PHYLLO WRAPPED LAMB NOISETTES WITH GOAT CHEESE
Crepinettes D’Agneau au Fromage de Chevre
These little ‘packets’ are pieces of lamb tenderloin wrapped in phyllo pastry. They can be assembled ahead of time and roasted for 20 minutes just before serving. I serve them very simply,
GRATIN OF ZUCCHINI FLOWERS
Stuffed Zucchini Blossoms
The garden rules the seasons. So summer has officially begun here in Burgundy: we cut the first zucchini a little while back. We take the earliest ones no larger than a finger, and
CANAPES OF GOAT’S CHEESE WITH TWO FIGS
I like to use small, firm, but ripe green figs (as opposed to black figs) for this appetizer.Split the vanilla bean in half and scrape out the seeds with a knife.
SQUID AND ZUCCHINI GRATIN
Zucchini is in at the moment. And in a couple of weeks we’ll have more than we can handle. So we are always looking for an interesting way to bring the freshness of the garden to a prepared dish.
CRAB SALAD WITH CHILI MINT VINAIGRETTE
Here’s a cool and zippy summer salad which brings a tear to our eyes. After all these year we still get emotional when anyone mentions crab. Back in Annapolis
WARM VINE PEACH SOUP WITH IRANCY WINE
Soupe aux Peches de Vigne a l’Irancy
Peche de Vigne is a variety of red-fleshed, late-ripening, flavorful peach. Called such because it’s sometimes grown among the vines, it also goes by the name
FLANK STEAK WITH EPOISSES SAUCE
Epoisses, the cheese, is produced in our local town…Epoisses! People who live around here will tell you unequivocally that there is no better cheese on earth than ‘their’ Epoisses.
ZUCCHINI FLOWERS STUFFED WITH SALT COD
Everywhere we have been in Europe we have eaten baccala, salt cod, in some form or other. So we brought it home to Burgundy. Here we use it to stuff the zucchini flowers that are abundant in the garden right now.
WARM BEEF CARPACCIO WITH GORGONZOLA
This tenderloin carpaccio is served warm…and just warm, not cooked. This makes the meat meltingly tender and releases flavors. Serve with the tomato salad below for a wonderful summertime meal.
FISH AND SHELLFISH MARMITE
Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish
CREME DE CASSIS
This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!
BURGUNDIAN CHEESE PUFFS
Gougeres are the nibble in Burgundy. That and a kir (dry white wine with a dash of creme de cassis), and you know you’re in Burgundy. Gougeres are cheese puffs made with pate a choux, one of those mother recipes of French pastry. They should be crispy on the outside and soft on the inside.
DUCK BREAST WITH A QUINCE PASTE SAUCE
The magret is the breast of a duck that has been fattened to make foie gras. It is dark, rich meat without being gamey. Since foie gras production has been
TURNIP SOUP WITH A MIREPOIX OF SNAILS
Velouté de navets à la Mirepoix D’Escargots
This mirepoix (a very fine dice of mixed vegetables and herbs), made mostly of carrots, cabbage and mushroom, gives an earthy quality to this soup,
WARM FAVA BEANS AND PEAS WITH GOAT CHEESE
SALADE DE CROTTIN DE CHEVRE AUX FEVES ET AUX PETITS POIS
This simple springtime salad should be made from garden fresh vegetables at their peak. Use top quality extra virgin olive oil, fleur de sel salt and freshly ground
GARDEN VEGETABLE RAGOÛT WITH GARLIC & CRISPY HAM
RAGOUT DE LEGUMES A L’AIL ET AU JAMBON CROUSTILLANT
It is very important with this recipe that you use only the freshest garden vegetables. I make this salad here in June when new potatoes, green beans, artichokes and fresh spinach
FRESH APRICOT AND PISTACHIO CAKE
GATEAU DE PISTACHES AUX ABRICOTS FRAIS
I love the combination of fresh apricot and raw green pistachio nuts. I often serve warm sautéed apricots with a scoop of pistachio ice cream for a quick simple dessert.
ELDERFLOWER CORDIAL AND ELDERFLOWER ‘CHAMPAGNE’
When the elder is in flower, you can preserve the aroma for months with a very simple recipe for elderflower cordial. And if you are feeling ambitious, you can amaze your friends with a non-alcoholic sparkling version. But don’t wait too long; the flowers quickly turn
BRIOCHE FRENCH TOAST WITH ROASTED FORCED RHUBARB
We ‘force’ our rhubarb in the early spring by covering the plant with an upside down garbage can. There in the dark, it develops tender, pale pink stalks with a more delicate flavor than regular rhubarb.
VENETIAN PEA RISOTTO
Risi e Bisi
In the Veneto, risotto tends to be looser and juicier, usually based on fish or shellfish. The rice of choice is vialone nano, a shortish-grained semifino appreciated for its soft texture and great absorption. Good quality vialone nano will triple in size when cooked,
CRAB WITH WILD RICE AND SUN DRIED TOMATOES
Tourteau au Riz Sauvage et Tomates Sechées
There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it.
WARM CITEAUX SALAD WITH A WALNUT AND VERJUS VINAIGRETTE
Salade Chaude de Citeaux a la Vinaigrette de Noix et Verjus
Made by the monks at the Abbey of Cîteaux near Nuits Saint Georges, Cîteaux is one of our favorite Burgundy cheeses. Made from organic cow’s milk, it has a true taste of green pastures.
MARINATED SIRLOIN BEEF SALAD WITH ANCHOVY DRESSING
Salade de Faux Filet aux Anchois
This beef salad has a tang from red wine vinegar and anchovy, and spicy character from cinnamon and nutmeg. A twist on traditional salsa verde! Marinating the beef ahead will allow the spices to impregnate and flavor the meat.
FOIE GRAS WITH CASSIS AND DILL
Canapés de Foie Gras au Cassis et a l’Aneth
Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate.