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 »
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 »
“It’s A Life”
Strawberry Gazpacho
Julia Child said that, “You’ll never know everything about anything, especially something you love.” I believe that she was correct.
With that thought in mind I left my comfort zone of classes or cooking privately in people’s homes or their offices, to work in a Parisian kitchen. It is not unusual for cooks to do this because seeing the way other people do things is often an inspirational springboard for your creativity and there is always so much to learn. And then there is the fact that it is fun (well, if you like this type of thing…working throughout the day and night and coming hone after midnight smelling of food.. it is not something that is attractive to the majority of people). “It’s a life.” Read the rest of this entry »
“white gold” with autumn accessories
Belgium endive chopped salad with blue cheese honey dressing
Quoi de Neuf (What’s happening) this week other than Halloween?
Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French. Read the rest of this entry »
“a pinch” should apply only to seasoning
cucumber and avocado salad
It was the threat of a Saint Patrick’s Day pinch which inspired this week’s simple pleasure: avocado and cucumber salad. Read the rest of this entry »
living it up (on Mardi Gras) in a savory and seasonal way:
Romanesco Cauliflower fettechini with Gorgonzola
Romanesco cauliflower is in the markets right now and the tight, pointed green curds are nutty tasting and delicious. Given that we have two celebrations in one week – Mardi Gras and Saint Valentine’s Day – a little culinary indulgence in a tasteful, seasonal, and savory way inspired this week’s simple pleasure: Romanesco Cauliflower fettechini with Gorgonzola. (However, if you prefer to celebrate Mardi Gras with something sweet, try making traditional beignets ! recipe here.)
Romanesco cauliflower Fettechini with Gorgonzola
serves 6-8
preparation time: 10 minutes
cooking time: 15 minutes
what you need:
dear Madeleine, please be mine !
how to bake the perfect Madeleine
So it is like this: a half-birthday celebration, a reduced-sugar school policy, and several requests for a favorite snack recipe (just in time for your Valentine’s celebration) which all inspired this week’s simple pleasure: vanilla bean Madeleines.
preserved Meyer lemons
makes 1 large Le Parfait jar (34 ounces)
what you need:
10-12 Meyer lemons
~½ cup kosher salt
fresh lemon juice (as needed)
1-2 bay leafs
10 black peppercorns
French thyme or lavender (optional)
1-2 tablespoons olive oil
mushrooms, black truffles and terre à terre;
mushroom soup with truffled straws
It became our holy grail; a sort of “Da Vinci Code” chase by default. I am not talking about a religious relic or an art piece. I am talking about soup. Over the holidays, the daily soup special on every Parisian menu seemed to be velouté de champignons (cream of mushroom soup). Miam ! The problem was this: by the time we headed out to eat, the mushroom soup was gone. It happened a few times. Even twice in one evening. Frustrated, we became obsessed (and I vowed not to cook for the week, at least I tried). Finally, we managed to get our rumps in gear earlier and we finally had the sought-after mushroom soup. As I watched my friend, a Paris first-timer, enjoy his soup, made with French butter and fresh cream, I was inspired to recreate it (a bit healthier and vegetarian) and combine it with another one of his new favorite things and that thought inspired this week’s simple pleasure: mushroom soup with truffled straws.
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!®
