Tag Archives: recette

Soupe de pois cassés

Posted on January 8, 2021 by Meg

This is a French take on that cold-weather classic, split pea soup. A traditional dish in Alsace, where it is known as as erbsesupp, it has a smoky flavor, imparted by bacon, while a drizzle of cream lends a soothing … Continue reading →

Posted in 2. Soups | Tagged , , , | 8 Comments

Terrine de poires au chocolat

Posted on December 18, 2020 by Meg

This festive chocolate-pear dessert is the brainchild of the chef Rodolphe Paquin, who presides at the Paris bistro Le Repaire de Cartouche. A few years ago, M. Paquin gave me a book he’d written on the art of preparing terrines. … Continue reading →

Posted in Desserts | Tagged , , , , , , | 6 Comments

Pastilla

Posted on December 4, 2020 by Meg

Pastilla, a splendid savory pie, is worth a thought for a festive dinner as we gallop toward the holiday season. Crisp pastry encases chicken and almonds simmered to melt-in-your-mouth tenderness in exotic spices. The pie is sprinkled with powdered sugar … Continue reading →

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , | 2 Comments

Filets de poisson sauce citronnée

Posted on November 20, 2020 by Meg

Paris bistros often serve fish in a lemony cream sauce that I’ve never seen served in a French home. Why not, one wonders? It proved remarkably easy to prepare when I tried it out in my kitchen the other day … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , | 4 Comments

Piste de moules à la sétoise

Posted on September 11, 2020 by Meg

Mussels with garlic, hot pepper, olive oil and fresh herbs, served in small glasses at cocktail hour, is a specialty of the charming Mediterranean port of Sète. This is local cuisine at its finest — le piste de moules, as … Continue reading →

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Salade aux grains, sauce sésame

Posted on August 28, 2020 by Meg

When staying with friends in Provence this summer, I was served a mixed-grain salad that knocked my socks off. The star of this salad was petit épeautre, or einkorn wheat, a rustic grain with a nutty flavor that is grown … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , , | 4 Comments

Pissaladière

Posted on August 14, 2020 by Meg

This onion-anchovy-olive tart from the south of France looks remarkably like pizza. (And it’s name, pissaladière, would seem to be related to pizza, too. More on that later.) I had the good fortune on a recent trip to Provence to … Continue reading →

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , , , | 4 Comments

Gratin de blettes

Posted on July 17, 2020 by Meg

Swiss chard makes a beautiful gratin that is as packed with nutrients as it is with flavor. I made the gratin this week on Bastille Day, on which I will say more later. My first question, as I was preparing … Continue reading →

Posted in 8. Vegetables | Tagged , , , , , | 1 Comment

Mini cheesecakes au chèvre et cerises

Posted on July 3, 2020 by Meg

It’s cherry season in France, so when guests came the other night I served mini cherry cheesecakes made with goat cheese. A surprise and a delight! A surprise because I invented the recipe. This is a rare event. Most of … Continue reading →

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Rôti de veau aux petits légumes

Posted on June 19, 2020 by Meg

Tender veal served cold with tarragon mayonnaise and seasonal veggies — for example, asparagus, green beans and fresh peas in early summer — makes a delightful supper that can be prepared in advance for easy serving. Or you can serve … Continue reading →

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