Skip to content

Posts from the ‘Paris In July’ Category

18
Jul

#Paris In July Madeleines

Musée Carnavalet:

Un voyage dans le Paris de la Belle Époque sur les pas de Marcel Proust, à la recherche d’un temps perdu…

What is the first thing you think of when you say Marcel Proust?

  • Yes…and that is what I am going to try to make!
  • Recipe is in La Petite Cuisine à Paris, page 88
  • Madeleines à la crème de citron

 

Preparation:

Batter:

In three easy steps:

  1. Kitchen Aid (…if you have one) : mix eggs and sugar until frothy and pale yellow
  2. Bowl nr 1: sieve flour and baking powder then add the zest of 1 lemon
  3. Large bowl nr 2:  mix milk with cooled melted butter then
  4. …add flour mixture is 2 parts.
  5. Let batter cool if fridge for a few hours or overnight.
  6. The recipe is in La Peitie Cuisine à Paris by R. Khoo, pg 88.
  7. I was up early this morning and baked the little cakes.
  8. Just 1 level tablespoon is enough batter in each form.
  9. You have to stay near the oven because these delicacies
  10. …bake quickly and you don’t want to burn them!
  11. Makes: 42 madeleines
  12. NOTE:  this is the strangest recipe because you have to ‘manipulate the oven’.
  13. 190 C  (375 F) – bake madeleines for 5 minutes
  14. turn OFF oven for 1 minute
  15. turn oven ON reduce temp to 160 C (320 F) – bake for 5  min

 

I made some French Strawberry Shortcake with a mixture of

Fraises  au basilic et au citron

  • 500 gr strawberries
  • 1 TB lemon juice + zest of 1 lemon
  • Sugar  (..to your own taste)
  • 6 chopped 6 basil leaves
  • twist of the peppermill!

 

 

 

 

 

 

15
Jul

#Paris In July Kir Royale

Medici Fountain, Jardin du Luxembourg

  1. If there is one cocktail that has a
  2. special place in my heart….it is Kir Royale.
  3. It was my first cocktail.
  4. I was 18  and studying in  Paris for two months.
  5. One evening I went to  La Comédie française.
  6. It was Molière Le Misanthrope and
  7. honestly…I didn’t understand much of it.
  8. But later I  went to a café with friends and met ‘Kir Royale’ !

Kir Royale:  sparkling wine (or champagne) + crème de cassis liqueur

  1. The Kir Royale—is named after Félix Kir.
  2. He was the mayor of Dijon who helped popularize the white-wine version of the drink.
  3. I’m using  Joseph Cartron Crème de Cassis de Bourgogne.
  4. Crème de Cassis was one of Hercule Poirot’s favorite drinks!

  1. I’m using sparkling wine:  Blanquette de Limoux instead of champagne.
  2. Blanquette de Limoux was first  made in a Benedictine Abbey in SW France.
  3. This wine  predates champagne and
  4. ….is in fact France’s oldest sparkling wine.
  5. Thomas Jefferson loved it, and served it to guests when he was president.
  6. Jefferson was America’s first oenophile.
  7. At his home at Monticello, his household consumed about 400 bottles of wine  per year.
  8. All came from Europe, because in the early 19th century
  9. …wine grapes couldn’t yet be grown in North America.

Blanquette de Limoux:

  1. Limoux is the birthplace of high-quality sparkling wine production in France.
  2. Grape: 100% Mauzac known as blanquette due to the white coating on its leaves.
  3. Taste: beautiful dryness matched up with a zing of apples.
  4. It is a  lovely glass of sparkling that’s much
  5. ….more interesting than any cava or prosecco.

Trivia:

  1. Jefferson insisted the wine be delivered in  bottles, not casks.
  2. In this way the bottles were at least secure and c
  3. couldn’t be watered down or filched by unscrupulous merchants or
  4. thirsty crew members.

 

N@ncy’s bar:

  • 2/3 c  sparkling wine (160 ml)
  • 1 TB crème de cassis  (15 ml)
  • There are also those that prefer…
  • 2 TB crème de cassis (30 ml)  to
  • 1/2 c sparkling wine (120 ml)
  • ...too rich for me…but you may like it.
  • Glass: champagne flute or champagne coupe
  • Garnish: optional….strawberry or black berry on the rim of glass!

 

France’s best kept secret…wines from Languedoc!

Conclusion:

  1. Elegant and easy….with just 2 ingredients.
  2. Taste: this Blanquette de Limoux tastes much more tart
  3. ..than my trusty Martini prosecco!
  4. It is also twice as expensive.
  5. The black current liqueur balances perfectly to
  6. …produce a  unforgettable  cocktail!
  7. I feel 18 again!
  8. If you have a bottle of sparkling wine in the fridge
  9. …you are always ready for a celebration!
  10. Excellent choice for a festive cocktail for
  11. …birthday, Christmas
  12. …or New Year!

 

 

 

 

6
Jul

#Paris In July French Wine

 

This wine is a real treat!

  1. Blanquette de Limoux is considered to be
  2. …the first sparkling white wine produced in France.
  3. It was created long before the Champagne region
  4. …became world-renowned for the sparkling wine Champagne.
  5. The first textual mention of “blanquette”,
  6. ….from the Occitan expression for “the small white”
  7. appeared in 1531 in papers written by
  8. …Benedictine monks at an abbey in Saint-Hilaire.
  9. No one can say it better than the French:
  10. “Cette blanquette or pâle libère des bulles fines et régulières,
  11. ainsi que (as well as) des parfums intenses de
  12. poire williams et de chèvrefeuille.” (honeysuckle)

 

  • I enjoyed this wine with Camembert cheese as aperitif and
  • …later with my gratin dauphinois. (La Petite Cuisine à Paris, R. Khoo, pg 34)
  • I’m trying to make as many recipes as I can from this cookbook during
  • #ParisInJuly.

 

Preparation:

 

Bon appétit!

3
Jul

#Paris In July Crème de citron

 

  1. This is the first step on my quest to make  tarte au citron.
  2. I found this recipe in La Petite Cuisine à Paris by R. Khoo.
  3. I was looking for the right tangy  taste.
  4. This recipe makes about 1 cup of  crème de citron.
  5. When I make the tart I will make dubble or triple this amount.
  6. You can make this and save it in the fridge for a few days.
  7. Crème de citron is an elegant touch for a any special desert!

 

Lemon Curd:

In three easy steps:

  1. Large bowl: mix zest and juice of one lemon,
  2. pinch of salt, 40gr sugar,  45 gr butter and
  3. 2 egg yolks.
  4. Optional:  adding 1/2 tsp cornstarch.
  5. I want the curd thick to use tarts.
  6. Warm slowly …keep stirring all the time!
  7. I warmed the mixture au bain maire.
  8. For velvety perfection: pour cooked  mixture through a sieve.
  9. Photo: I bought this fine mesh professional cooking sieve years ago
  10. I use it all the time to sift flour….and sauces
  11. Important!  use a culinary ring to keep the curd in one
  12. …place otherwise it will be a mess.
  13. Believe me, I know.
  14. Cover mixture with thin, clingy plastic wrap
  15. …and make sure wrap adheres to sauce.
  16. You want to avoid  the formation of a ‘skin’ on the lemon curd.
  17. Cool in fridge for a few hours or overnight
  18. Here are the photo’s of all the steps!

 

 

1
Jul

#Paris In July Food Journal

01.07.2018  Paris In July!

  1. I took this photo in front of a pâtisserie on L’ile St.Louis.
  2. This is my first stop whenever I visit Paris.

 

 

  1. Everything is so delicious but I always choose (lower right)
  2. …the mini tarte au citron!
  3. This month is all about Paris and anything French.
  4. My pâtisserie challenge this week: 
  5. ….bake these little pies and post my results!
  6. What is your cooking challenge this week?

 

Bloody hot today  in The Netherlands…time for refreshment!

Bénédictine Spritzer!

  • Bénédictine is an herbal liqueur beverage
  • developed by Alexandre Le Grand in the 19th century and produced in France.
  • The recipe is a closely guarded trade secret,
  • purportedly known to only three people at any given time. #ParisInJuly.

 

 

 

29
Jun

Paris in July 2018

  • Oh, is it July already?
  • Let’s have a glass of wine and
  • think of some things to do for…

 

2018  POSTS:

Paris in July Food Journal

Crème du Citron

French Wine

Biscuits Breton

Cocktail: Kir Royale

Madeleines

Biography: Berthe Morisot

Essays: Victor Hugo

Quiche Lorraine

 

List of French Books

 

 

Paris in July

  1. Paris in July is a French themed blogging
  2. …experience running from the 1st – 31st July this year.
  3. The aim of the month is to celebrate our French experiences through
  4. actual visits, or through reading, watching, listening,
  5. observing, cooking and eating all things French!
  6. For more instructions how to share your posts go to Thyme for Tea.

 

  1. There will be no rules or targets …just blog about anything French
  2. …and you can join in! Some ideas might include;
  3. reading a French themed book – fiction or non-fiction,
  4. watching a French movie,
  5. listening to French music,
  6. cooking French food,
  7. experiencing French, art, architecture and travel.
  8. #ParisInJuly2018

 

What are my plans?

  1. Book:  Et Soudain, La Liberté  by É. Laurent winner Prix Marguerite Duras 2017
  2. Book: Comment Baptiste est mort by A. Blottière  winner Prix Jean Giono 2016
  3. Cocktails: make, drink, review a  surprise French iconic cocktail
  4. …and on 19th July is National Daiquiri Day….try a French Daiquiri!
  5. Cooking: Gratin Dauphinois (pg 34)  La Petite Cuisine à Paris by R. Khoo.
  6. Movie:  Frantz won Best Actor Pierre Niney César Awards, France 2017.
  7. Netflix:  Dix Pour Cent  Season 1 series – nominee International Emmy Awards 2016.
  8. Art: Berthe Morisot by D. Bona winner Prix Goncourt de la biographie 2000.