BISTRO CHEZ VOUS
the sweet smell of duck … it must be love
recipe: crispy duck breast with date and cherry chutney,
mustard frisée salad, and baked duck fat fries
This year I depart from my usual chocolate theme for Valentine’s Day. This year it is duck and duck fat. Read the rest of this entry »
cooking from the heart and giving with generosity
la Saint Valentin 2014
chocolate lava cakes (with a little heat)
“Happy and successful cooking doesn’t rely only on know-how;
it comes from the heart…
and needs enthusiasm and a deep love of food to bring it to life.”
— Georges Blanc, chef of Georges Blanc restaurant in Vonnas Read the rest of this entry »
dear Madeleine, please be mine !
how to bake the perfect Madeleine
So it is like this: a half-birthday celebration, a reduced-sugar school policy, and several requests for a favorite snack recipe (just in time for your Valentine’s celebration) which all inspired this week’s simple pleasure: vanilla bean Madeleines.
vanilla bean Madeleines
makes 2½ dozen
what you need:
9 tablespoons (4.5 oz) unsalted butter, melted
1 cup (7.5 oz) granulated sugar
4 large eggs (7 oz.), room temperature
1½ tablespoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup 2 % milk, room temperature
1½ teaspoon lemon zest Read the rest of this entry »
la blanquette de veau
(veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions,
and artichoke hearts on garlic-rubbed toasted French Bread)
(a/k/a “la blanquette d’amour” for Valentine’s Day 2013)
serves 4-6
preparation time: 10 minutes
oven time: 1 hour
stove time: 30 minutes
what you need:
veal
2 pounds veal shoulder (or beef or chicken breast), cut into 1 ½ -2″ cubes (fat discarded)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)
2 tablespoons unsalted butter Read the rest of this entry »
stomach en route to heart:
winter tomato soup au gratin,
spicy espresso tournedos on creamy almond and leek risotto hearts,
and fresh tarragon green salad
If it is true that the way to a person’s heart is through his or her stomach, then Saint Valentine’s Day is a foodie’s dream for both the food preparer and the diner. Accordingly, this week’s simple pleasure is devoted to some Valentine’s treats: a winter tomato soup with a gratinée heart-shaped crouton, chili-espresso tournedos on heart-shaped beds of creamy leek and almond risotto, and a fresh tarragon green salad. If this sounds complicated, I can assure you that it is not. Below are some production and ingredient notes. The recipes are in separate entries so they can easily be printed.
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