FILET SAUTE AUX CHAMPIGNONS: Steak With Mushrooms

This is a killer steak recipe – as if steak needed anything to make it any more delicious!  There are two parts to this recipe, as it requires a ladleful of Spanish sauce, or Sauce Espagnole to finish off the sauce.  Have a pot of broth bubbling on hand to make this recipe super easy…

Real French Dressing

I’ll never forget the moment I stepped inside Tata Gabby’s apartment building in France.  The beautiful wrought-iron grating clanged behind us as the door shut out the streets of Nice and the bright summer’s day.   We were enveloped in dimness as we walked up two flights of beautifully tiled stairs.  I struggled to drag…

SOUFFLE AU FROMAGE: Cheese Souffle

  SOUFFLE AU FROMAGE (Direct translation) Melt a pat of fresh butter the size of an egg over a low fire; add a spoonful of flour, mix well, add half a cup of boiling milk, and stir until you get a smooth sauce. Continue stirring until the sauce sticks to the spoon. Remove from the…

SALADE DE TOMATES: Tomato Salad

  The tomatoes are finally succumbing to the drought and heat in the garden, so this is the last of them.  And the last of the onions, too.  For this recipe I had to make a few alterations because we have the tiny cherry tomatoes (no, I am not skinning and de-seeding every single one…

SAUCE TOMATE

  SAUCE TOMATE (direct translation)   Wash six large tomatoes, cut them in pieces, put them into a pot with a bay leaf, a sprig of thyme, a head of garlic, and an onion cut into rounds. Cook over a low fire, without water. Watch over the pot, and stir the tomatoes minute by minute,…

GATEAU AU FROMAGE: Cheese Pie

There are so many eggs this time of the year, that any egg recipe is most welcome.  I have my own version of cheese pie, or quiche – which usually includes whatever vegetables is particularly abundant at the time, and lots of home made goat cheese.  Sometimes it has a crust and some times not…

CRÈPES

My dad almost always made crepes on Saturday mornings when I was a kid.  We ate them rolled up with butter and granulated sugar.  When I was older and had moved away, I tried calling him for the recipe, but it was one of those, “a little of this, some of that, and I’m not…

HARICOTS VERTS A LA LYONNAISE: Lyon-style Green Beans

R. Blondeau details three ways that beans are prepared:  as green beans before the seeds develop (haricots verts), or after the seeds develop as shelly beans (haricots ecosses, or husked beans), or as dry beans.  Snap beans (called le mange-tout) are tender enough to be eaten whole, seeds and husks. I had two kinds of…

POMMES DE TERRE AU FROMAGE: Potatoes With Cheese

This is the last recipe featuring potatoes for the year – for our garden, at least, the season is over, and all the potatoes dug and eaten.  The provisions have shifted to fresher, lighter, greener offerings – green beans, tomatoes, summer squash – and so the recipe testing here must vary accordingly. While we have…

POTAGE AUX QUENELLES: Soup With Dumplings

This recipe caught my eye as I was translating the soups section, because it sounded so unusual.  Last week I made a large pot of rich beef broth, and had broth and marrow from the bones on hand – a perfect opportunity to try it out. Of course I wasn’t sure at all what it…

POMMES DE TERRE AU LAIT OU A LA CREME: Potatoes With Milk Or Cream

This recipe is very simple and made a good accompaniment to a more complex, saucy main dish I had made that same evening.  The mild seasonings bring out the earthy flavor of the potatoes rather than cover it up.  The potatoes are first boiled with their skins on – or as R. Blondeau puts it…

POTAGE AUX ORTIES: Nettle Soup

This IS a recipe, but I have a story to tell first: The summers between 5th grade and 7th grade I stayed with my great-aunt and great uncle in France.  They lived in Nice, in the same tiny apartment that my grandmother grew up in.  On the weekends we went and stayed at their chalet…