This is a showstopper of a dessert: a crisp nutty tart shell, a soft, rich layer of caramel studded with crunchy hazelnuts, topped with a dark chocolate layer that lies somewhere between a flourless chocolate cake and a ganache, garnished with sparkly caramelized hazelnuts. It’s a sophisticated balancing act between sweet, bitter, and salty flavors.
Plump, intensely chocolate, with a fudgy texture and a delicate shiny crust, these cookies are a chocolate-lover’s dream. Although chocolate purists may shudder at the idea, added hits of cinnamon and cayenne add warm, spicy notes that round out the chocolate flavors (as well as keep tasters trying to guess what on earth makes these cookies so deliciously different!)
Tiny green Lentils de Puy keep their shape exceptionally well when cooked. Here they’re studded with pan-roasted vegetables and enriched with chicken stock, made fragrant with herbs. A perfect pairing with roasted meats and a hearty wine!
Confit de canard (‘preserved’ duck, aka duck confit) is a traditional French dish of duck that is salt-cured, then slowly simmered in duck fat until meltingly tender. Traditionally, the duck confit was stored in sterilized jars under a thick layer of duck fat to preserve it. While making duck confit is a multi-day procedure, excellent duck confit is available canned and in vacuum pouches. Although it’s not strictly necessary to preserve the duck in these products, the fat is still added as a traditional touch. Briefly sauteed in a skillet, then given a quick crisping under the broiler, duck confit makes a fast and delicious meal.
No, it’s not a Tarte Tatin. It’s still delicious, and much less fiddly to make. Tart apples are caramelized, flavored with Calvados, and enriched with a little cream, then baked under golden puff pastry. Because the juicy filling is below the crust, rather than on top of it, the crust stays crisp and flaky. Serve with a dollop of creme fraiche, and a dash of cinnamon.
Properly roasted, potatoes produce a crisp and brown crust surrounding a creamy interior. The trick is to cover them during the first part of the cooking, so that the steam cooks the potatoes all the way through, then uncover them so they can acquire a rich brown crust. The garlic and rosemary are added after the potatoes have cooked, rather than before they go into the oven — cooking so long at such a high temperature gives the seasonings an unpleasant bitter taste
Pomegranate seeds (arils) are wonderful in salads, contributing brilliant ruby color, sweet-tart taste, and bursts of juiciness. Fennel’s brilliant greenish-white color and gentle licorice flavor offset them perfectly. As finishing touches, scallions add a savory punch, and a simple pink-red cranberry balsamic vinaigrette rounds out the flavors.
Onion confit is just onions, cooked long and gently, seasoned with a bit of balsamic vinegar and salt. That’s it. But during hours of simmering, the onions turn caramel-gold and their flavor changes from sharp and pungent to rich and sweet. It’s ridiculously simple to make, provided you have a heavy pan with a tightly-fitting cover (une cocotte!), and a few hours to let the onions reduce to a thick jam. Smear the jam on garlicky crostini and top with a thin shaving of nutty Petit Basque cheese to create an inspired appetizer — or snack!
Late Summer figs have a richer, more concentrated flavor than the Spring crop, almost jam-like. Unfortunately their season lasts only a few weeks. Fromage frais accentuates their ruby-pink sweetness, and a drizzle of lavender honey adds subtle floral notes. Such an uncomplicated dessert to make, but the ingredients blend together to produce a sophisticated whole.
Late summer tomatoes are just about perfect: deep, concentrated flavor, deftly balanced between sweet and acid. Their colorful, juicy ripeness is complemented by crisp, pale green cumbers and a tangy black olive tapenade-based vinaigrette. Such simple ingredients, adding up to something so joyously flavorful!