Results tagged red onion from David Lebovitz

Broccolini, Blue Cheese and Bacon Frittata

Broccoli frittata recipe with bacon and blue cheese
People see the outdoor markets in Paris and think that everyone does their shopping there. But if you work a 9-to-5 jobs, or whatever hours normal people work (ie: not me), it’s hard to take a few hours off to go leisurely pick out your fruits and vegetables – not including the time waiting in line behind madame, selecting the two figs she is buying as if they were royal bijoux, trying to muster a chuckle at the same joke you’ve heard a gazillion times, when you ask to buy “Five lemons,” and they respond – “5 kilos, monsieur?” – which was mildly amusing – perhaps once, but I’m pretty sure no one buys 11 pounds of lemons at the market. And catching up and chatting with my favorite vendors, as I like I do. Especially the sausage dude. #schwing

Broccolini frittata recipe with bacon and blue cheese

In spite of the time it takes to do your shopping, going to the outdoor market in Paris is something that’s very pleasurable for me. I take a good stroll around first, looking at everything before I make my decision. But I do have certain stallholders that I favor for certain things (including sausages), and I often tell visitors: Shop at the same vendors and places over and over again, because once they recognize you, you’ll be treated better. Ditto for going to restaurants and cafés.

One thing isn’t well-represented in Parisian markets are leafy cooking greens. Spinach and giant leaves of Swiss chard tend to be the predominate choices. When I was recently in the states, even in nondescript supermarkets, I saw bunches of kale, mustard, turnip and beet greens, collards, chard, and spinach piled up high in the produce department.

And in Brooklyn, due to the large Italian-American population, there’s broccolini, too, a broccoli hybrid with less bulky stems, and lots more texture and flavor. I love it and even the dumpiest pizza joint in Brooklyn would often have a pizza with wilted broccolini on it. It was tempting to order, instead of my usual pepperoni slice. But I managed to find ways to get broccolini into my diet without sacrificing a single wedge of pie with those crisp disks of spicy sausage baked on top.

Brocolli Frittata with blue cheese and baconBrocolli Frittata with bacon recipe

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Guacamole

Avocado Guacamole recipe-3

Okay, show of hands – who likes guacamole more than I do? Okay… Now that that’s settled, who was more thrilled that I was to score a batch of freshly fried tortilla chips and a big bag of just-about ripe Haas avocados this week?

Haas avocados for guacamole

I’m not asking any more questions, I promise. Because the answers were right here in my kitchen. Although what some people might not know if that the French like guacamole (and chips) as much as I do. So much so that a local Mexican restaurant named after the famed dip had to add an accent on the final é so people would pronounce the entire word (the last part of French words usually aren’t pronounced), rather than say guac-a-mole, which sounds more like a Mexican carnival game than the most delicious thing you can dip a chip into.

guacamole avocados

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Pickled Red Onions Recipe

pickled red onions

I’m a big fan of any recipe that uses minimal ingredients—but has maximum impact.

And I especially warm up to a recipe that’s also easy to make. I like this idea so much that I wished I’d come up with the idea before the minimalistic Mark Bittman did. Because if I did, perhaps I’d be writing for the New York Times and Mr. Bittman would be sitting here pondering whether his socks were goofy or not.

But sour grapes do not make a good sorbet, although tart vinegar does makes for great pickled onions. And like any good minimalistic recipe, this is super-simple and anyone can feel like a pro-pickler in less than cinq minutes.

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