close to nature: a two-starred Michelin restaurant; a Parisien canary; and a “super food”
quinoa risotto with mushrooms
At summer’s end, when we return from France, there seems to be some sort of an animal dilemma in our Los Angeles de facto farm. Last year it was the mean chicken scenario in the coup and the surprise male rabbit situation which necessitated an immediate trip to the veterinarian for Mister Snowy.
This summer it was the finch.
falling leaves in Paris and autumn simplicity on your plate:
scallop “macarons” with chanterelles and thyme
I have only seen it snow once in Paris and the snow didn’t stick. This year while Paris has seen a couple rainy and “see your breath” chilly days, overall it has been beautiful and 5 or 6 degrees Celsius warmer than usual for late November. Parisians have been out in droves, profiting from the gift of warmer weather. Although the holidays are approaching, right now it is not holiday decor which covers the city, but blankets of golden leaves. Watching Parisians play in the leaves (and the city workers haul mounds of the leaves to compost piles) I thought of the poem Gathering Leaves by Robert Frost where he talks about the lightness and the “harvest” of falling leaves. I wanted to “harvest” leaves. In particular, I wanted to capture the color scheme and lightness of these golden leaves and the flavors of autumn and put it on a plate in a simply way. That thought inspired this week’s simple pleasure: seared scallop “macarons” with chanterelles and fresh thyme.
seared scallop macarons with chanterelles and thyme
serves 4
what you need:
sauté
1-2 tablespoons unsalted butter
4 cups sliced chanterelles and champignons de Paris (or white mushrooms)
½ teaspoon fresh French thyme leaves
1 teaspoon minced fresh Italian parsley
⅛ cup dry white wine (or Grappa)
kosher salt (as needed)
freshly ground black pepper as needed
duck, duck, tart:
duck and kale savory tartlet with black chanterelles, fresh sage and thyme
“Duck, duck, goose…” On a recent return from France I sat next to a man from Toulouse and our conversation began by discussing ducks and geese, although in the culinary-sense, not related to the childhood game. It was an natural topic of conversation because Toulouse is well-known for its ducks and geese and boasts regional specialities such as foie gras, cassoulet, and garbure. The temperature has finally caught up with the calendar and everyone is craving comfort food. My transatlantic conversation (and the fact that it is duck season) inspired this week’s simple pleasure: duck and kale savory tartlets with black chanterelles, fresh sage, and thyme. Comfort food, redefined. Read the rest of this entry »
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