October 2005 archives

After the end of a long week: I renewed my Carte de Sejour, braved the hectic but incredibleMarché St. Pierre at the foot of Montmarte…and tried to get an answer about why after 10 days, I still don’t have internet access or cable tv. With all that stress, I felt it was an absolute necessity to visit Ladurée twice this week, especially since all my…

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Welcome To Prune Blogging Thursday! I was, frankly, a bit surprised that anyone but me participated…but most of the prune-skeptics out there seem to have been won over. Participants were from all over the world: Italy, Estonia, France, Scotland, Spain, Germany, Canada, and the United States. Thanks to everyone for sending me your entries and I encourage readers out there to visit their web sites…

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One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm. So I decided to create two recipes for chocolate macarons: one with an…

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Got your knickers in a knot trying to find new dessert ideas for the holidays? Pick up the November 2005 issue of Bon Appétit magazine, which features some of my absolute favorite new dessert recipes… The November Bon Appétit is available now at newstands, or visit Epicurious.

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Remember the prunes! This week is Prune Blogging Thursday (October 27). If you have a prune recipe or entry on your blog or web site, don’t forget to

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Sometimes I go back into the archives and pull up a post to refresh it. Perhaps the hours have changed, they’ve moved, or something else prompted me to tweak the entry. But a lot has happened since I first wrote about Ô Chateau wine tasting programs. First off, since I wrote about them, they’ve moved – twice.

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I was recently given the gift of a jar of extraordinary foie gras with summer truffles… The foie gras was mi-cuit, meaning it was just partially cooked (to between 175°F and 200°F, or 80°C to 90°C), which is considered the best way to preserve foie gras, so only the finest quality livers are used. Once sealed in jars, the foie gras needs to be eaten…

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“Paris. The most gorgeous place in the world. The CIty of Light. Romantic and sexy, Paris beckons people from all over the world to bask in it’s splendor. But scratch beneath the surface…” 1. Everyone’s always in a big hurry. …except the ones who are waiting on you. 2. Could there possibly be any light more unflattering than the lighting on the Paris métro? 3….

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For some reason, people keep asking, “Why do you live in Paris?” Well… 1. No one freaks when they find little black flecks in their vanilla ice cream. 2. If introduced as a pastry chef and cookbook author, I hear oh-la-la la’s instead of a litany of complaints about everyone’s diet. 3. The chocolate popsicles you buy at the supermarket are studded with real cocoa…

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