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bobbyjayonfood: Paris in May - The Start of Produce Season
http://www.bobbyjayonfood.com/2015/05/paris-in-may-start-of-produce-season.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Thursday, May 7, 2015. Paris in May - The Start of Produce Season. Peonies at the Bastille market. And gorgeous fresh garlic everywhere (I am still not sure how to use it, but it's mellower than the dried that we always see). Fresh garlic at the Bastille market. I bought some asparagus and strawberries from a great Picardy producer, and produced ...
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bobbyjayonfood: Asia Week Macaro(o)ns
http://www.bobbyjayonfood.com/2015/03/asia-week-macaroons.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Monday, March 16, 2015. It's Asia Week in New York, which means that J is having a magnificent show of contemporary and modern Japanese ceramics. Matcha macarons with white chocolate ganache. For the concept.). Matcha and coconut macaroons. While not as elegant as macarons, macaroons are easy to make and fun to eat. Gourmet visits to Paris.
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bobbyjayonfood: Chef's Table -- A Feast for the Eyes and the Brain
http://www.bobbyjayonfood.com/2015/05/chefs-table-feast-for-eyes-and-brain.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Wednesday, May 20, 2015. Chef's Table - A Feast for the Eyes and the Brain. I have just watched the six episodes of Netflix's Chef's Table,. A new series of six documentaries on some of the best, and most interesting, chefs in the world. Produced by David Gelb, who produced and directed Jiro Dreams of Sushi. Dan Barber, Blue Hill, New York City.
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bobbyjayonfood: Paris - Organic Chocolate Mousse
http://www.bobbyjayonfood.com/2015/03/paris-organic-chocolate-mousse.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Tuesday, March 3, 2015. Paris - Organic Chocolate Mousse. I like chocolate mousse, but J does not. I'm not sure how that's possible, but there it is. As a result, I never make it, despite having many many recipes in French cookbooks, magazine cuttings and internet posts. Ready-made chocolate mousses, left from bio store, right from Monoprix.
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bobbyjayonfood: May 2015
http://www.bobbyjayonfood.com/2015_05_01_archive.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Saturday, May 30, 2015. New Cookbooks - Two Takes on Genius. I have just read two very interesting cookbooks: Bar Tartine: Techniques and Recipes. By Nicolaus Balla and Courtney Burns, and Kristen Miglore's Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook. Founded by rockstar baker Chad Robertson, of Tartine Bakery fame, and h...
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bobbyjayonfood: Paris - 2015 Salon d'Agriculture
http://www.bobbyjayonfood.com/2015/02/paris-2015-salon-dagriculture.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Friday, February 27, 2015. Paris - 2015 Salon d'Agriculture. We ate fairly little under the circumstances, starting with a fantastic sausage, potato and cheese from Picardy,. Crispy sausage, potatoes and cheese. And continuing with a hot foie gras. Sandwich, cooked before our eyes. Waiting while our foie gras. Turmeric) syrup from Martinique.
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bobbyjayonfood: Passover 2015 - Mostly Sephardic Seder
http://www.bobbyjayonfood.com/2015/04/passover-2015-mostly-sephardic-seder.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Sunday, April 5, 2015. Passover 2015 - Mostly Sephardic Seder. Thus I made a rtichoke tapenade. And burnt eggplant with tahini and pomegranate seeds. As well lemon scented veal meatballs. I suppressed last year’s unsuccessful dried fava bean hummus and substituted pickled mushrooms. Burnt eggplant with tahini and pomegranate seeds on endive leaves.
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bobbyjayonfood: January 2015
http://www.bobbyjayonfood.com/2015_01_01_archive.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Thursday, January 29, 2015. Emboldened by my success making levain rustic loaves from Chad Robertson's Tartine. Spectacular success, particularly the olive walnut loaf, which was moist, light and earthy and certainly one of the best things I have ever made. Both had inviting dark crusts. Tartine olive walnut levain loaf. Thursday, January 15, 2015.
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bobbyjayonfood: Alain Passard's Amazing (and Simple) Vinaigrette Aigre-Doux
http://www.bobbyjayonfood.com/2015/04/alain-passards-amazing-and-simple.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Friday, April 3, 2015. Alain Passard's Amazing (and Simple) Vinaigrette Aigre-Doux. A few months ago, I wrote about the legendary chef, Alain Passard, whose three star Arpège is almost entirely vegetable focused. I have been viewing the videos referred to in my post of January 1, 2015,. And one really got my attention: on vinaigrette aigre-doux.
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bobbyjayonfood: Paris - Le Petit Célestin
http://www.bobbyjayonfood.com/2015/05/paris-le-petit-celestin.html
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris. Monday, May 11, 2015. Paris - Le Petit Célestin. Last week I went to Le Petit Célestin. A tiny bistro on the Quai des Célestins, opposite the Île Saint-Louis, for a second visit, with my friends E and F. We had an excellent meal consisting of classic French cuisine, which is the focus at this unpretentious restaurant. Paris - Le Petit Célestin.
