Stohrer - One of the oldest pastry shops in Paris

I have been in Paris for my internship since the 1st of June and I am living in the Montorgueuil area. My friend Claude, who is my next door neighbor in Montreal and has been here for the last 4 months gave me a tour and history lesson of the area where I live. He brought me to Stohrer, one of the oldest pastry shops in Paris, which happens to be a 2 minute walk from my studio. I had admired their pastries and croquembouche in their window display, but I was not aware of the history of this boutique. I found their web site on the internet and their dishes look fabulous! ( http://www.stohrer.fr/ ) Their pastries and prepared dishes look amazingly delicious, but I haven't had the opportunity to taste one of their dishes yet. I am in Paris after all, so much to see, so much to taste and so much to drink..... Oooh laaa laaa!

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Onion and Mustard Quiche

Pate Brisé (Flaky Pie Crust): Ingredients: 236 grams pastry flour, sifted a pinch of salt 115 grams of salted butter 1 extra large egg yolk 4 tablespoons cold water Lightly grease a 29 cm (11 1/4 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour. In a small bowl, whisk together the egg yolk and the cold water. Add to the dry mixture. Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge. Preheat oven to 180 Celsius (350 Farenheit). Roll out the pie crust to fit the pie plate. With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie ...

aubergines with tomato topping (melitzanes imam bayildi)

With tomato and eggplant season in full force in Quebec, my greek origins are being awakened. Nothing pleases me more than an eggplant and tomato dish. Here is a wonderful eggplant dish that I recently made. I recommend this dish for someone who really loves eggplants because the vegetable is really prominent! aubergines with tomato topping 3 medium aubergines (eggplant), total weight about 800 g / 1 3/4 lb 150 ml (2/3 cup) extra virgin olive oil 2 large onions, finely chopped 3 garlic cloves, finely chopped 500 g (1 1/4 lb) fresh tomatoes, peeled and chopped 2.5 ml (1/2 teaspoon) each dried oregano and thyme 2.5 ml (1/2 teaspoon) sugar 45 ml (3 tbsp) chopped fresh parsley 15 ml (1 tbsp) tomato purée (paste) diluted in 150 ml (2/3 cup) hot water salt and ground black pepper Serves 4 1. Trim the aubergines, then slice them into rounds about 1 cm (1/2 inch) thick. Place in salted water for 1 hour and rinse and pat dry. Heat half the olive oil in a large frying pan and shallow-fry the a...

Cake Aux Olives Noires et Vertes (Olive Cake)

While I was in Paris, a good friend of mine Bénédicte made an olive cake for me. It was to die for! I had never tasted one before and it was absolutely delicious. She shared her recipe with me and I made it for the first time this weekend. I miss her, and this cake reminds me of her... I suppose this has become a "comfort food" for me, but I need to have a glass of red wine with it. A little ritual that I enjoyed with her. Cheers to my good friend Bénédicte! Cake Aux Olives Noires et Vertes For 8 persons Ingredients: 200 grams all-purpose flour 4 large eggs 8 tablespoons of milk 75 grams melted butter 150 grams grated gruyère cheese 100 grams pitted black olives, sliced 100 grams pitted green olives, sliced 5 grams baking powder 4 or 5 branches fresh thyme Preparation and baking time: 1 hour and 10 minutes Place the flour in a large bowl. Add and mix in the following order, the eggs, milk, the melted butter, the grated gruyère and the baking powder. Mix well and add the slice...

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