Kitchen Tour

 My French Refrigerator Poetry

A few months ago I saw an article online about the tiny apartment kitchens of professional chefs living in New York City.  By American standards the kitchens were rather small and not what you would expect a professional chef to have.  Many said they rarely even use their home kitchens, so the size wasn't too much of an issue for them.  One chef said the lack of storage space forced them to store things in their oven.  A full size oven!  What a luxury that would be for me!

You've heard my talk about the space challenges of my kitchen and even seen a few glimpses in my photos, but today I invite you on an official tour.  A few improvements have been made since I moved in permanently in November and I must say it is feeling quite like home.  I still have my dreams of space for a Kitchen Aid mixer and a real size oven, but I think am adapting quite well to my Paris kitchen. 

Come on in.......

Chocolatier Chapon

 

Chocolate CHAPON 69, rue du Bac in the 7th

Paris is such a great city to walk and wander in.  My first few weeks here, I had plenty of time to wander and I was usually carrying my camera with me.  This day I was very happy to have had my camera as I was taking a stroll down rue du Bac.  Often I will stop and stare into shop windows, mostly patisseries and chocolate shops, but the ocassional shoe store will stop me in my tracks as well. Chapon made me stop and because I couldn't believe my eyes, I had to go in for a closer look. 

 Back wall of the boutique that caught my eye from outside

The entire back wall was beautifully decorated and covered with old metal chocolate molds!  Most molds used today are hard plastic or silicon.  I often scour brocantes and antique shops looking for these to decorate my own kitchen.  I found a few nice tablet molds at a brocante in Deauville last summer.  I wondering how often the sales girl gets asked if it is ok to take a photo, I'm guessing quite a lot.

  It's such a beautiful and appropriate decor for their shop.  

After discreetly snapping a few photos, I examined the chocolate selection and selected a few pieces to try.  I don't remember all the pieces I got, only that one was had a passion fruit ganache filling and I was a little disappointed.  The taste of the passion fruit was barely evident.  The quality of the chocolate over all was nice and they had some other interesting flavor combinations, but nothing that really wowed me.  However I may consider going again to give them another try.  And I'm curious if their other shop in the 16th has a similar design, that would be a lot of chocolate molds!

Front Window display of pieces

A White Swan for Valentine's Day

I've posted something for almost every Valentine's day since I've started this blog.  It's hard to believe a year has already passed since I made These.  Sadly last years Valentine's chocolates never made it to their destination.  I have no idea what happened to them after I left them in the what I thought to be capable hands of the USPS.  Guess I was wrong.  I hope someone enjoyed them and they are not rotting in customs limbo somewhere.

This Valentine's Day is the first I have to got spend with MY Valentine.   Of course that called for something special.  A friend from work had been wanting to learn how to make Pate a choux and also wanted to make something for her Valentine as well.  So Valentine's day morning we got together and made these:

We even had enough to share with some coworkers the following day.  One coworker commented on how "old school" they were.  Yes I hadn't made them since I was in culinary school, but they still produce the ooohs and awwwhs just the same.  They looked elegant and tasted even better.  We hid some chopped Strawberries and Raspberries inside some of them, and we spiked the Creme Chantilly with a little bit of Calvados.  Wouldn't you feel special if you got one as a Valentine?

The rest of my Valentine's day was spent preparing a delicious dinner for my husband with recipes and inspirations from one of my favorite cook books.  It started with a Artichoke Bruschetta, followed by an Arugula salad with Pine nuts and Avocado.  I made Lamb Steak with a Rosemary Red Wine sauce and we finished with a pair of Cream puff swans and Moelleux au chocolate with fresh Strawberry sauce and of course- more Creme Chantilly. 

Hope you had a sweet Valentine's day as well.

Trying to find where I fit in.

My first visit to Europe was in March of 2001 on a visit to Brussels and Amsterdam with my older sister over my college spring break.  I fell in love.  Good public transportation, beautiful architecture, a different pace of life.  I felt like maybe I had been born on the wrong continent.  Subsequent visits to Germany, Great Britain and France only made my suspicion stronger.  After a 5 week summer study abroad in Leipzig, Germany, I returned to the US and vowed to continue traveling and maybe one day live in another country other then the US.  And I haven't even gotten started about the food, but that wasn't really as evident until I started visiting France and learning French pastry in culinary school.

Searching for "the place where I fit in" isn't just about a physical place to live.  Its also about finding work, and a community that feels right.  Its an ever evolving process that has progressed from Columbus, Ohio to Boston, MA and now to Paris, France.  I'm feeling more and more comfortable.

The challenge of Paris is I have my European culture and amazing food, but I'm still struggling with the language.  Thinking about how mentally stressing it was working at Laduree this summer without being fluent in French, and then thinking about how physically taxing the hour and a half commute each way to work would be (to the new Pastry Laboratory in Morangis- far outside of Paris) I have decided at this time not to return to working for them.

I think I've found a happy compromise for now, working in a small chain of English bakeries that are well known here in Paris for offering delicious and refreshing organic foods and simple English/American style pastries.  The commute on some days is just a walk up the street from me; other days a short metro ride to the Marais.  My fellow employees' nationalities vary greatly from French, English, Scottish, Estonian, American, to Japanese, but we all share one or two common langauges: English and French.

 Savory Tart and Salad

 Brunch Menu

I do miss the beauty and complexity of French pastry and that is why I am happy to be teaching some courses for La Cuisine Paris.  Starting in March you can sign up to learn to make Croissants and Macarons with me in the heart of Paris!  Other classes may be coming later.  

Paris is slowly becoming the home and the "place" I've been searching for.   I just need to master the language. 

Croissants as a metaphor for my life

I chose carefully what I make in my kitchen.  I have very limited space to work with and the simplest cake or cookie undertaking can turn into a huge frustration.  Imagine my happiness at finding a nice round baking plaque to fit just perfectly in my pint-sized oven a few weeks ago.  That is my hand, so you have good idea of the space I am working with if this fits perfectly in my oven.

I'm going to be teaching some pastry classes here in Paris soon!  One of the classes I have been contracted to teach (and help design) is a croissant class.  I've been making test recipes of croissants in my kitchen.  I'm trying to see what is the best way to show someone how to make croissants in a 3 hour time frame (and somewhat limited space).  Unless you have professional grade kitchen and dough sheeter, making croissants in less then one days time is an impossible undertaking.  It's even more challenging with limited counter space to roll out sheets of dough.

I've been comparing recipes from various cook books of mine and have found the quickest way to make croissants is to use overnight frementation.  This means you make the basic croissant dough the day (or 2-3 days) before you intend to roll, shape and back.  Then you leave the dough in your refrigerator overnight to develop flavor.  The next day the hard work begins.   I took my first test batch out and began to roll the soft, stretchy dough.  I added my square of butter and began the folding process.  I really pushed this batch, trying to see how quickly I could get through the turns.  I think because my kitchen was so cold, I really did not  have to rest the dough much between turns, I just kept going. 

While I was rolling the dough, I was thinking to myself, should I go ahead and do another turn?  The dough doesn't seem to be resisting, the butter doesn't seem too soft, so why not?  I'm not normally a pusher.  My personal philosophy has always kinda been go with the flow, see where your path takes you.  Don't force anything unnatural.  You can't push croissants either.  There are a few ways to speed up the process, but in the end you need to plan and have a little patience......

 Looking good so far

And there is most often a sweet reward in the end.

 

My Homemade Croissants

It's a Small World After All, -belated post on the wedding cake for my brother.

Bite sized is the best size in my humble opinion.

I've always had a fascination for things in miniature.  When I was little, I loved my doll house and was constantly searching for things to turn into mini furnishings.  Even though I detest adults wearing those Crocs shoes, I think the kids sized ones are the cutest things ever.  While in pastry school, I always wanted to make everything in mini.  Mini tarts, mini cakes, bite sized cream puffs.  It is a serious obsession, and maybe the reason I have never really been drawn to making wedding cakes (well full size ones).  However when my younger brother announced he was getting married, pastry chef big sister had to step up to the "plate" and offer to make the wedding cake.

I consulted with my good friend Kristen from Let Them Eat Cake because her cakes are beautiful, elegant works of art I would love to mimic if I were to start making wedding cakes on a regular basis.  I calculated recipes, amount of ingredients, and timing.  My lovely Aunt Pat offered me use of her kitchen, her hands and moral support for 2 full days while I tackled the Purple Polka-dotted Beast!

Four tiers of double-layer, Vanilla bean syrup soaked, white velvet cake, sandwiched and covered with French Vanilla Buttercream and Fondant accents later, there were no catastrophes or meltdowns, but I was done.  It is not a task for the faint of heart or scared of butter and sugar.  Many people said it was the best tasting wedding cake they'd had.  My Dad longed for another piece to have with a cup of coffee.  And the little kids at the wedding loved eating the fondant dots like candy.  It was delicious, I ate more then my fair share, and my aunt had a freezer full of left over trimmings for turning into parfaits and other delicious creations.

Although I've said before I am not a huge fan of cupcakes, I would have enjoyed making this cake on a much smaller scale.

 The Newlyweds and their cake

A Very Merry Belated Christmas and Happy New Year Wish

The last month of the year already has enough going on with Christmas and New Years, but throw in trying to settle into a new apartment in a new Country, starting a new job, celebrating your husband's 30th birthday, and meeting lots of new extended family (most who speak very little English), you might understand why I haven't posted much lately.  I've also been doing a LOT of baking at home.  

Now finally back in Paris from our holiday travels to the north of France, I've found a quite moment to share few photos of this holiday season and some reflections on a very busy 2010 with you.

Now that's my kind of Christmas Tree

 

Definitely looks a lot like Christmas

 Christmas Cake for a friend

Chocolate Mousse and Red Berries Charlotte

I am yet again amazed to look back on this year and see how far I'm come.  If you had asked me 10 years ago where I thought I'd be today, I don't think I would have had any idea.  Completion and graduation from a great culinary program, an amazing summer stage at Laduree and now finally living in Paris with the most special person in my life and finally being able to share everything with him, I couldn't ask for anything more.

Let this be a reminder to all of you, that dreams do come true, you just got to get out there and chase them and don't let anyone tell you it can't happen. 

Wishing you all good health, delicious desserts, magical moments and dreams coming true in 2011!
         
          -Jenni