Corn Rounds
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 […]
Rhubarb Poached in Vanilla Syrup with Fromage Blanc
Poaching rhubarb in vanilla syrup is one of life’s simple pleasures. But never tell anyone how easy it is, because they will thing you slaved all day over it. True, it takes some time to cut the rhubarb into tiny dice. Put some Paul Simon on and let his music take you somewhere while you […]
French Mashed Potatoes – Purée
Endives Caramelisés
Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
Summer Grill Medley, Heavy on the Eggplant
I know, all I write about these days is eggplant. It’s the season. And besides I’m in love with eggplant. It comes in the most gorgeous colors, it wears its fat, bottom heavy shape with pride and when grilled, it turns to seductive pudding. How can this vegetable (which is technically a fruit) not be […]
Grilled Spring Onions
APPLES IN CITRUS SYRUP
APPLES IN CITRUS SYRUP – – medium tart, firm apples (such as Reine de Reinette or Cox Orange Pippin), vanilla sugar (500g), The zest from 1 lemon cut in thin strips ((½-inch;1.3cm) ), The zest from ½ orange cut in thin strips ((½-inch;1.3cm) ), filtered water (500ml), Bring a small pan of water to a […]
BRAISED ASPARAGUS
BRAISED ASPARAGUS – – extra-virgin olive oil (30ml), ½ water (125ml), fresh bay leaves, Several sprigs fresh thyme, white or green asparagus (trimmed and peeled (if using white), 1kg), Sea salt and freshly ground white pepper, Chive blossoms – optional garnish, Place the olive oil, the water, and the herbs in a large, heavy-bottomed skillet […]
APRICOT BULGUR
APRICOT BULGUR – This is a very, very simple version of a Turkish side dish that resembles pilaf. It is ideal on its own or as an accompaniment to roast lamb. – Bulgur:: dried bulgur, ½dried apricots (preferably unsulfured), Fine sea salt, fresh bay leaf (or dried (imported)), ¾cooked garbanzo beans, To garnish:: Turkish pepper […]
