This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was another reminder of how simple things like tapenade are to make from scratch – and had me scratching my head as to why I don’t do it more often! The thing about tapenade is that if I’m using it in a […]
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French Fridays: Cassoulet from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was kind of epic. In so many senses of the word. Cassoulet is a slow-cooked (but not made in the slow cooker) casserole containing white beans and meat – typically duck confit, sausage and perhaps pork belly or goose. It hails from […]
French Fridays: Duck fat potatoes from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was the perfect accompaniment to our New Year’s Eve roast beef dinner. Actually, pretty much any dinner. Because – potatoes roasted in duck fat. I mean, come on… David calls for (Yukon Gold or russet) potatoes to be peeled and par boiled […]
French Fridays: Fennel, radish, orange, and crab salad from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is the perfect antidote to all that rich holiday food you might have been indulging in… David says this salad “makes good use of such sturdy leaves as radicchio, endive, and watercress” and I was excited to make this one as during […]
French Fridays: Counterfeit duck confit from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is something I am sure we’ll eat a lot of over the next couple of weeks when we’re in France for the holidays. Duck (confit) is a staple of the table in southwest France so it’s not something I cook for myself […]
French Fridays: Celery root salad from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is a French bistro classic and also something you’ll always find in my fridge when I am in France. It’s a simple salad of grated celery root (celeriac) in a dressing that’s just mayonnaise, crème fraîche (I actually used plain Greek yohgurt […]
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