<![CDATA[Commentaires du blog: le blog pariswashington]]> http://pariswashington.over-blog.com/ Les 25 derniers commentaires publiés sur le blog "le blog pariswashington" fr Mon, 09 Mar 2009 00:36:33 +0100 Mon, 09 Mar 2009 00:36:33 +0100 Over-blog.com RSS 2.0 Engine Copyright 2012 pariswashington.over-blog.com Voyages http://www.rssboard.org/rss-specification/ <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-6807865-6.html#comment12075781 Tue, 10 Jul 2007 17:37:38 +0200 f4b2942c7e8d43aa0739c14fafbc8c8b <![CDATA[Commentaire de Thomas]]> http://pariswashington.over-blog.com/article-6807865-6.html#comment12038695 Thu, 05 Jul 2007 20:45:21 +0200 9b1006970b2404533ee2e59497fad9b3 <![CDATA[Commentaire de Thomas]]> http://pariswashington.over-blog.com/article-6807865-6.html#comment12038681 Thu, 05 Jul 2007 20:43:52 +0200 9a658261ae56a7f591999d74b057dd37 <![CDATA[Commentaire de Juliette]]> http://pariswashington.over-blog.com/article-6807865-6.html#comment11933583 Sun, 24 Jun 2007 20:27:12 +0200 683c5be834e9d04e6e8fe48ae580c56c <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-6766657-6.html#comment12036008 Eh oui, et bientot les pyramides de Tikal!!

(pour te rassurer - aucun progres depuis Paris)

]]> Thu, 05 Jul 2007 15:32:12 +0200 bac6a7af633d26272a57eb0d7b123d57 <![CDATA[Commentaire de Juliette]]> http://pariswashington.over-blog.com/article-6766657-6.html#comment11933647 Sun, 24 Jun 2007 20:32:36 +0200 2bd464d01806baed7dc93db61ca5c660 <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-6766657-6.html#comment11810466 thanks for the ideas! En fait, on se dirige sans dout, au propre et au figure, vers Guatemala et Belize. Un peu de montagnes, un peu de ruines, un peu de plage, et beaucoup de belles choses. Affaire a suivre!

Bises au bangladesh, ju

]]> Wed, 13 Jun 2007 04:01:21 +0200 811faeef03c71c275e5445bb728ab5fc <![CDATA[Commentaire de nath]]> http://pariswashington.over-blog.com/article-6766657-6.html#comment11778066 Au Mexique, meme si Cancun est moche, les plages sont superbes. Les sites de Teotihuacan and co, inratables. Bon souvenir de Mexico. Un petit coin de paradis pas loin mais j'ai un trou. Faudrait que je redemande.
Tu peux aussi voir avec Jacq ou Deplphine, Doro, Pablo qui se sont balades au mexique en cette saison.
Le reste, sait pas trop. Mais je suis sure qu'il y a des gens autour de nous qui connaissent]]> Sun, 10 Jun 2007 10:06:06 +0200 e9b3a92051d21a8cea46db1a16707856 <![CDATA[Commentaire de eric]]> http://pariswashington.over-blog.com/article-6766657-6.html#comment11767152 Fri, 08 Jun 2007 22:34:21 +0200 206fc6fa326168553a6d7156c6b89cc6 <![CDATA[Commentaire de Véro]]> http://pariswashington.over-blog.com/article-6631604-6.html#comment11533469 Je viens du blog de Nath et je suis sur over-blog moi aussi. A bientôt.
Véro]]> Sun, 20 May 2007 14:30:01 +0200 c4a8b125c5150d32f74fc7b03bb23e2e <![CDATA[Commentaire de Sophie]]> http://pariswashington.over-blog.com/article-3994099-6.html#comment6874873 Thu, 12 Oct 2006 22:45:10 +0200 c4320a4df35ea65e510defac5e30336a <![CDATA[Commentaire de Jean Paul]]> http://pariswashington.over-blog.com/article-3994099-6.html#comment6630224 Fri, 29 Sep 2006 19:22:41 +0200 9c2a0940a8e78293ccf51b87f52512bb <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5678146 Wed, 02 Aug 2006 14:47:15 +0200 a3f7f6f436643a8e74e9d77c030748c8 <![CDATA[Commentaire de eric]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5570495
Hint:
http://en.wikipedia.org/wiki/Komi_%28Cyclades%29%2C_Greece

Un petit pari?]]> Tue, 25 Jul 2006 19:33:48 +0200 d6667cc65e468b456c7868dc9341585f <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5553888 Je ne sais pas si je dois le dire a JP Cartable ou pas... question de standing de l'ifmv.

Bref, bref. Tout cela c'etait une question de vitesse de pointe. Fallait bien qu'on occupe nos 6h de route de retour du New.

]]> Mon, 24 Jul 2006 18:00:36 +0200 74c25e8a1d10964a5013adfc578e4396 <![CDATA[Commentaire de Jean Paul]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5527544 Sat, 22 Jul 2006 11:39:42 +0200 403a917305b5f50dc89ecae4c18a9073 <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5521955
Watermelon Salad With Dodonis Feta, Arugula and Fennel
4 servings
For this refreshing salad, Johnny Monis likes to use Dodonis feta cheese, which is creamier and milder than traditional sheep's milk Greek feta cheese. Cut the pieces of watermelon from the sweet center. Monis makes a presentation of this dish (see above), but the size of the watermelon and feta cheese pieces need not be precise. For the optional balsamic vinegar, make it the best quality you can afford.
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon champagne or sherry vinegar
Coarse sea salt
Freshly ground black pepper
2 cups loosely packed wild arugula
1/4 fennel bulb, sliced thinly
4 pieces seedless watermelon, cut into rectangular blocks 2 inches wide, 1 inch high, 6 inches long
4 pieces feta cheese, preferably Dodonis, cut slightly smaller than the watermelon pieces*
2 tablespoons crushed toasted hazelnuts (optional)
1 teaspoon balsamic vinegar (optional)
In a small bowl, combine the olive oil and the vinegar. Add salt and pepper to taste.
In a medium bowl, combine the arugula and fennel and toss with a drizzle of the olive oil mixture and some salt and pepper to taste. Set aside.
To serve, place the watermelon pieces on 4 separate plates. Drizzle some of the olive oil mixture over the watermelon and sprinkle it with sea salt. Place the feta cheese pieces on top, followed by another drizzle of the olive oil mixture. Top with mounds of the dressed arugula-fennel mixture. Drizzle with more olive oil, a few pinches of salt, and, if desired, the crushed hazelnuts and droplets of balsamic vinegar.

Bronzino Me Alati (Salt-Crusted Mediterranean Sea Bass)
2 to 3 servings
The freshness of the fish is the most important element here; if bronzino isn't available and at its height of freshness, substitute black bass or red snapper. The salt crust seals in the juices but does not make the fish taste salty. Rubbing the fish with olive oil ensures that the crust will not stick to it, so use more than 3 tablespoons if necessary. Serve the fish with simple roasted potatoes and fresh thyme or with wilted greens. At Komi, the encrusted fish is presented whole and filleted at the table.
One 1 1/2 - to 2-pound whole bronzino, gutted, scaled and cleaned at the fish market, with gills removed (may substitute black bass or red snapper)*
3 tablespoons extra-virgin olive oil or more if necessary, plus additional to serve at the table..
6 egg whites
2 1/2 cups kosher salt
3 lemons, quartered
Coarse sea salt
Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
Rub the entire fish liberally with the oil.
With a hand-held or stand mixer, whip the egg whites until they form soft peaks. Fold in the kosher salt, being careful not to overmix and collapse the egg whites. Spoon one-third of the mixture lengthwise in the center of the prepared baking sheet. Place the fish on top. Spoon the remainder of the salt mixture over the fish to cover it completely. Bake for 15 to 20 minutes. Transfer the baking sheet to a warm place and let it rest for 15 minutes. Crack and remove the salt crust.
Fillet the fish by peeling off and discarding the skin and removing the cooked fish from above the bones with a spatula or large serving fork, then gently pulling the bones up and away from the fish, exposing the bottom fillet. Serve with plenty of olive oil, quartered lemons and coarse sea salt.

Warm Farro With Pine Nuts
4 servings
The aromatic, nutty grain contrasts well with the crunchiness of the beans and the sweetness of the currants.
2 cups farro, cooked, drained and cooled (may substitute a whole grain such as spelt)*
1/4 cup each green beans (or English peas) and wax beans, cut into 1/2 -inch dice
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
2 tablespoons minced shallots
1 1/2 tablespoons pomegranate molasses*
2 tablespoons pine nuts, toasted*
1 tablespoon currants, soaked in warm water for 20 minutes and drained
Salt
Freshly ground black pepper
Cook the farro according to package directions, drain and cool. Set aside.
Have ready a medium bowl with ice water. In a medium saucepan over high heat, bring salted water to a boil. Add the beans (and/or peas) and cook until tender but toothsome, about 1 minute. Transfer with a slotted spoon to the ice bath to cool. Drain and set aside.
In a large saute pan over medium heat, heat the oil for 30 seconds. Add the garlic and shallots and cook for about 1 minute, taking care not to let them brown. Add the cooked farro and the molasses and stir to combine. Add the beans and cook just to warm them through, then add the pine nuts and currants. Season with salt and pepper to taste. Serve warm.]]> Fri, 21 Jul 2006 21:27:43 +0200 3e64fdf9b75e79d75ba45101c0180b9b <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-3342923-6.html#comment5521933 At Komi, Johnny Monis Hits It Big By Going Small
By David Hagedorn
Special to The Washington Post
Wednesday, July 5, 2006; Page F01
Torrents of rain sluiced through Washington 10 days ago, as Johnny Monis stood at the podium of the Marriott Wardman Park hotel to accept the award as the area's Rising Culinary Star of the Year. He made himself heard above the din of the 1,500 restaurant insiders, thanked his customers, his family, his girlfriend and his staff -- and then the shy young chef went home. "Too many people," he said.
Monis won the award from the Restaurant Association Metropolitan Washington for his 38-seat Dupont Circle restaurant, Komi, named for his favorite beach on the Aegean island of Chios, his family's homeland. And while the Rammy awards dinner gets bigger and brassier every year, Monis, 27, seems intent on cutting his own world down to a size and style that are allowing him to come into his own.
When Komi opened in 2004, it had 65 seats, and the moderately priced menu suggested an upscale pizzeria. The place, up a flight of metal stairs on 17th Street NW near Church Street, was open for lunch and dinner six days a week. Monis soon found that he did not have the time to maintain control over the quality of his food. And chefs like control.
Last winter, Monis took a chance. He closed Komi for several weeks, reduced the number of seats to 38 and chose to focus on high-end dining. Komi now offers only dinner, and only five days a week. On Friday and Saturday, only a prix fixe menu is available ($64, with wine, $104), and no walk-ins are accepted.
Any restaurateur knows that cutting seats and raising prices is not usually the wisest business model, but for Monis the risk has so far paid off. Only a few other Washington restaurateurs, such as Peter Pastan at the Italian-inspired Obelisk and John Cochran at the late, minimalist American restaurant Rupperts, have succeeded in forging the kind of European-style contract with diners in the way Monis has.
"We make a point of telling people that dinner will take two or three hours. It's their evening's entertainment, and they know their table will not be 'turned,' " Monis says. Diners put their trust in this chef's palate. "I'm not looking to fill in spots on the menu," says Monis. "People can make a steak at home, but how often will they take a whole fish, pack it in salt and roast it? I want them to have a new experience."
And they do. They may start with little crostini (toasts) topped with taramasalata , a Greek meze made from carp roe, and a dollop of truffled beet tsatsiki , the Greek dip otherwise made with cucumber and yogurt, or a selection of house-cured meats before moving on to a second course of homemade pappardelle noodles with a milk-roasted baby goat ragu and an entree of white tuna with speck (smoked proscuitto) and farro.
Monis's offerings may best be described as American Greco-Roman, a style he came upon naturally; he grew up working in the family restaurant, Alexandria's La Casa Pizzeria.
The path to Komi was short, but with many stops. Monis abandoned pre-med studies at James Madison University to study cooking at Johnson & Wales University's South Carolina campus but left before graduating to work under chef Michael Kramer at Charleston's renowned McGrady's Restaurant. By 22, he was working at Chef Geoff's in Northwest Washington. He opened Komi at 24. It took only a year for word to get around that something extraordinary was happening on 17th Street, and Monis soon had a band of loyal devotees.
He pays homage to his family's cooking style generously: "Everything had to be fresh and made from scratch. My parents were my most influential mentors. Ninety-nine percent of what I do is based in tradition. I don't put things together that don't belong together."
Komi's dishes seem simple, but that is a deception. With few components, there are no diversions to camouflage a weak element. For a chef, this is like operating without a net, so collecting the best raw materials possible is crucial. Monis uses four kinds of salt and five kinds of olive oil, and he has managed to find butter with 83 percent fat (versus the usual 80 percent) to impart an extra richness to sauces. He cures his own pancetta, mortadella, coppa, lardo, testa, pastrouma, speck, sausage, papsala and anchovies. All pastas are homemade, and no two doughs are the same.
Monis knows how to put ingredients together in a way that allows them to speak for themselves. He draws from his own history and updates it, for instance reworking the Greek taramasalata into something finer, using oil instead of potatoes or bread to pull the fish roe together. Another example: When he was a child, his grandmother fried doughnuts in olive oil and soaked them in honey and lemon. For the version he offers, Monis lightens the doughnuts by adding more yeast and proofing them longer and then heeds the culinary zeitgeist by serving them with warm chocolate and mascarpone cheese
This reaffirmation of Mediterranean roots is a frank denial of trendy techniques such as sous vide, boil-in-the-bag cookery; Monis prefers to use wood for grilling lamb and roasting suckling pigs.
"I'll take fire over plastic any day of the week," he states flatly.
That's good news for people who have wearied of esoteric essences and any kind of foam that is not on top of a cappuccino.
Monis has no illusions about what he does. "Food isn't about art; it's about taking care of people," he says, even though he stays pretty much out of the dining room. He shows his caring by overseeing every plate, but in order to do so, he does not serve tables of more than four diners. "There are only three of us in the kitchen, and there is no heat lamp," he states. "By the time a fifth plate would be ready, the others would be ruined." He does not participate in events that take him away from Komi. The one day he was sick, he closed the restaurant.
What the future holds for Monis is hard to predict. "I'm excited to come to work every day. I'm happy with the way things are," Monis says.
Monis's younger brother, Demetris, sees things a bit differently: "Johnny's the kind of guy that likes to move around. He wants something; he gets it. Then he's bored and wants to do something else."
Monis already has options; his parents are expanding the family business, and his father, Konstantinos, would be glad to take his son back into the fold. "I asked Johnny if he wanted to come with us, but he said he'll stay where he is," he says.
So that's where things stand at the moment: Johnny Monis is young, smart and, much to Washington's benefit, here right now.]]> Fri, 21 Jul 2006 21:25:31 +0200 b4050b2a172bbbed44bc9391983b406a <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-6343902-6.html#comment10944290 Des photos de fontainebleau, aussi!

]]> Fri, 13 Apr 2007 16:58:41 +0200 60f5089963b2b4f13cc06ae558ac30a3 <![CDATA[Commentaire de Paul]]> http://pariswashington.over-blog.com/article-6343902-6.html#comment10898195 Wed, 11 Apr 2007 16:35:10 +0200 ed66ef541d2b78d0633e945f3c0c0ea8 <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-5612502-6.html#comment9833768 Sun, 25 Feb 2007 18:36:17 +0100 0ee164d614f9d3a2131e5faed3979c15 <![CDATA[Commentaire de Sophie]]> http://pariswashington.over-blog.com/article-5612502-6.html#comment9637957 Fri, 16 Feb 2007 21:52:27 +0100 f17596f3a57ff8823bdc6049ff99f15e <![CDATA[Commentaire de Emeline]]> http://pariswashington.over-blog.com/article-4523599-6.html#comment7550260 Wed, 15 Nov 2006 21:13:17 +0100 3254cdcfe1abdab57ad69e6a936d0996 <![CDATA[Commentaire de Julienne]]> http://pariswashington.over-blog.com/article-4355780-6.html#comment7658519 Bonjour! Les voyages continuent (mal)heureusement et Noel nous verra en Californie. Y aurait-il un dicton 'thanksgiving a mexico, noel a san francisco'?.

Anyway, we'll meet sooner or later in spring, aux US ou en UE. bises!

]]> Mon, 20 Nov 2006 22:27:30 +0100 e470d5cac2b66fa0ee365e232913d924 <![CDATA[Commentaire de Emeline]]> http://pariswashington.over-blog.com/article-4355780-6.html#comment7550068 Wed, 15 Nov 2006 21:06:00 +0100 ac0df05cb1249dfdcbdc9681066397f4