Around My French Table (101 page)

Frayssou, Didier,
[>]

French fries
(les frites),
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,
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French toast

coupétade
(French-toast pudding),
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–
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sugar-crusted,
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friands

coconut,
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fruited,
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frilly herb salad,
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–
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les frites,
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,
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fromage blanc, in dieter's tartine,
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fruit(ed)

financiers,
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friands,
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quinoa, and nut salad,
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see also specific fruits

fruit desserts,
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–
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apples, baked, filled with fruits and nuts,
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–
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apples, long and slow,
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–
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citrus-berry terrine,
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compote de pommes
two ways (applesauce),
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–
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rhubarb, roasted,
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spice-poached apples or pears,
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swapping pears for apples in,
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fudge sauce, hot,
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G

galette, sablé Breton, with berries,
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–
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ganache, chocolate

bittersweet,
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–
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thick,
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garbure

more authentic,
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from the supermarket,
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–
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garlic

anchoiade,
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Côte d'Azur cure-all soup,
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–
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and herb cheese, Lyonnaise (aka Boursin's mama),
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–
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mayonnaise (aïoli),
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"petals," fried,
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roasted, mayonnaise,
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rouille,
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toning down bite of,
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vinaigrette,
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garlicky creamy, cheesy rice with spinach,
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–
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garlicky crumb-coated broccoli,
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gastrique
,
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gâteau Basque
,
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–
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gâteau de crepes
,
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gelatin

caviar in aspic, Arman's,
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citrus-berry terrine,
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Ghipponi, Laëtitia,
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ginger-pickled cucumbers, crunchy,
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gnocchi

à la Parisienne,
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–
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storzapretis (aka Corsican spinach and mint gnocchi),
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–
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goat cheese

chunky beets and icy red onions with arugula and,
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mini puffs,
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and strawberry tartine,
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tapenade, zucchini blossoms filled with,
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tomato-cheese tartlets,
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–
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torteau de chèvre
,
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–
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Gorgonzola

apple quiche,
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pumpkin flans,
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gougères,
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–
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grain salads,
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couscous,
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–
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quinoa, fruit, and nut,
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wheat berry and tuna,
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grain sides and mains,
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–
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barley pilaf, lemon,
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gnocchi à la Parisienne,
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–
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linguine, beggar's,
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–
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pasta "risotto," dressy,
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rice, creamy, cheesy, garlicky, with spinach,
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–
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rice pilaf, cardamom,
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rice pilaf, orange or lemon,
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spaetzle, herb-speckled,
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–
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La Grande Épicerie, Paris,
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grapefruit

citrus-berry terrine
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and crab salad,
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grapes, endives, and apples,
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Grasser-Hermé, Frédérick,
[>]
,
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gratins

cauliflower-bacon,
[>]

potato
(pommes Dauphinois)
,
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–
[>]

gravlax, dilled, with mustard sauce,
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–
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Greek tzatziki,
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green-as-spring veal stew,
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–
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green beans

pancetta,
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salade Niçoise,
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–
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greens, salad,
see
salad greens

Grégoire, Philippe,
[>]

gremolata, orange-basil,
[>]

grilled swordfish,
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Gruyère,
[>]

cauliflower-bacon gratin,
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cheese and olive bread, back- of-the-card,
[>]

cheese-topped onion soup,
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–
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cheez-it-ish crackers,
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–
[>]

gougères,
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–
[>]

quiche Lorraine,
[>]

savory cheese and chive bread,
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–
[>]

guacamole with tomatoes and bell peppers,
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Guitter, Sophie-Charlotte,
[>]

H

hachis Parmentier,
[>]
–
[>]

halibut,
[>]

Les Halles, Paris,
[>]

hamburger, Café Salle Pleyel,
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–
[>]

hazelnut(s)

chanterelles with Napa and nuts,
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–
[>]

chocolate Nutella tart,
[>]

Nutella tartine,
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Hemingway, Ernest,
[>]

herb(ed)(s)

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

olives,
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–
[>]

onion tortilla,
[>]

salad, frilly,
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–
[>]

-speckled spaetzle,
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–
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vinaigrette,
[>]

see also specific herbs

Hermé, Pierre,
[>]
,
[>]
,
[>]
,
[>]
,
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,
[>]
,
[>]
,
[>]
,
[>]
,
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,
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Hévin, Jean-Paul,
[>]

Le Hide, Paris,
[>]

honey

-glazed duck breasts, twenty-minute,
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-spiced madeleines,
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–
[>]

hors d'oeuvres,
see
nibbles and hors d'oeuvres; starters and small plates

Horse's Tavern, Paris,
[>]

hot fudge sauce,
[>]

hummus,
[>]

I

ice cream

dark chocolate,
[>]

hot fudge sauce for,
[>]

olive oil,
[>]

peach Melba,
[>]
–
[>]

profiteroles,
[>]

raspberry-cassis,
[>]

vanilla,
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–
[>]

warm caramel sauce for,
[>]

îles flottantes
,
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–
[>]

Indian spices, in vegetable barley soup with taste of Little India,
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innards,
[>]

Ispahan loaf cake,
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–
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Italian flavors

orange-basil gremolata,
[>]

osso buco à l'Arman,
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–
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Les Itinéraires, Paris,
[>]
,
[>]

J

Jackson, Rosa,
[>]
,
[>]

jam and cola spareribs,
[>]

Jancou, Pierre,
[>]

Jeannin, Gérard,
[>]

jelly roll (roulade), blueberry-mascarpone,
[>]
–
[>]

Jerusalem artichoke(s)

roasted, with garlic,
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soup with parsley coulis,
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–
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K

kasha,
[>]

Kim Lien, Paris,
[>]

kir,
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kumquats, pan-seared duck breasts with,
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–
[>]

L

ladyfingers,
[>]

raspberry tiramisu
en verrine
,
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Lafarge, Catherine,
[>]

lamb,
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–
[>]

braised cardamom-curry,
[>]

and dried apricot tagine,
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–
[>]

navarin printanier
,
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–
[>]

Lasne, Paris,
[>]

Leblanc, Anne,
[>]

Leblanc oils,
[>]

Lebovitz, David,
[>]

Le Coze, Gilbert,
[>]
–
[>]

leek(s)

mustard tart, Gérard's,
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–
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and potato soup, smooth or chunky, hot or cold,
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–
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vinaigrette with mimosa,
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lemon(s)

barley pilaf,
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-grilled chicken breasts,
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preserved,
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rice pilaf,
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-steamed spinach,
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tomato sauce,
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–
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vinaigrette,
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lemongrass-coconut-braised pork,
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–
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lentil(s)

French: a basic recipe,
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–
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lemon, and tuna salad,
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roasted salmon and,
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–
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salad, classic,
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soup, orange-scented,
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–
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lime

dressing,
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and honey beet salad,
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linguine, beggar's,
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–
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liqueur-scented pastry cream,
[>]

liver,
see
chicken liver

Lobrano, Alec,
[>]

lobster, vanilla-butter-braised,
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–
[>]

lotte, see
monkfish

lunch main courses,
see
quiches; salads; starters and small plates; tarts, savory; tortillas (omelets)

lychees, pork roast with mangoes and,
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–
[>]

Lyonnaise specialties

chicken
liver gâteaux with
pickled onions,
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–
[>]

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

tomato sauce,
[>]

M

macaroni,
see
elbow macaroni

mackerel, in simplest Breton fish soup,
[>]
–
[>]

madeleines

classic,
[>]

honey-spiced,
[>]
–
[>]

Malgieri, Nick,
[>]
,
[>]

Maloberti, Françoise,
[>]
,
[>]

Maman, Sonia,
[>]

mango(es)