Savory Dishes

Yogurt Curry with cauliflower and crispy tofu

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This recipe, featuring the snap of yogurt, is inspired by a recipe from the excellent Vancouver BC restaurant Vig’s.  The very simple curry sauce works well also with chickpeas, diced sweet potato or winter squash, and also makes a great accompaniment to a poached whitefish filet, like cod or halibut. Serves 4

Yogurt Curry with cauliflower and crispy tofu Read More »

[portfolio_slideshow]

This recipe, featuring the snap of yogurt, is inspired by a recipe from the excellent Vancouver BC restaurant Vig’s.  The very simple curry sauce works well also with chickpeas, diced sweet potato or winter squash, and also makes a great accompaniment to a poached whitefish filet, like cod or halibut. Serves 4

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Restaurants

Restaurant Pluviôse, Saint-Jean-de-Luz France

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What a pleasure to find a restaurant so utterly concentrated on making simply-delicious food from the freshest possible, ultra-local ingredients and trusting that it will be beautiful, without any flourishes!  In this age of tweezer-food, micro-flowers, sauce dots and Instagram-able plates, it’s like dining in a monastery! And here, the monks dine very well! Located

Restaurant Pluviôse, Saint-Jean-de-Luz France Read More »

[portfolio_slideshow]

What a pleasure to find a restaurant so utterly concentrated on making simply-delicious food from the freshest possible, ultra-local ingredients and trusting that it will be beautiful, without any flourishes!  In this age of tweezer-food, micro-flowers, sauce dots and Instagram-able plates, it’s like dining in a monastery! And here, the monks dine very well! Located

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Savory Dishes

Creamy polenta

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In his book “The Unprejudiced Palate” (which is part personal history, part practical garden and kitchen guide, part cookbook, and all a fun and interesting read), Dr. Angelo Pellegrini says that soft polenta in Italy has roughly the same relationship to pasta as brown country bread has to the baguette in France: it is what

Creamy polenta Read More »

[portfolio_slideshow]

In his book “The Unprejudiced Palate” (which is part personal history, part practical garden and kitchen guide, part cookbook, and all a fun and interesting read), Dr. Angelo Pellegrini says that soft polenta in Italy has roughly the same relationship to pasta as brown country bread has to the baguette in France: it is what

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Stuff

‘Tis the season for oysters and wine from Olivier Pithon

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Yes, I know, it’s almost Christmas and oyster season started long ago.  However, I would argue that the rule about only eating oysters in months with an “r” tells you when you CAN eat oysters, not when oysters are at their best.  Plus, these are real beauties and were really delicious with a glass of

‘Tis the season for oysters and wine from Olivier Pithon Read More »

[portfolio_slideshow]

Yes, I know, it’s almost Christmas and oyster season started long ago.  However, I would argue that the rule about only eating oysters in months with an “r” tells you when you CAN eat oysters, not when oysters are at their best.  Plus, these are real beauties and were really delicious with a glass of

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Petites Histoires

Restaurant Lucas Carton, place de la Madeleine, Paris

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Lucas Carton is one of a handful of legendary temples of Paris fine dining. It first opened as a restaurant in the 1860s (!!) and, through a number of  changes (chef, restaurant name, fashion, the world around it, basically!),  has remained one of the City of Light’s most elegant tables. Of course, part of its

Restaurant Lucas Carton, place de la Madeleine, Paris Read More »

[portfolio_slideshow]

Lucas Carton is one of a handful of legendary temples of Paris fine dining. It first opened as a restaurant in the 1860s (!!) and, through a number of  changes (chef, restaurant name, fashion, the world around it, basically!),  has remained one of the City of Light’s most elegant tables. Of course, part of its

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Meats | Recipes

Whole skin-on pork shank roasted with leeks and cauliflower.

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  I was recently in Segovia, Spain, where we enjoyed the local specialty, roasted suckling pig…crackling, mahogany colored skin on the outside and meltingly tender meat on the inside. Yum!  However, getting hold of a sucking pig is not the easiest  thing for most people. So instead, here is a recipe for roast whole pork

Whole skin-on pork shank roasted with leeks and cauliflower. Read More »

[portfolio_slideshow]

  I was recently in Segovia, Spain, where we enjoyed the local specialty, roasted suckling pig…crackling, mahogany colored skin on the outside and meltingly tender meat on the inside. Yum!  However, getting hold of a sucking pig is not the easiest  thing for most people. So instead, here is a recipe for roast whole pork

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Petites Histoires

Winebar le Baron Rouge, rue Théophile Roussel, Paris

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It is fair to say that the Baron Rouge changed the way I think about how a public space can and should be used.  Before discovering Le Baron Rouge, I had never been in a place that spent so little time making guests physically comfortable or paying attention to the rules, but was so perfectly

Winebar le Baron Rouge, rue Théophile Roussel, Paris Read More »

[portfolio_slideshow]

It is fair to say that the Baron Rouge changed the way I think about how a public space can and should be used.  Before discovering Le Baron Rouge, I had never been in a place that spent so little time making guests physically comfortable or paying attention to the rules, but was so perfectly

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Recipes | Soups

Garbure Béarnaise

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For the second anniversary party at O Panier Local, we made a community-sized pot of garbure to offer to our friends and neighbors.  Like all good soups, we started our garbure the day before the fête, and let it simmer slowly for hours.  Yummy! If you are not familiar with garbure, it is an emblematic

Garbure Béarnaise Read More »

[portfolio_slideshow]

For the second anniversary party at O Panier Local, we made a community-sized pot of garbure to offer to our friends and neighbors.  Like all good soups, we started our garbure the day before the fête, and let it simmer slowly for hours.  Yummy! If you are not familiar with garbure, it is an emblematic

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Pantry | Recipes

Dried hot chilies

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As I mentioned in an earlier post, we grew habanero and jalapeño chilies this year, with some success.  That makes sense, given that we are only about 30 minutes from the area where piment d’Espelette is grown.  We planted six plants, three of each kind, in a part of our garden that not only gets

Dried hot chilies Read More »

[portfolio_slideshow]

As I mentioned in an earlier post, we grew habanero and jalapeño chilies this year, with some success.  That makes sense, given that we are only about 30 minutes from the area where piment d’Espelette is grown.  We planted six plants, three of each kind, in a part of our garden that not only gets

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Pantry | Recipes

Apple butter

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Here is another recipe from my grandma’s favorite cookbook, “The Lilly Wallace New American Cookbook”. For those of you who are too young to remember apple butter, there is no butter in apple butter. It is, instead, like apple sauce reduced to the consistency and sweetness of jam.  My grandma flavored hers with warm spices,

Apple butter Read More »

[portfolio_slideshow]

Here is another recipe from my grandma’s favorite cookbook, “The Lilly Wallace New American Cookbook”. For those of you who are too young to remember apple butter, there is no butter in apple butter. It is, instead, like apple sauce reduced to the consistency and sweetness of jam.  My grandma flavored hers with warm spices,

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