Kitchen Gadget Girl Cooks

Hanging Table

Seriously? And I thought texting and driving was a bad idea.

After reading My Life in France, by Julia Child, and to a lesser degree, The Sharper Your Knife, The Less you Cry, by Kathleen Flinn, I became very interested in taking a class at the Cordon Bleu in Paris. Not a full regimen of courses to become a certified chef, just a class to see what the whole place was like.

During our visit in Paris last month, only one class was offered for “food enthusiasts” – Les Croustillants Sucrés, or Crispy Desserts. The three-hour class promised us almost nothing, the description being decidedly not descriptive. Nevertheless we were thrilled to sign up, at 90€ a pop, for the chance to be in the actual building where Julia Child made her culinary breakthroughs.

Classroom at CB

Upon arrival, we were whisked upstairs to a working classroom and met our instructor for the day, Chef Patrick Caals. His translator, Chef Ben Preston, was also on hand to ensure our understanding of the technique and instruction. Our class was made up of other Americans, a woman from Japan and a college student studying in Paris for the year. Unfortunately, because we were moving so quickly, I did not get a chance to chit-chat much with the others, except the college student, who said she takes classes at the Cordon Bleu whenever she can.

Chefs

Our dessert for the day was an Apricot and Almond Cream in a Crisp Pastry. The crisp pastry turned out to be phyllo dough, something I have worked with before. I was hoping (although not realistically, given the short class time) that we would learn how to make puff pastry. Oh well.

After washing our hands, we prepared the apricots for roasting in the oven. This mostly involved putting them in a pan, brushing copious amounts of melted vanilla-enhanced butter over the top, and roasting in the oven. We did not actually put anything in the oven, but we were able to watch the cooking assistants do that.

The phyllo dough was into 4″x6″ rectangles (approximately) which we then laid out, piece by piece, each one brushed with butter and stacked upon the pile, to create a sort of large squarish-type layered mass of phyllo. Then the phyllo dough was draped into the pastry rings, and more butter was brushed over. Did I tell you the nickname for Le Cordon Bleu is Le Cordon Buerre?

Phyllo dough in molds

Almond Cream was next, made very easily with equal amounts butter, sugar and ground almonds and one egg. We piped it into the bottom of the pastry rings and arranged the apricots neatly atop. More butter. More sugar. Then fold the edges over and in the oven you go.

Filled pastries

While waiting around for our pastries to bake, Chef Caals whipped together a little rum and orange drink, which was more than my darling stomach could handle. Champagne would have been nice, next time I will sneak in a bottle.

Baking

The class was over and done with in two hours, an hour short of the scheduled time, and at some points, a little too fast. The entire experience was memorable, and while I was sort of nervous at the beginning, I really enjoyed myself toward the end. The class did not teach me anything new, but I really enjoyed being in the classroom, in the Cordon Bleu and learning more about French food and culture.

Finished pastry

Hidden Kitchen Table

Sunday night, March 21st, we were fortunate enough to join a Hidden Kitchen dinner. The Hidden Kitchen is a private supper club in the 1st arrondissement of Paris, offering 10-course, prix fixe dinners four to five times a month for up to 16 guests. All in the comfort of their own living room. The secret part comes from the fact that you don’t actually know where you are going until a couple days before the dinner. Mysterious!

Laura and Braden, our hosts, were new to Paris in 2007 and decided to throw a dinner party to gather some of their new (and not-so-new) friends together. Word spread, and these days, their dinners are booked weeks in advance. Braden is the chef, with several years experience in kitchens back in the U.S., while Laura is the sommelier, matching lovely wines to all of Braden’s kitchen creations.

As we arrived, a cocktail of vodka, champagne, and lychee was served, and we introduced ourselves to the others, although with 16 guests, I did not feel as though I could possibly meet everyone. Since the dinner is 10 courses, we got down to business rather quickly, sitting at the table very close to 8:00 p.m.

With 10 courses, I had quite a few reactions, very few that I am remembering now (keep in mind, there were also six glasses of wine that went along with the dinner). From the notes I scribbled on the back of my menu, I apparently enjoyed the Quail Egg course, for its novelty; the Clams and Mussels because of the Sea Urchin Crostini; the Rabbit Saddle because the Grilled Celery was tasty and different; Beef Cheek Sliders because it was served on a page of the New Yorker; and the White Chocolate Cake, because it came with a candle for my birthday and because it was the tastiest thing ever!

For your drooling pleasure (or pain) here is a photo essay series with each of the courses. Special thanks to Suzy for letting me borrow her camera (forgot to bring my battery charger) and for making the photos look decent after I took them with full flash.

Amuse

Scallop tartar on squid ink cracker

HK-Amuse

Second Course

Spring Vegetables, Poached Quail Egg and Green Goddess Dressing

HK-QuailEgg

Wine: 2009 Chateau de Roquefort, Bouches de Rhone, Clairette

Third Course

House-made Tagliatelle with Radish Leaf Pesto, Ricotta and Pancetta

HK-Tagliatelle

Wine: 2007 Chateau Pierre-Bise, Anjou “Le Haut de la Garde”

Fourth Course

Clams and Mussels in Fennel and Habanero Broth with Sea Urchin Crostini

HK-Clams

Wine: 2007 Domaine Gilbert, Menetou-Salon

Palate Cleanser

Mint Julep Cleanser

HK-MintJulep

Sixth Course

Fried Rabbit Saddle with Tabasco Lentils and Grilled Celery

HK-Rabbit

Wine: 2005 Domaine Piquemal, Cotes du Roussillon Villages, “Les Terres Grilléess”

Seventh Course

Braised Beef Cheek Sliders with Pickles and Shoestrings

HK-BeefCheek

Wine: 2008 Martinelle, Cotes du Ventoux

Eighth Course

Fennel, Tarragon and Feta Salad

HK-Salad

Dessert

Caramelized White Chocolate Cake with Coconut Sorbet and Passion Fruit

HK-Cake

Wine: 2008 Chateau Pierre-Bise, Cabernet D’Anjou

Mignardises

Rhubarb Gelee, Apple Fritter, Peanut Butter & Chocolate Cup, Rice Crispy Treat

HK-Mignardises

HK-Gudrun

Delightful.

Champagne

Our first full day in Paris, Suzy and I woke first, confirmed the rain had stopped and decided to get out and about, before the others were up. We were both eager to visit our first destination, the open-air food market on the Boulevard Raspail.

The five of us arrived on Saturday for a week-long adventure in Paris to celebrate my upcoming significant birthday. In addition to my friend Suzy, I also roped in my sister Erica and my mom’s college roommate Pat and her sister Linda. We rented a glorious apartment in the 7th, very close to the 6th, on Rue de Grenelle, and settled ourselves in for a week of food and culture.

A bit about the apartment, since it did work out so well – we found it on VRBO and after a little back and forth with the owners, decided that it was the right place for us. Two bedrooms, two bathrooms, with a petite salon (which we used as a third bedroom), a grand salon with dining area and a very well appointed kitchen. The apartment also has an elevator, a requirement for our group, and a washer/dryer, another requirement. Living together for a week with a group this size meant we also needed enough personal space (bathrooms) in addition to comfortable public spaces. The location was also important, and this apartment did not disappoint – around the corner was Poilane, a famous Parisian boulangerie. Down the street was Berthelemy, an equally famous cheese shop. And the apartment was a 5 minute walk from Bon Marché, the large left-bank department store and food emporium.

Paris Apartment

Back to our plan for the day. Suzy and I decided to run out to the Marché Raspail, which on Sundays is an organic market. The market runs down the length of the street, between Rue de Cherche-Midi and Rue de Rennes. It was not hard to miss.

Our mission was to bring back food for breakfast; fruit, bread, cheese, yogurt. With our plan in hand, it was easy to move through the market without becoming too overwhelmed. I loved the colors of the fruits and vegetables; the beautiful cheese displays (I wanted to buy one of each); the difference in the meat displays (our butchers don’t usually display the chickens with their heads still on) and the fact that in one place, a shopper could find everything they needed for the week.

Marche Raspail vegetables

According to my friend Sophie, who lives in Paris with her husband Thierry, each of the four quadrants of the city of Paris has a market almost every day. Most Parisians do their shopping daily, or every few days. At the Raspail market, I was unable to determine who were the actual farmers selling their produce vs. the vendors who represented many producers. Also, even though it was an organic market, I did not notice signs indicating produce or foods that were organic. That could be because they all were, or because I don’t really read French. Either way, something to learn next time I visit.

Raspail Market

Suzy and I had fun completing our transactions in French, using my miserable high school French along with a good deal of finger pointing and hand waving. We followed the long lines to find the good vendors, and were disappointed that we did not need dinner, since the line in front of the fish monger was long indeed.

chickens at bird market

After breakfast back at the apartment, we set off with a larger group to visit the Marché aux Oiseaux (Bird Market) near Notre Dame, and then off to the Marché Parisien de la Création (Arts and Crafts Market) down in the 14th. The very helpful little book, Markets of Paris by Dixon and Ruthanne Long, provided us the information on the many market choices around the city.

Bird Market

pineapple

Last month, on our trip to Maui to celebrate my Dad’s birthday, my sister-in-law Susanne and I found a few stores to satisfy our need for organic, natural and local foods.

The funniest find was that the local Longs Drug Store in Lahaina sells Maui Cattle Co. beef, island grazed beef raised in Maui, with no growth hormones, antibiotics or artificial ingredients. Longs carries all sorts of cuts, including Beef Rib Eye Steaks ($16.31/lb), Beef for Teriyaki ($4.19/lb) and Ground Beef.

Across the street, is the (relatively) new Lahaina Farms Market. Opened just a year ago, this store is a wonderful change from Safeway in the Lahaina Cannery Mall. Everything is so fresh and healthy, and I loved the produce section. I found all sorts of treasures, including local Hamakua Springs tomatoes and baby Bok Choy from Hana. The fish is super fresh and according to the butcher, they will be bringing in Maui Cattle Co. meats soon. On My Plate has a great post about the Lahania Farms Now Open.

And just in Kahalui, right outside the airport, is Down to Earth, Hawaii’s only all vegetarian, organic and natural food store. My sister-in-law stopped there after landing at the airport and stocked up for the trip, and said the staff was very friendly and helpful. She was able to find all their favorites from home, including organic shampoos and lotions.

surfing-goat-diary

We also ate at Mama’s Fish House, which prides itself in local ingredients. The menu even includes specific information about where every fish was caught, including the name of the boat captain! And we visited the Surfing Goat Dairy, tasting local cheeses made right on the island. Several local Maui restaurants serve this cheese, it is definitely worth seeking out.