You have me thinking hard. Mes pensées deviennent folles 😜. I have to say the duck liver pate and saba at Antico Nuovo. It was so sublime, I wished I could have canceled the rest of the dinner so as not to take away the divine taste still rolling around my mouth.
Palmiers and croissant loaf bread from our new French bakery and fresh heirloom tomato sandwiches on brioche with parsnips fries from a local food truck this past summer. The setting and summer evening added to the ambiance and flavor.
Happy new year! A Calvados soufflé has become your madeleine--a touchstone to all France has to offer. How magical! Because of Covid, we cooked much more at home as opposed to going out to eat in restaurants. I made a flavorful boeuf bourguignon and also a delicious boneless herbed leg of lamb. I do tend to cook simple French food which is always appreciated by family and friends. Wishing you a delicious 2023!🎉🇫🇷
Susan, you're so right! -- that Calvados soufflé became my madeleine.
I still haven't been able to perfect the recipe, but I hope to get there soon. But back to your kitchen, you sound like a very skilled cook! Hope we can cook together one day.
Wishing you a very flavourful 2023. I loved this note about the Calvados soufflé. It sounds intriguing Lee exotic. I have never manage to keep my soufflé puffed before they sag on the way to the table, so I have avoided making them for years. Maybe I’ll give it another shot when you perfect your recipe enough to share it. I have loved reading your posts. Paris as one of my favourite cities in the world. I had a French boyfriend many years ago when I worked in London and went to Paris every weekend. Many of the places you mentioned I too have been. Thank you for the walk down memory lane.
Merci! I’m a “home cook” who loves to eat; therefore, I cook! Coming up with interesting meals after all this time is a challenge, but I enjoy it. Roasted a spatchcocked chicken last night that was delicious. Often simple is best!
My husband hired a private chef for my 60th birthday and one of the dishes he made was a beet mille feuille with dashi beurre blanc and served it with toasted brioche bread and honey butter. It was delicious!!!
Oh my god, this sounds fancy, Cindy! I'll have to learn how to make a dashi beurre blanc, now. Beurre blanc is my favorite French sauce! I do make a passionfruit version of it that is incredible to serve over roasted salmon. I hope I can share the recipe soon.
Love you! I think my favorite meal was attending an omakase dinner at a local restaurant in Dallas.
Voltinha! Hope it's not too late to say that we should get Omasake together in 2023! :)
Love you!
You have me thinking hard. Mes pensées deviennent folles 😜. I have to say the duck liver pate and saba at Antico Nuovo. It was so sublime, I wished I could have canceled the rest of the dinner so as not to take away the divine taste still rolling around my mouth.
Duck liver pate is what I want to eat every day in heaven if I ever make it! hahahah
Happy New Year, my friend. I love you!
Best dinner of last year was at Din Tai Fung but I can’t wait to see what you gonna make for us this year after Le Cordon Bleu 🇫🇷
Happy new year folks. I hope everyone have great food and wine this year.
There's no wrong choice when we talk Ding Tai Fung, am I right?
A wonderful year of even more wonderful food to you, my love!
Palmiers and croissant loaf bread from our new French bakery and fresh heirloom tomato sandwiches on brioche with parsnips fries from a local food truck this past summer. The setting and summer evening added to the ambiance and flavor.
Wow, Cyndi! This sounds so delicious!
I love love love tomato sandwiches -- are you team butter or mayo?
Also, I hope it's not too late to wish you a wonderful New Year filled with ever more wonderful flavors!
Happy new year! A Calvados soufflé has become your madeleine--a touchstone to all France has to offer. How magical! Because of Covid, we cooked much more at home as opposed to going out to eat in restaurants. I made a flavorful boeuf bourguignon and also a delicious boneless herbed leg of lamb. I do tend to cook simple French food which is always appreciated by family and friends. Wishing you a delicious 2023!🎉🇫🇷
Susan, you're so right! -- that Calvados soufflé became my madeleine.
I still haven't been able to perfect the recipe, but I hope to get there soon. But back to your kitchen, you sound like a very skilled cook! Hope we can cook together one day.
Wishing you a very flavourful 2023. I loved this note about the Calvados soufflé. It sounds intriguing Lee exotic. I have never manage to keep my soufflé puffed before they sag on the way to the table, so I have avoided making them for years. Maybe I’ll give it another shot when you perfect your recipe enough to share it. I have loved reading your posts. Paris as one of my favourite cities in the world. I had a French boyfriend many years ago when I worked in London and went to Paris every weekend. Many of the places you mentioned I too have been. Thank you for the walk down memory lane.
Adrienne, I so love your comments! And I apologize for taking forever to reply. I promise I will try to be more timely.
Please don't let soufflés scare you, they're simpler than they look. I'll teach you a thing or two I learned about soufflés at Le Cordon Bleu.
Loved the boyfriend part, too. What's his name? Let's go find him in France! hahahah
Merci! I’m a “home cook” who loves to eat; therefore, I cook! Coming up with interesting meals after all this time is a challenge, but I enjoy it. Roasted a spatchcocked chicken last night that was delicious. Often simple is best!
My husband hired a private chef for my 60th birthday and one of the dishes he made was a beet mille feuille with dashi beurre blanc and served it with toasted brioche bread and honey butter. It was delicious!!!
Oh my god, this sounds fancy, Cindy! I'll have to learn how to make a dashi beurre blanc, now. Beurre blanc is my favorite French sauce! I do make a passionfruit version of it that is incredible to serve over roasted salmon. I hope I can share the recipe soon.