Scoop up some Chocolate Salted-Butter Caramel Macarons!
You can find these delicious Macarons in the greater Atlanta area!
Contact Chef Deborah at firstname.lastname@example.org or
find Chez Jules, Lovely French Macarons on Facebook!!
Lemon Meringue Macaron
Now for those of you who know me, and know me well…you know I am not a southern girl. In fact, I have never felt more French since I moved to Atlanta. Grits…being so very southern, a staple for many at most dinner tables..needed my attention. So, here’s my take on grits.
Seafood Southern Grits…à la française.
1 small bunch of baby asparagus spears
8 oz baby bella mushrooms
12 large shrimp, uncooked
8 large sea scallops
6 oz fresh haddock, cut into 1 inch pieces
2 cloves of garlic, minced
1 shallot, finely minced
1 tbls finely chopped green onions
2 tbls cognac
1/2 cup dry white wine
1/2 cup cream
1 tsp paprika
1 tsp turmeric
1tbls wild porcini sea salt (available at Williams Sonoma)
Few threads of saffron
A note about grits…the best grits I have found are Heirloom Grits (Riverview Blend – Certified Organic) by Virgina Willis “My Southern Pantry”. I follow her directions on the package, using milk instead of water for creamier grits and I add twice the amount of butter, bien sûr, as well as a cup of shredded cheese…Comté!
1. Prepare grits.
2. Sauté Bella mushrooms in a large sauté pan and in butter until nicely browned, remove to plate and set aside. Keep sauté pan on stovetop to use for seafood.
3. Blanche asparagus tips in boiling salted water for 3 minutes, transfer to an ice water bath (this process helps maintain the chlorophyll and beautiful green color…no one likes army green!), remove from ice water bath and set aside on a plate.
4. Sauté and brown scallops in butter over medium-high heat. Add fish and shrimp, do not overcrowd. Cook until fish flakes, shrimp turns pink, and scallops are translucent. Remove seafood from pan, set aside on plate. Careful not to overlook seafood or it will all be tough. Remember, this is going to get reheated in the sauce.
5. In same saucepan, add a tbls of butter and sauté shallots, green onions and garlic. Add cognac (not over an open flame!) and return to heat. Add white wine, reduce by half. Add cream and seasonings, bring to boil.
6. To the sauce, add mushrooms, asparagus, scallops, shrimp and fish…toss.
7. Plate the grits in a shallow bowl or soup plate. I love these oval plates from Williams Sonoma.
Top with 3 shrimp, 2 scallops, fish and scatter the asparagus and mushrooms around top. Garnish with diced tomatoes (peeled and seeded) and sliced green onions. Spoon a little sauce over the top. Maybe even a ribbon of gorgeous olive oil around the grits. Ok, I’m feeling just a little bit southern tonight!
I’m not much of a “Granola” girl but I do love this recipe, which I call “Quatre Coins Granola” because I use ingredients from my four favorite regions in the World; New England, Provence, Pacific Islands and La Réunion in the Indian Ocean. More about vanilla from the Réunion Island later. Follow my blog!
2 cups sliced, raw almonds
2 cups unsweetened coconut chips or flakes
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup flax seeds ( optional )
1/2 cup dried cranberries
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/3 cup organic, unrefined coconut oil
1/3 cup lavender honey
Preheat oven to 300 degrees
In a large bowl, combine all nuts, seeds, dried fruit and spices.
Split the vanilla bean and scrape out the seeds, saving the bean.
In a small saucepan, combine coconut oil and lavender honey with the vanilla bean and seeds. Heat just to boil and remove from heat, infusing the vanilla, for a minute. Remove the vanilla bean and pour this over the dry ingredients, mixing well.
Spread the granola mixture on baking sheets ( probably two sheets ) lined with parchment paper or Reusable cookie sheet liners ( love these!).
Bake for 25 – 30 minutes. Granola should be nice and brown. Allow to cool before breaking it up, leaving some nice big chunks. Let dry before packing in storage jars or air-tight containers.
Gluten-free, this granola makes a great snack, breakfast, or dessert…topped with your favorite yogurt and fruit. Bon appetit!
Tricolor Tomato Tartare
Ooh-la-la, this is the season of vine-ripened tomatoes of varied, splendid varietie!. Serve this up as a starter or light lunch for a fresh and healthy feeling of summertime! I served mine with grilled Salmon and used Williams Sonoma Salmon Rub for spices; it contrasts perfectly the mild Mediterranean flavors of the Tricolor Tomato Tartare.
Pair it with a Rosé from Provence or a crisp White Sauvignon Blanc.
Serves : 4
6 large ripe Tomatoes, of different colors.
I prefer Heirloom Tomatoes
4 ounces firm Mozzarella
Handful of pitted Niçoise or Kalamata Olives
Salt, Pepper to taste
Quarter and seed the tomatoes, dice small. Dice the mozzarella, and the olives. Try keeping these ingredients diced the same size and as small as possible. Layer the basil leaves and chop. Place all these ingredients together in a bowl and drizzle with a good olive oil. I used a lovely one from Castelas, Les Castelines Basil & Mint Olive Oil. Toss gently. Add salt and pepper. For an added kick, add a squirt of lemon juice and a pinch Espelette pepper.
To serve, using a ring mold, place the ring on the plate and spoon the Tartare into the mold, pressing down slightly to compact it. Lift the ring and continue to plate the other servings. Garnish with a sprig of basil and toasted, thin slices of country bread or baguette. Perfect for a light luncheon or with grilled fish or chicken for a healthy dinner!
Looking for more easy, yet gourmet recipes? Subscribe to French For A While by clicking on the “Suivez Moi” button to follow me, or “like” my FrenchForAWhile Facebook page. A bientôt!
La Vie en Rose…. Lovely French Macarons from my collection “Jules” Yields 36 macarons (1.5″) Ingredients: 7 ounces powdered sugar 4 ounces powdered almonds 4 ounces egg whites* pinch of cream of tartar** 3 1/2 ounces granulated, or castor sugar … Continue reading
A quick trip to Dehillerin, Simon et G. Detou...j’ai de tout! I have everything! Now to try to pack it all up and hope the suitcases won’t be overweight! I’m so excited about all the ingredients I’m bringing back to elaborate my French macaron recipes! Look for my French Lavender Macaron recipe to be posted soon, using lavender and lavender syrup from Provence. Working on a new recipe “Lilac Rose Macaron”. If you are not yet following me……suivez-moi !
Consider a cocktail in a secret garden, overlooking the rooftops of Paris, the Eiffel Tower and l’Arc de Triumph! Sublime, Magic…La Terrasse, perched on the rooftop of the Hotel Raphael, avenue Kleber, is a marvelous piece of paradise. Un coin … Continue reading
Discover the Cabro d’Or, a luxury hotel in Provence, featuring a lovely gourmet restaurant, beautiful landscape, 1st-class amenities, and spa in Les Baux de Provence!
The deep blue Provence sky casts a fond eye on this beauty created by Jean-André and Geneviève Charial, a more pastoral but equally exceptional version of the Oustau de Baumanière. La Cabro d’Or is a temple to tranquillity with its clear, spacious interiors and windows opening onto intimate, quiet gardens or terraces.
In the heart of the Alpilles, in a magnificent garden at the foot of the village of Les Baux de Provence, this 4-star hotel is a Provençal mas and is a preserved and harmonious spot where you enjoy true rustic bliss. Enjoy lunch or dinner on the terrace, serenaded by the cicades et profitez de la tranquilité!
I recommend the menu “Esprit du Jour” for 76€, it is worth it! For a lovely lunch, there is a formule déjeuner for 56€. We ordered local wines, my favorite was the white from Mas de la Dame, “coin caché”. More later on Mas de la Dame!
Two hectares to stroll in, a big swimming pool at which you can order lunch in summer, two tennis courts and now a Spa … La Cabro d’Or was born for pleasure.
And for a real luxurious treat, have breakfast served on you terrace. It will be set up and waiting for you when you arise!
Member of Relais & Chateau
La Cabro d’Or
13520 Les Baux de Provence
+33(0)4 90 54 33 21
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