A friend of mine asked me to create a dessert for a six-course dinner he was serving. Since mine was the last of some very impressive (and somewhat heavy) dishes, I wanted to make something light and fruity. I chose this recipe from Classic Charleston Desserts. Specifically, it’s from the Kiawah Resort. Right off, I’ll…
Anytime is the right time for Brioche!
Classic french brioche. Slightly sweet with a soft biscuit-like center and a crispy crust, it’s unlike any other dough. Of course, it’s also packed with butter and takes serious time to make. But that’s true of anything worth enjoying, isn’t it? Love doesn’t simply come as an end result; within the process of creation itself, there must be love. Julia Child…
What’s for dinner? Quick and healthy Thai Basil Wontons
I’ll admit, I’ve been in a cooking lull. As much as I love the art of cooking in and of itself, I haven’t felt very inspired for awhile. Maybe the rainy Portland winter got to me; maybe it’s because most of the friends I share food with are dieting… who knows. This recipe is ideal to make as a group or a…
Seafood Stew otherwise known as Nuit Française: Marmite Dieppoise. Oh, and for dessert? Touraine cremets with raspberry coulis
Marmite Dieppoise: A marmite is an earthenware pot traditionally used for making soups and stews. This recipe comes from Dieppe on the Normandy coast, well known for its excellent fishing. Basically, this is a simple seafood stew. I say “simple” because the instructions are not complicated. Everything is cooked separately, however, so there are a…
Salmon en Croute with Parsnip and Apple Risotto
This particular Salmon en Croute is my own creation, and a variation on Michel Roux’s Salmon Coulibiac. Instead of using mushrooms and white rice, I’ve made risotto with roasted parsnips and apples. First, the brioche dough. 70 ml tepid milk 15 g fresh yeast 500 g all-purpose flour 15 g fine salt 350 g unsalted butter,…
Choux Farci au Saumon (cabbage stuffed with salmon)
I wish the photo above was mine, but it isn’t. It’s from Haute Cuisine, the movie that inspired me to try and wing this dish. Mine didn’t turn out as pretty as this movie shot, but it did taste wonderful. I’ll have to keep experimenting with this one. Here’s my first try. Find a beautiful…
Pan-Seared Scallops with Lemongrass Sauce
The recipe for this dish comes from Carlos’ French Restaurant in Highland Park, Chicago (now closed). The recipe is longer than it needs to be, IMO, so I’m just going to talk about how to make the lemongrass sauce. It’s fabulous. Aside from the sauce, just make sure you dry your scallops before searing them…
Saint-Honoré
I watched a wonderful, French foodie movie for the second time recently, Haute Cuisine. It’s about President François Mitterrand’s personal chef, Danièle Mazet-Delpeuch, whom he hand-picked to create meals for himself and those closest to him. What a dream job. In this movie several dishes feature prominently, including a choux farci au saumon (cabbage stuffed with…
Halibut with Crispy Potatoes, Risotto and Tarragon Sauce
I welcomed 2014 in an unceremonious fashion: on the couch in my jammies, sipping camomile tea, watching the 1978 classic, Invasion of the Body Snatchers. Just me and my Tylenol. The movie was fitting because two days earlier I had indeed been taken over – absolutely tackled – by something diabolical. Finally, feeling better on…
GretaCooks 