Feeling Springy

Paris Hotel De Ville in Early Spring

I'm happy to say I have survived my first winter in Paris and boy am I ready for Spring!  This past weekend the weather warmed up and everyone peeled off their winter layers and went out to get some sun.  I had a nice picnic with friends on Saturday in the Jardin du Luxembourg with LOTS of other people, it was quite crowded.  

Maybe it is just the removal of heavy sweaters and jackets, but Spring just makes me feel lighter, or uh springy? It also affects the way I eat and cook.  I turn to lighter dishes, salads, fish, lots of fresh veggies and fruit.  I try to go with the seasons when eating as well.  Here in France the strawberries are coming over from Spain and they are beautiful and bountiful, and very hard to resist.  I'm sure pineapple is not in season, but I saw one at the market and couldn't resist.....the price was reasonable as well.  

Romain and I have been hosting a lot of dinner parties lately for friends and guess who has been doing the cooking?  Last night was no exception.  So combine the feeling of wanting light, fresh food, with a small kitchen and trying to use up an overstock of heavy cream (leftover from a chocolate making class) and here is the menu I came up with:

Savory Tart of Salmon and Zucchini

Baby Spinch, Mache, Avacado and Chickpea Salad 

with Lemon Thyme Vinergrette and Red Onion

Vanilla & Ginger Panna Cotta with Fresh Pineapple and Strawberries

Baby Sugar cookies

Didn't get around to taking pictures of the dinner once it was all finished, I was bit too busy stuffing my face. However, I did document the best part: the dessert. 

Panna Cotta is such an easy and simple dessert to make. Cream, sugar, gelatin, flavor- that's all.  It's like a blank canvas begging for flavors and fresh fruit.   Find yourself a basic recipe and start there.  Here is how I made mine.

 Start with fresh Ginger, cut a nice chunk off and remove the skin

 Place Ginger pieces in with the Cream, Sugar, and Vanilla bean

Heat thoroughly, but don't boil.   

Remove from heat and stir in bloomed gelatin

 Strain out Ginger and Vanilla Beans

 Pour into glasses/serving dishes and refrigerate until firmly set

Top with chopped fruit and a little drizzle of caramel sauce

Panna Cotta is going to be my "go to" dessert for the summer when I need something cool and refreshing. That is until I have an ice cream maker......