June 2014 Cookbook of the Month - My Paris Kitchen: Recipes and Stories by David Lebovitz
- delys77 Jun 1, 2014 10:24 AM
Welcome all to the Cookbook of the Month thread for June 2014! This month we will all be cooking from My Paris Kitchen by Mr. David Lebovitz.
To view the history of COTM please click here:
If you are interested in viewing the threads that got us here please see the following:
To view the announcement thread along with all the online recipes found by our fellow COTM participants please click here
This thread may be used for all general discussions with regards to My Paris Kitchen and the COTM process this month. I look forward to the lively discussion as per usual.
In terms of posting your thoughts on individual recipes please use the links below. Remember when posting to verify if the recipe you are commenting on has already been reviewed, if so please reply to the original poster so that all comments on a specific recipe are together.
First Courses (Entrées
Main Courses (Plats
Desserts (Les desserts
)Pantry (Ingrédients de base)
Happy cooking all!
Hello all, I have had a busy week and just realized that yet again I am cooking from the ebook and that I hadn't sourced the page numbers for the chapters. That said, I figured it wouldn't be such a big deal to simply list the chapters without the pages. If this is an issue please share feedback so I know for future postings.
finally got around to trying the caramelized pork ribs. loved them, though we both would have liked them spicier - and that's after i added 4 dried thai bird chilies to the sauce. this really is a very easy and quick dish, with very good flavors, and the meat was super tender. i made it yesterday and we ate it today. i actually think i would have preferred to eat it last night - the flavors had a little more vibrancy. The only thing i did different was using Makers' Mark instead of bourbon (it's what i had) and of course, the chilies.
the garlicky coleslaw was particularly good. it calls for any veggie you want, and then the dressing of mayo, RWV, dijon, pepper, and minced garlic. i used green cabbage, scallions, arugula that needed to be used, jalapeno, cilantro, radishes, cherry tomatoes, and minced ginger. very nice with the pork. i'd probably go a little lighter on the mayo next time, as it was very rich (although, admittedly, i was using Kewpie mayo which i find creamier and richer than regular mayo.)