J'ai décidé d'être heureux parce que c'est bon pour la santé. Voltaire.
These are two shots of my 2nd time ever making it, 1st solo effort!, after making my very first Coulibiac in a Lenôtre class in Paris. Seen here on my round Fish Dish, this is a recipe I love for its Wow! factor when served in all its glory with sauces and accompaniments and for…
A majestic entry The tour of the gorgeous Hôtel de Ville, in some ways the architectural heart of Paris, was a first for us after all these years. We had not been here in Sep. before, so we hadn't been able to take this tour. And it was amazing! Despite the heat and humidity we…
Continue reading ➞ Hôtel de Ville. Journées du Patrimoine 2019
Ingredients:For the Shell: Make and pre-bake or buy and prepare a pie shell. Filling16 stalks asparagus - Raw if slim stalks. I prefer to just peel stalks if they are thick but some prefer to Very lightly blanch 2-3 minutes if stalks are thick then shock in icy water.8 ounces bacon (Optional) cut into 1/2-inch…
Continue reading ➞ Asparagus Quiche adapted from America’s Test Kitchen recipe