Eating Ethnic in Paris

Photo: Telegraph

First time visitors come to Paris in search of escargot, coq au vin, bœuf bourguignon, and confit de canard.  They come in search of the classic dishes they have read so much about and to sit in old-world cafes on the left bank.  This type of food is classic for a reason – it’s delicious when prepared right!

 

Yet there is so much more to the Paris food scene.  Paris is a vibrant city with international and contemporary restaurants.  I have decided to do a series of posts showcasing some of my favorite restaurants right now.  The first post is about eating ethnic in Paris.  So when you are done with the classics, have had your fill of the traditional Paris scene, check out one of these places for something new and exciting!

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Lovely, Fleeting Spring in Paris

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The past week has been sunny and warm in Paris.  It feels like Spring and everyone is outside all the time soaking up the long lost sun.  There are buds on the trees and a bit of greenery is beginning to appear.  Picnics, walks and terraces occupy all my spare time.  I know it is fleeting, I know the rain and the cold will return soon.  All the more reason to enjoy it while it is here.  Here is a glimpse into beautiful, springtime Paris.  Enjoy.

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Capellini with Garlicky Kale, Parmesan and Panko

IMG_6367This pasta is my latest obsession.  Healthy and decadent, it melds together spicy, salty, pungent, crunchy and tender in each heavenly bite.  Besides the amazing taste, I’m thrilled to have learned a new technique.  The capellini is cooked in the same water as the kale, adding more flavor and saving water.  I can’t wait to try this method with other dishes.  I hope you like this as much as I do!

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Parmesan Croutons

IMG_5920These croutons are my latest obsession.  They transform soups and salads from just good to amazing.  I’ve been adding them to all kinds of veggie soups and they provide a nice crunch and sharpness that creates a great contrast with the soft mild soup.  They make a huge difference!  Make some and add them to your next soup.  That is if you can resist eating them directly out of the oven!

They are a good way to use up the ends of baguettes that are no longer so fresh.  There is really no need for a recipe here.  Combine slightly stale bread cut into cubes with olive oil and fresh finely-grated parmesan.  You want the olive oil and parmesan to resemble a paste that coats the bread as you stir.  Toss in a hot oven (400ish) and bake, stirring once until golden.  Check often to make sure they don’t burn.

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