Notes about Recipes in this book

• Beef shanks braised in onions from the bargemen of the Rhone (Boeuf en casserole des mariniers du Rhône)

  • wester on June 11, 2014

    Simplicity itself - you put the meat and the onions in a pan and let them stew in their own juices for a long time. Very tasty too. I put the anchovies in with the meat instead of in the parsley, and that worked very well - they melted into the sauce.

• Blueberry tart (Tarte aux myrtilles)

  • Kringler on October 28, 2010

    This tart is one of my summer standards. The almond/sugar mixture is tasty, and it absorbs the berry juices. I make a free-form tart---you might call it a gallette. I roll the pastry out, sprinkle it with the almond/sugar mixture, add huckleberries from the farmers market, fold the pastry over, bake, and serve with sweetened sour cream. It is simple and delicious.

• Braised pork shoulder with rosemary and garlic (Épaule de porc braisée au romarin et à l'ail)

  • wester on December 13, 2013

    Very basic, very nice. The garlic and herbs completely disintegrated - I might add some more of them next time. Do add some water, especially if making less than a complete recipe. ETA: changing the cooking time and temperature to 5 hours at 150C/300F (per Smitten Kitchens suggestion) and increasing all flavorings by about half raises this from good to excellent. I added about a cup of water at the beginning but there never was condensation on the lid, as the recipe suggests there should be.

• Eggplant gratin Uzès (Gratin d'aubergines Uzès)

  • ricki on February 26, 2019

    Very good! Will make this again. I used the broiler variation for the eggplant and the sauce with canned tomatoes on page 10. A one-pound eggplant was plenty for the two of us, with some leftover. I cut the other ingredients proportionately using a 14-oz can of tomatoes. After the onion started to soften, I added about 1 cup of thinly sliced sweet peppers. Remembering a vegetable tarte we had on a hot day in May in the region that inspired the recipe, I used about a tablespoon of fresh thyme in the sauce, rather than parsley.

• Fish steaks in papillote with mint and Pernod (Poisson en papillote à la menthe et au pastis)

  • wester on May 26, 2011

    A very good flavor. I just thought it was slightly overcooked. Next time I'll shorten the oven time.

• Ratatouille terrine (Ratatouille en terrine)

  • Kringler on October 14, 2013

    This is my favorite ratatouille recipe. The breadcrumbs add something special.