Fire In the Hole!

Whenever I think of backyard grilling, two simultaneous and contradictory scenes comes to mind.  One is the lazy summer BBQ near the pool, where the guests relax with a glass of wine while the grill master lazily flips the meat, then brings it out on a platter of lovely summer fare garnished with a sprig […]

Simply Delicious

When most people think of French cuisine, they imagine gilded restaurants: Alain Ducasse’s restaurant in Paris Or maybe Cuisine Nouvelle on all white plates and very little food: Cuisine Nouvelle Or perhaps culinary wonders from the world of molecular gastronomy that take hours to prepare however the plate looks a bit like a science experiment: […]

A Tasty Fish

There’s an old saying, “A tasty fish has to swim three times: once in water, once in butter and finally in wine.” I take a look at today’s recipe and indeed, the fish is fresh, braised in a wine broth, and served with Hollandaise Sauce containing 75g of clarified butter per serving. Looks like I […]

To Cook For Kings

Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf.   And I’m struck by the term l’ancienne.  “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century.  But what is “old-style” in the French culinary repertoire?  Maybe before the Revolution, […]

The Miller’s Wife

Today we are making Sea Bream Meunière with Anglaise Potatoes.  For American devotees of Julia Child, this is an important dish.  She writes in her autobiographical book My Life in France that this dish re-awakened her gastronomic sense to transform the experience into “the most exciting meal of my life.”  Sole Meunière became a real epiphany for […]