Joyeux Noël et Merry Christmas! Thank you for sharing your delicious stories and recipes, which are the gifts that keep giving. Meilleurs vœux et bonnes fêtes de fin d’année 🌟🎄🍾
My Christmas plans just fell apart and I won't be with my husband this year. Rather than sulk and feel sorry for myself, I have a double batch of the onions simmering on the stove now and my house smells divine. Now I'm rather selfishly looking forward to a quiet night on the couch with this onion marmalade, some nice soft cheese, smoked salmon and a deep pinot. Thank you and Joyeux Noël
The Savory Red Onion Marmalade I’m sure will be delicious. I’m curious as to what kind of red wine you prefer to use. I’ll be making this soon. Happy Chanukah and a very happy birthday.
Once upon a long time ago, we lived in London, where we took a cooking class. I was heavily pregnant on the evening when we were each to prepare a lapin. My husband worked in the City and went to the nearby Sheffield Market and bought two rabbits. Upon unwrapping mine in class I discovered that the rabbits came with heads, feet and were about half fur covered, about half bunny flesh—reddish pink like a newborn baby. I left the classroom in great haste and to this day, some 40 years later, I cannot possibly eat rabbit. But I would be fine with those gorgeous birds!
Yes, they "prepare" it for you, removing the feathers (and head and feet) and cut it up depending on how you plan to cook it. The feet are very good for stock as they have natural gelatin so some people like having them. It's pretty amazing watching them prepare the poultry as it's a real skill.
Merry Christmas and Happy Birthday from the upper left coast. Hope you enjoy cooking up your own birthday feast in that fabulous kitchen. My husband has a little verbal meme he uses frequently when we sit down to dinner at our own table, "No where in Oregon is anyone eating better than this." I suspect that will be true around your table, too. Oh, and I'm pairing that marmalade with some duck rillettes. Thanks for the recipe.
This recipe really appeals to me, (I love red onions). I suspect a few whole cloves added to the preparation stage might be a good adddition, only one way to know though. Also appreciate that the recipe is concise and straightfpoward, it's more likely to actually be made.
I've enjoyed the letters, recipes and anecdotes you've written both here and on the blog over the years. Merci beaucoup!
Passez de bonnes fêtes de fin d'année David, et bonne anniversaire entre Noël et le jour de l'an.
I sometimes add a few bay leaves to the onions, but I generally don't add spices (although you can!) since I kind of like the pure flavor of the caramelized onions with the little hits of sweetness from the raisins - but I also like cloves (and allspice) so give it a go if you're so inclined :)
Wonderful recipe! Thank you. I am new to your newsletter and I’m loving it already. Happy early birthday. I hope you enjoy it even though your favorite restaurant won’t be open, which is sad.
I feel your pain as I have a birthday in early January. Such is life. Merry, Merry Christmas!
Early Happy Birthday! I sympathize with anyone who has a birthday at this time of year. My husband's 60th is in early January and all of his favourite restaurants are closed too. We are going to defer to mid-January. Thank you for another year of wonderful writing. You make me feel like we could meet for coffee and just start chatting. Happy Holidays to you and Romain.
I think I might be able to guess, but why are the birds' beaks covered in foil?
I hope the rest of your holiday season is peaceful and happy. May you and Romain enjoy good health on this next trip around the sun, and Happy Birthday in advance!
The Merriest of Christmas and a happy and healthy New Year to you and Romain.
Joyeux Noël et Merry Christmas! Thank you for sharing your delicious stories and recipes, which are the gifts that keep giving. Meilleurs vœux et bonnes fêtes de fin d’année 🌟🎄🍾
My Christmas plans just fell apart and I won't be with my husband this year. Rather than sulk and feel sorry for myself, I have a double batch of the onions simmering on the stove now and my house smells divine. Now I'm rather selfishly looking forward to a quiet night on the couch with this onion marmalade, some nice soft cheese, smoked salmon and a deep pinot. Thank you and Joyeux Noël
I've been reading about the storms and flight delays and cancellations in the U.S., which are formidable. I avoid traveling during the holidays in France; the trains & planes sometimes go on strike, which they're doing at the moment... https://www.francetvinfo.fr/economie/transports/sncf/greve-a-la-sncf/greve-a-la-scnf-bruno-le-maire-exige-de-la-direction-une-solution-dans-les-prochaines-heures-alors-que-les-annulations-pourraient-s-etendre-au-nouvel-an_5558163.html
Hope you have a good holiday and glad you're keeping busy & will eat well : )
"The restaurant that I wanted to go to—which is like a maison secondaire for us—is closed...."
How about sharing the name of your favorite haunt. Thanks
I have gifted your newsletter to my grandson. He’s 18 and going to Science Po (sp) in Reims. He could learn so much about Paris from you.
Much health and Merriness to you and Romain at Christmas and 🤞you at least have caviar on your birthday.
The Savory Red Onion Marmalade I’m sure will be delicious. I’m curious as to what kind of red wine you prefer to use. I’ll be making this soon. Happy Chanukah and a very happy birthday.
I used a Côte du Rhone but since the wine is being cooked down, any fruity red (merlot, syrah, pinot noir, gamay, etc) would be a good fit.
Thank you. I’ll try this recipe soon.
Merry Christmas David. I just love your columns❤️
thanks - happy holidays to you as well!
Thank you so much for your continued generosity in sharing your wonderful recipes and snippets of your life.
Wishing you a very happy birthday and a joyous holiday season.
This came at the perfect time! I was just going to sauté onions to go with my tenderloin sliders, but this sounds so much better.
...enjoy!!
I’m so curious to know more about the poultry. If you buy a bird, does the seller remove the head and feathers, or is it up to you to do that at home?
Once upon a long time ago, we lived in London, where we took a cooking class. I was heavily pregnant on the evening when we were each to prepare a lapin. My husband worked in the City and went to the nearby Sheffield Market and bought two rabbits. Upon unwrapping mine in class I discovered that the rabbits came with heads, feet and were about half fur covered, about half bunny flesh—reddish pink like a newborn baby. I left the classroom in great haste and to this day, some 40 years later, I cannot possibly eat rabbit. But I would be fine with those gorgeous birds!
Yes, they "prepare" it for you, removing the feathers (and head and feet) and cut it up depending on how you plan to cook it. The feet are very good for stock as they have natural gelatin so some people like having them. It's pretty amazing watching them prepare the poultry as it's a real skill.
Merry Christmas and Happy Birthday from the upper left coast. Hope you enjoy cooking up your own birthday feast in that fabulous kitchen. My husband has a little verbal meme he uses frequently when we sit down to dinner at our own table, "No where in Oregon is anyone eating better than this." I suspect that will be true around your table, too. Oh, and I'm pairing that marmalade with some duck rillettes. Thanks for the recipe.
This recipe really appeals to me, (I love red onions). I suspect a few whole cloves added to the preparation stage might be a good adddition, only one way to know though. Also appreciate that the recipe is concise and straightfpoward, it's more likely to actually be made.
I've enjoyed the letters, recipes and anecdotes you've written both here and on the blog over the years. Merci beaucoup!
Passez de bonnes fêtes de fin d'année David, et bonne anniversaire entre Noël et le jour de l'an.
I sometimes add a few bay leaves to the onions, but I generally don't add spices (although you can!) since I kind of like the pure flavor of the caramelized onions with the little hits of sweetness from the raisins - but I also like cloves (and allspice) so give it a go if you're so inclined :)
David, enjoy the quiet and beauty of Paris in the next few weeks! Happiest of Birthdays and I hope you score a tub of caviar!!!!
Wonderful recipe! Thank you. I am new to your newsletter and I’m loving it already. Happy early birthday. I hope you enjoy it even though your favorite restaurant won’t be open, which is sad.
I feel your pain as I have a birthday in early January. Such is life. Merry, Merry Christmas!
Early Happy Birthday! I sympathize with anyone who has a birthday at this time of year. My husband's 60th is in early January and all of his favourite restaurants are closed too. We are going to defer to mid-January. Thank you for another year of wonderful writing. You make me feel like we could meet for coffee and just start chatting. Happy Holidays to you and Romain.
I think I might be able to guess, but why are the birds' beaks covered in foil?
I hope the rest of your holiday season is peaceful and happy. May you and Romain enjoy good health on this next trip around the sun, and Happy Birthday in advance!