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Crumble aux pommes
Le crumble is hardly a French invention, yet it has become wildly popular in this country, with apple crumble topping the list of favorites. So in honor of Valentine’s Day I’m offering you this delightful dessert — sweets to the … Continue reading
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
Posted in 1. Starters
Tagged crust, garlic, gratin, moules, mussels, parsley, recette, recipe
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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
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
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
Posted in 1. Starters
Tagged Champagne, coquilles saint-jacques, holiday recipes, recette, recipe, sea scallops
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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
Posted in 7. Meat Dishes
Tagged beans, cassoulet, duck, lamb, pork, recette, recipe, sausage, southwest france
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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
Posted in 8. Vegetables
Tagged Brussels sprouts, choux de Bruxelles, Christmas, recette, recipe, thanksgiving
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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
Posted in 2. Soups
Tagged coconut milk, lentilles corail, recette, recipe, red lentils, soup, soupe, vegan
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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
Posted in 4a. Savory Tarts and Tartines
Tagged leeks, poireaux, quiche, recette, recipe
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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
