déjeuner and dash
bresaola and radish summer salad
My local market. One of my favorite vegetable growers and only minutes for lunch inspired this simple pleasure: bresaola and radish summer salad. Read the rest of this entry »
starters (les entrées)
summer truffled vichyssoise
June 5th, 2013
goût de luxe
fancy enough for a ladies’ lunch
simple enough for a school night
perfect for summer
summer truffled vichyssoise
I was down to my last teaspoons of truffled salt. It was a shocking realization because I buy it by the carton as there are few things that can fancy up common, everyday foods the way a little sea salt infused with truffles can. Eggs, popcorn, risotto, even creamy butter to spread on your favorite toast … Voila ! Instant special. Instant gratification. I searched my nearly empty refrigerator for anything fresh. It was the few remaining vegetables in my refrigerator before my departure and the desire to use this last bit of truffled salt which inspired this week’s simple pleasure: summer truffled vichyssoise.
lentil and Brie soup with bacon and chives
April 22nd, 2013
Terrior Parisien® and a little Alléno in your bowl:
lentil and Brie soup with bacon and chives
The favorable buzz was more than I could bear. It proved to be well-deserved. This week we are visiting Yannick Alléno’s bistro Terroir Parisien® and our weekly simple pleasure is an adaption of his cream of lentil and Brie soup with bacon and chives. Read the rest of this entry »
raw white asparagus salad
April 12th, 2013
spring sun throught the curtains and inspiring lunch
raw white asparagus salad
with parmesan and baby spring greens
For France it has been one of the coldest winters in recent history. While the Parisian snow long disappeared, it remains chilly especially for this California native. The remodeling of my apartment was nearing an end and although it was primarily a grey week, one morning the long-awaited sun shone through the window, through my newly hung curtains, and the illumination called me from the warmth of my tiny place to the still-chilly open air market. It was this morning which inspired this week’s simple pleasure: raw white asparagus salad with parmesan and baby greens.
cucumber and avocado salad (salade de concombre et avocat)
March 8th, 2013
“a pinch” should apply only to seasoning
cucumber and avocado salad
It was the threat of a Saint Patrick’s Day pinch which inspired this week’s simple pleasure: avocado and cucumber salad. Read the rest of this entry »
Romanesco cauliflower Fettechini with Gorgonzola
February 12th, 2013
Romanesco cauliflower Fettechini with Gorgonzola
serves 6-8
preparation time: 10 minutes
cooking time: 15 minutes
what you need:
- 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
- ½ pound dry fettechini
- 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
- 1-2 tablespoons cup heavy cream
- ⅓ cup pine nuts, toasted
- ~ 1 teaspoon gros sel de Guérande (and to taste)
- freshly ground black ground pepper (to taste) Read the rest of this entry »
potato and wilted escarole salad
February 5th, 2013
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
Valentine beet carpaccio
February 5th, 2013
Valentine beet carpaccio
serves 6-8
what you need:
1-2 red beets, roasted, peeled
(optional) ¼ cup chopped nuts (nuts, pistachios or walnuts), toasted
mushroom soup with truffled straws
January 14th, 2013
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 and honey dressing
January 7th, 2013 
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 »
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