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Tag Archives: French

Spaghetti with Lime and Arugula

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I’m not sure why the sun-dried tomatoes didn’t warrant a mention in that title.


They were clearly the stand-out, in my opinion.  There’s a few capers in there too, but they aren’t really noticeable.


I thought you should know that only two limes were harmed in the making of this pasta.  Mireille Guiliano calls for three, but since you zest two and juice one I think it’s okay to slice the one you zested.


This is a French Women Don’t Get Fat recipe, but I can’t help but think that it would be really good with some goat cheese.  Just saying.

Eat Well and Savor.


Apricot Tart

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Just kidding.  It’s actually peaches.  Mireille Guiliano says you can do It with plums and cherries.  Please remind me next year to try the cherry version.


I guess this is why French Women Don’t Get Fat:  one crust for a tart as opposed to two for a pie and only 1/4 cup plus two teaspoons of sugar.   There’s also a little almond meal and honey.  Let the fruit speak for itself.  So easy; so good.


This is an easy one; so I’ll tell you what to do.

Place pie crust in a 9-inch tart pan and poke holes in the bottom.  Bake at 400 for 10 minutes.  Mix 1/2 cup of almond meal and 1/4 cup of sugar and spread evenly over the crust.  Place your fruit of choice on top, drizzle with two teaspoons of honey, and bake for 40 minutes at 375.  Sprinkle with 3 tablespoons of almonds and 2 teaspoons of sugar.


MG recommends that you top it with a dollop of crème fraiche.  I would usually concur, but I had good old Cool Whip in the fridge.

Eat Well and Savor.


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Oh, French Pastries, why must you be so time-consuming and so totally worth the effort?


Just your everyday choux pastry —


— with some almonds on top.


Brace yourself for the next step.


The filling:  pastry cream, praline paste, and 12 tablespoons of butter.  Umm, do the math.  There’s only eight servings here, people.


I was a little worried that the pastry wouldn’t be up to snuff, but I assured Jake that we could not go wrong with all of that butter.


There are many different versions of this recipe out there, but I got this one from this beautiful book.


This isn’t something I would make every weekend, but I sure am glad I tried it.


Eat Well and Savor.




Apple Compote

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With Pistachios.


Personally, I prefer my compote to be a little more saucy.   I guess that’s why French Women Don’t Get Fat.  This recipe is from the cookbook, so it’s on the lighter side.  It’s basically four Golden Delicious apples, 1TB lemon juice, 2TB butter, and 3TB sugar, with a cinnamon stick.  Three tablespoons of sugar doesn’t go very far when it’s up against four apples, not that I’m complaining.  Simmer for 20 minutes, add the pistachios, and simmer for another 10.   Then get the oatmeal ready or the yogurt or the pancakes.

Eat Well and Savor.



Fusilli with Spinach

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And Anchovies.


Did you hear me, y’all?  I said anchovies.  I don’t think I’ve ever eaten them before, except in Caesar dressing, of course.  I don’t think that counts, though.  I must say, I was a little disappointed.  Wait, let me explain.  They smelled amazing when they were thrown into the pan while the spinach was wilting.  But, otherwise, they weren’t really noticeable.  Maybe I should have used more than six.  Or maybe I chopped them too small and they disintegrated.  Who knows?  The point is that if you’re afraid to try them out then this is the perfect training-wheels recipe from The French Women Don’t Get Fat Cookbook.


One more thing that you NEED to know:  The pine nuts are cooked in hot olive oil for two minutes and they are perfectly browned and crunchy.

Eat Well and Savor.

Zucchini and Goat Cheese Frittata

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The last time I made a frittata it was a hit and I’m happy to say that this one was too.


I know I sound like a broken record, but it really is easy to cook healthy.  In fact, I’m a firm believer in the fact that just cooking at home is better for you than anything that comes out of a package.  In other words, add some bacon if you have to.  Actually, prosciutto would be better.


This recipe is from The French Women Don’t Get Fat Cookbook.  It’s just 6 eggs, shredded zucchini, fresh thyme, and goat cheese all mixed together.


Just cook on the stove top until set, then top it with some grated pecorino and broil until browned.


Can I just say OMG to the pecorino?  It was an unexpected surprise for sure.  It added a nice little element of crunchiness.  I plan to try this someday with steamed broccoli instead of the zucchini.

Eat Well and Savor.


Roasted Cauliflower

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With raisins and  Capers.


I really think the pine nuts deserve a shout-out here too.

I’m always looking for more ways with cauliflower that don’t involve a block of Velveeta.  This is my new favorite, for sure.


Back to the pine nuts:  best part is you don’t have to toast them ahead of time.

Roast the cauliflower at 400 for 25 minutes.  Then anoint with this lovely concoction.


Add olive oil and red wine vinegar and roast away for another 15 minutes, turning a few times.   Salt and pepper is implied.


There’s plenty of raisins and pine nuts to go in every bite.  So far I think Mireille Guiliano is a genius.  I just wish her name was easier to spell.

Eat Well and Savor.