A Parisienne at Home

Recipes to remember and try when you return home... Each will bring back the savory goodness of your trip and conjure memories of the places you ate, relaxed, enjoyed and revelled in being a Parisienne- if only for a moment.

Soup L'Onion
Prep time / Cooking time

20 mins / 1 hour
Ingredients
1 1/2 lbs onions thinly sliced2 oz butter10 oz (2 cans) beef stock1 tb Cognac or Brandy 2 tbs flour1/2 tsp. saltFrench bread or hard toast1 cup of grated swiss or gruyère cheese

Step 1: Slice onions thin
Step 2: Melt butter in a pan and cook onions until lightly browned over medium heat for 15 minutes
Step 3: Stir the flour and gently blend it with the onions
Step 4: Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes
Step 5: Toast the bread at 325 degrees F (165 degrees C) for 10 minutes
Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.

Wine suggestion: Beaujolais, Riesling

Quiche Lorraine
Prep time / Cooking time

20 minutes / 30 minutes
Ingredients
Pie pastry 6-8 slices of bacon, diced3 eggs 1 1/2 cup of whipping heavy cream1 or 2 tsp of butter, 1/2 tsp of salt 1/4 tsp of pepper1 pinch of grated nutmeg

Step 1: Preheat oven to 400° F (200° C)
Step 2: Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.
Step 3: Rool out pastry in a pie pan. Pastry should come about 1" up the sides.
Step 4: Beat eggs, cream and seasoning. Add bacon.
Step 5: Pour mixture on the pastry, no more than 3/4 of the pie pan. Step 6: Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready.
Step 7: Let the quiche cool. Do not remove it from the pan. Goes well with a salad.
Suggestion:Although traditional recipe does not include it, you can add swiss cheese such as Gruyère (in step 4). 1 cup or 4 ounces.

Wine suggestion: White wine from Burgundy, Tokay d'Alsace


Chocolate Moussse

Prep time / Cooking time

20 min / none

Ingredients
4 egg yolks3/4 cup sugar6 oz dark chocolate, semi sweet or bitter sweet4 tb coffee6 oz butter, unsalted4 egg whites

Step 1: Beat the egg yolks and sugar until it turns into a a thick yellow mixture.
Step 2: Melt chocolate and coffee in a mixing bowl. Put the mixing bowl over hot water so that mixing is easier. Add butter gradually and beat until cream is smooth.
Step 3: Beat the chocolate with the egg yolks and sugar mixture.
Step 4: Beat the egg whites and a pinch of salt until stiff. Sprinkle 1 tablespoon of sugar above and beat again for a couple of minutes.
Step 5: Stir about one third of the egg whites into the chocolate mixture. Stir well, then add the remaining whites.
Serving: Refrigerate for at least 2 hours. Can be served with whipped cream or custard sauce.

Wine suggestion: Champagne, Sauternes, Muscat, sweet white wine