Oftentimes I’ll use parsley as a salad green, either using the leaves whole, or opting to cut them into a chiffonade (as done in this delicate salad.) Dressed with a simple vinaigrette, or a simple combination…
most popular posts |
Tuna Salad with Vegetables
For decades, any salad that contained tuna was labeled a Niçoise salad – whether the tuna was fresh, canned, raw, or cooked. Few of these salads resemble the iconic, authentic salad of Nice made with thin-skinned…
Bread with Savory Ham and Gruyère
Ingredients Butter, unsalted & softened (Used to brush the pan) 1 ¾cups flour (unbleached all-purpose) 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon black pepper 3 large eggs ⅓ cup milk ⅓ cup olive oil…
Niçoise Salade
Ingredients 1 head Boston lettuce or bibb 112-ounce can or jar imported tuna in olive oil 12 small new potatoes (cook until tender, then halve) 1 cup green beans, (trim ends, cook until tender) ½ red…
Chocolate Cake with Chestnut
This is a surprisingly light wheat-free chocolate cake, and the earthy flavors of chestnuts round out the flavor profile exquisitely. A slight variation of a recipe in Alice Medrich’s book on baking, “Flavor Flours.” Can be…
‘Choucroute’ of Fish
A take on the French classic choucroute garnie (a jumble of fresh meats alongside smoked, served with sauerkraut), made predominantly of fish, but improved with a bit of ham or bacon. The smoked key is the…
Salad with Parsley and Romaine Lettuce
Oftentimes I’ll use parsley as a salad green, either using the leaves whole, or opting to cut them into a chiffonade (as done in this delicate salad.) Dressed with a simple vinaigrette, or a simple combination…
Albacore Steak with Tomatoes and Lettuce
Inspired by a Provençal tuna dish, albacore works just as well. This is an ideal dish for New Year’s, what with all the bringers of prosperity in the green leaves & fish. Saffron is optional, but…
Chicken Salad with Grilled Eggplant
French by design, Chinese by flavor, this salad is a unique dish. Putting the sesame and ginger to the side, this is otherwise very much akin to a “composed salad” (salade compose) where you arrange the…
Martha Rose Shulman’s Gazpacho
The last of the tomato crop, and that last bit of hardened baguette is exactly what this recipe was designed for. The bread is what gives this gazpacho its wonderful texture. If you keep a pitcher…