Saturday, June 09, 2007

Lunch With Claude

Claude, camera at the ready, relaxing on the terrace.

Ken and I made lunch for Claude (Blogging in Paris) while she was in town this past week. We started out with an entrée of roasted red peppers in olive oil and radishes with butter and bread.

Radishes are served ! They're great with salt, sweet butter, and a baguette.

The plat du jour was the asparagus tarte that I've been making this spring with ham and a cheesy custard. Asparagus season is beginning to wind down now, so I probably won't do this tarte again until next year. We followed it with a grated carrot salad in vinaigrette on a bed of lettuce and finished the meal with a cherry clafoutis.

The tarte aux asperges, fresh from the oven.

It was all washed down with a local rosé and lots of good conversation. And the weather was perfect ; we sat outside on the terrace with a wonderful view of the greenery all around.

A close-up of grated carrot salad served with a mustardy vinaigrette.

5 comments:

  1. Nice to see a picture of Claude. She looks happy.... who wouldn't with all the great food, wine, and photo-ops chez vous!

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  2. cheryl, you just can't imagine how good this all was. Walt forgot to photograph the red peppers from the garden.
    The whole meal was just delicious.

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  3. Wow - I'd love the recipe for that tarte - it looks absolutely yummy!

    I don't know if it's just the change of seasons (and the fact that it's getting really HOT here on the French Riviera), but I HATE all the recipes I have and I want new ones.

    Let me know if you're willing to share!

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  4. Beautiful food photos! The gratin has my mouth watering and it's only 6:15 am!

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  5. betty, thanks ! It was very tasty.

    cheryl a., I know how the weather can affect the appetite. The recipe's actually from cuisine tv - link is http://www.cuisine.tv/static/25042.html?co_id=25042. You can use jambon de paris instead of parma (or savoie or bayonne). I've done it both ways and I like it better with just plain jambon de paris.

    I also made one large tarte rather than the individual ones.

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