Spring...in Paris

If you're on the hunt for a stunning meal, a stellar atmosphere and the added bonus of fine food products, look no further than Spring, ex-pat Daniel Rose's seasonally-focused restaurant.  The restaurant recently reopened in a larger space in the 1st arrondissement near the Louvre  (it was formerly an extremely-cozy 16 seater) , and added a fine foods boutique/wine store just down the street.  Garnering a reservation at the restaurant is still quite a feat, unless you're lucky enough to have time for a leisurely 3-course lunch.  All meals are based on set multi-course menus, the design is contemporary and the new kitchen remains as open and inviting as it was the original space.   They've even added wine pairing classes on Thursday evenings - taught in both English and French.  Sadly, I only had the chance to discover the gastronomic finds at the boutique, but even with a simple lunch of soup and baguette, it was quite possibly the best meal of my trip.  And on a cold day like today (at least in NYC), nothing sounds better than a warm bowl of rich saucisse de canard.  

 lunch: lovely, light & full of warmth

saucisse de canard epeautre e legumes (translates to: a rich soup/stew of duck sausage, duck leg, stock, onion, celery, carrot, barley, diced potato & turnip, garnished w/orange zest & parsley).  olive oil samples stand tall in the background.   

 oh yeah, it was good.  and how amazing is the vintage spoon it's served with

simple yet refined. and something i'll definitely attempt to recreate at home.

 a sampling of the boutique's carefully selected products -- from local French olive oils, to vinegars, honeys, jams and of course wine

 the interior of the boutique: wines to the left, fine foods to the right, cured meats, cheeses, mini pastries and a single lunch option to the back

 a glimpse of the full restaurant...from the outside looking in.  i'm in love with the open kitchen!

In the Kitchen :: ...and Dreaming of Morocco

Maybe it was the rain and nasty weather or the fact that signs of Morocco have been popping up all around me of late -- a vacation site email in my inbox yesterday morning, Sunday's NY Times Travel Magazine, featuring mesmerizing Marrakesh.  I couldn't think of anything better than curling up to a bowl of something warm and aromatic, hints of cinnamon, cumin and other spices I'd imagine finding in the markets of a far off, fantastical Moroccan city.  Lacking a proper traditional tagine, I figured a cozy autumn stew in my sturdy Dutch oven was the next best thing.  And though my inclusion of coconut milk brings India and Thailand more to mind, I will definitely say that the spice blend I tossed together conjured up exotic visions of Morocco that made me want to pack my bags and board the next flight out of JFK.  For a bit of faraway inspiration that highlights seasonal ingredients (squash and apple are this stew's star ingredients), the recipe follows.  This is a perfect weeknight dish, made in under 30 minutes.  And the lentils give it a great dose of satisfying fiber while the squash and spices pack lots of antioxidants.  


Squash Curry with Apple & Red Lentils
makes 4 to 6 servings


1 2 to 2 1/2 pound buttercup squash, peeled, seeded and cut into 2-inch chunks
1/2 large yellow onion, diced
1 tablespoon canola or vegetable oil
10 ounces light coconut milk
2 1/2 cup low-sodium chicken or vegetable broth
1 cup red lentils
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
dash of cayenne pepper
2 dried red chilies
3/4 teaspoon salt
fresh ground black pepper to taste
1 cup diced apple
extra apple for garnish, finely diced
creme fraiche or plain yogurt for garnish


In a large cast-iron pot or Dutch oven, add the oil and saute the squash and onion about 10 minutes over medium-high heat until lightly browned and semi-soft.  
Add in the coconut milk, broth as well as the lentils, spices, chilies, salt and pepper. 
Lower heat and simmer for about 20 to 25 minutes, stirring occasionally.  Add in apples with 10 minutes cooking time left.  
Garnish with extra diced apple and a tiny dollop of creme fraiche or plain yogurt if desired.

photos :: me, kellyoshiroevents.com, ifood.tv, architecturaldigest.com, stylebyswift.com, dustjacketattic.com

Soup's on

Baby, it's freaking cold outside! With temperatures in the teens and single digits this past week, I've been avoiding the elements as much as possible and have been cooking up some serious soup...my go-to comfort food when the weather's chilly. I have to say, these two soups are damn tasty -- they're wonderfully hearty, packed with nutrients and flavor and they're crazy simple and speedy to make when you're strapped for time and want a quick, cozy meal. Hope they warm you up a little.

Minestrone

This might be my favorite soup, or rather, stew of all time (excluding my mom's infamous split pea soup). I adapted this soup from my mom's old recipe. Basically I throw a ton of vegetables in along with kidney and white cannelini beans, tomatoes, a little vino and a good parmesan rind (the key to a richer flavor). The soup tends to get more 'stewy' after a day or two when all the flavors meld, that's when you know it's really ready to eat. Can't go wrong with a good, thick pot full of flavorful winter veggies!

Ingredients

1 small yellow onion, diced
2-3 garlic cloves, minced

2 Tbsp extra virgin olive oil
1 15 oz can red kidney beans, drained and rinsed

1 15 oz can white cannelini beans, drained and rinsed

3-4 carrots, chopped

2-3 celery stalks, chopped

1-2 zucchini, chopped

1 small bunch kale or spinach *optional

2 baby red potatoes, cut into small chunks

1 28oz can whole tomatoes *(I'm a big fan of San Marzano)

16-24 oz low-sodium chicken or vegetable stock *depending on how big your pot is and how much you want to make

1 parmesan cheese rind

salt and freshly ground black pepper to taste

2 bay leaves

1/2 cup macaroni elbows

1/2 cup dry red wine or sherry

extra parmesan or pecorino romano cheese for grating

In a large stockpot, heat olive oil on medium-high, add garlic cloves and cook about 30 seconds. Add beans and mash just slightly, allow to cook about 2 minutes. Add in carrots through chicken stock and season with salt and pepper. Add in parmesan rind and bay leaves. Bring to a boil and then simmer for about 45-50 minutes. Add in macaroni and wine and allow to cook another 10-15 minutes. Remove bay leaves and parmesan rind. Serve with grated parmesan or pecorino romano.

Tuscan White Bean Soup

I typically make this soup with seasonal winter greens like escarole or kale, but I decided to experiment this go-round, leaving the greens out and pureeing the soup in hopes of a thick, hearty finish. It was a great call, though I'm always up for a steaming bowl of old-school escarole and white bean soup. Try toasting up a garlic crouton or two to top off the soup, I think they'd make for the perfect finisher drizzled with a little of the chili oil and some shredded pecorino romano.

Ingredients

3 Tbsp extra virgin olive oil

4 garlic cloves, minced

2 cans white cannelini beans, rinsed and drained **if you've got the time, soak dried beans overnight and use instead of the canned ones, they're generally cheaper, creamier consistency and way tastier (and soaking them first helps ward off the unwelcome flatulence that often occupanies bean-heavy dishes). The soup make take longer to cook if using dried, soaked beans. Simmer with stock, adding additional stock if needed until beans are throughly cooked and then puree.

48 oz (1.5 quarts) low-sodium chicken broth

1/4 tsp salt (extra to taste) and freshly ground black pepper to taste

1/4-1/2 tsp red chili flakes *extra for serving

1/2 cup grated parmesan cheese and extra for serving

chili-garlic oil for drizzling

In a heavy-bottomed large stockpot, heat olive oil and medium-high and saute garlic about 30 seconds. Add in beans, broth, salt, pepper, and red chili flakes. Bring to a boil and reduce to a simmer for about 45-60 minutes until beans become soft. Add parmesan cheese to soup and puree in food processor in batches. Pour back into stockpot and serve hot. Drizzle with olive oil studded with red chili flakes and a bit of minced garlic (flavored oil can be made up to a week in advance). Sprinkle with extra parmesan or pecorino romano.