It’s Two-Tip Tuesday!

Now, after taking a break to be with family and friends, I’m back with two tips for January 3rd, the first Tuesday of 2012!

Tip Number One:

The Sodastream counter-top carbonation machines.

The Penguin.

They’ve been around for a while, but if you still don’t have one, get one as part of your New Year’s resolutions to drink more water and to be more Earth-friendly. Your skin will look better and you won’t be adding to the collection of plastic water bottles floating around in our oceans! Plus, your back will be happy: no more lugging in those cases of Pelligrino or Trader Joe’s seltzer every week.

There are various models, so poke around to find the right one for you. (We like our Penguin model with the glass carafes but we wish the bottles held more.) Though Sodastream makes flavored syrups to add to the carbonated water, we usually drink our bubbly plain. When we’re in the mood for a little something extra, though, we add a splash of Monin lemon syrup from France. (That’s a half-tip. Bay Cities in Santa Monica and Surfas in Culver City carry Monin syrups in all sorts of flavors.)

Monin syrups.

Tip Number Two:

One of my all-time favorite cookbooks, “Parisian Home Cooking” by Michael Roberts.

A great cookbook.

Roberts was the chef-owner of Trumps, the fabulous West Hollywood restaurant that epitomized the ’80s with food like brie-and-grape quesadillas. But this book is classic French, filled with recipes like endive and ham gratin (yum!!), chicken roasted with peas and bacon and the pound cake the French call a “quatre-quarts.” His daube has become the centerpiece of our traditional Christmas Eve dinner. Here’s a photo of it:

Daube served over wide noodles.

And I even brought his gougeres to a small dinner party on New Year’s Eve. See?

Gougeres. Eat them with Champagne.

The book is out of print but you can buy it used through Amazon. (That’s actually another little half-tip. Buy used cookbooks!)


About cdhla

I'm a former editor at several lifestyle magazines who's been freelancing since moving from NYC to LA. I call my blog The Chipped Platter to remind us that chips are better than perfection. The platter in question, a round one made by Gien, has traveled the world with me, visited with friends and family, celebrated milestones, and offered sustenance. My cherished Chipped Platter is part of the family. (I love my chipped plates, too!) On this blog, I'll be sharing my adventures of cooking for my family and friends, venturing out into restaurants and learning tips from people I meet. Come along!
This entry was posted in cookbooks, kitchen equipment, paris, Uncategorized. Bookmark the permalink.

6 Responses to It’s Two-Tip Tuesday!

  1. liza says:

    These are great Christy. Thanks! The daube looks delicious. Is it a recipe a not-very-experienced cook can follow?

    • cdhla says:

      Hi Liza! Thanks for the comment.
      The recipe is super easy. Here’s my version of it. Will serve 5-6.
      2 1/2 pounds boneless beef short ribs (or beef cheeks if you can get them)
      1 quartered onion
      2 stalks celery, halved
      2 bay leaves
      2 sprigs fresh thyme
      small sprig rosemary
      1 bottle of coarse red wine
      2 tbs olive oil
      1/4 bunch parsley
      1 tsp salt
      12 peppercorns wrapped in cheese cloth
      2 medium carrots, sliced on the bias
      2 tbs unsalted butter
      pasta (wide noodles) and butter

      1. Place beef, onion, celery, bay, thyme, rosemary in a bowl, pour in the wine, cover and place in fridge overnight.
      2. Strain the ingredients and reserve wine and solids separately.
      3. Preheat oven to 250 degrees.
      4. Melt oil in Dutch oven over medium heat. Add the beef and vegetables and cook, stirring occasionally, until the vegetables soften, 12-15 minutes. Pour in reserved wine, season with salt and peppercorns. Cover pot, put in oven for 3 hours.
      5. Remove the meat and set aside. Strain liquid and discard contents of the strainer. Pour liquid back into pot, place over medium heat, add meat and cook to heat through. Add carrots and cook until softish. Remove from heat and stir in butter.
      6. Serve with buttered papardelle.

      Please try it! It’s just delicious!

  2. Cece says:

    Great tips! Thank you!

  3. Carrie says:

    Wowsa, the Daube looks delicious. So do the Gougeres!

  4. liza says:

    Christy – I made the Daube last weekend! It was great. We put it over gluten free noodles (because I’m gluten free) and it worked just fine. Yum. Thank you so much! I’m definitely saving the recipe.

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