foodessa

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cold ESPRESSO coffee KAHLUA milk frappe

A no ice, cold coffee beverage with a special touch.

Espresso coffee blended with just the right sweetness, light milk and spirit.

Although reality at home tells me otherwise, my thoughts still have not left Paris.

Therefore, if you may permit...kindly humour me a little while longer.

Although most Parisian cafés do not satisfy most coffee connoisseurs...

their café charms such a welcome that one is willing to forgive this small lack in their repertoire.

This may not be so in the next few years...

a few really good coffee shops are starting to rise to the occasion.

For now, Italians still seem to have an upper hand over them...

and in my humble opinion...they do deserve this reputation after all ;o)

Summer time always brings on the desire for cold frappé coffees.

Why not spike them up for that special something...something?

Here’s my personal and versatile recipe without the use of plain water ice cubes.

Pure ingredients is the only way to get the authentic flavour and smoothness in a real frappé.

cold ESPRESSO coffee KAHLUA milk frappé

serves 2 medium glasses

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INGREDIENTS:

(American / Metric measures)

. 6 small, frozen cubes of Espresso coffee (yields about 1/2 cup/ 120ml)

. 1/2 fl.oz. (12.5ml) Maple syrup

. 1 fl.oz. (12.5ml) Kahlua liquor *

. 1 cup (125ml) 2% milk

* Variations that also taste wonderful: Amaretto, Frangelico, Grand Marnier, Tia Maria

PREPARATION:

1. In a blender...pulse, crush and blend coffee cubes until a somewhat smooth consistency is achieved.

2. Add the syrup and liquor. Blend again.

3. Add just a little milk to the blender in order to liquefy the coffee mix for easier pouring. Set aside the rest of the milk.

4. Pour the blender mix into two medium size glasses. Then, continue pouring the remainder of the milk equally between both glasses. Voila.

I’ll eventually get my head out of those Parisian clouds.
For now, I’ll go enjoy a good book and sip my espresso frappé. Ta Ta for now.

Happy moments and flavourful wishes in all your kitchen adventures.
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

PARIS style BRUNCH smoked Salmon EGGS BENEDICT

Italian flare within a PARIS style brunch.

Smoked Salmon Eggs Benedict got slathered in a

Butter-Olive-Lemon-Caper-Maple Syrup sauce.

Just barely back from a whirlwind few weeks in Paris....

the city of love, food and everything in between.

The Notre-Dame church seen from Pont de l’Archevêché with their forever love locks

Appreciating this city as a quasi local permitted us to touch upon...
all arrondissements...yes, all twenty of them.

As much as possible...
we were determined to experience different paths within the snail of Paris.

Place d'Italie (13eme arr.)... right in front of its Metro station

Although having traveled to this magical city on different occasions...

most typical tourist attractions were kept to a minimum.

We did make the time to smell the roses...so envious...they bloom earlier in Paris.

Flower markets everywhere we went.

Jardin des Plantes (5eme arr.)...the Rose garden was my favourite

Entertained at all times...

We admired an Italian comedy (14eme arr.)...facade of ‘la comedie Italienne’

Free spirited musicality (5eme arr.) at the Marché Mouffetard

Well, actually, once and a while we had no choice in...
criss-crossing paths with a few Paris enthusiasts.

There are tons of them around...you’ve been warned.

With so much to see and do...
there were very few sitting moments...
unlike for some of the privileged.

Statues laid back at Musée d'Orsay ...housed in a restored beaux arts railway station

Our feet were continuously inflamed from all the excess salt and sugar...
ankles were pulling abnormally from all the cobblestone...
and muscles cramped from all the ups and downs.

rue Gabrielle...Montmartre (18eme arr.)

All this pain did however lead us to some well worth paths.
Here are just a few that we appreciated.

Parc des Buttes Chaumont (19eme arr.)

Small neighbourhood park in the Canal Saint Martin area (10eme arr.)

Parc Monceau (8eme arr.)

Ran into a stunning Peacock at Bois de Vincennes Park (12eme arr.)

Yes, that’s his backside...seemed even more dramatic than the front...it was honestly difficult for me to pick.

My favourite was this out of the way Parc - Square les Batignolles (17eme arr.)
...truly quaint and welcoming...much serenity.

Believe it or not, I complained less than usual and...
we both managed to do it in shear bliss.

Le Moulin de la Galette Bistro ...Montmartre (18eme arr.)

Hubby and I really made it a point not to get caught in...
the incredible museum and church visiting lines.

Every time we passed one...we just could not get over the enormous waiting times.

Instead, we stood in much smaller lines to get the best...
viennoiseries...bread...and of course, several pastries.

Boulangerie Poilane...(15eme arr. and also in the 6eme arr.)

Great bread and and excellent chocolate croissant.

Viennoiserie / Boulangerie in the 15eme arr.- Avenue Suffren

Pastry from similar showcases around the 17eme arr.

***

Oh...and how could I not share my illegally obtained photo within the incredible...

‘Le Bon Marche’s - Epicerie' building (7eme arr.-located in the Saint-Germain-des-Près area).

I could have spent the whole day in there. Also, I swear, I truly didn’t see the “no cameras allowed sign”.

Yes...many...many hours were spent walking.

Did we shed any pounds?

We related very well to our friendly Parisien model

With all that butter and sugar...how could we!

A confectionary institution:
‘A la Mère de Famille’ - the original shop [1761] is in the 9eme arr.)

I am now completely convinced that exercise is certainly good for...
the heart and mind...however, the fork to mouth will supersede it every time.

Yet, we really did not overeat...

pedestrian street: Rue Poncelet (17eme arr.)

...well, maybe indulge in a little more chocolate and cheese of course.

Fromagerie Marie-Anne-Cantin (7eme arr.)

Considering what we faced every day...
we actually convinced ourselves that we were so incredibly reasonable.

All in all, we at least managed to stay balanced.

Modern versus ancient facades next to: Musée du quai Branly (7eme arr.)

Those tiny bistro chairs or...
the latest, tight airline seats were not going to get us yet ;o)

Now...after all these goodies...
are you still interested in making this brunch with an little Italian flare?

A touch of Quebec maple syrup was added in dedication to the sweetness in all of us ;o)

Smoked Salmon Eggs Benedict

with...

Butter-Olive-Lemon-Caper-Maple Syrup sauce

serves 2

Printer version

INGREDIENTS:

(American / Metric measures)

Base:
. 4 large eggs
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. light spread of Dijon mustard (for bread)
. 12 small slices of Smoked Salmon
Sauce:
. 4 Tbsps. [1/4 cup] (125ml) unsalted butter
. 2 Tbsps. [1/8 cup] (30ml) e.v. Olive oil
. 1 Tbsp. (15ml) Capers, crushed
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) lemon juice
. 2 Tbsps. (30ml) Maple Syrup
. 1/4 tsp. (1.25ml) granulated garlic
. 1/4 tsp. (1.25ml) dried tarragon herb

PREPARATION:

Sauce:
1. Prepare all ingredients for the desired sauce in a small pot and place it on very LOW heat. Whisk it right before serving.
Preparing toasted bread and spread:

2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the salmon slices and set aside.
Poaching eggs:
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident.
6. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
Assembly:
7. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
8. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. Serve and enjoy. Bon appetit.

I hope you enjoyed this mini tour of one of my favourite cities.
This was by far the very best idea on how to celebrate my mid-life turning point.

Looking forward to sharing more of Paris with you on future posts.

Until then, enjoy your brunch ‘a la Parisiene‘...sort of ;o)

Many flavourful wishes in all your kitchen adventures.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Bistro inspired Portobello Courgette farcie Potato mash

Parisian Bistro inspired with my Italian cucina at the helm.

Portobello goes tête à tête with la courgette and a rustic smooth potato mash.

Paris and connections have been in my thoughts lately.

A somewhat long distance reunion has happened with a cousin from Italy.

The last time I had remembered her was when we were both in our much younger years.

Since then, we sadly lost complete touch with each other.

Along with our appreciation of great culinary experiences....

romantic cities such as Paris have come into our lively conversations.

I assumed that we may also share a love of books as well as charming cities.

Therefore, I took a chance and sent her an illustrated book on the alluring magnet of Paris.

Crossing our continents...

we may one day meet up in a Parisian bistro and connect in person?!?

Dreaming of adventures and possibilities is also something we have much in common.

Once upon a time...

how she initially made contact with me:

Out of nowhere, my younger 'Cugina' decided to mail me a friendly card with two enchanting window butterflies.

I could only wonder why and how she could have known about my connection with this fantastical insect? I was very moved by her gesture.

We've become email pals since then and along the way we are slowly finding our true deeper bond.

I've come to appreciate her very particular and unique personality whom I'm slowly coming to admire.

Not only have I come to cherish our correspondence, I've also started to let back in some whimsical that had got lost along the way.

Since she mentioned that her interests surround savoury dishes as opposed to desserts...

I thought of dedicating this friendly tête à tête to my 'Cugina'.

This dish is hopefully as generous and colorful as she has expressed herself to be.

Portobello and Courgette

stuffed with rustic Sweet Potato mash

A bounty of flavours and textures in every bite.

serves 2-4

(depending if used as an entrée or a meal)

Printer version

INGREDIENTS:
(American / Metric measures)

Part-1 - Potato mash:
4 medium 'new' potatoes, cubed
1 small sweet potato, cubed
1 small sweet onion, finely chopped
1 cube of vegetable stock
1 tsp. (5ml) sea salt
...
1/4 cup (60ml) reserved potato water
3 tbsp. (45ml) butter
3 tbsp. (45ml) e.v.Olive oil
1/2 cup (120ml) Ajvar* (optional)
1 tsp. (5ml) 'Fleur d'ail' (or 1 finely minced small garlic clove)
Seasoning:
1/2 tsp. (2.5ml) sea salt,
1/4 tsp. (1.25ml) each dried herbs: basil marjoram, rosemary, tarragon
* Ajvar: A Turkish product. It's simply a blend of finely puréed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of chile pepper. The bonus, no additives or preservatives! Found in many regular stores with Ethnic departments. Middle Eastern stores have it for sure.
Part-2
3 Portobello mushrooms (1 reserved to be sliced)
2 medium zucchini 'courgettes', halved lengthwise, cored and divided to make 8 pieces
1 small sweet onion, thinly sliced
2 tbsp. (30ml) butter
2 tbsp. (30ml) e.v.Olive oil
1/8 cup (30ml) white wine
Garnish: (both optional)
. a handful of roasted crushed almonds
. a few big leaves of Radicchio or other sturdy lettuce

PREPARATION:

Part -1-Potato mash: (this part could have been made ahead if desired)

1. While getting ready to clean and cube vegetables, in a large pot, start boiling 6 cups (1.5L) of water and add the salt as well as the stock cube.

2. Prepare the potatoes by leaving most of the thin skin as well as cutting into medium sized cubes. The sweet potato shall be cubed into bigger pieces. Add all the potatoes and cubed onion at once into the boiling water. Once the boil has surfaced again, lower the heat to simmer for about 20 minutes with the lid on. Test if potatoes are tender. Leave them in their water if the next part of the recipe is not ready yet.

Part -2-Caramelized onion and mushroom sauté:

3. While potatoes are cooking, in another large skillet, begin to sauté the sliced onions in the heated butter and oil until well caramelized on medium-low heat.

4. Now, add one of the Portobello mushrooms which was sliced ahead of time and cook down for about 5 minutes before adding the wine. Once the alcohol has evaporated, place the remaining two mushrooms (ribs down) as well as the eight pieces of courgettes. Cook and flip them over twice before having them set and ready to receive the mashed potato stuffing. Note: while the mushroom and courgettes are cooking, the potato mix should be ready to mash.

Part-1-Potato mash...continued

5. With a slotted spoon, transfer the potatoes into a large bowl. Add the reserved cooking water, the butter, oil and seasoning. Mash by hand to keep it rustic. Add the (optional) 'Ajvar' at the very end and combine.

Assembly:

6. Spoon the warm mashed potatoes onto the mushroom and courgette cavities. Sprinkle some optional roasted crushed almonds onto the Portobello. Cover the skillet and leave the assembly to flavour together for 15 minutes on very low heat until ready to serve onto lettuce leaves. Spoon a little caramelized onion and sliced mushrooms on top of the potato mash topping the courgettes. Grab yourselves a glass of Rosé wine and enjoy.

Here's to fabulous Bistro inspired preparations...
strolls down memory lane and great culinary experiences.

Here's also hoping that you invite a connection that happily surprises you as well.

Have a special week everyone.

Flavourful wishes and bon appétit.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.