Around My French Table (104 page)

Rostang, Michel,
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,
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Rougetet, Sylvie,
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rouille,
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roulade, blueberry-mascarpone,
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–
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rum

and butter crepes, fancy and plain,
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–
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-scented pastry cream,
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Rykiel, Sonia,
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S

sablé(s)

Breton cookies,
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Breton galette with berries,
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–
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butter, classic,
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cocoa,
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–
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olive, Pierre Hermé's,
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–
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seaweed, David's,
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Saint-Germain-des-Prés onion biscuits,
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–
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salade Niçoise,
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–
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salad greens

buying in fistfuls,
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washing, drying, and storing,
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salads

all-white, Hélène's,
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–
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bacon and eggs and asparagus,
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–
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beef, next-day,
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–
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beet, with lime and honey,
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beets, chunky, and icy red onions,
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BLT and eggs, deconstructed,
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carrot, grated, café-style,
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couscous,
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–
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crab and grapefruit,
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dressing,
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;
see also
vinaigrette(s)

grain,137

herb, frilly,
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–
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lentil, classic,
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lentil, lemon, and tuna,
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mozzarella, tomato, and strawberry,
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–
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orange and olive,
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quinoa, fruit, and nut,
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salade Niçoise,
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–
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scallop, warm, with corn, nectarines, and basil,
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–
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tomato and pepper,
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vanilla vegetable,
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–
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wheat berry and tuna,
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zucchini tagliatelle, minted, with cucumbers and lemon,
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Salle Pleyel, Paris,
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salmon

with basil tapenade,
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gravlax, dilled, with mustard sauce,
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–
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and potatoes in a jar,
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–
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rillettes,
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–
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,
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roasted, and lentils,
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–
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roasted cured,
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seafood pot-au-feu,
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–
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and tomatoes
en papillote
,
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–
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salmon, smoked

buckwheat blini with crème fraîche and,
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–
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tartine norvégienne,
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waffles,
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–
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salsa, tomato,
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salted butter break-ups,
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–
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salty-sweet potato
far
,
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Samuel, Hélène,
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,
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,
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,
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sandwiches

black truffle,
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chocolate,
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open-faced,
see
tartines

sardine(s)

escabeche,
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–
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rillettes,
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simplest Breton fish soup,
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–
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sauces, savory

anchoiade,
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basil coulis,
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–
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basil pesto,
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béchamel,
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–
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caramel-orange,
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herb coulis,
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,
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mustard,
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–
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parsley coulis,
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–
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tomato, Lyonnaise,
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tomato-lemon,
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–
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see also
mayonnaise; vinaigrette(s)

sauces, sweet

caramel, warm,
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chocolate, bittersweet,
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crème anglaise,
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hot fudge,
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raspberry,
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–
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with Suzette flavors,
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–
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sausage

chorizo and mussels with or without pasta,
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-stuffed Cornish hens,
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–
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Savoy, Guy,
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scallop(s)

with caramel-orange sauce,
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–
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with double carrots,
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and onion
tartes fines
,
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–
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salad, warm, with corn, nectarines, and basil,
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–
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seafood pot-au-feu,
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–
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winter ceviche,
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sea bass,
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seafood

pot-au-feu,
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–
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see also
fish; shellfish;
specific seafood

seaweed sablés, David's,
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semolina cake, caramel-topped,
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–
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Senderens, Alain,
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shallot(s)

and mushroom quiche,
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toning down bite of,
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vinaigrette,
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shellfish,
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–
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crab and grapefruit salad,
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crab avocado "ravioli,"
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lobster, vanilla-butter-braised,
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–
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seafood pot-au-feu,
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–
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see also
mussel(s); scallop(s); shrimp

shortbread(s)

crust, sweet tart dough
(pâte sablée)
,
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–
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dough, chocolate,
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see also
sablé(s)

short ribs in red wine and port,
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–
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shrimp

and cellophane noodles,
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–
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escabeche,
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-filled zucchini blossoms,
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–
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seared, with mango and avocado,
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sides,
see
grain sides and mains; salads; vegetable sides and mains

skate

with capers, cornichons, and brown butter sauce,
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poached, and
beurre noisette
,
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small plates,
see
starters and small plates

smoked salmon,
see
salmon, smoked

socca from Vieux Nice,
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soufflés

cheese,
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–
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Muenster cheese,
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soupe au pistou
,
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–
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soupe Parmentier
,
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soups,
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–
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asparagus,
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asparagus, cream-topped,
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–
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broccoli, cream-topped,
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–
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butternut squash and chestnut,
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cauliflower, creamy, sans cream,
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–
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cauliflower-mussel,
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celery-celery,
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chestnut-pear,
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chicken noodle, spicy Vietnamese,
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–
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corn,
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–
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cream topping for,
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–
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cure-all, Cote d'Azur,
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–
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faire chabrot
tradition and,
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fish, Riviera,
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–
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fish, simplest Breton,
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–
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food mills for,
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garbure
, more authentic,
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garbure
from the supermarket,
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–
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Jerusalem artichoke, with parsley coulis,
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–
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leek and potato, smooth or chunky, hot or cold,
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–
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lentil, orange-scented,
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–
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melon-berry, cold,
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mushroom, Paris,
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–
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onion, cheese-topped,
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–
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pea, cheating-on-winter,
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Red Kuri, Beatrix's,
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–
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red pepper, cream-topped,
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–
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red pepper-raspberry, chilled,
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spiced squash, fennel, and pear,
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–
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swirl-ins for,
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vegetable, Provençal,
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–
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vegetable, spur-of-the-moment, aka stone soup (the carrot version),
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–
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vegetable barley, with taste of Little India,
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spaetzle, herb-speckled,
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–
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spaghetti and onions carbonara,
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spareribs, cola and jam,
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speculoos,
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–
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cinnamon-crunch chicken,
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spice(d)

butter-glazed carrots,
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-crusted tuna,
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honey-, madeleines,
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–
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-poached apples or pears,
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squash, fennel, and pear soup,
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–
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spicy Vietnamese chicken noodle soup,
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–
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spinach

and bacon quiche,
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–
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and cod roulades,
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–
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creamy, cheesy, garlicky rice with,
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–
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green-as-spring veal stew,
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–
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green onion tortilla,
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leek and potato soup with,
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lemon-steamed,
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storzapretis (aka Corsican spinach and mint gnocchi),
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–
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spirits

Armagnac,
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kir and kir royale,
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pastis,
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spreads,
see
dips and spreads

Spring, Paris,
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spur-of-the-moment vegetable soup, aka stone soup (the carrot version),
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–
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