Monday, July 2, 2012

Back at Home

At long last, I'm back in the United States. It feels great to be back to normal, but I can't say I don't miss walking around Paris all day. I wanted to share a few of my favorite (food) pictures from my trip and leave you all of with a fantastic recipe I created there with inspiration from the incredible markets!

 One of my favorite bakeries, which always had fresh, hot baguettes, in Place Maubert

 The wonderful market in Place Maubert (with a view of my dream future apartment building)

 Some delicious souffles I enjoyed at La Cigale Recamier, a restaurant known for its fabulous selection of savory and sweet souffles. I had the Strawberry souffle with red fruit sorbet and the vegetable souffle with tomato coulis, both of which were fantastic!

 As you can see, a lot of sorbet-eating happened (not all of it is pictured...), but some of my favorites were the rose-shaped raspberry sorbet and frozen yogurt from Amorino, the cassis sorbet from La Cremaillere in Montmartre, and the Melon sorbet in Versailles. I can't leave out the amazing pear sorbet and fig sorbet from Berthillon, the famous ice cream and sorbet shop from Ile St. Louis!

 I really, really enjoyed snacking on those fresh, hot baguettes with cheese. Which you can probably tell from my face here...

This was a delicious burrata mozzarella cheese that we got from a market one morning. It's extremely cool--it has a firm mozzarella shell and is super creamy and mild, almost gooey, on the inside. It was great on a simple salad with balsamic vinaigrette.

Finally, we move on to my favorite homemade dinner in Paris, inspired by every fresh vegetable I bought at the markets:

Vegetable Stuffed Round Zucchinis

2 round zucchinis
1 large leek
about 3 cups chopped mushrooms
about 1 1/2 cups chopped tomatoes
1/4 cup breadcrumbs
salt and pepper
2 tablespoons chopped fresh basil
olive oil

Step-By-Step Directions:

1. Cut off the tops of the zucchinisabout an inch from the top, but do not discard the tops. Using a spoon, hollow out the zucchinis, leaving about 1/2 an inch around the edges. Discard the insides of the zucchinis.

2. Chop the white and light green parts of the leek by slicing it lengthwise in quarters and then crosswise in small pieces. Rinse the leek pieces to remove any sand and dirt.

3. In a large pan over medium high heat, saute the leeks in a drizzle of olive oil until they are soft and just barely browning.

4. Add the mushrooms (measured roughly, as you can see) to the pan and saute for another 4 minutes or so, until the mushrooms are cooked down and browned.

5. Add the chopped tomatoes (also roughly measured) and cook for a few minutes, until the tomatoes no longer wet and the mixture holds together slightly.

6. Add the breadcrumbs, basil, and salt and pepper to taste. I used this cool salt with mushrooms that we found in Paris, but just regular salt will do as well.

 7. Fill the hollowed zucchinis with the filling. Use any extra filling as a bed for the zucchinis in a foil-lined baking dish.

 8. Bake the stuffed zucchinis in a 350 degree F oven for 40 minutes or so, until a knife can be easily inserted and removed around the botton of the zucchini.

We had these zucchinis with a delicious, traditionally French salad with warm goat cheese. To make this, just place thick slices of rinded goat cheese (chevre) on slices of baguette, season with salt and pepper, and broil until the cheese is golden and melting. Place these cheese toasts on a simple salad dressed with oil and vinegar and you have a fantastic side dish!

No comments:

Post a Comment