When I heard about La Cidrerie, I knew I wanted to go there. I like beer, but I don’t have the same capacity for it as locals do; young people in Paris seem to have no trouble polishing off those pint-plus giant glasses of beer that have become ubiquitous on cafรฉ tables. Cider hasn’t gotten the same attention that beer, wine, and other French beverages…
Because it’s one of my common pantry items, shortly after I’d moved to Paris, I went to the supermarket to get Marsala, to stock my larder. Much to my surprise, the supermarket didn’t have it. So I went to another, then another. Then another. Then I went to some liquor stores, where I thought for sure it would be on the shelf, but no one…
Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics don’t get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bลuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and while…
I eat a salad almost every day. I grab a big bowl, make dressing in it, then toss in whatever ingredients I have on hand. It might be a hard-boiled egg, miscellaneous greens, bits of roast chicken, slivered carrots, shredded cabbage, toasted nuts, cherry tomatoes, crumbled cheese, and so forth – whatever I have on hand. (But hold the alfalfa sprouts; does anyone really like…
I just learned a few more words to add to my French vocabulary while in the throes of remodeling this week. I already wrote about the five or six words in French for sink. And I finally got the difference between a mitigeur and a robinet (a mitigeur has one knob “mixes” the water, and a robinet has two knobs). Fortunately the word is the…
I’ve been living in France for almost eight years and in all that time, I’ve yet to make even one of these classic French pear tarts. I don’t think I’ve ever been in a bakery that didn’t have wedges of this tart in little paper footings, ready to take out and be consumed right away. So I guess because I could always buy one, why…
Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty finds its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is…
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