Peach & Almond Clafoutis

A fluffy, custardy baked pancake with fresh peaches and slivered almonds

Clafoutis (pronounced claw-foo-tee) is a French dessert that's a cross between a baked custard and a pancake. Typically made with cherries, this peach version from Mimi Thorisson is the perfect recipe to make right now when the fruit is at its peak. As the clafoutis bake, the peaches soften and their juices mix with the custard to form a rich and sweet batter. The crunch of buttery toasted almonds add great texture to the top of the dish. I love to serve this as a rustic dessert by putting it in the middle of the table and letting everyone serve themselves with a big spoon. Any leftovers are fair game for breakfast.


More Peach Recipes:
- White Peach Upside-Down Pancakes
- Peach Tart with Olive Oil Crust
- Grilled Peach & Honey Mascarpone Tarts


Peach & Almond Clafoutis:
Ingredients
- 4 peaches, peeled, pitted, and quartered
- 4 eggs
- 1 c. whole milk
- 2/3 c. all-purpose flour, sifted or stirred to remove lumps
- 1/2 c. sugar
- 1/2 c. slivered almonds
- 3 tbsp. butter, melted, plus more for greasing dish
- 1/4 tsp. kosher salt
- 1/4 tsp. nutmeg, preferably freshly grated

Recipe

• Grease a 9" round cake pan, baking dish, or skillet and arrange the peaches in a single layer in the dish.
• In a bowl, whisk together the eggs and sugar for a couple minutes until light and fluffy.
• Add in the flour, salt, nutmeg, milk, and melted butter and stir until smooth and lump-free. Don't overmix.
• Pour the batter over the peaches and sprinkle with the almonds.
• Bake for 40-50 minutes, or until puffed and golden.
• Let cool slightly before serving. This is great with powdered sugar, whipped cream, or ice cream.

Serves four-six

Kale & Smoked Salmon Baked Eggs

This effortlessly elegant baked egg dish can be made ahead for brunch or dinner

I started making baked eggs over a year ago and they're now one of my favorite easy breakfasts. Like other egg dishes, they're a blank canvas for whatever flavor combination you like and are a great way to use up odds and ends in your fridge or pantry. This recipe comes from David Lebovitz's cookbook My Paris Kitchen and is the best baked egg dish I've ever made. He calls for a few extra steps that make a big difference: cooking and seasoning the greens before baking, a layer of fresh goat cheese that melts into the eggs and adds even more creaminess, and a crunchy, garlicky breadcrumb topping. You can certainly swap out the smoked salmon for another meat or veggie or exchange the kale for a different green, but don't omit the crunchy topping. I cooked this dish for brunch over the weekend, but the Parisians like to eat eggs for lunch or dinner. If you're serving this to guests and want to make it ahead, you can assemble everything and keep it in the fridge until you're ready to bake them before eating.

More Egg Recipes:
- Baked Eggs with Chanterelles & Cream
- Mini Spinach & Onion Frittatas
- Corn, Cherry Tomato, & Spinach Quiche


Kale & Smoked Salmon Baked Eggs:
Ingredients
- 1 bunch of kale, de-stemmed, thinly sliced, washed and not-too-well dried
- 2-3 slices of smoked salmon
- 4 to 6 large eggs
- 1/3 c. panko breadcrumbs
- 3 oz. fresh goat cheese, crumbled
- 3 cloves of garlic, minced
- 3 tbsp. butter
- 2-3 tbsp. half and half or cream
- kosher salt
- red chile flakes

Recipe

• Preheat the oven to 350F. Grease 2-3 small baking dishes, pans, or ramekins, with butter or non-stick cooking spray.
• Melt 1 1/2 tbsp. butter in a skillet and add in 1 clove garlic, the panko breadcrumbs, and a pinch of salt. Cook over medium heat for 3-4 minutes, stirring often, or until golden brown.
• Transfer the breadcrumbs to a bowl, wipe out the skillet, and return it over medium high heat.
• Add in the remaining butter and garlic, the kale, and a large pinch of salt and red chile flakes. Cover with a lid, and cook, stirring once or twice, for a few minutes or until the kale wilts.
• Tear the smoked salmon into pieces and divide among the bottom of the baking dishes, then layer in the kale.
• Crack 2-3 eggs into each dish, then sprinkle with goat cheese and drizzle with half and half. Finally, sprinkle the breadcrumbs over the top.
• Bake for 12-15 minutes, or until the white have set but the yolks are still a bit soft.
• Let cool slightly, then serve.

Serves two - three

Ham & Cheese Omelet

This classic omelet makes a great meal for breakfast, lunch, or dinner

Certain dishes are classic for a reason, and when it comes to omelets, nothing is more classic than ham and cheese. This dish is so quick and easy to make, but when you use good ingredients it really tastes like heaven. Here I beat together fresh eggs and a splash of whole milk as the omelet base and then filled it with grated gruyere cheese and diced apple-smoked ham. The eggs lightly puff as they cook and the cheese melts to form a fluffy, soft, and creamy omelet. I like to serve it for lunch or dinner with a green salad on the side to cut through some of the richness.


More Omelet Recipes:
- Fava Bean, Asparagus, & Goat Cheese Omelet
- Crab and Fava Omelet


Ham & Gruyere Cheese Omelet:

• Beat 4 eggs, a splash of milk, and a large pinch of salt and pepper together in a bowl until pale yellow.
• Heat a small skillet over medium high heat and add in a pat of butter. Swirl to coat the whole pan in melted butter.
• Pour in half the eggs and cook until set and lightly golden on the bottom.
• Add a handful of diced ham and grated gruyere cheese down the center, then fold the omelet into thirds.
• Cook until the inside is just set, then transfer to a plate and sprinkle with sliced scallions.
• Add another pat of butter to the the skillet and repeat with remaining eggs, more ham, and and more cheese.

Serves two

Corn, Cherry Tomato, & Spinach Quiche

Make use of late summer produce with this delightful quiche with savory parmesan crust

It's been really hot in LA. We live in Santa Monica, which is almost always fair due to the ocean breeze, but this weekend was unbearable. And, foolishly, this was the time that I decided to make a pretty involved vegetable quiche with homemade savory pie crust, leaving my oven on high heat while it baked for over an hour. The kitchen was stifling and the pastry kept getting too warm and needed to be popped back in the fridge to cool down so that the butter wouldn't melt, but as soon as it was done and we dug into a big wedge of this corn, tomato, and spinach quiche with a scoop of green salad on the side, nothing mattered. The quiche, adapted from Huckleberry, is the best I've ever had. The dough is buttery and flaky, the filling is rich and smooth, and the vegetables are sweet and abundant. It definitely took some effort, so I'd suggest making the crust in advance (or if you must, use store-bought pie dough) to break up the steps. Once summer produce clears out from the farmers market, you can sub in whatever other vegetables you like that are in season.

Note: Have leftover scraps of pie dough? Make them into parmesan black pepper crackers.


Related Recipes:
- Green Vegetable & Cheese Quiche
- Swiss Chard, Potato, & Aged Cheddar Frittata
- Kale, Onion, & Potato Pot Pies


Corn, Cherry Tomato, & Spinach Quiche:
For Crust

• In a food processor, combine 3/4 c. all-purpose flour, 2 tbsp. whole wheat flour, 2 1/2 tbsp. rye flour, 1 1/2 tbsp. sugar, 1 tbsp. grated parmesan cheese, 1 tbsp. grated gruyere cheese, 1/2 tsp. baking powder, 1 tsp. salt, and 1/4 tsp. ground black pepper.
• Pulse a couple times, then add in 4 oz. cubed, cold, unsalted European butter and pulse 3-5 times to break up the butter into large pea-sized pieces.
• Add in 2 tbsp. very cold water and pulse another 4-5 times.
• Dump the dough onto an unfloured surface and press together to form a ball.
• Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
• Roll the dough out onto a floured surface into a large, thin square, and press into a tart shell.
• Trim excess dough off the sides and press up on the edges so that the dough pushes past the sides of the tart pan.
• Freeze the tart shell for at least and hour, or cover and refrigerate for up to a month.
• Line the tart shell with parchment paper and fill with dried bean or pie weights.
• Bake for 30 minutes, or until the edges turn golden, then carefully remove the weights and parchment and bake for another 15-20 minutes, or until golden brown.

For Quiche

• Heat the oven to 450F.
• Heat 1 tbsp. olive oil in a medium skillet over hight heat.
• Add in the kernels from 2 ears of corn, 2 sprigs fresh thyme, and a pinch of salt.
• Cook for 2 minutes, then scrape the corn onto a plate and return the pan to the stove.
• Add in another 2 tbsp. olive oil, 2 sprigs of thyme, 1 pint cherry tomatoes, a pinch of red chile flakes, and a pinch of salt.
• Cook the tomatoes for 5 minutes, stirring occasionally.
• Pour the corn into the bottom of the baked tart shell, then add in the tomatoes and a handful of baby spinach.
• In a bowl, whisk together 3 eggs, 3/4 c. creme fraiche, 1/2 c. heavy cream, and a pinch of salt and pepper.
• Pour the custard over the vegetables, making sure it doesn't overflow.
• Top with 2-3 tbsp. grated parmesan cheese.
• Bake for 20 minutes, or until the custard is set and golden.
• Let cool slightly, then cut into wedges and serve.

Serves six-eight

Duck Breasts with Fig Sauce

Restaurant-worthy duck breasts with crispy skin and a quick fig and wine pan sauce

I'm traveling for business all week, so my husband and I decided to have a romantic dinner to spend time together before I left. Instead of going out, we opted to cook duck breasts at home and used some ripe figs we picked up at the farmers market to make a quick pan sauce. Duck is one of my favorite things to eat for a special occasion and it's so quick and easy to prepare at home. The whole dish can be made in a single skillet and requires only about thirty minutes from start to finish, which is great for date night because you don't have to spend too much time worrying about the cooking and can focus on each other instead. The end result is a restaurant-worthy plate of crispy roasted duck breasts with a sweet and tangy sauce made from figs, wine, and balsamic vinegar. It's a real showstopper and so much better than going out to an expensive restaurant.


More Duck Recipes:
- Duck with Cherry-Port Sauce
- Whole Roasted Crispy Duck
- Fig, Duck Confit, & Mixed Greens Salad

Pan-Roasted Duck Breasts with Fig & Wine Sauce:

• Score the fat on 2 duck breasts and season with salt and pepper.
• Place a heavy skillet over medium heat and add in the duck breasts skin-side down.
• Cook the duck for 10 minutes, or until most of the fat renders and gets golden brown and crispy.
• Flip the duck and continue cooking for 3-5 minutes, or until lightly pink in the center.
• Transfer the duck to a plate and pour all but 1 tbsp. duck fat out of the pan.*
• Increase the heat to high and add in 1 pint of halved black figs, cut-side down.
• Cook for 3 minutes, then flip the figs and add in 1/2 c. red wine, 1 tsp. honey, 1 tsp. fresh thyme leaves, and a pinch of salt and pepper.
• Cook for 2-3 minutes, or until the wine has reduced by half, then stir in 1 tbsp. balsamic vinegar.
• Turn off the heat and stir in 1 tbsp. cold butter until it melts.
• Slice the duck breasts and spoon the sauce on top.

Serves two generously

*Save the duck fat and use as you would butter or olive oil. It will keep in the fridge for a month and the freezer for longer.

Baked Cod with Sherry & Butter

This elegant baked fish recipe will turn anyone into an amazing home cook

This baked cod with sherry and butter is a recipe that is going to prove people wrong. Don't think you like fish? Try baking a fresh, meaty fillet in booze and butter and then think again. Think you're too busy to make dinner tonight? This recipe only requires about sixty seconds of active prep time and less than fifteen minutes in the oven. It takes longer to make a frozen pizza or order delivery. Don't know how to cook? Even the kitchen illiterate can dump three ingredients in a baking dish and put it in the oven. Despite how easy this recipe is, though, it's incredibly delicious. The sherry and butter absorb into the fish and add a richness to the cod that tastes like it came from a fancy French restaurant. The juices pool around the fish and any other sides you serve with it, flavoring rice or vegetables with a boozy-buttery sauce. Remarkably, my husband claimed it was one of the best things I've made in months... which begs the question, why spend more than fifteen minutes on dinner ever again?


Related Recipes:
- Pesto Dijon Salmon
- Sole Meuniere
- Roasted Salmon with Radish Raita Sauce


Baked Cod with Sherry and Butter:

• Preheat the oven to 400F and grease the inside of a small baking dish with butter.
• Season 2 fillets of boneless, skinless cod* generously with salt and pepper and place in the baking dish.
• Spoon 2 tbsp. of dry sherry over the fish, then dot the top of the cod with 2 tbsp. of diced cold butter.
• Sprinkle the fish with 1 tbsp. chopped parsley and place in the oven.
• Cook for 12-15 minutes, or until the fish is opaque all the way through and flakes easily.**
• Divide the fish onto plates and spoon the juices on top.

Serves two

*Or any fresh, firm white fish. Look for fillets that have an even thickness throughout and are about 1" thick. Thinner fillets will cook faster.

**Feel free to insert a fork into the center of the fish to check that it's done.

Asparagus Gratin

Asparagus baked in a creamy parmesan sauce

Asparagus is one of my favorite vegetables to make since it requires almost no prep time and cooks very quickly. Usually I simply roast it by tossing it on a sheet pan with salt and pepper, but this gratin is an easy step up that really packs a wow factor. Make a quick roux, stir in some dairy and parmesan, and pour the creamy sauce over the asparagus before baking. The cheesy sauce bubbles and turns lightly golden while the asparagus roast to a nice crisp-tenderness. It's one of those impressive side dishes that will turn a normal roast chicken dinner into a fancy and exciting meal.


Related Recipes:
- Potato Gruyere Gratin
- Asparagus with Poached Eggs & Crispy Onions
- Summer Squash Gratin


Asparagus Gratin:

• Preheat the oven to 400F.
• Trim the tough ends from the bottom of a large bunch of medium-thick asparagus* and arrange in a snug single layer in a baking dish. 
• Sprinkle the asparagus with salt and pepper.
• In a small pot, melt 1 tbsp. of butter and then whisk in 1 tbsp. of all-purpose flour.
• Whisk the mixture until smooth and cook for another 1 minute.
• Gradually whisk in 3/4 c. of half and half** until smooth and slightly thickened.
• Turn off the heat, then whisk in 3 tbsp. of grated parmesan cheese and a pinch of salt and pepper.
• Pour the sauce of the asparagus, then sprinkle with another 2 tbsp. of grated parmesan and 1 tsp. fresh thyme leaves.
• Bake for 12 minutes, or until asparagus is tender and sauce has browned slightly.

Serves four (side dish)

*If using thinner asparagus, cook for less time.

**Or whole milk.

Fauxtisserie Chicken & Potatoes

Achieve a perfect rotisserie-style chicken by cooking it low and slow in the oven

We've done a lot of traveling in the last month and it seems like forever since I spent a day in our kitchen. Our pantry and fridge were pretty bare after returning from the Bahamas, so I picked up a few essentials and made this roasted "fauxtisserie" chicken and potatoes (based off this recipe in Bon Appetit). We ate some of it for dinner one night, and I had plenty of leftovers to transform into quick lunches and weeknight meals the rest of the week. Plus, it made the whole house smell delicious and lived in again. Unlike normal roast chickens, this one bakes in the oven for up to three hours at a low temperature. The chicken gets incredibly tender and stays surprisingly moist and the potatoes get basted in all the cooking juices to take on a deep flavor. It reminded us of one of our best meals in Paris during our honeymoon: the rotisserie chicken and potatoes we ate off the street on Rue Mouffetard.


Related Recipes:
- Simple Roasted Chicken
- Roasted Chicken & Grapes
- Braised Chicken & Mushrooms


Fauxtisserie Chicken & Roasted Pee Wee Potatoes:

• Preheat the oven to 300F.
• Pat a 4-4 1/2 lb. whole chicken dry with paper towels, then stuff the inside with half a head of garlic and a halved lemon* and season with salt and pepper.
• Tie the chicken's legs together with butchers twine.
• Meanwhile, combine the zest of 1 lemon, 1 1/2 tsp. salt, 1 tsp. pepper, 3 tsp. dried Italian seasoning, and 3 tbsp. olive oil in a small bowl.
• Rub the seasoning all over the chicken, then place on a rimmed baking sheet.
• Toss 1 lb. of pee wee potatoes** with 2-3 tbsp. olive oil and season with salt, then scatter around the chicken on the baking sheet.
• Roast the chicken in the oven for 2 1/2 -3 hours, turning the potatoes with a spatula and basting the chicken every hour or so.
• Let the chicken rest at room temperature for about 10 minutes, then carve and enjoy.

Serves four

*Zest the lemon for the rub before stuffing it in the bird.
**If you can't find pee wee potatoes, just cut larger waxy potatoes (such as Yukon Golds) into bite-size chunks.

French Onion Soup Gratinee

Channel Julia Child with this classic French onion soup recipe

Although I love eating out at new and exciting restaurants, there's something about classic dishes that I really love. I was amazed at how few places we ate at in Paris (see my honeymoon recap and restaurant guide here) were serving traditional French fare, though I was able to satisfy my craving for French onion soup a few times. There's something so comforting about breaking open that seal of melted cheese and bread to get to the rich broth and soft onions. The gratinee looks impressive, but the dish itself is so easy and homey to make. This is a classic recipe inspired by Julia Child and requires some patience to make sure the onions melt down into luscious caramelized goodness. It's a great rainy day soup and leftovers are easy to reheat and serve later in the week.


More Classic French Recipes:
- Croque Madames
- Chocolate Souffles
- Sole Meuniere

Note: A full list of all French recipes on the blog can be found here.


French Onion Soup with Gruyere Gratinee:

• Peel and slice 3 large yellow onions in half, then cut into even 1/2" wide slices.
• Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot over low heat.
• Add in the onions and stir to coat in the butter mixture.
• Cook the onions over low heat, stirring every 10 minutes, for 40 minutes or until very soft.
• Season generously with salt and a small pinch of sugar and turn up the heat slightly until onions have turned a light caramel color, stirring often. This will take another 10-15 minutes.
• Sprinkle 1 tbsp. flour over the onions and stir for a couple more minutes.
• Pour in 1 c. white wine and 8 c. low-sodium beef broth and season with salt and pepper.
• Bring to a boil, then lower to a simmer and cook for another 45 minutes.
• Check for seasoning and adjust as necessary.
• To serve, ladle soup into ramekins or bowls. Cover the top of each soup with rounds of sliced baguette* and then sprinkle the bread with a layer of grated Gruyere cheese.
• Place the soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
• Soup will be extremely hot, so let cool for a couple minutes before serving.

Serves six-eight

*Stale, dry bread is ideal here. If your bread is fresh, toast it for a few minutes to dry it out.

Slow-Roasted Crispy Duck

I love following tradition and strongly believe that there needs to be a turkey on the Thanksgiving table, but every other day of the year I'll choose a different kind of poultry: duck. In my opinion, it's the most delicious bird out there and because it's inherently flavorful you don't have to do anything to make it taste delicious. This slow-roasted duck requires just three ingredients and five hours to create the ultimate holiday roast. The skin crisps to a paper-thin crackling, the meat gets fall-apart tender, and you'll be left with nearly a cup of duck fat to use for future cooking. It's a stunning dish to serve for guests, and at $25 for a whole duck, it's very economical.


More Duck Recipes:
- Duck Breasts with Cherry Port Sauce
- Easy Duck Confit
- Orange Maple Duck Breasts


Slow-Roasted Whole Duck:

• Remove neck and giblets from a 5-6 lb. whole duck, then wash and pat dry with paper towels.
• Use a sharp pairing knife to create dozens of small slits all over the skin and fat of the duck, making sure not to pierce through to the meat. Season generously with salt and pepper.
• Place the duck, breast side up, in a roasting rack over a roasting pan and place in a 300F oven.
• Roast the duck for an hour, then pour off and reserve* any fat at the bottom of the pan.
• Pierce the skin again, this time using the prongs of a fork, and flip the duck breast side down.
• Roast for another two and a half hours, making sure to drain, pierce, and flip every hour.
• After four and a half hours, increase the heat to 350F and roast for another 30 minutes.
• Remove the duck from the oven and let rest, uncovered, for 10-15 minutes.
• Carve and serve.

Serves six

*You'll be left with a cup or more of duck fat by the end of it. Save it in the fridge for up to a week or the freezer for several months. Use duck fat in place of butter or oil in any recipe - it's especially good for roasting potatoes!



Got Leftovers?
Try this Duck Hash or make a Duck Fat Potato Galette with leftover duck fat.

Mushroom Bourguignon

Temperatures have finally changed towards cooler weather in L.A. and I was eager to bust out my dutch oven for some slow-cooked goodness. This mushroom bourguignon recipe, which I first spotted in the Smitten Kitchen cookbook about a year ago, is a genius riff on the classic French dish of beef bourguignon. A variety of mushrooms are caramelized and then braised in a mixture of red wine and beef stock (substitute with a good vegetable or mushroom stock if you want this fully vegetarian) until a hearty stew forms. Try it over egg noodles or with a scoop of sour cream on top for a nod to stroganoff. Like all braises, it's even better reheated the next day.

Related Recipes:
- Braised Chicken and Mushrooms
- Mushroom Gravy
- Mushroom Chicken over Buttered Egg Noodles


Mushroom Bourguignon with Egg Noodles:

• Heat 1 tbsp. of olive oil and 1 tbsp. butter in a large dutch oven over high heat.
• Meanwhile, chop 1 lb. of portabello mushroom caps and 1 lb. of cremini mushrooms into uniform slices.*
• Add a third of mushrooms and cook for 4 minutes, stirring once or twice, until browned.
• Remove the mushrooms and set aside, then repeat two more times until all of the mushrooms are cooked.
• Lower the heat to medium, add in another tbsp. of oil, and add in 1 diced onion. Season generously with salt and pepper.
• Cook the oven for 8-10 minutes, or until soft and starting to brown, then add in 3 cloves of minced garlic and cook for another minute.
• Add in 2 tbsp. tomato paste and cook for another minute, then add in 1 c. red wine and scrape the brown bits from the bottom of the pot.
• Increase the heat and bring the wine to a boil until it reduces by half, then add in 2 c. beef broth, 1 c. defrosted pearl onions, and the mushrooms. Season with another big pinch of salt.
• Bring everything to a boil, lower to a simmer, and cover with a lid.
• Cook for thirty minutes, or until mushrooms are very tender.
• In a small bowl, mash together 1 1/2 tbsp. flour and 1 tbsp. softened butter, then stir the mixture into the stew.
• Let stew simmer and thicken for another 10-15 minutes. Spoon into bowls over cooked egg noodles and sprinkle with minced chives.

Serves four-six

*Any mushroom would work here, but I like the using a mix for different textures and flavors.

Croque Madames

Croque madames (fancy French ham and cheese sandwiches) are one of my ultimate comfort foods. I had my fair share in Paris for our honeymoon and order them whenever possible at local restaurants, but this was my first time making them at home. Since the recipe (adapted from here) is fairly simple and only requires a few ingredients, it really makes a difference to use the best quality that you can find. I purchased some amazing country bread from a local bakery, nutty gruyere cheese, my favorite Dijon mustard, and a delicious smoked ham for this. I've seen croques come stacked like a real sandwich, but I like to layer everything on one slice of bread and eat it open faced. The gooey cheese and bechamel, flavorful ham, runny egg, and crunchy bread make the perfect brunch or indulgent dinner. Enjoy with a glass of wine and pretend that you're at Les Deux Magots in Paris.


Croque Madames:

• Melt 1 1/2 tbsp. butter in a small sauce pot.
• Whisk in 1/2 tbsp. flour until smooth and slightly thickened, about 1 minute.
• Whisk in 1 c. milk and bring to a boil, then lower to a simmer and cook for 5 minutes, whisking often, until thickened.
• Season the bechamel sauce with a pinch of salt and pepper, then whisk in 1/4 c. grated Parmesan and 1/3 c. grated gruyere cheese until just melted.
• Meanwhile, arrange 4 slices of country bread* on a baking sheet and cook under a broiler until lightly toasted.
• Remove the bread from the broiler and turn toasted-side down.
• Spread the top side with a thin layer of Dijon mustard, then layer 2 thin slices of ham on top.
• Divide the bechamel sauce on top of each layer of ham and spread evenly, then sprinkle each sandwich with 1/4 c. grated gruyere cheese.
• Cook the sandwiches under the broiler for a few minutes, or until cheese is bubbling and starting to brown in some areas.
• Meanwhile, fry 4 eggs sunny side up.
• Top each croque with an egg and sprinkle with fresh thyme. Serve immediately.

Serves four
*Pan de mie or any other hearty, crusty white bread will work.

Fig, Duck Confit, & Mixed Green Salad

Fig season pretty much came and went this year without me noticing. We've been doing a lot of traveling lately and our weekly trips to the farmers market have been much more infrequent, thus we've been eating much less seasonal produce. I was able to find a remaining basket of perfect figs and put it to use in this Parisian salad. The sweet caramelized fruit, rich duck (leftover from this recipe), and peppery greens perfectly compliment each other. We ate this as an early dinner (on the table 15 minutes after we came home from work) with a bottle of wine and a nice buttered baguette and it transported us back to France.


Mixed Green Salad with Duck Confit & Caramelized Figs:

• In a small bowl, whisk together 1 minced shallot, 1 tsp. Dijon mustard, 1 tbsp. red wine vinegar, 1 tbsp. balsamic vinegar, salt, and pepper.
• Slowly whisk in 1/4 c. extra virgin olive oil and set aside.
• Meanwhile, heat 1 tbsp. duck fat* in a small skillet over medium-high heat.
• Halve 6-8 figs and cook, flesh side down, for a few minutes until starting to caramelize.
• Toss 3-4 large handful of wild arugula and 2 heads of chopped endive, cores discarded, in a bowl with some of the dressing.
• Scatter the figs on top and the meat from 2 legs of duck confit.
• Drizzle a little more dressing on top and serve.**

Serves two (main course)

Serves four-six (appetizer)

*Or butter or oil.

**You can also add a little goat cheese or blue cheese if you want.

Easy Duck Confit

Duck is one of my absolute favorite meats. Usually I pan roast the breasts until the skin gets crispy and serve it with some sort of sauce, but this duck confit is my new favorite way to prepare it. The dish has a super fancy reputation because the traditional way to cook it is a very involved process but this new method yields nearly identical results with just a few simple steps. Add the duck legs to a small pot with a little water, cook in the oven for several hours, flip, and roast until golden. You'll be left with tender, melt-in-your mouth meat, crispy skin, and a ton of leftover duck fat. I served them with figs that I caramelized in some rendered fat and saved leftovers for shredding into salads, tacos, etc.


Easy Duck Confit:

• Pierce the skin of 4 duck legs with a sharp knife, then season generously with salt and pepper.
• Nestle the duck legs, skin-side down, in a small pot and cover with scant 1/4 c. water. Place a lid on the pot.
• Roast the legs in a 250F oven for 1 1/2 hours, then flip skin-side up and roast for another 1 hour.*
• Transfer the legs to a baking sheet and increase the oven to 425F.
• Roast legs for an additional 30 minutes, or until duck is crispy and golden brown.
• Strain rendered fat and keep in an air-tight container to use as desired.**

Serves two-four

*The duck will render out a ton of fat while it cooks. Make sure the duck stays nestled in the fat.

**Duck fat will keep for a couple weeks in the fridge or a couple months in the freezer.

Bay Shrimp Gratin

I love shrimp and am a sucker for anything with a crispy breadcrumb topping, so when I came across this recipe on Food52 it went to the top of my list. Like any gratin or casserole, all the ingredients get dumped into the same baking dish and then roasted in the oven, making this a super low maintenance and easy dish to prepare in advance of guests arriving. This gratin is mostly made up of shrimp and mushrooms, and the earthiness of the mushrooms works really well with the sweet succulent seafood. I find that tiny bay shrimp are perfect for this dish since they cook quickly and you don't need to peel the tails off, although you could also cut larger shrimp into bite-size pieces and use that instead. It's such a classic French recipe and it will make you look effortlessly chic to anyone you serve it to.


Bay Shrimp Gratin:

• Combine 3/4 lb. bay shrimp,*  3 thinly sliced scallions, 8 minced mushrooms (stems removed), and a large pinch of salt and pepper in a bowl.
• Stir in 2 tbsp. of white wine and place in a baking dish.
• Meanwhile, combine 2/3 c. panko breadcrumbs, 3 tbsp. of melted butter, 1 tbsp. minced parsley, and 1/3 c. grated Parmesan cheese.
• Sprinkle breadcrumbs over the shrimp and bake in a 400F oven for 15 minutes, or until shrimp are cooked through and topping is golden brown.

Serves two-three

*If you can't find bay shrimp, you can cut regular shrimp into bite-size pieces.

Simple Roasted Chicken

An easy recipe for a crispy, juicy, perfect roasted chicken

My fiance just got home from his bachelor party in Las Vegas and I wanted to welcome him back with a home-cooked meal. Roast chicken is such a traditional Sunday supper for so many people that I thought it would be a comforting meal after his busy weekend and the whole house smelled incredible when he walked in. A whole bird may look intimidating, but it takes less than five minutes to prep the chicken and then the hot oven does all of the work. It roasts for about an hour and a half, or until the skin gets golden and crisp and the meat turns tender and juicy. Leftovers can be re-purposed for tacos, salads, etc., for a quick lunch or dinner later in the week - not to mention chicken stock that can made from the carcass.


Related Recipes:
- Fauxtisserie Chicken with Potatoes
- Fried Chicken
- Thanksgiving Turkey


Simple Roast Chicken:

• Remove the giblets from the cavity of a 4-5 lb. chicken and season the inside with salt and pepper.
• Cut a lemon and onion into quarters and stuff half into the cavity along with several sprigs of fresh thyme.
• Rub the outside of the chicken with 2 tbsp. softened butter and season well with salt and pepper.
• Tie the legs together with twine and tuck the wings under the bird.
• Place the chicken on a rack in a roasting pan and place the remaining onion and lemon wedges and several cloves of garlic in the bottom of the pan.
• Pour 1 1/2 c. of chicken stock in the bottom of the pan and place in a 425F oven.
• Cook for 75-90 minutes, or until the juices run clear in between the leg and the thigh.
• Tent the chicken with foil and let rest for 20 minutes.
• Carve the chicken and serve with lemon wedges, as desired.

Serves four

Braised Chicken & Mushrooms

The weather here has been absurdly chilly by southern California standards, with the only upside being the soups, stews, and braises I’ve been making to warm us up. This chicken is a great option since it’s super comforting but doesn’t take as long to cook as some other tougher cuts of meat. The mushroom gravy is richly flavorful but surprisingly light, and the chicken stays juicy and has a wonderful tenderness. I like to brighten things up with simple arugula and lemon salad and some crusty baguette for mopping up extra sauce. Leftovers reheat well on the stove the next day, and make your whole house smell delicious and inviting.

Braised Chicken & Mushrooms:

• Heat 1/4 c. olive oil in a large dutch oven over high heat.
• Meanwhile, season 2 bone-in, skin-on chicken breasts and 2 bone-in, skin-on chicken thighs with salt and pepper and lightly coat with all-purpose flour.
• Place chicken, skin-side down, in the pot and cook for 5-6 minutes per side, or until darkly golden brown.*
• Remove chicken and place on a plate, then add in 12 oz. cremini mushrooms, 4-5 whole garlic gloves, and 4 sprigs of fresh thyme.
• Cook mushrooms for 5-7 minutes, or until browned, then add in 1/8 c. dry sherry and scrape up any bits from the bottom of the pan.
• Add in 1 c. white wine, 1 c. chicken stock, a large pinch of salt and pepper, and add chicken (skin-side up) back to the pot.**
• Bring the mixture to a simmer, then cover with a lid and move to a 325F oven.
• Cook for 35-40 minutes, or until chicken is cooked through, then move chicken to a clean plate.
• Discard the thyme stems, and heat chicken braising liquid over medium heat.
• Meanwhile, mash together 1 1/2 tbsp. room-temperature butter and 1/8 c. all-purpose flour into a paste.
• Add the butter mixture to the sauce and stir to thicken.
• Cook sauce for 5 minutes, or until desired thickness, then season with salt and pepper as needed.
• Return chicken to the pot to heat through, then divide onto plate and serve.

Serves four-five

*Don't crowd your pan or the chicken won't brown. You may need to brown chicken in batches.

**The chicken might not be entirely covered with liquid, which is fine.

Braised Leeks with Sweet Lentils

I cook with some kind of onion, shallot, or leek in nearly every meal I make, but they’re rarely the star of the dish. Parisians have it right, though, with onion tarts, soup, and braised leeks all being classic fare in the City of Light. Leeks are in their peak season right now and there’s no better way to use them than in a recipe like this. As they cook, the leeks get a great buttery texture and sweet flavor. Here, they’re served with lentils, breadcrumbs, and fresh parsley which provide a nice flavor and texture contrast to the dish. It make a wonderful and surprisingly filling vegetarian meal, but don’t be afraid to serve them on their own as a side dish or with some soft cheese as a nice starter salad.

Braised Leeks with Sweet Lentils, Breadcrumbs & Parsley:

• Melt 1 tbsp. butter in a large skillet over medium-high heat.
• Add in 3-5 trimmed, rinsed,* and halved leeks, cut-side down and cook for 3-5 minutes, or until golden.
• Drizzle the leeks with a little olive oil and flip, cooking for another 2-3 minutes on the other side.
• Season leeks with a good pinch of salt, ground pepper, and 2 tbsp. of honey.
• Pour 1 c. chicken stock** into the skillet, cover with a lid, and lower heat to a gentle simmer.
• Cook leeks for 15-30 minutes, or until very tender.
• Meanwhile, bring 2/3 c. lentils and 1 1/2 c. water to simmer and cover with a lid.
• Cook lentils for 15-25 minutes, or until tender and drain off any excess water.***
• In a small pan, melt together 1/2 tbsp. butter and 1 tsp. olive oil and add in the lentils.
• Sprinkle lentils with 1/2 tbsp. raw sugar**** and 2 tsp. rice vinegar.
• Stir lentils until sugar dissolves and add in a pinch of salt.
• Combine 1/4 c. breadcrumbs with 1 tsp. olive oil and set aside.
• To serve, divide leeks onto plate, top with some of the lentils, and sprinkle with fresh minced parsley and breadcrumbs.

Serves two (main course)

Serves four-six (side dish)

*The best way to clean leeks is to halve them and place in a large bowl of water for 5-10 minutes. The dirt will fall to the bottom of the bowl and the clean leeks will float to the top.

**Or vegetable stock or water.

***Any kind of lentils will do, although my favorite are black beluga. Cooking times may vary, so check your package. Can be made in advance and kept in the fridge for a few days.

****Or brown sugar. You may want to add a little more, according to your preference.

Scotch-Glazed Shrimp

Dinner doesn't get much easier (or tastier) than this five-ingredient recipe for Scotch-glazed shrimp. I generally like to buy already peeled and de-veined shrimp, but it's worth taking a few extra minutes of prep work here by buying extra-large shell-on shrimp. The shells toast in the hot pan while the meat stays moist and succulent. At the last minute, a knob of butter and a few splashes of Scotch Whisky get added and form a rich, smokey sauce. I like to pile the shrimp on a platter or serve it family-style right out of the skillet for a fun (and messy) meal. Crusty bread must be served alongside to mop up any extra sauce.


Scotch-Glazed Shrimp:

• Heat 1 tbsp. canola oil in a large, preferably non-stick, skillet over high heat.
• Meanwhile, use the sharp tip of a knife to slice through the shell and down the back of 3/4 lb. of large shrimp and pull out the dark vein.*
• Add the shrimp to the hot pan and season with salt and pepper.** 
• Cook for 2-3 minutes, or until shells are golden brown and shrimp is starting to turn opaque.
• Flip the shrimp to the other side and turn the heat down to medium-low.
• Add in 2 tbsp. butter and 3 tbsp. Scotch.***
• Let the sauce reduce for 2-3 minutes, or until the alcohol has absorbed.
• Serve with crusty bread.

Serves two

*Or buy it this way, if you can find it. Often called "easy peel shrimp".

**I used course sea salt flakes.

***Remove pan from the stove before adding in the alcohol or it could flare up.

Peach French Toast

French toast is one of my favorite breakfast foods and something I make often, but this peach topping elevates the dish to a whole new level. The key to a perfect French toast is definitely the bread, and I think that it's a must to use challah or brioche and to slice the pieces to nearly 1" thick. Once the slices get dipped in an eggy custard and cooked until golden brown, a buttery peach-infused syrup gets poured over top. The fruit adds a great layer of texture and flavor to a familiar dish and makes the whole thing feel a little decadent. It's the type of dessert-breakfast that I love to indulge in every once and awhile.


Peach French Toast:

• Cut four 3/4"-1" slices from a loaf of bread and set aside.*
• In a shallow bowl, whisk together 4 eggs, 1/3 c. milk, and a splash of vanilla extract.
• Soak the bread in the custard for a minute or so on each side while you melt 1 tbsp. butter in a large skillet.
• Add the toast to the hot pan and cook for 3-4 minutes per side, or until golden and cooked through.
• Meanwhile, melt another tbsp. butter in a small pan until foamy.
• Add in 1 large sliced peach and cook for 3-4 minutes, or until softened and starting to release some juice.
• Pour in 1/3 c. maple syrup and 1 tsp. vanilla extract and simmer on low heat for 5-10 minutes, or until ready to serve.
• Divide French toast onto plates and spoon fruit and syrup over top.

Serves two

*Day old bread works even better. If possible, try to let your slices sit out for 30 minutes to dry out before adding to the custard.