CHEZ CHLOE

Ave. de Saxe Market

Well, here's one of my favorite markets in my area. Many of you know, but those that don't, I am in the 15th arrondissement about a 5 minute walk from the Eiffle tower. I am often at this marché, Thurs and/or Sat. It is on Ave de Saxe bien sûr!- just near Invalides.


Thursdays I often load up on organic fruits and veggies from the one organic produce stand. Frederick is always there with a great smile and gives me a chance to practice my french. Even after three years if I don't use it, I lose it.

Saturdays I shoot for some fish, mussels or duck. And on a special day- live lobsters. There is a great oyster stand you can see in the pic and I either get them here or on Sundays at a corner restaurant near our apt. Unfortunately, oyster season is coming to a close

Little Bits

Sorry for long delay.....we've had a few germs running through the household and not a lot of eating or cooking have been happening. BUT .....I wanted to pass on a few bits I've enjoyed recently. They are not exactly on season. Forgive me.
First of all, shot glasses are really in right now at restaurants. I had to buy a few for my own table. I chose a taller vodka shot glass and a shorter one that I haven't used as much. Another gadget I love but really wouldn't feel right recommending unless you are a fanatic is a funnel piston. There is a funnel with a lever you push to release a measured substance (sweet or savory) very quick and neat like. It's very handy but a little over the top for the home cook.

These soups are a great amuse bouche and easy to prepare ahead of time. The thai pumpkin soup is my own simple version and the cream of broccoli- just as easy. Both are topped with a little créme fraîche and a leaf of fresh cilantro.
Cut a small pumpkin in half and roast with a little mild oil (such as canola), salt & pepper, in a baking dish with a little water in the bottom for steam effect. In the meantime, start with one can of coconut milk in a sauce pan and infuse with a good amount of lemongrass. Cook the pumpkin till soft (usually at least an hour) and remove from the oven to cool. Put the pumpkin flesh in a blender or cuisinart with a little chicken stock (I prefer chicken but you could use veggie stock) until a smooth consistency. Mix the strained coconut milk with the pumpkin purée in a pot and add a little more stock/coconut milk till your desired consistency then season with a little chili oil to your taste and a dash of tamari. This is a great soup to play with - curry, ginger,spicy, etc. Whatever moves you.
You will find the broccoli just as easy.The broccoli can be steamed or blanched in boiling, salted water. From there it's milk and cream to your desired consistency, salt and pepper and a dash of nutmeg is nice. Topped with a little crab can make it a little more special too.....
The last bit was a sweet one that arrived by accident. I started with a passionfruit créme brulée* that was a little runny but tasty none the less. I did half the recipe in brulée and half little parfaits in cute little shot glasses......

OYSTERS W/ LEEKS & WINE SAUCE:

OYSTERS W/ LEEKS & WINE SAUCE:
1 doz oysters
2 leeks diced
8 TB unsalted butter, cubed +/-
50 ml (approx 1/3 c) white wine

Chive Scones/Herbed crepes

Here's the continuation of last Sunday dinner. I am putting them on separate posts so they will be in the right category. I am sure one day I will figure out how to do that within the same post but until then, please bear with me!
On to chive scones w/ horseradish cream and herbed crepes w/ goat cheese++++........

Duck with kumquat marmalade

Well, I made it to my Saturday market at Ave. de Saxe but getting there at 9:15 was just to late to get the best pics; especially of the fish stand. People were already lined up a mile when I arrived. So next week I am there by 8:30!! But I did get the duck and some fab, organic kumquats and oysters. The Sunday dinner I had planned turned into a split deal because I had a catering job this weekend and couldn't spend quite as much time preparing the entire 5 courses. But it went like this.....amuse bouche: chive scones w/ horseradish creme fraiche & smoked salmon; herbed crepes w/ goat cheese, tomato confit ( like sundried tomatoes in oil), artichoke hearts, walnuts and fresh basil leaves.

Entreé: fresh oysters (#2 size specials- will give more info on this later) - half raw with lemon and a red wine shallot dip. And, half broiled with sauteéd leeks and a buerre monte (these are to die for!).

Plat(main course): margret de canard (duck breast) with kumquat marmalade and asparagus wrapped in prosciutto. Salad: mixed greens w/ roquefort, pear, walnut and shallot vinegrette (ok not trés originale but always good). And for dessert a passionfruit créme brulée....click for more details on the recipes........

Here's the recipe for the duck and for the others look at the posts following this one.....thanks!

"The Soul of a Chef"

Just a little mention of the book I just finished - The Soul of a Chef by Micheal Ruhlman. I very much enjoyed the depth he found in the lives of several chefs, each with their own styles, personalities, motivations and personal paths. I would only recommend it to those who LOVE to read about food and restaurants. But if you do, it's great. He begins with observing the Certified Master Chef 10 day exam at the CIA in New York, following 7 people through their experiences. Then follows with a second part on an accomplished young chef in Ohio and his first restaurant. In the 3rd and last part he writes of the time he spent with Thomas Keller at the French Laundry in Yountsville, CA, when he was co-writing the French Laundry cookbook. The descriptions of these last two chefs, physically, emotionally and again the driving forces behind them was vivid and left me reflecting about the entire book much more than I would have thought possible. Again, it's a good read for someone obsessed with food and the culinary world, suggesting some very interesting insights into the who and why and the ambiguous definition of a chef. And a must read for anyone interested in opening a restaurant as was Kitchen Confidential.