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
Thursday, July 09
Salad Season – Mustard Vinaigrette
All the Jean’s I know make the best salad dressing. Chef Jean Pierre Vuillermet at Union League Café and Chef Jean-Claude Szurdak, Jacques Pepin’s childhood friend, among them. They get the salt just right, a generous amount but not too much. The same thing is true with how much dressing to use. Not too much. Toss well. For me, Salad Season = Mustard Vinaigrette. Here’s my entry into the salad dressing collection. This mustard vinaigrette has
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Tuesday, February 10
Potage Ménagère – French Homestyle Vegetable Soup
Potage à la Ménagère is a simple puréed vegetable soup, not a recipe you’ll find in Escoffier. (I checked.) Rather it’s housewife soup that speaks of French frugality. Eating it transports me to a scene in a 1930’s black and white film by Réné Clair. There, in a country kitchen at a wooden table set with enormous spoons, a family sits quietly eating soup with thick slices of crusty bread. Potage Ménagère – French Homestyle Vegetable
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Wednesday, August 06
Wild Mushroom Risotto
We’re fortunate to find many edible varieties of wild mushrooms where we live, and we use them to make Wild Mushroom Risotto. The dish is something we make to celebrate the rich variety of mushrooms in the Northeast. And every time I make it I say merci to our dear friend Gerry Miller, mycologist, artist and shaman who taught me everything I know about foraging. With his harvests every year, we were able to offer
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Wednesday, June 18
Salade Lyonnaise
Want to start eating local? Foraging in your own back yard? Unless ChemLawn makes weekly visits, front lawn dandelions are delicious. Early spring through the fall, Salade Lyonnaise, a dandelion salad is a perfect meal. A few years back I toured the old city of Lyon, France with Lucy Vanel, a talented writer, photographer, baker and cook leading a flavorful life in Lyon, France. That city holds a special attraction for me. It was one
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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!
