Yearly Archives: 2020

Panzanella Salad

If I were to make this salad the classic way, I would leave well enough alone and include only Italian bread and garden-fresh tomatoes tossed in a vinaigrette. The bread would be a hearty, artisan variety with a crunchy crust like a ciabatta, boule or even a baguette. As well, with the classic version the […]
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Classic Popovers

To achieve the lightest, fluffiest popovers, the eggs and milk should at least be room temperature. Some recipes call for some of the milk or even cream to be heated to about 100 degree F and whisked in at the last minute. I didn’t heat the milk but I did let the batter rest for […]
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Rhubarb-Honey (or any fruit) Crumble

As we are nearing the end of rhubarb season I thought I was through with recipes that included this vegetable that acts like a fruit. Well that and I’m kind of “rhubarbed-out.” But I was visiting a friend who had rhubarb to pick before it was too late. He also happens to be a beekeeper […]
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Rhubarb Butter Cake or Gâteau Breton à la Rhubarbe

Brittany is known for its butter so it’s no wonder that there’s a cake which includes a lot of it. The original recipe had an apricot filling, but since I have an abundance of rhubarb, I used it for the filling instead. Rhubarb Filling: 1 lb rhubarb, washed and cut into 1/4-inch dice 3/4 cup […]
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Apricot Frangipane Tart

Frangipane is a versatile almond/butter filling that can be used as the base for any number of fruit tarts. In this recipe I’ve poached apricots and nestled them in the filling prior baking off. Plums, peaches, strawberries, or rhubarb could also be switched out for the apricots. The tartness of the apricots paired with the […]
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Poached Salmon Ballotine

Raw, oven roasted or grilled are not the only ways to enjoy salmon. There’s yet another way to cook it and that would be — poached.  This recipe comes from Chef Raymond Blanc’s show, How to Cook Well. I was happy to enjoy it as part of a “salade niçoise” inspired lunch along with a […]
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Loup Avec Croute d’olive or Seabass with Black Olive Crust

For a number of years I was a cooking assistant for my friend Kathy, who happened to own La Pitchoune, the same home that Paul and Julia Child owned. And, the home was next door to the Becks as in Simone (Simca) Beck who co-wrote Mastering the Art of French Cooking with Julia and Louisette Bertholle. […]
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Spiced Rhubarb-Sour Cherry Chutney

This chutney would be delicious as part of a cheese board or on top of crostini that has been smeared with fresh homemade ricotta.  I’d also add it to a ham and cheese sandwich, dollop a spoonful on a hamburger or across a grilled hot dog or brat. Makes 2 1/2 pints 4 1/2 cups 1/4-inch […]
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