Even with all of the shows, videos, and promotions I've been doing with my band, Jeremy And The Harlequins, I've been finding plenty of time to keep cooking.
Between trips to the states, I continue to do private cheffing for the American embassy here in Paris, going on two and a half years, now. But looking back at my blog, I've noticed a lapse in posting the photos of what I've made. So here they are, a few spring inspired food pics of what's been cooking.
Braised Lamb Shanks with Green Lentils and Petits Légumes
Fresh Fruit Tartlets with Vanilla Bean Pastry Cream, Strawberry Coulis
Salad of Courgettes and Confit Tomatoes, Homemade Ricotta
Guinea Fowl Mijoté in Vin du Jura, Homemade Gnocchi, Girolles, and Spring Peas
Chive Blinis, Crème Fraîche, Trout Roe