Recently, when good friends asked at the last minute if we wanted to eat out together, I suggested instead that our pals come to our house for a light supper. I knew exactly what I would serve—salade niçoise. Only a few days earlier, my longtime culinary assistant, Emily Bell, had mentioned that she had prepared this classic Provençal specialty, adding a few extra touches, as the centerpiece of a summer supper for a small group. When she brought the salad of colorful vegetables anchored by tuna steaks to the table, one of her guests pulled out a phone and began taking a video!
Typically, salade niçoise, is prepared with tomatoes, hard-boiled eggs, Niçoise olives, tuna (usually canned, but very good quality) and anchovies, but there are countless versions and variations. My friend chose baby red skin potatoes, haricots verts, and cherry Continue reading →
Recently, my husband and I invited friends to dinner while they were in Paris, but, as it turned out, this couple had only lunch slots free. So, we decided to have a weekend lunch instead. I loved the idea of a mid-day meal, so I planned a simpler menu than I would have for a dinner.
To anchor the menu, I roasted thick cod fillets. Dotted with butter and seasoned generously with salt and cayenne pepper, they needed less than 15 minutes in the oven. 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 →
Mid to late summer is the season for exquisite produce at my local farmers’ market. There are bins at each stand brimming with vegetables in vibrant hues. This irresistible produce was the inspiration for the following recipe for savory vegetable tarts. The tart shells are made with purchased puff pastry sheets that are cut into squares. A creamy spread of goat cheese and Parmesan is smoothed over Continue reading →
This versatile salad, which looks quite distinctive, but is simple to assemble, can be used as a starter or a side. You can vary the vegetables, but make certain that you coordinate the roasting times of your produce accordingly.For this version sliced carrots, white turnip wedges, and quartered baby Yukons are roasted for half an hour, while sugar snaps and green onions need only about 10 minutes. The vinaigrette dressing can be whisked together and the vegetables roasted several hours ahead so there’s no last minute prep. Continue reading →