Eastington @ Paddington

Green salad (Salade verte)

Published by

Marcus

on

February 23, 2025

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 48) by Damien Pignolet and Roberta Muir store-cupboard ingredients oak leaf lettuce

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FRENCH, John Dory

Dory with burnt butter (Saint-Pierre meunière)

Published by

Marcus

on

February 23, 2025

Dory with burnt butter (Saint-Pierre meunière)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 44) by Roberta Muir andDamien Pignolet Next time:1 Clarify the butter before frying (clarified butter has a higher smoke point) and little to no olive oil.2. No need to refresh the butter, use what the fish was cooked in. (If more sauce…

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Carrots, FRENCH, Lentils, Soups

Lentil & carrot soup with fresh mint and lemon zest

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Marcus

on

February 23, 2025

Lentil & carrot soup with fresh mint and lemon zest

from French by Damien Pignolet chicken stock Puy lentils store-cupboard ingredients mint carrots brown onions

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FRENCH, Potatoes

Steamed potatoes with parsley butter (Pommes de terre nature aux persillées)

Published by

Marcus

on

February 23, 2025

Steamed potatoes with parsley butter (Pommes de terre nature aux persillées)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 35) by Roberta Muirand Damien Pignolet parsley waxy potatoes butter

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Capsicums, FRENCH

Basque-style octopus braise (Poulpe façon ‘axoa d’Espelette’)

Published by

Marcus

on

February 23, 2025

Basque-style octopus braise (Poulpe façon ‘axoa d’Espelette’)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 33) by Roberta Muir and Damien Pignolet thyme yellow bullhorn peppers parsley baby octopus (Baby Octopus is a different species of Octopus generally from tropical Asia. I used Octopus for this) piment d’Espelette red capsicum Served with Steamed Potatoes with Parsley Butter

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FRENCH, Lettuce

Braised Romaine lettuce (Laitues braisées)

Published by

Marcus

on

February 23, 2025

Braised Romaine lettuce (Laitues braisées)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 28) by Roberta Muir and Damien Pignolet chicken stock golden shallots cos lettuce

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FRENCH, Orange, Swordfish

Fish in orange sauce (Poisson a l’orange)

Published by

Marcus

on

February 23, 2025

Fish in orange sauce (Poisson a l’orange)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 26) by Roberta Muir and Damien Pignolet agrodolce red wine vinegar honey orange swordfish steaks Added Noilly Prat & VSOP

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FRENCH, Leeks, Onion, Potatoes, Soups

Housewife’s soup (Potage bonne femme). 6 Variations!

Published by

Marcus

on

February 23, 2025

Housewife’s soup (Potage bonne femme). 6 Variations!

from French(page 132) by Damien Pignolet nutmeg white pepper sou chicken stock potatoes chives white onions leeks butter 5 variations! Purée Bonne Femme Purée Bonne Femme Puree Bonne Femme Using fish stock, prawns, dill, and lumpfish caviar Crème Parmentier Purée Bonne Femme with crème fraiche or double cream Vichyssoise purée bonne femme enriched with…

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FRENCH, Soups, Watercress

Cream of watercress soup (Crème de cresson)

Published by

Marcus

on

February 23, 2025

Cream of watercress soup (Crème de cresson)

fromLarousse Gastronomique by Larousse Editors cream butter milk watercress

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FRENCH, Potatoes, Swordfish

Chartreuse of swordfish

Published by

Marcus

on

February 23, 2025

from French (page 250) by Damien Pignolet white pepper potatoes garlic dry white wine swordfish parsley spinach leeks olive oil tomato passata butter lettuce anchovies brown onions tarragon

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