Tag Archives: recipe

Pots de crème au chocolat

Posted on March 1, 2013 by Meg

Can you imagine that most of the world never heard of chocolate until the Renaissance in Europe? That’s when the conquistadors brought it back to Spain, having acquired it from the Aztecs. Cortés was among the first Westerners to observe … Continue reading →

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Purée de potiron au parmesan

Posted on February 26, 2013 by Meg

This is the longest and dreariest winter I can remember in my more than 30 years in Paris. Gray, gray, gray every day, and it keeps snowing at a time of year when the café tables have usually started to … Continue reading →

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Huîtres gratinées aux épinards

Posted on February 19, 2013 by Meg

I’ll never forget my first taste of an oyster. My French boyfriend showed me how it was done. He took an open oyster on the halfshell, detached it with a sharp knife and, in one swift gesture, let the glistening … Continue reading →

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Velouté de cresson

Posted on February 15, 2013 by Meg

Watercress was considered by the ancients to have medicinal and even magical properties. The Romans thought it could cure baldness, the Greeks that it could cure madness and moderate the effects of overindulgence in wine. Dioscorides, a Greek doctor who … Continue reading →

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Omelette bonne femme

Posted on February 12, 2013 by Meg

I wanted to give you a great recipe for Valentine’s Day, and this is what I came up with. It’s a delightful brunch dish when preceded by a glass of champagne — and can also make a light supper with … Continue reading →

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Suprêmes de poulet aux morilles

Posted on February 7, 2013 by Meg

Tender chicken breasts poached in white wine with a little cream and the woodsy succulence of morel mushrooms – sounds great, right? Wish I could remember. I’m having a little trouble conjuring up this dish right now because I’m on … Continue reading →

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Salade d’hiver aux poires et aux noix

Posted on February 5, 2013 by Meg

Take a couple handfuls of mixed winter greens, add bits of pear and walnut, spritz on some lemon juice, add olive oil, salt and pepper, et voilà — a zesty winter salad that takes no more than five minutes to … Continue reading →

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Vacherin aux fruits de la passion

Posted on February 1, 2013 by Meg

Ethereal, sweet, light as air, meringues make a lovely dessert in various guises. In France, when meringues are combined with whipped cream, ice cream or both, the dessert is called vacherin. Julia Child explains how to make a large ice … Continue reading →

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Purée d’amandes

Posted on January 29, 2013 by Meg

When I was lunching at the Paris restaurant Spring last week, the main course — roast guinea fowl — was served with something hard to identify. It was satiny and pure white, and tasted ambrosial in a creamy, melt-in-your-mouth sort … Continue reading →

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Sauté de veau

Posted on January 25, 2013 by Meg

Veal stewed gently in wine, infused with garlic, tomato and herbs, and served with a touch of cream — this supremely French invention is far from the stews of my childhood. I first tasted it in the 1970s at the … Continue reading →

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