main courses (les plats)
piperade crustless quiche
September 1st, 2011
Ladurée, piperade and deferred gratification realized: piperade crustless quiche
Call me farmer Lisa but I have chickens and a garden. My children agreed to the poultry addition to our family on the condition that the chickens would not become “poule-au-pot.” When I inquired as to the source of their fear they cited the example that I recently gutted and cleaned fish in front of their friends on a playdate. Point taken. I assured them that my interest in having chickens was solely for the eggs so they acquiesced. Inspired by the beautiful peppers in the market and these chickens, piperade crustless quiche is this week’s simple pleasure.
fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon
August 30th, 2011
fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon
stats:
serves 4
what you need:
4 beautiful heirloom tomatoes, hollowed
1 cup Cannellini Beans
water (as needed)
2 cloves of garlic, smashed and minced Read the rest of this entry »
summer provençal tian: more than a dish
August 3rd, 2011
summer provençal tian: more than a dish
In Provence there is a regional speciality simply known as “tian.” The name actually refers to the dish the food is cooked in rather than the food itself (a “tian” is a shallow baking dish). This week we are modifying the classic tian but staying true to the flavors of provence and a provençal tian is this week’s simple pleasure. Read the rest of this entry »
Alsacian slaw with lardons and apple
July 28th, 2011
Alsacian slaw with lardons and apples
stats:
serves 4-6
what you need:
1/2 pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples Read the rest of this entry »
a fish, a bag and all that Paris glitter: crispy, shiny loup de mer with Umbrian lentils
July 21st, 2011
a fish, a bag and all that Paris glitter:
crispy, shiny loup de mer with Umbrian lentils
Los Angeles children are very en vogue. For the last few months teens, tweens and even the little ones younger have clamored for “a feather” in their hair and for shirts with sequined patches and logos. At the same time on the old continent, Paris nightlife is all about burlesque and la tendance in fashion is feathers and sequins. It is Moulin Rouge with the sleekness of the 21st century. With the exception of a fashion model’s diet, there is often a connection between fashion and food. In Paris I found a fish handbag made of sequins, representing the fish’s scales. As I look at the purse I see no reason why that Parisian fashion glitter and glamour cannot be on our dinner plates as well. It can. So inspired by this sequin fish purse, shiny loup de mer on a bed of Umbrian lentils is this week’s simple pleasure.
crispy and shiny loup de mer with Umbrian lentils
July 21st, 2011
crispy and shiny loup de mer with Umbrian lentils
stats
serves 4-6
what you need:
fish
4 fillet of loup de mer (or rouget), skin and scales on
kosher salt, as needed
freshly ground pepper, as needed
olive oil, as needed
green vegetable vichyssoise
July 7th, 2011
bathing suit ready: a vichyssoise to dive into
“Soup is good food.” Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90’s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this green vegetable vichyssoise, light in texture and calories, is this week’s simple pleasure.
beignets de fleurs de courgettes (fried zucchini blossoms)
June 15th, 2011
fleurs de courgettes
(zucchini blossoms)
I often hear from people in my classes that they see zucchini blossoms (fleurs de courgettes) at the farmer’s market and would like to buy them but do not know what to do with them. This week’s simple pleasure, beignets de fleurs de courgettes(fried zucchini blossoms) will solve that dilemma. Read the rest of this entry »
are you sure this is not dessert ? savory beet tart with pecan and beet greens pesto and burrata
May 12th, 2011
are you sure this is not dessert ?
savory beet tart with pecan and beet greens pesto and burrata
Children are not the only ones who like to play with food and this week’s simple pleasure is just that: a healthy play on a dessert. Although it resembles a fruit tart with ice cream, we eliminate the sweet pastry dough, the pastry crème, fruit, and ice cream and replace them with a no-sugar crust, pesto filling (made with pecans and the fresh beet greens), roasted beets, and a side of cheese. Trop Miam ! (so yummy). This unique savory tart can be made in advance and assembled the day you want to serve it. It can be a starter or served with a salad as meal. If you do not want to make a tart, I also tell you how to make tartine (sandwich) out of the ingredients. Unique, healthy, and versatile and that is why this savory beet tart is this week’s simple pleasure.
NOW AVAILABLE:
Come with me to France
25 recipes
122 photographs
Cook with me:
simple pleasures
fifty-two weeks of turning ordinary ingredients into extraordinary moments
Available on:
Homegrown Herb Garden
Homegrown Herb Garden: how to grow and cook with herbs
Available on:
WRITTEN MATERIAL AND RECIPES ARE THE COPYRIGHTED SOLE PROPERTY OF LISA BAKER MORGAN and ciao yummy!!® NO PART OF THIS PUBLICATION MAY BE REPRODUCED, TRANSMITTED, TRANSCRIBED, STORED IN A RETRIEVAL SYSTEM, OR TRANSLATED INTO ANY LANGUAGE OR COMPUTER LANGUAGE IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL MAGNETIC, OPTICAL, CHEMICAL, MANUEL, OR OTHERWISE, WITHOUT THE WRITTEN PERMISSION OF LISA BAKER MORGAN and ciao yummy!®
