two countries. many kitchens. one table.

Springtime in Paris and 8 Parisian restaurants you will adore

April 30th, 2014

chef morgan a table paris

Paris in the Springtime
&
My Short List of Bon Goût

(8 Parisian restaurants you will adore)

Do you remember Frank Sinatra crooning: “I love Paris in the Springtime…”? I remember playing my parents’ Frank Sinatra record (yes, I said record) wondering if Paris is more magical in the Spring. As an adult, I have found that Paris is wonderful all year long but there is something special about Paris in the Springtime. Blue Eyes was on to something.

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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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Ahi tartare (with tangy soy-citrus and sesame dressing)

February 24th, 2014

chef morgan

Oscars® ready: the perfect red carpet appetizer

Ahi tartare (with tangy soy-citrus and sesame dressing)

Each year I post a recipe for the Oscars®. Last year it was spicy crab toasts. With the warmer weather and a chic, simplicity implied for the occasion, I have a little something for your own red carpet celebration: Ahi tartare (with tangy citrus soy and sesame dressing). The recipe is below. Read the rest of this entry »

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chocolate lava cakes with heat

February 11th, 2014

cooking from the heart and giving with generosity
la Saint Valentin 2014

chocolate lava cakes (with a little heat)

chef morgan lava spoon 2

“Happy and successful cooking doesn’t rely only on know-how;
it comes from the heart
and needs enthusiasm and a deep love of food to bring it to life.”

– Georges Blanc, chef of Georges Blanc restaurant in Vonnas Read the rest of this entry »

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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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lychee Champagne cocktail

December 31st, 2013

DSC01127

sweet welcome for 2014 

lychee Champagne cocktail 

Then there was the Paris sun which decided to make a pleasing appearance although only momentarily. However brief, doing my marketing for tonight’s dinner, without rain pouring on my head, was a welcome treat.   Read the rest of this entry »

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joyeux noël

December 25th, 2013

chef morgan joyeax noel

Wishing you all a very Merry Christmas and un très bon appétit. LM
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holiday fudge

December 19th, 2013

chef morgan fudge

short and sweet 

holiday fudge (like Grandma used to make) 

 It was my birthday this week. The exact day I will not specify but my mother did tell me that it was Brad Pitt’s birthday as well and what woman would not be pleased about that?

I neither greeted the day bounding out of bed in celebration of the gift of another year nor speed-dialing my dermatologist. In truth, the day began with pause because for the past forty- Read the rest of this entry »

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gingersnap cookies

December 12th, 2013

chef morgan cookies

a little holiday spice

gingersnap cookies

Bonjour. It has been a little longer than usual since I have written.  My time has been dominated by publishing deadlines and Paris apartment disasters (although I am learning that the words “disaster” and “Paris” are commonly used together when you live there). 

Thanksgiving left as quickly as it arrived. This year it was at our home in L.A. We ate a late dinner because many guests were coming to Los Angeles from out of town. Throughout the day I was cooking and my friend Celine was in the kitchen with me. When I reached in the baking pantry for something, I saw the molasses and the muscovado sugar. I grabbed them. Read the rest of this entry »

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