I love cooking for one in Paris, because the butchers, bakers and charcuteries offer stunning food that requires little, if any, help.
Tonight I had a simple but wonderful meal consisting of truffled
boudin blanc (a very light pork sausage) which I simmered, skinned, split and broiled, with
flageolets (lima beans) that I heated in the microwave in their original package for 4 minutes . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tz5nUKktHiSPBQJ5WQ7QQxgqJSBwtoOdKyDRf2U3jH5BViLw8aX5RO5MI1-ptImWpwD8PhdSg0FGJrRIAP4ukhiaMzHIJ4Xq5pY7nAppSXHiDYAV7pSzgqA8-DDsgC2vYkzwMU2JG7g/s400/Boudin+blanc+avec+flageolets.jpg) |
Boudin blanc, flageolets |
followed by a salad of bitter
pissenlit (dandelion greens) with a mustardy vinaigrette made with walnut oil, together with a slice of perfect camembert and some toasted walnut bread from the renowned Poilâne bakery and
demi-sel butter from Bordier (considered by many to be France's best) . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh4JVeFA88XrQ4CmFQDq4AQK_uGZaDLUune3f86QB1XV4tya7HebU_Ed25dtTSabH3tqyoll8XSmChf75u1IOID988zBHUlAeh-lmpTNloomAiWpD14msGxDq2DykP7MgjuPcRmunz_4/s400/Pissenlit%252C+camembert%252C+walnut+toast.jpg) |
Pissenlit, camembert, toasted pain aux noix with beurre demi-sel Bordier |
. . . followed by a slice of
cake (not
gâteau)
chocolat pistache from Miss Manon, a nearby bakery . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMUW9Y4NpxztWochkI7uEbBEnGdr133UE1YzdMzvI_C4ryS_8D0h_XLg42azQfIZTnglinZV6a4LJpJtH4GrZL_O4-VbsNo2l53cpm2ou3V2QxOWeQB6pK5LQ_ugC2PBIXs0M1lilbJE/s400/Cake+chocolat+pistache.jpg) |
Cake chocolat pistache |
. . . and eventually by coffee and, probably (still thinking about it) a nightcap of Vielle Prune.
Little effort, big taste! And not doable in New York.
Bobby Jay
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