We set out to briefly mingle with the many tourists at the the Sacre Cœur and planned our walking tour routes for Friday, Saturday and Sunday. We lunched and then spent hours sourcing ingredients and exploring the city. We walked through the Tuilleries to the Place de Concord and into St. Germain. We stopped for a coffee to refuel and then headed on to the Bon Marché for some menu inspiration.
Before we knew it we were hungry for dinner and found ourselves at Brasserie Lipp where we ate delicious beet and mâche salad, roasted chicken, beef tartare and frites. Our waiter was patient and funny and even though it had started to rain when we emerged onto Boulevard St. Germain we were ready to walk back up the hill to our neighbourhood in Montmartre to do a bit of work.
One final day of planning and preparation before our group arrives on Friday!
Today is the day. At 10:45 am our plane leaves for Paris!
Our very first culinary tour in the City of Light is about to begin.
Sarolta and I are going a few days ahead of the rest of our group to get settled in, make sure we have everything we will need in our rented apartment kitchen, organize our cooking class recipes, buy some ingredients and have a chance to reacquaint ourselves with lovely Paris.
This culinary tour has been a year in the planning, yet I still can’t believe the day is finally here.
We dreamed and planned and organized and recipe tested. Now, our bags are packed and our hopes are high.
We are excited to welcome and meet the 10 women who will be joining us on Friday.
I will be posting recipes, daily highlights (hopefully daily!) and a whole lot of photos here on the site, so feel free to pull up a chair and join us.
We are looking forward to a trip filled with good food and wine, many adventures and a whole lot of laughter.
Only five days to go before we leave for Paris. FIVE days!
While there is still so much to do before next Monday lots has already been accomplished for our upcoming adventure. We have made restaurant reservations, made lists of cooking equipment to take, booked a private bike tour to explore the city and picked up a few treats for our group of lovely attendees.
During this past week we have been refining the menus for our Paris cooking classes and I’ve been testing a few new recipes too. We are trying to keep the menus French in theme, yet flexible so that we can choose the best, seasonal ingredients that Paris, in the springtime, has to offer.
Will the duck breasts look amazing and we will be inspired to sear them off to a beautiful medium rare, thinly slice them and serve them with a orange beurre blanc, an orange and parsley salad and a bubbling dish of gratin dauphinois? Maybe…
But what if the duck legs look even more enticing? Should we confit the legs and use the leftover duck fat to fry some sliced potatoes and then serve a green salad with tarragon, toasted walnuts and a tangy vinaigrette?
What about dessert? Should we roll up our sleeves and make some chocolate truffles by hand? Maybe serve some beautiful spring strawberries with a caramel sauce, black pepper and mint…
Whatever decision we make next week, for our first dinner class in Paris, I will be sure to post a proper photo and the full recipe. Stay tuned…
Two weekends ago I was invited out for dinner at a friend’s house. This may not sound like a big deal but I very, very rarely get invited out for dinner at someone’s home. I used to wonder if this was because I was a lousy conversationalist, didn’t bring the right kind of wine, or perhaps at the end of the evening I left too early (or late).
Finally, I asked a friend and she said, “Well, people don’t want to have to cook for you. They are intimidated to cook for someone who teaches other people how to cook. What if they have a cooking disaster and you are there to witness it, or what if the food just tastes bad? Plus people feel that they have to make something special, not just the same old macaroni and cheese casserole they usually serve when they have friends over.”
The funny thing is that people who love to cook, people who cook for a living, absolutely LOVE it when someone else cooks for them. We understand and appreciate all of the effort that goes into making a meal, from the shopping to the prepping to the setting of the table to the actual cooking part. I happen to love macaroni and cheese and, in fact, will happily eat any dish that is put before me, especially when someone has gone to the effort of inviting me to share a place at their table.
And the idea that people need to “impress” people who cook professionally? Nothing could be further from the truth. If I want a five star meal with a million tiny courses and truffles all over the place I will go to restaurant where they have a kitchen brigade to successfully pull off such culinary feats. But, quite honestly, I’m just not very interested in that kind of fancy schmancy cooking. I crave simpler, thoughtful, homemade meals, laid out on platters and served around a communal table.
Which brings me back to my recent dinner out.
The dinner was held at my friend Natalie’s warm and comfortable home that’s filled with great furniture, cool art, books and flowers and a fire in the fireplace. Some beautiful olives, perfectly ripe cheese and a selection of crackers were laid out on the living room table when we arrived. Sarolta and Cathy, two of my favourite people in my world, were there too. The four of us sat and talked and laughed and nibbled and drank some nice wine. When it was time for dinner we moved into the kitchen so that Natalie and Cathy could pull together a lovely, low key supper in the kitchen.
While Natalie grilled some fragrant, local sausages, Cathy assembled a couple of salads she had pre-prepped. One consisted of silky slices of prosciutto, grilled asparagus and a grainy mustard crème fraîche which was served on a platter to go alongside the sausages. The other dish was the salad you see pictured above and was served as the starting course. It was the perfect start to our very perfect dinner. For dessert we had chocolate tarts prepared by a friend of Natalie who is a budding pastry chef and some peppermint tea.
Since our dinner at Natalie’s I have made the proscuitto salad and served it with some sausages I picked up at the Farmer’s market and I was also inspired to give the crab and avocado salad a go. Stealing bits of inspiration.
I have thought back on this evening a number of times trying to pinpoint why it was so special for me. I loved the meal. I loved the entire evening. I loved that it was relaxed and comfortable and full of great conversation. It was great to be surrounded by good friends.
Most of all it was wonderful to be invited to take my place at the table.
Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime
3 bunches medium beets
3/4 cup extra virgin olive oil
1/2 lemon
1/4 cup finely diced shallots
3 tablespoons seeded, diced jalapeños
1/3 cup lime juice
2 large avocados
6 small handfuls of arugula leaves
3/4 lb (454 g) cooked Dungeness crab meat that has been carefully picked for stray bits of shell
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 cup crème fraîche
Fine grain sea salt and freshly ground pepper
Preheat the oven to 400 degrees F (205 C).
Trim the beets of their roots and stems and wash them well. Toss the beets with 1 tablespoon of olive oil, sprinkle with some salt and then wrap them in aluminum foil and place on a baking sheet. Place in the oven and roast for 40 to 50 minutes until they are easily pierced with a sharp knife.
When the beets are done remove from the oven and allow to cool. When cool enough to handle peel the beets by slipping off the skins with your fingers and then slice in 1/2 inch wedges. Place them in a medium bowl and toss with 1 tablespoon of the olive oil, a generous squeeze of lemon juice and some salt and pepper. Taste and adjust seasoning. Set aside.
While the beets are roasting, combine the shallots, jalapeños, lime juice and 1/2 teaspoon salt in a small bowl and let sit for 5 minutes. Whisk in 1/2 a cup plus 2 tablespoons of olive oil and then taste for balance and seasoning.
Cut the avocados in half lengthwise, remove the pit and peel. Cut into 1/4 inch slices and then season with salt and freshly ground black pepper. Fan the avocado slices on one side of a chilled platter or on six individual plates. Place the beets on the other side and arrange the arugula in the middle.
Toss the crab gently with two-thirds of the jalapeño lime vinaigrette, the parsley and the cilantro in a large bowl. Taste the crab and season with some salt and/or lime juice if you like. Pile the crab on the arugula and top with the crème fraîche and a few grinds of black pepper. Drizzle a bit more of the vinaigrette over the avocado.
I have a list of things to do a mile long. In fact, I have several lists. But today I will put these ever present, ever growing lists on the far end of the desk and take a moment to do something (anything) else. I will take some photographs and write a few words. I will take a break.
The last few weeks have been all about trying to check things off of lists. There are things that simply have to get done before we leave for Paris (3 weeks!) and having a list is the only way I can remember what those things are. Sometimes though, it all seems so futile. One thing gets accomplished and then immediately there is another task that needs attention.
I can’t really complain though. Between chores there have been some bright moments thankfully enjoyed in the warm spring sunshine. I have spent more than a few hours in the garden, I have ridden my bike twice, celebrated my Grandmother’s and a friend’s birthday, been invited out to have a wonderful dinner with friends. I baked a cake. I cut branches of quince blossoms and put them in vases around the house. I took some walks with my husband and my son and my dog.
I made some spring pea risotto with crisped slices of prosciutto, shavings of Parmesan and basil oil. This was not on a list, it was done purely for pleasure.
Here is the recipe.
Spring Pea Risotto with Crispy Proscuitto and Basil Oil
For the basil oil:
1 cup packed fresh basil leaves
1/2 cup extra virgin olive oil
Pinch of fine grain sea salt
For the risotto:
6 slices of prosiutto
3 tablespoons butter, divided
2 tablespoons olive oil
1 clove of garlic, minced
2 shallots, finely chopped
2 sprigs of thyme
1 leek, cleaned well and finely chopped
1 1/2 cups Carnaroli, Arborio or Vialone Nano rice
1/3 cup dry white wine
5 cups chicken or vegetable stock
1 cup (5 1/4 oz/150 g) cleaned fresh peas (or frozen in a pinch)
Zest of 1 lemon (preferably organic or unsprayed)
1 1/2 oz (45 g) grated Parmesan plus more to serve
2 tablespoons finely chopped parsley and mint
Fine grain sea salt and freshly ground pepper
To make the basil oil:
Bring a medium pot of salted water to a boil. Prepare a ice bath. Wash the basil leaves and when the water is boiling add the leaves and cook for 15 seconds. Using a slotted spoon remove the leaves and put into the prepared ice bath. Once cooled remove from the water, squeeze out the excess water and coarsely chop. Transfer to the bowl of a food processor or blender. Add the olive oil and the salt and purée until smooth. Strain through a fine mesh sieve and set aside. Basil oil can be made up to 3 days ahead and stored in a airtight container in the fridge.
To make the risotto:
In a pot heat up the chicken stock and keep warm through risotto preparation.
Heat a non-stick frying pan over medium-high heat and add the slices of prosciutto in a single layer. You may want to do this in batches or use two pans. Cook the prosciutto until it is crispy, remove from heatto a paper line plate and when cool enough to handle crumble or coarsely chop. Set aside.
In a heavy saucepan over medium heat, add 1 tablespoon of butter and the tablespoon of oil, then add the thyme, shallots and leeks and sauté until translucent. Add the garlic and sauté for an additional but do not allow to brown or this will impart a bitter taste.
Add the rice and stir to coat, cooking for 2 to 3 minutes. The rice will begin to lightly fry so ensure that you keep stirring it. Add the wine and stir until the liquid is absorbed.
Once the wine is absorbed add 1 cup of the warmed chicken stock and a pinch of salt and cook, stirring gently and regularly until the liquid is absorbed. Continue to add the stock in 1/2 cup increments. When you have 1 cup of stock left add in the peas and continue to cook until the rice is tender but still al dente. This cooking time should take approximately 20 to 25 minutes in total.
Gently stir in the lemon zest, remaining two tablespoons of butter, the parmesan, herbs and season with salt and pepper. Remove from the heat and cover. Allow to rest for two minutes. Discard the thyme sprigs.
Divide the rice into warmed bowl and top with some crumbled prosciutto and some shaved parmesan. Drizzle with the basil oil. Serve.
I’m sorry that it has been a bit quiet around here. With our culinary tour to Paris just six weeks away we have been busy putting together itineraries, and welcome packages and taking care of the many details that need taking care of.
After a whole lot of paper work I am looking forward to the next part of the planning for our trip. It is time to set some menus! I love the process of putting together the pieces of the puzzle that makes a good meal, ensuring that there is a rhythm, that the dishes work together in harmony and that there are plenty of useful techniques for people to learn while keeping things simple enough that people can, and will, recreate similar meals for their own family and friends. I’m also excited and feeling inspired by the amazing ingredients that await us in Paris.
Before I start planning and testing menus I wanted to post a quick recipe that I have been making in my Vancouver kitchen that highlights the last of the winter citrus. Preserved lemons have such a special place in my pantry and making a batch or two of these yellow jewels to have on hand for the months ahead always fills me with a sense of happy accomplishment.
I use my homemade preserved lemons in everything from lamb tagines to chickpea and parsley salads, in vinaigrettes, dips, soups and even pasta dishes. One of my very favourite ways to showcase their salty, briny, citrusy flavour is in a salsa verde with tarragon that pairs perfectly with almost any fish or seafood. You can find that recipe here.
You can purchase jars of preserved lemons in many specialty food shops but they are so inexpensive and easy to make there is no reason not to put up a few jars yourself. They keep for many months if refrigerated and make lovely gifts for the cooks in your life as well.
Preserved Meyer Lemons
You can use regular lemons but floral, sweet, thin skin Meyers work especially well in this recipe. Since it is the rind of the lemon that is used once preserved it is worth seeking out organic lemons. It will take about four weeks of curing before the lemons are ready to use. The longer the lemons are brined the saltier they become so take care to adjust the amount you add to your recipe depending on the age of your preserved lemons.
8 Meyer or regular lemon, preferably unsprayed or organic
1/2 cup Kosher or natural fine grain sea salt
Extra fresh squeeze lemon juice
Place 2 tablespoons of salt in the bottom of a sterilized jar.
Cut the lemons almost all the way through in quarters but keep them attached at the stem end. Gently pry the lemons open and, working over a bowl, tamp a tablespoon or so into each of the lemons.
Pack the lemons in the jar, squishing them down to extract the juice. Fill up the jar with the additional lemon juice to cover the lemons and top with an additional tablespoon or two of salt.
Seal the jar and leave out at room temperature for a day, turning the jar upside down occasionally to help dissolve the salt.
Put in the refrigerator and turn upside down occasionally. Let sit for at least a month before using.
To use the lemons remove from the jar and rinse throughly in water. If the preserved lemons are still quite young you can use both the pulp and the rind but ensure that you discard the seeds. For more mature preserved lemons, use only the rind and discard the pulp.
Today may be the first day of spring but from the weather outside you might not know it. The day started with a ferocious downpour of rain. In the late morning there was a burst of sunshine that lasted until mid-afternoon. During my late afternoon walk with the dog I was once again pelted with rain (without my umbrella) along with some some fierce winds. Hmmm, maybe this is fairly typical spring weather after all …
While I am feeling pretty glad to see the end of winter there will be a few things that I will be sad to see go with the end of the season. Braises and soups, scarves and sweaters, reading by the fire. Happily, there is still an amazing array of citrus fruits that should be around for at least a few more weeks. The last culinary gasp of winter.
My dear friend Sarolta is making a big batch of blood orange “limoncello” this week and we have been eating a whole lot of citrus salads with fennel around here. The Meyer lemons at the neighbourhood grocers are so inspiring and I have plans tomorrow to make a new batch of preserved lemons. I promise to post a recipe for these soon and until then I will leave you with a wonderful tea that I have been enjoying on these west coast chilly (and rainy) afternoons. A lovely and invigorating tisane, no matter what the weather.
Canarino tea (named for the colour of canaries) is an end of the meal staple in Florence. Purists make it with only the peel of lemons steeped in hot water but it is always nice to add a bit of a herbal note with some sprigs rosemary. Fresh bay leaves or sprigs thyme works nicely here too.
The perfect thing, served alongside your favourite cookie, for a blustery, early spring afternoon.
Canarino Tea
2 lemons (I used unsprayed Meyer lemons)
2 sprigs of rosemary
Hot water
Cut the peel from the lemons from top to bottom and place the peels in a teapot. Add a sprig of the herb of your choice. Boil a kettle of water and pour over the lemon peels and herbs. Allow to steep for 5 minutes. Serve.
