fter spending the past two decades in Paris, Carrie Solomon, an American chef based in Paris, has a deep understanding of French gastronomy. Recently selected by the Official Hospitality Paris 2024 Olympics to create exclusive menus, Solomon has channeled her passion for French cuisine into her latest cookbook, Bohème Cooking: French Vegetarian Recipes. This vibrant and elegant cookbook showcases Parisian-style recipes with a global twist, reflecting Solomon’s unique perspective on food.
We caught up with Solomon to learn about her approach to reimagining French classics and the inspiration behind her cookbook. She also generously shared a quick and delicious ramps oil recipe from the book, a nod to the trending herb oil seen on platforms like TikTok.
An American Embracing the Bohemian Cooking Lifestyle
After relocating to Paris post-college, Solomon honed her French cooking skills over two decades, exploring various aspects of French cuisine. From food styling to working with French chefs and contributing to ELLE France, Solomon immersed herself in the culinary world. Her journey led to the creation of Bohème Cooking, a cookbook filled with her innovative take on French cuisine.
When asked about her style of cooking, Solomon remarked, “I’m not someone who follows strict rules,” challenging the common perception of French cuisine as rigid. She embraces a more improvisational approach, reflecting the essence of French cooking by being adaptable and creative. Solomon wants people to see French cooking as accessible and not just limited to traditional dishes like steak frites or boeuf Bourguignon. Vegetables play a significant role in French cuisine, according to Solomon, offering a fresh perspective on French gastronomy.
The heart of Solomon’s cookbook lies in its vegetable-centric recipes, showcasing the versatility and simplicity of French vegetable-based cooking. She believes that these recipes are not only approachable but can also be easily adapted for quick weeknight meals. One such recipe is Solomon’s green herb oil made with ramps, a flavorful addition that can enhance various dishes in a matter of minutes.
Ramp Leaf Oil (or Green Herb Oil) Recipe
Makes 1 1/2 cups (297 g)
Ingredients
1 cup (30 g) ramps or wild garlic leaves, roughly chopped (or substitute dill, parsley, basil, or spring onion)
1 1/3 cups (267 ml) olive or grapeseed oil
A pinch of sea salt
1. Rinse and dry the ramp leaves thoroughly to prevent water contamination. Blend the ramps, oil, and salt for 1 minute.
2. Strain the mixture through cheesecloth into an airtight container. Refrigerate for up to 2 weeks.
Chef’s note: The remaining cream from straining can be used as a pesto with added Parmesan and pine nuts.
Excerpted from Bohème Cooking: French Vegetarian Recipes © 2024 by Carrie Solomon, reprinted with permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
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