Yearly Archives: 2013

Coulibiac

Posted on December 27, 2013 by Meg

Coulibiac — it’s a French dish, right? The first time I made this succulent layered fish pie was back in the 1970s, with a Julia Child recipe. But wait. It’s also Russian, isn’t it? They call it kulebiaka and fill … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , , | 1 Comment

Joyeuses fêtes!

Posted on December 23, 2013 by Meg

Better late than never. As it’s not quite the night before Christmas, I’m posting some holiday menus for fabulous feasts with a French touch. They each feature a first course, and sometimes a second, before a spectacular main dish and … Continue reading →

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Charlotte glacée aux framboises

Posted on December 20, 2013 by Meg

Here’s a holiday dessert that’s fun to prepare and makes a light change from fruitcake or mince pies or yule log. Three layers of ice cream and sorbet are encased in ladyfingers (boudoirs in French), inverted onto a lovely plate, … Continue reading →

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Perdreaux aux poires

Posted on December 13, 2013 by Meg

This could be the start of something big. This year, as an idea for your Christmas dinner, I give you a partridge in a pear tree. Well, to be more specific, roast partridge surrounded by succulent sautéed pear slices on … Continue reading →

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Gratin savoyard

Posted on December 6, 2013 by Meg

I had a surprise this morning when I sat down to write this post. I thought today’s recipe for a festive potato dish was gratin dauphinois, but discovered that what I’ve been calling dauphinois all these years is actually gratin … Continue reading →

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Rémoulade de crabe au céleri

Posted on November 29, 2013 by Meg

With Thanksgiving behind us and as we head into the holiday season, I will be posting dishes over the next few weeks that can grace a festive table. The first, curried crab remoulade, makes a delightful starter to brighten up … Continue reading →

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Crème caramel

Posted on November 22, 2013 by Meg

I ran a little guessing game on Facebook last night to see which classic French dessert people thought I’d be posting today. The answers ranged from tarte Tatin to crème brulée and clafoutis aux cerises (a springtime speciality!). No, it’s … Continue reading →

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Coquilles saint-jacques aux girolles

Posted on November 15, 2013 by Meg

This is a French version of surf and turf, a perfect marriage of succulent scallops from the sea and golden chanterelle mushrooms from the forest. I’d been longing to make the dish this autumn, but chanterelles — girolles in French … Continue reading →

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Fenouil et endives braisés

Posted on November 8, 2013 by Meg

My friend Vera, a superlative cook, has lived all over the world. Bohemian by birth (Czech) and by nature (an adventurer’s soul), she moved from Prague to Paris to Montréal to Beijing to Jerusalem to Moscow to Berlin to London … Continue reading →

Posted in 8. Vegetables | Tagged , , , , | 3 Comments

Salade César

Posted on November 1, 2013 by Meg

Is Caesar salad French? Many would say no. It was invented by Cesare Cardini, an Italian-American chef, at his restaurant in Tijuana. What’s so French about that? Ah oui, mes amis — but the defining characteristic of a Caesar salad … Continue reading →

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