Archive for March, 2010

Pear-Frangipane Tart

Juicy wine-poached pears bedded in chewy almond frangipane, surrounded by a rich, crisp tart shell. A perfect tart for Autumn, even more perfect when accompanied with a glass of chilled Muscat.

Crystallized Orange Peel

A wonderful garnish for anything chocolate! Be sure to use organic oranges with smooth, brightly-colored rinds. Because the peels are so thinly cut, and used in small quantities as a garnish, they are not blanched to remove bitterness.

Chicken in Red Wine, with Mushrooms, Bacon, and Pearl Onions

A quintessential French braise, with a luxurious, richly concentrated red wine sauce. Don’t be tempted to substitute canned or frozen pearl onions — made with fresh, the dish is incomparable. Serve with Pommes Noisettes*.

Asparagus Vinaigrette with Egg and Quick-Pickled Pink Onions

Asparagus are one of the deliciously edible joys of Spring! Don’t skip the pickled onions in this recipe — they add piquancy and a wonderful jolt of pink to contrast with the green asparagus. Choose asparagus that are not too thin for this salad; tiny thin ones overcook very easily. The asparagus can be served at room temperature or chilled.

Reine de Saba (Queen of Sheba) Torte

Serve this almost flourless torte with a dollop of orange-scented whipped cream to accent its deep chocolate flavor. Because chocolate is one of the primary ingredients of this simple torte, it’s crucial to use good chocolate with at least 60% cocoa solids.