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Author Archives: Meg
Rôti de veau aux petits légumes
Tender veal served cold with tarragon mayonnaise and seasonal veggies — for example, asparagus, green beans and fresh peas in early summer — makes a delightful supper that can be prepared in advance for easy serving. Or you can serve … Continue reading
Posted in 7. Meat Dishes
Tagged estragon, recette, recipe, roti de veau, tarragon mayonnaise, veal
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Salade vietnamienne aux vermicelles
One day many years ago a friend took me to a tiny Vietnamese restaurant here in Paris where we were served the best Vietnamese food I’ve ever had outside Vietnam. Our starter was a tangy salad of glass noodles, carrots, … Continue reading
Posted in 3. Salads
Tagged glass noodles, minh chau, recette, recipe, salad, vietnamese cooking
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Gaspacho
Sumer is icumen in… Yes, summer’s on its way, and with it gazpacho season. This flavor-packed chilled soup, which arrived in France from Spain, has many variants — including in spelling and pronunciation. The standard ingredients are tomatoes, cucumber, green … Continue reading
Orecchiette aux petits pois et jambon de pays
One of the pleasures of spring is fresh peas, and one of my favorite ways to serve them is in pasta with dry-cured ham and cream. The flavors marry delightfully, and the dish takes only moments to prepare. The only … Continue reading
Posted in 9. Pasta, Rice, Grains
Tagged cream orecchiette, fresh peas, ham, pasta, recette, recipe
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Schaum torte aux fraises
This delightful spring dessert of meringues topped with strawberries and whipped cream is, oddly, unknown in France, at least not as schaum torte. The recipe stems from my childhood in Wisconsin, where schaum torte (‘foam cake’) was popularized by the … Continue reading
Posted in Desserts
Tagged meringue, recette, recipe, schaum torte, strawberries, whipped cream
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Omelette soufflée
Is it an omelet? Is it a soufflé? It’s both! Although more like an airy omelet that rises and browns delightfully in the oven to make a perfect brunch dish. This specialty of Alsace is generally served sweetened with powdered … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged Alsace, omelet, recette, recipe, soufflé
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Cordon bleu
In these stay-at-home days, comfort food beckons. And this dish of chicken, ham and melted cheese answers the call. It’s fun to make — the whole family can take part. Chicken breasts are butterflied (sliced almost in two horizontally), filled … Continue reading
Gâteau basque
This subtle and elegant cream-filled cake is hard to find outside the French Basque country — an incentive to make it yourself. Even in Paris, it’s rare to come across a pastry shop proposing gâteau basque, which is surprising because … Continue reading
Posted in Desserts
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Coques au satay
This dynamite French-Asian fusion dish of cockles in satay sauce is the creation of John O’Shea, a young British chef at the Paris bistro JJ, which happily for me is located in my building. The menu changes twice a day, … Continue reading
Posted in 5. Fish and Shellfish
Tagged cockles, coques, french-asian fusion, recette, recipe, satay
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Fondue savoyarde
What’s not to like about cheese fondue? Over here it evokes memories of ski vacations in the French Alps, where after a day on the slopes it is enjoyed in cozy chalets before a crackling wood fire. But of course … Continue reading
