Recipes By Patricia Wells
56 recipes found
Nutmeg-Scented Onion Gratin
Golden Cream And Apple Tart
Carrots Provencal
Flaky Sweet Pastry
Celery-Root Puree
Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.
Prune And Almond Tart
Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.
Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin)
Singapore curry powder
Baked apples, stuffed with beets, pine nuts and raisins
This side dish combines several of the usual game accompaniments in a single, attractive presentation. Mr. Lenotre likes to use the Reines des reinettes, but both Granny Smith and Golden Delicious apples may be substituted. He serves it as a side dish to the civet de lievre but it also goes well with pork, duck or turkey.
Shortbread Cookies with Warm Apples and Jam
WHILE chocolate desserts, fresh fruit sorbets and fruit tarts re main the classic, ever-popular French desserts, lighter, cookie- based desserts are appearing more frequently. Several Paris restaurants have recently offered sable, or shortbread cookie, desserts. This recipe comes from Jacqueline Fenix, a fine restaurant in Neuilly, a Paris suburb, where the chef, Michel Rubod, offers warm shortbread with sauteed apples and homemade apricot jam. At Tour d'Argent the menu recently featured a dessert made of three layers of sables interlaced with fresh raspberries, all set in a pool of fresh raspberry sauce, while at Jacques Cagna sables came warm from the oven, accompanied by sauteed apples and cinnamon ice cream.
Cooked fresh figs
The preparation may be done several hours in advance, then completed at the last minute.
Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)
South Carolina Chopped Barbecue
Prune Custard Tart
Salade Maraichere Aux Truffes (Truffle Salad)
La Bonne Etape's Pumpkin And Almond Tart
Mussel-And-Spinach Gratin
A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse
Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.
Pierre and Michel Troisgros’s Zucchini Chutney
Pate Brisee (Flaky Sweet Pastry Dough)
Shallot and wild-mushroom sauce
Old-Fashioned Bread-And-Chocolate Rolls