The wonderful market in Place Maubert (with a view of my dream future apartment building)
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
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.
7. Fill the hollowed zucchinis with the filling. Use any extra filling as a bed for the zucchinis in a foil-lined baking dish.