Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.
Monday, January 13, 2014
Last night I made chicken tagine with two kinds of lemon, an oft-used recipe from my friend Elizabeth Bard. I like to precede this Tunisian stew with a simple salad from the same region: some combination of oranges, radishes, spinach, olives and sheep cheese, with a nut oil and lemon vinaigrette. Although the ingredients are appealing, this doesn't sound like an exciting first course, but with a little care, it can become an appetizing opener.
Here's how I assembled the salad.
Radish, orange, olive and spinach salad, with grated Romano cheese and lemon and argan oil dressing
A couple of minutes of effort can make a big difference.
This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.