My Paris Kitchen

Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Meat/ Roast/ summer

Stuffed Vegetables | David Lebovitz

Imagine having a variety of stuffed vegetables for dinner one night. For the longest time, we’ve been taking stuffed vegetables in small bites — as appetizer…

August 3, 2018

6

David Lebovitz/ Other Sweets

Duck Fat Cookies | David Lebovitz

Have you ever worked with a whole duck? Its versatility is simply amazing. You can make duck confit with the legs or sear the breasts for…

July 20, 2018

8

Appetizer/ David Lebovitz/ Roast

Baba Ganoush aka Moutabal

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…

July 6, 2018

13

Appetizer/ classics/ David Lebovitz/ Meat/ Poultry

Duck Terrine with Figs | David Lebovitz

I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals.…

June 29, 2018

6

Cream/ David Lebovitz/ dessert

French Cheesecake (Torteau Fromager) | David Lebovitz

“What’s that burnt thing?” Without David’s warning (in his book My Paris Kitchen) that the top crust of the cheesecake looks almost burnt, I’d not have…

June 15, 2018

11

Appetizer/ convection steam/ David Lebovitz/ scalable/ Side

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…

May 18, 2018

9

Chocolate/ David Lebovitz/ dessert/ Other Sweets/ pastry/ whole grain

Buckwheat Madeleines | My Paris Kitchen by David Lebovitz

When it comes to buckwheat anything, I’ll make it first; ask questions later. Although the name may imply, buckwheat is not a form of wheat. It…

May 4, 2018

13

Chocolate/ Cream/ Dairy free/ David Lebovitz/ dessert/ Low fat/ Nut/ whole wheat

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…

April 20, 2018

9

Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Side/ Sugar free/ Toss

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…

April 6, 2018

7

classics/ Dairy free/ David Lebovitz/ easy everyday/ Gluten free/ Low fat/ Side

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…

March 30, 2018

6

classics/ David Lebovitz/ Meat

Lamb Shank Tagine | #DavidLebovitz

Cooking cuisine of the world is almost as much fun as traveling to those places. The lamb shank tagine recipe comes from David Lebovitz’s My Paris…

March 16, 2018

11

Bake/ cheese/ Cream/ David Lebovitz

Mascarpone-frosted Carrot Cake

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…

February 16, 2018

7

Appetizer/ Dairy free/ David Lebovitz/ easy everyday/ Gluten free/ Low fat/ Pantry essentials

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…

February 2, 2018

4

classics/ David Lebovitz/ Meat/ my favorites/ Poultry/ winter

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…

January 19, 2018

7

David Lebovitz/ Poultry/ Salad

Counterfeit Duck Confit | Faux Confit de Canard | #DavidLebovitz

A lot of our grocery shopping experience has changed, I’ve noticed. New supermarket chain is moving into the area. Old supermarkets are constantly refashioning their look…

December 15, 2017

8

David Lebovitz/ Pantry essentials/ Salad/ Toss

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…

December 1, 2017

6

Braise/ Crack/ David Lebovitz/ Gluten free/ Meat/ Side

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…

November 16, 2017

9

David Lebovitz/ Soup

Celery Root Soup with Horseradish Cream and Ham Chips | #DavidLebovitz

Peeling the celeriac while getting rid of its dense roots on the base reviewed the floral aroma of the everyday celery. It’s a familiar smell and…

November 3, 2017

6

David Lebovitz/ enriched dough/ Yeast bread

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…

October 6, 2017

8

Appetizer/ cheese/ classics/ Crack/ David Lebovitz/ easy everyday/ Meat/ Side

Potato, Feta and Basil Tortilla | David Lebovitz

You can find tortillas, or Spanish omelets, served in slices at room temperature in the streets of Paris. In New York city, small plates of tapas…

September 15, 2017

16

Bake/ David Lebovitz/ Side

Baked Provencal Vegetables | Tian #MyParisKitchen

Baked Provencal vegetables, or tian in French, is full of irony. Mind you, this dish shows up famously in the Disney film Ratatouille. This casserole dish…

August 31, 2017

12

David Lebovitz/ Grill/ Roast/ Side/ summer

Eggplant Caviar with Herbs | Cook the Book Fridays

The variety of eggplant available at the farmers market is astounding: globe or American, Italian, Japanese, and Indian. It’s a good thing. I like choices, except…

August 4, 2017

8

Crack/ David Lebovitz/ Low fat/ Side

Panisse Puffs | Cook-the-Book-Fridays

This slack batter of flours (chickpea and all-purpose), eggs and milk goes into a little mold into a brazing hot oven and half an hour later,…

July 21, 2017

8

David Lebovitz/ my favorites/ Pantry essentials/ Side/ Simmer/ Soup/ year round

Vegetable Soup with Basil Puree: Best in Class #Soup

Vegetable soup can be exciting; this recipe is the proof. It can be more than comfort food. This vegetable soup has such depth of flavor that…

July 7, 2017

4

cheese/ David Lebovitz/ enriched dough/ my favorites/ pasta/ Side

Fresh Herbed Pasta with Lemon and Ricotta | Is #Fresh Pasta Better?

My dough hands love making fresh pasta. The project this week is fresh herbed pasta at Cook-the-Book-Fridays, the online group whose members are making our way…

June 29, 2017

6