Roast Chicken French Style Oh La La
There is hardly a dish more significantly French than roast chicken. It’s a universal favorite at home, in the restaurant, at the market. For us, a Saturday market lunch often includes roast chicken that I buy from a farmer who roasts them “sur place,”. It’s hot when I buy it, it’s still hot when I turn […]
Grilled Pork Shoulder
SMOKY PORK SHOULDER EPAULE DE PORC FUMEE For the Marinade:3 tablespoons grainy mustard2 cloves garlic, minced1 tablespoon herbes de Provence (dried, from page xx); if using commercial herbes de Provence, try 2 teaspoons 1 teaspoon mild honey10 tablespoons (155ml) mild flavored beer One boneless pork shoulder that weighs about 3 pounds (1.5kg) 1. In a […]
Salted Caramel Sauce
SALT COD – BRANDADE DE MORUE
Salt cod becomes silken in this tempting dish from the Mediterranean coast of France.
Orange Marmalade
Try to find Seville (bitter) oranges for this, but if you cannot, use regular oranges. The marmalade will still be rich with orange flavor. And use organic fruit – it’s pure, and it will taste better!
Mussels of the Spirit
I just ate the best mussels of my life. Tiny, plump, juicy, redolent of the sea with an overlay of bay leaf, pepper, and a little touch of hard cider, they stopped conversation, and a sacred hush floated over the table. Later in the week at the market I told the fishmonger, Xavier, how extraordinary […]
Elegant Chocolate Chip Cookies
I am moving from two places at once. It’s a saga, an ordinary one you might say. But moving is never ordinary to the person who is experiencing it. Read more
An Amazing Apple Cake
I had a class this week, and the blend of flavors, textures, and colors that results from this season was amazing. There were many reasons for this, not the least the nature of those who attended. But a cooking class during this season is always a delicious success, because we’re in a shoulder season: we […]
More Voters, More Chances
This morning on the radio (France Culture, a French national treasure), I listened to two women debate the various economic proposals from parties running in the hastily called French elections. I’m no economist but I understand the basics, and it is horrifying to learn how weak so many of the proposals are. And unrealistic. I […]
DUCK CONFIT
Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it’s hands-on, you have to be patient, and then you have to be patient some more. There is an air of mystery, and one of alchemy because you are transforming a meat you know into one […]
