Paris Window Shopping and Dinner

To go window shopping in French is, faire du lèche-vitrines. Translated literally it means to lick the windows. OK, maybe it loses something in the translation, but it is an interesting way of putting it. After having coffee with our friend Rick last week, Nancy and I took the metro to St. Michel to look for some ephemera at the bouguinistes along the Seine. We arrived just a little late as they were putting their wares to rest for the evening, so we walked along the Quai des Grands Augustins and window shopped our way back towards our hotel. As the restaurants were preparing for the evening's diners, it was a visual appetizer for us. We passed by the Max Chaoul Couture shop as our breath was taken away by the fantasy and beauty of the displays. I didn't realize how the clear acrylic chair back with the perched doves, caught the sky's reflection at first. As we walked past the closed store, we peeked in to see the racks of luscious tuile, satin, pearls and sparkles for a lucky bride. While the moody Parisian sky changed, a few raindrops fell as we turned the corner. Stopped at the light to cross the Pont Neuf was a Citroën Deux Chevaux, which means 2 horsepower. It was one of the first economy cars. Turning onto rue Dauphine, there are more bridal shops, restaurants and shops on the side streets. The windows were so delicious, maybe there is something to the window licking idea! Now we are getting really hungry and decide to get back to the hotel to freshen up for our 8 pm dinner reservation that one of our concierges, Phillipe, made for us. We love Phillipe♥ We arrived at L'Ourcine just a few minutes late...somehow things always take longer than you expect. We ordered a couple glasses of red wine and gave our waiter our dinner choices. Immediately after, an amuse-bouche of asparagus mousse arrived. It was as light and delicate as a couture bridal veil. I half expected a white dove to appear and rest upon my chair. We chatted a while reflecting upon our day, and I soon saw my duck appetizer appear in the window open to the kitchen. It was served promptly. Nancy had a crab ravioli with a lemon cream sauce, which was full of flavor and the lemon gave it perfect balance. We both ordered the pork tenderloin with polenta, seasonal vegetables and garlic roasted in their skins, which was heavenly. The crusty bread was served with butter that had a sprinkling of sea salt. Since no day is complete without a little chocolate, I had the warm molten chocolate cake for dessert. It came with a mint ice cream, but they gladly substituted vanilla for me. Chocolate and mint should never mix! Nancy had a layered blancmange and pineapple dessert, and of course we shared. We loved every last bite of our meal. It was inspired in taste, prepared magnificently and the service was attentive. Friends had a different experience with the service previously, which altered their dining experience here. I am hoping this was just a fluke, because as I write this I am craving to go back :-) And now is there a French word for licking one's plate??

L'Ourcine
92 rue Broca, 13th
01.47.07.13.65
metro: Les Gobelins or Glacière

If you haven't been over to Zurin's site, Cherry on a Cake, take a look at her wonderful giveaway. It has a nice French flair to it :-) Thanks, Zurin!

Coffee With Rick at Café Le Sélect, Paris

"We"ll have to start our day with coffee at Le Sélect with Rick," my friend Nancy said. "I can't think of a better way," I replied. Arriving at the classic 1920's French bistro on boulevard Montparnasse, a well worn tiled entrance and warm interior greeted us.
Rick was at a table in the back with his coffee cup, sharpened pencil and sketchbook. For years artist Rick Tulka has been a fixture at Le Sélect in Paris as he draws caricatures of some of the cafe's famous, infamous and everyday patrons. Nancy met Rick after seeing him on CBS Morning News and they have been friends since. He also works for Mad Magazine and sells his colorful black and white images worldwide. Rick's soft spoken demeanor speaks wittily and robustly through his talented hand. The book, "Paris Café, The Select Crowd," written by Noël Riley Fitch and illustrated by Rick Tulka, takes us for a lively visit inside the cafe through it's patrons and food. Rick, a native New Yorker who moved to Paris with his wife, Brenda, 15 years ago seems to be firmly transplanted. We exchanged greetings and ordered 2 grand crème from our waiter. Rick poured our coffee and steamed milk into the chunky cups as we chatted and caught up with life. Nancy and I looked at his hot off of the press, Le Sélect note cards. OK, we had to have these cards he has just posted on his website. I didn't get a pic of our waiter with his long white apron, smug face and yes, the French nose, but I'm sure somewhere Rick has his caricature in his sketchbook. I'll have to ask. We finished our coffee, made plans for dinner together Saturday night and kissed goodbye. Rick hopped on his bike and Nancy and I took the métro to St. Michel. A tout a l'heure....

Peruse Rick's site....you'll be delighted, entertained and amused.
http://ricktulka.com

Limoncello And Mascarpone Mousse Verrines

I struck gold the other day at the Oxfam thrift shop in London. Nestled on a back shelf I saw a flatware set with a curvy modern/retro look. It is by Amefa from Holland. I could envision it brightening a simple table or gracing a more formal one. It was a little funky with it's gold color and the price was right. I paid the 8.99 pounds and declined the extra 20 pence charge for a bag.....I'll save the planet and my pocketbook one bag at a time ;-) All wrapped up in plain paper I carried it back to the hotel as I imagined how it might catch the afternoon sunlight. I guess the miserable winter weather that just passed has me searching for sunshine at every bend. Well, I found it today. I made Limoncello Mascarpone Mousse Verrines and used those sunny, small gold spoons to scoop it out. Happy, happy, joy, joy! I've just discovered limoncello....I know I'm a little late to the party, but am glad I tried it.
The Limoncello mixed with lemon curd gives the verrines a punch that is rounded out with the whipped cream and marcapone. I used the Microwave Lemon Curd I made last month and these came together in no time. Just make sure your lemon curd is smooth and silky. These verrines are fresh spring sunshine with every bite.
Limoncello and Marscapone Mousse Verrines
(Adapted from Recipezaar)

1/4 cup fresh raspberries
1 teaspoon finely grated lemon zest
1 cup prepared lemon curd
4 tablespoons limoncello liqueur
1/4 cup mascarpone cheese
1/2 teaspoon lemon extract
1/2 cup heavy whipping cream
fresh mint leaves and lemon zest for garnish

Rinse and drain raspberries. Pat dry and set aside.

In a small bowl combine the lemon curd and lemon zest. Stir in the limoncello, whisking briskly to combine.

In a separate bowl, whisk the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.

In 8-1/4 cup glasses or ramekins, Put a layer the lemon curd and top with mascarpone mousse. Chill until serving time.

Top with a fresh raspberry and garnish with a mint leaf and lemon zest before serving.

Serves 8.
Limoncello and Mascarpone Mousse Verrines recipe, click here.

A Light Spring Brunch

After making my Chocolate cake with Coconut and Chocolate Filled Quail eggs last week, I had a bowlful of scrambled raw eggs. OK, now what? I could have used them in the cake, but didn't. Since they really are special in their delicate way, I wanted to do them justice. I had beautiful thin asparagus and some white skinned potatoes on hand. My chives have emerged about 8 inches high (they amazingly haven't drowned in all of the latest rain), so I snipped some of those. I picked up some prosciutto at the store, but was thinking how lucky Monique at La Table de Nana was to have her husband's own homemade prosciutto. J, you're my hero :-) And yes this wouldn't be complete in chi-chi-ness without a drizzle of truffle oil. There really isn't a recipe here, just scrambled eggs in butter resting on several potato slices that have been sauteed until golden. Three quail eggs equal about one medium chicken egg. Toss on a few snipped chives and serve with prosciutto and fresh steamed asparagus with a lemon squeeze. I had truffle oil, but if you don't have it or don't like it, just serve as is. It is wonderfully delicate and springlike for breakfast or a light brunch. Happy Spring and if you celebrate Easter, Happy Easter! Take a peek at Once Upon a Plate to see Mary's new chicks. I can almost hear the "peep....peep...peep", now!

Chocolate Cake With Coconut and Chocolate Filled Quail Eggs

The chocolate brown speckles on the diminutive quail eggs bring a vision of farm fields and simple life. I seem to breathe a relaxing sigh just looking at each one's unique spattered design. It almost seems that if you cracked one open you'd find rich dark chocolate inside....hmmm.....now there is an idea! Last year I filled chicken eggs with chocolate for an Easter treat. I colored the hollow eggs and filled them with a glossy dark chocolate. The smaller quail eggs with their natural design make the filled eggs bite size. I made a 6 inch round chocolate cake with a filling of almond chocolate ganache, meringue frosting and a light coating of coconut, for the trio of quail eggs to sit upon. The delicate chocolate cake with the almond chocolate ganache surprise center, partners well with the fluffy meringue frosting. Make plenty of the filled quail eggs full of your favorite chocolate. I used Godiva cinnamon dark chocolate squares, salted caramel milk chocolate and plain dark chocolate that I had received as a gift during the holidays. The quail eggs are from a local grocer who sells them for $2.99 for 18, which is very reasonable. You can even use the egg from the blown out eggs for the cake. Three quail eggs yield about 2 ounces of egg or equal 1 medium chicken egg. This really is easy to make, but requires some planning ahead to make the filled eggs.

This cake and frosting are my little black dress of cakes.....both are low fat (except for the ganache) and elegant with just the right amount of sweetness. I use them often with different adornments.
Happy Spring....the season of rebirth.


For the tutorial for hollowing and filling the eggs, click here.

This recipe is for 2-9 inch layer pans or 30 cupcakes. I made half of the recipe for a 2 layer 6 inch cake.

Chocolate Cake
(Adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)

2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees. Grease, flour and line with parchment 2 9-inch cake pans or line a muffin tin with cupcake baking cups.

Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared 9-inch cake pans or lined muffin tin. Bake 30-35 minutes for cake and 20-25 minutes for cupcakes or until wooden toothpick inserted in center comes out clean. Cool on a wire rack.

Makes 30 cupcakes or 2 9 inch layer cakes.

Chocolate Almond Ganache

8 ounces bittersweet chocolate
1 cup heavy cream
1/4 cup ground almonds
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Break up the chocolate into a medium bowl. Heat the cream until just boiling and pour over the chocolate. Let it sit until the chocolate is melted. Stir to combine evenly and stir in the vanilla and almond extract. Let sit at room temperature until thick and creamy, but not too firm to spread.

Makes about 2 cups.

Meringue Frosting With Coconut

2 cups sugar
2/3 cups water
6 egg whites
pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
About 1-1 1/2 cups shredded coconut for the top and sides

Combine the sugar and water in a heavy medium saucepan and bring to a boil without stirring. Boil until it reaches the soft ball stage, 240 degrees on a candy thermometer.

While the syrup is cooking, beat the egg whites with the salt and cream of tartar until stiff peaks form. When the syrup reaches 240 degrees, pour 1/4 cup of the syrup into the stiffly beaten egg whites, drop by drop, beating at high speed. Gradually add the rest of the syrup in a fine stream and beat for 8 to 12 minutes, or until the mixture is cool. Beat in vanilla extract. The mixture should be glossy and thick, but not dry.

Makes about 6 cups.

Place one layer of the cake on a serving platter. Spread an even layer of the ganache on top. Place the second layer on and frost with the meringue frosting. Sprinkle the shredded coconut on top and lightly pat on the sides.
Serves 12.
Chocolate Cake recipe, click here.
Meringue Frosting With Coconut recipe, click here.
Almond Ganache recipe, click here.
Chocolate Filled Eggs tutorial, click here.