May 25, 2010
Ginger Scallion Sauce
I've long been uneasy about spring onions. It's the kind of produce that I feel deserves a special treatment that will make it shine -- local scallions are in season but briefly before the onion part bulges and takes over the green stems -- but I'm never quite sure what that treatment might be.
They taste too sharply onion-y to me to be served solo as a side vegetable, yet cooking them with other vegetables seems wasteful, because then their s...
"Ginger Scallion Sauce" continues »
May 11, 2010
Chicken and Radish Salad with Creamy Avocado Dressing
I used to be someone who liked the white meat best in a roast chicken.
This worked out nicely at dinner with my parents when I was growing up, as they would each get a chicken leg while we girls ate the breast happily: it was mild in flavor, there were no bones to wrestle with, and it came with plenty of pan juices that our mother spooned on after we'd cut criss-cross indentations in the meat for optimal absorption.
My preference made for a u...
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November 15, 2009
Simple Tahini Sauce
Ever since I received an electric steamer for my birthday last summer, I have been steaming vegetables with abandon.
Before that, I used a set of those bamboo baskets that you nest in a wok if you have one (I don't) or place on a saucepan that's never quite the correct size for optimal steam circulation. That thing sputtered and leaked and drove me a little crazier every time I used it, so this new appliance was a considerable upgrade. It is a...
"Simple Tahini Sauce" continues »
June 6, 2007
Chermoula
The June/July issue of Régal* has just been released, with its fresh batch of inspiring ideas**, and it was my reading material of choice when Maxence and I went out for a drink on a terrace on Saturday afternoon, to bask in the fine weather.
And in the midst of the section on farmed vs. wild fish, a ray of sunlight fell on a recipe for barbecued herring served with chermoula.
If this is the first time you and chermoula meet, let me give you ...
April 19, 2004
My Father's Vinaigrette
In my post about Pissaladière, I alluded to my father's signature vinaigrette. Such a teaser could not go by unnoticed, and many of you expressed an eager curiosity. The request for more information was passed on to my father, and I will now step aside, and let you read his reply :
Yes, perhaps the time has now come for the secret recipe of CDV ("Clotilde's Daddy's Vinaigrette") to be revealed to the astonished (and expectant) world. To be se...
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