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
SPECIAL EQUIPMENT: large, heavy saucepan
PREPARATION TIME: 30 minutes
DIFFICULTY LEVEL: simple but requires attention
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.
This hearty dish is pure, simple, delicious, like the Breton region itself, with its endless coastlines, verdant rolling hills, and sea spray air.
This is a recipe that you make in a thrice, preferably on the gas grill, then have just slightly warm and ready to serve to guests the minute they walk in the door. I make them when the grill is heated, but before I cook dinner…it’s a perfect solution for an appetizer, to serve alongside rose in the summer, champagne any time of year! Or, as I did recently, glasses of chilled Pastis, to ward off the intense heat of a mid-summer evening.
ASTUCE: you’ll need to supervise the almonds towards the end, as they can burn quickly. And when you strew the sugar don’t worry – what doesn’t stick to the almonds will burn off the grill.
SPECIAL EQUIPMENT: mesh gas grill, wooden spatula
Simple and elegant, this is a dish you can grill for a quick family weeknight dinner as easily as you can for a more dressed up Saturday night meal with friends. Pork is often served with something sweet, like apples or pears; here, I put the sweetness right on the pork. It lifts its flavor with deep caramelization. I suggest serving it with grilled asparagus or zucchini (pages xx), a mound of toasty bulgur (page xx), and a light red such as a Saumur Champigny.
ASTUCE: before you put the pork chops in the marinade, slit the fat around the edges so the chop won’t curl as it grills
SPECIAL EQUIPMENT: whisk, bowl, rubber spatula, long tongs, long metal spatula
PREPARATION AND GRILLING TIME: at least 1 hour marinating time; 30 minutes including resting time
DIFFIUCLTY LEVEL: simple
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