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Click to read more of Cure-All Soup from Côte d’Azur...
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I would be ever so grateful if this supposed cure-all soup from the Côte d’Azur could cure all that ails me.
For instance, last week I lightly sprained my ankle while jogging. That alone wouldn’t have been so bad had I not later badly burned my hand in an embarrassing, exceptionally brainless stove incident which also left very expensive pieces of sea bass all over the kitchen floor — in full view of my company. (In case anyone is wondering, the ‘three-second rule’ doesn’t come into play when your entree has shattered into dozens of tiny shards.)
How nice it would have been at that moment to whip up a batch of “cure-all soup” to alleviate my twin pains of embarrassment and second-degree burns that night. (more…)
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Click to read more of Moroccan Couscous Salad...
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Truth time: my pantry is a disaster.
My teeny tiny kitchen cabinet is more like an orphanage for never-to-be used again ingredients than a place to store the most-commonly-used food ingredients. Disordered shelves are jam packed with former ‘exotic all-stars’ now rendered useless as the odds got ever slimmer I would ever make the recipe I purchased them for again. Whether or not I even have enough of whatever it was to make another go of the recipe I will still keep its remnants.
Why do I do this? I’ll tell you why. It’s because I do things like that.
Shelves and shelves of stuff I will never use again! (more…)
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Click to read more of Smoked Salmon Waffles with a Poached Egg...
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When I read the French Friday’s with Dorie recipe some weeks I often jump to the conclusion that I just might delay cooking the recipe until, well, forever. Then, after a day or two I will either get struck by a lightning bolt of silly inspiration, a giant pang of guilt for letting down my fellow Doristas, or I just plain change my mind and remind myself that it is the adventure of the project that is “the thing.” I don’t need to cook a ‘superstar’ dish each time out – one destined for permanent status in my repertoire.
Besides, even if I don’t like the dish at all (something that frankly has never happened) I can always order a pizza and life will go on. (more…)
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Click to read more of Sausage Stuffed Cornish Hens...
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Today is Food Revolution Day and for me that means sausage stuffed Cornish hens. The day was started by celebrity chef Jamie Oliver to encourage all manner of food people around the blogosphere to do something, to do anything, that gets kids interested in eating and cooking good food. As was done last year, the denizens of Doristaville have ditched their methodically planned seasonal calendar of “Around My French Table” recipes and instead allowed anarchy to reign supreme. This week Doristas can choose whichever recipe they want to — as long as some child is involved in its making. I chose sausage stuffed Cornish hens.
Well this is all said and good except for one thing: I don’t have any children. I really don’t even like children. OK, this isn’t exactly true. I just don’t like your children. Oh before you get all upset please remember that I don’t really even know your children. I’m speaking in very general of terms here. Simmer down now, I’m sure your children are lovely. I’m just not a kid person. (Even though I often act like one.)
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Click to read more of Broiled Leeks Vinaigrette with Mimosa...
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what do we have here?
broiled leeks with mimosa
so why no champagne?
A platter of leeks
set for your guests to enjoy
an elegant dish
named for a flower
and when combined with the leeks:
Intoxicating
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Click to read more of Tuna Rillettes without a Kitchen Island...
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Rillettes are coarse, pâté-like (but not actually pâté) French spreads typically made from duck, pork, or rabbit. They are easy to make and present well as a deeply satisfying appetizer or picnic food. Rillettes are the perfect type of something-something that when added to a charcuterie tray and set out on your kitchen island (and enjoyed with a glass of wine) brand you as chic and ‘with it.’
At least I think so because I don’t actually have a kitchen island.
Rillettes of all kinds (including tuna rillettes) are quite simply a meal in a jar if you also happen to have a loaf of bread (and a kitchen island) nearby. While I’ve enjoyed the more traditional meaty preparations quite a few times (but never actually around a kitchen island – because I don’t have one) I’ve not yet had the pleasure of making them myself. Shame on me for that. I have, however, made them using different fish types which have yielded varying results. In fact, if you were to set foot in my house 2 years ago I’m sure you enjoyed David Lebovitz’s recipe for Salmon Rillettes because I was hoisting them just about everyone who walked through the door back then.
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Click to read more of Spring Veal Stew – the green kind....
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I’m not much for those “impromptu dinner party” things. Well, at least not when they suddenly appear at my house and around my dining room table. I believe the best impromptu dinners are planned way in advance. These hastily thrown together gatherings have guests showing up on a moment’s notice where it is implied they understand they will consume whatever was already planned. It’s about the company, not the food after all. But spring veal stew?
Uh huh. (more…)
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Click to read more of Baby Bok Choy en Papillote with Snow Peas & Garlic...
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I see it again
packed nicely, four to a box
how does one eat it?
First kiss it with mint
huddle with peas, mint, garlic
Steam it in foil
slide in the oven
fifteen minutes to heaven
open and enjoy
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Click to read more of Quiche Maraichère...
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French Fridays with Dorie can be at its best when the assigned weekly dish has me rediscovering a a dish I haven’t enjoyed in awhile since becoming part of a ‘food blogging ecosystem’ that doesn’t necessarly reward the ordinary. I don’t mean to imply that this Quiche Maraichère is unworthy as it is most certainly is worthy despite my initial “ho hum” reading of its recipe. But can I be blamed for thinking that the name “Quiche Maraichère” had me anticipating a more complex egg pie in the offing?
The “maraichère” in this quiche maraichère’s name only loosely means “of the market”. We aren’t talking fresh Brussels Sprouts or asparagus here but rather some leeks, carrots, red peppers, and a bit of celery. Thats right, celery. All available year round and without a trip to Whole Foods or specialty markets. (more…)
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