0 BASTILLE DAY NYC 2011!

Yesterday was BASTILLE DAY NYC 2011 and yours truly was there bien sur.
MACARONS made a major showing this year!!
Mad MacNYC always has the best deals - I bought a whole flat of 48 macarons for RESEARCH PURPOSES! I am about to MAKE MACARONS chez moi PBers!
It's true.
Pls. pray for moi I'm begging you.
This will be way harder than resolving FACEBOOK.
FACEBOOK CONTEST WINNERS will be announced TOMORROW!
MacarOn Cafe was there....
With a huge number of flavors...

Even Patisserie Poupon from Baltimore showed up with 6 macs for $6. Financier did not bring their macarons - I don't know why?

Remember dear Bosie Tea Parlor - they had macarons.

It was TARTE City.

Financier's tarte au framboise pistache...

Neck-and-neck competition from Payard Bakery's tarte au fraise...

Plus lecons how-to-eat-a-tarte au fraise...

Regarde!

A kind of Ispahan macaron from Patisserie Poupon!

Will even PIERRE HERME be coming to NYC soon and show up at annual Bastille day?

This year's Bastille was more Frenchie and less quelle ordinaire street fair stuff. Ode a la Rose is brand new - a kind of Au Nom de la Rose for New York with lovely bouquets.

Wines of Provence had fabulous pink color swatches to match all these varieties of Rose - the only wine Parisians like to drink in summertime...

Le Palais des Thes gave out free tastes of tea.

I LOVE Les Caneles de Celine's lime caneles (lemon and pistache too) and tiny pistache financier- so crispy.

I hope she opens a shop soon but you can order online...

Bien sur there were savory things to eat like merguez and this tomato tarte..

PLEASE come next year to New York's Bastille day!

THANK YOU PBers for all your GREAT FB suggestions!

I'll announce the winners tomorrow.

BONJOUR BASTILLE DAY NYC 2011

0 FACEBOOK CONTEST!

Looking for le FB Bonheur, watercolor, 9" x 11"

We're having a contest at PB today!
We're on FACEBOOK at last but...
We're there (really a miracle since we understand ZIP)
And it took us ages (BEAR & moi)
For one PB's FB is NOT connected to PB.
Go figure
There are no annoying widgets (Fs) all over so you can
"Really, really LIKE me"
How do I do that?
Another thing is my FB PHOTO STRIP is bummed - the photos disappeared
WHY did U do that to me FB?
PBers can U help?
SOS!
See how unconnected I am?
So here is the contest.
You know we rarely have contests at PB so we must be desperate!
PLEASE Leave helpful tips to fix my FB in the COMMENTS!
If your tips is TERRIFIC it will merit a prize!
The prizes are PARIS TRASH! YAY
Who does not love REAL Paris Trash?
This is good stuff from Pierre Herme-Jean-Paul Hevin etc.

Prize #1 - a Jean-Paul Hevin macaron guide + signature ribbon
Yahoo

Prize #2 - an 8" x 8" foldout macaron guide + signature ribbon + biz card
Prize #3 - a Pierre Herme ORIGINAL Jour du Macaron guide from 2010 It's Vintage!!
Prize #4 - A very vintage Pierre Herme macaron illustrated guide to flavors!
Last but not least, Prize #5 - if you can give me major help with Facebook = an original Paris breakfast watercolor sketch, 6" x 9 1/2"

So dear PBers,

Put on your Facebook thinking caps

Come up with some GREAT tips

IN THE COMMENTS PLS.

Help Parisbreakfast come up to speed like everyone else out there networking socially.

And may the BEST tips win some Paris Trash where ever you live!

BON CHANCE et WEEK-END!!

ps

Pls. don't 'Friend' me yet.

I'm trying to be professional...ahem

WINNERS ANNOUNCED on MONDAY!

0 BAKED APRICOTS STUFFED WITH ALMOND PASTE - MONTHLY MINGLE

With the arrival of hotter weather and to my biggest pleasure, some of my favorite fruits are starting to grace (super)market stalls. They are so fabulous that I can never get enough of them. Not one week passes by without me making either pies, pastries, cakes, trifles, crumbles, clafoutis or cobblers in my itsy-bitsy apartment kitchen.

The craze already begins in May when the first Swiss rhubarb stems (I know, it is a vegetable, but I mostly prepare it just like a fruit - that's how I like it best) and strawberries are available, then at the end of June they slowly get replaced by apricots, peaches, nectarines as well as all kinds of berries (gooseberries, redcurrants, raspberries, blackberries, etc...) and, finally in August, after an endless and interminable year of lusting, the king of all stone fruits makes it's appearance, my beloved Italian plum. Not forgetting that not long after, they are very closely followed by raisins and apples (and so on)...

Ah, Nature is indisputably plentiful and perfect! It never fails to make our senses work and months after month, it incessantly offers a vast array of wonderful produces, no matter the time of the year. Why would we want to buy vegetables or fruits that are not seasonal, stuffed with chemicals, were grown in non-humane ways, have flown miles to reach us, thus contributed to dirtying the air we breathe, are overpriced and taste like nothing when we have the opportunity to help our farmers, to enjoy organic or chemical-free goods, to treat our tastebuds rightfully, to not spoil our precious planet, our to and to follow the rythm of the seasons without letting ourselves get overwhelmed by stupid and incoherent needs?

You see, I am getting sick and tired of seeing people who crave the wrong food at the wrong moment, who are acutely detached from the Earth that they don't know if what they buy is grown in "laboratories" or naturally in fields, who think that it is normal to be able to find what they want when they want and who don't give damn about their despicable attitude or the effect it can have on their lives!

The beauty of consuming goods that were cultivated sustainably and in harmony with the environment is that you never get bored with them as those produces aren't generally available all the time, hence you can be assured that there's always a rotation. In that way, you look even more forward to eating those greengrocery items because you had to wait for so long in order to finally be able to savor them. The unbearable longing as well as the extreme yearning induced by the unfathomable break, the sheer joy that you feel when you know that a produce will soon be sold again and the exhilarating thrill you experience while taking your first bite of that highly anticipated vegetable or fruit is just incomparable and has to be cherished. Deprivation helps us appreciate them to a greater extend and not take things for granted. Fulfillment doesn't come through spoiltness...

Consequently, when I saw the very first Swiss apricots from Valais (some of the world's finest apricots), I was overcome with immense happiness. After having indulged in rhubarb for the past weeks, those amazingly fragrant, gorgeously juicy and vibrantly colored stone fruits offered a very welcome change.

Since my aim was to highlight their delightful sourness that is beautifully counterbalanced by their incredible nectarousness, which are both coupled with breathtakingly musky and heady aromas, I chose to make a refined North-African and Provence inspired dessert with that sun-engorged treat.

I searched online for quite a while before I stumbled upon what I was looking for. "Baked Apricots Stuffed With Almond Paste" it was going to be. Of course, there was no way I would prepare my round and orange furry little babies without making a few adaptations to the original recipe. I always have to add a personal touch to everything and I am constantly compelled to increase quantities as I'm afraid my food will not be adequably palatable. It is a bit of an illness. My nickname could well be "Madame Never Enough".

I kept the same amount of filling, but I decided to reduce the number of fruits as well as to incorporate a few drops extra almond essence and orange blossom water to the paste and for a more complex flavor, I thought it would be interesting to delicately infuse the syrup with a little lavender flower. An excellent decision!

The unique combination of tart apricots, sweet almond paste, pungent distilled water, marzipan-tasting almond essence and balmy dried lavender flowers is just out of this world. It results in an ambrosial and refined dessert which will get you hooked. Impossible to resist to such an exquisite delicacy...

This is my entry for Monthly Mingle hosted by Sukaina of the lovely blog "Sips And Spoonfuls". The theme is "Stone Fruits".

~ Baked Apricots Stuffed With Almond Paste ~
Recipe adapted from "Dessert.net.au".

Serves 4.

Ingredients For The "Syrup":
75g (1/2 Cup) Castor sugar
3 Tbs Lemon juice
1/3 Tsp Dried lavender flowers
300ml (1 1/4 Cup) Water
Ingredients For The "Stuffed Apricots":
120g (1 Cup) Finely ground almonds
50g (1/2 Cup) Powder/icing sugar
45g (3 Tbs) Melted unsalted butter
1 1/2 Tsp Orange blossom water
1 Tsp Almond essence/extract
1 1/2 Tsp Water
1 Pinch Fine sea salt
800g Fresh apricots, washed

Method For The "Syrup":
1. Place the sugar, lemon juice, lavender flowers and water in a medium-small saucepan. Bring to the boil, stirring occasionally until the sugar has dissolved, then let simmer for 5-10 minutes, until you get a thin sugar syrup.
2. Preheat the oven to 180° C (350° F).

Method For The "Stuffed Apricots":
3. In a blender, mix together the ground almonds with the icing sugar until the mixture is very fine, then add the butter, orange blossom water, almond essence, water and salt. Pulse until you get a smooth and homogenous paste ressembling marzipan.
3. Make a slit in the flesh of each apricot and remove the stones.
4. Shape the almond paste into small balls and press one of them into the cavity of each apricot. 5. Arrange the stuffed apricots in a shallow ovenproof dish that you have previously buttered/greased and carefully pour the sugar syrup over them.
6. Cover with aluminium foil and bake in the oven for 25-30 minutes.
7. Plate the apricots and sprinkle with a little syrup from the baking dish.

Remarks:
Both the lavender flowers and the orange blossom water are optional.
You can also cut the apricots in half, stuff each half with almond paste and bake the halves, uncovered, for 25-30 minutes.

Serving suggestions:
Serve warm or at room temperature with a cup of tea or coffee, for dessert or teatime.

~~~~~~~~~~~~~~~~~~~~~~

~ Abricots Fourrés A La pâte d'Amandes ~

Recette adaptée du site "Dessert.net.au".

Pour 4 personnes.

Ingrédients Pour Le "Sirop":
75g de Sucre cristallisé
3 CS de Jus de citron
1/3 de CC de Lavande séchée
300ml d'Eau
Ingrédients Pour Les "Abricots Fourrés":
120g d'Amandes en poudre (fine)
50g de Sucre en poudre
45g de Beurre non-salé, fondu
1 1/2 CC d'Eau de fleur d'oranger
1 CC d'Essence/extrait d'amandes amères
1 1/2 CC d'Eau
1 Pincée de Sel de mer fin
800g d'Abricots frais, lavés

Méthode Pour Le "Sirop":
1. Mettre le sucre, le jus de citron, les fleurs de lavande et l'eau dans une petite casserole. Porter à ébullition, tout en mélangeant occasionnellement, jusqu'à ce que le sucre soit dissout, puis laisser frémir pendant 5-10 minutes, jusqu'à obtention d'un sirop assez liquide.
2. Préchauffer le four à 180° C.

Méthode Pour Les "Abricots Fourrés":
3. Dans votre mixer/blender, mettre les amandes moulues et le sucre, puis mixer jusqu'à obtention d'une poudre très fine. Ajouter le beurre, l'eau de fleur d'oranger, l'essence d'amandes amères, l'eau et le sel, puis bien mixer afin d'obtenir une pâte homogène ressemblant a du massepain.
3. Découper une fente verticale dans chaque abricot et retirer les noyaux.
4. Former de petites boules avec la pâte d'amandes et remplir les cavités avec.
5. Mettre les abricots dans un plat à gratin beurré et verser un peu de sirop sur chaque fruit.
6. Recouvrir avec une feuille d'aluminium et cuire au four pendant 25-30 minutes.
7. Arranger les abricots sur une assiette et verser le jus de cuisson par dessus.

Remarques:
Les fleurs de lavande et l'esu de fleur d'oranger sont facultatifs.
Vous pouvez aussi couper les abricots en deux, les garnir avec la pâte d'amande et les cuire pendant 25-30 minutes, sans les couvrir.

Idées de présentation:
Servir pour le dessert ou pour les quatre heures, chaud ou à température ambiante et accompagner d'une tasse de thé ou de café.

0 The French Man...

Of late The French Man has been getting a bad rap, well some of them, ahem. Yet French men do have many redeeming qualities. We must not overlook these by focusing too much on la French femme don't cha think? For ex. French men have A LOT of hair. Is it their diet or their genes? Are they hairy everywhere? One sometimes wonders... Yet they are effortlessly chic/classe/cool. And a French man carries a man purse so perhaps he understand us better?
It's a well known fact French men notice if you change your hairstyle, hair color or get a haircut. The American guy may not yet have realized you have hair.

                                 Viva la difference!

French men never tire of noticing French women of a certain age... Nor do French men have a problem entering all-pink patisserie Fauchon and helping his ladylove choose desserts.
French bouquets were put on this earth...
For the French man to show his appreciation to the French woman. American guys, as a rule only remember flowers on Valentines day...hmmm
Showing affection in public?

No problem for the French guy.

Many French dads are out and about strolling with their offspring.

Let's face it. Go into any Parisian cafe and you will meet up with a French man.

Eat in most French restaurants and you'll be eating the fruits of a French man.

French pastry?

French men mostly own that turf and who could complain?

My own French Monsieur showers me with flowers and champagne. He always carries my pastry bags too.

BONJOUR THE FRENCH MAN!