tag:blogger.com,1999:blog-1793996419932321822024-02-19T00:23:36.170-06:00The French ForkFrench native Laetitia Bertrand serves up authentic French recipes, cooking tips, and shares an insider's view to French cooking and culture in this unique and personal French food blog.Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-179399641993232182.post-31005584427381795132009-08-24T17:00:00.002-05:002009-08-24T17:16:57.737-05:00Strawberry and Nectarine Rooibos Iced Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQcG8IP_tthPUNR6GY8_5ImqDFxXEB_6xpz2PH8MXJwmCzdOyObLeuZedu_uSwpv5p4Ch2YpEYsii9wNxodtkG5ttiSre4C2gh6IVlfYkeOJUWJqmhWdWxM2_ninFkUPFhlD4hWSJsR3I/s1600-h/drink.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQcG8IP_tthPUNR6GY8_5ImqDFxXEB_6xpz2PH8MXJwmCzdOyObLeuZedu_uSwpv5p4Ch2YpEYsii9wNxodtkG5ttiSre4C2gh6IVlfYkeOJUWJqmhWdWxM2_ninFkUPFhlD4hWSJsR3I/s400/drink.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5373322062488901250" /></a><br /><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:georgia, fantasy;font-size:medium;">La Vogue is a summer celebration very typical of my region - not every French person knows about it. It's basically a very small carnival, with a merry-go-round, bumper cars and a few target shooting game held on a village's square. La Vogue travels from one small town to another and stays for about two weeks in the same location. Sounds kind of hick doesn't it? Well I do come from a very small village in France, so I won't disagree.</span></div><div style="text-align: left;"> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">During these festivities, everyone turning 18 - </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">les conscrits </span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">- in the village organizes a big outdoor dance on the village's square on Saturdays. There's lots of loud music, dancing, flirting and drinking.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">I wish I could go back to France more often during the Summer to show Juan (and Noah!) this part of my culture that I grew up with. I have some fond memories of it as a kid, trying to follow my older brothers while thinking it was so cool to stay up until 10pm!</span></span></span></p> <p class="MsoNormal" align="center" style="text-align:center;mso-pagination:none; mso-layout-grid-align:none;text-autospace:none"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Today, La Vogue also means another party that my parents and a bunch of their friends throw every year. They gather in the backyard of a beautiful old house and feast for a whole weekend. More often than not, they serve a delicious suckling pig, along with lots of different summer salads. My Mom, always known for making a delicious </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">flan caramel</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">, is usually in charge of the dessert part. The party goes on for days, until late in the night, as they sing old songs in Patois (with the help of a few drinks of Chartreuse). Yep! That's how we party in my family, and I miss it a lot.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDrL_OA4SDjs2TwtA7PCyaszh_hSwjDyc_5myyBAQGfq_vrufIsub68hI6ZwlhIB3RM04lv5vi20G5vF7i7szfV4NGLIJsz0ttkRqi46vXtOTz6-Hm2g5KDlXbhr526nTSubV8-_T6nR8/s400/frozenberries.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5373321265102888274" /> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center;mso-pagination:none; mso-layout-grid-align:none;text-autospace:none"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-family:georgia, -webkit-fantasy;">Speaking of partying, a few weeks ago</span> we invited friends over for a pool party at our place - and it was Noah's first swim. Our friend Ceci made a fabulous </span></span><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">strawberry and nectarine Rooibos iced tea</span></span></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">. It was incredibly refreshing, and the sweet flavor of the fresh strawberry and nectarine pieces really added a lot of flavor. I couldn't help but think about La Vogue that was going on that same weekend and how much everyone would have enjoyed this tea (they would spike it with rum though).</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">I'm happy Ceci let me share her recipe with you all (and incidentally, Ceci is a wonderful <a href="http://cecilianorman.com/">photographer</a>, so I also asked her to take the pictures for me).</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><b><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Strawberry and Nectarine Rooibos Iced Tea </span></span></span></b><i><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">(makes about 6 tall glasses)</span></span></span></i><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>1 quart Rooibos tea leaves</i></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i><o:p></o:p></i></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>1 quart lemonade (fresh squeezed or bottles but preferably organic)</i></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i><o:p></o:p></i></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>1 carton frozen strawberries</i></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i><o:p></o:p></i></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><i>2 nectarines, diced</i></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Brew the tea and add the lemonade. Strain the tea leaves. </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Place half of the strawberries along with the nectarines into the tea/lemonade and refrigerate.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Freeze the other half of strawberries to use as ice when serving.</span></span><o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment--> </div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com7tag:blogger.com,1999:blog-179399641993232182.post-22969469704422440492009-08-07T10:23:00.001-05:002009-08-07T10:27:42.493-05:00Video "Julie and Julia" launch party cooking demo<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/OmiQlk0ONCw&rel=0&color1=0xb1b1b1&color2=0xcfcfcf&feature=player_profilepage&fs=1"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/OmiQlk0ONCw&rel=0&color1=0xb1b1b1&color2=0xcfcfcf&feature=player_profilepage&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="425" height="344"></embed></object>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com1tag:blogger.com,1999:blog-179399641993232182.post-18294396058706295662009-07-25T13:15:00.014-05:002009-07-25T14:57:06.667-05:00Tarte Flambée<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbFVXDc14HTVTvbxEZbcA3wlJPoVKsXGjh9JoVfhg1JQDKeySkqetmTdCcSO07uGPIveuIwNFMg_8OqLfxApU04tgmZtxUY1Q7Jd-Ipp3lz52Tk3b0FWt8BslDRepNsGrHvdcHaQjX5Qw/s400/DSC00585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5362483547884098274" /><span class="Apple-style-span" style="font-size:medium;"><br /></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">I was offered the opportunity to do a cooking demo for the launch party of the movie </span><a href="http://www.julieandjulia.com/"><span class="Apple-style-span" style="font-size:medium;">Julie and Julia</span></a><span class="Apple-style-span" style="font-size:medium;"> earlier this week, at </span><a href="http://www.cissismarket.com/"><span class="Apple-style-span" style="font-size:medium;">Cissi's Market</span></a><span class="Apple-style-span" style="font-size:medium;">.</span></div> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 19px/normal Georgia; min-height: 21px; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 19.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">In honor of Julia Child and Julie Powell, I chose to make a French specialty from the region of Alsace, called </span><b><span class="Apple-style-span" style="font-size:medium;">une tarte flambee</span></b><span class="Apple-style-span" style="font-size:medium;">. It's also known as </span><b><span class="Apple-style-span" style="font-size:medium;">une flammekueche</span></b><span class="Apple-style-span" style="font-size:medium;">, in Alsatian. I love it, it's basically a very thin tart with a cream and cheese base, covered with onions and bacon. So simple, you guys have to try it!</span></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 19px/normal Georgia; min-height: 21px; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 19.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">The ingredients are very simple, though I had to substitute a few because they're too hard to find in the US. The first one is cottage cheese, which replaces </span><b><span class="Apple-style-span" style="font-size:medium;">fromage blanc</span></b><span class="Apple-style-span" style="font-size:medium;">, a very soft cow cheese typically served with cream and sugar in France. The second one is sour cream, which replaces </span><b><span class="Apple-style-span" style="font-size:medium;">creme fraiche</span></b><span class="Apple-style-span" style="font-size:medium;">, a fatter and softer version of sour cream. Creme fraiche is great to use in sauces or on a tart, sweetened with sugar and vanilla for example.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;">The typical dough for a tarte flambee is a bread dough; but I have to be honest with you, I actually buy store-bought pizza dough for this recipe. Tarte flambee is a such a quick-fix meal, I sometimes don't want to have to make bread dough from scratch. The key, no matter which dough you use, is to roll it as thin as possible.</span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p><span class="Apple-style-span" style="font-size:medium;"> I love to serve my tarte flambee along with a simple green salad and eat it with a fork and a knife. However, the real way to enjoy it is to roll it and eat it with your hands.</span></o:p></span></p> <p class="MsoNormal"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">My personal touch to this recipe is to let the onions marinate a little bit in white wine (preferably a white wine from Alsace like a </span><b><span class="Apple-style-span" style="font-size:medium;">Riesling</span></b><span class="Apple-style-span" style="font-size:medium;"> or a </span><b><span class="Apple-style-span" style="font-size:medium;">Gewurztraminer</span></b><span class="Apple-style-span" style="font-size:medium;">). Once the tarte is baked, it gives a wonderful tangy bite and warmth. It's amazing!</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydtvDfAUx98Ry5Mvrst01rgeEgDcbeIoqD904hRgGFoYy2V3O1ffLsaSAnH8sG6rJlUnhX_bvz0XD7iuzwC8D7Br23PvkXv2rlT3q2UQFtgUh2g8N7XHxwq5m6jJz8F-VldbzSm_dej6J/s1600-h/DSC00573.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydtvDfAUx98Ry5Mvrst01rgeEgDcbeIoqD904hRgGFoYy2V3O1ffLsaSAnH8sG6rJlUnhX_bvz0XD7iuzwC8D7Br23PvkXv2rlT3q2UQFtgUh2g8N7XHxwq5m6jJz8F-VldbzSm_dej6J/s400/DSC00573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5362487805835386770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></p><p></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size:medium;">TARTE FLAMBEE or FLAMMEKUECHE (serves 4)</span></span></p> <p class="MsoNormal"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">1 bread dough or pizza dough, homemade or store-bought</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">1 medium yellow onion</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">½ cup of white wine (Riesling or Gewustraminer)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">6 slices of bacon, ¼ inch thick</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">1 cup of 4 % fat cottage cheese, small curd</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">1/3 cup crème fraiche or sour cream</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">¼ tsp ground nutmeg</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">¼ tsp salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">freshly ground pepper</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">drizzle of vegetable oil</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 450 F degrees.</span></p><p></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Cut the onion in half, peel it and slice it as thinly as possible. In a bowl, combine it with the white wine and let is sit for at least 15 minutes.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Cut the bacon into matchstick size, working with 2 slices piled at a time. Set aside.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">In the food processor, combine the creme fraiche (or sour cream), the cottage cheese, the nutmeg, salt and pepper, until smooth. Set aside.On a floured surface, roll the dough as thinly as possible, so it fits onto a greased large baking sheet (about 12” x 17”).</span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Using a spatula spread the cream and cottage cheese mixture onto the dough, leaving a ½ inch edge all around. Pat the onions dry onto paper towels and spread evenly all over the dough. Spread the bacon evenly all over. Drizzle the top with oil.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Bake for 20 to 25 minutes, until crisp. Serve right away out of the oven, along with a simple green salad. Pair with an Alsatian white wine (the one you used in the recipe).</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></p> <!--EndFragment--> <p></p><p></p> <!--EndFragment--> </div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com5tag:blogger.com,1999:blog-179399641993232182.post-58698727623843920682009-07-13T20:34:00.001-05:002009-07-13T20:34:04.138-05:00Carbonade de Boeuf<div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12kh82S-hPZMLj_4ZL0j4SVukbJBlCpPq2fyHwNPIaxXJgupf0iC9DOjYLxiHqlkIaKkozE2bEQOLea0PP1G-_PFYfF0-LTS6E3KFNaCnuSdNJZBvmPmlDYPw72iNYM8l4n7UWV7luL55/s1600-h/DSC00226.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12kh82S-hPZMLj_4ZL0j4SVukbJBlCpPq2fyHwNPIaxXJgupf0iC9DOjYLxiHqlkIaKkozE2bEQOLea0PP1G-_PFYfF0-LTS6E3KFNaCnuSdNJZBvmPmlDYPw72iNYM8l4n7UWV7luL55/s400/DSC00226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5344412026422866674" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><span class="Apple-style-span" style="font-size:medium;">I love motherhood! Noah just turned 1 month three days ago and already, I feel like he is getting used to a schedule. He absolutely loves the outdoors, despite this unbearable heat. I can't wait for cooler temperatures to take advantage of long walks with him - without feeling like you're living in an oven.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">My parents flew over from France to meet him and come help us. My Mom treated us to some good old homestyle French cooking, which Juan and I took great pleasure in. There were MANY aperitifs and bottles of wine involved, along with introducing my Dad to Super Mario Kart on the Wii. That was fun!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">As I seldom see my parents for either Mother's Day or Father's Day, I had planned to throw a nice dinner in honor of my Dad. When my parents arrived here, we got busy doing baby things and tried to use the stove as little as possible because of the heat and so I never got to making it - but Juan approves of it!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">However, I still wanted to share the recipe of the dish I had selected with you. It's called </span><b><span class="Apple-style-span" style="font-size:medium;">Une carbonade de boeuf</span></b><span class="Apple-style-span" style="font-size:medium;"> and it's a Belgian specialty. It's also very popular in the north of France. I thought it would be a wonderful choice for a Dad, as it involves beef and beer (and potatoes too!). How wrong can you get? It's a very simple and cheap stew, which I know you will all love at any time. It was my first time to make it and to me, it's a keeper!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Like any other stew, the dish gets better and better after a few days... I strongly advise to make it days ahead before serving!<br /></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><b><span class="Apple-style-span" style="font-size:medium;">BEEF CARBONADE - CARBONADE DE BOEUF</span></b></div><div><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:medium;">2 tbsp butter</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 tbsp vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 pounds of chuck roast, cut in big dices</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 tbsp flour</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tbsp vegetable oil (for onions)</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 big onions, sliced</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 cups of dark beer (preferably Belgian like </span><i><span class="Apple-style-span" style="font-size:medium;">Jenlain</span></i><span class="Apple-style-span" style="font-size:medium;">)</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tbsp apple cider vinegar</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 tbsp of Cassonade or just simple sugar</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 slices of white bread</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tbsp of good quality Dijon mustard</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tsp of dried thyme</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 good handful of chopped parsley</span></div><div><span class="Apple-style-span" style="font-size:medium;">Salt and pepper</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">In a Dutch oven or large saucepan, heat the butter and olive oil. Pat dry the beef chunks, season with salt and pepper and toss in the flour. Brown the meat on each side over medium to high heat </span><i><span class="Apple-style-span" style="font-size:medium;">(</span></i><i><span class="Apple-style-span" style="font-size:medium;">work in 2 to 3 batches).</span></i><span class="Apple-style-span" style="font-size:medium;"> Really allow it to get to a nice brown color, which will give wonderful flavor. Remove the meat and set aside on a plate. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Turn the heat down to low and heat 1 tbsp of oil. Add the onions and cook until brown and tender, about 15 minutes. Deglaze with 3 tbsp of beer, scraping the bottom of the pan with a wooden spoon. Transfer the meat back into the onions.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Add the rest of the beer, the vinegar, the sugar and thyme to the pan. Spread the mustard on the bread slices and add on top of the stew.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Cover and allow to simmer for about 2 hours, stirring often or it will stick at the bottom! You want the meat to be extra tender. You must be able to break it down with a fork. Remove the lid and allow to cook down to a thicker consistency (reduce to half).</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Adjust seasoning to taste (you might need to add more sugar if it's too bitter). At the end, throw in the parsley. Allow to sit for at least a day and up to 3 days before serving. It goes wonderfully well with french fries, steamed potatoes or noodles. Serve with a nice cold Belgian beer. </span></div><div><br /></div><div><br /></div></div></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com4tag:blogger.com,1999:blog-179399641993232182.post-56586362727308579312009-06-30T12:35:00.003-05:002009-06-30T12:58:13.348-05:00Roasted Bell Pepper, Basil and Mozzarella Salad<div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4CuvwFrcqTq8aGs_owUQQhnsmyUr4rnJo2O6mEofOuVC0Yp2dRK2RvNbvKB0nUbpsMzXwQIPVmuSEAjdR_ShC8CC0AJn2VNf4i1CEzoFWawjmEGh1w193Ks-6tuU-fnoD28n3SjvdwJR/s1600-h/DSC00246.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4CuvwFrcqTq8aGs_owUQQhnsmyUr4rnJo2O6mEofOuVC0Yp2dRK2RvNbvKB0nUbpsMzXwQIPVmuSEAjdR_ShC8CC0AJn2VNf4i1CEzoFWawjmEGh1w193Ks-6tuU-fnoD28n3SjvdwJR/s400/DSC00246.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5351708263035789906" /></a><br /><div style="text-align: left;">I<span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> was an au pair in the suburb of London - in Barnes to be exact - during the Summer of 1998. Barnes is a charming little community along the river - and I fell in love with it. There's a beautiful little park with a pond and weeping willows, quaint little shops and pubs, beautiful houses and wonderful people, to name just a few things.</span></span></div><span class="Apple-style-span" style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">That 1998 summer was the beginning of a long story between me and Barnes. I came back to it in 2002 and worked there as a barista in the now closed French coffee shop Tatie Danielle, while I finished my studies. </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Back then, I worked for a family who had two young boys. They lived in a really lovely semi-attached home, with a very picturesque British garden. I loved it! The green lawn, the shrubs, the roses, the little shed in the back, and me lounging in the shade of the trees with my best friend Lucie. </span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The mother of that family prepared food in its most simple way. I realized recently, while remembering the good old times, how much this fragment of my life reinforced the way I see food today: keep it basic and always use quality ingredients. </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">As much as French home cooking is indeed quite simple, we tend to overcomplicate things sometimes and forget how to make an ingredient the star of a dish, without much addition of flavor but rather complement it. </span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">I remember one Sunday afternoon, when I was served this roasted bell pepper salad. It was lukewarm, sweet and accompanied with fresh mozzarella, basil and the finest olive oil. The ingredients, absolutely fresh and top quality, melted in my mouth. </span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZi-tOEbYOj-gCDSgU1U0rT4D8hlgEVKTbVAh-A7z0EINBGiZ6g44HebLUNr8ZcLBLyApOKHciqXOZi4Z1TFDYb9A9ztzzTCGSSDzx7Ic7L5jaq9y9d3FWop_JuawhCyKpIlk3x2iiCSg/s400/DSC00249.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5351708067523260834" /></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">I recreated this recipe just before Noah was born, when our friends Ceci and Meredith came over for dinner. And it was just right. I suggest serving it with a fresh loaf of bread, like a </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">pain de campagne</span></span></i><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">. </span></span></b></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Roasted Bell Pepper, Basil & Mozzarella Salad (serves 4 to 6)</span></span></div></span><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">3 bell peppers, the color of your choice</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2 tbsp olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/2 tsp salt </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/2 tsp pepper</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 ball of extra fresh Mozzarella</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 bunch of fresh basil</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 500 F degrees. Cut the bell peppers in half, remove the seeds and the membranes. Place them in a bowl and coat them with olive oil, salt and pepper. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Place on a cookie sheet and bake for 20 to 25 minutes. Transfer the bell peppers to the bowl you priorly used, cover with plastic wrap. Set aside for 10 to 15 minutes, allowing the bell peppers to steam. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">With a small knife, or using your fingers, peel the skin off the bell peppers. Slice lengthwise - the longer the slices, the better, for visual effect. Place in a serving dish. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Right before serving, slice the basil thinly, tear the mozzarella cheese into small bits using your fingers and add to the roasted bell peppers. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Check the seasoning and add sea salt if you choose to. You may also drizzle some extra olive oil over the top. Serve right away, at room temperature. Do not place in the fridge.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Best if served the same day.</span></span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com2tag:blogger.com,1999:blog-179399641993232182.post-75954509281977774942009-06-23T18:34:00.001-05:002009-06-23T19:57:52.393-05:00Mon Petit Bebe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OlLg_554ODXoyMhu_9S5YFh1FxbhgEyIqNgsZINBfs5SP3WjNBfL3ODq6XtFVgMif9f3M4UTKoAvDnd5uDeU07OXgaylBquBCW9NxWVaGnkxq5w2CaD_GlQBMkRUYj7wGIEYLY2l_jUz/s1600-h/5035_94995596823_571161823_2112359_7115447_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OlLg_554ODXoyMhu_9S5YFh1FxbhgEyIqNgsZINBfs5SP3WjNBfL3ODq6XtFVgMif9f3M4UTKoAvDnd5uDeU07OXgaylBquBCW9NxWVaGnkxq5w2CaD_GlQBMkRUYj7wGIEYLY2l_jUz/s400/5035_94995596823_571161823_2112359_7115447_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350677906678573298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24ODGWtJcSnWLOYgwKGvLeFKYo-u-WUf2pHGbcpkVsLHYmSaDAMSaAdVKQXTBYiccDX8oRyyKGF-HE6L5YHOWqqQHXTg7meTyXo4qJNtHwjoq_axs0gECGlNuek7nIaub2DBsyL45NkrS/s1600-h/4631_912981535600_7950779_52815344_5320162_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24ODGWtJcSnWLOYgwKGvLeFKYo-u-WUf2pHGbcpkVsLHYmSaDAMSaAdVKQXTBYiccDX8oRyyKGF-HE6L5YHOWqqQHXTg7meTyXo4qJNtHwjoq_axs0gECGlNuek7nIaub2DBsyL45NkrS/s400/4631_912981535600_7950779_52815344_5320162_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350677680633207954" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">It's kind of hard to find the first sentence for this post. How can I find the right words to express how I truly feel? My heart is overflowing with love...</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Without further ado, let me introduce you to our baby boy, </span><b><span class="Apple-style-span" style="font-size:medium;">NOAH CODY, </span></b><span class="Apple-style-span" style="font-size:medium;">born on June 10th. Juan and I have been over the moon since then. Nothing ever prepared us for the amount of love you can feel for your own child.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Apart from the inevitable lack of sleep and getting adjusted to our new life, </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Maman</span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">et Papa </span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">are doing very well. We're really trying to make the most of Noah's first weeks with us. As we all know, time flies by too quickly...</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">So I will be enjoying some time with my baby boy over the next couple of weeks (my parents will also be visiting from France), but be assured that I have not forgotten about The French Fork! I will be posting less, that's all (I do have some quite yummy recipes in store for you).</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">So </span><b><span class="Apple-style-span" style="font-size:medium;">Bienvenue Au Monde Noah</span></b><span class="Apple-style-span" style="font-size:medium;">!</span></span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com5tag:blogger.com,1999:blog-179399641993232182.post-18499152003436122062009-06-05T09:16:00.006-05:002009-06-05T09:19:21.877-05:00Nutella Filled Yogurt Cupcakes<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p7u2xP6L7URwbPW14DZZqrzLLQPee_Ab5jS6ohcYWcFqZAXbwPADHyaffm37v6zz35vUMAlpOx7Qpks8Lf_SelGT6hPI3xWcy5uzfb5HkyzySDDagctJa5zl1YPN20nfcWL5ZqWebrcN/s1600-h/DSC00116.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p7u2xP6L7URwbPW14DZZqrzLLQPee_Ab5jS6ohcYWcFqZAXbwPADHyaffm37v6zz35vUMAlpOx7Qpks8Lf_SelGT6hPI3xWcy5uzfb5HkyzySDDagctJa5zl1YPN20nfcWL5ZqWebrcN/s400/DSC00116.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5343844110696043618" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-size:medium;">Yogurt cake or</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"> gateau au yaourt</span></span><span class="Apple-style-span" style="font-size:medium;"> was my number 1 thing to bake as a child. I think it is for a lot of French kids. That and </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">crepes</span></span><span class="Apple-style-span" style="font-size:medium;">, really! </span></span><br /></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">It's very popular among children because the measurements for the recipe are made in the yogurt pot, so it's kind of fun. The result is a moist cake, close to the flavor of a pound cake. The variations for it are endless, whether you decide to use a flavored yogurt, add lemon zest, coconut, chocolate...</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">With a jar of Nutella waiting patiently in my pantry (yes, can you believe it, I had not yet opened it!!! It was quietly waiting for me!!), I thought that the time had come for me to marry the yogurt cake of my childhood with the heavenliness of Nutella. </span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">I decided to inject the Nutella in the middle of the cupcake, but truly, I could just as easily iced them with it. Only if you decide to do that, be careful not to put too much Nutella, or it will be too overpowering. I think that in the end, I prefered injecting the Nutella because you can control the amount of Nutella better this way and you can better distinguish the flavors.</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">No matter what you decide to do, these cupcakes will be a hit among children (and grown-ups), for breakfast or for a snack or dessert. </span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">On the pregnancy / baby subject, here are </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">quelques nouvelles:</span></span><span class="Apple-style-span" style="font-size:medium;"> I am due exactly 11 days from today (!!) and am doing very well. I am truly and positively enjoying time off to pamper myself before our baby is here. I have been less diligent about blogging lately but I am excited to come back soon with stories of my new life as a </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Maman</span></span><span class="Apple-style-span" style="font-size:medium;"> very soon. It's a life-changing moment, and I want to share it with you all. Stay tuned!!!</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">Now back to baking:</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Nutella Filled Yogurt Cupcakes</span></span><span class="Apple-style-span" style="font-size:medium;"> (makes 8 cupcakes)</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></div></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">2 eggs<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 cup plain yogurt (whole milk best)</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/4 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/4 tsp vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 tsp baking powder</span></div><div><span class="Apple-style-span" style="font-size:medium;">pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 pot of Nutella</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 350 F degrees. Spray a cupcake pan, line with cupcake liners (I also quickly sprayed the inside of the liners, but I'm not sure if it's necessary). </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Beat together the eggs and the sugar. One by one, add the yogurt, the oil, the vanilla and incorporate. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Sift together the flour, the baking powder and the salt. Slowly add to the batter, in three batches. Do not overmix. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">With an ice cream scoop, fill the liners (about 2/3 full) with the batter and bake for 15 to 20 minutes or until a toothpick inserted comes out clean. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Wait 10 minutes before removing from the pan. Then place on a wire rack. Allow to cool completely, then with a small paring knife, cut a small cone shape hole in the middle of each cupcake. Carefully remove and reserve (if you think the hole is too small, scoop out some batter with a melon baller). </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Fill a piping bag or a ziploc bag (cut the tip) with Nutella, and fill the holes. Replace the "plug" that you reserved and pipe some more Nutella on top to hide the incision. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Alternatively, you could simply smother the top of the cupcakes with Nutella...</span></span></div><div><br /></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com7tag:blogger.com,1999:blog-179399641993232182.post-26893098443808165732009-05-26T18:02:00.001-05:002009-05-26T18:02:52.314-05:00Crab and Orange Summer Duo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRqWwThw-16eHUzgA08o-VZ5Zd3MjlNaZswWrcWctbmQ98x4cTyuhnAAlcYdVWUSCnXaAiSQQDM5xtBbBKnIfQbWI20o-J4V7T-SL-dAj8cdI-B75nbkkoR-XaBnMd1k7kOJidyeKvmx-/s1600-h/DSC00142.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRqWwThw-16eHUzgA08o-VZ5Zd3MjlNaZswWrcWctbmQ98x4cTyuhnAAlcYdVWUSCnXaAiSQQDM5xtBbBKnIfQbWI20o-J4V7T-SL-dAj8cdI-B75nbkkoR-XaBnMd1k7kOJidyeKvmx-/s400/DSC00142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340265709168317842" /></a><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span><div><span class="Apple-style-span" style="font-size: medium;">Here's something different and fresh for your next dinner party.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I had already discussed </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">verrines</span></span><span class="Apple-style-span" style="font-size: medium;"> in a </span><a href="http://frenchfork.blogspot.com/2009/01/bonne-annee-2009.html"><span class="Apple-style-span" style="font-size: medium;">previous post</span></a><span class="Apple-style-span" style="font-size: medium;"> a few months ago. They're appetizers and desserts served in a little glass, like a parfait. They've been very popular in France among homecooks over the past few years. You see them everywhere!</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">This </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">crab and orange verrine</span></span><span class="Apple-style-span" style="font-size: medium;"> recipe is the perfect answer to a warm day. They're wonderful served as an appetizer. I make them ahead of time and leave them in the fridge until ready to serve. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">My personal tip is "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">don't forget the orange</span></span><span class="Apple-style-span" style="font-size: medium;">". It really makes the whole dish and adds </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">absolute freshness</span></span><span class="Apple-style-span" style="font-size: medium;">. I've made it with pink grapefruit as well, and it's also wonderful. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">If you're wondering what kind of glass to use, I personally found tiny glass prep bowls at Ikea (it's important to be able to see through to see the layers), but you could use anything small, narrow and small. The smaller, the better. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkqk9goYg6AAWQAfYGRKEWtdtLn68IGhmXYEjVdpoBOUYRniAoCTUYWBhD_E0UuhYRDyoamoRpxe1aZYmwF_7qC8Quu6N00e8UFLGnoXKO6DHmH7wWR2l8U89g7HGc1sAGJDs0Nj6WnC1/s400/DSC00138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340265444552620450" /></div><span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><span class="Apple-style-span" style="font-size: medium;">Crab and Orange Summer Verrines</span></span><div><span class="Apple-style-span" style="font-size: medium;">(makes 6 individual verrines)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 ripe avocado, cubed + 1 tbsp lemon juice</span><div><span class="Apple-style-span" style="font-size: medium;">6 oz of good quality lump crabmeat, drained</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 orange, segmented </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Sauce:</span></span></div><div><span class="Apple-style-span" style="font-size: medium;">1/3 cup mayonnaise</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tbsp lemon juice</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp French mustard</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tbsp ketchup</span></div><div><span class="Apple-style-span" style="font-size: medium;">10 drops of Worcestershire sauce</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 drop of hot sauce (</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">I use Cholula</span></span><span class="Apple-style-span" style="font-size: medium;">)</span></div><div><span class="Apple-style-span" style="font-size: medium;">Salt, Pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Goat Cheese Whipped Cream:</span></span></div><div><span class="Apple-style-span" style="font-size: medium;">2/3 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/3 cup fresh goat cheese</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/4 tsp salt</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/4 tsp pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tbsp chopped chives</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Measure the heavy cream for the </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Goat Cheese Whipped Cream</span></span><span class="Apple-style-span" style="font-size: medium;">, place it in a large bowl, along with the beater or whisk, and leave in the freezer until ready to use. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><a href="http://www.ehow.com/how_2129282_segment-an-orange.html"><span class="Apple-style-span" style="font-size: medium;">Segment</span></a><span class="Apple-style-span" style="font-size: medium;"> your orange and reserve in a bowl, in the refrigerator. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Prepare the sauce by mixing together all the ingredients. Reserve in the refrigerator.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Prepare the goat cheese whipped cream. Take the bowl, the cream and the beater out of the freezer. Season with salt. Using an electric beater, start whisking at low speed until foamy. Switch to high speed, until you see very soft peaks (after about 2 minutes). Quickly whisk in the goat cheese, pepper and chives. Do not overbeat. Reserve in the refrigerator. </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">(You could cut thin pieces of orange segments and incorporate it in at that stage to add some flavor. Just make sure to keep enough orange segments to decorate the top of each glass)</span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Peel and cube the avocado into a bowl. Pour some lemon juice over it and gently stir with a spoon. Add the crab meat and some of the mayonnaise sauce. Incorporate one tablespoon at a time, tasting every time, to make sure the consistency isn't too creamy and the flavors too strong.</span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"> Less is more</span></span><span class="Apple-style-span" style="font-size: medium;">. Use only what's necessary.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Fill in the bottom of 6 little verrines or glasses with the crab/avocado combo, that's the first layer of the verrines. The second and last layer is the goat cheese whipped cream. Smooth out the top with the back of a clean tablespoon. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Decorate each glass with an orange segment and one or two chives. Chill until ready to serve. Enjoy!</span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com5tag:blogger.com,1999:blog-179399641993232182.post-62693574287525662372009-05-18T10:22:00.003-05:002009-05-18T16:08:08.374-05:00One Dish Meal - Potato Criques<div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRpL3xTATkU1Wg7nMMoE2G-QhBRZl_rwfaSRk4JOQAyldOFdjYFKmPR2P4yoTfc84S2OlWQeVruUmqpvYTAIVYs6fHprZvG3rBfRMWWy75TpSi26KTH-lWqZfni_Pfob7rIPcynzSAeMw/s1600-h/DSC00387.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRpL3xTATkU1Wg7nMMoE2G-QhBRZl_rwfaSRk4JOQAyldOFdjYFKmPR2P4yoTfc84S2OlWQeVruUmqpvYTAIVYs6fHprZvG3rBfRMWWy75TpSi26KTH-lWqZfni_Pfob7rIPcynzSAeMw/s400/DSC00387.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5337270620987184498" /></a><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Summer is around the corner, and it's time for salads, grilling and wonderful fruit and vegetables. <br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">With our baby only 4 weeks away now and my energy slowly dwindling (in case you haven't noticed, I've been blogging less lately), I decided to write down a list of simple quick fix meal ideas to put on the door of my fridge, as a reference. No more long meditation moments when it's time to plan the week's meals ahead, if you know what I mean! </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">We all get tired of the same old recipes over and over again, so to me it's a good way to dust off some old forgotten ones. And it's towards France and my Mom that I turned for inspiration, once again... I have such wonderful memories of any Summer meals my mother prepares; as simple as it can be, from a freshly picked tomato from our garden - still warm - with salt, to melon and Aoste prosciutto. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The recipe for </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Criques de Pommes de Terre </span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">or </span></span><span class="Apple-style-span" style="font-size: medium;">Potato Criques</span></span><span class="Apple-style-span" style="font-size: medium;"> (a cousin of hash brown and latkes if you will), is a specialty from Lyon. They're basically potato "crepes" prepared with onions and parsley. They make a complete meal, and they are wonderful served along with a </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">green salad</span></span><span class="Apple-style-span" style="font-size: medium;"> and a strong vinaigrette (with red wine vinegar and lots of garlic), and a glass of Beaujolais. My Mom's touch? Squeeze a good amount of </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">fresh lemon juice</span></span><span class="Apple-style-span" style="font-size: medium;"> directly on your plate, right before eating. To me, it makes the whole dish. Trust me.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Criques de Pommes de Terre / Potato Criques (serves 4)</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">2 pounds of potatoes (Idaho, Russet, Long White)</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">2 white onions</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">3 eggs</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">1 good handful of chopped parsley</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">salt and pepper</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">2 tbsp butter</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">4 tbsp olive oil</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">1 lemon cut in half or in wedges</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">Peel the potatoes, wash them and dry them carefully in a clean cloth. Grate them, using the "big holes" on the grater. Reserve in a bowl. Peel and finely slice the onions and add them to the bowl. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">Beat the eggs in a separate little bowl and add to the potatoes and onions. Fold in the parsley. Season with salt and pepper. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">In a large pan (a cast iron works best here), heat half of the butter and oil. Once the pan is very hot, pour the preparation. Using a spatula or a fork, make sure everything is flat and even. Cook on medium heat for 10 to 15 minutes, or until brown and crispy. It might take less time, so keep an eye on it!</span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">Place a large plate on top of the pan and turn it upside down, to flip over the crique or crepe. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">Heat the remaining butter and oil in the pan. Once hot enough, slide the crique or crepe back into the pan and cook on medium heat for another 10 minutes, or until brown and crusty under. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">Flip the crique back onto the big plate, cut in slices, like for a pizza and serve right away, along with a green salad and a generous squeeze of lemon juice. Season with sea salt if necessary.</span></span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-16813388563557770852009-05-05T19:49:00.008-05:002009-05-09T11:08:41.558-05:00Baby Shower & Lemon Tart<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnUBf2UhT_dm30fFRepkk3MZh88vvaVig0Zlma1zPz65LBCqYiNnb2a-54Ke64SZX0hUOXYuWGQ7hVtqaC10rL7hLAbH1doPm8SaDkU6Tq1f1b-L0YdTisvkrDAdoqMe2RZzSkeQoACvQ/s1600-h/3509555306_b85da73f4d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnUBf2UhT_dm30fFRepkk3MZh88vvaVig0Zlma1zPz65LBCqYiNnb2a-54Ke64SZX0hUOXYuWGQ7hVtqaC10rL7hLAbH1doPm8SaDkU6Tq1f1b-L0YdTisvkrDAdoqMe2RZzSkeQoACvQ/s400/3509555306_b85da73f4d.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333166301317473458" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">I survived my first baby shower! </span></span><span class="Apple-style-span" style="font-size:medium;">I thought I should print it on a tee-shirt and wear it! Our friends <a href="http://stephanieklein.blogs.com/greek_tragedy/2009/04/couples-baby-shower-toasting-and-hosting.html">Stephanie</a> and Phil threw us a shower last weekend, and it was just perfect. <br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I was reluctant to have a baby shower at first when I found out I was pregnant - I felt bad someone was going to go out of their way for me to organize something. But then I realized how it can be a good way to gather everyone I love before the big day. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">There aren't any particular tradition in France when someone has a baby. Overall, French people don't buy gifts to the parents-to-be before the birth. Why? Superstition perhaps? Everything is done after the birth. Now I did read an article recently in the French P</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">arents Magazine, </span></span><span class="Apple-style-span" style="font-size:medium;">that the American craze of "</span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;">baby</span></span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: normal;">showers"</span> </span></span><span class="Apple-style-span" style="font-size:medium;">is slowly making its way to France. And apparently, </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">baby shower</span></span><span class="Apple-style-span" style="font-size:medium;"> is how we call it in French too. Here's the <a href="http://is.gd/xDoS">article</a> (in French).</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Stephanie and Phil had prepared fantastic little tea sandwiches. They were simply wonderful. Cucumber sandwiches (those were my favorites), egg sandwiches, mini steak sandwiches with chutney and havarti cheese, just to name a few. It makes me want to throw a baby shower for someone now, so I can have the excuse of making miniature food like that!<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I couldn't resist to contribute to the food table and decided on making </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">une tarte au citron</span></span><span class="Apple-style-span" style="font-size:medium;"> - a lemon tart - which was a success. What you might find different in my recipe is the crust (I made a <span class="Apple-style-span" style="font-style: italic;">Pate Sablee</span>) and the filling (I used cornstarch and very little butter). If my lemon tart had to have a synonym, it would be <span class="Apple-style-span" style="font-style: italic;">decadent</span>. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjFxKn9GXtOsxzTDBu-Un2qnYH6ZC4aT0M1VLezJTHCHsElHEXodCuTVRoqMcrpVVxAbjPtk1_t1mSWMKutdH0iy9tSRGF9qV6MzTRc5iYUka76oRd5lbqNawRVjyj4x1fvBOBJCFkrU-/s400/_MG_1228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5333166223697791714" /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">La Tarte Au Citron - Lemon Tart </span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">(serves 6 to 8)</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Pate Sablee:<br /></span></div><div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:medium;">9 tbsp cold butter, roughly diced</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 egg, previously beaten</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/3 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tsp vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Filling:</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">3 egg yolks</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 cup sugar + 3 tbsp</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/3 cup cornstarch</span></div><div><span class="Apple-style-span" style="font-size:medium;">a pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:medium;">The zest of 2 lemons</span></div><div><span class="Apple-style-span" style="font-size:medium;">The juice of 3 lemons</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 tbsp butter, cold</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div></div><div><span class="Apple-style-span" style="font-size:medium;">DOUGH - PATE SABLEE: </span></div><div><span class="Apple-style-span" style="font-size:medium;">On a flat surface, or in a big bowl, combine together the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">flour</span></span><span class="Apple-style-span" style="font-size:medium;">, the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">salt</span></span><span class="Apple-style-span" style="font-size:medium;"> and the</span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"> butter</span></span><span class="Apple-style-span" style="font-size:medium;"> using the tip of your fingers to "break" the butter. Rub the tip of your fingers together, until the butter and the flour blend in together and the consistency is coarse (butter should be pea-size). Add the</span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"> egg</span></span><span class="Apple-style-span" style="font-size:medium;"> in the middle, along with the</span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"> sugar</span></span><span class="Apple-style-span" style="font-size:medium;"> and the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">vanilla</span></span><span class="Apple-style-span" style="font-size:medium;">. Mix everything together using your fingers, until the whole thing comes together. It will be very sticky at first but as you knead, the dough should start forming somewhat of a ball. Flatten the dough with the heel of your hand once or twice (that's called </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">fraiser</span></span><span class="Apple-style-span" style="font-size:medium;"> in French), and transfer everything onto a plastic wrap. Wrap and shape into a ball. Flatten into a disc and refrigerate for at least 1 hour. I prefer to make it one day ahead. </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Take the dough out of the refrigerator 45 minutes prior to rolling.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 375 degrees F. Butter and flour a 9.5" inch tart pan, with removable bottom. Flour a clean surface and roll out the dough, making sure to keep moving the dough around; it will prevent it from sticking to the surface.The Pate Sablee dough is easily breakable, so be patient as you roll it out! Place the dough in the pan and cut off the excess. Prick the bottom of the shell with a fork, cover the bottom with wax paper (or foil) and fill with pie weights, or dried beans (that's what I use). </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Bake for 25 mins, on the lower level of the oven. Remove the pie weights (or dried beans) and wax paper, move to upper level of oven and bake for an additional 5 minutes. The dough should be a nice golden color.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">FILLING: </span></div><div><span class="Apple-style-span" style="font-size:medium;">Beat the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">yolks</span></span><span class="Apple-style-span" style="font-size:medium;"> and the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">sugar</span></span><span class="Apple-style-span" style="font-size:medium;"> together. Combine the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">lemon juice</span></span><span class="Apple-style-span" style="font-size:medium;"> and the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">zests</span></span><span class="Apple-style-span" style="font-size:medium;">. Whisk in the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">cornstarch</span></span><span class="Apple-style-span" style="font-size:medium;"> and the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">salt</span></span><span class="Apple-style-span" style="font-size:medium;">. Transfer to a saucepan and heat up, until it all thickens, about 10 minutes or so. Keep stirring the whole time, using a whisk. When the consistency starts thickening, remove from the heat and stir in the cold </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">butter</span></span><span class="Apple-style-span" style="font-size:medium;">. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Pour onto the baked shell. Allow to cool at room temperature. When cool, you may refrigerate it just a few hours before serving, along with fresh homemade whipped cream for example!</span></div><div><br /></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-1973466268761363502009-04-26T14:52:00.001-05:002009-04-26T14:58:38.347-05:00Tomato, Goat Cheese and Honey Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LevBrKwLhZ3W5sZjCzMcG9k0qjqt1Q5z4-uZPMOmiYv-z52rU_OyScEoQnXA1QBOSaUYgQ9kxft0dowVr2dPGrEqMNXRQ8yDCepK0qvQ8S26KCm5ar6zoyC2TbPT8x8-ect3jR21LlAH/s1600-h/DSC00117.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LevBrKwLhZ3W5sZjCzMcG9k0qjqt1Q5z4-uZPMOmiYv-z52rU_OyScEoQnXA1QBOSaUYgQ9kxft0dowVr2dPGrEqMNXRQ8yDCepK0qvQ8S26KCm5ar6zoyC2TbPT8x8-ect3jR21LlAH/s400/DSC00117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329079825112784610" /></a><br /><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Juan and I recently moved into a new place. It's been tough but we're slowly getting our place into order. I think what I hate the most is having to find a new place for every little thing. And that's what it's down to now... Thank goodness for storage baskets!<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">One of the first things I cooked for us in our new kitchen was a </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">tomato, goat cheese and honey pasta salad</span></span><span class="Apple-style-span" style="font-size:medium;">. I don't know if it's pregnancy hot flashes or what, but it felt warm enough that I did not want to use the stove or the oven for too long. </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I made up this recipe but I have also been inspired by the wonderful tomato and brown rice salad that my friend </span><a href="http://jameseats.com/"><span class="Apple-style-span" style="font-size:medium;">James</span></a><span class="Apple-style-span" style="font-size:medium;"> made a few weeks ago, at a food blogger potluck. It reminded me of how much I love Spring and Summer cooking, for simple salads like these. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">So I switched a few ingredients here and there, added a few more, and the result was a succulent, fresh, satisfying and just plain no-frills summer salad. I always like to change a few things when I make up a recipe, but I just love the combination of the sweet honey, the tart goat cheese and the oniony flavor of the green onions. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMghf3sAsiXv4q21fodeZXT9iHTPUEpRqf0ItFRMppg7GMagPYwPQRaMGBMdkBBRLtvzJ9EFOrwUZX6SHTzY01SuqFtwLzNmSAkSvKdbn9YTtDCNMKTP8J0O5QSILvHltDsWW7xf2vT3Y/s400/DSC00115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329079626192933906" /><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Tomato, goat cheese and honey pasta salad (serves 4)</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">about 2 cups of dry mini Fusilli pasta</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 tbsp champagne or white wine vinegar<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1/4 cup olive oil</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 tsp salt </span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 tsp pepper</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tbsp honey</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 medium Heirloom tomatoes, cut in large dices</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 tbsp chopped green onions<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 cup basil, chopped</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 cup goat cheese, cut in large pieces</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tsp of Herbes de Provence (optional)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Bring some water to a boil, salt the water and add the pasta. Return to a boil and cook according to the package directions. Drain and allow to cool for 10 minutes. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Meanwhile, prepare the vinaigrette by whisking the vinegar, the salt and the pepper together. Slowly drizzle in the olive oil and whisk together. Whisk in the honey. Transfer the pasta into a bowl and stir in the vinaigrette. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Stir in the tomatoes, the green onions and the basil. Lastly, add the goat cheese (and herbes de provence if you choose to) and gently stir. Cover and refrigerate for at least 2 hours before serving. Adjust seasoning of necessary. </span></div></div></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com5tag:blogger.com,1999:blog-179399641993232182.post-84803093265677758472009-04-19T20:54:00.006-05:002009-04-19T22:42:15.966-05:00Happy Birthday to The French Fork<span class="Apple-style-span" style="font-size:medium;">Today is The French Fork first year anniversary! It's been a whole year now that I've been blogging. Wow! Such a great experience I surely do not regret to have ventured into... </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Actually, I'm more wondering why I never started blogging before! I guess I was too shy... Now, I feel like writing has opened up a whole new world to me. Literally, it has allowed me to get in touch with people from so many different countries, who read The French Fork and share with me the same passion: French culture and homestyle cooking.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Thank you all so much for reading me and supporting me. A blog doesn't really exist without the people who read it and share their thoughts with the author. I hope to bring you many more years of French memories and cultural adventures. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Hmmm, that makes me think, I would like to ask you if there is anything you would like me to talk about, that touches on French food and culture. Please share! Any recipe you're curious about? A particular detail of everyday French life or culture you'd like to know more about? </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Stay tuned for Part 2 of The French Fork 1st Anniversary, as I would like to work out a little surprise for you all. Please bear with me, I have been completely tied up in the past week since Juan and I are moving into a bigger place. And moving at nearly 8 months pregnant ain't fun, let me tell you... </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">But enough whining - and more THANK YOUs - to all of you, who keep me going and inspire me. And of course I could not end this post without thanking my beloved husband Juan, who is always supporting me and thanks to whom the design of this blog wouldn't exist.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><br /></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com7tag:blogger.com,1999:blog-179399641993232182.post-20809033884941567032009-04-13T16:48:00.001-05:002009-04-23T21:01:11.193-05:00Tale of a Pregnant Woman<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxbvX_rGEvAhit2eKs8vwrzB-KZR2Ka-qigsq2td1jtIzdHo9w4bf2iVXm_uzg4FS3iNjCTSUFoKEZZdqAw6GcGTzxt3SQjUEAQo7qYL8YTE3MHPiZCdH2aII7gc-bthOGOIKhnaC6ZL/s1600-h/DSC09923.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxbvX_rGEvAhit2eKs8vwrzB-KZR2Ka-qigsq2td1jtIzdHo9w4bf2iVXm_uzg4FS3iNjCTSUFoKEZZdqAw6GcGTzxt3SQjUEAQo7qYL8YTE3MHPiZCdH2aII7gc-bthOGOIKhnaC6ZL/s400/DSC09923.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324361116673509058" /></a><br /><br /><span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-size:medium;">31 weeks pregnant... How time flies! In just 9 weeks or less, we'll be holding our baby boy. Something I can't wait for! I definitely "look" pregnant now -no doubt- and "feel" pregnant. Yep. I wobble, I hold and stroke my tummy. This is it! And what about cravings I hear you ask? Ah, see strangely enough, for someone who loves food and eating as much as I do, I thought I was going to send Juan on some crazy food search adventures; Like say to pick up the ingredients for one of my favorite combo: hard goat cheese, fresh baguette and dark chocolate with hazelnuts - yeah, that's what I'm talking about! But no! I've been going through this pregnancy without any particular cravings...</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">Until last Friday. I woke up with an acute case of banana-chocolate-walnut muffins! (note that you do not need to be pregnant to hunger for these little beauties)</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">Because that's right, I think I'd like to claim that I, Laetitia Bertrand have developed one of the best cure to [pregnant] women's sweet tooth syndrome. </span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2EROJ3tXb4eeK5yoaIfRyGKSKSg3KmAS_yuaAbaarTTkwDx9Uiwm-w0dYl2h8kS-ZD95QmcK09MVZHAbTPjzvtBSQPmOIYQNIjRjWDWf4GaXH4uwNQTDTNNC3w66gG4mOz0DkHR1QPDm/s400/DSC09940.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324360746705810882" /></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">My banana chocolate and walnut muffins are absolutely to die for. You have the flavor of the banana, combined with the crunch of the toasted walnuts and the bite of the chocolate. And not to mention how moist they are! </span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;">I absolutely love them with a cup of coffee or tea for breakfast, or even as a snack with a glass of milk. I can't get enough of them!</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><span class="Apple-style-span" style="font-size:medium;">Banana Chocolate and Walnut Muffins</span></span><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">(makes about 18 muffins)</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 cup walnuts, whole</span><div><span class="Apple-style-span" style="font-size:medium;">1 1/3 cup flour</span><div><span class="Apple-style-span" style="font-size:medium;">1 tsp baking powder</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 tsp salt</span></div><div><span class="Apple-style-span" style="font-size:medium;">10 tbsp butter, left at room temperature</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 eggs</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 medium very ripe bananas, mashed</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/3 cup whole milk</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/3 cup vanilla yogurt (whole)</span></div><div><span class="Apple-style-span" style="font-size:medium;">1/2 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-size:medium;">2 oz semisweet chocolate</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 375 degrees. Spray a muffin tin and line them up with muffin liners. Put the walnuts on a cookie sheet and toast them for about 8 minutes. Check often to make sure they don't burn! Set aside.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Stir together the flour, the baking powder and the salt. Set aside. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">In another bowl, mix together the butter and the sugar, until creamy. Add the eggs, one at a time and combine. Combine half of the dry ingredients. Add the bananas, the milk, the yogurt and the vanilla and mix. Add the remaining of the dry ingredients.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Chop the walnuts, then the chocolate (make sure the chocolate is finely chopped) and combine in a bowl. Add to the batter and combine.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Divide the batter among the muffin liners. Put in the oven and bake for about 18 to 20 minutes. Allow to cool for 10 minutes before transferring the muffins on a cake rack. Allow to completely cool before serving.<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><br /></div></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com5tag:blogger.com,1999:blog-179399641993232182.post-86400924427051989582009-04-08T15:35:00.001-05:002009-04-08T22:29:13.394-05:00My Top 5 Hotel Chains in France<div><span class="Apple-style-span" style="font-size: medium;">I'm often asked by friends to help organize their trip to France, and it's always such a pleasure for me to do it. After many years of playing travel agent, I decided to combine a few hotel tips here. (Sorry I know I haven't posted any recipes in a long time, but they're coming soon!). </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I have chosen to focus on French hotel chains because they can be found all over France. Now, of course there are oh so many fantastic mom-and-pop hotels all over France, but it would have been too hard for me to combine it into one post.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.logis-de-france.fr/fr/index.htm"><span class="Apple-style-span" style="font-size: medium;">Logis de France</span></a></span><span class="Apple-style-span" style="font-size: medium;">:<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">A French chain of hotels of </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">great quality </span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size: medium;">that are small (about 19 rooms) and </span></span><span class="Apple-style-span" style="font-size: medium;">most of the time family-run. </span><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;">Each hotel has to meet a very strict quality charter to be labeled Logis de France. They </span></span><span class="Apple-style-span" style="font-size: medium;">all have a restaurant, whose focus is always put on the discovery of local specialties, using local products. The food quality is always </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">excellent</span></span><span class="Apple-style-span" style="font-size: medium;">. You will not be disappointed. Here's an example of the Burgundy region specialty menu: </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Starter</span></span><span class="Apple-style-span" style="font-size: medium;">-</span><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Crispy pike perch with Sainte-Foy red butter, and thinly-sliced caramelised chicory</span></span><span class="Apple-style-span" style="font-size: medium;">, </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Entree</span></span><span class="Apple-style-span" style="font-size: medium;">-</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Almond-coated pheasant supreme, marrow, fried forest mushrooms and grapes</span></span><span class="Apple-style-span" style="font-size: medium;">, </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Dessert</span></span><span class="Apple-style-span" style="font-size: medium;">-</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Lightly-cooked vintage chocolate cake with pistachio ice-cream.</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-style: normal; "></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size: medium;">What I love most about </span><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">Logis de France</span></span><span class="Apple-style-span" style="font-size: medium;"> is that you can select your hotel depending on what you like to do. </span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><ul><li><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;">If you like staying at place that has a lot of charm and reflects the style or culture of the region, you can select a hotel under the category </span><span class="Apple-style-span" style="font-weight: bold; "><a href="http://www.logis-de-france.fr/fr/nature/index.htm"><span class="Apple-style-span" style="font-size: medium;">Logis de Caractere</span></a></span><span class="Apple-style-span" style="font-size: medium;">. You can then expect a hotel with lots of interesting local architecture and furniture, beautiful flowers, and a focus on overall perfect appearance. </span></span></li><li><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;">If wine tasting is what rocks your boat, you will select your hotel under the category </span><a href="http://www.logis-de-france.fr/uk/gastronomie/bacchus.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Bacchus</span></span></a><span class="Apple-style-span" style="font-size: medium;">. The hotel will be located within 1.8 miles (3 kms) of vineyards. The wine list of the restaurant will reflect the local wines. The staff will be trained in wine tasting, the manager of the hotel will organize tours to wine cellars and tasting, etc. </span></span></li><li><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;">Other categories include </span><a href="http://www.logis-de-france.fr/uk/activite/neige.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Neige</span></span></a><span class="Apple-style-span" style="font-size: medium;"> (if you like skiing), </span><a href="http://www.logis-de-france.fr/uk/activite/randon.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Randonnee Pedestre</span></span></a><span class="Apple-style-span" style="font-size: medium;"> (if you like hiking), </span><a href="http://www.logis-de-france.fr/uk/nature/index.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Nature Science</span></span></a><span class="Apple-style-span" style="font-size: medium;"> (if tranquility, rest and well-being is what you need), </span><a href="http://www.logis-de-france.fr/uk/activite/peche.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Peche</span></span></a><span class="Apple-style-span" style="font-size: medium;"> (fishing), </span><a href="http://www.logis-de-france.fr/uk/activite/velo.htm"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Logis Velo</span></span></a><span class="Apple-style-span" style="font-size: medium;"> (cycling).</span></span><span class="Apple-style-span" style="font-size: medium;"><br /></span></li></ul><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;">The cost for one night will depend on where you are staying (it will be more expensive in Paris for example, about 97 euros). I have found prices as low as 50 euros for one night in the French countryside. It does not include breakfast (usually 8 euros extra) or dinner. It is very reasonable for what you get, trust me! </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><a href="http://www.ibishotel.com/gb/home/index.shtml"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Ibis Hotel</span></span></a><span class="Apple-style-span" style="font-size: medium;">:</span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;">Very affordable. Good for low budgets. I have stayed at these many times and they're good hotels for the money. One night for 2 will bring you to about 70 euros in Paris and about 50 euros outside of big cities (and sometimes lower). The rooms are clean and modern with flat screen televisions and the beds are comfy. Like most hotels in France, breakfast is extra, usually about 8 euros. But it will get you a wonderful breakfast buffet: fruit, yogurt, bread, croissants, pains au chocolat, ham, cheese and more! A lot of these hotels have a restaurant, simple and very decent. You'll usually find these hotels in most French cities and big towns.</span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><a href="http://www.pv-holidays.com/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Pierre et Vacances</span></span></a><span class="Apple-style-span" style="font-size: medium;">:</span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;">Rent a studio, an apartment or a home through </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Pierre et Vacances</span></span><span class="Apple-style-span" style="font-size: medium;"> and live the French way! An apartment for 4 in the Mediterreanean in </span><a href="http://maps.google.com/maps?client=safari&rls=en-us&q=argeles%20sur%20mer&oe=UTF-8&um=1&ie=UTF-8&sa=N&hl=en&tab=wl"><span class="Apple-style-span" style="font-size: medium;">Argeles-sur-Mer</span></a><span class="Apple-style-span" style="font-size: medium;"> for 6 days will cost you about 384 euros. There is a balcony with patio furniture. Bed linens are included and the kitchen is equipped. You can pay more and have house with a pool, or easy access to the beach, or in another location, close to the ski slopes. Great choice when you're traveling with friends - you can split the cost! </span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><a href="http://www.campanile.com/en/default.aspx"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Hotel Campanile</span></span></a><span class="Apple-style-span" style="font-size: medium;">:</span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;">I stayed at many of these with my parents when I was younger when we were on vacation, and I have wonderful memories. A lot of these hotels have a pool (it depends on location), which is wonderful if you're traveling during the summer. They have a buffet type restaurant where they serve breakfast (a hearty one), lunch and dinner. One night in Juan Les Pins (on the French Riviera) for 2 in June will cost you about 75 euros. Campanile is great when traveling with kids and a good deal overall.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><a href="http://www.relaischateaux.com/en/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Relais Chateaux</span></span></a><span class="Apple-style-span" style="font-size: medium;">:</span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size: medium;">If you want to experience the finest of the finest without making your wallet explode, try </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Relais Chateaux</span></span><span class="Apple-style-span" style="font-size: medium;">. The actual hotels are set in stunning mansions, castles, manor or country houses. Want to live like a lord and sleep for one night in </span><a href="http://www.relaischateaux.com/en/search-book/hotel-restaurant/marcay/"><span class="Apple-style-span" style="font-size: medium;">this 15th century castle</span></a><span class="Apple-style-span" style="font-size: medium;">? It's possible, for 130 euros (depending on the season of course). Each hotel offers wonderful culinary experience - really worth it. It might be a little too tight for a lot of budget but once in a while, there's nothing wrong in splurging. </span></span></div><div><span class="Apple-style-span" style="line-height: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-55252310419635940402009-03-29T20:56:00.003-05:002009-03-30T13:34:22.666-05:00How To Eat Raclette<span class="Apple-style-span" style="font-size:medium;">A little souvenir from France for y'all... A video on how to eat </span><a href="http://frenchfork.blogspot.com/2009/03/day-5-la-raclette.html"><span class="Apple-style-span" style="font-size:medium;">Raclette</span></a><span class="Apple-style-span" style="font-size:medium;">. </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The video will look even more appetizing if you watch it in HD full screen and let it load fully before you watch it. Enjoy!</span></div><div><br /><br /><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/bn8h9Yu3Ga0&hl=en&fs=1&ap=%2526fmt%3D22"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/bn8h9Yu3Ga0&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-50603514795324181152009-03-23T16:28:00.016-05:002009-03-26T15:38:40.820-05:00Eat Like a Parisian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkcOIo0VxMi4OtdGILs5wiNQOSpgw06R54-PxYWz0hd-f4w4JDuYh6LIAP-tf7hHb8pVYFf4a292BnaYwRcIwukFL_vSwNHwbfIKTxfYSJEOS0447RpzQOlOCSHa6xnWiuunrQLp7qVf6/s1600-h/DSC04360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkcOIo0VxMi4OtdGILs5wiNQOSpgw06R54-PxYWz0hd-f4w4JDuYh6LIAP-tf7hHb8pVYFf4a292BnaYwRcIwukFL_vSwNHwbfIKTxfYSJEOS0447RpzQOlOCSHa6xnWiuunrQLp7qVf6/s400/DSC04360.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316947242996153442" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><span class="Apple-style-span" style="font-size:medium;">When my friend Anna from </span><a href="http://www.cookiemadness.net/"><span class="Apple-style-span" style="font-size:medium;">Cookie Madness</span></a><span class="Apple-style-span" style="font-size:medium;"> asked us advice on a restaurant in Paris, I immediately turned to my brother David for recommendations. He's been living in Paris for more than 10 years and is a fine gastronomer. As a matter of fact, I think he's influenced me greatly on that part! <br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">He put together a list of his favorite restaurants in Paris for me. He made sure to combine places that have an interesting decor (but always very good quality food) with places off the beaten path - </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">tres parisiens</span></span><span class="Apple-style-span" style="font-size:medium;">! I can assure you that you won't be disappointed with any restaurants in the list below! They are affordable and you will have a true French food experience without being chichi. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I have linked all these restaurants to their websites (for those who have one) and included their hours of operation. Bear in mind that:</span></div><div><ul><li><span class="Apple-style-span" style="font-size:medium;">a lot of restaurants in France close on Sundays or Mondays but not all of them. </span></li><li><span class="Apple-style-span" style="font-size:medium;">In big cities, restaurants stay open late (up to midnight or more) but it depends. <br /></span></li><li><span class="Apple-style-span" style="font-size:medium;">Restaurants start serving dinner in the evening at about 7pm. Most French people go later, around 8.30 / 9pm or even later, especially in Paris.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Service is included in France so tipping is not required. If you do want to add a tip, just leave 1 or 2 euros, but it is not an obligation at all.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Do order "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">menus</span></span><span class="Apple-style-span" style="font-size:medium;">". They include an appetizer (</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">une entree</span></span><span class="Apple-style-span" style="font-size:medium;">), an entree (</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">un plat</span></span><span class="Apple-style-span" style="font-size:medium;">) and dessert or cheese for usually a VERY reasonable price. I'd say for 20 euros, you can get a very decent meal! The menu usually gives you the choice between 2 to 4 appetizers, 2 to 4 entrees and 2 to 4 desserts. It depends. But take my word for it and </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">ORDER A MENU</span></span><span class="Apple-style-span" style="font-size:medium;">! Restaurants usually offer from 2 to 4 different menus to choose from, from the cheapest to the most expensive.</span></li></ul></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90Hx8g3lxhEg4dehYyEjkc6xoZjgPpBauAc5xRmQgXPfdDAxUbOnq-gD2meGITb9clf5mxtHANftY_Tq4r7g4fKXcC8M09W1QYOyS6H-w6gkzbFanR2BA51srrxzd7F1837l99WHaFsJL/s400/DSC04345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316947031624552578" /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.fermettemarbeuf.com/"><span class="Apple-style-span" style="font-size:medium;">La Fermette Marboeuf</span></a></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Near the Champs Elysees. The interior of the restaurant is decorated art deco style. Gorgeous setting but noisy. Open until 11.30 pm.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.restaurantlagare.com/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">La Gare</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Located in an old railway station. Elegant old-world charm. Open everyday, Sunday included, until 2 am.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.procope.com/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Le Procope</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Oldest cafe in Paris with an "old Paris" feel. Near </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Saint Germain des Pres</span></span><span class="Apple-style-span" style="font-size:medium;">. Open until 1 am.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.polidor.com/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Le Polidor</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Very authentic decor. Very traditional French food. Open until 12.30 am, except Sundays (11 pm)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.l-aiguiere.com/frame.html"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">L'aiguiere</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">One my brother has told me a lot about. Cheapest menu will cost you $25. Closed on Sundays. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Le Coude Fou</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Very Parisian, very traditional, good food and good wine! Open until 2 am.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.bofingerparis.com/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Chez Bofinger</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Beautiful setting. Historical Parisian </span><a href="http://en.wikipedia.org/wiki/Brasserie"><span class="Apple-style-span" style="font-size:medium;">brasserie</span></a><span class="Apple-style-span" style="font-size:medium;">. </span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><a href="http://www.restaurant-chartier.com/www/visit/">Chez Chartier</a></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Another historical restaurant. Used to be a favorite for blue collars at the turn of the 19th century because it was cheap. Still very cheap today, they offer very homestyle French food like endive salad, shredded carrots with vinaigrette or leeks and vinaigrette. (I have never tried it myself but would be really curious to try it out next time I'm in Paris!)<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.le-louchebem.fr/"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Le Louchebem</span></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Very good meat restaurant near Les Halles. "Louchebem" means "butcher" in the old Paris slang.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">L'abribus</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">My brother told me to go check out their cheap but delicious couscous. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">C Comme Cochon</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Traditional food. Their pork shanks cooked in hay is a must. </span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com4tag:blogger.com,1999:blog-179399641993232182.post-80894531587897840262009-03-18T17:00:00.014-05:002009-03-24T21:35:37.273-05:00Chicken Crawfish 30th birthday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxhmzUYV4bJEGL2lDVwlAjNmPU9hWSIfiRLFXP72yOxKBqOZaaMbuUll9wTYeUoEfiItEpIJmh7UIezIdHucKiAbul-JThPGto3rJPMhPgbCDw-KsT1qOyv0ubWsfwxagh8V1nU7nzdtf/s1600-h/DSC00163.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxhmzUYV4bJEGL2lDVwlAjNmPU9hWSIfiRLFXP72yOxKBqOZaaMbuUll9wTYeUoEfiItEpIJmh7UIezIdHucKiAbul-JThPGto3rJPMhPgbCDw-KsT1qOyv0ubWsfwxagh8V1nU7nzdtf/s400/DSC00163.JPG" alt="" id="BLOGGER_PHOTO_ID_5314728578517744034" border="0" /></a><span style="font-size:100%;"><br /></span><span style=""><span class="Apple-style-span" style="font-size: medium;">I have not forgotten about you all! Juan and I are back </span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">in the US now but I still have so much to share with you from our trip! I don't know where to start. I actually was not feeling good towards the end of our stay (I must have caught a cold), thus the slowdown in my blog entries. </span></span><span style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">Pardonnez-moi!</span></span><span><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">Juan celebrated his 30th birthday while we were</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;"> in France and my parents organized a big family get together for him. It was one of these long meals that my family does at least 2 or 3 times a year: a long aperitif, a very long lunch with 4 or 5 courses, a walk around my village and usually some board games bonding time - </span><a href="http://en.wikipedia.org/wiki/Belote"><span style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Belote</span></span></a><span class="Apple-style-span" style="font-size: medium;"> anyone?</span></span><span><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">When my Mom asked me what we should serve for this occasion, I remembered the 20th birthday lunch she organized for me way back then... My parents had ordered a big dish of </span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Poulet Aux Ecrevisses</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;"> from an excellent local restaurant. They </span></span><span style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">truly </span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">know how to make this dish wonderful. I thought Juan's birthday would be the perfect occasion to do just the same again.Why not make it yourself you wonder? Our family gatherings involve close to 3o people so we sometimes shamelessly decide to spend more time with our guests rather than in the kitchen. (We did bake a lemon tart, a very chocolaty cake and a flan though).</span></span><span><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span></span><span style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">Poulet aux Ecrevisses</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;"> or </span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Chicken Crawfish</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;"> is a dish fro</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">m my region, in which the sauce is the star. A combination of white wine,tomatoes, cayenne, cream, slowly simmered with crawfish and farm raised chicken. </span></span><span style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">C'etait exquis</span></span><span style=""><span class="Apple-style-span" style="font-size: medium;">!!! We served it with rice, to soak up all the juices.<br /></span></span><span><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span style=";"><span><span class="Apple-style-span" style="font-size: medium;">Pictures speak a thousand words so I leave you here...</span></span><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJ9bQF9fEE6SB5HxH7cRmAmna6P__UKiQKOIBClbyhqp9VJJ2SJxk6Gqn5EVGSv_gdBLT1b50TM9mu8_2NGKG2rnvypI3OvrkaUGW3NA0veFoTyE2d6jWnHhIyTvnPoIPWvxOsOGCH7YD/s1600-h/DSC00172.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJ9bQF9fEE6SB5HxH7cRmAmna6P__UKiQKOIBClbyhqp9VJJ2SJxk6Gqn5EVGSv_gdBLT1b50TM9mu8_2NGKG2rnvypI3OvrkaUGW3NA0veFoTyE2d6jWnHhIyTvnPoIPWvxOsOGCH7YD/s400/DSC00172.JPG" alt="" id="BLOGGER_PHOTO_ID_5314728422411761826" border="0" /></a><span style=";"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNl2p9mLFQUq34zS7CudeRTxY_lrmBjYW66s7mRS0tyLKqrShAKYTL2zZCrWhR5Q-5Qem4EdQWpNqdmtYNYCIMa-aoUfP8T1QDTjqjici7zhmssCSG-hcVM6sT4C4KKej5ktD4iyo4LDJ/s1600-h/DSC00197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNl2p9mLFQUq34zS7CudeRTxY_lrmBjYW66s7mRS0tyLKqrShAKYTL2zZCrWhR5Q-5Qem4EdQWpNqdmtYNYCIMa-aoUfP8T1QDTjqjici7zhmssCSG-hcVM6sT4C4KKej5ktD4iyo4LDJ/s400/DSC00197.JPG" alt="" id="BLOGGER_PHOTO_ID_5314728266765257666" border="0" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6DS70ApDNqOR551ROmEpAPoI-oMqOqt52ESA9tXXobm0jRMtBYucxXJLrVv5GCCKgluBSmUQ-pZr0_qRxcPWMZlhkz5x_CIXpB_M4QxX8LH4BRSYLdkVjvZihmmkXMgkV6R5FjCH4AI0/s1600-h/DSC00209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6DS70ApDNqOR551ROmEpAPoI-oMqOqt52ESA9tXXobm0jRMtBYucxXJLrVv5GCCKgluBSmUQ-pZr0_qRxcPWMZlhkz5x_CIXpB_M4QxX8LH4BRSYLdkVjvZihmmkXMgkV6R5FjCH4AI0/s400/DSC00209.JPG" alt="" id="BLOGGER_PHOTO_ID_5314728117745933666" border="0" /></a><span style=";"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEJmHTQgAJgg6O900rIe95ebBXIEca1ibEbsxV1Y-hrIorUzytE-98G27uYEr-1RuU9uO7vsZRN1pJXsnQFXTNHhHdP6cyj1NpUPzadcg8PMt6h6_-8xfescrskBFjSZXoEGSkCxGhj-H/s1600-h/DSC00216.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEJmHTQgAJgg6O900rIe95ebBXIEca1ibEbsxV1Y-hrIorUzytE-98G27uYEr-1RuU9uO7vsZRN1pJXsnQFXTNHhHdP6cyj1NpUPzadcg8PMt6h6_-8xfescrskBFjSZXoEGSkCxGhj-H/s400/DSC00216.JPG" alt="" id="BLOGGER_PHOTO_ID_5314727974830986370" border="0" /></a>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com6tag:blogger.com,1999:blog-179399641993232182.post-78318608664146973462009-03-11T15:04:00.012-05:002009-03-18T17:26:14.974-05:00Day 9: Cremieu's Market<img id="BLOGGER_PHOTO_ID_5312056500605458882" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJN97hxup24gLtS9P4IDuH1kM9aKxypJkA3alMmacpN1mu4398dZa7NyTkhEzld3iyK-x_aNr3dY_eWAee84it84KRIJ6-mnJiK0cjAwm7WYyZR174XLXk5cUkwl3bZW1sV54VzPlxcvA/s400/DSC00329.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5312056196870303698" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXbcv9ViwG1NuJRlINzzeUg3pR5-lmvCP9aeNI6xaeE-KkvGGGT74FQZincAK0TyPjGegOgdERFca1CVFRWm0sakiaHOKoedeZ4GExncmPWKBLxYMhmX1gty3EpuLgOW17COXx7Cx27GY/s400/DSC00330.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5312057032681122178" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfO0M5h-nl1TsH3V5B9vJZHIJvST5jdlyfsBuBEwuyv3Mle1gxk0fSZ4S6jCFcnjAAS-AeMp8UIhUmDvcmDmyQtQmBx6Lbug0kA3DW2TtqjqtPQN4s6R8VmghK5Yew9S8reXHQ6IMCpC1/s400/DSC00355.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5312056798670765810" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-t5DBSCh7aSX4aN8v6RqxHvY-pJcfGJNjGrdBhQQOftG5hykaxIPfUkPUuIYGN7CvppSckubvM1yxMVHOLGSoN4xOvJTptkm-mLec6Y4qh8GFGQGVTavns6qXnCTkrrAmRVlU5efmCim1/s400/DSC00344.JPG" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5312057260375098610" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcH1l_VCPcO48bygcg2GcMnMH-ejxtgs7ctTWixZ7N3ZYV8mJVbeMWtGNYoXunffeHGoU1xrViEGljDwKDxHlO5gq09f9_fWLHcq27HZEK_DjwaRRtZTZ6TO_wjhcpkWVCE8pPbK4x4OMD/s400/DSC00362.JPG" border="0" /><br /><br /><div style="font-family:georgia;"><span style="font-size:100%;">I love going to the market when in France. Around my region, there is one every day of the week in different small towns around my village. Today was Wednesday so the market was in <a href="http://www.ville-cremieu.fr/"><strong>Cremieu</strong></a>, a gorgeous medieval town. The market is set under a 14th century old market hall, the exact same spot where Juan and I celebrated our wedding a few years ago.<br /><br />The weather was cold and rainy today, which gave the market a little charm but we didn't stick around for too long. Just enough time to buy some local honey, a <em>scarole</em> salad for lunch and a few clementines. My Mom and I didn't feel like cooking much so we bought a local dish called <em><a href="http://en.wikipedia.org/wiki/Diots"><strong>diots</strong></a><strong> au vin blanc</strong></em>, which is a regional sausage cooked in white wine along with potatoes or polenta. Oh I can't tell you how good these were... Such a perfect meal for this kind of weather! </span></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com4tag:blogger.com,1999:blog-179399641993232182.post-72970165113659807652009-03-07T04:58:00.012-06:002009-03-07T05:57:56.662-06:00Day 5: La Raclette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_59Op5KXwXZ4GUGTdtf19b8ADcE7aVVMe_cXRr2Ivdq9GP0yNecS8W502bpPiadQJr7l09_ZEdmxgheBYSKp4kOVw5q5s0NxJ75iGcokuIpD5h7xjaD_1uucWsitt-DI30wc33PIqjro/s1600-h/DSC00077.JPG"><img id="BLOGGER_PHOTO_ID_5310410640882805618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_59Op5KXwXZ4GUGTdtf19b8ADcE7aVVMe_cXRr2Ivdq9GP0yNecS8W502bpPiadQJr7l09_ZEdmxgheBYSKp4kOVw5q5s0NxJ75iGcokuIpD5h7xjaD_1uucWsitt-DI30wc33PIqjro/s400/DSC00077.JPG" border="0" /></a><br /><div><em>La Raclette</em> is - another - typical dish from my region. It's a full meal of melted cheese (<em>raclette</em> cheese), boiled potatoes and regional deli meats: hams, <em>saucissons</em>... The kind of dish that will send you straight to bed because of how heavy it is!</div><div></div><div>Yesterday was the first time we were able to have dinner with both my brothers and my parents at the same time since we've been back. The weather was cold and snowy - perfect for a <em>raclette</em>! </div><div><br /></div><div>There's a special machine that we use to melt the cheese: <em>un appareil a raclette</em>. We place it in the middle of the dinner table, plugged in and each person puts a slice of cheese in a little non stick mini pan. The mini pans are then placed under a heater that melts the cheese in less than a minute. It's a very cheap and common thing to have in a French houselhold, especially in my region. I wish I could bring one back to the US (damn you, European plugs).</div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5310410210995467618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFOWoIm_AgMPXVSey_-SaAWM5NcmD1HFRbkPcdNZsO_pxFUS2NSyWkuwujeAFJBLU3C5Np9g4eJiq9-OxJRAYzztBO4MoGdn6RZ09iZjgQf6JFddbIkEmrGqmPf_SCEhQXt6rCOtz-XG1/s400/DSC00045_2.jpg" border="0" /><br /><div></div>If you think these photos look delicious, just wait for the video (coming soon)...<br /><br /><div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com4tag:blogger.com,1999:blog-179399641993232182.post-13487114567691570992009-03-06T02:52:00.013-06:002009-03-06T05:10:47.220-06:00Day 3: Lemon festival in Menton<span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5310025131622252114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qdgbcb_-bpFs1SzVlQGGAN33uJ_pKLnWT04ERY3-lXaXbcX2VCPYemski1WuvyV5ZPQtv1OSmUTkkJq7MsM1GDhNoeb88sZ4-6hSgwTtAu4BBy73z5iZmhBOLTy12-ktiYRjVQKyZig9/s400/DSC09915.JPG" border="0" /><br /></span><div><div><span style="font-family:georgia;">I've been fighting jetlag for the first time in my life since in France. Not fun when you should be sleeping and you've been tossing and turning for the past 7 hours. I'm hopeful it will get better as the days go by though. </span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5310026079226852402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5LzaThZdcUGzxZaOAMTpIRyZgPLBe9FpCnYP3Zn5ad2BqTza6Vhwg3jOK9v8MyKuulUoJEqwiOVp6uTVfuRmot3YjksHJCMr7WexsDfU4y-Dt0w6eKHlH-CLZXj6qOQvPia9cxe_m22D/s400/DSC09929.JPG" border="0" /><br /></span><div><span style="font-family:georgia;">We took advantage of what seems to have been our last day of somewhat warm and sunny weather by going to the city of Menton, right at the border of Italy, after Monaco. They were celebrating <em>Le Festival Des Citrons</em> (the lemon festival), in an array of thousands of lemons and oranges. Quite a sight! </span></div><br /><div><span style="font-family:georgia;">We did not want to miss tasting some Mediterranean fish. We stumbled upon a wonderful little restaurant nestled in a tiny little square around a fountain. For a very decent 20 euro menu, I enjoyed a salad served with goat cheese, warm lemon and honey vinaigrette and balsamic reduction, grilled <em>rascasse</em> (scorpion fish) served with a tomato concasse and a fantastic <em>ratatouille</em>. The fish was out of this world -somewhat meaty, crispy skin. Divine! To top it all, I finished the meal with a perfect homemade lemon tart. </span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><span style="font-family:georgia;"><br /></span><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5310025675538738898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdTcVOXibmb82k49K5azPSixdo_XocKZKN5hBqcUL5Mz6s2SQyYj3pzuXLUUvXI9xDTJTvPYQe21Cg_7lWY0zIvxl3mcFBNcdVafyEKjDUmhDR8V5KwiAlMYlLuV79-c4ZDmWDAHTbBEp/s400/DSC09908.JPG" border="0" /></span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">I have a feeling I'll be telling you about the raclette dish I will be enjoying tonight (perfect for snowy weather!) in my upcoming post...</span></div></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-20684357324975421442009-03-03T02:32:00.016-06:002009-03-18T17:24:57.890-05:00Day 1: Sights of Antibes<span style="font-family: georgia;font-family:georgia;font-size:100%;" >The streets of the old Antibes are rudimentary and narrow -but quaint. After more than a year away from my home country, all the charms and characteristics of my surroundings seem to just pop out like a black dot on a white wall: the old entry doorways, the shop signs and displays. I couldn't stop smiling -and taking pictures. </span><span style="font-family: georgia;font-family:georgia;font-size:100%;" ><br /></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" ><br /></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" >We randomly happened upon La Villa Fontaine, a very old home nestled in the Saffranier neighborhood, where painter -and French Fork reader </span><span style="font-family: georgia;font-family:georgia;font-size:100%;" ><a href="http://www.annelizabethschlegel.com/">Ann Elizabeth Schlegel </a></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" >has been invited to stay by the city of Antibes to paint. Here's a snapshot of the little walk:</span><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5308889254318206930" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBQ3ZYLcShlAKGUPSDw_plEp5-NE4GWcSgIhHr5mqMSD4l8rbbe7vZc9CfCc_r554By3OwDeMmb6TEr6JaOqvht-jhdLXRG_2_naLTf7Iwd7Nrje9EV4jtRW8YyZ3r9P35395jvlpyOO2/s400/DSC09885.JPG" border="0" /> <img id="BLOGGER_PHOTO_ID_5308889101576492674" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SzJ4HwauPEaE2yGS1x_Vhyphenhyphen-VQzaukQVUmtsR3dAOb_Uwft7zyZTu5FghPSGiQM1v87NTbMU8iglam5QgVDNlSdP5o2oFX5xcFncz3dhwGwxsith1xYrS64CMpahxMEDtkEhOtEBo3Grm/s400/DSC09861.JPG" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5308888950916596546" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdCNjUnr3D79GuQP3HHHVU-g7YeH5F-zNcCZqbQfxztS8nC-fq-Va1Rd3sRoH0AtjacnTBPoyhuAVu0rPsn1f2o0DxuESyJgd-UcIcP-VCZlb6qmFR8_EFppi3xqvOeqsAeBqbHz6Pbn6/s400/DSC09860.JPG" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5308888738571308754" style="margin: 0px auto 10px; display: block; width: 300px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46P2L5YHkJe_Eu5emojVSq6jy_1V3vlpxYaCYU6r2DIKmbay6mufDXJmLX_k6vLMooOGs1xIWd84YnedGJOp_irLvspjQYSY_FXmHxeszkCjEdeIizxYvJB2aAGW8Tg1xM71jXBII5w6m/s400/DSC09849.JPG" border="0" />Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com3tag:blogger.com,1999:blog-179399641993232182.post-1810455176545168802009-02-26T22:14:00.003-06:002009-02-26T23:24:16.293-06:00There's no place like home<span class="Apple-style-span" style="font-size: medium;">We had a little bit of a scare this week, after Juan hurt his back really bad. To make a long story short, we thought he had a bad herniated disc that would require him to have surgery and not allow us to travel to France to see my family. As it turns out, it is not as bad as we thought it was - and surgery is out of the question - and we will be on our way to Antibes in a few days.</span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">It's always such an exciting time to go back to the country you grew up in. Going to France might sound like a vacation to a lot of people but to me it means going home. It means hanging out in my parents' home and not do anything. Wake up and help my Mom around the house. Go to the grocery store and make lunch with her. Watch the inevitable </span><a href="http://13h.tf1.fr/"><span class="Apple-style-span" style="font-size: medium;">j</span></a><span class="Apple-style-span" style="font-style: italic;"><a href="http://13h.tf1.fr/"><span class="Apple-style-span" style="font-size: medium;">ournal de 13 heures</span></a><span class="Apple-style-span" style="font-style: normal;"><a href="http://13h.tf1.fr/"><span class="Apple-style-span" style="font-size: medium;"> </span></a></span></span><span class="Apple-style-span" style="font-style: italic;"><a href="http://13h.tf1.fr/"><span class="Apple-style-span" style="font-size: medium;">de Jean Pierre Pernaut</span></a></span><span class="Apple-style-span" style="font-size: medium;"> after lunch, as we sip coffee. Mundane things yes, but that I miss oh so much.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Walking around our local grocery store in my village feels like being in a museum every time we go back. I cannot describe how much I love it. I love to check out food items that we don't see in the US, especially things like </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">biscottes</span></span><span class="Apple-style-span" style="font-size: medium;">, cheeses, </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">biscuits</span></span><span class="Apple-style-span" style="font-size: medium;">, prepackaged soups and sauces. And of course, I always end my visit in the toiletries aisle. Oh sure I find everything I want as far as face wash, body lotion and what not here in Austin, but I buy a bit of nostalgia when I bring back a </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Tahiti</span></span><span class="Apple-style-span" style="font-size: medium;"> brand shower gel or several tubes of </span><a href="http://www.labello.fr/home.html"><span class="Apple-style-span" style="font-size: medium;">Labello</span></a><span class="Apple-style-span" style="font-size: medium;"> chap stick. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">It's the first time since I have been blogging that I am going back to France. I am really excited to actually be able to share this experience with you. If you haven't done so yet, you can </span><a href="http://twitter.com/thefrenchfork"><span class="Apple-style-span" style="font-size: medium;">follow me on Twitter</span></a><span class="Apple-style-span" style="font-size: medium;"> or stay tuned to this blog, as I will post mini updates and pictures as often as I can. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The adventure will start on La Cote d'Azur on Monday, as we spend some time in our family home in Antibes. I'm back to packing. </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">A tres bientot tout le monde!!</span></span></span></div><div><br /></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com7tag:blogger.com,1999:blog-179399641993232182.post-23458424103949836712009-02-17T14:52:00.015-06:002009-02-19T13:42:32.990-06:00A taste of Provence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF4dqWugnvzud7HDAWKsWAFeOZtdPmUk_XoafQl1u-lImUFggmM-2rsvvruRXctfGZQd4af0HXRLHqpzMzr9oJVxuoskbLMm5dxjEJUSw8OUZUW6c3fm5Xj-rlGoc0Onk5SWtSEuRH9az/s1600-h/DSC09834.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF4dqWugnvzud7HDAWKsWAFeOZtdPmUk_XoafQl1u-lImUFggmM-2rsvvruRXctfGZQd4af0HXRLHqpzMzr9oJVxuoskbLMm5dxjEJUSw8OUZUW6c3fm5Xj-rlGoc0Onk5SWtSEuRH9az/s400/DSC09834.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304596054687494306" /></a><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-size:medium;">Juan and I will be traveling to France very soon. I am beyond excited! I haven't been home in more than a year and no one in my family has seen me pregnant yet. I foresee a lot of baby talk...<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">We'll be lucky to spend a week in my parents' second home in </span><a href="http://maps.google.com/maps?client=safari&rls=en-us&q=antibes&oe=UTF-8&um=1&ie=UTF-8&split=0&gl=us&ei=LyibScylJIyEyAXihcSCCg&sa=X&oi=geocode_result&resnum=1&ct=image"><span class="Apple-style-span" style="font-size:medium;">Antibes</span></a><span class="Apple-style-span" style="font-size:medium;"> on the Cote d'Azur. I am looking forward to the unique sunlight of the French Riviera and sitting at the terrace of our usual cafe, right on the beach. I want to walk to the </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">librairie</span></span><span class="Apple-style-span" style="font-size:medium;"> and </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">boulangerie</span></span><span class="Apple-style-span" style="font-size:medium;"> to buy the </span><span class="Apple-style-span" style="font-style: italic;"><a href="http://www.nicematin.com/"><span class="Apple-style-span" style="font-size:medium;">Nice Matin</span></a></span><span class="Apple-style-span" style="font-size:medium;"> (the local newspaper) and some bread, enjoy some shopping (maybe buy baby a few French baby books)...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Of course, Juan and I are also looking forward to some good food. We will celebrate his 30th birthday with my entire family (that's nearly 30 people) so my Mom and I are already planning the lunch menu. Right now we're heading for a dish called </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">poulet aux ecrevisses</span></span><span class="Apple-style-span" style="font-size:medium;">, which I absolutely </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">adore</span></span><span class="Apple-style-span" style="font-size:medium;">. It's chicken and crawfish in a creamy tomato sauce with a touch of cayenne. I will definitely keep you posted on that!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I cannot wait to eat some of the fresh fish from the Mediterranean. It's some of the best food memories from vacationing there when I was a child. And I know there is so much more that I need to experience still!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Thinking about the South of France inspired me to share with you a recipe for Tomates a la Provencale. It's a classic side dish in France but they're just as good on their own, warm or cold. I try to give you measurements in my recipe but there is no right or wrong. Just use lots of garlic, lots of parsley and herbes de provence if you have some. A good quality olive oil and you're all set!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">My favorite dish to serve them with is a simple roasted pork tenderloin, along with rice or steamed potatoes.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTonYgFSFFPu5l0AnrwoJnMCQIY8R6wSF1-lcD_nSvi1U0sOsTG4H1xyVLz5TDSUTpLhkt44CIV2hRGYvSMNhyPhaHYHBYn26K7Mju7rWvJlBzkTgD5x3T-_eRjLMnpg0AvjeS-RO0gKQN/s400/DSC09830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304257587358448402" /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Tomates a la Provencale (for 2)</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">4 big Roma tomatoes</span></div><div><span class="Apple-style-span" style="font-size:medium;">about 1/4 cup of chopped parsley</span></div><div><span class="Apple-style-span" style="font-size:medium;">4 garlic cloves, finely chopped or pressed (I count 2 cloves of garlic per tomato)</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 tbsp of plain breadcrumbs</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tbsp of Herbes de Provence (optional)</span></div><div><span class="Apple-style-span" style="font-size:medium;">Olive oil</span></div><div><span class="Apple-style-span" style="font-size:medium;">salt & pepper</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">You may core the tomatoes if you prefer. Personally, I leave them. Cut the tomatoes in half, lengthwise. Using your finger, scoop out the seeds in each section of the tomatoes. Salt the inside and set them cut side down on a plate to drain for 15/20 minutes. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 450 degrees F. In a bowl, combine together, the finely chopped parsley and garlic, the Herbes de Provence and the breadcrumbs. You can use the food processor if you want. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Fill each tomato with mixture and cook in the oven for 45 min to 1 hour, until the top is cooked and brown. Serve warm or cold. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><br /></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com7tag:blogger.com,1999:blog-179399641993232182.post-371416993718088822009-02-09T15:42:00.011-06:002009-02-09T21:55:43.540-06:00You can't go wrong with meat and potatoes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T9eXgONKeUQRCDENATQPyMzjB67rQI-RCchf-7HkIO-wjTSwk27UgCP-NPodAAFZugLCWbIBd1VFhrLW9pSai02lgiTWWVhIGxgy87FVJOurTLFV1JcQ3YBLtHk_uADxS3mE6NToOhiB/s1600-h/DSC09768.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T9eXgONKeUQRCDENATQPyMzjB67rQI-RCchf-7HkIO-wjTSwk27UgCP-NPodAAFZugLCWbIBd1VFhrLW9pSai02lgiTWWVhIGxgy87FVJOurTLFV1JcQ3YBLtHk_uADxS3mE6NToOhiB/s400/DSC09768.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5301009675390697026" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><div><span class="Apple-style-span" style="font-size: medium;">Me:</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"> "Hachis Parmentier"</span></span><span class="Apple-style-span" style="font-size: medium;">.... Juan: "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Bless you!"</span></span><span class="Apple-style-span" style="font-size: medium;">. These words might be a mouthful for non French speakers to pronounce (go ahead try it), but don't let it scare you away! Nothing else than a meat and potato dish, </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Hachis Parmentie</span></span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">r</span></span><span class="Apple-style-span" style="font-size: medium;"> is the French version of the Shepherd's Pie. <br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Un hachis</span></span><span class="Apple-style-span" style="font-size: medium;"> in French is meat or fish that has been finely ground. </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Parmentier</span></span><span class="Apple-style-span" style="font-size: medium;"> refers to Monsieur Antoine-Augustin Parmentier, who (among other things) promoted the use of the potato as a food source in France and Europe at the beginning of the 19th century. Don't the words sound less scary now? </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I was facing another night of pasta dinner (yet again), as I was staring into my fridge last week. I was definitely not in the mood to cook anything complicated. I had bought ground beef and wanted to do something a little bit different. The weather report was forecasting close to freezing temperatures (for once!) for the following day here in Austin, and so came to me the idea of making this comforting, and </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">very classic</span></span><span class="Apple-style-span" style="font-size: medium;"> French dish.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Commonly served in school cafeterias in France, </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Hachis Parmentier</span></span><span class="Apple-style-span" style="font-size: medium;"> also always reminds me of THE ultimate frozen food dish sold in France. So there you go, cheap and filling, </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">le hachis parmentier</span></span><span class="Apple-style-span" style="font-size: medium;"> is a crowd-pleaser.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The version I made here is the classic one, with beef. But the beauty of this dish is how versatile it is; You could replace the beef with a mix of vegetables to make it meat-free or use duck meat (why not Confit de Canard?) instead of beef for example. I made enough to serve the both of us for nearly 4 meals, which truly feels good when you have a super busy week like we had last week...! </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Le Hachis Parmentier </span></span><span class="Apple-style-span" style="font-size: medium;">(serves 4 to 6)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tbsp olive oil</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 big yellow onion, peeled and chopped</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cloves of garlic, peeled and finely chopped</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 pound of ground beef</span></div><div><span class="Apple-style-span" style="font-size: medium;">3 pounds of potatoes </span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tbsp of tomato paste</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 egg yolk</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup grated Parmesan cheese (for the meat)</span></div><div><span class="Apple-style-span" style="font-size: medium;">Up to 1 cup of milk</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tbsp butter</span></div><div><span class="Apple-style-span" style="font-size: medium;">salt and pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup of grated Gruyere cheese or Swiss </span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup Parmesan (for the mashed potatoes)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Boil water in a saucepan to cook the potatoes. Peel and cut the potatoes in quarters. When the water is boiling, add them and simmer for about 20 minutes or until tender (test with a knife: you must be able to cut through them very easily).</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Meanwhile, heat the olive oil in a pan and saute the onions for 4 or 5 minutes. Add the garlic and cook for 1 or 2 minutes. Add the meat, season with salt and pepper and cook until brown. Stir in the tomato paste. When everything is all cooked, turn the heat off, combine the egg yolk, stir and add the parmesan cheese. Reserve.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Pre-heat the oven to 400 F. Warm up the milk in a saucepan or in the microwave. Drain the potatoes and transfer to a bowl. Stir in the butter and the cream. Slowly add some warm milk, and mash with a potato masher, until you get a creamy consistency. You might not need to use all the milk. Season with salt and pepper. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Lay the meat at the bottom of an oven safe dish (like a lasagna dish) and cover with the mashed potatoes. Sprinkle with Gruyere cheese (or Swiss) and Parmesan. Bake in the oven for 10-15 minutes or until the cheese has melted. Turn the oven temperature to broiler. Place the dish under the broiler for 2 to 3 minutes, until the top is brown. Rotate the dish when one side is brown enough (about halftime). Serve.</span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com6tag:blogger.com,1999:blog-179399641993232182.post-54372989850355196902009-02-02T15:33:00.005-06:002009-02-02T21:36:31.633-06:00C'est la Chandeleur: let's eat crepes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSIx4vR4HubkslSKC46HAwdCz_tI-bQQhCG8nPQJ-s1rrmONFnH_mRs2hLsITooKZoOW6pcXyVgw60tdgagjWvCghs3cMKKQGxUycMw1G3ucfRXj_n-kZFr18vNnDOPADGycS8JoalpbD/s1600-h/DSC09743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSIx4vR4HubkslSKC46HAwdCz_tI-bQQhCG8nPQJ-s1rrmONFnH_mRs2hLsITooKZoOW6pcXyVgw60tdgagjWvCghs3cMKKQGxUycMw1G3ucfRXj_n-kZFr18vNnDOPADGycS8JoalpbD/s400/DSC09743.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5298359690072549522" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><div><span class="Apple-style-span" style="font-size: medium;">February 2nd is Groundhog Day in the United-States, but in France, we celebrate </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">La Chandeleur</span></span><span class="Apple-style-span" style="font-size: medium;">. Say the word "chandeleur" to a French person and they will think CREPES, </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">bien sur</span></span><span class="Apple-style-span" style="font-size: medium;">! Yes, Chandeleur is the day we make crepes in France! Or as Juan and I like to call it, "Crepe Day".<br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Beyond being a day to make crepes, La Chandeleur (or </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Candlemas</span></span><span class="Apple-style-span" style="font-size: medium;">) is a very old celebration, dating back to the Celts and Romans. For Christians, it meant marching in a candle procession to celebrate the presentation of Jesus at the Temple and the purification of the Virgin Mary - </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">chandeleur</span></span><span class="Apple-style-span" style="font-size: medium;"> is derived from </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">chandelle</span></span><span class="Apple-style-span" style="font-size: medium;">, which in French means "candle". (I have to be honest, I had to look up the real meaning of La Chandeleur).</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">One tradition of eating crepes on La Chandeleur lies in flipping the crepe, carrying the pan in the right hand, while holding a coin (preferably an old Louis d'or coin) in your left hand. It is said to be a good omen for wealth for the coming year. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Now that we all feel smarter, we can move on to the crepe eating part. </span><a href="http://frenchfork.blogspot.com/2008/05/crepe-pancakes-cousin.html"><span class="Apple-style-span" style="font-size: medium;">In an earlier post</span></a><span class="Apple-style-span" style="font-size: medium;">, I had told you about my love for crepes. It's that kind of thing that I usually make once a year (well I also treat myself to crepes from a cafe or a stand when visiting back home). I love making crepes. I make the dough ahead - it's better if it rests in the fridge first - then prepare my fillings on the table for everyone to help themselves to, and the flipping begins!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Let's talk </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">hardware</span></span><span class="Apple-style-span" style="font-size: medium;"> before we go any further. I have made crepes in a regular pan before but I </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">strongly</span></span><span class="Apple-style-span" style="font-size: medium;"> encourage you to invest in a small non-stick crepe pan, </span><a href="http://www.surlatable.com/product/sale/cookware/de+buyer+blue+steel+crepe+pans.do?search=basic&keyword=crepe&sortby=ourPicks&page=1"><span class="Apple-style-span" style="font-size: medium;">like this 8'' one</span></a><span class="Apple-style-span" style="font-size: medium;">. Your crepes won't stick and the whole process will go that much smoother. They do sell bigger crepe pan sizes, but I own a 8'' one, and to me it's just the right size for homemade crepes. The crepes you can buy on the street in France are usually much bigger but I can assure you the taste will be the same and it will be faster for you to make. I use my crepe pan several times a week and for many purposes other than crepes: individual omelettes, scrambled eggs, small sauteeing jobs... </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Now as far as fillings, the classic ones are sugar (my favorite), </span><a href="http://www.nutellausa.com/"><span class="Apple-style-span" style="font-size: medium;">Nutella</span></a><span class="Apple-style-span" style="font-size: medium;"> (heaven on earth) and fruit preserve. You could flambe it (with Grand Marnier) and make it a crepe suzette, or fill it with bananas or strawberries and whipped cream, or even spread sugar and squeeze lemon juice over it. Honestly, let your imagination run wild. Juan made himself a peanut butter and jelly crepe this weekend. I thought it was okay but he loved it. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I wanted to introduce you to the savory version of crepes. There's no limit as to what you can put in a salty crepe either: ham, prosciutto, cheese (Brie, Camembert, Mozarella, Gruyere), mushrooms, spinach, bacon, chicken... I'm very simple when it comes to my crepe fillings - sugar or Nutella for the sweet ones, and ham and cheese for the savory ones. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">When I make a batch of crepe dough, I usually put all the ingredients except sugar and rum and divide the dough in two. I keep 1/3 for the savory crepes in one bowl and the rest for the sweet ones in another bowl. I then add my sugar and rum to to the batch for sweet crepes. <br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Crepe dough (recipe for sweet and savory crepes)</span></span></div><div><span class="Apple-style-span" style="font-size: medium;">Makes about 15 crepes (8'' diameter)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cups of flour, sifted</span></div><div><span class="Apple-style-span" style="font-size: medium;">4 eggs, lightly beaten</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cups + 2 tbsp of whole milk</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 pinch of salt</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">1 tbsp sugar (for sweet crepes only)</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">1 tbsp rum (for sweet crepes only and optional)</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Measure the flour into a bowl and add the eggs. Stir and add the milk and the salt. Make sure there aren't any lumps, cover with a plastic film and refrigerate for 1 hour. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">When you are ready to make the crepes, prepare a small bowl with 2 tbsp of vegetable oil, along with a piece of paper towel on a small plate, crushed in a ball or a heat safe silicon pastry brush. Take the dough out of the fridge and whisk.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Very lightly oil the pan and heat it on medium - and make sure it's really hot, that's very important! Pour </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">1/4 cup</span></span><span class="Apple-style-span" style="font-size: medium;"> of the crepe dough into the pan and quickly lift it and swirl it to cover the bottom of the pan. Cook on medium heat, until very lightly tanned. Check every now and then by lifting a side. Flip it to the other side using a spatula and cook until tan / light brown. I usually know my crepe is done when I see small dark spots on the last cooked side (see photo above). </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Repeat the same process and make sure you lightly oil the pan between each crepe.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Transfer to a plate and eat or cover with foil until all the crepes are done. To fold the crepe, either simply roll it, or fold it in half and then half again (closely resembling the shape of a triangle).</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Ham and Cheese Crepes (serves 4):</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tbsp of butter</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tbsp flour</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 tsp salt</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 tsp pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 pinch of nutmeg</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 cup milk</span></div><div><span class="Apple-style-span" style="font-size: medium;">4 crepes (they can be made in advance, it's okay)</span></div><div><span class="Apple-style-span" style="font-size: medium;">4 slices of good quality ham</span></div><div><span class="Apple-style-span" style="font-size: medium;">shredded swiss cheese</span></div><div><span class="Apple-style-span" style="font-size: medium;">shredded mozzarella cheese</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Pre-heat the oven to 350 F degrees. Let's make the Bechamel sauce (white sauce). Melt the butter in a small saucepan over medium heat. Add the flour and stir until combined. Cook for a minute. Add the milk and whisk constantly, until it thickens. Add the salt, pepper and nutmeg. If you think that the sauce is too thick, add a splash of milk. Reserve.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Inside each crepe, lay a slice of ham, spoon 1 to 2 tbsp of the Bechamel sauce, sprinkle with swiss and mozzarella cheese, roll the crepe or bring two ends to the middle. Lay in an oven safe dish. Repeat for each crepe. Spoon some more Bechamel sauce over the crepes and sprinkle with a little more cheese. Put in the oven for about 10 - 15 minutes or until the ham is warm and the cheese has melted. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Serve along with a green salad. Enjoy!</span></div>Laetitiahttp://www.blogger.com/profile/16622182105201997876noreply@blogger.com4