October 18, 2012
We’ve talked about braising in Coke before, and I’m still a huge fan.
Especially after this recipe. It sounds weird if you’ve never done it before, but I promise the dish doesn’t end up tooth-achingly sweet the way Coke classic sometimes is, especially since it’s balanced by the salt from the soy sauce. The soda just lends a subtle sweetness and a slightly acidic braising liquid that penetrates the chicken and makes it tender and juicy. Honestly, after making this dish, I wondered if the “secret ingredient” my grandmother used for her braises wasn’t Coke.
And really, there’s nothing better than a hearty, one-pot braise on a cold evening, especially when that braise only took a few minutes to throw together, then perhaps a half hour of happy bubbling on the stove.
October 16, 2012
Chestnuts are making their way back to the street vendors. Sometimes, stepping out of a metro stop, I smell the familiar smoky charcoal smell of the roasters and almost stop to buy a handful.
But invariably, whenever I do buy some, they’re nearly impossible to peel. That’s why I’ve taken to roasting them at home — I can cut huge slits in the peels before roasting them, and they nearly fall off after being roasted.
I’ve also found what seems to be the perfect dipping sauce for chestnuts: chestnut honey, or miel de châtaignier, mixed with a good amount of coarse-ground pepper. The tongue-coating quality of the honey helps to mitigate the tendency of fresh-roasted chestnuts of being a little dry, and the pepper cuts through their creaminess with some spice. And I must admit, pairing honey made from chestnut flowers with the nuts that those trees eventually produced is pleasingly recursive.
October 15, 2012
I know we just skipped into mid-October, but stay with me here. I know there are still tomatoes out there at the markets, and there’s no better way to celebrate a good tomato than to smash the heck out of it on some bread.
To be honest with you, reader, I haven’t been in much of a cooking mood. I still cook, of course, but it hasn’t been joyful experimentation in a while. It’s been stuff like this: simple, tasty, but but but.
I have to convince myself that it’s something you want to see. It’s just some bread with stuff on it, after all. Not even a sandwich. But this blog is about connecting with people, and maybe someone out there just wants a snack and doesn’t want to go out and buy camembert or smoked paprika to make one. But I bet you have bread, and garlic, and oil, and tomato, don’t you?
October 14, 2012
Le Siffleur de Ballons
34 Rue de Citeaux, 75012 (Faifherbe-Chaligny or Reuilly-Diderot)
01 58 51 14 04
If a city has a personality, maybe it also has a soul. Maybe it dreams. That is where I believe we have come. We are in the dreams of the city. That’s why certain places hover on the brink of recognition; why we almost know where we are.
– Sandman #51: “A Tale of Two Cities”
dining out, life, paris, Uncategorized |
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