Recipes By Jane Sigal
20 recipes found
Cocotte Burger
Céline Parrenin, a co-owner of Coco & Co, a two-level place devoted to eggs that opened in St.-Germain in 2007, and her business partner, Franklin Reinhard, invented the Cocotte Burger. The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant’s egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top.
Mexican-Style Pepper Steak
Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It’s so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.
Light Brioche Buns
Savory Ham and Gruyère Bread
Tangy Red Lentil Soup With Niçoise Olives
Café Salle Pleyel Burger
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Tomato-Onion Compote
Lima Bean and Porcini Soup
Saffron Sweet Potato and Red Pepper Soup
Creamy Celery Root Soup With Ham
Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce
Beef Involtini With Grape Tomato Sauce
Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic
Crisp Turkey-Stuffed Crepes
Beets-With-Greens Borscht
Beef Tri-Tip Skewers Marinated in Harissa and Yogurt
T-Bone Steak Burger
The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender.
Glazed Beef-and-Scallion Rolls
Tarragon Cucumber Pickles
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
