Recipes By Bryan Miller and Pierre Franey
49 recipes found
Pierre Franey's Pesto
Grand Marnier Soufflé
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Roast Pork With Milk
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)
Striped Bass in Grape Leaves
Orzo With Fresh Tomato
Lessons Worth Savoring Spinach Timbales
Braised Veal Flank
Fillet of Salmon With Vegetable Bouillon And Littleneck Clams
Shanghai-Style Vegetable Noodles
Danish Rice Pudding With Fresh Cherries
Scrambled Eggs With Caviar
Cabbage Packets Stuffed With Shrimp And Salmon
Croissant Chocolate Pudding
Savory Corn Fritters With Sauteed Vegetables
Roasted Duck With Figs
Beurre Blanc
Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can’t walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.
Savoy Cabbage
Salmon Fillets Braised In Red Wine
Black Bass in Watercress Broth, Ginger and Fava Beans
Fish Stock
Chilled Rhubarb Soup and Vanilla Ice Cream
Mousse Au Chocolat
Troisgros Potatoes Gratin