Who You Callin’ a Tart?

Its finally beginning to feel like summer here in Paris. However, I wish I were in Provence. Yes, I am remorseful that I had to leave my soon to be first summer in Provence because my stupid ALS forced me back to Paris. Woe is me, right? But honestly, Paris sucks in the summer. But as usual, I will make the best of it. The best thing to do in the summer in Paris is to leave Paris and that is just what I plan on doing as much as I can. For David’s birthday last weekend, we hightailed it out of Paris to a very special place that I will tell you all about next week. Next week, my new eye tracking software should arrive and after I learn how to use it, I will be back to blogging on a regular basis.

It is difficult for me now to blog because my voice is weak and my caregivers don’t give a shit about my blog. They care about keeping me alive and getting paid… not necessarily in that order. But, if there is a will, there is a way and by God, I will be back to blogging soon.

In the meantime, let’s look at some gorgeous tomato tarts. I put together a whole Pinterest board dedicated to tomato tarts HERE. I cannot really eat much so Pinterest has become my food porn. All I do is look at food. So, this next week is going to be all about food… summer food.

Let’s start with tomato tarts…
 

Tomato Tart with Blue Cheese 

 

Tomato Ricotta Phyllo Tart

Cherry Tomato Tart with Feta

 

Puff Pastry Tomato Tart with Macadamia Nut Pesto

 





 Fresh Tomato Tart

Follow my Tomato Tart Pinterest Board HERE.

*Something you don’t know about me? Even though I am a devout Real Housewives fan, I am proud of my friend, Yolanda Hadid, for exiting the show, The Real Housewives of Beverly Hills, gracefully. Yolanda intelligently wants to focus on restoring her health, continuing to mother her children and regaining some privacy… and for that, I admire her. Just for the record I will never watch the show again… yes I will.

Holiday Traditions: Fondue, Baby!

 

 

Bonjour! Welcome to the holiday season!

I thought it would be fun to spend the next few weeks blogging about holiday traditions. Yours and mine.

Today it’s all about fondue. My family never made fondue because my mother hates cheese, therefore fondue was obsolete at our house. However, when I met my French husband nine years ago, fondue became a big part of my holiday tradition. My husband, David, also known as Bunny, is the master of fondue and we always have fondue during the cold holiday months. I thought it would be fun to share his recipe with all of you! And then, I thought I would share a few other fondue variations… The Barefoot Contessa’s take on fondue, a smoky cheese fondue with garlicky croissants and a twist on the classic chocolate fondue.

Let me tell you something…Bunny can cook. He learned everything from his mother who is a marvelous cook. I have been trying to convince David’s mother for years to let me help her write a cookbook. She has refused unfortunately (probably because she hates me) and will take her recipes to the grave. However, David’s fondue recipe is at least based on his mother’s original recipe… but David took it to a whole new level. Check it out:

 

This is David and his little boy, David.

Bunny and Bunny Jr.

 



Bunny’s Fondue

Let’s start with the cheese. I think that the secret to David’s fondue is the three types of cheeses he uses. Equal parts Beaufort, Comte and Gruyere cheese. Next up, David uses a dry sparkling white wine, a Brut Sec. David gets his dry sparkling white wine, Vin d’Ayse, from a little village in the French Alps, his mother’s hometown of Bonneville, but you can use any good dry sparkling white wine. His next little secret is to throw in two girolles clou mushrooms. Cube a delicious loaf of crusty French baguette and put into a couple of different baskets to pass.

 

 

 

 

Okay, those are the ingredients, now let’s talk about how to make it. Cut up all the cheeses into equal rectangular shaped thin slices and put in a nonstick pot, add enough sparkling white wine to cover the cheese, and start cooking… Medium to high heat for 10 minutes. Do not boil the cheese! A big non, non! Just get the cheese to a liquid consistency. Lower heat to medium and continue cooking for 20 to 30 minutes, stirring occasionally. Then, throw in the two mushrooms for a pop of earthy flavor. Add salt and pepper. Cook for an additional 5 minutes. Pour all of this into your fondue pot and enjoy!

Now, here’s the special part. At the end of the fondue when you are thoroughly stuffed like a French pig and when you have about half an inch left of cheese left in your fondue pot, take an egg and crack it into the fondue pot. Use your fondue fork with a piece of the crusty baguette on it and start stirring the egg and cheese mixture, cooking the egg. At our house, this is everyone’s favorite part because it makes a little cheesy egg omelette on your piece of baguette. Divine!

Okay, now let’s take a look at some other fondue variations:

 

 The Barefoot Contessa's Baked Fontina Fondue-ish

Click HERE for recipe.

 

 

 Smoked 3 Cheese Fondue with Toasted Garlic Buttered Croissants

Click HERE for recipe.

 

 

Caramel Fondue

Click HERE for recipe.

 

What? You don’t have a fondue pot? Have no fear, I’m here to help. David’s favorite fondue pot is from a company called Emile Henry. Click HERE. My favorite fondue pot is from a company called Mauviel, it’s copper and it’s gorgeous. Click HERE.

 

 

 

What are some of your cooking holiday traditions? Leave your thoughts in the comment section! Stephen, we are waiting…

 A toute!

 

Life's Lesson N°10: Pesto and a Daily Affirmation à la Stuart Smalley

 

Finally, getting back to cooking! If you remember, we are covering the 15 dishes that everyone should master. So far we have covered hummus, chicken pot pie, chili, pot roast, spaghetti carbonara, carrot cake, lasagna, hollandaise sauce and beef bourguignon. We are now at N° 10: Pesto!

I come from a family where making homemade pasta is normal. Making pesto was normal as well. However, I can see how it would not occur to some families to make your own pesto. It’s just so easy to buy that little jar! But guess what? It is also just so easy to make a quick batch of pesto and it is 10 times more delicious… And it’s fun! A little elbow grease never hurt anyone. Isn’t cooking fun just altogether? I don’t like people who can’t cook. I think they’re weird. (Except my friend Jenny.) Cooking is just one of the greatest pleasures of life… According to The World According to Ellie. Don’t you agree? :-)

I plan on making a lot of pesto this summer. Why? Because yes, it’s that time of year again… The time of year that Ellie gets the bug to move to Provence. I am a California girl at heart and if I don’t get some sunshine on my shoulders soon, I am going to wilt away. My BFF, Jenny, was at my apartment the other day and she said to her daughter, “Ellie was always barefoot.” Jenny has known me since I was 16 years old and it’s true, “I am a barefoot kind of girl.” My friend Linda, unexpectedly this morning, emailed me a picture of a slide that she found in her files from when I was 16 years old. I looked at the slide and thought, “Yes, that is me. That is who I am. I need to find that girl again.”

 Me at 16. Photo taken by the amazing Mikel Roberts @mikelrob.

That girl is the kind of girl who likes sunshine and a quiet life, being outside, going to farmers markets, digging in a garden, arranging flowers and cooking… Cooking for friends. Don’t get me wrong, I love Paris but it is just not who I am. I can do Paris but I would rather do Provence. So, I have spent the last week looking for a house to rent. Ideally, I would like to live in St. Tropez if all of the tourists would leave and it could be like the 1960s again. I’m pretty sure I’m fooling myself thinking that I can find a little cottage in St. Tropez for under $2 billion dollars. So, I’ve started my search in Aix-en-Provence, the Luberon Valley, Avignon, Saint-Rémy-de-Provence, or L'Isle sur la Sorgue. Wherever it is the hottest year around. Let me tell you a secret, I’m really looking for an abandoned 18^th-century mas (farmhouse) that is nearly free, with a pool, that I can “fix up.” I think I was seduced by the movie, A Good Year, that I watch four times over the weekend.

 

I remember reading in 1989 Peter Mayle’s, A Year in Provence, and being absolutely smitten. I was only 19 at the time and now I am 45 years old, so it’s obvious that I did not make these plans on a whim. It’s been my plan all along… Now I just need to implement it. I haven’t really mentioned any of this to my husband. I haven’t really mentioned to him that we are getting a new cat tomorrow either but whatever. He is on a need to know basis.

When I finally find a house to rent in Provence, you can rest assured that I will spend the summer making pesto! Then I’m going to start making every provencal dish known to mankind…tapenade, pissaladiere, Provençal stew, petit farcis, aioli, ratatouille, and tarte aux figue.

But for today, let’s start mastering pesto, shall we?

The basic ingredients to pesto are always basil, pine nuts, olive oil, Parmesan, and garlic but there are some secrets to this basic recipe…,

Secrets to a great pesto?

1. Blanch your basil quickly in boiling water for 1 – 2 seconds and then quickly transfer it to cold water to seal the color.
2. Use Parmigiano Reggiano and Pecorino Romano in both grated and shaved forms to give it flavor and texture.
3. Use a bit of agave nectar to cut down on the garlic’s spiciness.
4. The basil should be young and freshly picked… Preferably from the Ligurian hillside :-)
5. Use a good mild olive oil.
6. Do not toast the pine nuts.
7. Only use a mortar and pesto… Don’t use the food processor, lazy.

Okay, now that we understand the tricks of the trade, let’s look at some recipes…

 Pesto by Serious Eats

 

 

Pistachio Pesto

 

 

 Barefoot Contessa Salmon with Pesto

( not traditional pesto)

Adventurous Veggie Pesto-ish Pizza

Voilà! Pesto!

*Something you don’t know about me? I never think that something is impossible. Everything is possible. Luckily, I was raised in America where your dreams can come true… If you work hard enough. I always tell Gracie that she can do anything and be anything that she wants. The world is her oyster. I am also a big believer in visualization and manifestation. If you don’t believe me, remember that I am five years into a terminal illness that was supposed to take me three years ago. A little positive thinking goes a long way. Don’t be a victim, be a believer… in yourself. If you want something bad enough and you work hard enough, it can happen. Don’t let anyone hold you back….Not your stupid spouse, not your stupid parents, not your stupid friends, and most importantly not your stupid self. Trust yourself and remember that we only have one life… And it is short, so you might as well make the best of it. If you have any questions… I’ll be in Provence.

"I'm Good Enough, I'm Smart Enough, and Doggone It, People Like Me."- Stuart Smalley

Life's Most Important Lessons... Duh!

I recently came across an enlightening article/blog posting that I wanted to share with all of you… And expand a bit. The story is about the top 15 culinary dishes that one should master by the age of 30. I immediately forwarded it to my daughter, Gracie, in a slight panic. Having a limited number of days on this earth, there are so many things I want to share with Gracie. When I first got sick, I started writing letters to Gracie. Well, they were more like bossy instructions and rules. How do you cram a lifetime of advice into a few short years for your child? With ALS, one can perish within a year, three years, five years. I didn’t know which one I had. I didn’t know which dice I rolled. I started cranking out these letters to Gracie. When I was diagnosed with ALS Gracie had just finished the 10^th grade of high school… she was 15 years old. So my first letters to her were how to avoid peer pressure, focus on her studies, look forward towards college, get her drivers license, and get a part-time job. Surprisingly, we got through high school unscathed. The summer before she started college, I literally would not shut up with my advice. Gracie was on her way to Paris to live on her own for the first time. I was not going to be able to help her physically because at this point I was totally paralyzed. All I had was my big fat mouth. Do this, do that, don’t do this, don’t do that, pack this, pack that. I thought she was going to run away from home because I was so obnoxious. Finally, Gracie said to me, “Mommy, I got this.” I finally realized that my fears were just my fears and not Gracie’s fears. She was confident and ready to tackle this new chapter of her life. She was now 18 years old and had been in the school of Ellie her entire life.

As the months rolled by Gracie was living in her own apartment in Paris, going to college full-time, had a part-time job, a successful relationship with a cute French boy, learning French and surprisingly to me, had not burned down her apartment. Yes, this was a huge concern to me. Why? Because I was not there to watch over her as she lit a candle, turned on her heater, turned on her stove, turned on her hair straightener, or lit incense. I would wake up in the middle of the night racked with fear thinking, “Did I teach Gracie not to put a metal object in her toaster?” She looked at me and said, “Mommy, I told you, I got this.”

And then more months rolled by and a horrible horrible thought crossed my mind. I started to think, “Oh my God, did I fail my daughter in the most important aspect of her life? Was I so selfish that I didn’t stop and take the time to step-by-step show my daughter what life is all about? How will we ever make up for lost time? Oh my God, she needs to drop out of college and focus on this one skill alone.” Yes, of course I’m talking about cooking! I freaking panicked. Does Gracie know how to make French toast? Does Gracie know how to make chicken piccata, spaghetti and meatballs, bearnaise sauce, veal Marsala, a fucking omelette!?? Of course Gracie has eaten all of these dishes but did I actually show her how to make them? Of course Gracie has seen me cook her entire life but did I actually show her step-by-step? Oh my God, I don’t think I did. Of course Gracie has been in the kitchen with my mother watching my mother make Beef Bourguignon, salmon with dill sauce, meringue, Eggs Benedict, pot roast, peach cobbler, salad Nicoise, roasted chicken and every other recipe under the sun but did my mother actually show her how to do it all? Jesus Christ, what the fuck is wrong with us? How is Gracie going to survive in this world without knowing all of this? How is she going to get a husband? How is she going to cook for her children? How is she going to have a successful dinner party?

I called Gracie one afternoon and said, “I’ve been thinking… I think you need to drop out of the American University of Paris and enroll at the Cordon Bleu cooking school.” I was dead serious. Dead serious. She refused. She said she already knew how to cook. Really Gracie? Where did you learn how to cook? It certainly wasn’t from your selfish mother or grandmother, that’s for sure. We were too busy making sure our beef bourguignon was perfect, we were too busy making sure our sole meunière was perfect, we were too busy making sure our pies set, and obviously we were too busy to actually show you any of it. I have failed as your mother! Gracie looked at me and screamed, “Mommy, I know how to do it all because I watched you! I went to the grocery store with you for the past 18 years. I went to every Friday farmers market with you for the past 18 years. I know how to choose vegetables, fruit and meat. I have listened to you talk about recipes with grandma for the past 18 years. I know how to use a knife properly. I know how to preheat an oven. I have watched 4 billion cooking shows with you. I listen to you talk on the telephone about your new Gourmet magazine or a new cookbook. I watched grandma! I learned through osmosis so relax because I got this.” I cannot tell you what a relief it was to hear that. I took a deep sigh and said, “Hallelujah thanks be to Allah.” Just kidding, I said thank you to Jesus.

Then I started to quiz her… “Okay Grace, how do you make a roux, how do you poach an egg, how do you pound veal, how do you bread chicken, how do you make royal icing, how do you temper chocolate?? Guess what? My kid knew all the answers! She also said, “And guess what mommy? I also know how to read so if I want to make something I can open a cookbook and read a recipe.” Okay smarty-pants.

So, when I came across this blog article today about the top 15 culinary dishes that you should master by the age of 30, I knew I wasn’t alone in my craziness. Other people knew the importance of cooking. These were important things to know… To get you through life. To have a successful life. Don’t laugh because you know I’m right. I have this friend who shall remain nameless (Jenny) and I am convinced that the reason she is still single is because she doesn’t cook. How archaic of me? No, it’s the truth. Cooking brings the family together, cooking makes a house a home, cooking soothes the soul. They don’t call it comfort food for nothing.

So, the top 15 culinary dishes you should master before the age of 30… I decided to go dish by dish until we thoroughly exhaust each one of them. The best ingredients for each, the best preparation, secret tips from experts, and different recipes for each. How fun! I’ll do all the research and you guys sit back and enjoy and we can learn together. And unbeknownst to Gracie, starting the new year, every week we are going to spend our Wednesdays mastering each one of these. God, I’m such a good mother.

Okay, first dish to master… Beef Bourguignon.

Let’s start with the spelling…b-o-u-r-g-u-i-g-n-o-n.

Beef Bourguignon originated as a French dish in the Burgundy region of France. The basic ingredients are always beef, beef broth, red wine, herbs, onions and mushrooms. However, over time, recipes have advanced and new ingredients are added. The dish originally was a peasant dish and the red wine was used to tenderize the meat. Nothing warms a winter day better than a piping hot bowl of beef bourguignon, a fresh baguette slathered with butter and a glass of red wine. But this dish will not come easily… You have to work at this one. This one takes a little practice and patience. If you want something fast, go to Taco Bell.

The best way to start your beef bourguignon is with the ingredients… The best ingredients. Don’t just run to your grocery store and collect all of the ingredients. Think this out and shop wisely. Let’s start with the beef. I have consulted all of the experts and they have recommended blade roast, chuck, beef rump roast or beef cheek. The secret is to get beef with plenty of marbling. It’s best to get your beef from the butcher.

For the wine, the experts vary with their suggestions. Julia Child suggests a Beaujolais. Chantal LeRoux of Food & Wine suggests a Pinot Noir. Tradition calls for a Burgundy.

For the vegetables, go organic. The carrots should be crisp, fresh, long and lean. The mushrooms should be either white or cremini button mushrooms. I have seen Porcini and shiitake mushrooms used as well. The onions need to be pearl onions. The herbs should be fresh. Homemade broth is best. If you have to buy it commercially, make sure it is organic and low-sodium. For the rest of the ingredients, referred to your specific recipe.

Okay, now for some beef bourguignon secrets.…

Always pat dry the beef before you brown it.
Marinate the beef overnight in the red wine. Reduce the red wine first.
Sauté pork belly or pancetta and add towards the end of cooking.
Render the bacon fat and then use the grease to brown the cubes of meat.
Use an entire bottle of wine.
Use already peeled pearl onions.

Okay, now for some beef bourguignon recipes…

Not that I am unfaithful or disloyal to Julia Child, but my favorite recipe for beef bourguignon is The Barefoot Contessa, Ina Garner, recipe. One time, years ago, David was super mad at me for something that was obviously not my fault but I felt like I needed to “smooth out the bumps” so I thought the best thing to do was to make homemade Boeuf Bourguignon for my French husband. Good news, it worked and somehow I also got a ring out of it. So now we call it The Barefoot Contessa’s Good Luck Beef Bourguignon. I think the secret to its success is the slice of French bread. You’ll see…

 The Barefoot Contessa Boeuf Bourguignon. Recipe HERE. Video HERE.

Next up, the classic… Julia Child. This recipe is from her book, Mastering the Art of French Cooking, and it is a “must master” recipe. Read the recipe about 400 times and then watch the video 400 times and then prepare yourself to be patient with this recipe.

Julia Child's Boeuf Bourguignon. Recipe HERE. Video HERE.

 

The next recipes are definitely recipes to check out to master Beef Bourguignon! Good luck!

 Rachel Khoo of The Little Paris Kitchen. Video HERE.

 

Boeuf Bourguignon from Sunday Suppers. Recipe HERE.

 

Boeuf Bourguignon from Anthony Bourdain. Video HERE.

 

Boeuf Bourguignon with Williams-Sonoma. Video HERE.

 

Boeuf Bourguignon from Thomas Keller. Recipe HERE.

 

What are your secrets to mastering Beef Bourguignon?

* Something you don’t know about me? I am currently in the French Alps at my husband’s family’s house hiding out in the guest room. The rest of the family is enjoying a big fat French dinner. Gracie is hiding out with me. Why, you ask? Summer of 2013, David’s family hated me and I’m not sure if they still do so I think it’s safer if I separated myself a bit. Safer for the whole family. David said he was going to have to drink an entire bottle of alcohol to get through this week with me and his family. This ought to be fun. Stay tuned…
 

Adult Cocoa

Decadent Hot Chocolate with Marshmallows

It’s perfectly acceptable in Paris to order a hot chocolate at a café for yourself. It’s not just for children. By the way, I hate when adults skateboard. Just saying. Anyway, I don’t think I have ever ordered a hot chocolate as an adult in America. I think I would be too afraid that the waiter would look at me like, “Coming right up, fatso.” But not here in Paris…I order hot chocolate, chocolat chaud en français, without blinking an eye and my daughter Gracie orders a glass of wine. Boy, have roles reversed around here! Without a doubt, the best place for hot chocolate in Paris is Angelina’s. In a Belle Epoch café on rue Rivoli, Angelina’s has been serving decadent African hot chocolate since 1903 to the likes of Coco Chanel and Marcel Proust. But the only problem with going to Angelina’s is that everyone else in the entire world is there as well…with cameras. So, obviously, you have to avoid this place even though it’s the best hot chocolate ever. I am all about the ambience so my favorite place in Paris to get hot chocolate is at my husband’s favorite café near the Place Victoire. It’s all pedestrian, so there are no Mini Coopers zooming by disrupting your peace and it is definitely a little hidden so it feels special. No tourists, no attitudes, no flamboyance…just regular French locals enjoying regular French fare. The best part about it is that it faces my favorite church in Paris. The waiters serve you a big warm teacup with a little silver pitcher of piping hot milk on the side. On a little plate is a big cube of milk chocolate on a stick. First, you put the stick of milk chocolate into the teacup and then pour the steamy milk over it and stir it until it melts. Pure heaven! All you have to do now is sit back, relax and watch the world go by.

So, today’s blog is all about hot chocolate. Adult hot chocolate. Save the Nesquick for the children. I put together a Pinterest board dedicated to hot chocolate that you can check out HERE. But first, let’s look at a few for the blog. You can click on the name of the hot chocolate for the recipe.

 Italian Spiced Hot Chocolate with Floating Meringue Kiss

 

Hot Chocolate on a Stick

 Lavender Hot Chocolate

 

Marshmallow Snowflakes

Holiday Hot Chocolate

Salted Caramel Hot Chocolate Sticks

Cardamon and Orange Spiced White Hot Chocolate

 

  

Peppermint Hot Chocolate

 

Salted Peanut Butter Hot Chocolate

Don’t those look delicious!

*Something you don’t know about me? I am quite the athlete. Well, I should say I was quite the athlete. No, I still am actually. Once an athlete, always an athlete. I’m just taking a break right now from my sports. :-) My parents took us to Aspen, Colorado every winter and my brother, sister and I would ski from sun up to sun down. We would only stop to have our lunch of hamburgers and hot chocolate in the lodge for one hour and then back on the slopes. I think this was my parent’s ploy to wear us out so that we would be “calm” when we got back to the house. We were three very hyper, very mischievous children. We have never really had a repeat babysitter. My parents decided to hire a nurse as our babysitter once. Skiing at least tempered us. Our ski instructors were our babysitters in Aspen…forced babysitters. We didn’t care because all we wanted to do was ski…

 

C'est fini! The Christmas book!

It’s finally finished! The Christmas book is finally finished!

The book is titled, A Very Chic Christmas. I thought the subtitle should be “How Not to Have a Tacky Christmas” but I thought that would be a little rude…but just so you know, that’s what I mean. Christmas decorating can go so wrong…so fast. You know what I’m talking about…those crazy Christmas people. Those crazy Christmas people who think that elves are a proper Christmas theme. Those crazy Christmas people who wear Santa hats. Those crazy Christmas people who think containers of cheddar cheese popcorn is a good idea for a Christmas gift under the tree. Those crazy Christmas people who think it’s okay to put an inflatable Rudolph the Red Nose Reindeer on the roof. Those crazy Christmas people who serve Lil’ Smokies at a Christmas cocktail party. This book is not for them…they are too far gone and set in their ways. This is a book for people who already “get it.” This is a book for people who will not be offended when I tell them not to use faux garland. This is also a book for borderline tacky people who want to make the leap to the chic side. God, that sounds so rude of me but I mean it in a welcoming way. :-)

This book is twice as long as the last one. It is chock-full of my Christmas stories, some gentle/not so gentle rules and reminders of Christmas, my favorite Christmas sources, tree trimming guidelines and the best part… Recipes! So many recipes! I have broken the recipes down into six menus…Christmas Cocktail Party, Christmas Eve Casual Dinner, Christmas Eve Fancy Dinner, Christmas Morning Breakfast/Brunch, Christmas Dinner and New Year’s Eve Cocktail Party! These are the menus and recipes that my family has been using for generations with a few modern kicks. Some of the recipes are quick and easy and some are a bit more complicated but they are all worth it! I have also added our favorite Christmas cocktails…hot and cold.

Like the last book, I have also included my mother’s email address in case you have questions. She is an expert on all things Christmas…decorating the house, trimming the tree and all things cooking! She loves loves loves helping people with decorating and cooking. Don’t be offended if she answers your questions “with a tone.” She does this to all of us because she expects people to be born knowing how to make a Beef Wellington. So don’t be too sensitive and just follow her advice and everything will look gorgeous and tastes fantastic!

So, voilà, A Very Chic Christmas! As always, a portion of the proceeds will go to ALS research.

To purchase A Very Chic Christmas in a softback version and have it delivered to your door click HERE.

To purchase A Very Chic Christmas in an e-book version and have it delivered instantly to your iPad, click HERE.