I’ve all but given up American-style yogurt; I now favor the thick, tangy Greek variety that is finally available in most supermarkets. It’s largely, but not solely, a taste issue: plain Greek yogurt not only has a more assertive flavor that melds well with fruit, granola, honey, and any number of other accessories, but it lacks the high sugar content, gelatin, and other additives commonly found in typical grocery store brands. Its bewitching texture comes from straining excess water from the mass, leaving a more intense flavor and a consistency similar to cream cheese.
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Spy shot from Le Soufflé taken with camera phone
There are few things more quintessentially French than the soufflé. So, when in Paris…eat lots of them! You will find this particularly easy if you make a dinner reservation at Le Soufflé, a cozy, unpretentious nook on a tiny street in the first arrondissement. This is a feast for the eyes as well as the stomach; one gets the sense that the waiters enjoy parading past carrying soufflé after puffy soufflé, incorporating an element of performance into grandly delivering and preparing the dishes at the table.
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Following requests from readers, here are a few more pictures of the s’mores tart, in all its gooey glory.
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Posted 20 April 2008 |
Baking
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My s’mores tart incorporates the primary elements of the classic dessert (graham crackers, chocolate, and marshmallows), but this is no messy, eat-with-your-hands treat. The chocolate acquires a melted consistency in the form of a part-ganache, part-pudding filling that is poured into a graham cracker crust. Marshmallow-y meringue is piped on top, then briefly toasted under the broiler. A slice of this low, elegant tart is creamy, crunchy, and toasty, transporting your taste buds to childhood campfires.
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Posted 19 April 2008 |
Baking
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spy shot of brunch at les philosophes
For better or for worse, the majority of Paris is closed on Sundays. The downside is that the dining and shopping options are dramatically diminished; however, if you play your cards right, you can still have an excellent day, and not waste a moment of Paris-time.
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If there were ever a bakery worth crossing a monumental bridge for, it would be Almondine, in the DUMBO area of Brooklyn. On the first truly warm day in NYC, we decided to brave the tourists and cyclists on the Brooklyn Bridge in the name of the city’s best baguette, as named by New York Magazine. Continue Reading »
