main courses (les plats)

tuna and roasted beet tartare with lentils

August 29th, 2014

chef morgan a table

obsessions can be wonderful 

“I don’t just like food…I love it”

- Ratatouille 

Sometimes I become obsessed with certain combinations and particular ingredients. When the inspiration comes, I go with it. Sometimes the things you create become favorites that last long beyond the obsession. I think this week’s recipetuna and roasted beet tartare with lentils, is one of those recipes. Read the rest of this entry »

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summer caponata

July 17th, 2014

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a successful vacation (by Oscar Wilde)

summer caponata

Vacation. Actually, it is more like this VACATION ! 

This year I thought I would try something new: take a vacation and NOT work. You know get out of the kitchen, enjoy the cooking of others (often), step out of my routine, and detach from my computer. So far so good. Oscar Wilde said that “moderation is a fatal thing [and] nothing succeeds like excess.” By Mr. Wilde’s standard, I have been highly successful in my vacation thus far. Read the rest of this entry »

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Salade Niçoise (à ma façon)

May 18th, 2014

nicoise 3
a dream kitchen, a village in Provence, and a favorite salad  

Salade Niçoise (à ma façon)
(salad Niçoise my may)

There was a photograph of a kitchen on Instagram which gathered several “likes” and one person commented, “my dream kitchen.” It made me think. What is my “dream” kitchen?” Do I have one? What would be in it?  The topic is hardly unique. Elizabeth David wrote an article about the same thing but I believe the discussion was prompted by magazine competitions, not an Instagram photo. Times are different but the question is still fun.

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stuffed zucchini blossoms

March 20th, 2014

chef morgan zucchini blossoms

spring has sprung

“GREEN IS THE NEW BLACK”

zucchini blossom farce with veal, spring greens and herbs

I knew the question was coming. Then it came.

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winter salad with blood oranges

January 23rd, 2014

chef morgan

long weekend in Napa and a detox “do-over”
Farmer’s Market winter salad with tangy blood oranges

If any of you are calling for a detox “redo” after the three day weekend, then this post and its recipe — Farmer’s Market winter salad with tangy blood oranges — is for you. Read the rest of this entry »

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green vegetable and lentil soup

January 13th, 2014

chef morgan

New Year, Detox You

green vegetable and lentil soup

This week’s green vegetable and lentil soup, with only 254 healthy calories, is the perfect way to undo the indulgences of the holidays and start 2014 off right. 

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carrot soufflé

November 7th, 2013

chef morgan

making carrots count and thank you chef Trotter

recipe: carrot soufflé

This week we bring to the table another side for Thanksgiving: carrot soufflé. I wrote this recipe long ago and have used it for various occasions and events. While it was inspired by a visit to Paris in my twenties, I dedicate it to chef Charlie Trotter who left us this week. 

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Belgium endive chopped salad with blue cheese honey dressing

October 28th, 2013

chef morgan chopped salad

“white gold” with autumn accessories  

Belgium endive chopped salad with blue cheese honey dressing

Quoi de Neuf  (What’s happening) this week other than Halloween?

Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French.  Read the rest of this entry »

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quinoa risotto with mushrooms

October 18th, 2013

chef morgan

close to nature: a two-starred Michelin restaurant; a Parisien canary; and a “super food”
quinoa risotto with mushrooms

At summer’s end, when we return from France, there seems to be some sort of an animal dilemma in our Los Angeles de facto farm. Last year it was the mean chicken scenario in the coup and the surprise male rabbit situation which necessitated an immediate trip to the veterinarian for Mister Snowy. 

This summer it was the finch.

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sole à la meunière

October 2nd, 2013

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sole à la meunière 
(sole meunière)

This is the classic way to prepare sole à la meunière.The method is surprisingly simple and a good recipe to keep on file. A simple combination of browned butter and fresh lemon juice will give the sauce a nutty and slightly tangy taste. I reduced the butter but if you want more sauce to brown, add more cold butter (clarified butter does not brown). Dover sole has a meaty but delicate taste. If you cannot find Dover sole you can subsitute other types of sole. You can use trout as well. If you add toasted almond slices you then have trout almandine.

 

serves 2

you need:

fish and sauce

4 fillets from 1 beautiful Dover sole (skin on or off)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)

1 ½ tablespoons clarified, unsalted butter
3 tablespoons unsalted butter, cold
1-2 teaspoons fresh lemon juice
1 tablespoon finely minced fresh Italian parsley

gros sel de Guérande (to taste)
freshly ground pepper (to taste) Read the rest of this entry »

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