it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”
The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerwürztraminer, and Riesling) and its own culinary traditions one of which is tarte flamblée (also known as flammeküche). In a nod to this special region of France, tarte flamblée served with a lardon and apple cabbage slaw is this week’s simple pleasure.
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 »
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).
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 »
are you sure this is not dessert ?
savory beet tart with pecan and beet greens pesto and burrata
Children are not the only ones who like to play with food and this week’s simple pleasure is just that: a healthy play on a dessert. Although it resembles a fruit tart with ice cream, we eliminate the sweet pastry dough, the pastry crème, fruit, and ice cream and replace them with a no-sugar crust, pesto filling (made with pecans and the fresh beet greens), roasted beets, and a side of cheese. Trop Miam ! (so yummy). This unique savory tart can be made in advance and assembled the day you want to serve it. It can be a starter or served with a salad as meal. If you do not want to make a tart, I also tell you how to make tartine (sandwich) out of the ingredients. Unique, healthy, and versatile and that is why this savory beet tart is this week’s simple pleasure.
what to do with all of those Easter eggs:
asparagus à la flamande
(à ma façon)
Spring brings an abundance of delicious asparagus (white, green and purple) and Easter leaves us with an abundance of hard-boiled eggs. This dish is a way to use both. You can serve it as a sidedish or add a pan-seared salmon filet and make it a meal. Either way it is delicious and that is the reason asparagus à la flamande is this week’s simple pleasure. Read the rest of this entry »
carrot velouté with quenelle of fresh chèvre
stats:
yield: makes 8 cups
what you need:
soup
1 tablespoon unsalted butter
1/4 cup diced spring onions
1 pound young orange carrots, diced
3/4 cup fresh orange juice
1 cup carrot juice (reduced from 2 cups)
1/2 teaspoon ground cumin
1 teaspoon kosher salt (and as needed)
2 cups water (and as needed)
garnish
8 ounces goat cheese, room temperature
fresh chervil leaves (as needed)
fresh coriander flowers (as needed) Read the rest of this entry »
le printemps est arrivé !
(Spring has sprung !)
taking advantage of the early Spring crops with savory pancakes and tarts
Every season gives us an array of new flavors and colors. Autumn’s coolness is tempered by the warm oranges and reds of pomegranates, winter squashes, pears, and apples. Winter has its dark kales, pale cabbages, brilliant white cauliflower and sunchokes, and bright citrus. Then there is Spring. Spring bursts with newness: vegetables and fruit trees are covered with blossoms and the bright shades of green fill the markets. English peas, shelling beans, asparagus, fava beans, ramps, baby spinach, spring onions, and fresh garlic are just a few of the season’s treats. Vegetables harvested in the Spring are at their sweetest and mildest (baby carrots, spring garlic, spring onions, baby leeks, and new potatoes, to name a few).
Despite the chilly air (and threats of snow on the Hollywood sign), Spring has sprung in Los Angeles and bringing the season’s beautiful and tasty bounty to your family’s table is easier than you think. This week’s simple pleasure is devoted to the green of Spring and because I could not make a decision as to which recipe to post I am posting two: an elegant and beautiful savory tart topped with sautéed Spring vegetables, flowers and goat cheese; and savory Spring vegetable pancakes. Both are simple to prepare.
spring vegetable and flower savory tart with goat cheese
makes 4 tarts (4” by 4”)
what you need:
pastry
1 sheet frozen puff pastry, defrosted and cut into 4 squares (4 by 4 inches)
2 ounces young goat cheese
1 egg, mixed
Spring vegetable pancakes
stats:
makes 8-10 pancakes
what you need:
1 tablespoon olive oil
1/4 cup finely minced fennel bulb
1/4 cup soybeans (fresh or frozen), shelled
1/4 cup spiral cut carrots (or grated)
1 cup grated potatoes, large grate with skins Read the rest of this entry »
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