When I went to get the chicken to make my bisteeya, I wanted to follow the recipe to a T. So I went to the butcher to get a precise amount of chicken in grams. Since I wasn’t sure what one chicken thigh weighed, I took a guess that I might need 3 or 4 thighs. Judging from the reactions I get when ordering things by weight, they don’t get a lot of recipe-testers or cookbook authors shopping at my butcher shop. When the butcher put the poulet fermier thighs on the scale to show me, I wavered, thinking that the quantity looked a bit stingy and perhaps I should get a few extra. Then I started thinking (which often gets me into extra-trouble), “Well, since I’m here, I may as well get a few more.”
Results tagged eggs from David Lebovitz
After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something major has changed, I like to make sure we’re all in the same loop. But not being so tech-savvy, I decided just to start with a clean plate after a recent visit to Les Rubis, even though not much has changed since my last visit. In fact, I don’t think anything has changed since my first one, which was probably decades ago.
One thing I am better at, though, is keeping up with Pam Williams, who I met almost about ten years back when she was launching Ecole Chocolat, her online chocolate school. She lives in Canada, but comes to Paris annually with her students, and it has become our tradition to have lunch together. No matter what is happening, or how crazy my life is, Pam and her husband’s visits have become one of the few calming presences in my life. (It might help that last time they gave me a spa gift certificate, since I was in the middle of a rather torturous remodel.) But I really mostly enjoy their annual visit because they’re such nice people (trés canadienne) and are funny, we can openly talk about anything, and they’re just all-around good dining companions. Oh yeah, and she also brings chocolate along.
Every so often I get requests for “healthy” recipes, or I see things online posted as “healthy” – and I’m not quite sure what the heck people are talking about. What is healthy? My idea of healthy eating is eating fresh foods – some eggs, cheese, and meat, poultry, and fish, along with fruit and vegetables. Buying foods that you prepare yourself so you know what’s in them, to me, ensures you’ll be eating “healthy.” But if you want to only eat good things, the best way to do it is just shop and cook for yourself, so you know what you’re eating.
My “diet” used to be – “I can eat anything I want, as long as I walk there to eat it, and walk home.” Which seemed sensible to me at the time. Although the walks to my corner bakery for an éclair au chocolat became a little more frequent, so I had to come up with a better plan.
I’ve been meaning to get into the Shakshuka groove ever since I had it for breakfast at Nopi in London, and on my trip to Israel, where this North African dish wowed me – and my taste buds – every morning. Although various versions abound, the most widely known Shakshuka involves eggs softly cooked in a hot skillet of spiced tomato sauce. I’ve had plenty of spicy foods in my life, but the complex seasoning in the sauces that I’ve tasted in the ones I had lingered with me for months afterward, and I had no choice but to make it at home. (Or move to London – or North Africa.)
Here’s a quick one, which is perfect because it’s precisely the idea of Jaden Hair’s book, The Steamy Kitchen’s Healthy Asian Favorites, which was just delivered to me (I saw a preview and wrote a quote for the book). It’s full of pretty amazing ideas for quick Asian dishes that can be made with easily available ingredients – often ones you already have in your pantry. Honestly, I don’t think I’ve ever gone from opening a package containing a cookbook, to making something from it, to eating it.
I’d made some kimchi a few weeks ago (there’s a quick version in the book that is ready in fifteen minutes) and had some lovely French farm eggs on hand, so decided to whip myself up a kimchi omelet for a mid-morning snack. People in France don’t normally eat their lovely eggs for breakfast, nor is kimchi a common pantry item, but like Jaden, I’m have a tendency to forge my own path.
The word “non” is often the response of choice in France. And while it makes for funny snickering from outsiders, chuckling at complicated and arcane bureaucracy, it’s become a serious hindrance to innovation and small businesses, which have been having a particularly tough time lately. And there’s a younger generation of entrepreneurial talent, who have new ideas and are striving to be innovative and inventive, who want to succeed in their home country.
The group, Les Pigeons was recently founded by French web entrepreneurs, who felt used by politicians by increasing their taxes, who call themselves “pigeons” – which has been translated as “chumps“, a reference to the difficulties they’re having, feeling like they’re being taken for granted.
I recently had lunch with someone who’d just moved to Paris. I gave her some places to check out and a few tips about living in her newly adopted city, including navigating some of the ups and downs, and what to do when city life became overwhelming.
But shortly after we parted, I realized that I’d forgotten to tell her my most important piece of advice for living in Paris: Whenever you see an available bathroom, use it.
Another vital piece of advice that I give to folks who arrive in Paris to live is that it’s important to get out of the city and see the rest of the country. Cities are great places but when you visit the smaller cities and towns in France, you see life that hasn’t changed so quickly. Paris is not France, it’s part of it – and there’s a huge, diverse country once you wheel yourself out of the city.
Last summer when I was in New York, a French acquaintance sent out a missive, looking for an Angel Food Cake pan in Paris. I’ve been thinking about making one for a number of years. But there are a number of American baked goods that don’t quite translate, and this classic cake – made like a big, baked meringue – well…I was pretty certain this would be one of them.
For one thing, the French don’t normally do tall cakes (except for le Croquembouche, a tower of cream-filled pastry puffs, which is generally reserved for weddings), and the local palate would probably find Angel Food Cake a bit on the sweet side. And indeed, for years, I didn’t like Angel Food Cake either and tended to avoid it. Until one day, I was eating a slice, and decided that I did like it. In fact, I realized that I loved it. And now, for the rest of my life, I have to spend my nights staring at the ceiling over my bed, filled with regret for the years that I went without it.