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Monthly Archives: March 2018
Charlotte aux fraises
There’s an easy way and a hard way to make the delectable French strawberry dessert known as charlotte aux fraises, as I learned when setting out to make one for this post. A charlotte is an unbaked cake of ladyfingers … Continue reading
Epaule d’agneau rôti à l’ail
Roast shoulder of lamb makes a fine centerpiece at Easter, Passover or any time of the year. In this recipe, the meat is surrounded by whole cloves of garlic, which soften while roasting into a sweet, succulent paste. The garlic … Continue reading
Posted in 7. Meat Dishes
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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
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