My Paris Kitchen Archives - Kitchen Conundrum

Apricot Crumble Tart with Apricot Kernel Ice Cream – DAVID LEBOVITZ’S MY PARIS KITCHEN

August 7, 2016 by Renee

Apricot season is quite short here in NY, so when you see them in the market or at the grocer, it’s best to grab them while you can. While I am a little late in my purchase, these apricots were still okay though not sweet and somewhat bitter.

This crumble is incredibly easy to make and the result is impressive. I am always a bit skeptical using a spring form pan (have not had much luck with them- they always leak!) but it worked out perfectly with this crust. I should have added a touch more sugar to my fruit, (tasting is important!) as it was a bit tarter than I normally would have liked. I know that in French baking, it is more important to taste the fruit than something sugary sweet, but here, a tad more sugar would have helped the fruit loose a bit of it’s bitterness. But once paired with the ice cream, it was perfect! Not another thing was needed.

And honestly, the ice cream is the very best part of this dessert. It really takes this fruit crumble to another level and it is so much better than serving the tart alone. Before I started, I did read all about using apricot kernels and while they do produce a toxin, you would have to eat quite a lot of them before any damage would be inflicted. They taste very much like almonds and once combined in the base of the ice cream they lend a wonderful nutty aroma and flavor to the dessert. Since this ice cream recipe calls for so many kernels, and the crumble uses about half the amount of apricots needed, you could make only a half a batch of ice cream as I did.

Overall, this one is a keeper. The crust and the crumble were fantastic. The ice cream is a stand out and I think next time I make this crumble tart, peaches and blueberries would also work well in the mix. And, I’ll be sure to taste the fruit before baking!

This week’s recipe can be found here or can be found on page 309 of the book. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

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Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

Buckwheat Crepes with Ham, Cheese and Egg-David Lebovitz’s My Paris Kitchen

July 18, 2016 by Renee

Buckwheat flour is not an ingredient that I have ever cooked with. I’ve eaten my share of kasha varnishkes but have never really enjoyed the buckwheat groats.

And that’s the problem. If you have something only in one form, you may not like it. But these crepes, galettes as they are really called (Wait, aren’t galettes the same as crostadas or free form tarts? A question for another day!) are quite good. Of course, the copious amounts of butter, prosciutto, egg and grated cheese help too.

They are not a pretty food. The color of each crepe is a muddy grey. It’s only when you give it a second fry with the butter (plus the ham, cheese and egg) that it crisps up and turns it a lovely shade of brown. But for a while, it is touch and go on the color appeal.

Once assembled, a transformation occurs and it turns into a delightful ham and cheese savory crepe with a runny egg on top. As you only turn up the sides to keep all the fillings from spilling out, I can see where crostatas, free form tarts and galettes all have similarities to this folding concept.

This simple meal is ideal for breakfast, lunch or dinner. I can see many more of these in my future.

This week’s recipe can be found on page 135. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

Follow the group on Twitter @ctbfridays

#cookthebookfridays #mypariskitchen

Visit the Facebook Page: Cook The Book Fridays

Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

Chicken Lady Chicken and Raw Vegetable Slaw – David Lebovitz’s My Paris Kitchen

July 18, 2016 by Renee

I love a good roast chicken. My favorite recipes for chicken always start a couple of days in advance. Whether it’s brining or marinating them, if you buy your chicken on Friday and cook it Sunday, then you can use the leftovers during the week. That is, if you have any leftovers! I can usually scrape enough off the carcass for a few servings of chicken to toss into a salad or just a midnight snack.

David’s Poulet Crapaudine Facon Catherine has an exceptionally crispy skin and the marinade is incredibly flavorful. We used the last little bit of Sriracha we had in the pantry (need another bottle STAT!) along with the honey, wine and soy sauce to create a deliciously sweet and spicy bath for the bird to hang out in for the weekend. The marinade would also be great to use for boneless/skinless breasts or thighs that you grill too. I can certainly see this being added to our roast chicken repertoire.

The technique of spatchcocking a chicken cuts the cooking time down. It exposes more “flesh to the fire” as they say and the skin crisps up in no time while keeping the bird moist inside. We use our cast iron pan for roasting chicken, but we always add a little oil to the bottom so that the chicken skin does not stick. No matter how hot the pan is, the skin will stick if a little oil isn’t used. And the skin is one of the best parts, so you don’t want to leave it behind in the pan!

David suggests a side of Raw Vegetable Slaw to go with the chicken, which is really just a mixture of any of your favorites that you may have around, topped with a tangy, garlicky dressing. We had some broccoli and carrots so I tossed them together, but I can see devising several different combinations and adding nuts, and fruits to the mix as well. But for this time, I kept it super simple.

This week’s recipes can be found on pages 173 and 96. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

Follow the group on Twitter @ctbfridays

#cookthebookfridays #mypariskitchen

Visit the Facebook Page: Cook The Book Fridays

Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.