Les 2 Abeilles

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Located in the middle of the 7th Arrondissement, Les Deux Abeilles started at a tea-room with a tremendous charriot de desserts for sophisticated women/mothers of the Parisian left bank. The quality and variety of options on the menu, made the tiny restaurant of the Rue de l’université a must for a girls’ lunch or quality mother/daughter time.

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Cooking Demo at the Trident Bookseller Cafe in Boston

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On January 29, around 30 people attended the cooking demo I made at the Trident Bookseller Cafe on Newbury Street.

Three recipes where demonstrated from scratch. Every step was showed, described and explained in order to achieve the elaboration of: the Salmon Tartar, the Pasta Salad and the Applesauce.

Here are the not so secret ingredients to accomplish this at home.

SALMON TARTAR made during the demo (slightly different than the recipe of the book as well as the picture shown below)


INGREDIENTS: 

  • 1 cup of freshly diced salmon
  • 1 avocado 
  • 1/2 cup of chopped fennel
  • A little piece of ginger
  • 1 grapefruit
  • 1/2 a lemon
  • 1 tsp. of mustard 
  • 2 tsp. of olive oil 
  • A pinch of salt

INSTRUCTIONS:

1. Take your piece of salmon, remove the skin and cut the flesh in dices.

2. Chop the peel and chop the ginger and the fennel.

3. Remove the skin of the grapefruit and cut the flesh in small pieces. (Don’t panic if you find difficulty in cutting the grapefruit- it is very juicy.) 

4. In a large bowl stir with a spoon the olive oil, mustard, 1/2 lemon juice, and the pinch of salt

5.  Add the chopped salmon, ginger, fennel and grapefruit to the bowl and use a two large spoons to stir all the ingredients together.

6. Serve very fresh!

PASTA SALAD (Italian Style) 
INGREDIENTS: 
  • 12 Oz of penne pasta (350gm)   
  • 1.5 cup of diced prosciutto 
  • 1 cup of diced mozzarella 
  • 6 tbs. of olive oil 
  • 1tbs of balsamic vinegar 
  • 1 tbs. of vinegar 
  • 6-8 fresh basil leaves 

1. Fill a large saucepan with water and let it boil with a pinch of salt.

2. When the water starts to quiver pour the pasta in.

3. Stir once in a while to make sure the pasta don’t stick to the bottom of pan.

Remove one minute to the cooking time from what is written on the box and your pasta will be perfectly al dente!

4. Shake the pasta around in a strainer to empty the water and let cold water run on the pasta to cool them down.

5. Put the pasta in a large bowl and add 3 tbs. of olive oil and stir.

6. Let the pasta stay at room temperature for half and hour and put te bowl in the fridge for 3 hours or even a day is fine.

7. Then, take the bowl out of the fridge, add 3 more tbs. of olive oil with a 1tbs. of balsamic vinegar and 1 tbs. of mustard and stir the pasta with a wooden spoon. It is easier to use your fingers – only if they have been cleaned and dried!

8. Add the mozzarella with the prosciutto and cut the basil leaves in the bowl.

9. Stir the pasta all together until it looks uniform.

FLASHLIGHT APPLESAUCE
INGREDIENTS:

  • Apples- count 2-3 per person
  • Optional: 1 tbs. of cinnamon powder
INSTRUCTIONS:

1. Peel the apples and cut them in quarters.

2. Put them in a large pan on low heat and cover with a lid.  Do not add any water or sugar: the apples are full of BOTH! 

3.  Cover the pan, and let the apples cook on very low heat.   Make sure to stir every 10-12 minutes.

4. If the apples are very smooth they are good. If they are still hard to pick, let them cook a little more.

5. To finish the recipe you can either mix the apples in a blender or you can use a fork to smash the cooked apples.

 

Washington, DC – in 48 hours

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If you think Washington, DC- you think Capital of the United States, White House,Washington Mall, Smithonian Museums and many other politics- related cultural entertainment options.

Spread out in neighborhoods from the hip and young full of students to the more conservative parts of town, Washington offers a variety of culinary options suitable for any palate.

Day 1 : Lunch at Coppi’s Organic on U Street (Adams Morgan District) 

Atmosphere set in a dim lights with a menu made of organic and healthy food with a mix of cheese, salad and juices. In appetizer portions you leave the restaurant with a taste in your mouth you want to re-discover a few hours a days later.

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Dinner at Buddha Bar on Massachussets Ave (Dupont Circle/Downtown District) 

In line with every other Buddha Bar, the one is DC is no exception. Trendy music, gigantic restaurant, amazing food, great service, and perfection in cocktails.

Day 2: Lunch at Peacock Caffe in Georgetown 

If you are nice to Mr. Weather, he will make sure the sun is out for you to have brunch at the Terrace of the Peacock Caffe. Bring your sunglasses and empty stomach to have a great time and enjoy pancakes or a lobster roll.

Dinner at the Old Ebbit Grill

Going to Washington and not having dinner at the Old Ebbit Grill is like going to Manhattan and not having a $1 hotdog in the streets.

Founded in 1856, Old Ebbit Grill is Washington’s oldest and most historic saloon where every U.S. President came to eat on a regular basis. Located in front of the White House, one block from the W Hotel, the Old Ebbit Grill is a typical American bistro serving large plates with beer, steaks, hash-brown potatoes, crab cakes…

Not as expensive as one may think, but one advice: book your table in advance!

Best Doughnuts

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There is nothing healthy in eating a doughnut (also spelled donut) but there is nothing unhealthy in giving oneself a little sweet treat (sometimes not everyday!)

Top 3 of where to find the best doughnuts.

1- 7-Eleven

As crazy or random as it sounds, the 7-Eleven convenience stores offer an amazing $1 glazed donut. Perfect with a coffee in the morning or as an afternoon snack, $1 can actually get you two of those round, sweet and tasty American treats. Eat one and offer the second to someone in need.

For you personal and cultural information, in 1963 the Southland corporation opened “seven days a week from 7 a.m. until 11 p.m.” in 1000 locations within U.S. Almost 50 years later, 7-Eleven stores expanded  to 44,700 stores worldwide. 

2- Krispy Kreme

When you travel to London, the department store Harrod’s is usually a required stop in your British journey. That stop comes with a refreshment: an original glazed doughtnut from Krispy Kreme located on the main floor of the store.

For you personal and cultural information, it all started in June 1937, when Vemon Rudolph bought a secret recipe from a New Orleans chef, who guess what, was French! Then Rudolph rented out a building in Winston Salem, NC and started selling the doughnuts based of the French secret recipe to local American grocery stores. 

3- Doughnut Plant New York City

Very light and airy, the doughtnut from the Doughnut Plant will not make you feel heavy or nauseous digesting a dough mixed with sugar, oil and yeast. Try it, and you will see!

 

For you personal and cultural information, Herman Isreal started working in a Minessotta bakery in 1910 before he moved to Paris. In 1918, WWI, he bakes bread for the army. It is only in 1981 that his grandson, Mark moves to New York City and starts the first Doughnut Plant based on his grandfather’s recipe almost fifteen years later. From 1994 to 1999, Mark makes doughnuts out of his Lower East Side basement where he sells the treats to delis such as Balducci’s or Dean and Deluca. In 2000, he moved the Doughnut Plant from his basement to a street view on 279 Grand Street. (Also opened on 220 West 23rd St – corner with 7th Avenue.) 

Sarabeth’s

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First located on the Upper West Side of Manhattan, Sarabeth’s was once a bakery and jam shop.

Over the years, the small boutique iconic for its legendary jam preserves Sarabeth’s became one of the “place to be” for brunch.

Sarabeth and her husband Bill Levine ease the pain of the “waiting time” by recently opening in Tribeca (339 Greenwich Street crossing Jay St) a large restaurant serving their delicious pancakes, home-made guacamole with chips, teas, juices, eggs… all of the necessary ingredients for a perfect brunch.

Baby-friendly, family-oriented, or post-hangover recipes… A table at Sarabeth’s will transform your day.

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C’est la Chandeleur!

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What is la chandeleur?

40 days after Christmas la fete des chandelles celebrates the holiday of the candlesticks.

The tradition of making crepes on that day is because there was a saying about wheat being decayed for the year if crepes were not made on that day…

Centuries later, the tradition has been perpetrated… and kids often wait for that day to arrive, as it is the only day of the year where their mom allows them to have crepes (and not only one!) as a meal…

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Here is my recipe …

I APOLOGIZE – THERE HAS BEEN A PRINTING/DESIGN ERROR IN THE BOOK WHERE THE INGREDIENT BOX HAS BEEN MIXED UP! (Don’t hold grudges please…)

These are the REAL INGREDIENTS that need to be used for the crepes!

  • 2 eggs
  • 2 cups of flour (250 gm)
  • 2 cups of milk (or more if needed if your dough is lumpy or not liquid enough)
  • 2 tbs. of butter

INSTRUCTIONS: 

1. In a bowl, mix the flour with the two eggs.

You can use a whisk but it is better to use an electric mixer or a blender. 

2. Add a cup of milk and keep mixing to avoid lumps in the dough.

3. Without stopping mixing, add another cup of milk.

4. The dough must be thick but smooth.

5. Melt the butter and add it slowly to the dough.

6. Stir again, only with your whisk.

7. The dough should be smooth and liquid with a slight thickness.

If the dough is too liquid, your crêpe will not hold to the pan. 

8. If you have time, let the dough sit in the fridge for an hour or more.

9. In a large warm frying pan, melt a tsp. of butter.

You can also spray with oil or use a sheet of paper towel dipped in canola oil to 

paint the bottom of the pan. 

10. Fill ¾ of a ladle with some dough and pour it to the pan.

Move your pan with a wrist movement in order to spread the dough all

over the bottom of the pan. If some dough remains on the top, it means that you 

poured too much dough, and your crêpe will be thick. Not good! 

11. Let the crêpe cook on medium-low heat for 2 minutes then flip it.

12. Repeat the same steps for the rest of the dough.

 Bon Appetit!
TOP 3 Crepe Flavors:
-  Nutella with coconut flakes
- Powder sugar with fresh squeezed lemon
- Salted butter with granulated sugar