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Oeufs au caviar rouge
Stuffed eggs topped with red caviar make a simple yet elegant dish that’s perfect for special occasions. Do I hear New Year’s Eve, anyone? Or brunch on the morning after? Most French takes on this dish call for the eggs … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged caviar rouge, eggs, New Year's, oeufs, recette, recipe, red caviar
4 Comments
Côte de boeuf
If you’d like to serve something different this holiday season, why not consider côte de boeuf? A bone-in rib of beef that is served as steak, and not as a roast, côte de boeuf is a popular cut is France. … Continue reading
Posted in 7. Meat Dishes
Tagged cauliflower gratin, cote de boeuf, gratin de chou-fleur, holiday meals, recette, recipe, rib of beef
2 Comments
Risotto aux champignons sauvages
This unusual wild mushroom risotto is the creation of John O’Shea, the brilliant young British chef who presides over the kitchen at JJ Beaumarchais, a restaurant downstairs from my apartment. It is unusual first because instead of rice it uses … Continue reading
Posted in 9. Pasta, Rice, Grains
Tagged einkorn, epeautre, jj beaumarchais, john o'shea, recette, recipe, risotto, spelt, wild mushrooms
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Tarte aux noix
Walnut tart, a specialty of southwest France, is a favorite of mine in the autumn. The walnut pieces are bathed in a caramel sauce and then baked in a tender tart shell to produce a sweet, chewy confection — comfort … Continue reading
Salade vigneronne
This is one of those French salads with an evocative name where the ingredients vary according to the whim of the chef. Salade vigneronne translates as ‘winemaker’s salad’, and in this version you’ll find tender leaves, walnuts, grapes and garlic … Continue reading
Posted in 3. Salads
Tagged grapes, magret fumé, noix, raisin, recette, recipe, salad, smoked duck breast, vegan, walnuts
4 Comments
Poulette au cidre
I was inspired to make this Normandy dish of chicken cooked in hard cider by the late great writer Marguerite Duras. Not that she made it for me, but I did enjoy meals at her house — more on that … Continue reading
Ratafia
I discovered the apéritif known as ratafia one summer when the former owners of my cottage in Burgundy paid me a visit. As they admired the changes I’d made inside, I asked them how they had used the grapes growing … Continue reading
Carpaccio de thon au citron vert
I was inspired to make a carpaccio of tuna the other day after lunching in Montmartre at a place that served a fabulous version infused with Asian flavors. I didn’t think to ask for the recipe, so I had to … Continue reading
Tarte chèvre-figues-romarin
Fresh figs marry beautifully with goat cheese and rosemary, so I decided to combine them in a savory tart. I came up with this plan after my downstairs neighbor brought me a bucketful of figs — lush, plump and ultra … Continue reading
Posted in 4a. Savory Tarts and Tartines
Tagged figues, fresh figs, fromage de chevre, goat cheese, recette, recipe, romarin, rosemary, savory tart, tarte salee
5 Comments
Soupe provençale au basilic
This zingy soup came about thanks to a visit I made to Provence last summer. While staying with friends in St-Rémy during a break between lockdowns, I came across an old cookbook of regional dishes and was intrigued to see … Continue reading
