Thanksgiving par moi

Today was the first time I cooked a Thanksgiving dinner from scratch - all by myself. I was quite proud of myself - I didn't start mise en place until around 4pm! I roasted two turkeys too.

L'Apero and decor by Nina




I separated the skin apart from the meat and marinated the meat with butter, thyme, rosemary, sage, salt & pepper, and a shitload of garlic. Then roasted them with bacons on top for about 3 hours. I think this is turkey #1.






Amir shaving the CHINESE truffles he bought for 4 Euro. hahaha


"We have the technology..." says Amir.


Delicious mashed potatoes.


Stuffing - it was pretty tasty. Yes, I am still proud






Bon App !


Pumpkin tarte - er, potiron tarte




Amir is SERIOUSLY obsessed with truffles




We played La Vache qui tache again !


heheheeh


I was the winner! But no one wanted to stop the game until I got a "tache." We didn't finish until 2 or 3 in the morning.


A very fun and successful Thanksgiving.

Dîner de Raclette

After work, met up with Nina to help prepare a raclette dinner. We went to Julhès Paris - a gourmet store with tons of gastronomic excellence. They have fabulous choices for charcuterie, fromage, etc. We got different kinds of raclette - black pepper, red pepper, and normal. We also picked up different types of ham from Spain and the Basque region.

Sugar




Salt




Julhès Paris
54, rue du faubourg St-Denis
75010 Paris
Tel: 01 44 83 96 30

We went next door to pick up some cornichons (mini-pickles). This place made all their own pickled vegetables.


And these delicious smoked sausages


And I discovered this Turkish place that ONLY SERVES LAHMAJOUN ! I'm so excited and can't wait to try this place. I kept walking by and staring at the menu - there's only about 5-7 items on there and an oven for the flat dough. One of the guys started smiling and told me to come in. Next time, for sure.


We took the metro back home because it was FREEZING today. We prepared the dinner for Christophe and his colleagues from work.

Bacon and prunes


Delicious charcuterie


Fromage !


Hummus and purée d'artichaut




Raclette time !


This drink that Nina likes to make. You dip the lime in coffee then take a shot of rum. It's quite good actually.


Christophe set the rum on fire


Bon App !

Les gars

Made a bunch of stuff in the banquet today including these. So cute =)



Anthony cutting a bunch of truffles. We have a whole min-fridge of these.


Jeremy (from the gastro), Nizam, Anthony




Che Che playing air ham and looking to make sure no chefs are around.


Les Gars - Che Che, Anthony, Jean-Daniel, Mathieu, Cyril, Me, Nizam


Et deux filles - me, Julia


Still beautiful even on a dreary day

Thanksgiving gastro style

Potiron gratin

French guacamole

sucks. That's all. Ok, that may be a bit harsh but being from California - I do appreciate some good guac. Whatever they call Guacamole in France is not guacamole. All they add is too much lemon/lime juice and salt. Very little salt. It taste like acidic purée. Why don't they just call it avocado purée? I've had French guacamole at cheap restaurants, catered events, as well as here with the recipe of infamous 2** chef. I mentioned that it would be better with onions and tomatoes. Dare I say add some spice? Nooo, the French don't like spicy food. Quel dommage !

Anyway, here is the crab entrée that they serve in the banquet. The crab is mixed with olive oil, black truffle mayonnaise, ciboulette, and piment d'espelette. It tastes okay but lacks acidity whereas the "guacamole" has way too much. Btw, we have to cut those leaves out with scissors (romaine lettuce). Fun! Like being in elementary school again. ha ha.


Here is Nusha - she is a stagiaire in Pastry


L'équipe banquet

Mondays

I actually like Mondays at work... it's a bit more relaxed - actually every day is pretty relaxed at this job compared to other places I have worked but the gastro is closed today so there are only about 5+ cooks in the kitchen versus a million running around.

Here is Rodrigue and Lora (she is a serveuse but is required to do a month stage in cuisine for her school).


Rodrigue took a couple pictures of me but I look completely tired and hideous in them... but no worries, I will post some in my snazzy branded hotel whites and toque soon.

The poissonerie where I am usually working.


After work - Place de la Concorde is so gorgeous even when it's gloomy and raining.


Since I walk home, I don't have an enormous amount of time to cook, so I whipped up something quick and tasty tonight.

Tortilla


This is veal farce wrapped in cheese and bacon (from St. Quentin Marché)


I love Sorel's hair


Bon Appetit !