by Caroline Simon
Vinaigrette ~ December 7, 2020 Open Bowl
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars.
Quiche and Tartes ~ coming soon
Three favorite cakes and books ~ December 21, 2020 Open Bowl
Le Gâteau de Mamy, 1- 2 -3- 4 Cake, Almond Pound Cake
Pommes Anna with Smoked Salmon and Gratin ~ December 27, 2020 – Open Book
A twist on the classic Pommes Anna recipe and Potato gratin with variations
Salt-crusted Bronzini, Mayonnaise and Cannelés ~ January 3, 2021 – Open Book
Perfect Beef Tenderloin and Pâte à Crêpes ~ January 10, 2021 – Open Book
This tenderloin recipe is the one to make for special occasions. It is easy, full of flavor from the rosemary and thyme, and essentially hands-off. Crêpes are a tradition in France for the Chandeleur (Candlemas) in early February. You can also make heartier galettes, with buckwheat. We love Pascal Rigo’s recipe from The American Boulangerie and make them almost weekly. They are wonderful with ham and gruyère, or smoked salmon. The girls love them for lunch.
Salt-Baked Herbed Salmon, and Elegy for the Pomelo ~ January 17, 2021 Open Book
Chicken Stock, Risotto and Chicken Paillard ~ January 24, 2021 Open Book
Chicken Stock is easy to make, fills your kitchen with wonderful smells, and prepares you to make flavorful risottos and soups. If you remove the breasts, you have the makings for another meal, such as Chicken Paillard, which Fanny Singer describes in her new book, Always Home.
Hachis Parmentier ~ January 31, 2021 Open Book
Hachis Parmentier is attributed to Antoine Parmentier, a French army pharmacist who convinced France that potatoes were both safe and tasty. He held elaborate dinners, including potatoes in every course, with guests such as Thomas Jefferson and Benjamin Franklin. He is the man who made potatoes a part of French cuisine.
Poached Pear glazed with syrup or chocolate ~ February 7, 2021 Open Book
Poaching pears is an easy and elegant dessert. It is delicious with the syrup made from the fragrant cooking liquid, or draped in dark chocolate.
Laura Hillenbrand’s Divine Chocolate Cheesecake Pie~ February 14, 2021 Open Book
A family recipe, originally cut out from the New York Times in 1971, discovered with variations in the first edition of The Joy of Cooking (1931), and adapted by Laura with black onyx cocoa to win the blue ribbon.
Solange’s Hummus and Ottolenghi’s Turkey & Zucchini Burgers with Spring Onions and Cumin~ February 21, 2021 Open Book
Learn how to make an easy, creamy Hummus with our friend, the wonderful chef Solange. Scott profiled her rock-eting culinary career in April 2017. Stay in the Mediterranean with Ottolenghi’s Turkey & Zucchini Burgers They are a staple our family.