Archive for May, 2010

Smoked Duck Tartine with Mixed Green Salad and Red Wine-Dijon Vinaigrette

A tartine (tar-TEEN) is a French open-faced sandwich. Enjoy this for lunch or a light dinner.

Risotto with Chicken, Artichokes, and Mushrooms

Artichokes are wonderful eaten leaf by leaf as a vegetable, but equally fabulous when trimmed down to their meaty centers and added to pasta, risotto, and braised dishes. This risotto combines artichokes with sautéed mushrooms, then boosts the mushroom flavor with dried cèpes.

Almond Tart with Fresh Berries or Figs

This tart is ambrosial when made with perfectly-ripe strawberries — the berries should be crimson all over, with no white ’shoulders’. If strawberries are not in season, it is equally delicious made with raspberries, blackberries, or sliced figs.