Green Beans and Onsen Tomago Eggs
Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped with an egg that’s prepared in the onsen tomago method. The student who was working on the dish muttered under her breath – in a sweet way – “Why am […]
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 […]
Brittany Part Two
Last October, I hiked a good part of the Sentier des Douaniers, the winding trail that traces the coast of Brittany. Just last week I hiked another part of the trail, the eventual goal being to hike the entire Breton “peninsula”. The Sentier des Douaniers was once trod by customs agents on the alert […]
Summer Tomato Tourte
Yogurt Cake Revisited
I have a dinner coming up, and I want to make a delicious but simple cake for dessert. I considered plenty of options and settled on an old favorite, Yogurt Cake. This, as those of you who have read On Rue Tatin, is a cake I discovered one day at my son’s school during a […]
Fondant Aux Prunes
Sweet Potatoes and Eggs – French Grill
I got to thinking about eggs the other day. My thoughts were stimulated by my friend Betty who gave me, as a hostess gift, a dozen eggs from her husband’s chickens. I specify the “her husband’s” part. Louis – the husband – takes care of chickens the way he takes care of everything, with enormous […]
Confit of Peppers
Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat) with Doux des Landes (capsicum annum) grown in the fields of Criqueboeuf sur Seine, hardly considered pepper country. Criqueboeuf-sur-Seine is just a few kilometers from my house in Normandy, the land of lettuce and leeks, […]
FIG CROSTATA
FIG CROSTATA – – For the Pastry – Pasta Frolla: plus 1 tablespoon all-purpose flour, unsalted butter (at room temperature, 105g), large eggs (at room temperature, separated), ½vanilla sugar, Pinch of fine sea salt, Zest of 1 lemon (minced), For the Figs:: green or black figs (hard stems trimmed, 750g), vanilla sugar, to 3honey, To […]
OMELET WITH HERBS
OMELET WITH HERBS – – large eggs, fine sea salt, fresh herb leaves (loosely packed), finely grated Parmigiano-Reggiano, Pinch hot paprika, extra virgin olive oil, Whisk together the eggs and salt in a large bowl just until they are broken up.; Mince the herbs and whisk them immediately into the eggs along with the cheese. […]
