Vinaigrette maison / Basic French Dressing

1 tsp. salt 1 tsp. paprika (optional)1 tsp. mustard1/4 tsp. pepper1/2 c. mild vinegar or lemon juice3/4 c. olive oil1 clove garlic Pour vinegar slowly on mustard and beat together. Add olive oil as you mix...

Nutmeg-Zucchini Salad

Serves 6 ¼ teaspoon salt¼ teaspoon ground nutmeg¼ teaspoon group cumin2 cloves garlic, finely chopped1 tablespoon lemon juice2 tablespoons olive oilfreshly ground black pepper4 zucchini, grated To make the dressing, combine the salt, nutmeg, cumin, garlic,...

Salade d’endives et de pommes / Apple and Endive Salad

3 stalks celery, julienned 1 Granny Smith or other favorite fall apple 2 heads Belgian endive, leaves separated, julienned For the vinaigrette3 anchovy fillets, rinsed (optional)1/2 teaspoon Dijon mustard 1 tablespoon and 3/4 teaspoon lemon juice 2 tablespoon olive...

Oeufs Brouilles aux Champignons Sauvages/Scrambled Eggs with Wild Mushrooms

In France, as everywhere else, cooks are spending less time in the kitchen, and dishes like scrambled eggs and soft-boiled eggs are right in style.

Small croissants and smoked salmon

Readymade pastry puff doughThin slices of smoked salmon Cut the dough in four and cut each part in four again to make 16 croissants. Put small slices of smoked salmon on top and roll the...

Prawn Soup with Lemongrass

Serves 4 16 large prawnsabout 35 oz. (1 liter) vegetable broth1 fish bone7 sticks of Thai lemongrass7 ounces (200 g) coconut milk1/8 cup (10 g) lemon juice1 teaspoon tomato purée5.2 ounces (150 g) mixed seasonal...

Bananas in Raspberry Cream

Serves 8 8 ripe bananas3 Tablespoons (40 g) fresh lemon juice1-1/2 cup (350 ml) raspberry sauce2 cups (475 ml) heavy cream, chilled1 Tablespoon (14 g) confectioners' sugar1 Tablespoon (14 g) pure vanilla extract3 Tablespoons (40...