Mint Pesto
David, 26
Dec 04:23 AM
Holidays
always feel like a sprint to me. Perhaps because I spent a lot of time
working in restaurant kitchens, holidays don’t feel so much as
celebratory, as they do an extra dose of work. I’m used to it and
know that the key is advanced planning. I don’t cook much in advance, nor
do I freeze things (except ice cream), but I make sure I’ve done all the
shopping and preparation of any components as far ahead as possible,
without flipping myself out too much.
 In Paris,
that means making sure you have shallots to make mignonette sauce
for oysters and a few days before, have a leg of lamb resting in the
refrigerator studded with garlic and perhaps rosemary or thyme, waiting
to be roasted off. But it also means fielding desperate S.O.S. messages
from friends and visitors to Paris, trying to find a restaurant that’s
open.
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