12 ounces pappardelle
1 lb. green asparagus
2 cups fresh peas, shelled
2 tablespoons of shallots, peeled and minced
1 cup extra virgin olive oil
1 cup of pine nuts, toasted
1 cup freshly grated parmesan
1 cup roughly chopped parsley
Coarse sea salt and freshly ground pepper
① Cut off end of asparagus and
blanch in salted water until just tender (about 5 minutes).
Blanch peas separately for about 1 minute.
② In a heavy saucepan, gently
sauté the shallots in olive oil until they begin to turn
gold. Add peas and asparagus and cook for a few minutes.
③ Cook the pappardelle in boiling
water, drain and pour into saucepan. Add pine nuts, parmesan
and parsley and season to taste. Serve immediately.
4 slices of brioche
2 ripe pears
2 tablespoons of sliced almonds
2 tablespoons of honey
1 tablespoon butter
① Peel the pears and cut into
small cubes. Melt butter in a saucepan and sauté the pear
cubes for 2-3 minutes.
② Arrange pear cubes on brioche
slices. Cover with honey and almonds. Put under broiler for
two minutes watching carefully. Serve warm with a dollop of
sour cream or crème fraîche.
A yummy dessert also wonderful for
a weekend breakfast or brunch.
Red Mullet with
Spinach en Papillote
2 teaspoons olive oil
8 fillets of red mullet, about 2 ounces each
1 lb. spinach, washed and dried in a salad spinner
4 teaspoons shallots, peeled and sliced
8 slices of lime
4 tablespoons of crème fraîche
Salt and freshly ground pepper.
① Cut 4 pieces of parchment paper
(or aluminum foil) into squares large enough to cover each
fillet and leave a 2-inch border all around. Lightly brush
the squares with olive oil. Preheat oven to 300 degrees.
② Put the spinach in the center
of each square and top it with a tablespoon of crème fraîche.
Top with two fillets and add one teaspoon of shallots, two
slices of lime. Season with salt and pepper.
③ Fold up the edges to form
packets. Put the papillotes on a baking sheet and bake for
10-15 minutes. Serve at once by setting each papillote on a
N.B. You can use sole or snapper
instead of red mullet