THANKSGIVING

I truly believe that the kindest gift you can give to anyone is a gorgeous dinner, and that is what makes Thanksgiving the perfect holiday.

I hope everyone has a knockout day filled with amazing people, inspiring food, and loads of alcohol.

In France, today is a regular day like any other, so we are celebrating our thanksgiving this Saturday, stay tuned!

moroccan lentils with cumin

This is a really perfect winter “soup”, though mine is thicker than soup really, and more like gloup. Don’t forget to add a bit of harissa to stimulate your chi. As you know, if your chi is flowing, you’re irresistible.

Sauté an onion, a stick of celery, 2 cloves garlic, and a carrot or two (all chopped very small) in olive oil.

(I use a pressure cooker which takes less time, but any heavy pot will do)

Add 2 cups of lentils, rinsed. I generally use green lentils (lentilles vertes de puy) or red lentils.

Sauté the lentils and add 1 tbsp cumin seeds + 1 tbsp cumin powder.

Cover with water, add a cube of bouillon, cover and cook for 1 hour ( 30 minutes in a pressure cooker) or until the lentils are cooked.

If you see the liquid evaporating too quickly, add more water.

Season with salt, pepper, and additional tbsp cumin.

This lentil “soup” is fragrant and has a very relaxing effect.  I serve it with some greens like arugula and a Pinot Noir.

Don’t forget the harissa!

and some clementines to finish…

Your chi will be flowing and you will never get sick if you eat this.

REAL TACOS!

If you live, like I do, in Europe, and come from, like I do, the United States, you will understand the extreme dreaminess of the image that follows.  Mexican food is just something that does not exist here, anywhere. You can get a very good margarita at the Studio at the Café de la Danse on the Rue du Temple, Paris3….but DON’T eat there you’ll be sorry.

I had the extreme good fortune to have recently been out to San Francisco, which in my opinion, has the best mexican food outside mexico. This was the lunch i ate every day in the Mission.

QUE RICO!

REWIND + KILLER CHOCOLATE CAKE

i was working in new york city for the past three months, and so many parties and dinners happened there, i’ve been consumed with attending them rather than documenting them.  I will, however, recap some highlights before the Thanksgiving in Paris Marathon begins.

For my favorite friend Gabriel’s birthday, there was a stunning feast and rooftop sun.

LOBSTER ROLLS!!

 

JUDITH, who is a beyond fabulous cook, hostess, and a real knockout made fried risotto balls….a highlight of the menu.

these risotto balls were made with a seafood broth and were so light and delicate…

 

 these are barbecued grape leaves stuffed with goat cheese                                                                               and figs!

 

and these are gorgeous lamb chops

gabriel was very happy……

I made the cake which totally melted and fell apart, but was maybe the most delicious cake i ever made, ever.

to make the cake:

heat your oven to 350.

butter and flour 2 8″ x 2″ cake pans.

melt 1 1/4 bars of unsweetened chocolate (choose wisely) with 2 1/2 sticks unsalted butter..then let rest and cool 

mix 2 3/4 cups cake flour, 1/4 cup cocoa powder (use valrhona or van houtens if you’re sophisticated), 2tsp baking soda, 1 tsp baking powder, and 1/2 tsp sea salt.

in separate bowl, mix 4 eggs, 1c. sugar, 1c. dark brown sugar, 1 1/2 tsp vanilla until pale and thick

slowly mix in chocolate.

in 3 alternating batches batches,  mix in flour mixture and 2 c sour cream. 

pour evenly into both pans, and bake for around 45 minutes.

FOR THE FROSTING:::

melt 4.5 oz chocolate with 1/2 c butter

add 4.5c 10x sugar and 4.5c sour cream in alternating batches

add 2tsp vanilla.

now, you can slice each cake horizontally and make a four layer cake!

don’t worry if it all melts and slides apart like a sad accident,

imperfection is poetic, and a wilted cake will make your guests laugh and cry,

and frankly when they eat it, they will kiss your toes.