Breakfast in Paris

J’adore Paris. It’s as simple as that. After my first trip, 27 years ago, not so much. But we’ve both mellowed a bit, Paris and I. She is more accepting of visitors, especially if you make an attempt at being polite in her language – bon jour madame or monsieur goes a long way. As does s’il vous plait, or please. I am more tolerant of her idiosyncratic bureaucracy – things open and close according to forces that are not in my control; if someone can’t help you, wait 10 minutes or 24 hours, and, often, they can or will. I don’t know why. C’est la vie.

Terrorism has changed a lot of life. There are now threat alerts posted at major locations. There are armed – as in machine gun armed, military personnel in the subway checking ID and at attractions patrolling. The Eiffel Tower base is now barricaded do prevent explosive vans from blowing the whole thing, along with the people visiting, up.

But a lot hasn’t changed. Parisians get up. Get on the subway. Stop at cafés. And have croissants – some much better than others. But nearly all better than what we can buy here.  Our guide noted, however, that doctors recommend eating no more than 3 per week.

We weren’t there to listen to doctors. We were there to eat and drink in all things Paris – from the croissants, to the metro, to the churches, to the museums, to the shops, restaurants, cafés, and, to even have a picnic dinner in the park watching the Eiffel Tower put on its nightly light show while men with green plastic bags hawked Champagne, wine, and beer to fellow visitors. It was heavenly. Where else could you buy a salted caramel and chocolate Pot de Crème in a supermarket.

This visit, in addition to buying the Seine River cruise and the Catacombs tickets (if you buy in advance the line is only about 30 minutes instead of the normal 90 minutes to 2 hours or more), I booked a 3-hour croissant class at La Cuisine Paris. The cooking school, which offers classes in English and was highly recommended in a New York Times review of cooking classes.

It certainly lived up to its reputation. La Cuisine Paris offers many classes, including a market shopping class that includes making lunch or dinner, macaroons, baguette, etc. But, for my daughter and I, learning to make the basic French pastry was the ultimate experience.

Our teacher, Guillaume, was from Marseilles and trained in Lyon – the epicenter of French cooking. His English was perfect, as was his ability to teach to all levels in our class, which included a Canadian student who had spent the year in Paris and whose mother told him to come home having learned how to cook something. There were several amateur pastry makers – American and Canadian, two novices (including my daughter, 14), and a Paris dweller.

We learned the three keys to the perfect pastry – butter (must be at least 82 percent butterfat which is typically found in European butters but not American, which requires 80 percent), technique, and time.

About the butter – this is really crucial. Guillaume recommended we buy President in the United States. Or basically any French butter. I didn’t really understand until I read Dorie Greenspan’s article on the difference in how the French make their butter.  Here is an article on the various types of butter you can usually find in American grocery stores and how they stack up. They aren’t cheap – you are going to pay about 150 percent more for half the butter. If you are going to make pastry, this is not the time to go cheap. I’ve done it. You will regret it. Because you will have about 24 hours invested in the process of rising, rolling, laminating, baking, etc. If you are going to do all of this, don’t try to save $2.

This goes back to the basics of cooking. When you have one star ingredient – in this case butter – make sure it shines.

I’m giving it a shot here in my U.S. kitchen. I bought butter yesterday – and I’m being daring using a U.S. butter cultured in the European fashion (the ratings are recommended, but not as high as Plugra, which is the best and I couldn’t find). The dough is rising as I write.

Right now, though, the best ingredient you can find in our area is strawberries. I went out on Sunday – complete with jet lag and 84 degrees – and picked 8 quarts. I will be back this afternoon because all of those berries are turning into fancy little shortcake cakes. Not the biscuit kind, but the ones made with a sponge cake, a lemon simple syrup, lots of whipped cream, and berries. Lots and lots of berries.

I hope you enjoy them as much as I did. And I’ll keep you posted on the croissants.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Strawberry Shortcake Cake
Course breakfast, dessert
Cuisine American, French
Servings
slices
Ingredients
Course breakfast, dessert
Cuisine American, French
Servings
slices
Ingredients
Instructions
  1. Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with parchment and grease parchment. Or use mini paper cake pans that you have coated in cooking spray.
  2. Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest and 2 teaspoons of lemon juice. Set aside.
  3. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 1 1/4 cups sugar. Whip on high speed until mixture is a pale yellow and thick, 1 to 3 minutes.
  4. Fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. (I melt the butter in the milk when warming in the microwave for 30 to 45 seconds).
  5. Gently pour batter into prepared pan and bake until golden brown, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. If you are using mini cake pans, bake for 15 minutes, then check, and turn to evenly distribute heat. Check again after 5 minutes.
  6. To make syrup: In a small saucepan, whisk together 1/2 cup) sugar, 3 tablespoons plus 1 teaspoon water, 2 teaspoons lemon juice, and optional pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
  7. Whip heavy cream and vanilla until soft peaks form.
  8. Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon syrup. Place the bottom half, cut side up, on a cake plate. Spoon sliced strawberries and any juices over it. Spread half the whipped cream over strawberries. Place the other cake half on top. Spread remaining whipped cream on top. Garnish with whole strawberries and drizzle with more lemon syrup for serving.
Recipe Notes

Adapted from Cooking at New York Times. Recipe by Melissa Clark with some modifications by Marnie Mead.

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Super Moon Monday

Tonight the moon will be 14 percent bigger and 30 percent brighter – a super moon, according to NASA. This will be the closest the moon has been to Earth since 1948.

Moon on Saturday night, with an ice crystal halo. The moon will be full tonight, Monday, Nov. 14, 2016.
Moon on Saturday night, with an ice crystal halo. The moon will be full tonight, Monday, Nov. 14, 2016.

The forecast for tonight is for some clouds, so if the past couple of nights is any example, it should be quite spectacular. Not spectacular enough for me to pull the lounge chairs out of the garage and stare at the sky for an extended period of time, given that it is mid-November and all. But I will watch it rise as I take the dog for his evening stroll around the neighborhood. I might even dash out in my jammies right before bed to take another look. And I will give thanks that I don’t have to don the shearling boots and heft my nightie up to climb over a snowbank to do it.

The weather has been so delightful, I’ve been keeping the back screen door open while I bake in the evenings. The fresh night air has been cooling of the kitchen delightfully and keeping some of my little burned pieces from stinking the whole condo up.

I was experimenting with a muffin recipe from Martha Stewart that involves tender muffin filled with a seasonal jam and topped with a crumble. While I’m a fan of Martha at times, I also have difficulty with some of her recipes. In this case, there was too much muffin mix for 12 cups. I should have realized when the muffins were filled to the brim before going into the oven that it was going to overflow, which it did. Which stinks up the kitchen with burning sugar.

The muffins themselves have great potential with strawberry jam in the spring, followed by raspberry, blueberry, cherry, peach, plum, apple and pear through the fall. The recipe is worth keeping, I just need either the extra-large muffin tin or the tall muffin baking cups. So I ordered the fancy cups (take up less space than yet another pan) and will see if they are sturdy enough to bake the muffins on half-sheet pans.

In the meantime, I tried a New York Times tried-and-true Thanksgiving recipe, according to the Times’ Cooking site. The recipe was for Nigella Lawson’s Chocolate Mousse Cake. 

Sprinkled with some powdered sugar, it is as pretty as a full moon.

I made a couple of changes, adding orange zest, instant espresso and a little bit of vanilla – all to coax the chocolate to its fullest potential. If you aren’t a fan of orange and chocolate, skip the zest. But do add the espresso and the vanilla. Top with real whipped cream for an extra treat.

Print Recipe
Super Moon Monday
This cake is best made a day ahead and allowed to refrigerate overnight to develop the flavors.
Course dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. You are going to need 3 bowls; 1 9-inch springform pan; 1 pan large enough to hold the springform pan with room around all the sides and at least 1 -inch deep; and foil to wrap the pan (so water doesn't leak in). You will also need to have a kettle or pot with about 4 cups of boiling water.
  2. Heat oven to 350 degrees.
  3. Prepare your springform pan by wrapping the bottom in 2 layers of foil to prevent water from seeping into the pan. You will be cooking this cake in a hot water bath. Grease pan. Place it in a large roasting pan (or a pan that has at least 1-inch of room between the edges of the two pans).
  4. In one medium-sized bowl, add butter and chocolate. Microwave in 30-second intervals. Stir after each interval. Repeat until butter and chocolate are melted. Allow to sit at room temperature while you move on with the recipe. The chocolate needs to remain warm.
  5. In the meantime, in separate deep-sided medium bowl, beat your egg whites until frothy. Add 1/4 cup of the sugar. Continue beating until peaks form. You do not want to keep beating until dry (this isn't meringue).
  6. In a large bowl, beat the egg yolks with the remaining 1/2 cup sugar until frothy and lighter in color. This will take about 4 minutes. Beat in vanilla, salt, orange zest (optional), and espresso powder. Fold in chocolate mixture.
  7. Now fold in egg whites in 1/3 increments. Keep it as fluffy as possible.
  8. Pour into springform pan (which should have foil on the bottom and be in the roasting pan). Place roasting pan with cake into the oven on the middle shelf. Pour the boiling water into the roasting pan so it is about one-half way up the side of the cake pan.
  9. Bake for 45 minutes. Top will be firm.
  10. Remove pan from oven. Remove cake pan from roasting pan and place on a cooling rack. As the cake cools, it will pull away from the sides of the pan. Remove outside ring. Wrap loosely and refrigerate.
  11. Before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.
Recipe Notes

The recipe calls for bittersweet chocolate. If you need to substitute semi-sweet, lessen the amount of sugar by 1/4 cup.

 

Adapted from New York Times

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