Paris Part Deux & St George's Day celebration
Museum & hidden gem reviews + 2 perfect recipes to celebrate St George
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News from the US Side of the Pond
SO much news from the US side to share!!
First, and, in my opinion, the MOST important news is the release of The Tortured Poets Department from the Queen herself, Taylor Swift. Unless you’ve been living under a rock, you’ve probably heard the news. And your social media feeds are most likely flooded with Swifties theories on who the songs are about. I literally don’t know how she manages to release not just ONE album, but a SECOND one, too……all in one night!! I seriously need to know her secret. I can barely manage to keep up with laundry — ooohhh…that reminds me I have a load that needs to get switched out.
I’ll be listening to Taylor on repeat for the forseeable future, and dissecting each and every lyric — I already know “The Alchemy” is absolutely about Travis and “thanK you aIMee” is so cleverly written about Kim Kardashian. I could go on and on and on……..but I did promise you more Paris content, so I’ll let you know “How Did It End?”
PARIS PART DEUX
This wasn’t our first time in Paris as a family, so a big bonus was not feeling the pressure to squeeze in ALL the things……all the restaurants, museums, neighborhoods, parks…..etc. We roamed new neighborhoods, found “new to us” restaurants and hidden gems and, honestly, it’s how I like to visit Paris. Yes, it’s great to see the Eiffel Tour, take in the views from Sacre Coeur and stroll through the Louvre. But it’s also really wonderful to take a break, meander through cobblestone streets, linger in sidewalk cafés over a coffee or hot chocolate or glass of wine and people watch, and discover small boutiques and off the beaten track museums to lose yourself in for awhile.
So, without further ado…..here’s my list of some of our favorite spots:
Musée Carnavalet - we wanted to go here on our last visit, but it was closed for renovation, so we were thrilled it was reopened! This gorgeous museum is in the Marais and tells the history of Paris, from prehistory to present time. Big bonus: it’s free!
Nissim de Camondo - This exquisite aristocratic residence was once the home of Möise de Camondo, an avid collector of decor, art, furnishings, and tapestries from 18th Century France. It’s in the 8th arrondissement and you tour through the house on your own, so you can go at your own pace. I do encourage you to read about the family because they have a fascinating, albeit heartbreaking, story. If you love Versailles, regal homes, elaborate decor and furnishings add this to your list.
The Passages — We discovered these by pure chance on a drizzly afternoon. There are multiple ones all throughout Paris and are true architectural gems filled with cozy restaurants, antique stores, coffee shops, art studios and other small shops. We grabbed coffee (I mentioned that in last week’s Substack), spent time popping in and out of the coolest little shops and took in the gorgeous architecture.
Musée National Eugène Delacroix - This was another gem we discovered after the line for the Musée d’Orsay was wrapped around the block. My husband, son and I decided, as much as we love the d’Orsay, we didn’t want to wait. So I looked on Google maps to see what other museums were nearby. And that’s how we found this little treasure. The museum is Delacroix’s home, so you walk through the different rooms taking in his art and history. His studio is also open and you end the tour in his small, charming garden.
Musée de l’Orangerie — This isn’t a hidden gem, but is the one museum I always visit when I’m in Paris. There’s something incredibly special about sitting on the benches, taking in the gorgeous murals of Monet’s waterlilies.
Sainte - Chapelle — This is another favorite spot I always visit when I’m in Paris. The magic of the light streaming through the exquisite stained glass windows, even on the cloudiest day, is breathtaking. A first for us, this time around, was attending an evening concert. To say it was deeply moving, would be an understatement. Sitting in the midst of this gorgeous chapel, listening to a quartet play Vivaldi, each note echoing throughout this historical chapel, an opera singer joining for Ava Maria and a couple other numbers, is an experience we won’t ever forget.
Galerie Dior - Where do I even start? This is, hands down, the most gorgeous museum I’ve ever been in. Yes, the clothes are BEYOND, but so is the decor. Each room takes you on a journey through the ethereal world of Dior. We didn’t have tickets and waited about an hour in the “non billet” line. I don’t say this often, but this museum is absolutely worth the wait if you love design, couture and fashion. My daughter and I could easily have spent hours here. While we were enjoying our time at Galerie Dior, my husband and son loved spending time at the Musée de l’Armée (a fabulous military museum near Les Invalides).
There’s so much else I want to share, but this newsletter is getting long and we’re having the most spectacular warm weather, so I’m off to make an iced latte and listen to more of The Tortured Poets Department on the deck.
Have a fabulous weekend and I’ll be back next week with all my favorite stores…….so if you love to shop, you’ll love next week’s Substack!
Lisa xo
News from UK side of the Pond
Do any of you have the same issue as me? My “To Do” list seems to be getting longer, not shorter! For this reason alone, I will try to be brief. Not something that comes naturally to me. It should be quite straight forward, as most of my week has been work based (due to GROTTY weather) and you don’t want to hear about doing my VAT return!
One outing this week to tell you about, I went to a live event in Hereford Cathedral.
“A Tribute to Hans Zimmer and other Film Favourites” by the London Film Music Orchestra.
Our Cathedral in Hereford has the most amazing acoustics, so it is always a treat to hear live music played - particularly by fantastic musicians! We enjoyed themes from Jurassic Park, Jaws, Harry Potter, Indiana Jones, Pirates of the Caribbean amongst loads of others. Two of my personal favourites from the evening: Schindler’s List & Inception.
While we sat and enjoyed, the Cathedral was lit up with a moving light show. But for me, it was all about the music.
This mini orchestra is on tour. If they are close to you, do make the effort to go. I don’t think that you will be disappointed.
Thank you to lovely Annie Neesham for the photographs.
Tuesday 23rd April - St. George’s Day
I’m taking a moment to put my hands up into the air.
I am doing this because I may be about to cause outrage. Dare I say that the celebrations for St. George’s Day, the patron saint of England, are a little “lack luster?” Especially when comparing to St. Patrick (Ireland), St David (Wales), and St. Andrew (Scotland).
The local butcher may produce a special pie or sausage, but that is about it. I am a Welsh lady so not my thing, but I am more than happy to provide some recipes for you to enjoy. I’ve picked two from the Foodies Across the Pond cookbooks that I think are perfect for celebrations and special occasions. Since we’re celebrating the patron saint of England, I thought it fitting to select “beef” and will be using the amazing Herefordshire Beef to celebrate this English day. If you are having a party, have a great day!
From “The Foodies Table” (available on Amazon)
Horseradish Potato Cakes & Sirloin Steak & Carrot Top Pesto
Cooking a steak perfectly is an art form - but when you have it, the difference is enormous. Consider making your own horseradish. It is way superior to the commercially made ones. Timing on this one, does make a difference, serve the potato cakes fresh from the frying pan as they will be light and fluffy, your steak should have rested by this time.
Potato recommendations: Floury Russet, King Edward, Maris Piper
Ingredients
2 x Sirloin steaks (1/2 a steak per person)
Vegetable oil
50g/ 2oz unsalted butter
Sea salt and freshly ground black pepper
Horseradish Potato Cakes
500g/ 1 lb floury potatoes, peeled and quartered (approx 1 potato per person) (in the US, use russet potatoes)
50g/ 2oz unsalted butter
50g/ 2oz plain flour
1 tablespoon horseradish sauce or preserved grated horseradish
Salt and pepper
Carrot top Pesto
Carrot tops, washed, dried on absorbent paper
Olive oil
2 cloves garlic
3 heaped tablespoons parmesan cheese grated
2 teaspoons white wine vinegar
A generous grinding of sea salt and black pepper
If you are unable to source a bunch of carrot with carrot tops, exchange for flat leaf parsley.
Cook the potatoes in salted boiling water for 15 minutes.
While the potatoes cook , prepare your pesto. If you are a purist, you could use a large pestle and mortar & grind the carrot tops with some olive oil, so that the oils start to be released and they become tender. Then add the additional ingredients.
I have a long to do list, and used a food processor I chopped the bunch of carrot tops to help things along and then added them to the processor with some olive oil and all of the other ingredients. I then drizzle more oil until i have a texture that i am happy with. Finally check seasoning. Refrigerate.
Prepare the dough for your potato cakes. Drain and mash the potato. Once soft. Add the butter, flour, horseradish and beat to combine with a wooden spoon.
Bring the dough together on a floured surface and chill for 1/2 hour.
Roll out the dough and cut out 8 small or 4 large circles using a cutter.
In a frying pan/ skillet, melt the oil, until hot. Add the sirloin steaks. Season and cook the first side of the steak until it has a beautiful crust. Add the butter to the pan. Turn the steak and constantly baste with the butter & oil in the pan until you have reached a medium rare steak. I like the fat crispy, so use tongs just to hold the steak on it's side fat side down to crisp the fat. Now remove to rest in a warm dish. Season. Rest for 5 -10 minutes and slice the steak on the diagonal.
Heat a heavy based frying pan /skillet and add a slug off oil. Coat the base of the pan. Add the potato cakes and cook on either side until golden brown. Serve.
Plate the potato cakes and drape the steak over . Put some of the pesto over the steak.
Serve with extra horseradish on the side.
Blanched ribbons of carrot, makes a nice colourful addition to the plate.
From “The Twelve Menu’s of Christmas” (available on Amazon)
Orange & Fig Trifle
This is luxurious option to the traditional trifle, it is rich but the texture is luscious and light. It is also a tad on the boozy side, so it is guaranteed to impress!
Ingredients
500ml / 1 pint whole gold top milk
6 large eggs – farm fresh
50g / 2oz caster sugar
2 heaped teaspoons cornflour
1 x vanilla pod
200g / 8oz ginger cake
100ml sherry or amaretto
8 small ripe figs (2 for decoration)
2 oranges
1 lemon
125ml 4 fl oz sweet white wine or substitute with a ginger liqueur
75g / 3oz caster sugar
300ml / 10fl oz double cream
8 x macaroon to decorate the top (one per person) Amaretti biscuits are fine as an alternative
100g / 4oz crushed amaretti biscuits
Directions
Put the milk into a saucepan. Split the pod and remove the seeds, add both to the milk and heat until steam rises. Set to one side for 30 minutes to infuse.
In a bowl mix the cornflour, sugar and yolks. Slowly start to add the milk stirring constantly. Finish adding and then return the custard mix to the saucepan.
Heat again, stirring continuously until the custard starts to thicken (patience is required) when it coats the back of your stirring spoon, it is ready.
Pour the custard through a sieve into a bowl. Cover the surface with clingfilm or a parchment disk to stop a skin forming and chill.
Slice the ginger cake and add slices to the bottom of the trifle bowl or some in the individual serving dishes if you have chosen this option. Pour over the sherry or amaretto. Finely grate the orange zest and sprinkle onto the sponge. Allow the sponge to soak up the alcohol while the fruit is prepared.
Figs: Lie the fig on it’s side and cut a slice out from the widest part (belly) of the fig. Press the slices around evenly around the sides of the serving bowl, so that they look attractive.
Chop the remaining figs.
Oranges: Cut away all the pith from the oranges, carefully segment.
Mix with the chopped fig and scatter over the soaked ginger cake base.
Pour over the chilled custard and refrigerate overnight. You can also begin the syllabub which can refrigerate overnight.
Before serving your trifle, finish the syllabub.
Strain the lemon mixture into a bowl. Add the cream and whip until thick. Put onto the custard mix and swirl around.
Decorate with the macaroons, thin slices of the fig and sprinkle over the crushed amaretto biscuits. Serve and enjoy.
Happy cooking everybody! Have a great week and if you try any of our suggestions, past or present, do let us know. You know that we love to hear from you! Let us know your own recipe gems or if you try out any of the suggestions in Paris!
Jane & Lisa xx