Brioche Mousseline with Strawberry Sauce
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A delightful and elegant way to showcase the year’s first-appearing berry crop.
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Poussin Normand
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Calvados is a brandy from Normandy, lovingly crafted from 25 varieties of apple - most of which are tiny and taste terribly bitter if eaten! This traditional recipe makes excellent use of both “Calva” and the ubiquitous Norman ingredient, cream. Adapted from a recipe in Saveur magazine.
Read MoreApple Galette
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Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. In this case it’s a rustic, free-form pie with a crust that’s made especially tasty with the addition of crème fraiche. You can use the dough recipe with any sort of filling you like – sweet or savory.
Read MoreTarte Nyonsaise
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Mark: This is one of Lydie Marshall’s recipes. “Nyonsaise” means: in the style of... or as it’s done in... the town of Nyons, where Lydie lives.
Read MoreChicken Crapaudine
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Mark: From the book My Paris Kitchen, by David Lebovitz, this is what passes for “fast food” sold by street vendors in Paris.
Read MoreRosemary or Olive Fougasse
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Mark: Another one of Lydie Marshall’s recipes. The base recipe is a potato bread dough, onto or into which you can put anything you want. Another wonderful recipe you can make with this dough is Pissaladière: Provençal “pizza”, covered with caramelized onions, anchovies and cured black olives. We'll share the recipe in an upcoming post.
Read MoreLavender Ice Cream
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Mark: The ice cream base is adapted from an article in the New York Times, by Melissa Gilbert.
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