STIR-FRIED RICE NOODLES WITH SHRIMP I was introduced to the wok after many years of using only French kitchen equipment and become an instant fan. The wide rounded surface makes it easy to cook a sizeable quantity of food, while the wok stirrer – its edge curved to match the pan – doubles as a
WARM PROVENҪAL SALAD OF FRESH TUNA AND MACARONI Inspired by the classic Salade Niçoise, this warm pasta salad has many of the same ingredients – but with a twist. The tuna is freshly broiled instead of from a can, and quickly cooked pasta takes the place of potatoes. When in a real rush you could
AVOCADO, GRAPEFRUIT AND SHRIMP SALAD WITH A CITRUS DRESSING Grapefruit is an attractive alternative flavoring to lemon with shellfish. Serves 4 3 large pink grapefruits 1 cup/4 oz arugula 2 avocados 225 g/½ lb cooked peeled shrimps 3-4 dill sprigs For the dressing: Juice of ½ lemon ¼ sweet red onion, finely chopped 1 garlic
VODKA AND SESAME SALMON WITH PARSLEY SALAD I’ve a weakness for the smoky flavor of toasted sesame, a perfect match for salmon sharpened with a sprinkling of lime, then flamed with vodka. With the salmon comes a salad of fresh parsley, dressed with oil and lime juice; it’s delicious too with other fish and chicken.
SEAFOOD PIE A great way to use up bits of leftover fish from the freezer. Serves 4 250 ml/1 cup white wine 110 g/1/4 lb scallops 110 g/1/4 lb brill or other white fish fillets, cut in 2.5 cm/3.5-in strips 110 g/1/4 lb cooked peeled medium shrimps 110 g/1/4 lb cooked lobster meat or crab
SAUTEED SCALLOPS WITH SPICES In the seventeenth and eighteenth centuries, the Breton port of Nantes was a center of French trade with Asia, and a taste for spices with shellfish still lingers in Brittany. Shrimps Nantaise are also a favorite of Grandma’s, allow about 2 pounds/900 g raw shrimp in the shell and peel them
MOULES MARINIÈRE Our family once had a summer house near Dieppe, on the Normandy coast, and ever since Grandma has loved mussels. Saffron is a natural partner for fish – it colors this fragrant stew a glowing orange-gold. You can try substituting clams for the mussels, but allow more time for them to open over
CRISP AND SPICY SALMON WITH A VEGETABLE JULIENNE For this colorful recipe, salmon fillets are coated generously with powdered spices, then fried skin-side down so the skin emerges crisp as well as brown and very edible. As background the vegetables are cut into julienne strips (resembling matches) and cooked in their own juices with a
This is another summer recipe that is quick to make, easy to prepare ahead, and stunning on the plate. What makes this recipe stands out is the mix of Asian spice and western technique. All too often fushion means confusion–a muddle of ingredients thrown onto a plate with no reason or structure. But just occasionally, the East and West combination makes brilliant flavor.
The pink of shrimps and grapefruit with the green of avocado and arugula make a cheerful welcome in hot weather. To whip up a quick lunch, prepare the citrus dressing ahead of time and keep at room temperature. Right before lunch, follow the recipe to prepare the grapefruits, arugula, and avocado. Toss everything together with a side of toast for a light summer meal.