Impressionist Vegetables
ASTUCE: you may use any vegetable you like here, in any quantity you like, but small spring vegetables are best, and radishes, which keep their cheery color are essential. Sometimes I use baby turnips; if I can’t find spring onions, I use shallots; and occasionally I double the amount of asparagus. Also, if cilantro is […]
Chicken with Shallots and Apples
This is a gorgeous and very simple recipe that you can make for a cozy family dinner, or even when the boss comes over. It’s impressive and deeply flavorful, dramatic to present, delicious to enjoy! ASTUCE: I suggest stuffing the chicken with either an orange or two clementines, but you don’t have to. I love […]
France 3 Television Comes to On Rue Tatin (And Stays for Supper)
A couple of weeks ago I got a call from a reporter for France 3 Normandie, Christiane Lablancherie. She’s producing a series on Joy at the Table and wanted to include On Rue Tatin. I don’t hold classes during this season, so I suggested she film our monthly wine tasting and she jumped all over […]
Persimmon Bread
Chicken Pot Pie à la Francaise
Chicken Pot Pie à la Francaise – – recipe for Tender Tart Pastry, chicken stock (250ml), fresh bay leaf (or dried imported), black peppercorns, unsalted butter, all-purpose flour, heavy cream (60ml), Salt and freshly ground black pepper, Pinch of freshly grated nutmeg, water (750ml), firm potatoes (such as Yukon Gold, peeled and cut into 1/2-inch […]
Tapenade (Garlicky Olive Paste)
Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies […]
Small Apple Tarts
Small Apple Tarts – – recipe for Tender Tart Pastry, to 7 medium apples (preferably firm and tart, peeled, cored, and thinly sliced), Honey (Red Currant Jelly, or Quince Jelly – optional), Preheat the oven to 425F (220C).; Roll out the pastry until it is about a 13-inch (32.5cm) circle.; Fit the pastry into either […]
CHOUCROUTE WITH PORK
CHOUCROUTE WITH PORK – This French version of choucroute is less tart than the American version. The apples here lend a touch of sweetness. – fresh choucroute (salted (fermented cabbage), 1 kg), duck or goose fat, onions (peeled and thinly sliced), sweet apples (cored, peeled, and thinly sliced), Riesling (or other fruity white wine), […]
BRAISED ASPARAGUS
BRAISED ASPARAGUS – – extra-virgin olive oil (30ml), ½ water (125ml), fresh bay leaves, Several sprigs fresh thyme, white or green asparagus (trimmed and peeled (if using white), 1kg), Sea salt and freshly ground white pepper, Chive blossoms – optional garnish, Place the olive oil, the water, and the herbs in a large, heavy-bottomed skillet […]
WATERCRESS PESTO
WATERCRESS PESTO – – watercress leaves (about ½ bunch), ½flat-leaf parsley leaves, shallots (chopped), Zest from 1 lemon, clove garlic (chopped), balsamic vinegar, extra-virgin olive oil, Fine sea salt and freshly ground black pepper, Mince together watercress, parsley, shallots, lemon zest and garlic, then transfer to a bowl. Immediately stir in vinegar, then oil. Season […]
