Baked Ratatouille

From the guy who introduced me to speidie sauce, comes a baked ratatouille, from the cookbook, Charlie Palmer’s American Fare. Being that it’s late summer and my garden is producing nicely, a ratatouille is a perfect dish to make. A baked ratatouille was really enticing to me. From Chef Palmer: “This is a dish that

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Eric Ripert’s Seafood Chowder

The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating. In 2010, when my daughter went to New York City for an interview, I volunteered to

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Chocolate Mousse

In my lifelong experience with chocolate mousse, thanks to my mother, two versions come to mind. One is thick and dense, almost like soft fudge. The other is like the first, but aerated with whipped cream or egg whites, or both. My preferred version is the dense one. I mean, if you’re going to eat

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Coeur à la Crème

First of all, Happy Valentine’s Day to all of you who celebrate it! May you all be with your loved ones on the 14th and share a special meal and bottle of wine or two! I’m not one to make everything heart-shaped just because it’s February, but years ago I was gifted a white porcelain

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Eggs Chartres

This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled. And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is

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Chef JP’s Tomato Pie

A while back I did a post on my favorite green beans. Yes, that’s what I called the post. It’s green beans with shallots, onions, tomatoes, Kalamata olives, and toasted pine nuts, and it’s an exquisite dish. The recipe came from cookbook Sunshine Cuisine, published in 1994, and authored by Chef Jean-Pierre Brehier, who moved

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Ratatouille Méridionnale

Méridionnale is the southern region of France famous for its ratatouille, classic in that it contains tomatoes, peppers, zucchini, onions, and eggplant, but unusual in that it is cooked gently in the oven, not on the stovetop. This, according to Daniel Boulud, in his cookbook, “Café Boulud Cookbook,” published in 1999. I bought the cookbook

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White Sauce

A white sauce is just that – a sauce that’s white. It’s white because it’s made with milk, 1/2 & 1/2, or cream. It was years before I dared make a white sauce; I assumed it was difficult for some reason. I remember calling up my mother and asking her how to make one, but

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Mes Escargots

So, I love snails. Shoot me. At least I think I love them. You could probably smother bits of shoe soles in a garlicky butter and parsley sauce, bake them, and serve them with good, crusty bread, and they would be good, too. I was raised on snails, so they never scared me. Now, honestly,

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Sauce Vierge

I’ve mentioned how I plan my personal meals around condiments, and I’m not exaggerating! In fact, a condiment will inspire a whole meal for me. I guess it’s no different than a BBQ lover who sees BBQ sauce and immediately wants brisket, beans, and cole slaw. Basic condiments like home-made aioli, mustards and ketchups are

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