american – authentic – artisanal


This might be the beginning of a Semi-Irregular series ~

« Notes from Le Supermarché (grocery store) « 

It’s been 18 years since my first visit to Paris, 12 years since moving here from Los Angeles. The thrill isn’t gone.
Chills of excitement, cruising through the grocery stores, are just as strong today, as in 1994.  Have you seen the staggering selection of cheeses, duck products and yogurt in the “average” French grocery store? Ok then.

Monday, basic run to Monoprix for a few quick essentials included 3 different types of yogurt ~ mais oui ~ one for breakfasts, one for my lunch regime, and another for dessert for the kids. These are not sugary or fruity, these are plain gorgeous yogurts. This is normal.

Overheard passing through the Champagne aisle,
4 year old to his Mother: “is this juice?”.
Inside my head: Yes. YES it is.

Bonne journée! xo


This autumn so far,  I’m in a very Mexican culinary mood – Savory and Sweet – Chile Verdé and some sort of Tamalé thingy are brewing for this weekend.

dulcé de luché cupcakes

photos by Dierdre Rooney

And for today, Dulcé de Leché (aka cupcakes à la confiture de lait) from my “CUPCAKES” cookbook that you can find here.

Butter, salted(demi-sel)     193 grams
Flour, Type 65      435 grams
Baking Powder     1 tablespoon
Baking Soda      1 teaspoon
Cinnamon     2 teaspoons
Salt     1/2 teaspoon
Sugar     400 grams
Eggs     4 large
Buttermilk (Lait Ribot)     295 ml
Vanilla Extract     1 teaspoon
Heavy Cream (crème fleurette entire)     160 grams
Dulcé de Leché or Confiture de Lait     300 grams

Keep going… »