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.
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.
we were determined to experience different paths within the snail of Paris.
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.
Entertained at all times...
Well, actually, once and a while we had no choice in...
criss-crossing paths with a few Paris enthusiasts.
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.
there were very few sitting moments...
unlike for some of the privileged.
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.
ankles were pulling abnormally from all the cobblestone...
and muscles cramped from all the ups and downs.
All this pain did however lead us to some well worth paths.
Here are just a few that we appreciated.
Here are just a few that we appreciated.
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.
...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.
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.
Great bread and and excellent chocolate croissant.
***
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?
With all that butter and sugar...how could we!
‘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.
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.
Considering what we faced every day...
we actually convinced ourselves that we were so incredibly reasonable.
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)
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
(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:
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.
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.
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)
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.
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