french

Dining Outside the Home: Café Art Hemingway in Old Kapaa Town, Kauai

Dining Outside the Home: Café Art Hemingway in Old Kapaa Town, Kauai.  At first glance, it may appear as though this quaint little eatery, in that elusive shade of French Blue, is located along a scenic waterway flanked by a pastoral countryside in the south of France. On the front terrace the prized wicker chairs, with their airy casual character, suggest this is a place where friends kick off their shoes and relax while sipping espresso coffee and nibbling on buttery baguettes. After all, the simpler things in life can be an adventure on a somewhat ordinary day. Step inside Café Art Hemingway where food becomes art. It can be a raw delicacy, a creative masterpiece, an expression of the chef, or a delight for the eyes as well as the palate. You choose the genre from the diverse menu offerings, as long as it’s Old World European blended with a shot of Hawaiian cuisine. Merci Aloha!

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Dutch Chocolate Profiteroles! These yummy tender confections have a chocolate filling that will satisfy any sweet tooth. Once the shells are made, you can utilize a time-saving option. Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 
DUTCH CHOCOLATE PROFITEROLES
Cream Puffs:

1/2 cup water

1/4 cup butter

1/2 cup all-purpose flour

2 whole eggs
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time. Yield: 6 cream puffs. 
Cream Filling:

1/3 cup granulated sugar

3 tablespoons cocoa powder

2 tablespoons cornstarch 

1/8 teaspoon salt

2 cups half-and-half

2 egg yolks, slightly beaten

2 tablespoons butter

2 teaspoons vanilla
Garnish:

1 tablespoon powdered sugar

1/4 c semi-sweet mini chocolate morsels 
Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Timeless Classics: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!
GRUYÈRE ONION SOUP
Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé 

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce 

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish
Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Timeless Classics: French Baguettes! Ever wonder why the daily baguette, le baguette quotidien, in France tastes so much better than in the US? For one, it is meant to be baked and eaten the same day. After that, don’t be surprised if it goes stale. No preservatives. Well, I can attest that as soon as the aromas filled the kitchen and drifted throughout the house, I had to ask myself, “Why would anyone want to wait?” The crunch of crispy crust, the melted sea salt French butter, and the hint of honey sweetness were enough to be convincing. Plus, I let the bread machine do half the work. Another bonus, the perforated French bread pan “simplifies baking baguettes worthy of a Parisian boulangerie.”* I agree. 
FRENCH BAGUETTES
Ingredients:

1 cup water

2 1/2 cups bread flour

1 tablespoon sugar

1 teaspoon sea salt

1 1/2 teaspoons active dry yeast

1 egg yolk

1 tablespoon water
Instructions:

Using a bread machine, combine water, bread flour, sugar, sea salt, and yeast. Select Dough cycle and press Start. When the cycle is completed, transfer dough to a greased bowl. Coat all sides of dough with grease. Cover; Place bowl in a warm area for 30 minutes. Dough will rise to double its size. Punch down dough. Place onto a lightly floured surface. Roll out to a 12″x16″ rectangle. Cut dough in half to equal two 12″x8″ rectangles. Beginning at the 12” side, roll dough tightly, pounding out air bubbles. Roll gently back and forth to taper ends. Transfer loaves to a divided and perforated French bread pan. Make diagonal slashes across each loaf every 3 inches. Cover and let dough rise in a warm area for 40 minutes, or until doubled in size. Preheat oven to 375°. Mix egg yolk and water. Brush over tops of loaves. Bake 20-25 minutes until golden brown. 
* I receive no recompense for mentioning the Williams-Sonoma Perforated French Bread Pan. 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! It’s not every day you can have dinner in a new age French chateau surrounded by impressionist art. Step inside past the elegant Venus’ fountain into a European world others simply dream about. Inhale the exceptional aromas that drift by on open platters for hungry patrons awaiting that first bite. House specialties are worth exploring. The grande finale to a fabulous meal is the Venus Delight! Indulge in this crisp pastry shell filled with vanilla bean ice cream overflowing with cinnamon apples sautéed in a brandy reduction sprinkled with toasted walnuts. What a romantic dessert perfect for sharing. Bon Appétit! 

Dining Outside the Home: Mon Ami Gabi at Paris in Las Vegas, Nevada

Dining Outside the Home: Mon Ami Gabi at Paris in Las Vegas, Nevada! Just inside the gilded ornamental arches of the Eiffel Tower sits the entrance to a classic French bistro with international waiters bustling to and fro. Choose a quiet corner table for two inside the café or al fresco dining outdoors to “see and be seen”. Open-air bistro tables offer a perfect vantage point for taking in the flurried activity of Las Vegas Boulevard. The extensive menu boasts classic French favorites like Quiche Lorraine, Steak Frites, and Croque Madame in addition to the Plats du Jour. Sit back for a two-hour meal, sip on espressos that can clean an engine, and take life easy the French way. 

Dining Outside the Home: Le Yaca French Restaurant in Williamsburg, Virginia 

Dining Outside the Home: Le Yaca French Restaurant in Williamsburg, Virginia. White linens, soft candlelight, a warm fireplace, and fresh flowers. Mais, oui! Every table is placed to make one feel as though it’s a private dining experience. The wine list alone is a sweeping journey across the French countryside. Roasted Leg of Lamb is a weekly ritual bathed in natural herbs over an open fire. And yet, the light and elegant Soufflé au Grand Marnier dessert, with its tantalizing crown of fluffy sweetness, punctuates the evening as a Troisième Course. Pamper your stomach; indulge your appetite in greatness. 

Dining Outside the Home: Blue Talon Bistro in Colonial Williamsburg, Virginia 

Dining Outside the Home: Blue Talon Bistro in Colonial Williamsburg, Virginia. If you’re looking for the charm of a neighborhood bistro with a French twist, this corner bistro in the heart of Colonial Williamsburg fits the bill. The French Onion Gratinee has the power to transport you to the French countryside with its rich cheesy onion broth. But save room for more. Make the meal a dining experience by enjoying every course over a nice glass of Bordeaux. Linger awhile. Absorb the atmosphere. Inhale the aromas. And most certainly try the dessert. Bon Appétit!

Dining Outside the Home: Cecile’s French Corner in Mt. Dora, Florida

This Parisian café is a fragrant oasis hidden away from the main flow of traffic. Its open courtyard features a multi-tiered fountain surrounded by a garden of colorful blooms. As we dined outdoors, under the shade of a red umbrella, our appetites were sated with a buttery quiche fromage and smoky salmon baguette. Sometimes the best kept secrets are right around the corner. Bon Appetît!