two countries. many kitchens. one table.

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 »

Print Friendly
 

fig and nectarine fruit salad

August 21st, 2014

chef morgan a table

(no) Labor Day Summer Salad

fig and nectarine fruit salad

End of Grandes Vacances. End of summer. Sigh. No more long sunny days and lazy mornings. No more cabana boy bringing you a chilled rosé to sip on at the beach with your friends. Bigger sigh. As if that isn’t too much to take in, the return to reality after vacation can be jarring. There is the vacation mail that was held and now spilling over the box ready for you to dive in. The appointments, forms, supplies, and back to school events filling your calendar which despite your color labels (an organizational system that Martha Stewart herself would admire) your calendar does not look organized. Instead, it looks like a toddler has taken crayons to it. Although vacation brings a rejuvenation and a new sense of life, sometimes we are not yet ready to let go of summer. Read the rest of this entry »

Print Friendly
 

summer caponata

July 17th, 2014

DSC01702

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 »

Print Friendly
 

venez avec moi à Provins

July 11th, 2014

chef morgan a table

Paris Day Trip
venez avec moi à Provins

cardamom sablés with
fresh summer peaches and rose cream

The gloom skipped juin and has taken over juillet in Paris. It seems more like a summer in San Fran than Paris but for the stone buildings. Read the rest of this entry »

Print Friendly
 

cardamom sablés with fresh peaches and rose cream

July 11th, 2014

chef morgan

cardamom sablés with
fresh summer peaches and rose cream

You can enjoy this dessert deconstructed as well. For example, the peaches and cream can be placed in a bowl and you can add the sable on the top or on the side. Alternatively, enjoy the sables with a cup of tea (rose tea if you have it). The cream is lightly flavored with rose syrup (I use Monin) if you want a more pronounced rose flavor, add a little more (but not too much).

Read the rest of this entry »

Print Friendly
 

strawberry gazpacho

July 3rd, 2014

chef morgan

“It’s A Life”

Strawberry Gazpacho 

Julia Child said that, “You’ll never know everything about anything, especially something you love.” I believe that she was correct. 

With that thought in mind I left my comfort zone of classes or cooking privately in people’s homes or their offices, to work in a Parisian kitchen. It is not unusual for cooks to do this because seeing the way other people do things is often an inspirational springboard for your creativity and there is always so much to learn. And then there is the fact that it is fun (well, if you like this type of thing…working throughout the day and night and coming hone after midnight smelling of food.. it is not something that is attractive to the majority of people). “It’s a life.”  Read the rest of this entry »

Print Friendly
 

venez avec moi à Dijon

June 2nd, 2014

chef morgan a table Dijon

Paris Day Trip

venez avec moi à Dijon

This post is dedicated to Sandy Kiratsoulis and Barbara Bomes.
May the new chapters in your lives bring forth beautiful experiences filled with adventure. You will be missed. 

The desk sits in front of the window giving me a direct view of the stone apartments and Parisian rooftops across the way. Inspiring and distracting. I was supposed to sit at my desk and complete revisions on a manuscript. Deadlines. However, as I looked at the rooftops facing me my thoughts drifted to the lengthy list of places I have yet to discover and I found myself getting up and down from my desk for things like making a snack for which I was not really hungry.

Follow my blog with Bloglovin

Read the rest of this entry »

Print Friendly
 

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.

Read the rest of this entry »

Print Friendly
 

Mother’s Day 2014

May 9th, 2014

 

chef morgan a table

Mother’s Day 2014

“Rising to the Occasion”

&

your favorite chocolate soufflé

Each year in honor of Mother’s Day I write a personal recipe of life inspired by and for my daughters accompanied by a family (food) recipe relevant to the message. This year it is about soufflés and “rising to the occasion” that phrase we so often hear. The recipe is for a classic chocolate soufflé and you can find it in the following post. If you would like to skip directly to the soufflé recipe you may do so by clicking here, otherwise read on.

To all mothers I wish you a very Happy Mother’s Day (Joyeuse Fête des Mères).

warmly,

LM

Read the rest of this entry »

Print Friendly
 

classic chocolate soufflé

May 9th, 2014

 

chef morgan a table

classic chocolate soufflé
Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results.

makes  6

equipment:

kitchen scale
6 ramekins, 3” wide
2 saucepans
double boiler or bain marie
2 nonreactive bowls
measuring cup
wire whisk
spatula
large spoon
rimmed baking sheet
mixer with whisk attachment (or large bowl with balloon whisk)

Read the rest of this entry »

Print Friendly