This recipe was taken from Francis Lam's story on how to make and modify beurre blanc
This recipe, from the Canal House restaurant in New York City's Soho Grand Hotel, has been lifted from my last cookbook, The New Elegant but Easy Cookbook. Some things are worth repeating. I have never met anyone who ate just one serving.
This could be the lightest, freshest tasting potato salad of the summer.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Ingredients
From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.
Use only small young zucchini for this salad.
Boiling turns apple cider into a delicious sweet-tart syrup that's great over desserts as well as sweet potatoes and sweet squash. New Englanders have used this trick for several hundred years and they know you have to start with good-tasting cider. Check out organic ciders and ones produced on farms in your area.