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| The meat and surrounding layer of chopped mushrooms are wrapped in rice-paper rounds before being swaddled in pastry. |
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| SauceChef Renard likes to use the mildly hot piment d'Espelette, a crushed red pepper from the Basque region of France. |
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| Marinating the chicken overnight deepens the flavor considerably. |
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| What goes better with lamb than vibrant spices, such as coriander, cumin and curry? |
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| Although it seems unusual, fish and beef marrow is a delicious combination now appearing on menus all over Paris. |
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| These light and elegant timbales of eggplant parmigiana are a definite three-star take on a very simple dish. |
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| Poaching slices of filet mignon in a vegetable-enhanced beef broth just until rosy seals in the delectable flavor. |
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| Unless you live where fennel grows wild, you may not yet be able to find the fennel pollen traditionally used in this recipe. |
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| For her pot-au-feu, Josette Riondato uses a single piece of braising beef, then slices it for serving. We can't get the same cut here, but short ribs work beautifully. |
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| Alfonso makes rustic peasant dishes like this for his staff every day at lunch so that they become familiar with the typical foods of the region. |
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| If you can't find fava beans to make this colorful dish, use 1/2 pound of snowpeas or lima beans. |
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| The portions are small because this simple pasta is part of a multi-course meal. If you want to use it as a main dish, the recipe will serve four. |
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| A delcious meal for any occaision. |
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| The yellow bell peppers, roughly puréed with potato, look like cooked polenta. |
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| Have your butcher tie the pieces of veal shank around the middle with cotton kitchen string like a belt; this will help the meat keep its shape as it cooks. You can also tie the veal yourself. Serve the osso buco with small spoons so guests can scoop out the luscious marrow. |
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| With its rich, savory filling and sweet pastry, this peasant dish uses the best of local ingredients: ricotta, made from rich cow's milk; spicy salami, which every farmer prepares himself; and basil, a staple of the family garden. |
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| Grilled chicken on pita with tomatoes, onions, and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper. Souvlaki is often rolled to eat in your hand as a snack, but this more substantial version is served on a plate with a knife and fork. If you like, accompany the souvlaki with lemon wedges. When using wooden skewers, soak them first in water for at least ten minutes, or they'll smoke during cooking. |
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| There are many explanations for the name of this pasta, which means "strangle the priest"; my favorite claims the pasta was meant to fill the priest to the choking point at Sunday lunch so he wouldn't overindulge on the roast that followed. It's very difficult to cook this pasta to the perfect al dente stage: some parts will be underdone, while others will be quite soft. |
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| Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. |
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| This summery pasta plays opposites off each other - cool sauce and warm pasta, sweet tomatoes and snappy lemon, hot chile and cool mint. The sauce is delicious when served at room temperature (it can stand for an hour), so resist the urge to refrigerate it. |
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| What goes better with lamb than vibrant spices, such as coriander, cumin and curry? Here Lecerf presents one of his most popular dishes, a leg of lamb that is braised ever so slowly with a little stock in the oven until it is very tender. |
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| A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock. |
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| You'll find an interesting technique here that guarantees juicy chicken: The boneless meat is steamed to moist perfection in hot chicken broth - off the heat. |
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| Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp and pitas for a quick Greek-inspired warm-weather dish. |
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| Our moussaka features two shortcuts, neither of which sacrifices flavor: The eggplant is broiled rather than fried, and the topping is a mixture of cheese and milk instead of the usual béchamel sauce. Watch the eggplant carefully while it cooks; if it burns it will taste bitter. Let the moussaka sit briefly before cutting it, so the squares will hold together. |
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| Pastitsio is a taverna favorite made with layers of noodles, a deeply flavored lamb and tomato sauce and a savory custard. |
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