Chocolat!

June 16th, 2009

chocolat

One of the best things about Paris is the abundance of fine chocolate makers. The creativity of many of the chocolatiers is amazing. This is at Patrick Roger. (Be sure to check out their site — some of the other stores are even more amazing.) Oh, and they deliver

chocolatbears

Yes, they’re chocolate! These are at Jean-Charles Rochoux, who was amazing. We got some chocolat liqeuers there that were just wonderful. (Their web site is cute but utterly useless). There’s a nice review of his shop here.

John-Charles Rochoux
16, rue d’Assas (6th)
Tél: 01 42 84 29 45
Métro: St. Sulpice or Rennes
Closed on Sundays and Monday morning

chocolatfigures

parisdinner

So this was our dinner in Paris that evening, in our hotel room, with our 25th anniversary bottle of wine from the hotel staff. Chocolat, bread from Poullaine, charcuteries and local cheeses, and Laduree and Pierre Hermes macarons for dessert!. Would you believe that with all the walking,  we even lost a couple pounds in Paris?!

More chocolat photos here.

Oh, and check this out — chocolat stamps!

Berthillon Glaces

May 31st, 2009

cafe

berthillon1

As much as everyone raves about Berthillon, it’s important to remember that it really is that good. The first day we were in Paris, I had the chocolate and mango glaces at Le Cafe Gourmand near the Jardin de Luxemborg. The last full day we were in Paris, we went to the Berthillon near Notre Dame, and I had to have the mango again, but with the amaretto praline. And a sugar waffle. It was amazing, again.

Later in the day, we went to Amorino, to compare the gelatto. I had their mango, which was very good, but didn’t really compare to the exquisite taste of the Berthillon. But still a very good treat!

Snickerdoodles!

March 27th, 2009

I am stuffing my face with a warm snickerdoodle from Specialty Bakery. OMG, so good, must I go home? Sigh…

I suppose it will be best for my waistline, at least. And I am eating this after devouring a delicious roast turkey sandwich, also from Specialty.

Perhaps I could learn to make these, but — it would probably be best I didn’t. They are way too good…

Fresh-squeezed

March 9th, 2009

dscf3369

Thanks to a friend’s generosity, I have fresh squeezed orange juice for breakfast today! Yay!

Kale with Garlic and Bacon

January 31st, 2009

kale

Made this for lunch today and it was pretty good — I added some red onions while cooking it, and then some feta cheese after it was cooked, and then it was delicious!

I’m looking for other kale recipes, if you know any, since I have a garden full of it right now. My son tried adding some teriyaki sauce to this, and he liked that. But it was a bit too salty that way, he said.

Gardening in SoCal is weird — we also picked lettuce, chard,  a few grape tomatoes, apples, snow peas, and peppers today. Seasons? We just don’t have them like anywhere else… it’s mostly a mediterranean climate , but with so many climate zones it’s just ridiculous. The Western Garden Book list 24 different zones, and I think I have about 7 or 8 of them just in my little yard.

Kale with Garlic and Bacon

Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.

Yield: Makes 8 servings
Active Time: 50 min
Total Time: 1 hr

ingredients

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

preparation

Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.

Cooks’ note:

Large kale leaves are easier to cut in the manner described in this recipe. If all you can find are small leaves, just coarsely chop them.

via Kale with Garlic and Bacon Recipe at Epicurious.com.