Heading to Paris for a couple of days and looking for neighborhood gems, wine bars, etc. Not looking for Michelin stars or to blow the bank. List so far (to be added to):
Fish la Boissonnerie
69 Rue de Seine
Paris
Tel. +33 1 43-54-34-69
Why: Seafood and wine list. Co-owner also owns wineshop (below)
La Dernière Goutte
6 rue Bourbon le Chateau
Paris 6
Why: wine shop
L’ALSACO
10, rue Condorcet
Paris 9
Tel: 01 45 26 44 31
Why: Alsatian wines and charcuterie.
CHEZ MARCEL
7, rue Stanislas
Paris 6
Tel: 01 45 45 29 94
Why: Old-style, tiny bistro. Pistachio-studded sausages. Closed Saturday and Sunday. About 20 euros.
Categories: Uncategorized
The other night I had one of those happy accidents in the kitchen where I threw together some odds and ends and came up with a fantastic meal. So tasty, in fact, that I’m going to capture it here to share with anyone else who went a little crazy at the farmers’ market and is wondering what to do with all their veggies…
1 to 1.5 pounds baby red-skinned potatoes
1 pound green beans, trimmed
1/2 TBSP extra virgin olive oil
Kernels cut from 1 ear of corn
1/2 red onion, chopped
1 big clove of garlic, minced
1 TBSP Dijon mustard
1 TSP kosher salt
Freshly ground black pepper to taste (I use probably 1/2 a TSP, plus some more)
3 TBSP red wine vinegar
6 – 7 TBSP extra virgin olive oil
A few small basil leaves
1 TSP capers
Sea salt
Freshly ground black pepper
Steps:
- Half or quarter the potatoes into bite-sized pieces and steam them for 10 minutes or until tender enough to easily pierce with a fork. Let cool.
- Steam the green beans for 2 to 3 minutes until tender-crisp. Rinse in cold water, and drain.
- Heat 1/2 TBSP olive oil over medium high heat. Saute corn for 2 minutes. Remove from heat and let cool.
- Make dressing while the salad vegetables are cooling. In a small bowl, mix the garlic, mustard, salt, pepper, and vinegar until it all comes together. Slowly whisk in the olive oil. Taste and adjust seasonings if needed, and/or add a little more oil if needed.
- Toss potatoes, beans, corn, and onion together in a big salad bowl. Drizzle with the dressing, and tear a few small basil leaves on top of the salad. Add the capers. Toss it all together to combine, and then sprinkle with a bit of sea salt and freshly ground black pepper to taste.
This would also be good with a bit of fresh goat cheese, a little cooked pancetta or bacon, or some tuna.
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Categories: Cooking · Recipes · Vegetarian
Tagged: corn, green beans, potatoes, salad, Vegetarian
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