For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title! “While no two versions are exactly the same, jambon persillé is cooked ham that’s been
Tag: first course
Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,
I follow an Instagram account called Stephen Cooks French, all one word, of course, which always messes with my brain. A recent photo of his that he posted was a tarte au saumon fumé, or a smoked salmon tart, pictured here. According to Stephen, the crust is puff pastry, topped with a seasoned fromage blanc
It’s finally spring, and asparagus is abundant. Like many of you as well, I love asparagus. Simply steamed or packed into a savory pie, it’s a lovely vegetable with a punch of flavor. Asparagus of course works well as a side vegetable, with a little olive oil and salt, but it also lends itself to
Before you get too excited, I must warn you that this cheesecake is not for dessert! I have made sweet cheesecakes with chèvre before, and they’re fabulous, but this one is classified as a savory first course – perfect for a holiday meal. I had a recipe once for something similar, but for the life
I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just