Around My French Table (102 page)

chatini,
[>]

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

seared tuna or shrimp with avocado and,
[>]

and tuna ceviche,
[>]
–
[>]

Marengo, veal,
[>]
–
[>]
,
[>]

Marichular, Bixente,
[>]

Market, Paris,
[>]

markets

buying greens in fistfuls at,
[>]

organic, on boulevard Raspail,
[>]

selecting produce and cheese at,
[>]

Martina, Claudine,
[>]

mascarpone

blueberry roulade,
[>]
–
[>]

dressy pasta "risotto,"
[>]

raspberry tiramisu
en verrine
,
[>]

matafan
(fluffy mashed potato pancakes),
[>]
–
[>]

Mauritius Islands, mango chatini from,
[>]

mayonnaise,
[>]
–
[>]

garlic (aïoli),
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garlic, roasted,
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rouille,
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Mediterranean swordfish with frilly herb salad,
[>]
–
[>]

Melba, Nellie,
[>]

melon-berry soup, cold,
[>]

meringue

baked apples with,
[>]

floating islands,
[>]
–
[>]

puffs, milk-poached,
[>]

meunière, almond flounder,
[>]

miche,
[>]

Middle Eastern flavors

Ispahan loaf cake,
[>]
–
[>]

preserved lemons,
[>]

milk-poached meringue puffs,
[>]

mint(ed)

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

zucchini tagliatelle with cucumbers and lemon,
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monkfish and double carrots,
[>]
–
[>]

Moroccan flavors

chicken b'stilla,
[>]
–
[>]

chicken tagine with sweet potatoes and prunes,
[>]
–
[>]

lamb and dried apricot tagine,
[>]
–
[>]

orange and olive salad,
[>]

preserved lemons,
[>]

moules mariniere
,
[>]
–
[>]

mousse

chocolate, top-secret,
[>]

double chocolate, cake, Michel Rostang's,
[>]
–
[>]

double chocolate, tartlets, Michel Rostang's,
[>]

mozzarella

fresh tuna, and basil pizza,
[>]
–
[>]

tomato, and strawberry salad,
[>]
–
[>]

tomato-cheese tartlets,
[>]
–
[>]

Muenster cheese souffles,
[>]

Mulot, Gerard,
[>]

mushroom(s)

all-white salad, Hélène's,
[>]
–
[>]

chanterelles with Napa and nuts,
[>]
–
[>]

creamy, and eggs,
[>]

and shallot quiche,
[>]

soup, Paris,
[>]
–
[>]

tortilla,
[>]

mussel(s),
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cauliflower soup,
[>]

and chorizo with or without pasta,
[>]

curried,
[>]
–
[>]

moules mariniere
,
[>]
–
[>]

seafood pot-au-feu,
[>]
–
[>]

simplest Breton fish soup,
[>]
–
[>]

mustard,
[>]

batons,
[>]

chicken breasts diable,
[>]

sauce,
[>]
–
[>]

tart, Gerard's,
[>]
–
[>]

tomato tart,
[>]

N

Naël, Marie,
[>]

Napa (Chinese) cabbage

all-white salad, Helene's,
[>]
–
[>]

chanterelles with nuts and,
[>]
–
[>]

navarin príntaníer
,
[>]
–
[>]

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

nibbles and hors d'oeuvres,
[>]
–
[>]

caviar in aspic, Arman's,
[>]

cheese and chive bread, savory,
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–
[>]

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

cheese-stuffed tomatoes,
[>]

cheez-it-ish crackers,
[>]
–
[>]

corn pancakes,
[>]

eggplant caviar,
[>]

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

goat-cheese mini puffs,
[>]

gougères,
[>]
–
[>]

gravlax, dilled, with mustard sauce,
[>]
–
[>]

guacamole with tomatoes and bell peppers,
[>]

hummus,
[>]

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

matafan
(fluffy mashed potato pancakes),
[>]
–
[>]

mustard bâtons,
[>]

nuts, sweet and spicy cocktail,
[>]

olive fougasse, Provençal,
[>]
–
[>]

olives, herbed,
[>]
–
[>]

olive sablés, Pierre Hermé's,
[>]
–
[>]

onion biscuits, Saint-Germain-des-Prés,
[>]
–
[>]

pissaladière,
[>]
–
[>]

radishes, buttered,
[>]

salmon rillettes,
[>]
–
[>]
,
[>]

sardine rillettes,
[>]

seaweed sablés, David's,
[>]

socca from Vieux Nice,
[>]

tapenade bâtons,
[>]

torteau de chèvre
,
[>]
–
[>]

tuna rillettes,
[>]

tzatziki,
[>]

see also
quiches; starters and small plates; tartines; tarts, savory

Niçoise specialties

pissaladière,
[>]
–
[>]

salade Niçoise,
[>]
–
[>]

socca from Vieux Nice,
[>]

Nignon, Edouard,
[>]

Noblet, Anne,
[>]

Noblet, Marie-Cécile,
[>]
,
[>]

noodle(s)

cellophane, shrimp and,
[>]
–
[>]

chicken soup, spicy Vietnamese,
[>]
–
[>]

see also
pasta

à la Normande
, as term,
[>]
–
[>]

North African flavors

chicken couscous,
[>]
–
[>]

couscous salad,
[>]
–
[>]

see also
Moroccan flavors

nut(s)

chanterelles with Napa and,
[>]
–
[>]

cocktail, sweet and spicy,
[>]

croquants,
[>]

quinoa, and fruit salad,
[>]

see also specific nuts

Nutella

chocolate tart,
[>]

tartine,
[>]

nut oil vinaigrette,
[>]

O

olive(s)

and cheese bread, back-of-the- card,
[>]

eggplant "tartine" with tomatoes, cucumbers and,
[>]
–
[>]

fougasse, Provençal,
[>]
–
[>]

herbed,
[>]
–
[>]

-olive Cornish hens,
[>]

and orange salad,
[>]

sablés, Pierre Hermé's,
[>]
–
[>]

see also
tapenade

olive oil ice cream,
[>]

Olney, Richard,
[>]

onion(s)

biscuits, Saint-Germain-des- Prés,
[>]
–
[>]

"carbonara," recipe-swap,
[>]

green, -spinach tortilla,
[>]

herb tortilla,
[>]

marmalade,
[>]
–
[>]

pickled, chicken liver
gâteaux
with,
[>]
–
[>]

piperade,
[>]
–
[>]

pissaladiere,
[>]
–
[>]

red, icy, chunky beets and,
[>]

and scallop
tartes fines
,
[>]
–
[>]

soup, cheese-topped,
[>]
–
[>]

spring,
[>]

toning down bite of,
[>]

orange

almond tart,
[>]
–
[>]

almond tuiles,
[>]
–
[>]

basil gremolata,
[>]

caramel sauce, scallops with,
[>]
–
[>]

citrus-berry terrine,
[>]

fresh, pork tenderloin,
[>]

marmalade, in Nutella tartine,
[>]

and olive salad,
[>]

rice pilaf,
[>]

-scented lentil soup,
[>]
–
[>]

zest, candied,
[>]

osso buco a l'Arman,
[>]
–
[>]
,
[>]

Ostapé, Pays Basque,
[>]

P

pain perdu
,
[>]

pancakes

corn,
[>]

matafan
(fluffy mashed potato pancakes),
[>]
–
[>]

socca from Vieux Nice,
[>]

Swiss chard,
[>]
–
[>]

pancetta green beans,
[>]

Les Papilles, Paris,
[>]
,
[>]

en papillote
preparations

baby bok choy, sugar snaps, and garlic,
[>]
–
[>]

brown-sugar squash and Brussels sprouts,
[>]

curried chicken, peppers, and peas,
[>]

salmon and tomatoes,
[>]
–
[>]

Paris-Brest,
[>]
–
[>]

Paris mushroom soup,
[>]
–
[>]

Parmentier, Antoine-Auguste,
[>]

parsley

coulis,
[>]
–
[>]

frilly herb salad,
[>]
–
[>]

Passard, Alain,
[>]
,
[>]

pasta

basil pesto as sauce for,
[>]

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