ChefJune's Profile

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Do you eat rabbit? How do you cook it?

Love rabbit and prepare it often. Usually braises, but sometimes roasted stuffed with Armagnac soaked prunes and wrapped with bacon.

about 18 hours ago
ChefJune in Home Cooking

Really overripe bananas

They sound about perfect for Banana Bread.

about 18 hours ago
ChefJune in Home Cooking
1

Paris - Saturday lunch

We loved Aux Tonneaux des Halles. Went there on the rec from this post of David Lebovitz. Open Saturdays.
http://www.davidlebovitz.com/2012/05/...

1 day ago
ChefJune in France

this is a good idea?

The Shanghainese soup dumpling is accomplished by gelatinizing the soup and encasing a block of the "jello" in the dumpling dough. You could do the same with tomato soup, but somehow it doesn't sound quite as appetizing as the crab dumplings...

2 days ago
ChefJune in Home Cooking
1

Summer Lasagna Noodle Uses

I like to do roll ups with lasagne noodles. You cook them until they roll easily, then I fill them with mixtures of vegetables and herbs sauteed in olive oil. My choices depend upon what's fresh in the market that I find inspiring. Tomatoes are traditional, but zucchini, Swiss chard, broccoli rabe - mixed with some fresh garlic - have all been well received. You can bake the rolls with sauce, if you like, or just serve them undressed.

2 days ago
ChefJune in Home Cooking

What oil do you use to sauté with?

very little oil. Mainly duck fat, chicken fat, bacon fat.

Much better taste.

2 days ago
ChefJune in Home Cooking

turning out Tarte Tatin

I would make a traditional apple tart instead. It will also taste wonderful and be much less of a headache than trying (and likely not succeeding) to have an attractive presentation as kaleokahu described. Sorry to advise your odds of that working well are very slim.

This is the voice of experience.

2 days ago
ChefJune in Home Cooking
1

‘Food is Meant to Nourish, Not Entertain’

Food not only CAN both nourish and entertain, it OUGHT TO! Why do we have dinner parties? luncheons? barbecues? cocktail parties? Pulllease! give me a break.

I read his post. He sounds absolutely joyless. I read that he is happy and fulfilled, but I did not get that at all from the tone of his writing. I feel sorry for him.

2 days ago
ChefJune in Food Media & News
1

‘Food is Meant to Nourish, Not Entertain’

me, neither.

2 days ago
ChefJune in Food Media & News

July COTM wood board aged cheeses

was that Marcel Pettit's Comte? "My" Whole Foods often has his 18-month. Not as good as the 3-year Comte I bring home from Paris, but nothing to sneeze at, either.

Jul 23, 2014
ChefJune in Cheese

Disappointed by LE FOODING these days. And you?

jacksonkev: you are spot on re the nostalgia factor of grilled cheese, but as for your description -- <it's made with crap white bread, processed cheese and griddled in butter/margarine...depending on how sick or sad you were, you could even dunk it in a crappy bowl of canned Campbell's tomato soup> -- is SO far from what's being offered under that name that it's barely recognizable. It's all delicious!

Jul 23, 2014
ChefJune in France

NYT opines on restaurant outsourcing

...and does.

Jul 23, 2014
ChefJune in France

NYT opines on restaurant outsourcing

There's also a story on the subject by Elaine Sciolino, who lives in Paris. I guess it's big news???

Jul 23, 2014
ChefJune in France

Seafood Main Course for 8 That Doesn't Break the Bank?

One of my favorite summer seafood dishes is a Marinated Calamari Salad. The squid get a quick sear after the marinade. Add lots of sweet onions and multicolored peppers. (The veggies are even better if you grill them before you cut them up.) Dressed with lemon juice and really good olive oil.

Jul 22, 2014
ChefJune in Home Cooking
3

Which Varieties Make the Best Apple Butter?

Never did butter with Gravensteins, but they surely are delicious. Mom always used Macs. (that's Macintosh, in case you're not familiar).

Jul 22, 2014
ChefJune in Home Cooking

Pesto experts, a lil help please?

Why not? "Pesto" after all, means "pounded," not Basil!

Personally I don't like to mix basil and parsley in pesto, but I do love and make both basil and parsley pestos.

The French make the stuff, too.. but without the nuts. They call it "Pistou." Still means "pounded."

And when I'm making it for freezing, I just freeze the basil, garlic, olive oil puree. Anything else I might want to add comes later.

Jul 22, 2014
ChefJune in Home Cooking

Pesto experts, a lil help please?

does that mean they're "better" to you?

Jul 22, 2014
ChefJune in Home Cooking

How A Major American Travel Magazine--Conde Nast Traveler--Gets Paris Food Shopping Hilariously Wrong!

fwiw, Zabars generally has a wide selection of Fallot mustards, but not in every size.

Jul 22, 2014
ChefJune in France

I need advice on cooking fish

You sure can get the skin really crisp cooking it last. Happens every time.

I use a French steel skillet, heated and filmed with olive oil.

Jul 17, 2014
ChefJune in Home Cooking

Paris....in August?

looks like you have a good selection to choose from while you're a Paris. :)

Jul 17, 2014
ChefJune in France

French blogger fined for restaurant comment

wonder if the resto had many positive reviews....

Jul 17, 2014
ChefJune in France

I need advice on cooking fish

Been teaching fish cookery for more than 30 years,

I always cook flesh side down first, and finish with the skin down. I don't finish salmon in the oven. I find it gets overcooked if I do,

Jul 16, 2014
ChefJune in Home Cooking
3

Heritiers P.de Marcilly

Probably the first name of M. de Marcilly

Now, do I get an invitation to be there when you open that bottle?

Jul 16, 2014
ChefJune in Wine
1

1st Timers in Paris / 2 nights in St. Germain

<Gerard Murlot 76, rue de Seine, 6e. Wonderful pastries. Very busy. We saw people cry when they found the place closed for holiday…apartment’s windows faced the shop.>
I think you mean Gerard MULOT? No?
Wonderful savory tarts and etc. One of our favorite meals of our trip - and what a surprise.

For the OP, I have to say that after waiting in a long line to go up in the Arch de Triomphe, there was very little to see. I don't recommend spending the time or money. Everything there is to see about the Arch is free.

Jul 16, 2014
ChefJune in France

Helping in narrowing down the Paris list

usually by the time NY Times writes about them, the bloom may already be off the rose. And if not, that pr will do it! :p

Jul 15, 2014
ChefJune in France

Helping in narrowing down the Paris list

What a thoughtful report. Giving me ideas for October. :)

Jul 15, 2014
ChefJune in France

Must have mexican cookbooks

another thumbs up for Verde Blanco Rojo!

Jul 15, 2014
ChefJune in Home Cooking
1

Pesto experts, a lil help please?

The sawdust in those green cans -- well, I don't want to know what's really in them. I just know that years ago we did a taste test.... Freshly grated Parmigiano Reggiano vs that apcray. Never bought the green can again.

There are some very good domestic Parmesans (Bel Gioioso makes one) but they are NOT Parmigiano.

Jul 15, 2014
ChefJune in Home Cooking

Pesto experts, a lil help please?

<You obviously haven't looked at very many recipes.>
It doesn't take many recipes if you look for an authentic one -- such as Marcella Hazan's.

Jul 15, 2014
ChefJune in Home Cooking

Italian police seize fake Brunello di Montalcino, Chianti wines

Yuck. Not again...

Jul 15, 2014
ChefJune in Wine