Today was market day in Place Maubert. I bought half a rabbit, cut up for my favorite rabbit dish -- hazelnut encrusted rabbit. But I also bought two quail, and two lovely artichokes, at Susie's request. Here is the artichoke recipe, which turned out to be marvelous.
I first cut the artichokes in half and removed the choke with a spoon. Then I melted a large amount of butter in a deep pan, and sautee-ed the artichokes for about five minutes, until they were browned. Then I added enough chicken stock to half cover them, brought that to a boil, reduced to a simmer, and covered them, simmering them for twenty minutes or so. Meanwhile, I zested an entire lemon and squeezed the juice. When the artichokes were soft, I removed them to a plate and reduced the chicken stock to a sauce [very thick]. I added the lemon juice and zest with some more butter, and when they were all combined, I served up the artichokes with the sauce poured over them. The quail were just broiled in an oven after having been cut open and flattened. At the very end, turn them once to brown the undersides.
All of this with a Sancere blanc for Susie and a Beaume de Venise for me. It was simple and delicious.
The rabbit is for Monday night, when everything is closed.
God, I love Paris.
After the memoirs are a best-seller, you'll have to release the Robert Paul Wolff Cookbook!
ReplyDeletePerhaps entitled Julia and Bob!
ReplyDeleteSusie had the idea of publishing the Dog Lover's Guide to Paris Restaurants, focusing on those restaurants -- there are lots of them -- to which you can bring your dog.
ReplyDeletehey, that's the *exact* artichoke recipe from this week's Minimalist column in the nytimes.
ReplyDeletehttp://www.nytimes.com/2010/06/02/dining/02mini.html
That's where my wife got it. She cut it out and brought it to Paris with us, where she handed it to me, since I do the cooking. It was great! I don't make these things up, I just follow the recipes.
ReplyDelete