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 […]
SALT COD – BRANDADE DE MORUE
Salt cod becomes silken in this tempting dish from the Mediterranean coast of France.
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 […]
Salade Niçoise
ASTUCES: if you us tuna in the salade, use either canned albacore, or the quantity of fresh tuna you like. i suggest 12 ounces; 400g. Sear the whole fresh piece first on each side, season with salt and pepper and let cool. Then, thinly slice the seared tuna and arrange it atop the salad after […]
Galettes au Sarrasin – Buckwheat Galettes
When the galette is fully cooked on one side, flipped and just about cooked on the other side, you can add the filling, spreading it out as you like, then fold the galette up to the center of the filling, as in the photo.
Couscous Soup
ASTUCE: The best meat for couscous soup is lamb neck, which is wonderfully gelatinous, rather like oxtail or beef eye of round. You can use a mix of meats too, however, without adding any pork. Baking soda added to beans as they cook tenderizes them. Finally, you will notice that the carrots and the zucchini […]
Couscous
ASTUCE: Pay careful attention to these pearls of wisdom, as they will ensure perfect couscous: *The directions urge you to proceed gently, so please do. As you use your fingers and palms, urge rather than rub the liquids and fats into the couscous, very lightly, very gently. *It is very important that the couscous steams […]
Summer Tomato Tourte
Springtime Grilling
Welcome spring! Yesterday was its official debut (at 10:53 local French time, according to radio France Inter) even though I always thought it was the 21st. The date doesn’t matter because the sun knows what’s up, and so does the market. Everyone is running around in shirtsleeves (manches courtes) with their cool French sunglasses, […]
