Genevieve Fay was my wonderful French grandmother. Cooking with her as I grew up was a special treat. This is one of the first things I learnt to make with her as a little girl and was always enchanted by its origins. The tomatoes are covered with a mixture which, she said, resembled mimosa. The lady who had given her the recipe told her that she was reminded of the mimosa she had seen in Japan and in fact called them ‘Tomates Japonaise’ or Japanese Tomatoes. We always called them tomates mimosas at home. They are excellent served with a green salad, roast chicken or with the racks of lamb.
16 small or 8 medium-sized, ripe yet firm tomatoes, each cut in half.
Salt and pepper
1 tablespoon Herbes de Provence
3 eggs – hardboiled
4 – 5 tablespoons Crème Fraiche
2 tablespoons finely chopped chives
1 tablespoon finely chopped parsley
5-6 basil leaves – very finely sliced
Serves 8 people
8 oz crème fraîche
1½ cups cream
2 lbs potatoes (russets or Yukon golds) — peeled, very thinly sliced on a mandolin
2 lbs celeriac (celery root) — peeled, very thinly sliced on a mandolin
3 tablespoons finely chopped chives
3-4 green onions — finely sliced
4 oz Gruyère, cheddar or other hard cheese — grated
Preheat the oven to 375 degrees.
In a large bowl, whisk together the crème fraîche and cream. Add a good pinch of salt and 5-6 grinds black better and whisk once more.
Add the remaining ingredients to the bowl and mix well. The easiest way to do this is with your hands. It’s a little messy, but fun!
Layer the well-coated potatoes and celeriac slices in a large gratin dish or individual gratins, slightly overlapping them.
Bake for 35-40 minutes or until the vegetables are tender and the top of the gratin is golden brown. Remove from the oven and let rest for 5 minutes before serving.
This is a quick and versatile dish that can be prepared in less than 15 minutes. Perfect for a weekday dinner. I like to serve this with some wilted spinach, sauteed greens or a herb filled green salad. Bon Appetit!
Serves 8 people
2 ½ lbs salmon filet
4 Meyer Lemons — thinly sliced
Large pinch of coarse sea salt
1 tablespoon Herbes de Poisson (or a mix of fennel, mustard and coriander seeds)
1. Preheat the oven to 350 degrees.
2. Drizzle a little olive oil into an ovenproof baking dish that is large enough to hold the salmon in one layer. Place half thelemon slices in the bottom of the pan creating a bed for the salmon. Place the salmon on top of the lemons. Drizzle a little olive oil over the salmon. Sprinkle the Herbes de Poisson over the fish. Place the remaing lemon slices on top of the salmon.
3. Bake for 15-18 minutes depending in the thickness of the salmon. If the filet is more than an inch thick it may take a minute or two longer.
6. Serve with the pan juices and the sliced fruit. The Meyer lemon can be eaten in their entirety.
Serve 8 people
4 leeks – rinsed, end trimmed and cut into ½-inch wide disks
1 lb snap peas – cut into ½-inch wide pieces on a bias
1 bunch chives – finely chopped
Zest and juice of 1 lemon
1 fresh burrata
Lemon olive oil
Salt and black pepper