Tag Archives: French

Bastille Day Special: Steak au poivre (Peppercorn Steak)

In cooking as in life, simpler is oftentimes better. French cooking may have a reputation for complication, but, in reality, many classic homestyle dishes from “over the Alps” (d’oltralpe, as the Italians refer to things French) are quite simple. To me, there is nothing that quite captures the spirit of simple, unpretensious home cooking in the […]

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Fondue au fromage (Cheese Fondue)

When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese fondue is your ticket. ‘Fondue’ means melted in French and, indeed, cheese fondue is basically melted cheese, flavored with just a hint of garlic and thinned out a bit with white wine and kirsch, into […]

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Radis, beurre et sel (Radishes with Butter and Salt)—A Study in Culinary Balance

I’ve been convinced for a long time now that really good cooking basically comes down to two things:  technique and balance. The first requires some skill but can be learned by most people with enough practice, practice, practice. The second is more subtle and elusive. Yes, there are some basic rules of thumb can be […]

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Quick Note: Brandade Pancakes

The new year brought a rush of activity that had made it hard to keep up with my blogging ‘duties’, but here is quick note on a nice idea for ‘recycling’ leftover brandade: just mix it up with an egg or two, give it a grind or two of black pepper and perhaps a bit […]

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Crostata di mele (Apple Tart)

As regular readers of this blog will know, I am not much of a baker. Nor do I have much of a sweet tooth. But, for some reason, I felt inspired the other day to make a baked dessert for some dinner guests. Foolish, perhaps, to start my baking career by ‘experimenting’ on guests, but […]

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Catfish «en meurette»

The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte […]

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Rillettes de porc

One of my favorite ways to while away a rainy Sunday afternoon is to browse through my old cookbooks. I have a fairly extensive collection, scattered in different places around the house, and there is nothing so pleasant than finding one of those old tomes that I had forgotten I even have and diving back […]

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