Monthly Archives: June 2020

Apricot Frangipane Tart

Frangipane is a versatile almond/butter filling that can be used as the base for any number of fruit tarts. In this recipe I’ve poached apricots and nestled them in the filling prior baking off. Plums, peaches, strawberries, or rhubarb could also be switched out for the apricots. The tartness of the apricots paired with the […]
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Poached Salmon Ballotine

Raw, oven roasted or grilled are not the only ways to enjoy salmon. There’s yet another way to cook it and that would be — poached.  This recipe comes from Chef Raymond Blanc’s show, How to Cook Well. I was happy to enjoy it as part of a “salade niçoise” inspired lunch along with a […]
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Loup Avec Croute d’olive or Seabass with Black Olive Crust

For a number of years I was a cooking assistant for my friend Kathy, who happened to own La Pitchoune, the same home that Paul and Julia Child owned. And, the home was next door to the Becks as in Simone (Simca) Beck who co-wrote Mastering the Art of French Cooking with Julia and Louisette Bertholle. […]
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Spiced Rhubarb-Sour Cherry Chutney

This chutney would be delicious as part of a cheese board or on top of crostini that has been smeared with fresh homemade ricotta.  I’d also add it to a ham and cheese sandwich, dollop a spoonful on a hamburger or across a grilled hot dog or brat. Makes 2 1/2 pints 4 1/2 cups 1/4-inch […]
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Rhubarb Salsa

4 plum tomatoes1/2 red onion, root left intact1/2 red bell pepper1 jalapeño1 poblano pepper1-2 garlic cloves1/2 cup finely diced fresh rhubarb1/2 cup finely diced fresh pineappleFinely grated zest of 1 limeJuice of 2 limes (about 1/4 cup)1/2 teaspoon kosher salt1/4 cup pepper jelly or peach preserves1/4 cup coarsely chopped cilantro leaves Place a heavy bottom […]
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