In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
|Publisher:||Clarkson Potter/Ten Speed|
|Product dimensions:||8.30(w) x 10.30(h) x 1.30(d)|
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Black Olive Tapenade
Serves 6 to 8
This was the first tapenade I ever made, and it is still my go-to recipe. The best olives to use are the slightly wrinkled black olives from Nyons; or, if you have the patience for pitting teensy Niçoise olives, they’re marvelously oily and are the base for a wonderful bowl of tapenade. Other olives work well, too, but if they’re very salty, rinse them in cold water and pat them dry before using them.
One way to pit olives is to squish them under your thumb or use the side of a broad knife blade, with the blade held parallel to the table (i.e., not facing up), and rap it down briskly to release the pit from the olive meat. Be sure to wear a dark shirt or kitchen apron since the pits like to celebrate their liberté in a very “far-reaching” way.
Tapenade can be spread on Herbed goat cheese toasts. Pastis is the classic accompaniment, although I never developed a taste for the anise-scented elixir that mysteriously turns cloudy when water is added to dilute its high-test taste and strength. I opt for chilled rosé.
1-1/2 cups (210g) black olives, pitted
2 cloves garlic, peeled and minced
1 tablespoon capers, rinsed and squeezed dry
1 teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried
2 anchovy fillets
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/3 cup (80ml) olive oil
Sea salt or kosher salt (optional)
1. In the bowl of a food processor, pulse the olives, garlic, capers, thyme, anchovies, lemon juice, and mustard a few times to start breaking them down.
2. Add the olive oil and run the food processor until the mixture forms a slightly chunky paste. The tapenade shouldn’t need any salt, but taste and add a sprinkle if necessary. The tapenade will keep for up to 1 week in the refrigerator.
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ingrédients de base