Author Archives: Meg

Tartare de saumon

Tomorrow is April Fool’s Day, an event marked in France by pranks known as poissons d’avril, or ‘April fish’. So this seemed an appropriate time to post a fish recipe, all the more so as spring has now sprung with … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , | 2 Comments

Salade de pommes de terre

You may say po-TAY-to, I may say po-TAH-to, but the French say “apples of the earth” (pommes de terre), perhaps an indication of their esteem for the humble spud. And French potato salad, simple and earthy, has a taste all … Continue reading

Posted in 3. Salads | Tagged , , , , , | 2 Comments

Tuiles au parmesan

The wonderful French phrase l’heure de l’apéro means you’re done working and it’s time to kick off your shoes and settle in to a drink as a prelude to a pleasant evening. It’s like cocktail hour, but with a nuance … Continue reading

Posted in 1. Starters | Tagged , , , , | 1 Comment

Carré d’agneau

When is a lamb chop not a lamb chop? It may seem a minor distinction, but here in France a carré d’agneau (rack of lamb) is considered a different dish altogether than côtelettes d’agneau (lamb chops), the difference being that … Continue reading

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Crème de chou-fleur

The humble cauliflower takes on elegance and class when transformed into crème de chou-fleur, a magnificent winter soup that is both light and packed with vitamins. It is essentially a purée of cauliflower with a spoonful of cream. Ground coriander … Continue reading

Posted in 2. Soups | Tagged , , , , | 3 Comments

Strudel aux pommes

Some days you just need comfort food — so why not make an apple strudel? This delightfully flaky dessert has been popular in France since it was introduced at Versailles by Marie-Antoinette, who came here from her native Austria after … Continue reading

Posted in Desserts | Tagged , , , , , | 8 Comments

Endives gratinées au jambon de pays

This recipe adds a couple of twists to a French classic, endives au jambon, which is enjoyed across the north of the country in the winter months. Twist Number 1: Dry-cured ham is used instead of the traditional baked ham. … Continue reading

Posted in 8. Vegetables | Tagged , , , | 2 Comments

Galettes de pomme de terre

There is an art to making potato pancakes, known in French as galettes de pomme de terre, or potato flat cakes. The basic recipe is very simple — grate the potatoes, mix with a beaten egg, season with salt and … Continue reading

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Canard rôti au miel et au thym

Roast duck is a festive dish in any season, but perhaps never better than in winter, enjoyed with a glass of hearty red beside a crackling fire. In this recipe, the duck is coated with a glaze of honey, thyme … Continue reading

Posted in 6. Poultry | Tagged , , , , , , , | 2 Comments

Deux tartes fines

We’re galloping toward the holiday season, so this post kicks off a series of recipes that you may enjoy pre-, post- and during the end of year festivities — beginning with two tartes fines, the French version of pizza. The … Continue reading

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , , , , , , , , , | 2 Comments