recipes

pommes sur canapé : Mont d’Or fondu avec pommes de terre (Mont d’Or fondue with fingerling potatoes)

November 3rd, 2011

Cheese and Potatoes

pommes sur canapé :
Mont d’Or fondu avec pommes de terre
(Mont d’Or fondue with fingerling potatoes)

I like to play with words almost as much as I like to play with food. “Pommes sur canape” is my own jeu de mots (play on words). In French, pommes (or pommes de terre) means potato while canapé is French for both a couch and an appetizer. Accordingly, “pommes sur canapé” means both “couch potato” and “potato appetizer.” I thought of this silliness as I placed my annual order for the seasonal treasure Mont d’Or and it is the combination of the two that brings us this week’s simple pleasure: Mont d’Or fondu avec pommes de terre (Mont d’Or fondue with fingerling potatoes). Read the rest of this entry »

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hee hee hee…straight from the witch’s cauldron: roasted date mummy fingers & harvest tajine with a haricots verts broomstick

October 27th, 2011

Mummy Fingers Kids Desserts

hee hee hee…straight from the witch’s cauldron: 
roasted date mummy fingers  & harvest tajine with a haricots verts broomstick

The belated chill in the air makes us crave fall flavors and cold-weather cooking. This week we combine the comfort of oven-prepared food with Halloween fun. Tajine, a cooking vessel shaped like a witch’s hat (as well as a popular Moroccan stew) was the inspiration for this week and it is the blending of a witch theme with Tajine-inspired flavors that give us this week’s simple pleasure(s): roasted date mummy fingers and a harvest tajine with a haricots verts broomstick. Read the rest of this entry »

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harvest tajine with a haricots verts broomstick

October 27th, 2011

 

 harvest tajine with a haricots verts broomstick

 stats:

serves 4-6

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Forget about Halloween? Not a ghost of a chance!

October 21st, 2011

Forget about Halloween? Not a ghost of a chance!  

almost melted chocolate

chocolat chaud du fantôme (ghostly hot chocoalte)
and
œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables)

Halloween Deviled Eggs with Vegetables

The French are crazy about eggs … and chocolate. This week we take both of these passions and bring them to your home in Halloween form (this week it is ghosts; next week it is witches and skeletons). Wrapping a white napkin around a teaspoon gave me the inspiration for the first recipe: it is a chocolate ghost “spoon” that “disappears”  in hot milk making a perfect cupful of  chocolat chaud (hot chocolate). The second recipe “revamps” a classic French recipe using hard-boiled eggs and vegetables creating a healthy, yet ghostly snack. Treats are simple to prepare and are sure to delight your little ghosts are this week’s simple pleasure(s): chocolat chaud du fantôme  (ghostly hot chocolate) and œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables). 

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la cuillère fantôme en chocolat ou chocolat chaud du fantôme (ghostly chocolate spoon a/k/a ghostly hot chocolate)

October 21st, 2011

Hot Chocolate Ghost with Milk

 la cuillère fantôme en chocolat ou chocolat chaud du fantôme
(ghostly chocolate spoon a/k/a ghostly hot chocolate)

 

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œufs fantômes à la macédoine de légumes (deviled ghost eggs with vegetables)

October 21st, 2011

Deviled eggs with Devil Eyes RIP sign

œufs fantômes à la macédoine de légumes
(deviled ghost eggs with vegetables) Read the rest of this entry »

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“seasonal” depends upon your dirt: two light recipes for fall using the seasonal ingredients in your market

October 14th, 2011

Roasted Stuffed Figs

 “seasonal” depends upon your dirt:
two light recipes for fall using the
seasonal ingredients in your market

Fall is a time to enjoy the warm flavors it offers. However, what do you do when you want to eat seasonally, but the season is uncharacteristically hot? What do you do if the season is short and you cannot find the ingredients? Inspired by ways to create light dishes with a variety of fall flavors, this week’s simple pleasure is twofold: (1) roasted  figs stuffed with a St Agur and basalmic vinegar reduction, garnished with French honey and served on a roasted pear slice; and (2) persimmon, endive, apple, and beet salad with creamy (creamless) dressing. Read the rest of this entry »

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persimmon, endive, apple, and beet salad with creamy dressing

October 14th, 2011

persimmon, endive, apple, and beet salad with creamy dressing

persimmon, endive, apple, and beet salad with creamy dressing

stats:

serves 4

you need:

salad

2 Belgian endives, sliced sideways into 1” strips
1 ripe Fuyu persimmon, peeled and thinly sliced
1 medium golden beet, roasted and thinly sliced
1 Mutsu (or Crispin) apple, thinly sliced
1/4 cup walnuts pieces, toasted Read the rest of this entry »

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snickerdoodle cookies (à la Niçoise)

October 6th, 2011

Cinnamon Sticks and Snickerdoodle Cookies

snickerdoodle cookies (à la Niçoise)
This simple cookie, with its warming cinnamon and brown sugar,
is perfect for the turn in the weather. Enjoy.

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Just put your lips together and blow: almond and dandelion greens pesto

September 29th, 2011

Crushing Pesto

Just put your lips together and blow: almond and dandelion greens pesto (with pasta and roasted chicken)

“One man’s weeds are another’s dinner,” I thought, as I plucked the dandelions growing alongside the sidewalk while a man stared at me as I weeded his front property.  While he saw a runner picking weeds, I saw culinary possibilities. I blew on the feathery flowers (just for fun) and as the fuzzy petals hit the breeze I wished that more people used dandelion greens in their cooking repertoire rather than pass them up. Although I did not eat these (you never know what kind of fertilizer they had…) it was this wish which was the inspiration for this week’s simple pleasure: almond and dandelion greens pesto. Read the rest of this entry »

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