I have been looking for a recipe that uses the whole carrot, root to tip, for a while now and usually, it’s a bust. I don’t care how healthy they are, I don’t like pureed carrot green smoothies. Maybe I just haven’t found the right recipe, who knows, but what I do know is that if I don’t love what I’m eating, I’m not going to make it again.
My brother and his wife came over for dinner last night so I knew I wanted an easy, one pot meal that would simmer away while we could catch up. I knew I had some chicken thighs hiding out in my fridge somewhere, so I dusted off my “Essential Pepin” cookbook to see what the master, Jacques, had to say on the matter. I found a classic French recipe, Chicken Chasseur (“hunter” in French), which typically uses poultry, mushrooms, tomato, and garlic; all things I had on hand. Perfect.
The Arpège egg is a personal favorite dish of mine that was made famous by the incredible Alain Passard of L’Arpège in Paris. It’s an incredibly luxurious Chaud-Froid (literally hot-cold) that consists of an egg yolk, gently coddled in it’s own shell, topped with chives, seasoned crème fraîche and maple syrup.
So the time has come, I’ve decided to stop procrastinating and actually put the pen to paper. I’ve been dreaming of starting a blog for our restaurant, Cafe Linnea, for some months now. Why? Well, A, because I can’t sit still and not do work related things for more than 2 minutes (you can ask my extremely understanding husband and business partner about this one) and, B, more importantly, I wanted to show people what we do behind the kitchen wall. What I do, I guess. What goes into everything you see when you come into the restaurant and what motivates and drives me to keep doing this insane restaurant owning thing.