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Tag Archives: recette
Gâteau noix-amandes-orange
Here’s a cake that’s both Moorish and ‘more-ish’. Moorish because its ground walnuts and almonds, orange zest, cinnamon and rose water are evocative of North African cuisine. More-ish because, as I discovered when I served it this week, one serving … Continue reading
Posted in Desserts
Tagged almond cake, amandes, flourless cake, gateau, gateau sans farine, gateau sans gluten, gluten-free cake, noix, orange cake, oranges, passover, pesach, recette, recipe, walnut cake
2 Comments
Poisson à la bordelaise
This fish dish with a crusty topping is extremely popular in France and a breeze to make. The topping ‘à la bordelaise‘ — literally Bordeaux style — combines breadcrumbs, shallots, garlic, parsley, salt, pepper, olive oil, lemon and a splash … Continue reading
Posted in 5. Fish and Shellfish
Tagged crusted fish fillets, internet piracy, poisson a la bordelaise, recette, recipe
6 Comments
Hoummous au basilic
Basil hummus? Why not? I discovered this recipe thanks to my friend Yana, a Ukrainian artist who’s lived in Paris for the last 30 years. What she makes is idiosyncratic, often with an artist’s touch. Her anchovy dip is fantastic, … Continue reading
Posted in 1. Starters
Tagged basil, basilic, hoummous, hummus, recette, recipe, vegan
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Chaudrée de palourdes
I tried this clam chowder at the Hog Island Oyster Co. in Napa, California, and when I finished it I knew I needed the recipe. What I didn’t know is that chowder, an American dish, has French roots — or … Continue reading
Posted in 2. Soups
Tagged california dining, chaudree, chowder, clams, recette, recipe
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Risotto aux épinards
I discovered spinach risotto many years ago at a dinner party in Venice. Our host, a genial fellow named Giorgio, was chatting me up, so I followed him into the kitchen and watched as he chopped and sautéd and ladled … Continue reading
Posted in 9. Pasta, Rice, Grains
Tagged épinards, recette, recipe, risotto, spinach, venice
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Choux farcis
The French love stuffed cabbage in winter. They serve it two ways — with meatballs rolled up in individual cabbage leaves and, impressively, as a reconstituted whole cabbage with the stuffing inserted between the leaves. This recipe, which uses the … Continue reading
Posted in 7. Meat Dishes
Tagged choux farcis, cuisine juive, jewish cooking, recette, recipe, stuffed cabbage
6 Comments
Bûche de Noël chocolat-noisette
It’s no secret that a highlight of French Christmas is the bûche de Noël that crowns a festive meal. What is less well known is that the traditional Yule log cake is rarely — but I mean, really rarely — … Continue reading
Burgers de canard
Duck has always been a big deal in France, culinarily speaking, and what with the popularity of a certain American import it was inevitable that the French would put their own twist on it and create the duck burger. Some … Continue reading
Chou en purée
Many years ago, when making boeuf bourguinon for a party, I discovered a sophisticated side dish with laughably humble origins — cabbage purée. How I discovered it is a mystery. I thought it might have been via Patricia Wells, but … Continue reading
Posted in 8. Vegetables
Tagged cabbage purée, chou en purée, cream puffs, recette, recipe
2 Comments
Tourte poulet-champignons
This savory pie of chicken, mushrooms and leeks in a creamy sauce encased in puff pastry (pâte feuilletée) makes a lovely autumn dish for lunch or a light supper. Full disclosure: I don’t make the pastry myself, but instead use … Continue reading
Posted in 4a. Savory Tarts and Tartines
Tagged chicken mushroom pie, recette, recipe, tourte
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