Stuff

‘Tis the season for oysters and wine from Olivier Pithon

Posted on

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

Tagged , , | Leave a Comment
Petites Histoires

Restaurant Lucas Carton, place de la Madeleine, Paris

Posted on

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

Leave a Comment
Meats | Recipes

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

Posted on

  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

Tagged , | Leave a Comment
Petites Histoires

Winebar le Baron Rouge, rue Théophile Roussel, Paris

Posted on

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

Tagged , , , , | 2 Comments
Recipes | Soups

Garbure Béarnaise

Posted on

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

Tagged , , , , , | Leave a Comment
Pantry | Recipes

Dried hot chilies

Posted on

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

Tagged , | 1 Comment
Pantry | Recipes

Apple butter

Posted on

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,

Tagged , , , , | Leave a Comment
Pantry | Recipes

Pickled green cherry tomatoes and pearl onions

Posted on

I tasted my green cherry tomato-pearl onion pickles recently and I think they turned out very well.  So I am passing on the recipe. Note that this same method could be used for many veggies, such as green beans, cabbage and cauliflower.

Pickled green cherry tomatoes and pearl onions Read More »

[portfolio_slideshow]

I tasted my green cherry tomato-pearl onion pickles recently and I think they turned out very well.  So I am passing on the recipe. Note that this same method could be used for many veggies, such as green beans, cabbage and cauliflower.

Tagged , , , | Leave a Comment
Stuff

Roasted tomatoes

Posted on

Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city

Roasted tomatoes Read More »

[portfolio_slideshow]

Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city

Tagged , , , | Leave a Comment
Desserts and Sweets

Roasted figs for dessert

Posted on

Figs, figs and more figs!  Our little fig tree has really over achieved this year! Big, fat, juicy green figs with the most succulent deep red interior.  A true taste of summer.  But we have sooo many! We have given figs to all the neighbors, I have made jam twice, we eat figs with the

Roasted figs for dessert Read More »

[portfolio_slideshow]

Figs, figs and more figs!  Our little fig tree has really over achieved this year! Big, fat, juicy green figs with the most succulent deep red interior.  A true taste of summer.  But we have sooo many! We have given figs to all the neighbors, I have made jam twice, we eat figs with the

Tagged , , , , | Leave a Comment
Scroll to Top