Must-Do Paris

Returning from Paris in June, I knew one thing: I had to go back to France, and soon. We had an ideal Paris experience, and since we need to wait at least a few months before visiting again, I thought I’d share a few of our favorite places with you.

Where to Sleep:

1. Where the locals do. If possible, avoid hotels and hostels. They’re expensive and generally underwhelming (unless you happen to have buckets of money). We were lucky enough to stay at the apartment of my Parisian hairdresser. She and her husband live in Austin for most of the year but keep a small studio in Central Paris for their quarterly visits home. We had our own kitchen, a small but adequate bathroom, and the privilege of a house key instead of a hotel card. There are tourists everywhere in Paris, so the more you can blend in, the better. If you want to get in contact with my hairdresser, send me an email at monet@cakestandbakes.com. I’ll be happy to send you her contact information.

Where to Wander:

1. Museums. The Musee d’Orsay was easily our favorite. I’d recommend you buy a museum pass, or plan to buy admission into the Museum at least twice. There are too many time-worthy exhibits to take in during one visit.

2. Paris: Made By Hand. This beautiful, pocket (or purse) sized book takes you through some of the most hidden and charming streets of Paris into the workshops and stores of artists and makers. From pottery to umbrellas, from jewelry to dresses, stylist, Pia Jane Bijirk has found true treasures. We went to a few “touristy places” but spent the majority of our trip finding these carefully curated designers. AMAZING. GET THE BOOK NOW.

3. Deyrolle. Let’s just say that Deyrolle was closed on Tuesday because Wes Anderson was doing a photo-shoot there. Enough said, right? But truly, this is one of the most amazing stores I’ve ever visited. Hundreds of stuffed animals, delicately preserved butterflies, and men and women wearing sharp vests. Who would have thought a taxidermist could inspire such awe?

Where to Eat:

1. Du Pains et Des Idees. Throw all plans out the window if they don’t begin and end with this bakery near the Canal St. Martin. I first heard about Du Pains et Des Idees from Bon Appetit.  And although we had to wait a few days to visit (this artisinal bakery is closed on the weekends), it was love at first bite. Christophe Vasseur knows how to make bread. He says on his site, “It all began many years ago, when, as a child, I began to see the craft of baking as both a way to create and to communicate. For me, it was (and is) a way to give shape and life to my emotions, using only raw materials and my hands.” Using time-honored traditions, he gives his community the quality and passion that has sadly disappeared from many bakeries in Paris. Eat everything you can here. My personal favorite: la chausson a la pomme fraiche. We bought four to take on the flight home.

2. Le Pantruche. We also had to wait for a weekday to dine at this gourmet bistro in Montmartre. And once again, we weren’t disappointed. Our four course meal was perfect. Focusing on local and fresh ingredients, La Pantruche creates dishes full of flavor and charm, without the stuffiness of many fine French dining experiences. While not cheap, this bistro is affordable when you consider the quality of its dishes. Chalkboard menus, charming wait-staff, and an intimate dining room made this our favorite dinner experience.

From Food Wine and Style

3. Hugo and Victor. Chocolate and tarts and glass domes. We bought a box of chocolates and a bright citrus tart that we enjoyed while people watching in the Luxembourg gardens.

4. Pink Flamingo. If you want a fun break from typical french food, take a seat in the Pink Flamingo’s fabulous VW van. While the food wasn’t my favorite, the atmosphere was a nice change. And wandering through Marais after enjoying a few slices of pizza is a great end to a long day.

5. Bread and Roses. When you walk into Bread and Roses, you’re greeted by friendly and beautiful faces behind a glass deli counter. Rounds of cheese, hunks of ham, and a variety of cold salads await your eyes. Ryan and I sat at a wood table, with a single pink rose blushing between us, and enjoyed a lunch I’ll remember as one of the very best. The Luxembourg gardens are just around the corner, so sit for an hour or so after a stroll in the park.

6. L’As du Fallafel. I first read about this middle-eastern joint in the NY Times. When Mark Bittman said, “the falafel is so good that this is the one culinary destination in town I never skip,” I knew we had to visit, at least once. In a city full of stuffy and expensive dining, L’As du Fallafel is the perfect antitode. Fresh pitas stuffed with fried balls of chickpea, creamy hummus, and pickled cabbage are simply OUT OF THIS WORLD. We went back three times. And I left wishing we’d visited a fourth.

7. Breizh Cafe. This restaurant makes it into most Paris tour books, but don’t be dismayed ( you pretentious folks), this place is still worth the visit. Traditional buckwheat crepes with carafes of cider are a must. Also a must? Reservations. Because like I said, this cafe gets around.

8. Claus. Okay. I almost cried when I took my first bite of scrambled eggs. The Parisians typically don’t make a big to-do about breakfast, so if you’re hankering for something more substantial than a croissant, visit Claus and eat the eggs. And the museli too. I never thought oats could taste this good. The waitstaff is friendly, sharp, and more than happy to make breakfast the most delicious meal of the day.

If you have anymore questions or ideas, send me an email or a tweet or a facebook message. And if you want to sponsor my next trip to Paris, we’re all in. Smile.

Monet

Anecdotes and Apples

Goat Cheese and Leek Tart

We need simplicity.

We need elegance.

We need recipes that take minutes.

And then we need recipes that take hours.

Isn’t the kitchen, like much of life, a place of ebb and flow?

There have been seasons (days, weeks, or months long) when I’ve woken with the sun to start a loaf of bread or begin a hearty sauce. And then, there are other seasons, when outside life asks too much of me, and I resort to a simple pressed sandwich or a bowl of fruit and yogurt for sustenance. One season isn’t necessarily better than the other. It is just how life goes, and we need to allow ourselves to embrace it.

This goat cheese and leek tart reminds me of a summer meal I ate a few weeks ago. Ryan and I had just arrived in Providence, Rhode Island, and our old friends welcomed us to their home with an outdoor table, a bottle of champagne, and the most satisfying of summer pies. If you don’t cook with leeks, you should pick up a few giant stalks the next time you’re at the store or the market.

Slicing a leek has to be one of the most satisfying vegetable experiences. As you run your knife through that imperfect perfect circle, dozens of small leek rings fall to the cutting board.

But I digress. My sweet Rhode Island friends had spent the afternoon making a summer pie of leek and Gorgonzola cheese. The pastry was rich and buttery, the filling creamy and fragrant. When I returned to Texas, I knew I had to recreate this beautiful dish. But I also knew that with school starting, babies being born, and a novel to write, I didn’t have a lot of time.

What I ended up creating is this simple yet elegant goat cheese and leek tart. Instead of making a pie crust, I relied on my new favorite: Defour puff pastry. Within an hour, I had the tart made, in the oven, and then on the table. With the time saved, I got dreaming about new couches and tables. I have officially decided that all my sofas must have wheels like this lovely one from Oldrids and Downtown. Because we need to fill our lives with what is beautiful, don’t we?

If you don’t like goat cheese, feel free to substitute mozzarella. Or if you can’t stand leeks,  leave them off. The point is: let this be easy and let this be fun.

Summer is stretching full and heavy. We may only have a few more weeks to enjoy it (but then again, if you live in Austin, we probably have a few months). This goat cheese and leek tart is an ideal antidote to both a busy and a lazy day. Without much time in the kitchen, you can have something lovely on your table. And with it’s long rectangular body, this tart was clearly meant to be shared.

Goat Cheese and Leek Tart

1 7-ounce sheet of puff pastry, thoroughly thawed in refrigerator

2 leeks, trimmed and sliced into thin rings

1 TBSP butter

1/2 teaspooon salt

1 cup of cherry tomatoes, sliced in half

1 cup of goat cheese

1/2 cup of prepared pesto

Parmesan cheese (optional)

1. Unwrap your thawed puff pastry and roll lightly into a rectangle. Place on a parchment lined baking sheet and chill for 30 minutes. Preheat your oven to 375 degrees Fahrenheit.

2. Meanwhile, heat butter in a medium saucepan. Add leeks, and gently cook over medium-low heat, about 6-8 minutes or until just tender.

3. Remove baking sheet from refrigerator. Spread a thin layer of pesto over the puff pastry, leaving an inch margin. Arrange cooked leeks, sliced cherry tomatoes, and goat cheese on top. Shave a bit of Parmesan cheese over top (if desired).

4. Bake in preheated oven for 20-25 minutes, until puff pastry is high, golden, and firm. Allow to cool to room temperature before serving.

Monet

Anecdotes and Apple Cores

Blueberry Puff Pastry Croissants

Blueberry Puff Pastry Croissants

Maybe it’s just me. Or other people who are leaving a period of intense loss. But I am often scared of what lies ahead. The unknown.

I was reminded of this character trait (maybe flaw?) as I flew from Denver to Austin last night. With each bump of the plane, my jaw clinched and I silently prayed for the rush of adrenaline that flooded my veins to subside.

And it’s not just flying. It’s bruises on my legs. It’s phone calls late at night. It’s being away from the people I love.  Almost as if I am just waiting for the next tragedy. For another heartbreaking loss.

Whenever I fly, I look for children. Because in my world children never die in plane crashes (failed logic, I know).

But children offer me more than superstitious reassurance. They remind me how to cope.

Because most children, especially young children, are so caught up in the present moment that there is no space for fear. They are drowning in the sights and sounds around them. Their bodies are being touched by those that love them. Their are expanding with each new sensation.

As I held my new nephew this weekend, I was struck by his trust and acceptance. Here he was, just days from a dark womb, and he let us hold him, care for him. He had such little control. And it was a beautiful thing to watch–to see him sleep and know that he rested not in the statistical promise of tomorrow, but in the warmth of his family’s arms.

What if we all lived like this more? What if we realized that no matter what happens, we are never not part of this much larger whole?

I was sad to leave my family in Colorado. And I had more than one panic attack over the weekend. But I am here now. And I am resting in the knowledge that even though sadness and loss continues to happen, I am blanketed in a deep and unknowable love.

How this reflection relates to blueberry puff pastry croissants, I don’t exactly know. But I do love the way Halley looks as she holds them. And I do remember the delight these blueberry croissants brought my family. And Isn’t this what life is about? Loving and living and remembering all the good moments, along with the sad.

Blueberry Puff Pastry Croissants

7 ounces frozen all-butter puff pastry* from one 14-ounce package, thawed in refrigerator
1/2 cup fresh blueberries
Powdered sugar
*Defour is the brand of choice

1.Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6 inch rectangles. Refrigerate until pastry is chilled, about 10 minutes.

2. Place 1/4 cup of fresh blueberries in the center of each pastry rectangle. Fold puff pastry over blueberries to form a triangle. Seal with moist fingers. Separate the triangles  so they are evenly spaced. Bake the puff pastry for 25 minutes, or until nicely browned and crisp.

3. Allow blueberry puff pastry croissants to cool for ten minutes before dusting with powdered sugar.

Monet

Anecdotes and Apple Cores

Pizza Rounds

Only a few more days till I’m back in Austin, Texas. The mountain air coupled with the sweetness of family and dear old friends makes me want to hang up the cowboy boots I never owned and move back home tomorrow. In fact, if it wasn’t for Ryan, Cricket, and Margot, I’d likely extend my stay in Colorado for a few more days. There is just something about these mountains. And then, of course, there is just something about this newborn. I don’t know if I’m just hormonal? If something clicks ON when you turn 25? But Susanne’s little baby has stolen my heart.

On one of the first nights I arrived in Colorado, I made a batch of pizza rounds for my family to share as we waited for this newest baby to join our world.

I’m not shy when it comes to pizza–I love it and could eat it every night of the year. And when it comes to toppings, I’m also simple. Fresh tomatoes, a sprinkle of garlic, mozzarella cheese, and basil.

And pizza crosses generations, doesn’t it? My 70-year-old-father (who would HATE that I just shared his age) enjoyed these pizza rounds just as much as my seven-year-old nephew. “How can you go wrong with cheese and bread?” My mother would say. You can’t.

We enjoyed these pizza rounds on the back deck of my sister’s home. Just a week before giving birth, Susanne had hoisted 2 x 4s up, attached them to the side of the house, and hung long sheets of canvas to shade the deck from the sun. As we enjoyed our food–fragrant with the seasonings of Italy–and shared a bottle of wine under the muslin covering, I felt transported. With the mountains in the background, I couldn’t deny we were in Colorado, but instead felt like we had traveled to a higher, fuller version of this land I love.

Why my sister didn’t just buy a lovely umbrella like the ones offered by Westminster, I don’t entirely know. But I’ve heard things like this happen when you’re pregnant. Nesting is what they call it. However, my unpregnant self will hopefully create my own backyard oasis in the weeks to come. Not only does Westminster offer lovely umbrellas, but Hartman has an Amalfi Sahara bistro set that reminds me of Paris. A quaint table, a big umbrella, a glass of wine, and a plate of pizza rounds will offer me my own little oasis at home.

I hope you make these pizza rounds soon. Everyone will love them. And you can adapt them in so many different ways. Goat cheese. Caramelized onions. Hummus. Olive oil and a few shavings of the best Parmesan cheese. They are meant to be enjoyed, shared, and changed. Much like the very best things in life.

Pizza Rounds

1 pound of raw pizza dough
1 cup of freshly shredded mozzarella
1 pint of grape tomatoes
Olive oil for drizzling
Sea Salt
Fresh basil

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Break off half-dollar size pieces of dough and stretch into a round. Place of parchment paper and allow to rise for about 15 minutes.

3. Meanwhile, chop tomatoes and place in small bowl. Drizzle tomatoes with olive oil and sprinkle with sea salt.

4. Stretch the risen pieces of dough and place a tablespoon of the tomato mixture on the pizza round. Sprinkle with freshly shredded mozzarella.

5. Bake in preheated oven for 15-20 minutes, or until cheese is golden. Remove pizzas from oven and sprinkle chopped basil on top of rounds.

Monet

Anecdotes and Apple Cores

Pineapple Pecan Cookies

Eggplant Parmesan has been rumored to induce labor. An Italian restaurant in Wisconsin lines their walls with pictures of babies born just hours after their pregnant mothers had enjoyed a heavy helping of their infamous eggplant dish.

Pineapple is another go-to food for mommas ready to deliver their babies.

And of course a dose of chili powder doesn’t hurt either.

When I arrived in Colorado last Wednesday for the impending birth of my sister’s fourth child, I was eager to see if any of these “tricks” would actually work. What I liked about eggplant parmesan, pineapple, and chili powder was that it provided a culinary focus for our evenings. As some of you might have guessed, I like to make food. And I love being with my family.  So within 24 hours of touching down in Denver, I was in the kitchen, eager to help bring this baby into the world.

We had Eggplant Parmesan.

We had chocolate with chili powder.

And we had pineapple pecan cookies.

I’m not sure how pineapple works to induce labor. I’m sure some of my nutritionist friends could offer me a detailed explanation. But what I do know is that on Saturday morning, I brought my sister a plate of soft and chewy pineapple pecan cookies, and within a few hours, she was in labor.

Susanne chose to have her fourth baby at home, and so I watched, in both wonder (and some terror) as she wrought her child into the world. It was a moment of both fear and beauty, touching each of us deeply after what has seemed like an infinitely long desert of loss. This baby (who has yet to be named) has already won me over. I am completely smitten with the way his bottom lip falls just beneath the top. And also, the soft downy hair on his little shoulders. I don’t know if I am simply more aware because Ryan and I are closer to starting our own family, but birth is nothing less than miraculous. And then to watch my niece and nephews adore the newest member of their family…it melted us all.

See. I’ve already gotten off topic. This post is supposed to be about pineapple cookies. And they’re really good (regardless of whether you want to induce labor or not). Soft and slightly spicy with a crunch of pecan and a burst of sweetness from the pineapple, these cookies are easily one of my summer favorites.

After this little guy, of course.

Pineapple Pecan Cookies

3/4 cup butter
1 cup sugar
2 large eggs
1 cup crushed pineapple
3 1/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans
cinnamon + sugar for sprinkling

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.

2. With an electric mixer, cream together butter and sugar until pale and smooth, about 4 minutes on medium-high speed. Add eggs, one at a time and mix until well combined. Stir in the pineapple with a wooden spoon.

3. In a separate bowl, whisk together flour, salt, and baking soda. Stir the dry ingredients into the pineapple mixture. Add pecans. Chill dough for at least 30 minutes in refrigerator.

4. Using an ice cream scooper, scoop 2 tablespoons of dough onto the prepared baking sheet, spacing them 2″ apart. Sprinkle cinnamon and sugar mixture on top of cookies, if desired. 

5. Bake for 10-15 minutes or until cookies look just slightly underdone. Remove from oven and allow to sit on baking sheet until firm enough to transfer to write rack.

Monet

Anecdotes and Apple Cores