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Monthly Archives: March 2013
Gigot d’agneau à la marocaine
Just in time for Easter, here’s a recipe with a twist — a leg of lamb coated in spices that infuse the meat with a seductive Moroccan flavor. Add a little couscous on the side, and you will have an … Continue reading
Posted in 7. Meat Dishes
Tagged gigot d'agneau, marocain, moroccan, recipe, roast leg of lamb, spicy leg of lamb
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Asperges braisées
I think there’s something we can all agree on — the first taste of asparagus each year is one of the rites of spring. Not that spring has sprung in Paris quite yet, but the first green spears have just … Continue reading
Posted in 8. Vegetables
Tagged asparagus, asperges braisées, braised, recette, recipe, vegan
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Champignons à la crème et au cerfeuil
My friend Nicole lives in the shadow of the Pompidou Art Center, right around the corner from a Paris bistro called Le Hangar. This trendy restaurant is sufficiently hidden away to retain a private feeling, even in the crowded Beaubourg … Continue reading
Posted in 1. Starters
Tagged champignons au cerfeuil, chervil, mushroom salad with cream and herbs, recipe, salade
2 Comments
Soupe de moules au safran
I never tasted mussels before arriving in Paris as a young woman. They just weren’t available far from the sea in the American Midwest, where I grew up. But even though Paris is about two hours by road from the … Continue reading
Tarte aux poires à la crème d’amandes
Pear tart with almond cream is also known in France as tarte aux poires Bourdaloue. It takes its name from a former Paris pastry shop called Bourdaloue, named for the street on which it stood, the Rue Boudaloue in the … Continue reading
Posted in Desserts
Tagged almond cream, creme d'amandes, French pear tart, recipe, tarte aux poires, tarte bourdaloue
2 Comments
Julienne de champignons
This dish of sliced mushrooms in a creamy, cheesy sauce is something I discovered while living in Moscow in the 1980s. In Russia, where it is known as zhulien, it is often served during intermission at theaters in little individual … Continue reading
Posted in 8. Vegetables
1 Comment
Entrecôte béarnaise
This is not an everyday dish because it involves a sauce, béarnaise, that requires a little time and a bit of technique. The results, however, are spectacular. Choose a tender, flavorful cut of steak. Sirloin, rib-eye, Porterhouse, club and New … Continue reading
Poireaux sauce verte
The leek is a handsome vegetable. The ancient Egyptians grew and enjoyed it, and so did the Romans — in fact, it was reputedly Nero’s favorite vegetable. The Welsh enjoy it so much that they made it their national emblem. … Continue reading
Posted in 1. Starters
Tagged green sauce, herbal sauce, leeks, poireaux sauce verte, recipe
4 Comments
Pots de crème au chocolat
Can you imagine that most of the world never heard of chocolate until the Renaissance in Europe? That’s when the conquistadors brought it back to Spain, having acquired it from the Aztecs. Cortés was among the first Westerners to observe … Continue reading
Posted in Desserts
Tagged chocolate cream, French, Pots de creme au chocolat, recipe
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