à table | French Cooking Recipes | Travel | at Home | chef Lisa Baker Morgan

Time 2020-12-29 10:03:50

Web Name: à table | French Cooking Recipes | Travel | at Home | chef Lisa Baker Morgan

WebSite: http://www.chefmorgan.com

ID:149795

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Recipes,Travel,Cooking,

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A government order to stay in for the common good is not bad when you have a roof over your head. That is what I thought as I watched the rain steadily fall. My thoughts soon spiraled into the global ramifications and the human and societal cost from COVID-19 and our measures to contain it. I thought about those who are ill, those in poverty, those who will be pushed into poverty, those with food insecurities, those who have lost their jobs, those living with depression or in isolation, those without homes, and those who are unsafe in their homes. Questions like this kept me awake for hours.venez avec moi à Morocco (part deux)Happy summer!In Paris we experienced a canicule, a heatwave, like I have never seen. It sent the Parisians to the country. For those that could not leave the city for the weekend, the mayor opened up additional parks where people gathered in droves under the shade of the green trees.The triple-digit (Fahrenheit) weather reminded me of Morocco.This post was intended to be part two of the photo journal I posted last autumn about Marrakech (with a recipe for Harira, a traditional Moroccan soup); however, the weather turned surprisingly cold and a grilling recipe, part two or not, seemed ridiculous. It is relevant now. Summer is here and the hot weather brings with it a desire to eat light and stay out of the kitchen. It is also grilling season.So, here it is, Morocco, Part Deux, and a simple grilling recipe for skewered lamb chops with a spicy green Harissa.Enjoy!LM Read the rest of this entry grilled lamb chops with green HarissaThis recipe takes very little time to prepare. The green Harissa can be made in 10 minutes. The lamb cooks quickly on the grill (about 5 minutes). This green Harissa can be used on beef or chicken as well as vegetarian options such as couscous or a baked/roasted potatoes. For less of a kick, reduce the Harissa.serves 416 New Zealand lamb chops1 1/2 cups packed fresh cilantro leaves 4 garlic cloves, smashed 2 teaspoons Harissa 1/2 teaspoon sea salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground coriander 1/2 cup quality olive oil Read the rest of this entry Mother’s Day 2015Forgiveness (So-called) Mistakes Tarte TatinEach year in honor of Mother’s Day I write a personal recipe for life inspired by and for my daughters accompanied by a food recipe relevant to the message. This year it is about forgiveness and so-called mistakes. The correlating recipe is the infamous French Tarte Tatin. If you would like to skip directly to the tarte Tatin recipe you may do so by clicking here. The fact that this post is technically posted after-Mother’s Day, well, forgive me. warmly,LM Read the rest of this entry  Tarte TatinYou can substitute the apples for another fresh fruit such as apricots, peaches, nectarines, rhubarb, or pears. You can make savory renditions as well. Pan-roasted cherry and basil tomato tart (with or without burrata or mozzarella cheese), cauliflower with almonds, or summer squash tart are a few of my favorites. For tomato or zucchini tarts, eliminate the sugar and butter, and use a little olive oil in the pan instead. For cauliflower, you can caramelize it as you would apples.makes 1 10 Tart ingredients:7-8 apples (Rome, Pomme Reinette, Caville, Gala), peeled, cored, and halved fresh lemon juice3 tablespoons unsalted butter 1 cup granulated sugar pinch of kosher salt 1 pie dough, pâte sucrée, or puff pastry  instructions:Preheat Oven. Preheat oven to 400 degrees Fahrenheit.Make Pastry Dough. Make enough pie dough, pâte sucrée or puff pastry for one 10 inch tart. Chill until ready for use. If using frozen puff pastry, defrost in the refrigerator until use.Prepare Apples. Peel apples. Remove core and seeds. Squeeze lemon juice on the peeled apples to prevent browning. If apples are large, cut into quarters.Cook Apples. Melt butter in an oven-proof sauté pan over medium heat. Pour sugar over the melted butter. Dissolve. Add apples. The apples will shrink when cooked, so at this stage they will be laying on their sides. Continue to cook until the apples are soft and the butter-sugar mixture is thick and bubbly. Use a spoon to baste the butter-sugar mixture over the apples. Be patient. It takes about 30 minutes (depending upon size of the apples) to cook them. Turn off flame.Cover with Dough. Roll out the pastry dough slightly with a rolling pin. Cut dough into a circle to cover the pan. Arrange the apples in pan with flat sides facing up (or if cut, arrange them in a decorative way). Cover the apples with the pastry dough. Tuck the pastry inside the rim of the sauté pan (do not let it hang over the edge of the pan).Caramelize (Bake). Place the pan in the oven. Bake until the pastry dough is brown about 20 minutes. CAREFULLY remove the pan from the oven using to use a potholder or towel. Let the tart slightly cool in the pan for about 10 minutes so the carmel can settle.Invert. Place a plate over the pan (with the bottom facing up) and invert the tart gently onto the plate. The apples should be a deep caramel color. Remember to do this carefully and use a towel as the pan handle may still be hot.Serve. The tart is best enjoyed warm and generally served with real vanilla ice cream. The tart tastes best the day it is prepared.garden invasion and my favorite cold weather herbsalmon with sorrel sauce(saumon à l’oiselle)It was me or them. I am speaking in terms of food terms, of course, not violence.You see, there are a few things remaining in my winter vegetable and herb garden that not only have survived in the cold, but have thrived. Dark green, crinkly Tuscan kale, yellow and rainbow chard so beautiful that it is (almost) too gorgeous to eat, frisée to add some green to my breakfast, and wild arugula with the perfect amount of peppery spice to zip up any dish. My Italian parsley, chives, and cilantro, are struggling, but holding on. Read the rest of this entry

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