I’ve been making my way through a bunch of the recipes in The Little Paris Kitchen, by Rachel Khoo. There are quite a few involving seafood, which I don’t like/eat so that was easy to skip over. Of the many recipes that I selected to try out, many of them were fairly surprisingly simple. A few other recipes have some unusual or very specific ingredients that aren’t common in all groceries so that’s been a bit trickier to track down.
However, here are the first 3 that I have tackled. Clearly you can tell this newbie-chef started super-simple and worked my way up a bit.
Tartines salées : Roast Ham and Pear
Okay, seriously the easiest thing to make! It almost seems silly that I started with this one. It’s literally taking pieces of bread or toast, and putting some stuff on it! I chose the roast ham and pear option, but the book offers various other options that are both savory and sweet – depending what you’re in the mood for. I didn’t have a whole roast ham so I just used some roast ham cold cuts, which was suitable for this quick snack. The recipe says you can have just the bread, or toast it and I’d definitely recommend toasting it.
Other recipe options include avocado & grapefruit, caramelized apples, chocolate & olive oil and radish & salted butter.
Asperges à la parisienne
Well this one didn’t look too difficult but it ended up a bit odd. I didn’t want to make as many asparagus as it was calling for, so I was going to half the recipe. However, halving the recipe for the sauce seemed to make it really piddly and then the consistency and colour didn’t look like the picture. I tried adding a bit more broth to dilute it a bit but it ended up being a bit thick and more solid coloured than translucent. The sauce is also fairly quick to prepare, and the boiling of the asparagus isn’t mentioned in the recipe until afterwards, even though you should be probably starting the boiling from the beginning.
It still tasted pretty good, but even with the halved recipe there was so much sauce and asparagus left for just two people!
Poulet aux champignons avec une sauce au vin blanc
Basically translating to chicken with mushrooms with a white wine sauce, this seemed fairly basic enough. I don’t often make chicken because I’m paranoid about salmonella but this seemed pretty delicious to try. Everything was going pretty well. The sauce looked a lot more soupy than saucy before I realized I poured the entire carton of broth (about 4 cups) rather than just half. Other than that though, I made some rice and put the chicken/mushroom sauce on top and it was delicious!