April 2007 Archive

April 25, 2007

Book Signing Events

Spring has sprung, the publication date of my cookbook is getting closer by the minute, and my book tour, too, although I can't think too much about it because I have so many things to get done before I leave (buy new dress, write new book), it is making my head spin. The list of book tour events is still being fine-tuned and a few more will be ...

"Book Signing Events" continues »

April 23, 2007

Gelée au Chocolat, Ananas et Violette

[Chocolate Jelly with Pineapple and Violet] This is the dessert I served to close my recent spring lamb dinner: it was a few days before Easter so chocolate was definitely in order, but since lamb shoulder is a rather rich cut (though I must note that French lambs seem to be much leaner than their American cousins; French Lambs Don't Get Fat), I...

"Gelée au Chocolat, Ananas et Violette" continues »

April 16, 2007

Canapés Radis Avocat au Sel Fumé

[Avocado and Radish Canapés with Smoked Salt] I've been on an avocado kick lately, and I blame my favorite produce stall for that: they keep running specials on them and really, who can resist a special on a trio of avocados when the stall keeper will hand-pick them for you so each will be ripe a couple of days after the previous one? (And since...

"Canapés Radis Avocat au Sel Fumé" continues »

April 11, 2007

Epaule d'Agneau Confite et Flageolets

[Slow-Roasted Lamb Shoulder with Flageolet Beans] Spring lamb is the traditional centerpiece of Easter Sunday menus in France: the agneau pascal symbolizes the sacrifice of the innocent, and the breeding cycles mean it is at its best this time of year, conveniently enough. My family isn't religious at all and the only thing we've ever commemora...

"Epaule d'Agneau Confite et Flageolets" continues »

April 5, 2007

Carottes Rapées à l'Avocat

[Grated Carrot Salad with Avocado] As subscribers to the Chocolate & Zucchini newsletter already know, a French publisher has purchased the rights to my very-soon-to-be-published cookbook. And because the tone of writing is very personal, I've asked to translate my own words: the recipes themselves are taken care of by a pro, while I translate -...

"Carottes Rapées à l'Avocat" continues »