Palette Inspiration: Gold & Vintage Rose

[Excuse my technical issues with this post...sometimes Blogger and I don't see eye to eye..]

Autumn Classics

Realist Paintings by David Jamieson. 

How Proust Can Change Your Life, Alain de Botton. The most down-to-earth self-help book I have ever read (and loved).

Lazy mornings in bed and fading daylight. Forest Canopy Bed via Anthropologie.

Recently gifted to me, Barefoot Contessa How Easy is That? by Ina Garten. I love her sweet demeanor and delicious recipes. I'm so looking forward to trying a few recipes this month (I'm eying her Fleur de sel caramels recipe).

A Day In Paris

There's nothing more relaxing than spending a day wandering the city, window shopping and enjoying a delicious lunch outdoors. For the first bit of my stay in Paris, I was on my own and I wasn't quite sure how I'd manage as I'd never traveled solo before. Sure enough, my favourite pastimes of shopping, eating and sightseeing filled my days just fine! One particular sunny day, I decided to venture to the famed Saint Germain district, and had the most perfect afternoon (in the eyes of a decorator, that is).

By Denis Truchi

First Stop: Lunch at Les Deux Magots
This busy cafe is located on Saint-Germain-des-Pres and has been serving casual and delicious french cuisine since 1813. Too beautiful to sit inside, I quietly took it all in while enjoying a croque monsieur and cappuccino.

I must admit, this was not the most exciting item on the menu, but I remembered Ina Garten's fantastic description from her cookbook Barefoot in Paris and couldn't resist trying a truly french croque monsieur myself. Now that I'm home, I'll happily try her recipe when the craving hits me again. [Recipe from Ina Garten's Barefoot in Paris]

Ina's Croque Monsieur

Ingredientsnocoupo

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch nutmeg
• 12 ounces Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwich bread, crusts removed
• Dijon mustard
• 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Post-Lunch Wandering: Nobilis
Strolling down a narrow street nearby Les Deux Magots, grinning with happiness I'm sure, I came across this beautiful table setting in a store window. I loved the pea green and royal blue combination - unusual, yet it works perfectly!

As I walked around inside, Nobilis' incredible textile and wallpaper selection overwhelmed me with ideas and I almost forgot to take a few photos. Unfortunately, of the 500+ I have from the trip, only three are from this great shop.


One of the things I loved about these cushions was their simplicity. They've tossed gaudy trims out the window and showcased the embroidered, quilted and woven qualities of the fabric. A keeper in my books!

While these photos don't do them justice, their website is fantastic and so inspiring! Be sure to visit!

Pretty Little Things: Fragonard
Underneath a portion of the Louvre, the Carrousel du Louvre houses the most beautiful French perfume store, Fragonard. After dinner, I discovered this shop and proceeded to visit approx. 4 times in 11 days....yes, I loved it. I first bought a light rose ring, then returned to purchase a delicate floral perfume, and then dragged Cait to accompany me for a few more souvenirs.

First opened in 1926, Fragonard has boutiques across France and even has a perfume museum in the heart of Paris. Read more about the story of Fragonard and perfume making here.

C is for Cookie

Ina's outdone herself again. In the few weeks since I purchased this cookbook, my Mom and I have happily turned out recipe after recipe. From lemon chicken and roasted potatoes to tomato rice pilaf, her recipes have my stomach growing (yes, unfortunately) with excitement for french cuisine.

Always a dessert lover, I get such satisfaction out of trying a new dessert and tasting the sweet victory! After coming across Ina's recipe for Palmiers (otherwise known as "Elephant Ears"), I knew they'd be a good thing. Puff pastry and sugar. How bad could they be?


You know the Food Network show, "The Best Thing I Ever Tasted"? I want to go on there just to talk about this cookie. If you think you're not a baker, this cookie is as easy as it gets. And rewarding!! So tasty, so easy, so cute.........If you need friends, a raise, a car from your Dad, whatever.....I'd make them Palmiers.

Ina Garten's Palmiers

Ingredients

• 2 cups granulated sugar
• 1/8 teaspoon kosher salt
• 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

© 2010 Television Food Network, G.P. All Rights Reserved

Photographs from provided links.

I Like To Overdo It

So I booked a trip to Paris. Thought about it a little, then overanalyzed it as I tend to do, but somehow brought myself to make a decision. I figured a few nights near the Eiffel Tower couldn't do any harm. My french however, or lack there of, may get me into trouble.

I have plenty of time to brush up on (or learn) the language, so quite frankly that can wait. First things first. I must train my stomach.


I like to think I've got a little Betty Crocker in me. As a kid, my nut allergy meant that sometimes we had to bring out the cake mix for school occasions and such, but that was fine by me. (Shamefully, I've actually grown to like the batter just as much as the finished product!) That love of baking has stayed with me, and a subscription to FOOD magazine and countless Food Network episodes later, I now feel the need to embark on the finer world of food.


Who better to learn from than Ina Garten? Not only is she the kindest chef on the Food Network, everything she makes has me drooling. So when I found out she had an acclaimed cookbook from her time spent in Paris, I couldn't resist.


Don't these cheese puffs look delicious? All of the recipes in this cookbook look incredible and I'm so excited to try them. Expect reviews on my favourites (seems like the thing to do in blogging lately...). Happy cooking!