snacks (les goûters ou gâteries)

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.

LBM

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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.

Ingredients

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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seared tuna rolls with microgreens

October 2nd, 2014

chef lisa baker morgan

Kona, “Blazeman,” and the log-roll

Recipe: seared tuna roll with microgreens

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tartelette aux figues

September 21st, 2013

chef morgan fig tartlet

what is a fig to do ?

tartelette aux figues
(fig tartlets) 

Fig season in the U.S. is short, but sweet. They always seem to be here at the same time we are transitioning from Summer to early Fall with its demands of work and school. I like to think that the change in the market is giving us a sweet treat to ease the craziness of our schedules. Along with figs, the markets are filled with varieties of grapes and the early harvest of apples and pears. Heirloom tomatoes are disappearing with the sun.

chef morgan figs

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Mother’s Day 2013 and cherry granita

May 12th, 2013

chef mrogan cherry ice 12

 Mother’s Day 2013 

speak carefully and carry a positive message 

 cherry granita

This week I had my first taste of an “empty nest.” My eldest, now a “tween,” visited Boston with her fifth grade class for a week. Her healthy separation from me and her eagerness to see the world and rely on her peers in a new way is bittersweet. Every year I write a Mother’s Day personal “recipe” for them. This year’s recipe was not only inspired by their rapid coming of age, but by two recent events. The first was the passing of our family matriarch (this year was the first time in our lives we did not celebrate her birthday and Mother’s Day jointly (at least, with her present)). The second was our Spring Break trip to Washington D.C. Both events reminded me of the importance of words, spoken, and unspoken. This week’s simple pleasure, and my annual Mother’s Day recipe for them, is a humble recipe for speaking with a little cherry granita on top (recipe below).

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cucumber and avocado salad (salade de concombre et avocat)

March 8th, 2013

cucumber and avocado salad

 “a pinch” should apply only to seasoning

cucumber and avocado salad

It was the threat of a Saint Patrick’s Day pinch which inspired this week’s simple pleasure: avocado and cucumber salad. Read the rest of this entry »


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vanilla bean Madeleines

February 5th, 2013

vanilla bean Madeleines for valentines day

vanilla bean Madeleines

makes 2½ dozen

what you need:
9 tablespoons (4.5 oz) unsalted butter, melted 
1 cup (7.5 oz) granulated sugar
4 large eggs (7 oz.), room temperature
1½ tablespoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup 2 % milk, room temperature
1½ teaspoon lemon zest Read the rest of this entry »


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preserved Meyer lemons

January 21st, 2013



close up shot of Meyer lemon with salt and a glass jar ready to be preserved 

preserved Meyer lemons

 

 

makes 1 large Le Parfait jar (34 ounces)fresh lemons on a wood table

 

 

what you need:

10-12 Meyer lemons
~½ cup kosher salt
fresh lemon juice (as needed)
1-2 bay leafs 
10 black peppercorns
French thyme or lavender (optional) 
1-2 tablespoons olive oil

 

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roasted red pepper tuna purée

September 10th, 2012

roasted red pepper tuna purée

stats:

makes 1 pint (16 ounces)
approximately 421 calories 
2 ounce serving = 53 calories

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Banon de Banon A.O.C. with fennel confit and fleshy, balsamic-drenched fig jam

July 18th, 2012

 

Chef Morgan balsamic-drenched fig jam

Banon de Banon A.O.C. with fennel confit 
and fleshy, balsamic-drenched fig jam

serves 4

what you need:

1 disc Banon de Banon

fleshly fig jam

6 fresh black mission figs, quartered (approx. 300g or 10.6 ounces)
6 ounces (170g) balsamic vinegar
7 tablespoons light brown sugar
2 teaspoons fresh lemon juice

fennel confit

1 fennel bulb, (approx. 100g or 3.5 ounces)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon honey
8 ounces (30 ml) water

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