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 […]
Avocado, Cherry and Chive Salad
This simple salad surprises everyone! Make this while cherries are still in season! SPECIAL EQUIPMENT: wine or cocktail glasses, PREPARATION TIME: 15 minutes DIFFICULTY LEVEL: simple
Salade Niçoise Authentique
Salade Niçoise, how we all love this blend of potatoes, green beans, lettuce, tomatoes, anchovies, tuna and…WAIT !!! STOP!!! Do not EVER tell any self-respecting Niçoise that you like your Salade Niçoise with potatoes, green beans, lettuce, or tuna and anchovies at the same time. This will make you an outcast and possibly consider you a […]
Sweet and Salty Grilled Almonds
This is a recipe that you make in a thrice, preferably on the gas grill, then have just slightly warm and ready to serve to guests the minute they walk in the door. I make them when the grill is heated, but before I cook dinner…it’s a perfect solution for an appetizer, to serve alongside […]
Grilled Bread with Smashed Tomatoes from FRENCH GRILL
Grilled bread. The first time I made this for French friends, they couldn’t believe it. How could something so simple and basic be SO GOOD? French is such a bread culture yet bread has its place, and that place is sliced, in a basket, as a support for cheese, a pusher for salad, a sopper […]
Grilled Oysters with Pommeau (from FRENCH GRILL)
ASTUCE: If you cannot find Pommeau use sherry in this recipe. Be sure to set the oysters cupped shell down so when they open, their juice doesn’t spill out. The size oyster you use depends on your own taste. I adore small oysters; there used to be a category called “boudeuses” in France, tiny little […]
Pesto in the Mortar and Pestle
NOTE: To pit the olives, place them on a work surface, cover them with parchment or waxed paper and whack them firmly yet gently with a rolling pin. This splits them open, making the pit easy to remove. In general, olives are salty so the additional salt isn’t necessary. When looking for olives, if you […]
Carrot Verrine with Cardamom
Favas and Turnips of Spring
LES FEVES ET NAVETS DE PRINTEMPS A L’ORIGANLES FEVES ET NAVETS DE PRINTEMPS – This dish makes me think of a Pointilist painting, with its dots of vivid color from the begonia blossoms and the fava beans, interspersed with the white turnips and dark green oregano leaves. It’s an inspiration from Pascal Barbot, chef at […]
Aioli – Garlic Mayonnaise
AIOLI – GARLIC MAYONNAISE – This sauce evokes Provence at its productive best, in spring and summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. ASTUCE – When making aioli – or any mayonnaise-like sauce – think slow, slow, slow. There is a simple remedy […]
