Author Archives: Meg

Omelette au saumon fumé et aux épinards

Posted on February 14, 2014 by Meg

One of the keys to making a great omelet is having a great omelet pan. It doesn’t matter too much what it’s made of. I’ve used all kinds — cast iron, stainless steel, nonstick steel or aluminum. What you need … Continue reading →

Posted in 4. Omelets, Soufflés, Quiche | Leave a comment

Poires au vin et cassis

Posted on February 7, 2014 by Meg

Just in time for Valentine’s Day, my favorite winter dessert — pears gently poached in red wine with crème de cassis, rosemary, vanilla, black peppercorns, or other spices. It’s light, it’s bright, it’s meltingly tender. Like (we hope) like the … Continue reading →

Posted in Desserts | Tagged , , , , , , , , , | 2 Comments

Gratin de tortiglioni aux lardons

Posted on January 31, 2014 by Meg

Picture this: A cold winter’s night, a cheery fire, a bottle of red, and a dish that comes to the table hot and bubbling and irresistibly aromatic. What is it? A gratin, of course — pasta and bacon bathed in … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , | 2 Comments

Soupe aux poireaux caramelisés

Posted on January 24, 2014 by Meg

Soup, glorious winter soup. The glory being that it’s so simple to make — two leeks, one potato, a little broth and that’s it. A peasant approach to a winter’s supper. And yet, and yet. What lifts this soup out … Continue reading →

Posted in 2. Soups | Tagged , , , , , | Leave a comment

Blanquette de veau

Posted on January 17, 2014 by Meg

This most classic of French veal dishes got its name from it’s light-colored creamy sauce. The sauce is more or less white (blanc), and the dish could translate as ‘little white veal stew.’ Ah oui, mes amis, but let’s not … Continue reading →

Posted in 7. Meat Dishes | Tagged , , , | Leave a comment

Salade de chèvre chaud au miel

Posted on January 10, 2014 by Meg

There’s something wild about the flavors in this salad — goat cheese warmed to melting, a sprinkling of herbs from Provence, honey, olive oil, mixed greens and mint. For me it conjures up the warm days of summer, even in … Continue reading →

Posted in 3. Salads | Tagged , , , , , , | Leave a comment

Coulibiac

Posted on December 27, 2013 by Meg

Coulibiac — it’s a French dish, right? The first time I made this succulent layered fish pie was back in the 1970s, with a Julia Child recipe. But wait. It’s also Russian, isn’t it? They call it kulebiaka and fill … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , , | 1 Comment

Joyeuses fêtes!

Posted on December 23, 2013 by Meg

Better late than never. As it’s not quite the night before Christmas, I’m posting some holiday menus for fabulous feasts with a French touch. They each feature a first course, and sometimes a second, before a spectacular main dish and … Continue reading →

Posted in Et cetera | Tagged , , , | Leave a comment

Charlotte glacée aux framboises

Posted on December 20, 2013 by Meg

Here’s a holiday dessert that’s fun to prepare and makes a light change from fruitcake or mince pies or yule log. Three layers of ice cream and sorbet are encased in ladyfingers (boudoirs in French), inverted onto a lovely plate, … Continue reading →

Posted in Desserts | Tagged , , , , , , , | 3 Comments

Perdreaux aux poires

Posted on December 13, 2013 by Meg

This could be the start of something big. This year, as an idea for your Christmas dinner, I give you a partridge in a pear tree. Well, to be more specific, roast partridge surrounded by succulent sautéed pear slices on … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , , , , | 2 Comments