Tired Of Le Cuisine Francaise

 It's been two weeks since the spectacular and jawdropping opening ceremonies at the Paris Olympics, The world has  have been inundated with all things Francaise including the cuisine. Yet after  a couple of weeks , it seems everyone is tired of those croissants, beurre and escargots.

I've been feeling that way and longed for my summer favorite , the Spanish classic, gazpacho.

This is a refreshing, light cold soup., made with fresh veggies,  like tomatoes peppers and cucumbers. Garlic and onion powder flavor it while white wine vinegar gives it its' zing and oil makes it smooth and creamy.It's a wonderful spoonful after gorging on Camembert on French bread .Don;t get me wrong I love any  French cheese on bread but it can become a bit too much after a while. The same thing for croissants. They are good but too caloric. Time for simple water crackers.

Everyone does love French cuisine  and thankfully there's been a renewed interest  in it since the Paris Games.. Yet the foods , even salad Nicoise, can be too much at times.It's time to pare it your men down for these last weeks of August. Think cool soups like gazpacho or  simple salads   topped with grilled chicken or shrimp. Save the heavy stuff for the cooler fall months ahead.

Explore other countries . Try their dishes. It's a nice change up from  indulging on le cuisine Francaise.

The Resiliant Carla Hall

Celebrity chefs come anf go. Carla Hall isnlt one of them. She;s here in a big way, promoting and highlighting Southern cooking> With it she brings fun into cooking classic Southern recipes.

Regular  contributor Kim Severson wrote about Ms Hall in  today's New Yorm Times Wednesday Food section. Ms. Hall came to prominence on the short lived The Chew which also starred Mario Batali, Michael Symon and Daphne Oz. However she was also a contestant on the 2008 season of Top Chef where she was known as "Kooky Carla".  She was originally from Nashville although Washington DC is now her home.Her earliest days pointed her into theater where she could dance and move her long limbs. She followed her sister to Howard University and wound up as the onlyAfrocan american in a white acocunting firm in Tampa. She went into modeling after doing such in the Tampa Bay area. Being in Paris with fellow Black models, they made their family recipes at Sunday suppers. This gave her an epiphany . She came back to the States and enrolled in L'Academie de Cuisine in Bethesda Maryland. She later cooked in washing hotel restiarants and began her own catering company. her husband  Matthew Lyons,a D.C. lawyer was watching Top Chef when he relaized his bubbly wife would be ao good match on the show . The rest is history.

Ms. Hall is now everywhere. Her new show Chasing Flavor" will be seen.It's done in the same vein as Anthony Bourdain's  travel influenced shows, The show which has aired this month on Max has Ms Hall travelling to such diverse countries as Ghana, Turkey and Italy. Dishes will be parsed and interpreted, as she explores their histories and their impact on American cuisine. Ms. Hall also has a  great line of kitchen ware and foodstuffs on QVC. Home chefs can buy everything from sausage to cornebread and cake mixes to name a few. There is also her recipe book ,Carla Hall's Soul Food :Celebration and Everyday that she cowrote with another Food Section contributor Genevieve Ko. She even made Dorito croquettes for the Super Bowl's Taste of the NFL event. There will be a onewoman show pllanned for Broadway too. There is also a recipe included for her Granny's five flavor pound cake.It's a rich old fashioned scratch cake with a pound of everything. The f ive flavors come from the vanilla, rum coconut;  lemon and almond extracts. It's the perfect cake for the Spring holidays.

Carla Hall is everywhere these days. watch her on Max for interesting trips. Buy her products to enhance the kitchen. Try her recipes. They are as vibrant and interesting  as she is.

Fusion Baking

 Many pastry chefs bring their heritage to their baking.It's no diffretn with Korean born bakers. They bring a unique style and flavor to traditional French baking.

New contributor Elyse Inamine wrote about this new and interesting fusion in todays New York Times Food section. French patisserie is the best of the best but sometimes it doesn;t translate well to other cultures or  it can be stodgy. Add Korean ingredients and even simple sable cookies can be elevated. It comes naturally according to Narae Kim who incorporates the Nashi oear that she grew up eating in South Korea.Her lve of fruits from cherries to apricots and melons find their way  into her different creations. 

Other pastry chefs feel the same way, Eunji Lee who spent tens year  in the ancient French capital of Rouen wants to bring familiar ingedients to classic French parisserie. She experimented with classic Korean ingredients like sesame oil and red bean paste while woking at Ze Kitchen Galerie and Le Meurice in Paris yet it wasn;t until she was hired by the famed Korean restaurant in Manhattan Jungsuk that she hit h stride.She made her own version of Paris-Brest , achoux ring with a praline mousseline filling. She calls NY Seuol.In Seuol, there are financiers come with sweet potato, black sesame and bean rice cake.

French pastry with a Korean twist is now popular. It relfects two distinct culinary cultures, creating new flavors. Its a marvel to the cooking world.

The Bagel Lady

 There's nothing like New York bagels. They're a combination of chewiness and taste, sweet and savory. Many get the bagel bug , wanting to recreate this  in such far from Manhattan as possible places. Yet how can they, without the the right recipe and advice? Enter Beth George - the Bagel Lady. She has helped several bagel shops around the world get started, and helped make this quintessential NY delight global.

Alan Neuhauser,a freelance contributor wrote this interesting piece about Ms. George and her business partner, Frank Mauro , in yesterday's New York Times Food section. Ms. George who is officially a lawyer started out in the bagel industry in 2013. It began as simply a hobby and also for her son who had a sensitivity to gluten. She created all sorts of spelt breads, that became popular with family and friends. Soon she was selling them to Whole Foods after starting her bread company , Spelt Right. She needed equipment to help with the high demand so she got in touch with Mr. Mauro, head of regional sales at Excalibur Bagel and Bread Equipment. He was skeptical. Spelt dough can be temperamental. It can be too gooey or dry for the contraption known as "the bagel machine". This is a Rube Goldberg like type with a rotating metal cog and a gliding conveyor belt. He told her it wasn't going to work with her recipe but she could give it a try. She drive from her place in Maine where she was at the time to Paramus ,New Jersey to see for herself. That night she had the machine on the back of her pick up truck. Her company went bust thanks to the spike in spelt prices but Ms. George and Mr. Mauro remained connected. He realized he needed someone to show new bagel machine. That person was Ms. George who is now in Nearby Fair Lawn, new Jersey.

Ms. George has helped bagel shop owners as far as as India and Australia. She offered valuable advice to Spurthy Akshar, a young lawyer from Bangalore who wanted to open a New York type bagel shop in her town. She will put her own twist on it by offering spreads made from paneers and local vegetables. Then there are Eddy Tice and his partner, Ania Kutek who own NYC Bagel Deli in Brisbane. They , too, had lessons with Ms, George but unfortunately their landlord forced them to open shop earlier than expected in the new food hall where they were located.The staff hadn't been trained enough which meant burned bagels sticking to the machine. Luckily that's all turned around four years later with a new cafe called Superthing. Bagel love also hit the streets of Paris, where, despite all their expertise with such intricate breads like croissants and brioches, , French bakers flopped at bagel making. Again Ms. George came to the rescue, flying to the City of Light to help. Bagel making classes last four days and are eight hours each day.  Students learn how a handful of dough stretched into a thin unbroken windowpane can reveal if it's oven ready and how barley malt brushed on bagel tops can turn them into golden rings once baked. She does talk to students about the cost of opening up a shop  as well. It isn't cheap, starting at $225,000. Usually most people go in as partners, whether husband or wife or friends .

New York style bagels are becoming a global staple thanks to Ms. George. She is invaluable to those wanting to learn how to make this classic roll. It's not easy but she can show how to make it as simple as a toasted bagel with a schmear of cream cheese.

Are You a Forager Shopper

Do you dedicate one day of the week to go food shopping. Is it more of a treasure hunt for bargains as you drive  from one grocery to another? Then you may be a forager shopper. Is this a good thing? Or bad? There are pros and cons to it.

Many people do spend a whole day foraging for different bargains. Another reason for their madness is that certain stores may have something the others don't I'm familiar with this. I know that Acme has an oatmeal and flax hot cereal that Stop and Shop doesn't have. If I need ingredients for baking I will most definitely head to Stop & Shop which probably has the best stocked baking aisle.Vegan cream cheese? Then i go to Shop-Rite. Yet I won't go to all three stores in one day. To me that's kind of a waste of gas and time. I have a full day everyday. To take away precious minutes from cooking or work is silly. Yet many do this , preferring to have a completely stocked kitchen at all times. An idea like this may work in a big city like Paris or London where there are a variety of stalls that stretch blocks and food shoppers have to traipse from one end to another. New York and other big American cities have long avenues where there are still butchers and green grocers. There's a lot of  traveling  simply because there aren't any fully stocked grocery stores in these areas, only specialized shops.

What about the bargain side of foraging shopping? Do you really want to go gadding about for the best price for tomatoes or pork chops? This can be tiring, especially on the busiest shopping days - Saturday and Sunday.  Then there's the fear of having the store sell out of what you want. The best bet is down loading the stores' apps. These alert you when there are sales and buy one get one free. It's a great way of planning your shopping experience. Also club cards help in discounts too. Many stores such as Stop & Shop, Foodtown and Shop Rite have them in both card and key chain charm form. These give you instant discounts which are always welcome. Another way of catching all the good bargains is scanning the circulars in your local papers. Write up a list of what you need at one particular store and get everything there. If they don't have one item, wait til you go to another store to get it (unless it's immediately needed for that day's eating).

Is foraging shopping a good thing? That depends on the shopper. it can be too much , especially on the weekends. The best bet is sticking to one store at one time. It makes it easier to shop and makes life easier too.

A Foodie Holiday Away

Sometimes the holidays call for a vacation. There's something freeing about spending a day at a hotel buffet and then hitting the slopes or the shops. You don't have to cook and then serve. You just pick what you want and then get served. Now that's the perfect Thanksgiving or Christmas.

 It pays to stay in the States considering Thanksgiving isn't an international holiday. There are enough places to travel to to enjoy not just the holiday but the sites too. Of course the gem of any American city for Thanksgiving is New York City. It's where you can see the Macy's Day Parade and then go wild at a sumptuous holiday dinner. If you have the money head over to Dirty French in So Ho. It' is a pricey $98  for a three course prix-fixe meal. You'll enjoy traditional fare but with a side of pate and a savory millefeulle. For an Italian twist on the holiday  head to the classy Gran Tivoli on Broom Street  in Greenwich Village where there's roast turkey and pork belly served. The next day is Black Friday.  Go crazy shopping at Macy's and the new seven story Nordstroms. Both are chock full of restaurants and cafes to sustain you during a busy shopping day. Want quiet and quaint? Then head up to New England, like Snowvillage Inn in Eaton, New Hampshire. near the White Mountain National Forest. You can ski, sit by the fire and enjoy good , old fashioned meal of turkey and stuffing. For a really old,  - four hundred years old, in fact, go to the Plimoth Plantation in Plymouth  to try a dish of turkey sauced and a sallet  along with a sweet pudding of Native corn and  a pottage of cabbage, leeks and soup.

Christmas can be spent anywhere. Europe is the obvious choice. It's where most of our traditions come from. Many of the bigger cities have Christmas markets where you can buy all sorts of gifts and sample delicious foods. Head to Germany , the birthplace of the holiday. Munich has the Christmas mart where you can taste Kletznbrot, a bread loaded with nuts fruit and honey and Fatschnkindl - a pastry shaped like the Baby Jesus in His manger. Of course there's beer and roast pork too - the perfect holiday meal. Paris is another city , famed for its' holiday shopping and outdoor markets. Browse stalls while you sip a cup of French onion soup or nibble on sausages. Rome has the Piazza Navona Christmas mart where you can sip mulled wine and munch on an Italian holiday classic  - roasted chestnuts. Spend Christmas Eve in Vatican City where you can also dine at many restaurants and cafes that feature everything from classic pasta to a variety of pizzas. Of course there is London, where there are dozens of Christmas marts. Some have apres ski themes with hot toddies where you can also munch on candied pecans and a cone of candy floss - cotton candy. This is the city that gave us A Christmas Carol and that giant turkey for roasting. Most of the hotels in the city are offering traditional British fare such as a turkey with the trimmings followed by the lit Christmas pudding.

Treat yourself to a holiday away from your kitchen. There is literally a buffet of cities and towns to visit for good food and fun. Enjoy the time away. Treat yourself to this travel present.

Dinner Around The World

Ever wonder what other people eat for dinner? The New York Times Food section did and published a fascinating pictorial of main meals and favorite dinners?Are there difference yes. Yet there are more similarities that unite us.

Food section reporters and  photographers, Sara Bonisteel, Kim Gougenheim and Lisa Dalsimer interviewed sixteen families from sixteen countries around the world. We find out what they cook and eat on a typical weeknight. There are no fancy or multi step holiday meals. These are just everyday ones, with locally sourced foods from their local groceries and markets.It really is an interesting window into what the world eats. The Levy family of Rehovot , Israel, a city not far from the Mediterranean, south of Tel Aviv, observed their Shabbot night meal with  Yemeni soup, chicken schnitzel and chraime. The last is a spicy Moroccan fish dish eaten by Sephardic Jews and it's served with rice and bread. The Charles family of Port-au-Prince, Haiti, use oranges and limes from their yard to marinate their lalo, a flavorful stew made with both beef and blue crab along with spinach and jute leaves. Do the French go all out with their weekday suppers?No. Home chef Marina Pajovic-Devouge serves leftover roasted chicken from the butcher around the corner and pairs it with couscous from a popular frozen food store Picard Suegeles. Her kids get cheese for dessert. Monterrey Mexico couple, Luis Leduc and Katia Barragan take turns cooking. Her turn had huevos revueltos, scrambled eggs served with chorizo and onions. dinner was shared with their daughter, Emma, and dog, Polly.

Good Italian cooking begins at home and that's how home chef , Claudia Bellucci ,from Rome works magic in creating saltimboca alla Romana. This is veal rolled with ham and sage, the herb coming from her balcony garden.There was also pesto with trofie pasta, made with basil along with baked tomatoes au gratin which her daughter Fiamma puts through a taste test. South Americans are notorious steak lovers and that was evident in the Guevara's of Lima,Peru's dinner. Jesus and Margot shared grilled steak along with corn and potatoes with their kids. They're lucky because they have a housekeeper who cooks and cleans up for them. Another lucky family who has a cook is the Osans of Gurgaon, India, a  thriving town, southwest of New Dehli, The family of four, usually eat around nine PM and enjoyed a meal of palek paneer, spinach with cheese, raita - a cooling yogurt and cucumber sauce and kadai aloo, potatoes with onions and spices.  Cucumber salad and chapatis round it out.  Food writer,Ozoz Sokoh of Lago , Nigeria shares a meal of plantain flatbread stuffed with chicken suya, a sweet and spicy dish, with her three children. There is also peanut butter sauce and papaya chutney. Other countries such as Australia, Russia, South Africa and Saudi Arabia. The two things missing? The US and recipes. It would have been nice to have some of them printed so US homes chefs can try them.

Dinner around the world is the same, no matter what the food and the nationalities. It's eating together and sharing good food and talk. It's the recipe that keeps families together.

Running A Classic

Le Bernardin is one of Manhattan's culinary landmarks. It literally has put New York city on the radar of serious critics and food lovers. One woman is behind its' success Maguy le Coze. Her life has been the industry Her life is the restaurant.

Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert,  was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972  in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.

Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take  lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze.  Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.

Le Bernardin will be around for a while as will Mlle. le Coze. She is  the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.

Viva La France Toujours

Our hearts go out to the Parisians and the French who  experienced those atrocious attacks of vile barbarism. It is a shame that the city and country of good food, where haute cuisine originated will have this scar for a long long time. Let's celebrate the dishes and treats of the City of Light. They are magnifique and what the city should be known for.

One favorite is the croque monsieur , that heavenly cheese sandwich.This is one if my all time favorite dishes to make..It's taking ham and Gruyere and drying it in butter. There should be a dash of mustard added for color and bite and it can be served with a béchamel sauce. A croque madam is one served with an egg on top and tomato can also be added for a croque provencale. Another Parisian favorite is steak Diane with pomme frites..These are a snap to make, with pan cooked steak with a cognac,tomato and shallot sauce.The sauce was originally meant for venison and wild game and named after the goddess of hunting , Diana.Pomme frites are French fries which can easily be made with Idaho potatoes. Cut  the potatoes into two to three inch sticks with a 1/2 inch width. Be warned, once you start frying these , you'll be snitching them  as they drain on a paper towel.The omelet is quintessentially French, having being created in the capital city in the 1600s. Originally called an aumelette, it has been a staple of French cookbooks for four centuries.The perfect one is made with three eggs and lots of butter (NO margarine, please). The eggs should be whisked into a smooth glossy liquid and then slowly poured into a hot buttered pan. As soon as the egg mix starts solidifying,, tilt the pan and coax it into a roll. Brush with melted butter for a nice glossy finish and decorate with fleur de sel and chives.

French pastries are another great gift to the culinary world. Croissants are true Parisian specialty, originally coming from Vienna with baker August Zang in 1839 . They were first called kipferl and later croissant by the  city that embraced them. In twenty years times, they were a breakfast staple. Even the famed English writer, Charles Dickens,  wrote about it in his periodical, All The Year Round. A variation of the croissant is pain au chocolat, a yummy, layered squared filled with bitter chocolate.There is also the almond croissant , stuffed with a buttery, crunchy almond paste, and again the taste is sheer heaven. Cream puffs, or profiteroles are another lovely treat,made with the slightly complicated choux pastry and filled with cream. These are topped off with melted dark chocolate and made into a tower called croquenbuche, translated as crunch in mouth. Eclairs are another must when in Paris. These are not those soggy ones American bakeries sell, but light , crisp choux pastry fingers filled with whipped cream or vanilla pastry crème and topped with a generous coating of melted semisweet chocolate. Patisseries also sell mille feulle,a thousand leaves, a crunchy  creamy layered pastry , perfect with the French coffee, café au lait

Vive le France! Vive Paris! Its ' people and food will shine through these dark days ! They have in the past, they will again! Salut!

Green Eating Parisian Style

France has long held the tradition of being the arbiter of fine dining and new trends.Could it be that it could also be going semi vegan too? A Parisian standby ,L'Arpege is eschewing animal based dishes and going green.More and more vegetables are showing up , prepared in interesting new methods. New York Times food critic, the great Pete Wells, explored the restaurant and wrote about it in his Critic On The Road column in today's Wednesday 's Dining section.L'Arpege's chef,Alain Passard has created a unique , but probably soon to be copied, green tasting menu.Since this is France, there was nothing Spartan about the way the veggies were served.Turnips came out, quartered and buttered, accompanied by rhubarb. Vol au vents , usually filled with mashed chicken or pastry creme, now hold vivid carrots and peas surrounded by a milky white onion sauce.The taste is fresh and a jolt ,it seems, to the taste buds. There was a green garlic soup decorated with ham infused clouds of whipped cream.Ravioli is served too, but not the dense meaty kind in opaque pasta sacs.Instead translucent wrappers held a medley of Chef Passard's own grown veggies in a clear vegetable consomme.Mesclun and radishes were drizzled with a hazelnut infused vinaigrette for a nuttier, earthier taste. Is cooking green the start of a trend?It could be that Chef Passard is perhaps becoming bored with cooking his signature quartered meat and fish dishes.L'Arpege had been known for serving both lamb and lobster expertly cut into manageable pieces.These are successful.It could be that he is embracing another aspect of nouvelle cuisine.Another chef, Dan Barber, who has researched the other chef's career for his book about Passard"entitled "The Third Plate"suggests this.He's bucking from the unexpected ,giving him an enviable freedom that fellow cook masters would love to have.Another theory is that he is trying to bring people's attention s to a greener way of eating.Melissa Clark has a tasty bowl dish in her section today as well .It is filled with nothing but quinoa and spring vegetables,sic as artichokes,onions and peas.It makes for healthier eating and a weaning away of meat centered dishes.It could also be that vegetable dishes have been ignored for so long with no interesting and palate blowing recipes. Even the best restaurants, here and abroad ,have simply turned them into uninspired sides. Chef Alain Passard is creating a new trend with turning ordinary vegetables Bles in works of culinary art.Let's hope it inspires other chefs pick up on it.Green eating is healthy eating .Serving it in fancy and innovAtive ways will bring more diners and home chefs into healthier living.

The NY Times Food And Drink Issue

Yesterday's New York Times magazine was chockablock with articles about food.There were a few recipes included but mostly about what's happening on the food and drink scene,Nothing is boring ,that ,s for sure.It's an interesting issue that still can decreed on theTimes site. One of the most impressive was an interview with young culinary star,Flynn McGarry.At the age of fifteen this super nova has created some of the country's most talked about meals . He has created a beet Wellington for one of his in house tasting tables.He is a genius with food and preparing it, taking ordinary ingredients to new heights.He even invites chefs over, such as the Food Channel's Tyler Florence.Even when he was three,McGarry was dressing up as Emeril Lagasse.He started seriously cooking at ten when he grew tired of his mother constantly bringing home take out.It was an interesting insight into the mind of a young cook and also an interesting peek int o his life.There was also another interview with the Danish beer makers who are each other"competition along with a piece on the scrappy chef,Barbara Lynch. The other articles were about the French New Wave of cooking.This is ironic be use the chefs are not French but are transplants from Japan,Australia , America and Britain.These chefs are infusing flavor and spice in a bored Parisian market.British born Matt Ong and his Aussie partner, Hayden Clout have created both a go to eatery as well as a must see wine shop.Japanese born Dai Shinozuka whips up hearty Gallic fare such as baba au rhum with whipped cream and a lobster with a celery remoulade.One of the best articles was a pictorial about what chefs keep in their fridges and crispers.Theirs are not so different from us home chefs with our hoards and troves of special sauces and our half eaten apples or carrots. There are some recipes but surprisingly for cocktails from some of the country,s trendiest bars.They're worth making for a Spring get together with friends.There's a true rum daiquiri a Along with an adult chocolate milk. The New York Times has always been cutting edge when it comes to food and drink.Go online and see what the food issuecis all about.It's eye opening and interesting, as it anticipates upcoming trends.

Flash Feasting Paris' Annual Dinner In White

Imagine a warm, summer's night. Thousands dress up in white to convene at a place for bacchanalian dining and drinking. There is music and dancing afterwards. Is it a new cult? A coven meeting to celebrate midsummer, No, it's thousands of elegant Parisians to have a flash feast in front of the Louvre Museum and Notre Dame Cathedral.

This version of a flash mob was written about in yesterday's New York Times Dining section by newcomer Liesl Schillinger. She tells of how a group of very well behaved city people came together at exactly eight o clock last year and had the grandest picnic of them all. It's an annual event, since 1988, called "Diner en Blanche" or "Dinner In White". Men wear pristine white suits while women float in dresses of the same snowy color.. They carried picnic baskets filled with foie gras, poached salmon and different cheeses.Champagne along with wine and water were drunk. Each table provides its' own meal along with linens and silverware. There was also dessert and hors d'ouevres too. Just as soon as the meal is finished, everything is cleared away and cleaned up. so that there;s dancing in t he squares.

Not everyone can just join in. There are private invitations. otherwise it would be the largest food fest ever (and quite messy in the end) . The actual venue is kept a secret until a few days before to avoid gatecrashers. However both New York and Montreal and planning on these flash feasts and of course - the invites are going out via Facebook and Twitter. Don't think that these dinners will have a few hundred gate crashers. There is also a penalty for those who behave raucously or don't clean up. They get barred from next year's Diner en Blanche.

it should be interesting to see how New York and Montreal's flash feasts do. Will both be as casually elegant as their French counterpart? Even more interesting how will the food be?

Crepes Light Summer Cooking

Crepes are one of the most wonderful foods tha t the French have given us. They are versatile and can be made for lunch , dinner and dessert. You can make them as decadent or as healthy as you want. Best if all they are easy enough ad quick enough to whip up - a plus for these warm early summer days.

Surprisingly crepes are not just solely French. The Italians have a version of it called crespella,. Tortillas are a variatoin of it and the Asians introduced Europe to their buckwheat ones. These are still a favorite in Brittany where they're washed down with dry cider. White flour was introduced to the recipe at the turn of the 19th Century. They're divided into two type, crepes sucree or sweet crepes or savory gallettes, crepes salee. The batter is an easy one. It's simply milk, eggs ,water and flour beaten together and then cooked for two minutes on a well oiled crepe or frying pan. You can also cook them on a griddle too.

What you stuff into a crepe is your business. I love the versatility of them. Add sugar to the batter and you have the perfect base for any dessert. I usually like mine the street vendor way as they sell them in paris. This is just a slightly sweetened crepe spritzed with a little lemon juice and dusted with confectioners sugar. You can also fill them with jam, fresh fruit or ice cream for a really special dessert and let's not forget crepes Suzettes. For savory crepes now is the time to fill them with fresh veggies , especially ratatouille. This is is one of the best savory stuffings, although spinach and mushroom is a close second. Crepes filled with seafood and then covered in a sherry bechamel sauce is a lovely and elegant summer dinner. You can so have fill them with chicken in a light tarragon sauce too or for heartier fare ham with a cheddar sauce.

Crepes are a wonderful meal to make during the hot weather. The prep and cooking time are next to nothing. The added bonus is you can have them anyway you like. Try them for a light lunch elegant dinner or unique dessert. They are toujours magnifique!!!!

New York City - Foodie Heaven

I don't write this blog on Sunday because I feel funny doing any kind of work on the Sabbath but also because I spend the day out. Yesterday it was New York City , specifically Greenwich Village. I love Manhattan simply because it's a foodie paradise. Where else can you get a variety of yummies from six contentents on one relatively small island?

Where to go if you're in town? To be honest stay away from any chain restaurants. There's probably one in your neck of the woods that you can visit whenever you like. Instead take a dip into the city's rich culinary present. There are some great delis scattered throughout the town, throught Manhattan. Remember food prices are the highest around the tourist spots. Try to steer clear of eating around 30 Rock or Times Square. The theater district albeit has a variety of really good restaurants but they are super pricey. One favorite is John's Pizzeria (which also has two other locations in the city). It may be pricey but the pizza is a delectable thin crust one slathered with a rich basil infused sauce.

If you want good Chinese then head down to Sammy's on Sixth Ave in Greenwich Village. This famous and popular eatery has the best veggie lo mein along with the best veggie dumplings. The cook adds the right amount of ginger, soy and sesame to create a very unique and very delicious authentic Chinese dish. If you're a big meat lover, then go for their barbecued duck or ribs. My friend , Louisa, says both are the best, crispy on the outside with buttery tender meat on the inside.

Just looking for coffee? There are dozens of good pastry shops in Manhattan. My favorites are on Bleeker Street.There are a half a dozen pasticcerias for just grabbing a few italian butter cookies and cappuccino. Also go to them at Christmas to pick up their home made panetones as well as Sicilian lemon cookies. French patisseries are also big in Manhattan. Try the amazing Le Bergamote on Ninth Ave in Chelsea. This is where to go if you want a taste of Paris with their rich, buttery crossants ans scandalous pastries. Pure foodie heaven!

New York is one heck of a foodie town. It has the most amazing places (it would take me three blogs to write about them!!!) What I've given you is just a sample. Enjoy this gourmet town with its' melange of tastes and flavors!