Porcini Parmentier
with crispy shallots and garlic and mushroom jus
Hachis Parmentier or Parmentier is the French version of the English Shepherd’s Pie, to which people more often refer probably because it seems easier to pronounce. Any way you dish it, parmentier is comfort food. Hearty and warm. Perfect for the winter weather.
Let it snow (or rain). Read the rest of this entry »
cold hands; hot pockets
stuffed and braised chicken breasts
(a/k/a “proteinwich”)
The holiday season. Everyone is busy, if not overwhelmed. Despite the holiday preparations, daily life still goes on; the children need to get to school, you have to work, and dinner still needs to be on the table. I can help with the dinner requirement. Read the rest of this entry »
(no) Labor Day Summer Salad
fig and nectarine fruit salad
End of Grandes Vacances. End of summer. Sigh. No more long sunny days and lazy mornings. No more cabana boy bringing you a chilled rosé to sip on at the beach with your friends. Bigger sigh. As if that isn’t too much to take in, the return to reality after vacation can be jarring. There is the vacation mail that was held and now spilling over the box ready for you to dive in. The appointments, forms, supplies, and back to school events filling your calendar which despite your color labels (an organizational system that Martha Stewart herself would admire) your calendar does not look organized. Instead, it looks like a toddler has taken crayons to it. Although vacation brings a rejuvenation and a new sense of life, sometimes we are not yet ready to let go of summer. Read the rest of this entry »
a successful vacation (by Oscar Wilde)
summer caponata
Vacation. Actually, it is more like this VACATION !
This year I thought I would try something new: take a vacation and NOT work. You know get out of the kitchen, enjoy the cooking of others (often), step out of my routine, and detach from my computer. So far so good. Oscar Wilde said that “moderation is a fatal thing [and] nothing succeeds like excess.” By Mr. Wilde’s standard, I have been highly successful in my vacation thus far. Read the rest of this entry »
roasted white asparagus with browned butter
(asperges blanches rôti au beurre noisette)
serves 4-6
what you need:
4-6 large white asparagus (or 12 smaller asparagus)
olive oil (as needed)
kosher salt (as needed)
freshly ground white (or black) pepper
3 tablespoons unsalted butter
1-2 teaspoons fresh orange juice
1-2 tablespoons minced fresh Italian parsley Read the rest of this entry »
two ingredients and five minutes:
lotte-cigare
(Monkfish cigar)
In culinary terms, Memorial Day in America means celebrating with family and friends over uncomplicated, easy meals and it always involves a grill. When I am in Los Angeles, I grill as much as I can simply because nothing beats cooking in the beautiful outdoor weather (in Paris my kitchen is so small that the mere pulling of something from the oven will surely place my backside on the opposite wall…although there is a nice window). I am soon headed back to France so this week I was grilling and it was the flames from the grill, the lobster tails on the grill, and an unlit cigar which inspired this week’s simple pleasure: lotte cigare (monkfish cigar).
Available on:
Available on:
WRITTEN MATERIAL AND RECIPES ARE THE COPYRIGHTED SOLE PROPERTY OF LISA BAKER MORGAN and ciao yummy!!® NO PART OF THIS PUBLICATION MAY BE REPRODUCED, TRANSMITTED, TRANSCRIBED, STORED IN A RETRIEVAL SYSTEM, OR TRANSLATED INTO ANY LANGUAGE OR COMPUTER LANGUAGE IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL MAGNETIC, OPTICAL, CHEMICAL, MANUEL, OR OTHERWISE, WITHOUT THE WRITTEN PERMISSION OF LISA BAKER MORGAN and ciao yummy!®
