Ireland – Trad Music, Brown Bread, and the 99
Begorrah. Slainte. Shite. That’s about the sum of my Irish vocabulary, which I learned after spending a short week in the Ancient East coastal area of rolling green hills, gently capped waters, Celtic crosses, 99 ice creams. It’s what you’d expect of Ireland (maybe not the 99’s…more on that), it doesn’t disappoint. But there’s so […]
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 […]
Lamb with Mashed Potatoes, and the Best of 2018
I flew over mid-December to teach a couple of classes in Portland, which exhibited huge support (Merci, Portland) for the fine points of French cooking. Fiona flew in from her home in Utrecht, Holland, and Joe followed on her heels from Annapolis, Maryland. Yes, we are spread all over the map, so occasions to be […]
Tarte Tatin
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with Chef Jorant on a book, too, putting my hands in the photographs of his pastries. It was here that I learned the fine points of […]
Sweet Potatoes and Eggs – French Grill
I got to thinking about eggs the other day. My thoughts were stimulated by my friend Betty who gave me, as a hostess gift, a dozen eggs from her husband’s chickens. I specify the “her husband’s” part. Louis – the husband – takes care of chickens the way he takes care of everything, with enormous […]
French Grill Fandango
Dateline:Hot Springs, Virginia. Eileen and Betsy are back… with their LABOR DAY FRENCH GRILL FANDANGO “No one really cares that OUR objective is to cook our way through French Grill,” Eileen said. “Every day we got the question “Are we having the Camembert burger today?’ More about that later. We grilled ourselves to…well I don’t […]
Grilled Eggplant Salad
This recipe for Eggplant Salad (which I serve as an appetizer) comes from one of my favorite books, HONEY FROM A WEED, by Patience Gray (Harper and Row, 1986). The book is a love story on every level, not least about the simplicity of growing and foraging ingredients in various parts of Italy, Catalonia, The […]
Grilling Their Way Through FRENCH GRILL
The other day I received an email from Betsy Regnell, whom I met when she and her friend Eileen Doherty came to a class at On Rue Tatin, some many years ago. Here is what it said: “Susan, Eileen and I are working through FRENCH GRILL. We did the grilled bread with smashed tomatoes, the […]
Confit of Peppers
Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat) with Doux des Landes (capsicum annum) grown in the fields of Criqueboeuf sur Seine, hardly considered pepper country. Criqueboeuf-sur-Seine is just a few kilometers from my house in Normandy, the land of lettuce and leeks, […]
PRESS FOR FRENCH GRILL
Read all about it! FRENCH GRILL is getting some great press throughout the country, and there is more to come. I’ll keep this page updated as things are printed/recorded/produced! WALL STREET JOURNAL https://www.wsj.com/articles/battle-of-the-sexes-summertime-grilling-edition-1526573863 GARDEN AND GUN Grilled Tomatoes with a French Kiss BARBECUE!BIBLE French Grill THE DAILY BEAST Is the Secret to the Perfect […]
