“white gold” with autumn accessories
Belgium endive chopped salad with blue cheese honey dressing
Quoi de Neuf (What’s happening) this week other than Halloween?
Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French. Read the rest of this entry »
seared scallop macarons with chanterelles and thyme
serves 4
what you need:
sauté
1-2 tablespoons unsalted butter
4 cups sliced chanterelles and champignons de Paris (or white mushrooms)
½ teaspoon fresh French thyme leaves
1 teaspoon minced fresh Italian parsley
⅛ cup dry white wine (or Grappa)
kosher salt (as needed)
freshly ground black pepper as needed
harvest minestrone with autumn vegetables and farro
serves 4
330 calories (per 4 ounce serving)
what you need:
soup
1 tablespoon olive oil
½ cup lardons (or diced pancetta)
3 garlic cloves, minced
2 celery stalks, diced
½ cup diced carrots (various colors)
½ cup diced parsnips
½ cup diced onions
½ teaspoon piment d’espelette
½ cup diced winter squash (butternut or kabocha)
12 Crimini mushrooms, quartered
1 can whole San Marzano tomatoes, chopped and drained
6 cups quality chicken stock (or bottled water)
1 bouquet garni (fresh Italian parsley, 1 bay leaf, fresh thyme sprigs)
½ cup Perlato (pearled) farro*
2 cups chopped Tuscan kale
kosher salt (to taste)
freshly black ground pepper (to taste)
garnish
minced fresh Italian parsley (as needed)
grated parmesan cheese (as needed) Read the rest of this entry »
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