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Authors: Dorie Greenspan

Around My French Table (100 page)

BOOK: Around My French Table
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madeleines, classic,
[>]

madeleines, honey-spiced,
[>]

[>]

sablé Breton,
[>]

salted butter break-ups,
[>]

[>]

speculoos,
[>]

[>]

Le Cordon Bleu, Paris,
[>]
,
[>]
,
[>]

corn

on the cob, boulevard Raspail,
[>]

leek and potato soup with,
[>]

pancakes,
[>]

soup,
[>]

[>]

warm scallop salad with nectarines, basil and,
[>]

[>]

Cornish hens

olive-olive,
[>]

sausage-stuffed,
[>]

[>]

Corsican storzapretis (aka spinach and mint gnocchi),
[>]

[>]

Côte d'Azur cure-all soup,
[>]

[>]

cotriade,
[>]
,
[>]

[>]

coulis

basil,
[>]

[>]

herb,
[>]
,
[>]

parsley,
[>]

[>]

coupétade
(French-toast pudding),
[>]

[>]

couscous,
[>]

chicken,
[>]

[>]

salad,
[>]

[>]

crab

avocado "ravioli,"
[>]

and grapefruit salad,
[>]

crackers, cheez-it-ish,
[>]

[>]

en crapaudine
preparation,
[>]

cream cheese, in coeur à la crème,
[>]

[>]

cream puff dough,
[>]

[>]

cream topping (for soup),
[>]

[>]

creamy, cheesy, garlicky rice with spinach,
[>]

[>]

crème anglaise,
[>]

crème brûlée,
[>]

[>]

cheesy,
[>]

[>]

crème de cassis

kir,
[>]

raspberry ice cream,
[>]

crème fraîche,
[>]
,
[>]
(recipe)

crème non-brûlée, berry,
[>]

crepes

butter and rum, fancy and plain,
[>]

[>]

gâteau de
,
[>]

Suzette,
[>]

La Croix Rouge, Paris,
[>]

croquants,
[>]

croutons,
[>]

curried,
[>]

cucumbers

crunchy ginger-pickled,
[>]

eggplant "tartine" with tomatoes, olives and,
[>]

[>]

minted zucchini tagliatelle with lemon and,
[>]

tzatziki,
[>]

Cuisine de Bar, Paris,
[>]
,
[>]

cure-all soup, Côte d'Azur,
[>]

[>]

curry(ied)

apples, celery-celery soup with,
[>]

cardamom lamb, braised,
[>]

chicken, peppers, and peas
en papillote
,
[>]

croutons,
[>]

mussels,
[>]

[>]

spicy Vietnamese chicken noodle soup,
[>]

[>]

custard(s)

berry crème non-brûlée,
[>]

caramel-almond, tart,
[>]

cheesy crème brûlée,
[>]

[>]

chicken liver
gâteaux
with pickled onions,
[>]

[>]

clafoutis tart,
[>]

coupétade
(French-toast pudding),
[>]

[>]

crème anglaise,
[>]

crème brûlée,
[>]

[>]

pumpkin-Gorgonzola flans,
[>]

see also
quiches

D

daubes

beef, my go-to,
[>]

[>]

beef cheek, with carrots and elbow macaroni,
[>]

[>]

deconstructed BLT and eggs,
[>]

desserts,
[>]

[>]

berry crème non-brûlée,
[>]

cheese course,
[>]

[>]

chocolate mousse, top-secret,
[>]

coeur à la crème,
[>]

[>]

coupétade
(French-toast pudding),
[>]

[>]

crème brûlée,
[>]

[>]

crepes, butter and rum, fancy and plain,
[>]

[>]

floating islands,
[>]

[>]

French toast, sugar-crusted,
[>]

meringue puffs, milk-poached,
[>]

Nutella tartine,
[>]

rice pudding and caramel apples,
[>]

[>]

waffles and cream,
[>]

[>]

see also
cakes, sweet; cookies, sweet; fruit desserts; ice cream; pastries, sweet; sauces, sweet; tarts, sweet

diable
, as term,
[>]

Diat, Louis,
[>]

dieter's tartine,
[>]

dilled gravlax with mustard sauce,
[>]

[>]

dips and spreads

black olive tapenade,
[>]

eggplant caviar,
[>]

garlic and herb cheese, Lyonnaise (aka Boursin's mama),
[>]

[>]

guacamole with tomatoes and bell peppers,
[>]

hummus,
[>]

liver, chopped, Mme. Maman's,
[>]

salmon rillettes,
[>]

[>]

sardine rillettes,
[>]

tuna rillettes,
[>]

tzatziki,
[>]

Le Dôme, Paris,
[>]
,
[>]

dressings

lime,
[>]

see also
vinaigrette(s)

Drouot, Jacques,
[>]
,
[>]

Ducasse, Alain,
[>]
,
[>]
,
[>]

duck breasts,
[>]

[>]

basics,
[>]

with fresh peaches,
[>]

[>]

pan-seared, with kumquats,
[>]

[>]

twenty-minute honey-glazed,
[>]

duck confit, in more authentic
garbure
,
[>]

E

éclairs

chocolate, with thick ganache,
[>]

coffee,
[>]

vanilla,
[>]

[>]

eggplant

caviar,
[>]

"tartine" with tomatoes, olives, and cucumbers,
[>]

[>]

eggs

and bacon and asparagus salad,
[>]

[>]

BLT and, deconstructed,
[>]

cheese soufflé,
[>]

[>]

coddled, with foie gras,
[>]

[>]

coupétade
(French-toast pudding),
[>]

[>]

creamy mushrooms and,
[>]

fresh and extra-fresh,
[>]

Muenster cheese soufflés,
[>]

mustard tart, Gérard's,
[>]

[>]

nut coating,
[>]

pipérade and,
[>]

poached,
[>]

poached, ruffly,
[>]

pumpkin-Gorgonzola flans,
[>]

sugar-crusted French toast,
[>]

warm-weather vegetable pot- au-feu,
[>]

[>]

see also
quiches; tortillas (omelets)

egg whites

coconut friands,
[>]

croquants,
[>]

visitandine
,
[>]

[>]

see also
meringue

elbow macaroni

beef cheek daube with carrots and,
[>]

[>]

dressy pasta "risotto,"
[>]

risotto, Sophie-Charlotte's,
[>]

Emmenthal

cheese-topped onion soup,
[>]

[>]

cheez-it-ish crackers,
[>]

[>]

savory cheese and chive bread,
[>]

[>]

endives, apples, and grapes,
[>]

escabeche

sardine,
[>]

[>]

shrimp,
[>]

Escoffier, Auguste,
[>]

espresso pastry cream,
[>]

Ezgulian, Sonia,
[>]

F

faire chabrot
,
[>]

far
, salty-sweet potato,
[>]

farçous
,
[>]

[>]

Fauchon, Paris,
[>]

fennel

baby, broth-braised,
[>]

leek and potato soup with,
[>]

squash, and pear soup, spiced,
[>]

[>]

Ferguson, Jim,
[>]

La Ferrandaise, Paris,
[>]
,
[>]

figs, in beggar's linguine,
[>]

[>]

filet mignon diable,
[>]

filo dough

chicken b'stilla,
[>]

[>]

crispy, crackly apple-almond tart,
[>]

[>]

financiers,
[>]

[>]

chocolate,
[>]

fruit,
[>]

fish,
[>]

[>]

cod and spinach roulades,
[>]

[>]

flounder meunière, almond,
[>]

flounder with double carrots,
[>]

monkfish and double carrots,
[>]

[>]

seafood pot-au-feu,
[>]

[>]

skate, poached, and
beurre noisette
,
[>]

skate with capers, cornichons, and brown butter sauce,
[>]

soup, Riviera,
[>]

[>]

soup, simplest Breton,
[>]

[>]

swordfish, grilled,
[>]

swordfish, Mediterranean, with frilly herb salad,
[>]

[>]

see also
salmon; shellfish; tuna

flans, pumpkin-Gorgonzola,
[>]

floating islands,
[>]

[>]

flounder

with double carrots,
[>]

meunière, almond,
[>]

foie gras

and cabbage bundles,
[>]

coddled eggs with,
[>]

[>]

foil packets,
see en papillote
preparations

food mills,
[>]

fougasse, olive, Provençal,
[>]

[>]

BOOK: Around My French Table
12.82Mb size Format: txt, pdf, ePub
ads

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