Blog | French Revolution

Friday, February 24th, 2012

French in a Flash: Old-Style Mustard and Rosemary Roasted Asparagus

RECIPE: Old-Style Mustard and Rosemary Roasted Asparagus

Roasted Asparagus with Whole Grain Mustard, Rosemary, and Lemon

Mr. English loves asparagus. And sometimes, love is making what the person you love loves for dinner. I’ll admit–this dish isn’t much of a sacrifice. Continue reading …

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Categories: 15 Minutes, Cheap, Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian

Tuesday, February 21st, 2012

Lickety Split Spaghetti with Brussels Sprouts and Brown Butter

RECIPE: Lickety Split Spaghetti with Brussels Sprouts and Brown Butter

Spaghetti with Brussels Sprouts and Brown Butter under a Shower of Parm

I just made such a good dinner, I had to share it with you in time for you back home to make it tonight. I love Brussels sprouts. This is such a simple dish: spaghetti tossed with shaved fresh Brussels sprouts and nutty brown butter, under a shower of Parm. Some toasted pine nuts would be great too, but I’m fresh out. This is nutty and different, and light, and really good. Plus, it’s ready in the time it takes to cook the pasta. Bon app! Continue reading …

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Categories: 15 Minutes, Cheap, Eat, Main Courses, Recipes, Sides, Starches, Vegetarian, Vegetarian

Monday, February 20th, 2012

The Secret Ingredient (Parsley): Spaghetti with Green Parsley Pesto

RECIPE: Spaghetti with Green Parsley Pesto

Spaghetti with Green Parsley Pesto

There are funky pestos out there, pestos where basil isn’t the star. Arugula pesto. Spinach pesto. I’ve even made a tarragon pesto. But I’ve never seen a pesto that has put parsley at center stage, and really celebrated what parsley’s all about: grassy light freshness. Continue reading …

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Categories: 15 Minutes, Cheap, Easy, Eat, Recipes, Series, Sides, Starches, The Secret Ingredient, Vegetarian

Friday, February 17th, 2012

French in a Flash: Romantic Raspberry-Rose Sorbet with White Chocolate

RECIPE: Raspberry-Rose Sorbet with White Chocolate

Raspberry-Rose Sorbet with White Chocolate, à la Berthillon

Paris is a romantic city. But the most romantic place in the whole of that romantic city is the tearoom at Berthillon. Berthillon is an ice cream shop on the tiny and quaint Île St. Louis. But it’s not like other ice cream shops. It recognizes the wonder that is ice cream, and situates itself among the pomp and circumstance that ice cream requires: brass bars. Marble tables. Silver cups. Line up and get a scoop to go. Or, do something dreadfully romantic, and get a table for two in the tearoom. Continue reading …

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Categories: 15 Minutes, Cheap, Desserts, Easy, Eat, French in a Flash, Frozen, Recipes, Series, Vegetarian

Tuesday, February 14th, 2012

The Secret Ingredient (Parsley): As-Good-As-Cole Slaw Cabbage and Parsley Salad

RECIPE: As-Good-As-Cole Slaw Cabbage and Parsley Salad

Green Cabbage and Parsley Slaw

I’m so excited about this month’s unsung hero: parsley. I know, I know. But hold back that skepticism. Parsley is on the rise, and it’s not being shy anymore!

There was a time when I didn’t like parsley. Not even a sprinkle on the plate. What? Did the chef think that I couldn’t taste it? Continue reading …

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Categories: 15 Minutes, Cheap, Easy, Eat, Recipes, Salad, Series, Soup & Salad, The Secret Ingredient, Vegetarian

Monday, February 13th, 2012

Red, Red Spanish Chorizo and Seafood Stew for Valentine’s Day

RECIPE: Red, Red Spanish Chorizo and Seafood Stew

Red Spanish Chorizo and Seafood Stew

Mr. English and I are celebrating our fifth Valentine’s Day together today. I say today, because long ago we decided to start observing on the thirteenth.

We were both students at Oxford on our first Valentine’s day, and we’d been dating about four months. We went to this really lovely restaurant called Gee’s. It’s an old Victorian glass greenhouse converted into a restaurant. Really cool. There we were, a couple sandwiched between couples. We could hardly even talk to each other without feeling like we were having pillow talk with six other people. Continue reading …

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Categories: 15 Minutes, Easy, Eat, Fish, Main Courses, Recipes

Monday, February 13th, 2012

Spanish Yellow Rice to Serve with the Spanish Valentine’s Day Chorizo and Seafood Stew

RECIPE: Spanish Yellow Rice

Spanish Yellow Rice

serves 4, to go with the Red, Red Spanish Chorizo and Seafood Stew

INGREDIENTS

1 tablespoon olive oil
2 cups Bomba paella rice
1/2 teaspoon tumeric
1/2 teaspoon paprika
1/2 teaspoon piment d’Espelette
A nice pinch of saffron
4 cups water or chicken, seafood, or vegetable broth or stock
Salt

PROCEDURE
In a nonstick saucepot, heat the oil over medium heat. Add the rice, and stir to coat. Toast the rice until it just starts to turn golden brown. Add the spices and the water or stock. Season with salt. Bring to a boil over high heat. Cover and lower the heat to low. Cook, covered, for 20 minutes, until all the liquid is absorbed and the rice is fluffy.

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Categories: 15 Minutes, Cheap, Easy, Eat, Recipes, Sides, Starches, Vegetarian