French Recipes

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Kale Pesto Pasta Recipe Recipe

Kale Pesto Pasta Recipe

03.14.13 by Jackie

If you're looking for a vibrantly green dish to serve this St. Patrick’s Day, this kale cashew pesto fits the bill. To the kale I added Greek Myzithra cheese (unpasteurized sheep cheese) and cashew nuts. Pesto is a very versatile sauce that provides as much flexibility as it does flavor. You just have to keep in mind 3 main elements: greens, nuts and hard cheese.

The inspiration for this pesto came from Gary, a PhamFatale.com reader. Gary had sent me an email for guidance about a sauce for ravioli he had purchased at my favorite local market, The Milk Pail in Mountain View (by the way, if you live in the Bay Area, don't hesitate to shop there and show your support!). Gary bought the Milk Pail's specialty Thai Curry ravioli and didn't know what sauce to serve on the pasta. At his house, no one's keen on a milk-based sauce so he was looking for something with less milk or cream. I suggested a pesto made of flat-leaf parsley, Thai Curry cheddar cheese (using the same kind of cheese as in the ravioli filling) and peanuts. I'll post the recipe soon. Gary's family tried the pesto ravioli over the weekend and it got two thumbs up. Yay! 

Mary Garrigan from Rapid City Journal published a couple of St. Patrick’s Day-friendly recipes from my first book, Haute Potato. Check them out if you’re still in search of St. Patrick’s Day recipes!


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Citron Confit Recipe (Candied Lemons) Recipe

"Chose promise, chose due!" is a French expression that approximately translates to "promises are made to be kept". And as promised, this is the recipe for the citron confit I served to my family last night as part of the lemon tofu dish. I made it with approximately two pounds of freshly picked Meyer lemons from our garden.

You'll see that a lot of sugar is required to obtain the beautiful candied coating. But fear not, only a few thin slices per serving are necessary to flavor your dishes and the citron confit stores well for months. The one thing to keep in mind is to use organic, pesticide-free lemons, so even the rind is safely edible.


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Lemon Tofu Recipe Recipe

Lemon Tofu Recipe

03.12.13 by Jackie

I always love the idea of my husband Lulu, who is a vegetarian, and me sharing an "almost" identical meal. It’s not always easy, but it’s worth the effort. For this recipe, first I prepared the meat version, wrapping turkey bacon over turkey breast. Then I repeated the same dish using fried tofu and Morningstar Farms brand vegan bacon. I stuffed both the turkey and tofu versions with slivers of a homemade Meyer lemon “citron confit.” 

I mentioned last week that we have an abundance of fragrant Meyer lemons from our garden. I cooked up a storm using up all the lemons we had and I'll be sharing all the recipes with you in the coming days. 


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Meyer Lemon Risotto Recipe Recipe

Meyer Lemon Risotto Recipe

03.07.13 by Jackie

This is the time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll notice how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it this year!

In honor of our bounty, I have a few recipes I’m going to dust off and make, such as Meyer lemon mousse, lemon curd, lemon cake and a few jars of marmalade. I also tried to  think of a savory dish I could make, and Lulu suggested I adapt the lemon pasta sauce I made in the past (that recipe in turn was from Ina Garten) and turn it into a risotto

This evening, I made the Meyer lemon flavored risotto and it was such a hit. I used a combination of garlic, shallots, butter and half and half in the dish, so really, how could it go wrong?


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Cabbage Gratin Recipe Recipe

Cabbage Gratin Recipe

03.06.13 by Jackie

The weather has been so cold and windy in the Bay Area that this gratin dish received a warm welcome from the family at dinnertime. Little cottage cheese filled cabbage dumplings are cooked in a hearty mache sauce, then finished with a bit of cheese. Cabbage gratin, or "gratin de chou" in French, has comfort food written all over it.  

I tried to make this gratin as healthy as possible. This casserole dish is packed with greens and is high in protein, since 14 ounces of cottage cheese has at least 50 grams of protein (compared to a 6-ounce steak with 42 grams). Not that you should consider eating the whole thing by yourself! 


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