ceries aux lavande et thym
(cherries poached with lavender and thyme)
serves 6-8
what you need:
24-30 firm, ripe red cherries, stems removed (pits reserved)
2 cups water
2 tablespoons of lavender flowers (tied in cheesecloth)
4 tablespoons superfine sugar
2-3 sprigs of fresh thyme
1 piece of lemon peel
pan bagnat au cadeau
makes 4
what you need:
sandwich
1 loaf quality pain de mie (or sandwich or olive bread)
12 ounces (320 gr) canned tuna packed in olive oil, drained, oil reserved
20 beautiful, ripe cherry tomatoes, halved
¾ cup rough chopped fresh sweet basil
1 small red onion, thinly sliced Read the rest of this entry »
summer peach mousse with crushed almonds and rose biscuits
serves 4-6
what you need:
mousse
1 ½ pound fresh diced (yeelow or white) peaches, peeled and pits removed
3 ounces granulated sugar
2 teaspoons fresh lemon juice
2 gelatin sheets
1 cup heavy cream
1 tablespoon granulated sugar
squeeze of fresh lemon juice
garnish
crushed roasted almonds (as needed)
crumbled rose biscuits (as needed)
roasted white asparagus with browned butter
(asperges blanches rôti au beurre noisette)
serves 4-6
what you need:
4-6 large white asparagus (or 12 smaller asparagus)
olive oil (as needed)
kosher salt (as needed)
freshly ground white (or black) pepper
3 tablespoons unsalted butter
1-2 teaspoons fresh orange juice
1-2 tablespoons minced fresh Italian parsley Read the rest of this entry »
soupe de pêches au gingembre frais
(peach “soup” with fresh ginger)
serves 8
what you need:
sorbet
2 cups fresh peach juice from yellow peaches
3 cups chopped ripe yellow peaches
1 teaspoon fresh lemon juice
1 teaspoon fresh ginger zest
peach soup
4 beautiful white peaches, cut into 8 wedges
3 cups fresh peach juice from yellow peaches
garnish
melange de pain d’épice (as needed) or ground cinnamon
pink and/or golden sanding sugar
Pissaladière (à ma façon)
makes one 9” tart
what you need:
2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse)
1 sheet puff pastry, defrosted Read the rest of this entry »
lotte cigare
(Monkfish cigars)
serves 4
what you need:
2 beautiful Monkfish fillets (approximately ½ pound each)
8 slices of prosciutto (Prosciutto di Parma)
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
fresh minced Italian parsley (optional for garnish) Read the rest of this entry »
spring carrot purée
serves 4
what you need:
1 pound diced orange carrots (trimmed not peeled)
2 cups (16 ounces) water
3-4 ounces olive oil
3 teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon piment d’espelette (optional)
⅛ teaspoon freshly ground black pepper (as needed) Read the rest of this entry »
crunchy chocolate and espresso almond cookies
makes approximately 3 dozen
what you need:
2 tablespoons unsalted butter, melted and cooled
¼ cup finely chopped bittersweet (70%) chocolate
1 stick unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons vanilla paste (or extract)
1 large fresh egg
¼ cup almond meal
1 cup all purpose flour
¼ cup cocoa powder (with alkali)
1 tablespoon black oynx cocoa powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¼ cup roasted crushed almonds
¼ cup crushed quality coffee beans Read the rest of this entry »
rice and coconut milk smoothie
makes 24 ounces (4 6 ounce servings)
what you need:
½ cup aborrio rice
1 cup water
3 tablespoons light brown sugar
1 cup (unsweetened) coconut milk
1 cup crushed ice
5 ounces chopped fruit (strawberries, mango, bananas, or pineapple or a combination)
fresh fruit (as needed for garnish)
fresh pineapple mint leaves (as needed for garnish)
fresh edible flowers (as needed for garnish)
how to:
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