Fast and fresh. How we want to cook right now. Chicken and Mixed Pasta Soup. You cook the pasta and make the soup with the pasta cooking water and some stock. A healthy and hearty bowl of scratch soup is on the table in 20 minutes. I made this with mista corta pasta sent to me by one of the oldest companies in Gragnano, Italy AKA Pastatown. Grazie Pasta Dimartino Use any short cuts of
Thursday, February 13
Salmon Carpaccio
Are you looking for something fast and festive? Consider Salmon Carpaccio as a fresh, unfussy main course or light main meal. Think sashimi with a French twist. The saturated color of thin slices of raw salmon says “fancy” but it is forgiving to prepare. Bread bakers take note. Because fish carpaccio needs a crusty baguette or thin slices of pain de mie, it is a great dish to add to your repertoire. Salmon carpaccio is made
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Monday, December 31
Fromage Fort
Any variety of cheese may be used to make this pungent spread called fromage fort or strong cheese in French. It’s ideal to make with all the leftover bits of cheese on hand after a season of entertaining. We make it to tame inventory in the cheese drawer. Restaurateurs make it too, often as a house specialty. (Chef Jacques Chibois served a memorable version made by a local fromager to compliment the aromatic cooking served
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Thursday, May 03
Jambon de Bayonne
You adore prosciutto di Parma. You’ve tasted jamón Iberico. But have you heard of French jambon de Bayonne? It makes up the third star in the trinity of exquisite single-origin dry-cured hams from Europe. Christine Chesanek, owner of Fromage Fine Foods in Old Saybrook, Connecticut brought some into her shop for me. (She sliced the ham for the plate of jambon de Bayonne pictured here into translucent pieces.) It is made by Delpeyrat, which has been
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Thursday, February 15
Olive Oil Poached Green Almonds with Ras el Hanout
In early spring, in regions where almond trees grow – Turkey, Israel, Iran, North Africa and the Middle East – you’ll find green almonds on the menu. The fuzzy pods symbolize rebirth, a sour crunchy treat to welcome spring. During the brief stage when immature almonds are tender and green, they are eaten whole dipped in salt. Or sliced thin and scattered over salads and fish dishes. Green almonds can also be cooked as in
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Monday, December 04
Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas
If you’re looking for an unexpected holiday appetizer, consider this Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas. The slightly warmed cheese with its light gloss of maple syrup pairs well with the sweet flavors in the squash. See the recipe here or continue reading. In November, Jason Sobocinski introduced a group of us to some newer ways to entertain with French goat’s cheese. Jason, the owner of Caseus in New Haven, created a lovely spread
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Wednesday, September 27
Onion Galette, Sesame Whole Meal Crust
A simple galette, a flat sweet or savory tart, is a go-to dish I rely on for special occasions and everyday meals. For this Onion Galette, I’ve adapted my favorite dough recipe from Jacques Pepin’s Art of Cooking to feature stone ground whole wheat flour and sesame seeds. When rolled out thin and baked, it’s good enough to eat on its own as a savory cracker. A layer of onions adds some sweetness and gives
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Monday, October 05
Mouclade, Mussels Cooked with Cream and Curry
This is one of the first recipes from our original Restaurant du Village repertoire that we most enjoy where there’s a nip in the air. Mouclade, Mussels Cooked with Cream and Curry means briny mussels, sweet curried cream and a few pieces of crusty bread. It makes the perfect meat or first course with a few friends. Don’t be tempted to try light cream or milk instead of heavy cream. The mixture will curdle. Instead
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
