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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