Kitchen Confidential

Kitchen Confidential

[Adventures in the Culinary Underbelly]

Anthony Bourdain attended the Culinary Institute of America 25 years ago, has been in the restaurant business ever since, and is currently the executive chef of the restaurant “Les Halles” in New York. His book “Kitchen Confidential” is both an autobiography and an essay on the world of restaurants, and is written in an unusual tone of honesty and bluntness. A highly entertaining, instructive and fascinating read.

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A Truckload of Shortbread Cookies

A Truckload of Shortbread Cookies

What could possibly beat a box of shortbread cookies?

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Le Délicieux Confit d’Oignon de Jackie

Le Délicieux Confit d'Oignon de Jackie

Remember how I told you that Jackie and I, the cooking twins, had met in real life, in London? Remember how she had showered me with yummy food gifts? Well, this is one of them, coming directly from her kitchen, in its little jar.

I held the opening ceremony the other night. Cautiously removed the cute purple tulle hat and bow. Marvelled at the harmonious hand-cut strips of red onion in their rich burgundy-colored glaze. Took in the sweet and tangy scent. Spread a nice amount on a Swedish krisproll. Bit into it, dexterously catching the stray strips. Mmmmmmh. Went for seconds.

Don’t you wish Jackie was your friend too.

In Which She Finally Gets Her Hands On Pierre Hermé’s Book

In Which She Finally Gets Her Hands On Pierre Hermé's Book

Last fall, I met the friend of a friend at a party and discovered to my great excitement that he worked for none other than pastry chef Pierre Hermé, at his rue Bonaparte pâtisserie. I had been coveting his new recipe book called “Mes Desserts Préférés” for a little while, and when I mentioned that to my new friend, he said he could try and have a copy signed for me. I nodded. Vigorously.

It took a number of weeks, missed calls and missed appointments to arrange it, but my daydreams about this beautiful book easily carried me through the wait. I finally went to collect it at the production center in the 15th arrondissement, in a small pastry shop with a discreet sign which the untrained eye would miss. It was just before new year’s eve, and this was where the huge quantity of holiday orders were being made and assembled, fresh from the morning. A lot of these are orders for Pierre Hermé’s signature macarons. (A macaron is made of two disks of light almond meringue, held together by a layer of cream.) Since nothing but the perfect macarons make it into the gift boxes, my friend was sweet enough to also give me a few small broken ones, which I shared with my parents and Maxence (aren’t they the luckiest bunch?).

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Sesame Zucchini Soup

Soupe de Courgette au Sésame

[Sesame Zucchini Soup]

Oh, did I mention I am in full soup-making mode these days? It could be the grey and chilly days we have to plow through, or the vague feeling that my body could use a little detoxifying after the holiday scrumpadillies, but all I can think about is soup soup soup. When the idea of lacing zucchini soup with tahini (the sesame paste used in hummus) came to me out of the blue a few days ago, I thought it very appealing and stashed it in the “to try” file of my mind – which I’d need a personal assistant to sort through, it’s such a mess.

Then Tuesday night, I came home ever-so-slightly tipsy from the excellent bottle of white wine my coworkers and I shared to celebrate a birthday (yup, tough working environment), and Maxence was out playing poker with his friends (and I am not making this up). I had everything on hand for my sesame zucchini soup, so I went right ahead and made it, humming along to Air‘s last album.

I served myself a few ladles of soup in the fresh and beautiful mug I bought in London, and sipped on it, sitting on one of our bar stools, leafing through my cool British cooking magazine, Delicious. I enjoyed this softly green and nicely fragrant soup very much : the hint of sesame gives it the kick that vegetable soups sometimes lack. I can’t wait to have the leftovers.

Note : in honor of my new passion, I have created a category of posts named “Par Ici La Bonne Soupe“, which makes me laugh. It is a faintly ridiculous expression, which could be translated as “bring it on” or “show me the money”. It translates literally to literally “over here the good soup”, which I think is even funnier. Don’t mind me.

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