Author Archives: Kerry

Friday, April 30th, 2010

French in a Flash: Pissaladière Pasta

RECIPE: Pissaladière Pasta

Get the whole story at Serious Eats. This dish is sacrilege. Pissaladière is a sort of pizza, with a nest of sweet, burnished onions overlaid with a harlequin pattern of crossed anchovies and olive studs, atop a focaccia-like dough. Sicilian-style slices … Continue reading …

print this post Posted by Kerry | Comments Off on French in a Flash: Pissaladière Pasta
Categories: 30 Minutes, Cheap, Easy, Eat, French in a Flash, Main Courses, Recipes, Series, Sides, Starches
 
Monday, April 26th, 2010

The Secret Ingredient (Pink Peppercorn) Part III: Lamb au Pink Peppercorn Poivre

RECIPE: Lamb au Pink Peppercorn Poivre

Get the whole story at Serious Eats. Some people are talented spoofers. They spoof old books, they spoof old movies, they spoof old politicians. I’m not that funny. I spoof old recipes. This is a monochrome take on the French classic steak … Continue reading …

print this post Posted by Kerry | Comments Off on The Secret Ingredient (Pink Peppercorn) Part III: Lamb au Pink Peppercorn Poivre
Categories: Eat, Main Courses, Meat, Recipes, Series, The Secret Ingredient
 
Friday, April 23rd, 2010

French in a Flash: Homemade Merguez Boulettes

RECIPE: Homemade Merguez Boulettes

Get the whole story at Serious Eats. So long as I’ve had a spoon in my right hand and a fork in my left, Morocco has meant fire. Not just because my Mémé, with her fiery red hair, was born … Continue reading …

print this post Posted by Kerry | Comments Off on French in a Flash: Homemade Merguez Boulettes
Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series
 
Monday, April 19th, 2010

The Secret Ingredient (Pink Peppercorn) Part II: Pink Peppercorn Tuna Tartare

RECIPE: Pink Peppercorn Tuna Tartare

Get the whole story at Serious Eats. Last week, I may have intimated (and knowingly) that pink peppercorns are a meek relative of the black peppercorn. But, the truth is, pink peppercorns are not peppercorns at all. They are in fact … Continue reading …

print this post Posted by Kerry | Comments Off on The Secret Ingredient (Pink Peppercorn) Part II: Pink Peppercorn Tuna Tartare
Categories: Recipes, Series, The Secret Ingredient
 
Friday, April 16th, 2010

French in a Flash: Veal Stew Forestière

RECIPE: Veal Stew Forestière

Get the whole story at Serious Eats. No one can name a dish like the French. My favorite moments of culinary school were spent sitting, listening to why Creme Dubarry was named after a countess, or which heroic feat inspired what … Continue reading …

print this post Posted by Kerry | Comments Off on French in a Flash: Veal Stew Forestière
Categories: Eat, French in a Flash, Main Courses, Meat, Recipes, Series
 
Monday, April 12th, 2010

The Secret Ingredient (Pink Peppercorn) Part I: Pink Peppercorn and Parmesan Gougères

RECIPE: Pink Peppercorn and Parmesan Gougères

Get the whole story at Serious Eats. Pink peppercorns, which I discovered as poivre rose in cooking school, aren’t really peppercorns at all. Shakespeare may have said a rose by any other name would smell as sweet, but poivre rose is … Continue reading …

print this post Posted by Kerry | Comments Off on The Secret Ingredient (Pink Peppercorn) Part I: Pink Peppercorn and Parmesan Gougères
Categories: Recipes, Series, The Secret Ingredient
 
Friday, April 9th, 2010

French in a Flash: Provençal Calamari Salad with Tarragon and Mint

RECIPE: Provençal Calamari Salad with Tarragon and Mint

Get the whole story at Serious Eats. This is a recipe of unsung heroes: calamari (calamars in French) and tarragon. I can still remember my first encounter with the thing that is calamari. It was in a spooky old cliffside restaurant near … Continue reading …

print this post Posted by Kerry | Comments Off on French in a Flash: Provençal Calamari Salad with Tarragon and Mint
Categories: 15 Minutes, Eat, Fish, French in a Flash, Main Courses, Recipes, Salad, Series, Soup & Salad