Parmesan Recipes
Return to the index by topic »
A Duet of Pesto : Rucola Pesto and Red Pesto
[A Duet of Pesto : Rucola Pesto and Red Pesto]
On Saturday night, my dear friends Marie-Laure and Laurence and their respective (and dear, too) boyfriends Ludo and Jean-Christophe came over for dinner. This had been decided just the day before, so Saturday morning saw me sitting on the couch, surrounded by cookbooks, perusing them for inspiration. In passing, I have plans to create an exercice ...
Fregola Sarda with Zucchini and Parmesan
The funny thing about a food blog, especially one that has been around for a long time, is that it doesn't really reflect the frequency with which each featured dish is cooked: if you look at an archived post from years ago, how do you know whether it was just a one-time experiment, or if it has made weekly appearances at the author's table since then?
After a recipe has been given the spotligh...
Fregola Sarda with Zucchini and Pinenuts
On a night of ravenous hunger, decide that what you want is something warm soft and tasty with a little crunch, to be eaten in a bowl with a spoon, curled up on the couch and reading a magazine.
No need to forage through your kitchen cabinets, you know precisely what will hit the spot.
Wash and slice three zucchini thinly with your magnificent mandoline. Sauté in a bit of olive oil, with lot...
A few weeks ago, I received an email from a reader named Pamela, who said she was working her way through the C&Z archives -- I am so heartened when people do that -- and had noticed, in this older-than-salt post, a reference to the lasagna our friend Zoe made for us when we visited her in London. Did I ever end up sharing that recipe? Pamela asked.
The short answer is: no. The long answer is: ...
Parmesan & Zucchini Chilled Soup
[Parmesan & Zucchini Chilled Soup]
Well, my birthday buffet just had to have something zucchini, no?
This soup was an attempt to reproduce a soup I recently had at R'Aliment, which has become my first choice of restaurant for a weeknight girls' dinner out with my best friends : excellent food, always different (the menu changes weekly), fresh, light, clean tastes, it never disappoints.
The so...
Pasta with Tetragon (New Zealand Spinach)
My first brush with tetragon -- a.k.a. New Zealand spinach, warrigal greens, sea spinach, and a few assorted nicknames -- took place six years ago: Nicolas Vagnon, the chef of the now long defunct La Table de Lucullus, had invited me to join him on his Saturday morning market run at the marché des Batignolles and hang out in his teeny kitchen afterward, watching him cook for the handful of cust...
I have a particular soft spot for polenta and anything cornmeal.
Unfortunately, they are not at all common in France : I have occasionally seen polenta served at restaurants (and I will reliably dart onto any dish that mentions it as a component, especially if it claims to be croustillante), but it is rather hard to find in French food stores. You need to go to organic stores -- where you will...
Return to the index by topic »