Last Friday night I took a cooking class called Spring Seafood 101 at L’Academie de Cuisine. I’ve enjoyed almost every cooking class I’ve ever taken, but this chef was particularly impressive for her vast knowledge. The author of several books, she closed the class with a fascinating mini-lecture about olive oil, delving into the significance of acidity and the cultural customs surrounding the olive growing and cultivation. She really knew her stuff, and she taught us how to make four simple but impressive and delicious seafood recipes.
The first thing we made was a seafood stew. The chef made the dish at the front of the classroom, talking us through each step. There was a big mirror above her so that we could see what she was doing on the counter. Then we got into groups of three and made our own at a station in front of us. It was the first time I’d ever cooked squid before and I was surprised how easy it was. This was a great, practical recipe to learn because it was simple, delicious, and it’s the kind of thing that can be altered based on what seafood you have available.
The next thing we made was the branzino. I think I will replicate this at home sometime when I am having guests over. It looks elegant but is so easy. We just chopped up some herbs, mixed in olive oil, coated the inside and top of the fish with it, and baked it in the oven with some chopped fennel and tomatoes. It was delicious and also very healthy.
The third thing we made was monkfish in parchment. We used the same herb mix and I didn’t love this one as much, but I was glad that she taught me the technique because I used it to cook salmon this week and it was really easy and turned out delicious.
The last thing that we made was my favorite – a shrimp tartini. A tartini is basically an open-faced sandwich. I’ve already made this recipe several times since the class because it was so easy and delicious. It’s just some french country bread, herbed cream cheese (Boursin), sliced cucumbers, and shrimp. We sautéed the shrimp in olive oil with herbs de Provance and a squeeze of lemon. Based on the simplicity of it, my expectations were low but it really impressed me. I am not exaggerating when I say I have made it three times since then.
The class had some amazing helpers to pour us wine and clear dirty dishes. It was a really lovely night and would be fun for a date or a family with older children. I heard about this class through CourseHorse.com. They have a TON of classes in cities around the country, and they’re not all about cooking. They also offer them for languages, beauty, fitness, IT, and more. Don’t you think learning new things adds a certain richness to life? I certainly do.
Two months after returning from Paris, I finally found the time to stitch my videos together into a little cinematic overview of the things i did and saw. It will be something I watch when I’m having a bad day and dreaming about better ones. If you’d like to see it, 
For a few short days every year, Washington D.C. explodes into bloom with spectacularly gorgeous cherry blossoms. Local experts compete to accurately predict peak bloom windows. Tourists from around the world flock here, hoping to catch the trees on just the right day. It’s a big deal. And last year, I missed it. But I wasn’t about to let that happen again this year.
My friend Laura met me at the Jefferson Memorial around dawn. From there, we strolled around the tidal basin, enjoying the first buds of the season. The weather has been so weird this year – warm, then cold, then warm again – I’ve heard that it’s damaged the trees. But even in it’s diminished beauty, it was pretty gorgeous.
Our fingers froze and we had to brace ourselves against the wind, but it was definitely worth getting up early for. I’ve heard that it becomes a madhouse later in the day, but at 7:30 AM it was just us and a few runners.
DC… you may be a cesspool of moral bankruptcy, but you sure are nice to look at.
Cook until the mussel shells have opened.
My third and final day in Paris was the rainiest of all, but I got a few dry hours in the morning. I had yet to see the Eiffel Tower in daylight, so I headed that way. Most of the time I was in Paris, I walked places. But this morning, I took the Paris metro. I found it to be reliable and fairly easy to navigate.
I took a few token selfies of myself in front of the tower, and headed to Angelina’s for a hot chocolate. Many of my friends and family members gave me recommendations for my trip. Unfortunately, I didn’t get around to most of them, since I was only there 3 days and didn’t want to feel constrained to an agenda. But I am so glad I went to Angelina’s. I got their famous hot chocolate and two macaroons: a shiny gold vanilla one and a light green pistachio. I wish I’d gone there every day of my trip, because they had so many amazing little confections. The macaroons were delicious and I wish I could have tried more.
My final dinner was the best of my trip, by far. I returned to 
It goes without saying that I liked the baked brie. I would happily eat baked brie for dinner every night of my life, but this was especially good. There was a light crispy coating on the outside and the perfect glaze of honey.
The french toast also exceeded my expectations. It had layers of sweetness that really elevated it from other french toast I’ve had. I guess it should be no surprise that Parisians do French toast best! If you find yourself near Notre Dame in Paris, I highly recommend a visit.
It was still dark out when I arrived in Paris yesterday morning. I’d barely slept on the plane but I was eager to start experiencing the city, so I grabbed my bags, breezed through customs, and caught a train from CDG into the city. Forty minutes later I emerged from the subway and made my way to my hotel. I was immediately greeted by Notre Dame, which is quite an amazing way to be welcomed into the city.
After enjoying a leisurely breakfast, I struck out again to explore the Latin Quarter where I’m staying. I walked up to and along the river, stopping to admire Notre Dame and all the beautiful architecture Paris has to offer. I always enjoy looking at (ok, into) people’s homes and imagining their way of life and Paris apartments are now securely lodged at the top of my real estate lust list (along with a DC brownstone, a Tuscan villa, and a ski chalet in Vail… it’s a lengthy list).
I entered through the glass pyramid, paid my 15 Euro, and started wandering through the gargantuan museum. The first floor is mostly sculptures. What took my breath away about The Louvre was not only the quality of art, but the quantity. There are over 
I found my favorite part on the second floor: Napoleon’s Apartment. It immediately made me wish I’d done more research because there’s very little information posted and I would have liked to know more. Each room is so splendid, so opulent, that it’s hard for me to even fathom his level of wealth. The high ceilings are hand painted, chandeliers hang by the dozens, and almost every available surface is either gilded or adorned with luxe, heavenly fabrics. I wished that I could duck under the velvet ropes and just linger there with a book and a cup of tea. Through the window I could see the Eiffel Tower shimmering beautifully. It was one of those sublime moments where I had to stop and remind myself that I wasn’t dreaming.
Last, I went upstairs to the paintings. It seems as if they continue on forever, ranging from the very small to the very large. Of course, the most famous piece is the Mona Lisa. I couldn’t leave without seeing her, but my amateur opinion is that she pales in comparison to some of the other works there which are so large and complex that you have to sit down and spend some time taking the whole thing in. Some are so large that the painter must have required scaffolding to create them. Those are the ones that speak to me; I sit down, let my eyes crawl over every inch, and appreciate every face and horse; every piece of the scene. I wonder what the artist loved most, what challenged him/her, and what inspired the creation. Those are the paintings that make me feel something, which is why I am drawn to them.
After a couple of hours, I’d had my fill of art so I headed back out into the cold. With the Eiffel Tower’s beam scanning the city, I set out for a closer look. It was a much farther walk than I anticipated, but it all worked out perfectly because I arrived just before the top of the hour which meant I didn’t have to wait for it to start dazzling.
By that point in the night, I was famished so I sat down in one of the first restaurants I could find. Sure it was touristy but the price and location were both perfect. I ordered a small carafe of wine, French onion soup, and a plate of linguine with pesto. Wine and pesto are favorites of mine, but I don’t think I’ve ever ordered French onion soup before. I figured there’d never be a better time or place. When in Rome! It turned out to be the star of the meal and I regretted even ordering the pasta.
Full and a little tipsy, I walked the whole way home. By the time I arrived, my feet hurt from walking over a dozen miles but I was too smitten with Paris to care. I collapsed into bed around midnight and drifted off into dreamland with a big cheesy smile painted on my face.
About six months ago I got a pasta machine and ever since then I’ve been on a mission to perfect my pasta-making technique. I even took a class in Tuscany! Now, I’m totally convinced that I’ve become a master and I want to share my expertise with you.
Once the dough is ready, some people suggest letting it rest. I haven’t found this to be necessary, so I just knead it a few times on a well-floured counter top and start rolling. Flour is your best friend when you’re making pasta. My kitchen usually looks like a flour bomb went off when I’m done cooking, but I think that just means I’m doing it right.
Fold it like a book, and run it through again. You can fold again and run it through until it is the size and shape you want. Then move the setting down one (to 6) and run it through again. I only fold it on the widest setting. Move it down another and roll the pasta through again. Repeat until you’ve put the dough through the smallest setting. It should be so thin that you can almost see through it.
I like to roll 3-4 sheets and let them rest on a floured counter before running them through the cutting attachment. It is a separate attachment that comes with the pasta machine and works the same way. Once your pasta is cut, let it sit on a cookie sheet with lots of flour while you finish the batch.
how 'bout some cake? 