Author Archives: Meg

Croustillants au chèvre-romarin-miel

Posted on August 6, 2015 by Meg

This unusual French take on Mediterranean cheese pastries combines rosemary and honey with goat cheese to produce an intoxicating Provençal flavor. Similar pastries, also called cheese fingers or cheese cigarettes, are ubiquitous around the eastern Mediterranean rim. You may find … Continue reading →

Posted in 1. Starters | 1 Comment

Taboulé

Posted on July 24, 2015 by Meg

There are probably as many ways to make tabbouleh salad as there are cooks in the world. The dish hails from the eastern Mediterranean, but has spread to many countries, among them France. When I first arrived here (full disclosure: … Continue reading →

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Penne au safran, roquette et noix

Posted on July 10, 2015 by Meg

Is it alchemy? Is it art? Each of the four main ingredients in this knock-out dish — saffron, arugula, walnuts and parmesan — has so much personality that one could easily imagine it knocking out the other three. And yet, … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , , , | 1 Comment

Clafoutis aux cerises

Posted on June 26, 2015 by Meg

Cherry pie, cherry cobbler, cherry tart, cherry mousse, cherry soup, yes, but cherry clafoutis? Why such an odd word for one of France’s favorite homespun desserts, cherries baked in a batter of eggs, milk and sugar? Clafoutis (pronounced clah-foo-TEE) comes … Continue reading →

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Pigeon rôti

Posted on June 12, 2015 by Meg

It all started with a sail down the Nile in a felucca. That’s where an Egyptian named Refat took a fancy to me. In short order he invited me and my friends to his place across the river from Luxor. … Continue reading →

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Haricots verts à la française

Posted on June 5, 2015 by Meg

I lived in Paris for many years before I figured out how to cook green beans the French way. They would arrive glistening on bistro plates in deep green, succulent piles. Whatever I tried — steaming the beans, boiling them, … Continue reading →

Posted in 8. Vegetables | Tagged , , , , | 5 Comments

Saumon grillé, crème d’aneth

Posted on May 29, 2015 by Meg

A popular dish in Paris bistros these days is saumon à l’aneth — salmon with a sauce of cream and fresh dill. The salmon is generally served steamed or poached. In this version, the salmon is instead pan-seared for a … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , , | 2 Comments

Fromage fort

Posted on May 22, 2015 by Meg

Fromage fort translates literally as ‘strong cheese’, but — in a country known for its many strong cheeses — that does not begin to convey the pungency of this spread of aged cheeses, garlic and eau-de-vie. It could more rightly … Continue reading →

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Soupe aux asperges

Posted on May 15, 2015 by Meg

How to turn a simple soup into a festive occasion? Add a spoonful of fish roe and a smattering of fresh herbs. I first encountered roe on soup at my favorite neighborhood bistro, Le Repaire de Cartouche. They served cauliflower … Continue reading →

Posted in 2. Soups | Tagged , , , , , | 4 Comments

Meringues aux fruits des bois

Posted on May 8, 2015 by Meg

What do the French mean, exactly, by fruits des bois? ‘Fruits of the forest’, yes, but then? Originally the term meant wild berries, but today it encompasses strawberries, raspberries, blueberries, blackberries and perhaps the occasional red or black currant — … Continue reading →

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