tag:blogger.com,1999:blog-47606341200324117232024-02-21T09:11:41.365-05:00The Non-Desperate HousewifeLifestyle musings of a true gourmandKarina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4760634120032411723.post-22813726148111355552017-04-17T17:05:00.000-04:002017-04-17T17:05:00.328-04:00The tastiest salmon dish Along with my latest video, I have listed here what is needed for this wonderful meal, which is as tasty as it can only be healthy. There is really no recipe, just get one half or whole salmon, preferably red sockeye (make sure it is wild caught) and season it with freshly crushed black, white, pink and green pepper; some salt, some lemon slices, chopped black olives and top with chopped dill. Drizzle with the best olive oil you find and bake on a 360F oven for 15 minutes.<br />
<br />
For the sauce, mix equal parts of mayonnaise and plain yoghurt (I used skir in the video as that's what I had that day in my fridge), and a finely chopped garlic clove. Mix in some Madras curry to taste. Serve on top of the salmon. Keeps in the fridge for quite a few days.<br />
<br />
I wish I could take credit for this recipe, but it belongs to that genius Mexican chef Monica Patiňo. You can check her out on her Facebook page, and if you ever go to Mexico city, you just MUST visit her restaurants. <br />
<br />
<a href="https://www.youtube.com/watch?v=olrfNeCaZeY" target="_blank">Click here</a> to watch the video.<br />
<br />
Bon appettit!!Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-33561040941828430742017-01-09T15:47:00.001-05:002017-01-09T15:47:42.213-05:00Dinner cruise aboard Les Bateaux Mouches<div class="MsoNormal">
When it’s
Saturday night in Paris the possibilities are endless. One can go to the theatre, the movies,
dancing, the Opera… and also take a breathtaking dinner cruise on the
Seine. This can also be done during the
day time, but the city is magical at night, and this experience is simply a
MUST for every visitor, at least once in their lifetime. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am in total
agreement with the notion that Paris, as a city, cannot possibly take a bad
picture. At night, this concept gets
emphasized tenfold. Notre-Dame
illuminated, the Eiffel Tower scintillating during the first five minutes of
every hour, the ghosts of the ancient Pont Neuf, the Louvre pyramid… one cannot
stop oohing and ahhing all the way through dinner. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
There are a few
companies that provide this sort of entertainment. I chose the <b>Bateaux Mouches</b> following the recommendations of some local
friends. The company was created at the
end of WWII by Jean Bruel, who at the time devised a new glass boat for
visitors to the city to view it in all its glory whilst crusing the Seine. It is an experience I shall cherished for the
rest of my life. You should book your
table quite in advance (at least 90 days or so), especially if you will be
travelling during high season, like the summer or during the Christmas holidays
like I did. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv417ox2r0NqtzjeBCSVAGJeFVIIgb3lfdnz40QLFuHKocCJWeVa9gb3AisD4FX-C7c8_9ohGZ2weNXqzfg-GpU-za4TLOakMqSSvuaitLv0CTtlsB3ID-gcEu5RKS79fOUc1KMHUCAE/s1600/20161203_210737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv417ox2r0NqtzjeBCSVAGJeFVIIgb3lfdnz40QLFuHKocCJWeVa9gb3AisD4FX-C7c8_9ohGZ2weNXqzfg-GpU-za4TLOakMqSSvuaitLv0CTtlsB3ID-gcEu5RKS79fOUc1KMHUCAE/s640/20161203_210737.jpg" width="480" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
There are two sets of menus to choose from, one higher end
than the other. I chose the more modest
one, called <i>Prestige</i>. It seemed quite delicious and not overtly
expensive.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You will eat on
this boat. A lot, so I suggest going
with an empty stomach. It’s a 3-course
menu, plus appetizer and cheese, and 2 types of wine. I had a whole table for myself, by the huge
glass window-pane. I sat down and allowed
myself to enjoy the feast. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
First came the
appetizer, along with the house champagne called Castel Mouche, not too dry,
not too sweet. Quite good actually. I could have drank several glasses, but I
didn’t, as I knew there was more coming.
The nibbles were s couple of courgettes amuse-bouches and some grissini
with a dipping sauce. We were still
docked at this time.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycbvVCniiiUHSrqBO1_u8E33jtr8h3JIFDiAzgc7KVzYKsskTLxoPAYS1N5iRB1ZQ3htqzvFewiJF8ExoIQTluQfDrxlonP7cU6r6xXOqZkowEAV67KvktNUfM0etGUUVKndW4gE2Aws/s1600/20161219_153244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycbvVCniiiUHSrqBO1_u8E33jtr8h3JIFDiAzgc7KVzYKsskTLxoPAYS1N5iRB1ZQ3htqzvFewiJF8ExoIQTluQfDrxlonP7cU6r6xXOqZkowEAV67KvktNUfM0etGUUVKndW4gE2Aws/s640/20161219_153244.jpg" width="544" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
For when started moving,<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">I chose the </span><i style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Vol-au-vent</i><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> for my starter, filled with
a mixture of escargot, garlic and parsley.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">
</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">It didn’t look like a Vol-au-vent should, but the taste was what
mattered and it was truly tasty, although not well-presented.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">This was my favorite dish of the whole meal.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWIPKvBMlXpgoixG1WMRtvwQZkCN6rFakB44Ap-kbBJLlslLEWJUv3J4KUThpbYS1pEJO1FgFJXJ18J2FNfSIN45Vh53uwl1fqwmVCUVMRUOBJDX6tuX8Z1UKgqs_wamgyMUNY7NjgTE/s1600/20161219_153549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWIPKvBMlXpgoixG1WMRtvwQZkCN6rFakB44Ap-kbBJLlslLEWJUv3J4KUThpbYS1pEJO1FgFJXJ18J2FNfSIN45Vh53uwl1fqwmVCUVMRUOBJDX6tuX8Z1UKgqs_wamgyMUNY7NjgTE/s640/20161219_153549.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
For the main
course I chose the <i>Filet of sea bream
seasoned with basil, broccoli puree and parmesan cream</i>. A simple, yet quite tasty dish. Very tender fish, which matched perfectly
with the puree and the sharper cream. It
was paired with a Chablis.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKRcdYU7Xy3UVyb8Jvq0w5ctHLf5G4eYPaUhHfvQzNBUcoQtTeCsJIubCChClo6EZxZvfdn9JdLGZNCMnbAgc8jQbIS_skSWimm_OgTASXV8NYs7UyEKD-BTjAO-nrh54a-LwlKL2eRg/s1600/20161203_211002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKRcdYU7Xy3UVyb8Jvq0w5ctHLf5G4eYPaUhHfvQzNBUcoQtTeCsJIubCChClo6EZxZvfdn9JdLGZNCMnbAgc8jQbIS_skSWimm_OgTASXV8NYs7UyEKD-BTjAO-nrh54a-LwlKL2eRg/s640/20161203_211002.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> As we were around the
Institut du Monde Arabe, the cheese course arrived. A slice of Reblochon and a Camembert.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Eyp_wbFJGEKqhiaJnefPP0aY2mZfx2Rwwc6mgIzqa9hqIwkY_OqPpURxeJDzEt14q0Ykntv8wZxEdgQAd0CSs2nV_akWW0kRmqauLOiOoIgQXbTupWG2_2Mtre6Bde8f49BhXZ3dLyI/s1600/20161219_153730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Eyp_wbFJGEKqhiaJnefPP0aY2mZfx2Rwwc6mgIzqa9hqIwkY_OqPpURxeJDzEt14q0Ykntv8wZxEdgQAd0CSs2nV_akWW0kRmqauLOiOoIgQXbTupWG2_2Mtre6Bde8f49BhXZ3dLyI/s640/20161219_153730.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> At this point, I was fully
stuffed. I could barely finish the
cheese, but dessert was coming! I chose
the Coffee mousse dome, served with a cr</span>ème anglaise <span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">and some coffee - espresso.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjeO2P4aPllw5xk7x9SJLC7sRYGTAz4coXGFFi9GrMaRE6yqhmRPDV3GBnfiaq6rOQXB38W0g0hSOrfDhDN0aXRwAHTwUnflnk0EZrseZ8SD_EKtiLZXNs7cfbOPKSPUSFPcaTOmrkAc/s1600/20161203_222125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjeO2P4aPllw5xk7x9SJLC7sRYGTAz4coXGFFi9GrMaRE6yqhmRPDV3GBnfiaq6rOQXB38W0g0hSOrfDhDN0aXRwAHTwUnflnk0EZrseZ8SD_EKtiLZXNs7cfbOPKSPUSFPcaTOmrkAc/s640/20161203_222125.jpg" width="480" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
I was glad I had
to walk back about half hour to the place where I was staying. I needed it!
The cost of the dinner was 99€.
Certainly not extremely expensive for a memory that will last a
lifetime. Overall, the dinner could have
been better, but it wasn’t bad, just too simplistic at time for my taste. Highly recommended.</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-9756917536823791512016-07-14T13:47:00.003-04:002016-07-14T13:47:55.447-04:00The Champagne Diaries - Part 3: A visit to Les Halles in Troyes<div class="separator" style="clear: both; text-align: left;">
The last installment of my Champagne Diaries related to my trip to that region involved visiting the local market. In France, any central city market is referred to as Les Halles (or "The Halls"). Reminiscent of the famous Les Halles of Paris, I visited the one in Troyes, which was just as well, as I was in serious need of exercise after my gourmet meal at La Mignardise (read all about that post <a href="http://thenondesperatehousewife.blogspot.com/2016/03/the-champagne-diaries-part-2-gourmet.html" target="_blank">here</a>).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I thought I'd let the pictures speak for themselves.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPmpZxo0oKAqqWEQgG-BnMqp7fWwA6eMoNPXO3-sxrD6Krc63A6hENxHTiEmgvM3YdHbCzi5lOX7l_-wkbK5nOfopv9AZOAOH3ZWze58FCOJYf6Ls0FjecxV-EEPBs6vK1qTclpShBNY/s1600/20151013_152226-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPmpZxo0oKAqqWEQgG-BnMqp7fWwA6eMoNPXO3-sxrD6Krc63A6hENxHTiEmgvM3YdHbCzi5lOX7l_-wkbK5nOfopv9AZOAOH3ZWze58FCOJYf6Ls0FjecxV-EEPBs6vK1qTclpShBNY/s640/20151013_152226-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">The entrance to the eponymous market.<br /><br /></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6TzDdt_VATrC_c-BTEVRAZI_AXF_RKLkvjSbnU4O_EGJK4Q6k6Ep0XCD3Lke92cTVwlRtT33NDHz3bQOHb-dmUKGKz5DHDCZHopFbuQuVWg_I3jSyryrWfrKPtcxcACIxax_U-iyiQ/s1600/20151013_153533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6TzDdt_VATrC_c-BTEVRAZI_AXF_RKLkvjSbnU4O_EGJK4Q6k6Ep0XCD3Lke92cTVwlRtT33NDHz3bQOHb-dmUKGKz5DHDCZHopFbuQuVWg_I3jSyryrWfrKPtcxcACIxax_U-iyiQ/s640/20151013_153533.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
<span style="color: orange; font-size: small; font-weight: normal;">Truffle-stuffed quails.</span></h4>
<div>
<span style="color: orange; font-size: small; font-weight: normal;"><br /></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYSupaO7K6ueS0_1SOm7PmXi_EMLsVWnFJ4GKUDbsJ_1ftVcQAjF71oap4m2ndgMJgHgNwEwSpa5UhsaWJAlAk0GrUzz3H2nJQ-QqtvjzB8b_IGn4RTk3O_hTORQ4xndLNWdO77Z3v6I/s1600/20151013_153710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYSupaO7K6ueS0_1SOm7PmXi_EMLsVWnFJ4GKUDbsJ_1ftVcQAjF71oap4m2ndgMJgHgNwEwSpa5UhsaWJAlAk0GrUzz3H2nJQ-QqtvjzB8b_IGn4RTk3O_hTORQ4xndLNWdO77Z3v6I/s640/20151013_153710.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Farm-made Chaource, one of the local cheeses of the region.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzigJwqoumoRcy6I8oge-bqawYpRgOS97f06Dk4nKgxEdsDAPmJh4WAyZ5i_xyUJGqoOLwgdJf9BRTOZTXseXC3lAHJROuQ2lFhjufS-_408KP64C1NpmGK7q60U327Sy2KUWCY-QEJro/s1600/20151013_153841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzigJwqoumoRcy6I8oge-bqawYpRgOS97f06Dk4nKgxEdsDAPmJh4WAyZ5i_xyUJGqoOLwgdJf9BRTOZTXseXC3lAHJROuQ2lFhjufS-_408KP64C1NpmGK7q60U327Sy2KUWCY-QEJro/s640/20151013_153841.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">An assortment of home-made farm cheeses, made by the local fromager.<br />The smallest ones are no bigger than an olive.<br /><br /></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4255gNJufszm1Wqsim7ClzDB55BLIS7j157jkI4NKt9M_dNztbv2SZnIO4er95RpRCRf5nLBGoYeVI-qGjZ5ejWl1kWSNQkg9EW67a7eQCuWBhpku17UaBYXFbVeMvzoeACPZBoKyx8/s1600/20151013_154405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4255gNJufszm1Wqsim7ClzDB55BLIS7j157jkI4NKt9M_dNztbv2SZnIO4er95RpRCRf5nLBGoYeVI-qGjZ5ejWl1kWSNQkg9EW67a7eQCuWBhpku17UaBYXFbVeMvzoeACPZBoKyx8/s640/20151013_154405.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: orange;">Farm-made yoghurt, with flavours as exotic as Pear Vervena<br />and Tangerine-Almond.</span><br /></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxHY6QDzlIyq3NgKPy4wYwwCOPnOtfJIIIgnKLi-_1Po2a1U4Bzta3j7uLy2jHRICrIA0wTGcMdGFydABGWXf02jY-1iW3K9gJjq4ADWXYmv9kSflWcmgh6M5-zRkfdbBpP7NYE3fHhU/s1600/20151013_154551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxHY6QDzlIyq3NgKPy4wYwwCOPnOtfJIIIgnKLi-_1Po2a1U4Bzta3j7uLy2jHRICrIA0wTGcMdGFydABGWXf02jY-1iW3K9gJjq4ADWXYmv9kSflWcmgh6M5-zRkfdbBpP7NYE3fHhU/s640/20151013_154551.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Charcuterie at its best: from left to right, paté de foie, fromage de tête and boudin noir.<br /><br /></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi03qKeKOHjUG1cLYCz3PPgvsVUZt3hkhTiDuKheAbERBNHpu8qw5kE5jz6bqaL1YaM0cK6vBiRD-XoDB9g426pz-qMtJX17YbTjsrHbqDPbRw3O-AkA4GYD3GfX9QwYuqMTj3pPs0uiI/s1600/20151013_154651.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi03qKeKOHjUG1cLYCz3PPgvsVUZt3hkhTiDuKheAbERBNHpu8qw5kE5jz6bqaL1YaM0cK6vBiRD-XoDB9g426pz-qMtJX17YbTjsrHbqDPbRw3O-AkA4GYD3GfX9QwYuqMTj3pPs0uiI/s640/20151013_154651.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Vegetables of the highest quality. No preservatives here!<br /></span><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCM3RpwUyooUrR7upYbV6G2WZ4b0bydmYz2gKIEbMdmaV8okLb4aeClP72MXGqTkfcSaPbuph_LsYK4WKiMoKY_guhn0zK6ydjC1zrWpH8YQn1JegdQ-RZICD1tSOVobgDp6j1q4WEcw/s1600/20151013_154708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCM3RpwUyooUrR7upYbV6G2WZ4b0bydmYz2gKIEbMdmaV8okLb4aeClP72MXGqTkfcSaPbuph_LsYK4WKiMoKY_guhn0zK6ydjC1zrWpH8YQn1JegdQ-RZICD1tSOVobgDp6j1q4WEcw/s640/20151013_154708.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">A rare sort of mushroom which intrigued me to no end. I would've loved it<br />in an omelette.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-8ADDFG1JupE6kE-4As9ld6YhretqNCPo56qAnDrSOkdjjPjPXEBbYsO8cp1ninDoJ3NcbJTfz6XxRH3IR1CJhBvAPb8kV2Wlul5k4Ui16q5d0ZfDu35PQV5m7gD23HoV792Qs9MTNg/s1600/20151013_154816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-8ADDFG1JupE6kE-4As9ld6YhretqNCPo56qAnDrSOkdjjPjPXEBbYsO8cp1ninDoJ3NcbJTfz6XxRH3IR1CJhBvAPb8kV2Wlul5k4Ui16q5d0ZfDu35PQV5m7gD23HoV792Qs9MTNg/s640/20151013_154816.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">A tomato-anchovy tart that just made me want to dive into it.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0LHYht9EXzhilhEbi3b0kko4PTjgmE4dAHqqC8CJg8_azX1nY1NyC0hg87bt_ZqKgEe7sUOu0eaybO5VEZvwjKr8twrJP6M5gGdgmDYp_GAx6JRgFAIPSy7e8CIvNcsM-maNoXnX_sg/s1600/20151013_155102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0LHYht9EXzhilhEbi3b0kko4PTjgmE4dAHqqC8CJg8_azX1nY1NyC0hg87bt_ZqKgEe7sUOu0eaybO5VEZvwjKr8twrJP6M5gGdgmDYp_GAx6JRgFAIPSy7e8CIvNcsM-maNoXnX_sg/s640/20151013_155102.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Freshly caught fish. From bottom to top: sardines from<br />Brittany, sardines from Provence and anchovies.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb-zW8GTYB9v9fwKAkKAINzbMk6uRGhN3zgzNTkXPTnYKcrJ55EWzq1__uCS61cy6I7sH4rVdbts6mxc0mENS4zUMqGUxZCSMy5JP5gcgLkqx4NRVDgLYqGvyhKFzQEd2nMdZVNw0CwY/s1600/20151013_155119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb-zW8GTYB9v9fwKAkKAINzbMk6uRGhN3zgzNTkXPTnYKcrJ55EWzq1__uCS61cy6I7sH4rVdbts6mxc0mENS4zUMqGUxZCSMy5JP5gcgLkqx4NRVDgLYqGvyhKFzQEd2nMdZVNw0CwY/s640/20151013_155119.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">More fresh fish: clams scallops and oysters. All in<br />their shells.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMF9J5jCRqPYjLc7ezlW-m5lBX1hcXKa80fGe8fBvM6voyvTpveI0CtxCbuBI3mtn-ex-kFcdChG1_us6JM5gSparEz_uSJ0YtNinngveXzUHPHaw9AFbCstJxuvqQjFBzYu1GgjXO160/s1600/20151013_153512_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMF9J5jCRqPYjLc7ezlW-m5lBX1hcXKa80fGe8fBvM6voyvTpveI0CtxCbuBI3mtn-ex-kFcdChG1_us6JM5gSparEz_uSJ0YtNinngveXzUHPHaw9AFbCstJxuvqQjFBzYu1GgjXO160/s640/20151013_153512_LLS.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Hare and peacock! Still with their skins and feathers on respectively.</span><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl0jwMUOjZJmYax2Bu-hpi4LJGB2XUdX_RawMhfWdHCcSZzv4ZEQBb_5Qh_F3SqEB3i9oljGEt_o-VqTUGhfGGDIaSg-TSWVWQ8wy4GPzkUSaOJozt1LdHBsZsxx5Vou-7uOtmDbjE9Q/s1600/20151013_153221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl0jwMUOjZJmYax2Bu-hpi4LJGB2XUdX_RawMhfWdHCcSZzv4ZEQBb_5Qh_F3SqEB3i9oljGEt_o-VqTUGhfGGDIaSg-TSWVWQ8wy4GPzkUSaOJozt1LdHBsZsxx5Vou-7uOtmDbjE9Q/s640/20151013_153221.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: orange;">Merchants offer all kinds of products, including ready-made meals, like the souffl</span><span style="color: orange;">és and seafood<br />vol-au-vents in this picture.<br /></span></span><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCRlMe7Iok-QAGv-YV-8aViFrmTkqeyqyHg0dZAUCkoz01UlEetma2wWJoo961Hq_KlNTAdn5wNe7SL7FCee187PRc4M8jkFQVMa2wnUcm_GrdBmwSfrGcG4y6Eq0PBs-dVhijCRUHoM/s1600/20151013_153254%25280%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCRlMe7Iok-QAGv-YV-8aViFrmTkqeyqyHg0dZAUCkoz01UlEetma2wWJoo961Hq_KlNTAdn5wNe7SL7FCee187PRc4M8jkFQVMa2wnUcm_GrdBmwSfrGcG4y6Eq0PBs-dVhijCRUHoM/s640/20151013_153254%25280%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Supreme-quality Charolais beef.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTWbHlatCO4aklUFX9eTyA6dRvV-3Q9DtQXTf14q2vxfwR6VuG5HLV_wVZH_rbV67ZHt_7ybGAyalLrOtdWNzlNCiI84kQV9mU0_hq8QLYV3v-jwalYTZX5dXT5MYU5Koui3JeJOq3Eg/s1600/20151013_153348.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTWbHlatCO4aklUFX9eTyA6dRvV-3Q9DtQXTf14q2vxfwR6VuG5HLV_wVZH_rbV67ZHt_7ybGAyalLrOtdWNzlNCiI84kQV9mU0_hq8QLYV3v-jwalYTZX5dXT5MYU5Koui3JeJOq3Eg/s640/20151013_153348.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Ready-to-prepare rabbits.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq9sN4zj_Lp0qnXs9lbQj2ygv4qwt4NwRcZ5lZG_E48zjSY3yC3Noxa6uX-g_U2x7tE4A6LNwZLCrgP-DCAqCTKHE22kCmrmUWRNdnQqYLFiFWyicrKji3sUrcyhVPW1mvCyGAJquDew/s1600/20151013_153412.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq9sN4zj_Lp0qnXs9lbQj2ygv4qwt4NwRcZ5lZG_E48zjSY3yC3Noxa6uX-g_U2x7tE4A6LNwZLCrgP-DCAqCTKHE22kCmrmUWRNdnQqYLFiFWyicrKji3sUrcyhVPW1mvCyGAJquDew/s640/20151013_153412.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange; font-size: small;">Partridge and pheasant.</span><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjR90nAUSqPSRWBk3BeTQUDRo7aaxIBnaf_yGUfLpKNb3pdrUrZfxcauQr7rl2kXWJs8VObUZtbcFyoOJ4XQOtbwrbMFQniaxTMkHZ1u_fgRGrSCql6_wGOoOPX7gkpNegTAd3byW1n0/s1600/20151013_153430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjR90nAUSqPSRWBk3BeTQUDRo7aaxIBnaf_yGUfLpKNb3pdrUrZfxcauQr7rl2kXWJs8VObUZtbcFyoOJ4XQOtbwrbMFQniaxTMkHZ1u_fgRGrSCql6_wGOoOPX7gkpNegTAd3byW1n0/s640/20151013_153430.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: orange;">Home-made rabbit terrine and smoked slab bacon.</span><br /><br /><div style="text-align: left;">
My first visit to a French market left me absolutely dumbfounded. It is certainly not for the faint of heart, yet the exuberance of it all consumes you. Dare to visit one, and marvel in person.</div>
</span></td></tr>
</tbody></table>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-85218136181913513912016-04-18T20:28:00.001-04:002016-04-18T20:28:54.622-04:00The Queen of Four Kingdoms... and foie gràs<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> I did some leisurely reading
during my vacation, and since I’ll be stopping by Reims again later on in the
year, I thought a novel that would illustrate the allure and mystique of the
Middle Ages would certainly put me in the mood.
French Royalty has a history as full of debauchery and bloodshed as
there has ever been one. Deep in the
throes of the Middle Ages, amidst war, plague, extreme weather and hunger,
monarchs and aristocrats lived lives of luxury, enrobed in silks, taffetas and
furs, adorned with priceless jewels that were passed on through
generations. It is in this world that
HRH Princess Michael of Kent anchors her first novel of what she named “The
Anjou trilogy”. It is not the first book
I read by Princess Michael, but it is the first fiction one, and I must say,
the book is as beguiling as its author.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_AVDBgoMqClqw7zHg1h7jnca65ivX9Bhd7TldbwEZPX4N-inZBh3-KGBTwSYOWsOPFN1NFzXgHXdgu5YdGplGC-c92xh9FjTvHUZMGgyNVJ0g-k8Arq_MTni7TFuc3clQ_INCj33kFg/s1600/bookq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_AVDBgoMqClqw7zHg1h7jnca65ivX9Bhd7TldbwEZPX4N-inZBh3-KGBTwSYOWsOPFN1NFzXgHXdgu5YdGplGC-c92xh9FjTvHUZMGgyNVJ0g-k8Arq_MTni7TFuc3clQ_INCj33kFg/s640/bookq.jpg" width="640" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The story centers about the
reign of Charles VI <i>“le folle”</i>, and
his insecure son Charles VII, but it is told from the point of view of the
astute Spanish Princess, Yolanda de Aragón, the renowned “Queen of the Four
Kingdoms”. When Yolanda left her native Zaragoza
in NE Spain, it was to marry Duke Louis II of Anjou in Provence, a claimant to
the throne of Naples. Louis II was also
cousin of the then current French King, Charles VI. The story develops around Yolanda’s influence
in the world of the King and of his heir, the future Charles VII, the King whom
Jeanne d’Arc helped, but got nothing in return other than a horrific death; and
whose mistress, Agnès Sorel, gave birth not only to 3 illegitimate daughters by
the King but also to the concept of the <i>royal
mistress</i> in itself; and who also died a very bad death. One can speculate Charles VII was indeed
cursed, and anyone who came near him would have a fatal dénouement. Personally, I find that the King’s
insecurity, due very much to his upbringing, and which the novel delves into,
had much to do with the conundrum of death that seems to have surrounded him.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="MsoNormal">
The story begins
with Yolanda’s betrothal. Quite a long
one this one – 9 years, after which, Louis II of Anjou came home defeated and
without the throne of Naples. On the
eyes of Princess Michael of Kent’s, she made a good marriage and she and her
husband lived a happy, although quite unstable life. What with Louis having to consistently attend
last minute councils in Paris due to King’s ill health (it is now thought he
suffered from epilepsy), and his own fixation with winning back his Kingdom in Naples,
Yolanda was left to care for their 5 children and their magnanimous landholdings
throughout France. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
But Yolanda also
had enormous power and influence over the future Charles VII, whom she nurtured
as her own, and to whom she gave Jeanne d’Arc and Agnès Sorel, for two very
different, yet very strategic reasons.
All of this, for the Kingdom of France, a Kingdom that did not give her
much in return. </div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V-sFQRkpl5nQtQqRDBFFZK5EvbuRfqXuoErwiqsPVECiwA6_OuSh0tJWwpActpinXQdA2NqbhJYNksy2H9dm3dumqrIeW4IxYVApBvyByEQMRVUlkarAJXH1A5eTPCq_Mk7MKf-lEfE/s1600/yolanda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V-sFQRkpl5nQtQqRDBFFZK5EvbuRfqXuoErwiqsPVECiwA6_OuSh0tJWwpActpinXQdA2NqbhJYNksy2H9dm3dumqrIeW4IxYVApBvyByEQMRVUlkarAJXH1A5eTPCq_Mk7MKf-lEfE/s400/yolanda.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Faye Dunaway looks regal and plays a
masterful portrayal of Yolanda de Aragón<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">in the blockbuster movie “The Messenger”</span></td></tr>
</tbody></table>
<div class="MsoNormal">
She did live a
life of luxury though. With several
palaces in the Loire valley, as well as the one in Tarascon in Provence, the
households could feed (and usually did) an army. Princess Michael takes us into the
aristocracy’s preferred method of transport at the time – boats, and describes
idyllic picnics by the river. Yolanda’s
palaces used to entertain constantly, and the kitchens had staffs of 30 or
more. </div>
<div class="MsoNormal">
Early on in the
novel, we are privy to the beginnings of the wonderful tradition of foie gràs,
as when she first arrives at her castle in Angers, she is offered a tasting by
the Chef, of goose liver. The cook
explains that the geese are brought up in the farm, and then “the dogs chase
them to make them run and the alcohol enters their bloodstream – especially the
liver – before they meet their end” (pg. 39).
He also admits to mixing ground almonds into the final preparation.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Foie gràs is
something I have loved ever since I can remember. I have my mother to thank for having
introduced me to it at a very young age.
Notwithstanding the controversy that surrounds its production, in France
it is found all over, and any good <i>épicerie</i>
stocks it or even offers their own. One
brand I discovered back in the 90’s is <b><a href="http://www.comtessedubarry.com/" target="_blank">LaComtesse du Barry</a></b>. Just like the
name it is associated with, the maison offers the most delicious assortments of
foie gràs, either fresh or canned. I
used to be able to order them online, but since the new customs regulations,
the only way to bring them is in your suitcase.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
My favorite are
the <i>flûteaux de jambon</i>, which are
none other than duck foie gràs rolls, saucisse-style, wrapped with the very
best ham. They used to make only one
version, but they now offer two, both with cooked ham, but one with extra
special <i>jambon de Bayonne</i>. It is this latter one I had as a special
treat these past few days, and the one that reminded me of Yolanda’s story with
her cook.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTsTnQ1IL6rFB24tH2W-pIC8ez-037KLwHldMSK2yAUPZEE8MjFv5Qi2ucZncTIcb6oaeMnoX3Bh9FEneqiJysn4WPtqe13EL8BGCGIC5K23qFRzPh7RAa4VTh0LrcHIFTzOU3yaJXFE/s1600/fluteaux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTsTnQ1IL6rFB24tH2W-pIC8ez-037KLwHldMSK2yAUPZEE8MjFv5Qi2ucZncTIcb6oaeMnoX3Bh9FEneqiJysn4WPtqe13EL8BGCGIC5K23qFRzPh7RAa4VTh0LrcHIFTzOU3yaJXFE/s400/fluteaux.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Although I doubt the company
makes their geese run after giving them alcohol these days, this is a wonderful
delicacy, which can be served with a simple green salad or a side of green
beans, and quite a few toasts for spreading or just making your own
canapé. A chilled Sémillon blanc or a
dry rosé will pair perfectly for a relaxed, luxurious holiday lunch or picnic. You can also make one of the cocktails I suggested <a href="http://thenondesperatehousewife.blogspot.com/2014/05/aperitifs-la-rose.html" target="_blank">here</a>, especially the <b>Sunset Rosé</b>.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GHkr6sZT3Ql-Smy3j3I_IRew_yeI0Pm96z2ub7JC5YHn6mloA2YDR4IqUXVUmJ1_pXeq8h_rAGqgB4btQ6WGvmZsf9xFwYGqB09y4W76rg7H9ta1j2eQegxevij578ehiDb-V0l45HM/s1600/20160410_180012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GHkr6sZT3Ql-Smy3j3I_IRew_yeI0Pm96z2ub7JC5YHn6mloA2YDR4IqUXVUmJ1_pXeq8h_rAGqgB4btQ6WGvmZsf9xFwYGqB09y4W76rg7H9ta1j2eQegxevij578ehiDb-V0l45HM/s640/20160410_180012.jpg" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlx6ua2LpjVBd8VbwlQHGpDzs38BDSjAn-_iXcvCkUcfTTC73lhzknBrZZEug1IW_D4UI8rZnc7VujqC2kElN_glGMjzK5VU7vfM2RtGy9pOey_QrclC8W7SUOBljs13ddP3y4sYl3ic/s1600/20160412_154030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlx6ua2LpjVBd8VbwlQHGpDzs38BDSjAn-_iXcvCkUcfTTC73lhzknBrZZEug1IW_D4UI8rZnc7VujqC2kElN_glGMjzK5VU7vfM2RtGy9pOey_QrclC8W7SUOBljs13ddP3y4sYl3ic/s640/20160412_154030.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">The <i>flûteau</i> in all its glory, enrobed in its own gelée and duck fat.<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Alternatively, you can lounge in your own
backyard and have your own private moment of indulgence while having this
sumptuous feast and reading <b><a href="http://www.amazon.com/Queen-Four-Kingdoms-Princess-Michael/dp/0825307376/ref=sr_1_1?ie=UTF8&qid=1461025284&sr=8-1&keywords=the+queen+of+four+kingdoms" target="_blank">The Queen of Four Kingdoms</a></b>. I guarantee you won’t
be disappointed by either.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-56423570131598060642016-03-28T14:39:00.002-04:002016-03-28T14:39:44.187-04:00The Champagne Diaries - Part 2: A gourmet meal in Troyes<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> It may seem strange to place
together the elegance of champagne and the austerity, almost roughness of
Troyes. The city is an hour and a half
drive south of Reims, and it is the former capital of the region. No champagne vines around Troyes, but this
medieval jewel, full of wooden cantilevered structures, has overabundant charm
to offer.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yykZxyuOgEcdVrgxHGtQPIeCapxnHg6LZx7wvYtUk0bdPNkRaQry9v4JYopwRUCbqqSiv5yUP2967vD3QErRC1KiEhhBgVlQOwt4_seGi_8d5YK9XGi05tRxo5QexInL84Kl1sDICOc/s1600/20151013_143922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yykZxyuOgEcdVrgxHGtQPIeCapxnHg6LZx7wvYtUk0bdPNkRaQry9v4JYopwRUCbqqSiv5yUP2967vD3QErRC1KiEhhBgVlQOwt4_seGi_8d5YK9XGi05tRxo5QexInL84Kl1sDICOc/s640/20151013_143922.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The typical wooden architecture of Troyes</td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The cuisine of Troyes is a
rustic one. In the cold climate of the
region, walking through its ancient streets, all housing made out of musty
wood, one can imagine troubadours and peasants in need of a good warm-up. The specialty from Troyes is the
andouillette. It is a dish for the
adventurous (quite a few French people do not dare try it, even when they may
be consummate pork lovers).
Andouillette is none other than sausage filled with pig’s intestine,
stuffed into yet another intestine. Due
to its composition, it even smells – and tastes - like… well, you can guess, I
suppose. But I am an adventurous
traveler… </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> If one is going to eat
andouillette, one must make quite sure it comes with the AAAAA labeling
standard from the <b>Association Amicale
des Amateurs d’Andouillette Authentique</b>.
This guarantees one’s eating the authentic, prepared-to-standards
andouillette. One place to eat a superb
andouillette is <b>La Mignardise</b>, a
restaurant in the heart of the old city, run by Chef Didier Defontaine.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wzn4JPnT_LxBvcDZsX0fmmiQp_0XvmfdgIFkGl_MvqIMcVEEccqQNZ7-d4f4X3jIXpm2KeMoYkcVskYw4r0J1xEqc6b0DP1OtRY2C9s4wiNTl8sHWExqId1z0IdyxfdNgeTbHuj8bw8/s1600/20151013_125111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wzn4JPnT_LxBvcDZsX0fmmiQp_0XvmfdgIFkGl_MvqIMcVEEccqQNZ7-d4f4X3jIXpm2KeMoYkcVskYw4r0J1xEqc6b0DP1OtRY2C9s4wiNTl8sHWExqId1z0IdyxfdNgeTbHuj8bw8/s400/20151013_125111.jpg" width="400" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The restaurant offers a set
price menu that includes the dish, which I stubbornly obligated myself to
like. It wasn’t hard actually.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnA8GFHwXh3Vnj3QDJXxXArrHVPbHDwZnNyqa-3kx8LV6MREtoAvXXxTLTLnNlCT0pmyn-Kqmf0QZdIZfIKf76JAMRIYv0x4YJlzARaOQFN0SxfIY880v7KF_IOZMvhbn0XSdHX-5Xm0/s1600/20151013_125838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnA8GFHwXh3Vnj3QDJXxXArrHVPbHDwZnNyqa-3kx8LV6MREtoAvXXxTLTLnNlCT0pmyn-Kqmf0QZdIZfIKf76JAMRIYv0x4YJlzARaOQFN0SxfIY880v7KF_IOZMvhbn0XSdHX-5Xm0/s640/20151013_125838.jpg" width="640" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="MsoNormal">
The restaurant’s
décor is simple yet welcoming, and a hostess will take your coat and hang it in
a visible rack as soon as you step inside.
In the summer, <b>La Mignardise</b>
will offer sitting in the outdoor patio, but at the time that I visited (early
Autumn), this was not an option.</div>
<br />
<div class="MsoNormal">
The meal started
with puff-pastry amuse-bouche, which were brought to the table along with the
menu.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C-G6XpQqu_XhRnOhQg3ES8cAdYPJyaUqp1xOeOOmsmfolJt3HQvxhQr97eY6qKiT7gtUtX0CcdJXbrYvgcL8RNpKeQs9ntzltWykBD3if8x19EoCLudqeC_jabmVlyvAYoeBiz9guTk/s1600/20151013_125833-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C-G6XpQqu_XhRnOhQg3ES8cAdYPJyaUqp1xOeOOmsmfolJt3HQvxhQr97eY6qKiT7gtUtX0CcdJXbrYvgcL8RNpKeQs9ntzltWykBD3if8x19EoCLudqeC_jabmVlyvAYoeBiz9guTk/s400/20151013_125833-1.jpg" width="391" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">There were three, but I ate one before
I even took the picture.<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> They incorporate the lamb of the region into
some of these (agneau de l’Aube), which is raised only a few kilometers from
the restaurant. Talk about regional
cuisine at its best!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> Then came another amouse-bouche. A tiny verrine of chestnut soup, served
lukewarm, and topped with herbs. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPTynOSUgB7JG0H0eXw1fUZFrvyXX2MbWMqfkn6p59p0LjA8UPL79eYkfU6Mm3mmDLFa-w3nJ6C2y9bKMXx9W5y3zNqpPa4taERV9JzBA6ACKijuBHgGxWg-NqkfCz6vXgk9ACh1HziI/s1600/20151013_131005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPTynOSUgB7JG0H0eXw1fUZFrvyXX2MbWMqfkn6p59p0LjA8UPL79eYkfU6Mm3mmDLFa-w3nJ6C2y9bKMXx9W5y3zNqpPa4taERV9JzBA6ACKijuBHgGxWg-NqkfCz6vXgk9ACh1HziI/s400/20151013_131005.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> <i>After
</i>all these, the menu offers three courses.
For the first one, I chose the foie de canard over a bed of mushrooms of
the region.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma4pp-wZ-gO4UQZWsP__kJnNC9iC3IbulGp56MUPOoXOkBYrB0uUb_zE6-YC3dlvcad1ler8_P9AB30UCNW7rHw2lZHVcnUojld-wkGB30BxE1oKtY5nMDwMBugRTlX36uOiKqfm-Kfs/s1600/20151013_131915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma4pp-wZ-gO4UQZWsP__kJnNC9iC3IbulGp56MUPOoXOkBYrB0uUb_zE6-YC3dlvcad1ler8_P9AB30UCNW7rHw2lZHVcnUojld-wkGB30BxE1oKtY5nMDwMBugRTlX36uOiKqfm-Kfs/s640/20151013_131915.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Again, the dish was just warm. Every single mushroom of the region was there
– chanterelles, amanite des Cesars (a breath-taking one, coming up in a future
post on the local market). The liver was
cooked to perfection. Not a single nerve
in sight, and so soft it melted in my mouth.
I would have been fine with just dessert after this. But it was the turn of the famous
andouillette.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcB53qW31ar_HsCYZlR08Xa82t7xMM8kxGid2Y-xkDaTEY-DARVLd20BsmS9OSx18y8-F0rWcm0EzwEX8ppaTO8f2OsQ2KWKpwOtNxk_7ByimxX6g1pcV_oHUL9qPuGkx9zxE3Pvhk3Q/s1600/20151013_132959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcB53qW31ar_HsCYZlR08Xa82t7xMM8kxGid2Y-xkDaTEY-DARVLd20BsmS9OSx18y8-F0rWcm0EzwEX8ppaTO8f2OsQ2KWKpwOtNxk_7ByimxX6g1pcV_oHUL9qPuGkx9zxE3Pvhk3Q/s640/20151013_132959.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> The andouillette was served over a sauce
made out of Chaource, one of the regional cheeses, and a bed of mushrooms. The heady cheese sauce and the mushrooms
provided a strong bed for the sausage to be aromatic, yet not overpowering in
its aroma. Mr. Defontaine has found the
perfect balance in making this dish absolutely palatable. The sommelier suggested a glass of white
Burgundy from Coulanges, both floral and mineral, strong enough to stand up to
the andouillette, as well as the rest of the meal. Roasted potatoes rounded up a succulent main
course, which I couldn’t finish as I was already too full.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> But in a gourmet meal one MUST have a
cheese course. I was served a Chaource
fermier (locally produced) and a Reblochon, along with fig compote.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEG93qMFMEv77lFLD262brkq9vCSioInJjh50iT7lm6wSgVTUcku-ctRvR4c_j258RTmwoq4XRWt51aBS0dlty_Iollzdx8rN12sEEZNgPNJ6BsGa-ah3U4EVq1sF-u53QXPsFlIOlwbY/s1600/20151013_135945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEG93qMFMEv77lFLD262brkq9vCSioInJjh50iT7lm6wSgVTUcku-ctRvR4c_j258RTmwoq4XRWt51aBS0dlty_Iollzdx8rN12sEEZNgPNJ6BsGa-ah3U4EVq1sF-u53QXPsFlIOlwbY/s640/20151013_135945.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Quite stuffed by now, yet dessert was coming. I chose the lightest one I could find on the
menu - which wasn’t, by the way. What
the heck. You only live once. <i>Sabayon
de fruits au miel de notre rucher</i>, basically, a fruit salad with sabayon on
top. I don’t know how local the mangoes
would be, but the fruits were fresh, and the sabayon creamy.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPsS0ngQ-nabs7ah1ltj2HD2JDAvS5Tbw_nQs18ZgUcyL64AmB2kd2UmhNRFnktbLQARtZGgPCJmZZZRhy3dCL-hnxmgbiv2HBF4UUNp4irvQya2gOAfSH_5Iomiut-O25ITxgNiWkHU/s1600/20151013_141447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPsS0ngQ-nabs7ah1ltj2HD2JDAvS5Tbw_nQs18ZgUcyL64AmB2kd2UmhNRFnktbLQARtZGgPCJmZZZRhy3dCL-hnxmgbiv2HBF4UUNp4irvQya2gOAfSH_5Iomiut-O25ITxgNiWkHU/s640/20151013_141447.jpg" width="480" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbLzOy28yOwCqmMsucMTT8wRUMxNXR7E81I3xc-ZUgFgeM66ZN4ob6WPg-xqlX0HjQUlD_17LLjVMX2Lx3REUpknETc8igmVricvvcS0gqIeD4cnl8A1tDPCZYsgEPhrG4SuQ2mnKcKM/s1600/20151013_142253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbLzOy28yOwCqmMsucMTT8wRUMxNXR7E81I3xc-ZUgFgeM66ZN4ob6WPg-xqlX0HjQUlD_17LLjVMX2Lx3REUpknETc8igmVricvvcS0gqIeD4cnl8A1tDPCZYsgEPhrG4SuQ2mnKcKM/s640/20151013_142253.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">I
rounded up with an espresso from Comptoirs Richard.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> The total cost of the meal was 55€ (not
even USD $60), including wine and gratuity.
A superb value no doubt, especially after paying almost the same at <b>Le Procope</b> in Paris for half as much
and not even of this caliber. <b>La Mignardise</b> is just as ideal for a
romantic dinner or as a get-together for lunch, which in fact I saw on that day
– a large table of friends, another one with a young mother, her baby and
another lady who appeared to be the baby’s great-grandmother.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> When
in Troyes, treat yourself to <b>La
Mignardise</b>.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-58934802923737164432016-03-14T15:02:00.000-04:002016-03-19T16:43:17.918-04:00Fat is good for you<div class="MsoNormal">
“To know how to
eat is to know how to live”, claimed Confucius.
And he was absolutely right. For
all the food culture growing steadily in America, I still find, time and time
again, that there is no true conscience of nutrition and what eating well is. Eating well will change your life, but not
because you will feel better and healthier – although you will, undoubtedly –
but because it will just give you a new perspective by being selective, and by
not eating for instant gratification or as an excuse to deal with a
problem. Instead, it will shape your
life and your character, enabling that better person that we all want to
become.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve been told I
have high cholesterol. I do, yet my
doctor is not worried. Why? Because although my low density levels (the
bad cholesterol) are bit high, my high density levels (good cholesterol) are SO
high that they break the bank. How is
this achieved, one might ask? Simple. I follow the diet of the Cretians. I eat lots of protein… and fat. I admit I do like butter quite a bit, and
when I eat it I eat it with gusto; but mostly on weekends. Otherwise, I eat loads of olive oil, olives
and raw fish. My favorite course after a
day at work is an open-faced sandwich with a base of crème fraîche and a slice
of salmon topped with a sprinkle of lobster oil, or some delicious “pan con
tomate”, sprinkled with garlic and olive oil.
I even marinate my cheese in olive oil.</div>
<div class="MsoNormal">
<br />
Sardines are always a great source of omega-3 fatty acids. I love the ones that Connétable has, and they meet their match with a dry Vouvray from Domaine Clos Naudin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-0n2yTbJrN12ti9chNuwKUaak_Nly-9W0OxrWBeye7pYnzFSrpAoh5B2d93jSB8PRynfg2Hw4IXJroIXVxTBQ0KxorECkSG9SP7F9ktPxIsYfh-QfoUtRvB-0ZIJzWCgl-PoQd9wyY8/s1600/20140609_161942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-0n2yTbJrN12ti9chNuwKUaak_Nly-9W0OxrWBeye7pYnzFSrpAoh5B2d93jSB8PRynfg2Hw4IXJroIXVxTBQ0KxorECkSG9SP7F9ktPxIsYfh-QfoUtRvB-0ZIJzWCgl-PoQd9wyY8/s400/20140609_161942.jpg" width="225" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
<div class="MsoNormal">
For your appetizer, here is a dip
worth plunging into, both for its benefits <i>and</i>
its flavor:</div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">18 oil-packed cured,
sliced anchovies</li>
<li class="MsoNormal">1/3 cup extra virgin olive
oil</li>
<li class="MsoNormal">¼ cup chopped flat parsley</li>
<li class="MsoNormal">3 Tbsp. of lemon juice</li>
<li class="MsoNormal">2 tsp. lemon zest</li>
<li class="MsoNormal">2 tsp. chopped shallots</li>
<li class="MsoNormal">½ tsp. freshly ground
pepper</li>
</ul>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Mix
it all and dip your best baguette in it.
And tell me how your heart – and soul – smile.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EMTgopkbsRLK6_P7_Y9ujBTShHQfgeOGdLS6-EQOWej-HIVShQNjxo4Rv9DkA2fhoh0YDh25wSzuQD3TgLlhZjB7Ih0S5VqPS1Mzh_Ebn7aJVT8qofb-Rqihba86ThxPowE5TIe9I5w/s1600/2016-03-09-21-47-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EMTgopkbsRLK6_P7_Y9ujBTShHQfgeOGdLS6-EQOWej-HIVShQNjxo4Rv9DkA2fhoh0YDh25wSzuQD3TgLlhZjB7Ih0S5VqPS1Mzh_Ebn7aJVT8qofb-Rqihba86ThxPowE5TIe9I5w/s640/2016-03-09-21-47-25.jpg" width="640" /></a></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> For a quick snack, or even a
light lunch when accompanied with a green salad, try rye bread spread with a
very good sweet butter and smoked cod, a highly fatty fish made highly
palatable in this way and which melts in your mouth. Sprinkle chopped chives to finish for a spark
of flavor. Or even go for a slice of
sourdough spread with cream cheese and lax-style salmon. I particularly enjoy the Darjeeling-marinated
one found at my local Whole Foods, which has a hint of sweetness to it. This time, top with red caviar or salmon roe.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnrkKghiPp0yqbI2ddlEhB6TbrbESRpcRFxtt3ru3YMZ2EwNhBYorSqTEPr2iwG2oqCUsa6hZxVklNQqg152EMRP7MD8kvCS_8acXC9CjO3BLzuEUuKJmM12VvCcZtFZoWqJ0ein0efo/s1600/20160229_131341-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnrkKghiPp0yqbI2ddlEhB6TbrbESRpcRFxtt3ru3YMZ2EwNhBYorSqTEPr2iwG2oqCUsa6hZxVklNQqg152EMRP7MD8kvCS_8acXC9CjO3BLzuEUuKJmM12VvCcZtFZoWqJ0ein0efo/s640/20160229_131341-1.jpg" width="470" /></a></div>
<br />
<div class="MsoNormal">
Fish is always
well-paired with white wine. I found a
particularly inexpensive one yet ideal with this type of food, a white Bordeaux
by Baron de Rothschild 2014 Réserve Spéciale, which accentuated the flavours of the fish in a
truly unique way, without the acidity characteristic of a Sauvignon or
Chenin. It is also a great wine to savor
with a splash of cassis for the classic kir.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPxT82pmS2GZmnvotGtV4nRz1pxgSqCbSnbCY8UgzE4AKeTSfvfT2s49-2Lg1QA76MeWCPLDLYjxvQW4fY9U3JvQyBJ9OLg-x9Y5SW-nTN2MLSavSWlRuUT540WC-iviISfGn3v8bAKs/s1600/photoshake_1456773507157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPxT82pmS2GZmnvotGtV4nRz1pxgSqCbSnbCY8UgzE4AKeTSfvfT2s49-2Lg1QA76MeWCPLDLYjxvQW4fY9U3JvQyBJ9OLg-x9Y5SW-nTN2MLSavSWlRuUT540WC-iviISfGn3v8bAKs/s640/photoshake_1456773507157.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal">
I like to serve
an amuse-bouche like peppered-filled green olives wrapped in anchovies, this
time not cured, yet to add even more amino acids to my diet.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> I definitely encourage you to try these
suggestions often with the next 3 or 4 months, then go and have your
cholesterol checked again. I am sure you
will see considerable improvement.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-18439846330559673872016-02-22T11:44:00.002-05:002016-02-22T11:44:20.321-05:00Valentine's Day simplicity - and elegance<div class="MsoNormal">
Sometimes one
just needs to take a shortcut in order to impress. Although I certainly do not advocate doing so
on a daily or even a weekly basis, it is important that once in a while, we do
minimal work in the kitchen – or even in the running of the household, simply
to enjoy ourselves and our loved ones.
This was the case for Valentine’s Day this year at my house, when we
were just too busy and too tired in order to have a more formal meal.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> First, grab your pasta. Make it a special one though. I had some <i>strangozzi al tartuffo</i> (a not-too-thick, not-too-thin pasta
flavoured with black truffles). I cooked
them till “al dente” (the only way to eat pasta for me), tossed them with some
unsalted butter, opened a small jar of sliced black truffles and sprinkled them
throughout. I then added some shavings
of the best, 22-month aged Parmeggiano and served them. It is quick and astonishing way to impress
with minimal effort.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ceFkFaTDuWEdJzcfI0dR2yQcu1YpxdmSqpGsNvYSTwgeBzBX6rsp45kcBLoaAapH625b0be6gi35I4gT4fcE3eBIdn5IIUbpz5RaC5GV3xOyILBJ25xe6YakQ4mEr-1RtE-qPA_sMg/s1600/20160215_131440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5ceFkFaTDuWEdJzcfI0dR2yQcu1YpxdmSqpGsNvYSTwgeBzBX6rsp45kcBLoaAapH625b0be6gi35I4gT4fcE3eBIdn5IIUbpz5RaC5GV3xOyILBJ25xe6YakQ4mEr-1RtE-qPA_sMg/s640/20160215_131440.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> For dessert, go the package
route. Not the supermarket package route
though. <b>Williams-Sonoma</b> has the most utterly delicious <a href="http://www.williams-sonoma.com/products/molten-red-velvet-cake-mix/?pkey=e%7Cred%2Bvelvet%7C25%7Cbest%7C4294967072%7C1%7C24%7C%252Fred-velvet%252Ffood%7C4&cm_src=PRODUCTSEARCH" target="_blank">Red Velvet Molten Lava Cake kit</a>, which will make you shine like no other as the pièce de
resistance of your romantic dinner. The
kit contains enough mix for 8 mini cakes.
I used individual ceramic soufflé dishes to cook them. Just add some butter to melt the chocolate
chips, then add them to the red cake mix, along with water and a spoonful of white
vinegar. I do recommend doing as the
package suggests and add a teaspoon of cream cheese in the center of each
cake. Once one cuts into it, the inside
will spill out with some white cheese, providing for the full effect of a red
velvet cake. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzShTXzKTyaBhrQgpp4FaW-gQ4hjItd08Tdsyuz3fz55grZPZLH87Clz_3LUSidqM3SFlb71pBfFDY3ZGQk6qseBMa0UJHkcQ4NOpPoJ9JMn0_QN40DhKwBB6LhYgzniX5mzlMuEYZEJk/s1600/20160216_192319.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzShTXzKTyaBhrQgpp4FaW-gQ4hjItd08Tdsyuz3fz55grZPZLH87Clz_3LUSidqM3SFlb71pBfFDY3ZGQk6qseBMa0UJHkcQ4NOpPoJ9JMn0_QN40DhKwBB6LhYgzniX5mzlMuEYZEJk/s640/20160216_192319.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="line-height: 115%;"><span style="color: yellow; font-size: xx-small;">Presentation is just as
important. Topped with whipped cream and
fresh </span></span></div>
<div align="center" class="MsoNormal">
<span style="color: yellow; font-size: xx-small;"><span style="line-height: 115%;">mint, </span><span style="line-height: 115%;">the dessert </span><span style="line-height: 115%;">becomes a show-stopper.</span></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> We also did have some cold days
recently. In keeping with the red theme
so typical of this month, how about a twist on the classic hot chocolate? I found this recipe through the <b>Aldi 2016 Calendar</b>,
and I must say is the best homemade hot chocolate I’ve tasted so far. The whipped cream with cream cheese gives it
enough stability so it does not melt immediately. It is very rich, and a dessert in itself. Serve it with some nice chocolate shortbread
or dipping biscuits.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">Red Velvet hot
chocolate with cream cheese whipped cream<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<i><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">Ingredients for 2 or 3
servings:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">2 cups whole milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">3 cups heavy whipping cream, divided<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">2 tsp. white vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">2 ½ tsp. Mexican vanilla extract, divided<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">1 cup granulated sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">6 Tbsp. baking cocoa<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">1 tsp red food colouring<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">½ tsp salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">2 oz. cream cheese, at room temperature<o:p></o:p></span></li>
<li class="MsoNormal"><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">½ cup powdered sugar</span></li>
</ul>
<div>
<span style="line-height: 18.4px;"><br /></span></div>
<div class="MsoNormal">
<i><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">Preparation:<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></i></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> In a medium saucepan, combine milk, 2 cups
of heavy cream, vinegar, 1 tsp. vanilla extract, sugar and cocoa powder. Simmer over medium heat, whisking till
smooth. Add the red food colouring, salt
and heat through.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> Using a mixer, beat the cream cheese and
powdered sugar until light and fluffy, about 5 minutes. Slowly beat in the vanilla and remaining
heavy cream until stiff peaks form.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Pour
the hot chocolate into a glass and topped with the whipped cream. Garnish with coloured sugar or crashed candy
canes.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcUGE5fBww4aMjMlYU10sllgRIX4JtciBuQgGWtDg88A2nc148HD5bOIJpzSs3qJloCk86JuQ1lAMSSi3g76hqfWWnJMdE1kOSraS5YANvKJ86Vfj2ghgDjCKE4qEtsEb9uc9uIkRIPc/s1600/20160215_200440-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcUGE5fBww4aMjMlYU10sllgRIX4JtciBuQgGWtDg88A2nc148HD5bOIJpzSs3qJloCk86JuQ1lAMSSi3g76hqfWWnJMdE1kOSraS5YANvKJ86Vfj2ghgDjCKE4qEtsEb9uc9uIkRIPc/s640/20160215_200440-1.jpg" width="402" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: yellow;">We didn't go the the Westgate Smoky Mountains Resort, but their glass cups<br />fit our hot chocolate perfectly.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-58341666632108237612016-02-01T16:23:00.000-05:002016-02-01T16:23:33.685-05:00The Champagne Diaries - Part 1 - A visit to Ruinart<div class="MsoNormal">
The first time I traveled
to France, I made it a point to visit the region of Champagne. The drink to which it gives its name is
considered the “King of wines” and the “wine of Kings”, and it is a special one
for celebrations and the epitome of refinement worldwide. It seemed like a natural destination to start
exploring France outside of Paris. During
the next few months I’ll intersperse blog posts about my personal discovery of
this most gourmand region of France, both because of its wine and its delicate cuisine. Welcome to <b>“The Champagne Diaries”</b>.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The story of champagne
as a drink begins in the late 17<sup>th</sup> century, when a Benedictine monk
by the name of Dom Pérignon, who was in charge of the cellars at the Abbey of
Hautevillers, managed to produce a wine
with bubbles after a second fermentation of the grape juice in the bottle. </div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> While visiting the region of Champagne,
one cannot help but feel the connection with ancient history while sipping this
most delicate of wines. Beginning with
the ancient Cathedral of Reims, which saw the coronation of most French kings
starting with Clovis in 449, Champagne offers quaint
medieval villages and the most manicured vineyards I have seen. Particularly in Hautevillers, vineyards are
everywhere, even as one walks by on the street, and they extend through the
hills (<i>Haute – villers</i> meaning
literally, “village perched on high hills”)</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjmC2Bfx6rWcSYMjbasDWLoy-AJi0rh_RBs4iVrwyNqM0itGSj7FbmSbPptzgpDTDzNm-Rk-iUNA5Iga8xrHDelGbC5HL2IkqiBseyK6wFDkriz9z6-fAbArsq43wuFWH0Tg75hMGCPk/s1600/20151014_132712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjmC2Bfx6rWcSYMjbasDWLoy-AJi0rh_RBs4iVrwyNqM0itGSj7FbmSbPptzgpDTDzNm-Rk-iUNA5Iga8xrHDelGbC5HL2IkqiBseyK6wFDkriz9z6-fAbArsq43wuFWH0Tg75hMGCPk/s640/20151014_132712.jpg" width="480" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
The <i>must</i>
thing to do while in Champagne is to visit at least one of its famous houses,
or even a small producer. What made me
choose <b>Ruinart</b> is the fact that it
is the oldest of the most famous champagne houses, dating back to 1729. Its founder, Thierry Ruinart, was a contemporary
of Dom Pérignon and even exchanged ideas with him on how to best produce the
sparkling wine of the region. Nowadays
the house belongs to the big conglomerate LVMH, but the original family still
visits on occasion.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdnHanbKdlPFKdPARPsj7zShQ34jrdB4wN3p72FN-0YrI8xloot5JxgJttPhCMLdlXDMkz5mYuKMyDFX_vKFFfRgdWAkyMlnNO0biPElfiK-36s7cX8dGAgDnEQxi-yT9cx4YZCN_rcE/s1600/20151014_120838%257E2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdnHanbKdlPFKdPARPsj7zShQ34jrdB4wN3p72FN-0YrI8xloot5JxgJttPhCMLdlXDMkz5mYuKMyDFX_vKFFfRgdWAkyMlnNO0biPElfiK-36s7cX8dGAgDnEQxi-yT9cx4YZCN_rcE/s640/20151014_120838%257E2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Statue of Dom Thierry Ruinart on the
grounds of Ruinart’s </span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">Champagne house</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> <b>Ruinart</b>
is centrally located on the outskirts of Reims but it took me a few turns until
I ended up on the correct street (streets in a medieval city are generally not
straight and unexpected turns appear out of nowhere). In any case, I arrived just before 10:00AM,
and our guide Marie, a lovely young woman born and raised in Reims, met us just
outside the main atrium of the property – by the statue of Dom Ruinart.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> The tour lasted 2 hours. We were 6 people, 2 couples from Umbria, a
man from Australia and myself. After the
introductory greetings, we were directed inside one of the main buildings,
where we were explained the itinerary of the visit. Mainly, during the first hour one tours the
underground caves and cellars, and the second hour is dedicated to the tasting.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> The
cellars are located in caves, 40 meters underground.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf3agblHPGqhflbppDqHBJgn8cSB1QC8qk81t60hb0egbGlTtCFyb3tIs60IzpJlyCEtwRTC2FLLtmXbMQewoy5BKumfMpY76OwTLRKMM3N0k2g5WOf9hkmj3S55cH4WKtSzc6wR64Qw/s1600/20151014_100357%25280%2529-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf3agblHPGqhflbppDqHBJgn8cSB1QC8qk81t60hb0egbGlTtCFyb3tIs60IzpJlyCEtwRTC2FLLtmXbMQewoy5BKumfMpY76OwTLRKMM3N0k2g5WOf9hkmj3S55cH4WKtSzc6wR64Qw/s640/20151014_100357%25280%2529-1.jpg" width="548" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Starting the tour with our lovely
Marie<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Although it was quite a chilly day, I was
surprised to notice that the caves were quite mild temperature-wise, albeit
very humid. Marie explained this is due
to the chalky limestone terroir, which makes it quite permeable. It is the reason vines do not rot in the
otherwise very cold weather of this region.
The ground is in fact so chalky, that it easily scratches away with a
finger nail. This permeability gives
champagne its dry, yet lively body.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcoNWaqyXuURJX5gRJ2aadb2lTeixeaNnYL9Ka8bNgk73yUUqsog4PGcNYcA_gJO6Jt9Pgt2c_ogOqKll7oOagZDS7MssAQr8VH2ywS_n_BsiF9zdjKqqkHv1-p5HLEbelnyeeKtImUA/s1600/20151014_102638_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcoNWaqyXuURJX5gRJ2aadb2lTeixeaNnYL9Ka8bNgk73yUUqsog4PGcNYcA_gJO6Jt9Pgt2c_ogOqKll7oOagZDS7MssAQr8VH2ywS_n_BsiF9zdjKqqkHv1-p5HLEbelnyeeKtImUA/s640/20151014_102638_LLS.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Man-made, carved stairs inside a cave</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;"> </span><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">Through the centuries, people have carved everything
in these caves, from stairs to shafts, to even altars, and during WWI, when
Reims was under serious siege; people lived in these caves for months on
end. Although they did offer a relative
refuge from the cold, I shuddered to think the horrible diseases that living
long-term under such humidity would have caused.</span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA24y4gU7d83FeOYDc2SqfdtHd8jigoRcr0JDmU8RktCbaJNYJwAZ4xInSz9kbDmo_bGt7_JY87q10tXS_ucqGDBWEd5BmCRMZO0J3SuaFN8LeC6m_CsIuikjhFwtFGpBmRMKxwT7I7I/s1600/20151014_103943_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA24y4gU7d83FeOYDc2SqfdtHd8jigoRcr0JDmU8RktCbaJNYJwAZ4xInSz9kbDmo_bGt7_JY87q10tXS_ucqGDBWEd5BmCRMZO0J3SuaFN8LeC6m_CsIuikjhFwtFGpBmRMKxwT7I7I/s640/20151014_103943_LLS.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">One of the shafts, used in the olden days
to access the caves<o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;"><br /></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj291pGQztTGpM5qo1WXAw3P5un3socUvcO5VRZhX8VKOMeiZAAfC3cszXPmLZl6UoGvCtF0Za1RELchsVyQP_A9un59GknSes4auLTYSz6PFY29tAfi9WgF_TerWJ6V1_A6VBrefkwlVM/s1600/20151014_103433-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj291pGQztTGpM5qo1WXAw3P5un3socUvcO5VRZhX8VKOMeiZAAfC3cszXPmLZl6UoGvCtF0Za1RELchsVyQP_A9un59GknSes4auLTYSz6PFY29tAfi9WgF_TerWJ6V1_A6VBrefkwlVM/s400/20151014_103433-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">It never hurt to pray to St. Vincent for a good vintage...<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> Champagne is an expensive wine because the
process of making it is long and tedious.
From the extraction of the grape juice, to the first fermentation,
maturation, then a second fermentation, then weeks of <i>“remuage”</i> (the removal of the sediment), to the bottling, it might
be up to 10 years until a vintage hits the stores. It becomes very labor intensive, since the <i>remuage </i>must be done by hand over a
period of several weeks.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPiuazoHNl-T_PzpqNmYTTL4u9Y8a8WRLWslqUZiuJt2D_Pu-LMWteeBcWZneoa-gM5-t1mB62JYBIdWC9K3BJrfVRKzI4FbESAgDp9rh0tyE5zhk4XzQ0u-LGz9g7JcEy8yMZJVR-0/s1600/20151014_100934_LLS-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPiuazoHNl-T_PzpqNmYTTL4u9Y8a8WRLWslqUZiuJt2D_Pu-LMWteeBcWZneoa-gM5-t1mB62JYBIdWC9K3BJrfVRKzI4FbESAgDp9rh0tyE5zhk4XzQ0u-LGz9g7JcEy8yMZJVR-0/s640/20151014_100934_LLS-1.jpg" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Aisles and aisles of bottles during
first and second fermentations<o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;"><br /></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXsrloyer4lVrg0RM2X5n7b6yHihTZoN2R4PrDap4kaEBD5cQWJhuCZkZTlKfhfPLttLMHaFNt70IL_rMawXTtWUnkffS2ChhWNDADjXeddDHWTzhyVcmne6zMLEEP7JiPw7Cx9HWO10/s1600/20151014_104954_LLS-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXsrloyer4lVrg0RM2X5n7b6yHihTZoN2R4PrDap4kaEBD5cQWJhuCZkZTlKfhfPLttLMHaFNt70IL_rMawXTtWUnkffS2ChhWNDADjXeddDHWTzhyVcmne6zMLEEP7JiPw7Cx9HWO10/s640/20151014_104954_LLS-1.jpg" width="586" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">A wall of bottles undergoing
fermentation. Another 2 walls exactly
like this one </span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">are just behind</span></div>
<div align="center" class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;"><br /></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgPjqCsQmb7vyr-g2pAcS6Al7NbtP3Qi37uoT9lCjLupy03_mC-jxNPy3PWFQ35ZyOYwXQo27ChgQp2E1VWfdtKlw-H3Kg3r29AiLAq7_H5iWfVgzTUAr82eqejY63IMGs6XriYL6kSw/s1600/20151014_104110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgPjqCsQmb7vyr-g2pAcS6Al7NbtP3Qi37uoT9lCjLupy03_mC-jxNPy3PWFQ35ZyOYwXQo27ChgQp2E1VWfdtKlw-H3Kg3r29AiLAq7_H5iWfVgzTUAr82eqejY63IMGs6XriYL6kSw/s640/20151014_104110.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Bottles undergoing <i>remuage</i> show the collected </span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">sediment on their caps.</span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;"> </span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">This will later be expelled under pressure</span></div>
</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgMM7-QzvXpSK5HaJaImEjMcx6TtdhCZUBW2iM6NfvOsjRkp7lhFUWfAsQWbJNZl7aedask98jsSNyUXxRCLZSFyqQ3fi-JJLVExgVdtE25qgo4JhgxaUtPyXWwwwqFFHLp38q4eq7J4/s1600/20151014_104039_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgMM7-QzvXpSK5HaJaImEjMcx6TtdhCZUBW2iM6NfvOsjRkp7lhFUWfAsQWbJNZl7aedask98jsSNyUXxRCLZSFyqQ3fi-JJLVExgVdtE25qgo4JhgxaUtPyXWwwwqFFHLp38q4eq7J4/s640/20151014_104039_LLS.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">Special crates for famous customers<o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;"><br /></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko0aCFdAMJBS5mk0sOfNJR8ewC3EkZpG-w7e2x8PhgoafQjsTFqSfR4fqg5s-j6P6q7jeXhthVAV1gzesvieU2iXORBFCocbQhzCgvNfi4P75Qmq4INf9tCA7K6ST65pce3kX84vO0JU/s1600/20151014_100742_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko0aCFdAMJBS5mk0sOfNJR8ewC3EkZpG-w7e2x8PhgoafQjsTFqSfR4fqg5s-j6P6q7jeXhthVAV1gzesvieU2iXORBFCocbQhzCgvNfi4P75Qmq4INf9tCA7K6ST65pce3kX84vO0JU/s640/20151014_100742_LLS.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">A wall of Ruinart’s Blanc de
Blancs. The cage prevents glass from
blowing all over </span><span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;">the place in case of a bottle explosion</span></div>
<div align="center" class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 9pt; line-height: 115%;"><br /></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> After an hour of walking the caves, we
went back to the room where we were initially instructed on the itinerary of
our visit. It was time for the
tasting. We tasted a brut and a
millesimé. I chose the Blanc de Blancs, made with 100% chardonnay grapes, for the brut. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKObsVrsDF3ij7L4z7VbioEsRlcPAlN0c8-5bLa9_-8RsAh_DFv-btkiVbUpgIIrAT6BqJJUeTfEDTvFXrZctIgAhMunm7wbB-MH5shzF6an6hMYdBeMFXwZpeQX5HN2Huqn2fpl9Woz0/s1600/20151014_112847-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKObsVrsDF3ij7L4z7VbioEsRlcPAlN0c8-5bLa9_-8RsAh_DFv-btkiVbUpgIIrAT6BqJJUeTfEDTvFXrZctIgAhMunm7wbB-MH5shzF6an6hMYdBeMFXwZpeQX5HN2Huqn2fpl9Woz0/s640/20151014_112847-1.jpg" width="624" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"> </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">It was quite fresh yet dry, and would have paired wonderfully with
seafood, especially oysters, just like Marie suggested. The colour was a light amber, transparent as
a mirror, yet the bubbles were almost inexistent.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXUlS46dXWQROCaOLh1InuhXQ7q6p2mdLKBoStUSnkfhXMY84_VOUYCP5SU1pFEyyze4K-1UeDyW3CVtpLwRnXSgriSP4P4UkAt7xv9BpxUb6ERscvg46r7F0HJBGCSUTq5fL9INNrOo/s1600/20151014_110947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXUlS46dXWQROCaOLh1InuhXQ7q6p2mdLKBoStUSnkfhXMY84_VOUYCP5SU1pFEyyze4K-1UeDyW3CVtpLwRnXSgriSP4P4UkAt7xv9BpxUb6ERscvg46r7F0HJBGCSUTq5fL9INNrOo/s640/20151014_110947.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%;"> </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">For the millesimé I chose the Rosé.
It was 2004 vintage, and let me tell you, one has not tasted champagne
until one has tasted a millesimé.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgSmJ4KCkUYIhHjfvcOm67C3cQNCHGR4EkPMnlWBELYlrW2lh94ZTroiL3HeFLUsEHEsJSyq6PMeNg_TfS0Qzz7DEzc_1tIi9Q_QtxaSqPDS5QxoQy_5i3TDasI_V8ztPJIs_6cRnI3g/s1600/20151014_115647-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgSmJ4KCkUYIhHjfvcOm67C3cQNCHGR4EkPMnlWBELYlrW2lh94ZTroiL3HeFLUsEHEsJSyq6PMeNg_TfS0Qzz7DEzc_1tIi9Q_QtxaSqPDS5QxoQy_5i3TDasI_V8ztPJIs_6cRnI3g/s640/20151014_115647-1.jpg" width="550" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> The refinement in this champagne could be
tasted from the first sip. The bubbles
felt as if they were dancing on my tongue, and even after I’d swallowed, its
effect endured. A lovely orange-salmon in
colour, this wine can transport its drinker places. Marie recommended it to be paired exclusively
with a <i>carré d’agneau</i>.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aYGM66QbA9DYmK4cu8PiPDJdRXYAsGIoNXbhU0NpFb-HTtETHy36Q7D2skNROSVGcuhZ5nptgp1NtNC6DW49sX0ZfnGCQaMQ-q_RZdplD2RMlE9QIblmmXuzByDZDAPnR_RymOnqsqI/s1600/20151014_114328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aYGM66QbA9DYmK4cu8PiPDJdRXYAsGIoNXbhU0NpFb-HTtETHy36Q7D2skNROSVGcuhZ5nptgp1NtNC6DW49sX0ZfnGCQaMQ-q_RZdplD2RMlE9QIblmmXuzByDZDAPnR_RymOnqsqI/s640/20151014_114328.jpg" width="480" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> Of course the right glass makes all the
difference when tasting champagne. We
were advised to ALWAYS use tulip-shaped crystal glasses, which help both
develop the bouquet and encourage the bubbles to circulate in spiral motion throughout
the tasting experience. The long,
straight flute was strongly discouraged, as it does not allow the champagne enough
room to “breathe”. The “coupe”, so
traditional during the 1920’s and 30’s, was recommended only for <i>demi-sec</i> or <i>doux</i> champagnes, which would be paired with desserts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> <b>Ruinart</b>’s tour is currently one of the
most expensive ones - 80€ per person, but it <i>is</i> a once-in-a-lifetime experience.
One observation I would make is that it would have been nice to have
some amuse-bouches during the tasting, for it was early in the morning, and on
an empty stomach, all that lovely wine does go to one’s head. It was all for the better I’m sure. After I left, I felt just like Dom Pérignon
himself, “seeing the stars”.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-46923168098633862232016-01-04T14:13:00.003-05:002016-01-10T15:10:37.934-05:00On celebrations & cocktails...<div class="MsoNormal">
A new year always
brings a good cause for celebration. New
plans, new dreams and new experiences abound.
It is given that elaborate drinks abound, and as 2016 beckons, I invite
you to try these two cocktails to start it on the right footing.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b>French New Year cocktail<o:p></o:p></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><br /></b></div>
<div class="MsoNormal">
This is THE drink
to serve on New Year’s Eve, every year.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Ingredients:<o:p></o:p></i></div>
<ul style="margin-top: 0in;" type="circle">
<li class="MsoNormal">2 oz. Brenne French Single
Malt whisky</li>
<li class="MsoNormal">½ oz. agave nectar or
simple syrup</li>
<li class="MsoNormal">¾ oz. lime juice</li>
<li class="MsoNormal">3 dashes celery bitters</li>
</ul>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Shake all ingredients with ice and
strain into a chilled coupe glass. Float
with ½ tsp. of sorrel. No other garnish
is necessary. Sip at the stroke of
midnight and enjoy!</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Ui87Lr8AMq_bKZqSwd2icf8pUaut3YMNLmAB4p3PqAl97OA2tD9gaW7b59YlFZn-oSWxvo0q29tblFX3vTdjjiZxMOr9diNqKWlwobR2KZLWD8Sv1FwJ57qpp76vG5thXs_vLWvklc/s1600/20160101_125605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Ui87Lr8AMq_bKZqSwd2icf8pUaut3YMNLmAB4p3PqAl97OA2tD9gaW7b59YlFZn-oSWxvo0q29tblFX3vTdjjiZxMOr9diNqKWlwobR2KZLWD8Sv1FwJ57qpp76vG5thXs_vLWvklc/s400/20160101_125605.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><br /></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b>Gin Punch à la Fuller<o:p></o:p></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><br /></b></div>
<div class="MsoNormal">
I came upon this recipe on that most excellent
blog, written by fellow history lover Deana Sidney, <a href="http://lostpastremembered.blogspot.com/" target="_blank">Lost Past Remembered</a>. I particularly like to use Hendrick's gin, which is distilled with cucumber, giving this cocktail a particularly earthy, wintry flavor. The secret lies in preparing it the day before. This allows the aromas to marinate and become wholesome. You can also store it in the fridge, on a covered glass jar, and sip at pleasure. The longer it sits, the better it becomes. It is very 19<sup>th</sup> century, so for a
classic Christmas full of traditional carols and as a preamble to a big,
luxurious meal, try this one. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Ingredients:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->2 cups sour cherry juice </div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->A few drops of almond extract</div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->4 cups Hendrick’s gin </div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 drop fir essence (<a href="http://www.aftelier.com/Fir-Absolute-Chef-s-Essence-p/chefs-firabsolute.htm" target="_blank">Aftelier’s </a>is particularly
enticing)</div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Sugar to taste</div>
<div class="MsoNormal" style="margin-left: 38.1pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Pour all ingredients into a crystal bowl and
stir. Taste for sweetness. Pour onto glasses full of crushed ice. Serve with a sprig of rosemary as a
stirrer.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweU9OKPhiD4u21zudArXyTJIpwZVBP36tGPTyyIVhquupEwWewSVxNUYFhD-obINttIarVdz0HVcKSxfLYjSYPfzgmz6p-LsdhfsutejrvlTuCB0fyH0BDcR-gtznKLCiIYLQy7_ms8I/s1600/20160103_210015_LLS-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweU9OKPhiD4u21zudArXyTJIpwZVBP36tGPTyyIVhquupEwWewSVxNUYFhD-obINttIarVdz0HVcKSxfLYjSYPfzgmz6p-LsdhfsutejrvlTuCB0fyH0BDcR-gtznKLCiIYLQy7_ms8I/s400/20160103_210015_LLS-1.jpg" width="278" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">HAPPY NEW YEAR!!</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com2tag:blogger.com,1999:blog-4760634120032411723.post-25757242887885159862015-12-20T12:49:00.001-05:002016-01-03T12:23:26.626-05:00The French tradition of Foie Gràs for the Holidays<div class="MsoNormal">
If you’ve been
reading my blog lately, you probably noticed the inspiration from my recent
trip to France. The experience has
enlightened me beyond what I expected.
In preparing for my next trip (hopefully for the next holiday season), I
am trying to keep the same pace I had whilst in that country, both activity and
diet-wise. It was incredible to me that
after indulging as much as I did I returned home with 4 pounds less and a lot
of gusto for life itself.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This way the
French have for living life to its fullest directed me to my next read, a book
that I have been wanting to get my hands on for a few of months now, ever since
I started following its author’s YouTube channel. I am speaking about <i>Lessons from Madame Chic – 20 stylish secrets I learned while living in
Paris</i>, by Jennifer L. Scott.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Scott went to
Paris as an exchange student in her early 20’s and stayed with whom she calls
“Famille Chic” for 6 months. During that
time, she became a woman of sophistication and style. It is true, Paris – and France in general –
gives you that. Art is everywhere in
that city, and I’m not just speaking about museums. The way ordinary people dress, conduct
themselves, eat and approach life in general is a true inspiration that
everyone else should follow. Walking
through the streets of Paris one feels the power of beauty on every level, from
its buildings to the view of the Seine, and the shop windows of the food stores
that look like jewelry stores. The
French truly know how to live life to its fullest and make every day living
into an art form.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0z5OcOcrhQ_bEkhjv9LAocdOvCJy9b7XMQ3efn7L7Ly1eKqEl_z5fLv3D_9BPUj2at_CLGcMMnebdvKnBoZd2pYvpc9Az0r8F582yurHQDmPQEcTDMAijgVgytyo22tgWG6emI17W_o/s1600/20151220_122105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0z5OcOcrhQ_bEkhjv9LAocdOvCJy9b7XMQ3efn7L7Ly1eKqEl_z5fLv3D_9BPUj2at_CLGcMMnebdvKnBoZd2pYvpc9Az0r8F582yurHQDmPQEcTDMAijgVgytyo22tgWG6emI17W_o/s320/20151220_122105.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #f1c232;">My copy of <i>"Lessons..."</i>, all tagged to facilitate<br />easy reference.</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<i>Lessons from Madame Chic</i> is divided into
3 main sections, each containing several chapters:</div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="circle">
<li class="MsoNormal">Part 1: Diet and exercise</li>
<li class="MsoNormal">Part 2: Style and beauty</li>
<li class="MsoNormal">Part 3: How to live well</li>
</ul>
<div class="MsoNormal">
Although for some
the book will provide enlightment from one page to the next and one chapter to
the other, I personally found the concepts in the last section about “joie de
vivre” the most important and influential ones.
Things as simple as using your best china every day and not just for
special occasions, dressing comfortably but presentably even when at home and
valuing quality over quantity are quite a revelation for the consumerist
society in which we live today. Perhaps
it comes from having lived through two world wars that left the country with a
mentality of valuing the present and only producing its best, but if one truly
thinks about it, it becomes quite obvious that the only intelligent way to live
life is on this level.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> When I came from France, my luggage was at
the maximum weight allowed for the plane before one must pay a penalty. It was full of… you guessed it – food. Not fresh food mind you (although I know
people who bring certain items and I must confess, the concept intrigues me
enough to further explore it), but quite a few cans of foie gras, condiments,
books and different accoutrements all related to arts of the table. I almost bought no clothes.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> There is nothing like a good
foie gràs, paired with the correct glass of wine, that says one is truly
enjoying the moment. So for my birthday,
which happens to coincide with the holiday season, that is exactly what I
did. I opened one of the cans I bought
at <b><a href="http://www.fauchon.com/" target="_blank">Fauchon</a></b>, that quintessentially
high end gourmet store in Place de la Madeleine. And nothing better than auspiciously sampling
their luxurious goose foie gràs Alsatian style, I thought, in anticipation of
next year’s trip to that region (and others.
Stay tuned!)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI363MBu7OAl2i9QR_R1oeYtzMfKpPYJbffRv3H6OlGzgNgAgXdqNJDdSsiDvV6FUhs6UPGOhF1ZQ-4rT_ghOyG-yTXQqvGmQGIB2K6wNBATKBDlFlWkl77gGM5Ujze2JXNcem2sAUBp0/s1600/20151219_191249-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI363MBu7OAl2i9QR_R1oeYtzMfKpPYJbffRv3H6OlGzgNgAgXdqNJDdSsiDvV6FUhs6UPGOhF1ZQ-4rT_ghOyG-yTXQqvGmQGIB2K6wNBATKBDlFlWkl77gGM5Ujze2JXNcem2sAUBp0/s640/20151219_191249-1.jpg" width="500" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The foie gràs
from Strasbourg is not, I must say, like that of Périgord (I prefer the
latter). Still, goose foie gràs is goose
foie gràs, and as a delicacy, it is one that I appreciate profoundly. There is a certain kick in its flavour,
albeit slight, which leaves a happy note on the tongue. This demure sharpness makes it perfect to be
paired with a glass of the classic <b>Trimbach
Gewűrtztraminer 2012.</b> The minerality
of the wine, combined with a slight sweetness makes the foie gràs shine without
overpowering it and its round, whole finish gives the proper closure for each bite.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
I chilled the
foie gràs for 2 days in the coldest part of the fridge, and took it out about
15’ before serving. I topped it with
just a few grains of rose pepper and served it on rye toast. I also had a canapé simply topped with crème
fraîche and salmon roe. The whole
celebration was intimate, luxurious and delicious from the gastronomical
standpoint.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3CLU0v_j_YWFOFi2pedqCOrDlorMwZnwvOhH3Kq3EzWXeO6-Ksq3nbIR9_Mveb6WMX7cNUbtDOwZgKB4AV5CKLBmTtKEd9M_DIGLVMxnbH8ztN_uvNKuyeF928yjo0LL9ZSoVbuVKTQ/s1600/20151219_191726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3CLU0v_j_YWFOFi2pedqCOrDlorMwZnwvOhH3Kq3EzWXeO6-Ksq3nbIR9_Mveb6WMX7cNUbtDOwZgKB4AV5CKLBmTtKEd9M_DIGLVMxnbH8ztN_uvNKuyeF928yjo0LL9ZSoVbuVKTQ/s640/20151219_191726.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Keeping in mind
Jennifer L. Scott’s adage in <i>“Lessons
from Madame Chic”</i>, I used my best holiday china, showing Rudolph in the
background, and laid the table with a red satin cloth. The candle is <i>Forest Herb</i>, from a store
called <b><a href="http://www.shopterrain.com/" target="_blank">Terrain</a></b>. It gives a light scent of pines mixed with fresh herbs, subdued yet refreshing in the likes of a quiet pine forest. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Although my birthday dinner was intimate,
it was undoubtedly chic, and it gave me a private feeling of luxury that I will
cherish always and look forward too for more pleasurable moments. And yes, Happy Christmas. </span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com2tag:blogger.com,1999:blog-4760634120032411723.post-49674425965207948742015-11-22T18:37:00.000-05:002015-11-22T18:37:01.210-05:00Dining with History at "Le Procope" in Paris<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> For the first day of my first
visit to Paris, I wanted to take a traditional approach. So after a morning at the Eiffel Tower, I
walked east, towards the 6<sup>th</sup> Arrondissement, and headed to <b>Le Procope</b> for lunch. <b>Le
Procope</b> was the first restaurant ever created, which functioned under the
concept of what we nowadays today a restaurant to be, where customers were
served at the table with porcelain service.
It opened its doors in 1686, at the highlight of the Enlightment
Age. The likes of Voltaire (who
considered it his second home), Rousseau and even very American Benjamin
Franklin dined here while discussing the politics of the times. Its owner was an Italian from Sardinia,
Francesco Procopio dei Coltelli, who created a pleasant atmosphere in his
establishment that made people linger while having a meal.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DCqX-tffvcwUeOS4YAO4HLroKQCVwXqq6GNRlf5jDdaqAoQZF2jH1Jue8pChNFvHqL2S-Hkkn-JzoXkMxbfKnvK2diTgBrXSHs_zuuQz__Pt0E5kUywTy2zMAhyphenhyphen-FC7KTD0VBxBrhQY/s1600/20151005_122240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DCqX-tffvcwUeOS4YAO4HLroKQCVwXqq6GNRlf5jDdaqAoQZF2jH1Jue8pChNFvHqL2S-Hkkn-JzoXkMxbfKnvK2diTgBrXSHs_zuuQz__Pt0E5kUywTy2zMAhyphenhyphen-FC7KTD0VBxBrhQY/s400/20151005_122240.jpg" width="300" /></a></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> As it was customary during
those times, Mr. Procopio started serving coffee and hot chocolate on marble
tables at his establishment but, as the true innovator that he was, soon added
his own distilled alcohols and home-made ice-creams, these latter the first
ever to be sold in Paris.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Dining at <b>Le Procope </b>felt very much like dining
in a sort of time capsule. The
restaurant is quite large for Paris standards, and has two floors. Tables are crammed throughout different areas
that don’t necessarily follow a pattern, and all are quite close to each
other. But even though you may listen to
pieces of your neighbor’s conversation, the feeling is quite cosy, as in Paris
people are reserved and maintain a low tone while sitting at the table.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevCiPeAP5vgGDk5KTP21wfa7nmsjAWxATNmTMNL8_OjxLGQGdhvl-DKBVoXZG-TYTPJqZT5sfzV09OcpCpK40XCQDUXP1kJWP9ev2bsxjSBwhA_dtMuVo9Qrv8kS9x2dNGhWwnnv7fPw/s1600/20151005_121137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevCiPeAP5vgGDk5KTP21wfa7nmsjAWxATNmTMNL8_OjxLGQGdhvl-DKBVoXZG-TYTPJqZT5sfzV09OcpCpK40XCQDUXP1kJWP9ev2bsxjSBwhA_dtMuVo9Qrv8kS9x2dNGhWwnnv7fPw/s640/20151005_121137.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;"><span style="color: #ffd966;">Crisp white tablecloths, old books and
ancient paintings of its regulars. Le
Procope<o:p></o:p></span></span></div>
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: #ffd966;">is a place of history.</span></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLSzOQqdqDytit5LIolxBsxUdxnfPJT9emFqKyCNWfCSGuSKfQM5qnf3CqEWBMENw3srf1Q9th3PyN0iyPJKCaOYJOOT_RLBXvSkRT5ZVXBuYIwpjVk3E-6t4TfC8JvkgRrY1bosJoKk/s1600/20151005_125136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLSzOQqdqDytit5LIolxBsxUdxnfPJT9emFqKyCNWfCSGuSKfQM5qnf3CqEWBMENw3srf1Q9th3PyN0iyPJKCaOYJOOT_RLBXvSkRT5ZVXBuYIwpjVk3E-6t4TfC8JvkgRrY1bosJoKk/s640/20151005_125136.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: #f1c232;">Part
of a ceiling, showing original text for the “Declaration of the Rights of Man”
from August 1789.</span></span></td></tr>
</tbody></table>
<span style="font-family: "times new roman" , "serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">I started my meal with a splendid <i>kir
royal</i>, served in the traditional champagne tulip glass. It was so impressive, it dressed the table by
itself. I’m not sure what champagne was
used in it, very it tasted very much like a millesimé (although I'm sure it wasn't. Probably a high end Pommery).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQ8Gn7n3LZpKDOaU3AXUT-64FsjMq-f8Ytj6bgcxnFMftu0eS1eYlbz7qOBbL0HJk1uZOgS8Hha09ouauvKB_nnmOk-fp3rleGkNUUhNO6GEUzHt6tnnnMYtauPZvYBgJBjTMIgcILVI/s1600/20151005_121836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQ8Gn7n3LZpKDOaU3AXUT-64FsjMq-f8Ytj6bgcxnFMftu0eS1eYlbz7qOBbL0HJk1uZOgS8Hha09ouauvKB_nnmOk-fp3rleGkNUUhNO6GEUzHt6tnnnMYtauPZvYBgJBjTMIgcILVI/s640/20151005_121836.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> <b>Le
Procope</b> is known both for its large oyster platters they serve mostly as a
tourist attraction, and traditional French bourgeois dishes, such as <i>Coq au vin</i>, or <i>Tete de veau</i>, prepared as it was when the restaurant first
opened. It really intrigued me how some
of the biggest minds mankind has produced would have eaten. I ordered the <i>Tete de veau</i>, which came cooked in its own tarragon-flavoured juice,
its recipe kept from the restaurants old records.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeBz4xBs9ySh_MPvsklq2DCI8BH2zbEeXvXvSeFZmoSR1KE5ypqbazbW0tllUR6hntmU-wt213DN8DwbVPB7b2GKNLIdclUCIZkJBHZftmizmCMudj4nw7AiDBc1p3eQ20yAOnK6FU30/s1600/20151005_123530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeBz4xBs9ySh_MPvsklq2DCI8BH2zbEeXvXvSeFZmoSR1KE5ypqbazbW0tllUR6hntmU-wt213DN8DwbVPB7b2GKNLIdclUCIZkJBHZftmizmCMudj4nw7AiDBc1p3eQ20yAOnK6FU30/s640/20151005_123530.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> I was quite surprised at the simplicity of
the dish. It was very much like the
Argentinian “puchero” my mom used to serve, the meat boiled until it falls of
the bone and one doesn’t even need a knife to cut it, served alongside
vegetables like carrots, potatoes and some other white one that escaped
me. At first, I thought it too simple
for the price paid (27.70€), however, it makes sense that back in 1686, people
ate from the land, in a natural, made-at-home way. I suppose the cost is due to the traditional
fame associated with the restaurant, or maybe the fact that it is served in a
traditional copper saucepan (yes, they use these things in actual restaurants
in Paris!), which the waiter leaves with
you so you may serve yourself later at your own pace, and also dip the bread
into the wonderful juices. A truly
convivial dish, which can very well serve two, especially if ordering an
appetizer and a dessert.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> As
for the proverbial dessert, and continuing with the idea of tradition in mind,
the <i>Sabayon Glacé à l’Amaretto</i> fitted
the Procope’s beginnings as an ice-cream parlour.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4UPjf2AlHU2dejQ7Zfqumhukd6lTb7i-xY1DozGajzeFFsnT5DeJJWk2KmUQFfcmO5_uXddsxEUNhvMAMr9ocbOoYIDQ-LHv-eK-TLXduEtDDzlN9K07Ns6ECU1BHsYn_cDRaHyd46I/s1600/20151005_130732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4UPjf2AlHU2dejQ7Zfqumhukd6lTb7i-xY1DozGajzeFFsnT5DeJJWk2KmUQFfcmO5_uXddsxEUNhvMAMr9ocbOoYIDQ-LHv-eK-TLXduEtDDzlN9K07Ns6ECU1BHsYn_cDRaHyd46I/s640/20151005_130732.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> It was the perfect end to a copious meal,
light, a mixture between a mousse and an ice-cream, served along a croquant
tuile (which could have been more croquant) and wonderful Amaretto caramel
sauce. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The
whole lunch, with drinks included, cost 57.10€.
I found it overpriced, but then again, at a restaurant where history is
its protagonist, one can only expect to pay more. At least, the food was good, with a nice “homey”
feeling, and it set me up for the rest of the day, which turned out to be quite
wet and with lots of walking to do. It’s
what Paris is all about.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-11446398474774948492015-11-02T11:08:00.000-05:002015-11-02T19:50:32.215-05:00The Fête des Vendanges 2015<div class="MsoNormal">
Recently I had
the good fortune of taking my first trip to France. It was a dream of mine, for which I
researched, researched and researched and prepared, prepared, prepared for over
1 year. As I’m sure it happens to almost
everyone, even though I was there for a week and a half, I got to do half of
what I had planned and, being a foodie, bring half of what I wanted to
bring. Not only did I not have the
sufficient budget, but I would have needed an extra pair or arms and legs to
carry it all.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> I started, of course, in Paris, which is
an amazing city. Its architecture is
unique, unlike that of every other city I’ve been to. As one walks it streets, one sighs almost
constantly. Besides doing the obvious
clichés of visiting the Eiffel Tower and going to the Louvre museum (among
others), I chose to pair my visit with the <b>82<sup>nd</sup>
Fête des Vendanges</b> in Montmartre, and I rented an apartment just two blocks
from the Sacré Cœur Basilica. The
location could not have been more perfect.
Central to everything Montmartre and to several Métro lines, I could be
anywhere in Paris with 20 to 30 minutes or, a few steps away.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzjUOIh8Mt6ipUj4EEpdDNibgG84SDE1TXZDek_QU3A4yaskpgsdFdKSYOT-Pj8b4KHlH3Qf9K2672d9yxYyzXyG_8BhPK9ZPrbvALRTsrghSh5MSx-9vGdQRs9VFhhJznmDCVtj3XWw/s1600/20151010_145528.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzjUOIh8Mt6ipUj4EEpdDNibgG84SDE1TXZDek_QU3A4yaskpgsdFdKSYOT-Pj8b4KHlH3Qf9K2672d9yxYyzXyG_8BhPK9ZPrbvALRTsrghSh5MSx-9vGdQRs9VFhhJznmDCVtj3XWw/s400/20151010_145528.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #ffd966;">The street where I stayed in</span></td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The <b>Fête des Vendanges</b> is an event that commemorates the grape harvest,
which in that area has taken place for centuries. History shows us that when Paris was Lutéce,
the Romans planted vineyards that extended from Montmartre all the way into the
area now occupied by the Eiffel Tower. The
only vestige of these times is the <b>Clos
Montmartre</b>, which is meticulously tendered by hand and has never been
touched by any pesticides. The small
square on Rue de Saules escaped the <a href="https://en.wikipedia.org/wiki/Phylloxera" target="_blank">phylloxera</a> devastation and still produces a
medium quality rosé that is sold during the event for the astronomical sum of
50€ for a half bottle - reason why I didn’t bring any.</span></div>
<div style="text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NE959z1BePp3G_1QRQjz1d-5gu4Gr_4Js0UQFW2bPORtpHqjeqAvnceHBRVfl92aKMNq4rkdkjKPD6JEaPddsnJPiREo9WiEQzbjqqVOGRUebYKZO9es50fKBubyGSIOyAeMroLAY9c/s1600/20151010_123635.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NE959z1BePp3G_1QRQjz1d-5gu4Gr_4Js0UQFW2bPORtpHqjeqAvnceHBRVfl92aKMNq4rkdkjKPD6JEaPddsnJPiREo9WiEQzbjqqVOGRUebYKZO9es50fKBubyGSIOyAeMroLAY9c/s640/20151010_123635.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">Clos Montmartre is easily accessible
from the Musée Montmartre, which at the time I visited</span></span></div>
<div align="center" class="MsoNormal">
<span style="color: #ffd966;"><span style="font-size: 10pt; line-height: 115%;"> was hosting a special </span><span style="font-family: "times new roman" , serif; font-size: 10pt; line-height: 115%;">exhibition on the 150</span><sup style="font-family: 'Times New Roman', serif; line-height: 115%;">th</sup><span style="font-family: "times new roman" , serif; font-size: 10pt; line-height: 115%;"> anniversary
of Suzanne Valadon</span></span></div>
<div align="center" class="MsoNormal">
<span style="color: #0b5394;"><span style="font-family: "times new roman" , serif; font-size: 10pt; line-height: 115%;"><br /></span></span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0twQDFTaLUKvbDtbpdkh9npZptd8XVfNOC2sFETr2hHrVpR0DZ79n5Pi301-PzpE90iEz9TyhJM6odu317ywdm4TWch0PiUr02AHmP11tVa2zOHbEHHQPf3OFWwbpdtaO2jDzK-pZGA/s1600/Clos+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0twQDFTaLUKvbDtbpdkh9npZptd8XVfNOC2sFETr2hHrVpR0DZ79n5Pi301-PzpE90iEz9TyhJM6odu317ywdm4TWch0PiUr02AHmP11tVa2zOHbEHHQPf3OFWwbpdtaO2jDzK-pZGA/s400/Clos+wine.jpg" width="258" /></a></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
I did however, found my way throughout the <b>Parcours du Goût</b>, a sort of food and
wine festival situated all around Sacré Cœur, featuring vendors and producers
from all the regions of France. It was a
madhouse for the senses.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> I tried as much as I could, and what I
could not I photographed. There were
escargots, oysters from Brittany, foie gras from Cognac, Strasbourg and the
Southwest, cheeses I never even dreamed of existed… the pictures speak for
themselves.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRIPj9rsOhHCmKvw2a-qiu1H5z1BLgwEgfGqaUXvfS4yVyJYo9BvAnEif02mwR6fwi9P7jkSr3MjSovk_lMNivC54vdkPFrMcw2En6FwrSuy5LcnkT-1YvjPprh9fVED5nxWnmbVspXI/s1600/20151010_114830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRIPj9rsOhHCmKvw2a-qiu1H5z1BLgwEgfGqaUXvfS4yVyJYo9BvAnEif02mwR6fwi9P7jkSr3MjSovk_lMNivC54vdkPFrMcw2En6FwrSuy5LcnkT-1YvjPprh9fVED5nxWnmbVspXI/s640/20151010_114830.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenD5S-G8U89EVvLzoYZ_VVQHoziooO4gRS2Oy4fZtbNrmmp4BMibr4xIO3rPPEBiQNbzgji5xhg3-FPOO5Urcu-jSX48_ljK7BTswPb3bNoVlxF5tsdFLJHKgoQYYvmXcxs4g9uJqLuU/s1600/20151010_114944-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenD5S-G8U89EVvLzoYZ_VVQHoziooO4gRS2Oy4fZtbNrmmp4BMibr4xIO3rPPEBiQNbzgji5xhg3-FPOO5Urcu-jSX48_ljK7BTswPb3bNoVlxF5tsdFLJHKgoQYYvmXcxs4g9uJqLuU/s640/20151010_114944-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">The typical Parisian quick fix for midday. Baguette with ham and cheese sandwhich. Just not any ham,<o:p></o:p></span></span></div>
<span style="color: #ffd966;"><span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">not any cheese.
Here we have 3 varities, 2 with prosciutto – with either Cantal or
fromage de chêvre, </span><span style="font-size: 10pt; line-height: 115%;">and one <br />with salami and chêvre</span></span><br />
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gUc0gCDj-71YTc9s35uhC4XRwvYLsTP0a9fPl0LenSm4NMHa5jrzSt2F6Y3Ugl-QRUlp87Pz7oZdLOyT4136QJnrQt2ywOR4RjljgwHpP5D_GOIj42Dl6Qjf3PCBiHIzzPLn8JAnyvw/s1600/20151010_115301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gUc0gCDj-71YTc9s35uhC4XRwvYLsTP0a9fPl0LenSm4NMHa5jrzSt2F6Y3Ugl-QRUlp87Pz7oZdLOyT4136QJnrQt2ywOR4RjljgwHpP5D_GOIj42Dl6Qjf3PCBiHIzzPLn8JAnyvw/s400/20151010_115301.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">Aligot is a specialty from the
Auvergne, where the potato purée is loaded<o:p></o:p></span></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">with a regional tomé cheese until it
forms strings that won’t break.<o:p></o:p></span></span></div>
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: #ffd966;">They were making it in situ for degustation.</span></span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MrA5BVVh0UNv_ecNXIUfPRLi97pDuw9K8gnFin7ogmQYsAxyWFNL6AXLurwp61xLJB_ITk3_pyBYGts8aIwGDhkCp1AGV_cnlNFZTwjAIBr69EIHQT_OaQVvpgXx2fe3rRb1fIYnXgg/s1600/20151010_115418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MrA5BVVh0UNv_ecNXIUfPRLi97pDuw9K8gnFin7ogmQYsAxyWFNL6AXLurwp61xLJB_ITk3_pyBYGts8aIwGDhkCp1AGV_cnlNFZTwjAIBr69EIHQT_OaQVvpgXx2fe3rRb1fIYnXgg/s640/20151010_115418.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">A world of sausages, with walnuts,
figs, made with duck…</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;"><br /></span></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbd7UCocsuuXEIQ-c1GWIDWO2n-pyeiPA5xQvQ8AdQykw19gSsR2QgZicsPGi1cuiWpaZtrKVx7ZTqSsGvQe7Oc-oJNuzJm0z8M4SmD4bul5GityVOIdLOtbBizYhkotz7fy-ikaw04U/s1600/20151010_130234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbd7UCocsuuXEIQ-c1GWIDWO2n-pyeiPA5xQvQ8AdQykw19gSsR2QgZicsPGi1cuiWpaZtrKVx7ZTqSsGvQe7Oc-oJNuzJm0z8M4SmD4bul5GityVOIdLOtbBizYhkotz7fy-ikaw04U/s640/20151010_130234.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">This was a type of tomé cheese with
pesto and pimente d’espelette. Too bad I
was leaving the next<o:p></o:p></span></span></div>
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: #ffd966;">day and couldn’t get any. The flavors mixed so well together and yet
could distinguish them all.</span></span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBH_fCdALskU-fpe45f6CQCSRJd84RfyYzVjXxe7yDiTjOrOtvvksJesc7eDgZzrQ7iOALXx_PWIWiBEMvFaTW18YRVHvC0RAkPdeSs1jd9xIQ5mB0YTXO56CIjYGbGxiFKe_Arz2-Lx0/s1600/20151010_130403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBH_fCdALskU-fpe45f6CQCSRJd84RfyYzVjXxe7yDiTjOrOtvvksJesc7eDgZzrQ7iOALXx_PWIWiBEMvFaTW18YRVHvC0RAkPdeSs1jd9xIQ5mB0YTXO56CIjYGbGxiFKe_Arz2-Lx0/s640/20151010_130403.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">A plate of sausages, brasserie-style</span><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbmf0bxXP9yCE_Z6FCOptn7-AFKEQAxUyg4Ycw3T5IGEOCkYFGIPr0Gk8IIOc22nXPUkTDrI9tmnGgtxscbhyphenhyphenWPkPIy9k5W0_NWiDsc6o7MTXKUwbMDV8eBpqtzWE89cwUbgJ82kJvF0/s1600/20151010_130618.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbmf0bxXP9yCE_Z6FCOptn7-AFKEQAxUyg4Ycw3T5IGEOCkYFGIPr0Gk8IIOc22nXPUkTDrI9tmnGgtxscbhyphenhyphenWPkPIy9k5W0_NWiDsc6o7MTXKUwbMDV8eBpqtzWE89cwUbgJ82kJvF0/s640/20151010_130618.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">Cognac from the region of the same
name, bottled into pretty Tour Eiffel bottles makes for an elegant souvenir.</span><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTvP97w1em2P_oFBNJY02EGneaK-AOD5fDqb-_KOfOUcXUlwDU4ryHmWYb9lwcqL4HOvm4FH7o14Fa6QWsmZ20LB-aAEW4anHCxKcl-4Kh8uIgUlLGjSrt2E_zWr-QfSik65bik3erjc/s1600/20151010_131427.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTvP97w1em2P_oFBNJY02EGneaK-AOD5fDqb-_KOfOUcXUlwDU4ryHmWYb9lwcqL4HOvm4FH7o14Fa6QWsmZ20LB-aAEW4anHCxKcl-4Kh8uIgUlLGjSrt2E_zWr-QfSik65bik3erjc/s640/20151010_131427.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">Huge calissons de Provence, with
flavors as audacious as raspberry-basil, pineapple and coconut.</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;"><br /></span></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx5-9uJtnpo5XmnFuNnwZddiGrC4XYSeTdzW5P96OtYTZ6hcISJu6yeR4gFcj4j4C9xcUzg_-LjCDK1MjxfvDF08MJX9fQI-hLJKrvQmOuKsUeUj-IWbrB7L8-F6sWRXICEqlwF2hkfU/s1600/20151010_132345.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx5-9uJtnpo5XmnFuNnwZddiGrC4XYSeTdzW5P96OtYTZ6hcISJu6yeR4gFcj4j4C9xcUzg_-LjCDK1MjxfvDF08MJX9fQI-hLJKrvQmOuKsUeUj-IWbrB7L8-F6sWRXICEqlwF2hkfU/s640/20151010_132345.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">Another exclusive cheese from the
Savoie region, this time flavoured with lavender and rosemary.</span></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10pt; line-height: 115%;"><span style="color: #ffd966;">Its colour was as seductive as its
flavour.</span></span><span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;"> </span><o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29h9jD_eC0_kMI1GPbTjxcFXvTTBzntBoYWOqdkdd0UWGfSEU87mlZxihrr-VPF13GQH1Co2Q_TTFvoLtpOdtUWtOcmspWGbmDnLnKHjkFiUZzo4uVzohjhAW3-p3Ux0PnBhJEvk4D4M/s1600/20151010_132154.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29h9jD_eC0_kMI1GPbTjxcFXvTTBzntBoYWOqdkdd0UWGfSEU87mlZxihrr-VPF13GQH1Co2Q_TTFvoLtpOdtUWtOcmspWGbmDnLnKHjkFiUZzo4uVzohjhAW3-p3Ux0PnBhJEvk4D4M/s640/20151010_132154.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #ffd966;">A stall offering Gratin Dauphinois
with every sort of cheese you may conceive of.</span><o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;"><br /></span></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The </span><b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Fête
des Vendanges </span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">takes place every first weekend in October and is a MUST for any
foodie. It will prepare you for the
gastronomic emporium France is, and the fact that it takes place in Montmartre
makes for a nostalgic, typical rendez-vous with the customs of France. The fact that Montmartre is full of stairs
also helps in burning out all those calories (trust me on this one!) There is a parade - which I did not attend, too tired, both physically and mentally - on the last day of the event, where all the vignerons showcase their pride in being montmartroises, and fireworks later in the night - which I did attend and almost died, pushed and shoved in the middle of the mob.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> What I did bring home was the spirit of exquisiteness, gourmandise and superb products - including some foie gras, which at the f</span><span style="font-size: 12.8px;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">ête was acceptably priced.</span></span><br />
<span style="font-size: 12.8px;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></span>
<span style="font-size: 12.8px;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> And yes, my very own glass. Bon d</span></span><span style="font-size: small;">égustation!</span><br />
<span style="font-size: small;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ld59FI2ESOjWSo2N5pYAg8Iczj28jKf9KIL4ngQu4i7pk2kDLhZGtbYi2B4esoZbM9WJGyW2_CCeu-1TUDO5yF8nY_xnrsjBlm3Xd8Wczws2nCwVoV4YXelSb46f4jMNFUZWhutH45s/s1600/20151102_104043-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ld59FI2ESOjWSo2N5pYAg8Iczj28jKf9KIL4ngQu4i7pk2kDLhZGtbYi2B4esoZbM9WJGyW2_CCeu-1TUDO5yF8nY_xnrsjBlm3Xd8Wczws2nCwVoV4YXelSb46f4jMNFUZWhutH45s/s400/20151102_104043-1.jpg" width="400" /></a></div>
</div>
</td></tr>
</tbody></table>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-120691350075766542015-04-05T16:40:00.001-04:002015-04-05T16:40:43.485-04:00A book to cherish: The Little Paris Kitchen<div class="MsoNormal">
It is not always
that I review cookbooks. They are, in
fact, probably the most time consuming books one can write a review about. For one, the reading might be tedious (unless
there is a storyline along with the recipes), and secondly, the recipes need
testing.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
What attracted me
to this British young woman with Asian looks was not just her lovely television
show, but the concept she came up with: living in Paris, she invited people to
her tiny flat and cooked for them. A
sort of mini restaurant with ultra-personalized service. The rest, as they say, is history.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTY3U1ucWrkH6lubJrndJbpPunSLhhFgqZGn7s8QA2SrSxr2ANV7j3AUyf6fLRy3Gej6UFdPDORswXZ212nc8A76EF1ZJEpbfPpG7MqfYyS93sUQh20oae6IOFLb1gtfLMhFCSB_NgxQ/s1600/RKhookitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTY3U1ucWrkH6lubJrndJbpPunSLhhFgqZGn7s8QA2SrSxr2ANV7j3AUyf6fLRy3Gej6UFdPDORswXZ212nc8A76EF1ZJEpbfPpG7MqfYyS93sUQh20oae6IOFLb1gtfLMhFCSB_NgxQ/s1600/RKhookitchen.jpg" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rachel in her tiny Paris kitchen</td></tr>
</tbody></table>
<div class="MsoNormal">
British by
nationality, Rachel Khoo has both Asian and European roots. Her father, a direct descendant of the Khoo
Kongsi clan, immigrated to Britain in 1968, where he met Rachel’s mother,
Austrian by birth. The Khoo Kongsi clan
were wealthy merchants in 17<sup>th</sup> century Malacca. Recently, Rachel took a trip to Malaysia,
filming new footage for her T.V. show and also to do research on her roots.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In <b>The Little Paris Kitchen</b>, her first book
in the English language, she gives 120 simple recipes that are all Parisian
classics. <i>Navarin d’agneau printanier</i>, <i>Gratin
Dauphinois</i>, <i>Quiche Lorraine</i>, <i>Steak tartare</i>, plus three ideas and
detailed instructions on how to shuck oysters and a killer <i>Mousse au Chocolat</i>, <i style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 18.3999996185303px;">Poires Belle Hélène, </i><i>Mont-blanc</i>
and <i>Ĭles Flottantes</i>. Her recipes are simple and one can expect results
as the book promises them, something not always the case with cookbook, as I
have learned. The book is divided into:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Everyday cooking (quick recipes for a meal at
any time. Loved the <i>Salade de figues et foies de volailles.</i></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Snack time (or le goûter, as the French call
it. A pick-me-up for mid-afternoon).</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Summer picnics (recipes for Spring. I’m reproducing one below).</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Aperitifs (terrines, patés <i>et les huîtres</i>, including 3 variations on the classic mignonette).</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Dinner with friends and family (recipes to
linger over with a crowd).</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">v<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Sweet treats (what would French cuisine be
without the ubiquitous pièce de resistance).</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> There also a couple of appendixes with
some basic recipes for sauces (both savory and sweet) and stocks, as well as
cooking measurement equivalences and the author’s favorite foodie supply places
in Paris. I have tested several of the
recipes in the book and loved all of them.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN2uosiH3J5-mt8n5YdlQz-noDFhkY4AnfsU-ApYtbulnsVVLKLAI8aoGs7U5RibMmID05ZdnknKvv40Qn8pmzOFHF9nAHYQ9mFRTZDBBmfh2c9GnG2ZgykyvxV2s4NBkEsOuKQRxi44/s1600/20150330_160239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN2uosiH3J5-mt8n5YdlQz-noDFhkY4AnfsU-ApYtbulnsVVLKLAI8aoGs7U5RibMmID05ZdnknKvv40Qn8pmzOFHF9nAHYQ9mFRTZDBBmfh2c9GnG2ZgykyvxV2s4NBkEsOuKQRxi44/s1600/20150330_160239.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<i><span style="font-size: 9.0pt;">Rouleaux de
salade Niçoise </span></i><span style="font-size: 9.0pt;">are a crisp alternative<o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 9.0pt;">for a Springtime aperitif. You can use her recipe as a<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">base for your own.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> I made my own variation on
the <i>Navarin d’agneau printanier</i> and
used veal osso-bucco instead, thus transforming it into a sort of <i>Blanquette de veau </i>(which recipe is also included in the book). I used veal broth for the cooking instead of
the suggested water. After two and a
half hours in the oven, my cast iron pan produced flake-away tenderness in the
meat, accompanied by seasonal vegetables like carrots and peas.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mRKjyBaPGqrNvdvf1gKI8Q_vNvY09P7U-NXX72Efl-3RV2CVNA8bVd_Vv5Zku6shXAtaPjl4HtrjBdQSwv8wo89tNBSIXvMOzptxwP0yt-8kokOXNRnkbe2lI2c1l_LeDD4iCHu8xBQ/s1600/20150309_210003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mRKjyBaPGqrNvdvf1gKI8Q_vNvY09P7U-NXX72Efl-3RV2CVNA8bVd_Vv5Zku6shXAtaPjl4HtrjBdQSwv8wo89tNBSIXvMOzptxwP0yt-8kokOXNRnkbe2lI2c1l_LeDD4iCHu8xBQ/s1600/20150309_210003.jpg" height="300" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The <i>Gratin Dauphinois</i>, an astonishingly simple, yet flavorful dish, is
reproduced admirably. We had it along
with the <i>blanquette</i>.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzN2BafPkfpApIB1h4KLP7CN5ewJzDidn6AXMjwWbNgG24dIOJ2166f-8NVmG7W4J7zWIwPeJRedsY8zr3NljoAr2z6rOFBBrJ4MpbQH5ncDf9wqBzRP_z3hxI6v9wlO-ZiY067D9Ees/s1600/20150309_213309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzN2BafPkfpApIB1h4KLP7CN5ewJzDidn6AXMjwWbNgG24dIOJ2166f-8NVmG7W4J7zWIwPeJRedsY8zr3NljoAr2z6rOFBBrJ4MpbQH5ncDf9wqBzRP_z3hxI6v9wlO-ZiY067D9Ees/s1600/20150309_213309.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> A tasty French classic is the
Quiche Lorraine, from North-east region of the same name. Innumerable variations of this dish exist,
but my biggest surprise was to find out that the original recipe does not
include cheese, just some very good bacon and that staple of French cooking I
always like to keep in my fridge, crème fraîche. I’m including the recipe here turns out the
crumbliest dough. I cannot overemphasize
the use of the best bacon you can get your hands on. I found one by <b>La Tienda</b>, cured from Spanish “pata negra” pigs and cut it into <i>lardons</i>, which you can get <a href="http://www.tienda.com/food/products/ip-15-2.html?site=1" target="_blank">here</a>.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<b>Rachel Khoo’s Quiche
Lorraine:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: .5in; tab-stops: 117.7pt;">
<i>Ingredients for 4 to 6 portions: </i></div>
<div class="MsoNormal" style="margin-left: .5in; tab-stops: 117.7pt;">
<i> <o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->6 Tbsp soft butter</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 tsp sugar</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pinch of salt</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 1/3 cups all-purpose flour</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->2 eggs, separated</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Ice-cold water</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i>For the filling:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->5 oz. lardons</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->4 eggs plus 2 egg yolks</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 ¼ cups crème fraîche</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 tsp salt</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pepper</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><br /></i></div>
<div class="MsoNormal" style="text-indent: .5in;">
Using a wooden spoon, beat together
butter sugar and salt until soft and creamy (do not overmix!). Mix in the flour followed by the egg yolks
and 2 Tbsp. of ice-cold water. Bring
together to make a smooth ball, adding a little more water if the pastry is too
crumbly, kneading only as necessary.
Wrap the dough in plastic wrap and refrigerate overnight.</div>
<div class="MsoNormal">
Remove the
pastry from the fridge 30 minutes before using.
Roll between 2 sheets of parchment paper until it is ¼” thick, and use
to line a 10” pan that is at least 1 ¼” deep.
Brush the pastry with egg white.
Refrigerate while preparing the filling.
Pre-heat the oven to 350F.</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Meanwhile, fry the lardons in a
nonstick frying pan until golden brown, then lift out with a slotted spoon and
leave to cool on paper towels. Lightly
beat the eggs and egg yolks in the bowl, add the crème fraîche and seasoning,
and continue to beat until mixed together.
Scatter the lardons in the pastry shell and then pour in the egg
mix. Bake for 30 to 45 minutes, until
the filling looks golden brown and set.
It can be served either warm or cold.
A crisp friseé salad goes marvelously with this, along with a glass of
Beaujolais.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQJzxV_O-mohmNxzsKlKJgxtoOrx4XMMEi7xibBgjIOCht49AoR1F58BVq1osNyVVrcv2hsKN-lMXZtzOlteSHkkaeogoJrsldJjIRi5T0kJfZY_la6WxzpwYgYxYWKpxMzdbIv5_RRY/s1600/20141208_164732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQJzxV_O-mohmNxzsKlKJgxtoOrx4XMMEi7xibBgjIOCht49AoR1F58BVq1osNyVVrcv2hsKN-lMXZtzOlteSHkkaeogoJrsldJjIRi5T0kJfZY_la6WxzpwYgYxYWKpxMzdbIv5_RRY/s1600/20141208_164732.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> I have a killer sweet tooth,
and her desserts are all classics done the easy way. <i>Poires
Belle Hélène </i>make for stunning presentation and are a cinch to make.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe-3NFVx_KXsSJWuLYJejkT3ubP-BoCMv4z2WFfU-CHcV7p1FQzOD_fYWXl20ibv-Dk7XRzh76MuDadrVwHlW6dWJ3xWrQQcqk2GtfBj-VEZWJGRk1T8qpBuLy04Xmna9N7eGN0JDsp4/s1600/965136_10151486522457476_199680714_o-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe-3NFVx_KXsSJWuLYJejkT3ubP-BoCMv4z2WFfU-CHcV7p1FQzOD_fYWXl20ibv-Dk7XRzh76MuDadrVwHlW6dWJ3xWrQQcqk2GtfBj-VEZWJGRk1T8qpBuLy04Xmna9N7eGN0JDsp4/s1600/965136_10151486522457476_199680714_o-1.jpg" height="400" width="300" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> My favorite dessert of all
time is, however, <i>Mousse au Chocolat</i>. This book includes probably the best recipe
on this dessert I have come upon. It
starts with a base of chocolate crème pâtissière. I have found a way to make it even richer and
darker, using dutch processed black cocoa powder, currently sold through the
<a href="http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz" target="_blank">King Arthur Flour catalog</a>. </span>The crème will turn out a threateningly black colour but
fear not. The key to the ultimate <i>Mousse au Chocolat</i> starts with this
step.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Rachel Khoo’s Mousse au
Chocolat:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i>Ingredients
for 4 to 6 servings:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->2 Tbsp soft butter</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 ½ oz. cocoa nibs, plus extra for serving</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->2 egg whites</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->½ cup confectioner’s sugar</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->A couple of drops of lemon juice</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pinch of salt</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->5 oz. dark chocolate (65% to 70% cocoa), finely
chopped</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Scant 1 cup of heavy cream</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 ½ cups chocolate <i>crème pâtissière</i> (recipe below)</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i>Chocolate crème pâtissière:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i> Ingredients:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: .75in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: 1.25in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><i>6 egg
yolks<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.25in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><i>½ caster
sugar<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.25in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><i>1/3 cup
cornstarch<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.25in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><i>1 Tbsp
black cocoa powder<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.25in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-fareast-font-family: "Courier New";">o<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><i>2 cups
whole milk<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i>Bring the milk to a boil and switch off the heat. Mix in the cocoa powder. <o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i>On a separate bowl, whisk the egg yolks with the sugar until light and
thick, then whisk in the cornstarch.
Pour the milk in a slow stream onto the egg mixture, whisking vigorously
all the time. Return the mixture to the
pot and whisk continuously over medium heat, making sure to scrape the sides
and bottom to prevent burning. The cream
will start to thicken, once it releases a bubble or two, take it off the heat.<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i>Pour into a bowl and cover with plastic wrap to prevent a skin from
forming and refrigerate overnight.</i></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i><br /></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i>Preparation:</i></div>
<div class="MsoNormal" style="margin-left: .5in;">
</div>
<div class="MsoNormal" style="margin-left: .5in;">
Brush
4 to 6 glass ramekins with soft butter.
Add some cocoa nibs and roll them around the sides and bottom until
evenly coated.</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: 0px;">
<span style="text-indent: 0.5in;"> Put half the egg
whites into a clean glass or bowl, add the confectioner’s sugar all at once,
along with the lemon juice and salt and whisk until snow white.</span><span style="text-indent: 0.5in;"> </span><span style="text-indent: 0.5in;">This technique makes for fool proof
meringue.</span><span style="text-indent: 0.5in;"> </span><span style="text-indent: 0.5in;">Add the rest of the egg whites
and continue whisking until the meringue forms stiff peaks.</span></div>
<div class="MsoNormal" style="margin-left: .5in;">
Melt
the chocolate in a bain-marie and separately whip the cream into soft peaks
(this is important, we do not want overbeaten cream!)</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
Bring
the crème pâtissière at room temperature and beat to remove any lumps before
stirring in the melted chocolate. Mix in
one third of the meringue, then gently fold in the rest followed by the whipped
cream.</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Divide the mousse between the
glasses and chill – ideally overnight, but if you cannot wait, at least a
couple of hours (the book says 1 hour, but my experience suggests 2 is
better). The only drawback (or not), is
that this mousse should be consumed within 2 days due to the raw egg white used
in its preparation.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kJSnk_4aM646hEjfIgx2RbDEEKKRzkNcmKV_Bpi4oDAeiWWb0MsV-pPq0m_8Aw08MB57aZkhIYDBu9bLqYBwnrV3eVRrrGTIVogq6skj5G_tk_f0c7Yw732S3yEeK2Nw-kd3xKII1tA/s1600/20150111_172934-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kJSnk_4aM646hEjfIgx2RbDEEKKRzkNcmKV_Bpi4oDAeiWWb0MsV-pPq0m_8Aw08MB57aZkhIYDBu9bLqYBwnrV3eVRrrGTIVogq6skj5G_tk_f0c7Yw732S3yEeK2Nw-kd3xKII1tA/s1600/20150111_172934-1.jpg" height="253" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> This is a must-have tome in
your French cooking library. It is mama’s
cooking with a modern twist and, purporting the fact that its author used to
work in the fashion business, it is also lavishly illustrated with full colour
photography, with Rachel wearing the cutest dresses.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovIfDa9o-PaXSzfkE_H1SeFx8_tpBaycKbEg9qecLhGUCsjlm7fG4R5EY0AoG_YD9_rgepLEvS9fhyphenhyphenay_5Cms3KTrxn8tscqrtbC-e3hhvOG7NgGZY19pXeeXeX7t3oXciAqxAKL2e5E/s1600/RKhoo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovIfDa9o-PaXSzfkE_H1SeFx8_tpBaycKbEg9qecLhGUCsjlm7fG4R5EY0AoG_YD9_rgepLEvS9fhyphenhyphenay_5Cms3KTrxn8tscqrtbC-e3hhvOG7NgGZY19pXeeXeX7t3oXciAqxAKL2e5E/s1600/RKhoo.jpg" height="226" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 9.0pt; line-height: 115%;">© Chronicle Books<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com1tag:blogger.com,1999:blog-4760634120032411723.post-75173546942295633472015-02-19T15:12:00.000-05:002015-02-19T15:12:03.729-05:00Steakhouse of one's dreams<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Ever
since fellow blogger and fervent Disney investor Joshua Kennon wrote with
praise about his visit, I have wanted to go to the <b>Yachtsman Steakhouse</b>. This
restaurant, which opens only for dinner, is located within the Yacht Club
Resort, in the Epcot area of Walt Disney World.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Because I
am local to the area, I have been around Epcot a few times, yet it required the
use of my faithful GPS to arrive at the place.
The resort is themed as a typical Maine yacht club. The entrance to the restaurant is not
grandiose, and the décor and general ambiance are quite unassuming, yet the
quality of the food offered is prime, and the service efficient. One can hardly expect this to be a high-end
restaurant by its looks, especially by the way the clientele dresses (I think
Disney should emphasize the importance of dress code even more for this place).<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99TUvWRrqSbhfNyrLzPW-9d8AsDRR9ZQo75o6obUO7z4kSCwPm_9Rftn76GTZPjWrd0egFzGRiaS7UbL9xPktyIFqHUQ7ESuqhALhdnDht_k_NQhTdH85KQvB0d9QBs0HEobEsrGOKMo/s1600/20150218_165003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99TUvWRrqSbhfNyrLzPW-9d8AsDRR9ZQo75o6obUO7z4kSCwPm_9Rftn76GTZPjWrd0egFzGRiaS7UbL9xPktyIFqHUQ7ESuqhALhdnDht_k_NQhTdH85KQvB0d9QBs0HEobEsrGOKMo/s1600/20150218_165003.jpg" height="400" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_WjQKuFULmPk5GLRlNS7NqsU8EhoPVLjdK_58X53KW1mBF3Db6xOgHC1ky-gh7krCEeBZsTS4Bd_9LsU0UeeDilYg5K_Z5IUQQmTReGdgOOHR1opPd-LgyQB392xfZnaJoO6j3tAWsM/s1600/20150218_172438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_WjQKuFULmPk5GLRlNS7NqsU8EhoPVLjdK_58X53KW1mBF3Db6xOgHC1ky-gh7krCEeBZsTS4Bd_9LsU0UeeDilYg5K_Z5IUQQmTReGdgOOHR1opPd-LgyQB392xfZnaJoO6j3tAWsM/s1600/20150218_172438.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;">The
restaurant’s main dining room faces the pool area of the </span></span></div>
<div align="center" class="MsoNormal">
<span style="color: #0b5394;"><span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%;">resort, and showcases </span><span style="font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;">an
especially made, wooden chandelier.</span><span style="font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;"> </span></span></div>
<div align="center" class="MsoNormal">
<span style="color: #0b5394;"><span style="font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;">The
window theme just above gives the </span><span style="font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;">feeling of typical Maine </span></span></div>
<div align="center" class="MsoNormal">
<span style="font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 115%;"><span style="color: #0b5394;">construction close to
the seashore.</span></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> When I arrived I was asked to wait for a
few minutes while my table was getting ready in an area facing a frigorific with
prime cuts of meat aged to improve flavor.
If I wasn’t very hungry at the time, the view certainly woke up my taste
buds.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X7VDKP1YYjAg-1Iw2KDpPfmkU-Mr_l7E01Mmcn95dcIgQKbwr7XrmklEIvqDJg3db5P8YIMkkrdxiLKiGKvj9vQ8so4MO5_ZoCh9qHqfGQm9jLzE36gwL998FFFPxgGVADqf81XAiNw/s1600/20150218_170610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X7VDKP1YYjAg-1Iw2KDpPfmkU-Mr_l7E01Mmcn95dcIgQKbwr7XrmklEIvqDJg3db5P8YIMkkrdxiLKiGKvj9vQ8so4MO5_ZoCh9qHqfGQm9jLzE36gwL998FFFPxgGVADqf81XAiNw/s1600/20150218_170610.jpg" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> My first choice was an aperitif plate of a
most excellent charcuterie. The
selection consisted of a <i>bacon-wrapped
boar terrine</i>, which was cooked to perfection with pieces of aged Gouda,
dried cherries and pistachios. It was
flavored with ginger, mace and clove, which gave the terrine a unique balance
of sweet and savory, all wrapped in heavenly smoked bacon.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> There was
also a <i>truffled sucling pig pie</i>, very
much as it is traditional in England, baked in pastry and served with little
cubes of port gelée. The gelée homogenized
the dish together within the mouth, providing the perfect measure of flavor,
whilst each and every component could still be identified. Perhaps my favorite was the <i>warm lardo toast</i>, served on sourdough
and garnished with arugula, pickled onions and parmesan shavings. <i>Lardo</i>
is an Italian specialty, where the fat of the pig is hand-rubbed with salt and
cured with spices (in this case peppercorns and rosemary), and then aged. The Yachtsman’s ages theirs for 2 months, and
the result is the best lardo you would try out of Italy.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The<i> Spanish style chorizo</i> had large chunks
of pork, heavily spiced with pimentón (sweet Spanish paprika), garlic and
cumin, and reminded me of the likes of my mother, who always had some at hand
to snack on. The one thing I did not
find it quite belonged on this selection was the <i>beef merguez</i> sausage, an African specialty which is not really
charcuterie (charcuterie to me is always pork, pork and more pork). Yet everything else was so good, it did not
deter to the excellency of the dish. Grainy mustard and pickles were succinctly
placed as accompaniments, as well as the warm bread basket and butter with
roasted garlic to make a proper amuse-bouche. <a href="https://www.blogger.com/null" name="_GoBack"></a> I chose a dark ale to wash down all that
amazing goodness!</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL71PSH31DADEfUFezT7TPGnntkWDdaguwxoZ9x2GUx3gVCRuymbmjEyCYxFsQVY9dB7Quk-Npl-B-6oPbn-QIZJcXZsET-ZOItdccFgfsjWN-zCKu4KK2ke789FKalYazowFb6XpDfpQ/s1600/20141212_183446_LLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL71PSH31DADEfUFezT7TPGnntkWDdaguwxoZ9x2GUx3gVCRuymbmjEyCYxFsQVY9dB7Quk-Npl-B-6oPbn-QIZJcXZsET-ZOItdccFgfsjWN-zCKu4KK2ke789FKalYazowFb6XpDfpQ/s1600/20141212_183446_LLS.jpg" height="360" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQp7w2uHy5_hlDZi0w0tXZYZ30GlkfLRGtqEk22BvtTz6ujc41YEE4kF7qznHmUyM4v1Wb97nn9HpI5a2cg_E1La0_AlhQCUIWY2MGCZFR97q9iJsVo_x9WuA_P5puwJWXgx7Qvaf0RE/s1600/20141212_182625_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQp7w2uHy5_hlDZi0w0tXZYZ30GlkfLRGtqEk22BvtTz6ujc41YEE4kF7qznHmUyM4v1Wb97nn9HpI5a2cg_E1La0_AlhQCUIWY2MGCZFR97q9iJsVo_x9WuA_P5puwJWXgx7Qvaf0RE/s1600/20141212_182625_LLS.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%;"><span style="color: #0b5394;">The
bread basket comes with a slab of salted butter and half a roasted garlic.<o:p></o:p></span></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: #0b5394;">It was perfect to pair with the charcuterie
plate.</span></span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Since this is a steakhouse, the main
course was, of course, steak. The menu
offers several prime cuts at an also very prime price. I went for the biggest one, a <i>16 oz. Boneless Rib-Eye</i>, perfectly
charbroiled to medium-rare. It was
topped with a touch of Point Reyes blue cheese butter and served with a halved
bone with richly exposed marrow which, in turn, could be perfectly sucked up by
imbibing the sweet brioche herbed roll it came with. Very few times I have had meat this good, and
so well accompanied and perfectly served.
It was undoubtedly a succulent dish, yet it was not heavy. The waiter poured me a glass of <i>Château Aney Cabernet</i>, but there are
also exclusive wines like Caymus to accompany the excellent cuts of meat
served. I chose this light red that was more
herbal than fruity, somewhat creamy and quite unobtrusive to the flavors of the
meat.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX6iYvFTJECa5BW2mVe75UDfyG6tOks7cCtqQWY8suxZ1z3hJhRe-5tti5ZqIf4Q1DtjALyAL3-Gu7Qyaj4a_wI105Pw24rWQp4If9B1toH4jjlzOv7SE7lVpadXUPn4fVgEeF-rMNO0/s1600/20150218_173543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX6iYvFTJECa5BW2mVe75UDfyG6tOks7cCtqQWY8suxZ1z3hJhRe-5tti5ZqIf4Q1DtjALyAL3-Gu7Qyaj4a_wI105Pw24rWQp4If9B1toH4jjlzOv7SE7lVpadXUPn4fVgEeF-rMNO0/s1600/20150218_173543.jpg" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The desserts are presented as a composite. I tried two.
<i>The apple profiterole</i> had no
sugar added, and it was light and fruity and everything a dainty dessert should
be. The profiterole had the texture
almost of a macaroon, with a floral apple mousse inside. It was surrounded with caramel apple crunch,
alongside a quenelle of chopped rosy apple and a tuille made out of Cheddar
cheese. The latter provided the cheese
note to the end of a heavy meal, without actually having eaten any cheese. Small drops of chocolate and raspberry sauces
framed the dish as in a painting.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7durwbPf_JJnD9F5Qi4Ffb70gfT8N3toPHtGQ0nOUl4l6ZyLkguE3eOs8SmOlYcLYOMmqreat3BoS0BplYHA7ptHlQnx3HQj-JWORanYcVCGNpdHVYh2AK-bqrZTL2Q1WBgvc2WateY/s1600/20141212_191843_LLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7durwbPf_JJnD9F5Qi4Ffb70gfT8N3toPHtGQ0nOUl4l6ZyLkguE3eOs8SmOlYcLYOMmqreat3BoS0BplYHA7ptHlQnx3HQj-JWORanYcVCGNpdHVYh2AK-bqrZTL2Q1WBgvc2WateY/s1600/20141212_191843_LLS.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> My second choice just had to include some
chocolate, particularly after such a rich meal. Again, a perfectly light
dessert of a single rectangular slice of chocolate cheesecake, topped with
chocolate ganache and accompanied by a purée of Asian pears and a quenelle of
butter walnut ice-cream.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p19aUE1n8boge8STRDByDcDcjmnBakIAzuQbegs5kZFjGcZ3ce34MEqJfS2C5VQO3cg43CV8mbLQmvU4G1eSt1gXs2-wRwGZa52o-BZE5VVndIV7_02vJZVjbpb0Ci7Cd5FdT1zA1Is/s1600/20150218_180523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p19aUE1n8boge8STRDByDcDcjmnBakIAzuQbegs5kZFjGcZ3ce34MEqJfS2C5VQO3cg43CV8mbLQmvU4G1eSt1gXs2-wRwGZa52o-BZE5VVndIV7_02vJZVjbpb0Ci7Cd5FdT1zA1Is/s1600/20150218_180523.jpg" height="480" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Undoubtedly, the <b>Yachtsman’s Steakhouse</b> is
a restaurant to talk about. The service is
quite competent. Waiters recommend dishes
diligently and they know how to pour wine to taste it first. One can tell they are gourmets themselves. You should take anyone there who you want to
impress, but also knows how to savor the indulgences of a good meal. I cannot overemphasize reservations, which
should be made well in advance. You won’t
get in otherwise.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-76796133268396957442015-01-18T18:51:00.002-05:002015-01-18T18:51:47.890-05:00Oysters and a life of crime<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Police
procedurals have never been my cup of tea.
I much prefer a cozy type mystery with an amateur sleuth such as Agatha Christie's Miss
Marple. However,
because I am presently into an all-things-Paris mood, I couldn’t pass an
opportunity to read a culinary mystery set in that city, even if it is a police
procedural.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Capucine
Le Tellier is a papa’s girl, coming from a bourgeois Parisian upper-class
family, married to a high-profile gourmet and restaurant reviewer (who
ostensibly sports the same name as the book’s author), she could have a
glamorous life, just as her husband repeatedly tells her, full of caviar and
comfort, but chooses instead the dark world of “la crim” in the streets of
Paris.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The
intrigue in <a href="http://www.amazon.com/Grave-Gourmet-Capucine-Culinary-Mystery-ebook/dp/B004ZLB9NC/ref=sr_1_1?s=books&ie=UTF8&qid=1421623262&sr=1-1&keywords=the+grave+gourmet" target="_blank">The Grave Gourmet</a> centers
about corporate espionage, when the president of world-renown car manufacturer
Renault is found dead in one of Paris’ most famous restaurants: Diapason. Diapason and its Owner-Chef Jean-Basile Labrousse sound very much like the
now defunct “Le Divelec”, a famous restaurant that for decades delighted Paris
with a uniquely crafted menu of fish and shellfish. The restaurant became even more notorious
when Chef Jacques Le Divellec created the famous lobster press in conjunction
with silversmiths Christofle. The piece
works in exactly the same way as a duck press, which extracts the blood and
juices from a duck carcass to be transformed into a delicate elixir of a sauce
for duck à l’orange, but in this case, it does the same for a lobster carcass. Consummate gourmets would know that a proper
lobster sauce requires the crustacean’s carcass for eximious flavor.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohof40dIrvz3xspt8tmST-gHF2R2atbE162zGzBixDji86EjI8-8YQzHC1NQyMroa0bVVSJJgNTDvDAgjYqmjl1rvyJSz6-oQ48et90UuaZAfVTuAdMdopCfuG5DjZBR-Vzkw24772dk/s1600/lobster+press.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohof40dIrvz3xspt8tmST-gHF2R2atbE162zGzBixDji86EjI8-8YQzHC1NQyMroa0bVVSJJgNTDvDAgjYqmjl1rvyJSz6-oQ48et90UuaZAfVTuAdMdopCfuG5DjZBR-Vzkw24772dk/s1600/lobster+press.jpg" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">Jacques Le Divellec and his lobster press</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> The plot
is no short of red-herrings in this novel, sometimes too many of them, which
made it necessary to do a second reading.
It will also prove definitely useful to have a map of Paris at hand, as
a car chase through the Bois de Boulogne and into Paris’s chic 7ème arrondissement
take the reader into a frenzy of streets and roundabouts.<a href="https://www.blogger.com/null" name="_GoBack"></a> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">
Capuccine’s investigation is dizzying to say the least, and the book
does not offer many culinary options, as I would have expected in a culinary
mystery. Mainly, the victim dies of
saxitoxin, a poison found in spoiled shellfish that causes paralytic
death. The medium were, apparently,
oysters, which were served in the form of a sorbet in-between meals to Prèsident
Delage during his last dinner at Diapason.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
Oysters have always been considered a chic hors d’ouvre. They should be consumed in Autumn and Winter
and they pair wonderfully with a chilled glass of champagne. Ideally, they should be gulped along with
water inside the shell and may be a few drops of lemon. To make them more special, why not try the
classic <i>mignonette</i>. Basically, a simple sauce made of red wine
vinegar, a pinch of salt and a pinch of sugar dissolved into it, then add a
very finely chopped shallot. Spoon a
minimal amount on top of the oyster then let the cool flavor slide down your
throat. Follow by a sip of your best
champagne, and tell me you’re not in heaven.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_xCf8LxBw5NDsKrqgyPb_O2W6Ckp37FFJPIBnLf4GRAKWPa5zkYp49lUuF1z4C49W68OJpeM1Swak1OuriC4HxPB35mMIZ34OYymQKlb_0qtYb0rmPKqAb0S6AQCbPjROpUH2z2aebI/s1600/20150103_204335_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_xCf8LxBw5NDsKrqgyPb_O2W6Ckp37FFJPIBnLf4GRAKWPa5zkYp49lUuF1z4C49W68OJpeM1Swak1OuriC4HxPB35mMIZ34OYymQKlb_0qtYb0rmPKqAb0S6AQCbPjROpUH2z2aebI/s1600/20150103_204335_LLS.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">Perrier-Jou</span><span style="color: #0b5394; font-family: 'Times New Roman', serif; font-size: 10pt; line-height: 15.3333320617676px;">ët champagne is ideal to accompany oysters. It has a hint of fruityness without being totally dry.</span></td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> In a typical French brasserie, oysters can
sometimes be served warm. The following
alternative is very savory without being overpowering, something we should
always strive for when eating oysters.
Their flavor must always prevail.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Huîtres
chaudes:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Ingredients
for 20 oysters:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">3.5 oz finely chopped shallots<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1 Tbsp. of butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2/3 cup crème fraîche<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Freshly ground white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">½ tsp. curry<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1 Tbsp brandy<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Preparation:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Shack open the oysters
(preserving the water), leaving them in the lower half of the shell and</span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">discarding
the other half. Put the shallots with
the water from the oysters in a pan, add butter and reduce by half.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Heat the broiler.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Add the crème fraîche to the sauce, season
with white pepper, curry and brandy.
Reduce by a third while stirring.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Arrange oysters on a plate and make a bed
with coarse sea-salt or brightly coloured gravel stones (the latter will make
for a very appealing presentation for a cocktail party). Spoon some sauce on each shell and brown the
oysters quickly for a few minutes under the broiler until they are golden brown. Serve immediately.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZclktuJeE2AZzGkwldMSdvG2M2FBaVKrHryDGMvviDNPfnA0Ffs5HT95amxaakMTAiPFG6I0qfANVH2o2VFiDc2d8F5hNUpFjgkNc4qdoVuJD6hxCMhGJmK5WTJ_TA-mfMkQQI72UcA/s1600/20150105_182130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZclktuJeE2AZzGkwldMSdvG2M2FBaVKrHryDGMvviDNPfnA0Ffs5HT95amxaakMTAiPFG6I0qfANVH2o2VFiDc2d8F5hNUpFjgkNc4qdoVuJD6hxCMhGJmK5WTJ_TA-mfMkQQI72UcA/s1600/20150105_182130.jpg" height="225" width="400" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Yet another option to serve oysters had me
a bit skeptical at first I must admit, due to its slightly Mexican twist. After all, anything Mexican means spices and
chili, something oysters shy away from.
However, I need not have worried.
The Aleppo chile just adds the necessary hint of flavor without being
spicy, and the chile oil rounds up a mouthful of soft vinegary flavor that
washes away the day’s worries.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Oysters
with saffron-pickled cucumbers and Aleppo:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Ingredients
for a dozen oysters:</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 cup white wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">3 garlic cloves, thinly
sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 Tbsp. Himalayan pink salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 tps granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">½ English cucumber, two
opposite sides peeled and cucumber sliced into ⅛-inch strips, stacked and then
sliced crosswise into ⅛-inch matchsticks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 pinches saffron
threads<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 tps. finely chopped
fresh dill<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 cups coarse salt or
coloured gravel<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">½ teaspoon Aleppo chile<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10.45pt 1.5in; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Chile oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<i><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;">Preparation:</span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><span style="background-color: none; font-size: 12pt; line-height: 115%;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><span style="background-color: none; font-size: 12pt; line-height: 115%;">First pickle the cucumbers: In a medium saucepan
over high heat, bring the vinegar, water, garlic, salt and sugar to a simmer.
Reduce the heat to medium and simmer for an additional 20 minutes. Turn off the
heat and add the cucumber matchsticks and saffron. Transfer the cucumbers and
the pickling liquid to a bowl and set aside for 1 hour at room temperature,
then cover with plastic wrap and refrigerate until well chilled, preferably
overnight.</span></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> Transfer 2
tablespoons of the cucumber pickling liquid to a medium bowl. Drain the chilled cucumbers (save the pickling liquid for another use) and toss them with the
reserved pickling liquid and the dill.</span><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><br />
<br />
</span><span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">To a medium bowl, add the salt and enough
cold water to create the consistency of wet sand; or spread a bed of coloured gravel. Shuck the oysters and nestle each one into the salt or gravel bed. Top each oyster with some of the pickled cucumbers and pickling liquid and finish with a pinch of Aleppo chile and a few drops of chile oil.</span><br />
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijw7Y_JAjOrUDoFQP3X7BzMIlvXyKMF3klT9MSeZo2KE0FjK-kY2rzbLUOza4aDWZBeu4VXmAmpyF4rK8JJu_jsrbUlGUcDKYpsQGopybgkbdnFYguhFnsO2fUQu1g4mFcouWf4MttzI8/s1600/20150105_181826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijw7Y_JAjOrUDoFQP3X7BzMIlvXyKMF3klT9MSeZo2KE0FjK-kY2rzbLUOza4aDWZBeu4VXmAmpyF4rK8JJu_jsrbUlGUcDKYpsQGopybgkbdnFYguhFnsO2fUQu1g4mFcouWf4MttzI8/s1600/20150105_181826.jpg" height="225" width="400" /></a></div>
<span style="background: white; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;">For either of the last two
ideas at your next oyster party, a nice cold beer will do. In honour of the true French brasserie, I
prefer either Belge or French beer.
Salut, to a life of crime and scrumptious eating!</span></span><br />
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><br /></span></span>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWvjao6LYcetaGRyO3sQCWJA21qLbHBn-6esrLqI7Mr_foRy5HZBmlirBw3hROKc5BRJi4MpthtuEDzSqwitNOL0uWY4boimY5cYsK3TQk1w2FmKxIOQXOA9VjsOxNoLnCvtCeuR3kgk/s1600/20150105_182138-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWvjao6LYcetaGRyO3sQCWJA21qLbHBn-6esrLqI7Mr_foRy5HZBmlirBw3hROKc5BRJi4MpthtuEDzSqwitNOL0uWY4boimY5cYsK3TQk1w2FmKxIOQXOA9VjsOxNoLnCvtCeuR3kgk/s1600/20150105_182138-1.jpg" height="436" width="640" /></a></div>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><span style="border: 1pt none windowtext; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; padding: 0in;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-70069254124751063622014-12-25T16:06:00.000-05:002014-12-25T16:06:24.570-05:00A cake fit for a Queen<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Birthdays, I find, should always be about receiving pleasure. The ultimate pleasure. To me, nothing brings more pleasure than
chocolate, especially when it is the best, most refined European chocolate made
into a dense, unique, cake. It is the
philosophy of one of New York’s best chocolatiers, Maribel Liberman. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Liberman,
a native of Honduras, understands good chocolate when she tastes it. She owns an exquisite store in New York City
called <a href="http://mariebelle.com/" target="_blank">MarieBelle Chocolatier</a>. And as
someone who understands the importance of a good piece of chocolate, she also
finds that “life is all about the pleasure and happiness we find in food, art
and beauty”.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> Until I
became a fan of all things French, I couldn’t picture beauty as being present in
food. The French excel at this. Everything from the packaging to the way
edibles are presented, the thought placed in creating and enjoying meals, the
quality of the ingredients, and the sharing of those experiences is conducive
to beauty. Beauty inspires art, and chocolate
was the venue, this birthday when I turned 45, for that inspiration.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> The treat
for my birthday was a <b>Marie Antoinette
Vintage Truffle Cake</b>, made by this chocolate house that also creates
artfully illustrated chocolates, raw cacao confisseries, signature ganaches and
decadent hot chocolate mixes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> I ordered the cake through <a href="http://www.deandeluca.com/" target="_blank">Dean &Deluca</a>, but it is also available through the company’s website. The cake honors Queen Marie Antoinette of
France, who adored the chocolate pastilles that then chemist to the French
Crown, <a href="http://www.debauve-et-gallais.fr/" target="_blank">Debauve & Gallais</a>, created for her so she could swallow unpleasant
tasting medicines. Marie Antoinette
adored chocolate, and this cake, which comes packaged inside a box simulating
an ancient book, includes a poem in her honor,<a href="https://www.blogger.com/null" name="_GoBack"></a> and her
chocolate:</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<br />
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">She stares with puzzle at her treasure book<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">She can’t help but wonder<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">What the story is all about inside<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">She flips the cover<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">And to her surprise:<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A mysterious dark slab<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With a rich golden chandelier<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Simulating the entrance of a Palace<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">How amazing!!!<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">He contemplated her with joy<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">As she closed her eyes as if<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">She was going into a trance<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">He was the man she loved<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">But at that moment<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">He took a second place<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">People warned her that one<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Becomes a prisoner of obsession<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">She held the slab and took a first bite<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-left: 1.5in;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Melting cream in her mouth she screamed<o:p></o:p></span></i></div>
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> OH… CHOCOLAT!!</span></i><br />
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span></i>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Indeed, the <b>Marie Antoinette
Vintage Truffle Cake</b> is like biting into a truffle. It is quite small, about 6.5” by 4.5”, but it
compensates in richness. The truffle
cream chocolate lies on top of crisp chocolate wafers, so when one bites into
it, there is also a certain crunch. It
is decorated with the image of an antique chandelier, faintly showing out of a
sprinkle of gold glitter, and to my surprise, it did not fade throughout the
life of the cake.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> I recommend a rich, dark shot of Italian espresso
to accompany this luscious dessert. And
of course, a trip to this chocolatier is <i>de
rigueur</i> during a visit to New York City.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gqLYg4FkF8hnNCzwpoFzKwwSuQPFM5VoXG83FVDP8Tib3wG594My_haExMv1TLMtP7UyMiaXQDyfT5zqJ5nIwqJsAks3fLDHEZl1WMAm_cJA5BEeO9xb0VqNXaMEZcSuMFYv0Wpg1WY/s1600/20141114_183745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gqLYg4FkF8hnNCzwpoFzKwwSuQPFM5VoXG83FVDP8Tib3wG594My_haExMv1TLMtP7UyMiaXQDyfT5zqJ5nIwqJsAks3fLDHEZl1WMAm_cJA5BEeO9xb0VqNXaMEZcSuMFYv0Wpg1WY/s1600/20141114_183745.jpg" height="360" width="640" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> After the cake is consumed (which will not take long, believe me), the
simulated case can be used for storage of cherished secrets – love notes,
valentines, etc.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzfjTscxK6OYCkfNKiIkE66f8xbI5Ld3arvMk1E8q8h7nv0QUnggCbO8IPGjwJ3hXarEgS2b3rR3SISYq4Sxo9hXXu_nYKffQd9kF12zW2jhD_8GGTepfDUZgIxuMbzeSFstIL_EVEYo/s1600/20141120_181726_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzfjTscxK6OYCkfNKiIkE66f8xbI5Ld3arvMk1E8q8h7nv0QUnggCbO8IPGjwJ3hXarEgS2b3rR3SISYq4Sxo9hXXu_nYKffQd9kF12zW2jhD_8GGTepfDUZgIxuMbzeSFstIL_EVEYo/s1600/20141120_181726_LLS.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt;"><span style="color: #0b5394;">A small piece
with a cup of strong espresso is all this cake needs. It should be cut in triangles as shown here.<o:p></o:p></span></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: #0b5394;">You will get 8
portions.</span></span></td></tr>
</tbody></table>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-55840185031074983752014-12-10T13:36:00.000-05:002014-12-11T13:49:49.380-05:00Drinks for a good cause<div class="MsoNormal">
The holidays
offer the perfect excuse to have nice drinks, and as many of them as possible!
This year I was able to get my hands on some supreme quality vodka, and it came
with a good cause too. <b><a href="http://www.snowleopardvodka.co.uk/" target="_blank">Snow Leopard Vodka</a></b> is the contribution
of entrepreneur and philanthropist Stephen Sparrow, who after learning of the
challenges of the communities in the area the snow leopard inhabits and the
danger of extinction of the species, came up with the idea of this beverage.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The snow leopard (<i>panthera uncia</i>) is the least known of the big cats. Personally, I find its coat the most
beautiful – a white, mushy coat with black markings. It has an unusually long tail, which serves
him well to prowl in the mountains. These
animals are loners, getting together only during the breeding season in
winter. They inhabit the highest
mountains in the world – the Tibetan plateau throughout Afghanistan, Pakistan
and Nepal. The species is on the
critically endangered list due to deforestation and black market trafficking
with none other than China. Thanks to
people like Sparrow and the <a href="http://www.snowleopard.org/" target="_blank">Snow Leopard Trust</a>, the species may have a chance.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SQTg1mRLvPdSFL-A1I0i7q4RalA0fPWessDvUHL3grMN7uGjk-usLXL9VJ_4YYDYN5g6MT9IS-jR6YKEcYEVBo5kg8ezFZYCz4qVbxExtVvtL__L8v6pyA0XVrQySQI6LMRNDwNBkwQ/s1600/SLVcats.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SQTg1mRLvPdSFL-A1I0i7q4RalA0fPWessDvUHL3grMN7uGjk-usLXL9VJ_4YYDYN5g6MT9IS-jR6YKEcYEVBo5kg8ezFZYCz4qVbxExtVvtL__L8v6pyA0XVrQySQI6LMRNDwNBkwQ/s1600/SLVcats.jpg" height="272" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
© 2014 Snow Leopard vodka</div>
</td></tr>
</tbody></table>
The <b>Snow Leopard vodka</b> is produced in
Poland. It comes in a beautifully
designed bottle with a painted picture of a snow leopard. The drink is distilled 6 times directly from
the ancient grain of spelt and has a superbly clean taste, round and
creamy. It makes for a great base for
cocktails. Not surprisingly it has won
numerous awards. Here are two of my
favorite recipes.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Appletini </b>(the
best version you’ve EVER had)<b><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-indent: .25in;">
<i>Ingredients:<o:p></o:p></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">3oz. Snow Leopard vodka</li>
<li class="MsoNormal">2oz. Schönauer Apfel
schnapps</li>
<li class="MsoNormal">1/2 oz. freshly squeezed
lemon juice</li>
</ul>
<div class="MsoNormal" style="text-indent: .25in;">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal" style="text-indent: .25in;">
<i><br /></i></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Shake all ingredients with ice in a shaker
and pour into a chilled martini glass.
Garnish with an apple slice pierced with a cinnamon stick.</span><br />
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.3999996185303px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ8hM2kHjum3fCkP5rnfIjww95QwJ38ja-18DVCQ7Epw3NRCTP_2MDgkV3WkHQrhU3vdo1WWH97u-RlCSGXsGD2gcIX8k-q7ZRZMLY50s3r2jnRaWYxW0A_HVu4OKh6NNV36jDhs8s0Q/s1600/20141207_172051-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ8hM2kHjum3fCkP5rnfIjww95QwJ38ja-18DVCQ7Epw3NRCTP_2MDgkV3WkHQrhU3vdo1WWH97u-RlCSGXsGD2gcIX8k-q7ZRZMLY50s3r2jnRaWYxW0A_HVu4OKh6NNV36jDhs8s0Q/s1600/20141207_172051-1.jpg" height="400" width="285" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Snow Kitten<o:p></o:p></b></div>
<div class="MsoNormal">
This is a recipe
created by the bartenders at the Light Bar, in London’s modern St. Martin’s
Lane Hotel. A place that offers
cocktails with a European twist, using ingredients like Elderflower liqueurs,
champagne and lychee juice. It is worth
the work in finding the ingredients.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Ingredients:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2oz. Snow Leopard vodka</li>
<li class="MsoNormal">12 blueberries</li>
<li class="MsoNormal">2 to 5 bar spoons of
damson plum preserves</li>
<li class="MsoNormal">2 bar spoons of honey</li>
<li class="MsoNormal">1/4 oz lemon juice</li>
</ul>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="separator" style="clear: both;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Muddle the blueberries. Add the rest of the ingredients and stir, then
shake with ice and strain into a Martini glass.
Garnish with blueberries on a stirrer.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSZGezBmtp4vH_q6ptz6rAL9MLaRmB8FCGWnwsXBy9XWsgevWYdwBX9QvafK4gr0VuFQ1pcVOtpVYmb6Uv-fWIyRwtwlr6dbA97B6xKNY9urC4QMnsNMZEmwJEQKHlOGKujRYjdbwjY0/s1600/20141208_134903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSZGezBmtp4vH_q6ptz6rAL9MLaRmB8FCGWnwsXBy9XWsgevWYdwBX9QvafK4gr0VuFQ1pcVOtpVYmb6Uv-fWIyRwtwlr6dbA97B6xKNY9urC4QMnsNMZEmwJEQKHlOGKujRYjdbwjY0/s1600/20141208_134903.jpg" height="360" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Keep in mind that when you
purchase a bottle of Snow Leopard vodka, 15% of the cost goes to the species conservation. The company aims to sell
100,000.00 bottles a year. That would
provide about $450,000.00 towards conservation.
An amazing effort and also utterly delicious.</span></div>
</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com1tag:blogger.com,1999:blog-4760634120032411723.post-47731561907948395782014-12-01T16:45:00.000-05:002014-12-10T13:22:34.936-05:00A cozy Thanksgiving<div class="MsoNormal">
Thanksgiving is the most celebrated
holiday in the American calendar. That
is because mostly every family who lives in the United States participates in
the holiday in some way, regardless of religion or race. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But what is the essence of
Thanksgiving? Beyond the eating and the
shopping, it is the foremost way to celebrate the harvest, and send hopes into
the void for a future bounty one. I like
this latter idea of Thanksgiving. Since
I moved to Florida, over 20 years ago now, I especially enjoy the Autumn. Once the last days of August hits I seem to
become alive, and the smells of the new season come alive in my kitchen as well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
From the entertaining point of view, it is
the ideal time of year. The fruits of
the harvest invite a varied sort of cooking, and the chillier weather makes for
wonderful get-togethers and cozy moments.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This year I decided to by-pass the
ubiquitous turkey and made an Argentinian classic – <b>carbonada</b>. This version is
by Chef Guillermo Calabrese, one of Buenos Aires top chefs, who started his
career at the famous Gato Dumas Restaurant in Recoleta. I remember eating at this trendy restaurant
in the 90’s. It was a mixture of refined
Argentine specialties with a touch of French cuisine, in an ambiance that was stylish
without being presumptuous. </div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The <b>carbonada</b>
is a fulfilling dish for a cold day, not unlike the weather we were lucky to
have for Thanksgiving. It is served
inside an acorn squash, making for a beautiful presentation. Although it takes some time to prepare, it
beats the long hours of the turkey and proves for a dish full of the typical
flavours of Fall for which you will be remembered.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
<b>Argentine Carbonada in acorn squash:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients for 4 servings:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">4 small
acorn squash (about 6” in diameter)</li>
<li class="MsoNormal">4oz
unsalted butter</li>
<li class="MsoNormal">3oz
sugar</li>
<li class="MsoNormal">¾ cup
milk</li>
<li class="MsoNormal">3 small
corn stalks</li>
<li class="MsoNormal">Corn
oil, as needed</li>
<li class="MsoNormal">12oz
plain rice</li>
<li class="MsoNormal">1 medium
yellow onion</li>
<li class="MsoNormal">2 small
white onions</li>
<li class="MsoNormal">3 green
onions</li>
<li class="MsoNormal">1 red
pepper, chopped</li>
<li class="MsoNormal">1pd
veal, cut in cubes</li>
<li class="MsoNormal">1 can
tomatoes</li>
<li class="MsoNormal">3.5oz
white wine</li>
<li class="MsoNormal">Salt
and pepper to taste</li>
<li class="MsoNormal">5 oz
veal stock</li>
<li class="MsoNormal">3.5 oz
dried apricots</li>
<li class="MsoNormal">1 Tbsp
sugar</li>
<li class="MsoNormal">½ Tbsp
cumin</li>
<li class="MsoNormal">2 bay
leaves</li>
<li class="MsoNormal">½ Tbsp
sweet paprika</li>
<li class="MsoNormal">¼
grated goat cheese</li>
<li class="MsoNormal">More
salt and pepper to taste</li>
</ul>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Wash and dry the acorn squashes. Cut the tops, which will be used as covers,
clean and remove the seeds, and cut small incisions on the inside with a knife. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Coat the insides of the squashes with softened
butter, dust with sugar and bathe with a bit of milk. Place on an oven plaque and bake at 380F for
25 minutes. Check halfway to ensure the
squashes are not disintegrating. They
should only be partially cooked at this point.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut the corn in smaller pieces, blanche
and reserve. In a separate saucepan add
about 2 Tbsp of corn oil and sauté the rice no longer than 3 minutes. Season with salt and pepper and reserve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In another saucepan with 2 more Tbsp oil
sauté the onions, previously chopped.
Add the pepper, the meat (make sure you clean all the fat) and
brown. Add the tomatoes and deglaze with
the wine. Season and cook until the
alcohol evaporates.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Add the rice, the veal stock, dried
apricots and season with sugar, cumin, bay leaves and paprika. Cook for 15 minutes on high. Fill the squashes with this stew and bake for
another 25 minutes at 380F. Sprinkle
with a nice grated goat cheese. I chose a
Spanish one from La Mancha, flavored with paprika, which you can buy <a href="http://www.tienda.com/food/products/cs-89.html?site=1" target="_blank">HERE</a>. It mimicked the flavor of the pieces
beautifully. Serve with corn cobs on the side.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1S-XAM09ZrHp_4UpQmbtHv77ajXIT5pBFOAqfEwFZiba8OQ8b7ihNcUIx3KfEotyuhJpenIXhRngEG2qh2ScoVRHb0UjpxL7oKyKnvroAaR7Uax6xI6ZOIBvUGFKElDNjYgeKjvkLREc/s1600/20141127_133158.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1S-XAM09ZrHp_4UpQmbtHv77ajXIT5pBFOAqfEwFZiba8OQ8b7ihNcUIx3KfEotyuhJpenIXhRngEG2qh2ScoVRHb0UjpxL7oKyKnvroAaR7Uax6xI6ZOIBvUGFKElDNjYgeKjvkLREc/s1600/20141127_133158.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #3d85c6;">A tablescape inspired by the colours of Autumn</span></td></tr>
</tbody></table>
After such a nice main course, the dessert
had to be just as memorable. And maybe a
bit more patriotic. I find nothing more
authentically American than cheesecake.
Thanks to the Martha Stewart magazine, I became aware of a uniquely
crafted maple syrup, infused with Tahitian vanilla and Egyptian chamomile. As soon as I saw the recipe, I ordered it
immediately.<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> This is a very rich, creamy cheesecake,
ideal to have with some strong Earl Gray tea.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<b>Maple-Walnut cheesecake:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients for 8 to 12 servings:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Crust:</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->9 Graham crackers</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->¾ cup black walnuts</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1/3 cup packed light brown sugar</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->4 Tbsp melted unsalted butter</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pinch of fresh nutmeg</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Pinch of salt, ideally Himalayan pink salt</div>
<div class="MsoNormal" style="margin-left: 0.5in;">
Filling:</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Four 8oz packages of cream cheese, at room temperature</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->¾ Noble Tonic 02 Maple syrup, available <a href="https://food52.com/provisions/products/158-noble-tonic-02-tahitian-vanilla-bean-egyptian-chamomile-blossom-maple-syrup?gclid=Cj0KEQiAwPCjBRDZp9LWno3p7rEBEiQAGj3KJkZ_c5EP7Fxi30ljzhwAo3yJTW2Cm1p8XW1t_v0lp0saAgmL8P8HAQ" target="_blank">HERE</a></div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->½ cup granulated sugar</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->4 large eggs</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->3 Tbsp all-purpose flour</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->½ cup heavy cream</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 Tbsp fresh lemon juice</div>
<div class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->¼ tsp maple extract</div>
<div class="MsoNormal" style="margin-left: 1in;">
<br /></div>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Fill a roasting pan halfway with water and
set on a rack in the lower third of the oven (this will ensure a very moist
environment for the cheesecake to cook into); position another rack in the
middle and pre-heat to 350F. Wrap the
outside (bottom and side) of a 9” springform pan with foil.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the crust, pulse the Graham
crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue
pulsing until finely ground. Add the
melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1” up the
side of the prepared pan. Bake until the
crust is golden, about 10’. Transfer to
a rack and let cool completely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the filling, beat the cream cheese in
a stand mixer with the paddle attachment on medium speed until nearly smooth,
about 1’. Add the maple syrup and
granulated sugar and beat until smooth, about 2’ more. Add the eggs, one at a time, beating after
each addition. Increase the speed to
medium high and beat in the flour, heavy cream, lemon juice and maple extract
until the filling is smooth and silky, about 1’.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Pour the filling into the cooled
crust. Transfer the cheesecake to the
oven, placing it on the middle rack, directly over the water bath. Bake until golden and set around the edge but
still jiggly in the center, about 45’ to 1 hour. Transfer to a rack and let cool to room
temperature, then cover and refrigerate until cold and set, preferably
overnight. Let the cheesecake sit at
room temperature 20”, the run a thin knife around the edge and remove the
springform pan. Serve and enjoy!</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejfDE9IZqeU0Ig8Ije4wBbI6BZwmD9srVw160D8-2QYsn5rX2-SEhAq84Y0qhzIgItUhlN_MMXxuvOlk2R-Ut6zZMG7od2A4znq_7uQ9-v5xeB9QCf1Q8NlbUWsl2JZY2KnSPABGzLnY/s1600/20141127_144644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejfDE9IZqeU0Ig8Ije4wBbI6BZwmD9srVw160D8-2QYsn5rX2-SEhAq84Y0qhzIgItUhlN_MMXxuvOlk2R-Ut6zZMG7od2A4znq_7uQ9-v5xeB9QCf1Q8NlbUWsl2JZY2KnSPABGzLnY/s1600/20141127_144644.jpg" height="360" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-54684207746319939952014-10-18T16:01:00.000-04:002014-10-19T13:37:44.517-04:00My visit to the Epcot Food & Wine Festival 2014<div class="MsoNormal">
Once again, as it
is customary for me, I have attended the Food & Wine Festival at Disney’s
Epcot. It is an event I look forward to
every Autumn and I truly enjoy. The festival
has grown every year and includes more and more countries each time with more
dishes to try. As an added bonus, one
gets to pair the sample-sized servings with regional wines. A win-win no doubt.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This year
however, I found the quality of the foods offered quite lame, and at times
without any flavor.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
My first stop was
France. It is always my favorite country
when it comes to gastronomy. One of the
perennial offerings of this pavilion are the escargots. This year, they decided to do a nice
amuse-bouche and they put them into a crumbly pastry tart, thus a <i>Tartlette aux Escargots</i>. The result was good, and accompanied by the <i>Kir à la Pomegranate</i> it opened up the
appetite nicely.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8mStoS2sbytDJedqj-Zt2Io5HKuZehxKWtZTk81xXGS_G3zVeXFJukH_hZQpKmIJhzz696rnzJqL2MRN8RkkpWZqoz1aDTmDn_RvLuWDEr_aoU_NMqcJ5sdu2QIcBGX_PNWQuyVJn_c/s1600/20141015_125718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8mStoS2sbytDJedqj-Zt2Io5HKuZehxKWtZTk81xXGS_G3zVeXFJukH_hZQpKmIJhzz696rnzJqL2MRN8RkkpWZqoz1aDTmDn_RvLuWDEr_aoU_NMqcJ5sdu2QIcBGX_PNWQuyVJn_c/s1600/20141015_125718.jpg" height="400" width="203" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Next I headed for nearby Canada,
as I wanted to try the <i>Seared Rainbow
Trout, topped with bacon, friseé and L8 harvest vinegar</i>. It is very hard to ruin trout, especially if
it’s not overcooked. Sadly, I have to
report that these people have managed to do it.
The fish tasted like nothing at all, the only flavor contributing to it given
only by the bacon. And <i>friseé and L8 harvest?? </i>I definitely missed it. A lonesome single string of lettuce without
any dressing whatsoever. Very bad
indeed. The <i>Neige Première Apple Ice Wine</i> I have had before. It should have been chillier.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrxxH2JH7FIUJJ5WKULTCmnFOn3ob28B_K4txauzQXbW8CSeZJS7tILLWc_Bs36HojRJ8Cd9OgI5thqWXRoiXzopSewKs6TLNGi49UGA-gSZMqRYfTgQBcRYAY_LGC8vUlfsv9CJ1VX0/s1600/20141015_124138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrxxH2JH7FIUJJ5WKULTCmnFOn3ob28B_K4txauzQXbW8CSeZJS7tILLWc_Bs36HojRJ8Cd9OgI5thqWXRoiXzopSewKs6TLNGi49UGA-gSZMqRYfTgQBcRYAY_LGC8vUlfsv9CJ1VX0/s1600/20141015_124138.jpg" height="225" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> As I kept walking I stopped
at the Italy pavilion, where I tasted some very good Limoncello, and later a
shot of acquavit in Norway. The former
very deliciously sweet and fruity, the latter highly alcoholic and without much
flavor. Italy also had in stock some
very unique porcelain to serve espresso, and to which I couldn’t help
myself. The line is called <b><a href="http://www.seletti.com/table/iwares.php" target="_blank">I*Wares</a></b>, by <b>Seletti</b>, and they’re worth exploring. The espresso cups are made of fine white porcelain
and include a spoon. The only note of
bright colour is on the painted handles, making them ideal to mix and match.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVAKKm-WKDqfKB5grLvaN8FkqeJshn_prVqd3XuFhRNYuewkSOVBA-u-9vNFvlXOLkx9yswy0R1A1-vEsHU5hOlORNYtGmWa1wiuJTmVu9E2ghjwHvIgPRZVZtVWqnC2nPze9ru2voic/s1600/20141016_160141.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVAKKm-WKDqfKB5grLvaN8FkqeJshn_prVqd3XuFhRNYuewkSOVBA-u-9vNFvlXOLkx9yswy0R1A1-vEsHU5hOlORNYtGmWa1wiuJTmVu9E2ghjwHvIgPRZVZtVWqnC2nPze9ru2voic/s1600/20141016_160141.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">The beautiful porcelain espresso cup, here paired with my Mikasa sugar bowl<br />and some elegant Dalimayr coffee. Perfect cremma.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
In Germany, I got my hands on some wonderful apple schnapps,
which I’ve tried before and thought would be very good to have on hand to add
to some apple desserts now that Fall is upon us. <i>Schönauer
Apfel</i> <span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">is a
delicious mix of Germany's best apples and grain spirits that </span>tastes
truly like pure apple heaven. In
Germany, it’s the way a party starts. It makes great apple martinis.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJMepxMGCf2A3hE4Pzo0U2_bwLp7OzdcjTNsf6044eAsPGqExjKiD1q_Bj0wzsw5yqEeP4qPiuTSzbi-V4N4qd2zFUaXAbcrT5Q0MKlv0d5_WUviNiO3bUjfWguwaOBNq0R4rJ4dtJqA/s1600/20141016_172302-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJMepxMGCf2A3hE4Pzo0U2_bwLp7OzdcjTNsf6044eAsPGqExjKiD1q_Bj0wzsw5yqEeP4qPiuTSzbi-V4N4qd2zFUaXAbcrT5Q0MKlv0d5_WUviNiO3bUjfWguwaOBNq0R4rJ4dtJqA/s1600/20141016_172302-1.jpg" height="400" width="183" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> For my main course I wanted
something I’d never tried before, kind of exotic. I stopped at Africa’s outpost. After making sure there were no ivory animal
carvings around, I tried the <i>Bobotie with
turkey and mushrooms</i>. This is the
national dish of South Africa, pretty much like a frittata, made with egg, curried
meat and grapes. The portion was small,
but it was very filling. Going back to
quality ingredients, it made me think that in South Africa, where produce is
much fresher and better than here in the USA, this dish must indeed taste
wonderful. Here it was just okay. I had it along with <i>M.A.N. Vintners Chenin Blanc</i>, refreshing and very helpful in
counteracting the spicy flavours of the dish.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvClKuBDMEaAwN0AiNzj1kBWQVW1b_5JjY3mrMHqlPWBWP4ogmlpbAFbaOIRliGw8gY2jE4QNsD65dUEXYdxqegaZm8kJh8mboMqMQKBOuRsCu3uO0Jykd75KCC3VMOo5dHK5_M-VlbCI/s1600/20141015_140053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvClKuBDMEaAwN0AiNzj1kBWQVW1b_5JjY3mrMHqlPWBWP4ogmlpbAFbaOIRliGw8gY2jE4QNsD65dUEXYdxqegaZm8kJh8mboMqMQKBOuRsCu3uO0Jykd75KCC3VMOo5dHK5_M-VlbCI/s1600/20141015_140053.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The <i>Bobotie</i> left me without any more want for savory. So I headed for the “Desserts &
Champagne” booth, where I order the customary <i>Dessert trio</i>. This was
probably the biggest disappointment of all.
Usually this trio of desserts is a pleasure to indulge in, but not this
year. It consisted of <i>Passion Fruit Coconut Creamsicle</i> (an
average custard with a jelly top), a <i>Blueberry-Lime
Cheesecake Roll</i> (the best one of the three, should just have had this
dessert in a bigger piece instead of the trio), and <i>Chocolate Espresso Opera Cake</i>, which was an insult to the excellent
dessert created by the <a href="http://www.dalloyau.fr/opera.html" target="_blank">Dalloyau</a> patissiers (for an excellent Opera cake that
you can find locally, worth every one of your tastebuds, go <a href="http://thenondesperatehousewife.blogspot.com/2013/10/our-french-cafe.html" target="_blank">HERE</a>). Dry, tasteless chocolate, lacking the
requisite coffee flavour in the genoise layers.
A disaster.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5I_7BHMFwJS3OlptQsEOnVunUcRcgsYRQ1d-nuTDxp4KQHnEHeWdPTKKHcvZpw2jLiRt9ZlZKKrRpiVQegp7Yli-uz-XqgGWYmFApncHdlKr8m5z2Xf2LSqPstBjr-wJYtgsX3jXbCY/s1600/20141015_143346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5I_7BHMFwJS3OlptQsEOnVunUcRcgsYRQ1d-nuTDxp4KQHnEHeWdPTKKHcvZpw2jLiRt9ZlZKKrRpiVQegp7Yli-uz-XqgGWYmFApncHdlKr8m5z2Xf2LSqPstBjr-wJYtgsX3jXbCY/s1600/20141015_143346.jpg" height="400" width="225" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
The best part of the dessert experience
was the champagne. I ordered a glass of very
expensive <i>Ruinart Blanc de Blancs</i>. It was refreshingly clean, very smooth, and
did not overpower the flavours of the food.
A pity to have had it with such poor sweet pairings.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="text-align: justify;">
But even if dessert disappoints at the
Food & Wine Festival, if one is local, one has the privilege to bring some very
good ones from the French patisserie on site.
I selected <i>Lemon-Merengue tarte</i>
and <i>Framboise</i> at the end of my
journey and hurried towards the car, as the day was quite warm.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3x3LNkOv3kSE1sVbWdDz2uSngcjOfOvQ3-ArVHy656roGvzz_lkG2xexv52v0zSAfaKy4sAYdLmbKMhDw4Pwl28p5wZKegYD51iRhRBZyowQTTF0xB9BeqUtpIZ6EQX0lCy7BnztkNWc/s1600/20141016_154143.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3x3LNkOv3kSE1sVbWdDz2uSngcjOfOvQ3-ArVHy656roGvzz_lkG2xexv52v0zSAfaKy4sAYdLmbKMhDw4Pwl28p5wZKegYD51iRhRBZyowQTTF0xB9BeqUtpIZ6EQX0lCy7BnztkNWc/s1600/20141016_154143.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">Italian merengue, slightly caramelized, on this citron tart. Heavenly creamy.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyMLCj__5B4c143hoYu8gr10qFOiLFJ1jQL1zBCojC2xuXJXtv6pPavGwKeJ0XTUYuUNXDjgQwjcnTehOuypFtWQmQ_yPASE0xxwBWx5619QtfEZ1PuRI4a4Gnu3nxosDjLhMEAd5NDA/s1600/20141017_130129.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyMLCj__5B4c143hoYu8gr10qFOiLFJ1jQL1zBCojC2xuXJXtv6pPavGwKeJ0XTUYuUNXDjgQwjcnTehOuypFtWQmQ_yPASE0xxwBWx5619QtfEZ1PuRI4a4Gnu3nxosDjLhMEAd5NDA/s1600/20141017_130129.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">"Framboise" is a combination of velvety<br />raspberry mousse and chocolate genoise.</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The France pavilion has also
recently opened an ice-cream parlor.
They carry some unique European flavours, and I couldn’t resist trying
the <i>Caramel Fleur de Sel</i>. I bought a cone. It tasted mostly like caramel, and I couldn’t
really detect the “sel”. Still, who
cares when you’re hurrying home with some really good dessert under your belt?</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRg3Lpsj06zNEaemgkCWDpr_XP62BnczyCJWSFNxOaz2Gcvbi9luu3vPQ5xT_PZQQ1NPiRX21BfiFvKOl7l-a3_yTQj_RDwXm6jw4p1zrM6WlFXgQKls6-uE43fqjwiyE8G68xJeclYY/s1600/20141015_153838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRg3Lpsj06zNEaemgkCWDpr_XP62BnczyCJWSFNxOaz2Gcvbi9luu3vPQ5xT_PZQQ1NPiRX21BfiFvKOl7l-a3_yTQj_RDwXm6jw4p1zrM6WlFXgQKls6-uE43fqjwiyE8G68xJeclYY/s1600/20141015_153838.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">Creamy caramel ice-cream finished off the journey</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com1tag:blogger.com,1999:blog-4760634120032411723.post-37538622408771729542014-09-28T19:26:00.000-04:002014-09-28T19:38:23.842-04:00L'art du pain<div class="MsoNormal">
The French and
their bread are a case apart. One can
spend hours debating on the subject of bread with French people. It is just as important to them as wine is.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In France,
pairing the proper bread with one’s food is something taken very seriously. Rye bread is the only one eaten with oysters,
while breads made with lemon or <i>aux <span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">hèrbes</span></i> are reserved for fish. Pastries, such as tea cakes or cookies, are
mostly consumed for the mid-afternoon treat called <i>le
goutier</i> and are rarely eaten in the morning.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Originally, bread was the staple food of the
peasants. It was not until Louis XIV’s
reign that bread started to be refined into what is known today as the
ubiquitous <i>baguette</i>, and all its extensive
varieties. In the 18<sup>th</sup>
century, the aristocracy decided that the <i>pain
de campagne</i> was a bit too heavy for their stomachs, and the refinements of
flour in order to produce white bread began.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Bread was one of the main causes of the
French Revolution. Following a bad
harvest, the government decided to raise the price of cereals. This meant the common folk were not only
deprived of the beautiful palaces and glamour the aristocracy enjoyed, but were
now also going to starve. The people
revolted, and the rest, as they say, is bloody history – literally.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c4DY8TN-XkpEKs_Yz5ntbdtrb5lKlwG3mpDrJE1AwzC_b_3ZTGDH8cLpxZB05dF5ZVkLOS7F_P86J3zHYDEFr-U3vrrIOU8BJqeEZ-qw4h1B7sbhBVa6MA9gwSQwto7XD9mNsskSSpc/s1600/MA+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c4DY8TN-XkpEKs_Yz5ntbdtrb5lKlwG3mpDrJE1AwzC_b_3ZTGDH8cLpxZB05dF5ZVkLOS7F_P86J3zHYDEFr-U3vrrIOU8BJqeEZ-qw4h1B7sbhBVa6MA9gwSQwto7XD9mNsskSSpc/s1600/MA+cake.jpg" height="216" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;">Kirsten Dunst uttering the famous
line “let them eat cake” in a </span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;">still from “Marie Antoinette”<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiNURF9jRYX_yJiPCVo3ZBXJRWksXGY8xm_8nfLysGUwyxWzQ69YkwfdEVYwGdrt9YaqfYykVqDH_lOon_wtVioLuTT_Qt9iEJ4KSm-C1VYNTfTCvYzoYk0ZB6DfEFQtWW7T_B-mWDQs/s1600/MA+and+cakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiNURF9jRYX_yJiPCVo3ZBXJRWksXGY8xm_8nfLysGUwyxWzQ69YkwfdEVYwGdrt9YaqfYykVqDH_lOon_wtVioLuTT_Qt9iEJ4KSm-C1VYNTfTCvYzoYk0ZB6DfEFQtWW7T_B-mWDQs/s1600/MA+and+cakes.jpg" height="197" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;">Another still from “Marie Antoinette”
showing <i>beaucoup du pain!<o:p></o:p></i></span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-size: 10.0pt; line-height: 115%;"> </span><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">When Marie Antoinette uttered the famous <i>“<span style="background: none;">qu'ils
mangent de la brioche”</span></i><span style="background: none;">,
it was indeed an insult to injury to the already starving populace. She could only keep her head for another four
years after that. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="background: white;"><br /></span></span></div>
<div class="MsoNormal">
<span style="background: none; line-height: 115%;">
Nowadays, in Paris alone there are about 35,000 bakeries, which produce
about 3.5 million tons of bread per year.
When it comes to baguettes alone, it is estimated that 10 million are
sold each day. In France, it is illegal
to put preservatives into the bread.
Hence one must buy it every day.
I remember the practice was the same in Buenos Aires (where I was
born). One would go to the <i>almacén</i> within one’s own neighborhood to
get the bread for the day.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background: none; line-height: 115%;"> This
is unfortunately not the case with bread in the United States, where generally,
the bread is very bad. One can find
excellent bread in any bakery in Europe, or even in the supermarket. But in the U.S., unless one goes the extra
mile to find it, all there is available is what I call “plastic bread”. It is chewy like gum and has no crispness at
all. An insult to the art of baking
bread really.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: none; line-height: 115%;"><br /></span></div>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> Luckily, and thanks to the local
farm-to-table movement, there are a few places where one can go for just the
right amount of goodness when it comes to bread. I am speaking, of course, of <b><a href="http://oldehearthbreadcompany.com/" target="_blank">The Olde Hearth Bread Co.</a></b>, a local
bakery with a stall at the most excellent East End Market. They also sell their products over the
weekends at the Windermere and Maitland Farmers Markets. They supply the top local area restaurants
and premiere hotels… and I have their breads all over my freezer at home too. For me it is <i>de rigueur</i>, every 2 to 3 months, to place a large order and stock
up on their wonderful bounty.</span><br />
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span>
<span style="background: none; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"></span><br />
<div class="MsoNormal">
<span style="background: none; line-height: 115%;"> Here’s
what I got this last time I went, starting at the top right hand corner and
then clockwise:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlp5eWNS72fs22WJ82HjoTmk_53lD3AmXCfMYL1XERyXWeu83N_tmkOoXUnXvuh_a9XEGeiNSaNoj5veUhdpwffu-cXOG-zSxgZcPux9yjuUFjoR_O-fRkY9UqHynH-SpGZx3nbx4qtI/s1600/20140927_154420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlp5eWNS72fs22WJ82HjoTmk_53lD3AmXCfMYL1XERyXWeu83N_tmkOoXUnXvuh_a9XEGeiNSaNoj5veUhdpwffu-cXOG-zSxgZcPux9yjuUFjoR_O-fRkY9UqHynH-SpGZx3nbx4qtI/s1600/20140927_154420.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none; line-height: 115%;"> </span><span style="line-height: 115%; text-indent: -0.25in;">-<span style="font-size: 7pt; line-height: normal;">
</span></span><i style="text-indent: -0.25in;"><span style="background: none; line-height: 115%;">Croissants</span></i><span style="background: none; line-height: 115%; text-indent: -0.25in;">. Their plain croissants are the best ones I’ve
been able to find in Orlando.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none; line-height: 115%; text-indent: -0.25in;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="line-height: 115%;">-<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><i><span style="background: none; line-height: 115%;">Fougasse
a l’oignon</span></i><span style="background: none; line-height: 115%;">. Small
breads with onion, ideal for substantial sandwiches to go on a picnic for
instance.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="line-height: 115%;">-<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><i><span style="background: none; line-height: 115%;">Ficelles</span></i><span style="background: none; line-height: 115%;">.
Two small baguettes to laden with butter and preserves for breakfast in the
morning. For more details on the French breakfast, go <a href="http://thenondesperatehousewife.blogspot.com/2013/08/le-petit-dejeneur-parisienne.html">here</a>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="line-height: 115%;">-<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><i><span style="background: none; line-height: 115%;">Chocolate
boule</span></i><span style="background: none; line-height: 115%;">.
Yes. This is a pain the campagne
made with chocolate and either dried mango or dried cherries. I prefer the mango. Toasted with a slab of cold, salted butter
and a cappuccino, it is my weekend treat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="line-height: 115%;">-<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><i><span style="background: none; line-height: 115%;">Pain
de mie raisins</span></i><span style="background: none; line-height: 115%;">.
Smells like the holiday season already.
Great toasted with some butter but even better for French toast.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 32.25pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 14.25pt;">
<span style="background: none; line-height: 115%;">Not pictured, but also
worth trying, are the specialized <i>baguettes
aux figues</i> and <i>noisette</i> (ideal
for a great cheese plate), as well as the<i> brioche challah loaf</i>, which makes an
ideal dipping bread.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 14.25pt;">
<span style="background: none; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 14.25pt;">
<span style="background: none; line-height: 115%;"> I’ve always longed to visit famous
bakeries in Paris, but for now, I am happy I have <b>The Olde Hearth Bread Co. </b>for my monthly supply of bread.<o:p></o:p></span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com1tag:blogger.com,1999:blog-4760634120032411723.post-73455026849443269782014-08-31T16:07:00.000-04:002014-08-31T16:07:17.150-04:00Feeling blue Feeling blue is not always a bad thing, especially when it comes to cheese. I love cheese in all its forms, but blues, I have to say, are my favorites. I mostly eat French cheese, but when it comes to “blues” I do like the whole spectrum. Italian Gorgonzola and very British Stilton have a special place in my heart. Recently, I came upon what may be considered the world’s most complex blue.
Fellow foodie Sudi Pigott recommended a mysterious fromager in Oregon, with a particularly coveted cheese called <a href="http://www.roguecreamery.com/store/product/1311/Rogue-River-Blue-Cheese-1-8-Wheel" target="_blank">Rogue River Blue</a>, which is produced in the old-fashioned way and with lait cru. This unique delicacy of a cheese matures wrapped in Syrah leaves that have been previously soaked in pear brandy. The result is an intensely flavoured cheese, quite similar in intensity to Stilton; however the pear brandy provides the difference in flavours. This cheese also has an accentuated taste of hazelnut and oak. If well-paired, it will burst your palate into delectable heaven.
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaLM3cb_JZGQHDi1zRPvT-j48URSiZcW-29xo1fzV5GpzXpW9krtccLfWD03CP33gQDj3yq_fWPyAt2VZyKs1UbZ-ucfVetgxX8yWHFrZg6yTO_3jBQcn0V7B3x_1lzi6krncfr1tr4E/s1600/20140831_141648-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaLM3cb_JZGQHDi1zRPvT-j48URSiZcW-29xo1fzV5GpzXpW9krtccLfWD03CP33gQDj3yq_fWPyAt2VZyKs1UbZ-ucfVetgxX8yWHFrZg6yTO_3jBQcn0V7B3x_1lzi6krncfr1tr4E/s1600/20140831_141648-1.jpg" height="318" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The leaf-wrapped, brandy soaked, Rogue River Blue</td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> What do I mean by
well-paired? We all know that proper
cheese must be consumed with proper wine.
Generally, blue cheeses pair marvelously with sweet wines, especially
Rieslings or Voigners. Even maybe a
Sauternes, for which I would recommend starting your meal with a supreme foie
gras. That being said, my best recommendation
for the <b>Rogue River Blue</b> is the
great <a href="http://www.marceldeiss.com/" target="_blank">Marcel Deiss</a> and his <b>Altenberg
Grand Cru</b>.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHcMh92VzgGG6Q1Jn_ao_9vWwRqu_TbZNp8YeN5EE_2s3wsdrLK6-dofmmEoUIiGUYYl880M3eBZUkh1EkjtD4ss49v4e-qVSNLPzK9JEiNJZspbHl_vYwuev5wfRFAqQqQPzBzeGejE/s1600/20140516_185130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHcMh92VzgGG6Q1Jn_ao_9vWwRqu_TbZNp8YeN5EE_2s3wsdrLK6-dofmmEoUIiGUYYl880M3eBZUkh1EkjtD4ss49v4e-qVSNLPzK9JEiNJZspbHl_vYwuev5wfRFAqQqQPzBzeGejE/s1600/20140516_185130.jpg" height="400" width="225" /></a></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">I’d recommend a vintage for
this wine no more than six years old.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">So
if you can get your hands on a 2008 or 2009 bottle, never mind the expense and
splurge for your own good.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">
</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Alternatively, if your pocket allows for less splurging, you can also
try a more mineral Riesling, but nonetheless great with cheese, like “Recas”,
from scary Transylvania.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">This wine has a
soft flavor of peaches and is also floral, with just enough body to pair with
blue and slightly strong cheeses, like a Comté or an Emmentaler.</span></div>
<div style="text-align: left;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikzzP19BTjMc3tydK-FF0ZjzscxoS3YVmG7JAAUfb-jfOdbn__6dfrhyphenhyphen_KD-9t9RyamNa_6vMtH1vaho58Q3S6P9mI8TsjA8sj7RVfdXOz99-x8WLYTOFl4S9-DXeZ6e1uLLIrK-moOk/s1600/20140831_132508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikzzP19BTjMc3tydK-FF0ZjzscxoS3YVmG7JAAUfb-jfOdbn__6dfrhyphenhyphen_KD-9t9RyamNa_6vMtH1vaho58Q3S6P9mI8TsjA8sj7RVfdXOz99-x8WLYTOFl4S9-DXeZ6e1uLLIrK-moOk/s1600/20140831_132508.jpg" height="400" width="225" /></a></div>
<div style="text-align: left;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> For an exemplary plate of
blues, include also another version like a <b>Bleu
de Gex</b>, a creamy, semi-soft cheese from the Jura mountains, also made with
unpasteurized milk. Both of these
cheeses will benefit tremendously with a small topping of fruit compote or <i>confit</i>, made from Alsatian white wines
and fruits. Try those from <b><a href="http://www.epicurien.com/" target="_blank">L’Epicurien</a></b> to impress your guests with
the talk of the evening.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsSW-6yYeLCy4Z2G_xemu7NtpVK8_Jdgl_zDq_oDeXzfdEfi2oq8qKzgRH525ZnYIxCyFYuVQBcMSiJTgDOmfCJFHwseejUb5iE87TOioWaUtihGdC8Th81L_u4FP3QpVT9odB5xhDss/s1600/20140831_135900-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsSW-6yYeLCy4Z2G_xemu7NtpVK8_Jdgl_zDq_oDeXzfdEfi2oq8qKzgRH525ZnYIxCyFYuVQBcMSiJTgDOmfCJFHwseejUb5iE87TOioWaUtihGdC8Th81L_u4FP3QpVT9odB5xhDss/s1600/20140831_135900-1.jpg" height="320" width="272" /></a></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
Because it is
also made with pears, this <i>confit</i>
brings out the flavor of the Rogue Blue unlike anything else.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> And so I made my plate, the two blues, a
slice of a very nice Comté reserve and yet another special <i>confit</i> for it, and delectable, melt-in-your-mouth Stilton and pecan
crackers.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPZUNNhhdosVc4JMOdDoxox6JneMkWPGMvP-giAr9bbxcG3bHNmQ6fVXKglc6L0yk_K74qcajVXkvZU8JyfdGNQTF0pKaZu5g8MUitMZRBt2XmsgO5BlM2KGoQCP4qILIYy6_IosmXRI/s1600/20140831_132457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPZUNNhhdosVc4JMOdDoxox6JneMkWPGMvP-giAr9bbxcG3bHNmQ6fVXKglc6L0yk_K74qcajVXkvZU8JyfdGNQTF0pKaZu5g8MUitMZRBt2XmsgO5BlM2KGoQCP4qILIYy6_IosmXRI/s1600/20140831_132457.jpg" height="360" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
They are quite
addictive, and taste like heaven in your mouth.
You can double or triple the recipe and keep several logs in your
freezer. Then defrost in the fridge
overnight when you’re ready to bake them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Blue-cheese-pecan
Icebox crackers:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">½ cup pecan halves</li>
<li class="MsoNormal">¾ all-purpose flour</li>
<li class="MsoNormal">4 Tbsp. very cold, very
good, unsalted butter (I use <b>Echiré</b>)</li>
<li class="MsoNormal">3 oz. blue cheese, such as
Stilton, crumbled</li>
</ul>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Place the pecans
on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool.
Transfer the pecans to the bowl of a food processor and pulse until
finely ground.</div>
<div class="MsoNormal">
Add the flour to
the ground pecans and pulse briefly to combine.
Then add the butter and pulse until the mixture resembles coarse
meal. Add the cheese and process until
the dough comes together and is well combined.
Transfer the dough to a clean work surface and shape into a 2” wide
log. Wrap the log in wax paper and
refrigerate for at least 24 hours or freeze for later use.</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> When ready to bake, preheat the oven to
325F. Slice the well-chilled log into ¼”
thick slices. Transfer them to a baking
sheet and bake immediately, rotating the sheet half way through cooking, until
the crackers are golden brown and firm in the center, about 20 to 25 minutes
(the crackers should not get brown around the edges). Transfer to a wire rack to cool.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCTFFSRvN1pSYZt1zC02JkIQPaEQ3xxgfVXvwbbS82V5DGbPQlVeuq-4zkD8AHmWLMAC4tTgzNHm-sX1mRFieT8UzyrfPzmgnnn0xIiZfR6jx9Xh1j97TQ7UhjAFca5sPP0DAFFnW734/s1600/20140831_133236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCTFFSRvN1pSYZt1zC02JkIQPaEQ3xxgfVXvwbbS82V5DGbPQlVeuq-4zkD8AHmWLMAC4tTgzNHm-sX1mRFieT8UzyrfPzmgnnn0xIiZfR6jx9Xh1j97TQ7UhjAFca5sPP0DAFFnW734/s1600/20140831_133236.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade blue cheese cracker<br />topped with Rogue River Blue.<br />Pure heaven.</td></tr>
</tbody></table>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-38926147358712263712014-05-12T21:22:00.000-04:002014-05-12T21:22:08.605-04:00A Canadian steakhouse that is worth visiting<div class="MsoNormal">
I’ve been
visiting Epcot at the Walt Disney World Resort for several years now, and as
such, I have eaten at almost all the restaurants in the park. Almost.
There was one that I’d been wanting to try for the longest time: <b>Le Cellier</b>, at the Canada pavilion.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> <b>Le
Cellier</b> is a steakhouse, a tribute to French Canada and a pricey one at
that. But the food is great and the
service super. It is the ideal
restaurant for a cozy dinner in late fall, although I happened to go in the
Spring. The entryway to the restaurant
takes one through a path among a replica of the great Victoria Gardens in
British Vancouver. It looked
particularly beautiful at this time of year, no doubt on occasion of the Flower
and Garden Festival, which had the whole park blooming.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0njgW_0gadUgKt_uFyGVYCVfbrfbJqr4OX8tdtmKBIiNcXFu1w9-WVHCGUaRjxMQFck3mIJDYwHE8MHbeKZZjKYsf8eyJZ-bvMASEMOH6vflDKjTIXeDaPLL9vzhfp3XGXePLWEG2TA/s1600/20140511_135120-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0njgW_0gadUgKt_uFyGVYCVfbrfbJqr4OX8tdtmKBIiNcXFu1w9-WVHCGUaRjxMQFck3mIJDYwHE8MHbeKZZjKYsf8eyJZ-bvMASEMOH6vflDKjTIXeDaPLL9vzhfp3XGXePLWEG2TA/s1600/20140511_135120-1.jpg" height="640" width="360" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Inside, the restaurant follows
the theme of its name (“Cellier” means <i>cave</i>
or wine cellar in French) with décor as that of the inside of a medieval abbey
where the monks used to age the wine in, all with archways in stone.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyh1KxD9WjEMRlhKxylENedWXyhkXd41g4FSnLINcBsy52FM0zTY6ofLZxTygXL7DaGYpocB843XSekKFX9c8b9-PA4_yzNfROc96l4NtwKQg6fMIIGRCRzZ1pe9q4AEc7qgPbP8xYMI/s1600/20140511_150237_LLS-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyh1KxD9WjEMRlhKxylENedWXyhkXd41g4FSnLINcBsy52FM0zTY6ofLZxTygXL7DaGYpocB843XSekKFX9c8b9-PA4_yzNfROc96l4NtwKQg6fMIIGRCRzZ1pe9q4AEc7qgPbP8xYMI/s1600/20140511_150237_LLS-1.jpg" height="640" width="322" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> A very friendly waitress came
and offered me a drink. I decided to
choose something that would go along with my meal, so I had a glass of 2010 Château
des Charmes, a Canadian Merlot bottled at an estate in the Niagara Falls
region. It had abundant blackberry notes,
with a slightly oaky nose and a hint of vanilla. It paired beautifully with the meal I had.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBtcKzOmDDd9jCEQ_qP5qiWtElu_EcEalnmaOYtocinB8z7-M1EP-Br0idxhMc_uKNPvwM0ISGMHNV6pJTNCEReNMs04PnSLJVKqcre1jyKZ2d8v7k-oHcdiwKbvvk8pC_0MWt2Padbg/s1600/EB-Cabernet-Merlot+OldVines+2010.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBtcKzOmDDd9jCEQ_qP5qiWtElu_EcEalnmaOYtocinB8z7-M1EP-Br0idxhMc_uKNPvwM0ISGMHNV6pJTNCEReNMs04PnSLJVKqcre1jyKZ2d8v7k-oHcdiwKbvvk8pC_0MWt2Padbg/s1600/EB-Cabernet-Merlot+OldVines+2010.png" height="400" width="93" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> My starter was a plentiful
bread-basket, with 3 different types of bread (white, pretzel and whole nut),
and a disc of butter that was half spread with fleur de sel, half with sugar
maple syrup. The sugar maple
complemented the nutty bread beautifully.
It was such a tasty idea that I will definitely implement it at home.</span></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMemiWXOQ5SupKyCPxi__2Af3NHcer1i87QnOUv62rZY9TX_9sxsQVdV6pVUEAOmmczdKjEuwpBTecaXExmw5uILAdZcSjcOGZGN9f10jLKCsvLBdL75pTtH8-c0wOA6HHCA7Fy_RPD7A/s1600/20140511_145955_LLS-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMemiWXOQ5SupKyCPxi__2Af3NHcer1i87QnOUv62rZY9TX_9sxsQVdV6pVUEAOmmczdKjEuwpBTecaXExmw5uILAdZcSjcOGZGN9f10jLKCsvLBdL75pTtH8-c0wOA6HHCA7Fy_RPD7A/s1600/20140511_145955_LLS-1.jpg" height="400" width="271" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
For my first
course I went with a Spring classic - Navarin d’agneau. The lamb was cooked to perfection, brown on
the outside and very pink (almost raw, but I have no problem eating raw meat) on
the inside. It was surrounded by a
velouté of avocado, sautéed and fresh vegetables and…delicious <i>morels</i>.
It was served at an ideal temperature and was filling without being
heavy.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsp8LgGxOlxYtwfNgDaY17PuLLPIvD9yNmOR3lw-OH543DBToy1BzccgITJrd-Wlm1LDSbMs4kLSJQY0O4Wl_DKa507HBPP2mIGP5QAl6qf99PExw_R_LGCLkEV3nA3i4LvHJLGTuSARI/s1600/20140511_152636_LLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsp8LgGxOlxYtwfNgDaY17PuLLPIvD9yNmOR3lw-OH543DBToy1BzccgITJrd-Wlm1LDSbMs4kLSJQY0O4Wl_DKa507HBPP2mIGP5QAl6qf99PExw_R_LGCLkEV3nA3i4LvHJLGTuSARI/s1600/20140511_152636_LLS.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> For dessert, the friendly
waitress suggested the maple crème brulée.
Once again, it did not disappoint.
The slight touch of maple flavor seemed to be ideally suited for the
creamy nature of the dessert (a recipe to look into).</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-CQvRW3yIdSxrd7C3zCI5kd1Ij1gFnwjHz_WOaXS4KYBZ3CJRNxRKRUYHyjWVaRLLTJnfJ78JpVbv5x2XPA1G2XSTxUp3MrXNw6T51WDcavny_LgVo12Aspyf8g8nrdg9XFxEFU1Cp4/s1600/20140511_155159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-CQvRW3yIdSxrd7C3zCI5kd1Ij1gFnwjHz_WOaXS4KYBZ3CJRNxRKRUYHyjWVaRLLTJnfJ78JpVbv5x2XPA1G2XSTxUp3MrXNw6T51WDcavny_LgVo12Aspyf8g8nrdg9XFxEFU1Cp4/s1600/20140511_155159.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> As I said before, <b>Le Cellier </b>is an expensive restaurant,
but one where one can find prime meat that is also cooked as it should be. This is no easy accomplishment, since most of
the restaurants I’ve eaten at locally offer dismal options. In the fall, the menu offers delicacies like
venison rack and a scrumptious charcuterie starter. Reservations are highly recommended.</span></div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com2tag:blogger.com,1999:blog-4760634120032411723.post-82160942486660819402014-05-04T14:04:00.000-04:002014-05-04T14:04:59.636-04:00Aperitifs à la rosé<div class="MsoNormal">
Spring is the
time of the year when we can finally venture outside and experience some warmth
and sunny days. I love this time of year
here in Florida, when the days are bright and sunny, not too hot and inviting
for barbecues and just lounging around with a great cocktail.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have become a
great mixologist and love to craft cocktails at home. So I have gotten my hands on a few bar
supplies and a few great drink recipes and have followed through in typical
French fashion.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The French are very keen in starting a
great meal with what they call an “àpero” (aperitif). So much so, that there is even an actual
drink by this name, which is generally served over ice. “Apero” is bright orange in colour and has a
sharp taste with an aniseed finish. It
is very refreshing and can sideline easily into a meal.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRu2j9Zvrmu1mpCN6BKNAvU1IVW4H0gn_IQC_TAHIazAhHrS_C50DyjnfycFkNR27a-0eTPUh9e5io0iq-crjoyii01k85zSC0kICQrDZiWTeVadA3XyeklA2z7vz6B0pACLVlpNVOE0/s1600/20130819_160646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRu2j9Zvrmu1mpCN6BKNAvU1IVW4H0gn_IQC_TAHIazAhHrS_C50DyjnfycFkNR27a-0eTPUh9e5io0iq-crjoyii01k85zSC0kICQrDZiWTeVadA3XyeklA2z7vz6B0pACLVlpNVOE0/s1600/20130819_160646.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apero on the rocks</td></tr>
</tbody></table>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">My favorite cocktail starter
however is “Lillet Rosé”, which is a fortified wine blend of Sauvignon and
Muscatel grapes.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">It smells like flowers
and ripe berries, hence making it perfect for a refreshing cocktail, full of
flavor.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">There are also Lillet Rouge and
Blanche, but Rosé is my favorite.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">I have
created the most delicious cocktails with this </span><i style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">àpero</i><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">, all wonderful for this time of the year.</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> The first suggestion is one I
have seen in one of Martha Stewart’s magazines.
This is an ideal cocktail to serve at a semi-formal party, where your
guests can wander in and out of your home and into a backyard or garden. It packs a punch, so be sure you serve it
with some nice appetizers.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
<b>Lillet Rosé Spring
cocktail<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Ingredients:</b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 ounces Lillet Rosé</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 ounces ruby red grapefruit juice</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ounce gin</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 edible flower for garnish</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Preparation:</b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Combine the Lillet, grapefruit juice and
gin in a cocktail shaker with ice. Shake
until well chilled. Strain and pour into
a champagne coupe and garnish with the flower.
Serve immediately.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gShZbKn_dt5ovQCf9YxHHQi89laCc7kc6n2Tf5sGuBcDOYrdIuy3hJU-Rq6kw9RMGn-kKUWbiQRhajBP-WLmmy3en-T6D1zDEmt3_m9EpgN6OXyKuK0sBGZPpins-MGV0vuJokfyQB4/s1600/20140427_130729-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gShZbKn_dt5ovQCf9YxHHQi89laCc7kc6n2Tf5sGuBcDOYrdIuy3hJU-Rq6kw9RMGn-kKUWbiQRhajBP-WLmmy3en-T6D1zDEmt3_m9EpgN6OXyKuK0sBGZPpins-MGV0vuJokfyQB4/s1600/20140427_130729-1.jpg" height="400" width="243" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Now for those afternoons when
you arrive from work exhausted and need a cool, refreshing drink to unwind, may
I suggest my friend’s Daryl Robinson’s <i>Sunset
Rosé</i>. You can make it with any rosé
wine made out of garnache grapes, but Lillet suits it particularly well.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
<b>Sunset Rosé<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ounce Grand Marnier</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->4 ounces Lillet Rosé</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Club soda, as needed</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Dash of orange bitters</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Orange twist, for garnish</div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Preparation:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><br /></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> In a fully iced wine glass pour the
Grand Marnier and Lillet and stir with a cocktail spoon. Top the glass with club soda and add a dash
of orange bitters. Garnish with an
orange twist and serve.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dSGklAYMgd4zCdjHw7YrHAKWNWfG6FcSs1S1KlZIyHldfD6gUYTWGPWVhZyUp7g9AYQKZ5HQkAFP_rWKoDk_AvuNOmGurpgcULITRsgWUqcmjZXnA-CYbDPXaSiVNmPSRuckw6YrJ84/s1600/20140427_134743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dSGklAYMgd4zCdjHw7YrHAKWNWfG6FcSs1S1KlZIyHldfD6gUYTWGPWVhZyUp7g9AYQKZ5HQkAFP_rWKoDk_AvuNOmGurpgcULITRsgWUqcmjZXnA-CYbDPXaSiVNmPSRuckw6YrJ84/s1600/20140427_134743.jpg" height="400" width="225" /></a></div>
<br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">A drink I really do enjoy at the end of a long
day is the ubiquitous Martini. I was
thrilled to try Lillet’s own suggestion to make it with the wonderful
rosé. Here is yet another refreshing
recipe.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
<b>Rosé Reverse Martini<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><br /></b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->4 ounces Lillet Rosé<b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ounce gin<b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 dashes orange bitters<b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b>Preparation:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b><br /></b></div>
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Pour ingredients into
a cocktail shaker with ice. Strain into
a chilled martini glass. Garnish with a
freshly cut orange peel, rubbed over the top of the glass in order to express
the oils.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvlu86bK9QZIDV7K_Fit8__L8E0qwK6mJu67ErNUSurrwwmlXxAWxTis8ry78ViL_z4MVt4nWLIUfqLl8NV-Od32BtLgrI2ZcajwJBQKDKY-Cj-zEbzwvsMOyGcFPG5yfZLF8HSljHdU/s1600/20140430_184503-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvlu86bK9QZIDV7K_Fit8__L8E0qwK6mJu67ErNUSurrwwmlXxAWxTis8ry78ViL_z4MVt4nWLIUfqLl8NV-Od32BtLgrI2ZcajwJBQKDKY-Cj-zEbzwvsMOyGcFPG5yfZLF8HSljHdU/s1600/20140430_184503-1.jpg" height="400" width="217" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
So try your hand at mixing the French way this month and let
me know how your party went.</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-15023043400393046922014-03-30T00:30:00.000-04:002014-03-31T00:24:03.587-04:00How to clean copper At the end of 2013 my husband and I moved into a new house. It was a daunting, albeit highly positive, stepping stone. Used to living in a small apartment for a number of years, the vastness of our new abode presents new decorating and maintenance challenges every day. It was also the reason for my two month hiatus from blogging. I should have plenty of material under my present circumstances. <br />
<br />
<div>
</div>
<div>
I have always been a lover of copper for kitchen utensils. The material is undoubtedly the best for cooking and baking, copper being the best conductor of heat. And who can deny the glistening of egg whites beaten in a bowl of solid copper.<br />
<div>
<br /></div>
<div>
I own several pieces of copper, from saucepans to cookie cutters, so in order to keep them shining I decided to try an idea I once heard from <a href="http://lauracalder.com/" target="_blank">Laura Calder</a> in one of her cooking shows. It is a paste of all-purpose flour, coarse salt and white vinegar. The salt works as a scrubber and does not dissolve, while the vinegar works its brightening magic. The flour is mostly a binding agent. The results were excellent... at the beginning.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hvgBOM-yHZfs4gstOU_LgMJFkODFKzcNI_QvgK9m9bSWFqB3ubNRq_37ZBkxXYwDgxmGdE9jPiDfopIqhMJtZhj3_pkuBPIkPZCXba3wGos4lhWOUPO1zqNFFGkVn9LWnWbbe7fINZs/s1600/20131220_113313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hvgBOM-yHZfs4gstOU_LgMJFkODFKzcNI_QvgK9m9bSWFqB3ubNRq_37ZBkxXYwDgxmGdE9jPiDfopIqhMJtZhj3_pkuBPIkPZCXba3wGos4lhWOUPO1zqNFFGkVn9LWnWbbe7fINZs/s400/20131220_113313.jpg" height="337" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3>
<i><span style="color: #3d85c6;">Before...</span></i></h3>
</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkLCFwGLjYe8VUx4n5znui705RuRxVB3DOP2NLW9Re7yGVKx50gDMJuaQ5veQ2dM3NFnBXF65WTfCq4x-IoGF2RdsyiGYplyyoITwGuTGcXR-zJ-c2-Vf9RfaFQFS6UQ9ZW350cHFeuU/s1600/20131220_115742+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkLCFwGLjYe8VUx4n5znui705RuRxVB3DOP2NLW9Re7yGVKx50gDMJuaQ5veQ2dM3NFnBXF65WTfCq4x-IoGF2RdsyiGYplyyoITwGuTGcXR-zJ-c2-Vf9RfaFQFS6UQ9ZW350cHFeuU/s640/20131220_115742+(1).jpg" height="640" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3>
<span style="color: #3d85c6;">
.<i>..and after</i></span></h3>
</td></tr>
</tbody></table>
<div>
This what they looked like after a few hours:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy9-ExuK3cCkd3nqJ4J02o0TnPrDKbaEEh7NHApvwKP2KTU3ohi1bH2weDeZOcn6Cp_Ny41CCZXff5y58F_DB-fMKJ4VcYay56vHX2JXsrLYeLZxrWufWrHvIckY6FGZJK-Y9cPVl_ss/s1600/20140330_192224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy9-ExuK3cCkd3nqJ4J02o0TnPrDKbaEEh7NHApvwKP2KTU3ohi1bH2weDeZOcn6Cp_Ny41CCZXff5y58F_DB-fMKJ4VcYay56vHX2JXsrLYeLZxrWufWrHvIckY6FGZJK-Y9cPVl_ss/s1600/20140330_192224.jpg" height="400" width="273" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
So obviously not a good choice. I came back to my old time favorite <a href="http://www1.macys.com/shop/product/mauviel-copperbrill-15l-copper-cookware-cleaner?ID=867585&pla_country=US&cm_mmc=Google_PLA_Home_Cookware-_-Cookware+-+Cookware+-+PLA-_-33522812224_adc_pg_305_11118_527ab444e4b0edb504b542a3_33522812224_{device}-_-_mkwid_3574902700025USA|d{device}_33522812224%7C-%7C3574902700025USA" target="_blank">Copperbrill</a>, a product created by French copper manufacturers <i>par excellence</i>, Mauviel. Undoubtedly, this the product to go for. </div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7gKdD7rnQ6Wuwgey5ZMEfFdu73BKV0itVaWFl9Dkb9_MDGfgWsjebExNmo79CF5PppmKFw_aKsBCNM22UkhsIxq6npIayRZxVH5BBi5ip92puIdw-hiTXvtjqyMNvVxW6IWLROE1BKw/s1600/20140330_192224+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7gKdD7rnQ6Wuwgey5ZMEfFdu73BKV0itVaWFl9Dkb9_MDGfgWsjebExNmo79CF5PppmKFw_aKsBCNM22UkhsIxq6npIayRZxVH5BBi5ip92puIdw-hiTXvtjqyMNvVxW6IWLROE1BKw/s1600/20140330_192224+(2).jpg" height="261" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #3d85c6;">One of my mixing bowls. Results that last.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVfuzLZl1ww7zZvXWK4ag7YyfXsIDJ3aloppc4eLKjtZBQUYvOYNIqwmllmVUkqtaKFRnM40ZdrI4KFqk-XNly3EtQMVtDMbKwh9-yEkHYvNbuTBkiuzihYo3FcUWB0dcD6zBaQRNl-o/s1600/20140330_191357.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVfuzLZl1ww7zZvXWK4ag7YyfXsIDJ3aloppc4eLKjtZBQUYvOYNIqwmllmVUkqtaKFRnM40ZdrI4KFqk-XNly3EtQMVtDMbKwh9-yEkHYvNbuTBkiuzihYo3FcUWB0dcD6zBaQRNl-o/s1600/20140330_191357.jpg" height="400" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #3d85c6;">My coveted KitchenAid got new highlights</span></td></tr>
</tbody></table>
<div style="text-align: left;">
It's worth noting that copper will acquire a slight patina with time. This is not only encouraged but beautiful. Nevertheless, a product like <a href="http://www1.macys.com/shop/product/mauviel-copperbrill-15l-copper-cookware-cleaner?ID=867585&pla_country=US&cm_mmc=Google_PLA_Home_Cookware-_-Cookware+-+Cookware+-+PLA-_-33522812224_adc_pg_305_11118_527ab444e4b0edb504b542a3_33522812224_{device}-_-_mkwid_3574902700025USA|d{device}_33522812224%7C-%7C3574902700025USA" target="_blank">Copperbrill</a> will ensure that your copper utensils always look their best.</div>
</div>
</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0tag:blogger.com,1999:blog-4760634120032411723.post-3891038042530768722014-03-16T17:36:00.000-04:002014-03-16T17:37:02.445-04:00A unique mold... and Seed cake<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> In continuing with my exploration
of kitchen tools the French kitchen, I have come across a unique cake mold, recently
offered by <a href="http://www.williams-sonoma.com/products/citrus-loaf-pan/?pkey=e%7Ccitrus%2Bpan%2Bloaf%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules" target="_blank">Williams-Sonoma</a>.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> This rectangular cake pan
offers the peculiarity of a lemon-shaped top, ideal for any citrus-flavoured
recipe. It is made of solid cast
aluminum and its non-stick coating ensures easy unmolding. I like to keep my eyes open for interesting
molds to add to my collection, and I just couldn’t resist this one. Always be on the lookout for accessories to
add to your kitchen tools, and in time you will develop a set tailored to your
own style of cooking and baking.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOSqhJEla3Xj1H8YKMBEkD8YA9frhkLfZcu7UjZiXbWRbCjQxF2FqvRQVFn2WZVmid9ZQfo2-l4RCprMR7jBMQUiH0Yb_8_9-7ypLSzr-1NSe2v4YfCfxIYkoVLFxgPbYsKoi5msoz7Q/s1600/20140309_122835(0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOSqhJEla3Xj1H8YKMBEkD8YA9frhkLfZcu7UjZiXbWRbCjQxF2FqvRQVFn2WZVmid9ZQfo2-l4RCprMR7jBMQUiH0Yb_8_9-7ypLSzr-1NSe2v4YfCfxIYkoVLFxgPbYsKoi5msoz7Q/s1600/20140309_122835(0).jpg" height="360" width="640" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> But beyond the ubiquitous
citrus loaf, I went a – curious – step further and decided on a classic
Victorian recipe – Seed cake. I became
aware of its existence watching an episode of the Agatha Christie’s Miss Marple
series, “At Bertram’s Hotel”. During one
of the sumptuous teatimes, Ms. Marple is offered this cake by one of the
waiters. But Jane Marple is hesitant in
accepting the offer, until the waiter tells her it is indeed the “true” seed
cake, a specialty of the house, for which the pastry chef has had the recipe
for years.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bKb0LkCFpL0YVsriluO0eQF7Aov6MoXva85JrxnguENr1956kHCj-9TAwRwrcVTYAV2UF-QAudFKGGFz-eFXhpm6Lf69D2AFoTZ8OZ2C3S1_tFSCUfImIuGjUhtsO_oigSL3VzCgeXI/s1600/Marple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bKb0LkCFpL0YVsriluO0eQF7Aov6MoXva85JrxnguENr1956kHCj-9TAwRwrcVTYAV2UF-QAudFKGGFz-eFXhpm6Lf69D2AFoTZ8OZ2C3S1_tFSCUfImIuGjUhtsO_oigSL3VzCgeXI/s1600/Marple.jpg" height="400" width="218" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
<br />
<div class="MsoNormal">
Seed cake was the
typical Victorian teacake. Sometimes it
was also eaten as a snack before turning in to help aid digestion, as caraway
seeds are known for their soothing qualities.
After some research, I came up with Mrs. Beeton’s recipe, a true
testament to the history of British teatime.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Victorian Seed Cake<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<i>Ingredients:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">225 gr butter</li>
<li class="MsoNormal">225 gr cake flour</li>
<li class="MsoNormal">175 gr caster sugar</li>
<li class="MsoNormal">2 Tbsp caraway seeds</li>
<li class="MsoNormal">3 eggs, whisked</li>
<li class="MsoNormal">1/4 cup brandy</li>
<li class="MsoNormal">Tad ground mace</li>
<li class="MsoNormal">Grated nutmeg to taste</li>
<li class="MsoNormal"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">50
gr chopped candied citrus peel</span></li>
</ul>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
<div>
<div class="MsoNormal">
<i>Preparation:<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
Cream the butter
along with the sugar. Add the sifted
flour.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the mace,
nutmeg, caraway seeds and chopped candied peel and mix well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pre-heat the oven
to 325F and grease the pan.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir in the
whisked eggs and then the brandy. Beat
for about 3 minutes, until very smooth and with no lumps.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> Pour the mixture into the tin and bake for
about 1 ½ hours, until a skewer comes out clean when tested and the cake is
well risen, firm and golden brown. Once cold, it can be sprinkled with powdered sugar. </span></div>
<div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_XGl0kHp3hj6oCngHLWO2JeU29p1L9LEj90n4o_TPcsG-aTO0tAhtUjZ4hDkuqnDgtofW-oC1drlTHEW7MzmI-lo5sDLEWLACRUOO0mkOwjbcltPEbI9_IjGDNvT_wI5oZ3UadQj5I/s1600/20140309_171600_LLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB_XGl0kHp3hj6oCngHLWO2JeU29p1L9LEj90n4o_TPcsG-aTO0tAhtUjZ4hDkuqnDgtofW-oC1drlTHEW7MzmI-lo5sDLEWLACRUOO0mkOwjbcltPEbI9_IjGDNvT_wI5oZ3UadQj5I/s1600/20140309_171600_LLS.jpg" height="640" width="360" /></a></div>
<div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<div>
<div align="center" class="MsoNormal" style="text-align: center;">
<!--[if gte vml 1]><v:shapetype
id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t"
path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f">
<v:stroke joinstyle="miter"/>
<v:formulas>
<v:f eqn="if lineDrawn pixelLineWidth 0"/>
<v:f eqn="sum @0 1 0"/>
<v:f eqn="sum 0 0 @1"/>
<v:f eqn="prod @2 1 2"/>
<v:f eqn="prod @3 21600 pixelWidth"/>
<v:f eqn="prod @3 21600 pixelHeight"/>
<v:f eqn="sum @0 0 1"/>
<v:f eqn="prod @6 1 2"/>
<v:f eqn="prod @7 21600 pixelWidth"/>
<v:f eqn="sum @8 21600 0"/>
<v:f eqn="prod @7 21600 pixelHeight"/>
<v:f eqn="sum @10 21600 0"/>
</v:formulas>
<v:path o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/>
<o:lock v:ext="edit" aspectratio="t"/>
</v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" style='width:218.25pt;
height:389.25pt'>
<v:imagedata src="file:///C:\Users\Karina\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title="20140309_171600_LLS"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--></div>
<div class="MsoNormal">
This is a very moist cake. It also freezes well, and I can’t
think of a better way to satiate bedtime munchies, along with a hot cup of herbal, lemony
tea.</div>
</div>
Karina A. Foglianihttp://www.blogger.com/profile/13239702077063220842noreply@blogger.com0