Lemon curd, meringue, passion fruit, fraise gariguette, & mint.
My perfect picnic-friendly springtime DIY dessert.
Photo Charlotte Brunet – Style Jessie Kanelos Weiner
Reed and sugarcane dinnerware MERCI
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Tag Archives: food
brb
We are en route to Île-aux-Moines for a 5-day wedding celebration. After dress hunting and drawing seasonal vegetables all week long, I’m ready to move onto my next prey, mollusks!
A skeleton has recently come tumbling out of the closet. Mon mari revealed he is unfamiliar with the musical stylings of a certain Beyoncé Knowles. And I plan to take all 5 hours of this roadtrip to properly educate him. Hold onto your halo!
In the meantime, accept this humble springtime promise that I will be back very soon…
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kale @ wanderlust
Two years ago now, I was forcing two garment racks of designer clothes through the middle of Times Square in knee-deep snow as my phone blew up with Starbucks orders. Flash forward to now. Halleluiah, I’m only buying coffee for myself! Although my heart still beats for New York and my previous life working in wardrobe for film and tv, I have found an extraordinary metier drawing kale from the comfort of my own home and searching high and low for yellow plum tomatoes for a photo shoot.
Nevertheless, when I met Kristin, the beautiful mind behind The Kale Project, we quickly bonded over how our New York lives turned Parisian, passionately re-devoted to food. Leaving her advertising job behind in New York, Kristin discovered that kale was nowhere to be found in Paris. The stuffy wartime vegetable did not have the superfood credentials as its American cousin. In fact, it had been completely forgotten in France. Although it can often be seen nestled amongst the flowers in public gardens, it was nowhere to be found on plates. For a little over a year, Kristin has been working directly with farmers, raising awareness, and documenting the movement on her blog. Most recently she can be found sharing her kale creations at Paris’ newest coffee jaunt, Loustic. Although a simple idea, the movement is indebted to Kristin’s courage and dedication and proof that one person can make a significant change (or insert Ghandi quote here).
I am happy to announce that his Saturday, we will be hosting a free kale workshop at Wanderlust! Kristin and I will be playing with the aesthetic side of kale by inviting guests to create an edible kale bouquet. The bouquet can then be turned into a simple spring salad. And we will be sharing the superfood powers of kale and fun surprises along the way. We hope to see you this Saturday April 20th from 2-5pm!
Wanderlust, Quai d’Austerlitz, 75013 Paris
http://www.wanderlustparis.com/events/workshop-adultes-the-kale-project/
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espinacas catalana
As the springtime rain clouds christen Paris with its April showers, the markets are revitalized with spring vegetables. We made it through another season of root vegetables, my friends! I’ve eaten enough carrots this winter to replace a spray tan. Nevertheless, thank heavens I found this gorgeous red baby spinach from the market that I couldn’t resist whipping up one of my favorite, protein-packed anti-recipe recipes, espinacas catalana. Although guilty of a gringo touch, I do a quick sauté of spinach, fresh garlic (another springtime treasure!), chickpeas, almonds and raisins, christened generously with good extra-virgin olive oil. I am equally interested reinterpreting this with kale when its springtime crop reaches the City of Light.
Bon app’, everybody!
Charlotte Brunet photo – Jessie Kanelos Weiner style
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Snapshot from Amsterdam
An unabashed love of Burger King is something I will write off as a cultural difference between myself and mon mari. After shutting down shop in France in 1997, Burger King has become a storied myth, inspiring cross-country travels for the love of onions rings. Not too unlike my cross-continental odyssey to live happily ever after in the land of pain au chocolat. Although Burger King will open its doors again in France soon, after a glacially cold weekend of questionable croquette sandwiches and mystery meat vending machines in Amsterdam, mon mari indulged in a little BK. And I turned my cheek, dreaming of viennoiserie...
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cue to something spring
Pickled vegetable tartine with anchovy butter
serves 4
2 cups spring vegetables, finely sliced (carrots, radishes, turnips, cucumber, peas, asparagus, etc)
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt
4 tablespoons unsalted butter, softened
2 teaspoons anchovy paste or 4 anchovies, minced
fine herbs
4 slices country bread, toasted
1.) In large bowl, mix vegetables with vinegar, sugar, salt and pepper. Cover with water, adjusting seasoning to taste. Marinate for up to two days.
2.) Mix anchovy paste and butter until incorporated. Spread mixture onto 4 slices of bread and layer each with pickled vegetables. Serve immediately.
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Café Pinson
Yeah yeah yeah. I’m guilty of falling into the trap of the latest vegan tendance. But Café Pinson is bright, airy, and open. It’s a perfect Friday afternoon workplace and haven for any veggie lover, especially for the stir crazy freelancer in continual pursuit of good coffee and reliable wifi.
Café Pinson 6 Rue du Forez 75003 Paris
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2013 TO-DO
gift idea vi
Can I get a beurk beurk?
The only thing that makes mon mari shout “beurk” (translation: yuck) faster than my matinal green drink is a slice of pumpkin pie. I had the occasion to make two this past week. Does this world really need another pumpkin pie recipe? As much as I needed to eat an extra slice last night. So what is my take? With no condensed milk on hand, I improvised adding my personal French touch of creme fraiche. Additionally, freshly grated ginger lightens and brightens a classic reserved for the precious moments before a full-on food coma.
Happy holidays, everybody!
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Pumpkin Pie à la francofly
serves 8
(Note: Friends in France, resist splurging on canned pumpkin. The frozen food emporium Picard makes a terrific pumpkin puree.)
1 1/4 cup pumpkin puree
4 eggs
1 teaspoon fresh ginger, grated
½ teaspsoon cinnamon
¼ teaspoon nutmeg
¾ cup crème fraiche
¼ cup sugar
1 pinch salt
1 recipe pie crust (I am forever loyal to Melissa Clark’s here)
1.) Preheat oven to 350°f / 175°c. On floured surface, roll out pie crust to form 12-inch circle. Roll crust over rolling pin and transfer to 9-inch pie pan. Fold over excess dough and pinch into decorative border. Place in freezer while preparing filling.
2.) Mix together pumpkin, eggs, fresh ginger, and crème fraiche. Add cinnamon, nutmeg, and sugar until combined. Pour mixture into prepared pie crust. Cook for 50-60 minutes until crust is golden and custard wobbles just slightly in center. Cool. Serve with whipped crème.
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