Around My French Table (105 page)

squash (winter)

and apples, Thanksgiving,
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brown-sugar Brussels sprouts and,
en papillote
,
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butternut, and chestnut soup,
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fennel, and pear soup, spiced,
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–
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pumpkin-Gorgonzola flans,
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pumpkin stuffed with everything good,
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–
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Red Kuri soup, Beatrix's,
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–
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starters and small plates,
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–
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baby bok choy, sugar snaps, and garlic
en papillote
,
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–
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beggar's linguine,
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–
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buckwheat blini with smoked salmon and crème fraîche,
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–
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cabbage and foie gras bundles,
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chanterelles with Napa and nuts,
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–
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cheese soufflé,
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–
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cheesy crème brûlée,
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–
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chicken liver
gâteaux with
pickled onions,
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–
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crab-avocado "ravioli,"
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eggplant "tartine" with tomatoes, olives, and cucumbers,
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–
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eggs, coddled, with foie gras,
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–
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endives, apples, and grapes,
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leeks vinaigrette with mimosa,
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Muenster cheese soufflés,
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mushrooms, creamy, and eggs,
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onion "carbonara," recipe-swap,
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pasta "risotto," dressy,
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peppers, roasted,
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–
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pistachio avocado, Anne Leblanc's,
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pumpkin-Gorgonzola flans,
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ricotta-filled zucchini blossoms,
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salmon and potatoes in a jar,
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–
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salmon tartare,
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–
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sardine escabeche,
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–
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shrimp escabeche,
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shrimp-filled zucchini blossoms,
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–
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smoked salmon waffles,
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–
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storzapretis (aka Corsican spinach and mint gnocchi),
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–
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Swiss chard pancakes,
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–
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tuna and mango ceviche,
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–
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tuna-packed piquillo peppers,
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–
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winter ceviche,
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zucchini blossoms filled with goat-cheese tapenade,
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see also
quiches; salads; tarts, savory

steak

á la bourguignonne
, Bistrot Paul Bert's,
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pepper, Bistrot Paul Bert,
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–
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stews

beef cheek daube with carrots and elbow macaroni,
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–
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beef daube, my go-to,
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–
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braised cardamom-curry lamb,
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chicken couscous,
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–
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coconut-lemongrass-braised pork,
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–
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navarin printanier
,
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–
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veal, green-as-spring,
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–
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stir-fry, pipérade,
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stone soup, aka spur-of-the-moment vegetable soup (the carrot version),
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–
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storzapretis (aka Corsican spinach and mint gnocchi),
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–
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strawberry(ies)

cold melon-berry soup,
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and goat cheese tartine,
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mozzarella, and tomato salad,
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–
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sugar-crusted French toast,
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sugar snaps, baby bok choy, and garlic
en papillote
,
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–
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sweet and spicy cocktail nuts,
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sweet potatoes, chicken tagine with prunes and,
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–
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sweet tart dough
(pâte sablée)
,
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–
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swirl-ins (for soups),
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Swiss chard pancakes,
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–
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swordfish

grilled,
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Mediterranean, with frilly herb salad,
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–
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T

tabbouleh,
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table manners,
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tagines

chicken, with sweet potatoes and prunes,
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–
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lamb and dried apricot,
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–
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tapenade

basil, salmon with,
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bâtons,
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black olive,
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goat-cheese, zucchini blossoms filled with,
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olive-olive Cornish hens,
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tuna confit with tomato salsa and,
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–
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vinaigrette,
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tart dough
(pâte brisée)
,
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–
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tart dough, sweet
(pâte sablée)
,
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–
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"tartine," eggplant, with tomatoes, olives, and cucumbers,
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–
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tartines,
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from La Croix Rouge,
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–
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dieter's,
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goat cheese and strawberry,
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norvégienne
,
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Nutella,
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pain Poilâne
(miche)
for,
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Saint-Germain,
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de viande des Grisons,
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tarts, savory

mustard, Gérard's,
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–
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scallop and onion
tartes fines
,
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–
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tomato-cheese tartlets,
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–
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tomato-mustard,
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tuna (fresh), mozzarella, and basil pizza,
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–
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see also
quiches

tarts, sweet,
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–
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apple-almond, crispy, crackly,
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–
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apple
tartes fines
,
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caramel-almond custard,
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cheesecake,
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chocolate Nutella,
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chocolate shortbread dough for,
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clafoutis,
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double chocolate and banana,
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–
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double chocolate mousse tartlets, Michel Rostang's,
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gâteau Basque
,
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–
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orange-almond,
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–
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poached pear and almond,
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sablé Breton galette with berries,
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–
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Sugar Baby plum,
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tempura batter,
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terrine, citrus-berry,
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Thanksgiving squash and apples,
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Théodore, Yannis,
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,
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tian, tomato Provençal,
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–
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tiramisu, raspberry,
en verrine
,
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tomates confites
,
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tomato(es)

cheese-stuffed,
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cheese tartlets,
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–
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eggplant "tartine" with olives, cucumbers and,
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–
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lemon sauce,
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–
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mozzarella, and strawberry salad,
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–
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mustard tart,
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–
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peeling and seeding,
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and pepper salad,
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pipérade,
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–
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Provençal,
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–
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salmon and,
en papillote
,
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–
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salsa,
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sauce Lyonnaise,
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slow-roasted,
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torteau de chèvre
,
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–
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,
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tortillas (omelets)

mushroom,
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onion-herb,
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potato, Basque,
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–
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potato chip,
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spinach–green onion,
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truffle(s),
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black, sandwich,
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tuiles, almond-orange,
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–
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tuna

confit with black olive tapenade and tomato salsa,
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–
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,
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fresh, mozzarella, and basil pizza,
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–
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,
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lentil, and lemon salad,
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and mango ceviche,
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–
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-packed piquillo peppers,
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–
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rillettes,
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salade Niçoise,
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–
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seared, with mango and avocado,
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spice-crusted,
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and wheat berry salad,
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turnovers, apple,
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two-fisted eating,
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tzatziki,
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V

vanilla

beans,
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-butter-braised lobster,
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–
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éclairs,
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–
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ice cream,
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pastry cream,
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vegetable salad,
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–
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Vasseur, Alice,
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,
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Vasseur, Christine,
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veal,
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–
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chops with rosemary butter,
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–
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Marengo,
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osso buco a l'Arman,
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stew, green-as-spring,
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–
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vegetable salad, vanilla,
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–
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vegetable sides and mains,
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–
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asparagus and bits of bacon,
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avocado, pistachio, Anne Leblanc's,
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baby bok choy, sugar snaps, and garlic
en papillote
,
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–
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beets, four ways to cook,
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broccoli, garlicky crumb-coated,
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carrots, double,
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–
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,
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carrots, spiced butter-glazed,
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