Kerry Saretsky’s Profile
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French in a Flash: Pistoued Lamb Brochettes with Bay Leaves and Seared Olives
@jackiecat: Thanks! I'm so glad.
@Simon: Some proofreading I did this week! How embarrassing! I fixed the sentence as you said, although I do believe the chef said trainer. Maybe he'll read this and tell me otherwise. But I do think that's what he said! Thanks for the grammar lesson though--I love them!
Snapshots from the South of France: Calissons d'Aix
@cdeegs: I have never seen them anywhere in New York--although admitted, I haven't searched very hard. But really, I've never seen them outside of Provence.
@MicaBArg: I'm not completely sure, but the stall that sells these lists that they are present Tuesday, Thursday, and Saturday.
@violetcassis: Unfortunately, I don't have a recipe! If I find one, I'll post one. But after learning how to make macarons from scratch, sometimes I figure some French pastries are more fun to buy fresh than to make fresh!
Snapshots from the UK: Wagamama's Defunct #28 (Chili Mushroom Ramen)
@shoneyjoe: See, I looked through that list as well, but I'll have you know I wrote a whole paragraph about it's disappearance from the Terminal 5 menu months ago, which left me somewhat disconcerted about how long it would remain in Oxford (I edited that part out). And of course, it's off the Oxford menu now. So I can't trust that list. If anyone is in the other locations, update us! But I don't know how you made it through Oxford without it. I do love my kebab van, but at the same time, I like knowing that there's a place I can go that won't give me a heart attack.
@Grumpy Old Man: That is exactly what frustrates me! That feeling that Chili's just doesn't care that you only went there for that one dish. That's how I feel. I mean, I've asked about it every time I've gone into Wagamama; I feel like good business means they'll listen. After all is said and done, I've started going back, ordering the chicken chili ramen with no chicken and substituting in whole wheat noodles. But now I'm paying a pound or two extra, and actually getting less. It's quite frustrating. But they are sort of winning, aren't they?
@misscay: Thanks! I'm going to try that!
@Spielo: Yeah, yeah, I know EVERYONE loves it! I like it fine; but it's not #28.
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About Kerry Saretsky
Website: http://www.frenchrevolutionfood.com
Location: New York City
About: I'm a former Serious Eats intern, a writer, and a student taking a gap year between masters at Oxford. You'll probably find me in the kitchen concocting modern French recipes--and devouring them!
Favorite foods: Lobster. French Fries. Truffles. all Cheese. Artichokes! fabulous Bread. Lemon Tart. Salt. Carrot Soup. Macarons. Brussels Sprouts and Haricots Verts and Broccoli. and absolutely anything flavored with Rose.
Last bite on earth: Laduree's rose macaron--no contest.
@simon: Maybe he did. You are not a pedantic bore! I was a literature grad student--this is the stuff I love most. The writing is as important to me as the recipe. So thank you for the lesson. I really am glad to have it. And I'm glad you like the lamb! If you try it, let me know how it turns out.