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 […]
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.
ASPARAGUS WITH HERB SAUCE
ASPARAGUS WITH HERB SAUCE – – green asparagus (trimmed and rinsed, 500g), For the sauce:: cloves garlic (green germ removed), small (spring onions (or 3 scallions, the white part and about 1-inch (2.5cm) of the green), trimmed and cut into quarters), Scant ½fine sea salt, flat-leaf parsley leaves (loosely packed, 10g), large egg, ¼ extra-virgin […]
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. […]
Angelo’s Fabulous Pasta with Herbs
Angelo’s Fabulous Pasta with Herbs (Pasta Favolosa Di Angelo Con Erbe) – I first tasted this dish with the Lancellotti family in Soliera, outside Modena. Their restaurant, Ristorante Lancellotti, was closed to celebrate the birthday of Ida Lancellotti, the family matriarch. When Angelo, the eldest son, brought it to the table, its buttery, herbal aroma […]
La Maison des Simples – a Perfect Herb Store
There are things about living in a small French town that I occasionally take for granted. One of these is our town herbalist. I know. It is crazy to take such a treasure for granted, because Julie Raod, our herbalist, and her store, La Maison des Simples, are the beating heart of our region, where […]
Winter and the Living is Easy in Louviers
Everyone complains about winter, particularly this year when leaden skies get lower each day. Rivers are flooding, fields look like swimming pools and soon, I fear, my beloved bike path along the Eure River will be a stream for canoes only. Despite the lack of sunlight, though, this season is wonderful. Why? Because its cozy. […]
In a Restaurant Kitchen
From In a French Kitchen to In a Restaurant Kitchen is not as long a journey as it may seem. Particularly when the restaurant kitchen is one devoted to fresh, seasonal, local, hand-picked, hand chopped, hand-patted, and hand cooked food. I had occasion to spend the day in one of the ten Paul Martin American Grill […]
Braised Asparagus
Asparagus is fleeting, this year more than ever. I’m talking about the Best Asparagus in the Universe, that grown by Baptiste Bourdon a few kilometers from Louviers. Weather has been inclement, with such low temperatures that the asparagus has refused to grow in abundance. That which has pierced the soil and formed beautiful stalks, however, […]
Dicing and Mincing On Rue Tatin
I know, I know, dicing and mincing seem obvious, but they’re not. Once you watch this video, you’ll have a couple of tips up your sleeve, and forever more will be a “master chef”! Enjoy, practice, and find how much more easily you dice and mince.
