“Make the pastitsio exactly as Yiayiá used to prepare it,” my children and nieces tell me each year since my mother passed away. I use her recipe, but I tend to cut back on some of the large amounts of butter she … Continue reading
In researching the restaurant Gabriel takes Julia to when arriving in Florence, Alle Murate, I discovered that it had unfortunately closed in 2016, replaced by another restaurant called The Fishing Lab. It was my hope that in perusing the menu, … Continue reading
Grace Clark’s chicken Kiev is mentioned few times during Gabriel’s Inferno. At one point, an argument ensues over whether or not the butter needs to be frozen. The answer is YES! The herb butter mixture needs to be frozen for … Continue reading
I’ve wanted to post my family’s recipe for leg of lamb for a long time. It was tradition in our family to have lamb for Easter and Christmas, and my mother’s recipe is the best. Except for one minor detail. … Continue reading
Over the next several months, I along with Karen Komarinski, will be posting excerpts and recipes inspired from The Gabriel’s Inferno Trilogy by Sylvain Reynard. This is being done in celebration and anticipation of the upcoming series optioned by Passionflix … Continue reading
So, it’s the first day of fall, but yes, I’m in denial. I’m not quite ready to give up on summer yet. April, May and most of June was a washout. Cold, damp, and definitely not the start of a … Continue reading
Last October I visited France in order to do some research for my upcoming novel, the last book in The Gift Saga. Although my stories are primarily set on Long Island, New York and various locations in Greece, this third book travels to Paris and Champagne as well.
My time in Épernay was an experience I will never forget. I was able to visit and learn about the creation of champagne in the traditional méthode champenoiseat a generations-old family vineyard. I also walked the length of L’Avenue de Champagne, where many of the most famous Champagne houses are situated. Each one was breathtaking in its grandness and unique in atmosphere.
Soupe à L’ail is an easy to prepare traditional French dish. With the other two books in the saga, only Greek recipes were included, ones that had been handed down to me by my mother and grandmother. This time, along with the ones from my own heritage, I’ve added a couple of French ones.
News of the release of Book 3 will be announced soon, but you can count on it to be available for your summer reading. In the meantime, here is one of the recipes tucked between the chapters.
Soupe à L’ail
2 Heads Garlic
2 Quarts chicken broth
1 Tablespoon Herbs de Provence wrapped and tied in cheesecloth
1 Teaspoon salt
2 Medium potatoes, peeled and diced
2 Tablespoons cornstarch & ¼ cup of water
4 Tablespoons extra virgin olive oil
3 Eggs yolks
2 Tablespoons butter
Thin slices of baguette, toasted
Swiss or Gruyere cheese, shredded
Bring the chicken broth to a boil. Break up the garlic into individual cloves, leaving the skin on. Add the cloves to the boiling broth and lower the heat to a simmer. Add the diced potatoes. After five minutes, remove the cloves, which should be floating at the surface, from the pot. Let the broth continue to simmer.
Remove the garlic from the peels and mash before adding them back into the broth. With a handheld Immersion blender whisk until the solids are pureed.
Mix the cornstarch and water in a small bowl and add to the soup, blending thoroughly.
In a separate bowl whisk the olive oil and egg yolks together. Slowly ladle approximately a ½ cup of the soup into the egg mixture to temper it. Add the egg mixture to the soup and stir. Melt in the butter to finish and add a silky texture.
Garnish with cheese topped toasts.
In honor of my upcoming trip to France, what better recipe is there to share than French onion soup? Especially now that the fall season is upon us. Not that it feels like fall at all! I live on Long … Continue reading
I wish that I could say it was Memorial Day and the summer was just beginning. But, alas, the Labor Day weekend has begun. Give me a few minutes while I dry my tears. While autumn on Long … Continue reading
With Labor Day a week away, I thought I would repost a few grilling recipes this week. I love summer food. Everything goes on the grill, from meats and veggies to potatoes and even some fruits like pineapple and peaches. … Continue reading