les œufs à la coque

May 6th, 2013


chef morgan les oeufs 1

birds, you, and my friend nicknamed Goo

les œufs à la coque (à ma façon)

soft-boiled eggs with toast spears and prosciutto-wrapped asparagus


My friend Celine has a love-hate relationship with birds: they love her; she dislikes them. If there is a bird to be found, Celine will quickly walk the other way. When in Paris, I often photograph the Parisian pigeons (which are everywhere) and email the photos to her with a caption that the pigeons miss her and want her to come home. The joke never seems to get old (at least on my end, but Celine takes it well). Recently, Celine passed through LA and it was her visit which inspired this simple pleasure: les œufs à la coque (with my own twist).  Read the rest of this entry »

two ingredients and five minutes: lotte-cigare (Monkfish cigar)

May 27th, 2012

 lotte-cigare   or Monkfish cigar

two ingredients and five minutes:
(Monkfish cigar)

In culinary terms, Memorial Day in America means celebrating with family and friends over uncomplicated, easy meals and it always involves a grill. When I am in Los Angeles, I grill as much as I can simply because nothing beats cooking in the beautiful outdoor weather (in Paris my kitchen is so small that the mere pulling of something from the oven will surely place my backside on the opposite wall…although there is a nice window). I am soon headed back to France so this week I was grilling and it was the flames from the grill, the lobster tails on the grill, and an unlit cigar which inspired this week’s simple pleasure: lotte cigare (monkfish cigar)

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lotte cigare (Monkfish cigars)

May 27th, 2012

monkfish rolled in prosciutto  lotte cigare (Monkfish cigars)   

lotte cigare
(Monkfish cigars)

 serves 4

what you need:

2 beautiful Monkfish fillets (approximately ½ pound each)
8 slices of prosciutto (Prosciutto di Parma)
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
fresh minced Italian parsley (optional for garnish) Read the rest of this entry »