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Category Archives: 1. Starters
Asperges blanches
This spring in Paris has seen a great profusion of white asparagus. It came onto the market in early March, ahead of the green variety, and at prices so tempting I couldn’t resist. This, plus a request from a Japanese … Continue reading
Posted in 1. Starters
Tagged asperges blanches, bistro cooking, recette, recipe, white asparagus
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Concombres à la crème
Simple starters are having a moment in Paris, and today I am featuring one of my favorites, cucumbers in cream. This tasty dish may be enhanced with the herb of your choice – cilantro, dill, chives or chervil – and … Continue reading
Harengs pommes à l’huile
Smoked herring and potatoes bathed in a gentle vinaigrette is a classic French bistro starter. In this rendition, two types of beets are added to the plate — cooked red beets and raw, striped heirloom beets — along with onion … Continue reading
Tarama
I first discovered tarama in France, where it has been popular as a starter for decades or possibly longer. It is traditionally made from bottarga — cured and salted roe that has been pressed and sealed in wax. But, as … Continue reading
Avocat au saumon fumé
Here’s a fresh take on avocat vinaigrette, a popular starter on bistro menus when I arrived in Paris 40 years ago. In the original, avocado halves were filled with a thick, mustardy sauce. This version is both lighter and prettier, … Continue reading
Posted in 1. Starters
Tagged avocado, lobster, recette, recipe, saumon fumé, smoked salmon
7 Comments
Terrine de saumon
A light start to a meal of a warm summer’s evening is a fish terrine — in this case, a terrine of salmon, shrimp and sea scallops, with a sauce flavored with curry and dill. For years I have enjoyed … Continue reading
Posted in 1. Starters
Tagged bain-marie, fish terrine, recette, recipe, salmon, sea scallops, shrimp
3 Comments
Oeufs mimosa
The mimosa tree, its fluffy yellow blossoms a harbinger of spring, has loaned its name not only to a Champagne cocktail but also to the French version of deviled eggs. The eggs are stuffed and topped with of tiny pieces … Continue reading
Posted in 1. Starters
Tagged deviled eggs, Easter eggs, Easter lunch, mimosa cocktail, oeufs mimosa, recette, recipe
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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
Assiette de canard et melon
When the French say melon, they are generally referring to one particular type of melon. It is small and round, about 4-6 inches (10-15 cm) in diameter, with dark green stripes over a pale exterior and an intoxicatingly sweet orange … Continue reading
Posted in 1. Starters
Tagged alexander lobrano, ann mah, canard, david lebovitz, dorie greenspan, duck, food lovers for hillary, melon, patricia wells, recette, recipe
8 Comments
Fromage blanc aux herbes
Dear readers of The Everyday French Chef: Normally I only post on Fridays, but today I am giving you a bonus recipe to compensate those of you who may have tried to access my site and instead found a blank … Continue reading
Posted in 1. Starters
Tagged fresh cheese with herbs, fromage blanc aux herbes, hacked, recette, recipe
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