Saumon Cru, Beurre Blanc Grenade

Saumon Cru, Beurre Blanc Grenade
Saumon Cru, Beurre Blanc Grenade
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Raw Salmon, Pomegranate White Wine Butter Sauce

The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.

Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.

We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.

Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.

Recette de Saumon Cru

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Socca (savory chickpea pancake)

Socca (savory chickpea pancakes)

Socca (savory chickpea pancake)

Topped with a Salad of Spring Lettuce
Egg, Feta, Radish, Chili, Olives, Dill, Lemon, Tahini Sauce

Socca, a savory chickpea pancake, is known as Nice’s original street food. Often served au naturel in Provence, cut into shards as snack, pleasantly with a glass of chilled rosé. Socca can also be served with all kinds of toppings for a delightful lunch. It is usually baked on a large round flat copper pan in a wood-burning oven.

In this recipe, nontraditional cumin and smoked paprika added to the batter mimic the smokiness of a wood-burning oven. And a non-stick skillet on the stovetop stands in for the copper pan and makes cooking the socca a breeze.

Socca As A Snack with Rosé

Socca as a snack with Rosé

Socca Recipe

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The Easiest Soufflé You’ll Ever Make

Maman's Cheese Souffle by Jacques Pepin

Maman’s Cheese Soufflé by Jacques Pépin

A little while back, I came across the most charming video of Jacques Pépin with Kristen Milgore demonstrating his mother’s easy cheese soufflé recipe. Their camaraderie was endearing, the unstuffy homey cooking style was refreshing, the rustic soufflé was mouthwatering…and they enjoyed the finished product with a tumbler of chilled white wine. I simply could not, not try it!

Maman's Cheese Souffle by Jacques Pepin

Jacques tells the story of Maman’s Cheese Soufflé:

“When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless.

My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs — a cinch!

To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven.

Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture.

Ignorance is bliss, and in this case it was indeed: The soufflé rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious.”

Maman’s Cheese Soufflé by Jacques Pépin

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