This sensational salad is made with tender dandelion leaves. Modeled after a Parisian bistro classic, this recipe has a vinaigrette with added ginger & lime to better gold up against the slightly bitter edge of the dandelions. A very French tasting salad, along with some equally French goat cheese toasts! Ingredients 2 garlic cloves (smash…
Tomato Soup
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…
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…
Ludo Lefebvre’s Salad
This salad serves as an appetizer at the tiny Los Angeles restaurant Petit Trois, where Ludo Lefebvre lovingly serves bistro classics to the food obsessed, and much of the film industry. However, it also works as a light lunch or dinner, and works fantastically alongside a fresh baguette and a glass of red. It’s very…
Buttery Snacks
The key to easy, scrumptious cookies, is good butter! Initially, pastry chef Anita Chu was a structural engineer from Berkeley with a knack for baking. This eventually lead to her working on her “Field guide to cookies.” An adaptation of Parisian pastry chef Arnaud Larher’s, her favorite cookie is the chunky TV snack, or croq-…