Grilled Oysters on the Half Shell with Grilled Prosciutto & Mignonette

There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American … Continue reading Grilled Oysters on the Half Shell with Grilled Prosciutto & Mignonette

Winter Squash Pies Gluten-Free and a Trip to the Farm

The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers. Ravigote butter, made by kneading butter with the four herbs and adding pepper, salt and lemon juice, spread between thin slices of bread, … Continue reading Winter Squash Pies Gluten-Free and a Trip to the Farm