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Authors: Dorie Greenspan

Around My French Table (104 page)

BOOK: Around My French Table
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Rostang, Michel,
[>]
,
[>]

Rougetet, Sylvie,
[>]

rouille,
[>]

roulade, blueberry-mascarpone,
[>]

[>]

rum

and butter crepes, fancy and plain,
[>]

[>]

-scented pastry cream,
[>]

Rykiel, Sonia,
[>]

S

sablé(s)

Breton cookies,
[>]

Breton galette with berries,
[>]

[>]

butter, classic,
[>]

cocoa,
[>]

[>]

olive, Pierre Hermé's,
[>]

[>]

seaweed, David's,
[>]

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

[>]

salade Niçoise,
[>]

[>]

salad greens

buying in fistfuls,
[>]

washing, drying, and storing,
[>]

salads

all-white, Hélène's,
[>]

[>]

bacon and eggs and asparagus,
[>]

[>]

beef, next-day,
[>]

[>]

beet, with lime and honey,
[>]

beets, chunky, and icy red onions,
[>]

BLT and eggs, deconstructed,
[>]

carrot, grated, café-style,
[>]

couscous,
[>]

[>]

crab and grapefruit,
[>]

dressing,
[>]
;
see also
vinaigrette(s)

grain,137

herb, frilly,
[>]

[>]

lentil, classic,
[>]

lentil, lemon, and tuna,
[>]

mozzarella, tomato, and strawberry,
[>]

[>]

orange and olive,
[>]

quinoa, fruit, and nut,
[>]

salade Niçoise,
[>]

[>]

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

[>]

tomato and pepper,
[>]

vanilla vegetable,
[>]

[>]

wheat berry and tuna,
[>]

zucchini tagliatelle, minted, with cucumbers and lemon,
[>]

Salle Pleyel, Paris,
[>]

salmon

with basil tapenade,
[>]

gravlax, dilled, with mustard sauce,
[>]

[>]

and potatoes in a jar,
[>]

[>]

rillettes,
[>]

[>]
,
[>]

roasted, and lentils,
[>]

[>]

roasted cured,
[>]

seafood pot-au-feu,
[>]

[>]

and tomatoes
en papillote
,
[>]

[>]

salmon, smoked

buckwheat blini with crème fraîche and,
[>]

[>]

tartine norvégienne,
[>]

waffles,
[>]

[>]

salsa, tomato,
[>]

salted butter break-ups,
[>]

[>]

salty-sweet potato
far
,
[>]

Samuel, Hélène,
[>]
,
[>]
,
[>]
,
[>]

sandwiches

black truffle,
[>]

chocolate,
[>]

open-faced,
see
tartines

sardine(s)

escabeche,
[>]

[>]

rillettes,
[>]

simplest Breton fish soup,
[>]

[>]

sauces, savory

anchoiade,
[>]

basil coulis,
[>]

[>]

basil pesto,
[>]

béchamel,
[>]

[>]

caramel-orange,
[>]

herb coulis,
[>]
,
[>]

mustard,
[>]

[>]

parsley coulis,
[>]

[>]

tomato, Lyonnaise,
[>]

tomato-lemon,
[>]

[>]

see also
mayonnaise; vinaigrette(s)

sauces, sweet

caramel, warm,
[>]

chocolate, bittersweet,
[>]

crème anglaise,
[>]

hot fudge,
[>]

raspberry,
[>]

[>]

with Suzette flavors,
[>]

[>]

sausage

chorizo and mussels with or without pasta,
[>]

-stuffed Cornish hens,
[>]

[>]

Savoy, Guy,
[>]

scallop(s)

with caramel-orange sauce,
[>]

[>]

with double carrots,
[>]

and onion
tartes fines
,
[>]

[>]

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

[>]

seafood pot-au-feu,
[>]

[>]

winter ceviche,
[>]

sea bass,
[>]

seafood

pot-au-feu,
[>]

[>]

see also
fish; shellfish;
specific seafood

seaweed sablés, David's,
[>]

semolina cake, caramel-topped,
[>]

[>]

Senderens, Alain,
[>]

shallot(s)

and mushroom quiche,
[>]

toning down bite of,
[>]

vinaigrette,
[>]

shellfish,
[>]

[>]

crab and grapefruit salad,
[>]

crab avocado "ravioli,"
[>]

lobster, vanilla-butter-braised,
[>]

[>]

seafood pot-au-feu,
[>]

[>]

see also
mussel(s); scallop(s); shrimp

shortbread(s)

crust, sweet tart dough
(pâte sablée)
,
[>]

[>]

dough, chocolate,
[>]

see also
sablé(s)

short ribs in red wine and port,
[>]

[>]

shrimp

and cellophane noodles,
[>]

[>]

escabeche,
[>]

-filled zucchini blossoms,
[>]

[>]

seared, with mango and avocado,
[>]

sides,
see
grain sides and mains; salads; vegetable sides and mains

skate

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

poached, and
beurre noisette
,
[>]

small plates,
see
starters and small plates

smoked salmon,
see
salmon, smoked

socca from Vieux Nice,
[>]

soufflés

cheese,
[>]

[>]

Muenster cheese,
[>]

soupe au pistou
,
[>]

[>]

soupe Parmentier
,
[>]

soups,
[>]

[>]

asparagus,
[>]

asparagus, cream-topped,
[>]

[>]

broccoli, cream-topped,
[>]

[>]

butternut squash and chestnut,
[>]

cauliflower, creamy, sans cream,
[>]

[>]

cauliflower-mussel,
[>]

celery-celery,
[>]

chestnut-pear,
[>]

chicken noodle, spicy Vietnamese,
[>]

[>]

corn,
[>]

[>]

cream topping for,
[>]

[>]

cure-all, Cote d'Azur,
[>]

[>]

faire chabrot
tradition and,
[>]

fish, Riviera,
[>]

[>]

fish, simplest Breton,
[>]

[>]

food mills for,
[>]

garbure
, more authentic,
[>]

garbure
from the supermarket,
[>]

[>]

Jerusalem artichoke, with parsley coulis,
[>]

[>]

leek and potato, smooth or chunky, hot or cold,
[>]

[>]

lentil, orange-scented,
[>]

[>]

melon-berry, cold,
[>]

mushroom, Paris,
[>]

[>]

onion, cheese-topped,
[>]

[>]

pea, cheating-on-winter,
[>]

Red Kuri, Beatrix's,
[>]

[>]

red pepper, cream-topped,
[>]

[>]

red pepper-raspberry, chilled,
[>]

spiced squash, fennel, and pear,
[>]

[>]

swirl-ins for,
[>]

vegetable, Provençal,
[>]

[>]

vegetable, spur-of-the-moment, aka stone soup (the carrot version),
[>]

[>]

vegetable barley, with taste of Little India,
[>]

spaetzle, herb-speckled,
[>]

[>]

spaghetti and onions carbonara,
[>]

spareribs, cola and jam,
[>]

speculoos,
[>]

[>]

cinnamon-crunch chicken,
[>]

spice(d)

butter-glazed carrots,
[>]

-crusted tuna,
[>]

honey-, madeleines,
[>]

[>]

-poached apples or pears,
[>]

squash, fennel, and pear soup,
[>]

[>]

spicy Vietnamese chicken noodle soup,
[>]

[>]

spinach

and bacon quiche,
[>]

[>]

and cod roulades,
[>]

[>]

creamy, cheesy, garlicky rice with,
[>]

[>]

green-as-spring veal stew,
[>]

[>]

green onion tortilla,
[>]

leek and potato soup with,
[>]

lemon-steamed,
[>]

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

[>]

spirits

Armagnac,
[>]

kir and kir royale,
[>]

pastis,
[>]

spreads,
see
dips and spreads

Spring, Paris,
[>]

spur-of-the-moment vegetable soup, aka stone soup (the carrot version),
[>]

[>]

BOOK: Around My French Table
8.21Mb size Format: txt, pdf, ePub
ads

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