potato and wilted escarole salad
this winter salad is full of protein and tossed in a creamy dressing made with avocaodo (no mayonnaise or cream)
serves 4-6
what you need:
salad
1 small head frisée
1 small head radicchio
1 Belgium endive
8 fingerling potatoes, steamed or boiled
1 small head escarole, leafed
½ cup Cannelloni beans, drained and rinsed
(optional) ½ cup chopped walnuts, toasted
la blanquette de veau
(veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions,
and artichoke hearts on garlic-rubbed toasted French Bread)
(a/k/a “la blanquette d’amour” for Valentine’s Day 2013)
serves 4-6
preparation time: 10 minutes
oven time: 1 hour
stove time: 30 minutes
what you need:
veal
2 pounds veal shoulder (or beef or chicken breast), cut into 1 ½ -2″ cubes (fat discarded)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)
2 tablespoons unsalted butter Read the rest of this entry »
mushroom soup with truffled straws
makes ~ 32 ounces
what you need:
1 tablespoon olive oil
1 pound sliced and trimmed mushrooms
⅓ cup sliced leeks (whites only)
½ cup sliced shallots
½ pound diced and peeled Yukon or Russet potatoes Read the rest of this entry »
fennel and orange salad with toasted walnuts and Argan-honey dressing
serves 4-6
what you need:
2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »
seared scallop macarons with chanterelles and thyme
serves 4
what you need:
sauté
1-2 tablespoons unsalted butter
4 cups sliced chanterelles and champignons de Paris (or white mushrooms)
½ teaspoon fresh French thyme leaves
1 teaspoon minced fresh Italian parsley
⅛ cup dry white wine (or Grappa)
kosher salt (as needed)
freshly ground black pepper as needed
from a special cheese to a brasserie on Saint Dominque,
comfort food perfect for the season:
spaghetti squash à la carbonara
I held in my hand a beautiful ewe’s (sheep) milk Italian cheese, Pecorino Rustico Pepato, I got from Norbert (The Cheese Store of Beverly Hills). The cheese, spiked with black pepper, reminded me carbonara. Eager to use the cheese but hesitant to use it on routine spaghetti pasta with little nutritional value, a basket full of winter squash caught my eye. Inspiration for this week’s simple pleasure was found: spaghetti squash à la carbonara.
spaghetti squash à la carbonara (spaghetti squash carbonara)
(une carbonara pas commes les autres !)
(remember to read through the entire recipe to
understand the sequence of events. There are only a few steps, but its best to do them
in the suggested order)
serves 6-8
what you need:
1 spaghetti squash (approx 2 pounds, 5 ounces)
fresh thyme sprigs Read the rest of this entry »
harvest minestrone with autumn vegetables and farro
serves 4
330 calories (per 4 ounce serving)
what you need:
soup
1 tablespoon olive oil
½ cup lardons (or diced pancetta)
3 garlic cloves, minced
2 celery stalks, diced
½ cup diced carrots (various colors)
½ cup diced parsnips
½ cup diced onions
½ teaspoon piment d’espelette
½ cup diced winter squash (butternut or kabocha)
12 Crimini mushrooms, quartered
1 can whole San Marzano tomatoes, chopped and drained
6 cups quality chicken stock (or bottled water)
1 bouquet garni (fresh Italian parsley, 1 bay leaf, fresh thyme sprigs)
½ cup Perlato (pearled) farro*
2 cups chopped Tuscan kale
kosher salt (to taste)
freshly black ground pepper (to taste)
garnish
minced fresh Italian parsley (as needed)
grated parmesan cheese (as needed) Read the rest of this entry »
ghostly fish in black lentil night sky
(braised black cod on Beluga lentils with fresh thyme)
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