My Big Purchase

A trip to Dehillerin is always a treat. How do they ever remember where everything is in this place? After you have compiled your list and  located what you wanted to buy, you discover one more item that you just have to have in your  kitchen.......well, this is what I found, that one more item that I still can't believe I dragged all the way back home to Florida. My blind-baked crusts will never shrink or puff up again, not with these. These pie weights are special~they will work because I purchased them in Paris.....and from the legendary store so many of us enjoy. No more beans or rice when baking my crusts!

Pommes Farcies Aux Poireaux Et Creme-Apples with leeks and cream

 Not very often do I venture into the world of leeks. I don't quite exactly know why, but I think it has something to do with grit and sand~just when I think I have scrubbed  and rinsed until my fingers have shriveled, I will bite down on something that should not be there. There first time I was preparing leeks, I was completely unaware  about washing and the importance of cleaning between the leaves and root areas. Complete disaster  as you can imagine. My latest experience proved to be a success in every respect! This recipe is adapted  from  Susan Loomis, author of On Rue Tatin. 

   1 C. water

   1 Dried bay leaf

   Sea salt and freshly ground pepper

   4 Large apples

   2 T.unsalted butter

   The white part of four large leeks, WELL rinsed and diced

   2 T.  to 1/4 C. bottled water

   1/4 C. creme fraiche or heavy cream

   Sweet cicely or flat-leaf parsley leaves for garnish

Preheat the oven to 400 degrees. Place the cored apples in a baking dish and pour the water around the apples. Remember to remove one strip of skin from the apple so it does not burst  during the baking process.  Add the bay leaf to water. Lightly salt the inside of the apples. 

Place 1 T. of the butter and the chopped leeks in heavy saucepan, cook and stirring until leeks are transparent. Add the water, stir and cover pan. Continue cooking until leeks are tender, about 10 minutes, adding additional water if needed to keep the leeks from sticking.

Transfer cooked leeks to a bowl where you add the cream. Stir and season to taste with salt and pepper.  Gently fill each apple with equal amounts of mixture, pressing it into the cavity and mounding it on top, if possible. Top  each apple with 1/4 of the remaining butter.

Bake in center of oven until apples are tender and leeks are golden brown for about 45 minutes. Remove from oven, serve on warmed plates and garnish. Serve immediately.

Sunday in the Park-Jardin du Luxenbourg

Here are a few pictures I just had to share-what a way to spend a Sunday afternoon! Joggers were pounding the dirt, babies pushed in exquisite strollers, bookworms parked on park chairs, all images of the unhurried Parisian. 

On Rue Tatin in Paris

  

Bienvenue! Last week I made a very quick trip to Paris and had  the opportunity to meet Susan  Herrmann Loomis. She is the author of On Rue Tatin, Farmhouse Cookbook, French Farmhouse Cookbook, The Great American Seafood Cookbook and the Italian Farmhouse Cookbook.  I can't keep up with all of these books! What talent! Anyway, the class was held in  the cooking  apartment belonging to Patricia Wells. Should you ever have an extra day or week while visiting the city, try to include a lesson or two from Susan. She is a delight to work with and very entertaining!

 The menu for the day consisted of two favorite dishes of Susans', "Pintate Aux Agrumes Aux Legumes De La Ferme" (braised Guinea hen with citrus and farm vegetables) and "Pommes Farcies Aux Poireaux Et Creme" (apples stuffed with leeks and cream). After the completion of the dishes, we were able to sit down for the tasting.....then  critique our creations. None of us had any negative comments! For dessert we made a pear clafoutis, which melted in my mouth. The entire experience was charming and how wonderful it was  to be back in my favorite spot on the globe!