KQED Food Blog: Bay Area Bites: Bonjour de Paris!
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Zeroing In
Heating up the Kitchen
The Pork Saga
Wine's Life - An Introduction to a Series
BAB Reviews Bistro AIX & Nectar
Blue Bottle Coffee Redux: One Giant Step for Coffe...
Take 5 with Kathy FitzHenry
Kitchen Sink Ricotta
Less Than Zero
Take 5 with Jarrett Byrnes
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
Friday, April 15, 2005
Bonjour de Paris!
Hello Everyone, Hello from Paris!

This is my first post to Bay Area Bites and I am so excited and honored to be a part of this. I grew up in San Francisco watching KQED from the early days of Sesame Street to the Saturday morning cooking shows that I couldn't tear myself away from. I am now living in Paris and hope to share with you some insight into the life of an American cooking in France.

There is something magical about Paris. I don't know if there is a fairy perched atop the Eiffel Tower sprinkling fairy dust upon unsuspecting pietons (pedestrians) but things happen here that would never happen to me in the States. In this particular case, it's probably because there are no (true) chateaux in the San Francisco Bay Area, but that's beside the point.

Two weeks ago I was in Munich in the midst of a 4-week whirlwind travel schedule when I received an email from a friend asking me if I wanted to cook a luncheon at Chateau de Villette just outside of Paris and, oh by the way, it's this Saturday, two days from now! AAAAAK! There was no thinking about it, of course I wanted to cook there! Chateau de Villette is a stunning chateau just outside of Paris and the center of action in The Da Vinci Code.

So I flew back to Paris late the next afternoon, pulling together a menu on the flight home, ran to my local poissoniere (fishmonger) and ordered fish for the next morning, to the boulangerie (bakery) where I ordered bread as well, and to various little epiceries (gourmet stores) such as Hediard and Bon Marché for things I couldn't buy at the marché (open-air market) tomorrow morning.

Early the next morning, after only a few hours sleep, I ran up to Rue Mouffetard (the very first market in Paris) to the open-air produce vendors for fresh pineapples and asparagus, to the poissoniere to pick up the salmon and to Patisserie Pinaud where Jean-Marc Pinaud greeted me with a resounding "Bon-JOUR Lau-RA!" and 3 crunchy, chewy baguettes traditions graines (traditional whole wheat baguette with various grains sprinkled throughout). I hopped in the car, chateau or bust!

For this meal, I selected some tried and true recipes that I had made at least once before and that were very easy! Ease was key here as my stress and exhaustion level were through the roof! I'm sure I would have sent an EKG machine smoking that morning.

The entree (appetizer) is a variation on a recipe from The New Basics, one of my favorite cookbooks. It calls for green beans but the asparagus looked so good that morning I opted for those plus i didn't wnat to spend an hour snapping the little ends and strings off. The salmon recipe comes courtesy of my colocotaires (flatmates) and if you follow the recipe, the salmon comes out perfectly every time.

The dessert recipe hails from KQED's own Jacques Pepin and his new book, Fast Food My Way, where I had the professional privilege of a lifetime to be the back-kitchen chef on the series. Ironically, it was one year ago today that we wrapped taping. So voila le menu (here is the menu) and the recettes (recipes). I hope you try them as they are really delicious and very easy.

Bon appetit et mangia bene!

Asperge Saute avec Noix Epicees et Fromage Bleu
Sauteed Asparagus with Spiced Walnut and Blue Cheese

2 lbs asparagus
1 pkg lardons (thick bacon cut into small chunks)
1 pkg blue cheese
2 pkgs walnuts - toasted with cinnamon, curry, cumin, paprika, salt & pepper

1. toss walnuts in oil and spices and toast
2. snap off tough part of asparagus and use peeler to remove the top layer of the bottom 1/4 of the asparagus
3. saute lardons & pour off most of oil
4. quickly blanch asparagus then saute in lardons to finish cooking
5. toss in crumbled blue cheese, add pepper to taste (a lot of salt in the lardons so no need to salt this) and serve.

Saumons Tropicaux avec Cous-Cous
Tropical Salmon with Cous-Cous

1/4 cup soy sauce
2 tbsp honey
1 cup tropical fruit juice
4 8oz (225 grams) pieces of salmon
1 pkg instant cous-cous
1 small can petits pois avec carottes (small peas with carrots)

1. in a microwave safe bowl, combine soy sauce, honey and juice. warm in microwave for 15-20 seconds to warm the mixture and melt to honey. stir to combine.
2. put salmon in container or zip lock bag, pour in marinade, ensure the salmon is coated with the marinade. Place in fridge and marinate for 20 minutes to 1 hour max (any longer and the marinade starts cooking the fish).
3. when you are ready to cook, set oven to broil. take salmon out of the marinade and place on a foil lined sheet pan. put the pan on a shelf about 6 inches away from the heat source. cook for 8 minutes.
4. baste with 1 tbsp of marinade per piece of salmon and cook for 4 more minutes.
5. while the salmon is cooking make the cous-cous according to the directions. Once it has absorbed the water, stir in the peas and carrots and let sit for a few minutes covered to heat through.

Ananas Caramelises de Jacques Pepin avec Pistaches et Rhum
Caramelized Pineapples with Pistachios and Rum

2 small pineapples
6 tbsp butter
2/3 cup brown sugar
1 cup orange juice
4 tbsp dark rum
1 cup pistachio nuts, chopped

1. cut off skin from pineapple and, depending on size, cut pineapple into 8 wedges. cut off the core on each wedge.
2. heat butter, brown sugar, juice in skillet over med heat and stir til just moistened.
3. add the pineapple wedges in 1 layer, bring to a boil, cover and cook for 6-7 minutes without stirring.
4. uncover, turn wedges over and continue to cook, uncovered for 6-8 minutes, shaking the pan in the end, until the syrup is a dark thick caramel.
5. turn the wedges again and transfer to serving plates. sprinkle with rum and top with pistachio nuts.

Au revoir de Paris! Laura @ Cucina Testa Rossa


Blogger Suebob said...

Beautiful photos of a beautiful meal. I especially love the dessert.

4/16/2005 6:14 PM

Anonymous Louise Calvin said...

Hi Laura - I wish you were in New York to prepare that meal for us in Shelter Island. We would get the salmon at George's and the asparagus would be fresh from a farm stand on the North Fork. We'd have to fly to Hawaii for the pineapple

4/18/2005 5:00 AM

Anonymous Anonymous said...

It's quite amazing, the kind of enthusiasm you have for cooking...

Tasty pictures too...they simply make me drool!!

Vic, Plant Oils A-Z

5/14/2006 10:13 AM


Post a Comment

Links to this post:

Create a Link

<< Home

Locate CP Restaurants:
Check, Please! Google Map
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
Tasty Food Sites
Chowhound SF
Eat Local Challenge
Edible San Francisco
Food Network
Food Talk
Group Recipes
Hungry Magazine
Leite's Culinaria
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Eater SF
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
I'm Mad and I Eat
In Praise of Sardines
Knife's Edge
Life Begins at 30
Love and Cooking
Mental Masala
Moveable Feast
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
The Amateur Gourmet
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
Food Books
The Moosewood Cookbook
by Mollie Katzen
Baking: From My Home to Yours
by Dorie Greenspan
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
Whole Grains Every Day, Every Way
by Lorna Sass
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
What to Eat
by Marion Nestle
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
All-new Complete Cooking Light Cookbook
by Anne C. Cain
Modern Garde Manger
by Robert B. Garlough
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
The Improvisational Cook
by Sally Schneider
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
My Life in France
by Julia Child, Alex Prud'Homme
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
Au Pied De Cochon -- The Album
by Martin Picard
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
Simple Chinese Cooking
by Kylie Kwong
An Invitation to Indian Cooking
by Madhur Jaffrey
Hungry Planet
by Peter Menzel, Faith D'Aluisio
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
The Cook's Book
by Jill Norman
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
Nobu Now
by Nobuyuki Matsuhisa
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
Bones : Recipes, History, and Lore
by Jennifer McLagan
Whiskey : The Definitive World Guide
by Michael Jackson
The New American Cooking
by Joan Nathan
by Lisa Yockelson
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
Dough: Simple Contemporary Breads
by Richard Bertinet
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
Recipes: A Collection for the Modern Cook
by Susan Spungen
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
Rick Stein's Complete Seafood
by Rick Stein
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
The Provence Cookbook
by Patricia Wells
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
by Thomas Keller
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
Everyday Dining with Wine
by Andrea Immer
Copyright © 2005-2008 KQED. All rights reserved.