Around My French Table (98 page)

apple(s)

all-white salad, Hélène's,
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–
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almond tart, crispy, crackly,
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–
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baked, filled with fruits and nuts,
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–
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cake, Marie-Hélène's,
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–
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caramel, rice pudding and,
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–
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chicken with cream and,
à la Normande
,
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–
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compote de pommes
two ways (applesauce),
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–
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curried, celery-celery soup with,
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endives, and grapes,
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Gorgonzola quiche,
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long and slow,
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–
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spice-poached,
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swapping pears for, in baked recipes,
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tartes fines
,
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Thanksgiving squash and,
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turnovers,
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twenty-hour,
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apricots, dried, lamb tagine with,
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–
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Arabian, Ghislaine,
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Armagnac,
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chicken, M. Jacques',
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–
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Arman,
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,
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Arpège, Paris,
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arugula

chunky beets and icy red onions with goat cheese and,
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deconstructed BLT and eggs,
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green-as-spring veal stew,
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–
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asparagus,
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–
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and bacon and eggs salad,
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–
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and bits of bacon,
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boiling, steaming, or roasting,
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peeling and snapping,
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–
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soup,
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soup, cream-topped,
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–
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aspic, caviar in, Arman's,
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L'Astrance, Paris,
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Atelier Maître Albert, Paris,
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Auboyneau, Bertrand,
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,
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L'Avant-Goût, Paris,
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,
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avocado (s)

crab, and grapefruit salad,
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crab "ravioli,"
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guacamole with tomatoes and bell peppers,
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pistachio, Anne Leblanc's,
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seared tuna or shrimp with mango and,
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B

baby bok choy, sugar snaps, and garlic
en papillote
,
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–
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bacon

asparagus and bits of,
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BLT and eggs, deconstructed,
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cauliflower gratin,
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cheese, and dried pear bread,
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and eggs and asparagus salad,
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–
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onion "carbonara," recipe-swap,
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pumpkin stuffed with everything good,
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–
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,
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–
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quiche Lorraine,
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salty-sweet potato
far
,
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and spinach quiche,
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–
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banana and double chocolate tart,
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–
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Barbot, Pascal,
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barley,
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pilaf, lemon,
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vegetable soup with taste of Little India,
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basil

coulis,
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–
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fresh tuna, and mozzarella pizza,
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–
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orange gremolata,
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pesto,
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tapenade, salmon with,
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Basque flavors and specialties

chicken Basquaise,
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–
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gâteau Basque
,
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–
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mussels and chorizo with or without pasta,
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piment d'Espelette,
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,
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pipérade stir-fry,
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potato chip tortilla,
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potato tortilla,
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–
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bâtons

mustard,
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,
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tapenade,
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beans

garbure
from the supermarket,
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–
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see also
chickpeas; green beans

béchamel sauce,
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–
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beef,
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–
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boeuf à laficelle
(beef on a string),
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–
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boeuf à la mode
(aka great pot roast),
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–
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bouillon,
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,
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–
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cheek daube with carrots and elbow macaroni,
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–
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daube, my go-to,
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–
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filet mignon diable,
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hachis Parmentier,
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,
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–
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hamburger, Café Salle Pleyel,
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–
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pepper steak, Bistrot Paul Bert,
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–
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roast, in tartine Saint-Germain,
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salad, next-day,
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–
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short ribs in red wine and port,
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–
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steak
à la bourguignonne
, Bistrot Paul Bert's,
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viande des Grisons, tartine de,
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beet(s)

chunky, and icy red onions,
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four ways to cook,
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salad, lime and honey,
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beggar's linguine,
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–
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berry(ies)

blueberry-mascarpone roulade,
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–
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citrus terrine,
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crème non-brûlée,
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melon soup, cold,
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sablé Breton galette with,
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–
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see also
raspberry; strawberry(ies)

Berthillon, Paris,
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beurre noisette
,
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biscuits

onion, Saint-Germain-des-Prés,
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–
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see also
cookies, savory

Bistrot Paul Bert, Paris,
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,
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,
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,
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blini, buckwheat, with smoked salmon and crème fraîche,
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–
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BLT and eggs, deconstructed,
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blueberry-mascarpone roulade,
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–
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boeuf à la ficelle
(beef on a string),
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–
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boeuf à la mode
(aka great pot roast),
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–
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bok choy, baby, sugar snaps, and garlic
en papillote
,
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–
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bouillon,
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,
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–
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boulevard Raspail corn on the cob,
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Boulud, Daniel,
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,
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Brasserie Fernand, Paris,
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bread

bacon, cheese, and dried pear,
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as cheese accompaniment,
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cheese and chive, savory,
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–
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cheese and olive, back-of-the-card,
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onion biscuits, Saint-Germain-des-Prés,
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–
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pain Poilâne
(miche)
,
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pissaladière,
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–
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Provençal olive fougasse,
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–
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see also
brioche(s); challah; croutons; sandwiches; tartines

Breton specialties

sablé Breton galette with berries,
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–
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salty-sweet potato
far
,
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simplest fish soup,
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–
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brioche(s)

bubble-top,
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–
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coupétade
(French-toast pudding),
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–
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with creamy mushrooms and eggs,
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dough,
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–
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loaves,
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Nutella tartine,
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sugar-crusted French toast,
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broccoli

garlicky crumb-coated,
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soup, cream-topped,
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–
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broth

-braised baby fennel,
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-braised potatoes,
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brown-sugar squash and Brussels sprouts
en papillote
,
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broyés
,
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–
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Brunet-Lhoste, Marie-Hélène,
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Brussels sprouts, brown-sugar squash and,
en papillote
,
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b'stilla, chicken,
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–
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buckwheat blini with smoked salmon and crème fraîche,
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–
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butter(ed)

beurre noisette
,
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break-ups, salted,
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–
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radishes,
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rosemary,
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and rum crepes, fancy and plain,
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–
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sablés, classic,
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vanilla-, -braised lobster,
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–
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butternut squash

brown-sugar Brussels sprouts and,
en papillote
,
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and chestnut soup,
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spiced squash, fennel, and pear soup,
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–
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C

cabbage

baby bok choy, sugar snaps, and garlic
en papillote
,
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–
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and foie gras bundles,
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garbure
from the supermarket,
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–
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Napa (Chinese), chanterelles with nuts and,
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–
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Napa (Chinese), in Hélène's all-white salad,
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–
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Café Salle Pleyel, Paris,
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café-style grated carrot salad,
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Caillat, Paule,
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,
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cakes, savory

cheese and chive bread,
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–
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salty-sweet potato
far
,
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see also
pancakes

cakes, sweet,
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–
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apple, Marie-Hélène's,
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–
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blueberry-mascarpone roulade,
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–
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coconut friands,
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double chocolate mousse, Michel Rostang's,
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–
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,
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financiers (classic, fruit, and chocolate),
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–
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fruited friands,
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