by Krista | Dec 8, 2009 | Winter
An icy wind is rattling my window this morning, ready to blast me in the face and toss my hair frantically the moment I step out the door.
It reminds me a of a particularly cold, blustery day in Paris when all I wanted was a cup of something warm to wrap my fingers around.
I chose a marvelous quiche chock full of spinach, cheese and roasted chicken, and a piping hot cup of chocolat chaud – real hot chocolate with melted chocolate and foamy steamed milk. Delectable on such a cold morning. Amy found a marvy looking sandwich – smoked salmon, cream cheese and thinly sliced cucumber on a fresh baguette – and a hot cup of tea with milk. We found the perfect perch on wooden bar stools overlooking the street and had our morning dose of people-watching while we visited away and made plans for the day.
Parisian hot chocolate is so different than the lovely little packets of powder and petrified marshmallows we dump into styrofoam cups over here. Those packets are splendid in their own way. Many a camping trip, ski outing and caroling jaunt has been made bearable and delightful by their presence.
Parisian hot chocolate is made with real, dark chocolate, chopped into tiny bits that melt easily into the hot milk. It is served unsweetened and I like that. The steaming beverage is pure chocolatey, milky goodness accompanied by narrow little red envelopes of sugar for each person to sweeten to taste.
Once fortified and warmed by our bevvies and food, Amy and I bundled up again and walked to the Palais Royale to relive scenes from our beloved Audrey Hepburn movie, Charade.
They even had a little black dress exhibition!
I have a stack of dark chocolate I’ve been hoarding in my pantry. This afternoon I’ll be chopping, stirring and sipping while I dream of
Paris.
Hot Chocolate
Ingredients:
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups boiling water
1 1/2 cups half and half, cream, coconut milk, or milk
Directions:
- Place chocolate in a small saucepan.
- Pour boiling water over chocolate in a steady stream, stirring constantly until chocolate is melted and smooth.
- Add milk and stir until well-blended.
- Whisk continuously over medium heat, until hot. DO NOT LET BOIL or chocolate will become grainy.
- Serve immediately or cool then reheat when ready to serve.
by Krista | Dec 3, 2009 | Winter
I’ve devoted Plucky Thursdays to writing about recipes and foods that intimidate me, and I’m amused to find almost all of them are French! I’m not sure where this fear stems from, but it is also accompanied by a firm belief that all French recipes involve difficult steps or finicky cooking instructions.
How wrong I’ve been!
When my friend Kat wanted to try making vichyssoise with me, I was delighted! She tracked down a recipe for Lemon Zucchini Vichyssoise from an old issue of Gourmet. It sounded so fresh and yummy that we simply had to try it.
Since it was the end of the month and we were both broke, we pooled our resources and had just what we needed. She brought broth, leeks and zucchini and I contributed potatoes, onion and a lemon.Perfect!
Then we got down to business. Kat thinly sliced zucchini, leeks and lemons, while I chopped potato and onion, and ground white pepper in a mortar and pestle.
We cooked the leeks, onion and garlic in a large saucepan until the leeks were soft, added the potato, zucchini and broth and simmered until the potatoes were tender. This mixture was pureed and blended with the cream, lemon juice and seasonings, then chilled until we were ready to eat.
That first spoonful was a little burst of summer. Light, creamy, and silky smooth with the mellow flavors of the vegetables heightened by the wonderful zing of lemon and the sharp contrast of white pepper. I can’t wait to make it again!
Vichysoisse
Lemon Zucchini Vichyssoise
Gourmet – August 1994
Yield: Makes about 6 cups
Can be prepared in 45 minutes or less but requires additional unattended time.
Ingredients:
1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups)
3/4 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons olive oil
a 1/2-pound russet (baking) potato
1 1/2 pounds zucchini, sliced thin (about 4 cups)
3 cups low-salt chicken broth
1/3 cup heavy cream
1 tablespoon fresh lemon juice plus additional to taste
ice water for thinning soup
lemon slices for garnish
Directions:
- In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened.
- Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.
- In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl.
- Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
- Thin soup with ice water and season with additional lemon juice and salt and pepper.
- Garnish soup with lemon slices.
I have a stack of dark chocolate I’ve been hoarding in my pantry. This afternoon I’ll be chopping, stirring and sipping while I dream of Paris.
