baking, brush each stick lightly with the garlic-butter mixture. If using, sprinkle dried parsley and a light pinch of coarse sea salt on top for flavor and visual finish.

Brush and season

Bake the sticks in the preheated oven for 10–12 minutes, or until they are golden brown on the surface and sound hollow when tapped on the bottom. Baking time will vary slightly with size: smaller sticks 8–10 minutes, larger 12–14 minutes.

Remove the bread sticks from the oven and immediately brush with any remaining garlic-butter. Transfer to a wire rack and cool 5 minutes before serving so they set but remain warm.

Leonidas Chocolate & French Cafe