going to a French Pasty Show at 7 pm...

Link....


https://www.dorothylane.com/events/pastry-show

add an "r" to that first reference to pastry.

Oh, the visual images that came to mind without that "r."

So, a friend and I are going...hope to bring home some real goodies!

and that looks like quite an affair!

How nice to have those gourmet food outlets in your area.

Last edited Sat Apr 22, 2023, 07:11 PM - Edit history (1)

Ohhhh my what a delightful experience...


https://www.facebook.com/media/set/?vanity=dorothylanemarket&set=a.610501451107822



Appetizers:

Everything Bagel Deviled Egg:
smoked salmon, dill, everything spice

Seared Ahi Tuna on a Wonton Chip:
scallion, sesame, cilantro, wasabi

Gochujang Meatball with Sesame:
Dorothy Lane market Natural Beef, spicy-sweet chili glaze

Italian Sausage stuffed Olives:
Castelvtrano olives, pecorino romano cheese

Black and White:
truffle cheese, crusty baguette

Szechuan Pork Riblets:
peppercorns, plum and hoisin sauce

Prosciutto-Wrapped Asparagus

Brussesl Sprout Pops with Bacon Jam


Pastries:

Fairy Floss Pudding
cotton candy confection on top of layered deserts

New York Cheesecake Pops

Black and Blue Cheesecake:
creamy blueberry cheesecake in a macadamia almond crust, topped with blackberry jam and fresh blueberries and blackberries

Konafa Cones:
a traditional middle eastern desert made into a cone, topped with pistachio mousse and toasted pistachio

Ohhhh so much more...too much to type...more pastries, especially macaroons, cream puffs, tarts...

Viennoiserie:

Crossant Brulee'; Cruffins with either pineapple, chocolate hazelnut or pistachio

Cream Pies:

Artisan Breads, Foccaccia

A vast array of French wines!!!!! about 20 to pick from and enjoy...

I'm sure I missed something...big crowd, everyone happy, had a piano player....

It was a good evening.

People at Dorothy Lane. I was drooling all the way through that list.

We are having friends over next week. It is for appetizers and wine. I’m going to ask the RG to look at this list and see if he can re-create some for our friends!

The experience was so much fun...and delicious...every bite.

I loved how they put "dlm" on one of the breads (in flour). In other words, logo by flour. Clever.

One that had me drooling was the seeded bread.

The macron tree was a visual treat and the Eiffel Tower was really spectacular!

Another visual that struck me was the "pizza portrait." I mean, who would think of that: an actual picture on an easel that is also a pizza.

The little tea cake desserts reminds me of Japanese desserts we get at the Japanese market in Edgewater. Hmmm, think I'll suggest to the RG that we go there sometime soon.

I'll bet you are still savoring this experience. I know I would be. It was a pricey but oh, what memories to have.

Thanks for sharing this link.

The atmosphere was so pleasing, comforting and everyone happy and relaxed....I am looking forward already to next year's Spring Pastry Show...I will get my tickets early too....word gets around and it is a winner.

It was worth every penny....

They're fairly different flavors ... seems like they'd be competing

but you might.

I just do this to add add'l flavor to the tomatoes and cucumbers, which strike me as kind of "plain" when they are unadorned. I almost always take this additional step to add flavor to my salads.

Sliced cherry tomatoes, cucumbers, fresh mozzarella, fresh basil, basil infused olive oil, tri-color bell peppers ... and a splash of white vinegar with of course salt and pepper.

Marinade for about 45 mins ... then toss the lot into cooked, but chilled pasta. Toss and chill together briefly and serve.

It's an amazing combo for pasta salad

If you say Caesar and Basil are good together maybe I'll try 'em a green salad sometime.

Sounds ... interesting, I love both but never thought to mix them.



I also do that trick with green salads, marinade the veggies first then toss with the lettuce after a quick marinade. It's awesome. Just not tried with Basil

I checked my Flavor Bible by Karen Page to see what she says basil goes with. You probably know about this cooking reference, but for those who don't, it's an extensive listing of what flavor goes with what other flavors.

Here's what it says about basil. I boldfaced the ones that are pertinent to the flavor combos of basil with the ingredients in Caesar dressing (parmesan, mostly). I was surprised to see such an extensive listing:

snip

BASIL
(See also Basil, Thai, and Lemon Basil)

Season: summer

Taste: sweet

Weight: light, soft-leaved

Volume: mild–moderate

Tips: Add just before serving. Use to add a note of freshness to a dish.

apricots

Asian cuisine

beans: green, white

bell peppers, esp. red, roasted

berries

blueberries

breads

broccoli

Cambodian cuisine

capers

carrots

CHEESE: feta, goat, MOZZARELLA, PARMESAN, PECORINO, RICOTTA

chicken

chile peppers

chives

chocolate, white

cilantro

cinnamon

coconut milk

corn

crab

cream and ice cream

cucumber

custards

duck

eggplant

EGGS AND EGG DISHES (e.g., omelets)

fennel

fish, esp. grilled or poached

French cuisine

*GARLIC

ginger, fresh

honey

ITALIAN CUISINE

lamb

lemon, juice

lemon verbena

lime, juice

liver

marjoram

meats

Mediterranean cuisine

mint

mussels

mustard: powder, seeds

nectarines

OLIVE OIL

olives

onions

orange

oregano

Parmesan cheese

parsley, flat-leaf

PASTA DISHES AND SAUCES

peaches

peas

pepper: black, white

PESTO (key ingredient)

pineapple

pine nuts

pizza

pork

potatoes

poultry

rabbit

raspberries

rice

rosemary

salads and salad dressings

salmon

salt: kosher, sea

sauces

scallops

sea bass

shellfish

shrimp

soups, esp. Asian, bean, chowder, vegetable

soy sauce

spinach

squash, summer

summer vegetables

Thai cuisine (e.g., green curries)

thyme

*TOMATOES and tomato sauces

tuna

vanilla

veal

vegetables, esp. summer

Vietnamese cuisine

vinaigrettes

vinegar: balsamic, sherry

watermelon

ZUCCHINI

AVOID

tarragon

Flavor Affinities

basil + coconut + curry

basil + garlic + olive oil + salt

basil + garlic + olive oil + Parmesan cheese + pine nuts

basil + hamachi tuna + tomatoes + watermelon

basil + lemon + vanilla

basil + mozzarella cheese + tomatoes

basil + olive oil + Parmesan cheese

snip

The RG can taste in his head. I don't have that gift, so that's why I'm a recipe cook and also why if I have any question when I make up a recipe on my own, I will ask him. If he's not around, I do an internet search to see if others have combined the flavors.

Or, of course, check The Flavor Bible.

Some interesting combo ideas there at the bottom.

Let us know how your concoction turns out, I'm keen to hear. I make Caesar's a lot but usually stick with the tradition layout. And I almost always have fresh basil around. Something new and good in my Caesar Salad wouldn't be a bad thing.

I roasted fresh asparagus with fresh mushrooms, sweet onion, garlic, olive oil, s&p, put a dab of butter on top. And hash browns with a little olive oil, s&p.

Mixed green salad with lemon vinaigrette. I’ll have a sliced apple sprinkled with tajin before bed.

We found some hamburgers from Allen Bros. Steaks in our freezer and grilled them and melted cheddar cheese on top..

I also grilled corn on the cob in the husks them flavored the ears with butter, salt and pepper.

Our salad was made from Romaine, cherry tomatoes and red onion topped with olive oil and vinegar.

Vanilla ice cream with a shot of brandy.

a cheese/Swiss chard filling (the chard from the garden: it grows like a weed) with the last of the lamb ragu. We're currently "discussing" whether to include a side green salad, also from the garden.