Results tagged fish from David Lebovitz

Salmon Spread Recipe: Salmon Rillettes

I know you’re wondering why I’m not talking about chocolate since I just posted a slew of chocolate faqs. But I made this recipe for a birthday party last weekend and had to share it.

You can curse me now…but thank me later once you’ve tasted it.

Salmon Rillettes

…and yes, you’re welcome. (In advance.)

A recent story on CNN talked about how America’s Favorite French President, Nicolas Sarkozy, was not bourgeois, noting that he didn’t grow up in a rarified family and as the (American) commentator exclaimed…“He didn’t grow up eating pâté!”

I thought that was pretty funny since meaty pâtés and rillettes aren’t upscale delicacies in France, but are considered everyday fare. And some of the best pâtés I’ve had were country-style spreads, or rillettes. Rillettes are usually made with long-cooked salted pork, rabbit, or goose, which is them shredded then mashed with fat to produce a rich, rustic paste for spreading on bread.

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If you get a bad one, you’ll think you’re being served something intended for Rover.

But a good one, the best rillettes you find, are nearly buttery-smooth and rich with the taste of fork-tender meat.

Continue Reading Salmon Spread Recipe: Salmon Rillettes…

Can’t…No…Won’t Touch This

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What are the absolute last words you want to hear when invited to someone’s home for a meal?

Well, how about…

“We had some fish that was about to go bad, so we’re having it for dinner.”

Welcome to my world. A world you thought was all baguettes and chocolate.

Well it now includes dubious fish too.

The rules for hygiene are a little different here than in America. I was pretty shocked to see on my trip to the US in June, little bottles of hand-sanitizer dangling from people’s belts and fanny packs, as well as available in supermarkets with towelettes to wipe down the handles on shopping carts. But I’m equally shocked that people think it’s okay to leave stock-based preparations on the counter for a day or so, then consume then. (They use stock in science labs to grow bacteria since it’s such an inviting medium. Just so you know.)

Although some think we might need those little bottles of sanitizer around here pretty soon for Vélib’ hands, after riding around town for a few weeks, I’m almost inclined to agree with her after riding around for the past few weeks.

Velib' Hand

Although I’ve been certified in food sanitation, sometimes I just need to suspend logic around here and just go with the flow. The fish, though, I pushed aside. I’m thrilled to be accepted by the locals, but let’s not take this “I’m so French” thing too far…

Continue Reading Can’t…No…Won’t Touch This…