seafood “zucc-ghetti“with fresh herb and walnut pesto
stats:
serves 4-6
30-35 minutes active time
if serving 4, one serving equals 365 calories (322 calories of which from the olive oil & walnuts)
seafood “zucc-ghetti” with fresh herb and walnut pesto
August 27th, 2012ceries aux lavande et thym (cherries poached with lavender and thyme)
July 10th, 2012
ceries aux lavande et thym
(cherries poached with lavender and thyme)
serves 6-8
what you need:
24-30 firm, ripe red cherries, stems removed (pits reserved)
2 cups water
2 tablespoons of lavender flowers (tied in cheesecloth)
4 tablespoons superfine sugar
2-3 sprigs of fresh thyme
1 piece of lemon peel
lotte cigare (Monkfish cigars)
May 27th, 2012
lotte cigare
(Monkfish cigars)
serves 4
what you need:
2 beautiful Monkfish fillets (approximately ½ pound each)
8 slices of prosciutto (Prosciutto di Parma)
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
fresh minced Italian parsley (optional for garnish) Read the rest of this entry »
time for summer: panier de crudités avec anchoïade
May 26th, 2011
panier de crudités avec anchoïade
This Memorial Day weekend get a jump on summer with a Provençal panier de crudités avec anchoïade. You will feel like you are on vacation at the Côte d’Azur and that is why it is this week’s “simple pleasure.“ Read the rest of this entry »
Pain perdu: here is to finding your bread with jam and without “préservatifs”
May 19th, 2011
Pain perdu:
here is to finding your bread with jam and without the “préservatifs”
Pain perdu literally means “lost bread” but the loose translation means to make use of old bread. To Americans “pain perdu” is “French bread” and eaten at breakfast with maple syrup. In France pain perdu is enjoyed as a dessert or by children for their afternoon goûter. It is not served with syrup but with homemade confiture(or jam as we know it). While many recipes embellish pain perdu with nuts, liquors, zests, fancy butters and/or syrups (and that is all good) we are making pain perdu with classic French simplicity and this easy and delicious dessert is this week’s simple pleasure.
Spring vegetable and flower savory tart with goat cheese
March 3rd, 2011
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
vegetables first
November 24th, 2010
vegetables first
When you think of the Thanksgiving meal, vegetables do not immediately come to mind. They are side dishes and the last thing to be eaten, if at all. It is time to change our perspective and give vegetables their proper place in our celebration of the harvest. This year, make vegetables a first course, a purposeful dish with importance as well as a preview of more (not the only) good things to come.
Vegetables first makes sense for several reasons. Vegetables are good for us and their texture, flavor and colors balance the bland starchy, fatty foods to follow (i.e., the mashed potatoes, stuffing, and butter-basted turkey). Additionally, eating a modest serving of vegetables first makes us less likely to overeat the subsequent things that are not so healthy (and if you are watching your caloric intake, this will help you keep your calorie consumption down as well).
Below are three recipes for your vegetable “first course”. All are simple to make and if you do the prep work (the washing and cutting of the vegetables) the day before then you only have to roast the vegetables on Thanksgiving day (and at the same temperature you are roasting your turkey).
A couple of comments about the vegetables. First, always buy vegetables with their tops on. The tops of vegetables are the first thing to decline if the vegetables are old (which is why some markets remove the tops). Second, do not feel committed to my vegetable suggestions but buy what is freshest in your market and take advantage of the various textures and colors of the season. Lastly, if you cannot decide which vegetable first course to serve, make two. It is no more work (the vegetables are all basically roasted so you can put it all on the same baking tray) and it can make things fun. For example, if you have 12 guests, give every other person (guests # 1, 3, 5, 7, 9, and 11) starter #2 with squash, mushrooms, and onions, and remaining 6 guests starter # 1 with carrots, turnips, and beets. If you have a young child who is learning patterns at school this is a great way for them to practice their pattern skills by creating a pattern (i.e., ABABAB) to correspond with plate assignments.
Keep the old traditions and add a few new. I wish you and your family a happy and healthy Thanksgiving and, of course, je vous souhaite un bon appétit !
LM
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