starters (les entrées)

duck, duck, tart: duck and kale savory tartlet with black chanterelles, fresh sage and thyme

November 11th, 2011

Duck Tart

duck, duck, tart: 
duck and kale savory tartlet with black chanterelles, fresh sage and thyme 

“Duck, duck, goose…” On a recent return from France I sat next to a man from Toulouse and our conversation began by discussing ducks and geese, although in the culinary-sense, not related to the childhood game. It was an natural topic of conversation because Toulouse is well-known for its ducks and geese and boasts regional specialities such as foie gras, cassoulet, and garbure. The temperature has finally caught up with the calendar and everyone is craving comfort food. My transatlantic conversation (and the fact that it is duck season) inspired this week’s simple pleasure: duck and kale savory tartlets with black chanterelles, fresh sage, and thyme. Comfort food, redefined. 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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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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go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September 15th, 2011

honey and soy roasted eggplant with flaxseeds chef morgan

 go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September comes with a renewed energy in the air. Vacations are over and children go back to school. Getting back into a routine, we look at our quick-filling calendars and our lives with new vigor.  Often that vigor includes the desire to eat better foods, try new things, and develop healthier habits. I am often asked about ways to incorporate specific food items into home-cooked meals that are easy to make for the whole family. Flaxseeds are one of those ingredients and it is the desire to incorporate this healthy ingredient into our new Fall repertoire that is the inspiration for this week’s simple pleasure: honey and soy-roasted eggplant with flaxseeds. Read the rest of this entry »

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arugula, herb and apple mille-feuille

September 8th, 2011

 

arugula, herb and apple mille-feuille 

arugula, herb and apple mille-feuille

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piperade crustless quiche

September 1st, 2011

piperade crustless quiche

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.

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fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon

August 30th, 2011

fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon

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 »

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en garde: defending against the heat with fresh melon, herb and prosciutto skewers

August 25th, 2011

fresh melon, herb and prosciutto skewers

en garde: defending against the heat
with fresh melon, herb and prosciutto skewers

The forecast is nothing short of blazing heat in both Los Angeles and France. Too hot to cook. Too hot for heavy food. A plate of ripe melon with thinly-sliced prosciutto is a classic summer pairing. Inspired by the triple digits and my fencing daughter, melon, herb and prosciutto skewers are this week’s simple pleasure.  Read the rest of this entry »

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lazy days of summer: watermelon and heirloom tomato salad

August 11th, 2011

 

watermelon and heirloom tomato salad

lazy days of summer: watermelon and heirloom tomato salad

Nothing says summer more than juicy ripe watermelon and vine-ripened tomatoes. We enjoy them separately and find ways to include them in various meals. Together these two fruits are devine (as well as good for you and keep you looking young) and for these reasons a watermelon and heirloom tomato salad is this week’s simple pleasure.  Read the rest of this entry »

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summer provençal tian: more than a dish

August 3rd, 2011

Eggplant, zucchini and squash

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 »

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