JEWEL-BOX VILLA IN PARIS CHIC 16 FABULOUS PIED-A-TERRE IN FRANCE- FOR SALE

Three floor villa situated on a charming and very quiet walkway bordered by hedges of trees and flowers. The 16th arrondissement is very upscale with lots of famous shops and restaurants. When you arrive in this unique area you feel Monet could have painted it.

The lot size is 55m2 (or 592sf) Living space approximatively 65m2 (or 690sf). Indeed it is small but a jewel perfect for a pied-a-terre in Paris. The villa has three floors with spiral staircase and of course a small but adorable garden. There is an opportunity to build a 4th floor.

Selling price: 990.000 euros

For more information please call
Daniele Pollitz
917 495 4398

First Tarte aux Pommes baked by Melle Eloise my granddaughter

Make a pate Brisee

Place 2 cups of flour with a pinch of salt and a tabl. of sugar in food precessor, add 1 1/1 stick of samll bits of cold butter. Pulse until dow start to come together add slowly 1/2 cup of cold water.
Make a ball wrap in plastic and refrigerate for at least 1 hour.

12 inch apple pan
6 apples
1/2 cup of sugar
1/2 stick of butter 1/2 cup apricot jam

Preheat oven 400o
R

oll pate brisee and put into a buttered pastry pan
Peel, core and slice apples not more than a 1/4 inch thick. Overlap slices in the pan. Sprinkle with the sugar and add little dots of butter

Bake 45 to 50 minutes until pastry is brown on the sides and apples as well.
Heat apricot jam together with Calvados (if you wish) and brush the apples with the mixture.
Serve Warm

Haricots verts with caramelized shallots - from my cooking class "cooking of Provence"

Great goup last week for my cooking class. We all had a lot of fun and everyone swore they would repeat my recipes.

This one is a MUST:

For 6 -
2lbs of fresh haricots verts cleaned
6 tab of butter
3 or 4 large shallots
3 tab of sugar
2 tab of good red wine
Kosher salt and pepper
Fresh Parsley

In salted water cook haricots verts 3 - 4 minutes but remember they have to be "al dente" Drain and pour cold water to stop cooking.

Prepare the shallots peel then cut in small pieces
Melt 4 tab of butter in oven proof saute pan. Add shallots and

sugar. Cook for 10 minutes then add wine vinegar, salt and pepper.
Place saute pan in a 375o hot oven and roast until brown and crispy, about 15 - 20 minutes.

When ready to serve, heat haricots verts in a saute pan with a little butter. When warm place on a plater and sprinkle the caramelized shallots and chopped fresh parsley.

UPPER WEST SIDE

Real Estate News from New York Magasine

Some of the most desirable property in the city is on Central Park West, but Amsterdam Avenue is a morass of mid-rises and much of the neighborhood lacks street life.
Boundaries
59th St. (excluding Columbus Circle) to 110th St., Central Park West to Hudson River

Tonight watch: THE HOUSEWIVES OF NEW YORK IN MARRAKECH with Brad Boles and myself See this video as we are walking through the Majorelle Gardens

http://www.focusonstyle.com/Trends/Style/Exclusive-Video-of-Yves-Saint-Laurent-s-Majorelle-Gardens-in-Marrakech-Morocco-for-RHONYC-Fans

HARISSA OR HOT SAUCE prepared by my cooking class last week

Harissa is an excellent sauce for tagines of meat and poultry or meat and vegetable soups. In the food stalls in Marrakesh they serve it with different types of brochettes. Use it to add flavour to a sauce for couscous as well. A good Harissa should be thick with the consistency of a light mayonnaise. Serve it in a little side dish with a very small spoon.

For 1 cup of sauce:

2 cups of hot dri

ed red chili peppers
6 cloves of garlic
4 tab of coarse salt
6 tab of coriander seeds
4 tab of cumin seeds
8 tab of olive oil

1- Remove the stems from the dried red chili peppers and remove the seeds
Put red peppers in hot water until soft.
2- In the meantime pound garlic in martar with 1/2 the salt smooth. Remove from the mortar and reserve. Add drained red peppers to mortar and pound to a smooth paste with remaining coarse salt. Remove and add the pounded garlic.
3- Combine coriander and cumin seeds in mortar, add a little olive oil and pound until smooth. Combine this process adding more olive oil, until sauce is smooth and well blended.

The easier way: add all ingredients except olive oil in food processor then add olive oil slowly like a mayonnaise until smooth.
It will keep indefinitely in a sealed jar in the refrigerator.

First crop of New Asparagus today at the Union Square Market

Fresh and Delicious!