Impressionist Vegetables
IMPRESSIONISTE VEGETABLES – LES LEGUMES IMPRESSIONISTE ASTUCE: you may use any vegetable you like here, in any quantity you like, […]
First Course, Recipes, uncategorized
Recipes, uncategorized
Chicken with Shallots and Apples
CHICKEN WITH SHALLOTS – POULET AUX ECHALOTES This is a gorgeous and very simple recipe that you can make for
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
Persimmon Bread
Persimmon Bread 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground
Chicken Pot Pie à la Francaise
Chicken Pot Pie à la Francaise – – recipe for Tender Tart Pastry, chicken stock (250ml), fresh bay leaf (or
Tapenade (Garlicky Olive Paste)
Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there
Small Apple Tarts
Small Apple Tarts – – recipe for Tender Tart Pastry, to 7 medium apples (preferably firm and tart, peeled, cored,
CHOUCROUTE WITH PORK
CHOUCROUTE WITH PORK – This French version of choucroute is less tart than the American version. The apples here
BRAISED ASPARAGUS
BRAISED ASPARAGUS – – extra-virgin olive oil (30ml), ½ water (125ml), fresh bay leaves, Several sprigs fresh thyme, white or
WATERCRESS PESTO
WATERCRESS PESTO – – watercress leaves (about ½ bunch), ½flat-leaf parsley leaves, shallots (chopped), Zest from 1 lemon, clove garlic
