my inspirations

palate fatigue, heat stroke and a cool, new way to enjoy lobster

September 8th, 2011

 

chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille

palate fatigue, heat stroke and a cool, new way to enjoy lobster 

I recently dined with a friend of mine who is also a chef in a Los Angeles. Naturally, we discussed food and the subject of “palate fatigue” arose  (his phrase, which I quickly latched onto). Palate fatigue is when you are tired of seeing the same food or food prepared the same way. It happens to everyone, not just chefs. Newness is necessary. Thoughts of “palate fatigue,” lobster season, and trying to stay cool in this sweltering California heat resulted in this week’s simple pleasure: chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille. Something new. Something cool. Something simple. Something good. Read the rest of this entry »

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piperade crustless quiche

September 1st, 2011

piperade crustless quiche

Ladurée, piperade and deferred gratification realized: piperade crustless quiche

Call me farmer Lisa but I have chickens and a garden. My children agreed to the poultry addition to our family on the condition that the chickens would not become “poule-au-pot.”  When I inquired as to the source of their fear they cited the example that I recently gutted and cleaned fish in front of their friends on a playdate. Point taken. I assured them that my interest in having chickens was solely for the eggs so they acquiesced. Inspired by the beautiful peppers in the market and these chickens, piperade crustless quiche is this week’s simple pleasure.

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en garde: defending against the heat with fresh melon, herb and prosciutto skewers

August 25th, 2011

fresh melon, herb and prosciutto skewers

en garde: defending against the heat
with fresh melon, herb and prosciutto skewers

The forecast is nothing short of blazing heat in both Los Angeles and France. Too hot to cook. Too hot for heavy food. A plate of ripe melon with thinly-sliced prosciutto is a classic summer pairing. Inspired by the triple digits and my fencing daughter, melon, herb and prosciutto skewers are this week’s simple pleasure.  Read the rest of this entry »

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oh honey . . . bees should not have all of the fun: apricots, miel de lavande and fromage blanc

August 18th, 2011

lavender

oh honey . . . bees should not have all of the fun:
apricots, miel de lavande and fromage blanc

It is the little things that make the difference. This week it is the delicious detail of miel de lavande (lavender honey) inspired by my recent stay in Provence where neither my children nor the bees could get enough of the lavender fields that cover the landscape. With Provence in mind, grilled apricots and lavender honey over fromage blanc is this week’s simple pleasure. Read the rest of this entry »

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it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

July 28th, 2011


wooden pizza spatula by Chef Morgan

it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”

The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerwürztraminer, and Riesling) and its own culinary traditions one of which is tarte flamblée (also known as flammeküche). In a nod to this special region of France, tarte flamblée served with a lardon and apple cabbage slaw is this week’s simple pleasure.

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venez avec moi dans le 7ème

July 20th, 2011

vous êtes ici
(you are here):
an overview 

The seventh arrondissement is located in central Paris on the rive gauche (the left bank which is the left side of the Seine). It is often referred to as the “Invalides” arrondissement which makes sense because place des Invalides and l’ Hôtel des Invalides with the Musée de l’Armée (further explained below) is at the center of this arrondissement. Read the rest of this entry »

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green vegetable vichyssoise

July 7th, 2011

bathing suit ready: a vichyssoise to dive into

“Soup is good food.” Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90’s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this green vegetable vichyssoise, light in texture and calories, is this week’s simple pleasure.

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boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants)

July 1st, 2011

a “palette” pleasing appetizer and adieu to an artist

I was in France last week when I heard the news that Peter Falk had passed. I thought of the first time I met him. It was nearly twenty years ago at his home.  I was scurrying around trying to be helpful and when I turned around, there stood Mr. Falk. I did not recognize him and so I asked him in my most matter-of-fact, grown-up tone, “may I help you?” He smiled at me with that “Columbo” smile and I realized as soon as the clumsy words spilled from my mouth who he was and I felt a little foolish. Peter Falk was charming and kind. He was an incredibly talented actor and artist. I thought of him in his art studio, surrounded by his female sketches. I thought of an artist’s “palette ” and everyone’s “palate” and it is the combination of the two which is the inspiration for this week’s simple pleasure: boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants). The artist palette serving tray is optional.

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bonne fête papa

June 19th, 2011

The recipe is simple: there is no subsitute for a father’s time and love. To all of those fathers who share both, I wish you a very happy Father’s Day (joyeuse fête des pères).

avec amour,

LM

sometimes

a picture

is worth

a thousands words

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a kir or a kir royal: that is the question

June 9th, 2011

a Kir or a Kir royal: that is the question

End of the school year burn out. Everyone has it. Now that the children are out of school and camp plans have been made, it is time to take a moment and relax: summer is here. Enjoying an evening apéritif with friends and family is a nice way to do just that. While there are an array of fresh new cocktails using mint, pomegranates and even cucumbers, one of my absolute favorite apéritifs is a Kir or a Kir royal. This standby classic is one I often suggest to my clients and it is always a crowd pleaser. Read the rest of this entry »

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