We’re just in the door from six weeks of tours in the Veneto. It’s always good to be home, to get back to Burgundy. But our long absence means that a huge pile of mail and a long to-do list await our return.
Crepinettes D’Agneau au Fromage de Chevre
These little ‘packets’ are pieces of lamb tenderloin wrapped in phyllo pastry. They can be assembled ahead of time and roasted for 20 minutes just before serving. I serve them very simply,
Stuffed Zucchini Blossoms
The garden rules the seasons. So summer has officially begun here in Burgundy: we cut the first zucchini a little while back. We take the earliest ones no larger than a finger, and
Everywhere we have been in Europe we have eaten baccala, salt cod, in some form or other. So we brought it home to Burgundy. Here we use it to stuff the zucchini flowers that are abundant in the garden right now.
Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish
This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!
Gougeres are the nibble in Burgundy. That and a kir (dry white wine with a dash of creme de cassis), and you know you’re in Burgundy. Gougeres are cheese puffs made with pate a choux, one of those mother recipes of French pastry. They should be crispy on the outside and soft on the inside.
SALADE DE CROTTIN DE CHEVRE AUX FEVES ET AUX PETITS POIS
This simple springtime salad should be made from garden fresh vegetables at their peak. Use top quality extra virgin olive oil, fleur de sel salt and freshly ground
RAGOUT DE LEGUMES A L’AIL ET AU JAMBON CROUSTILLANT
It is very important with this recipe that you use only the freshest garden vegetables. I make this salad here in June when new potatoes, green beans, artichokes and fresh spinach
GATEAU DE PISTACHES AUX ABRICOTS FRAIS
I love the combination of fresh apricot and raw green pistachio nuts. I often serve warm sautéed apricots with a scoop of pistachio ice cream for a quick simple dessert.
When the elder is in flower, you can preserve the aroma for months with a very simple recipe for elderflower cordial. And if you are feeling ambitious, you can amaze your friends with a non-alcoholic sparkling version. But don’t wait too long; the flowers quickly turn
We ‘force’ our rhubarb in the early spring by covering the plant with an upside down garbage can. There in the dark, it develops tender, pale pink stalks with a more delicate flavor than regular rhubarb.
Risi e Bisi
In the Veneto, risotto tends to be looser and juicier, usually based on fish or shellfish. The rice of choice is vialone nano, a shortish-grained semifino appreciated for its soft texture and great absorption. Good quality vialone nano will triple in size when cooked,
Sandre is arguably the finest of the fresh water fishes. It got its English name (though the English themselves also call it ‘zander’) because it looks like a perch and hunts like a pike. It also has the blue-white
Tourteau au Riz Sauvage et Tomates Sechées
There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it.
Salade Chaude de Citeaux a la Vinaigrette de Noix et Verjus
Made by the monks at the Abbey of Cîteaux near Nuits Saint Georges, Cîteaux is one of our favorite Burgundy cheeses. Made from organic cow’s milk, it has a true taste of green pastures.
Salade de Faux Filet aux Anchois
This beef salad has a tang from red wine vinegar and anchovy, and spicy character from cinnamon and nutmeg. A twist on traditional salsa verde! Marinating the beef ahead will allow the spices to impregnate and flavor the meat.
Canapés de Foie Gras au Cassis et a l’Aneth
Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate.
In the hallowed realm of standard French cuisine, Bourguignon has broken through to become a 20th century Burgundy specialty. In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century.