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 […]
Green Beans and Onsen Tomago Eggs
Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped with an egg that’s prepared in the onsen tomago method. The student who was working on the dish muttered under her breath – in a sweet way – “Why am […]
Smoked Salmon, Horseradish, and Almonds
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 […]
Braised Spring Vegetables
Late spring is a perfect moment in the life of vegetables. Peas, carrots, potatoes and onions are brand new, filled with tender, sweet flavor, the juiciest and most flavorful they will be all year. This dish, which is topped with a fresh lettuce that melts gently into it, is a celebration of spring, ideal to […]
Impressionist Vegetables
ASTUCE: you may use any vegetable you like here, in any quantity you like, but small spring vegetables are best, and radishes, which keep their cheery color are essential. Sometimes I use baby turnips; if I can’t find spring onions, I use shallots; and occasionally I double the amount of asparagus. Also, if cilantro is […]
French Mashed Potatoes – Purée
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 […]
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 […]
