First Course – Page 2 – Susan Herrmann Loomis

MELINTZANOSALATA – Aubergine (Eggplant) Salad

Susan / August 10, 2018

MELINTZANOSALATA – Aubergine (Eggplant) Salad 2 large (about 12 ounces;360g) each very firm and fresh eggplant 2 cloves garlic 1 […]

Susan / August 1, 2018

Summer is always a strange and wonderful season in France. As the French populace goes on vacation, so too does

Susan / July 27, 2018

I know, all I write about these days is eggplant. It’s the season. And besides I’m in love with eggplant.

Susan / July 27, 2018

Grilled Medley, Heavy on the Eggplant This is a compilation rather than a true recipe, organized to make it easy

Susan / June 27, 2018

Grilled Spring Onions 1 tablespoon olive oil Fine sea salt and freshly ground black pepper Build a medium-sized fire in

Susan / May 16, 2018

CARDAMOM CARROT “VERRINE” For the yogurt: 1-1/4 cups (310ml) plain yogurt teaspoon Scant ½freshly ground cardamom Pinch fine sea salt

Susan / May 4, 2018

BACON WRAPPED GOAT CHEESE – This is a quintessential entrée in the French household. You can even purchase goat cheese

Susan / May 4, 2018

IMPRESSIONIST SPRING VEGETABLES – This is for a season when you think you have nothing and actually have something wonderful!

ARTICHOKE AND MUSHROOM SALAD – – lemons, Sea salt, mushrooms (wiped clean, stems trimmed, very thinly sliced, 250g), white wine

Susan / May 4, 2018

BRAISED ASPARAGUS – – extra-virgin olive oil (30ml), ½ water (125ml), fresh bay leaves, Several sprigs fresh thyme, white or