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 […]
Fish Stock
I always have fish stock in my freezer, for making a quick soup or adding to a sauce. I freeze about 2 cups in ice cube trays, then pop the cubes in ice cube trays, then pop the cubes out of the trays and put them in freezer bags or containers. (Each cube is approximately […]
Rabbit with Dried Plums
If you cannot find rabbit, use chicken in this succulent recipe!
Grilling Their Way Through FRENCH GRILL
The other day I received an email from Betsy Regnell, whom I met when she and her friend Eileen Doherty came to a class at On Rue Tatin, some many years ago. Here is what it said: “Susan, Eileen and I are working through FRENCH GRILL. We did the grilled bread with smashed tomatoes, the […]
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 […]
Summer Grill Medley, Heavy on the Eggplant
This is a compilation rather than a true recipe, organized to make it easy to follow.
Grilled Spring Onions
A Perfect Early Summer Grill Menu
As I prepared for an early summer grill class last week I pinched myself. Anyone who has written a cookbook knows just what I mean. After months of testing, tweaking, writing, re-writing, testing some more, editing, copy editing, agonizing, dreaming, there’s a book. And then there’s someone saying, “Please, please teach us how to grill!” […]
Impressionist Spring Vegetables
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 […]
Poulet Vallée d’Auge – Chicken with Calvados, Cider, and Apples
My son, Joe, is visiting from the U.S., spending more time here than usual as he writes his senior thesis. I’m enjoying watching him work, our conversations roiling around the vagaries of writing and inspiration, the beauty of fine sentences that all too often end up on the cutting room floor, born as they can […]
