Fig and Lemon Verbena Pots de CrèmeMany years ago I came across a recipe by Philip Johnson in an Australian magazine for lemon creams that was so simple and quick to make. It resembled more of a lemon posset than a classic pot de crème, but I loved the fact that there were no eggs and no baking. Over the years I have made countless adaptations of this dessert by adding assorted fruit and flavors. In this one, the crème is perfumed with lemon verbena and filled with fresh figs. It’s...
Serves 4-6 people1 ½ lbs assorted stone fruit, pitted and chopped2 cups milk5 ½ oz sugar1 teaspoon pure vanilla extract2 oz unbleached all-purpose flour (1/2 cup)3 large eggs (or 4 small eggs)Preheat oven to 400 degreesPlace the chopped fruit in a shallow baking dish.In a medium sized saucepan heat the milk with the sugar and the vanilla extract. Stir until the sugar has completely dissolved. Remove from the heat and set aside.Put the flour into a large bowl, then whisk in one egg at a time....
To see Pascale make this dish watchPascale's Kitchen IGTV ChannelThis is a quick, light and easy 'pasta'to prepare. It looks elaborate, but the lovely zucchini curls are simply created by continuously peeling the zucchini.Serves 4peopleFor the pasta:4 yellow squash- ends trimmed, then using a vegetable peeler, peeledentirely into long ribbons, divided2 carrots (I used yellow) -ends trimmed, then using a vegetable peeler, peeledentirely into long ribbons1 large shallot - peeled and thinly...
To see Pascale make this dish, watch the Pascale's Kitchen IGTV ChannelI readily admit that thesetarts area labor of love. Yes, it does take sometime to roll up all those zucchini rosettes and yes, it’s worth it. All of this because of a photograph I saw in a magazine in France. The photo showed one giant zucchini “rose” that covered an entire tart. I made a version of that dish for my Les Fruits cookbook in which I addedtomatoes to the rosettes toadd another layer of flavor and some...
To see Pascale make this dish, watch thePascale's Kitchen IGTV ChannelServes 4 people12 small globe zucchini - stem cut off (reserved)Olive oil1/2 lemonSaltPepper2 large shallots - finely diced8 asparagus stalks - tips cut off and saved, stalks finely sliced1 teaspoon Herbes de Provence or Mediterranean Herb Mix1/3 cup ricottaZest of 1 lemon, plus 1 tablespoon lemon juice8 small yellow squash - entirely peeled into thin strips, then roll up half the strips to form little rosettes1 bunch pea...
This is a jazzed-up version of the simplest of salads, one I used to eat in France as a small child. Salade de carottes râpées. Basically, grated carrots, lemon juice and olive oil. My grandmother made this salad for my brother and me all the time. It’s also ubiquitous bistro fare, a simple national dish that anyone growing up in France knows well. American Food writer and Parisian transplant, David Lebowitz, wrote a blog post about this salad stating that one should refrain from messing...
I adore lemon desserts. Lemon tarts, lemon mousse, lemon scented shortbread, well, you get the idea. My daughter asked me if I had even made lemon bars. I had but the recipe was too long and complicated and I wanted something simpler. These are just scrumptious. I came across an easy, quick recipe in one of Ina Garten's books and adapted it slightly. The principal difference is that I have used less sugar in both the crust and filling, less flour in the filling, and added lemon zest and...
Genevieve Fay was my wonderful French grandmother. Cooking with her as I grew up was a special treat. This is one of the first things I learnt to make with her as a little girl and was always enchanted by its origins. The tomatoes are covered with a mixture which, she said, resembled mimosa. The lady who had given her the recipe told her that she was reminded of the mimosa she had seen in Japan and in fact called them ‘Tomates Japonaise’ or Japanese Tomatoes. We always called them tomates...
Serves 8 people8 oz crème fraîche1½ cups creamSaltPepper2 lbs potatoes (russets or Yukon golds) — peeled, very thinly sliced on a mandolin2 lbs celeriac (celery root) — peeled, very thinly sliced on a mandolin3 tablespoons finely chopped chives3-4 green onions — finely sliced4 oz Gruyère, cheddar or other hard cheese — gratedPreheat the oven to 375 degrees.In a large bowl, whisk together the crème fraîche and cream. Add a good pinch of salt and 5-6 grinds black better and whisk...
Serves 8 people1 or 2 bunches breakfast radishes — thoroughly rinsed, ends trimmedButter1 baguette — slicedCoarse sea saltTo serve this as an appetizer, place the radishes in a small bowl or arrange on a serving board with the sliced baguette, fresh butter and a small bowl of salt for dipping the radishes.Smoked Salmon Wrapped AsparagusServes 8 people2 ½ lbs asparagus (choose stalks that are not too thick, about 9 spears per person —ends trimmed½ lb smoked salmon — thinly sliced1...
