From the March issue of Gourmet Magazine…
- An article that celebrates the comforts of French bistro dining features a recipe for Salade Tiede Aux Oeufs En Meurette (warm frisee-lardon salad with poached eggs in red-wine sauce). This take on the traditional French frisee salad calls for slab bacon to be cut into lardons.
- If anyone knows comfort food, it’s people from the Alsatian region of France and Germany. A recipe for Trout Choucroute suggests taking “the best of traditional choucroute garni – smoked pork married to sauerkraut that’s had its bite removed by being simmered in wine with bay and juniper – and lightens it up, paring it with another Alsatian favorite, trout.”
- Bacon “Pastry Slices” are a variation on croque-monsieur using streaky bacon or pancetta.