Seared Scallops on a Bed of Warm Leeks
The leeks can be 'fancied up' by sautéing them with finely diced preserved lemon then folding in chopped, smoked duck, sizzled chorizo, or even crab. 4 medium-sized leeks 6 [...]
Razor Clams with Beurre Blanc Sauce
On the Orkney Islands off the northern coast of Scotland, razor clams are called spoots. (According to Alan Davidson in “North Atlantic Seafood.) There, they are either grill [...]
Monkfish à l’Armoricaine
Everyone has a slightly different take on how to prepare the Armoricaine sauce, but two ingredients are essential: a fish or shellfish stock base and a good pinch of cayenne [...]
Nettle Quiche with Crab
Two wild edibles that appear in Cancale come spring are paired together in this quiche : Stinging nettles from the hiking trail that winds around the coast and fresh crab cau [...]
Extra-Buttery Crust Dough
In addition to being extra rich and flaky without any overly-precious techniques (like freezing the butter or icing the water), this crust recipe doesn’t need to be chilled b [...]
Creamy (Black) Radish Soup
Black radishes may not be the biggest, brightest item on winter markets in Brittany, but nearly every vegetable stand has a small pile of bent, misshapen dark roots with shor [...]
Sautéed Sea Beets (Wild Spinach)
On a gray low-light winter day, the only thing that stood out on my regular walk were the deep green tufts of sea beets that cluster around a certain curve of the coast. The [...]
Baked (or Roasted) Camembert
Baking camembert in the oven turns it into a tasty fondue for two. When it comes to cheese, I’m with Cole Porter…and camembert is the top. (Scroll to the end of the post for [...]
Apple Tarte Normande
The French apple tart most people have heard of is la tarte Tatin, a caramelized upside-down creation that is the stuff of culinary legend. Less attention is paid to la tarte [...]