Warm White Asparagus Salad with Grapefruit Zest Vinaigrette

Warm White Asparagus Salad with Grapefruit Zest Vinaigrette Warm White Asparagus Salad with Grapefruit Zest Vinaigrette In France, we could almost change our national day to White Asparagus Day. Well, almost, but not quite! But when white asparagus comes into season, you will find it on all the tables at home, in restaurants, bistros, brasseries and auberges—it will be on every menu for that short season. I love it. It’s just superb. Here, I am serving it with white grapefruit and a boiled egg and grapefruit dressing that complements the…

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Pickled Mackerel with Warm Potato and Radish Salad

Pickled Mackerel with Warm Potato and Radish Salad Pickled Mackerel with Warm Potato and Radish Salad This colorful salad reminds me of the time I spent in Sweden, as it is fairly typical of something you would eat for breakfast there. I was staying in the Grand Hotel, in Lund, and remember so well the breakfast table laden with smoked, marinated and pickled fish. It was amazing! My version features warm potatoes and cilantro with a yogurt-based French dressing. You can use some of the pickling liquid instead of the…

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Roast Rump of Lamb with Licorice

Roast Rump of Lamb with Licorice Roast Rump of Lamb with Licorice In France, as in Spain, we use licorice root quite a lot. In fact, I remember as a young boy buying licorice root and chewing it on my way to school, then keeping it in my bag during class and getting it out again to chew on my way back home—great memories! In this recipe, I use it to skewer the lamb rumps so the flavor infuses the meat while cooking, without it becoming overpowering. The lamb is…

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Poached Oysters with Cucumber Fricassee

Poached Oysters with Cucumber Fricassee Poached Oysters with Cucumber Fricassee In France, oysters are massively popular. Here, I’ve served them with lightly cooked cucumber, which, although it is best known as a salad vegetable, is delicious prepared this way—its fresh taste and crisp texture complements the oysters perfectly and tastes superb with brown bread.Ingredients – SERVES 4.– PREPARATION TIME 35 minutes.– COOKING TIME 15 minutes.– 16 oysters in the shell. Fish Stock.– 1 tablespoon gin.– 2 tablespoons unsalted butter.– 1 small cucumber, peeled, seeded and cut into 2-inch pieces, thinly…

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Crepes with Strawberries – Crêpes aux Fraises

Crepes with Strawberries – Crêpes aux Fraises Crepes with Strawberries – Crêpes aux Fraises Crepes are an old standby in France. Not just for dessert, crepes can also be made with unsweetened batter and wrapped around ingredients such as veggies and cheese to provide a filling main dish. Ingredients – Preparation time: 45 minutes.– Cooking time: 10 to 15 minutes.– Makes 10 to 12 crepes.– Crepe batter:.– 2 eggs.– ½ c. all-purpose flour.– 1 tbsp. sugar.– ½ c. milk.– ⅛ c. water.– ½ tbsp. melted butter.– Filling:.– 3 c. fresh,…

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Sautéed Whole Round Fish

Sautéed Whole Round Fish Sautéed Whole Round Fish Look for fish that weigh about 1 pound each. If you don’t have a nonstick pan, you can prevent the fish from sticking by leaving the scales on (though some fish, like mackerel, don’t have scales), by flouring the fish, or by cooking the fish over very high heat for the first minute on both sides. Rapidly moving the sauté pan back and forth on the burner during the first minute of sautéing on each side also prevents sticking. Ingredients – Four…

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Sautéed Fresh Sardines

Sautéed Fresh Sardines Sautéed Fresh Sardines Fresh sardines, difficult to find until recently, are a revelation to anyone who has only eaten their canned cousins. The fresh ones are easy to clean and scale and are inexpensive. To eat, nibble them like corn-on-the-cob. Ingredients – Twelve 4-ounce sardines. – Salt. – Pepper. – 3 tablespoons olive oil. Instructions Step 1:Clean the sardines by running your thumb along the belly and pushing out the innards. It is easiest to do this in the sink with cold running water. Remove the scales…

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Sautéed Flatfish Fillets

Sautéed Flatfish Fillets Sautéed Flatfish Fillets Except for authentic Dover sole, from the European side of the Atlantic, flatfish fillets are fragile once cooked. Since their skin isn’t very savory, it is best to remove it. Because they are thin, there is no point in trying to brown them using high heat. They will cook through in a minute. Instead, cook them in butter in a nonstick pan over medium heat. They can also be dusted with flour or coated with flour, beaten egg, and fresh bread crumbs (the same…

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Sautéed Thick, Firm-Fleshed Fish Fillets

Sautéed Thick, Firm-Fleshed Fish Fillets Sautéed Thick, Firm-Fleshed Fish Fillets Use salmon, striped bass, sea bass, or similar fish for this recipe. If you are buying fillets with the skin on, make sure the skin has been scaled. Ingredients – Four 6- to 8-ounce fillets. – Salt. – Pepper. – 3 tablespoons olive oil, vegetable oil, whole butter, or clarified butter. Instructions Step 1:Season the fillets on both sides with salt and pepper. In a sauté pan, preferably nonstick, heat the oil over high heat until it just begins to…

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Red Wine Octopus Stew

Red Wine Octopus Stew Red Wine Octopus Stew When octopus is simmered gently for an hour or so, it loses all toughness and becomes meltingly tender. Ingredients – 1 octopus. – 1 onion, chopped. – 1 carrot, peeled and chopped. – 3 cloves garlic, chopped. – 2 tablespoons olive oil. – 2 cups full-bodied red wine, such as Zinfandel. – Bouquet garni. – 2 tablespoons concentrated meat glaze, optional. – 2 tablespoons chopped parsley. – 4 slices crusty French bread, toasted and rubbed with a garlic clove (optional). – Aioli…

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