Tag Archives: recette

Moules gratinées en persillade

Mussels filled with garlicky parsley butter and baked until bubbly and golden make a great start to a meal. They may be served with cocktails as a palate teaser (amuse-bouche) or as a first course at the table. By taking … Continue reading

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Coq au Riesling

Coq au Riesling is chicken in a creamy mushroom sauce made with Riesling, a dry but slightly fruity wine from Alsace. While the dish was traditionally made with rooster (coq), chicken is now commonly used. For one thing, roosters are … Continue reading

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Grog au rhum

When walking in Paris in winter, one is likely to encounter a café chalkboard proposing grog au rhum, the French version of a rum toddy. This ubiquitous drink is popular not only because of its alleged healing qualities – it … Continue reading

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Coquilles Saint-Jacques au Champagne

And so we end the year with an ultra French, ultra elegant starter of sea scallops in Champagne sauce to grace your table during the festive season. The scallops are sautéed in butter, deglazed with Champagne, bathed in a creamy, … Continue reading

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Cassoulet

Cassoulet, one of France’s most popular dishes, is a specialty of the southwest Languedoc region. Dried white beans are simmered to tenderness, infused with garlic and baked in a slow oven with various meats — sausages, bacon, duck or goose … Continue reading

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Choux de Bruxelles à la française

With Thanksgiving arriving and Christmas not far behind, this may be a good time to try your hand at Brussels sprouts, French style. This savory dish — in which the sprouts are halved and sautéd with bacon, with carrots, with … Continue reading

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Soupe aux lentilles corail

An earthy soup of red lentils with coconut milk will brighten your table in these dreary days of November. In Paris, where’s its been gray and cold for weeks, we actually had November in October and now we’re having December … Continue reading

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Quiche aux poireaux

A quiche brings out the best in the humble leek. Sautéd in butter to tenderness, bathed in a mixture of eggs, milk, cream and a dash of nutmeg, piled into a savory crust and topped with grated cheese, the leek … Continue reading

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Gratin de légumes

The beauty of a vegetable gratin is that it can be made with virtually any veggies you wish. I made a gratin of potatoes, carrots, leeks and baby spinach last month when the gray, rainy weather set in after our … Continue reading

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Salade de hareng fumé

This zingy smoked herring salad proved a winner when I was asked to cook for 50 people at a party in Normandy in late August. It was meant to be served on the night of the party as part of … Continue reading

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