VINAIGRETTE BASE – 2
VINAIGRETTE BASE – 2 – – ¼ tamari (60ml), red wine vinegar, Dijon-style mustard, ¼ neutral oil (60ml), ¾ extra-virgin olive oil (180ml), Place the tamari, the vinegar, and the mustard in a medium-sized bowl and whisk until combined. Slowly whisk in the oils until they’re emulsified. Your vinaigrette is likely to be quite thick; […]
L’AIL DES OURS PESTO
L’AIL DES OURS PESTO – Naturally, if you can’t find ramps you can use tender spring spinach, or arugula, or a blend of lettuces. And you’ll need to add a big clove of garlic, too! I like to serve this as a dip with fresh vegetables, over al dente pasta, or on freshly toasted bread. […]
Flourless Chocolate Cake
Flourless Chocolate Cake – – semi-sweet 952-60%) chocolate (coarsely chopped, 200g), unsalted butter (cut in pieces, 105g), plus 1 tablespoon vanilla sugar (120g), large eggs (at room temperature), Fine sea salt, Preheat the grill to 350F (180C). If using a charcoal grill, put the coals on one side of the grill. Butter and flour a […]
Eight Minute Salmon
EIGHT MINUTE SALMON – – One 10 salmon steak (bones removed, rinsed quickly and patted dry, 300g), Olive oil, unsalted butter, freshly squeezed lemon juice (or to taste), loosely packed tarragon leaves, Fine sea salt and freshly ground black pepper, If using a gas grill, preheat the three burners. Place a plancha on the grill, […]
Angelo’s Fabulous Pasta with Herbs
Angelo’s Fabulous Pasta with Herbs (Pasta Favolosa Di Angelo Con Erbe) – I first tasted this dish with the Lancellotti family in Soliera, outside Modena. Their restaurant, Ristorante Lancellotti, was closed to celebrate the birthday of Ida Lancellotti, the family matriarch. When Angelo, the eldest son, brought it to the table, its buttery, herbal aroma […]
Nutmeg Logs
Chicken Pot Pie à la Francaise
Potimarron (Kuri) Soup
This is the simplest possible version of this soup and, to my mind, the best. However, you can vary it in one million ways. I might suggest sautéing a diced onion before adding the squash and water; drizzling it with pumpkin oil right before serving, or setting a piece of sautéed foie gras on top. […]
LEMON AND PARSLEY PASTA
Leek and Potato Soup
