Ma Francaise est tres mal...

My french is very poor. My cooking skills even poorer. But the french have a flair, that makes both their language and their food seem all at once, exotic yet within my grasp.

It is this very essence of "je ne sais quoi" that I wanted to capture in tonight's dinner.. Recipes from Alain Coumont.. the creator of "Le Pain Quotidien"... I picked him because I read an article on him where all his featured recipes were vegan / vegetarian.. It is more than impressive. In a country that made "duck confit" famous, there is still a love for simple, elegant, flavorful food cooked using vegetables, fruits and herbs.

There is a certain tangy romance in thyme... coupled with wine and bay leaves, vegetables take on a new garb, of simple sophistication. And who can deny that the French are the masters of dessert. But while Alain uses lavender, I infused some of my Indian-ness into the fig-apricot creation - Pure ghee and saffron.. The result, as my more than honest husband will tell you - was we both turned into Oliver Twist... "please, sir, I want some more."

Tonight there are those who sleep on an empty stomach and those who sleep on one too full. I will also rest, plagued with regrets of the past perhaps, but with no anxieties for the future. For I know, insignificant and disconnected as it may seem today, I have taken my first step toward the innocent who I pray sleep at peace tonight; and maybe, even towards awakening a few, who have slept too long.


Braised vegetables in white wine, with Tomato Coulis
2 cups Artichoke hearts (fresh or canned)
1/4 cup Extra virgin olive oil
6 garlic cloves, finely sliced
2 carrots, thinly sliced
2 sprigs of thyme
1/2 red onion, thinly sliced
3/4 cup leeks - sliced in rounds
2 bay leaves
1 tsp black peppercorns

1 tsp coriander seeds
3/4 cup dry white wine
1/2 tsp salt / to taste







In a large skillet, heat the olive oil. When the oil is hot, add garlic and fry for a minute. Add the bay leaf, black peppercorns, thyme and coriander seeds. Let them sizzle for a minute, then add the onions, leeks and carrots. Fry for 6-8 minutes until golden brown and the carrots become tender.

Add the artichoke hearts and fry until tender and browned for about 8-10 minutes more. Add the wine, salt and cover for a minute and cook.

Garnish with thin lemon slices and a sprinkle of lemon juice!

Tomato Coulis
1/2 cup chopped tomatoes
2 tbsp sundried tomatoes
5 basil leaves
2 cloves of garlic
salt and pepper to taste

In a blender / processor, puree all ingredients together for about 2 minutes for a chunky coulis.

Serve the Coulis with the Braised vegetables, and a slice of baguette.

Figs-Apricots with a Saffron infused syrup


6 figs
6 apricots
1 tbsp pure Ghee (clarified butter, available in Indian grocery stores)
2 tbsp lemon juice freshly squeezed
1/4 cup honey
1/2 tsp saffron

Slice the figs in halves. Slice the apricots or leave them whole. In a skillet, heat the ghee. Add the figs face down and the apricots. Turn the apricots occasionally until evenly browned on both sides. On a medium-high flame this would take about 5-7 minutes. Check on the figs to make sure they don't fall apart of burn.

In a small pot, add the lemon juice, and honey and bring to a simmer. Infuse with the saffron and let it simmer for about 5 minutes until the flavors blend.

To serve - add the apricots and figs in a bowl. Spoon over the lemon-honey-saffron infusion. Add a spoon of creme fraiche and garnish with mint and a few strands of saffron.

Bon Apetit mes amis!