So today was my last day of obligatory tasks while in Paris. I had my macaroon class at LCB.
The day started out a little bumpy when I couldn't access the Internet at Chez Provost, and was panicking about finding my metro stop. You really don't want to be late for a class. I knew the first leg of the metro, so while I boarded it, I called Chad, he found the name of the second stop, and voila! I was on time. Whew!
So, here I am in the kitchen classroom...There were 8 of us in the macaroon class, plus Chef and Leeanne, the awesome translator. We watch Chef begin the demonstration: whip the egg whites, add the powdered food coloring and bit-by-bit the sugar; mix the powdered sugar and almond flour; fold the two together, make sure it gets to this cool, "shiny" stage, and then put it into a pastry bag to pipe out. Easy, right?
In cooking, there is a term, Mis en Place, which literally translates to everything in it's place. It is an important term,and it is instrumental in making sure that things turn out correctly, because you have taken the steps to ensure they will. There is a reason I am giving you this little bit of background...please continue.
So, we get split up into two groups, and I decide to be adventurous, and go with the French speaking Grande Meres, rather than the English speaking Dutch, and Japanese ladies. Oh boy!
You know me, I wanted my macaroons to be perfect, and the fact that I had to share the first step with a group made me a little tense. The fact that these French ladies were a little bit messy and a little bit bossy, added to my stress. But hey, when in Rome, right? Anyway, we started by separating our eggs. This took a little time, as my new grand meres were a little slow. So while they were doing that, I started to measure out the ingredients for the rest of the recipe. Baking is usually measured by weight, and for the outcome to be perfect, you need to do so.
So while the egg separating is going on, I start to put the sugar on the scale. As GMs are finished with the eggs, they look to see what I am up to. They are clucking something in French, all with a bit of an agitated tone, and I am trying to follow them. I hear, "non!", and one of them actually spanks my hand with a little slap! I watch while my 140 grams of sugar that I have just weight out gets dumped back in the bin. What the...? Apparently they are not familiar with the differences between the two sugars (one powdered, one granular), and well, let's just say, it took Leeanne coming to my rescue to get it all sorted out.
Anyway, I survived, and the results were amazing. I had no idea how to make macaroons before this class, and I gotta say, I can't wait to bring them back to Parigi. The possibilities are endless, and you WILL be seeing them on the menu soon.
Bon Appetit!
Janice
Friday, December 25, 2009
Monday, December 21, 2009
Secret Sunday Supper..
Last night we had a dining experience I don't think any of us will ever forget. Roger, Emily, and I went to dinner at a private home in Paris, with about 14 strangers from all over.
The concept is simple: you make your reservation, they let you know if they have availability, and then (if you are lucky enough to get in), you show up to be wined and dined on a 10 course tasting menu, paired with amazing wines.
This special evening was created by our hosts from The Hidden Kitchen, Laura and Braden, two Americans living in Paris. When they aren't wowing a bunch of strangers in their Paris apartment with superb food and wine, they help food retailers state-side bring in French products. I gotta tell you, I am A Li-ttle jealous!
The dinner began with an amuse that was a sage-Bombay Sapphire granita topped with a fried sage leaf that had somehow been dredged in anchovy dust.
Then, here is what followed:
Celery Root Soup with Clementine, Lovage, and Sumac Croutons...Grated Roquefort
Beet and Potato Carpaccio with Savory Fennel Porridge...Dehydrated Olive and Toated Pistachio Dust
Sauteed Sea Bass with New England Style Fish Chowder, Parsley Oil and Housemade Oyster Cracker
Palate Cleanser (Their play on a Mint Julep)... Whiskey Jello, Lime and Mint Sorbet, and then a fresh mint leaf
Veal Meatball with house made Linguini and White Truffle Beurre Blanc
Crispy Pork Belly with Parsnip and Walnut Puree and Pickled Chilies
Brussels Sprout Salad
Almond Cake with Cacao Nib Ice Cream
Mignardises (Rice Crispy Treat, Beignets, Chocolate Peanut Butter Cup, Jellied Cranberry and Lime)
All in all AMAZING!
They did all of this out of a tiny kitchen, about the size of The Parigi Pied-a-Terre kitchen...hmmm, can someone say Secret Sunday Suppers, coming soon to Dallas? Uh, you betcha!
The concept is simple: you make your reservation, they let you know if they have availability, and then (if you are lucky enough to get in), you show up to be wined and dined on a 10 course tasting menu, paired with amazing wines.
This special evening was created by our hosts from The Hidden Kitchen, Laura and Braden, two Americans living in Paris. When they aren't wowing a bunch of strangers in their Paris apartment with superb food and wine, they help food retailers state-side bring in French products. I gotta tell you, I am A Li-ttle jealous!
The dinner began with an amuse that was a sage-Bombay Sapphire granita topped with a fried sage leaf that had somehow been dredged in anchovy dust.
Then, here is what followed:
Celery Root Soup with Clementine, Lovage, and Sumac Croutons...Grated Roquefort
Beet and Potato Carpaccio with Savory Fennel Porridge...Dehydrated Olive and Toated Pistachio Dust
Sauteed Sea Bass with New England Style Fish Chowder, Parsley Oil and Housemade Oyster Cracker
Palate Cleanser (Their play on a Mint Julep)... Whiskey Jello, Lime and Mint Sorbet, and then a fresh mint leaf
Veal Meatball with house made Linguini and White Truffle Beurre Blanc
Crispy Pork Belly with Parsnip and Walnut Puree and Pickled Chilies
Brussels Sprout Salad
Almond Cake with Cacao Nib Ice Cream
Mignardises (Rice Crispy Treat, Beignets, Chocolate Peanut Butter Cup, Jellied Cranberry and Lime)
All in all AMAZING!
They did all of this out of a tiny kitchen, about the size of The Parigi Pied-a-Terre kitchen...hmmm, can someone say Secret Sunday Suppers, coming soon to Dallas? Uh, you betcha!
Sunday, December 20, 2009
Duck, Duck, Goose!
Bonjour~
It is a quiet Sunday morning in Paris, and I am getting ready to head out the door to the Sunday market on St. Germaine.
Yesterday was a big, fat day of liver. Goose, and duck, and terrines, oh my! I took my class at LCB, and learned quite a bit. It was my first time to really prepare a liver. I will spare you the details, unless you would like to know, and we will keep that to an email, I think.
The chef was the same chef I had a my spring fish course, but this class was much more of a demonstration class with the exception of the liver prep part. He wanted to make it clear how the animals are raised, and brought up a really good point: Ducks are pigs. I had forgotten this, but looking back on my childhood, I remember by duck, Daffy, was a huge snarf-a-saures. In French, they even call the duck the glutton. The duck has no problem eating and eating. The part that is a little problematic for me is the last two weeks. It is here where they are more than encouraged, let's just say. I don't know, jury is still out on my whole mindset on this one. I have an opinion for geese, but not gonna share that one right now.
Anyway, after class, I came back to Parisian Chez Provost, and met Emily, who just flew in from NYC, where she is a culinary student at the CIA. Roger, the tour guide, made the plan for the afternoon, and we headed off to Rue du Bac, and Le Bon Marche. I think I have mentioned before...that place is Neimans of the food markets. The most beautiful food, presented like jewels.
The Bresse Chicken is my latest fascination. Complete with it's head and tail feathers, this is said to be the finest tasting chiken in the world. I plan to find out. Christmas dinner menu has one course determined.
Ok, as many of you know, my search for the perfect frites is a quest I take on each year in Paris. I think we found a pretty good one. The shape was strange, but it tasted of full-on potato. It looked like the cutter used was V shaped. Anyone have a clue what I am talking about? Is this some illusive potato cutting gadget that I have been unaware of until this trip?
Speaking of potatoes, and chicken, here's a new one for you: Roasted chicken with thyme Potato Chips made by our very own Frito Lay. Sounds strange, I know. But don't try them...no one can eat just one.
Today we are going to the flea market at St. Ouen. If I can get anyone to wake up, that is. I think I will give them until the end of this post, and then, I am heading to the green market on St. Germaine to explore.
Cheers!
Janice
It is a quiet Sunday morning in Paris, and I am getting ready to head out the door to the Sunday market on St. Germaine.
Yesterday was a big, fat day of liver. Goose, and duck, and terrines, oh my! I took my class at LCB, and learned quite a bit. It was my first time to really prepare a liver. I will spare you the details, unless you would like to know, and we will keep that to an email, I think.
The chef was the same chef I had a my spring fish course, but this class was much more of a demonstration class with the exception of the liver prep part. He wanted to make it clear how the animals are raised, and brought up a really good point: Ducks are pigs. I had forgotten this, but looking back on my childhood, I remember by duck, Daffy, was a huge snarf-a-saures. In French, they even call the duck the glutton. The duck has no problem eating and eating. The part that is a little problematic for me is the last two weeks. It is here where they are more than encouraged, let's just say. I don't know, jury is still out on my whole mindset on this one. I have an opinion for geese, but not gonna share that one right now.
Anyway, after class, I came back to Parisian Chez Provost, and met Emily, who just flew in from NYC, where she is a culinary student at the CIA. Roger, the tour guide, made the plan for the afternoon, and we headed off to Rue du Bac, and Le Bon Marche. I think I have mentioned before...that place is Neimans of the food markets. The most beautiful food, presented like jewels.
The Bresse Chicken is my latest fascination. Complete with it's head and tail feathers, this is said to be the finest tasting chiken in the world. I plan to find out. Christmas dinner menu has one course determined.
Ok, as many of you know, my search for the perfect frites is a quest I take on each year in Paris. I think we found a pretty good one. The shape was strange, but it tasted of full-on potato. It looked like the cutter used was V shaped. Anyone have a clue what I am talking about? Is this some illusive potato cutting gadget that I have been unaware of until this trip?
Speaking of potatoes, and chicken, here's a new one for you: Roasted chicken with thyme Potato Chips made by our very own Frito Lay. Sounds strange, I know. But don't try them...no one can eat just one.
Today we are going to the flea market at St. Ouen. If I can get anyone to wake up, that is. I think I will give them until the end of this post, and then, I am heading to the green market on St. Germaine to explore.
Cheers!
Janice
Friday, December 18, 2009
Sleepless in Paris...
Bonsoir, my friends...
It is the dreaded first night in Paris. Dreaded because it is the night of the strange sleep cycle. Went to bed a 7:30, woke up at 1:00. I have rearranged the apartment to fit my preferences, perused the cupboards for anything interesting that we should be using, and organized the kitchen to my liking. Doing all of this while tip toeing around like some cat burglar so I don't disturb the neighbors below. Typical first night in Paris.
We arrived yesterday to snow in Paris. Ok, this city is magical enough, but you add snow, and it becomes even more beautiful. A trip via taxi from CDG, and we were walking into our home-away from home…check it out: http://www.alacarte-paris-apartments.com/St-Germain-Magic.html.
The apartment is lovely. It is located in a small ancient building with a beautifully landscaped courtyard. It is crazy quiet, and so far, I have found no one to spy on. There are windows that are across from us, which belong to someone, so hopefully I will get some action tomorrow morning. However, unless they are up super early, I probably won't see much then either, as I am heading to my Le Cordon Bleu Foie Gras Class which begins at 9:00 sharp. I can't wait.
So on that note, I am going to say good night. I am going to go attempt to get myself to sleep again.
See you tomorrow.
Janice
It is the dreaded first night in Paris. Dreaded because it is the night of the strange sleep cycle. Went to bed a 7:30, woke up at 1:00. I have rearranged the apartment to fit my preferences, perused the cupboards for anything interesting that we should be using, and organized the kitchen to my liking. Doing all of this while tip toeing around like some cat burglar so I don't disturb the neighbors below. Typical first night in Paris.
We arrived yesterday to snow in Paris. Ok, this city is magical enough, but you add snow, and it becomes even more beautiful. A trip via taxi from CDG, and we were walking into our home-away from home…check it out: http://www.alacarte-paris-apartments.com/St-Germain-Magic.html.
The apartment is lovely. It is located in a small ancient building with a beautifully landscaped courtyard. It is crazy quiet, and so far, I have found no one to spy on. There are windows that are across from us, which belong to someone, so hopefully I will get some action tomorrow morning. However, unless they are up super early, I probably won't see much then either, as I am heading to my Le Cordon Bleu Foie Gras Class which begins at 9:00 sharp. I can't wait.
So on that note, I am going to say good night. I am going to go attempt to get myself to sleep again.
See you tomorrow.
Janice
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