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LET THEM EAT CAKE! ... 2ND SERVING!

Posted by Bea Davis on May 28, 2020 9:30:00 AM

 

The New York Times

NYTimes.com

🍰You can never say "no" to a second serving of cake!  So by popular demand, see below for additional places for round 2 of cake.  Did we miss a favorite place of yours?  Feel free to add it on the comments below and don't forget to add your type of cake as well!🍰

 

Marie Antoinette may have rubbed France the wrong way, but the woman was right about one thing... cake! Cake is known as comfort food and of course, mandatory for birthdays. From small cakes to big cakes, individual slices to cupcakes, covered in frosting with sprinkles or a chocolate glaze, the possibilities are endless. Here are Paris Gourmet's suggestions on where to get your cake cravings either picked up or delivered to your front door. Don't forget your glass of milk and enjoy!

 

marie-antoinette

 

*Please note that the locations listed may offer delivery to other boroughs*

NEW YORK CITY

Eileen's Special Cheesecake Soho

Lady M Bryant Park

Barachou Upper West Side

Dominique Ansel Bakery Soho

Huascar & Co Bakeshop Hell's Kitchen

Patisserie Chanson Flat Iron District

La Bergamote Chelsea, Midtown West

Mille - Feuille Bakery Cafe Upper West Side, Greenwich Village

Choc NYC, Inwood

By The Way Bakery, Upper West Side & Upper East Side

 

 

BROOKLYN

Pasticceria Monteleone Carroll Gardens

The Chocolate Room Park Slope, Cobble Hill

Buttermilk Bakeshop Park Slope

Martha's Country Bakery Williamsburg

Blue Sky Bakery Park Slope

Le French Tart Park Slope

Mia's Bakery Cobble Hill

Colson Patisserie, Park Slope & Industry City

 

 

QUEENS

Cannelle Patisserie Long Island City, Jackson Heights

Panepinto Bakery Middle Village

Queens Bakehouse Astoria

Sans Bakery Long Island City

Biskoti Bakery Cafe Astoria

Martha's Country Bakery Astoria, Bayside, Forest Hills

Astoria Bakery & Cafe Astoria

Farine Baking Company Jackson Heights

The French Workshop Bayside

 

LONG ISLAND

Dortoni Bakery Levittown, Commack

Malverne Bakery Malverne

Sweet Karma Desserts Plainview

The French Workshop Garden City

Mademoiselle Patisserie, Patchogue

Carissa's The Bakery, East Hampton

The Beach Bakery Cafe, Westhampton Beach

 

WESTCHESTER

La Tulipe Desserts Mt. Kisco

Martine's Fine Bake Shoppe Tuckahoe, Eastchester, Scarsdale, Bronxville, Crestwood

By The Way Bakery , Hastings -On- Hudson

 

 

STATEN ISLAND

Royal Crown Bakery Cafe Hyland Blvd

Bruno's Bakery & Restaurant Hyland Blvd

 

NEW JERSEY

Delice Macarons Cranford

L'atelier Du Chocolat Jersey City

Calandra's Bakery Newark, Caldwell, Fairfield

Antoinette Boulangerie Red Bank

Calandra's Italian Village Caldwell

JB Bakery Burlington

Cafe Du Pain Bakery Lawrenceville

502 Baking Company Brick Township

The Vintage Cake,  Atlantic Highlands

 

 

PENNSYLVANIA

Colonial Farms Gourmet Foods Washington Crossing

Isgro Pastries Philadelphia

The Sweet Life Bakeshop Philadelphia

Termini Brothers Bakery Philadelphia

 

 

 

 

 

 

 

 

Topics: New York City, deliveries, Staten Island, cake, delivery, take out, pick up, curbside, Brooklyn, Queens, Long Island, New Jersey, Philadelphia

What we're reading...

Posted by Bea Davis on May 26, 2020 10:21:45 AM

...and watching, and listening to...

Children reading books at park against trees and meadow in the park

Maybe you've got extra time on your hands right now. Maybe you're bored with your media selections right now. Maybe you want to expand your food horizons. Whatever the reason, Paris Gourmet is here to help.

Here is a short list of just a few of the things that we're reading, watching, and listening to so that we can stay up-to-date with all the latest happenings in the food world.

A great new documentary about food icon Diana Kennedy
https://www.eater.com/2020/5/22/21267853/nothing-fancy-diana-kennedy-documentary

All things food-nerd from our friends at Heritage Radio Network
https://heritageradionetwork.org/

One possible future for restaurants post-quarantine
https://www.nytimes.com/2020/05/18/dining/restaurants-masks-coronavirus.html

The best baking books for beginners (and maybe the more experienced)

https://bit.ly/3c0hEgd

A few classic food movies to catch up on

https://bit.ly/2LXjSlF

 

Topics: Curiosity, chef movies, cookbook, hrn

Memorial Day 2020

Posted by Bea Davis on May 21, 2020 10:18:43 AM

It may look different, but the celebration is the same.

Screen Shot 2020-05-21 at 9.21.47 AM

Parades. Remembrances. Family Barbecues. Theses are all the hallmarks of a typical Memorial Day celebration. But how we celebrate Memorial Day 2020 with be very different from years past. How will it maintain its special place in American hearts, not only as a day to remember America's heroes, but also as the unofficial start of summer? 

Screen Shot 2020-05-21 at 9.35.00 AM"It is unclear where exactly this tradition originated; numerous different communities may have independently initiated the memorial gatherings. And some records show that one of the earliest Memorial Day commemoration was organized by a group of freed slaves in Charleston, South Carolina less than a month after the Confederacy surrendered in 1865. Nevertheless, in 1966 the federal government declared Waterloo, New York, the official birthplace of Memorial Day." (History.com)

In the beginning , the day (known at that time as Decoration Day) was celebrated every year on May 30th, regardless of the day of the week.  In 1968 Congress passed the Uniform Monday Holiday Act, which established Memorial Day as the last Monday in May in order to create a three-day weekend for federal employees; the change went into effect in 1971. The same law also declared Memorial Day a federal holiday.

And as with any holiday, food (and group celebrations) have always played a large part. Whether it's with typical cookout fare of "burgers and dogs," or more traditional barbecue like ribs or briskets, Americans have used this day to come together. 

If you're going to have a small gathering of people over for a cookout, here's a great discussion about how to do so safely. If you'd rather bring in food from a local restaurant, there are great options available. Our friends at Eater have covered a lot of barbecue over the years. Here's a link to some of their recent coverage of great barbecue around the country that may help you get your fix this weekend.

Whatever you do, and however you celebrate, stay safe, eat well, and raise a glass to the brave men and women of our armed forces. 

Topics: seasonal, Memorial Day, holiday, celebration

LET THEM EAT CAKE!!!

Posted by Bea Davis on May 14, 2020 9:30:00 AM

 

The New York Times

NYTimes.com

 

Marie Antoinette may have rubbed France the wrong way, but the woman was right about one thing... cake! Cake is known as comfort food and of course, mandatory for birthdays. From small cakes to big cakes, individual slices to cupcakes, covered in frosting with sprinkles or a chocolate glaze, the possibilities are endless. Here are Paris Gourmet's suggestions on where to get your cake cravings either picked up or delivered to your front door. Don't forget your glass of milk and enjoy!

 

marie-antoinette

 

*Please note that the locations listed may offer delivery to other boroughs*

NEW YORK CITY

Eileen's Special Cheesecake Soho

Lady M Bryant Park

Barachou Upper West Side

Dominique Ansel Bakery Soho

Huascar & Co Bakeshop Hell's Kitchen

Patisserie Chanson Flat Iron District

La Bergamote Chelsea, Midtown West

Mille - Feuille Bakery Cafe Upper West Side, Greenwich Village

 

BROOKLYN

Pasticceria Monteleone Carroll Gardens

The Chocolate Room Park Slope, Cobble Hill

Buttermilk Bakeshop Park Slope

Martha's Country Bakery Williamsburg

Blue Sky Bakery Park Slope

Le French Tart Park Slope

Mia's Bakery Cobble Hill

 

QUEENS

Cannelle Patisserie Long Island City, Jackson Heights

Panepinto Bakery Middle Village

Queens Bakehouse Astoria

Sans Bakery Long Island City

Biskoti Bakery Cafe Astoria

Martha's Country Bakery Astoria, Bayside, Forest Hills

Astoria Bakery & Cafe Astoria

Farine Baking Company Jackson Heights

The French Workshop Bayside

 

LONG ISLAND

Dortoni Bakery Levittown, Commack

Malverne Bakery Malverne

Sweet Karma Desserts Plainview

The French Workshop Garden City

 

WESTCHESTER

La Tulipe Desserts Mt. Kisco

 

STATEN ISLAND

Royal Crown Bakery Cafe Hyland Blvd

Bruno's Bakery & Restaurant Hyland Blvd

 

NEW JERSEY

Delice Macarons Cranford

L'atelier Du Chocolat Jersey City

Calandra's Bakery Newark, Caldwell, Fairfield

Antoinette Boulangerie Red Bank

Calandra's Italian Village Caldwell

JB Bakery Burlington

Cafe Du Pain Bakery Lawrenceville

502 Baking Company Brick Township

 

PENNSYLVANIA

Colonial Farms Gourmet Foods Washington Crossing

Isgro Pastries Philadelphia

The Sweet Life Bakeshop Philadelphia

Termini Brothers Bakery Philadelphia

 

 

 

 

 

 

 

 

Topics: New York City, deliveries, Staten Island, cake, delivery, take out, pick up, curbside, Brooklyn, Queens, Long Island, New Jersey, Philadelphia

The Best Thing We've Seen

Posted by Bea Davis on May 12, 2020 11:44:17 AM

This video for Chinese Mantou is required viewing

Mantou

Food professional or not, I can guarantee that anyone reading this blog is more than a little food obsessed. So it goes without saying that we all love learning about food - whether it's a new technique, or maybe a food we've never eaten (or even heard of.) And when learning is relaxing to boot, then it checks our favorite boxes.

We came across this video in an article by Martha Cheng for Eater entitled "A World Beyond Sourdough". Like many people, we've been baking A LOT of bread, most of it sourdough. But every so often it's nice to expand ones horizons. Mantou is the perfect way to do that. 

Manou is a very basic Chinese steamed bun. They gained widespread popularity in the US in the early 2000s when restauranteur and chef David Chang put Pork Buns on his menu at Momofuku Noodle Bar. They're thought to have originated in Northern China in 300-200 BCE, and were quickly adopted throughout Asia. Sometimes they're filled, sometimes they're unfilled. Martha Cheng describes them this way: "In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk."

Without further ado, here's the video (which Cheng praises for it's ASMR-like qualities - she's not wrong!) 

"Mantou," from Mun's Flavor

Enjoy!

Topics: Videos, home baking, mantou

May is Artisan Gelato Month

Posted by Bea Davis on May 7, 2020 10:00:00 AM

Summer is just around the corner, and what is better than a creamy delicious frozen treat! 

Ice cream, Gelato, Frozen Custard… you name them! We love them ALL!😍

But what exactly is Gelato and what is the difference with ice cream? Let’s dig into it! Artisan Gelato  (1)

Gelato is a frozen dessert that originated in Italy. The name comes from the Italian word gelare, which means “to freeze”. It is known for its intense flavor, creamy texture, and its jaw-dropping artisan presentations.

Gelato has the same five primary components as ice cream: water, sugar, fat, solids and flavoring agents but there are several important differences:


 🍦Fat content: Gelato typically contains between 6 to 8% milkfat and its primary ingredient is usually whole milk, while ice cream can be made with a combination of heavy cream and whole milk, therefore its fat content ranges between 10 to 16%. A lower fat content in gelato results in more flavor, as fat coats the palate and inhibits the ability to taste some flavors fully. 

🍦Density: During the churning process, air is incorporated into the mixture; gelato contains between 20-25% air while ice cream can contain up to 60%. 

🍦Storing and serving temperature: Gelato’s optimum serving temperature is around 10-25 F, while ice cream must be kept and served at a much lower temperature, between -4 to 10 F. 

But, let’s not forget about the rest of the family! 

Sorbet, a light and refreshing dessert, made with a sugar syrup plus a flavoring of fruit juice, puree, brewed coffee or liqueur. It can be served before or in-between meal courses as a palate cleanser. Sherbet, similar to sorbet, but it contains dairy products.

Granita (Italian ice) is made with the same ingredients as sorbet but with a granular texture.

Frozen custard, known for its creamy texture, is very similar to ice cream but with the addition of egg yolks to the base. 

There are endless options in the frozen dessert world!

Which one is your favorite?

Topics: gelato, ice cream, sorbetto, artisan gelato, sherbet

Now Serving...

Posted by Bea Davis on May 5, 2020 9:30:00 AM

 

Serving New York Cookbook

inhouseathome.com

You can take the chef out of the restaurant, but you can't take the restaurant out of the chef! Chefs somehow still find a way to service you through their food even when there is a social ban going on in New York City. What better way than coming together and creating a cookbook that financially benefits the food industry. I call that the "creme de la creme" of serving!

Serving New York: For All The People Who Make NYC Dining Unforgettable is a cookbook that is raising money through ROAR ( Relief Opportunities for All Restaurants) and Robin Hood's restaurant relief fund that provides cash assistance to NYC restaurant workers. The book has over 45 easy and pantry friendly recipes from New York City's best restaurants and chefs including Momofuku, COTE, Gramercy Tavern, The NoMad, Thomas Keller, Andrew Carmellini and more! 100% of the proceeds go towards this great cause and maybe too late to mention, that the first 100 people to order the book get a private Zoom cooking class with Jean Georges Vongerichten. Some other points of beneficial interest for both parties is that it is an e-cookbook (no more stained pages!) and very affordable.

As of May 2, 2020 in just presales, Serving New York: All The People Who Make NYC Dining Unforgettable has raised over $30,000.00. That's great considering the cookbook is going for $14.99 at inHouse New York. So sharpen your knives and wash your hands and get ready to start cooking!

 

 

Serving New York: For All The People Who Make NYC Dining Unforgettable

ROAR NEW YORK

Robin Hood's Restaurant Relief Fund

Grubstreet.com : Buy This Merch to Support Local NYC Restaurants

 

Topics: cookbook

Cinco de Mayo is Alive and Well

Posted by Bea Davis on Apr 29, 2020 10:15:00 AM

But it is NOT Mexican Independence Day

Next Tuesday is Cinco de Mayo. But really, what does it celebrate? And how will we do it this year, when parades and parties clearly aren't socially distant?

Cinco de Mayo is a holiday that commemorates the Mexican army victory over French forces in the Battle of Puebla on May 5, 1862 during the Franco-Mexican War. And while it is a relatively minor holiday in Mexico, in the United States it has become a celebration of Mexican culture and heritage. 

Screen Shot 2020-04-28 at 1.00.36 PMPhoto credit Morton Beebe on History.com                                                                                                                      

According to the website History.com: "Within Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where [the] unlikely victory occurred, although other parts of the country also take part in the celebration. Traditions include military parades, re-creations of the Battle of Puebla and other festive events. For many Mexicans, however, May 5 is a day like any other: It is not a federal holiday, so offices, banks and stores remain open"

In the U.S., Chicano activists began to raise awareness of the holiday in the 1960's as a way to celebrate their heritage. "They identified with the victory of indigenous Mexicans over European invaders." (History.com) Large-scale celebrations are held in parts of the country with sizable Latinx populations, such as Los Angeles, Chicago, and Houston. 

But this year, celebrations of the holiday will be forced into the virtual world. In Cleveland, that city's Mexican Cultural Committee is planning a completely on-line event.

Screen Shot 2020-04-28 at 2.01.58 PMPhoto credit New York Times                                                                               

“We’re going to have people preparing traditional Mexican dishes, people doing some art craft activities, videos from mariachis,” Rey Esparza of the committee said. “We have a little bit of everything.” (see the full article here)

So raise a glass (a margarita, perhaps?) and toast the memory of the Battle of Puebla. Safely, from the comfort of your own home. 

Topics: Cinco de Mayo

What are you drinking?

Posted by Bea Davis on Apr 28, 2020 11:35:06 AM

A tale of quarantine happy hours

paris_gourmet_cocktail

The first hint I got that this was going to be a special kind of month was when the governor (in my case, Phil Murphy of NJ) declared that liquor stores we being declared "essential" across the state. Then, restaurants added wine and beer to the list of things they were offering for sale. Liquor stores started delivery service. What kind of strange new world order was this?

Tales of Zoom Happy Hours proliferated. The New York Times declared that cocktail hour is back. Cookbook author and Food Network host Ina Garten even got in on the action, sharing her love of cosmos...

 

Are you upping your cocktail game these days? Have you started, continued, or expanded your tradition? Are you trying something new or sticking to well-practiced favorites?

Here are a few favorite drinks of the Paris Gourmet cocktail crowd. Hope you enjoy!

Negroni

Jungle Bird

Margarita

Vesper Martini

 

Topics: Cocktail, Happy Hour

That's Not a Knife. THAT'S A KNIFE!

Posted by Bea Davis on Apr 24, 2020 9:30:00 AM

 

Crocodile Dundee

youtube.com/crocodiledundee

 

Knives are the best way to get into a chefs "good graces", but it can also backfire and get on their worst side if you decide to use their knife without their consent. The knife to a chef is an extension of themselves representing their set of skills. It is an item that they are very proud of because it is a huge investment that they use on a daily basis.

 

 

knife

linkedin.com

"A knife is used on a daily basis like a workhorse, but should also be used like a scalpel" - Chef Brad/ Bon Appetit Test Kitchen

 

 

knives

linkedin.com

From a chef knife to a cleaver knife, Japanese vs Western, the discussion of knives can go on for hours when you discuss this topic with a chef. When purchasing a knife, the following things must come into play:

  • What is it being used for? ( for fish? cutting cakes?)
  • Size - The size of the knife needs to be comfortable in your hand.
  • Weight- Just like the size, a heavy knife and/or a light knife can cause some issues both long and short term.
  • Balance- It is a key factor when purchasing a knife. It helps when using the tip of the knife for precise cuts.
  • Comfort - Comfort ties in the size, weight, and balance factors. You are using this knife on a daily basis, so you have to be comfortable using it. The knife is an extension of you, so if your not comfortable when handling the knife..... it will show in your work!

 

Seeing is believing, so check out the links below on the multiple topics of knives and of course the famous scene from Mr. Crocodile Dundee! Enjoy!

 

 

Crocodile Dundee- That's Not a Knife

Korin Knives- How to Pick a Chef Knife

Professional Chefs Show Us Their Knives - Test Kitchen Talks - Bon Appetit

Knifemaker Explains The Difference Between Chef's Knives- Epicurious

Bon Appetit's Rick Martinez Tests Chef's Knives

 

Topics: knife, knives, chef knife

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