Tagged: ‘shallots’

Homemade French Vinaigrette with Dijon and Shallots

Invite anyone from France to dinner and they will be horrified if you take out a bottled dressing for the salad. Ohhh mon dieu! It is part of the dinner preparation ritual to have someone at the counter mixing the vinaigrette.

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Zucchini Madeleines

Madeleines are small oval cakes with a pretty shell-shape rib molded on one side. These are made from a savory muffin batter baked in the traditional rectangular French madeleine plaque pan that bakes eight cakes at one time.

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Hot Tomato Consommé

Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.

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A Glass for the Pot: Cooking with Wine

Wine is the world’s most common beverage, along with beer, these days. It is remarkably compatible with food, not only as an accompaniment, but as as a highly versatile ingredient as well since it blends so nicely with a myriad of foods. It has become a staple and can be added at the beginning of the cooking process, or at the end.

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Buffet Salmon En Croûte with Creamy Red Pepper Sauce


My mother attended a holiday potluck and on the table was a delicate, buttery, flaky pastry wrapped salmon stuffed with spinach and mushrooms; there was a warm red pepper sauce on the side for drizzling.  It was a smash hit…

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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Peggy’s Cranberry Chutney

Every holiday season I make lots of this bright cranberry chutney to serve with turkey and as a spread for sandwiches. I got it from extraordinaire food writer and recipe developer Peggy Fallon, a cranberry lover, who serves it as an accompaniment to a savory cheesecake for winter entertaining. This is one of my all time favorite cooked sauces, one I prepare every year and often give as gifts. Serve it as a condiment, or dabbed on unsalted crackers with soft cheese.

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The Legend, The Lore, and How to Make the Ultimate Buckwheat Crêpe

Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.

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My Best Sauces: Rib-Eyes with Red Wine Pan Sauce

When writing NYM Weeknight Cooking, I spent time making sure all the basic pan sauces were included for the stovetop dishes. After all, they are fast and they are incredibly delicious, as well as being so basic to make, even a new-to-the-kitchen who never cooked before can master them in a flash.

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