Category Archives: Recipes

Veronica’s spring risotto

One of Veronica’s long time dreams was to buy food and cook it in her own kitchen in Paris. Her dream came true this spring. Saturday morning found us at the Bio market on the boulevard des Batignolles loaded down … Continue reading

Posted in 2009, FOOD, Recipes, Rhone, White | Tagged , , , , , , , , , , , , | Leave a comment

Sidewalk inspirations: alternative foie gras

It happens when he is walking down the street. Who knows what is going through his mind. And then, suddenly, something emerges. Clear. Precise. A mission. Monkfish liver and oysters… It has to do partially with a dish that Antoine … Continue reading

Posted in 2004, FOOD, Recipes, what am I drinking with this dish? | Tagged , , , , , , , , , , , | 1 Comment

Picnic in the train

Sunday. Train ride to Montpellier. The TGV will take us there in a little over 3 hours. As soon as we are out of Paris, and the window is divided horizontally between blue sky and green fields of summer, we … Continue reading

Posted in 2003, FOOD, Recipes, What is in my glass?, WINE | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

spoon of the moment: summer foie gras

I don’t usually think of serving foie gras in the summer time. It seems a little rich for summer blood. Rich because of the creamy texture and inherent fattiness. Fattiness tends to have a slight sweetness to it (think fresh … Continue reading

Posted in 1997, FOOD, Recipes, SPOON, What is in my glass?, WINE | Tagged , , , , , , , , , | Leave a comment

summer bulot sandwich

  I started thinking about it as I was walking through the organic market Marché Bio of Boulevard des Battignolles in the 17th arrondissment in Paris: I wanted to make a bulots sandwich. The more I thought about it, the … Continue reading

Posted in 2007, FOOD, Recipes, what am I drinking with this dish? | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Truffle with raw scallops, olive oil, white pepper and salt

  This combo is perfect. These ingredients were made for eachother. The scallops are neutral enough and yet have a hint of gaminess that is very subtle. And the texture is suggestive of fattiness that carries the aroma and flavors … Continue reading

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Andouillette and truffles

  For some reason, we got into our heads that Andouillette (tripe sausage) might go well with truffle because of the gaminess inherent in both ingredients. We boiled the Andouillette to cook it, and then sautéed it in a pan. … Continue reading

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tiny shrimp and shaved truffle

This dish was disjointed. The shrimp seemed acid, not buttery enough by nature, given their size. Acidity is not something that goes with truffle. We should try giant shrimp next time.

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Jerusalem artichoke, foie gras and truffle

Jerusalem artichoke (topinambour in French)-this is a root vegetable that the French elders detest because that and potatoes is what they ate during the war, and nothing else. Some great French chefs are bringing this veggie back into vogue. It … Continue reading

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Potato and truffle

We tried this new race of potato that we have just discovered called ‘Oeil de Perdrix’ (literally: eye of the partridge) given the red spots that it has on the outer skin.       The potato was luke-warm, the … Continue reading

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Butter or olive oil? That is the question.

    Guess what? I don’t know if it was the fact that the olive oil was so fresh, so pure, so perfect. That nuttiness, that fruit, that earth, that terroir. The oil went better with the truffle than the … Continue reading

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Truffles, foie gras on fresh baguette: made for eachother

    Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on … Continue reading

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Oysters, foie gras and truffles…one bite

Next was something sort of inspired by Stephane Léger of Le Chassagne in Chassagne Montrachet. He put oysters and foie gras together. So why not try it with truffles? The foie gras was cooked and cold, slightly spicy but with … Continue reading

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Truffles with sea urchins… an unusual start

The Duc flips out over sea urchins (Oursins, in French). I quite like them too. This time of year, we have them on Sundays as a special treat. We especially like the ones that come from Iceland, as they are … Continue reading

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the beginning of truffles…

I’ve never owned a truffle before. Never had access to the real thing. Until now. Well, my vegetable merchants sold me some Chinese truffles a few years ago. They looked like truffles, felt like truffles, but sure didn’t have the … Continue reading

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A different kind of fruit salad

Off the cuff. A ripe mango. A couple of kiwis. Some cucumber and chervil. It worked. The vegetal of the cucumber gave a freshness and herbality to the exotic fruits that made the combination very complex. Refreshing. Different. In retrospect, … Continue reading

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Sardines with coriander seeds: electric combo

Boil the rice in a bouillon scattered with the coriander grains- un-ground. Mix in a large marinated artichoke heart with a little bit of olive oil.  Sautée the fresh sardines with salt and pepper in a very hot frying pan … Continue reading

Posted in 2004, Recipes, what am I drinking with this dish?, WINE | Tagged , , , , , , , | Leave a comment

Exotic risotto with Meursault Clos de La Barre 1996

  At the end of the cooking of the risotto, I added coconut milk and crushed coriander seeds. Then I mixed in some Alaskan King Crab and sautéed mushrooms (cèps, trompettes de la mort). On top I ground some more … Continue reading

Posted in 1996, Recipes, what am I drinking with this dish? | Tagged , , , , , , , | Leave a comment

Recipes for Port Salt cod fish with baby potatoes, strawberry/beetroot purée and coconut milk with spices

  Saltcod with potatoes, sweet onions and strawberry sauce    I actually OD-ed on Salt Cod while we were in Portugal, but to be true to the Portuguese traditional ingredients, we decided that we had to do at least one recipe … Continue reading

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Recipes for Port: Tuna steak with black Italian rice, spices and cherry/beetroot sauce

    We cooked the black rice* with salt and pepper and then incorporated curcuma, cinnamon and mild curry.  Into the rice we also added some cherry/beetroot purée that we had made (just pitted cherries, cooked beetroot and a little … Continue reading

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