Chicken Piccata (Or Floured Chicken with Lemon, Parsley, and Capers)

Posted on February 3, 2011 by Ashley

After having written this post I realized that this recipe is very similar to one I wrote two weeks ago for whiting fish in a mustard, lemon, and parsley sauce. I guess this means I am in a lemon-and-parsley kind of mood lately – hopefully you are too. Truth be told, it is also thanks to a reader from California, who asked me if I knew a good chicken piccata recipe, that I decided to bust out a version I made once or twice for my dad (a lover of this recipe, especially when made with thinly pounded veal), and I am happy to be re-introduced to this easy and delicious staple.

For this particular recipe I did what I like to do best, which is invite over some cobailles, or guinea pigs, to test the recipe out before publishing it here. Et voilà, quelle joie de voir leurs bonnes réponses à propos de cette recette! Bref, my willing friends (thanks Erin and Sophie) confirmed what I was hoping to hear: this recipe is extremely fast to put together (less than 20 minutes, honest!) and packs a lot of fantastic flavor in just a few ingredients. My chicken piccata sauce came out very green, but that is because of my firm belief in doubling the amount of herbs in almost any recipe - they can only add to the depth of flavor, and I follow the reasoning that if I’m already chopping then I may as well go the whole nine yards and chop a lot. However, if you are not like me and don’t enjoy running your knife (which is hopefully very sharp and large) through a seemingly endless pile of parsley, there is another solution: stem your parsley leaves, place them in a high-rimmed glass cup, and cut them up with scissors! You will get good results with a lot less work. Or, you can be like me and enjoy this type of torture. C’est comme vous voulez.

A quick note on butter: butter is a high-fat pleasure that adds fragrance, flavor, and richness to any food it touches. We all know the satisfaction of walking into a kitchen and smelling the nutty and delicious smell that butter gives off once it begins to brown in a skillet – it’s almost as amazing as waking up to the smell of bacon (I have yet to think of anything that smells better, except maybe freshly brewed coffee in the morning -I’d love to hear your ideas on this matter). However, I have a sister who is the star of my life (she works – get ready for a blatant plug – at the Daily Meal, a new and thorough food website, started by the ex-forbes.com CEO), and this wonderful relation of mine has had high cholesterol since about age 14, and has since then been denied the privilege of guiltlessly indulging in butter-drenched delices. Because of dietary restrictions implemented on her at a very early age, I also grew up understanding the risks involved in consuming food with a high saturated fat content. Why am I telling you this? To explain what I could have said in about a dozen words: if you want to substitute the butter in this recipe for olive oil, you can.

If you’re lucky enough to enjoy fatty food without significant consequences, then I implore you to make the recipe as I did and as written, which is still light and healthy. And if you do try it, please let me know how it comes out – I think I can say with confidence that you will surprise yourself by your cooking skills, and you will see how easy it is to prepare delicious food.

Chicken Piccata – serves 1

1 skinless and boneless chicken breast, cut in half or pounded thinly
all-purpose flour
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon fresh squeezed lemon juice
2 tablespoons chicken stock
1 tablespoon capers
2 tablespoons fresh chopped parsley

1. Sprinkle the chicken with salt and pepper. Place some flour in a shallow bowl, and dredge the chicken to coat with flour.
2. Heat half the butter in a small or medium skillet over medium heat (big enough to hold the chicken). Once hot, add the breast and cook until done, about 4 minutes on each side. Set aside on a plate.
3. Heat olive oil in the same skillet. Add the lemon juice, capers, and chicken stock, and stir to combine. Add chicken back to the skillet, and simmer for 5 minutes.
4. Stir in parsley and remaining half of butter. Adjust seasoning to taste with salt and pepper.

Easy Cauliflower Risotto with Crisp Potato Bits

Posted on January 30, 2011 by Ashley

Whenever I make risotto I think of my friend Giulia, who grew up in Bologna, in northern Italy. I decided to make risotto for the first time a few months ago, and when I told her about it she immediately explained to me, “that’s great, risotto is easy and delicious. But don’t make it like French people – they don’t know how to make any Italian food. Remember to add the broth one ladle at a time; les français ne suivent pas cette règle, et le risotto souffre. Sometimes, they will even add water to the risotto instead of broth!” (I wish I could somehow portray to you the look of horror on her face as she explained this to me). According to Giulia, coffee in France is also horrific, and is something that should be enjoyed only in Italy.

I can’t say for sure that risotto in France is bad. I have never eaten risotto at a restaurant here so I have no opinion on the matter. Either way, I took her advice and added broth to my risotto au fur et à mesure, a little at a time, and the result was lovely. Risotto made correctly becomes almost creamy and silken, while still maintaining a certain firmness thanks to the arborio rice. I thought about adding chopped and fried shallots as a garnish, but I decided ultimately on using a fingerling potato, since it provides a little more substance. You, dear reader, can add whatever you would like to top the risotto!

Truthfully, I also decided to make this because I have a giant box of arborio rice that has been resting in my kitchen for about 5 months now, and I’m just starting to make a dent in it. Since I also had parmesan in my fridge, I figured why not, let’s try out this risotto with some seasonal cauliflower. So, here is the final product of my creation, which I devoured immediately after taking these photos, and although I don’t say it often, I was pretty impressed with myself. If you try this, I guarantee you will have good results, it is pretty difficult to botch this one up. The recipe is relatively quick (maybe 35 minutes total, plus some chopping) and all the fun takes place in two pans (one for the broth, one for the risotto). You have to watch the risotto carefully since you’ll be adding broth over time, but it is kind of fun to see how the rice changes and eventually reaches the perfect level of softness.

This recipe calls for 1/2 of a head of cauliflower; the other 1/2 you can store in the fridge for up to 1 or 2 weeks. You can use it to make cauliflower in a spicy peanut sauce, or try simmering it in some milk until tender, then pureeing it for a nice winter white soup.

Cauliflower Risotto with Crisp Potato Bits - Serves 1
For the risotto:
1 cup cauliflower florets (from 1/2 head of a small cauliflower)
3 cups chicken broth
1 tablespoon olive oil
1 garlic clove
1 small onion, chopped
3/4-cup arborio rice
1/4-cup dry white wine
2-3 tablespoons chopped fresh parsley
3 tablespoons freshly grated parmesan

.
for the potato bits:
1 small fingerling potato, cut into little dice
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 teaspoon coarse sea salt
1 tablespoon lemon juice

.
1. Cut the cauliflower head in half, keep one half and store the remainder in the fridge for another use. Remove the center stalk and chop finely; roughly chop the florets, keep separate.
2. Preheat the oven to 450°F/230°C.
3. Heat the stock in a saucepan, bring to a boil then to a simmer, and add the florets.
4. In another saucepan, heat the olive oil over medium-low heat. Add the garlic, onion, and celery stalk, and cook gently until softened, about 10 minutes.
5. Meanwhile, place potatoes on a lined baking sheet and toss with remaining ingredients. Bake until golden and crispy, about 15 minutes.
6. Once the vegetables are softened, turn up the heat, add the rice, and cook until slightly translucent, about 2 minutes. Add the wine, stir, and cook 2-3 minutes more.
7. Now the fun part: start adding the broth, one ladle at a time, and simmer until the rice is soft on the outside with a slight bite on the inside, about 20 minutes. The florets should be soft at this point so you can add them with the broth and crush them into the rice with a wooden spoon
8. Once rice is cooked, stir in the parsley. Remove from heat. and stir in the parmesan. Garnish with potato bits.

>Whiting Fish with Capers, Mustard, and Lemon

Posted on January 24, 2011 by Ashley

I don’t know if you agree, but I think it’s the glum January weather that makes everything in life seem a little more dull – or maybe it’s the mysterious French cynicism that tells you to not even try to be happy or successful, just give up and have a coffee or a piece of stinky cheese. Whatever the reason, I have been trying to put some spice back into my daily routine, which I have somewhat accomplished by inviting more friends over for good wine, good food, and usually good conversation (sometimes there are bad eggs, no pun intended, but that is only to be expected). I made this recipe for my friend Diana last week, who so enjoyed the tangy lemon sauce, as did I, that I decided to make it for myself again tonight.

I stumbled upon a similar version of this recipe in a French cookbook I have come to love, Les Secrets de Cuisine des Soeurs Scotto, written by three sisters who grew up in Italy and now live in France. I had the good fortune of working with one of the three chef sisters, Elisabeth Scotto, while I was interning at Elle magazine here in Paris. Elisabeth’s good energy and passion for simple, fresh, and delicious food are extremely contagious, and I found working with her to be a highlight of my stay so far in Paris. The recipes in the book are a mix of French and Italian fare, like their origins, and I just love the flavor combinations they come up with.

The fish I used is merlan, or whiting in english. It is a fish that is cultivated in the Atlantic, but you can substitute whiting with any other flaky white fish, such as hake or cod. If you love lemons like myself you will surely like this recipe. I adore this tart fruit in all forms, either plain with sea salt or all dressed up in lemon meringue pie (although my favorite dessert will always be moelleux au chocolat, a chocolate apex of simplicity and refinement).

This recipe is really straightforward so I don’t need to give you any advice or tips, just enjoy. With Diana I served this fish with a celeri-rave puree that I had thinned out with milk, and tonight, because I have been eating far more much foie gras and cheese in this gastronomical mecca than I care to admit even to myself, I made some lighter fare to accompany my fish: braised leeks. I’ll include the recipe for the leeks in case you’re trying to keep it light like me.

Happy belated new year everyone, I hope one of your resolutions is to cook more good food! You certainly deserve the best.

One final note: I know some people have tried to post comments but have had a really hard time. I apologize about that – I think I’ve managed to make it easier, but would you mind me letting me know, maybe just be shooting me an email, if you’re still having problems? Thanks, bisous!

Whiting Fish with Capers, Mustard, and Lemon – serves 1

1 lemon
1 tablespoon or less of olive oil
2 tablespoons chopped fresh parsley
2 whiting fillets, about 300grams/10 ounces total
1 tbsp butter
1 tablespoon capers, dried
1 tablespoon dijon mustard

1. Cut the lemon in half. Squeeze one half and keep the juice. Cut one thin slice from the other half, and cut into little triangles, following the lemon’s natural pith. (If making the leeks, cut a second lemon thin lemon slice).
2. Pour some olive oil onto a paper towel, and rub it all over a medium to large skillet (big enough to hold both fillets)
3. Heat the skillet over medium heat, and add the fish. Cover, and cook until cooked through, about 8 minutes. Remove from heat.
4. Meanwhile, make the yummy sauce: in a small skillet, heat the butter over medium-low heat. Add the capers, lemon juice and triangles, mustard, and 1 tablespoon parsley. Stir to combine, season with salt and pepper. Add more of any ingredient you would like until you are happy with it.
5. Place the fish on a plate and serve topped with the sauce, and additional chopped parsley.
Buonnnn appetito!!

Easy Braised Leeks – serves 1
1 tablespoon olive oil
1 leek
1 thin lemon slice
1 tablespoon chopped fresh parsley
water

1. Cut off the root and dark green stalks from the leek. Cut in half cross-wise, then cut each half into quarters length-wise (you want thin strips). Wash and pat dry.
2. Heat the olive oil in a small skillet over medium heat. Add the leeks, parsley, lemon slice, and water. Stir to combine. Cover, and cook until leeks are very softened, stirring occasionally, about 12-15 minutes.
3. Season with salt and pepper.

>Papardelles aux Patates Douces, Saffron, et Romarin (Papardelle with Sweet Potato, Saffron, and Rosemary)

Posted on December 21, 2010 by Ashley

As happened last year, Europe is once again in shambles with the onslaught of snow and stormy weather, conditions to which the airports in Paris, London, Gatwick, and Roissy are not accustomed to. I know I got lucky: I left Paris on Friday afternoon and made it home-free to San Antonio, Texas, where I’m spending Christmas with a handful of other family members. I know there are many other travellers who, like myself, are hoping to make it safe and sound back to their loved ones, so I am writing this post for you in the hopes that you make it.

While packing for my trip and worrying about my 18-hour travel day, I decided to make this pasta which involves sweet potatoes in puree form. Sweet potatoes are exactly what their name suggests, sweeter versions of their more common and starchier potato cousin, and they are wonderful consumed in many different ways. Although I normally eat them in wedge-form with a honey-mustard dipping sauce, I decided to stray from the norm this time and try something I have been interested in for a while, which is using sweet potato as a pasta sauce.

After making the first stop on Rue Montorgueil in the 2nd arrondissement to pick up the sweet potato, I headed over to one of the numerous Italian traiteurs (essentially an Italian gourmet grocer and deli) to pick up my papardelle. I also used this stop as an occasion to practice my nearly non-existent Italian, which I present to the vendor with confidence and a smile – this doesn’t get me far, as they always respond to me in French. Pick up my tagliatelle, and make my last stop before heading home: Nicolas, one of Paris’ largest wine caves,which has numerous stores around the city and whose salepeople can always point a less-than-perfect wine connoisseur in the right direction. I explained to the store clerk what kind of pasta I would be making this evening, and he recommended several light red wines from the Burgundy and Bordeaux regions of France. In case you didn’t guess already, the main reason why I decided to go with this one is because of the lovely cherub on the wine label, in addition to its name, the Saint of Love – how could a young woman refuse?

The pasta is relatively straightfoward and easy to make. Cooking the sweet potato over the stove prevents you from having to use a food processor, because it gets so soft you can just mash it with a fork. I also like the chunky consistency it produces; however, if you want an extremely smooth sauce, you can certainly process it. If you decide to use the saffron (which enriches the color and enhances the aroma), I suggest using whole threads, and crushing them as finely as possible in order to dilute them well in the water. Happy holidays from Texas – take some time to relax and cook for yourself, you certainly deserve it!

Papardelle aux Patates Douces, Saffron, et Romarin – serves 1

1 tablespoon sunflower oil
1 medium sweet potato, peeled and cut into chunks
Enough papardelle for one person (about 4 ounces/110 grams)
1/2 teaspoon crushed safrron, dissolved in 1 tablespoon warm water (optional)
1/2-cup cream or milk
1 tablespoon chopped fresh rosemary
3-4 tablespoons freshly grated parmesan

1. Heat oil in a skillet over medium heat. Add sweet potato pieces, cover the skillet, and cook, stirring occasionally, until sweet potato can be easily pierced through with a fork, about 25-30 minutes.
2. Once ready, remove sweet potato pieces from saute pan (leave the skillet on the stove, you will reuse it later) and mash with the back of a fork until you have a puree. Season with salt and pepper.
3. Bring a pot of salted water to a boil and cook pasta according to package instructions.
4. Meanwhile, return sweet potato puree to the skillet and reheat over medium-low heat. Stir in milk until blended.
5. Stir in saffron, rosemary, and parmesan. Add tagliatelle and toss to combine. Adjust seasoning to taste, serve immediately.

Wine pairing: a light red, such as a Burgundy or a pinot noir from California (I drank a 2008 Saint Amour Domaine des Billards)

>Steak Filet with Roquefort, Mushrooms, and Roast Potatoes

Posted on December 10, 2010 by Ashley

According to a Forbes article written last year, Paris is the best city in the world to eat well. This immediately got me thinking – is this accurate? And if this article does prove to have merit, do I agree?

There is an undeniable gastronomic charm in France, and aside from having a great food foundation rife with 400-some odd cheeses and arguably the best bread in the world, I think there are two other factors that contribute to Paris’ worldwide allure. Firstly, a lot of the French people I have met, including my French friends, have an innate appreciation for art and beauty (how could you not in this gorgeous city?). Secondly, the French absolutely, undeniably, hate to work – I am sure you have all heard about the 35 hour work week. Put these two factors together and you have the recipe for charming bistrots and cafes, combined with exremely long lunches, that can sometimes last up to four hours. With good ingredients, an eye for a good ambience, and the desire to dine as long as possible, it is true that Paris has a leg up on other major cities.

I have to admit, I personally have a love/hate relationship with Paris. Aside from the fact that I may not be able to stay here, faute de pouvoir obtenir un visa, I get easily frustrated with the cultural differences that I have not yet adjusted to. Call me impatient, call me your typical I-don’t-care-about-art-I-just-want-to-make-money American, call me what you want, but I can’t stand waiting in line and wasting time. Unfortunately, these dislikes of mine are everyday occurences in France, and which never seem to phase the rookie French people who are waiting next to me.

Trying to finalize the paperwork for my master’s degree at the Sorbonne is what I would like to consider an exercise in human endurance. Talking with ten different individuals, who all pointed me in about forty different directions, until finally being told, “Pourauoi vous attendiez pendant tout ce temps? Vous ne saviez pas que vous n’êtes pas obligée de rendre ces documents, vue que vous êtes étrangère? Bah!” (why have you been waiting this whole time? Didn’t you know that because you’re a foreigner you don’t have to fill in these forms? Bah!) Evidently, this is not my idea of a Tuesday afternoon well spent.

But as soon as I can’t take any more of France’s beauracracy and disorganization, as soon as I am ready to throw in the towel and head back home, Paris will pull her amazing tricks and put me right back under her spell. This morning as I was walking to class, I had decided for sure this time, I am going to head back to America by summer’s end – I’ve had enough of paying too much for groceries, living in a closet-sized apartment that I can’t afford, and still, after almost two years, struggling to understand French people when they speak too quickly. I will never understand France, its people, and its culture. Listening to the teacher in class, being the only non-French person, I was daydreaming about the job I would apply for in California, maybe giving cooking classes and drinking wine in Napa Valley. Ahh, sigh of relief, I can go home now, and pursue other dreams in the culinary field.

These fantasies carried me through my first two classes, and I was so proud of myself for having made a decision and sticking to it. Unfortunately, and this is where things always change direction, I sat down for lunch. Where? It doesn’t matter, because this is the exact routine I go through almost every day, but today it was a crêperie café down the street from the Pantheon and la Sorbonne where I study. Sit down with two of my French colleagues, warm up a bit from the cold, chit-chat about which classes we like, which teachers we find to be odd, and what we’re doing this weekend. Place the order, for me a crêpe super-complète, with Parisian ham, emmental cheese, mushrooms, and plenty of crème fraîche. All I need to tell you is that as soon as the waiter put the plate in front of me, and as soon as I smelled the familiar and seductive scent of melted cheese combined with perfectly pink ham, I knew it was over. One bite, and this morning’s conclusions were but a memory from the distant past. With the first forkful, my mind travelled back hundreds of years, when the art of cultivating cheese and curing ham took an art form, and I reverted back to the dilemma that is always in my head and which once again came to the surface my mind: if I move anywhere else, I will no longer be spoiled with bitefuls of heaven, morcels of food which humans have spent centuries perfecting to this level. I know this will be an ongoing debate for me so long as I stay in Paris, but while I am here I am happy to eat some of the best products in the world while coming to a decision.

So, to conclude, I have to agree with Forbes and say that Paris is the best city in the world to eat well. I can’t confirm, because I have only travelled to three of the ten cities listed in the article. But from my impartial point of view, I will approve anytime a native or a tourist ventures to affirm that Paris, and arguably all of France, provides a gastronomical excursion that remains to this day unrivaled.

As for the recipe, follow it to the letter if you would like, but since you are cooking for yourself, I implore you to change whatever you want to adjust it to your tastes. This goes mostly for the amount of mushrooms, shallots, and roquefort. And the wine to go with it? The wine you cooked with, in my case a Sancerre wine, coming from near the Loire Valley in France. However, I think any dry white wine would go well.

Steak Filet with Roquefort, Mushrooms, and Roast Potatoes – serves 1
2 fingerling potatoes
1 tablespoon vegetable oil
coarse sea salt
1 knob butter
1 steak filet
1 large shallot
4 to 5 white mushrooms
1/4-cup dry white wine
90 grams/ 3 ounces roquefort cheese

Preheat the oven to 220 degrees C/450 degrees F
1. Wash and dry the potatoes. Cut them into rough cubes/wedges. Place in a lined baking dish, and toss with the salt and oil. Heat in the oven for 35-40 minutes, turning once, until golden brown and delicious.
2. Meanwhile, prepare your vegetables: finely chop the mushrooms, and mince the shallot.
3. Heat the butter over medium-high heat. Once bubbling, add the steak and cook, turning once, to desired donenes (about 3 minutes per side for rare). Transfer steak to a plate, cover with foil to keep warm.
4. In the same pan in which you cooked the steak, add the shallots and cook for one minute.
5. Add the chopped mushrooms, and saute until cooked through, about 4-5 minutes.
6. Deglaze with the white wine, and cook until the liquid is reduced by about half. Remove from heat, and stir in the roquefort.
7. Serve with potatoes and salad (you can put the roquefort sauce on the salad as well, but if you prefer I suggest the following dressing: 1 part dijon mustard, 1 part red wine vinegar, 2-3 parts olive oil).

Happy Holidays from Paris

>Saumon en Papillote (Salmon in Foil)

Posted on February 24, 2010 by Ashley

I would say the title of this recipe represents perfectly one of those instances where, although in both french and english it says essentially the same thing, this dish sounds infinitely better in french. Pronounced pah-PEE-y-ote, I love not only this method of cooking but also just saying its name out loud; its inundations flitter on ones tongue like a dancing butterfly. No matter what language you say it in though, the process is always the same: wrap the fish or meat in question entirely in foil or oiled paper so no air can escape, and bake it in the oven in order to give the food a replenishing and hearty steam.

I find that this method works particularly well with salmon, because it’s a fatty fish and when it is heated in a small, confined space (as you create with the foil) the layers of fat in between its pink meat break down and soften the fillet in order to provide a tender texture which is very rich in flavor. I also think that we could call this dish “party in a bag,” because the experience of opening up the foil to discover what has been produced inside is quite a fun event, and one which is highly satisfactory once you taste the first bite! I can’t deny that I also had a grand old time opening the foil and watching pockets of steam rush out, then peering closer and seeing a perfectly cooked salmon surrounded by softly steamed mushroom slices, all of which smelled herbacious and highly fragrant.

To top it all off, this recipe only requires 5 ingredients!

A couple of notes: I mention in the recipe that you can use either olive oil or butter; I used a combination of both (a scant tablespoon of each), but you can certainly use just one or the other if you would like. I also love the combination of salmon and mushrooms – actually I love almost everything with mushrooms – but I’m sure you could put some fingerling potatoes, brussel sprouts, cabbage, spinach or kale in its place. I’m just thinking out loud, but we could probably even put some wild rice and a few tablespoons water alongside the fish, because everything is getting steamed and it may come out richly flavored and having absorbed some of the salmon fat. And now my stomach is growling just thinking about it.

Saumon en Papillote – Serves 1

1 salmon fillet
4-5 white mushrooms, thinly sliced
4-5 thyme sprigs, plus 1 tsp chopped
1 bay leaf
1-2 tablespoons olive oil or butter

Preheat the oven to 350 degrees.
1. Wash and dry the salmon fillet and the mushrooms.
2. Sprinkle the salmon with salt and pepper, about 1 teaspoon salt and 1/2 teaspoon pepper. On the bottom (skin) side of the fish, cut an incision length-wise and insert the bay leaf.
3. Cut a large piece of aluminum foil – large enough to comfortably wrap around the salmon and mushrooms.
4. Place the thyme sprigs in the center of the foil; put the salmon on the foil, and surround it with the mushroom slices.
5. Drizzle everything with olive oil if using, or cut the butter into tiny pieces and drop them over the fish and mushrooms. Give a final sprinkling of salt and pepper for good luck, sprinkle the chopped thyme over the mushrooms, and pinch the foil together so the salmon is totally encased and no air can escape.

6. Bake in the oven until cooked through, about 20 minutes. Discard the bay leaf.

>Poached Egg and Prosciutto Open-Faced Sandwich

Posted on September 9, 2009 by Ashley

To put it out there as simply as possible, sandwiches in France are amazing.

I’ve developed a new appreciation for sandwiches in this beautiful city, where for 2 euros and 50 centimes you can buy a sandwich that will make your mouth water and your taste buds go wild. Every corner you turn you see fresh baguettes featuring anything from tuna and curried chicken to the French staple – ham, fromage, and a good slab of butter. Simply divine.

I get spoiled here, and I buy bread that is almost other-worldly, but in reality if you buy a fresh baguette from your local supermarket you’ll likely be eating something pretty tasty.

To make a sandwich like the one in the picture, slice open a piece of bread and rub olive on each side with a paper towel. Next place some basil leaves, lettuce leaves, a slice of prosciutto, and some grated emmental on each bread slice.

Boil water and 1 tablespoon vinegar in a saucepan, and bring to a simmer. For each egg (if you want two), crack them into a teacup or another small dish. Gently slide them into the simmering water, and move them slowly back and forth with a wooden spoon to make sure the whites envelope the yolk. Simmer for about 3 minutes, then with a slotted spoon lift them out of the water, and place them on each bread slice. Sprinkle with salt and pepper, and enjoy. I devoured mine, I’m glad no one was here to witness it.

Of course you can change this however you like – use ham or bacon instead of prosciutto, and parmesan, gruyere, or cheddar instead of emmental. Same with the herbs and the oil, feel free to change up the basil to rosemary, thyme, or parsley, and use mayo or butter instead of olive oil.

Merci, et je vous souhaite une trés bonne soirée!

>Endive Salad w/ Red Wine Dijon Vinaigrette

Posted on September 9, 2009 by Ashley

This dressing is a definite keeper; it’s so tangy, sweet, and rich that I think it would taste great on any lettuce, but it goes nicely with the bitterness of endives. Also, it takes about 3 minutes to put together.

I added some slivered almonds to the salad, but the beauty of this dish is that you can add so many different things which will taste great – strawberries, pears, apples, Roquefort, walnuts, or almonds. Feel free to experiment!

And again, I can’t stress enough how easy this dish is. Endives are so elegant and full of flavor that little effort is required to make them taste and look good.

To make the endive salad, wash 3 small endives (or 1 for each person, depending on how much you’re making), and slice lengthwise. In a small bowl, combine 1 chopped garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup olive oil. Whisk together with a fork, and pour over endives (if making for less than 3 people, you’ll probably have more then enough dressing – use as much as you see fit).

>Butter Lettuce w/ Lardons and Poached Eggs

Posted on September 6, 2009 by Ashley

> I have wanted to try and make this salad for so long, because I love all of the individal ingredients (bacon, butter lettuce, poached eggs, and red & white vinegar) and I knew that their combination would be very satisfying to my tastes. And can I say that not only is this salad very delicious, with a combination of salt and crispy from the lardons and rich and silky from the egg yolk, but it is also one of the easiest things I have made so far. To do everything, from washing the lettuce to preparing the dressing, I needed 30 minutes in the kitchen. It’s so easy, and fills a craving when you want something rich and complex in taste!

So, I’ll keep this post short, and just say that this wonderful salad can be eaten as a light lunch (with some bread, bien sûr!), or as an appetizer for dinner. Although, I guess I shouldn’t put any restrictions on this, because you should really eat this salad whenever you feel like it.

Also, one last note – I know it’s not always easy to get fresh produce, but I find that it can make a huge difference with eggs; ce n’est pas grave, but if you can, please try to get your hands on eggs from a farmer’s market or a local producer – they’ve practically just popped out of the chicken!

To make this salad, you will need a small head of lettuce (I used butter lettuce, however this salad traditionally calls for frisée). Additionally, you’ll need two bacon strips, white wine vinegar, a small shallot, and red wine vinegar.

Firstly, wash up your lettuce and arrange it however you like on a plate, either cut up into smaller pieces or left whole. Chop up the shallot and set it aside. Next cut up your bacon into little lardons (which usually are about 1/4-inch wide and 1/2-inch long), and cook in a skillet on medium heat until golden and crispy, about 5 minutes. Remove them from heat.

Next, fill a small skillet with warm water (you’ll be putting the poached eggs in here to keep them warm while you finish the rest of the recipe). Fill a small saucepan halfway with water, and add 1 1/2 tablespoons white wine vinegar – swish it around with a wooden spoon once or twice to blend, and bring to a simmer. Now, this part can be tricky if you’ve never poached eggs before, but don’t fret because it’s super simple. Crack each egg into a teacup or a small shallow dish. Once the water and vinegar start to simmer, bring each teacup right above the waters surface and gently slip in the eggs. With your wooden spoon, lightly move the eggs back and forth for a couple of seconds, in order to make sure the whites stick to the yolk. Simmer for 2-3 minutes, then place in the skillet of warm water.

Reheat the bacon on medium heat, then add the chopped shallot. Cook for about one minute, then add 2 tablespoons red wine vinegar. Cook for 5 seconds (if you cook longer the vinegar will develop a nasty bitter taste), then pour over your lettuce. Sprinkle with salt and pepper to taste, then top with the two poached eggs.

Bon appétit mes chéris!!

>Ratatouille

Posted on August 30, 2009 by Ashley

My first dinner guest arrived in Paris last night! My aunt Elizabeth decided to spend the night in Paris (she was coming from her hometown of Brighton, England) and as soon as she told me she was coming, my mind started racing, trying to think of various dinner options to prepare for her.

Because my aunt is a vegetarian, my choices were thankfully narrowed down. I browsed through The New Moosewood Cookbook (by Mollie Katzen, Ten Speed Press, Berkely California; 1977), and as soon as I saw a recipe for ratatouille, I knew I had to make it. I also love the animated film with the same title, featuring a talking French rat, so I took it as fate and went out to buy my groceries.

When I arrived back home, groceries in hand, I dove in to work, dicing up the vegetables and hoping that the meal would come together nicely. And if the picture of the ratatouille doesn’t do it justice, I hope my words can. The silkiness of the eggplant combined with the mild spice of cumin and chili powder create a smoky sensation in your mouth, leaving a nice aftertaste that changes in heat and dimension as time goes on. It’s so good, I dreamed about it last night!

Serve it with a nice salad (I made mine with butter lettuce, basil, cherry tomatoes, and a dressing of olive oil, white wine vinegar, dijon mustard, chopped shallots, salt & pepper), and please, I beg of you, serve this dish with a fresh baguette; nothing tastes better than dipping a piece of bread in the sauce, finishing the meal off perfectly.

The dish requires a bit of prep work to cut the vegetables and herbs, but it comes together so easily and you only need one large skillet to make it. It’s so yummy, and if you’re making it for one person, even better – you’ll have leftovers which taste so good for lunch or dinner the next day.

Merci à tous, et je vous souhaite un très bon dîner !

To make the ratatouille, you’ll need olive oil, 2 garlic cloves, 2 medium onions, 1 small eggplant, salt, basil, thyme, 1 small zucchini, 1 bell pepper, 1 7-oz can tomato sauce, fresh parsley, cumin, chili powder, and cayenne pepper.

Chop up the garlic, onions, 1 1/2 tsp basil, and 1 1/2 tsp thyme, and cut the eggplant, zucchini and bell pepper into small cubes (try to make them around the same size so they cook at the same speed). Heat the olive oil in a large skillet, add the onion and garlic, and saute over medium heat until onions are slightly golden, about 5 minutes.

Add the eggplant, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp. chili powder, and cayenne to taste, and stir. Cover and cook for 15-20 minutes ,stirring occasionally.

Add the zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 minutes more, or until the zucchini and bell pepper are tender.

You can serve it right away, or serve it cold – it’s delicious either way! I’ll be in Deauville for the next two days, and am hoping to get some new inspiration for French cooking. I’ll be sure to keep you posted!

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Fast, Easy and Healthy Recipes for One

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