Paris Passion

Epiphany, Galette des Rois

     Tonight is 12 th night, Epiphany, as any Lousisana woman worth her Missippissi mud knows is the beginning of the Mardi Gras season.   Here in France , it is more a celebration of the Galette des Rois.      Either side of the Atlantic, in Catholic churches it is a celebration of the the 3 kings who followed the glowing star above Bethlehem, leading them to the baby Jesus in the manger. 
    The Galette des Rois or King's Cake in Louisiana marks the weeks to Fat Tuesday or Mardi Gras.  Back home there are King cakes partie held weeky during the mardi Gras season.  Whoever finds the the "feve' becomes King or Queen of the week and was held responsible to holding the following weeks King Cake party.
       In France, the galette is a circle of puff pastry filled with almond cream, called francipanci.It is in reality a Pithivier , originally from the small town of Pithivier south of Paris.   In ancient times, it was the a brioche type cake filled with dried fruit.  Because French immigrants to Louisiana came before the puff pastry King's Cake became popular, Louisiana traditon remains faithe tot he brioche type cake, without the dried fruits.  In New Orleans , it is always decorated with garish purple, gold, and green icing or sprinkles, the colors of Mardi Gras. Somtimes it is filled with cream cheese, but usually is just plain, and depending  on the baker , can be just awful or really nice, if made with real butter.
    Today, walking towards the marche, I was tantalised by the wavering smells of buttery galettes, drifting from serveral pastry shops on my way.  The designs of my own Galeette des Rois played against the landscape of old Paris.  I was already savoring the taste of my gallette to be, that would lovingly made this afternoon. 
   I had already dreamed up a gallete filled with cream cheese and caramel with salted butter.  I followed the pate feuillete a l'inversee of Stefan Gaudard in his new book, having first heard of this unusual method from my son Andre, when he was in culinary school here in Paris.  Certainly more difficult, than the usual way, as the butter envelopes the flour dough, rather than the traditional flour  pate enveloping the butter.  Fortunately, I had been making pate feuillete since I was 21, so was well schooled in the technique, as I would not recomend the l'inversee for beginners.
           Chef Gaudet prefers the inversee for the increase rise and tenderness.  True there was an increase in the flacky tenderness, but in all honesty, my tradition technique rendered almost just as spectacular results.  I am not a professional, but my puff pastry is well just sublime!  So much for modesty, mea culpa.  I always said if I was not a psychotherapist, I would have enjoyed being a pastry chef, except for the hours.  I am happy to be the therapist that I am with wonderful patients and being able to make my own delicious pastries on the side, not for sale, but to offer with LOVE.   Amen, Amen! 

Aimee's Birthday Cake for Me

Yesterday was my birthday!!!  The sun came out after hidding for what seemed a long time, We headed for Moret sur Loing , a small village often painted by the impressionists.  After much "etudes", I settled on a restaurant along side of the river with a women chef. 
   Unfortunately, I came away decu by the cuisine, wondering what happened.  Pershaps she was exhausted, who knows.  She did look rather sad I guess when I came in. 
Women need to  be loved and appreciated to transmit that feeling to their creations, culinary or otherwize.
        Back in Paris by evening, we celebrated some more with Aimee's delicious heart shaped dacquoise filled with lemon mousse creme and raspberries, of course accompanied by more champagne!!!!  Une mere comblee!!!!!!!!   Merci avec toute mon coeur Aimee.!!!  Bisous   Cheriekiss                                                          

Mother Mary on the Bateau Mouche

This is the lead boat carrying Mother Mary's statue down the Seine towards Notre Dame.  Standing along the bank,I found myself chanting along with the others Eva Maria, and Hale Mary's.   Tears filled my eyes for all the memories that I have been blessed to have on Her special day.  And, foremost for Her sweetness and tender Love.
Hale Mary, full of Grace.  The Lord is with thee .Thou are blessed amongst all women and blessed is the fruit of your womb Jesus.
    Holy Mary, Mother of God, pray for us sinners now, and the time of our death.  Amen.

15 Aout Assomption of Mary

  Today is a very special day for me spiritually.  This day celebrates the day that Catholics, orthodox, and Roman believe The Blessed Mother Mary ascended body and soul into heaven after her earthly life had ended.
      It is a national holiday in France and throughout the country, there are processions in the streets, carrying her flower draped statue, and with boats, as was yesterday evening on the Seine.
     I am usually in Rocamadour, where I celebrated my first procession in 1989, having ended up there on the night of the 14 of August in a very mystical way. I was also confirmed Roman Catholic on the 15 of August in 1994.  I must admit I felt somewhat sad to be in Paris, as my heart longed for Rocamadour, but nevertheless the fluviale procession was also beautifully carried out, and a lovely sight to behold.

Gateau Reine de Saba

Potiron's other woman Liz, recently celebrated a birthday.  She certainly deserved a royal cake, and knowing she has a predilection for chocolate, this was an easy choice.  Potiron got to lick all the utensils and bowl of course!! 
      Julia Child said this was the first cake she made in France and  remained her favorite.  It is my favorite chocolate cake too! Soft succulent center with an intense chocolate almond taste.  Simple and  elegant.  Bring on the champagne!

Gateau Reine de Saba

150 grammes chocolate,best available
150 grammes butter
                                                                                              150 grammes sugar
                                                                                              40 grammes flour, cake flour if US
                                                                                              50 grammes ground almonds
                                                                                              3 eggs room temperature,  almond extract and dark rum , pinch of salt and cream of tartare

Melt chocolate over hot, not boiling water till fluid and creamy.  Keep warm.  Cream 100 grammes sugar with the butter till fluffy.  Grind almonds with 25 grammes sugar, or mix sugar into already ground almonds.  Separate yolks from egg whites.  Beat the 3 egg whites with a pinch of salt and cream of tartare into soft mounds, then add 25 grammes sugar while beating till egg whites hold strong peaks.  Set aside.   Add room temperature yolks one at a time to butter sugar mixture beating after each addition.   Add about 1 and 1/2 teaspoon of almond extract and 2 tablespoons of dark rum to egg butter sugar mixture.  Add melted chocolate, stir and add ground almonds. Stir a 1/4 of egg whites into mixture to lighten it, and then fold in gently the rest of the egg whites with gradual  sprinkles of the flour.  Do not over mix or you could deflate the egg whites.  Bake in a buttered, floured cake pan of 8 inches or 24 centimeters in an 165 C or 325F oven for barely 20 minutes.  the center should stick to a toothpick inserted.  Let cool 15 minutes, then unmold.  cool completely.  Glaze with 100 grammes melted chocolate, that you beat 6 tablespoons of butter into, along with 1 or 2 tablespoons cognac or rum.  Cool glaze until it thickens to spreading consistency.  Will translate if requested to us measurements.

Hot Days, Cool Lettuce

    I like it hot. Rather be hot, than freezing in my apartment like I do most of the very long winters here.
     So I really have been happy as a lark about the hot days here. 
      Caught the sight of this adorable little sparrow seeking a little respite from the heat in a cool moist lettuce in an open air market on Mouffetard, where I usually shop.  Ah ,nature!

Summer Harvests in Paris

     I guess you can take a gardener away from their garden, but you can not take a gardener away from gardening.  Even if they not longer have a garden.  Instead my garden is suspendu so to speak, like 2 stories high.  Every little bit of dirt trudged over concrete sidewalks and up 2 flight of stairs to reside in various jardinaires that frame my windows to the world.  My harvest of cocktail tomatoes have been early this year, thanks to the current hot spell in Paris.  My favorites are the yellow and orange teardrops, but all are succulent.                                                                                                                 My Mara de Bois are the creme de la creme of strawberries!  Each bite a concentration of the essence of strawberry with their powerful perfume.  The way God created strawberries perhaps before man started hybridizing  everything.  God bless old roses and strawberry strains! 
       Instead of running out the door, I now just lean out and snip my various herbs. Parsley, basil,lemon thyme, sage,lemon verbena,  mint,chives, tarragon, rosemary, winter savory and sorrel.  Oh, forgot lemon grass!  Actually, it seems the only plant in love with the hot spell.  In Louisiana my lemon grass would become a giant bush.
       Little peppers are forming now both Thai and espellete(red fragrant Basque peppers).  Last year gave forth adorable red eggplants(Australian) resemblant of easter eggs.  Throw in a few Asian lillies, purple morning glories , lots of petunias,and Angel Trumpets for my flowers. 
      My limequat, tahiti lime and Thai lime complete my citrus  challenge.  Oui, all in pots suspendu!!!

Potiron on the Beach

   Here he is, our majestic loving Potiron relaxing just outside the door of our studio.  Definitely a beach lover like us! 

Le Lavandou

I love Paris, but given the rest of my dreams, would love to be drinking champagne on the terrace of my own little villa overlooking the Mediterranean sea near Le Lavandou.  This part of the rugged cote d'Azure  appears the most beautiful to  my eyes. High cliffs , some with sheer drops to the turquoise water are dazzling.  The air is perfumed with scents of flowers and herbs intermingled with the saltiness of the sea air. White sand beaches and  small inlets dot the coast as if cut out from half a cookie cutter.
    Les Iles D,Or seem to float hazily on the horizon, like puffs of unspoiled greenery, that they are.
Le Lavandou has 12 beaches, each with slightly different colors of sand.  I am fondest of Aiguebelle.
         The wind feels fresh and cool in May, blowing in contrast to hot sun on my skin and the warmth of the sand on my feet.  Our little rented studio door opened  to the sandy beach, with lapping waves only 20 feet way.  Almost paradise views surrounded me.  We spent most sunsets sipping cremant or champagne, while firing up our trusty Cobb grill, to cook our own wonderful Provencal feasts, rather than eat out.   Though each end of Aiguebelle  garners  acclaimed restaurants, the lure of  barefoot grilling  won out.    Loup de mer and pageots, simpling grilled, and drizzled with aromatic olive oil and herbs de provence predominated our menu.  Provence is famous for their roses of course, but wonderful whites and rich reds from the area just inland are for the most part undiscovered little treasures of the surrounding vineyards of Bormes et Pierrefeu.  We will be back in the fall!!

Easter in Rocamadour 2006

             Rocamadour is a small medievial walled village literally perched on a cliff high above the Val d'Alzou, defying gravity in the Dordogne region of France, called Quercy.  This is the land of fois gras and truffles ,and where the black wine of Cahors is made.
             Rocamadour is also a place in my heart where some of my most spiritual moments have been experienced.  Since the year 800, pilgrams have crawled on their knees up the countless steep steps to pray and pay homage to Notre Dame of Rocamadour.  She is the most famous and adorred Black Madonna in all of France, where there are many located throughout the country, but mostly concentrated in the central and southwest area of France. 
       There is a sweet maternal tenderness of Mother Mary that embraces me there, healing hurts and wounds encountered in living this life journey.  A love and warmth, one feels in Her presense.  Mysterious energy abounds: unexplained encounters of the spirit unfold to be contemplated in awe.
         I go there at least 2 to 3 times a years to bask in her peaceful and healing Love.  My favorite time is Assumption of Mary on the 15th of August, where I partake in a  candlelight procession, that winds down in to the main village and up the many steps  to her Miraculous Chapel,commencing in a midnight mass.
         Rocamadour nouorishes my gastromical longings as much as my spirit.  Magrets of duck, truffled terrines,  famous Quercy lamb, Rocamadour chevre cheeses, and fois gras delight my palate, washed downed and celibrated by the deeply perfumed and well bodied Cahor wine, except for the fois gras, where I prefer one of France's sweet white flowered elixirs, from Sauternes and Barsacs to Montbazilacs.  Body and soul , thou art blessed to be in Rocamadour (Rock of Love).