kaye16's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen
By Clotilde Dusoulier
Broadway Books - 2007
Courgettes aux Olives : page 139
A very nice "dress-up" dish for zucchini. The leftovers were good cold also; this would be a good picnic food I think. Dusoulier also suggests that it could be a vegetarian main over pasta or polenta.
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Frittata Fêve & Menthe : page 67
Really very good as frittatas go. The fêves are a bit of an annoyance to prepare, podding, parboiling, peeling, but the result is lovely.
Once the fêves are prepped, and this can be done ahead, the frittata is easy to assemble. I used my 9" cast iron skillet, lined with parchment paper. Cleanup was then minimal.
I used feta, since that was on hand, but any sheep's milk cheese would be fine, I expect.
This should serve 4 as a main. But DH ate two quarters, while I had one; we have one left for a mid-day snack.
This would also make a nice starter, cut in smaller pieces.
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Papillotes de Bar aux Asperges : page 98
A very nice idea, easy and tasty. My only problem was that the asparagus did not get done in the allotted time, even cut in half lengthwise as she suggests. It would have been a good idea to steam them about halfway before assembling the packets.
I didn't make the origami boxes as she suggests, but might try that for serving to company. Even with parchment paper, it makes a nice presentation.
The recipe is quite versatile. You could use whatever veggies and fish are in season, only being sure that the veggies are either pre-cooked a bit or in pieces that will cook in the same time as the fish. The topping was quite nice also.
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Tarte Amandine à la Myrtille : page 188
Easy and yummy. Serves 10? Those are very dainty eaters. Six, or possibly eight, but never ten!
I used a pâte sablée from the freezer rather than making one from her recipe. I still have 3 more frozen (a packet of 4, it was, that I bought!), but I think the homemade one would be better.
This is very easy to assemble. While the crust is having its first bake in the oven, you can easily make the filling and wash the blueberries. After the crust has cooled a bit, you add the blueberries, top with the almond cream, and put it back in the oven.
I think this might work with other fruits also, not really soft or liquid ones, but firmish, anything that would go with the almond flavor. Cherries? Raspberries perhaps?
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