ARTICHOKE AND MUSHROOM SALAD
ARTICHOKE AND MUSHROOM SALAD – – lemons, Sea salt, mushrooms (wiped clean, stems trimmed, very thinly sliced, 250g), white wine vinegar, clove garlic (minced), heavy cream (125ml), Freshly ground black pepper, large artichokes, flat-leaf parsley leaves, Fill a large stockpot two-thirds with water. Add the juice of half a lemon and 1 tablespoon salt. Keep […]
APPLES IN CITRUS SYRUP
APPLES IN CITRUS SYRUP – – medium tart, firm apples (such as Reine de Reinette or Cox Orange Pippin), vanilla sugar (500g), The zest from 1 lemon cut in thin strips ((½-inch;1.3cm) ), The zest from ½ orange cut in thin strips ((½-inch;1.3cm) ), filtered water (500ml), Bring a small pan of water to a […]
APPLE-ROSEMARY TART
APPLE-ROSEMARY TART – – For the pastry: all-purpose flour, Large pinch sea salt, unsalted butter (chilled and cut in small pieces), chilled water, For the filling: fresh rosemary leaves, good-sized tart apples (cored, peeled and cut in ¼-inch thick slices), sugar, For the egg wash: small egg, water, Preheat the oven to 425 degrees Fahrenheit. […]
APPLE COMPOTE
APPLE COMPOTE – – sweet/tart apples like a Cox Orange Pippin, Pink Lady or Jonagold, : vanilla bean cored, peeled, diced (Slit the vanilla bean down the center and scrape out the seeds inside.), Place the apples in a large saucepan or skillet with at least 3-inch high sides. Add the vanilla seeds and the […]
Angelo’s Fabulous Pasta with Herbs
Angelo's Fabulous Pasta with Herbs – – unsalted butter (90g), fresh oregano or marjoram leaves (loosely packed), chives (from one bunch), fresh tagliatelle (9500g), Fine sea salt, Bring a large pot of salted water to a boil over high heat.; Meanwhile, melt the butter in a small saucepan over low heat, then remove from the […]
Nutmeg Logs
NUTMEG LOGS – – all-purpose flour (435g), fine sea salt, freshly grated nutmeg, unsalted butter (softened, 250g), vanilla sugar (150g), large egg, vanilla extract, to 1-1/2 confectioner's sugar (128-256g), Sift the flour, salt, and nutmeg together onto a piece of parchment paper.; In a large mixing bowl, or the bowl of an electric mixer, cream […]
Potimarron (Kuri) Soup
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 […]
WATERCRESS AND BEET SALAD WITH ALMONDS
WATERCRESS AND BEET SALAD WITH ALMONDS – This salad bounces around the palate like spring sun bounces off the water. It is bright and vivid in both color and flavor. If you can’t find fresh, green almonds use whole, skinned almonds. And if you're lucky enough to live in France and be in a rush, […]
LEMON AND PARSLEY PASTA
LEMON AND PARSLEY PASTA – – flat leaf parsley leaves (gently packed, 10g), small clove garlic (green germ removed), extra virgin olive oil (125ml), The zest from 2 lemons (cutjulienne strips), pine nuts (15g), Fine sea salt and freshly ground black pepper, dried pasta (500g, I use either farfalle or penne), Lemon wedges – optional, […]
Leek and Potato Soup
Leek and Potato Soup – – good-sized leeks (trimmed of all but 1-inch of their green leaves, well-rinsed, and diced), medium or 2 large (starchy potatoes, peeled and diced), fresh or dried (imported bay leaf), Sea salt and freshly ground white pepper, Extra-virgin olive oil (for garnish), Place the leeks, potato and bay leaf in […]
