Mastering Macarons

 Orange Colored Macaron Shells Waiting for a Tasty Filling

I love teaching pastry, not only because its fun to share and meet new people, but because it also keeps teaching me.  Two of the classes I teach are on what most people would consider the 2 most difficult French pastries to master; The Croissant and the Macaron.  Believe it or not, I actually tell my students in both classes, it's NOT THAT Difficult.  I like to compare it to riding a bike, you just have to get the technique down.  The first couple of times I made Macarons, they were a disaster.  Ok, not completely, but they were less then perfect.  Now after making them many times over, I feel like they get better each time.

Tomato Mozzarella Stacks

 Salad du Jour

I've been busy in the kitchen all week testing (I almost typed tasting, freudian slip?) recipes for my new job.  I'll give you a hint, I'm going to be making pastries to accompany what I consider to be the best coffee in Paris...
After tasting one too many carrot cake, cookie, shortbread and brownie bites, I was in serious need of a nice healthy and light meal!

Romain and I have been eating a lot of salads when we eat at home.  How do you eat salad as your main course every night?  You mix it up.  Our additions range from Avocados, tomatoes, nuts, bits of cheese, olives, egg, carrots, and even sauteed mushrooms with a little garlic.  We always make our own dressing, a quick combination of Dijion Mustard, Olive or Walnut Oil (or a little of both) and some Balsamic Vinegar.  Once I get my herb garden going again, we can start added bits of fresh minced herbs to the dressing or the salad itself.  Hard to get bored with so many options!