Eastington @ Paddington

Crêpe Suzette

Published by

Marcus

on

February 23, 2025

The Hundred Glories of French Cooking by Robert J. Courtine According to the author, Crêpe Suzettes are made with mandarins (or tangerines), not oranges, and should not be flambeed (which is an American Variation which mixes liqueurs and scents). Flour, eggs, milk, mandarins, Curaçao (orange liqueur), oil, caster sugar and butter. Delicious!…

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*Favourites, FRENCH, Onion, Soups

*Soupe à l’Oignon

Published by

Marcus

on

February 23, 2025

The Hundred Glories of French Cooking by Robert J. Courtine White onions, butter, flour, beef stock, milk. Bread & Gruyere. This is delicious. Often requested.

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FRENCH, Snails

Escargots à la Suçarelle

Published by

Marcus

on

February 23, 2025

The Hundred Glories of French Cooking by Robert J. Courtine The sauce for these snails is onions, tomatoes, garlic, spices, orange rind, spinach and sorrell. One sucks (suce) the sauce from ones fingers, hence the dish is called à la Suçarelle

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FRENCH, Lentils

Salade de Lentilles

Published by

Marcus

on

February 23, 2025

from The Hundred Glories of French Cooking by Robert J. Courtine Puy lentils (cooked with garlic, carrots, onions spiked with cloves and discarded) then add fried pancetta, EVOO infused with strong mustard), and topped with parsley. I added a few escargots for the presentation (it was Bastille Day!)

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FRENCH, Trout

Truite de Mer Sauce Verte

Published by

Marcus

on

February 23, 2025

from The Hundred Glories of French Cooking by Robert J. Courtine This is a warm confit of ocean trout (onions, bouquet garnished with, champagne, peppercorns, and orange rind. Sauce Verte: Mayonnaise of EVOO, white wine vinegar, eggs (done in Thermomix) Infused with chervil, parsley, tarragon, watercress, spinach, spring onions and capers.

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FRENCH, Gorgonzola, Risotto, Spinach

Spinach & Gorgonzola risotto

Published by

Marcus

on

February 23, 2025

from French (page 168)by Damien Pignolet chicken stock Gorgonzola cheese dry white wine Parmesan cheese spinach risotto rice butter brown onions

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FRENCH, Pear, Spinach

Spinach & pear purée

Published by

Marcus

on

February 23, 2025

from French (page 308) by Damien Pignolet nutmeg white pepper store-cupboard ingredients pears spinach

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FRENCH, Salmon

Salmon fillet etuvée with vermouth & fresh bay leaves

Published by

Marcus

on

February 23, 2025

Salmon fillet etuvée with vermouth & fresh bay leaves

from French (page 254) by Damien Pignolet bay leaves white pepper dry vermouth salmon fillets leeks butter carrots fish stock Served with the Pear Puree

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Chickpeas, FRENCH, Sardines

Grilled sardines with chickpeas, radicchio & roasted onions & Yoghurt infused Aioli

Published by

Marcus

on

February 23, 2025

Grilled sardines with chickpeas, radicchio & roasted onions & Yoghurt infused Aioli

from French (page 41) by Damien Pignolet pickling onions garlic radicchio chickpeas egg yolks fresh sardines olive oil preserved lemons chiles yogurt verjuice

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*Favourites, Anchovies, FRENCH, Pasta, Tomato

*Linguine with chilli & anchovies, tomatoes, olive oil & basil

Published by

Marcus

on

February 23, 2025

*Linguine with chilli & anchovies, tomatoes, olive oil & basil

from French by Damien Pignolet tomatoes basil garlic Thai bird’s eye chiles Parmesan cheese parsley canned anchovies olive oil linguine pasta Apparently a Bistro Moncur favourite

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