While going through a folder of old recipes recently, I spotted one for curry-scented lamb burgers topped with a simple yogurt sauce plus dollops of mango chutney. I remembered how much I had loved all the vibrant spices in this dish created over a decade ago, and was anxious to make it again–but with a few changes. In place of lamb I decided on turkey (both dark and white meat for a juicy mix), and instead of purchased mango chutney, I would opt for fresh mango salsa.
The new version turned out to be as tempting as the original. The turkey meat benefitted from its spiced layer of seasonings. The mango salsa was, with its accent of lime and punch of heat from a serrano pepper, far better than store-bought chutney. Grilled until slightly charred outside and well done inside, this variation of the burgers was a big hit with Continue reading
Scalloped potatoes or au gratin potatoes! Who doesn’t like those dishes! Rich and indulgent, both of these potato casseroles are prepared with layers of sliced potatoes baked with cream and/or milk. (They differ only in that the au gratin variety typically has an addition of cheese.) It’s hard to improve on either of these favorites, but recently I spotted a recipe for a French version with a new twist. Lamb chops were set atop a pan of layered potatoes during their last few minutes in the oven. The meat cooked to a rosy hue as the potatoes baked to a golden tenderness.
In that French creation the potatoes were baked with stock and herbs, but with no milk, cream, or cheese. In my mind, I saw the pommes de terre cooked more traditionally with the irresistible trio of dairy ingredients. It took several tries to balance the amount of milk and Continue reading
Coconut Raspberry Parfaits
Fresh Pea Soup with Feta, Tarragon, and Croutons
Whipped Feta with Dill and Garnishes
Grilled Aspargus Sprinkled with Parmesan and Lemon Zest
A tray of Coconut Raspberry Parfaits
Discussing The Library Book
Discussing The Library Book
The members of my book club love food as much as they do books. So, when it’s my turn to host the group, I spend a little extra time preparing dishes for sampling during the “very important social hour” that precedes our literary discussion. Yesterday, everyone arrived at my house on a glorious spring day (one of a handful so far this season). I had set out a seasonal spread, including a pot of fresh green pea soup with diced feta and tarragon as garnishes, a platter of grilled asparagus spears with a mayonnaise sauce, plus whipped feta with dill surrounded by toasted baguette slices, cherry tomatoes, and cucumbers. For a sweet ending there were coconut and raspberry parfaits. True to form, the readers ate with gusto, leaving few leftovers!
Most of the dishes I prepared were favorites I have cooked before, but the coconut and Continue reading
For the past few weeks spring has gradually been making its presence known here in New England. Temperatures reached into the sixties last Saturday, warm enough for us to open our porch. The grass in our yard, blanketed with snow for months, now has a faint verdant hue. And, of course, daylight savings time is offering us longer, light-filled days. All of this has made me eager to change from cold to warm weather cooking.
Recently I couldn’t wait to try a recipe for lemon and garlic grilled flank steak topped with dollops of whipped feta. The dish was a perfect anchor for a simple weeknight meal my husband and I shared. The meat is marinated in a classic mixture of lemon, garlic, and olive oil, but gets a robust herbal accent from a generous amount of fresh chopped dill. When sliced, the rosy pink strips of steak are topped with mounds of creamy whipped Continue reading
When it comes to fish, my husband is definitely a picky eater. Although he likes shell fish, he is not a fan of other seafood. So recently, when I prepared pan roasted cod and vegetables topped with a light but creamy curry sauce, I expected his usual shrug, but instead, he raved about this dish!
The idea for the recipe came about serendipitously. In Paris last summer, we had arranged to meet a friend for lunch at a new restaurant, but when we discovered it was closed, we found a small café nearby. My spouse and friend ordered “steak frites,” but I chose the cod and vegetables in curry sauce. The latter turned out to be a winner—a dish with a Continue reading
In Paris this past January, I was leafing through a French food magazine when I spotted
a recipe for an unusual cheese fondue. Instead of the traditional version prepared with Gruyère or Emmenthal and served in a fondue pot, this interesting variation was made with a creamy French cheese called Mont d’Or. That round of cheese with its light crinkly skin was heated in the oven in the wooden box in which it was packaged, until it was melted and oozing. and then served in its container. I barely finished looking at the directions before my mouth watered!
Back home on this side of the Atlantic, I decided to substitute Camembert for Mont d’Or, since the latter is hard to find in the States. I sliced a thin layer from the top of the Camembert, and then with a sharp knife traced a cross pattern on top. Finally, I sprinkled finely minced garlic over the cheese, then drizzled it with white wine as in the Continue reading
Mushroom and Roquefort Puff Pastry Tarts At a recent cooking class featuring a menu of Parisian-inspired dishes, my students were most enthusiastic about the simple first course—individual mushroom and Roquefort tarts. There was a fork-tender veal and tomato ragoût as an entree, a vibrant salad of haricots verts, oranges, and Belgian endive in orange vinaigrette, and for dessert a walnut rum gateau with chocolate icing plus homemade vanilla ice cream. Yet, these simple tarts garnered by far the most attention. Continue reading
If you (like me) are just now thinking of making a special dessert for Valentine’s Day, here’s a recipe for a delicious dark chocolate cake that I first baked more than a decade ago. It is not complicated to prepare, and calls for easily found ingredients at most supermarkets. Each time I’ve served it, I noticed that there are rarely any leftovers.
This flourless confection is assembled with dark bittersweet chocolate, plenty of butter, plus eggs and sugar. What distinguishes this cake from others, though, is a generous Continue reading
A few weeks ago in Paris I sampled a delicious leek and potato soup at a Left Bank restaurant called Les Sellae. Although potato soup cooked with leeks is a classic winter offering in France, the inventive chefs had enhanced their version with contemporary touches by finishing the potage with swirls of Taleggio cream plus sprinkles of crispy speck (an Italian deli meat similar to prosciutto) and fresh dill. I tried recreating the soup with good results in Paris, and once home in New England prepared it again with a few tweaks. As I took sips of this hearty, warming soup, I had a Eureka moment when I realized that it would be perfect to serve for The Super Bowl this coming Sunday!
The soup takes about 45 minutes start to finish, and can be prepared a day ahead. I replaced the speck with prosciutto and sautéed the julienned slices several hours ahead. For the Taleggio cream, I simply melted bits of the tangy Italian cheese in simmering cream at serving time.
To round out the menu, add a salad of mixed greens tossed in a lemon and shallot dressing, a warm crispy baguette, and a bowl of pears, grapes, or apples served with your favorite homemade cookies.
What I love about the French is their willingness to absorb the best of other cuisines—whether specialty dishes or ingredients–into their own culture’s cooking. Today, it’s not uncommon to see lemongrass, yuzu, or burrata featured on Parisian menus. And, the French have their own versions of such all-American favorites as hamburgers, cheesecakes, and crumbles. Creative interpretations of gazpacho and risotto abound as well. In fact, I made my own version of risotto with French accents this past week!
For Winter Risotto with Chanterelles and Pancetta, I sautéed those golden, trumpet-shaped fungi along with brown mushrooms and shallots, then seasoned the mix with fresh rosemary. This risotto, prepared traditionally with arborio rice and simmering stock, took 15 to 20 minutes to cook, but was worth the effort. When done, the sautéed mushrooms Continue reading