CtBF – Lightning Fast Pork (plus a bit of catching up)

This week's recipe is actually for a quick tahini pork. But Dorie offers an option of using peanut butter and chopped peanuts in place of the tahini and sesame seeds. I like that flavor combination, and it meant one less trip to the store that day - so I was all in. This is a really … Continue reading CtBF – Lightning Fast Pork (plus a bit of catching up)

CtBF – Chicken with Mustard

This is the last recipe our group will be scheduled to make from My Paris Kitchen by David Lebovitz. Undoubtedly, some will play catch-up to complete the project, and likely some will repeat several of the recipes made over the past few years from this book. But this - this is the last recipe scheduled … Continue reading CtBF – Chicken with Mustard

CtBF – Roast lamb with braised vegetables (salsa verde & chickpea puffs)

This recipe from My Paris Kitchen is laid out as quite the production. The salsa verde actually sounded great, and the puffs are supposed to be great - and this time around, I even had the flour I needed in the pantry. I purchased the lamb shoulder, but could only find boneless. I ended up … Continue reading CtBF – Roast lamb with braised vegetables (salsa verde & chickpea puffs)

CtBF -Smoky barbecue-style pork

Sometimes I'm not overly excited about "French" versions of iconically American recipes. Sometimes they are amazing, and others? Well, I live in the US, so why bother with a dish that is too often defined by the ingredients that are not available? (I've stowed plenty of chiles and mass in my suitcase to be fair). … Continue reading CtBF -Smoky barbecue-style pork

CtBF lamb shank tagine

This is another braise, so popular in the French cookbooks we have used. Taking a tough cut of meat, adding wonderful flavors, and cooking it a long time - which is great because there is so little active time, and it mostly takes care of itself. This time, lamb shanks. With a spice rub that … Continue reading CtBF lamb shank tagine

CtBF – White bean, sausage and duck confit casserole, aka Cassoulet

Cassoulet. I've always thought of this as a quintessential French dish - much too difficult, time consuming and complicated to make. To be fair, it really does take quite a long time to make, though not necessarily in active time, just duration of effort. Broken into its parts, there isn't anything overly complicated. I've made hundreds if … Continue reading CtBF – White bean, sausage and duck confit casserole, aka Cassoulet

CtBF – chicken lady chicken

This chicken, as David describes it, is supposed to be the best of all chickens when purchased from "the chicken lady" in Paris. I can see that. I first started buying rotisserie chickens in Australia because it was so much more practical to do that than heat up the apartment - and they were delicious! … Continue reading CtBF – chicken lady chicken

CtBF – Belgian beef stew with beer and spice bread

This is a tale of two recipes. The first recipe is for pain d'epices, which is a honey-spice quick bread. And that is then sliced and slathered with mustard - and is put on top of the beef stew stew to thicken it. But I digress, the first step is really to make the bread. … Continue reading CtBF – Belgian beef stew with beer and spice bread

CtBF|Steak with mustard butter and French fries

Oh my goodness! This was a perfect selection for this past week. Of course it was Valentine's Day, and it was also my mom's 85th birthday. So a little festive dinner party was in order. I loved reading the description - I was in total agreement. Rib-eye. Check. Thinner cut so that a nice crust … Continue reading CtBF|Steak with mustard butter and French fries