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Champagne and Cupcakes, a lifestyle blog by The Paris House

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Simply the most beautiful parties and ideas designed by The Paris House, inspired by The World Is My Playground Workshop, Entertaining and design ideas from around the world

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I have a question for you

skip to main | skip to sidebar THE PARIS HOUSE
A Bunny's Tale on Marriage, Motherhood, and Domestic Bliss

Friday, April 17, 2009
I have a question for you

Would you rather live in a sunny dry beautiful all the time place where the sky is always blue and you can have your hair blown out and it will stay long, flowing and silky smooth all day. Or would you rather live here in the North East and have four very distinct seasons and gorgeous gardens. I detest my hair when it is curly and love the sunshine, but would never ever ever give up my gardens. So I pick here and will just have to deal with the curls on the humid rainy days.
All pictures are in Bunny's Garden at The Paris House
You might like these stories:

Oliver and Bunny Bake Banana Bread

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Oliver and Bunny Bake Banana Bread

My four year old LOVES to bake, we have an antique baking table in our kitchen and his very own "Baking Chair", which was his Great Great Grandmothers. Yes, it takes twice as long, but it is also twice as much fun.
This bread is so delicious. Martha Stewart also has a very good recipe for banana bread in her Baking Cookbook.





Because Sometimes Its Whats On The Outside That Counts

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We love to wrap gifts at The Paris House, It is very relaxing and creative, so whether it is Christmas, Easter, Secretaries Day, a Childs birthday, we are thrilled to get out our wrapping paper, tape, scissors and all our decorative embellishments. On my website I have a craft section with some very beautiful pictures in a slide show. Check it out for some fun ideas.
You might like these stories:

Spring Fashions
ASPARAGUS SPRING TART
Delay Foodies delight related stories by LinkWithin
Posted by THE PARIS HOUSE at 8:25 AM
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About Me

THE PARIS HOUSE
the greater new york area, United States
A BUNNY'S TALE ON MARRIAGE MOTHERHOOD AND DOMESTIC BLISS. My husband and friends call me Bunny. My blog is about "Bunny's Tales" of all things domestic. I am a party planner/designer, writer and have an online lifestyle magazine. I live with my husband and our three sons in our 200 year old historic farmhouse. This is where I care for my children, work on my party planning and design business and get creative. I also teach classes here on travel and entertaining ideas from around the world. I give talks at local organizations and have written three books. The Paris House is an online monthly lifestyle magazine with many wonderful topics, articles, pictures, videos and information.
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The Paris House

on line lifestyle magazine
16th Apr 2009, 13:54   | tags:,comments (0)

Crafting Easter Baskets with Bunny

Crafting Easter Baskets with Bunny

Simple Steps to Making Adorable and Memorable Easter Baskets

1) Have The "Easter Bunny" get all the goodies, treats and special gifts and bring them to your house.

2) Organize your" Mis en Place" , get everything you need and lay it all out

3) Collect special ribbons, tags, (I use old fashioned Bunnies that my Grandmother



gave me years ago. I save them and re use them, it brings back a lot of



memories. Have a cellophane, tape, scissors, colored markers, paper punches on hand.

4) I have three children so I make a pile for each of them. My four year old gets stuffed animals,

adorable old fashioned toys, a cute video, candies that we get from Vermont, NYC and France

as well as our local Farmers market and pharmacies.

5) My 12 year old and 15 year old sons like different things, we may hide money in their basket



in a little egg. They all get lots of adorable chocolate bunnies.



6) I start filling the baskets and building them in a decorative and creative way. Using the items to support other items in the baske

7) Wrap everything in the cellophane and tie with beautiful Easter ribbon and decorate.

8) You can get great ideas in shops in NYC, France, England online, and in some catalogs

9) Be creative, have fun and all your 'Bunnies" both small or large will love opening

such a well thought out and charming basket on all their Easter Sunday's to come.

Gorgonzola Truffle Oil French Fries, Oh My

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skip to main | skip to sidebar THE PARIS HOUSE
A Bunny's Tale on Marriage, Motherhood, and Domestic Bliss

Tuesday, April 14, 2009
Gorgonzola Truffle Oil French Fries, Oh My











French Fries Made Easy: The Progressive Jumbo Potato Cutter
Posted by Michele Rosenthal
April 13, 2009
Kitchen gadgets are so much fun, from the can’t-live-without heavy hitters like the mix masters, blenders, ice cream makers and Cuisinarts to the little guys like garlic skin peelers, tea bag squeezers, lemon reamers and flour sifters. Kitchen gadgets have a special place in the drawers and cupboards of those who love to cook and those who aspire to become great cooks.
I remember being pregnant and watching TV at night because I was unable to sleep with my baby’s moving and kicking (x3 — this happened with all three of my sons!). I would be up all night in a hypnotic trance watching infomercials on kitchen gadgets. They were selling everything - special knives that could cut through bricks (and effortlessly carve a turkey), Tupperware products that were guaranteed to never leak, you could throw them out your upstairs window and they would be intact on the landing, the lids would never ever come off. If my credit cards and phone happened to be near my bed in the middle of the night while I was watching these commercials or if my feet weren’t so swollen making me just too lazy to walk to get my wallet, I’m sure all of those gadgets would have ended up in my house. Perhaps it was the nesting mode that I was in. Anything to make my life easier and help cooking healthy meals for my family seemed like a good idea at the time.
One gadget that I discovered recently is the Progressive International Jumbo Potato Cutter.
As all of us seasoned cooks know there are some gadgets that are better than others and some that are just a foolish waste of money that guarantee to only clutter up our already too cluttered kitchens even more. Recently I was in Vermont visiting family and I stopped by The Vermont Kitchen Supply store, a charming (isn’t everything in Vermont charming) little shop in Manchester to do some detective work for my next Cook’s Kitchen article. I name dropped like crazy, mentioning that I am a writer for The Well Fed Network and was in need of a gadget that worked well and that I could tie into a great recipe for my article while I was at it. What good is a gadget that works well unless you have a reason to use it?
The staff couldn’t have been more helpful we went through the entire store trying to find the perfect gadget, one that delivered the goods, and would be useful. I mentioned that I had developed a gorgonzola truffle oil French fry recipe based on a dish I had recently enjoyed at the Breakers in Palm Beach Florida. They showed me the Progressive International Jumbo Potato Cutter and they assured me it worked. In the past, I have cut potatoes into French fry shapes with just a knife. It isn’t too difficult but it is very time consuming, especially if you are trying to get even slices, which is important for even cooking. I left the store with the new gadget.
So what happened when I got home? I gave the potato cutter a try and not only did it work well, it was so much fun that I couldn’t stop slicing potatoes. Luckily, I live with all boys and they love french fries because I made platters of them. It was very easy and I found the smaller blades to produce the perfect size French fries that we like and they also cooked faster in the oil because of their smaller size. I simply cut the potato in half length-wise, placed one half in the slicer and pressed the lever down. Out popped perfectly sliced potatoes.They fried up to a wonderful crispy golden brown in our deep fryer machine, another gadget I love. The Progressive Jumbo Potato Cutter comes with two blade sizes for thick or thin slices and costs $21.99.


Gorgonzola Truffle Oil French Fries with Citrus
6 Idaho potatoesone package of gorgonzola cheese, a triangle wedge1 cup of heavy cream2 tbsp of truffle oil (either black or white) - I used black, because that is what I had on hand.The juice of half an orangesea salt and freshly ground pepper, to tasteScrub potatoes clean, keeping the skin on.Cut potatoes in half lengthwise and place the potato half in the slicer, pull down the lever to make even fry-shaped slices.
Fill your deep fryer with vegetable oil to the appropriate level indicated in the directions. Fry potatoes in batches until golden brown, taking care to not crowd them.
Drain on paper towels and sprinkle with sea salt
Add the heavy cream to a saucepan and reduce over medium heat for about 5 minutes. Stir in chunked up pieces of the Gorgonzola cheese. Add the truffle oil, continuing to stir. Remove from heat and add the juice from half an orange slat and pepper to taste.Place French Fries on a decorative platter and drizzle with gorgonzola sauce and serve.

Posted by THE PARIS HOUSE at 7:30 AM
Labels: cooking, french fry slicers, gorgonzola truffle oil, parties and recipes and travel
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ASPARAGUS SPRING TART

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skip to main | skip to sidebar THE PARIS HOUSE
A Bunny's Tale on Marriage, Motherhood, and Domestic Bliss

Monday, April 13, 2009
ASPARAGUS SPRING TART



I made this lovely tart over Easter weekend. The pie crust can be made in a bowl, so no need to dirty the food processor. I think it is a wonderful savory recipe to make throughout the Spring. Perfect for a Mother's Day brunch.

ASPARAGUS SPRING TART- with smoked salmon, leeks and gruyere cheese

For Pastry

1 Cup all-purpose flour
1/2 teaspoon salt
3/4 (6 tablespoons) cold unsalted butter, cut into 1/2 inch cubes
1 large egg, lightly beaten

for filling

1 medium leek(white and pale green part), sliced into small thin pieces
1 lb of asparagus, trimmed
1 package of smoked salmon sliced into small thin strips
1 block of good quality gruyere cheese shredded
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon (feel free to use fresh parsley)
2 teaspoons water

note-you can use a 9-inch flan ring that is lined with parchment paper. However- I felt more comfortable using a large old fashioned deep dish pie plate, to avoid any spills in the oven. It came out great and looked very pretty.

Make pastry:
Combine flour, salt and butter in a bowl and combine with pastry cutter until mixture resembles course meal with some small butter lumps. Drizzle evenly with egg and gently stir with a fork (or this can all be done in a processor) just until dough forms.

Turn out dough onto a lightly floured surface and with the heel of your hand, roll and flatten out into a disc. Cover with plastic wrap and chill dough for at least 30 minutes.

Making the filling:
Wash leek very well, slice and add to sautee pan with 1 tablespoon of unsalted butter and sautee until lightly golden
cook Asparagus in a pot of salted boiling water for 5 minutes, plunge into ice bath to stop cooking and then add to leek mixture and lightly sautee.
season with salt and pepper
set aside

Continue with filling preperation:
Whisk together 2 eggs,tarragon(can substitute with parsely) and remaining 1/4 teaspoon of saltand 1/4 teaspoon of pepper.
Add sliced smoked salmon
Add gruyere cheese
Add leek and Asparagus to filling mixture, saving some of the Asparagus tips for later
Lightly beat remaining egg and water and brush over the pie crust

pour the filling over the pie crust
Bake tart until filling starts to set for 20-25 minutes, Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set while it cools)

Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edges with a sharp knife, cut and serve.

If using a flan , then lift off flan ring and serve.

Notes-You can make pastry dough 1 day ahead, Let stand to room temperature to slightly soften before rolling out.

serve with beautiful dishes that enhance the color of the Spring Asparagus, Leeks and Salmon

recipe is adapted from Gourmet magazine, but there have been many changes
Enjoy!!
Posted by THE PARIS HOUSE at 8:03 AM
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Links to

Baking Sweetness with Bunny

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skip to main | skip to sidebar THE PARIS HOUSE
A Bunny's Tale on Marriage, Motherhood, and Domestic Bliss

Sunday, April 12, 2009
BUNNY BAKES EASTER SWEETNESS



The Paris House is busy as can be filling the house with sweet and savory home baked treats, the ham is in the oven. The house smells wonderful, of cloves and brown sugar. We roasted the Sweet Potatoes...(more on that later), for the marshmallow topped sweet potato souffle. We have the hame pie, smoked salmon asparagus tart and strawberry cupcakes from yesterday that we will enjoy throughout the day!! Here are few pictures of our ricotta rice pie. Just like my grandmothers made for years. I hope this day is filled with family, faith, health , happiness and love...HAPPY EASTER . I found this lovely website for your to enjoy http://www.decorativecountryliving.com/easter.html http://www.decorativecountryliving.com/easter.html
Posted by THE PARIS HOUSE at 7:32 AM

Making Italian Easter Ham Pie with Bunny

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A DELICIOUS HAM PIE THAT WE HAVE BEEN MAKING FOR MANY GENERATIONS IN OUR FAMILY.
12th Apr 2009, 04:03   | tags:,,comments (2)