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Category Archives: 7. Meat Dishes
Boulettes d’agneau aux herbes
When summer finally rolls around over here, our kitchen goes Mediterranean. The sultry breezes make it easy to forget that Paris is in northern France, far from the turquoise waters. Salads from Provence, Spain, Greece, Morocco and Lebanon appear, eggplant … Continue reading
Posted in 7. Meat Dishes
Tagged agneau, Asia de Cuba, boulettes, fresh herbs, lamb, meatballs, Mediterranean cuisine, recette, recipe, yogurt sauce
1 Comment
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
Brochettes d’agneau au romarin
Hot summer evenings are the perfect time for outdoor grilling. But what if you don’t have access to a barbecue? Marooned in Paris for most of the summer, I decided to investigate. The solution: lamb kebabs on wooden skewers, marinated … Continue reading
Posted in 7. Meat Dishes
Tagged agneau, brochettes, kebabs, lamb, mallorca, recette, recipe, rosemary, sea club
2 Comments
Tagine de veau aux petits pois et citron
This Moroccan dish is unusual in that it uses fresh lemons, which marry perfectly with veal and first-of-the-season peas to create a zingy blend of flavors. The tartness of the lemon juice is softened by honey and cilantro, and the … Continue reading
Posted in 7. Meat Dishes
Tagged cilantro, citron, honey, lemon, moroccan cuisine, peas, petits pois, recette, tagine, veal, veau
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Rôti de boeuf
The French roast their beef astoundingly quickly. The first time I bought a roast in Paris — where it’s customary to ask the butcher about the cooking time — I nearly fell over when he said to preheat the oven … Continue reading
Porc aux légumes d’automne
There’s a wintry chill in the air in Paris, and nightfall comes early these days. It’s the time of year when comfort food makes a welcome appearance on the table. In this recipe, succulent fillet of pork is surrounded by … Continue reading
Assiette anglaise
The infamous rivalry between the French and the British is perhaps expressed most explicitly in their traditional slurs for each other, each of culinary origin: ‘the frogs’ and ‘les rosbifs’. Sure, the French eat cuisses de grenouille (frogs’ legs) and … Continue reading
Posted in 7. Meat Dishes
Tagged british-french rivalry, cold roast meat, ham, mayonnaise, recipe, roast beef, roast chicken, roast duck, roast lamb, roast pork
2 Comments
Entrecôte bordelaise
If you are from the Bordeaux region you probably know the difference, but if you’re from anywhere else, you may not: entrecôte bordelaise, one of France’s great steak dishes, is served without a wine sauce. The steak is grilled over … Continue reading
Posted in 7. Meat Dishes
Tagged a la bordelaise, ecole ferrandi, recipe, shallots, steak, wine sauce
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Blanquette de veau
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
