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 […]
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, […]
Confit of Peppers
Konya, Turkey – Rumi’s Delicious City
I arrived in Konya well after midnight, to participate in the Atesbaz-in Culture Cuisine Cultural Days (Atesbaz-in means “the person who plays with fire” ie. the cook) a conference devoted to the cuisine of this special part of Anatolia, and to Rumi, the poet and philosopher who made Konya his home. From the moment I arrived, welcomed […]
Confit of Peppers
Every year in early September I do the exact same thing, either because I’m crazy, or because I love the taste of pepper confit. I’m sure it’s a bit of both, though the crazy part didn’t occur to me until this morning at 6:30 a.m. when I found myself mincing a kilo (2 pounds) […]
Grilling Peppers
I wind up grilling a lot of red bell peppers. I love having them on hand to slip into a sandwich, garnish a steamed fillet of fish, serve with crisp roast chicken. Having grilled red bell peppers on hand is like having a fabulous meal in the wings. Grilling is simple. I have a gas […]
Chicken Wings
A miracle occurred today, right next door in the butcher shop. There, Stéphane Coutard spends his days finding out exactly what his customers want, trimming it to perfection, then dispensing with cooking advice as he wraps and weighs what they’ve chosen. Today, our discussion turned to chicken wings. They’re my favorite part of the chicken, […]
