秋天是苹果挞的季节，当最大的苹果出现在市场上。我不得不了解各种其他种类的苹果，因为在法国可以买到的苹果和我在美国吃过的不一样。但这是一段奇妙的发现之旅，我发现了一些不寻常的品种，前一天在市场上还很丰富，下一周就全不见了。
The Apple Farm这样的地方，它复活了许多品种“苹果，或者在法语中被称为–< em >土豆条没有忘掉< / em >。幸运的是，大多数都和我们当地的市场一样近。
Continue Reading French Apple Tart (Tarte normande)...
德国烘焙，我不认为，得到它应有的。这在一定程度上是因为这些糕点和烘焙食品的名字并不是我们大多数人都能脱口而出的。Kartoffel-Käse Dinnede， Zitronenbiskuitrolle， Aachener Poschweck， Schwäbischer Prasselkuchen，而且，嗯……我现在就要辞职了，因为它’s花了我太长时间去寻找我键盘上所有的键。我宁愿把我的舌头绕在德国蛋糕和饼干上，而不是绕在它们的名字上。
Fortunately Luisa Weiss, who writes one of my favorite blogs, Wednesday Chef, has published them in a very accessible collection of recipes, Classic German Baking. This beautifully written cookbook features traditional German favorites, adapted for kitchens everywhere. (And yes, there’s a guide at the end of the book for how to pronounce everything.) It’s one of those cookbooks that you’ll bookmark several recipes in on your first glance, like I did. Then during the next few weeks, you’ll spend your way baking through them.
Luisa was born in Berlin. Her mother is Italian, and she’s lived in Germany, France, and the United States. So you’ll be happy to hear that all the cakes, cookies, tortes and kuchens are completely do-able in any kitchen, using ingredients that are easy to get. And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself.
Continue Reading German Apple-Almond Cake...
凯特·希尔，她的摄影师朋友蒂姆·克林奇准备在那里主持一个摄影讲习班。为了寻找有吸引力和色彩丰富的东西，西红柿似乎是很明显的选择，愿意成为照片和晚餐的主题。 
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此外to the profusion of flowers plucked from the lush garden by the canal du Midi, the tomatoes had their moment in front of the camera. But once the participants stopped clicking, we grabbed them and put them where they rightfully belong: In the kitchen.
Continue Reading French Tomato Tart...
法国的夏天意味着很多事情。集体度假，一个幸福的空巴黎，物价上涨(发生在8月，当所有人都出城–当然)，以及 video -greniers和brocantes，在其他地方被称为跳蚤市场，人们在那里出售各种各样的东西。如果你足够幸运去乡村旅行， brocantes是惊人的。但法国的一些小城镇也有小古董店，总是值得一逛。如果你的另一半有一辆旅行车，那么，可能性是无穷无尽的。
Continue Reading Rose sangria …
与许多厨师书不同，这是n’t “烹饪，也就是你永远都不可能做出来的食物的图片和食谱。我最近买了一本书，是一位很受尊敬的厨师写的，我想分享一份食谱。 But there was only one recipe in the book that could be made in less than a day, and each recipe had at least one ingredient that I had no idea where I would get it. Don’t get me wrong. I liked the book a lot and his restaurant looks amazing, but it didn’t make me want to run to the kitchen. So I admired the book, and the food, from afar.
There are so many pictures in Chef Vergé’s book that made me flash back to my past, decades ago, when I was learning more about French cuisine while cooking in Northern California, which shares a similar climate – and ingredients – with Provence. He had dubbed it “Cuisine of the Sun.” The much-loved chef recently passed away and I revisited the book, to relive what excited me about French cuisine, way-back-when.
Continue Reading Cherry Clafoutis...
我夏天的酱是罗勒醋汁。别误会我，我喜欢香蒜沙司。但这种罗勒前叶酱有新鲜香草的强烈味道，而且不到一分钟就能混合在一起。不像它厚重的表亲，这种油醋汁可以淋在任何东西上，从新鲜的西红柿和去壳的豆子，到意大利烩饭或烤土豆，甚至是新鲜的奶酪，burrata.
我一看到它们，就开始在市场上囤积罗勒和新鲜番茄，从不让我的供应不足。手头有一盒这种油醋汁意味着我可以很快地把午餐或晚餐端上餐桌。 But it also is a great sauce to bring along on a picnic, which we did the other night, enjoying the tranquility of Paris while most of the city clears out until the end of summer. (Although the next-door neighbors, who had a wild party that lasted until 4:30am, didn’t get the memo that they were supposed to leave. Romain reminded them the next morning…in no uncertain terms.)
Continue Reading Basil Vinaigrette...
With my head on the verge of imploding, I decided to go for a walk, then head back a little later and get back to rewriting everything up from scratch. A few people told me mercury was in retrograde, so, of course, the moment I returned, they started doing construction upstairs, so was subjected to the sounds of jackhammering while trying to fill in all the ingredients in the recipe plug-in I use, so the recipes are printable, and to make sure I got all the ingredients and so forth in the right place, and the conversions.
By the time evening rolled around, some other neighbors decided to have a party and their voices were so loud, they could be heard all the way down the block. (So much for les américains having the loudest voices in town anymore.) What made up for it were these Mixed Berry Shortcakes, which we had for dessert that night.
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Miznon是很难写的，因为一旦在里面，它’s很难描述’s正在发生什么。要弄清楚菜单或结构，可能需要一些工作。最好是带着盲目的信念和经验去做，而不是试图去控制或理解它。
也就是说，我不挑食但我喜欢结构。因此，由于我不是Miznon的常客，第一次来的时候，我不得不弄清楚菜单上有什么’s，因为它’s是一堆乱七八糟的单词和短语。换句话说，不要期望在这篇文章中有一个精确的菜单标题列表。但如果你去了，柜台的人是有帮助的，如果匆忙的话。 And the experience is part of the fun. (If you’ve been to Tel Aviv, where Miznon originated, you know that some of the best places to eat are more free-wheeling than restaurants elsewhere.)
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While I was waiting for my yellow bananas to ripen, a few days later I came across these red bananas at the market. I love red bananas, which have a more pronounced flavor than yellow bananas, but are hard to come by in France, and elsewhere. (They should be dead-ripe when you use them. The skin will turn quite dark when they’re ready.) So jumped at the bunch when I saw it, and put those in my fruit bowl to see who would ripen first.
Continue Reading Banana Upside Down Cake...
我最近收到了一份超载的草莓:我从市场上的一个小贩那里买了四篮，我经常去他的摊位购物，他免费送了我两篮，相当于巴黎的一张carte de fidelité(忠诚卡)。所以，过去的几天里，我一直在清洗、剥壳、切肉和烹饪我的意外收获。我已经用这些漂亮的草莓做了很多东西。但我也意识到，虽然我在网站上有一个草莓大黄果酱食谱，但我没有草莓果酱。这就是它。
继续阅读草莓酱…