Many of you know during Aspen’s summer season I’m a volunteer USFS Ranger decked out in the required uniform and official paraphernalia. When on a mountain trail patrol, if I see a tourist who is lost, separated from their hiking group or panicky, I know what to do.
Currently I am an American in Paris, a visitor, a guest. The best word to describe me is “careful.” That’s why when I spotted a little guy, about four-years-old, opening the gate at Square Jean XXIII park near Notre Dame Cathédrale last Sunday, it gave me pause. I looked around, saw no parents but did see a busy crowded boulevard, cars, and the Seine.
I slowly approached him, remembering the verb for “lost” and asked if he was. He didn’t respond but ‘about to cry’ means, “Yes.” As he wandered around the park, a young woman asked me if he was lost. Realizing he was, she said, “I’ll stay with you until he finds his parents.”
We didn’t touch him nor hold his hand nor say a word to him. We just kept him safe until we heard an obviously embarrassed Dad and worried Grandpa waving, hollering and thanking us. The entire incident took only ten to fifteen minutes but in that time the little tyke could have walked out the gate.
When I leave Paris, will that be the incident I remember most? Not likely. What I will remember is that I am one of at least 23 million tourists who visit a city that 2.2 million Parisians call home. It’s their turf and I’m cautious.
That being said, every day in Paris is like starting over ….. and, that’s a beautiful thing.* Here’s what my second week here looked like.
MACRON, MACARON, MACAROON, MACARONI
Oui, it’s confusing! Today we’re only dealing with macarons, that small, round almond cake/cookie with a meringue-like consistency made from almond flour, powdered sugar and egg whites. Two of those little darlings are “glued” together with a delicious, creamy filling. They can be made in a rainbow of colors with plain to exotic fillings.
I signed up for what was a fabulous three-hour macaron class at LaCuisine Paris, a well-regarded cooking school. Under the watchful eye of our talented chef, Ségolène, eight of us learned two different meringue methods, four classic fillings and many macaron baking tips. We made 20 dozen cookies (10 dozen macarons)!
PARIS HAS, COUNT ‘EM, 130 MUSEUMS
This week I visited two new-to-me museums, Le Musée de la Chasse de la Nature (The Museum of Hunting and Nature), housed in the grand Hôtel de Guénégaud, circa 1651, and The Musée du Quai Branly – Jacques Chirac, a Museum of Arts and Civilizations of Africa, Asia, Oceania and the Americas.
Both museums were quite dazzling, with their own personalities and well worth my time. See their websites listed below.
COOKTHEBOOKFRIDAYS – EVERYDAY DORIE, THE WAY I COOK
Our recipe choice this week is Dorie Greenspan’s POTATO TOURTE. Using the same method as pie-baking but by exchanging store-bought puff pastry for pie crust, you’ll understand what this is about. Another French twist are the ingredients, potatoes, onions, garlic, herbs, butter and heavy cream. Those last two are shockers, right?
After slicing and dicing, layer everything except the cream into your pie or tart container like a composed salad. Save the butter for the top. Salt, pepper. Bake at 400 degrees and, mid-baking, slowly pour the cream through the X vent of your top crust.
This tourte is as tasty as it is eye-appealing. The genius of Dorie is her skillfulness in walking you through her recipes. For those of you, like me, who aren’t pro’s, she tends to answer a question just as you’re wanting to ask it. This dish works for lunch with a salad, for dinner as a side or as a snack, note the crème fraîche.
As I said, I made today’s recipe in my tiny one-counter kitchen. Although I love, love, love my flat here in Paris, when I return to Aspen and my 940 sq. foot condo, it will seem like a mansion. (More photos of it in next week’s blog.)
Bonsoir from Paris.
*Brian Fallon
La Cuisine Paris https://lacuisineparis.com/
Museum of Hunting & Nature, https://www.chassenature.org/
Museum de Quai Branly – Jacques Chirac, http://www.quaibranly.fr/fr/expositions-evenements/au-musee/expositions/
CooktheBookFridays, https://cookthebookfridays.wordpress.com/
So happy the little boy was reunited with his father! The eagle with drone – amazing – I hadn’t seen it! When you come back to Vegas let’s cook in my kitchen -Deal?
You’re having too much fun! And being a good citizen of the world as well! Bill would love this tourte. I bet the puff pastry you buy in Europe is pretty darn tasty!!
Your Paris activities look so much fun – and that tourte is simply perfect, right? Can’t wait to see you next week!
So interesting that I took a macaron class at the same place, a short walk from île Saint Louis where I stayed a few years ago. I had so much fun but can’t quite repeat what I learned back home. Nonetheless, it’s a game changer for my baking. Cooking in an unfamiliar kitchen is a big challenge. You’ve made this tourte with great flair. Have fun in Paris!
Mary,
Love your culinary adventures in Paris! The Potato Tourte is one of the best looking, yummiest things ever. Still in your Colorado hangout with day after day of snow–then rain– and poor visibility. Afraid we will miss your return here .
Your tourte looks fabulous. So glad the little boy found his family. Space is a relative thing, as I’ve noticed watching House Hunters.
Sounds like you are having fun in Paris! So glad to hear that the boy is reunited with his family! Your potato tourte looks fabulous! The filling is so delicious! I was thinking of making it again next week as I still have some leftover frozen puff pastry. I know both my son and daughter will look forward to that!
I bow before anyone who has the tenacity to keep up the work on macarons. It is just one of those things I gave myself permission to give up on. After all, there are so many things I can file in my ‘I never thought I could do” file that surely I can let the experts (and you) have to themselves. I admire you for this. Also, having once been that little boy, I thank you for that too.
Just now reading City of Light, City of Poison by Holly Tucker. It was recommended by Sara Garton. It’s all about Paris in the era of Louis XIV. You will like it.
Thanks, Deb. Will load on my Kindle nd get to it.
Anothet keeper recipe at CtBF-ED!
Love the view from your Paris abode. Love everything you done so far for this trip (filing them away for future reference!).
Mary, you look as though you are really enjoying that Paris trip. You always find so many interesting things to do. The area that you are visiting is such a nice section of Paris, Tricia and I stayed there a few years ago and had so much fun. This week’s recipe was a good one, and it must be fun to have a kitchen to work in and all the markets to purchase the ingredients. Enjoy!
i like how you tackled this recipe in paris– how fun! and the little boy’s family really appreciated your kindness, i’m sure.
Looks delicious. Id there a reason you don’t include recipes in your blog? Are they copyrighted?
I love macarons! Very impressed that you are making them, yourself. Tres bon.
Mary – Your European adventure is leaving me speechless. Bravo for happy reunions and bravo for tourte skills in a strange kitchen. XO
Ok gosh, so many topics and so much love lol !!! I enjoyed all of your adventures (thought the lost tyke was scary). What an amazing time you are having and you are checking all the boxes of things I would love to do and see, so I am absolutely enjoying my armchair visit through your blog posts !! And I can not believe you knocked out that recipe in your apartment. Go YOU !! In hindsight I understand that this was a “doable” thing but I was pretty intimidated when I first read the recipe. You nailed it and I would love a slice of your creation, along with a few of those gorgeous macarons. Enjoy !!