main courses (les plats)

rouget with wild asparagus and cherries

June 21st, 2013

chefmorgan R 1

my favorite accessory
wild thing, I think I love you…

rouget with wild asparagus and cherries

Admittedly, I am obsessed. I have discovered wild asparagus, which eluded me for months, and I cannot get enough. Sigh. It is not just the wild asparagus though… It is also the cherries. I have been using these two ingredients with abandon. So, this week we head effortlessly into bathing suit season while we embrace the flavors of summer with this week’s simple pleasure: rouget with wild asparagus and cherries.  Read the rest of this entry »

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bresaola and radish summer salad

June 13th, 2013

 

chef morgan bressola

déjeuner and dash

bresaola and radish summer salad 

My local market. One of my favorite vegetable growers and only minutes for lunch inspired this simple pleasure: bresaola and radish summer salad.   Read the rest of this entry »

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summer truffled vichyssoise

June 5th, 2013

DSC00530

goût de luxe

fancy enough for a ladies’ lunch
simple enough for a school night
perfect for summer

summer truffled vichyssoise

I was down to my last teaspoons of truffled salt. It was a shocking realization because I buy it by the carton as there are few things that can fancy up common, everyday foods the way a little sea salt infused with truffles can. Eggs, popcorn, risotto, even  creamy butter to spread on your favorite toast … Voila ! Instant special. Instant gratification. I searched my nearly empty refrigerator for anything fresh. It was the few remaining vegetables in my refrigerator before my departure and the desire to use this last bit of truffled salt which inspired this week’s simple pleasure: summer truffled vichyssoise.

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swordfish Mediterranean sauté

May 22nd, 2013

chefmorgan swordfih saute

puppy love & when to cook and tell . . . 

swordfish Mediterranean sauté

I am over the moon about the summer stone fruit which has arrived in the markets. However, I must admit that I am still clinging to the fava beans and English peas which are declining in number as summer rapidly approaches. While picking out fava beans at the McGrath Family Farm stand at the Sasnta Monica Farmer’s Market, it was there I fell in love. I could not help myself. It was this instant affection with inspired this week’s simple pleasure: swordfish Mediterranean sauté. Read the rest of this entry »

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les œufs à la coque

May 6th, 2013

 

chef morgan les oeufs 1

birds, you, and my friend nicknamed Goo

les œufs à la coque (à ma façon)

soft-boiled eggs with toast spears and prosciutto-wrapped asparagus

 

My friend Celine has a love-hate relationship with birds: they love her; she dislikes them. If there is a bird to be found, Celine will quickly walk the other way. When in Paris, I often photograph the Parisian pigeons (which are everywhere) and email the photos to her with a caption that the pigeons miss her and want her to come home. The joke never seems to get old (at least on my end, but Celine takes it well). Recently, Celine passed through LA and it was her visit which inspired this simple pleasure: les œufs à la coque (with my own twist).  Read the rest of this entry »

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grilled baby carrots and shrimp with cilantro, avocado and lime.

April 30th, 2013

carrot shrimp 2

shrimp on the bar-b and a little al fresco dining

grilled baby carrots and shrimp with cilantro, avocado and lime

I could say that I fired up the grill this weekend because of the Los Angeles sun. However, that is only partially true. It was also the Target run. Yes, Target. You see, I set out  to buy school necessities for my children and then could not resist two hurricane lamps perfect for the patio table. This led to the desire to grill which led to an easy al fresco dinner with items in my refrigerator which resulted in this week’s simple pleasure: grilled baby carrots and shrimp with cilantro, avocado and lime. Read the rest of this entry »

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raw white asparagus salad

April 12th, 2013

white asp salad

spring sun throught the curtains and inspiring lunch 

raw white asparagus salad 
with parmesan and baby spring greens

For France it has been one of the coldest winters in recent history. While the Parisian snow long disappeared, it remains chilly especially for this California native. The remodeling of my apartment was nearing an end and although it was primarily a grey week, one morning the long-awaited sun shone through the window, through my newly hung curtains, and the illumination called me from the warmth of my tiny place to the still-chilly open air market. It was this morning which inspired this week’s simple pleasure: raw white asparagus salad with parmesan and baby greens.

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sunday dinner

March 28th, 2013

  chef morgan spring tree

sunday dinner

spring lamb with fava beans and mint

Spring marketing, family Sunday dinners, and upcoming Easter, inspired this week’s simple pleasure: roasted lamb with fava beans and fresh mint. Read the rest of this entry »

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pan-seared salmon circles (tournedos de saumon)

February 26th, 2013

 

 

pan-seared salmon circles (tournedos de saumon) with avocado

turning dinner around one steak at a time

pan-seared salmon circles
(tournedos de saumon)

 

 

Taking the same old and making it new is the inspiration for this week’s simple pleasure: pan-seared salmon circles (tournedos de saumon). Read the rest of this entry »

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Romanesco cauliflower Fettechini with Gorgonzola

February 12th, 2013

 

Romanesco Cauliflower fettechini with Gorgonzola for Mardi Gras

Romanesco cauliflower Fettechini with Gorgonzola 

 

serves 6-8

preparation time: 10 minutes
cooking time: 15 minutes

Romanesco Cauliflower fettechini with Gorgonzola for Mardi Gras ingredients, pine nuts gorgonzola, heavy cream

what you need:

  • 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
  • ½ pound dry fettechini
  • 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
  • 1-2 tablespoons cup heavy cream
  • ⅓ cup pine nuts, toasted    
  • ~ 1 teaspoon gros sel de Guérande (and to taste)
  • freshly ground black ground pepper (to taste) Read the rest of this entry »
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