The One Where I Get Podcasted

Just a quick update, because this week is pure insanity, but I got to spend Saturday with the lovely Katia and Kyliemac, of K&K Podcast fame.  We took a field trip to the pâtisserie where I work, picked up some tasty treats to sample, and went back to the studio to record a couple of shows.  The first one, episode 441, is already up, and the second one should be posted midweek.  I hope you’ll listen!

In fact, I think you should be listening to Katia and Kyliemac anyway.  I dare you to read one of their show titles and not want to listen.  They are a dynamic duo, whether they’re interviewing “interesting people doing interesting things” or just chatting about the expat life or current issues in Paris.  It’s easy to spend the whole afternoon listening, and I expect you’ll soon consider them friends, as I do.

UPDATE: Episode 442 is now up, in which we talk about some of the secrets of the pastry shop and the life of a pastry chef!

On this day in 2008: Calzone at Home

Originally published on Croque-Camille.

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Faubourg St. Denis, Côté Porte

Well.  Now that it’s been… let’s see… five weeks (!) since we moved, I am finally feeling settled enough to sit down and go through all those photos I took one sunny Saturday a week before moving day.  Our new neighborhood is vastly different from the old one, but wonderful in many other ways.  The former apartment was located on the rue du Faubourg St. Denis in the heart of the 10th arrondissement.  I loved its central location, multiple and cheap vegetable sellers, the fact that I could get Indian, Turkish, French, African, Chinese, and Portuguese products without straying more than a couple blocks, and living across the street from a cheese shop.

Oh, and there was the really cool landmark at the end of the street, too.

This is the Porte St. Denis, which at one time marked the edge of the city.  (Porte means door, in case you don’t speak French.)  It was built in 1672, by order of Louis XIV, aka The Sun King, or, as it is inscribed at the top of the monument, Ludovico Magno – Louis the Great.  Apparently he had plans to construct showpiece gates like this all around the city, but only got two (this one, and the smaller Porte St. Martin a few blocks away) completed.  At any rate, it marks the point where the rue St. Denis becomes the rue du Faubourg St. Denis, “Faubourg” being a word that indicated any road outside the city walls.

This has very little to do with anything, but it's right by the Porte and happens to bear the name of my favorite band.

Faubourg St. Denis is a relatively long street by Parisian standards, running the entire length of the 10th, hence the designation, “Côté Porte.”  I often refer to it myself as the “lower” part of the street, which leads uphill.  While the “upper” part is known for being a hotbed of Indian restaurants and shops, the lower bit has quite a few as well, most of which are concentrated in the Passage Brady.

You Know It’s Springtime When…

… You finally get to take the sweaters to the dry cleaners.

… The flowers are in bloom, and the allergies go into overdrive.

… It’s starting to get light out when you go to work in the morning.  (Or maybe that’s just me.)

… The laundry dries in less than a day.

… Heaters, schmeaters!

… You bust out the sandals from the depths of the closet.

… Fresh produce abounds in the market: strawberries, lettuces, radishes, rhubarb, peas…

… Parisian café terraces are constantly full.

… Every food blog on the internet starts posting asparagus recipes.

Here’s mine, a warm herbed asparagus salad with poached eggs, at Girls’ Guide to Paris.  It’s not only great for brunch, but makes a lovely light supper as well.

On this day in 2008: L’Atelier de Joël Robuchon – still one of the best and most memorable dining experiences I’ve had in Paris.

Originally published on Croque-Camille.

Mustard in the Custard

Longtime readers of this blog may remember my penchant for making breakfast strata on Easter.  And other times.  This year was no different.  Again looking to the contents of my fridge for inspiration, ham and cheddar sounded like a delightfully sandwich-y take on the strata.

Speaking of sandwiches, wouldn’t a little mustard be the perfect spice for eggy brunch sandwiches?  Monte Cristo breakfast casserole?  Ok, none of that sounds appetizing.  Let’s just say I put the mustard in the custard and get on with it.

Layers: bread, caramelized onions (I seem to be incapable of making a strata without them), strips of ham, shredded Tillamook cheddar.  Repeat, finish with bread.  Custard: four eggs, two cups of milk, salt, pepper, a big spoonful each of grainy mustard and Dijon, and a few dashes of Tabasco sauce. Let it soak for at least half an hour, bake at 350F for an hour or so, and eat.  Champagne and Bloody Marys make perfect accompaniments.  I probably don’t need to tell you this, but it was so good.

Originally published on Croque-Camille.