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Monthly Archives: December 2008

I know what this may look like to you, but it is really a fabulously enormous truffle my friend benoit’s dad’s dog sniffed out from beneath an old oak tree in Provence.

img_0304a truffle comes packed in olive oil to preserve it, the oil, after can be used for all sorts of things, like a dressing for potatoes.

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img_0310Benoit made an omelette aux truffes…..this is just like a regular omelette, but with a generous helping of truffle slices…don’t shave it, slice it….unless of course your dog sniffed out a truffle of lesser volume.  When you beat the eggs, add the truffles and let sit for 2-3 hours in the fridge….then cook it up and serve with boiled potatoes with truffle oil, and champagne of course.

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img_0305joyeuse truffe!

Here are a few images from a dinner I designed for the Asia Society recently.  The event was honoring “Climate Heroes”, or those whose work has had a profound impact on environmental issues. One of my personal heroes, Shirin Neshat, was the cultural honoree.  Due to the current financial situation and in keeping with the theme, while not getting kitch (kitch, quirk, and cheap wit make me wince these days, especially when it comes to “green” design), we created a very sober and natural setting in rich golds, a gorgeous organic silk that shimmered blue/brown with a gold brocade, and hundreds of bamboo birdcages each with an amber candle inside.  I thought it looked really very elegant.  The video was a super touch….the gentle movement of golden autumnal sunlight on the Hudson river was hypnotic.

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Not a soup. Not a stew….a SPEW.

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Perhaps you’ve finished with the turkey sandwiches, and are ready to make soup.

Pick the remaining good meat off the carcass and set aside….

In a large pot, put the entire carcass, all the brown crispy bits from the pan if there are any left, 2 onions, 2 carrots, 1 fennel, 2 turnips, a full bunch of parsley, 2 brances of celery with the leaves still on, a small handfull of black peppercorns, and salt.  Cover with water and boil, then simmer for 3 hours.

Drain the stock through a seive and discard all the bones and other solids.

Sauté 2 onions, 2 carrots, 5 turnips, 3 crelery branches without the leaves, 3 cloves garlic all chopped into small pieces in some olive oil.

Add 3 cups wild rice. Sauté like a risotto.

Add turkey meat.

Finally, add the stock and cook again for 1 hour.

img_4809Hearty and delicious……

thanksgiving-invitation

Thanksgiving in Paris was another great success on all levels.  We had 26 for dinner, and such a great, dynamic mix of people that made for a really fun night. (The last of our guests left at 3:30am).  Finding a good balance of people for a party can be tricky….we blended family, friends, kids, french, american, rwandan…..

Since the holiday has come and gone, i’ll spare you the blow by blow cooking recount, as i didn’t document each step, i was having too much fun…buti  will share a few photos of the house which looked smashing….followed by the menu.


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the table…

img_4770an arrangement of beautiful fresh mistletoe clipped that morning at the Château de Versailles!

img_47741the bar!

img_47751gin and tonics…..

img_4780the table….

img_4788larry chilling out…

img_47721la dinde …

our menu:

cocktails; roasted chickpeas with curry and cumin, roasted pumpkin seeds, maple glazed almonds, cheddar and walnut tartines, crudités with roquefort dip.

dinner; herb roast turkey with rich pan sauce, challah stuffing with figs, apricots, raisins, onions and fresh sage, mashed rutabega, brussel sprouts, maple roasted sweet potatoes, fresh cranberry walnut relish, cranberry tangerine sauce with porto.

dessert; ginerbread cheesecake, pecan pie, saffron and walnut cake with apricot fig compote, fresh pears, muscat grapes and walnuts from périgord.

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