Tomatoes Provencal is also terrific with chevre. Top with pieces of chevre, return to the over for about five minutes, then spread around, bake another five minutes or so. I like to cook the tomatoes longer, as roasting them intensifies the flavors. I start them at 325 for 30-40 minutes, then raise the temp to 400 after adding the chevre.

Easy scallops with pan beurre blanc for two:

Cut 2 tablespoons butter into small pieces and set aside. Pat 3/4 - 1 pound scallops dry and sprinkle with pepper and fleur de sel. Add a bit of olive oil to pan over moderately high (but not smoking) heat, then saute scallops, turning over scallops once, 4-6 minutes total. You can tell when the scallops are ready to turn when they smell awesome and "release". Remove scallops to plate and cover with foil. Add 2 tablespoons white wine and 2 teaspoons white wine vinegar and swirl or stir to deglaze pan. Reduce by half. Add any juices from scallops. Allow to cool. Then, add butter pieces all at once and swirl to melt. (If the liquid is too hot, the sauce will "break", but still taste just fine. Hold your hand over the pan until it feels just warm enough to melt the butter). Arrange scallops on 2 plates and pour sauce over. Steamed asparagus is excellent with this. Or, artichokes.

Depending on how you prefer beurre blanc, you can used 1/2 wine and 1/2 vinegar, or more vinegar than wine.

>>Or, artichokes<<

I love artichokes. I've probably devoured 500 in my lifetime, and it's usually the first thing I cook when we return home from Europe.

However, I've hever been able to cook one in France. We've purchased them several times in various markets in France. They were much larger than the Castroville ones we get here in the SF Bay Area, but I've never been able to cook them so they're edible - they've always been too tough.

At home (US), I steam them (whole) sitting in 1 inch of salted water for 45 mins. In France I've cooked tham as long as 1 1/2 hrs - with no luck.

What am I doing wrong?? In France, do they peel them fist & then cook them in water??

Stu Dudley

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djkbooks
a buerre blanc with some vanilla bean and honey is excellent on scallops. I used to serve it in a place I worked with morels in creme fraiche and asparagus.

blackrood: Thanks for the tip!

Stu: At a market in Paris, I was looking at the beautiful artichokes wondering (and wishing I had taken inventory before going shopping) if there was a large enough pan or a steamer in the kitchen at our apartment, when the very nice gent said, "Madame, is there a microwave?" He told me to prepare the artichokes as usual (cut off top third and trim tips of leaves with scissors) and place them upside in a glass pie plate or measuring cup. Then, add 1/2 inch water, a bit of salt, and a splash of vinegar or lemon juice if you have it (I think he was telling me this keeps them green). Cover with plastic wrap, poking a vent, and microwave for 7-9 minutes (depending on size) for one, longer for two. Allow to stand about two minutes, then carefully remove plastic wrap and allow to cool a bit before testing for doneness - a leaf near the bottom pulls out easily. Amazing!

Anselm and Margriet,
I made the roast chicken with mustard and herbs the other week (unfortunately I'm not in a gite or Parisian apartment currently). Served it to a couple of friends: they loved it! I did too. I hadn't roasted a chicken in years and years, but this was simple and delicious.
Many thanks.

Leely,

I'm delighted that the recipe was a success, and it was sweet of you to let us know. Of course, now you'll have to rent an apartment in Paris and try it with a chicken from Le Coq St-Honoré—that’s serious chicken!

Margriet

Open Steak Sandwiches

Saute/caramelize lots of sliced shallots/onions.

Mix some horseradish dijon into some mayonnaise.

Cut steak into bite sized pieces. Saute in hot, but not smoking, pan (add a touch of olive oil if steak is very lean) to sear, then to desired doneness.

Slice baguette on wide angle.

Spread mustard/mayo mixture on bread slices.

If you like, top with arugula, watercress, or fresh basil leaves, etc.

Top with steak, then shallots/onions.

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