Duck-Confit-Salad

Duck Confit Salad

A colorful mix of tart greens — white and red endive, arugula, watercress, pea greens — is good for this salad. You’ll find canned duck leg confit in a can. Serves 4 2 confit duck legs 1 small bulb fennel 1 medium head white Belgian endive 1 medium head red Belgian endive or one more

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Peaches

Golden Peach Jam

Peaches are in peak season right now and my favorite way to preserve them is to make jam. This time of year you can find ripe peaches almost anywhere and our local farmer’s market had a bushel at a price that couldn’t be beaten. Making jam is a two-day process as the peaches should macerate with

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Robert, Morrison and Anne

Socca

Socca, traditional to Provence, are thin pancakes based on chickpea flour and mixed only with water and a spoonful of olive oil. Possible flavorings include an aromatic spice such as cumin or a chopped herb such as thyme or rosemary. Socca have become favorite cocktail snacks, at their best piping hot, though they are just

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Cheese Balls

Aunt Louie’s Cheese Balls

This is my Aunt Louie’s recipe for Cheese Balls. She was a real grande dame – she knew everyone in the village and always organized the village fête. When she drove up the street, she would wave with a regal bow. Auntie Louie was famous for her luck in a raffle (she once won a

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Chicken Kiev

Chicken Kiev

I am a veteran of the heyday of Chicken Kiev, London in the early 60s with beehive hairdos and skinny sheath dresses that so easily were splashed with the delicious herb and butter filling of Chicken Kiev. In superior restaurants, the waiter would enquire if we wanted your crisp golden packages of deep fried chicken

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Baked Egg pic

GREENBRIER RECIPE: Baked Eggs and Onions in Ramekins

The flavor and texture of an egg is subtly different when baked en cocotte in a small deep dish such as a ramekin, rather than flat as in oeufs au plat. When served, the egg white should just be set and the yolk soft. When seasoning, sprinkle the salt and pepper into the ramekin before

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Fresh Fava beans and bacon

Fresh Fava Beans with Bacon

Fresh favas are a favorite big bean, one of the first arrivals in early spring. They have one fault: a thick skin that needs peeling. It is a fiddly job but the bright green, slightly crunchy bean that emerges is ample reward. Even better, when fresh lima beans are in season, they can replace favas

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Raspberry Liqueur

Raspberry Liqueur

Raspberry Liqueur is the perfect project for a lazy summer day! Pack 2 lb/l kg raspberries (do not wash them) in a quart/liter/1 2/3 pt canning jar, layering them with an equal weight of sugar. Close the jar loosely so that air can escape and keep it in a cool place. The sugar and fruit

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Spring Gratin of Baby Vegetables with Cheese and Mustard Sauce

Spring Gratin

  As a way to present vegetables, enhanced but not hidden by their golden brown crust, a gratin seems to me ideal. Even when dressed in a white sauce, the color and shapes of the vegetables still show through, and nuts, chopped herbs and other flavorings only add to the riot of color. The special

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Chocolate and Candied Orange Tartlets

Chocolate and Candied Orange Tartlets

Like all great craftsmen, Frédéric is a master of the simple. Dark chocolate ganache is poured while still warm into these tartlets, completely covering slivers of candied orange and setting to a smooth, mirrored surface — dead plain and stunning to both eye and palate. This recipe makes eight tartlets – a special treat with

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