This open-face pita sandwich with shrimp in curried mayo set on a bed of bacon and arugula and topped with fresh dill is an example of why I have often thought this site should be renamed ‘Meg Has Lunch’. Like many dishes proposed by The Everyday French Chef, it was invented one day when I went into the kitchen at lunchtime wondering what to make, checked the fridge to see what we had on hand and came up with a felicitous combination.
Pita aux crevettes / Open-face pita sandwich with shrimp and bacon
Preparation is easy and quick. You can use either fresh or frozen shrimp, and store-bought or homemade mayo (tip: homemade is better!). The shelled shrimp are steamed until pink, then immersed in a sauce of mayo with a pinch of curry powder — or hot curry powder if you have it — and a dash of lemon juice and salt. Bacon strips are cut in half and fried until crispy. A halved pita is toasted. And then you assemble the sandwich: toasted pita half, mayo, bacon, arugula, the shrimp and some fresh dill fronds on top.
I’ve been experimenting with open-face pita sandwiches all winter long and have found several other winners. One favorite is chopped egg with olive oil, onion and dill or cilantro — perfect for vegetarians. Another is smoked mackeral with olive oil, lemon juice, chopped onion and fresh herbs. All of these sandwiches can be made in a matter of minutes. For light eaters, a single sandwich with some tender leaves and cherry tomatoes alongside makes a fine lunch. For larger appetites, make two sandwiches per person.
It’s still raining here in Paris as I write, but we’ve had a couple of days when it felt like spring. I actually saw an iris in a public garden bed last week — quite early, in fact (usually the crocuses and daffodils come first). And the willows along the Seine have turned the shade of green you might see in a painting by Renoir. So things are looking up.
With Easter just around the corner, here are some seasonal recipes you may wish to try for a holiday meal: eggs with homemade mayo or eggs ‘mimosa’, rack of lamb or roast leg of lamb Moroccan style, roast chicken with spices, risotto with fresh peas and mint and, for dessert, strawberry schaum torte. If you’d like to kick off the festivities with an apéritif, I’d recommend a mimosa cocktail of champagne and orange juice, a kir royal of champagne and black currant liqueur or … just champagne!
The Everyday French Chef is taking a spring break this year. I’ll be back with a new post in three weeks, on Friday, April 12. Happy cooking!
Longing for a hint of spring as the Paris winter drags on and on, I made a cheery pot of risotto with peas and fresh mint the other day. The inspiration for this dish was not my own. I first had it last summer at a beautiful English country pub, 
Making parmesan chicken, a family favorite, is simplicity itself. There are only two ingredients — the parmesan and the chicken (plus a little olive oil for pan-frying). Unlike other similar dishes where chicken is coated before frying, this lighter version involves no flour, no breadcrumbs, no egg. The grated parmesan is simply patted onto the chicken breasts, which are then lightly fried until golden, et voilà — dinner is served.
This salad of curly endive with bacon is a French bistro classic and it’s one of my favorites. I often serve it to friends at dinner parties, usually followed by another bistro dish, for example 
Let’s start with the lettuce. Salade frisée is displayed proudly in French farmers markets, its yellow heart framed by a dark green crown. This type of salad is huge. It can measure up to two feet (60 cm) in diameter when spread open. When I took the photo at right, it virtually covered the picnic table on my veranda. So unless you are cooking for an army, you won’t need all of it for your salad. What to do with the rest? Either a repeat performance or you can use it to make Italian lettuce soup, a recipe I hope to post one day soon.
Now the bacon. In France lardons, or bacon sticks, are sold precut in supermarkets. But for best results with this salad, it’s preferable to start with a thick strip of bacon — about 1/3 inch (1 cm) — and cut the lardons yourself. The flavor and texture are better, and your guests will appreciate it. If that’s not possible where you live, buy thick-cut bacon strips and chop them. My advice: be generous with the bacon. It’s the star of the show.
Roasted salmon on a bed of spicy lentils is a dish that delivers the comfort we crave in winter without too much heft. Here, the dish is paired with spinach for a combination that’s as pleasing to the eye as to the palette. I made this dish last week during a cold snap in Paris — below-freezing temperatures and snow that didn’t melt for days, a rare event over here. After fireside suppers featuring heavier winter dishes, the salmon made a welcome change.
As the cold is bound to return, both here and elsewhere, I thought I’d share some of the dishes I’ve been making to cheer this frigid season, in hopes of inspiring you. Over the last month or so I’ve served: 
After all that entertaining, I slowed down this month, mainly cooking for my daugher and myself, as well as a couple of guests. So far I’ve served 
A classic French bistro dish that’s particularly pleasant in winter is leeks in vinaigrette sauce. It’s incredibly quick and easy to make at home, and there are many variations: with mustard vinaigrette, balsamic vinaigrette, lemon vinaigrette, topped with shallots or not, topped with herbs or not, topped with chopped egg or not etc. etc. In today’s recipe, the leeks are steamed, then topped with mustard vinaigrette, chopped shallot and chopped parsley.
The recipe for these fluffy little pancakes came to me via my Grandma Anne, whose family hailed from a small Jewish village in Ukraine. She called them ‘cottage cheese pancakes’, which always baffled me since cottage cheese has curds and the cheese in these pancakes was perfectly smooth. Eventually, after spending time in the Soviet Union, I worked out that the original cheese involved must have been tvorog, a smooth white cheese.
Who invented butter-almond crescents, the sugar-dusted confections served at Christmas time in many parts of the world? Some say the cookies were invented by a Viennese baker who adopted the shape of the Ottoman flag’s crescent moon to celebrate victory over the Turks in the 17th century. But I’m not so sure, as crescent almond cookies exist far beyond Vienna. In North Africa, for example, they’re called gazelle horns…
A nice warm bowl of silky-smooth soup of sweet potato and leek with coconut milk, lime juice and spices might be just what the doctor ordered as we head into December. I came up with this one when a glitch in this year’s Thanksgiving plans left me with an abundance of uncooked sweet potatoes. It was a cinch to make — took less than half an hour — and the result was a very soothing soup with Asian flavors that was both healthy and economical.
Returning to the sweet potato-leek soup, it may be served at lunchtime, accompanied by sandwiches or a salad, or as a first course for a more elaborate meal. My daughter and I enjoyed it for lunch with 
Plov is a rich and spicy rice dish from Central Asia that is traditionally made with lamb, although other meats are sometimes used. The lamb is browned with carrots and onions before being simmered with cumin seeds, paprika and turmeric or saffron. Quince or chickpeas may also be included. A layer of rice studded with whole cloves of garlic is added at the end and steamed to tender perfection to create a festive one-dish meal.
P.S. With Thanksgiving around the corner, here are some recipes that could lend a French touch to the festivities: 
