I love scrambled eggs. It is simple and fast to make but strangely most people did not learn how to properly cook scrambled eggs. And the fast-food industry did not help on that matter.

Therefore, I share my secrets for making the perfect scrambled eggs. First of all, scrambled eggs do not have any cream or milk. I learned that as a child. Second, you season the eggs after they are cooked. I feel that it is true even for fried eggs. Third and this is probably a departure from what you learn: you separate the egg white from the yolk. The reason is that you must not overcook the yolk to produce scrambled eggs with an airy, moist texture. Believe me, it is heavenly delicious when done that way.

I learned the third rule by watching French Food at Home with Laura Calder. Doing scrambled eggs this way is simpler than the traditional bain-marie technique that is so popular in French cuisine. Whether you use Laura Calder’s recipe or the bain-marie technique, one fact stays the same: scrambled eggs must be cooked at low temperature. For taste, I always add finely cut chives to my scrambled eggs.

Best Scrambled Eggs Recipe

Ingredients for 2 persons:

• 5 eggs – separate the white from the yolk in 2 bowls
• 1 tablespoon of butter, cut in 2 part – I use salted butter but Laura uses unsalted butter
• Freshly grounded sea salt and pepper
• Finely cut chives, to taste

Equipments:

• 2 small bowls and a fork
• medium to large non-stick frying pan – eggs are the only reason I own a non-stick frying pan
• wooden spoon

If you prepare the recipe for a larger group, know that I count 2 eggs per person, plus one extra egg per 2 to 3 persons. I do not adjust for butter, unless I see a need at step 5. I basically followed how Laura Calder did her recipe on the French Food at Home episode. It can be resumed in 5 steps:

1. Melt half the butter at low-temperature on the frying pan.
2. Lightly whisk the white egg with a fork 10 to 12 times.
3. Pour the egg white in the pan and constantly stir with a wooden spoon. Constantly scrap up what sticks to the sides and bottom. I like to draw big 8’s when I stir.
4. When the egg white starts to look like a blizzard (a light one), add the yolks and continue to stir until the yolks are partially cooked.
5. Remove from heat, season, add chives and the second part of butter. Serve immediately.

If you host a brunch or have guests sleeping order, try out this scrambled eggs recipe. Your guests will thank you.

+ photo: French Style Scrambled Eggs on Food Network Canada

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Any time I see a beautiful way to store toys I like to share it with you. Aesthetically pleasing storage solutions can transform a necessity into a piece of art. This series made with bamboo certainly qualify.

The superb Bulles de Nua were created by a duo of women designers for the French furniture maker Red Edition. Marie Macon and Anne-Laure Lesquoy took clues from the traditional Vietnamese craftsmanship to design the collection. The baubles comes in 3 sizes, which means that they can be used as a desk valet, to store jewelry, to keep your scarfs and gloves next to the door up to string magazines and toys.  The inside comes in 3 colors.

+ Photos: Bulles de Nua by Red Edition
+ via Minor Details

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I will talk about how you can integrate Holiday decorations within your home decor. It is about created a sophisticated room. I like how the stylists on the above photo marry rustic elements to a traditional French style room. The mood is soothing but definitely festive. Except for the Christmas baubles, you could keep most of the items all winter.

Winter and Cottage Feel

The idea is to add a layer of festive decorations to your rooms. Adding vignettes here and there, achieve that goal. Since you do not wish to recreate the same look every Christmas, explore how you can rearrange the elements by removing and adding some pieces. Look at how you can display them differently.

With smaller urban homes and unit condos, many people do not have the space to keep tons of decorations that they use one month a year. Look at items that you can reuse instead. Simply replace the white and red candle on the twig lantern and enjoy it all summer at the cottage. The silver twig vase, I saw similar ones at William Ashley by the way, could be used any time you entertain to add sparkle to your dining room. I might keep one or two white deer statutes on a shelf after Christmas.

Build your Tabletop on What You Have

Take cues from the little black dress when designing your tabletop. The accessories you put on give personality to the little black dress. You can do the same with your tableware. Look at how you can use what you already have, add a plate or a bowl, make sure you get a little sparkle, use ornaments as your centerpieces and voilà, you create a festive tabletop!

Again, I am surprised that you can find those at Home Sense. I should shop there more often.

+ photos: Home Sense

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I wish the fruity fine pastry skewers by Fou de goût were available in Canada. They would be awesome for the dessert table I am preparing for my husband’s 40th birthday party. Can you believe that these marvelous fruit pastries are available at the frozen counters at Monoprix?

Once again, it shows the big gap in the level of the products available at the typical grocers in France and what we get in North America. In both countries, people are challenged with time. There is also a need for frozen upscale food here. Imagine how it would simplify your life to keep superbly presented fine desserts in ready to use portions on your freezer. Inviting guests at the last minute would not be as stressful.

Let’s hope Fou de goût cross the Atlantic in a near future. In the meantime, you can steal the design when you bake your own pastry.

+ photos: Fou de goût

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Fire extinguishers typically comes in red or white. Because they are not the most decorative items, many are tempted to put them in a closet. This is a big mistake. It has to be easily accessible in case of emergency.

One French company called Fire Design makes it easier for us to hang in style our fire extinguishers. Fire Design proposes 13 finishes for the cylinder. You can opt for an illustrated model or a solid color. You can even custom the color and pattern. Know that this concept is only available in France.

Keep one in the Kitchen

It is a good habit to keep a small fire extinguisher in the kitchen. I do. It hangs mine on a small wall that you cannot see from the great room. Luckily for me, it was also a functional place. My fire extinguisher is strategically placed in direct line with the stove. Think about all that before you hang yours. Remember to have it check every year.

SOURCING:
+ Fire Design – site in French only
+ Via Plastolux

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I was invited for a tasting at Gastronomia that are located here in Montreal. Since 1998, they sell to upscale hotels, restaurants, bars and caterers across the United States and Canada.. What’s best is that they now operate a warehouse store open to the public.

Most of their products are imported from France. This is high end stuff that will save you a lot of time in the kitchen. The frozen aisles of the grocery stores are filled with finger food and pastry based appetizers. What I am talking about tastes way way better. If you stock a few packages, you could entertain at last minute without stress any day of the week.

From the Freezer to Oven

One side dish that I adore is the Gratin Dauphinois available in individual portions. They make a fancy potato side dish. Making your own gratin dauphinois is time consuming. Not anymore! Simply reheat the number you need on the oven for 30 minutes and voilà! Gratin Dauphinois goes well with any meat.

Making myself a French breakfast was easy with the freezer to oven butter mini-croissants or chocolatine. Both pastries were tasty and exhibit the right texture. I like the fact that I did not have to step out of the house to get them. Plus the house smells great afterward. All their pastries are made with real butter. For me, butter pastry is a must.

Small Desserts

While I was there, I tasted plenty of dessert. I like some better than others. The mini-verrines are a must buy. They even carry the small plastic spoons that you see on my picture. The pistachio are awesome. I also enjoyed the exotic fruits with its passion fruit mousse, exotic fruit coulis and flambéed meringue.

I have been told that the mirlitons, which are small buttery cakes, pair well with sweeter Champagne and ice cider. The 8 varieties come on a golden tray. Serve those on a dessert table or at a tea party. I enjoyed the most the rhubarb mirliton and the hazelnut and raspberry mirliton. It is just for your knowledge since you cannot select the variety.

Their macarons were delicious. It is a good idea to keep a few boxes of the mini-macarons on your freezer for when you need a hostess gift.

Boiron Fruit Purees And Coulis

Chefs and mixologists used those around the world. All the Boiron’s fruit purees and coulis are 100% natural with no added preservatives. Some flavors have a little amount of sugar to produce the right texture. The squeeze bottle is a charm to work with. Boiron makes sure that you get the right texture and color for each fruit. I will share my tricks as we make cocktail recipes over the upcoming months.

Still More to Taste

Gastronomia also carries trendy appetizers, frozen vegetables, mushrooms and herbs. You take the quantity of herbs that you need and put it back on the freezer. They are more tasteful that the dried herbs. I received more samples of stuffed appetizers that I may review once I tasted them. We will see.

Based on what I tasted so far, I will be going back to their warehouse boutique. It is open Monday to Friday from 9 am to 6 pm. See for yourself if you like it.

MORE:
+ Gastronomia – get directions (514) 281-6400
333 Richmond Street, Montreal, QC, Canada, H3J 1T9

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I am huge fan of Bea from La Tartine Gourmande. She always inspired me to cook. Plus, looking at her pictures is always a delight.

I wish to cook something tasty, healthy (meaning with vegetables) and fast to prepare tonight. I found what I will be making when I saw the appetizing Spaghetti with arugula and cherry tomatoes she did for the Boston Globe. If I was hosting an alfresco dinner with friends on the terrace, what do I would serve to complement the pasta main course? I would serve:

+ Spring green vegetables and whole soft-cooked eggs with a vanilla-flavored vinaigrette for appetizer
+ Orange-flavored Strawberry and Rhubarb Clafoutis for dessert

Add a little of wine and icea tea to conclude the meal.

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Le Jour de la Bastille, July 14th, calls for a French delicacy. You probably remember the macaron towers of Paulette that I talked last week. It is nice for a birthday. For special occasions that require a more polished look, I suggest these creations by Dalloyau. Since we do not live in France, you must try to find a way to reproduce their concept if you like it.

First, get an assortment of mini-macarons. You simply have to stick the macarons with toothpicks on the appropriate Styrofoam shape to assemble either piece. Make sure that the toothpicks are not visible. Since macarons are light, planting the toothpick half-way should be more than sufficient. With a little practice, you should be able to make your own version. If you do, send me some pictures.

The tree cones make adorable centerpieces or will add a special touch to the candy table at a baptism, a bridal shower or a wedding. The pyramidal shape is more gender neutral. Try to vary the heights for a more dynamic look.

MORE:
+ Dalloyau

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I absolutely adore the five tiered tower of Paulette Macarons that holds 60 assorted macarons. In case you do not know him, Christophe Michalak is one of the most renowned pastry chefs.

Modern version

When Laduree reinvented the macaron at the start of the 20th century, they could not anticipate that their creations would be so popular today. They joined two almond macaroon shells with a delicious ganache filling. The modern macaron became a small, round cake, crisp on the outside, smooth and soft in the middle.

Since them, the macarons have been elevated to new heights thanks to many talented pastry chefs. This old recipe have been reinvented by all the pastry chefs. More recently, Ladurée started a trend by introducing a cute packaged box for its macarons. With the support of the women press, the macaron popularity swelled and it is viewed as the ultimate indulgence.

The modern pastry chefs played with flavors and the way they decorated their macarons. Part of the appeal of the macarons is also that is easy to eat. And it is absolutely delicious. In the States, Pastry Chef Christophe Michalak, in partnership with Paule and Gérard Koumetz, opened Paulette Macarons in Beverly Hills in 2007. They just opened a second store in San Francisco.

Macarons make fabulous party favors or a housewarming gift that everyone will appreciate. The mini-box of 2 macarons costs $4. The Paulette signature giftbox is $19 for 12 macarons or $36 for 24 macarons. For your next party, why not go for an elegant macaron tower?

SOURCING:
+ Paulette Macarons $1.60 each
+ Macaron Tower $106 for tower with 60 macarons
+ Christophe Michalak

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This is a delicious French restaurant in San Francisco with a beautiful quiet terrace, set on a plaza not far from Blue Bottle Coffee. I am showing you the lunch we ate on the terrace of Chez Papa on Mint Plaza last Monday.

My Grilled Arctic Char with Fingerling Potatoes, Capers, Lemon and Brown Butter was excellent. Jerome, my husband took the Niçoise Salad. I almost regretted not taking it since it was one of the best Niçoise I tasted this side of the Atlantic. On the menu, it is described as a Seared Ahi Tuna Niçoise with Roasted Peppers, Haricots Vert, Artichokes, Arugula and Meyer Lemon served with quail eggs in a pesto sauce.

The dessert of the day was equally delicious. We paired it with a French white wine.  After all, I needed to get the full experience of the restaurant to give you a proper review. I will definitely go back to Chez Papa.

MORE:
+ Chez Papa
+ Follow Chez Papa on Twitter

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I am responding to my interior designer friend Jennifer Mitchell of Design Hole who spotlighted these French-made tabletop accessories having me in mind. She was looking for an excuse to throw a party.

This concept was developed by L’Atelier Modele. Every product from Lajolitable series would add a festive touch to your table on any occasions this summer. The hand made items are made of polypropylene, which means that they could be reused. After usage, you simply need to carefully clean them with a damp cloth. You select the color you want from 16 colors.

If you are into birds, here are some items you may enjoy:

+ Lejolinom, a cute birdy place card holder  €1.20
+ Ballotin de chocolat, a party favor box with a ribbon flower that can hold 5 chocolates – starts at €4.50
+ Placemat €6.00
+ Birds Coaster, to match with the placemat (bottom right) €3.00
+ Brindille, a flat flower used as a decorative element on a table or hanging from a branch €0.50
+ Oiseau, a decorative element for a glass or a plate. Remove when you are ready to serve. €0.80

MORE:
+ Via Design Hole

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It may be too late but I still want to publish the info, just in case. Laura will do two signings for her latest book French Taste at Appetite for Books on today, May 30, 2009. Sadly, there is no words on the time. Apparently, you need to book your presence. To see if it is still possible for you to show up, call the bookstore at 514.369.2002. I wish they had a simpler system. Check out her datebook for details.

I will review French Taste in a few days.

SOURCING:
+ French Taste by Laura Calder $25.17 CAD at Amazon.ca

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