Lemon Recipes
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...make almond lemon curd.
I like it when I can count the degrees of separation between an ingredient and myself, especially when I only need the fingers of one hand to do so. In this case, there were just four degrees of separation between me and three large lemons: my sister Céline has a boyfriend I adore, named Christian. Christian has a father, who lives not far from Nice. And this father ...
Who says winter food has to be colorless and drab?
I first put together this beet hummus just before the holidays, on a day we'd been invited to dinner by one of my dearest friends (I've told you about her before), who was days away from delivering her first child.
When I offered to contribute to the dinner, I was entrusted with the mission of bringing something to nibble on for the apéro, to...
Cauliflower Semolina with Dried Fruits
[Cauliflower Semolina with Dried Fruits]
Forenote : in the US, the term couscous is used to mean the North-African wheat pasta, shaped like very small beads. The actual name for this is, in fact, semolina -- "semoule" in French. Couscous is the typical North-African dish which includes steamed semolina, as well as vegetables and grilled meat.
I made this recipe using a head of cauliflower I go...
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 ...
Flourless Orange and Ginger Cake
[Gâteau à l'Orange et au Gingembre]
This is another cake I baked for our Goûter de Cousins last Sunday. I tasted my first flourless orange cake about a year ago at Rose Bakery, and absolutely loved it. I had tried to reproduce it then, and had made an Orange and Poppyseed version, adapting a recipe found on the web. It was really good - the orange and poppyseed pairing was great - but the te...
[Salade de semoule aux herbes]
My sister and I went through a pretty intense couscous* phase when we were teenagers: my mother kept a kitchen cabinet stocked with little pre-portioned pouches of semoule that barely needed a minute and a half of boiling before we could snip them open, pour their contents into a bowl, add a bit of salt and butter, and call it lunch. We loved the stuff.
I remembe...
I realize the world has not been holding its breath waiting for me to share my recipe for hummus.
But it does seem like the world, or at least a portion of its inhabitants, could use a friendly reminder about homemade hummus: how good it is, how easy, and how cheap, too.
Just out of curiosity, I've calculated the approximate cost of my hummus, which I make from dried chickpeas, and with organi...
[Lavender-crusted Duck Magret]
As promised, here is the recipe for the main course in the flower menu I created for the French edition of ELLE (issue #3154, June 12, 2006). My thanks to Catherine Roig for allowing me to reproduce the recipes here. The picture above is a shot of the magazine page: the food styling is by Valérie Lhomme, the photography by Edouard Sicot.
Where does one find lave...
Lemon and Fleur de Sel Butter Cookies
[Lemon and Fleur de Sel Butter Cookies]
Jackie recently talked about Fleur de Sel on her great Daily Bread blog. As I was adding a comment about my favorite uses of the wonderful substance, I remembered these butter cookies. I was taken up on my offer to share the recipe, so here it is!
This is a recipe I made a few months ago for a Sunday afternoon tea with parents and Maxence's mother (and t...
This has been the strangest July ever. Maxence and I are having our bathroom renovated, and it is far more disruptive than I had -- perhaps naively -- imagined it would be. The dust, debris, and general lack of showering implement have made our apartment rather inhospitable, and my poor little kitchen is all tarped up, to protect her (of course it's a she) from the ambient grime.
As you might i...
Ever since we bought the Oxylaser Blowtorch I’ve been pining for an opportunity to use it. My sister Céline has (at least) as much of a sweet tooth as I do, so I decided to make us Lemon Thyme Crèmes Brûlées for dessert on Saturday.
I found a disturbing number of very different crème brûlée recipes out there, calling for widely discordant oven temp, cooking time and quantities of ...
Fresh lemon verbena is a recent newcomer to my herb repertoire. I was familiar with plain dried verbena, a popular constituent of French tisanes, but only this spring did I come across long stalks of verveine citronnelle, bushy with feather-shaped leaves, faintly sticky and powerfully fragrant. Stroke one with your thumb and it will knock you over with a floral and citrusy scent that does bear r...
[Mint Lemonade]
It has been quite hot around here lately. I am certainly not complaining, as I tend to like the peculiar atmosphere heatwaves create -- blazing sun, closed shutters, quiet afternoons and glistening faces -- and it happens seldom enough in Paris for me to welcome the meteorological oddity. Not to mention the opportunity to wear tank tops and strappy sandals.
To ward off the thir...
[Bell Pepper Spread with Walnuts and Cashews]
Sometimes, when I have a minute, I sit back and think about the world of food, how vast it is, and how many rivers, hills, and valleys remain uncharted to me: I know so little, and have so much yet to learn. I don't find the prospect overwhelming, far from it. I find it encouraging, I find it promising, I find it comforting: as long as I can read bo...
About a year ago, I posted a recipe for one of my favorite cakes, a flourless orange and ginger cake. In the course of the comment conversation, I mentioned that the recipe could also be made with other citruses, and Meyer lemons in particular. Meyer lemons are a variety of lemon, believed to stem from the love affair between an orange (or maybe a mandarin) and a lemon. They are said to be sweet...
I hardly ever eat meat or fish when I'm alone. I may have a bit of ham or chicken on occasion if there is some left over from another meal, but other than that, my solo appetite favors a plant-based diet, with a few dairy products (yogurt, cheese) and eggs thrown in.
And because I eat most of my weekday lunches at home, in my own company (I admit I've become frightfully attached to the quiet an...
I grew up in the most anglophile French household I know, where the paperbacks strewn about the coffee table often bore little penguins, where the parents used English as a secret language when they didn't want their daughters to understand, and where sending them to England every summer sounded like a good idea (that question is still up for debate; in any case, there went the secret language)....
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...
Slow-Roasted Shoulder of Lamb, rubbed with Rosemary, Anchovy, and Lemon Zest
A favorite from the archives, this post was originally published on November 2, 2007.
I say, one can never have too many recipes for lamb shoulder.
A versatile cut, the lamb shoulder, one that can be grilled, stewed, braised, or here, slow-roasted.
This dish was born out of a typical moment of greenmarket frustration, which I shall get off my chest just now.
A few Saturdays ago, I was waitin...
A favorite from the archives, this post was originally published on October 23, 2007.
Fig season is upon us and produce stalls boast plentiful trays of purple figs, soft at the hips and oft leaking a drop of sap from their, um, bottom. Of course, they cost an eye -- figs are a luxury in Paris any time of the year -- but the fig fanatic in me is willing to make any sort of monetary sacrifice to ...
Silken tofu has always stumped me.
Regular, firm tofu, I know what to do with -- most often I pat it dry, cube it, and sauté it until golden brown and crisp, to be served over puréed, roasted, or stir-fried vegetables.
But silken tofu, with its strange, curd-like texture and the whey that pools at the bottom of the tub (is it part of the tofu? should I use it? not use it?), has always felt l...
[Violet Cornmeal Macarons]
If you are still trying to get your act together about what homemade edible presents to give out this holiday season, I'm here to tell you that you are not alone. I myself have done precisely zilch about it, but that's okay: today is Tuesday, Christmas eve is this Sunday, and that still gives me plenty of time to pick a recipe, buy the ingredients, and get started, ri...
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