Everyday French Chef
Most Popular Recipes
-
Recent Posts
Recent Comments
- Meg on Farce aux chataignes
- Brenda on Farce aux chataignes
- Meg on Soupe aux lentilles corail
- Lesley on Soupe aux lentilles corail
- Meg on Assiette de crudités
Favorite Food Blogs
Sites Featuring EFC
Archives
Author Archives: Meg
Salade d’hiver aux poires et aux noix
Take a couple handfuls of mixed winter greens, add bits of pear and walnut, spritz on some lemon juice, add olive oil, salt and pepper, et voilà — a zesty winter salad that takes no more than five minutes to … Continue reading
Posted in 3. Salads
Tagged noix, pear, poires, recipe, salade, walnuts, winter salad
Leave a comment
Vacherin aux fruits de la passion
Ethereal, sweet, light as air, meringues make a lovely dessert in various guises. In France, when meringues are combined with whipped cream, ice cream or both, the dessert is called vacherin. Julia Child explains how to make a large ice … Continue reading
Purée d’amandes
When I was lunching at the Paris restaurant Spring last week, the main course — roast guinea fowl — was served with something hard to identify. It was satiny and pure white, and tasted ambrosial in a creamy, melt-in-your-mouth sort … Continue reading
Posted in 8. Vegetables
Tagged almonds, amandes, cauliflower, choufleur, daniel rose, purée, recipe
Leave a comment
Sauté de veau
Veal stewed gently in wine, infused with garlic, tomato and herbs, and served with a touch of cream — this supremely French invention is far from the stews of my childhood. I first tasted it in the 1970s at the … Continue reading
Sole meunière
In her book My Life in France, Julia Child gives a rapturous account of her first encounter with French cuisine: sole meunière for lunch at a restaurant in Normandy. ‘The flesh of the sole was delicate, with a light but … Continue reading
Soupe à l’oignon gratinée
Just how French is French onion soup? It clearly originated here in France, and became famous as a midnight snack at the huge Les Halles market in central Paris until the Baltard Pavilions were torn down in 1971 to make … Continue reading
Assiette de crudités
Let’s get one thing straight right from the start: there is nothing crude about crudités. This lovely fresh vegetable plate — my all-time favorite starter — is the dish I most long for whenever I’m away from France for a … Continue reading
Posted in 1. Starters, 3. Salads
Tagged assiette de crudités, food, french vegetable plate, recipe, salad
2 Comments
Risotto à la trévise
When I first tasted risotto al radicchio I was dining alone in Venice and chose it almost at random from a menu with many other dishes that were unknown to me. Bitter red salad with rice? Why not, I thought, … Continue reading
Courge butternut rôtie aux pignons
Butternut squash is a relative newcomer to Paris. When I moved here in the 1970s I encountered it rarely, if ever. But now it has acquired star power at some of the finest tables in town. I tasted it most … Continue reading
Truffes au chocolat
Why are these sinfully elegant and delightful chocolates called truffles? They take their name from the just as sinfully elegant black truffle, which grows under oak trees, must be uncovered by pigs or dogs and has at various moments cost … Continue reading
