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
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
Every January I look forward to my annual marmalade making. The dark days of winter lighten up and my home fills with the delicious aroma of simmering citrus peel. Los Angeles is known for its backyard citrus with neighborhood orange trees dating back to the early 1920s. Some of these oranges are simply too bitter
For this recipe you’ll need a mandoline – the domestic models with a plastic frame do just fine. For the salad 4 small zucchini 4 small yellow squash For the vinaigrette 2 lemons or limes 2 shallots Salt and pepper For a salad for 6 people, trim the ends from 4 small zucchini and 4
Roast leg of Lamb with White Beans Roast leg of lamb is the French cook’s pride, paraded for guests, or a birthday, or for family Sunday lunch. To make the most of this expensive cut, a gigot is invariably cooked on the bone, with a clove of garlic tucked into the shank so it permeates
Treacle, otherwise known as golden syrup, looks like thick, golden honey and is formed during the refining of sugar. Be sure to get the genuine golden syrup, not the squeezable version which is thinner and has less taste. Grandma’s pastry was made with lard, but shortening or more butter can be substituted in the recipe.
As the name suggests, flamiche is Flemish, a reminder that in the 14th century, the Dukes of Burgundy ruled as far as Flanders and the North Sea. Flamiche is a robust version of quiche made with bread dough instead of pastry and it needs a pungent filling. Personally, I like to work with generous amounts
Endive and lamb’s lettuce are among the treats of winter, a glimpse of green among the seasonal roots on the vegetable stand. Teamed with beets for color and hazelnuts for crunch, they are a classic French combination, delicious with thinly sliced Virginia or Smithfield ham, or some imported prosciutto. Serves 4 for supper 70g/2½oz/½ cup
The spiced wine called Ypocras was used in cooking, or drunk on its own as a favorite remedy for illnesses caused by cold humors. The name harks back to the great Greek physician Hippocrates. This recipe for spiced red wine comes from Taillevent, who instructs that the wine be strained several times to ensure it
It was a wise old chef who taught me this recipe, which gives maximum results for minimum effort. You can vary the coffee flavor here by substituting a different alcohol, such as rum or cognac. Serves 4 250g/9oz dark chocolate 4 egg whites pinch of salt 30g/1oz sugar/2 tablespoons sugar 3 tablespoons heavy cream 3