Zucchini Velouté - recette de Manou

I loved going to St Martin le Vieil in October for many reasons. Nestled in the woods just an hour and a half away from Toulouse, St. Martin is a small village with a mere 200 inhabitants, a church, and a small library (tiny, actually) - the nearest store is a 20 minute car ride away in a neighboring town called Bram.

My mother would take us to St. Martin to visit her parents for two to three weeks every summer. It is beautiful in the summer too. With all the plum trees ripe with fruit, the colorful vegetable garden growing the juiciest tomatoes, and the fragrant fig trees readying their blooms to bear fruit in early fall... My grandparents' house is a playground for kids. My cousins, sisters, and I would build forts in the woods, splash around in the pool for hours in the blistering afternoons, pick the sunflowers' big black seeds and snack on them while playing hide-and-seek in the fields, go fishing in the stream... We barely ever got bored. Even when it rained, we would entertain ourselves with nature... looking for snails for my grandma's next meal, or playing game after game of rummikub or scrabble with my grandfather. We were very creative in the summers and there was always so many of us to keep us entertained!


However, Falls at 'La Combette' were quiet. The leaves rustle with the wintry winds. The logs in the fireplace crackle under the flames; my grandfather grumbling at a crossword puzzle impasse and my grandmother snoring to the Young and the Restless' lack of a plot. I love Fall. It's my favorite season. I love the smell of the first chill in the air, and of wood burning. I love the crinkling sound of the leaves beneath my feet, and the wind gently hitting against the shutters. But what I love the most about fall there is going mushroom foraging. We would find so many Chanterelles! We would come back with bags of them to clean out for dinner. Often, my grandmother would simply sauté them with a dice of butter, salt and pepper. It was unnecessary to make a complex dish out of something boasting as much flavor. She would usually serve it as a side dish with poultry or game. But I loved it most when she cooked up her zucchini soup. There's nothing better than a warm creamy soup and sautéed Chanterelles on a crisp fall day. I would sit near her in the kitchen, helping her with any task she would entrust me with; watching her every moves curious and wide-eyed.

'Qu'est ce que c'est?' - What is it?, I would ask when I saw her dropping something in the blended zucchini velouté.
'C'est de la vache qui rit!' - It's laughing cow, she would say.
'Pourquoi tu mets ça?' - Why do you add that?, I would inquire.
'Pour que la soupe soie plus crémeuse et que les enfants aiment la manger!' - To make the soup more creamy so children will enjoy it more, she would patiently answer.

I still make this soup to this day. And although I am grown-up, I still enjoy adding those 3 laughing cow cheese wedges in it!

I am very nostalgic of 'La Combette' and the time I would spend there in the Fall. My grandfather has since passed and the house has grown empty with many of us scattered around the world. But I love to hold on to those memories so dear. And whenever I cook something my grandmother has taught me - which is often - those fond memories, scents, and sounds resurface in my heart.

Zucchini Velouté - a recipe from Manou

6 big zucchinis
3 laughing cow cheese wedges
A pinch of nutmeg
Salt and pepper to taste

Boil water in a large pot with a pinch of Fleur de Sel.
Peel the zucchinis and cut each of them into three even pieces. Place all in boiling water. When the zucchinis are very soft, strain them and place them in blender to create a liquid mixture. Add the laughing cow wedges into the blender one at a time.
Finish with the nutmeg and enjoy!


[image 2 thanks to Vanessa Pike-Russell according to this license]

Blog Action Day: When eating food means taking action

In Defense of Food and The Omnivore's Dilemma author, Michael Pollan once said at a Madison, WI news conference, “I happen to believe America’s farmers hold the key to solving the national health care crisis, climate crisis and energy crisis.”

I could not agree more.

Reading Pollan's works has been eye-opening. I think many people have heard about how feedlots and other forms of mass agriculture impact the environment. Massive greenhouse gas emissions are released in the air daily, infecting nature, and ruining the ecosystem's natural balance. Climate change has been directly linked to these greenhouse gas emissions -- the very climate change that is responsible for several animals, and plants growing extinct; for the natural cycle of seasons to be disrupted; for the gargantuan environmental catastrophes that have become top threats to human population. What if, like these animals and plants, humans were to grow extinct as well due to climate change. We are responsible for what we have inflicted on the environment. Now, it's time we all take a step back and evaluate how much we care about our mountains, our trees, our oceans, and our children, and children of children. This past year, I have made a big change to my lifestyle. I only buy seasonal produce and fish that is locally sourced from an organic or close to organic farm (wild for fish). I only buy meat, which has been ethically raised, and fed its natural diet (grass/pasture for cows; all-natural grains for poultry, etc.). I try to spend a lot of time outdoors to remind myself of how beautiful nature is. Not only am I making a step towards preserving our environment, but I am feeling healthier and happier. 

When the price isn't right.

Weeks ago, I decided to sell my desk. I have been out of college for a few years now and have to homework to tend to – no piles of library books occupying space, and notebooks filled with research. I now only use my laptop computer, which in my mind doesn’t really need to have its own desk space. I posted my desk on craigslist and received many emails from prospective buyers. I sold it last weekend, and once it was gone, the first thing that came to my mind when I saw all the desks’ contents spread on the floor was “what now.” I hadn’t bought anything to replace the desk yet. I had the idea of using the space for an armoire or chifforobe to put away my bed and table linens, and winter sweaters. I perused a few websites for ideas but of course, my favorites were at 1000 to 1700 dollars at Pottery Barn. Yikes. I searched ebay, West Elm, Crate & Barrel, Craigslist, Ballard’s, etc for more options but always went back to PB, yearning for the sleekness and beautiful wood it had to offer. Here are pictures of the 3 armoires that enticed me:

Pottery Barn Farmhouse Chifforobe

Belvedere Armoire

Scarlett Armoire

My mother convinced me not to spend that much (I didn’t need much convincing). I opted for a mahogany-finished armoire found on Ebay at a significantly lower price (picture on right). I didn’t like the round old-fashioned knobs but I immediately thought of how much fun it would be to pick out new knobs at anthropologie. Woohoo! I clicked ‘new tab’ on my computer and started browsing away. Here are my finalists:

Which ones do you like best?

Clockwise from top left:

1) Calico Owl     

2) Gothic knob       

3) Reims knob  

4)Toscana knob  

5)Mother-of-Pearl

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Washington, DC, here I come!

Sitting on a train bound for DC, and slowly readjusting my breathing to its normal rhythm, I decide to write here. Although I am headed to the capital for work, I have extended my stay through the weekend to sightsee and of course, eat! I have never been to DC but in my mind, I imagine it to be similar in size and savoir-vivre as Boston (minus the Red Sox fanatics). I picture cobblestone streets, vintage lampposts, and cheerful people greeting me here and there… Yes, I realize, I may be idealizing this town more than necessary. One thing I noticed is that apart from knowing that DC is home to the President, the Smithsonian, and the National Geographic, I don’t really know much more about it. For example, I don’t even know what it is known for in terms of food (the one thing I should know!). Again, I foresee it offering great seafood – probably because of the similarities I imagine it to have with Boston.

When this train pulls into Union Station, I have to head straight to my hotel, change and get to all work, no play – well almost no play. I am hoping I can squeeze in a few tourist things tomorrow, including a visit to the Smithsonian, seeing the White House (maybe begging on my hands and knees for the guards to let me into the kitchen and Michelle O’s famous vegetable garden?), strolling along the Potomac river, and sampling some good eats. I will return on Sunday with all this juicy pictures and hopefully, some great dining recommendations!

[image 1 thanks to Schodts' according to this license]

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A giant ravioli you say?

I like to eat. That's a widespread fact. I also like to scour the city for some mouth-watering eats... fact #2. However, there's nothing I like more that to eat a three-course dinner at Chestnut on a Tuesday evening- make it almost every Tuesday evening.

If you know me, you'll also know that I don't really like Restaurant Week. Although I was excited to taste some of the 'best' restaurants' food at an affordable price, I quickly learned that Restaurant Week menus at touted, and otherwise expensive restaurants don't live up to the clout the press builds up around them (not always but often enough). It seems that this event, which was initially created to celebrate food and the social culture surrounding it, is also an excuse to serve up the bad pieces and leftovers of the week. So now, whenever Restaurant Week rolls around, I steer clear.

Chestnut doesn't wait around for Restaurant Week to celebrate food and the loyalty of their customers. Every Tuesday and Wednesday, it offers a prix-fixe menu. And there's no catch. You can choose from any appetizer, any entrée, and any dessert* for a whopping 30 dollars! It is worth every pretty penny if you'll ask me. All the produce, meat, and fish are locally sourced (farm-to-table actually) and everything is prepared with love. How do I know? Well, my neighbor creates the delectable desserts there, and when I have dinner on the back patio, I walk straight through the kitchen! You know a restaurant can only offer great food if they let you walk through the kitchen!

My favorites on the menu include the beet (yellow and red) salad with marcona almonds, the grilled calamari stuffed with quinoa, and the pansoti pasta (giant spinach, ricotta ravioli - my favorite!) with wild greens and mascarpone foam. The menu changes seasonally but these items are around year-round.

*there is sometimes a 5 dollar supplement for 1 to 2 items on the menu.

Chestnut
271 Smith Street (between Sackett and Degraw)
Brooklyn, NY 11201

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My, oh, my... I love PIZZA!

If there's one thing I miss about my hometown in France, it's our small family outings to Pizza Marco, where pizzas are spun thin and covered with fresh and succulent ingredients. When I moved to Boston in 2003, I wasn't that crazy about the pizza. Yes, I did live in 'little Italy' but the crust was always too thick and the cheese too gooey. I enjoy thin crispy crusts, topped with fresh tomatoes, veggies, and yummy yummy cheese (mozzarella di bufala - my favorite!). Upper Crust on Charles Street in Beacon came to be pretty good but the setting lacked Italian flair. I liked Todd English's Figs next door too, but the pizzas were small and a bit pricey I recall.
Now New York -or Brooklyn should I say- is a different pizza universe altogether. I've met people who come from all over the country on extensive pizza tours. I kept my ears open for good pizza joints and started trying a few here and there. Grimaldi's pizza in Dumbo always has a lengthy line of hungry visitors, so I went there to see what all the fuss is about. I wasn't very please that I had waited that long. I didn't think the pizza was that great. I also sampled some pizza at Una Pizza Napoletana, which is now closed. It was delicious, but didn't as many toppings as I would've liked, and is had more crust than tomato and cheese.
Back in Williamsburg, Brooklyn, I tasted some pizza at Fornino. Ah, this was without a doubt the best pie I had had in a while. The chef there grows the toppings in his garden and greenhouse. Can't get much fresher than that! And a wood-burning oven cooks the pizzas just right. I was smitten. However, 2 weeks ago, I met my sister for pizza at a little hole in the wall just a few blocks away from my house called Lucali. The decor is minimalist with a few tables and a wood-burning oven in the back where everyone can see the pizzaiolo at work. The only decorative things are a few plump heirloom tomotoes, elephant garlic, and bouquets of basil adorning the chef's work station.

The smell that permeates the small simple dining room is of ripe tomatoes, chopped garlic, and golden crusts. There are no menus here as the toppings depend on what's in season. One can choose between a calzone or pie and add on toppings to the tomato-mozzarelle-basil base. I went with fresh portobello and garlic. Mmmmm... simply the best pizza I've had in the Northeast thus far.

Buon Apetito!
Lucali - 575 Henry St., Brooklyn, NY 11231 nr. First Pl.
nearest subway: Carroll stop on F-train]
718-858-4086

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and the changes begin

On my trip back to France, I was able to visit the venue my sister had reserved for her 2010 wedding. No one had seen it yet but the pictures were beautiful and led us to think it would be the perfect setting for a romantic country wedding. Upon our arrival, we immediately met the owner/ wedding coordinator who was cold and short. We asked the questions we had prepared to ask:
"May we sample the menu before the wedding?
Can we move the dance floor to the patio since the ceilings are low and the bride and groom tall?
Are you sure we can fit 180 people out here?" (the venue was actually set up for another wedding reception that evening with 100 guests and it seemed a little tight!)
Unfortunately, it is 'impossible' to taste the menu beforehand. Whaaaa!? And there is 'no way' we can move the dance floor outside:
"En êtes-vous certaine? Vraiment aucune possibilité?" (are you sure? Is this really not possible?)
"Non, non, non. Mais vous verrez, c'est très joli," she answered with cold-pitched speech. (No, no, no. But you'll see, it'll be very pretty).
Wonderful. That IS reassuring.
The last thing I dared to ask was whether we can reserve the entirety of the inn (only 10 guest rooms). Of course, the answer was "non." The excuse: we have regulars, and we cannot turn them away. Um, do your regulars really book a year and a half in advance? And if they really LOVE the place, shouldn't they be able to come a week later? It's not even a holiday weekend!
Disappointed, I couldn't hide the sour taste the visit had left me with when I phoned my sister. We had to find a new venue.
As I write this post, no venue has been selected. Below is my sister's current favorite (as we try to negiotiate an affordable price).

Hotel La Vigne, Ramatuelle, France

So, I have created a new inspiration board to adapt to the colors and setting of 'La Vigne' to give her some decoration ideas and preserve some of the colors she had initially picked for the previous venue. See below!

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gateau au yaourt

When I was little, I spent endless hours watching my grandmother mixing batter, pitting sugar plums, whisking eggs into white soft, powdery flour, rolling out sweet 'génoise' and 'pate à tarte'. It all seemed delectable, but also complex for my small hands' undertaking.
"100g de farine Manou ou 150?
Un oeuf ou trois?
On mélange comme ça?"
Measurements seemed beyond my capabilities when I was 6-7 years old. I was always distracted by the birds flying by the window, the 'cigales' singing their summer songs, or by my cousins jumping in the pool.
I tried my hands at simpler tasks like 'le gouter de 4 heures' (the 4 o'clock snack), which generally consisted of arranging sugar plums, dark narrow purple plums, and larger blue plums in a basket, and toasting 'pain de campagne' (country bread) in the oven (my grandmother did not acquire a toaster until much later) with 2 milk chocolate squares melting on top of each slice. I'd then place everything on a tray with a few glasses and a pitcher of water and a selection of 'sirops'.
The first cake I remember being successful at baking was the 'gateau au yaourt' or yogurt cake. The simple measurements and few ingredients made it easy to remember. The measurement tool: the yogurt cup. Not only is this cake fun and easy to make, it's also my favorite cake. Its airy texture makes it a light dessert, or snack, while the acidity of the yogurt makes it boast with flavor and moistness. Today, I love to jazz it up with anything I have in my cupbpard or fridge. From blueberries to chocolate, and vanilla to cinnamon, this cake can be baked to anyone's liking. Here is the 'recette':

Yogurt Cake façon AC ;)



1 single serving size yogurt (I like Emmi Plain Swiss Yogurt)
3 eggs
1/2 yogurt cup canola oil
1 yogurt cup granulated sugar
2 yogurt cups of all-purpose flour
1 vanilla bean, scraped
1 cup blueberries


Preheat oven 350 degrees. Mix all ingredients in the order they are listed above. Butter a bread pan. Pour batter in it and place it in the oven. Cook for approximately 20 minutes. Then remove from oven and let cool. I like to sift some powdered sugar over it. And voilà! Enjoy!

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Getting closer to color

I have been spending a lot of time making the inspiration boards below for Jelly. She and BIL decided they liked the colors teal, lavender (their living room wall is teal!), and a vintage-natural feel. Here is a new inspiration board I have created to match their ideas:

[images borrowed from theknot.com, marthastewart.com, brides.com, and Béa's La Tartine Gourmande]

What do you think? Do you have any fun ideas to match their color scheme?

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Turbot with Mango Salsa

Many think it's expensive and time-consuming to cook a dinner that bursts with unique flavors. I really enjoy seafood, and if it were up to me, I would probably be eating swordfish, wild alaskan salmon, and chilean sea bass daily if my wallet could support it. Lately, however, I have been opting for less expensive fish. Turbot is my current favorite. A white fish, Turbot, when cooked just right, is flaky and fondant. Here is a recipe with summer flair to bring some color, and savor to your kitchen!

Turbot with Mango Salsa

2 manila mangoes
2 filets of Turbot
1 large sweet onion
1 cup white jasmine rice
1 lemon

Preheat oven at 350 degrees. Bring water to a boil in pot, and pour rice in. Turn heat to low and cover. Cook until soft. Dice onion and sauté in pan with some olive oil until golden. Dice mangoes and set aside. Place turbot filets in a baking dish. Sprinkle with salt, pepper, and half of the freshly squeezed lemon (I like to add herbes de provence but it is optional; cilantro would be very good with this dish too). Bake for 15 minutes (until soft and flaky). Remove from oven and top with mango and onion, and more freshly squeezed lemon. Serve with rice!

[image 1 thanks to Zeetz Jones according to this license]

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Inspiration time

Newly engaged Jelly has appointed my little sister, Kiwee, and I maids of honor for her big day. In true maid of honor form, I have put together a few inspiration boards with what I know she likes to help her get an idea of what she would want. I tend to find inspiration in the vibrant colors of fresh produce and plants. Which inspiration boards do you like best?

Farm chic with red, white, and green.

Fresh and romantic with teal, peach, and green.

Country and sweet with peach, orange, and white.

Farmer's market and local charm with green, yellow, and coral.

Vintage provence with lavender, mauve, purple, fuchsia, green, and gray/silver.

Fun and quirky with orange, pink, turquoise, green, and yellow.

[images in the collages are borrowed from theknot.com, marthastewart.com, realsimple.com, and thedesignspongeonline.com]

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My Big Sister is Engaged!

So, part of the reason I have been slightly MIA these past few weeks is because I was helping BIL (future brother-in-law) stage his proposal. :o) After many sticks trying to send the wheel off-track (i.e: my sister deciding to stay home the day of the staging... which was planned on the roof of their apartment!), BIL was able to ask for my sister's hand under a tent decorated with multi-colored chinese paper lanterns, and hanging orange and fuchsia orchids. A table was draped with a white tablecloth and adorned with four large vases filled with sunflowers, and a bucket with iced 2000 vintage Dom Perignon. After a call to my sister's boss by MOI the day before, she was 'forced' to go into the office... teehee. Needless to say, BIL did a wonderful job. My sister was so surprised and overwhelmed with emotion. She is so happy and I will take yet another moment to publicly say congratulations.

BIL and jelly.

After she said 'YES', the family (my little sister and her boyfriend were in on the secret) gathered for a dinner that I had prepared. On the menu:

Homemade Ravioli with asparagus-ricotta filling
[image thanks to sonicwalker according to this license]

Tagliatelle with cherry tomatoes, olive oil, and edible wildflowers[image thanks to Pabo76 according to this license]

Jumbo Shrimp and cherry tomatoes skewers drizzled with olive oil and flambéed in whisky

Strawberry-Rhubarb Clafoutis (recipe borrowed from Béa on La Bonne Tartine) [image borrowed from La Bonne Tartine]

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For Now...

Since I am very busy (and sorry!), I would like to share this wonderful Orange-Walnut cake recipe I borrowed from Body & Soul magazine (click on picture to see recipe)! I promise to post one of my own soon :)


And this beautiful picture borrowed from designspongeonline.com!
[Photograph taken by Sabra Krock]

A bientot!

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When it's raining...

It's been pouring in New York City. It seems that it has been raining a lot everywhere. Atlanta, Los Angeles, Paris, London... no sun. We're 2 weeks shy from summer and people are still wearing boots, jackets, and scarves. Ah.. miséricorde!

I don't know about you but this weather makes me want to curl up in a hole (or my bed) and stay in there until the sun calls my name. However, since I am of an optimistic nature, I have decided that I am going to set aside my disillusion and disappointment and welcome the rainy days (*ahem*) with some comforting indoor activities. Here are a few ideas to help you make the most of these grueling almost-summer-yet-no-sun-to-be-found days:

#1 Host a board-game night with Cranium Wow. This fun game combines pictionary, charades, and trivia to really get the party going. Another entertaining game that triggers some hefty clowning around is Apples to Apples. I played this word association game on a rained-on camping trip in New Hampshire and I can count that moment as one of the silliest and enjoyable moments in recent years!
Bonus snack to keep everyone fueled with energy: Stacy's Simply Naked Pita Chips with Tribe 40 Spices Hummus

#2 Curl up and reminisce 1990's TV series night with Buffy the Vampire Slayer, Friends, or, what the heck, Dawson's Creek! Make delicious popcorn with this easy DIY recipe:

3 tbsp canola oil
1/3 cup corn kernels
1 3-quart covered saucepan

Heat oil in saucepan on medium/high heat. Put a few kernels in pan and cover. When kernels pop, add rest of kernels. Cover and remove from heat and count to 30 seconds. Return pan to heat. When the corn starts to pop, shake pan gently. Once popping noises start to slow down, remove from heat and put in a large bowl.

Seasoning option #1:
1 to 2 tbsp Brown sugar and cinnamon (to taste).
Seasoning #2:
3 tbsp parmesan, 1 tbsp oregano, 1 tsp sea salt.
Seasoning #3:
1 lime, squeezed. 1 to 2 tsp chili powder.


#3 Relax an unwind with a hot shower. Stimulate your senses with Yves Rocher Vanilla Body Wash, leaving skin soft, smooth, and fragrant. Then pick up a book you've been meaning to read for a while, or a book you really enjoyed and always wanted to reread. Mine is Seeing me Naked by Liza Palmer.

[image 2 thanks to {-Maria-} according to this license]

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Yogurt Road Test

I'm a real stickler when it comes to yogurt. In fact, I am so particular with my yogurt choices that I am ready to spend $3.25 on one serving! Yogurt has some terrific health benefits, including promoting healthy digestion and boosting your immune system, and make for a delicious breakfast or meal cap. I like to mix in berries, walnuts, granola, or chocolate chips (70% or higher!).

As a yogurt-lover, I have been testing many different kinds. I tend to like thick plain yogurt. Here are my top 3 choices:



#1 Siggi's Skyr Icelandic Yogurt: my ultimate favorite. Although on the pricier side, Siggi's has the astringency and creaminess a yogurt should have. I love to eat this plain or smush raspeberries in it :)







#2 Fage 0% (pronounced fa-y-eh)






#3 Stonyfield Oikos Greek Plain Organic Yogurt

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Throwing a popsicle party

With Summer around the bend, rooftop and garden chatter galore, it may be time to host a popsicle party. Light and colorful, popsicles or ice pops are simple to prepare and refreshing to eat on a hot summer afternoon. You can be creative with recipes by blending your favorite fruits, adding chunks, chocolate chips, yogurt, etc. You can either use a store-bought popsicle tray or cups with wooden sticks.

Spice up your event with cute popsicle party favors like popsicle shaped soaps, a popsicle-themed frozen margerita, or wear popsicle earrings (as shown in picture; can be purchased on esty.com)

You can get fun ideas for recipes with POPS!: Icy Treats for Grown-ups by Krystina Castella.

Here is a simple recipe I came up with as I was eating a kiwi.

Kiwi-Raspberry double-decker popsicles

In a blender, purée red raspberries until smooth but still thick. Pour raspberry purée in the popsicle tray until half full. Drop a full raspberry at the bottom of each. Purée kiwis. (use as many as you deem necessary to fill your popsicle tray) Pour them over raspberry purée (1/4), and top with 2-3 small dices of kiwi.
Freeze and serve!

If you want to be a bit more adventurous, you can add mint leaves in preparation.
If you're not a big fan of kiwi, you can add 2 more full raspberries and then top everything with icelandic yogurt.

I personally don't like to add sugar to my popsicles because I love the natural sweet taste of fruit as it is (especially when I'm making these for summer snacks), which is why I just purée and freeze. However, there are some terrific recipes that use fruit coulis for a sweeter and more dessert-like confection. If you're throwing a popsicle party, you can make an assortment of popsicles and creamsicles that include both kinds, and creamy flavors too. If going for the fancier popsicle feast, I especially enjoy the Rhubarb and Raspberry Ice Pops from La Tartine Gourmande blog (pictured in montage on right side). This is a great dessert and is so pretty to serve!

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satisfying my sweet tooth...

Fun to make and delicious to eat!

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Il Gelato Come Una Volta (Ice Cream as it should be)

Straight from Italy hails the perfect gelato. I love ice-cream. I have a hard time staying away from it, in fact. Hot humid summer days are usually the time when I succumb to this delcious frozen treat. However, it's hard to find genuine and traditonal gelato these days. It's hard enough to find something sweet that doesn't have corn syrup in it - ah the staple of American dessert confections!
I believe I inherited my love for ice-cream from my Dad. He was always a big fan of 'glaces Berthillon.' When I was younger, I liked sorbets better - raspberry and mango was my go-to combination. As I grew older, I started liking rich and creamy flavors like 'canelle' (cinnamon) and nutella. I have savored many different recipes, and Vanilla is my ultimate front-runner. I enjoy the different variations and subtleties vanilla presents. From Tahitian to Bourbon, what we think of simple vanilla offers a rainbow of varying aromas depending on the provenance of the pods!

I stumbled upon GROM in Manhattan's West Village one afternoon. I wasn't particularly hungry, but I surrendered to a small scoop of their Yogurt gelato. Nothing like frozen yogurt, it perfectly captured the thick velvety acerbity of a really good plain yogurt. When I got home, I researched GROM a little further. The gelateria debuted in Turin, Italy, in 2003 with one goal: 'offrire il meglio' (to offer the very best). GROM is committed to traditional Italian gelato-making processes using high-quality ingredients. Organic milk and eggs, fresh in-season fruit, and the best coffee and cocoa from Central America are used to prepare unique and handmade flavors free of unnatural additives and colorings.

I went back to GROM yesterday to put it to the ultimate test - taste-test their 'Vaniglia' (Bourbon Vanilla from Madagascar) gelato. Of course, I also gave in to the 'Nocciola' (Nougat) and 'Bacio' (Venezualan Chocolate and Piedmont Hazelnut). My heart dropped -the most amazing ice-cream I have had since Barbarac in Saint Tropez (also a terrific ice-cream shoppe). Rich, smooth, sweet, and creamy... This is ice-cream as it should be.

GROM
233, Bleecker Street
(and Carmine)
Greenwich Village
New York City
Tel. (+1) 212 206 1738

2165, Broadway
(and 76th)
Upper West Side
New York City
Tel. (+1) 212 362 1837




For my friends and family in 'Parigi'!
GROM
Rue de Seine, 81
75006 Paris
France


[image 2 thanks to ktylerconk according to this license]

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Exquisite Snacks for an Incurable Epicure

Boat Street Pickles Pickled Figs – The tanginess of aged balsamic vinegar and sweetness of the figs complement one another perfectly. These are delicious with goat cheese, particularly Saint Maure.

Bella Cucina Artful Food Eggplant Pesto – This delicately prepared pesto is light, yet bursts with flavor with chunks of eggplant and hints of cumin.

Olivier & Co. Olive oil – Whether it is strong and full-bodied to dip in with freshly baked bread, mild and fragrant for cooking, or a basil-infused ambrosial variety to swirl in salad, Olivier & Co. offers a diverse assortment of smooth olive oils.

Cracklebred – these crispy and airy delights remind me of my childhood, when my mother would pack raspberry jam-filled ‘cracottes’ in my schoolbag. Although these are not filled like the ones I use to snack on, their wispy texture melts in my mouth and is so tasty when coated with my grandmother’s homemade raspberry jam (also good with Sarabeth’s strawberry & raspberry jam, or Nutella)

The Fine Cheese Co. wholemeal crackers are so unique and work with any robust cheese. Undertones of Parmesan in these thin hexagonal crackers make these must-haves at a wine and cheese party. Other delectable flavors are available too, including rosemary, oat, chive, charcoal, and natural.

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