Potage maison

 

 

 

 

 

With yesterday's announcement of a stricter lockdown it was time for a potage campagnarde. 

 

Above: tureen of winter veggies - potatoes, sweet potatoes, turnips, more - thickened w/beef marrow and cream

 

Below: potatoes, sweet potatoes, turnips

 

 

 

 

 

Truffling

Cheeses marbled with aromatic black truffe have taken over Paris fromageries and are gravitating to many more places besides the apéro planche: fondues, omelets, mac-cheese, pizza, risotto....

 

Below: grilled (truffle) cheese sandwiches

 

 

Paris popovers

 With another confinement looming it's time to preheat the oven.

 

Above and Below: French popovers - smaller, detached, more self-assured

 

 

 

Above: homemade whole wheat popovers w/hints of nutmeg

Below: this morning's lemon zest merveilles (accompanied by butter, jams, honey, coffee, tea)

 

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Recipes November newsletter

 

Pots and pandemic

With travel restrictions still in place one way we've been experiencing the world (besides news, films, zooming...) is through food. Well before I spent several months in Tokyo, with stops in South Korea and Thailand on my way back to Europe, Asian cuisines were high on my list, but it wasn't until we stayed in Chiang Mai, did I learn some of the tastier techniques.

 

The secret to whipping up authentic dishes is having the right ingredients at hand and happily, Paris has no shortage of small (and large) Asian supermarkets. But many ingredients - ginger, coconut milk, soy sauce, green onions, hot pepper flakes, garlic, curry paste, basmati - can be found anywhere and don't require a special trip to Chinatown. All of the recipes in today's post use skinless chicken breasts (look for poitrines de poulet), best from local butcher shops. - BPJ

Above: a Japanese hot pot w/chicken slices, green onion, sweet potato

Below: Thai coconut chicken aubergine curry w/brown rice; spicy Korean garlic chicken w/basmati
 

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Recipes June newsletter

Tart as art

Boulangerie-inspired savory tartelettes of sweet potato, mushrooms, cherry tomatoes and hazelnuts atop a pesto base.