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Tag Archives: cream
Boulettes épicées en bouillon
Succulent spicy meatballs served in broth with cream and topped with fresh dill — now that’s what I call comfort food with a capital C, except that this dish is light, not heavy. I first made it on a winter’s … Continue reading
Posted in 7. Meat Dishes
Tagged beef, broth, cream, dill, meatballs, pork, recette, recipe
4 Comments
Flamiche
Flamiche is a savory tart from Picardie made of leeks and cream encased in puff pastry. This is comfort food at its finest, perfect for cool days or nights as we wait for spring. Flamiche can stand on its own … Continue reading
Posted in 4a. Savory Tarts and Tartines
Tagged cream, creme fraiche, flamiche, leeks, picardie, poireaux, recette, recipe, savory tart
2 Comments
Concombres à la crème
Simple starters are having a moment in Paris, and today I am featuring one of my favorites, cucumbers in cream. This tasty dish may be enhanced with the herb of your choice – cilantro, dill, chives or chervil – and … Continue reading
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
Penne au safran, roquette et noix
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
Saumon grillé, crème d’aneth
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 aneth, cream, dill, maison plisson, recipe, salmon, saumon
2 Comments
Potage lyonnais
It’s pumpkin season — and as we head from Halloween to Thanksgiving, what could be better than a French pumpkin soup? Not just any kind, but pumpkin soup from Lyon, the heart of French gastronomy. The ingredients read like a … Continue reading
Tarte fine aux poireaux et lardons
This fine-crust savory tart with leeks and bacon is what you might call French ‘pizza.’ It is a relative of the more commonly seen flammekueche from Alsace, in which bacon and finely sliced onions are placed on thin dough covered … Continue reading
Posted in 4a. Savory Tarts and Tartines
Tagged bacon, cream, flammekueche, French, leeks, pizza, recipe, savory tarts
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Mouclade
This is one of those knock-your-socks-off openings to a meal that will have your guests begging for the recipe. I served it on two occasions in the past couple of weeks and both friends said it was so delic… (oops, … Continue reading
Posted in 1. Starters
Tagged cream, creme, curry, moules, mussels, recipe, saffron, safran
2 Comments
Fraises et framboises à la crème
At last it’s strawberry season! The Paris markets are overflowing with red ripe berries. First came the large and rather flavorless strawberries trucked up from Spain, and now the homegrown gariguettes, a highly prized French variety that’s bursting with sweet … Continue reading
Posted in Desserts
Tagged basil, basilic, cream, creme, fraises, framboises, raspberries, recipe, strawberries, sugar
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