a chip, a root and a little bacon … Happy New Year from Paris

December 29th, 2012

celeriac purée with crumbled bacon and potato chips

a chip, a root and a little bacon … Happy New Year from Paris

France often utilizes western ideas with French sensibilities of moderation. Take potato chips for example. For the last few months in France, la tendence (the “in” thing) is the use potato chips as a garnish or minor embellishment rather than a snack food (or meal, as the case may be). This idea of embracing a favorite American snack food with moderation inspired this week’s simple pleasure: celery root purée with crumbled bacon and potato chips. Read the rest of this entry »

braised black cod “ghost” in a black lentil “sky”

October 18th, 2012

 

 

ghostly fish in black lentil night sky (braised black cod on Beluga lentils with fresh thyme)

ghostly fish in black lentil night sky
(braised black cod on Beluga lentils with fresh thyme)

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roasted red pepper tuna purée

September 10th, 2012

roasted red pepper tuna purée

stats:

makes 1 pint (16 ounces)
approximately 421 calories 
2 ounce serving = 53 calories

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