I’m completely clueless about caillettes, (pronounced ky-yet). But I’m up for strange and unfamiliar food. Well, that’s another story. These pork and chard sausages are specialties from the Ardèche…
Leeks with Mustard-Bacon Vinaigrette
A few weeks ago, we made the potato leek chowder from My Paris Kitchen by David Lebovitz, and I was blown away by its deep flavor. From that I…
I never thought of celery root purée as a low-carb mashed potatoes until I made it — based on David Lebovitz recipe in My Paris Kitchen. In the past,…
The roasted root vegetables are similar to the baked Provençal vegetables (tian), which we made a while ago, from My Paris Kitchen. The roasted root vegetable may not have the look.…
Clementine Prosecco Sorbet with Candied Citrus Peel
A few days into the New Year, we’re still in the mood of welcoming a fresh beginning. What can be more festive than a dish of clementine Prosecco sorbet…
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist making one, at…
These savory comté and ham sablés from David Lebovitz are every bit like their sweet counterparts, the Viennese sables I blogged about earlier. Texture-wise, they remind me of those Danish butter…
Traditional Tabbouleh | My Paris Kitchen
We made tabbouleh this week at Cook-the-Book-Fridays. This is another raw vegetable dish from My Paris Kitchen by David Lebovitz. He also introduced us to fattoush and celery root…
What attracts me most about the dish is the seasonal squash. David Lebovitz says: “this panade is one of the few dishes I’ve eaten in my life that I’ve…
David Lebovitz reverses the traditional way we make the pound cake in the bay leaf pound cake recipe in My Paris Kitchen. Most recipes begin by whisking the dry…
Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century when he promoted…
I attended the Food Tank Summit in New York City the other day. The theme this year was food loss and food waste. It’s impossible these days to separate…
I have these silicon rectangular financier molds, each shaped like a gold ingot, for baking my favorite cakes. Last I baked were these pretty matcha financiers. So I decided…
Kirsch Baba Bouchons with Pluots | My Paris Kitchen
Every word of this title, kirsch baba buchons with pluots, except the word with, needs an explanation. Where do I start? To mix things up—just enough to be interesting—let’s…
David Lebovitz in My Paris Kitchen calls this recipe baba ganoush aka moutabal, the Arab original. I’ll call it moutabal, in short, not to be confused with a similar…
Cheese, Bacon and Arugula Soufflé in a Combi Steam Oven
Soufflé does not have to be sweet. This cheese, bacon and arugula soufflé is a savory one from David Lebovitz’s My Paris Kitchen. The key ingredients are cheese, bacon…
Paris-Paris | Whole-Wheat Èclairs with Hazelnut Non-Dairy Cream and Chocolate Glaze
This looks like an everyday pastry. But there is quite a bit of work involved. You have to make the éclair shells and the hazelnut praline cream filling. Then…
Beet Hummus | A Color Explosion
You see colors of the rainbow of the visible spectrum on this plate. It’s stunningly spring-like although it might not feel that way. We have been seeing more snow…
Hard-cooked Eggs with Tarragon Mayonnaise | #Glutenfree #Dairyfree
I made hard-cooked eggs with tarragon mayonnaise, along with our friends at Cook-the-Book-Fridays. No surprise that it is a popular time to do something with eggs during Easter. Well,…
I’ve eaten more carrot cakes than I’ve baked them. Carrot cakes are popular and mainstream in the US; they are found on dessert tables everywhere. I’m more inclined to…
Black Olive Tapenade | #MyParisKitchen
A black olive tapenade, a loaf of freshly baked bread and some artisanal cheese from Vermont were casually assembled. I have been relying on a simple platter of appetizers…
Cassoulet: White Bean, Sausage, Duck Confit Casserole
Cassoulet takes time to prepare. It’s a project especially when you make the duck confit from scratch, as we did a few weeks ago. No shortcut was taken. Going…
Celery Root Salad with Mustard Sauce | Céleri Rémoulade
Celery root salad with mustard sauce or céleri rémoulade is another raw vegetable salad written by David Lebovitz in My Paris Kitchen. While celery root is not a popular root…
Buckwheat Polenta with Braised Greens and Poached Eggs
Buckwheat polenta with braised greens and poached eggs is the comfort food David Lebovitz highlighted in his book My Paris Kitchen. To me, eggs are my standby comfort food,…
Indian Cheese Bread or Naan Au Fromage | Cook the Book Fridays
Naan is a yeast-leavened flatbread, originated from Central and South Asia with influence from the Middle-East. I like making naan as much as I enjoy the challenge of making…