People occasionally ask me where to eat in Paris, so this is a brief guide with some of the places I've been.
Paris Restaurants
Spicy vegetable couscous
Origin: Ayshea (but not sure where from originally)
The couscous recipe: (serves 2 pretty generously and makes it pretty spicy)
Pesto
Ingredients (for 2)
- 80g basil leaves, removed from the stalks and carefully washed and squeezed dry
- 1-3 garlic cloves, peeled
- 2-3 tbsp pine nuts
- 6 tbsp olive oil
- 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
- Salt and pepper
Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.
Aubergine and mozarella pasta sauce
Origin: The recipe below is mine, but adapted from three recipes. One is from the recipe book of the Walnut Tree Inn, from back when it was an excellent and highly regarded Italian restaurant, another from the River Cafe cook book, and the last is from Marcella Hazan’s Classic Italian Cooking. I highly recommend all three.
Pheasant, chestnut and pancetta stew
Origin: Moro cookbook
This is how I remember a recipe I cooked from the Moro cookbook. It's roughly right, and it worked fine cooked like this.
Ingredients
For two large portions
