It’s true i’ve been on a bit of a French/Parisian kick, why not dream of the City of Light while winter settles in?

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Isla and the Happily Ever After by Stephanie Perkins
It’s the third in the “Anna and the French Kiss” series, but it’s very much a stand alone story. The descriptions of Paris are wonderful!
“Hopeless romantic Isla has had a crush on introspective cartoonist Josh since their first year at the School of America in Paris. And after a chance encounter in Manhattan over the summer, romance might be closer than Isla imagined. But as they begin their senior year back in France, Isla and Josh are forced to confront the challenges every young couple must face, including family drama, uncertainty about their college futures, and the very real possibility of being apart.”

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How to be Parisian Wherever You Are
by Anne Berest, Audrey Diwan, Caroline De Maigret, Sophie Mas

“You will be taken on a first date, to a party, to some favorite haunts in Paris, to the countryside, and to one of their dinners at home with recipes even you could do — but to be out with them is to be in for some mischief and surprises. They will tell you how to be mysterious and sensual, look natural, make your boyfriend jealous, and how they feel about children, weddings and going to the gym. And they will share their address book in Paris for where to go: At the End of the Night, for A Birthday, for a Smart Date, A Hangover, for Vintage Finds and much more.”

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Mastering the Art of French Eating by Ann Mah
“When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.”

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A Kitchen in France: A Year of Cooking in my Farmhouse by Mimi Thorisson
Anticipation for this book was torture! I love Mimi’s blog and was very much looking forward to her first cook book. It did not disappoint! Beautiful photos and wonderful recipes, I have bookmarked nearly every page!
“When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur.”

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She’s used photoshop to insert herself into her mother’s childhood photos. Made me unexpectedly teary.

Esther Walker’s film reviews from the mother and baby screenings at the Guardian. Hilarious!

Speaking of the Guardian, Molly Ringwald (yes, THAT Molly Ringwald!) offers advice as the papers Agony Aunt.

Stumped for what to pack for a conference? Gabrielle Blair helps us out and shows us what she packed for her trip to New York.

The Kitchn offers online cooking classes! Learn everything from proper knife skills to how to cook the perfect steak.

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Hey U.S. readers! Thanksgiving is coming up next week guys! What are you taking? This year I get to make the pies. Yes!
Why am I so excited? Because they are mostly done, that’s why.
Question: What’s the hardest part about making a pie from scratch?
That’s right! The crust.
If you follow this simple recipe you to can sit smugly knowing the hardest part is done and waiting for you in the freezer.

All Purpose Pie Crust
(Makes two 10inch crusts)
2 cups All-Purpose Flour
2 tablespoons Sugar (if making a savory crust omit)
1 pinch Salt
1 cup Butter (2 sticks)
1/4 cup Ice Water

Dice the butter and set aside.
Put the flour, sugar and salt into a food processor and pulse a few time to combine.
Add the butter and pulse again until the butter is incorporated (5-10 pulses)
With the processor running, drizzle the ice water through the feed tube until the dough rolls itself into a loose ball.

pie crust 2014

You might need more or less water than 1/4 cup so pour slowly.
Dump the dough onto a floured surface and knead briefly. Cut it into two halves.
Pat each half into a disk shape and place in a zip top bag.

two crust 2014

Store in the freezer or if you need it right away chill in the fridge for just 20 minutes before rolling it out.

Tip: If you are finding it hard to roll out at first let it set on a floured surface for 5-10 minutes before trying again.

Photo credit Pioneer Women

tomato soup 1
It’s a step up from the classic tomato soup, but just as comforting!

Tomato Soup

2 tablespoons Olive Oil
2 whole Roasted Red Peppers (instructions follow)
1 small Onion
2 Carrots
Salt & Pepper
2 28oz. cans Tomato Puree or Whole Peeled Tomatoes
2 cups Water
1 Bay Leaf
1 tablespoon Fresh or Dried Parsley
1 cup Heavy Cream (optional)

Place the onion, carrots and roasted red peppers into a food processor and chop until finely minced. About 5-8 pulses.
Heat a large, heavy pot over medium high heat. Add the olive oil and the vegetable mixture.
Sprinkle with salt and pepper and saute for about 5-7 minutes.
Add the tomatoes, bay leaf, parsley and water. Bring to a boil then turn the heat down to a low simmer and cover.
Simmer for 30 minutes.
With a hand or counter top blender puree the soup until smooth. Stir in the heavy cream.
Tip: if using a traditional blender fill it only halfway per batch. Hot liquid can expand and splatter.

Serve with a dollop of sour cream or a grilled cheese sandwich.

To Roast Red Peppers:
Buying jarred is totally acceptable, and probably preferable. However, if you’ve never tried it yourself you’re missing out on a money saving way to pump up the flavor of pretty much anything.

Heat your oven broiler to high.
Place two red peppers onto a baking sheet.
Position the peppers until they are just two inches away from the heating element.
Broil the for two minutes or until they are burnt (that’s right burnt, as in black!)
Turn over the pepper and char the other side.
Place the peppers into a bowl and cover with plastic wrap. What you’re doing is keeping the heat in to steam the peppers through and allow the skin to peel off easily. Set aside for 5-10 minutes.
When cool enough to handle peel off the charred skin, remove the stem, open it up and remove the seeds.
You can use immediately or store in the fridge covered in olive oil for a week or more.

crispy fish

Fish fingers is the usual moniker I assign to this dish. They started out as fingers but shrank in the oven. Someone suggested I re-name them fish nuggets but, it really doesn’t have that same panache.
Fish. Nuggets. Nope!
So, whether you leave the fish fillet whole, or slice them into bite sized bits Crispy Baked Fish seems the polite name to call it.

Crispy Baked Fish

Pre-heat oven to 425 degrees.

1-2 lbs. Cod or Tilapia (or other firm while fish)
1 cup Flour
2 beaten Eggs
4 cups Panko Bread Crumbs mixed with: 2 tablespoons dried Dill (optional)
Salt & Pepper
4 tablespoons Olive Oil

Cut your fish into bite sized pieces.
Brush the olive oil onto a baking sheet and set aside.
Place the flour, eggs, and panko into 3 separate shallow containers.
First, coat the fish in the flour. Shake off the majority of the flour before dipping it into the eggs.
Lastly, coat the fish with the panko pressing it on before laying it on the baking sheet.
Repeat until all the fish is coated.
Sprinkle with salt and pepper.
Bake for 20-25 minutes or until the fish is firm and the breading is golden brown.

Tartar Sauce:

1/2 cup Light Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Dill Pickle Relish or Chopped Dill Pickle
1 tablespoon Capers
Salt and Pepper
1 teaspoon Onion Powder
A few dashes Hot Sauce (optional)

Mix all the ingredients. Taste for seasoning and adjust to taste.
Refrigerate until ready to use.

Apple Pie Bread Pudding

This can be a cozy dessert or a lovely addition to your brunch table.

Apple Pie Bread Pudding

Preheat oven to 350 degrees.

8 cups Baguette torn into rough 2 inch chunks
Butter a 9 x 13 pan. Place the torn bread into the pan and set aside.

For the Custard:
6 large Eggs
6 cups Half & Half
2 tablespoons Sugar
A pinch of Salt

Combine the eggs, half & half, and sugar. Mix well, then slowly pour the mixture over the torn bread in the waiting pan. Set aside while you make the apple pie flavoring.

For the Apple Pie Flavoring:
1/2 cup Water
1/2 cup Sugar
A pinch of Salt
3 tablespoons Dark Rum
1/2 cup Golden Raisins
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 Apples (peeled, cored and cut into large chunks)

Add all the above ingredients to a sauce pan. Bring to a boil then, turn the heat down to a simmer and cover with a lid.
Simmer for 10 minutes or until the apples are somewhat softened.
Pour the syrup and apples mixture over the bread and cream mixture in the baking pan. Stir gently to combine.

Cover the pan with foil and place in the oven to bake for 40 minutes.
Uncover, and allow to brown on top, about 10 minutes.

Allow to cool for a bit before serving.

creamy peas & lettuce

As side dishes go, this one is lesser known. Peas and lettuce is more commonly served in England, usually just a simple sauté in butter. I added the creamy part because, well, because I could.

Creamy Peas with Lettuce
2 tablespoons Butter
1 cup Heavy Cream
1 16oz. bag Frozen Petite Peas {thawed}
1 head Romaine Lettuce
Salt & Pepper

Cut the romaine lettuce crosswise into thin shreds. Set aside.
In a large sauté pan bring the cream and butter to a boil. Boil for 5 minutes or until reduced by half.
Reduce the heat and add the peas. Heat until warm.
Fold in the lettuce and heat until just wilted. You want to retain some of the crunch.
Salt and pepper to taste.

Serve immediately.