Paris weekend getaway: Venice, Italy

October 6th, 2013

chef morgan Venice
 “Big” Venice with a little sole (à la menuière)

I had an inside tip. It was an inside tip on a Paris apartment and not just any apartment, an apartment in a beautiful building on avenue Georges Mandel. My friend’s mother told her that if I acted fast, I could preview the apartment before it was officially on the market. Was I interested? Bien sûr ! (of course). Good apartments in Paris are far and few in between and they are taken immediately. The tip was better than chocolate praline from Patrick Roger.

As luck would have it I registered to run a marathon in Venice, Italy in a week. Everything seems to be a quick plane ride from Paris so I made an appointment to preview the apartment before I headed to Venice. It would be a tight schedule: three countries; four days. This week I want to take you there. Venez avec moi (come with me) à Venice, Italy with a Paris stop, a marathon detour, and a favorite fish recipe: sole à la meuienere.

Allez y (let’s go) !!!


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apple notes (part two)

November 12th, 2010

apple notes (part two):
what flavors and foods pair well with apples

Apples are an extremely versatile fruit that can pair well with warm, seasonal flavors and well as foods with a fresh, tangy profile.   Warm tones of vanilla, tonka, cinnamon, nutmeg, allspice, bay, caramel, butter, brown sugar, molasses, and sage.  Apples, raw or cooked, are a good companion to a variety of nuts and dried fruits including hazelnuts, pine-nuts, walnuts, almonds, cashews, pistachios, pecans, pumpkin seeds, chestnuts, raisins, currants, died berries and cranberries.  Apples go well with other fruits: pomegranates, pears, quinze, cranberries, figs, dates, oranges, and blackberries.

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