Like most of our friends, my husband and I have resolved to eat well but healthier in the new year—plenty of vegetables, smaller portions of meats, more fish, and definitely more salads. The latter is a challenge in our house since my spouse is not enthusiastic about mounds of greens tossed in dressing. However, one salad has recently scored high points with him–baby spinach and sliced Belgian endives dressed in a sherry vinaigrette, topped with a sauté of mixed mushrooms and a trio of pan-seared scallops.
This salad is a study in contrasts. Warm mushrooms and scallops are arranged over room-temperature salad greens. The natural sweetness of Continue reading
After a long morning of prepping for a cooking class scheduled the following day, my two assistants and I were wondering what to have for lunch. Looking in the fridge we spotted some limes and lemons, a large bunch of cilantro, a couple of ears of corn, and a bag of leftover salad greens. On the kitchen counter we noticed a ripe avocado and a bowl of multi-hued cherry tomatoes. It didn’t take us long to decide we could make a salad with our cache. What we weren’t expecting was for this impromptu creation to be so memorable!
We whisked lime and lemon juices with olive oil for a simple citrus vinaigrette, and for the salad we began by sautéing corn kernels scraped from the cobs. When lightly browned, we combined the golden morsels with halved cherry tomatoes and diced avocado. Since we had only a handful of salad greens, we used a generous amount of torn cilantro sprigs as a substitute. The substantial hit of cilantro’s assertive flavor turned out to be the secret to this salad’s delicious taste.
We piled the salad high on plates and dusted them with some coarsely grated hard-boiled egg. We also added a sprinkle of Mahon cheese, but the latter can be optional. The salad has become such a favorite that we’ve had it three more times for lunch on work days. Now each of us is planning to use it for summer suppers as a side to grilled mains such as chicken, lamb, or shrimp!
I’ve started my Thanksgiving count-down list. This week I’m concentrating on the table, polishing silver and ironing napkins. I’ve also ordered a local turkey and am finalizing the menu. I won’t have extra oven space because my turkey, cornbread dressing, and potato gratin all call for plenty of time, so I’ve been looking for sides that don’t need to be baked or roasted. While culling my past blog posts, I discovered a beautiful dish– a colorful mélange of fall vegetables that includes diced butternut squash, brown mushrooms, and Brussels sprouts all cooked on the stove top and sprinkled with grated Parmigiano and toasted pecans. I marked “yes” to that one!
In addition I’ve decided to add a cold weather salad of tender green beans or haricots Continue reading
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
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
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.
I’ve hosted two meals since arriving in Paris a few weeks ago. The first was a festive New Year’s Eve dinner that included several courses, while the second was a casual soup and salad supper for three millenials in Paris for studies or work. On both occasions, our meal began with a delicious winter salad prepared with frisée, scallops, haricots verts, and bacon lardons–so versatile it fit easily into each of these distinctly different menus.
The recipe is based on Salade Lyonnaise, a celebrated French dish in which bitter greens are combined with bacon lardons, tossed in warm vinaigrette, and then topped with a poached egg. For my version I added blanched haricots verts and sautéed sea scallops to frisée (curly endive), and replaced the egg with a little cream in the vinaigrette. Continue reading
This year I didn’t get to make rich turkey stock or use the leftover bird in my After- Thanksgiving Turkey, Sweet Potato, and Bacon Chowder (from my new Soup Nights). If you follow me on Facebook, you know that our family’s wonderful shelter dog, Oxford, decided to treat himself to a midnight snack of surplus turkey that was unwisely set out on the kitchen counter!
So, instead of turkey sandwiches and soups, I’ve turned to other post-holiday fare this week. One dish in particular—a salad prepared with roasted cauliflower florets, red grapes, and red onions tossed in an unusual curry vinaigrette— turned out to be a real winner. Continue reading
Za’atar refers to a plant whose leaves have been used in cooking since ancient times in the Middle East, but it is also the name for a very popular spice mix used throughout that part of the world. A fragrant blend of dried herbs, often including thyme and oregano, as well as sesame seeds and sumac (a spice with a tangy lemon taste made from ground berries), za’atar adds a robust flavor to many dishes. Rub it on grilled meats or chicken, or sprinkle it over yogurt or hummus. Or use it in a delicious dressing for a spring salad like the one that my friend Joy Howard created.
I first spotted this dressing on Joy’s Instagram feed, and immediately wanted to try it. Instead of using dried herbs she chops fresh thyme and oregano, then combines them with sumac, sesame seeds, and garlic. Mixed with lemon juice and olive oil, the za’atar quickly becomes a dressing. For this salad, soft, tender greens work best. You toss them Continue reading
Foie Gras, truffles, mushrooms, chestnuts, sausages–you’ll find these winter staples on restaurant menus throughout Paris at this time of year. And, since my husband and I have been eating out almost every night while here, we have indulged far too often in these rich specialties, We’ve savored foie gras and mushroom soup at Prémices in the 9th, tried pan-seared foie gras at Semilla in the 6th, sampled risotto with truffles at Les Fables de la Fontaine in the 6th, sipped cream of lentil and sausage soup at Anicia in the 6th, and enjoyed guinea hen with chestnuts at Le Casse-Noix in the 15th. After that gastronomic tour de force, we needed to lighten up, so for lunch recently I prepared a slimming yet delicious salad.
At the market, I found tiny haricots verts, and then picked up a ripe pear, a Belgian endive, and salad greens. The beans were blanched, the pear thinly sliced, the endive chopped and then all combined with the greens. I dressed this mélange in a refreshing lemon and shallot Continue reading