Earlier this month, I posted a photo on Facebook of a striking grilled peach and fig salad that I had sampled during a visit to Cape Cod. The dish, which was served as an opener at Del Mar, a restaurant in Chatham known for its creative cooking, attracted more comments than usual from my friends. Many asked for the recipe, so over the past few days I’ve spent time trying to reproduce the fresh and subtle flavors of the original. After several attempts, I think the following version is close to the original.
At the restaurant, sliced peaches and figs, as well as slim honeydew melon wedges were seared over a wood fire, but at home I used a stovetop grill pan. (A good, heavy skillet would also work.) I combined these colorful fruits with arugula and pieces of cream filled burrata, all dressed in a balsamic honey vinaigrette. Thin prosciutto slices shaped into rolls, and toasted pecans made fine finishing touches. Continue reading
Although food, like fashion, has trends that change with recurring frequency, some styles seem to be timeless. Take the little black dress–it has been and will continue to be a mainstay in most women’s closets. On the culinary front I think it’s safe to say that guacamole or some interpretation of it will never lose its popularity.
For instance, for years when entertaining I’ve returned again and again to a recipe for an avocado pâté. This appetizer has all the components of traditional guacamole (plus a few extras). However, in this variation avocados are whizzed with cream cheese along with shallots, garlic, spices, and lime juice in a food processor until the ingredients combine in a Continue reading
“Cucumber Slices with Hearts of Palm, Feta, and Fresh Herbs”—those are the extra easy, extra quick appetizers I’ve served twice in the last two weeks when entertaining. In Paris I included them in a spread of starters to begin a summer supper. Back home this week, when we invited friends to stop by for wine, I offered them again along with a platter of cheeses.
On both occasions, a plate of cucumber slices mounded with a mixture of pureed hearts of palm, feta, and fresh herbs, disappeared within minutes and had to be refurbished. I watched as guests helped themselves to not one or two, but several servings. These little bites offered a cooling respite to the heat of summer both in Paris and in New England.
I can’t take credit for inventing this recipe. That honor goes to my book club friend and talented cook, Beth Souza, who served them to rave reviews at one of our meetings. She shared the recipe with me, explaining that she used a food processor to blend hearts of palm with feta (preferably purchased in brine), along with herbs including mint, cilantro, and chives. A touch of olive oil and water smooth out the mixture. Your gluten free guests as well as your vegetarian pals will love these, she added!
I’m already planning to serve these appetizers again when more out-of-town company arrive this weekend!
A couple of summers ago during a visit to the Basque country in the southwest of France, I tasted a rich, double-crusted butter tart that encased a delicious cherry filling. One bite of this confection and I was in heaven. Although I have thought about that tart every time cherries have come into season, only recently did I try to reproduce it. After several attempts I arrived at a close facsimile, and think it would make a glorious finale to a July 4th celebration!
Although I sampled an individual tart, the following recipe is prepared in a 9-inch tart pan so that it easily serves eight. The secret to its success lies in preparing an extra short, extra buttery crust (like a shortbread one). I even replaced some of the flour in the dough with ground almonds for added flavor. The bottom crust is broken into pieces and simply patted into the pan. Then a filling of fresh cherries and cherry preserves accented with Amaretto, is added. The top crust is rolled out between sheets of parchment and patted atop the filling. Continue reading
For those of you planning to make the Cherry Tomato and Radish Salad in Orange Vinaigrette with Whipped Chèvre featured on Monday, I realized after I penned the post that the amount of milk called for when whisking the chèvre could vary depending on the firmness of the goat cheese. I used a creamy, but somewhat firm chèvre from my local cheese shop (see photo above!) and it easily needed almost 2/3 cup of milk to get it to a nice whipped consistency. Softer goat cheeses like Chavrie (which I mentioned in the post) will need as little as 2 tablespoons of milk. I’ve made these notes on the recipe so be sure to check out the revised version here.
It’s been in the 90s every day this week–tomorrow we might be lucky and it will reach only into the 80s! Happy cooking everyone!
Monday (Lundi) High 95
Tuesday (Mardi) High 97
Wednesday (Mercredi) High 97
Thursday (Jeudi) High 97
When I looked at the weather app on my phone this morning, the temperatures above are what I saw. Paris is having a “canicule”—a heat wave! It certainly determined what I wanted to cook this week. No turning on the oven–salads and chilled soups will be on the menu instead.
A salad that I tasted recently at a fabulous Left Bank restaurant, Le Bon Saint Pourçain, was the inspiration for our lunch today. The image of halved cherry tomatoes, paper thin shavings of radish, and sliced red onion served with whipped chèvre was still dancing around in my head. The cool refreshing flavors as well as the vivid colors of this dish were appealing, but I also appreciated that all the ingredients were seasonable, and readily available in my neighborhood markets. Continue reading
On a warm, balmy Parisian night earlier this week, my husband and I decided to eat al fresco, so we set a small table on the apartment’s narrow balcony. Since we had enjoyed a robust lunch earlier, we wanted a light supper and found inspiration from the vegetables and fruits displayed in the local markets of our neighborhood.
I bought large Brittany artichokes (they measure close to 5 inches across!), bunches of fresh mint and chives, plus a couple of Cavaillon melons (those extra sweet little cantaloupes from Provence). I also picked up juicy apricots and cherries as well as figs.
At home I turned to some favorite recipes to prepare my cache. The artichokes were cooked in a big pot of boiling water and served with melted butter scented with lemon, mint, and chives. Some readers might remember this dish from one of my blogs of several years ago when I used the artichokes as a first course. This time they became the main course. You’ll find the recipe here. As a side, I made Melon with Pernod and Mint, a starter that has been in my repertoire more than 20 years. I tweaked the directions slightly and offered the chilled cantaloupe slices as a fruit salad rather than an appetizer. You’ll find that recipe below.
Glasses of rosé, a crusty baguette, some sliced saucissons (sausages), plus Roquefort and an aged chèvre paired with apricots, cherries, and figs completed our “dîner au balcon!”
For much of this coming holiday weekend, my husband and I will be caught up in reunion events at Amherst College where he teaches. There will be tent parties with catered food as classes of alums gather to reconnect, many receptions, plus scores of interesting seminars and talks. But by Sunday the festivities will have wound down, and that’s when I plan to pull out the grill and start cooking!
I’ve been tweaking a recipe for Grilled Chicken Thighs with Tomato and Avocado Salsa for several days now, and finally have the seasonings and timings fine-tuned. Exceptionally easy and inexpensive (if you’re serving a crowd), this chicken entree takes less than an hour to assemble plus some marinating time, and then about 25 minutes atop the coals. Why thighs instead of breasts? Because the dark meat stands up to grilling beautifully, and doesn’t dry out as quickly as does the white flesh.
Marinated simply in lime juice and olive oil along with coarse salt and red pepper flakes, Continue reading
Last Saturday when I arrived at my local farmers’ market in our small New England town, the crop that captured my attention was rhubarb. Resting regally on a folding table at one of my favorite stands were bundles of deep red and pale green stalks. I quickly picked up three bunches, knowing that the following week I needed rhubarb for a dessert in one of my cooking classes.
Although typically treated as a fruit, rhubarb is actually a plant with a tartness that requires a complement of sugar. The dessert I had planned was a warm rhubarb and strawberry crumble (which calls for both white and brown sugars); it takes only 20 minutes to assemble and then about half an hour in the oven. For the filling sliced rhubarb and strawberries are dusted with sugar and aromatic spices including cinnamon, allspice, and nutmeg. A traditional topping of flour, oats, brown sugar, and nuts (I used sliced almonds) Continue reading
Last month while in London on spring break, my husband and I opted for a quick lunch one day at one of the many Prêt à Manger fast food restaurants located throughout the city. After a few bites of a simple but unusual salad, I pulled out my phone and starting taking photos. My spouse looked on, surprised that I was snapping shots in this popular eatery, not exactly a foodie destination.
The dish that caught my eye was a salad prepared with edamame, peas, and diced avocado tossed with cilantro sprigs and dressed in a spicy sesame dressing. The taste was light yet satisfying, and the varied verdant hues of the ingredients gave the dish visual heft.
Back home, I devoted a morning to trying to reproduce the recipe and came up with a close facsimile. The sesame dressing assembled with both rice vinegar and lemon juice for tart notes, gets some heat from red pepper flakes and a hit of saltiness from soy sauce.
Three cups of loosely packed cilantro sprigs replace lettuce greens in this dish, and can be cleaned several hours ahead and refrigerated.
Pair this spring green salad with grilled chicken or lamb, roasted salmon fillets, or pan-seared scallops for dinner or serve it with soup for a light lunch or supper.