Diane, A Broad

tag: food photography

  • September 5, 2013

    I have discovered reason number 72 that I suck at being single: I cannot for the life of me figure out how to grocery shop for one person.

    Foriana-Stuffed Pork Chops by Diane, A Broad (dianeabroad.com)

    Weekly, I find myself carting home my own body weight or more in groceries knowing that, logically, there is no way I will consume it all before the next shopping trip. Which leads to recipes like this, which required me to invite a bunch of people over to help me eat it.

    Foriana-Stuffed Pork Chops by Diane, A Broad (dianeabroad.com)

    Not like they were complaining. These chops were dang good, though be careful not to overcook since there’s nothing worse than a dry chop. Don’t skip the raisins here, though I hear all of you moaning that raisins ruin everything. They don’t in this — they add a hint of sweetness, the way applesauce would in another classic pork pairing.

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    Posted in: cooking, mains | Tags: , , , , , , , , , , , , , , , | 4 COMMENTS
  • July 24, 2013

    One of the best things about being back in LA? The farmer’s markets.

    Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

    Sure, there are a ton of open air markets in Paris, but a large chunk of the produce vendors get their fruits and vegetables from Rungis, a huge warehouse wholesale food market in the suburbs. This beautiful bundle of rainbow chard, on the other hand, was purchased at the Mar Vista Farmer’s Market, from a kindly gentleman from Jimenez Family Farm, who informed me that no pesticides were used in growing it — “We use bugs to kill bugs.”

    Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

    I used the leaves in a sausage and sweet potato soup, and was left with the vibrant rainbow stalks. So I pickled them. Waste not, want not, right?

    Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

    Added benefit: after a few days, the brine leeches a bit of the color out of the stalks, making the prettiest picklebacks ever.

    Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

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    Posted in: sides | Tags: , , , , , , , , , , , , , , , , , | 4 COMMENTS
  • June 21, 2013

    You all know that I’ve been in love with Frenchie for months. Well now, Chef Marchand has opened his third restaurant on Rue du Nil to help me live the dream of having Frenchie for breakfast, lunch, and dinner.

    Frenchie to Go by Diane, A Broad (dianeabroad.com)

    Frenchie to Go by Diane, A Broad (dianeabroad.com)

    Frenchie To Go is open from early morning to just before the restaurant and bar à vins open for dinner. There’s breakfast all day, consisting of an english muffin sandwich with a pile of maple-smoked bacon (egg is weirdly not automatically included, but can be had for an extra €0.70) as well as various decidedly American pastries such as donuts, muffins, and brownies. No viennoiseries here.

    Frenchie to Go by Diane, A Broad (dianeabroad.com)

    Frenchie to Go by Diane, A Broad (dianeabroad.com)

    Frenchie to Go by Diane, A Broad (dianeabroad.com)

    The lunch menu, served 1-4pm, seems designed for Anglophone expats of various stripes who miss the various iterations of take-out and street foods of their homelands. Think fish and chips, lobster rolls (the biggest-ticket item at €22), and hot dogs. If you’ve eaten at Frenchie bar à vins recently, some of these concoctions will be familiar to you: the pulled pork has been a messy favorite forever, but my go-to has always been the reuben, made with pastrami maison, sharp cheddar, and tangy coleslaw on crusty pain des amis that’s entirely saturated with butter and grilled. There’s really no other way to describe it but daaaaaaang.

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    Posted in: dining out, paris | Tags: , , , , , , , , , , , , , , , , , , | 14 COMMENTS
  • June 8, 2013

    [Note: No, I didn't give in to the temptation to jump on a plane and head back to Corsica so soon after my trip in May. My computer had a meltdown recently, and I thought I had lost a good portion of my photos from the island. Thanks to the miracle workers at Apple, such turns out not to be the case. So, here we are -- with some out-of-order posts from Corsica. I hope you enjoy them anyway, despite them being a bit later than expected.]

    Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

    I think that there’s an instinct in those who travel frequently to avoid the restaurants with the best views, because we assume that they’re inevitably going to be tourist traps with sub-par food. Or be extraorinarily expensive. Or, likely, both. So it’s always a refreshing surprise to find a restaurant with a stunning view, delicious food, and reasonable prices like Chez Vincent in Bastia.

    Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

    Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

    With an unbeatable view overlooking the old port and food that includes Corsican specialties such as veal stewed with chestnuts (above, served as a savory millefeuille) and a catch of the day served en papillote, as well as a page full of pizzas, Chez Vincent manages to have a dish for every craving, without being sycophantic.

    Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

    Additionally, I will always be grateful to this restaurant for introducing me to my new favorite apéritif: Cap Corse, a fortified wine with a quinine base.

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    Posted in: dining out, travel | Tags: , , , , , , , , , , , , , | 4 COMMENTS