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 »
recipes
Alsacian slaw with lardons and apple
July 28th, 2011
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
marinated cherries with blueberry sorbet and cherry brandy whipped creme
July 14th, 2011
bonne Fête Nationale:
celebrating La Fête Nationale with the colors of summer fruit
(and a little eau-de-vie)
In France, July 14 is La Fête Nationale or commonly known as Bastille Day. It is a national celebration, much like our July 4th, with military demonstrations, concerts, fireworks, and food. Using the colors of the French flag as our inspiration, this week our simple pleasureis the celebration of Bastille Day with a summer dessert: eau de-vie marinated cherries with blueberry sorbet and cherry brandy whipped cream. Bonne Fête Nationale !
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.
boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants)
July 1st, 2011
a “palette” pleasing appetizer and adieu to an artist
I was in France last week when I heard the news that Peter Falk had passed. I thought of the first time I met him. It was nearly twenty years ago at his home. I was scurrying around trying to be helpful and when I turned around, there stood Mr. Falk. I did not recognize him and so I asked him in my most matter-of-fact, grown-up tone, “may I help you?” He smiled at me with that “Columbo” smile and I realized as soon as the clumsy words spilled from my mouth who he was and I felt a little foolish. Peter Falk was charming and kind. He was an incredibly talented actor and artist. I thought of him in his art studio, surrounded by his female sketches. I thought of an artist’s “palette ” and everyone’s “palate” and it is the combination of the two which is the inspiration for this week’s simple pleasure: boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants). The artist palette serving tray is optional.
roasted and stuffed summer cherry tomatoes (à la bourguignonne)
June 24th, 2011
summer cherry tomatoes (à la bourguignonne)
Cooking inspiration can come from anything and sometimes it comes from really nothing at all. Today it was my poêlon à escargots, a ceramic dish with twelve individual holes in which to cook the escargots. The dish works nicely because the individual holes roast each escargot in a bath of seasoned butter. However, I wanted to take advantage of the summer cherry tomatoes that are filling the markets so I decided to roast my tomatoes in my poêlon à escargotsas if they were escargots. The result: delicious so I thought I would share the recipe with you. This week’s simple pleasure is summer cherry tomatoes “àla bourguignonne” (with a twist, of course).
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 »
a kir or a kir royal: that is the question
June 9th, 2011
a Kir or a Kir royal: that is the question
End of the school year burn out. Everyone has it. Now that the children are out of school and camp plans have been made, it is time to take a moment and relax: summer is here. Enjoying an evening apéritif with friends and family is a nice way to do just that. While there are an array of fresh new cocktails using mint, pomegranates and even cucumbers, one of my absolute favorite apéritifs is a Kir or a Kir royal. This standby classic is one I often suggest to my clients and it is always a crowd pleaser. Read the rest of this entry »
cheese plate focus on quality and simplicity: brebis and spicy cherry compote
June 2nd, 2011
cheese plate focus on quality and simplicity: brebis and spicy cherry compote
My cooking mantra is this: focus on the quality of your ingredients and keep your preparation and presentation simple and you can never, never go wrong. I was reminded of this recently when I went out to dinner with a friend. The food was disappointing but the cheese plate was what sealed the deal. There were heaping chunks of rubbery cheese, in various colros, two of which were so awful in appearance that the visual imagery still haunts me. My friend laughed endlessly about it.
I hesitated in writing this post because as it is people tell me that they are nervous to Read the rest of this entry »
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