Corn Rounds
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
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 hard to find, then use the finest extra-virgin olive oil all by itself. You’ll miss the vivid green color and the subtle flavor of the cilantro, but the dish will be delicious. Have fun!
Duck Breast with Two Sauces
Dukkah
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 for sauce. Grilled? It really takes the Italians for that, and here, I’ve crossed the border and introduced it to France! And just in case you wondered, everyone I know is making it now! Because this is quick, you can make it while the grill is heating, and have it ready for guests when they arrive so they don’t notice that dinner isn’t quite ready!
ASTUCE: I brush the bread with oil – not too much – before grilling, then brush it again once it’s off the grill. This avoids flare-ups which might add a not-so-good flavor to the toasted bread. It also keeps the fat level down. I get a wonderful organic bread from the food coop in Louviers that looks as though it was made for a giant – it’s a long, fat loaf studded with grains and made with the greatest blend of spelt and wheat flours. Try and find something similar for this recipe.
SPECIAL EQUIPMENT: long tongs, pastry brush
PREPARATION TIME: about 4 minutes
DIFFICULTY LEVEL: simple
Caramel Sauce
This is a dessert sauce everyone swoons over. It is rich with caramel flavor, bright with salt, and so good you’ll want to lap it up from a teacup. I love to use it with grilled pears and pound cake, or over just about any ice cream. You’ll find many uses for it, too, and since it keeps in the refrigerator for at least a week, you can take your time!
ASTUCES: don’t move one inch from the pan while the sugar is caramelizing!!! It can burn in the blink of an eye, so keep watch over it. When you whisk in the warm cream the mixture will boil up; be brave and courageous and just keep whisking until it calms down.
SPECIAL EQUIPMENT: whisk, medium-sized, heavy-bottomed pan
PREPARATION TIME: 10 minutes
DIFFICULTY LEVEL: medium (well, easy, but intimidating)
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 hard to find, then use the finest extra-virgin olive oil all by itself. You’ll miss the vivid green color and the subtle flavor of the cilantro, but the dish will be delicious. Have fun!
SPECIAL EQUIPMENT: tongs, grill pan, metal spatula, cheesecloth, sieve
PREPARATION TIME: 25 minutes
DIFFICULTY LEVEL: moderate
Impressionist Spring Vegetables
This is for a season when you think you have nothing and actually have something wonderful!
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 hard to find, then use the finest extra-virgin olive oil all by itself. You’ll miss the vivid green color and the subtle flavor of the cilantro, but the dish will be delicious. Have fun!
Favas and Turnips of Spring
LES FEVES ET NAVETS DE PRINTEMPS A L’ORIGAN Print Recipe LES 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, […]
