roasted golden beets and watermelon radishes with blood orange segments
stats:
serves 4-6
(approx 69- 106 calories per serving)
two countries. many kitchens. one table.
roasted golden beets and watermelon radishes with blood orange segments
January 5th, 2012
It is a New Year’s Eve party in your mouth: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulades
December 31st, 2011
réveillon !
It is a New Year’s Eve party in your mouth: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulades
The weather in Paris is chilly with a slight rain that is here one moment and gone the next. However, the winter weather matters to no one and it certainly does not keep Parisians indoors or off the streets (or slow them down for that matter). The city is lit, seasonally decorated, and Parisians are out in droves buying truffles, pâté de foie gras, oysters, smoked salmon, and Champagne … lots of Champagne and pink seems to be particularly popular this year. Celebration is in the air. This week’s simple pleasure is three appetizers that will give you more reason to celebrate: herbed fresh oysters on sea salt, papillons au Roquefort (blue cheese butterflies), and smoked salmon roulade. Sent from (rainy) Paris, with love.
smoked salmon roulade
December 31st, 2011
smoked salmon roulade
makes 12
what you need:
12 slices smoked salmon
12 thin slices cucumber
1/2 cup crème fraîche (or sour cream)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced capers, rinsed
lemon juice (optional)
kosher salt (to taste)
12 small skewers, cocktail toothpicks (or chives) Read the rest of this entry »
papillons au Roquefort (blue cheese butterflies)
December 31st, 2011
papillons au Roquefort
(blue cheese butterflies)
makes 12 (or more depending upon size of bread)
what you need:
1 small wedge of Papillon Roquefort (or other quality blue cheese)
1 small loaf of quality raisin and nut bread
6 teaspoons good honey (and as needed) Read the rest of this entry »
goodbyes, cherished moments and setting fire to the rain: my family pot-au-feu
December 23rd, 2011
goodbyes, cherished moments and setting fire to the rain:
my family pot-au-feu
It rained on Mulholland as I ran to Adele’s song “Set Fire to the Rain.” Impeccable timing and the idea of setting fire to the chilly weather compelled me to run straight to the kitchen to make pot-au-feu (pot of fire). I had no idea then that it would take on the significance that it now has. In the holiday spirit of sharing, this week I share with you my family recipe for pot-au-feu. Read the rest of this entry »
Pas de Deux: douillons aux pommes (apples in nightdresses)
December 16th, 2011
Pas de Deux: douillons aux pommes (apples in nightdresses)
Like many people this time of year, one of the traditions in my family is to attend a performance of The Nutcracker. In sum, it is a story of a young girl, Clara, who is given a nutcracker as a Christmas gift. The nutcracker turns into a Prince who takes Clara to the Kingdom of Sweets where the Sugarplum Fairy and various treats (Spanish Chocolate, Peppermint Candy, etc.) perform for Clara (still in her nightdress) and the Prince. At the end, the Sugarplum Fairy and her Cavalier perform the Grand Pas de Deux (“steps of two”). As I watched the Pas de Deux, I thought of … food. The combination of a kingdom filled with dancing culinary specialities, Clara’s nightdress, and the “deux” (the collaboration of two) reminded me of the French classic dessert douillons aux pommes (apples in nightdresses). Inspired by the ballet, douiillons aux pommes is this week’s simple pleasure. Read the rest of this entry »
pain d’épice (with ginger and honey cream cheese spread)
December 8th, 2011
sugar and spice . . . it is all nice:
pain d’épice (with ginger and honey cream cheese spread)
Nothing gets us into the holiday spirit more than our sense of smell. While the decorations and songs are festive, it is the smell of roasted chestnuts, mulled wine, and baked treats that transport us to memories of family meals, gatherings around a fire, and baking holiday cookies. For many people, the smell of gingerbread is synonymous with the holidays. Filling your home with a little holiday sugar and spice this season was the inspiration for this week’s simple pleasure: pain d’épice (with ginger and honey cream cheese spread). Read the rest of this entry »
my market: things I love to use
December 8th, 2011my market
Below you will find ingredients, products, gadgets, and housewares that I really like. If you click on the image and/or the product name, you will be linked directly to the source so you can make it yours. This list will be continually modified (I have more recommendations than time) so check back often. Bon marché !
LM
look what the wind blew in: souffléd herb and chèvre omelette
December 1st, 2011
look what the wind blew in: souffléd herb and chèvre omelette
(a great way to lighten up post-Thanksgiving)
This week I bought my youngest daughter Les œufs verts au jambon (Dr. Seuss’s classic Green Eggs and Ham, in French). As we read it, I could hear the wind howling outside and I thought of a friend’s comment about feeling like an anchor after the consumption of turkey, stuffing, potatoes, sweet potatoes, and gravy. So what does a chef think of while reading green eggs and ham, listening to the wind, and obsessing on “lighter”, leaner foods? Whisked egg whites with a little green and the inspiration for this week’s simple pleasure: souffléd herb and chèvre omelette.
pumpkin spice madeleines
November 23rd, 2011
“I don’t just like it . . I love it !”
pumpkin spice madeleines
It is Thanksgiving. You are in the kitchen trying to get the meal ready and the kids, big ones and the little ones, are hungry. When is dinner? Sometimes it is nice to have a little snack on hand to keep hungry tummies at bay (and busy hands out of the kitchen) while you finish preparing the meal. Here it is and it could not be more simple or satisfying: pumpkin spice madeleines. Read the rest of this entry »
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