ChefJune's Profile

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Storing unopened wine in the refrigerator?

I'm with Robert here on the basement over the fridge. There are going to be some wines that will end up in the fridge longer than you think they will. And you're gonna be disappointed. I've seen it happen over and over again.

I would invest in a small wine fridge for the "really special" bottles, and put some racking in the basement for the rest. A fan down there might also be a good idea.

about 14 hours ago
ChefJune in Wine

Classic Paris Bistrot for a larger group?

Your larger problem may be what's open in August that can accommodate your larger group. Our wonderful resident hounds will be able to steer you in a tasty direction, I'm sure.

about 15 hours ago
ChefJune in France

Serving Prosecco

that's SO interesting, Cindy. I'd never heard of Prosecco Col Fondo before. Now I want to seek some out. I'm not generally a fan of Prosecco, because it seems less complex than sparkling wine made in the traditional method. (Now Franciacorta is a whole nother story!) But this seems quite a bit different from the "regular" Prosecco.

1 day ago
ChefJune in Wine

Storing unopened wine in the refrigerator?

I wouldn't. I would put wines in close to service time to cool them to temp but otherwise, I'd find the coolest place in your house and store your wines there. The humidity in your regular fridge is not amenable to you wines, for one thing.

Jul 26, 2014
ChefJune in Wine

How do the French get their food?

I think part of the difference is that too many Americans are content with mediocrity. So they'll accept whatever is offered and even be glad for it, without questioning where it came from, or even how it tastes.

I shop mostly at the Union Square Greenmarket especially in summer, crossing 14th Street to supplement my purchases at Whole Foods. The strawberries at Whole Foods are all Driscoll from CA! What's up with that is it's okay to most consumers, even those who consider themselves savvy! I only buy strawberries at the market, and only from those farmers who bring the ones I can smell a block away!!! (Just an example)

Jul 26, 2014
ChefJune in France
2

Help with southern France Honeymoon next month

I also love Hiely.

Lots of good food to choose from for your one night in Lyon. If you want to go traditional, I'd recommend Daniel et Denise (the original location).

Jul 26, 2014
ChefJune in France

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.

Jul 25, 2014
ChefJune in Home Cooking

Really overripe bananas

They sound about perfect for Banana Bread.

Jul 25, 2014
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/...

Jul 24, 2014
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...

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
ChefJune in Food Media & News
1

‘Food is Meant to Nourish, Not Entertain’

me, neither.

Jul 24, 2014
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