May 13, 2013
There are some restaurants that do just one thing, and do it so well that every person who visits the town it graces is compelled to visit.
You see that plate of langoustines? €22. For serious. And they were head-sucking, finger-licking good. Simply grilled with some mystery herbs and seasonings, served with a big pile of hot fries.
I mean, there are other things on the menu. These mussels were good, too. But every single person in that fully-booked restaurant was there for one thing.
February 9, 2013
I’ve been going out to eat a lot lately. I feel like I’m finally starting to figure out this Paris thing, and a big part of that is hanging out with friends at good restaurants… which means that I’m not cooking as much.
There’s this thing that happens when I eat a lot of restaurant food, though, where I start to crave the kind of thing that restaurants don’t tend to serve. Long-simmered, inexpensive cuts of meat. Saucy brown stuff. The kind of food that isn’t pretty on a plate, but sticks to your ribs.
This is what I want today, after several nights of restaurant food. Fork tender pork meets a nutty, buttery, oniony sauce that’s rendered rich and complex by a cajun-style, chestnut-colored roux. Plus pajamas, plus Netflix, plus beer, equals perfect night in.
January 15, 2013
I’m back from California to dreary, rainy Paris.
I know. I have no right to complain. But my two-and-a-half weeks in LA really highlighted the differences between my two cities, and what I had taken for granted while living in Santa Monica. Also what I have been missing here, more than 70° weather in January.
And but so I’ve decided (not resolved; I don’t do that) to do more things like this: invite a friend over for a simple lunch of roasted chicken, perhaps pepped up a bit with spice. Because what I’ve been missing here more than anything else is a sense of community. The kinds of friends who you don’t have to make elaborate dinner plans to see. Just come over. We’ll watch some things on YouTube and drink wine and eat too much.
December 13, 2012
This is one of the most versatile dinners I know. Basically, it follows the concept of “slather it in béchamel sauce and/or top it with pie crust and it’ll probably be delicious.”
Originally, I was going to call this “leftover pot pie,” because I took these photos around Thanksgiving when leftovers were all everyone was talking about. And honestly, the way I usually make it is with a mess of leftovers, but leftovers pot pie doesn’t sound that appetizing.
My point is that you can make this pie with pretty much any kind of vegetables or protein in the filling. Got some leftover chicken from that one you roasted earlier this week? It’ll work perfectly. A few herby carrot sticks that you didn’t finish from today’s afternoon snack? Chop ’em up and chuck ’em in. Some garlicky greens hanging out in your fridge? Naturally. You can also make this in almost any oven-safe vessel: a deep dish pie pan is traditional, but feel free to mess with individual mini-pies (like I did), 8-inch square baking pans, or cast-iron skillets.