tag:blogger.com,1999:blog-45287796331493154482024-02-07T04:57:45.916+01:00Girl Cook in Paris.Love of food. Work as a Private Chef. And life in Paris.girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-4528779633149315448.post-73556859751237488352013-03-06T15:48:00.000+01:002013-03-06T15:58:25.244+01:00Tisane - Infusion<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuqxksEis7aJH3Apq9JoLv12lRtk3i57TvjSHUdDnUVCBx7YSQBxowRvw6tNxb1DziWE3uMEf2JNzvrzCCG4jjRUyL41sPICAKUN7uwLyYmPMtonrwZPtOQ1eB45nqAeiTTnYXQ_96O4/s1600/steeping.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuqxksEis7aJH3Apq9JoLv12lRtk3i57TvjSHUdDnUVCBx7YSQBxowRvw6tNxb1DziWE3uMEf2JNzvrzCCG4jjRUyL41sPICAKUN7uwLyYmPMtonrwZPtOQ1eB45nqAeiTTnYXQ_96O4/s320/steeping.JPG" width="320" /></a><br />
To combat the cold and to bring some inner comfort, I've been brewing lots of infusions lately, in many different variations.<br />
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There is no specific recipe, per se - I use what I have on hand. We tend to have boxes of freshly dried herbs around our apartment - see photo below. The verbena here is from last summer when it was abundantly available. You'll find mint, parsley & sage there as well.<br />
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If you happen to have fresh herbs on hand, go ahead & use them - they would even be preferable. But recently dried herbs are pretty amazing, too. And by recent, I'm talking about something you've dried yourself within the last 12 months. I encourage everyone to dry their own herbs if you have access to good quality fresh bouquets (more on drying herbs in another post). <br />
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My favorite infusion lately is this (with the optional honey & lemon juice):<br />
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<i><b>Infusion in the pot:</b></i><br />
2-4 dried sage leaves<br />
Small bunch of dried verbena leaves<br />
a dried mint leaf <br />
A small piece of star anise (usually a broken bit; a whole star is too intense)<br />
Lemon peel (washed, or oranic is better; no pith) - optional if using lemon juice below<br />
Small piece of a cinnamon stick<br />
A couple of cardamom seeds (not the pods, but the black seeds inside) <br />
Half a piece of a dried vanilla bean pod (previously used for its grains)<br />
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<i><b>Extra Add-ons (Optional...but highly recommended!):</b></i><br />
1/2 - 1 soup spoon of honey (or to taste)<br />
A small spoonful of lemon juice<br />
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<u><b>What I do:</b></u> Place all the dried ingredients into my little black tea pot which I absolutely love. Add boiling water (medium hot boil, if that makes sense...) and let steep for 6 minutes. I find 6 minutes is long enough, but frankly the timing depends on how intense you like it. Logically, more time will give a stronger flavor; less time = less flavor! As with everything I do, I taste it to see if I like it. When it's done infusing, I pour it into my 2 mugs that already have honey and lemon juice in it. Stir to blend. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRj7I4Cr0lYfom17ODJMyBa_aONcpnlk1rdzD6IQzEphJ-b-8DulKHy4Do0Z9KVzQMy0SeSeJ0xbGRAmI2UhyZ56bWdWHYfXPI1CkjHlHL3RZd1_oTnGm_rFqGjo9u9g14cBizIvYg5U/s1600/IMG_2696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRj7I4Cr0lYfom17ODJMyBa_aONcpnlk1rdzD6IQzEphJ-b-8DulKHy4Do0Z9KVzQMy0SeSeJ0xbGRAmI2UhyZ56bWdWHYfXPI1CkjHlHL3RZd1_oTnGm_rFqGjo9u9g14cBizIvYg5U/s400/IMG_2696.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This one is simply sage, verbena, mint and star anise pod.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFGcEgxZ6pByTYDq5qGqGIi6HXxQpVQ-yF2Xzpr58ngLoFGLShDOl3gu5PvsPkPG5a0u-lcFEmyTldVY4tVdfSsA9e-O4ssopz7prsO8dka44Fe7hxB6c3qCPbRl45D32rz5hs9msZx0/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFGcEgxZ6pByTYDq5qGqGIi6HXxQpVQ-yF2Xzpr58ngLoFGLShDOl3gu5PvsPkPG5a0u-lcFEmyTldVY4tVdfSsA9e-O4ssopz7prsO8dka44Fe7hxB6c3qCPbRl45D32rz5hs9msZx0/s400/IMG_2698.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my boxes of dried herbs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EeZS0ZYzDpgh0h9UwEFHqntXqJjLnSOc2iroriA9H0XCBmv6mPW70HF9ZZhxr4S7vwVwU21OaCo0o5KYL1LdwY-yOcKQqM1j-1AwsVr00k7HJl9G61bXYEtPJ75cwOoa5DpjwQ-sCQM/s1600/IMG_2704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EeZS0ZYzDpgh0h9UwEFHqntXqJjLnSOc2iroriA9H0XCBmv6mPW70HF9ZZhxr4S7vwVwU21OaCo0o5KYL1LdwY-yOcKQqM1j-1AwsVr00k7HJl9G61bXYEtPJ75cwOoa5DpjwQ-sCQM/s400/IMG_2704.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The infusion with honey & lemon - it gets cloudy like this! It tastes better than perhaps it looks! ;)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvGvdFYLdaEgy3MMeh11daeuraPKUt3dsEojjedZF2GbeDHrtgIAWdUq-PqwpSXRhZxlRDuKJBVzUvWUahdVxDJDE1_hunktLsFOLbg5JVlJceRAA1Wk4UIT_3E1lpn4iKzsFlt_RZus/s1600/IMG_2706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvGvdFYLdaEgy3MMeh11daeuraPKUt3dsEojjedZF2GbeDHrtgIAWdUq-PqwpSXRhZxlRDuKJBVzUvWUahdVxDJDE1_hunktLsFOLbg5JVlJceRAA1Wk4UIT_3E1lpn4iKzsFlt_RZus/s400/IMG_2706.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The infusion "naturelle" - no honey & no lemon, for when you don't want extra sugar intake.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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If you don't have these particular ingredients on hand, why not play around with your own ingredients to find the taste you like? I refrain from putting too much star anise in the mix (even if I do adore it). What I strive for is to have a little bit of each taste present. Interestingly enough, I first taste the lemon & honey, and this is followed by all of the other herbs & spices - just delicately so.<br />
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This tea pot makes it easy to experiment with different variations - I love it for that and because it keeps the infusion nice & warm. <br />
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At any rate, this is a great, caffeine-free way to help stay hydrated in the winter...aren't we supposed to drink 1.5 liters of water each day? Something like that...<br />
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:/dma</div>
girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com5tag:blogger.com,1999:blog-4528779633149315448.post-57512651992633323792013-01-23T15:15:00.000+01:002013-01-23T15:15:10.035+01:00Happy New Year!<div dir="ltr" style="text-align: left;" trbidi="on">
Here in France, it's perfectly acceptable to send New Year wishes throughout the month of January. I love how it doesn't have to be done before end of the holidays...isn't that obvious?! So, here's my wishing the world more peace, less hunger, more security, more sanity, higher employment, happiness all around, "stable" weather, less consumption & waste, and greater tolerance. <br />
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<tr><td class="tr-caption" style="text-align: center;">Imagine all the people living life in peace<br />
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...And the world will be as one...</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<br />May this new year nudge us a little closer to "one". <i> </i><br />
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(I stand by that thought no matter how the new year has started.)<br />
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Happy 2013,<br />
:/dma</div>
girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-6628311586273271662012-08-11T16:33:00.001+02:002012-08-16T20:04:15.428+02:00Favorite Mediterranean Flavors<div dir="ltr" style="text-align: left;" trbidi="on">
Take a look at this mezze plate:<br />
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<tr><td class="tr-caption" style="text-align: center;">From top left (clockwise): eggplant, chick pea purée, tabouli, white cheese with mint, another scoop of tabouli</td></tr>
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I <i>love, love, love</i> these flavors! Especially when you can mop it up with Lebanese style flat bread. And yes, that's extra olive oil poured on top...a must! <br />
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What's interesting about the eggplant "mash" (that's what I'll call it) is it's texture. Here in France, a variety of it is made and called "caviar d'aubergine". The texture is all about smoothness (or so I was taught). I like this rustic, highly textured variety - made especially interesting with the addition of red peppers, herbs and onions. It was tangy, smokey, slightly spicey and full of eggplant goodness. I just love how the color stays so light & refreshing.<br />
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Now, look at the tabouli. Notice how different the tabouli pictured here is from the other <a href="http://girlcookinparis.blogspot.fr/2010/07/arlettes-tabouli.html" target="_blank">tabouli</a> we have come to know and love. Here, it is <i>all</i> about the parsley, then tomatoes, a bit of mint, and finally, you see there is a small bit of bulgur. Perhaps this looks unappealing (it doesn't grab me visually, I will admit), however, whatever it lacks in looks, it more than makes up for in taste! It is a must try. I will start to do some recipe testing because I am now an addict and the habit is too expensive to support on the market! </div>
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For the chickpea purée: it is much creamier compared to "normal" hummus. This one had a more pronounced taste of tahini (sesame seed paste) than I am accustomed to. Very <i>miam </i>(that's french for yum")!</div>
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The last item here is "fromage blanc" (white cheese). <i> Fromage blanc</i>, I admit, still puzzles me a little. From where I come from, there is no such thing as <i>fromage blanc</i>. Perhaps the closest we get in the US is cottage cheese, but it's completely smooth here! It reminds me of a thicker greek yoghurt. Anyway, no matter how I try to describe the texture, I can say that the taste is pure delight! The added mint brings a refreshing aspect to the dip.</div>
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A take-away portion for 2 people: 30€ (including the bread which only cost 0.70 centimes!). </div>
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I will report back with any success on the parsley tabouli and eggplant "mash"! And I hope you have a chance to try these things. You can find them at most open-air food markets in Paris, and at specialty middle east "traiteurs" (caterers). And baguettes work just fine in case you don't have that flatbread...</div>
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:/dma </div>
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girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-83193632714231237052012-08-08T19:00:00.000+02:002012-08-11T15:46:12.436+02:00Today in the Kitchen - Summer's Market Menu<div dir="ltr" style="text-align: left;" trbidi="on">
Today was a day to reconnect with someone who took one of my market tours/cooking lessons/lunches last September. We had an absolutely great time last year visiting Marché Président Wilson, stuffing chicken, making a Hollandaise sauce (ha!...an inside joke...) & such, her first visit to Paris. Having fallen in love with this city as many of us do, she is now here on her 2nd adventure.<br />
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And so we teamed up again today in the kitchen. This time we didn't concentrate solely on French cuisine as we had last year. Anything was fair game. The only criterion was that it had to be interesting to us and to our potential clients (she also caters). We decided to do something very French (leeks & vinaigrette), something downright out of the blue (Halloumi, anyone?), and then Pad Thai...because of the love of it and to knock it off the "never cooked before" list. <br />
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Here are today's creations in the kitchen:<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Jeaunes poireaux, vinaigrette de noix et citron, oeuf dur râpé</i><br />
Baby leeks, walnut & lemon vinaigrette, grated egg </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Halloumi frit, tomates dété (Joël Thiebault), vinaigrette aux herbes</i><br />
Fried Halloumi (cheese sticks), summer tomatoes, herb vinaigrette </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dbAW4P-4-KKuMl4JMO6rQRK8O-v45vuqYyICqwaJGEHriGZWgv4wHWGMIVLuhMltb4NQaS6lgnxrdcyVtqxP6-Ye_xtIcvpuKQwUajeUwAzcrSs5KlodRL4wreYTDBHPmxYxW08yAgw/s1600/pad+thai.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dbAW4P-4-KKuMl4JMO6rQRK8O-v45vuqYyICqwaJGEHriGZWgv4wHWGMIVLuhMltb4NQaS6lgnxrdcyVtqxP6-Ye_xtIcvpuKQwUajeUwAzcrSs5KlodRL4wreYTDBHPmxYxW08yAgw/s400/pad+thai.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pad Thai aux crevettes - Shrimp Pad Thai</td></tr>
</tbody></table>
My thoughts on these recipes:<br />
<ol style="text-align: left;">
<li>The leeks are really nice because tasting a baby leek is interesting in and of itself. It is something to enjoy while in season, and now is the time. They are soft and gentle and you can eat most, if not all, of the green part. (With older leeks, you use only the white parts). This first course is completely subtle (unlike the other two "in your face" dishes on today's menu)...but sometimes subtle is great. For a multi-course tasting menu, this would be a stellar beginning...</li>
<li>That Halloumi has become my favorite new thing. Bye-bye preserved lemon. You've just been replaced (only momentarily though!). I can't describe how satisfying this dish is. It has texture. It has flavor. It has color. Ace in the bucket. Man oh man. Can't wait to share this with other willing takers -- you must simply trust what I say! For any Chicagoans out there, however, if you like Saganaki...you'll understand immediately what I'm talking about and I know you will <i>love</i> this. That's all I have to say.</li>
<li>Authentic Pad Thai - the secret is in the sauce & the organization. It is comforting and full of contrasting flavors and textures (sweet, salty, tangy, spicy, crunchy, soft...). I don't expect many customers will request this on their menus since you can go to just about any restaurant and get a great Pad Thai, but I will for sure be repeating this for my husband and friends...t<i>rès, très souvent</i>! (But I secretly hope people will order it...it is amazing!)</li>
</ol>
:/ dma </div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com0tag:blogger.com,1999:blog-4528779633149315448.post-28383799836934576692011-12-02T17:07:00.001+01:002011-12-04T10:50:39.949+01:00Crantinis<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX_9I5LP28LtztxLXFfHCohE_1Djup8YNzUp3QGPw_o27DkoWLrXzCKyOIq7K3wgdWKhb31MXpl8zYI3QIHe_IqYPWGghJGmzZPPewinziinKQ7W6cUpcIB8gWODgGU-ELYpzvghULTE/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX_9I5LP28LtztxLXFfHCohE_1Djup8YNzUp3QGPw_o27DkoWLrXzCKyOIq7K3wgdWKhb31MXpl8zYI3QIHe_IqYPWGghJGmzZPPewinziinKQ7W6cUpcIB8gWODgGU-ELYpzvghULTE/s320/014.JPG" width="240" /></a></div><br />
Here's a cocktail that is both beautiful and intoxicating, so be careful - they are so nice looking and festive, that you might forget to sip!<br />
<br />
We once offered Crantinis at a dinner party as a pre-dinner cocktail. Almost half of our 11 guests were french, and none of them took up the offer. <i>Not even interested.</i> They went for the Champagne. I'm not saying that that says anything, I'm just saying that that is the way it was. (That's a lot of "thats" in one sentence, isn't it...and my old english teacher must be cringing wherever he is...). Four of us did go for it, however. Three American gals & one Irish guy. He said something like, an Irishman would never turn down an offer for a drink....neither could the Americans apparently! <br />
<br />
<br />
<br />
So, here's how I make them:<br />
<br />
<b>Enough for 2 drinks</b><br />
<br />
2 shots vodka<br />
1 shot cranberry juice extract (fresh cranberries that are put through a juicer)<br />
splash of lemon<br />
1 shot of simple syrup* (optional)<br />
Lots & lots of ice cubes - as many as will fit in your martini shaker<br />
<br />
* simple syrup = putting equal quantities of water and sugar in a pan and warming it until the sugar melts. Make as much or as little as you need. <br />
<br />
Yes, I shake mine. Always. So, that's it: add all ingredients to the cocktail shaker & shake it up, baby. Keep shaking. Maybe put a towel on the shaker because it's going to get good & cold. Keep shaking. Water from the melted ice that you've been shaking will dilute the drink a bit (definitely in a good way). Then pour a little & taste. Is it good? Do you like it? If not, now's the time to rectify it. Add a little more cranberry juice or more simple syrup....or maybe more vodka? I certainly won't judge... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-B_ZBsx-eCBno8r9siF-Bi5kpm52AxeBAQ0tRVz9vDbDrC9A76w02cboF9LRIueZqtFp_hiDH5o7veZNz3ot4PBOO5H_SsqZ-msUxJHxQVQRevD7V5YUEjuoxZanZc-SWHepicr5dCE/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-B_ZBsx-eCBno8r9siF-Bi5kpm52AxeBAQ0tRVz9vDbDrC9A76w02cboF9LRIueZqtFp_hiDH5o7veZNz3ot4PBOO5H_SsqZ-msUxJHxQVQRevD7V5YUEjuoxZanZc-SWHepicr5dCE/s320/016.JPG" width="320" /></a></div>I actually prefer it on the dry side rather than sweet, but everyone might not agree with me on this. I added freshly juiced cranberry juice because we didn't have any bottled cranberry juice in stock but <i>did</i> have an extra bag or two of cranberries in the freezer. That made the cranberry juice natural, without added sugar, and by default, it turned out Crantinis on the dry side. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCln02O1y5mCVkkzGr2kGGk1GVsqAs9OoaKkp7CzRiQLBIwqbEMfF1oW0KOu7IfV-kB1kK6fnwqs0c-BVnr6Vqr1E6i2cWPzLknQUlsLtAdHG8YyBSEI3jIQ_wOM1oz4SvL2UMiWWz3R0/s1600/017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCln02O1y5mCVkkzGr2kGGk1GVsqAs9OoaKkp7CzRiQLBIwqbEMfF1oW0KOu7IfV-kB1kK6fnwqs0c-BVnr6Vqr1E6i2cWPzLknQUlsLtAdHG8YyBSEI3jIQ_wOM1oz4SvL2UMiWWz3R0/s320/017.JPG" width="320" /></a></div>Don't you just love the little bubbles? I only added this picture because of that....and the brilliant red color which I swear is only possible if you use freshly juiced cranberry juice...<br />
<br />
This drink is smooth, tart, acidic, and has a hint of vodka. Bon dégustation. Hope you enjoy. </div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com1tag:blogger.com,1999:blog-4528779633149315448.post-66256663826812396752011-09-08T18:35:00.002+02:002011-12-02T16:31:40.826+01:00Tarte Fine à la Tomate & Moutarde<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHJE6yVGyHP2dzn-lNDhHMHYFUWbNWpv51WZQ426dzIHBbg_dnBvFKqkZ-luRCEAZ3X7hpFb5XNyclIRlb7V3EnNRE6HuA_6pv1LwywH0mEmxg2feT-2NdPAKqbSEXQPwgZ5cuxHLiss/s1600/%25236+Bake+until+golden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHJE6yVGyHP2dzn-lNDhHMHYFUWbNWpv51WZQ426dzIHBbg_dnBvFKqkZ-luRCEAZ3X7hpFb5XNyclIRlb7V3EnNRE6HuA_6pv1LwywH0mEmxg2feT-2NdPAKqbSEXQPwgZ5cuxHLiss/s400/%25236+Bake+until+golden.jpg" width="400" /></a></div><div style="text-align: center;"><i><span style="font-size: small;"><b>Tomato & Mustard Puff Pastry Tart</b></span></i></div><br />
The tail end of summer is winding down fast. Here's an easy tart to pull together that uses the last summer tomatoes you may have on hand. This makes a great lunch when served with a salad, packs well for picnics or makes nice appetizers if cut into bite-size pieces. <br />
<br />
<br />
<div style="color: red;"><u><b>Ingredients:</b></u></div>200-230g / 7-8 oz puff pastry (either fresh, or frozen that has been thawed) <br />
5-6 ripe tomatoes, sliced thinly and seeded<br />
about 2-3 tablespoons Dijon mustard<br />
about 1/3 - 1/2 cup of grated gruyère or swiss cheese<br />
2-3 tablespoons olive oil<br />
salt & pepper<br />
herbs de provence, to taste <br />
chopped sun dried tomatoes (optional)<br />
1 tablespoon capers (optional)<br />
<br />
It's so easy, that you can practically follow the pictures to understand how to do it: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8inKiEO2t5p0k8xLzpLVtIj_mRXO_BtAhpS1D9mpxnZtm_-gmu_w6hiZlOTkTzqcXlS1L4PIAVKA_npSMYfkZ6Nq35x1C6p_VLUfvp0aw5vSDjcM4OFLDgQ53k3ftgbKjszf48WOyMoA/s1600/%25231+docked+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8inKiEO2t5p0k8xLzpLVtIj_mRXO_BtAhpS1D9mpxnZtm_-gmu_w6hiZlOTkTzqcXlS1L4PIAVKA_npSMYfkZ6Nq35x1C6p_VLUfvp0aw5vSDjcM4OFLDgQ53k3ftgbKjszf48WOyMoA/s320/%25231+docked+dough.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_CiKu4OQ-sIRauNDBafo6ONeaD0Mqz-nQsEEJ9OPE7ilKednsR-BdcOZ0q2N8di6_o1-EQvjf3LRt_hIv9RYAx0F9aX6qiJQHYGu_2lQ8OdlKdAKSDflUQKfWAt9J5N7FJVn9kICTaoA/s1600/%25232+add+mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_CiKu4OQ-sIRauNDBafo6ONeaD0Mqz-nQsEEJ9OPE7ilKednsR-BdcOZ0q2N8di6_o1-EQvjf3LRt_hIv9RYAx0F9aX6qiJQHYGu_2lQ8OdlKdAKSDflUQKfWAt9J5N7FJVn9kICTaoA/s320/%25232+add+mustard.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPcLXvpA1Umu45UOa9JbzguuExtQmotUy8QrDDSjponCPC2iZFZwDFO3qe6qaap-h3CN7FeW_s6Xsqo-7WgMeyWI3D-DIMFdz3MH7tTyABF5uRv6vDx5qVboEXlrtebsVs5yzvg5KmcY/s1600/%25233+add+cheese+%2526+tomate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPcLXvpA1Umu45UOa9JbzguuExtQmotUy8QrDDSjponCPC2iZFZwDFO3qe6qaap-h3CN7FeW_s6Xsqo-7WgMeyWI3D-DIMFdz3MH7tTyABF5uRv6vDx5qVboEXlrtebsVs5yzvg5KmcY/s320/%25233+add+cheese+%2526+tomate.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYp3CKiMdlo3HQ9MZU3xqvIAPVxMTyyzVNLUxSHSxIqSLFETZCydTQN53bKJpKUdXvNxWNvsJxxxsgaLmNM0MswoXRY8dppv8zUB4d437JUPaweguL2Czu37IM8LEyu_SGU5eJYorhZLg/s1600/%25234+season+well.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYp3CKiMdlo3HQ9MZU3xqvIAPVxMTyyzVNLUxSHSxIqSLFETZCydTQN53bKJpKUdXvNxWNvsJxxxsgaLmNM0MswoXRY8dppv8zUB4d437JUPaweguL2Czu37IM8LEyu_SGU5eJYorhZLg/s320/%25234+season+well.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-1C3oj4j0l_D97idb_hJRJlxFtF1mwIFDmuXQW1Psbxxr2HLAM9yWvbhYYHBg5Iu1t11_VJAvbi_Vl9WwAZYQaLsO-aJXomnC1k62g85NsVSzRX07GNrBTTtwQrDgVhsQShU0s6LITc/s1600/%25235+add+capers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-1C3oj4j0l_D97idb_hJRJlxFtF1mwIFDmuXQW1Psbxxr2HLAM9yWvbhYYHBg5Iu1t11_VJAvbi_Vl9WwAZYQaLsO-aJXomnC1k62g85NsVSzRX07GNrBTTtwQrDgVhsQShU0s6LITc/s320/%25235+add+capers.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqNPT2oxuQMe7UI2B_7M-jJ1nUai3pfn4vWkSZV8pMkoiSlErJgMEnOBfH6C97SdOvCvTvw8T3AzXGrsXs1kp3c2iEscJBo4SayKR3Eo_1z1ZOIXzS7LpL25LQNahPN3dmGKAtGsR_U/s1600/%25236+Bake+until+golden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqNPT2oxuQMe7UI2B_7M-jJ1nUai3pfn4vWkSZV8pMkoiSlErJgMEnOBfH6C97SdOvCvTvw8T3AzXGrsXs1kp3c2iEscJBo4SayKR3Eo_1z1ZOIXzS7LpL25LQNahPN3dmGKAtGsR_U/s320/%25236+Bake+until+golden.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><ol style="text-align: left;"><li>I used a 26<span style="color: black;"> cm / 10 inch</span><span style="color: red;"></span> glass pie pan - I buttered the bottom before laying out the puff pastry dough inside. Make a decorative edge by pinching the sides with your figures (we'll just call it rustic then). You could also make this in a rectangular shape or cut into small individual circles. Use a sheet of parchment paper underneath in these cases. Dock the dough; rest in fridge until needed.</li>
<li>Preheat oven to 200°C /400°F (I used convection).</li>
<li>Cut your tomatoes thinly and seed them. Coat with olive oil. Set aside until needed. </li>
<li>Spoon the mustard on the bottom of the puff pastry dough. </li>
<li>Sprinkle with cheese. Just a thin layer is enough. This isn't really about the cheese, it's all about the tomato. Sprinkle sun dried tomatoes over the cheese (if using).</li>
<li>Place the sliced tomatoes in a rosary pattern around your tart, on top of the cheese. You could even cut them in half again to get a tighter pattern. I didn't do that today, but when I do, it looks really nice.</li>
<li>Season well with salt, pepper and <i>herbs de Provence</i> (or substitute with rosemary, thyme). Sprinkle a little more chopped sun dried tomato and capers, if using.</li>
<li>Bake in oven about 20 minutes, or until nicely browned on the top, side and bottom (the advantage of the glass is that you can actually see it). The tomatoes should be cooked down a bit & there shouldn't be liquid left from the tomatoes. </li>
<li>Remove from oven and let rest about 15 minutes. Can be served room temp or slightly warmed but I find that it's not as good if served piping hot out of the oven.</li>
</ol>Enjoy!<br />
<br />
<br />
:/dma</div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com11tag:blogger.com,1999:blog-4528779633149315448.post-27552679227592300122011-09-05T09:46:00.001+02:002011-09-05T20:36:42.751+02:00Bye Bye Bali...Back to Paris<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqV7ZKJGO6kG4tT8HVAkwW1An7rI-fMatNXmnWt-D43ZLBfHihQ4zj8R-zQD3GHE76IamBoy3_ON3LGDb2PjIQleW5xZBjiWKRkFw59TRCVBlz0bhXcimnkrwFVsG3WLRkX39gd4mR1I/s1600/palais+royale-view+from+client+apt.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqV7ZKJGO6kG4tT8HVAkwW1An7rI-fMatNXmnWt-D43ZLBfHihQ4zj8R-zQD3GHE76IamBoy3_ON3LGDb2PjIQleW5xZBjiWKRkFw59TRCVBlz0bhXcimnkrwFVsG3WLRkX39gd4mR1I/s320/palais+royale-view+from+client+apt.JPG" width="320" /></a>It's been forever since I've was in Bali and returned to Paris. Since end of April in fact. Don't know what happened here. Time seems to have just evaporated, like it tends to do. The year has been busy with several events, private dinners, cooking lessons and the such, but also with lots of visitors.<br />
<br />
OK, so that's my way of explaining why I haven't been around much. "Stuff" has been happening. Oddly enough, it's not as easy to restart as I thought. The longer the break, the more difficult it is. <br />
<br />
<br />
The good news is that I've been cooking up a storm this year...!<br />
<br />
Anybody still out there? (I hope, I hope!) <br />
<br />
:/dma<br />
<br />
<br />
</div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com1tag:blogger.com,1999:blog-4528779633149315448.post-39906534233928421192011-04-11T10:58:00.000+02:002011-04-11T10:58:35.705+02:00Fruit Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">I just love smoothies and have been making a lot of them here in Bali. All you need is a blender, some fresh fruit or vegetables, a few ice cubes and/or cold juice. I personally prefer the naturally sweet, fruit smoothies, but have insisted on occassionally drinking the less sweet, vegetable varieties, all in the name of good health.<br />
<br />
Here's a fruit smoothie recipe that I made not so long ago. Of course, you don't have to use as many ingredients as I did - that's what happened to be on hand. They're absolutely delicious with a couple of fruits only - and most any variation works well as far as I'm concerned. There's only one critical rule: the fruit must be ripe, and therefore full of flavor!! I know that goes without saying, but I felt compelled to say it anyway!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky4THrKUdyUf0LaxCrmT-XP-Igol4GAZsqAm86fP6V_2W8uzj9H4dV483swIbuMqTMQQRDrsoF0SDFIS2MGU9kHGutWc44lp_8D7FXBmrZxjRlh44zRdgOlUX1Nu4N7ZeQdtjVp97NWk/s1600/bali8+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky4THrKUdyUf0LaxCrmT-XP-Igol4GAZsqAm86fP6V_2W8uzj9H4dV483swIbuMqTMQQRDrsoF0SDFIS2MGU9kHGutWc44lp_8D7FXBmrZxjRlh44zRdgOlUX1Nu4N7ZeQdtjVp97NWk/s320/bali8+001.JPG" width="240" /></a></div><div style="color: red;"><u><b>Recipe</b></u></div>1 baby banana<br />
1 white peach<br />
about 1/2 a cup of each: watermelon, papaya, mango<br />
1/2 cup of fruit juice (orange, or apple, or whatever you have; I used freshly squeezed orange)<br />
5-10 ice cubes<br />
<br />
Cut fruit into chunks & place in a blender with the juice. Turn on and blend till smooth...you may need to stop & stir the pot a few times, or add a splash of water, to get it mixing well...Add as many ice cubes as you like - it does dilute the flavor a bit, but the trade off is that it produces a thicker, more refreshing drink. Which I'm all into around here!<br />
<br />
<i><u>Optional additions:</u></i> Greek plain yoghurt & honey, tsp of wheatgerm, a few leaves of arugula, carrot juice instead of fruit juice...we could go on and on here...<br />
<br />
Enjoy!<br />
<br />
:/dma<br />
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</div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-50074680580851967622011-03-07T12:34:00.009+01:002011-03-07T12:41:52.687+01:00Bali Food - Tropical Fruits Part 1<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTWa4laSH5FP5-kQ9bjKkOP5QPmV2OGAS_Wa5JApohJrOaZSIBGygj7pUmZNf2h1nCJZfRgXDZdzUYCU6UqCV5qWJj7NCGQKrNSuNxNraslicZbp7IBK6NzoWzB5R5_tcTwceRwGZlsk/s1600/bali+5+088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzk1KwvO1VsdRnnH-TnGH701pKlA7M4Hc4jjZavPIDbM8watq1yT2bW8PASMW0EqCjxfU94N0cvqBcOWrf7LpWxid0BjLac8EAXGf2zWnPfoWw9pOy7pMinOYiPuVVJHTRDn1BnC78c8/s1600/bali+6+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX52G54quapewC6o2-5gr1AxyX3OzL8w8A4eDguXBiYPpfyFrt1dnRhBF_fV5VT6azObIYF7fD7KBe6IDuAQh-h6E4-4vUs8dRRBca5Tcn1PSaevvF0mHXf92j_avrxzKl-V-gL2e5qs/s1600/bali+5+070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX52G54quapewC6o2-5gr1AxyX3OzL8w8A4eDguXBiYPpfyFrt1dnRhBF_fV5VT6azObIYF7fD7KBe6IDuAQh-h6E4-4vUs8dRRBca5Tcn1PSaevvF0mHXf92j_avrxzKl-V-gL2e5qs/s400/bali+5+070.JPG" width="400" /></a></div> I simply can't get enough of the local fruits. Even a banana tastes so much better than a banana....And it's not just me romanticizing things because of the beautiful surroundings, they really <i>do</i> taste better! <br />
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Tropical fruits in Bali are refreshingly satisfying, but more importantly, they are fresher than fresh. I think it may have something to do with lack of refrigeration at the markets and perhaps in many homes. Therefore everything is harvested just in time for selling, and bought just in time for using. Or so I've been reading. At any rate, they are the freshest tropical fruits I've had in a long time.<br />
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I find myself naturally gravitating toward these wonderfully nutritious treats. Any time of day. It feels like I'm on an unplanned spa detox, or something, because I've lost all interest in french style breads & pastries, cheeses, and even wine. (Yes these items are available here in my hotel, at the expat grocery stores, or at specialty stores/cafés). I just have no taste for them. Anyone who knows me well might find that hard to believe, but with so many fruit choices and fruit juices at hand, I tell you it's easy to do.<br />
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Here is a sampling of some local fruits, many of which I tried for the first time:<br />
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<div style="text-align: right;"></div><div style="text-align: left;">The <b><u>Rambutan</u></b>, or sometimes called the hairy red fruit. It reminds me of a lychee but not quite so juicy. The flavor is great however. I love it & recommend trying it. The "hairs" are not as prickly as they might seem. And it's quite easy to open up. I used a knife just to see, but you can easily peel it and pop it into your mouth. Just be careful not to eat the pit. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1soGJ_r33TWPqG5UigQewxxJ9Q8hV8VCNAk6oi32uKQwpNyrFqnoV03fc15kx64_PRigzodHq5EXiY4hQp9LCqymTjc3u7ZapdvFA4eFUw9FE4CTuMuLTwT1UlNWsETW7n3Bd4Q94AJ0/s1600/bali+5+079.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1soGJ_r33TWPqG5UigQewxxJ9Q8hV8VCNAk6oi32uKQwpNyrFqnoV03fc15kx64_PRigzodHq5EXiY4hQp9LCqymTjc3u7ZapdvFA4eFUw9FE4CTuMuLTwT1UlNWsETW7n3Bd4Q94AJ0/s320/bali+5+079.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-RO6HPh6BUcwu_jo17AIwVP2d79kCfoVu-8ovNavD76vtbHoVd6I3XPQnOB2Q_wVXZDsDzgpbqO_YYwer3WmaX6Rvu2kPWBjov-yi7T1T9ty-oQEUhwVyZ2mVUGRUMBOne2gp1Uy6RE/s1600/bali+5+083.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-RO6HPh6BUcwu_jo17AIwVP2d79kCfoVu-8ovNavD76vtbHoVd6I3XPQnOB2Q_wVXZDsDzgpbqO_YYwer3WmaX6Rvu2kPWBjov-yi7T1T9ty-oQEUhwVyZ2mVUGRUMBOne2gp1Uy6RE/s320/bali+5+083.JPG" width="320" /></a></div><u><b> </b></u><br />
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<u><b>Orange Peel Passion Fruit</b></u> - simply amazing. So fresh; so fragrant. In Paris, I can buy passion fruit (with a dark red peel) at the <i>légumerie</i> and the vendor will pick out the wrinkle skinned ones because those are the ripest. Here, that's not been the case. The skins have been smooth & fresh looking. If you're not familiar with passion fruit, simply cut them in half and scoop out what's inside. The fruit is actually a gelatinous kind of liquid with seeds. The liquid is divine and the crunchy seeds are edible. All together, it is outrageously good. The perfum of the fruit is delicate and hard for me to describe. You must taste one for yourself. In this variety, the liquid is a pale grey color and the seeds are a darker shade of that. You can see the uncut, whole fruit in the top photo - it might look like an orange, but it is a passion fruit. And by the way, they are super light weight.<br />
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<b>Yellow Peel Passion Fruit</b> - here the very smooth outside peel is a pale yellow color, the gelatinous liquid is yellow, and the seeds are dark. This variety also tastes divine. This particular one was very juicy, and slightly acidic....making it very good! The little white nubbies inside are really soft and pliable which is a nice mechanism for protecting the delicate fruit inside. It's no wonder that passion fruit finds its way into many dessert and pastry delicacies...<br />
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More tropical fruits from Bali to follow later on...<br />
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:/dma<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-92190933770913340172011-02-25T20:36:00.028+01:002011-02-26T14:30:31.291+01:00Bali Adventures<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsjgMRhKaDefI1q9Pds4iICTwHHdLNOpIKeDv_0ezX2YLLVfxxZTWsdlJMfGNqr8H6n4I4g65wCurBJqe6YpFjOv8YTCnkycdLH8PKYfd6M0I1zN3l3HDIobjWXOhS4y_YlQWk1bRP5o/s1600/Bali1+005.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsjgMRhKaDefI1q9Pds4iICTwHHdLNOpIKeDv_0ezX2YLLVfxxZTWsdlJMfGNqr8H6n4I4g65wCurBJqe6YpFjOv8YTCnkycdLH8PKYfd6M0I1zN3l3HDIobjWXOhS4y_YlQWk1bRP5o/s400/Bali1+005.JPG" width="300" /></a>Yesterday it was 6°C (43°F) in Paris. Today, I'm in Bali with 30°C (86°F) temperatures and 95% humidity. (It took 25 hours door to door, by the way, in case you're wondering...)<br />
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I usually drone out the noise of traffic , sirens, and the occasional drunk before falling asleep in Paris. Here the sounds are much different - high winds and monsoon rain storms at the moment, tropical birds, or intense waves crashing against the beach. I am a world away.<br />
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Join me on this adventure over the next four weeks. More than anything, I hope to share new food discoveries from Indonesia. I have no doubt there will be plenty! And I never would have imagined coming here like this...<br />
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/dma<br />
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</div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com0tag:blogger.com,1999:blog-4528779633149315448.post-59639801016597002242011-01-14T17:00:00.000+01:002011-01-14T17:00:45.925+01:00Survey on French Pastry, Boulangerie & Food Experience in ParisFor all you French pastry, bread & food lovers, please take 5 minutes to fill out the survey that can be found on this link:<br />
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<a href="http://www.esurveyspro.com/Survey.aspx?id=947ab6b9-e142-4032-abe5-a09cdc487403">http://www.esurveyspro.com/Survey.aspx?id=947ab6b9-e142-4032-abe5-a09cdc487403</a><br />
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It will help my friend Guillemette with her final thesis for her master's degree in Patisserie-Boulangerie tourism in Paris.<br />
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Merci beaucoup!<br />
;/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com2tag:blogger.com,1999:blog-4528779633149315448.post-47698690410330765092010-11-01T20:34:00.001+01:002010-11-01T20:57:42.130+01:00My New Scooter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9LP7QMsnvKzCW2JH4H8AqEJ5Yv0yeXg7UhOFh50QbAbg4qoxt1Nbay8jfj9uwv9l66RGEv9ONz8UbhOQWH6y7JRGeXPUIrMVT9X_W_YK2gTgUc1FmlR78t1nYjlHXU2saoN4TI2A7q8/s1600/109.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9LP7QMsnvKzCW2JH4H8AqEJ5Yv0yeXg7UhOFh50QbAbg4qoxt1Nbay8jfj9uwv9l66RGEv9ONz8UbhOQWH6y7JRGeXPUIrMVT9X_W_YK2gTgUc1FmlR78t1nYjlHXU2saoN4TI2A7q8/s320/109.JPG" width="240" /></a> Just to share some news. I'm now mobile! <i>Oui!</i><br />
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I've had my little Peugeot Ludix two full weeks now. It's been a challenge to say the least. Here's what I've gotten used to in this short period of time:<br />
<ul><li>navigating the traffic of Paris, </li>
<li>safely driving through some of it's crazy round-abouts (but I still don't feel ready for the Arch de Triomphe yet...), </li>
<li>surviving some aggressive traffic (e.g., on strike day when Montparnasse was completely blocked off....let me tell you that the drivers were getting plenty irritated...honking all over the place, and whatnot...), </li>
<li>surviving the gas strike (luckily, I didn't run out...but that feeling of uncertainty is not much fun...), </li>
<li>driving on two wheels - hadn't done that in a very long time!</li>
<li>driving with a load after shopping, etc.</li>
<li>driving with a GPS</li>
<li>driving during rush hour, but I much prefer driving around on a quiet Sunday morning! </li>
<li>driving outside of Paris, even...</li>
<li>driving in the rain</li>
<li>getting my speedometer fixed (yes, this <i>never </i>happens, said the mechanic...except it did...) </li>
<li>having perpetual "bad hair"; oh well, something's gotta give!</li>
</ul>I'm over the hump. Have been to several customer events with it & food on hand! I love the flexibility it brings me.<br />
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And I promised Eric to stay out of the blind spot of big trucks & buses....<br />
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So, now, my new motto is: "Have scooter; will deliver!"<br />
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/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com3tag:blogger.com,1999:blog-4528779633149315448.post-75534602585700426742010-09-22T19:19:00.000+02:002010-09-22T19:19:42.127+02:00The Scoop on ScoopUnfortunately, Scoop, <i>"le café branché"</i> is gone. It closed its doors sometime recently, over the summer break apparently. I only found out the other day, as I walked down rue Saint Honoré like I have a million times before, and was shocked to find it was simply not there anymore! <br />
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I don't know the story behind why they closed - it had a good following. Some even thought they had the best burger in Paris. Others liked their bagels. And of course, they were known for their ice cream. Looking at their website gives a clue - it appears they're planning something new....I say, "<i>Bon chance!</i> And please stay close to the neighborhood!" <br />
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I feel a need to make a batch of bagels in remembrance of the old place...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Czwz-QJOrOBLquhG-La-OpGUCycmJNF-3NAfqEM5J9Y-SKwopYmShbEie22WNbyQ_36pe0ONfpFyMZ-SDydwL9eBtgCNFqBNhOBFHcBeZQRnrQ1mbbYFgFVVntoRIRRy7oAaxRAwy0s/s1600/023.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Czwz-QJOrOBLquhG-La-OpGUCycmJNF-3NAfqEM5J9Y-SKwopYmShbEie22WNbyQ_36pe0ONfpFyMZ-SDydwL9eBtgCNFqBNhOBFHcBeZQRnrQ1mbbYFgFVVntoRIRRy7oAaxRAwy0s/s320/023.JPG" /></a>Here's a picture of the new place. It's called <i>Oh mon Cake</i>!! (Oh my Cake!!, as if that needs translating!). I haven't felt compelled to try it. Maybe because I've been too busy making my own sweets lately or maybe because I'm not that in to rice crispy treats and pound cakes. (I'm sure that if I were to actually go in, I would discover much more.) If anyone tries it, I hope to hear from you!<br />
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:/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-67622290818771290652010-08-25T23:32:00.001+02:002011-02-06T00:49:42.176+01:00Encornets de pesto - Baby Squid with pesto<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy1MEmEGJ5YWLwy-ESg_5qy3n4nzuVkSsTb2XRKeybXaOnLjI7Py2raD8shCoc3QjISDPQcLJf3wN81BbaGbmnLaMtyuO7ni8UphX9BTZERxiAAwrzwMVL05JGsmZr6cO8tvEPYW1v60/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy1MEmEGJ5YWLwy-ESg_5qy3n4nzuVkSsTb2XRKeybXaOnLjI7Py2raD8shCoc3QjISDPQcLJf3wN81BbaGbmnLaMtyuO7ni8UphX9BTZERxiAAwrzwMVL05JGsmZr6cO8tvEPYW1v60/s400/008.JPG" width="400" /></a></div><br />
If you like Mediterranean food, including baby squid, you just might like this. It's really delicious if you can find fresh ingredients, which is what I did here, thanks to a visit to Marché Raspail in the 6th district of Paris. This becomes a great 1st course for summer - served at room temperature.<br />
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<u><b>Ingredients for 4 servings</b></u><br />
600g whole baby squid, cleaned up & cut into small rounds<br />
1 lemon to garnish the plate<br />
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<i>Pesto:</i><br />
2 bunches of fresh basil<br />
1 clove of garlic (2, if you love garlic)<br />
80g (approximately) parmesan, high quality<br />
80g (approximately), toasted pine nuts<br />
splash of lemon<br />
~100 ml of high quality olive oil<br />
<ul><li>In your food processor, add garlic until pulverized. Add basil & mix. Add parmesan & pine nuts. Add olive oil. Season. Add lemon juice. Adjust seasoning & ingredients as necessary.</li>
<li>In a frying pan, heat a splash of olive oil. Add the calamari rings, season & cook until tender (some water will be released). Don't overcook or they become rubbery. Remove from pan.</li>
<li>Coat the calamari with some pesto. Stir. Add more pesto as required & season to taste.</li>
</ul>Be sure to serve with a fresh baguette & a nice Sancerre.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">/dma</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div></div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com0tag:blogger.com,1999:blog-4528779633149315448.post-21273842078578512412010-08-18T11:57:00.001+02:002010-08-18T11:58:25.557+02:00Salicorne (Pousse-Pierre)I've got salicorne on my mind. We recently had dinner with friends from Colombia, who were passing through Paris - so I went to the market on Sunday morning to see what I could find for dinner that night. At the fish shop sat a pile of fresh salicorne. <i>Cool!</i> I don't see that often, and so I eagerly asked the fish guy to give me a few handfuls.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLtUnsQKTJ8d0vEnxNp_XKkDKsf6JRma2wTqEOUNd2IltEhttHElGBGXlrlRobiaXRg-f8RXJwGUHewV0PAqGTgwE1gtWD6LgLCjrYbXmdkEMlRWrOSaZ4SOUo3gXdeB36yNTyzwa_ak/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLtUnsQKTJ8d0vEnxNp_XKkDKsf6JRma2wTqEOUNd2IltEhttHElGBGXlrlRobiaXRg-f8RXJwGUHewV0PAqGTgwE1gtWD6LgLCjrYbXmdkEMlRWrOSaZ4SOUo3gXdeB36yNTyzwa_ak/s400/040.JPG" width="400" /></a></div><br />
So, what is salicorne exactly? I tasted it for the first time in the marshlands of Brittany many years ago while visiting a <i>fleur de sel</i> "farm", just off the Atlantic coast. It's a green plant, a sea vegetable, that grows wildly along the salt marshes. We picked some that day & ate it on the spot, guided by an expert from the region. It was salty, immensely crunchy & very moist! An explosion of sea in your mouth, without it tasting too salty, oddly enough. I immediately liked it. <br />
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Salicorne goes by many names...I don't think I've seen anything called so many different things! My favorite is sea asparagus because, well, they kind of look like mini asparagus (to me) & they taste like the sea! Other names include slender glasswort, sea beans, sea pickle, and samphire. Isn't Google great...It also clarified for me that it originates off the coasts of Europe but can also be cultivated and found in other parts of the world, including the coasts of North America, South Africa and South Asia. Many high end restaurants use it on their plates because it is surprisingly good & beautiful.<br />
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It can be eaten raw, pickled, and sautéed....<br />
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I served it raw on Sunday night as part of the entrée froid (cold 1st course): <i>Ceviche de bar, mariniére de coquillages aux aromates et salicorne</i> (Sea bass ceviche, shellfish & aromatic vegetable salad with sea asparagus).<br />
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Here's how I prepared it:<br />
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I gave it a brief soak in fresh water and then painstakingly cut off the ends of each mini stalk, where it had browned ever so slightly & I didn't think that would look so appetizing on the plate (see middle photo above - cutting the ends off so meticulously is probably not necessary unless, of course, they've started to go bad...it's just my preference to eat them looking pristine, so that's why I did it that way...) Then I tossed them with a vinaigrette, added some freshly ground pepper, and DID NOT salt them! They're plenty salty as it is, which by the way, you might want to leave them to soak in water a bit more than I did to desalinate them more... Anyway, next I simply added the seasoned salicorne to the plate, as a decorative garnish. That's all. Not everyone will like the texture or taste, but it's certainly a discovery & well worth trying. It's at the tail end of the season, so if you come across it, don't be afraid to give it a try!<br />
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Hope you enjoy it!<br />
/dma<br />
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<i>ps. It was great to see you again, Patricia & Philippe!</i>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com2tag:blogger.com,1999:blog-4528779633149315448.post-10534790205194415762010-07-03T11:09:00.055+02:002010-07-16T09:07:07.494+02:00Arlette's TabouliI'm calling this Arlette's tabouli in honor of Arlette. Arlette is the Lebanese <i>mammy</i> who has lived in Paris the past 20 years and who had been taking my Monday night cooking lessons at the Centre Vercingétorix all year long. Classes are now over, following the schedule of the <i>vacances scholaire</i> (school vacation).<br />
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One of our last lessons was called simply <i>Mezze</i>. I brought my three recipes that night: tabouli, cucumber-yogurt-mint salad, and hummus. The week before everyone had enthusiastically agreed to the idea of doing these Mediterranean inspired salads, or <i>Mezze</i> ( it is for eastern Mediterranean foods what Tapas is to the Spanish....small appetizer dishes that can be served with a drink as a starter to a meal, or with enough, they can become the meal itself).<br />
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I really needn't have brought recipes because shortly after we got started, it became apparent that Arlette was going to lead this class! Not out of some arrogant desire to take control or show the others what she could do....no, not at all. That is the complete opposite of this woman, who is naturally quiet, patient, and respectful. In fact, I was happy to see this more assertive Arlette who had seemed all year long willing to do the last tasks no one else volunteered for (peeling onions, cleaning lettuce, chopping garlic, etc). Rather, her quiet leadership gradually and naturally happened - from someone who has made these dishes all her life, a million times or more, methodically and confidently, with no recipe at all in mind! <br />
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So, I share this <i>Mezze</i> in honor of Arlette. It represents to me the thousands of other recipes that are borne out of tradition, passed down from generation to generation. In actuality, my recipe & hers are not much different except Arlette doesn't boil the water to soften the bulghur. (And now I don't either!) I've included quantities from my own recipe as a basic guideline. Use it & adjust to your own taste preferences.<br />
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<i><b>Ingredients - 6 servings</b></i><br />
<i><b></b></i><br />
200g bulgur, fine<br />
water to cover the bulgur by 2-3 inches (5-8 cm)<br />
250g tomatoes, diced<br />
55g spring onion<br />
75 - 100g lemon juice<br />
75 - 100g olive oil<br />
1/2 bouquet of fresh mint<br />
1 - 1.5 bouquets of fresh, flat-leaf parsley<br />
salt, pepper<br />
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<ol><li>Rinse bulgur well with water. Place in a large bowl & cover with tap water. Let sit for about 20 - 30 minutes or until bulgur is softened.</li>
<li>Peel, seed & dice the tomato (or simply dice without peeling & seeding, if you prefer).</li>
<li>Finely chop the spring onion.</li>
<li>Clean & dry the herbs & then finely chop. </li>
<li>After bulgur is ready, drain any excess water. Add the tomatoes, onions, lemon juice, olive oil mint, parsley, salt & pepper. Mix together well. Adjust seasoning as desired (add more lemon juice & olive oil if too dry; make sure it's salted & peppered enough).</li>
</ol>p.s. An authentic libanese tabouli does not have cucumber, chick peas or anything else added. Feel free, if you like! I don't mind. But Arlette might! ;) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDSuA9tqvHHfP8G1wcU0vYi8vADrwuR2Jmg6zG_nd3DX48PZlEIvS9i3e_ueiVlow5yJXcoQ6v508xnkV1fJT_lUqlYMk-hpRc2rYaqhIHnI8DC7qxnRmDiW3L_THgboXqW03_fDkvP0/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDSuA9tqvHHfP8G1wcU0vYi8vADrwuR2Jmg6zG_nd3DX48PZlEIvS9i3e_ueiVlow5yJXcoQ6v508xnkV1fJT_lUqlYMk-hpRc2rYaqhIHnI8DC7qxnRmDiW3L_THgboXqW03_fDkvP0/s320/024.JPG" /></a></div><div style="text-align: center;"> An idea of what else you can do with Tabouli: </div><div style="text-align: center;"><i><b>1st course: Tian de tabouli, orange, guacamole & crab</b></i></div><br />
Enjoy!<br />
/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com2tag:blogger.com,1999:blog-4528779633149315448.post-30775270897418152882010-05-27T07:18:00.007+02:002010-05-30T08:40:41.870+02:00Forest of Green on the Champs-Elysées<div style="margin-left: 1em; margin-right: 1em;"></div><span style="font-family: Verdana,sans-serif;">Much has already been written about the 2-day transformation of the Champs-Elysées into a bio-diverse landscape of green vegetation, called </span><i style="font-family: Verdana,sans-serif;">Nature Capitale </i><span style="font-family: Verdana,sans-serif;">(May 23rd & 24th)</span><span style="font-family: Verdana,sans-serif;">. We had to go see it, along with over a million other people. Yes, it was packed, even at 11am on a holiday Monday (Pentecote). With so many people all converging at the same spot, we only lasted an hour there. I'm still glad we went. Here's what we saw, starting at the </span><i style="font-family: Verdana,sans-serif;">Arc de Triomphe</i><span style="font-family: Verdana,sans-serif;"> end of the Champs-Elysées:</span><br />
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<span style="font-family: Verdana,sans-serif;">This is where we stopped our visit, about half way down to <i>Place de la Concorde</i>. Along the way, we ran into entertaining street musicians, admired a concept car at the Renault store, did some pretty interesting people watching, got a kick out of seeing all the traffic lights without the traffic, and enjoyed being able to walk down the Champs Elysées amongst all the green, without a single honking horn! </span> <br />
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<span style="font-family: Verdana,sans-serif;">:/dma</span><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEn7OGOLY9d1gQf2g0QwM2Hoq08uggpylWZ2oIGxJJGNvVS0WghkLYKC1PNv0YV7_FUojugRXXx0mBsIv6ewfhGwVgjX6OT5mXUVgkYdlSqXyqm9QKTd9O1LspOVkNQOVeQp22zwnWLU/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEn7OGOLY9d1gQf2g0QwM2Hoq08uggpylWZ2oIGxJJGNvVS0WghkLYKC1PNv0YV7_FUojugRXXx0mBsIv6ewfhGwVgjX6OT5mXUVgkYdlSqXyqm9QKTd9O1LspOVkNQOVeQp22zwnWLU/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com1tag:blogger.com,1999:blog-4528779633149315448.post-22085761547369453932010-05-21T14:07:00.001+02:002010-05-21T15:13:40.407+02:00Paris Outdoor Markets - What's in Season - Rhubarb Compote<div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>Rhubarb!! It's here! Enjoy its bounty while you can. </b></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlmr20SMFq2faCby_9tGcpdgaQGVo0IVdWsAFZGtCySmULJdufuw2e-F1LKOLR_tGifIkS9UTAEhTbbKiq-n_co7_wsZQXWkH_TJLLj6T2Y6hYAwgaGdDJrTtSAVB3LTEJ9Y3FaNazjE/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlmr20SMFq2faCby_9tGcpdgaQGVo0IVdWsAFZGtCySmULJdufuw2e-F1LKOLR_tGifIkS9UTAEhTbbKiq-n_co7_wsZQXWkH_TJLLj6T2Y6hYAwgaGdDJrTtSAVB3LTEJ9Y3FaNazjE/s320/002.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i><b> A pile of rhubarb at the market - grown outside of Paris</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: Verdana,sans-serif;">The variety of rhubarb grown here has a rich pink color and these particular ones are nice & thin. I find them to be less tart here compared to the ones back home and so I can get by using less sugar when I cook them. Here's a recipe for a rhubarbe compote that I like very much. If you let it cook too long, the vibrant color dulls out & the texture is a bit "mushier", but no worries, it still tastes great!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7rOqtxopLfBsy_9RkeLChBmdTuNJIaKrqLg2Yt5ror5lJJXjpdBJhBROoM0OxoX83rVze7wyhldQkkQxHgwj1XoFTluOLRsPRX8pT6xKNP58MMldj5Zed3Jq7IOOjeBCVu-dj28dt6c/s320/013.JPG" /></div><br />
<i><b><span style="font-family: Verdana,sans-serif;">Recipe: Compote de rhubarbe (Rhubarb compote)</span></b></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Makes a large quantity; can be halved.</span></span></i><br />
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<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1.5 kilos rhubarb</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">zest of 1 orange</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Juice of 2 oranges</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">50g sugar (or more depending on the tartness of the rhubarb)</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">2 vanilla beans</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">2 tablespoons Grand Marnier (optional)</span></span></i><br />
<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1 kilo strawberries</span></span></i><br />
<i><b><span style="font-family: Verdana,sans-serif;"></span></b></i><br />
<ul><li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Clean rhubarb under cold water. Cut off ends. Remove any fibers (if tough). Cut into 1 inch slices (roughly).</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Remove the zest of the orange (using a microplane works the fastest)</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Juice the oranges into a small bowl.</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Scrape seeds from vanilla beans or use extract; add to orange juice.</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Add sugar to bowl with orange juice & stir to mix. Add the rhubarb pieces & stir well. Pour into baking pan & cover with foil.</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Bake at 200C (400F) for 30 minutes (the juices will be released during this time); stir; remove foil & bake another 20 minutes or until fruit is soft & the juices have become reduced. Let cool.</span> </li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">While rhubarb is baking, clean the strawberries & remove hull. Slice into med-thin slices (vertically).</span></li>
</ul><span style="font-family: Verdana,sans-serif; font-size: x-small;"></span><br />
<ul></ul><span style="font-family: Verdana,sans-serif; font-size: x-small;">You can add the strawberries slices during the first 30 minutes to make a strawberry-rhubarb compote. Or, you can simply add the raw strawberries to the cooled rhubarb compote. Personally, I prefer adding strawberries without cooking them but only if the strawberries are nice & ripe & full of flavor. It's not a true compote like this, but it sure tastes great with yogurt, over ice cream, with a crepe, with pancakes, over angelfood cake, in a "verrine"....I could go on & on...! </span><br />
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Store in fridge. Should be eaten within a few days since the sugar content is so low - it doesn't hold as long as a confiture or a true compote.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3_X4WX4HMuAxc2jUsdj-SpVKk_BF0XT8s0WI8H92bDyGUb7XTd8SQ-uvC1LiBjxrBJqPnZbPy6qri8Xw1JRWYa24mNt2HraIX1WYhOIvrcHvsbfueskNRw4s9Rtq1ygzf21lwEBr7go/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-family: Verdana,sans-serif;">ENJOY!</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3_X4WX4HMuAxc2jUsdj-SpVKk_BF0XT8s0WI8H92bDyGUb7XTd8SQ-uvC1LiBjxrBJqPnZbPy6qri8Xw1JRWYa24mNt2HraIX1WYhOIvrcHvsbfueskNRw4s9Rtq1ygzf21lwEBr7go/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3_X4WX4HMuAxc2jUsdj-SpVKk_BF0XT8s0WI8H92bDyGUb7XTd8SQ-uvC1LiBjxrBJqPnZbPy6qri8Xw1JRWYa24mNt2HraIX1WYhOIvrcHvsbfueskNRw4s9Rtq1ygzf21lwEBr7go/s320/036.JPG" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: xx-small;"><i><span style="font-family: Verdana,sans-serif;"><b>At Marché Raspail this morning...a beautiful moment</b></span></i></span> </span></div><br />
<span style="font-family: Verdana,sans-serif;">:/dma</span>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-45330221945145909332010-05-14T02:10:00.048+02:002010-05-16T09:40:16.573+02:00Basic Techniques: Roasting Red Peppers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2kU26zuEYDitq6FSr445TRo0BWMyK0Av0Gb2Op1AvWDqxNEIpMnCcxZMKayW3rSRpoEepeZWNvoPMGD3gp7yVKxXRBeuQLRKPGqbdgQpfcIpiuOzecHkq2Ik5P15S-eK5tDztQ1hOEM/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"> <b style="font-family: Verdana,sans-serif;">Roasting peppers - it's easy, fast and versatile. </b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2kU26zuEYDitq6FSr445TRo0BWMyK0Av0Gb2Op1AvWDqxNEIpMnCcxZMKayW3rSRpoEepeZWNvoPMGD3gp7yVKxXRBeuQLRKPGqbdgQpfcIpiuOzecHkq2Ik5P15S-eK5tDztQ1hOEM/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2kU26zuEYDitq6FSr445TRo0BWMyK0Av0Gb2Op1AvWDqxNEIpMnCcxZMKayW3rSRpoEepeZWNvoPMGD3gp7yVKxXRBeuQLRKPGqbdgQpfcIpiuOzecHkq2Ik5P15S-eK5tDztQ1hOEM/s400/036.JPG" width="400" /></a></div><br />
<i style="font-family: Verdana,sans-serif;">How to easily Roast a pepper:</i><br />
<ol style="font-family: Verdana,sans-serif;"><li>Rinse outside with water & dry. Leave whole.</li>
<li>Pre-heat oven to 180C (350F).</li>
<li>Place peppers in a pan; drizzle with olive oil & coat well.</li>
<li>Bake in oven 15 minutes, then rotate the peppers. Bake another 15-20 minutes or so, rotating at least another 1 or 2 times. Maybe bake another 5-10 minutes, if needed. They're done when the skin looks separated from the flesh (as in the pictures). </li>
<li>Remove from oven & let sit on counter until cooled.</li>
<li>Remove skins with a knife, or your fingers. Remove core & seeds. </li>
<li>Reserve in olive oil. Store in fridge. Keeps several days.</li>
</ol><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsXl-V5tDWlJPjtbqxQ44qsZb4eY8C9aQ6S-DSRbZ7Xhjt6iaz9MT5Y2Xie6LPIEQhxCOzry2p9PoTxx95fL3LBcrk-caAFmsI9nef961Ohz9qcixs9udatN7-YsuKrKCImis1VHaJrc/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsXl-V5tDWlJPjtbqxQ44qsZb4eY8C9aQ6S-DSRbZ7Xhjt6iaz9MT5Y2Xie6LPIEQhxCOzry2p9PoTxx95fL3LBcrk-caAFmsI9nef961Ohz9qcixs9udatN7-YsuKrKCImis1VHaJrc/s320/034.JPG" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><i><b><span style="font-size: x-small;">Unpeeled on left; peeled on right</span></b></i> </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Other methods will tell you to roast at a higher temperature for a shorter period of time (say 200C/400F for 10 - 20 minutes), typically turning the outer skin black & charred. This works, too, but my preference is to use a lower temp & to cook for a (slightly) longer time. The texture stays more intact this way, and the color stays vibrant. Higher temperatures can blacken the pepper itself, in addition to the skin. (There aren't too many occasions when I'm looking for a blackened pepper, but if I were, I'd do it this way.)</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">They will also tell you to place the roasted peppers in a paper or plastic after removing from the oven & then to peel after they're cool enough to touch. I don't use bags anymore. I find it's simply not necessary & it only wastes a bag that ends up in the garbage. Sitting on the counter is just fine (if they're roasted long enough in the oven).</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I've seen professional kitchens roast their peppers directly over the gas flame. This definitely gets the skin charred which often requires a rinse after wards to get all the black bits off. Of course, you can end up with a grilled & smokey taste this way. I find that it's not that easy to do at home where my burners aren't strong enough to handle the job easily. I end up babysitting them over a hot flame...and well, it's just easier to toss them in the oven & let them be!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">One observation: I find that yellow peppers are harder to peel than red; I tend to let the yellow peppers sit in the oven a bit longer than the red ones.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>What I like do with roasted peppers:</i></div><ol style="font-family: Verdana,sans-serif;"><li>Use in salads, sliced <i>julienne</i> (into strips). </li>
<li>Make a red pepper sauce, such as romesco or coulis.</li>
<li>Add to pasta - delicious.</li>
<li>Add to an appetizer platter (with baby artichokes, olives, olive-oil marinated feta cubes, etc), served with a baguette & flavored olive oil on the side.</li>
<li>Make a red-yellow pepper soup.</li>
<li>Put in a sandwich.</li>
<li>Frankly, I use these anywhere that raw red peppers are called for. (Some people can't digest raw peppers, so this makes it edible for them.)</li>
</ol><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZReHr-hb0nu364SXNHI0C5mEjWZCfiZFAUeDqYgFADZMce2x53JqBl043bgr3hv-aVQycP6BahhC8JHJEmpH-B6wXBarvQ93l8I_tEd5IbVDaRO86IsODLQbccWm1CXVUir2TuqG0Mqc/s1600/DSC00472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZReHr-hb0nu364SXNHI0C5mEjWZCfiZFAUeDqYgFADZMce2x53JqBl043bgr3hv-aVQycP6BahhC8JHJEmpH-B6wXBarvQ93l8I_tEd5IbVDaRO86IsODLQbccWm1CXVUir2TuqG0Mqc/s400/DSC00472.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"> <i>Salade Nicoise</i><br />
<div style="text-align: left;"><i> </i></div></div><div style="font-family: Verdana,sans-serif;">/dma</div>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com5tag:blogger.com,1999:blog-4528779633149315448.post-6727913750175076842010-05-11T11:47:00.003+02:002010-05-12T16:52:22.272+02:00Gateau Tout ChocolatDo you mind if I simply share a picture? I made this cake for a private dinner on Monday night. It eventually had some birthday candles & a "<span style="font-style: italic;">Bonne Anniversaire</span>" sign in the middle...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5zYcxr2QYPHgW1ECBSd82oX-bk2gvf7-mlnpJgK5KgY4tA4-hXWi2FtfgPceH4Tc6HrRu2pERuDkWtpGL2Z0CXDM9DSpezf4DgslgcOUIaKFjikDiyYj2R0LChfuZ5uPNHxvUhPRpME/s1600/021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470320904807948850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5zYcxr2QYPHgW1ECBSd82oX-bk2gvf7-mlnpJgK5KgY4tA4-hXWi2FtfgPceH4Tc6HrRu2pERuDkWtpGL2Z0CXDM9DSpezf4DgslgcOUIaKFjikDiyYj2R0LChfuZ5uPNHxvUhPRpME/s400/021.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This is one of my favorite cakes. <span style="font-style: italic;">Tout chocolat</span> in french means "all chocolate" and what a perfect name for this gateau. It's a layered cake with <span style="font-style: italic;">sablé chocolat</span> (chocolate shortbread), chocolate-almond cake/brownie and chocolate mousse. What I love about it, however, is that the <span style="font-style: italic;">sablé chocolat</span> has <span style="font-style: italic;">fleur de sel</span> (sea salt) in it....so when you taste it, you experience a very subtle salty-sweet sensation!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMSK6KGhbR7om8ghfzkhhggnq5kG_yMO91ItelvBQjuDHWmi-oSvNMEiUFjgWQNrefJBBQbrEeXge8D-lIr94BAkQm2ET9iW7cZY7xtZndcwPQnzQrmzDk1hW8oC2yo8nUWRRRRMVjGg/s1600/026+-+cropped2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5470323697692061330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMSK6KGhbR7om8ghfzkhhggnq5kG_yMO91ItelvBQjuDHWmi-oSvNMEiUFjgWQNrefJBBQbrEeXge8D-lIr94BAkQm2ET9iW7cZY7xtZndcwPQnzQrmzDk1hW8oC2yo8nUWRRRRMVjGg/s400/026+-+cropped2.jpg" style="cursor: pointer; display: block; height: 248px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>On Monday it was served with a creme anglaise sauce, but you could also serve it with a chocolate sauce or rasberry coulis, if you like. For those living or visiting Paris, please don't hesitate to contact me if you'd like to order this cake. It would be a pleasure for everyone (including for me to make)!<br />
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:/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com6tag:blogger.com,1999:blog-4528779633149315448.post-35455477342196575002010-04-13T12:29:00.009+02:002010-04-13T14:52:00.651+02:00Lots to catch up onIt's such an overused phrase...."time is passing so quickly"....and, of course, it's overused because it holds so much truth! I can't believe it's been a month already since my last post. When such gaps do occur, it's only for a good reason, however: it means I'm busy at work. I do hope you will stick with me during such slow periods on this blog.<br /><br />Let me try to catch up a bit with some highlights. And I promise to post a recipe soon.<br /><br /><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Rendez-vous Dimanche: </span></span><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);">I've been collaborating with the </span></span>great <a href="http://www.paris-expat.com/events.html">Terrance Gelenter</a> on this new event, a "stylish supper club" for up to 20 guests who will enjoy meeting the guest speaker of the night, Alan Riding. We're looking forward to kicking off this 1st event on Sunday April 18th. There's been lots of planning work involved to make sure we're ready & organized! If you hadn't guessed, I'll be preparing the menu...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-vdcDWn9AHF6yL6BR9bvSTDsXLyChM1lrOPrn8SNGpS1xesQCdWiM_lruqFeXd79lC9Fmf0h4wIaf0Nnjmtxae1yY90JWzG5Tc6iEg7PpBzZYCm1GuOos4JIqRi_l8qHIRY2kK7Puy0/s1600/070.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-vdcDWn9AHF6yL6BR9bvSTDsXLyChM1lrOPrn8SNGpS1xesQCdWiM_lruqFeXd79lC9Fmf0h4wIaf0Nnjmtxae1yY90JWzG5Tc6iEg7PpBzZYCm1GuOos4JIqRi_l8qHIRY2kK7Puy0/s400/070.JPG" alt="" id="BLOGGER_PHOTO_ID_5459575354096353490" border="0" /></a><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Cinnamon Swirl Roll Experiment -- Sadly a "Non": </span></span> Remember back in February when I was so absolutely thrilled with the <a href="http://girlcookinparis.blogspot.com/2010/02/buttermilk-cluster-rolls-ruhlmans.html">buttermilk dinner roll recipe </a>(from Ruhlman's blog)? Well, I had the thought to tweak the recipe into a great cinnamon roll. I added more sugar to the dough itself & then loaded it with butter & cinnamon-sugar.....but alas, I was disappointed in the result. The texture was not nearly as light & fluffy as before. Was it just that batch I made? Or are there simply better recipes? Who knows?! If anyone else tries this, please let me what happens for you. ( I don't even think that a sugar glaze on top could have saved these...!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxAbFkxCRDODunXUnb9V7wx4cUNYzyzskBjD7snjWxZfAHif44OEZsK3fnTUMg84LzjLi_Vs7mXycDxkCILIK-7mwwtD7wdQo4FowSrIgd9nOSs-bEfdyiKB2EdspeQT4Ra6_-jkXEbk/s1600/001.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxAbFkxCRDODunXUnb9V7wx4cUNYzyzskBjD7snjWxZfAHif44OEZsK3fnTUMg84LzjLi_Vs7mXycDxkCILIK-7mwwtD7wdQo4FowSrIgd9nOSs-bEfdyiKB2EdspeQT4Ra6_-jkXEbk/s400/001.JPG" alt="" id="BLOGGER_PHOTO_ID_5459585368871090018" border="0" /></a><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Rino Restaurant -- a definite "Oui": </span></span> This new little "micro-bistro" just opened in 2010 by Giovanni Passerini, 2nd who worked under Petter Nilssen of <span style="font-style: italic;">La Gazetta</span>. We went for lunch. The choices are very limited: a choice of 2 entrees, a choice of 2 main courses, and dessert. This might put a few people off, but for me, it's perfectly OK to put my trust in the chef. The food was delicious, inventive & very fresh. The cost for all three courses was 22 euros - quite a good value, in my book.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdrClRWcFWTdbvUpYGFJJJcgAIfx-xZxDXfxJWmNdFdZ8RVgWPlzAj5Q71Ks3QXiZ6vRZlnRSM-sgoDdibMDogRt3ZrYcHfO3QukqQ2fbJ1XeRh5s-Z0bvfTWPCe_oW-d0jYwULCWGQo/s1600/012.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdrClRWcFWTdbvUpYGFJJJcgAIfx-xZxDXfxJWmNdFdZ8RVgWPlzAj5Q71Ks3QXiZ6vRZlnRSM-sgoDdibMDogRt3ZrYcHfO3QukqQ2fbJ1XeRh5s-Z0bvfTWPCe_oW-d0jYwULCWGQo/s400/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5459586282359313938" border="0" /></a><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Chocolate soufflee and soufflee soirees -- no more please!!: </span></span> I think I would call March the month of soufflees for me. I made more souffles last month than I think I have in my entire life!! That's a lot of soufflees. Suddenly they were everywhere in my cooking classes -- with cheese, or with spinach, with Grand Marnier, with chocolate....etc, etc....we did them all - savory and sweet. As much as I love soufflees, even I have my limits!! Variety is the spice of life you know...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3LPdpp14Vjhd8H5tyhNigIaNxnMAd-giimUeUd_ryIW7T8UyUQDgDU3szrF9t5xJJB35xqDfcHx_Zk54WS3ugHorcsLklI-qxtXCqMMBZvBanrJSCfihlErZDI7r9kI46BjjXXQjrRw/s1600/026.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3LPdpp14Vjhd8H5tyhNigIaNxnMAd-giimUeUd_ryIW7T8UyUQDgDU3szrF9t5xJJB35xqDfcHx_Zk54WS3ugHorcsLklI-qxtXCqMMBZvBanrJSCfihlErZDI7r9kI46BjjXXQjrRw/s400/026.JPG" alt="" id="BLOGGER_PHOTO_ID_5459589497254357714" border="0" /></a><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Pappa al pomodoro -- can I have some more please!!: </span></span> During a private wine-food pairing event for 14 people, I was asked to make something called <span style="font-style: italic;">pappa al pomodoro</span>....It was an Italian wine tasting and the goal was to challenge the chianti tasting with lots of tomatoes, hence <span style="font-style: italic;">pappa al pomodoro</span> (but don't ask me what the pappa meas...). This turned out to be a favorite of not only mine, but of those at the event....and then those at two different cooking lessons that I subsequently gave. It was unanimous -- this is hearty comfort food; the kind that sticks to your ribs & makes you feel all warm inside. And it's simple to prepare with only four ingredients: bread, tomatoes, olive oil & basil. A glass of red wine is required. I hope to post this recipe soon while there is still a chill in the air...<br /><br /><span style="color: rgb(255, 0, 0); font-style: italic;"><span style="font-weight: bold;">Macaron madness!! </span></span> If I wasn't making soufflees, I was making macarons. Strawberry & chocolate, pistachio, caramel au beurre sale, white chocolate with rasberry, double chocolate....for private lessons, for group lessons, or batches made for my own events.....I'm up to my eyeballs in macarons! I still find them to be finicky things -- especially when making them on humid days. I still love them. Macarons are the "new cupcake". There's been lots of interest by Americans. It will be interesting to see how this evolves back in the US.<br /><br />That's all for now!<br /><br />/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com3tag:blogger.com,1999:blog-4528779633149315448.post-60878979454398536512010-03-09T14:54:00.003+01:002010-03-11T15:43:24.072+01:00Highlight of last weekend - Johnny Depp spotting!OK, I just <span style="font-style: italic;">have</span> to write about this. No pictures again. This time intentionally. I had my camera on me. It was just a moment to have some discretion. I'd never make it in the paparazzi world... <br /><br />(The picture below is something I found on the internet. I just had to include it). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr91lVbEk_IeOu6FYVqusdXFWywqgLHdie_canUyOFfqqLawvs2c-MB290WNwmk9TpncF5ei9liCJB3diQMdGnfwbEmS6DPIKhFvGy-m9I1HoqZ6JxLNLtql2qlUisPPg-PL1gnXAU0xg/s1600-h/johnny+depp+pic.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 250px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr91lVbEk_IeOu6FYVqusdXFWywqgLHdie_canUyOFfqqLawvs2c-MB290WNwmk9TpncF5ei9liCJB3diQMdGnfwbEmS6DPIKhFvGy-m9I1HoqZ6JxLNLtql2qlUisPPg-PL1gnXAU0xg/s400/johnny+depp+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5447381228190461794" border="0" /></a>It was late Saturday night, after a rather long day - first at the <span style="font-style: italic;">Europain</span> exhibition at <span style="font-style: italic;">Parc d'Expositions</span> and then to the Swan Bar...finally we ended up at a little Italian restaurant around 9pm for dinner. The long day was coming to an end - my friend and I were heading back to the RER stop at Port Royal. It was frigid cold. We were walking briskly. Then Ali says, "Is that Johnny Depp? I think that's Johnny Depp!!!" I look up immediately, into the restaurant, and say, "OMG, it's <span style="font-weight: bold; font-style: italic;">him</span>. It's him!" I get a "Don't stare" from my friend. (Kind of hard not to, I tell you!). At that point, there was a full window lending a nice view of the actor.<br /><br />I won't say where we saw him out of respect for his privacy. Let me tell you why. He was with his partner, who I learned is Vanessa Paradis. And they were with their 2 kids. They were eating in the restaurant like a normal family & all. He was his typical cool self -- hat, glasses, somewhat scruffy-edgy looking. She was in some sort of off-the shoulder black sequin looking top/gown (couldn't get a good look). They were sitting around a square table, laughing & having a good time....that's all. There was another table nearby, a couple, who seemed to be minding their own business, engaged in their own conversation. The place was otherwise kind of quiet & normal looking. Except Johnny Depp was there!<br /><br />And there we were outside in the freezing windy night, staring through the trees into the restaurant....almost giddy with a star struck, "brush with fame" kind of excitement. Well, I was anyway. I wouldn't say we were jumping up & down with excitement, but we were pretty in to the moment!! It's Johnny Depp after all. We were there a little while, and then it started to feel like we were becoming stalkers or something. It was time to leave. First, we asked ourselves if we should go in & have a drink. Don't ask me why we decided against the idea. I suppose we didn't trust ourselves. If we got silly like that out on the sidewalk, imagine what might've happened if we were within a few tables of him! So we walked away, talking about how cool that moment just was...we talked about Johnny Depp all the way home. I just had to share this story! Have any of your own "brush with fame" stories? Would love to hear them!<br /><br /><span style="text-decoration: underline;">:/dma</span>girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com10tag:blogger.com,1999:blog-4528779633149315448.post-40619250933337143942010-03-03T13:32:00.003+01:002010-03-03T15:07:30.906+01:00Restaurant Chez Miocque in Deauville, FranceIt would be remiss of me not to write about another highlight of last week's trip to Deauville which was dinner at <span style="font-style: italic; font-weight: bold;">Brasserie-Restaurant Chez Miocque</span>. I can't pronounce the name very easily, but I can <span style="font-style: italic;">easily</span> recommend going there. Without a doubt.<br /><br />Before I go any further, let me apologize upfront for not having a single picture to share. (Bad blogger!). I was totally engrossed in the evening itself, and the one and only picture I took turned out ridiculously blurry. I'll blame it on the after dinner Calvados! And on all the laughing going on that night!<br /><br />We went there for lunch last year and it was very good. Had to go back, but especially so when our friend Ulla relayed her story from the night before. She arrived one day earlier than we did, and befriended the owner Jacques that night. So when we arrived on Monday night around 9:30pm for dinner, Jacques greeted Ulla and therefore us, like family. Already acquainted with Ulla, Jacques turned his attention to Robbin & I & asked where we were from. To my response "Chicago", he said, "Very, very cold". I totally agreed, but had to add, "yes, but warm hearts!". He surprised me by giving me a high five! That made me laugh. Our night was off to a fun start!<br /><br />Let me try to describe this character Jacques. (He seems like a character to me. From a book or movie. A real interesting sort.) Yes, his name is <span style="font-style: italic;">tres, tres francais</span>. His accent is adorable and he is fluent in english. Here's a man that enjoys life. Or so it seems to me. He smiles naturally & gracefully. I'm not sure his age, but it's bound to be in the retirement bracket. He's been in this business forever, and will forever be. The inside of the place is lined with photographs that date back decades. He's in every single one of them, accompanied by the rich & famous. I'll bet he's friends with each & every one of them, too. I can imagine how the place must be abuzz during the Deauville film festival. It's mostly such a crowd that fills the photos on the walls.<br /><br />The food there is classic french fare. It's the kind of thing I love, especially when somebody else prepares it well! I could not resist an <span style="font-style: italic;">escalope</span> of veal in a mushroom cream sauce, along with the garlicky sautéed potatoes. The red wine we had was very good, even if I can't remember the name. <span style="font-style: italic;"></span>We had eaten & drank well, but I was really dying to try the<span style="font-style: italic;"> tarte tatin</span>. I noticed the women next to us enjoying a piece with a scoop of ice cream, and I imagined that a brasserie-restaurant like Chez Miocque <span style="font-style: italic;">must</span> have a great rendition. There are tarte tatins....and then there are <span style="font-weight: bold; font-style: italic;">tarte tatins</span>. This fell into the latter category. The three of us shared a piece. We ordered cream with ours. Ulla jokingly suggested to the waiter that the three of us really liked cream & please bring a big bowl. I thought we might get whipped cream, but what arrived was a big bowl of <span style="font-style: italic;">creme fraiche epaisse</span>! It's kind of like a sour cream. Robbin, Ulla & I dug our spoons into the cream even before the apple pie! OMG - we were in cream heaven. This is where the best cream is produced (in the world, if you ask me!). That apple tart had been nicely caramelized as it should be & the underneath pie crust had been light & fluffy & crispy, just like I like it. Our waiter came by to check on us, by now it was getting past 11pm. We raved about it & said we had to sample a 2nd piece. None of us were hungry really, but we did need another bite so that we could taste more of that cream! (Kidding, the apple pie tasted so good that we felt like we "needed" to share just one more piece.) Our waiter said to us in all seriousness, "In this region the way we do it, is we pour the cream on top & let it slide into all the nooks & crannies". (I'm paraphrasing here, but this was the jist of it). And that's exactly what we did. Instead of each of us putting a spoon of cream on our plates & tasting a little pie with a little cream, we slathered it on. Completely. And then dug in. Those guys sure know how to eat a tarte tatin!! It was mighty fine. I'm still thinking about it to this day...<br /><br />Our waiter couldn't believe we ate the entire "<span style="font-style: italic;">saucier</span>" (gravy boat) full of cream. We then realized that they brought us an over sized bowl of cream, thinking we couldn't possibly eat it all. We sure showed them, didn't we, girls?! <span style="font-style: italic;">Oh la la</span>....we really just couldn't help ourselves.<br /><br />If that wasn't enough, Jacques, with his entourage around him in the enclosed <span style="font-style: italic;">terrasse</span> seating area, signaled something to the waiter. The waiter quickly arrived at our table with 3 generous snifters of Calvados. We raised our glasses to Jacques & gave an "air toast" to him in his direction, which he reciprocated in kind. We were silly with elation. Having eaten well, laughed a lot, and now feeling the affects of the Calvados starting to arrive, we finally had to call it a night. We were the last customers inside. Jacques & his clan were still out on the <span style="font-style: italic;">terrasse</span>. We talked with them a bit more, and finally said good bye. That's when we realized it had started to rain. Again, Jacques gave a secret signal code to the server guy, and seconds later, he arrived with 3 generous & extremely sturdy umbrellas. We were touched by his thoughtfulness, and offered to come back the next day to return his umbrellas. He said, "No, they are for you to keep". That Jacques sure has a generous heart. And that's how come the food at his restaurant tastes so generous too, in my opinion. This is the kind of place that could become a habit. A Deauville ritual. Jacques, if you are reading this, <span style="font-style: italic;">merci mille fois</span>! You're the best!<br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Address:</span><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Chez Miocque</span><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">81, rue E. Colas</span><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">14800 Deauville </span><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">02.31.88.09.52</span><br /><br />:/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com3tag:blogger.com,1999:blog-4528779633149315448.post-76951998095120476082010-02-24T08:39:00.020+01:002010-02-26T09:16:19.777+01:00Omnivore Food Festival 5 - OFF5 - Deauville 2010<object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=8703279&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=8703279&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/8703279">Bande annonce Omnivore Deauville 2010</a> from <a href="http://vimeo.com/user2628709">Dimitri MAJ</a> on <a href="http://vimeo.com/">Vimeo</a>.</p>I just got back from the 5th annual Omnivore Food Festival held in Deauville, France. It was a packed program again this year - full of interesting and creative<span style="font-style: italic;"> chefs de cuisine</span> and several exhibitors, including cider/calvados producers from the Normandy region, french wineries & other food-related vendors. One thing that was very different this year, however, was the newly added program for pastry chefs that ran simultaneous to the program for the <span style="font-style: italic;">chefs de cuisine</span>. This required another MC, Julie Andrieu who accompanied the extremely talented MC from prior years, Sebastian Demorand. <br /><br />I wake up this morning feeling tired from the past couple of days, filled with travel, good food, good company, and of course, the rich OFF program itself. I love this kind of tired - it puts me in a reflective mood. So, what am I thinking? Here's a brief synopsis:<br /><ul><li>I'm very glad I went to OFF5 and I continue to highly recommend it (but only if you have a good understanding of french). It provides a perspective of food trends and cooking approaches, old and new. Above all else, I still find it interesting to discover what inspires other chefs, to gain a small insight into their philosophies, and to see and hear them first hand. All of the chefs approach the stage differently, express themselves differently, and I see these differences reflected in their recipes & plates. <br /><br /></li><li>All in all, I saw more simplicity than avant-garde or molecular gastronomy this year, although there was a little of that. More present than that, it seems to me, was the human approach and making things<span style="font-style: italic;"> "lisable" </span>(easy to read), a theme that continued from last year's event. I didn't see any <span style="font-style: italic;">langoustines</span>, lobsters, or truffles. There were lots of vegetables....and quite a few oysters. I'm not sure what the oysters may mean, but as for the rest, does this have anything to do with needing to comfort us during the past year of financial crisis? Well, who knows, but that thought floats around my mind a bit.<br /><br /></li><li>There was a nice mixture of "extoverts" and "introverts" up on stage. Spanish chef Quique Dacosta & French chef Paul Pairet (now in Shanghai) demonstrated the most flare... Gregory Marchand, Sylvain Sendra, David Kinch, and of course Alain Passard demonstrated a quieter approach that was equally intriguing. As I said, a nice mix.<br /><br /></li><li><span style="color: rgb(255, 0, 0); font-weight: bold;">Simple things, simply done well. For me, this sums up the the 2010 OFF event in terms of food trends.</span><br /><br /></li><li>What I was inspired by: Chef Gregory Marchand's egg yolk ravioli (I will try this), Chef Alain Passard's vegetables, MOF pastry chef of Maison Pic Philippe Ribollot, Chef David Kinch for his extremely intelligent & creative approach to cooking, Chef Alexandre Gaultier for his inventiveness & playfullness, Chef Regis Marcon for his optimism and generous heart. Well, there were lots of other inspirations...too many to relate in a short message here. Take a look at the pictures instead.<br /></li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWNZJsTpHVbOyXcXMikIyzoq1No24bHIUft2u23JF6Z7eMP0dY4_8-391aS5iR__0hQl4vEwB9fQCTxOhP9wk9N7FA39FBLv_GfGYee8JHPcQ2uV13xxf3r0-xvwbjGcYDT8IvfqWRZY/s1600-h/027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWNZJsTpHVbOyXcXMikIyzoq1No24bHIUft2u23JF6Z7eMP0dY4_8-391aS5iR__0hQl4vEwB9fQCTxOhP9wk9N7FA39FBLv_GfGYee8JHPcQ2uV13xxf3r0-xvwbjGcYDT8IvfqWRZY/s400/027.JPG" alt="" id="BLOGGER_PHOTO_ID_5442119385737495154" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Sebastian Demorand (MC <span style="font-style: italic;">extrodinaire</span>) with Chef Gregory Marchand of Frenchie<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7bkrA9U2Wqfs78iqFHKe_wnWS2mEYgeRRF6onJ6CN1HEhW8C1hMX593tfm9HPGA7gMC6yBA8Ur8fe_HQ10LJOLG-KJRMa2f3ctbXa8AvkwJXGjSq9Pl0XxBpEwToC5F5dYI7RQy6Kl0/s1600-h/030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7bkrA9U2Wqfs78iqFHKe_wnWS2mEYgeRRF6onJ6CN1HEhW8C1hMX593tfm9HPGA7gMC6yBA8Ur8fe_HQ10LJOLG-KJRMa2f3ctbXa8AvkwJXGjSq9Pl0XxBpEwToC5F5dYI7RQy6Kl0/s400/030.JPG" alt="" id="BLOGGER_PHOTO_ID_5442119966198964802" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Roasted yellow beet with coriander grains - Gregory Marchand<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWzOahvlwcZvkEmKBLibi01Zjzi1B47-9t1W2HWqTRgXJXca0OTwSaLWONSe0gNfwsSliNmb74iKyHEhrlmM3iT_IU-BGldV_HLN0J8-P-CAl2NebJ-GdGzLEuJr04x5aLn-vCF-StUY/s1600-h/068.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWzOahvlwcZvkEmKBLibi01Zjzi1B47-9t1W2HWqTRgXJXca0OTwSaLWONSe0gNfwsSliNmb74iKyHEhrlmM3iT_IU-BGldV_HLN0J8-P-CAl2NebJ-GdGzLEuJr04x5aLn-vCF-StUY/s400/068.JPG" alt="" id="BLOGGER_PHOTO_ID_5442119563511218738" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Café Confidences - Chef Régis Marcon<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8smk0PrZvaYHw-LZKD2WxzFBwAh3Noav_ApV5CJfjG5LMM4zQLuFkOh4BABIu6LRR6BoALeHyMhZEjj5saR7DblYISHoHB8tcNra6eNvh-ulCtmq602Ywp9SJF-l1-id79OHQtmSddhI/s1600-h/071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8smk0PrZvaYHw-LZKD2WxzFBwAh3Noav_ApV5CJfjG5LMM4zQLuFkOh4BABIu6LRR6BoALeHyMhZEjj5saR7DblYISHoHB8tcNra6eNvh-ulCtmq602Ywp9SJF-l1-id79OHQtmSddhI/s400/071.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120084302202786" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Julie Andrieu with Chef Jean Sulpice<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HeYAdOlBTX9_dPxjSiHJVDnspDw8HHJhg18hC1KVxy-5NXcP9ybq9cQNout6ES6egAyyl_QeuKeGhC0pZTPT95UUcwhTMCwL1HWLVAddQKTl4IdBtD3R9ZWxT1vGxCOVe5QXZIFWbDE/s1600-h/076.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HeYAdOlBTX9_dPxjSiHJVDnspDw8HHJhg18hC1KVxy-5NXcP9ybq9cQNout6ES6egAyyl_QeuKeGhC0pZTPT95UUcwhTMCwL1HWLVAddQKTl4IdBtD3R9ZWxT1vGxCOVe5QXZIFWbDE/s400/076.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120225063082866" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Poached quail eggs, apple juice gel</span></span><span style="font-size:85%;"><span style="font-weight: bold;">é</span></span><span style="font-size:85%;"><span style="font-weight: bold;">e, beets, asparagus - Jean Sulpice<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hOxxSSY0xdaMXPMbWAXwAXIWR8lUUT1TmaFqKyI5FkvxQ-rWJVqCUqp05bgDq_YkIuUNs1Y-xlyzNAzkIO3N3CBNGUOOeJehnFXPLB7F77i6P1tuaeRuu4sBKX2B0GBjgOdZBOhsR6Y/s1600-h/096.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hOxxSSY0xdaMXPMbWAXwAXIWR8lUUT1TmaFqKyI5FkvxQ-rWJVqCUqp05bgDq_YkIuUNs1Y-xlyzNAzkIO3N3CBNGUOOeJehnFXPLB7F77i6P1tuaeRuu4sBKX2B0GBjgOdZBOhsR6Y/s400/096.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120344053834930" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef Sylvain Sendra - Restaurant Itinéraires<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pBcZw6o_hp-PDPRRiEFj_fqBQDjDNxKbD_EH8S1hkcNJ1cKOZ9Lnkz_BxJwZNdkK1RSuyu6PrG5wcRPCQzoj9V6JAu06Rxn_GMVqqRkNXTTNSVWSB3YRyD58jCJ3ZmrP_qaEhPswjOM/s1600-h/106.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pBcZw6o_hp-PDPRRiEFj_fqBQDjDNxKbD_EH8S1hkcNJ1cKOZ9Lnkz_BxJwZNdkK1RSuyu6PrG5wcRPCQzoj9V6JAu06Rxn_GMVqqRkNXTTNSVWSB3YRyD58jCJ3ZmrP_qaEhPswjOM/s400/106.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120502272883010" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Pastry Chef Tal Hausen (former Ferrandi student)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl8tESPeLw1Jos1zq4b8qBA_vLnt14PWEggCzOYPpcq7BjQYOdm52jnM3YZifZRVow9a9myShQGcdM1O_PMMsEapQrU1zK8vG7EXQTxzmbBXKF7VBUYTrxYHyE5Uz71jQ9IibxGVeMGU/s1600-h/117.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl8tESPeLw1Jos1zq4b8qBA_vLnt14PWEggCzOYPpcq7BjQYOdm52jnM3YZifZRVow9a9myShQGcdM1O_PMMsEapQrU1zK8vG7EXQTxzmbBXKF7VBUYTrxYHyE5Uz71jQ9IibxGVeMGU/s400/117.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120675058646530" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef Jean-Francois Rouquette - Restaurant Pur'<br /><br /></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMuNU-JZVbilf6F0PGPD1easiWrkBjo8wcXn2UEfN1-Wqd8d3m-8Fnzno0OJE7gM58dIKkrSJeuYdvD1U23ifAn6gNK8Iw1zqat4W2xtluaZdzwos8CsQxihoCFUXULdeTzfZObP9EqY/s1600-h/142.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMuNU-JZVbilf6F0PGPD1easiWrkBjo8wcXn2UEfN1-Wqd8d3m-8Fnzno0OJE7gM58dIKkrSJeuYdvD1U23ifAn6gNK8Iw1zqat4W2xtluaZdzwos8CsQxihoCFUXULdeTzfZObP9EqY/s400/142.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120805972580882" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef Arnaud Daguin's roasted vegetables</span><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Z33XP6xzmVu3jtYXpe4HHWfH8MBC0L7hoGuBp6CePsa7e1HUVa_sUXYAIJP5EbCHKZ1mnUflGcR5TDo9c-Y7YOzWrwkIlH8VudiuAsuHbY2wGYaF_iRvCGU5NEhc7OkT6h-t6BcnyY/s1600-h/159.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Z33XP6xzmVu3jtYXpe4HHWfH8MBC0L7hoGuBp6CePsa7e1HUVa_sUXYAIJP5EbCHKZ1mnUflGcR5TDo9c-Y7YOzWrwkIlH8VudiuAsuHbY2wGYaF_iRvCGU5NEhc7OkT6h-t6BcnyY/s400/159.JPG" alt="" id="BLOGGER_PHOTO_ID_5442121116129444978" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef Alexandre Gauthier - Restaurant La Grenouillere</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5qliTRIBGOcs8CwTpkbNsPGnKJhYE-oC4HHsomkgfaCod8yh6SqVJuo1w0I2NIIfawBTc_CnsQLuIPQFOlEubjpPUAOq3ktzoeWlukH0pfTFqMDeBgGGu7RuNeJ4vA8DgcZDR-MMfIo/s1600-h/156.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5qliTRIBGOcs8CwTpkbNsPGnKJhYE-oC4HHsomkgfaCod8yh6SqVJuo1w0I2NIIfawBTc_CnsQLuIPQFOlEubjpPUAOq3ktzoeWlukH0pfTFqMDeBgGGu7RuNeJ4vA8DgcZDR-MMfIo/s400/156.JPG" alt="" id="BLOGGER_PHOTO_ID_5442120949749237874" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Gauthier's dish called "The Old Stalk"! (Yes, the broccoli florets have all been removed). Love the inventiveness & playfulness. If only I could get away with putting that on my menu!</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8152MKDydfWQV1SxJSoT8xypdp2Xd2paNRzaWPlngfugyxJVKM7Q1dCz5kgprH-IjYVDjjlO9oFXjnzlFDeRmaXQ4ZrsRtqItU64kHAso88aqNVgTWmTcJKYcr9p-00Xbc4gfFXbaafU/s1600-h/186.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8152MKDydfWQV1SxJSoT8xypdp2Xd2paNRzaWPlngfugyxJVKM7Q1dCz5kgprH-IjYVDjjlO9oFXjnzlFDeRmaXQ4ZrsRtqItU64kHAso88aqNVgTWmTcJKYcr9p-00Xbc4gfFXbaafU/s400/186.JPG" alt="" id="BLOGGER_PHOTO_ID_5442121248243336946" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef David Kinch - Restaurant Manresa (California)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yGdekB9bp4zFQkPR1PMcMj_1a79np7dK05079M1Cj0v3P8DNI2Q6Rb_-wvXuF_ZCEbnvYR0_4_X61vLvvIg2zRpqURmG_HPx4Mf7m2ATGXIA709TH1sd_fXITxmWadhxiE76po6UsPg/s1600-h/209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yGdekB9bp4zFQkPR1PMcMj_1a79np7dK05079M1Cj0v3P8DNI2Q6Rb_-wvXuF_ZCEbnvYR0_4_X61vLvvIg2zRpqURmG_HPx4Mf7m2ATGXIA709TH1sd_fXITxmWadhxiE76po6UsPg/s400/209.JPG" alt="" id="BLOGGER_PHOTO_ID_5442121398734120514" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">David Kinch's vegetable medley....not sure of the name of this dish</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHiEWVMsDplqfa3g2syTnQRaKtieltr1UQMOuoB5IGxDPY-IKQzIoh2MY1jFWF185g4wyY4N6FUPh_LPrHJN5Y3sRIN4ejlL2W3IyOKTaTFxCo2W7jAI2aGDG3tsIgZJw2Qpjr-hkAps/s1600-h/223.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHiEWVMsDplqfa3g2syTnQRaKtieltr1UQMOuoB5IGxDPY-IKQzIoh2MY1jFWF185g4wyY4N6FUPh_LPrHJN5Y3sRIN4ejlL2W3IyOKTaTFxCo2W7jAI2aGDG3tsIgZJw2Qpjr-hkAps/s400/223.JPG" alt="" id="BLOGGER_PHOTO_ID_5442121538399245026" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Chef Alain Passard (middle) with his gardener (right)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NLSbfc4-MyUpNLqg7N5Eea6fTHl4TUm3wRC7BPBtlJk9y_98RNeSo0TXx8aNymj6bnKUuK8kF6tDYUncYY2gEGCEvr0e4g8y-5JkEpJDD0tdRRzq2jy9WMkhtudCTcoeOk0-GnrTMcc/s1600-h/252.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NLSbfc4-MyUpNLqg7N5Eea6fTHl4TUm3wRC7BPBtlJk9y_98RNeSo0TXx8aNymj6bnKUuK8kF6tDYUncYY2gEGCEvr0e4g8y-5JkEpJDD0tdRRzq2jy9WMkhtudCTcoeOk0-GnrTMcc/s400/252.JPG" alt="" id="BLOGGER_PHOTO_ID_5442121727351785970" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;">Passard's beet</span></span><br /><br /><br /></div>This was my third consecutive time going. <a href="http://girlcookinparis.blogspot.com/2009/02/off4-ominivore-festival-2009-deauville.html">Click here for my notes from last year</a> if you would like to get a sense about how this conference is run & to see my favorites from last year. Can't wait for 2011!<br /><br />:/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com4tag:blogger.com,1999:blog-4528779633149315448.post-25566123906136422502010-02-12T09:43:00.015+01:002010-02-12T17:54:54.395+01:00Buttermilk Cluster Rolls - Ruhlman's Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ZSECIJJ3Not9A8OwrzK5lbOLm8wkFl0CevM3bL_q7zAILZeTEvnUhwFFi2tM6argskGoB4jx-yyUfpdYECBY4pl50iM8dK3rBOOgzc457CAXhIjw0msvRsky6LIgEdbGBk08j97HPk/s1600-h/DSC09707.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ZSECIJJ3Not9A8OwrzK5lbOLm8wkFl0CevM3bL_q7zAILZeTEvnUhwFFi2tM6argskGoB4jx-yyUfpdYECBY4pl50iM8dK3rBOOgzc457CAXhIjw0msvRsky6LIgEdbGBk08j97HPk/s400/DSC09707.JPG" alt="" id="BLOGGER_PHOTO_ID_5437389764272417442" border="0" /></a>The weather in Paris lately has been frigid & bizarre. Sunny one second, flurry storm the next, followed by hail, more sun, snow....all in the same day....you get the idea. Sure feels like winter. Which is why I took so much comfort in making these buttermilk cluster rolls. The apartment smelled like a bread shop. A comforting scent wafted through the air and a warmth from the oven made it feel comfy. It's worth making these rolls just for that experience alone.<br /><br />Click here for the recipe: <a href="http://blog.ruhlman.com/2010/02/buttermilk-dinner-rolls.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Ruhlman+%28Ruhlman.com%29">Recipe for Buttermilk cluster rolls from Ruhlman's blog</a>. There are very clear instructions & references to other blogs for detailed information on making them.<br /><br />Here are my observations, conclusions, opinions:<br /><br />1) Very good recipe. It's the kind of bread roll that's best served with something having a sauce (as the french say) or with gravy (as we say) because it's made for mopping up the plate, no matter what language you speak.<br /><br />2) I proofed the dough in our oven at 35°C, the proofing setting. This worked well, especially since our apartment felt a bit on the cold side before I started all this bread making. After 1 hour it was at the double-in-size stage and normally I'd have proceeded with punching it down. However, this time, I followed the recipe & let it go 2 hours. Man did it puff up! Triple in size, I'd say. If I could hazard a guess, I'd say this had something to do with the texture being so nice. (Along with the revised recipe?)<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIynxiNN-bcqlurnmH4RI-NkBILM4njxEUn6lEt-tBuAfO34l5u2DeJC7hS3h-CF-GTnxuG0-aBP-AFM1cPDNoEY8Gm_tCLx3Fj7q23Snlx7JGWv7Q81zSSCRrH4r1tHqej81Fz8EtWOY/s1600-h/DSC09690.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIynxiNN-bcqlurnmH4RI-NkBILM4njxEUn6lEt-tBuAfO34l5u2DeJC7hS3h-CF-GTnxuG0-aBP-AFM1cPDNoEY8Gm_tCLx3Fj7q23Snlx7JGWv7Q81zSSCRrH4r1tHqej81Fz8EtWOY/s400/DSC09690.JPG" alt="" id="BLOGGER_PHOTO_ID_5437386763020126722" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQvLwZ7ckFEawNno6ATC_bIFvJzn6tbJIPcKwr0zV5QiFoPjoxwEnyBv00i0MMGQ0Kfy4lNaB1OWnW0cn0SKcUuXwZgel8CfI9hUhY5iQq7Buu_00Mp-4bKESijXzjJDZ_ymPWLek3Ws/s1600-h/DSC09696.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQvLwZ7ckFEawNno6ATC_bIFvJzn6tbJIPcKwr0zV5QiFoPjoxwEnyBv00i0MMGQ0Kfy4lNaB1OWnW0cn0SKcUuXwZgel8CfI9hUhY5iQq7Buu_00Mp-4bKESijXzjJDZ_ymPWLek3Ws/s400/DSC09696.JPG" alt="" id="BLOGGER_PHOTO_ID_5437398497618659778" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__1HRvap1EO4UyVFdX7hAfTAxF0r34Mtd8jN1CgNoXTBi20tJlb9kbwIhj0ycxcTzi4vAzaQ7QFU9PniDZ3ATS5sjyiVmg-U7twduL9CMMLA4lvsvyWN6kmeF_Sk3BGsKMw7bg9RmRYw/s1600-h/DSC09698.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__1HRvap1EO4UyVFdX7hAfTAxF0r34Mtd8jN1CgNoXTBi20tJlb9kbwIhj0ycxcTzi4vAzaQ7QFU9PniDZ3ATS5sjyiVmg-U7twduL9CMMLA4lvsvyWN6kmeF_Sk3BGsKMw7bg9RmRYw/s400/DSC09698.JPG" alt="" id="BLOGGER_PHOTO_ID_5437388309190283282" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-aFFd95Sd56aJ-19ULwVOu0mw-BkXQmpE-W6vczIpOWdQm4IFIwRTXY4fLmRCY_wfhRNzWlJfrIm4FGAVd95vRGFzL2vMZkVZtu0M6mcbi60azZcRXLsOhxl3gb0zwxBUorqB-JS7zs/s1600-h/DSC09699.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-aFFd95Sd56aJ-19ULwVOu0mw-BkXQmpE-W6vczIpOWdQm4IFIwRTXY4fLmRCY_wfhRNzWlJfrIm4FGAVd95vRGFzL2vMZkVZtu0M6mcbi60azZcRXLsOhxl3gb0zwxBUorqB-JS7zs/s400/DSC09699.JPG" alt="" id="BLOGGER_PHOTO_ID_5437387820552661938" border="0" /></a>3) I topped them with my favorite "everything" combo: poppy seeds, sesame seeds, onion powder, garlic salt & thyme. <span style="font-style: italic;">Délicieux</span>.<br /></div><br />4) Size of roll: too big for me. Mine were 100g each (3.5 ounces) before baking. I got a baker's dozen out of them. However, next time I'll try to make them 50g each. Seems plenty enough to me. Plus, it'd give me more of that topping-to-bread ratio which I think would be really nice.<br /><br />5) I used the revised recipe (709g flour & 510g buttermilk, but added back a bit more flour when it was too sticky). The texture was extremely light & fluffy. <span style="font-style: italic;">I loved the texture the best.</span> Can you practically feel how light & fluffy these are??!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pH-T8EyKsI3r7e9lCI8LOLd9X3DBo2thKoHhP76Oru2OdYyE74-ON9y5zH2lm_nZtuLD4v_qTMwFTG2l0IQUqVYxNXO6sgFQ3Qg1eU3-tz6imM1RKd8klNcwNgAZQf30RDWMGofbhUk/s1600-h/DSC09712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pH-T8EyKsI3r7e9lCI8LOLd9X3DBo2thKoHhP76Oru2OdYyE74-ON9y5zH2lm_nZtuLD4v_qTMwFTG2l0IQUqVYxNXO6sgFQ3Qg1eU3-tz6imM1RKd8klNcwNgAZQf30RDWMGofbhUk/s400/DSC09712.JPG" alt="" id="BLOGGER_PHOTO_ID_5437389509122080210" border="0" /></a>6) You <span style="font-style: italic;">gotta</span> eat them straight out of the oven. I know, it goes without saying (...so why did I just say that?!)<br /><br />7) There's no additional butter or olive oil in this bread. The only fat comes from the buttermilk (which counts for enough I suppose!). I tasted this difference. I must admit that I kind of missed that other kind of taste when it comes to bread...but that only happened when I ate them without anything else. When I had a sauce to mop it up with, I didn't miss it at all.<br /><br />8) Would I make these again? Yes. <span style="font-style: italic;">I absolutely loved the texture</span> of this. (Isn't that obvious by now?) But, here's what I'm thinking: wouldn't it be great to use this recipe as the base for a cinnamon roll?? I'd get the additional flavor from butter that I'm looking for, and then the sugar-cinnamon filling would add more goodness....<br /><br />So, this is what I'm going to try next. Or sometime soon anyway. Will let you know how it turns out.<br /><br />:/dmagirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.com7