French Recipes

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Oyster Israeli Couscous Salad Recipe Recipe

Israeli couscous, also known as Middle Eastern couscous or pearl couscous, is a great alternative to potatoes, rice or pasta. I served the less-common starch with oysters and marinated artichokes as a starter during a recent dinner party. 

I served the Israeli couscous salad with wild cherry-flavored red pepper and walnut sauce, which complements the dish wonderfully and provides a pleasant color contrast. 


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Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes) Recipe

Gratin dauphinois is one of the gourmet potato dishes featured in my first cookbook Haute Potato. It consists of just potatoes, cream, cheese, butter and a little salt, with fresh-cut herbs on occasion. 

This potato gratin is delicious and easy to make. Today, I prepared a version using zucchini. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies. You can easily replace it with other greens such as broccoli. It's that easy! "Le tour est joué" (That's all there is to it! in English).


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Triple Pine Nut Savory Free-Form Rustic Pie Recipe Recipe

It's Meatless Monday and I'm sharing with you today a dish I especially prepared for my friend Vincent whom I  visited in Los Angeles last week. My main concern was to prepare something that would let me pass security at the airport and of course, something delicious! I made a savory, 3-layered pine nut free-form pie (crostata-like pie). The savory crust was made from scratch with quality butter. First, I used a basil pine nut pesto, then topped it with an arrabbiata sauce (garlic, tomatoes and bell peppers) mixed with pine nuts and harissa (for a hint of spiciness); the last thick layer was a ricotta, pine nut, and lemon mixture garnished with grilled zucchini. 

I love the concept of an organic-shaped, free-form pie. It's a fuss-free, don't-need-a-pie-pan dish, which maintains its flakiness better than a pie. I improvised almost all the components of this savory pie, using homemade sauces I had previously canned. It really doesn't matter how much time you devote to a dish; my philosophy is that, as long as you put your heart and soul into cooking I guarantee that those who will enjoy the product of your efforts will appreciate it.

 

 


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Matcha Green Tea Pot de Creme Recipe Recipe

We gave another dinner party last night. Daddy (my father-in-law) had new friends over; they're a delightful couple who recently moved from Boston to the Bay Area. We had a lovely, fairly light meal consisting of lots of seafood, such as crab cakes with muhammara (pomegranate sauce) accompanied by seafood Israeli couscous salad, then roasted Chilean seabass with homemade preserved citrus hollandaise sauce. I wanted to keep the same delicate mood for dessert, so I prepared lightly sweetened matcha green tea pot de creme. I believe that food should be a visual experience, so I decorated the sweet treats with whipped cream and fresh raspberries. 

I was so excited to have been given a tin of matcha green tea powder in my Christmas stocking stuffer and couldn't wait to make use of the unique, distinctive flavor of this tea. Its lovely, natural jade color is very subtle, but subtlety can actually be quite a stimulating experience for the palate. 


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Scallops, Smoked Salmon and Citrus Recipe

We hosted a 4-course meal last week so I wanted to share one of the dishes I prepared. We often entertain  at home and as I get busy in the kitchen, I never have time to take a pretty snapshot between the time of the preparation until the plate is ready to serve our guest. I didn't have time to take a photograph of the starter but since I love seafood, I didn't mind repeating a similar dish for today's recipe. I used pan-seared coquille Saint-Jacques (scallops) and dressed them in a healthy manner as a great way to begin the meal. 

The idea behind the presentation was to find a good balance of color and texture. I made a carpaccio of dill-coated smoked salmon and radish, then also accompanied the scallops with avocado, blood oranges (yay! they're in season), Persian cucumbers, fried wasabi-flavored green peas and a sprinkle of candied walnuts.

I modified the dish I initially served last week by adding Sriracha Guacamole.

Seafood Menu

 

 


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