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Wild Herb Pesto

Finally found a way to make the luscious flavors of wild spring herbs last and last…at least until summery basil gets underway. This sauce can be used any way you’d use pesto [...]

2021-05-06T08:52:42-04:000 Comments

Old-Fashioned Clam Dip

I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to "clean" the bowl I used [...]

2021-04-30T03:55:35-04:000 Comments

Apple Far Breton

To make my neighbor Françoise's far breton work with apples I made one minor/major adjustment: I let the batter rest before baking. The tiny tweak made a huge difference in t [...]

2021-04-29T04:54:18-04:000 Comments

Flan pâtissier

This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]

2021-04-23T12:04:44-04:000 Comments

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 [...]

2021-04-15T10:34:27-04:001 Comment

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 [...]

2021-04-12T13:17:44-04:000 Comments

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 [...]

2021-04-05T04:19:25-04:000 Comments
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