French

Pancakes

Posted Sat, 02/19/2011 - 09:24 by Jon

Perfect pancakes are like perfect rice - the secret shibboleths of the kitchen. Smitten Kitchen has a great read on making amazing pancakes, adapted here:

3/4 cups all-purpose flour
1/2 cup light wheat (we use Wade's Mill naturally white bread flour, the wheatier the flour, the more all-purpose you'll need)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt, or slightly less table salt
1 1/2 tablespoons sugar
1 large egg, separated

Seared Scallops with Pommes

Posted Sat, 02/12/2011 - 19:50 by Jon

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Smoked Salmon Crepe Pinwheels

Posted Wed, 03/24/2010 - 18:45 by Audrey

A delicious and fun twist on Kevin Dundon's salmon cake recipe.

These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

1/3 cup plain flour
1 small egg
about 1/2 cup milk
4-8oz smoked salmon slices
4-8oz whipped cream cheese (with herbs/chives if available)
1 tbsp snipped fresh chives
juice of 1/2 lemon

Truffle Cream Sauce

Posted Tue, 08/25/2009 - 14:36 by Jon

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Fresh Tomato Tart with Chevre

Posted Tue, 08/25/2009 - 12:16 by Jon

This is a recipe put together by Jon's Mom based on the amazing brunch tart from A Priori The in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze in to a booth here, if only for this tart. The original has a dry-cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chevre already being used.

For the tart's pastry
10'” pan
1 ½ c. flour
¾ tsp salt
½ c. butter (freeze)
4-7 or so Tbs. Ice water

Audrey and Jon