Recent Recipes | Petite Peche and Co.

Recent Recipes’

« Older Entries

Stuffed Mussels- Moules Farcis

Monday, January 17th, 2011

In the south of France, a “farcis” of this or that appears in menus as often as  “fried” might south of the Mason Dixon line.  Stuffed is the literal meaning, but the edible translation is simple- take anything you wish to stuff and add bread crumbs, a touch of buttery olive oil, some herbs and a quick turn under the broiler and watch as you end with something greater than the sum of its parts.  Mussels, served “a la Farcis” in the tiny villages that dot the Mediterranean such as Cassis, are a beloved local favorite and are often washed down with a crisp glass of rose or in winter, a mineral rich white.
What You Need
3 mussels (pp if used as a first course, tripled if a main)
Basil Pesto
Break Crumbs or Toasted Baguette Croutons, finely crushed
Olive Oil
2 cups of white wine
1 cup of Parmesan or Gruyere * Optional
Take Mussels and steam open by tossing them in heated pan with white wine.
Pry off the top shell of the mussel, disgarding them and the mussels un-opened in their steam bath.

Mix the Pesto, cheese and the bread crumbs with the salt and top each mussel with enough of the bread mixture to cover. Drizzle with Olive oil and broil.

Serve With

Linguine as a main course, or arugula salad with shaved Comte or Parmesan as a first.

Posted in If It Drizzles, When It Sizzles | No Comments »

Chicken Scallopini-

Thursday, January 6th, 2011

This weeknight staple is luxurious for the family or for company and shows how even the hungriest of spirits and stomachs can be fed with food that is light and sweet. Pounding the chicken into thin cutlets makes it delicate, so mind the cooking time so as not to over cook.

Chicken Scallopini with Mushrooms & Marsala

serves 4

What you Need

4 chicken breasts pounded thinly (ask butcher or do yourself between plastic
1 pound of white button mushrooms, stems removed and sliced thinly
1 stick (1/2 cup ) unsalted butter
1 cup of sweet Marsala Wine
Salt to taste
Olive Oil


Season Chicken well with salt on each side.
Add 2-3 tbsp of Olive Oil and 2 tbsp of Butter to hot sauté pan (either stainless
steel or cast iron) and add chicken. Cook gently only turning once for 2-3 minutes
per side removing to a platter to rest when completed (*keep in warmed oven if
doing multiple batches *)
Once you have sautéed all the chicken, add marsala wine to pan and deglaze,
scraping up the bits stuck at the bottom and creating a pan sauce- Saute for
one minute before adding remaining butter and once melted add mushrooms,
cooking just until tender.

Place Chicken back in pan to lightly reheat for a moment before serving-

Serve Alongside-

Sauteed Spinach

Potato Puree

Posted in Fall, Uncategorized | No Comments »

the days of our lives…

Saturday, January 1st, 2011

Since the world, or at least day 1 of 2011, is my oyster again, here are the reso’s… Happy Happy New Year!

Do something new each day. write more letters to those you love and less to those you don’t. determine who fits into both categories. appreciate the sheep in your flock and don’t waste time on the ones who aren’t.  finish reading the books you started 10 years ago and have on your bedside- One hundred Years…, The art of war, Picasso-the creator and destroyer. write your own book. laugh more often. be more patient. give more to those less fortunate. see the end as finite and the in between as infinite. learn to paint well. live decadently however the budget fluctuates.make less lists and more time to do what you need to do. prioritize your needs. be as accepting of your own shortcomings as you are of others. be happy. know that someday, somehow, you will have an apt in Paris with herringbone floors, soaring ceilings, triple- left bank- exposure through loads of double vitrage windows, a 6 burner vintage viking range in the kitchen and still not have all the answers to life. Enjoy the view- these are the days of your life.

Posted in Food for Thoughts..., If It Drizzles | No Comments »

Chile and Chocolate Pulled Pork Tostadas

Wednesday, March 10th, 2010

A family favorite for sure, I love making this dish- Its versatile and simple so feel free to add in any spices you enjoy and watch the delighted look on the faces of those you serve!

What you need:

One large pork shoulder (called a butt)

1 small onion,

1 small carrot

2-4 tbsp of kosher salt

2- 4 tbsp of Chile powder

1 tbsp of cayenne pepper

1 oz of unsweetened baking chocolate

4 cups of chicken stock

2-3 tbsp of veg oil

Pre-Heat Oven to 250

In a large dutchoven or oven proof, coverable pot, add oil-

Combine salt, chile powder and cayenne in a small bowl and rub mixture over entire pork shoulder.

Add pork to heated oil and sear on all sides, 1 minute per side.

Remove once all sides browned and add vegetables to soften.

-then add chicken broth

Once combined add in shoulder and the chocolate

Cover and place in oven for 4-5 hours.

Remove and allow to cool~

On top of tostado add pulled pork, avocado and sour cream- Enjoy!

Posted in Fall, If It Drizzles, Recent Recipes | No Comments »

for Hariette~

Thursday, March 4th, 2010

Lately, while working on my first cookbook, I’ve been attempting to interpret my life through a recipe- wondering what one meal or ingredient could sum me up. Feeling creatively challenged, or perhaps too proud to be honest, I instead focused on another ingredient- whom I cooked for and why…

Growing up I usually cooked because my mother was too tired or because I wanted to go to the movies and it was her bribery. Even as my mom didn’t know her Hungarian Paprika from her Spanish one, I heard the same thing every day- A womans place was in the home and that, of course, mainly meant the kitchen. At age 8, this was as good of a reason to wish I were a boy as any. How was I meant for a life of slavery over box dinners and canned mushroom soup?

I remember often, being in my grandmother’s kitchens, each so different in their style. While my fathers mother never measured a thing, my mothers mom cooked with the precision of a Parisian Baker. I would stand and watch her while she read, measured and poured her way through the cooking.  I once asked her why she still needed to read the instructions when she had made those same dishes so often. And without missing a beat she said she wasnt about to miss a single step in a dish that had happily fed her 9 children, husband and grandchildren all these years. Of course that made sense and yet I also knew she would be a given a spot in heaven for her patience and servitude.  Either way, I happily enjoyed her casseroles and congealed fruit salads because it was her way of showing us how much she loved us-

Just as the women in my family have done for generations I too have made it my place to be in the kitchen. This place however, fuels the world – bare feet notwithstanding!

Posted in Recent Recipes | No Comments »

Onion Soup, the French way

Wednesday, January 6th, 2010

I always love to see how recipes are interpreted or written once they move around the world and my personal favorite is Onion Soup Gratinee. The classic. The fact that most people know it as ” French Onion Soup” is in part because that is how “Le French” do it over there, AND it continues to be written for the us this way. However, no where in France will you see it written as such, nor will you see them label their fries, ” french fries”. Pommes Frites or simply, fried potatoes will suffice and so will this lovely recipe that will hopefully warm your kitchen before it warms your belly.



  • 4 sweet onions, sliced thinly
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp of butter, unsalted
  • 4-5 cups beef stock
  • 1 tsp of herbs de provence
  • 2 tsp of salt
  • 1 loaf day or two old French bread or croutons
  • 2 cups grated Gruyere


Saute onions and garlic in oil, butter over low heat until caramelized and brown, just over 45 minutes. Add Herbs de Provence the last 15 minutes of caramelizing onions and then addstock and bring to a boil.. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

Posted in If It Drizzles, Recent Recipes | No Comments »

Happy New Year!

Wednesday, January 6th, 2010


After the holidays I am always reminded, ever so un-gently, that I do not have the metabolism of a supermodel- or even myself 10 years ago. As I squeezed into my jeans this morning to run the bubs to school, I sighed. To honor all that I gained by losing it as quickly and deliciously as possible, here is one of my favorite soups- The subltey of the celery, a veg that usually I throw into a pot as a flavor base, really shines when its left on its own to develop. The key to this dish is to allow the celery and leek to warm gently with the heat, so adding it to a cold pot is essential.

The List

4-5 stalks of celery, hearts and leaves separated

1 small leek, white part only, finely diced

1 tbs of good olive oil

2 tbs of unsalted butter

1 tbs of salt- or more depending on your preference

4 cups of good quality vegetable broth

1/2 cup of heavy whipping cream

Cut celery hearts into long matchsticks and then finely dice

Rough chop the celery leaves, about 1/2 cup worth

Combine the leeks and celery hearts in a deep soup pot with the oil and butter and bring to med-low heat.

Once the heat has gently cooked the celery and leek, add in leaves and salt.

Saute the leaves until wilted and combined and then add in the broth

Cook over low heat for 30 minutes and remove to a food processor or blender and puree

Add heavy cream if desired and pulse once more to combine-

Serve and Enjoy~

*optional method is to omit cream and pulse the soup but keep a bit chunky. leftover suateed italian sausage or ground turkey makes a great addition to the soup for a heartier version-

* option 2: if you are a serious cook and want to explore the variations of flavor with different levels of heat, try pureeing a few stalks of fresh celery and adding to the base once you place it in the blender or food processor. It brightens the dish well.

Posted in Recent Recipes | No Comments »

A few of My Favorite Things

Friday, December 18th, 2009


When December rolls around I am one of two things: Excited because I will spending Christmas outside of Texas or 2, excited because I will be spending it at home. This year it would be the latter that has me happy. I am not one to get all nutty about man-made holidays, but this holiday is one exception to the rule. And one must always have at least one exception to their rules.

One of my favorite things about Christmas is that it offers me the one chance a year to create and maintain a tradition. As we are all propelled into this crazy fast world of tomorrows and the next best things, it is such a lovely moment for me when I have hung the last ornament, plucked the last pine needle from my hair and can curl up to a dear old friend.  However, the most anticipated tradition for me is waking on Dec 25th to a mimosa and a massive bowl of pigs n blankets. And no, not gourmet sausages wrapped in freshly made croissant dough. The ones my grandmother used to make which when bitten into make me feel 8 again and transport me to her warm kitchen. Tiny, processed little beef smokies nestled within puffy pillsbury -doughboy -tin croissants.  The best part is taking the blanket off, as I prefer to eat my pigs naked- piling up my dough on the side of the plate, or worse reforming it so the husband thinks he missed a few when wrapping. ( he being the one who brings them to me )  The rest of the day, as long as I started it out this way, is cake. And here lies a little confession. If I do manage to skip out on all the fam affairs and stay at home with just my own, those tiny little pigs are the only thing I eat all day. Truly a luxury worth repeating…

Mimosas w Sweet Grapefruit and Pigs N Blankets

For the Mimosas

1 bottle of good quality Champagne or Prosecco ( Its Christmas after all!! )

1 large Ruby Red Grapefruit, squeezed

1 small lime, squeezed

1/4 c sugar * optional

1/4 c water

Combine all ingredients -except the champagne- in a small saucepan and over low heat, reduce by half-

Chill and pour into glasses, adding Champagne when ready to serve!

Pigs N Blankets

1- 2 packages of small croissant dough (in a tin)

1 package of Lil’ Beef Smokies

Preheat Oven to 350

Take the dough and as its already pre cut into triangles, cut once more turning each triangle into two or even three smaller ones.

Starting at a corner, place a mini smokie down and roll up-

Bake until croissant dough is nice and brown usually at least 12 minutes… Remove and serve immediately being careful not to burn yourself if you inhale them like me.

(coming soon-part 2 which covers the other Christmas’ and all the foods I love to make when forced to)

Posted in Recent Recipes | No Comments »

Petite Peche & Co 2010 Schedule

Thursday, December 10th, 2009


What a year 2010 is shaping up to be~ I will be in France from the middle of February until the end of June and hence, so will my blog. You can see what I will be up to by checking out the schedule on

As far as blogging from the city of lights, and truly the city that lights me up, I hope to bring you not only my adventures in cooking, but also my adventures in trying desperately to look as fashionable as the French. Which Im sure will provide you with more than you might wish. I promise I will never wear fur when cooking- Or fake fur as I would wear anyway.  XX

Posted in Recent Recipes | No Comments »

Chocolate Braised Short Ribs

Monday, December 7th, 2009

PA110751What you Need:

2 pounds of boneless short ribs ( serves 4-6 )

4 oz of unsweetened bakers chocolate

1 bottle of good red wine

1 sweet onion, finely diced

1 garlic clove, diced

2 carrots finely diced

2 tbsp of Veg Oil

salt and pepper

1 -4 oz tube of tomato paste

To Make:

Season room temperature beef well with salt and lightly toss in flour, shaking off excess

Heat oil in heavy enamel deep sided pot, adding beef to sear, being careful not to overcrowd. Once shortribs have been seared well on each side, add in carrots, onion and garlic and allow the veggies to sweat a bit- After a few minutes, add the tomato puree and the red wine. Once the red wine has evaporated the alcohol- 1-2 minutes, add in the chocolate, stirring well until melted and not sticking to the bottom of the pot. Add in 2-3 cups of warmed water and turn heat to low, cover and allow to braise for up to 3 hours. Check on the ribs from time to time being careful to turn them occasionally so they don’t stick to the bottom… If more liquid is needed, add a bit more water. The liquid should never be higher than 3/4 of the way up the beef.  Add 1 tsp of salt 1/2 way through the cooking time, stirring to incorporate. Serve w Mash Potatoes, Pasta or Rice.

Posted in Recent Recipes | No Comments »

« Older Entries