When you paint someone's cat in Paris you never know where it will lead...
What good luck to have painted Canadian food blogger, Mardi of Eat-live-travel-write darling cat, Cleo a few years ago...
Mardi spends many summers in France and was teaching cooking classes at La Cuisine Paris this year.
Mardi kindly invited me to attend a recipe testing class making classic French tarte tatin and quiche Lorraine.
Your favorite baking flop
Was happy to be surrounded
By far more experienced bakers.
I volunteered to peel the pommes/apples for the tarte and grate the Gruyere for the quiche.
Enhale the carmelizing apple slices (my handiwork!).
Who knew nutmeg/muscade and cayenne were essential ingredients in a quiche Lorraine?
Mardi successfully turns out the tarte tatin from it's pan - quite an accomplishment.
The aromas are to-die-for.
 |
| And the taste of the quiches - absolutement authentique! |
The following weekend K. at Chateau du Petit Thouars made a perfect quiche Lorraine exactly like Mardi's (which I somehow forgot to shoot. Unforgivable!).
Today L. emailed me a picture of her gorgeous cat, Corky to send to Paris. At least I can paint cats if not bake.
I'm also now an expert at eating tarte tatin thanks to Mardi and La Cuisine Paris!
I adore tarte tatin and would kill to know how to make it - so impressive!
ReplyDeleteBravo for you
I passed by this place the other day... and now I know what it is about! Thanks! :-)
ReplyDeleteTake a class Peter!!
Deleteit couldn't hurt
You are quite the expert apple peeler and slicer - they look perfect! :-)
ReplyDeleteSo far, I am only dreaming of eating a real tarte tatin.
Is it possible Vienna does not have this?
Deletehow can this be??
I shouldn't have read this first thing in the morning. I ry to skip breakfast and now I will be hungry until noon!
ReplyDeleteThe painting is so pretty! As well as the tarte and the quiches..So much fun!
ReplyDeleteTarte tatin...your pictures and descriptions have almost, almost allowed me to taste that delicious slice! The class looks like great fun, and seems to have a relaxed atmosphere. That seems a great recipe for learning about baked icons.
ReplyDeleteI thought of TS Eliot's The Naming of Cats when reading about your Painting of Cats.
xo
Thanks Carol for the lovely writeup - it was a pleasure having you in the class! Great pics :)
ReplyDeleteSo kind of you to let me come Mardi
DeleteThe rain in Spain stays mainly on the plain...
Very nice post. I will check out Mardi's blog since she is a fellow Canadian too. Could you please send me a slice of tarte tatin? Merci.
ReplyDeleteThat tarte looks delicious! Great pics!
ReplyDeleteHarry wants to know if Corky wants to go on a date to the Patisserie.
ReplyDeleteOoooooo...love the food but it's the CAT that takes the cake for me. What can I say? I've been a cat person since birth, while it took me until I was 15 to wish I'd been born French.
ReplyDeleteFun to see Corky's pic on your blog!
ReplyDeleteMy son & I took the macaron class at La Cuisine this past January - great fun!
Watch out! If you keep up the cooking classes, we may have to award your title, Favorite Baking Flop, to a more deserving cook! :-)
ReplyDeletePeeling apples and grating cheese will not get me to 1st base in la French cuisine Jeanette :(
DeleteWow Carol - this is so cool!
ReplyDeleteI love it!
Jane of La Cuisine Paris
My mouth is now watering reading her site and your blog!
ReplyDeleteI love the Parisian cat watercolor. I thought of a new book I heard of, Susanna Reich's "Minette's Feast: The Delicious Story of Julia Child and Her Cat." Eager to read it.
As always, I love your painting.purrr... And tarte tatin well...it is the one dessert I can NEVER turn down. Yum!
ReplyDeleteConnie*
J'ai découvert ton blog et j'adore, j'espére venir faire le tour souvent. À bientôt!
ReplyDeleteWhat fun! And those quiches look divine -- Bet they tasted better than they looked!
ReplyDeleteI love the photos, Carol - the facial expressions are great. The shots in the kitchen are all so very sharp with perfect lighting.
ReplyDeleteI've never saw the word "carmelized" until about a year ago - now it seems that anything edible has to be carmelized :)
Caramelizing's just a process of cooking sugar to an exact temperature where it turns brown and syrupy
DeleteVery easy to go too far and you have burnt sugar! A real mess!
Sounds like such a fun way to spend the afternoon.
ReplyDeleteI learned a new word today "muscade"
Merci Carol,
LL