-David ‘Paris’ Lebovitz
Watch David and Adam à Paris…
Watch David and Adam à Paris…
Tiny little heads of cauliflower, no bigger than a dolls-head. These were the most colorful I’d ever seen in magnificent shades of vivid purple and deep orange.
Although America is known as the land of HUGE food, these tiny baby carrots are tender and very sweet. My first week as a cook at Chez Panisse, I spent a few hours peeling a case of them…only to discover later they were going to be blended up and made into soup!
The actresses (and wannabes) trolling around Hollywood aren’t the only things nicely stacked in LA…
These are Improved Meyer lemons. The original Meyer lemons were disease-prone so they were re-hybridized, hence the name Improved Meyer lemon. They’re often mistakenly called a cross between an orange and a Eureka lemon since they’re as sweet, juicy, and aromatic as an orange, but with a lemony tang. But they’re not.
Beautiful winter squash
For more information on the market, visit the Santa Monica Farmer’s Market web site.
The worst thing about the pâtisserie of Arnaud Larher is that it’s too dang far away from where I live. Located on the northern fringes of Montmarte, it takes me 3 different métros to get there, and even then, it’s a hike from the métro station (which is buried very, very deep underground, since that quartier of Paris is mostly soft limestone, aka plaster of Paris, and building the métro stations at Montmarte required extremely deep digging into the earth to reach solid ground.)
The best thing, though, is once I arrive, I forget the arduous journey when I see all the terrific cakes and candies and treats waiting for me…
I made my first trip ‘up the mountain’ a few years back to check out his Croq-Télé, round buttery cookies with roasted hazelnuts and a nice amount of salt, meant to be consumed while watching television. His macarons are a tad dense for my taste, but the chocolate-covered guimauve, or French marshmallows, are yummy.
And although they’re hard to spot tucked in between the riot of chocolates and bonbons tied in neat little bags on the shelves, the Pavés de Montmartre, golden squares of almond cake wrapped in a sheath of almond paste then briefly cooked, augmenting the almondy richness, are one of the most singularly (and simply) stunning cakes in Paris. No small feat, in a city with no lack of stunning desserts.
53, rue Caulaincourt
Mètro: Lamark Caulaincourt
Perhaps it’s wrong to blame the cheese.
But cheese doesn’t have any feelings, it’s just exists for our pleasure.
So for once I don’t have to worry about offending anyone on my blog. Now that’s a relief.
A friend of mine came for dinner the other night who’s on le regime, a diet. While shopping at the supermarket I spotted this reduced-fat cheese, checked out the short list of ingredients on the reverse (which listed no icky ingredients), so I tossed it in my handbasket and headed to the checkout.
I got home, unwrapped it and immediately my apartment smelled rather, um, funky.
And not like that good-funky that a fabulously-ripe camembert or brie smells like, but a vaguely familiar funky, with a smell that I couldn’t put my finger on it. When my friend arrived a bit later (who’s quite refined and sophisticated, and lives in the swank place des Vosges), she removed her Hermès jacket and scarf, took a whiff then looked at the sorry specimen, screwed up her face, and said, “Ugh. That smells like a fart.”
If you happen to be eating cheese while reading this, sorry about the analogy.
And before you pooh-pooh low-fat, there’s a long list of low- or non-fat items that rock our world: pink marshmallow Peeps, dried sour cherries, gumdrops, Berthillon’s bitter chocolate sorbet, prunes, candy corn, rice, meringue, pasta, cranberry sauce, matzoh, Cracker Jack’s, dark brown sugar, Jewish rye bread, dried-out leftover turkey breast meat, sushi, and orange-flavored Chuckles.)
But this cheese was indeed the worst cheese I’ve ever come across.
It had absolutely no flavor. But still, I kept it on my kitchen counter for a few days pondering another use for it. Perhaps macaroni and cheese? Melting it for a sandwich?
I hate throwing anything away, especially food…after all, I am my mother’s son.
That was my first and last experience with fromage allegé. Finally after a few aromatic days I suffered in my apartment, I tossed it. I’m sticking with the real thing. If you’re going to live in France, why bother with anything else?
Le macaron truffle blanche
The White truffle Macaron from Pierre Hermé, is part of his fall collection of désires. From the first bite, this little cookie of almond-enriched meringue reveals sweet and reassuring buttercream…then the disconcerting jolt of musky, earthy white truffles. Nestled inside is a dry-roasted nugget of crunchy Piedmontese hazelnut, whose flavor provokes you into realizing that this combination of sweet and savory is surely the work of brilliance.
Pierre Hermé (Available seasonally)
72, rue Bonaparte
185, rue de Vaugirard
At my local marché this week…
Grown in Brittany, one of the weirdest vegetables found in France is Romanesco, a relative of broccoli. It’s cooked the same way, a la vapeur, simply steamed and tossed with a pad of rich French butter.
Sand-grown carrots are sweeter (and dirtier) than ordinary carrots.
French (and American) cooks can find lots of thyme at the markets, which is much stronger than the thyme I’m used to. When I moved to France, I’d add big handfuls of thyme to everything I could since it’s so abundant and fragrant. It’s my favorite herb. Eventually a regular dinner guest bluntly told me I put too much thyme in things. (French people believe they’re doing you a favor when they criticize you, and I’ve had to explain to a few of them that Americans are a bit more subtle in our approach.)
The wonderful, sparkling-fresh seafood at the markets is something I’ve always stop and take a good look at. I’m always fascinated (and sometimes a bit freaked out) by bizarre sea life; slithery eels, shark meat displayed alongside the toothy shark head, bulots or little sea whelks that you pop from the shells with a pin, octopus (which some day I will work up the nerve to try…or perhaps not), and tiny grey shrimp, known as grises that are simply boiled in aromatic fish stock known as court bouillon then eaten cold, like popcorn. I really admire the fish people I shop from at the market, since I think their job is the most difficult and gruesome (although last week I saw an enormous wild boar, larger than I was, hanging upside down at the boucherie, which was soon to be evicerated for Civet de Sanglier, a long-cooked savory stew of wild boar, the sauce thickened with red wine and blood.)
Come Christmas the fish mongers are especially busy folks, since French people are insane for fresh oysters and buy them by the crate. Almost all the oysters come from Brittany, and before motorized transportation, horses would gallop wildly towards Paris from the coastal regions until they collapsed from exhaustion. Then there’d be another horse along the route to take over from there. This ensured that the briny oysters made it to Paris fresh and cold. My favorite oysters are the flat Belons, which I like with a bit of shallot-vinegar sauce wiht a few grinds of black pepper, sauce mignonette, along with a well-chilled glass, or two, of Sancerre and tangy rye bread smeared with lots of salted butter. It makes the cold, grey winter that’s quickly approaching us here in Paris bearable.
Certainly one of the most stunning pastry shops in Paris is Sadaharu Aoki. It’s so well-regarded that I ran into a famous chocolatier from the neighborhood during my last visit, who was picking up his goûter, or afternoon snack, as they call it in Paris. We recognized each other and he smiled at me while choosing a Thé Vert Napoléan; layers of vivid green tea pastry cream stacked between dark-golden puff pastry. (In French, a Napoléon is called a mille-feuille.) A wise choice since Sadaharu Aoki is considered the Parisian master of puff pastry. After one buttery, crackly bite…you’d agree.
It was a long and difficult decision, but I chose this perfect Chocolate and Salted Butter-Caramel Tart for my goûter. It was extraordinarily good. Buttery-crisp pâte sucée filled with rich and salty caramel that oozed out when I attacked it with my fork. On top sat a spiral of milk chocolate mousse, so soft and so creamy.
Macaron-lovers will swoon over flavors like caramel and chocolate, but also more creative confections that include yuzu, red bean paste, and green tea.
Pâtisserie Sadaharu Aoki
35, rue de Vaugirard
56, Boulevard Port Royal