What a perfect snow day we had. We woke up to a fresh coat of snow on our balcony. While on a normal Saturday I can be found cuddling up with a bowl of hot cereal and a freshly brewed cup of espresso or coffee, today was different. I absolutely love braving the snow, wrapped up in my huge Parisian scarf and parka, and walking to our favorite brunch spot. The roads are empty, the sidewalks covered, and we stroll happily to our destination. After a hearty breakfast of croissant sandwich for Luke and an omelet for me, we grab the ingredients for dinner and head home.
I just love having the ability to food shop each day. The ingredients are fresh and the choice satisfying our craving that particular day.
Today, like everyday since my Parisian getaway, I was craving French. Anything French. Food, people, life.
First, I grabbed my well read but not tested, Flour cookbook. Inspired by Joanne Chang’s classic story of finding the business world dull, quitting, and contacting inspiring chefs in her area and pleading for them to give her a chance, I got sidetracked from baking and started making my list of who I would contact. I don’t know if I’ll get the nerve or if that’s the path I should go down, but it busied me on a snowy, otherwise common afternoon.
Back on track I gathered the ingredients to make my first Brioche since Le Cordon Bleu. Let me tell you, making the dough is no easy task! Molding the dough into the proper sized balls for each mold is fun and beautiful, making the dough, however is rather tedious. I followed the directions in the book but remembered the “It takes as long as it must to be right” lesson from Le Cordon bleu and my dough was assembled in a different amount of time than the original recipe.
I popped it in the fridge for an overnight proofing and got to work on dinner. I’ll be sure to post the results, for better or for worse, tomorrow.
For the omnivores out there, is there anything more satisfying than steak and french fries? Not a chance. Steak Frites is a staple at all the bistros and brasseries in Paris. Yet for some reason, I never tried it. It could have been because my eyes would dart from items like Duck Confit to any item including Fois Gras in the name. So tonight, I took out my special spices of Poivre Mignonette and Piment d’Espelette and got to work.
First, for the ‘Frites’. I sliced two Idaho Gold potatoes into wedges. Coated in oil, salted and in a 400 degree oven for about 30 minutes. Once they came out, I sprinkled some Parmesan for an extra touch.
Now, for the main event. I seasoned a beautiful steak of grass fed beef, seared it about 2 minutes per side and finished in a 400 oven for about 8 minutes.
Mon Dieu, what a meal! I almost felt like I was in a Parisian bistro…almost. I almost started to wish I was there but then looked across the table at my love and was reminded this is where I am supposed to be.