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Cabillaud aux pistaches
‘I do not cook, I practice art.’ These words, pronounced by the divine actress Stéphane Audran toward the end of the film Babette’s Feast, give voice to the feelings of many of us when we enter the kitchen. Such were … Continue reading
Purée de fèves épicée
Consider this a Mediterranean version of guacamole. Fava beans (aka broad beans) are cooked to tenderness and puréed with olive oil, lemon and garlic, with a little cayenne pepper for bite. A perfect spread as warm spring days edge toward … Continue reading
Posted in 1. Starters
Tagged broad beans, fava beans, feves, purée, recette, recipe, spread, vegan
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Quiche aux asperges et pleurotes
The other day I wandered into a local lunchtime place and was served the most delectable quiche I’d tasted in a long time. Both light and rich, it veritably hummed with the flavors of spring — in the form of … Continue reading
Posted in 4a. Savory Tarts and Tartines
Tagged asparagus quiche, asperges, nuit debout, oyster mushrooms, pleurottes, recette, recipe
5 Comments
Steak au poivre
A dish that can bring down the house — literally — is steak au poivre, the classic French bistro offering of tender beef crusted with cracked black pepper and topped with a cognac-cream sauce. When I embarked on this recipe, … Continue reading
Posted in 7. Meat Dishes
Tagged cognac, cream, crushed pepper, plisson, poivre, recette, recipe, steak
3 Comments
Salade d’hiver aux oranges sanguines
One recent Sunday during a visit to England, I was lucky enough to be invited to lunch in the picturesque town of Sevenoaks, in Kent south of London. My friends served me a spectacular meal, beginning with a salad of … Continue reading
Posted in 3. Salads
Tagged blood oranges, cresson, fenouil, finocchio, kalamata olives, oranges sanguines, recette, recipe, red onions, vegan, watercress
4 Comments
Tiramisu
Can you imagine that tiramisu, the ubiquitous feather-light confection, did not exist half a century ago? It certainly was nowhere to be found in Paris when I arrived in the 1970s, having only just been invented (apparently), although its origins … Continue reading
Posted in Desserts
Tagged cocoa, coffee, ladyfingers, mascarpone, recette, recipe, tiramisu
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Saint-Jacques à la bretonne
Sea scallops, Brittany style — dusted with flour, tenderly sauteed in butter and drizzled with a creamy sauce — make a fine winter’s dish. But what does this recipe have to do with the Way of Saint James, the historic … Continue reading
Posted in 5. Fish and Shellfish
Tagged brittany style, coquilles saint-jacques, recette, recipe, scallops
3 Comments
Céléri rémoulade
It is always a comfort, on a cold, damp Paris day, to walk into a bistro at lunchtime and encounter a plate of céléri rémoulade, the classic French starter of grated celeriac bathed in a tangy mustard mayonnaise. This earthy … Continue reading
Posted in 1. Starters
Tagged assiette de crudités, céléri, celeriac, Dijon mustard, mayonnaise, oeufs durs mayonnaise, recette, recipe, remoulade
2 Comments
Poulet yassa
The French colonial empire once stretched across the globe, with the happy result — once independence was restored to the colonized — that the cuisine of many cultures is now available in France. Poulet yassa, or chicken marinated in a … Continue reading
