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Entries tagged with 'French in a Flash'

French in a Flash: Three-Cheese Hearty Greens and Puff Pastry Tart

French In A Flash Kerry Saretsky Post a comment

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

French in a Flash: Wild Mushroom and Truffle Muffin-Tin Omelettes

French In A Flash Kerry Saretsky 1 comment

Roasted wild mushrooms, parmesan, and truffle oil all get whisked into eggs and baked into puffed, fluffy individual omelettes in muffin tins. More

Wild Mushroom and Truffle Muffin-Tin Omelets

Serious Eats Kerry Saretsky 2 comments

Roasted wild mushrooms, parmesan, and truffle oil all get whisked into eggs and baked into puffed, fluffy individual omelettes in muffin tins. More

French in a Flash: Sea Scallops Baked with Butter and Endives

French In A Flash Kerry Saretsky Post a comment

Scallops roasted with sweet butter and bitter endives is a Paris restaurant favorite, but so simple to make at home. More

Baked Scallops with Endive

Serious Eats Kerry Saretsky 3 comments

This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean. More

French in a Flash: Salmon with Thyme and Three-Lemon Crème Fraîche

French In A Flash Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

Salmon with Thyme and Three-Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

French in a Flash: Hearty Chard, Pancetta, and Pecorino Quiche

French In A Flash Kerry Saretsky Post a comment

Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper. More

French in a Flash: Salt-Baked Fish Stuffed with Herbs and Lemon

French In A Flash Kerry Saretsky 2 comments

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

Salt-Baked Fish Stuffed with Herbs and Lemon

Serious Eats Kerry Saretsky Post a comment

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

French in a Flash: Quatre Epices Glazed Carrots

French In A Flash Kerry Saretsky Post a comment

Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays. More

Quatre Épices Glazed Carrots

Serious Eats Kerry Saretsky Post a comment

Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays. More

French in a Flash: Broiled Scallops Provençale

French In A Flash Kerry Saretsky 2 comments

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter. More

Broiled Scallops Provençale

Serious Eats Kerry Saretsky 5 comments

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter. More

French in a Flash: Niçoise Toasts with Fresh Tuna and Tomatoes

French In A Flash Kerry Saretsky Post a comment

Grilled bread get rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon. More

Niçoise Toasts with Fresh Tuna and Tomatoes

Serious Eats Kerry Saretsky 2 comments

Grilled bread gets rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon. More

French in a Flash: Turkey Au Vin

French In A Flash Kerry Saretsky 2 comments

Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More

Turkey Au Vin

Serious Eats Kerry Saretsky 2 comments

Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More

French in a Flash: Cheesy Papillons

French In A Flash Kerry Saretsky Post a comment

During fun holiday get-togethers, serve cheesy puffs of savory pastry instead of bread in big baskets down the center of the table. More

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