A Chip Off the Old Building

Woman in a Cafe

Shutter Porn

Paris Texture Abstracts

When you decontextualize these shots of Paris building facades, they become a form of abstract art.

Who's the artist? Nature? Man? Or is it an unintentional collaboration of the elements and human encounter?

Paris Color: Red and Gold

Red and gold. Bright and bold.

Someone stop me while there's still hope this rhyming couplet was accidental.

More Paris Color photos here.

Martha Stewart + A Calendar Sale

If you have the February issue of Martha Stewart Living, check out page 92 for my digital camera pick. I'm happy they chose the above photo for the feature because it's one of my favorites. It's such a bright, friendly spot to slip into on one of Paris' typical gray days. There's a scan of the article here if you are interested.

Also, we're having a huge calendar sale. All calendars are 50% off until they are gone. $12 (originally $24), available here.

Easy Tarte Tatin

Sounds like an oxymoron, right?

Well, to me it does considering I've seen my share of tatins gone wrong. Remember?

I was inspired by this video by David Lebovitz. In it, he goes to the Bastille Market (still one of my favorite places on earth), snaps up some ingredients, then brings them home and effortlessly whips up lunch. Oh, you make it look so easy, David.

One of the things he makes a classic tarte tatin. The ease with which he tossed butter and sugar in the pan, arranged apples on top, cooked it, put the crust on, and baked it, inspired me to take another crack.

This time instead of babying and pre-caramelizing the sugar, I did as David did in the video: Butter and sugar in a pan, stir a bit and arrange peeled apples on top, cook. As easy as he made it look in the video.

I used David's dough recipe from here and it was the easiest dough I've ever worked with. No one tell my grandma.

As you can see from the photo above, it's a bit shallow in the middle, so there's room for improvement. But the apples were perfectly caramelized, the crust was wonderful and there was no gnashing of teeth or hurling of spoons.

It's a great feeling to know I can whip these up for weekend desserts. Well, unless this one was all luck.

A Gift

A surprise package arrived yesterday.

I ripped it open with abandon and couldn't believe what was inside. It was a painting inspired by a photo I took of a man in a Montmartre cafe. I blogged about it last year, here.

I've always loved this photo, and shot it because the man and setting reminded me of the type of scene that would have inspired Edward Hopper - the colors, the solitude, the lighting. I love his work.

Baltimore artist Wendy Doak saw last year's post, asked me to use the photo as inspiration, and then surprised me with the original. I'm looking for a word here: Floored? Astonished? Speechless?

Wendy's generosity is beyond words, and I'm so thankful. I can't wait to frame and hang it! Isn't it lovely?

Check out her other work here.

Wendy, if you are reading, THANK YOU SO MUCH.

Worn and ... Waiting?

I've seen this chair on Rue des Ecouffes since 2009. It's an odd choice for an outdoor chair, no?

Rue des Ecouffes intersects with Rue des Rosiers right near L'As du Fallafel. It's often the street we stroll while stuffing our faces with chick pea and tahini goodness. Once or twice we were tempted to sit on this chair, but an old, bearded man usually appears in the adjacent window with a glance that's clearly meant to discourage. Is the chair his? Did he leave it out for someone, say 5 years ago? And is he still waiting for them?

Don't sit down! This chair is reserved. For whom?

24 Rue St. Paul

Feeling nostalgic today. This is where the adventure began three years ago.

Carmine's Caesar Dressing

Win! Big win.

I've been making fine-but-just-okay caesar salad dressing for years, and could kick myself for not going with the obvious - Carmine's.

When I first moved to New York, a friend of mine invited me to dinner at Carmine's. It's a midtown Italian institution that I had written off as a tourist trap (which was funny since as a newbie, wasn't I just one step removed from tourist?). The restaurant is huge, and so was the caesar salad they brought out as an appetizer. It was the best caesar salad I had eaten to date, and the dressing was thick, garlicky and flavorful. Not anything like the runny, milky white, mayo-based stuff that tries to pass for caesar dressing. BTW, there are few things in life I hate more than mayonnaise.

I had always intended to go back for more salad, but never did. In the years since, I've been testing many caesar dressings and though they were okay, none wowed. Then a few months ago, I was in a bookstore and saw a Carmine's cookbook. Duh! Why hadn't I thought to seek out Carmine's recipe for caesar dressing? I leafed through the book hoping they included it, and was happy to see they did.

Of course I made it, loved it and couldn't believe I hadn't sought out the recipe sooner.

If I had to guess, I would credit the anchovies as the flavor makers. I was tempted to leave them out, but usually follow a recipe to the letter the first time I make it. Glad I kept them, because the flavor was so different from the other dressings I made. So garlic lovers and anchovy haters alike, give it a whirl!

Carmine's Caesar Dressing

6 anchovy fillets
3 cloves of garlic (I used five because I loooove garlic)
2 large egg yolks
1/4 cup red wine vinegar
juice of one small lemon
1 cup of olive oil
8 tablespoons of romano cheese (I've used parmesan a few times)
1 tablespoon of flat leaf parsley
1/4 teaspoon of dried oregano
salt and freshly ground black pepper

In a blender or food processor, puree the 6 anchovy fillets. Add the garlic and blend until well mixed. Add the egg yolks and blend for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse the mixture for 20 seconds. With the motor running, add the olive oil in a slow, steady stream until incorporated. Add the cheese, parsley and oregano, and pulse the mixture for ten seconds. Season with salt and pepper and chill for at least four hours. Chilling the dressing thickens it and helps it adhere to the lettuce.

My Favorite Gift: Janet Hill Painting

Thanks to some sleuthing on my husband's part, I now own this. I love all of Janet's work and can't wait to add more to my collection.

Happy Holidays!

Here's to all that's merry and bright. Have a wonderful holiday season, and see you in 2012!

- Nichole

Paris in Color Book Cover

The fine people at Chronicle Books shared the cover with me yesterday. An early Christmas present for sure.

Happy dance!

And it's kind of fun to see Paris in Coloron Amazon.

Paris Christmas Lights

I admire the restrained color palette of Paris holiday decor. These twinkle lights are quite common, and look more beautiful when lit at night.