Coming Soon:

The following books by Robert Paul Wolff are available on Amazon.com as e-books: KANT'S THEORY OF MENTAL ACTIVITY, THE AUTONOMY OF REASON, UNDERSTANDING MARX, UNDERSTANDING RAWLS, THE POVERTY OF LIBERALISM, A LIFE IN THE ACADEMY, MONEYBAGS MUST BE SO LUCKY, AN INTRODUCTION TO THE USE OF FORMAL METHODS IN POLITICAL PHILOSOPHY.
Now Available: Volumes I, II, III, and IV of the Collected Published and Unpublished Papers.

NOW AVAILABLE ON YOUTUBE: LECTURES ON KANT'S CRITIQUE OF PURE REASON. To view the lectures, go to YouTube and search for "Robert Paul Wolff Kant." There they will be.

To contact me about organizing, email me at rpwolff750@gmail.com




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Saturday, May 21, 2016

WHEW! ANOTHER BULLET DODGED


As I have often remarked, one of my favorite activities here in Paris is shopping at the open air market in Place Maubert on Tuesdays, Thursdays, and Saturdays.  I am particularly partial to a little stall at the extreme west end of the market where a cheerful man sells quail, duck, rabbit, and such like things.  When I cook rabbit, I will ask for a “demi-lapin, sans tête.”  The patron picks up a whole skinned rabbit, neatly splits it up the middle, and then cuts off the half-head and chops the remainder into four or five pieces before wrapping it up for me.  [I suspect real French cooks have something they do with the head, but I am just as happy to have it gone.  The quail come with heads also, which he twists off with a quick gesture.]

For some time now this booth has been a part of the market only on Thursdays and Saturdays, so when we arrived on Tuesday morning, I did not expect to see him.  Instead I bought a lovely dorade royale [filet sans peau, which is to say filleted without the skin].  But when I went to the market on Thursday, the game man was not there!  I was devastated.  I mean, it is nice that the TV works – one never knows.  But this was serious.

Happily, he was there today.  I asked, and he explained that on Thursdays now he stays home and rests.  He is, to be sure, looking somewhat older than when I first found him twelve years ago, but I think he has a responsibility to his customers and to France!  So I bought a nice coquelet [basically a small chicken midway in size between a Cornish Hen and a roasting chicken].  I will stuff it with a mixture of pearl onions, sliced mushrooms, chopped up nuts and cut up prunes, and then roast it slowly in my oven until it is golden brown and the stuffing is all cooked and merged.  I will accompany that with some courgettes mandolined [i.e., zucchini sliced thin] and sautéed, and slices of what we call in America an heirloom tomato.  It should do nicely.

7 comments:

s. wallerstein said...

Did you teach yourself to cook?

Robert Paul Wolff said...

pretty much. I ask myself what would taste good, and then put it in.

s. wallerstein said...

Ask ourselves what would taste good and then put it in...that's a good metaphor for how to construct socialism...

s. wallerstein said...

Off topic in this thread, but a recurring debate in this blog has been over whether to vote for Hillary Clinton as the lesser evil. Here is Chomsky's take: vote for Hillary because of Trump's position on global warming.

http://www.theguardian.com/film/2016/may/20/noam-chomsky-on-donald-trump-almost-a-death-knell-for-the-human-species

Kevin said...

God, your descriptions of Paris make me miss it so much.

Keith said...

POULET WOLFF(a guess)

CHICKEN
Do the normal prep stuff. Preheat 250. S&P the chicken. Stuff with a mix of chopped mushrooms, walnuts, onion, celery and prunes (substituted golden raisins 'cos that what I had). Put in dutch 0ven with 1 C Red Wine, covered. Roast 3 - 4 hours (depending on size). Cooked to about 175 (more than I usually do). Browned it a bit, uncovered. Remove to warm. Sauteed some onion & garlic then reduced the liquid from the pan for a tasty sauce.

ZUCCHINI
Julienne / slice Carrots, Zucchini, Onion. Tomato in 1" chunks. Sautee in Oil / Butter the Onion & Garlic (& a little Red Pepper flakes + Salt). Add Zucchini & Carrot. Brown a bit then add Tomato. Cook till just right; add a bit more butter & S&P to taste.

RICE
Cook the rice

SERVE
Slice the chicken; serve with Rice, Stuffing, Veggies and sauce reduction.

Keith said...

On review, please pardon the grammartypos! This is what I made tonight and it was delicious!