Experiencing the best of Paris

By far one of the best experiences I had in Paris was joining the Think Globally…Eat Locally Meet-up group.  Run by organizer, Shelley, the group’s mantra is, “Travelling the world together, plate by plate”. 

Shelley founded the group in 2008 and hosts 2 – 3 events each month.  "Think Globally...Eat Locally" is for anyone interested in sampling some of the international food available in Paris and meeting interesting people at the same time. The night my daughter, Susan, and I were there we were joined by an international mix of men and women who were in Paris for a variety of reasons and timeframes. Most had lived in Paris for 15 months or longer and hailed from Germany, Denmark, Canada, and the US.  Most spoke French fluently, of course, and were able to share insights and information that proved helpful to me during my stay. It was a great night with great fellowship and wonderful food. 

The meet-up Susan and I attended was one of her Glass Jar Dinners.  A typical invite to the dinner:

“Do you have an empty glass jar? Please bring it to dinner, as it's going to be your wine glass :) [I also have a few jars on hand if you can't find one!] This is a 3-course, sit-down dinner with a 100% vegetarian option available.”

For these Glass Jar dinners, Shelley and her husband, Andre, host in their Paris home.  Food ranges from Moroccan Chicken, lasagna, Thai or Indian, to crepes, pastries, and champagne.  But the highlight of each dinner?  Shelley’s Homemade Cheese Crackers. They are a serious cross between cracker and cookie, with a definite lean toward savory. Most of the cheese crackers I have felt obliged to try in the past have been some sort of dry, strong, American sharp cheddar sort of thing. These were moist, did not scream "cheese", and were, literally, melt-in-your-mouth wonderful. Did I mention they were served warm with tequila red pepper jelly? Also made from scratch, of course.

There are a million wonderful food experiences to be had in Paris, but Shelly’s Meet-ups are truly memorable.

Shelley is also a food instructor who has a wonderful website, One Roast Vegetable, geared toward learning the basics at your own pace. If you are interested, take a look at www.oneroastvegetable.com.

SALMON en CROUTE

This wonderful recipe is one of my favorites and never ceases to please
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SALMON en CROUTE                                                         

Ingredients

·  1 salmon filet (about 1 1/2 pounds/750 g)

·  1 pound/500 g asparagus, trimmed

·  Salt

·  1/4 cup/60 ml creme fraiche

·  3 to 4 tablespoons chopped fresh dill

·  Zest of 1 lemon

·  Freshly ground pepper

·  1 pound/450 g puff pastry (2 sheets)

1 egg, lightly beaten

Directions

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.

 

Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top.

 

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Counting the days.

Friday was the day I was supposed to return to France, but it looks like the trip will be delayed. I have had the ticket since December, but starting a new business has a way of changing plans. Since returning from France 11 months ago, I have remained intrigued and enchanted by Paris - and France in general. I read a new book every few weeks, typically non-fiction about the journey of an American to France. In most cases, the journey turns into permanent residence. And I still listen to my playlist of French songs as I go to sleep at night. So, I won't be returning to France this month...or probably this summer. But I have decided to create my own French journey - through cooking, eating, language lessons, literature, as I await the day I actually make the return trip. I will share recipes, stories, and progress in improving my French for those who want to join me on my "journey". To my French friends hanging out on the sidewalk at Shakespeare sharing political opinions and stories and to Shelley and Andre and the rest of my French dining out group, vous voir bientôt.