Recipes By Patricia Wells
56 recipes found
Gratin Dauphinois Chez Lily Et Gaby (Lily And Gaby's Potato Gratin)
Piperade (Saute of peppers, onions and tomatoes)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Fried Oysters With Creamy Tartar Sauce
Madame Mouriere's Cassoulet
Tarte Au Chocolat Amer (Bitter-Chocolate Tart)
Preserved Duck (Confit de Canard)
Stuffed Pheasant Breasts With Wild-Mushroom Sauce
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Skate Wings With Cabbage And Spring Onions
Chili and onion pork
This is a popular Singapore dish, prepared with either fish steaks, chicken or pork chops.
Chili shrimp
Financiers Aux Noisettes Chez Vaudron (Vaudron's Hazelnut Cakes)
Marjolaine Multilayered Chocolate Cake
Flamiche Aux Poireaux (Leek Tart)
Hostellerie Du Cerf's Salmon With Lentils, Bacon And Horseradish Cream
Thin Coconut Milk
Thin coconut milk Canned or frozen coconut milk may be used for this curry, but it will be thicker and heavier than the milk you prepare yourself.
Basic Tomato Sauce
Morels and Comte Cheese On Grilled Toast
Lionel Poilane's Apple Tart
Tomates A La Provencale (Baked Tomatoes)
Chestnut Honey Squares
The inspiration for this foolproof recipe came from the Paris bakery Moulin de la Vierge. These honey-kissed squares can be made ahead, do not require exotic equipment, are relatively simple (you pat the crust in the pan) and are beautiful, with a glistening glaze. Stored in an airtight container, they stay fresh for days.
Fresh Pasta and Seafood Salad
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.
Mousse De Poivrons Doux (Red-Pepper Mousse)
Tartelettes Au Citron (Individual Lemon Tarts)