March 28, 2012
Cristina Lasarte is the voice behind the gorgeous blog From Buenos Aires to Paris. Her mouthwatering photography and playful recipes, inspired by her Argentinean heritage and her new life in France, keep us coming back to her blog again and again. Here, she shares her recipe for Blue Smoked Salmon Macarons, the perfect amuse-bouche for your next elegant get-together. Enjoy! – Geneviève
It was exactly my fourth post ever… Those who had been following my blog right from the very first day (if I did have any followers to speak of then) saw a shy Argentinean blogger producing some mauve macarons, photographed in a ring box.
The photo was picked up by Foodgawker and before I had even really understood what blogging was about, the world was looking at my blog: Singapore, Alaska, Arkansas, Russia… One thousand clicks in two hours. That was back in 2009. You can still find the recipe here, and in Audrey Hepburn’s company here.
Savory macarons are not my invention. In fact, the “father” of modern macarons, Pierre Hermé, started playing with the idea of giving traditional sweet macarons a savory twist long ago.
One day, I thought of making something elegant… Something with salmon, and something black… Yes, black macarons!
I went to G. DeTout to buy black food coloring. Back home, I started adding tiny quantities of this coloring to my Italian meringue, and it started turning…mauve. Mauve? Another half coffee spoon… deeper mauve! I paused and wondered: should I continue adding color, or stop here? I hate it when macarons dye my tongue! And this shade of mauve was so beautiful… And it matched my poppy seeds perfectly! Yes, the match was sealed.
Today, my mauve salmon macarons have become a trademark of my Menu Malbec catering service. After all this time, I decided a new photo shoot was in order. After all, two years of blogging had improved my photography skills.
I have to admit that sometimes people look at me with a skeptical eye: “Salmon in a sweet macaron? Is the crust savory at least?” Until the first bite, when all doubts vanish!
The savory macarons are here to stay… Not only with salmon, but with foie gras now as well…who could think of something more appropriate for holiday parties? Chicissime! Continue Reading »
Posted in Food, HiP Recipes | 9 Comments »
December 27, 2010
Tarte Tatin, Tarte Fine aux Pommes (Julien Hausherr)
Eating and Paris. No matter how much you might try to dissociate the two, a stay in Paris without its fill of delicious treats could be a holiday in any other northern European capital, albeit one with some pretty nice architecture. Letting yourself be tempted by the window displays in patisseries and the cozy banquettes of corner brasseries is all part of the charm of living in Paris.
You won’t be blamed for spending your time here eating your way through neighborhood markets and various restaurant guidebooks, but you may find upon returning home to a routine of simpler meals (what, no Coq au Vin for dinner tonight, Mom?) you wish you had brought some of the mythical recipes back with you.
To answer the ever more popular dream of the food-blogger/cook/tourist, scores of great and not-so-great cooking schools have opened up in Paris to teach eager visitors la cuisine française. If you are not serious enough to book a semester at the Cordon Bleu, though, you may find yourself overwhelmed by the options out there. Lucky for you, Ariel and I recently tried out a class at “La Cuisine”, a wonderful cooking school geared towards visitors and locals that we feel confident recommending to anyone looking to delve a little deeper into the secrets of French cuisine.
La Cuisine: Ariel peeling an apple, Geneviève stirring the Crème Anglaise (Julien Hausherr)
Oliver and Jane started “La Cuisine” just over a year ago, and its popularity has already supported their move to a fantastic location right next to the Hotel de Ville. Tired with the demands of her banking job, Jane decided to drop it all, work her network, put together a group of serious culinary professionals and open a cooking school. With a soon-to-be degustation room and cellar, in addition to the two lovely kitchen/classroom spaces, La Cuisine is a great place to soak up a few recipes & tips in a welcoming environment.
On our recent visit, Ariel and I learned from the lovely Nathalie how to make the elusive Crème Anglaise. As side dishes to this queen of creams, we also learned how to make a perfect Tarte Fine aux Pommes and a traditional Tarte Tatin. Ariel has the scoop on the recipes below… – Geneviève
La Cuisine: Crème Anglaise (Julien Hausherr)
Mmmmm, I could just live off of Crème Anglaise alone! I miss that sweet ambrosia when I’m back in the states, since Americans tend to prefer the frozen version as a garnish to our pies and cakes.
For someone like me, an abysmal cook who can’t even fry an egg, the idea of actually making Crème Anglaise from scratch was madness, something best left to professionals for fear of botching one of the complex intermediary steps.
Au contraire mon amie! After taking the class at La Cuisine, both Genevieve and I have been able to recreate the sweet sauce (to the amazement of our family and friends)!
Here are Nathalie’s foolproof steps for a perfect Crème Anglaise: Continue Reading »
Posted in HiP Recipes, Tours and Classes | 16 Comments »
June 21, 2010
This delicious recipe comes courtesy of new Hip Paris friend Cristina – cook, writer, photographer and blogger extraordinaire. Her mouth-watering blog, From Buenos Aires to Paris, grew from her desire to learn to cook like the French – which is something we can all relate to! For scrumptious recipes and inviting images all year long be sure to check out Christina’s delicious blog. Be sure to let all of us at HiP Paris know what you think of the moelleux once you have baked one!
One of the things that first catches our foreign eye when we come to France, apart from the Eiffel Tower, is the moelleux au chocolat — that typical French cake, so simple, yet so decadent, moist, scrumptious …And, immediately, we come to the conclusion that such a treat must be archi-compliqué to make… It ‘s French after all !
Today, I am going to show you not only how to make a moelleux but to take it to haute-pâtisserie levels, by coating it with the most luscious mirror glaze, and to top it off, a wonderfully fresh array of berries…
What ? You believe you can’t make it ? Well, unlike most foodbloggers who admit having felt a passion for cooking since an early age, I spent all my life away from the kitchens, teaching at schools and university, until one day, destiny took me to France (Yes, we are puppets in the hands of God), and there, a new passion was born ! but since learning on my own was hard, I decided to train professionally both in Buenos Aires and in Paris : Ecole Alain Ducasse, Ecole Lenôtre, in Plaisir…internship with the famous Parisian pâtissier Gérard Mulot…
This cake is not hard to make, but the first secret to incredible taste and texture begins with top quality chocolate … here I used Vahrona 61% cacao (you can buy the 1kilo package at G. Detou – 58 rue Tiquetonne). I would advise you chocolate no less than 55% cacao, but not too high either, since the cake might turn too bitter. Same holds good for the cocoa powder…this incredibly brilliant mirror glaze is impossible to achieve without good cocoa powder
Ok, let’s get working…here is the recipe…
Continue Reading »
Posted in Food, HiP Recipes | 5 Comments »
December 10, 2009
As winter vegetables hit their stride, we’re in the mood for simple, seasonal recipes like this one from the Recette du Jour blog. Perfect for a cold winter day!
I had to take a break from Taste & Create over the summer, because I knew I just wouldn’t have time for it. Now I’m back, paired with Carol of No Reason Needed. Carol likes lemons, so is obviously a kindred spirit. But in the end, I decided to skip over the many lemon-based recipes and go for a simple, homey soup, in order to use some of the veg from our organic box. As the weather is getting a bit cooler, it made a nice supper with some good bread. Continue Reading »
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January 8, 2009
From classics like crêpes Suzette, tarte Tatin and ratatouille to more
modern dishes such as rocket mousselines, passion fruit verrines, and
pineapple carpaccio, La Recette du Jour celebrates French cuisine (with a
few traditional British dishes sneaking in to reveal the author’s
origin!). Most recipes are simple to do with the kitchen equipment you are
likely to find in a rented apartment or country cottage, and have been
tested using the stringent quality controls provided by French guests. So
you can take advantage of local produce to create your own home-cooked
French meals during your stay in France, and recreate dishes you’ve
enjoyed when you get back home.
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