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Channel: French Cuisine – Page 40 – Culinary Getaways Sherry Page
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Sweet Corn Soup with Basil Oil and Creme Fraiche

Ingredients ½ cup sweet onions (I prefer the sweetness of Vidalia onions for this recipe, if you can find them.) 1 T olive oil 2 cups fresh corn, kernels cut from the cob and the cobs scraped 1 ½ cup...

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Heirloom Tomato, White Corn and Basil Salad

Ingredients 1 1/2 pounds heirloom tomatoes (assorted sizes and colors) 2-3 ears white corn kernels (cut off the cob) A handful of fresh basil leaves 3 Tablespoons extra virgin olive oil 1  Tablespoon...

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Endive Spears with Avocado, Grapefruit and Pinenuts

Ingredients 2 bunches endive spears (red or green) 1 ripe avocado 1-2 grapefruit, pink preferred, sliced into sections ¼ c. pinenuts, toasted Olive oil Salt & pepper to taste You will also need:...

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Roasted Alaskan Halibut with Arugula, Beets, Oranges and Chopped Hazelnuts

Ingredients 8 small fillets of fresh Alaskan halibut 2 Meyer lemons, sliced paper thin 1/3 cup grapeseed oil (enough to cover the bottom of the skillet) Paprika Sea salt and pepper Arugula 6...

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Seared Dayboat Scallops with Fava Beans

Ingredients 24 scallops, blotted with paper towel Paprika Salt and pepper 3-4 T. olive or grapeseed oil About 40 unshelled fava bean pods 1½ cup water Fleur de sel (sea salt) Extra virgin olive oil for...

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Quick Breakfast Preserves

Note: These breakfast preserves are best when made with fruit that has gotten a little too ripe to eat plain. It is a great use for that fruit you were just about to throw out.  Serve it with...

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Grits with Piave Vecchio Cheese

Ingredients 4 cups water 3/4 teaspoon salt + additional to taste 1 cups stoneground grits 3 T. butter 1 cup piave vecchio cheese, shredded You will also need: 3 qt. pot with lid Cheese grater Paring...

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Swiss Chard with Raisins and Toasted Pine Nuts

Ingredients 2 bunches Swiss chard leaves, washed – stems and center veins removed ½ cup wine (red or white will work, depending upon what you are serving) ½ cup California golden raisins ½ cup pine...

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Caramelized Root Vegetables

Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...

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Oven Roasted Vegetables

Ingredients 4 cups assorted seasonal vegetables, cut into 3/4″ pieces 4 Tablespoons olive oil (may need more, as certain vegetables tend to soak up the oil) Sea salt to taste You will also need: Large...

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Individual Souffles with Fresh Fruit and Cognac

Ingredients ¼ pound strawberries ¼ pound raspberries 3 fresh apricots 1 large fresh peach ½ cup superfine sugar Juice of 1 lemon 3 T Cognac 6 T. butter, softened 1 cup superfine sugar 10 egg yolks, at...

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Cherry Clafoutis

A clafoutis is a rustic form of a baked custard. It is traditionally made with cherries that still have stems and pits; however, I remove both from mine. I might lose a little bit of flavor but I like...

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Lamb Shanks with Root Vegetables

Ingredients 6 lamb shanks, split in half cross-wise Olive oil Fresh herbs – parsley, thyme, tarragon, etc., chopped Coarse sea salt Freshly ground pepper 1 cup white or red wine 1 large sweet onion,...

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Potato Gratin

Ingredients 3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold). 1 quart whole milk Freshly grated nutmeg Sea salt to taste 2 T butter 1 c heavy cream 2 c freshly grated...

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Crepes Suzette

We make Crepes Suzette every year for dessert for our New Year’s Eve dinner.  They are pretty easy to do.  The secret is to make the crepes and the orange butter ahead of time. Ingredients For the...

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Slow-Roasted Tomatoes

This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes.  You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them.  We...

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Fresh French Prune Clafoutis

Fresh French prunes are so delightful – in fact, they can be as sweet as candy.  They can be difficult to find, but Glashoff Farms had some this morning at the San Francisco Ferry Plaza Farmers Market....

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Chocolate Amaretto Truffles

I adore truffles, and they are so easy to make!  If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...

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Spring Onion, Roasted Pepper, Mushroom and Corn Galette

A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes.  I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the...

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Lavender Simple Syrup

Lavender grows year-round in our garden.  I use it to make this simple syrup and I preserve it in sugar and in salt.  I use it in shortbreads, in scones, in ice cream.  It is a favorite of ours to...

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