Friday, July 29, 2011

Well now that July is over

Tour de France 2004
Well now that is July is over I can get back to a more normal routine. July is a crazy month in this household. Between the most exciting Tour de France race in a long time and the hottest July on record the blog took a backseat to all the events, but not forgotten. As July closes this blog celebrates a 1st birthday. It is hard to believe that it has been one year. I have been able to gather some basic statistics of where the viewers are and I want to thank all of you that have viewed this blog from time to time. I will list some the countries that to me are the most surprising. Thank you to the viewers in Iran, Moldova, Saudi Arabia, Ukraine, Malaysia, Indonesia, UAE, India, Singapore, China, and not so surprising France, Germany, Russia, UK. There are many more countries and of course my friends and family in the US. So the blog continues so keep reading. I still have blogs from France and what I am eating around town. My next travel adventure is to New Orleans at the end of August.

Thursday, July 14, 2011

Happy Bastille Day

Bread and desserts

More Bread



Coffee and croissants
Today is Bastille Day. It's France's Independence Day. And since it happens to fall on Thursday this year it is only fitting that I but something French because Thursdays have become my French treat day.  I stop into Paul Bakery on my way home and before I go to the farmer's market.  My European market basket in hand my stop to Paul includes a baguette or two  especially if they are warm. I need two because one is usually "taste tested" one the way home. (I just can't resist fresh baguettes). I usually buy a tart or two just because I love tarts.  So Happy Bastille Day and try something French. Oh la la.

Wednesday, July 6, 2011

Laduree, Pierre Herme and Me

Pierre Herme's Mosaic Tartlet 

My interpretation of the Mosaic Tartlet

Laduree's Tartlettes Croustillantes ou Cerises from Sucre'
One of my favorite tartlets is the Mosaic Tart from Pierre Herme`.  While flipping through my Laduree` cookbook I came across the recipe Tartletts Croustillantes ou Cerises. It's basically  the same tart different interpretation. So I was inspired to recreate the taste of the tart. After ordering the pistachio paste and almond flour online I was ready to make a tartlet off my own. After two days of making tart dough,  pastry cream, pitting cherries, and shelling the pistachios I have to say the tartlets were flaky and delightfully delicious. So, I  think I did pretty well with my interpretation. The final conclusion for me was that sometimes it is better to spend the money and let someone else do all the work and then I can enjoy it.