Patricia, I don't know if something like Bake and Tell can work on this platform, but I'll talk with the fabulous Antonella. I'm glad you like Bake and Tell enough to suggest this, just not sure what's possible - xoD
Husband says we’ve been to France a lot and time to go somewhere else… is there really anywhere else? You just make me want to return again soon with this piece…
So funny! I have a friend who never wants to go to the same place twice. She'll go to a restaurant, love it and never return. The same with a city/state/country. And then there are those of us who like to return to places we know, so that we can get to know them better and find something new with each visit. Both approaches are great - just different. That said ... I think France is swell! xoD
I've been making your Galette des Rois recipe from the NYT for the past several years. My daughter also made it for her 'french cuisine club' when she was still in high school. Two enthusiastic thumbs up!
Hojicha is one of my favorite teas. Sometime around late January my supplier gets in a super-premium version, and I stock up on hojicha and hojicha karigane. The karigane is actually my favorite - such lovely chocolaty notes - but both are delightful.
Do you know how when you learn a new word, you see and hear it all the time after that? It was like that with me and hojicha. As soon as I saw it, I begin to notice it in so many places - it's become very popular in pastry - xoD
I've never tried baking with it - I just love to drink it. I do have some hojicha matcha in my refrigerator. I wasn't impressed with the taste - at least as compared to what I usually drink - but it might make a nice addition to something chocolate. Though my usual upgrade for chocolate is Ugandan vanilla extract. That takes anything chocolate up multiple levels.
Joy to you and yours Dorie (including Bunny of course). Your culinary adventures are a delight and brighten my day. Cheers to you my friend who I have never had the pleasure of meeting.
My "Everyday Dorie" is getting a good workout..the Honey Mustard Salmon Rillettes were a homerun last week. My local grocery had shallots that claimed to come from France, so I thought
"why not?" they were sooo much better than the CA ones I normally would find. Yipeee!
Kate, I'm so happy that you made the rillettes. I brought them to a friend, who just returned the canning jar I'd packed them into - the jar is full again! They're such a good thing to have around for snacking or for serving to guests. As for the French shallots - yipeee, indeed! - xoD
I’ve tried several desserts from Baking— including. Gateau basque which you always said was between sweet and savory except I totally see it as sweet. At the moment large scale croissant aux chocolate aux almandes from a different Boulanger every day. It’s like the perfect chocolate chip cookie— a myth! Like God!
I loved your description of Akira's "coupes". I am fascinated by the different layers of taste, texture, and feast for the eyes. I have never been to Paris but I have always loved French desserts. My father started me baking when I was 21 with Gaston Lenotre dessert books that I read until I knew his procedures by heart. Perhaps one day I'll get to Paris...I can dream in the meantime.
How great that your father gave you the Lenotre books. Like you, I knew them by heart. I credit Lenotre and Maida Heatter for teaching me how to bake. As for dreams - hold onto them. They're so important in our lives - xoD
Well, when I do get to Paris with my family, I’ll have plenty of places that you’ve recommended over the years. My daughter in law has family living near Mont Blanc who own a restaurant and we can visit them, too. Have a wonderful visit and new culinary adventures!
Merci, Elaine. I think I'm pretty lucky to live here part-time. And I know I'm pretty lucky to be able to share it with people like you. Thank you for being here - xoD
Is there a way to recreate Bake and Tell here on Substack? Some of us don’t want to use facebook any more.
Patricia, I don't know if something like Bake and Tell can work on this platform, but I'll talk with the fabulous Antonella. I'm glad you like Bake and Tell enough to suggest this, just not sure what's possible - xoD
I second that request. Merci in advance dear Dorie
As I told Patricia, I don't know if there's a way to do something similar here - xoD
Husband says we’ve been to France a lot and time to go somewhere else… is there really anywhere else? You just make me want to return again soon with this piece…
So funny! I have a friend who never wants to go to the same place twice. She'll go to a restaurant, love it and never return. The same with a city/state/country. And then there are those of us who like to return to places we know, so that we can get to know them better and find something new with each visit. Both approaches are great - just different. That said ... I think France is swell! xoD
I've been making your Galette des Rois recipe from the NYT for the past several years. My daughter also made it for her 'french cuisine club' when she was still in high school. Two enthusiastic thumbs up!
Priya!!! This makes me SO happy - thank you for telling me. And I love that your daughter's high school had a French Cuisine Club - lucky kids - xoD
Hojicha is one of my favorite teas. Sometime around late January my supplier gets in a super-premium version, and I stock up on hojicha and hojicha karigane. The karigane is actually my favorite - such lovely chocolaty notes - but both are delightful.
Do you know how when you learn a new word, you see and hear it all the time after that? It was like that with me and hojicha. As soon as I saw it, I begin to notice it in so many places - it's become very popular in pastry - xoD
I've never tried baking with it - I just love to drink it. I do have some hojicha matcha in my refrigerator. I wasn't impressed with the taste - at least as compared to what I usually drink - but it might make a nice addition to something chocolate. Though my usual upgrade for chocolate is Ugandan vanilla extract. That takes anything chocolate up multiple levels.
Joy to you and yours Dorie (including Bunny of course). Your culinary adventures are a delight and brighten my day. Cheers to you my friend who I have never had the pleasure of meeting.
My "Everyday Dorie" is getting a good workout..the Honey Mustard Salmon Rillettes were a homerun last week. My local grocery had shallots that claimed to come from France, so I thought
"why not?" they were sooo much better than the CA ones I normally would find. Yipeee!
Kate, I'm so happy that you made the rillettes. I brought them to a friend, who just returned the canning jar I'd packed them into - the jar is full again! They're such a good thing to have around for snacking or for serving to guests. As for the French shallots - yipeee, indeed! - xoD
Cocktails and desserts, my two favorite things!
I like your style, Peggy - obviously Akira would too! xoD
Will your undying fans who’ve also transplanted from ny to paris have any chance of meeting you?
Buku, let's be in touch - can you send an email to xoxodorie@gmail.com? Maybe we can find a time - xoD
I’ve tried several desserts from Baking— including. Gateau basque which you always said was between sweet and savory except I totally see it as sweet. At the moment large scale croissant aux chocolate aux almandes from a different Boulanger every day. It’s like the perfect chocolate chip cookie— a myth! Like God!
Funnily I had to come to paris to have the best chocolate chip cookie . It’s not in ny!
I’d like the apricot parfait, please! Excited to experience a new dessert place! Merci!
The apricot was delicious! xoD
I loved your description of Akira's "coupes". I am fascinated by the different layers of taste, texture, and feast for the eyes. I have never been to Paris but I have always loved French desserts. My father started me baking when I was 21 with Gaston Lenotre dessert books that I read until I knew his procedures by heart. Perhaps one day I'll get to Paris...I can dream in the meantime.
How great that your father gave you the Lenotre books. Like you, I knew them by heart. I credit Lenotre and Maida Heatter for teaching me how to bake. As for dreams - hold onto them. They're so important in our lives - xoD
Happy New Year, Dorie! He sounds like his goal is to be the Paris version of ChikaLicious. I bet it would be a big hit.
Happy New Year, dear Micki. Ahhh ChickLicious. It was a one-of-a-kind when it opened - xoD
Bonne année, my dear, dearest Dorinha!!! ❤️ 🎈
And to you sweet, wonderful Jaíne. And to adorable Doug, too - bien sûr - xoD
Well, when I do get to Paris with my family, I’ll have plenty of places that you’ve recommended over the years. My daughter in law has family living near Mont Blanc who own a restaurant and we can visit them, too. Have a wonderful visit and new culinary adventures!
When you do get to take this trip, it will be even more wonderful because you've got people to visit - it makes a big difference - xoD
Thank you.
So excited for you! Living vicariously, thank you!
Merci, Elaine. I think I'm pretty lucky to live here part-time. And I know I'm pretty lucky to be able to share it with people like you. Thank you for being here - xoD
Love the bunny story! You can never fool an expert, especially a smart little one.