Tag: frisée

Cooking from the hip: Pork Chops with Peaches and Wilted Frisée

Pork chops are dry brined to keep them juicy and tender, then pan seared with rosemary. They’re topped with peaches and frisée quickly cooked in the same pan. Recipe below.

frisée peach chop

Forensic anthropologists would have a field day with my right hip pocket. It’s home to an ever shifting collection of folded scraps of paper, most covered with scribbled food notes. Some are shopping lists, folded and refolded to accommodate new lists. Looking at old lists, I can often reconstruct the meals I cooked based on the ingredients acquired. Continue reading “Cooking from the hip: Pork Chops with Peaches and Wilted Frisée” →

A classic French salad, by way of Manhattan: Salade Frisée aux Lardons

Crisp, pleasantly bitter frisée is dressed with a simple vinaigrette and topped with bacon and a poached egg for this classic French starter inspired by a recent visit to New York. Recipe below.

What is it with the French and salads? Granted, they do most food things well, but salads are an example for me of why their more complex dishes are so transcendent. It is because even the simplest things are treated with respect and done just so.

Several years ago, Marion and I were in Paris. Suddenly famished one afternoon, we stopped for a quick lunch at a frankly nondescript sidewalk cafe—the kind of place charitably described as “this will do”—along Rue de Passy. We ordered quiche and salad, expecting an okay slice of the former accompanied by a miserly handful of mixed greens. What arrived at our table were generous slices of quiche, each teetering atop an abundant salade composée. Continue reading “A classic French salad, by way of Manhattan: Salade Frisée aux Lardons” →