An Amazing Apple Cake
I had a class this week, and the blend of flavors, textures, and colors that results from this season was amazing. There were many reasons for this, not the least the nature of those who attended. But a cooking class during this season is always a delicious success, because we’re in a shoulder season: we […]
More Voters, More Chances
This morning on the radio (France Culture, a French national treasure), I listened to two women debate the various economic proposals from parties running in the hastily called French elections. I’m no economist but I understand the basics, and it is horrifying to learn how weak so many of the proposals are. And unrealistic. I […]
GINGER COOKIES AND A HAPPY SOLUTION
There have been times when, whether I was making dinner for my family, or preparing for friends to come to a dinner party, I just didn’t “feel” it. I was tired, usually a state I don’t like to admit to, but it happens to everyone. A normal person would just resort to pasta; not me. […]
Fig Leaf Ice Cream
I discovered something amazing the other day. It is simple, and I might have found it a long time ago but it took me awhile to inhale, reflect, discuss, then finally make and taste. Oh my. What we have all been missing for so long!
Speculoos – Cinnamon Cookies
Speculoos is the golden spice cookie that comes wrapped in plastic and sits on the saucer of your espresso cup in nearly every cafe throughout the Hexagon. In the past decade, a single, plastic-wrapped speculoos has replaced the chocolate-dipped almond or malted milk ball that was the typical sweet treat alongside a cafe exprès. So, […]
Fig Jam
I planted my fig tree about seven years ago, to replace an ancient apple tree which was the “apple of my eye”. She (or he?) was such a lovely part of the garden, planted at least eighty years ago by the nuns who once occupied On Rue Tatin. She was just the perfect sort of […]
Rhubarb Ginger and Speculoos Tartelettes
These tartelettes surprise and delight everyone because they offer just the right combination of sweet, crisp, creamy, and tart…you’ll see. If you don’t want to make tartelettes, you can make a big tart – this is enough for one that measures 10-1/2-inches (27cm) across. There is nothing to this, it’s like a cheesecake only easier […]
Rhubarb Poached in Vanilla Syrup with Fromage Blanc
Poaching rhubarb in vanilla syrup is one of life’s simple pleasures. But never tell anyone how easy it is, because they will thing you slaved all day over it. True, it takes some time to cut the rhubarb into tiny dice. Put some Paul Simon on and let his music take you somewhere while you […]
