Recipes

EZ Contemporary French Cooking-Lesson #5

Brie Puff Pastry

This incredibly easy recipe is extremely versatile. It also freezes very well, so you can make it ahead of time and keep it on hand. We're going to use it twice in this dinner - half of it will be used as the base for our appetizer, Montrachet Tarts. The remainder will serve as the crust for the Caramelized Apple Tart.

Makes about one pound of pastry

EZ Contemporary French Cooking - Lesson #3

Butterflied Leg of Lamb a la Provencal

This is one of the most delicious and spectacular dishes you can cook on your grill. Your guests will be totally wowed by how fabulous it tastes, and you will love how quickly it cooks. (Leftovers make great sandwiches!)

EZ Contemporary French Cooking - Lesson #2

The Basic Dijon Vinaigrette recipe below is one you’ll use over and over. It is quick to prepare and is always a winner!

EZ Contemporary French Cooking - Lesson #4

Mussels (or Clams, or tiny Scallops) to dip in Lemon-Black Pepper Butter

The first time I ate shellfish prepared this way, they were tiny scallops called Coquilles. Although mussels are native to the cold waters off Brittany, they are a favorite all over France. Their flavor can be more assertive than clams and some oysters, and they’re not eaten raw, but if you like shellfish, you should get to know them because they’re delicious; (b) they’re plentiful; (c) they’re the one great shellfish bargain left in the market.

Makes 6 servings

5 Lessons in Contemporary French Cooking