Let’s appreciate a good lemonade since summer is around the corner!

Anne — Wed, 26 May 2010 15:45:26 +0000

My friend Robin is in Paris, yeah !…Last Tuesday I took her to my fav’ part of Paris : the Aligre Market and its neighborhood. She wanted to see all the places I had mentioned on my blog in a specific post about “my off the beaten path Paris”.
I am sure you are thinking “OK, nice story, but what does it have to do with lemonade ???”. Well, that day, after having pounced on Moisan pastries, gotten drunk at “Le Baron Rouge” wine bar, I took her to “le Pause Café Bastille” where her traveling companion Chris ordered a lemonade.
Robin : “Mmmm, this lemonade is a bit too tart for me”
Me : “Tart ??? What do you mean ? Tart, like in « apple tart » ???”
Robin, laughing out loud : “hahaha ! yes, it is spelled the same way, but it also means « sour »!!”
Me : “Ahhh, OK, one learns everyday…”
This is how this funny misunderstanding made me want to share my “non-tart” lemonade recipe with you…

My Home-made Lemonade (For about 4 cups) :
3 3/4 cups mineral water
The juice of 6 limes
The juice of 1 lemon
The juice of half an orange
1 tbsp orange blossom water
3 tbsp granulated sugar

Pour the water in a sauce pan and add the sugar. Heat over low heat until sugar is dissolved. Let cool at room temperature for 5 minutes.
In an empty bottle of plastic, pour the juice of the lemons (limes and regular lemon) and of the orange, using a funnel. Add the “syrupy » water. Carefully close the bottle with its lid, and mix well. Add the orange blossom and mix again. Taste and add water or sugar according to your taste.
Refrigerate and serve in a nice carafe with some ice cubes (not too many as to not dissolve the taste).
My tip : in order to obtain as many juice as possible from the limes, “massage them”, rolling them strongly on the working surface, before cutting and squeezing them.

Short story of Jigsaw puzzles

Monsieur Frog — Mon, 10 May 2010 13:44:10 +0000

The first jigsaw puzzle was produced around 1760 by John Spilsbury, a London engraver and mapmaker. Spilsbury mounted one of his maps on a sheet of hardwood and cut around the borders of the countries using a fine-bladed marquetry saw as an aid in teaching British children their geography. Until about 1820, jigsaw puzzles remained educational tools. They illustrated bible, historic or moral topics. Later puzzles began to lighten up, illustrating fairy tales and nursery rhymes.
Production of jigsaw puzzles began in the United States in 1849 with a die-cut process. After the Civil War, production in the United States took off when three major producers entered the market: Milton Bradley, Parker Bros. and Selchow & Righter.
Made more intricate to appeal to adults cardboard puzzles were even used as premium to sell products like toothbrushes. They became extremely popular during the great depression as an inexpensive family activity. Today many people enjoy them and some view them as a harmless addiction.
In France, the Véra company has created puzzles since 1917 and was revived by Michèle Wilson and today’s owner Sophie Ollé-Laprune, both luminaries of the art puzzle genre. The company is now named Michèle Wilson Puzzle. It is the only remaining creator of art picture fretting along the color lines. The special shape of the pieces follows the contours of the subject; clouds like sky pieces or waves in the sea. The pleasure derived from a Michele Wilson’s jigsaw puzzle is multiple : the contact with the wood , the joy of re-discovering works of art and the circumvention of the tricks and traps set by the cutter.

The importance of wine temperature

Monsieur Frog — Mon, 26 Apr 2010 03:01:18 +0000

Note: All temperatures in this article are in degrees Fahrenheit

Wine temperature is a matter of endless discussion, but it’s safe to say that most Americans serve their red wine too warm, and often their white wine too cold. Every wine will have its own optimal serving temperature. But there are few approximate rules of thumb.
You should never serve (or store) a wine above 68 degrees.
The old adage of serving white wines chilled and red wines at (a cool) room temperature is a useful starting point. Warmer than room temperature and you’ll probably start smelling more alcohol in the wine; too much cooler and the wine will taste dull. Most domestic refrigerators far too cold for most white wines.
If uncertain about serving temperature, always err on the side of caution and serve the wine a little too cold. A wine served a little too cold will soon warm up in the glass, with your hand cupped around it, probably releasing a sequence of pleasing aromas. Avoid brutal warming methods like placing a bottle on a radiator. There is no easy way, however, of cooling a wine served too warm except new devices called wine chillers like the Ravi we sell at www.FrogduJour.com

Here are some temperature guidelines:
• Tart, bright white wines: 48-52 degrees
• Sparkling wine: 50-55 degrees
• Rich white wines, like an aged chardonnay: 58-62 degrees
• Light red wines (Chianti, Beaujolais, young pinot noir): 60-65 degrees
• Heavy red wines: 63-68 degrees

A good Tatin apple tart for a good Week-end !

Anne — Fri, 26 Mar 2010 01:58:44 +0000

You need for a large Tart (serves 6 to 8 ) :
6 apples (Rome or Jonathan)
3.5 oz granulated sugar
1.8 oz unsalted butter
1 sheet shortcrust pastry (see below)
Home made Shortcrust Pastry:
7 oz all purpose Flour
4.4 oz salted Butter
1 Egg
2 tbsp Water

Make the shortcrust pastry : Cut the butter into 1.5cm (½ inch) dices and rub into flour, lifting the mixture to add air, until it resembles breadcrumbs. Make a well in the middle of the mixture and stir in the egg and water.
You obtain a soft but not sticky pastry.Cover tightly and sit in a fridge for 30 minutes. Roll out to the required thickness.

Pre-heat oven 400°F.
First cut the apples in halves, core them, then cut in quarters and peel them.
In a skillet, make a caramel with the sugar and 3 tablespoons water.
When caramel is golden, stir in the unsalted butter, mix and pour this “buttery” caramel in a 9-in cake pan.
Arrange the apples, overlapping them in a circular pattern, over the bottom of the round pan (“cut side” up).
Place the sheet of pastry over the apples.Pat down, seal the edges so that the pastry fits the molds. Evenly pierce with a fork.
Put the pan on a baking sheet, then bake for 30 to 35 minutes or until the pastry is golden brown.
Remove the pan from the oven. Place a plate over the top. Quickly and carefully invert the two.Tap the bottom of the mold to loosen the mixture.
To be served with tea or hot chocolate.

The apron of Grand’ Ma

Monsieur Frog — Thu, 11 Mar 2010 04:05:35 +0000

An apron was primarily used by Grandmas to protect their dress, and in many cases was transformed into gloves to remove hot pans from the oven. Their apron helped wipe children’s tears and in certain circumstances, cleaned their faces.
From henhouses, an apron was used to carry eggs, revive chicks and sometimes carried cracked eggs that were immediately cooked on the stove.
When guests arrived, shy children used the apron to hide under just as Grandmas would use their apron to wrap their arms when the weather got chilly.
Good old aprons were often used to help start wood-burning fires. It was the apron that carried the hot potatoes and dry wood into the kitchen.
From kitchen gardens, an apron was used as a basket to pick up fleshly harvested vegetables such as sweet peas and cabbage. Apples that had just fallen from the trees in the fall were also picked up and carried by aprons.
When visitors arrived unexpectedly, it was amusing to see dust disappear when it was quickly wiped off with an apron.
At dinner time, Grandmas would wave their apron from the porch and men knew immediately that it was time to come in and eat.
Whereas in the past, Grandmas would use their apron to set hot, homemade apple pie on the window sill to cool down, today, Granddaughters would use the window sill to thaw a frozen apple pie.
It will take many years before someone will invent an object to replace a good old apron that has so many uses.
Nowadays the apron is mainly used by professionals and home chefs. Wearing an apron means you want to concentrate on your cooking without having to worry about getting your clothes dirty. Children are proud to wear aprons to bake and cook. They feel like little chefs! Nowadays children aprons are sold as much as the adults one.

The “unmissable” Cheese Soufflé

Anne — Thu, 04 Mar 2010 19:11:59 +0000

Soufflés have always incredibly intimidated me. I have always been, you know, that kind of woman who did not like to take risks when cooking for her friends, always making “safe bets” so as not to disappoint her guests…and herself ! Soufflés, a “hit or miss” ?? Me, never ! And the worst part is, as you need to cook and serve them at the very last minute, when you realize that your soufflé is as flat as a pancake, it is too late and you feel very very frustrated …
But things have changed and after having read a special issue of “Saveurs” Magazine on savoury and sweet soufflés, I felt adventurous and decided to make a 3-cheese soufflé. After 1 or 2 disappointing results and some readjustments, I think I have it, THE recipe for the unmissable cheese soufflé. Please don’t think I am being presumptuous, I just want to share with you my victory over my phobia !

Some tips, prior to the recipe :
1.Eggs have to be at room temperature, so the whites will inflate easily, 2.Carefully butter and flour the pans 3.After you have buttered the pans, do not touch the insides with your fingers.Otherwise, the soufflés will not inflate,
4.Use more whites than yolks (6 whites for 4 yolks), 5.Never open the oven door or the soufflés will deflate. So here is the recipe . Enjoy !

Three-Cheese Soufflé

You need for 6 to 8 individual soufflés or 1 large (makes 4 to 5 servings) :
30cl (1 ¼ cup) liquid whipping cream
3 tablespoons potato starch or corn starch or all-purpose flour
30g (1 oz) unsalted butter
6 egg whites
4 egg yolks
120g (4 oz) grated cheddar
50g (1.8 oz) grated beaufort
50g (1.8 oz) grated gruyère
2 teaspoons freshly grated Nutmeg
Sea salt, freshly ground pepper

Remove the eggs from the fridge and let stand until they are at room temperature.
Separate whites and yolks.
Pre-heat oven 180°C (350°F). Butter and flour 6 individual soufflés pans or a large one (around 8’’) .Place them on a baking sheet and refrigerate.
Heat cream and potato starch in a sauce pan (over medium heat), bring to a boil, stirring constantly. Remove the pan
from the heat and add butter. Mix well. Lower the heat. Back on low heat, stir with a whisk until it thickens. Slowly add the eggs yolks, one by one. Mix well.Add the grated cheese little by little. Add nutmeg and season.
This mixture can be 2 or 3 hours ahead of time.
At the last minute, whisk the egg whites with a pinch of salt until they are really stiff (until they stand in peaks).
Out of the fire, combine a third of the whites with the mixture using a whisk. It allows the sauce to be more fluid. Then combine gently the remaining whites using a wooden spatula, stirring in a circular pattern (actually lifting rather than stirring).
This mixture must be cooked immediately. Fill up the buttered and floured soufflés pans to 3/4.
Transfer to a warm oven (at the bottom).Bake 15 to 20 minutes (40 to 45 minutes for a large soufflé). The soufflés rise and turn golden.
Remove from the oven, place each pan on individual plates and serve immediately, with baby spinach salad and balsamic dressing.
For a large soufflé, arrange 2 tablespoons of soufflé on each plate and garnish with the salad aside

Poulet “en Cocotte”

Guylaine — Sat, 20 Feb 2010 23:53:31 +0000

With the upcoming Impressionist exposition at the Dallas Art Museum, I want to share a recipe from a book titled Monet’s Table written by Claire Joyes. The author described the artist’s life at Giverny and provides Monet’s favorite cooking dishes kept secret in his private cooking journals! Here is the one I enjoyed the most:
Serves 6
Ingredients:
4 tablespoons unsalted butter
4 slices lean bacon, chopped into pieces
2 onions, thinly sliced
1 roasting chicken (about 3 pounds), trussed
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced mushrooms

Preheat the oven to 325°. Melt the butter in a deep, flameproof casserole with a tight-fitting lid. Add the pices of lean bacon and the onions. Sauté until they are nicely browned. Remove them from the pan and replace them with the chicken. Brown the chicken all over. Return the bacon and onions to the pan and add the white wine. Season with salt and pepper. Cover the pot and seal it hermetically with a piece of cheesecloth dipped in flour-and-water paste.
Bake the chicken in the oven for 2 hours. Remove the pot from the oven, untruss the chicken and add the mushrooms. Replace the lid tightly, but do not seal and return the pot to the oven for another 20 minutes.

Simply delicious!

The history of Valentine ’s Day

Casanova — Mon, 08 Feb 2010 22:15:40 +0000

Valentine’s day originated as a pagan celebration in third century Rome. The God Lupercus, protector of the shepherds and their flocks was celebrated every February at a feast called Lupercalia. During Lupercalia, in honor of the goddess Juno Februata, names of young women were put into a box and drawn to match boys who would be their partners for the year.
As Christianity became prevalent, priests took over old heathen practices. Lupercalia, was renamed St. Valentine’s Day. Saint’s names were placed into an urn and young people were supposed to emulate the life of the saint they had drawn. By the fourteenth century they reverted back to girl’s names.
Several men named Valentine were honored with feasts on February 14th.
One of them was a revered priest during the reign of Emperor Claudius. Claudius was having no luck recruiting men for his wars who preferred staying with their wives and sweethearts rather than fight in foreign lands. Claudius, angry, declared that no more marriages could be performed and cancelled all engagements. Valentine secretly married several couples but when Claudius found out, he threw Valentine in prison where he died.
Another version had St. Valentine jailed for helping Christians. While in prison he cured a jailer’s daughter of blindness. Claudius became enraged and had Valentine clubbed and beheaded on February 14, 269 A.D. Yet another story claims that Valentine fell in love with the jailer’s daughter and wrote her letters that were signed “From your Valentine.”
All Valentines eventually evolved into one. In 496 Pope Gelasius declared the day in honor of St. Valentine. Through the centuries the Christian holiday became a time to exchange love messages and St. Valentine became the patron saint of lovers.
A young Frenchman, Charles, Duke of Orleans, was one of the earliest creators of valentines, called “poetical or amorous addresses.” From his confinement in the Tower of London after the Battle of Agincourt in 1415, he sent several love poems or “valentines” to his wife in France.
Europeans also believed that on February 14th the birds began to choose their mates. Doves and pigeons mate for life and therefore were used as a symbol of “fidelity.”
The first commercial valentines appeared around 1800 and were rather simplistic. By the 1830’s and 1840’s Valentines contained delicate and artistic messages. Valentines made of fine papers and decorated with satin, ribbon, or lace pictures of turtledoves, lovers’ knots in gold or silver, bow and arrows, cupids, and bleeding hearts commanded high prices.
In the USA, Valentine’s Day is a major commercial day, second only to Christmas in the number of greeting cards sent, to everyone from neighbors to pets
In Europe, it remains more of a romantic occasion. Valentine’s Day in Paris with someone you love, is the place to be. Lovers flock here on February 14th: What could beat a romantic dinner cruise on the Seine river, or a dinner in a cabaret in the most romantic place in the world looking in your lover’s eyes?

Back from Maison & Objets in Paris

Monsieur Frog — Sun, 31 Jan 2010 22:16:20 +0000

What an experience!
MAISON & OBJETS is Paris’ most trendy, fashionable, home decoration trade show held twice a year.

We arrived in Paris on Thursday for the show’s opening on Friday January 22nd. The weather was of course cold, but inside we warmed up to exciting new concepts!

The show has 6 theme halls and we spent most of our time in the halls 5A and 6 dedicated to home accessories. We brought back many ideas to complete our existing houseware and giftware product selection. And we also met many new contacts in the children department and explore bathware items for the website. We will bring them online to you soon!

Here are the Froggies at the show:

Ceramic, such an amazing material

Casanova — Sun, 17 Jan 2010 17:26:24 +0000

The first ceramics were found in central Europe around 24,000BC. Early pottery was made from clay like material, either by itself or mixed with other materials such as ash or crushed bones. Since these ancient times, the technology and applications of ceramics has steadily progressed through the ages. Ceramics now include domestic, industrial applications, building products and art objects.
Their unique properties have played an important role in the progress of most civilizations. Ceramics are very hard although brittle. They resist very extreme temperatures without deformation. They are impervious to most chemicals. They do not conduct electricity, are relatively low weight for their mass, resist scratches, and are very smooth and durable.
For all these reasons, ceramics have been used in various types of industries for many years sometimes unexpectedly: from knife blades to watch cases, military industry (cockpits protection), car industry (ball bearings, ceramic engine which can run at a temperature of over 6000 °F), aerospace (space shuttle covering) and turbine engine construction. More recently, ceramics have been used in medical, (dental implants, orthopedic implant and synthetic bones) and electronic industries (semi-conductors)
In domestic applications, ceramics are a preferred material for cooking and baking. Their resistance to abrasion is a very interesting property shared by very few non synthetic materials. Ceramic diffuses the heat very slowly and in a very homogeneous way. It also retains heat for a long time. Well manufactured bakeware and ceramic casseroles can go directly from freezer or refrigerator to all heat sources without fear of cracking or crazing … They are more lightweight and easier to maintain than cast iron. Their smooth finish is pleasant to the eye and the touch and they can be manufactured and decorated with a multitude of colors and glazes.
From France to China, throughout the world, ceramic is the rare material that has lent itself to ancient art forms as well as cutting edge technology.