Uncategorized

Turmeric eggs with crème fraîche and cumin

May 8th, 2022

Turmeric eggs with crème fraîche and cumin


These eggs can be enjoyed alone as a healthy snack or served with a green salad, steamed asparagus,
or lentils. The most challenging thing in this easy recipe is peeling the boiled eggs.
The eggs will be easier to peel if they are cold. Fresh eggs are harder to peel.

Ingredients

6 eggs
4 tablespoons crème fraîche
1/4 teaspoon ground turmeric
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh lemon juice
A/N freshly (finely) ground black pepper
A/N fresh chives (for garish)
A/N fresh mint (for garnish)

Print Friendly, PDF & Email
 

You do not have to turn on the red light, but you do have to stay inside. Recipe: Pantry Puttanesca

March 29th, 2020

Quarantine. Week two.

A government order to stay in for the common good is not bad when you have a roof over your head. That is what I thought as I watched the rain steadily fall. My thoughts soon spiraled into the global ramifications and the human and societal cost from COVID-19 and our measures to contain it. I thought about those who are ill, those in poverty, those who will be pushed into poverty, those with food insecurities, those who have lost their jobs, those living with depression or in isolation, those without homes, and those who are unsafe in their homes. Questions like this kept me awake for hours.

Read the rest of this entry »
Print Friendly, PDF & Email
 

Marrakech

September 18th, 2014

chef morgan marrakech

venez avec moi à Marrakech

recipe: Harira soup

When it comes to summer vacation I try to blend new adventures with familiar ones. This summer the new adventure was Marrakech, Morocco. It was a trip that the three of us have discussed many times at the dinner table. With autumn eyes, I give you a summer photo journal and a popular and tasty Moroccan recipe you and your family will love (at least once the weather catches up with the calendar).

chef morgan a table

Venez avec moi à Marrakech (come with me to Marrakech).

bisou, LM
Read the rest of this entry »

Print Friendly, PDF & Email
 

Harira (hearty beef and lentil soup)

September 17th, 2014

chef morgan a table

Harira
(hearty beef and lentil soup)

This soup is a tradition in the Maghreb (North Africa). It was Ramadan when we were in Marrakech, a time when this soup is eaten not only to break the fast after the sun has set but also eaten in the morning before the sun rises. My daughters love lentils and this soup was their favorite. The soup is often thickened with flour or eggs as well as rice or vermicelli. I add none of these. Instead, the soup is thickened with the aide of crushed tomatoes (rather than puréed or strained), more beef, and more lentils. I also add fresh herbs (but we all know how I like my fresh herbs). This is a hearty, perfect soup for autumn and winter. It is wonderful because you can also freeze it for those rainy days when you are short on time.


Read the rest of this entry »

Print Friendly, PDF & Email
 

cardamom sablés with fresh peaches and rose cream

July 11th, 2014

chef morgan

cardamom sablés with
fresh summer peaches and rose cream

You can enjoy this dessert deconstructed as well. For example, the peaches and cream can be placed in a bowl and you can add the sable on the top or on the side. Alternatively, enjoy the sables with a cup of tea (rose tea if you have it). The cream is lightly flavored with rose syrup (I use Monin) if you want a more pronounced rose flavor, add a little more (but not too much).

Read the rest of this entry »

Print Friendly, PDF & Email
 

strawberry gazpacho

July 3rd, 2014

chef morgan

“It’s A Life”

Strawberry Gazpacho 

Julia Child said that, “You’ll never know everything about anything, especially something you love.” I believe that she was correct. 

With that thought in mind I left my comfort zone of classes or cooking privately in people’s homes or their offices, to work in a Parisian kitchen. It is not unusual for cooks to do this because seeing the way other people do things is often an inspirational springboard for your creativity and there is always so much to learn. And then there is the fact that it is fun (well, if you like this type of thing…working throughout the day and night and coming hone after midnight smelling of food.. it is not something that is attractive to the majority of people). “It’s a life.”  Read the rest of this entry »

Print Friendly, PDF & Email
 

venez avec moi à Dijon

June 2nd, 2014

chef morgan a table Dijon

Paris Day Trip

venez avec moi à Dijon

This post is dedicated to Sandy Kiratsoulis and Barbara Bomes.
May the new chapters in your lives bring forth beautiful experiences filled with adventure. You will be missed. 

The desk sits in front of the window giving me a direct view of the stone apartments and Parisian rooftops across the way. Inspiring and distracting. I was supposed to sit at my desk and complete revisions on a manuscript. Deadlines. However, as I looked at the rooftops facing me my thoughts drifted to the lengthy list of places I have yet to discover and I found myself getting up and down from my desk for things like making a snack for which I was not really hungry.

Follow my blog with Bloglovin

Read the rest of this entry »

Print Friendly, PDF & Email
 

Mother’s Day 2014

May 9th, 2014
 

chef morgan a table

Mother’s Day 2014

“Rising to the Occasion”

&

your favorite chocolate soufflé

Each year in honor of Mother’s Day I write a personal recipe of life inspired by and for my daughters accompanied by a family (food) recipe relevant to the message. This year it is about soufflés and “rising to the occasion” that phrase we so often hear. The recipe is for a classic chocolate soufflé and you can find it in the following post. If you would like to skip directly to the soufflé recipe you may do so by clicking here, otherwise read on.

To all mothers I wish you a very Happy Mother’s Day (Joyeuse Fête des Mères).

warmly,

LM

Read the rest of this entry »

Print Friendly, PDF & Email
 

classic chocolate soufflé

May 9th, 2014
chef morgan a table

classic chocolate soufflé
Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results.

makes  6 soufflés 

equipment:

kitchen scale
6 ramekins, 3” diameter
2 saucepans
double boiler or bain marie
2 nonreactive bowls
measuring cup
wire whisk
spatula
large spoon
rimmed baking sheet
mixer with whisk attachment (or large bowl with balloon whisk)

Read the rest of this entry »

Print Friendly, PDF & Email
 

joyeux noël

December 25th, 2013

chef morgan joyeax noel

Wishing you all a very Merry Christmas and un très bon appétit. LM
Print Friendly, PDF & Email