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Salade d’endives au roquefort
The endive is a humble vegetable here in France, where they most certainly do not call it Belgian. Grown undergrown, its white leaves crisp and slightly bitter, the endive comes into its own in the winter months. It may be … Continue reading
Kir
Why should the word kir be associated in my mind with the word decadence? The cocktail originally known as a blanc-cassis has nothing particularly decadent about it. It’s the most natural of apéritifs, made of dry white wine — Burgundy … Continue reading
Gougères
Gougères are cheese-flavored cream puffs from the Burgundy region and are usually served on special occasions, often with an apéritif, for example a kir — dry white wine flavored with crème de cassis, black currant liqueur (coming tomorrow). When I … Continue reading
Salade d’épinards avec pancetta
I often find myself craving this salad as winter sets in. The deep green leaves of the spinach topped by crispy brown pancetta look so appealing on the plate. The sauce of lemon, olive oil and garlic is so tangy … Continue reading
Profiteroles
Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce — who first came up with this wonderful idea? It turns out that profiteroles have a long and complex history. Apparently a 16th-century Italian chef named Popelini, … Continue reading
Salade de cresson
Crisp, peppery, dark green and packed with vitamins, watercress can be grown all year round and makes a wonderful winter salad. It is most often seen in Paris as a garnish to meat dishes, with no dressing. But it takes … Continue reading
Figues rôties à la crème
Fresh figs roasted in vanilla cream flavored with ground coriander seeds is a dessert that will have your guests begging for more. There is something about the muskiness of the figs that gives off a wanton come-have-me aroma en route … Continue reading
Soupe au potiron
When the days grow shorter and the nights brisker, one’s thoughts might turn to soup. And not just any soup — a thick, warming kind, like this pumpkin soup. It is both spicy and light, with just a touch of … Continue reading
Clafoutis aux poires
The beauty of the clafoutis is that it is so easy to make. An unpretentious French dessert, it is typically prepared in the spring, with cherries. But why wait half a year to enjoy it? In this late-summer version, pears … Continue reading
Raviolis à la sauge
You’re right, you’re right. This is an Italian dish, not a French one, and more specifically a Tuscan dish — as I discovered one happy summer when some friends and I wandered down a country lane near Montalcino, past vineyards … Continue reading
Posted in 1. Starters, 9. Pasta, Rice, Grains
Tagged cheese ravioli, fresh sage, recipe
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