Summer times are tomato times, at least in Europe where the “paradise apples”, as the Austrians say, are really good only between June and late August. But then they’re really good – and you can create simple, yet delicious dishes without limits.
For your next party: Prepare a “Parfait de foies de volaille” that will bring about the “Ah’s” and “Oh’s” of your peers and plenty of demands for the recipe! All you need is a food blender.
…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for hard mountain cheeses like the beautiful Ossau-Iraty from the French Basque region or for soft blue cheeses like Roquefort or Italian Gorgonzola or the very British Stilton. In fact, play around with it – who knows which combinations you will come up with. […]
A slice of fresh bread spread with a rich, creamy, comforting liver paté can make a beautiful supper as long as you avoid the pre-packed “French” supermarket fare. Just do it yourself! It’s easy, it’s ten times better and it makes you feel good and skilled. Here’s a perfect home-made Parfait de foies de volaille: What do you need? Here’s your shopping list: 300 gr. chicken liver, 150 gr. best salted butter (demi-sel), 2 shallots (or 1 white onion), 2 cl Cognac […]
…is offering weird views when you’re high up on one of the hotel towers surrounding the Norwegian capital. I had dinner tonight (or let’s say: a cocktail dinatoire!) on the 34th floor of the Radisson Blu Plaza where an international conference about world finance and job creation unfolds. You think I’m kidding, don’t you? But it’s true! The finance minister of Norway gave a welcome speech, a lot of policy celebrities were wandering around, then the buffet was open – […]
The answer is yes and I’ve seen it recently while travelling in lovely Brittany. Unfortunately, I forgot the small town’s name where it tinkers around – I only remember that it was somewhere close to Nantes and built into the annexe of a quite awful restaurant where we had lunch while taking a break from driving. The “Pizzap” was as ugly as you would imagine it to be, it’s inscriptions boasting with “hand-made pizza”, with freshness and a thousand varieties […]
…combining French world-class cherry tomatoes, real Greek féta (made from sheep milk!), basil from my (French) kitchen window sill, the leaves sprinkled with old Italian balsamico vinegar and spiced with pepper from Indonesia and Atlantic sea salt from Spain – the whole served on a plate of Portuguese origin (offered to me by the concierge of our house) and the whole thing somehow representing the Italian flag. Come on, it can’t get much better than that! And it’s delicious!
…while fumbling with marinated chicken strips in order to get them on skewers somehow. It IS ugly but you’ll be rewarded with nice food. I’ve seen a street vendor once in Jakarta who prepared his stall for lunchtime. In my memory HE managed to put the pieces together without getting his hands dirty at all – and in no time, of course. He produced 80, 90 satay in the same time I need for only ten of them. And then […]
If you’re not familiar with the expression “cocktail dinatoire”, never mind, but it’s a clear signal that you’re neither French, nor familiar with Parisian habits. The pattern is always quite similar: friends, or friends of friends, invite you to a cocktail dinatoire in order to neither overwhelm you with a full-blown, formal dinner invitation, nor treat you too carelessly by just serving a glass of wine. I always thought of it as a crossing between happy hour and dinner whilst there’s […]