June 1, 2005
Mille-feuille Artichaut et Chèvre
And today, I'd like to invite you to hop on over to NPR.org for my new Kitchen Window column! What you will find this time is a recipe for an Artichoke and Goat-Cheese Mille-Feuille -- a tasty, fun-to-make and elegant starter for your next dinner party...
(Previous Kitchen Window pieces:
- Asparagus Confit with Almonds and Rosemary,
- Chocolate and Candied Ginger Tartlets.)
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More Recipes Like This One:
~ Goat's Milk Faisselle with Chives
~ Les Petites Horreurs de Cécile
~ Our Smelly Travelling Companions
~ Cabécou
~ Goat Cheese and Herb Vegetable Terrine
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Comments (9)
Permalink | Posted by clotilde in Recipe Inside! - Starters
What a gorgeous recipe, Clotilde! And congratulations on your "gig" with NPR - quite the accomplishment.
Posted by Jennifer on June 1, 2005 7:37 PMditto on congratulations, clotilde!!!!!!!
(and belated kudos on your website and...)
artichoke is one of my fav foods. have always felt guilty that my daughter (your age, turns 25 on monday)felt the same as you - maybe fatigued, bored, or as my scottish hubbie so eloquently puts it 'cannae be arsed'- donated her artichoke heart to me.
Posted by eileen on June 1, 2005 11:31 PMwill try your recipe next week after visit to saturday market. hope that my results are as lovely as your always-tempting-fotos.
with friendly greetings, eileen
hi, clotilde
Posted by chocopie on June 2, 2005 5:43 AMIt's a kind of fusion food. It looks very yummy.
so delicate looking, clotilde...will hop over to npr for the recipe...felicitations!
Posted by Cara on June 2, 2005 5:43 PMThis looks utterly delicious! Congratulations on the NPR byline---quite a coup. And you put it perfectly, artichoke hearts are one of those ingredients to gravitate to on a restaurant menu.
Posted by Jenji on June 2, 2005 7:22 PMDitto on the congratulations. I really love reading your blog and watching your moblog. Now I'll add your NPR column to my list.
Any idea when your cookbook will be out?
Posted by Mira on June 3, 2005 2:39 PMClotilde! Congratulations! I was so jealous going to the NPR site and reading your column. That is so inspiring and humbling - food writing that's more visible is something I strive for and hope to achieve. Any pointers? Best of luck and keep us abreast of developments with the book.
Posted by londonchef on June 5, 2005 6:10 PMCheers!
This sounds so wonderful. Artichoke and goat cheese... what a great combination.
Posted by Auntie M on June 5, 2005 10:07 PMI made this dish yesterday for a dinner party that I was hosting. Um, actually I hosted the dinner party so that I could make this appetizer, since I somehow couldn't justify making it just for myself. It turned out really well. I don't think I pricked the puff pastry enough, so the pastry became very puffy. But that was actually okay, as I just cut the rectangles in two and stuffed them with the artichokes and goat cheese. So, not quite a mille-feuille -- more like little sandwiches. They were a big hit. Thanks once again, Clotilde!
Posted by E. on June 9, 2005 4:44 PMPrivacy. The email addresses you enter will not be used for any other purpose than the sending of this message.