Are You Nervous About Dining in Paris?

Do you feel anxious or intimidated when you reach the entrance of a French restaurant, bistro or brasserie? Do you even know the difference? How can you feel comfortable dining in Paris?

A stroll past shop windows will teach you that a boulangerie sells breads and a patisserie sells fancy pastries.

But when you get to the open air market … HELP.

Well, help has arrived via “Dining Out in Paris – What You Need to Know Before You Get to the City of Light” by Tom Reeves. It is the perfect intro to all things culinary in Paris to get you on your way to a gastronomic adventure.

dining in Paris cover

Some of the topics explained for dining in Paris are:

Restaurants

  • French law pertaining to menu postings
  • Michelin stars and reservations
  • Dining hours
  • Dress codes
  • Meal courses
  • Fixed prix vs. a la carte
  • How would you like your meat cooked?
  • Vegetables and side dishes
  • Aperitif vs. digestif vs. cocktails
  • Ordering wines
  • Ordering water
  • Smoking
  • Service and setting the pace
  • Tipping

Cafes

  • Simple meals served in a casual atmosphere

Bistros

  • Small, family-run restaurants serving classic French cuisine, often regional, with generous helpings, simply prepared with fresh ingredients

Brasseries

  • Snacks and meals in copious portions of satisfying no-nonsense cooking like sauerkraut and beer.  Often decorated in Belle Epoque style, they have longer operating hours

Salons de the

  • Tea, light meals and desserts served only throughout the afternoon in a quiet atmosphere

Bars a vin

  • Wine bars to savour fine wines at a reasonable price.

Neighbourhood Shops

  • Traiteurs
  • Charcuteries

Gourmet Food Shops

  • Epiceries
  • Renowned traiteurs
  • Specialty stores

French Food Market

Contact Information for Recommended Favourites

Top Ten Restaurants in the Latin Quarter

Top Ten Find Food Stores in or Near the Latin Quarter

Ten Top Tips on How to Dine Like a Local

“Fait Maison” and What it Means for You

I received a copy for review from the author.  A paperback version is available for purchase on Amazon.com http://amzn.to/2aZYEP6

 

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Lemony Garlic Shrimp Pasta

Garlicky Lemon Shrimp PastaOne of the quickest dinners ever.  Pasta and shrimp.

Lemony Garlic Shrimp Pasta

Ingredients

    Marinade:
  • 1¼ lb large shrimp
  • ⅓ cup extra virgin olive oil
  • lemon zest (from 2 lemons)
  • 3 cloves of garlic, minced
  • salt and pepper to taste
  • Pasta:
  • 454 grams spaghetti or linguine
  • Lemon Sauce
  • ½ cup extra virgin olive oil
  • ⅓ cup lemon juice
  • ½ cup Parmesan cheese
  • lemon zest (from one lemon)
  • salt and pepper to taste
  • Vegetables:
  • 1/2 cup asparagus tips
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion

Instructions

  1. Marinate shrimp with extra virgin olive oil, lemon zest and minced garlic.
  2. Cook pasta according to package directions.
  3. Meanwhile cook shrimp until pink -- about 2 minutes per side depending on size of shrimp, add asparagus, mushrooms and onion.
  4. Whisk together the ½ cup extra virgin olive oil and ⅓ cup lemon juice and Parmesan cheese.
  5. Drain the pasta. Add the pasta to your skillet with the lemon sauce. Toss well.
  6. Add in the lemon zest and sprinkle with salt and pepper to taste.
  7. Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.
http://itravelandicook.com/lemony-shrimp-spaghetti/

Lemony Pasta with Garlic Shrimp

Honey-Ginger Brussels Sprouts

brussel sprouts

Brussels sprouts don’t need to be boring.  Liven up this often neglected vegetable with the zip of ginger and a sweet touch of honey to make this a year-round family favourite.

Honey-Ginger Brussels Sprouts

Ingredients

  • 3-4 cups brussels sprouts, sliced thinly
  • 2 inch ginger, finely chopped
  • 1 tbsp pepper flakes
  • 3-4 tbsp honey
  • 3 tbsp olive oil
  • salt to taste

Instructions

  1. In a pan heat the olive oil, add the ginger, sauté for a minute.
  2. Add the finely sliced Brussels sprouts.
  3. Roast till it is nice and crisp.
  4. Add salt, red pepper flakes, honey and toss.
  5. Serve hot.
http://itravelandicook.com/honey-ginger-brussel-sprouts/

brussel sprouts

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Pizza Bread

pizza quick breadSometimes you want pizza.  Yes, again. But the guilty conscience is whispering that you need something more.

You can fool yourself with this quick and easy pizza bread served along side a healthy salad.

Pizza Bread

Yield: 1 9x5 inch loaf

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pepperoni slices
  • 1 chopped plum tomato
  • 3 large mushrooms, chopped
  • 1/4 cup chopped green bell pepper
  • 1/4 cup olives
  • 1 cup milk
  • 1 large egg
  • 1/4 cup olive oil
  • 1 cup tomato sauce, divided
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 350° F. Grease a 9x5 loaf pan
  2. In a medium bowl whisk the flour, baking powder, baking soda, salt and italian seasoning together. Add the cheese, pepperoni, tomato, mushrooms, olives and bell pepper; toss until coated with the flour mixture.
  3. In a separate bowl whisk the milk, egg and oil together. Pour over the dry ingredients. Gently stir and fold together just until combined.
  4. Spoon half the batter into the prepared pan and spread from corner to corner. Dollop 2/3 cup of the sauce over the batter and spread from edge to edge. Spoon the remaining batter into the pan and spread over the sauce.
  5. Drop the remaining sauce by the spoonful over the top then sprinkle with the parmesan cheese.
  6. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out with no wet batter stuck to it. Let the loaf cool in the pan 20 minutes or so then turn out and cool completely on a wire rack.
http://itravelandicook.com/pizza-bread/

pizza quick bread

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Banana Nut Bread

Oops!  Forgot about the bunch of bananas I bought a week ago.

A simple banana bread to the rescue.

banana quick bread

After all you cannot live off banana smoothies, can you?

banana bread

Banana Nut Bread

Cook Time: 1 hour

Ingredients

  • 3 ripe bananas
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chopped nuts

Instructions

  1. Mix bananas, vanilla and eggs
  2. Mix flour, sugar ,cinnamon, salt and soda
  3. Add dry ingredients to wet mixture
  4. Add nuts
  5. Stir well
  6. Put in buttered 9x5 inch loaf pan
  7. Bake 1 hour at 350F
http://itravelandicook.com/banana-nut-bread/

banana bread with cream cheese

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ABC Salad – Avocado Bacon Chicken Salad with Honey-Mustard Dressing

honey mustard salad dressing

Using up some leftovers, dinner came from mixed spring greens, chicken breast, tomatoes, corn kernels, avocado, bacon and red onion.

Topped off with a sweet and spicy honey-mustard dressing.

Honey-Mustard Salad Dressing

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup honey
  • 1 cloves garlic, minced
  • 3 tablespoons whole grain Dijon mustard
  • salt and pepper to taste

Instructions

  1. Blend all ingredients well.
http://itravelandicook.com/abc-salad-avocado-bacon-chicken-salad-honey-mustard-dressing/

salad dressing

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Creamy Lime Avocado Dressing

It’s too hot to cook.  All I want for lunch is a salad but the salad dressing bottles are down to the last drop.  I need a recipe for something “creamy”.

To the rescue is Stuart O’Keeffe’s new cookbook, “The Quick Six Fix” that I received recently to review.  It’s 100 no-fuss, full-flavour recipes — 6 ingredients, 6 minutes prep and 6 minutes cleanup.

Okay, I forgot to time myself but it was quick and easy and all the ingredients were in my refrigerator.  And it was delish!!!  I’ll make it again for sure. It was great on the chunky side too.

salad dressing

Lime Avocado Dressing

Yield: 1 cup

Ingredients

  • 1 ripe avocado, peeled, pit removed
  • 3/4 cup sour cream or crema
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Place all ingredients in a food processor blender and process until well mixed and creamy.
  2. Store in an airtight container and refrigerate up to 5 days.

Notes

When citrus is called for in a dressing, always use fresh squeezed juice, not canned, cartoned or frozen. It makes a tremendous difference in flavour.

http://itravelandicook.com/lime-avocado-dressing/

salad dressing

 

Summery Chicken Salad

A lunchtime salad a day and you can feel your waistband loosening up.  What feels better than that?

Fruity Chicken Salad

Summery Chicken Salad

Prep Time: 5 minutes

Serving Size: 1

Ingredients

  • 1 cup mixed spring greens
  • 1-1/2 tablespoons dried cranberries
  • 1/4 cup diced cantaloupe
  • 1 tablespoon slivered almonds
  • 4 oz. grilled chicken
  • 1 tablespoon honey balsamic vinaigrette

Instructions

  1. Combine all ingredients in a bowl and toss to combine.
http://itravelandicook.com/summery-chicken-salad/

Summery Chicken Salad

Honey Balsamic Vinaigrette

The season of summer and salads is upon us. Time to lighten up to help beat the heat and humidity.

At 40 calories per tablespoon, this refreshing dressing makes me look forward to that bowl of greens.

salad dressing

Honey Balsamic Vinaigrette

Yield: 1/2 cup

Ingredients

  • 5 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon pepper
  • 1 tablepoon extra-virgin olive oil

Instructions

  1. Mix all ingredients well.
http://itravelandicook.com/honey-balsamic-vinaigrette/

How to make the perfect mint julep

How to Make the Perfect Mint Julep

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