You may find that the best tasting tomatoes are often not the most beautiful. Misshapen, gnarly, split-topped tomatoes are often the sweetest. Overripe tomatoes discounted at farmer’s markets are also ideal for this chilled soup. This no-cook delectable soup is perfect for the end of summer when tomatoes are at their finest. Make this a…
Yogurt Soup With Toasted Barley
This is an ideal refreshing summer soup that I first put together when cleaning out the refrigerator and pantry. If unable to source organic or Greek yoghurt (without stabilizers or gums), feel free to use buttermilk. Ingredients For the yogurt or buttermilk soup with toasted barley ⅓ cup pearl barley About 2 cups water Salt…
Chilled Soup with Golden Beet and Buttermilk
Carefully balanced acidity and its bright layers are the real beauty of this simple, quick recipe. Golden beets, puréed with lemon juice & buttermilk, have a gentle twang and sweetness. A chef from Freedom, Me., Erin French takes it a step further and garnishes each bowl with finely chopped shallots macerated in rice wine vinegar,…
Egg Quiche with Bacon
In the Alsatian style, this is a classic bacon egg quiche (stewed onions or cheese are occasionally added, but aren’t traditional). Baked in a 9 ½ inch fluted French tart pan (the type with removable bottoms). Unlike those baked in a deeper pie pan, this quiche stands only one inch high. In addition, the short…
Cake With Lemon and Poppy Seeds
This Bundt cake won’t look like most fluffy, white poppy seed cakes due to the use of honey and whole wheat flour – instead, its luxuriously moist texture, and slight crunch of poppy seeds, is accompanied by a dark & golden hue. This is very similar to my recipe for walnut apricot Bundt cake, but…
Quiche with Crab-Meat
Fantastic pastry and a soft, tender eggy custard is what makes an exquisite quiche (tarte sale). A light quiche allows itself to be served as a first course, or in a larger portion, as a simple main. This quiche brings a rosy bisque-like quality with its handful of crab meat – lobster and shrimp can…
Fennel Gratin
Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. As expected of this fantastic book, this gratin is a tad more labor intensive than expected, but every component is key to making this beautiful dish. In this…
Chicken With Mushrooms & Vin Jaune
Ingredients ½ ounce morel mushrooms (dried) 3 ½ pounds chicken (cut into serving portions) Salt black pepper 1 tablespoon olive oil 14 tablespoons butter 1 onion (halve & slice thinly) 1 ½ cups vin jaune (if unavailable, replace with ¾ cup dry white & ¾ cup dry sherry) 8 ounces mixed mushrooms, sliced thinly (cremini,…
French Yogurt Cake With Lemon Marmalade
Traditionally served with a little sweetened crème fraiche, this cake easily lends itself to a variety of other toppings too. Sliced peaches or plums, or other fresh soft fruit, work as well as berries with a touch of sugar. Due to the cake’s plain and lightly tangy yoghurt flavor, it will happily pair with a…