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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
Aubergines farcies aux noix
High summer is the time to make and enjoy this dish of roasted eggplant topped with a pungent walnut sauce. Traditionally served as a starter, it also makes a fine side dish or the star of a mezze spread. The … Continue reading
Posted in 1. Starters
Tagged aubergines, eggplant, Georgian cuisine, noix, recette, recipe, vegan, walnuts
4 Comments
Paupiettes de veau
Paupiettes de veau, a classic bistro dish, are veal scallops stuffed with a savory meat filling. They are rarely made from scratch in French homes as they can be bought already stuffed from the butcher — and merely need to … Continue reading
Posted in 7. Meat Dishes
Tagged bistro cooking, paupiettes de veau, recette, recipe, stuffed veal scallops
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Beignets de courgettes
These light and crispy zucchini fritters are a French adaptation of a dish I discovered on a Greek island. Flavored with mint, dill, oregano and grated onion, they make a delightful start to a meal and may also be served … Continue reading
Posted in 8. Vegetables
Tagged Aegina, beignets de courgettes, Greece, recette, recipe, zucchini fritters
9 Comments
