two countries. many kitchens. one table.

Mother’s Day 2022 (recipe: turmeric eggs with crème fraîche and cumin)

May 8th, 2022

Mother’s Day 2022 
Fear: Protection, Confinement, and Proceeding with Wisdom and Courage

In celebration of Mother’s Day, over the years I have written a personal “recipe for life” inspired by and for my two daughters. The topics have ranged from body image to forgiveness, and each post has an accompanying simple food recipe inspired by the topic. The topic this year is fear. The recipe is one we enjoyed during quarantine thanks to our chickens with whom we shared confinement.

I began writing this post in 2020 and tabled the project. I picked it up again because the topic, even with 2020 behind us, remains relevant. It will always be. If you have teenagers, you may want to share this with them. If you would like to skip directly to the recipe (a perfect snack for eaters of all ages) you may do so by clicking here otherwise read on. (Click on the blog title, above, and then on Page 2.) Allez !

Je vous souhaite un bon app’  and a very Happy Mother’s Day to all mothers.


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Turmeric eggs with crème fraîche and cumin

May 8th, 2022

Turmeric eggs with crème fraîche and cumin

These eggs can be enjoyed alone as a healthy snack or served with a green salad, steamed asparagus,
or lentils. The most challenging thing in this easy recipe is peeling the boiled eggs.
The eggs will be easier to peel if they are cold. Fresh eggs are harder to peel.


6 eggs
4 tablespoons crème fraîche
1/4 teaspoon ground turmeric
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh lemon juice
A/N freshly (finely) ground black pepper
A/N fresh chives (for garish)
A/N fresh mint (for garnish)

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You do not have to turn on the red light, but you do have to stay inside. Recipe: Pantry Puttanesca

March 29th, 2020

Quarantine. Week two.

A government order to stay in for the common good is not bad when you have a roof over your head. That is what I thought as I watched the rain steadily fall. My thoughts soon spiraled into the global ramifications and the human and societal cost from COVID-19 and our measures to contain it. I thought about those who are ill, those in poverty, those who will be pushed into poverty, those with food insecurities, those who have lost their jobs, those living with depression or in isolation, those without homes, and those who are unsafe in their homes. Questions like this kept me awake for hours.

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hot stuff: day trip in Morocco and grilled lamb chops with green Harissa

July 13th, 2015


venez avec moi à Morocco 
(part deux)

Happy summer!

In Paris we experienced a canicule, a heatwave, like I have never seen. It sent the Parisians to the country. For those that could not leave the city for the weekend, the mayor opened up additional parks where people gathered in droves under the shade of the green trees.

The triple-digit (Fahrenheit) weather reminded me of Morocco.

This post was intended to be part two of the photo journal I posted last autumn about Marrakech (with a recipe for Harira, a traditional Moroccan soup); however, the weather turned surprisingly cold and a grilling recipe, part two or not, seemed ridiculous. It is relevant now. Summer is here and the hot weather brings with it a desire to eat light and stay out of the kitchen. It is also grilling season.

So, here it is, Morocco, Part Deux, and a simple grilling recipe for skewered lamb chops with a spicy green Harissa.



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grilled lamb chops with green Harissa

July 13th, 2015

chef morgan

grilled lamb chops with green Harissa

This recipe takes very little time to prepare. The green Harissa can be made in 10 minutes. The lamb cooks quickly on the grill (about 5 minutes). This green Harissa can be used on beef or chicken as well as vegetarian options such as couscous or a baked/roasted potatoes. For less of a kick, reduce the Harissa.

serves 4

16 New Zealand lamb chops

1 1/2 cups packed fresh cilantro leaves
4 garlic cloves, smashed
2 teaspoons Harissa
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground coriander
1/2 cup quality olive oil Read the rest of this entry »

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Mother’s Day 2015 (recipe: tarte Tatin)

May 10th, 2015

chef morgan

Mother’s Day 2015

Forgiveness & (So-called) Mistakes
Tarte Tatin

Each year in honor of Mother’s Day I write a personal recipe for life inspired by and for my daughters accompanied by a food recipe relevant to the message. This year it is about forgiveness and so-called mistakes. The correlating recipe is the infamous French Tarte Tatin. If you would like to skip directly to the tarte Tatin recipe you may do so by clicking here. The fact that this post is technically posted after-Mother’s Day, well, forgive me. 



chef morgan Read the rest of this entry »

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tarte Tatin

May 10th, 2015


chef morgan

Tarte Tatin
You can substitute the apples for another fresh fruit such as apricots, peaches, nectarines, rhubarb, or pears. You can make savory renditions as well. Pan-roasted cherry and basil tomato tart (with or without burrata or mozzarella cheese), cauliflower with almonds, or summer squash tart are a few of my favorites. For tomato or zucchini tarts, eliminate the sugar and butter, and use a little olive oil in the pan instead. For cauliflower, you can caramelize it as you would apples.

makes 1 10″ Tart 


7-8 apples (Rome, Pomme Reinette, Caville, Gala), peeled, cored, and halved
fresh lemon juice
3 tablespoons unsalted butter
1 cup granulated sugar
pinch of kosher salt
1 pie dough, pâte sucrée, or puff pastry 


  • Preheat Oven. Preheat oven to 400 degrees Fahrenheit.
  • Make Pastry Dough. Make enough pie dough, pâte sucrée or puff pastry for one 10 inch tart. Chill until ready for use. If using frozen puff pastry, defrost in the refrigerator until use.
  • Prepare Apples. Peel apples. Remove core and seeds. Squeeze lemon juice on the peeled apples to prevent browning. If apples are large, cut into quarters.
  • Cook Apples. Melt butter in an oven-proof sauté pan over medium heat. Pour sugar over the melted butter. Dissolve. Add apples. The apples will shrink when cooked, so at this stage they will be laying on their sides. Continue to cook until the apples are soft and the butter-sugar mixture is thick and bubbly. Use a spoon to baste the butter-sugar mixture over the apples. Be patient. It takes about 30 minutes (depending upon size of the apples) to cook them. Turn off flame.
  • Cover with Dough. Roll out the pastry dough slightly with a rolling pin. Cut dough into a circle to cover the pan. Arrange the apples in pan with flat sides facing up (or if cut, arrange them in a decorative way). Cover the apples with the pastry dough. Tuck the pastry inside the rim of the sauté pan (do not let it hang over the edge of the pan).
  • Caramelize (Bake). Place the pan in the oven. Bake until the pastry dough is brown about 20 minutes. CAREFULLY remove the pan from the oven using to use a potholder or towel. Let the tart slightly cool in the pan for about 10 minutes so the carmel can settle.
  • Invert. Place a plate over the pan (with the bottom facing up) and invert the tart gently onto the plate. The apples should be a deep caramel color. Remember to do this carefully and use a towel as the pan handle may still be hot.
  • Serve. The tart is best enjoyed warm and generally served with real vanilla ice cream. The tart tastes best the day it is prepared.

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salmon with sorrel sauce (saumon à l’oiselle)

March 2nd, 2015

chef lisa baker morgan

garden invasion and my favorite cold weather herb

salmon with sorrel sauce

(saumon à l’oiselle)

It was me or them. I am speaking in terms of food terms, of course, not violence.

You see, there are a few things remaining in my winter vegetable and herb garden that not only have survived in the cold, but have thrived. Dark green, crinkly Tuscan kale, yellow and rainbow chard so beautiful that it is (almost) too gorgeous to eat, frisée to add some green to my breakfast, and wild arugula with the perfect amount of peppery spice to zip up any dish. My Italian parsley, chives, and cilantro, are struggling, but holding on. Read the rest of this entry »

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crispy duck breast with date and cherry chutney, mustard frisée salad and baked duck fat fries

February 13th, 2015

chef morgan a table


the sweet smell of duck … it must be love

recipe: crispy duck breast with date and cherry chutney,
mustard frisée salad, and baked duck fat fries

This year I depart from my usual chocolate theme for Valentine’s Day. This year it is duck and duck fat.  Read the rest of this entry »

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adieu 2014; bienvenue 2015

December 23rd, 2014

chef morganadieu

adieu 2014; bienvenue 2015

Imagine le juillet every day

2015 is almost here. 2014 has gone faster than a Yule log at a hungry table.

Rather than another holiday recipe, I wanted to post a little feast for your eyes. Read the rest of this entry »

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