Pain de Sucre Bakery

It's hard to believe it's been nearly 3 months since we returned from our Paris vacation.  Time flies and I feel like there's still so many yummy spots I haven't shared!  Pain de Sucre was a bakery at the top of my list.  One day as we were meandering the streets, we had some extra time before our dinner plans and we pulled up Pain de Sucre on Google Maps.  Walking up and down the street that Google Maps led us to, the bakery was nowhere in sight.  Could Google Maps have led us astray?!  As my spirits dipped at the lost opportunity, my husband spotted the store:

Pain de Sucre...not the bakery one.

It was the right name, but not exactly what I had in mind.  What a sad realization!  Even more sad when my husband couldn't stop laughing at how disappointed I was.

Dinners in Paris

Dinner Night 1: cheese, baguette, flan

Paris is a city full of decadent food. Restaurants usually have prix fixe menus and meals can easily take up to 2 hours as you enjoy three or four or more courses. Most prix fixe menus are actually a pretty good deal compared to ordering à la carte, but can quickly add up as lunches run from €15 up and dinners average €30 on the low end.  Since we were staying in Paris for 9 nights, we decided to rent an apartment studio with a kitchen so we could eat the majority of our dinners at home.

Award-winning Bakery Du Pain et des Idée

Du Pain et des Idée: L'escargot chocolat pistache

Du Pain et des Idées is touted by many, including David Lebovitz, as one of the best boulangeries in Paris.  Winner of the 2008 Gault Millau award for the best baker in Paris, owner Christophe Vasseur is known for his pain des amis, which are giant, flat, crusty loaves of bread.  The bakery is also known for its innovative and delicious pastries, such as the matcha tea croissant and escargot pastries.  Escargot pastries are named for their spiral shape, not for the presence of any escargot snails.

Olive Oil Flatbread Pizza

Flatbread pizza with brussels sprouts, prosciutto, and mozzarella

This pizza dinner was inspired by several factors: 1) we had just bought a bag of brussels sprouts from Costco, 2) on the same Costco trip I was craving cheese and charcuterie so we picked up mozzarella and a mix of salami, prosciutto, and coppa, and 3) we had recently returned from NYC where we ate a delicious brussels sprouts pizza at Motorino.  Unfortunately I don't have a picture from Motorino to show you for comparison (I was too engrossed in partaking in the deliciousness), but my memory tells me it must have looked pretty similar to the pizza we made.

Instead of adding sauce to the pizza, we just drizzled some olive oil and freshly ground black pepper.  I prepped the brussels sprouts the same way I do my oven roasted brussels sprouts, peeling off some individual leaves so they get nicely browned and become like veggie chips in the oven.  I actually roasted the brussels sprouts on their own first to make sure they were fully cooked and crispy.  I love flatbread and thin crust pizza for the extra crunch in the crust.  Plus, thin crust doesn't fill me up as quickly so I can eat more pieces!  I've tried this flatbread recipe several times lately and it's worked out well for pizzas, as an accompaniment to dips, or a snack on its own.  Keep in mind that it will not be a chewy, doughy pizza crust but more of a thick cracker.

Olive Oil Flatbread (and Pizza)

1 3/4 cups unbleached all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup olive oil

1. Preheat oven to 450F and place a pizza stone or heavy baking sheet on the middle rack.
2. Stir together flour, baking powder, and salt in a medium bowl or mixer bowl.  
3. Make a well in the center, then add water and oil.  With a wooden spoon or dough hook attachment, mix the ingredients on low until a dough forms.  Use a spatula to scrape the sides of the bowl and keep the dough together.  Knead dough on medium speed for 1-2 minutes.  
4. Divide dough into 3 pieces.  Working with one piece at a time while keeping the remaining dough covered, roll out dough on a sheet of parchment paper into a circle about 1/4 inch thick.  
5. Lightly brush top with additional olive oil and sprinkle with sea salt.  If making pizza, add your pizza ingredients at this time.   
6. Slide the parchment paper with the flatbread onto the preheated pizza stone or baking sheet.  Bake until pale golden and browned in spots and pizza cheese is melted, 8 to 10 minutes.  While each flatbread is baking, work on rolling out the dough for your next flatbread or pizza on a new sheet of parchment paper. 
7. Remove finished flatbread from the oven by sliding out the parchment paper and keeping the pizza stone or baking sheet in the oven for the next batch.  Let flatbread or pizza cool on a rack for a few minutes before slicing and eating.

Guinness Cheddar Beer Bread

A pack of Guinness beer inevitably found its way into my pantry the week before St. Patrick's Day.  I'm not a great fan of drinking Guinness, but I do enjoy the novelty of baking and cooking with it.  With a few hours of notice beforehand, I made cheddar beer bread to bring to a St. Patrick's Day dinner.  The recipe is quick and easy, unique, and unusually dense.  The loaf felt like a brick and had the moist, dense, chewy texture of banana bread.  The Guinness flavor was evident but still subtle.  The cheese gave it a great saltiness and crispiness at its edges. 

Another great use for Guinness is in this lamb stew. :)

Guinness Cheddar Beer Bread
Adapted from theKitchn
Makes one 8 1/2-inch loaf

2 3/4 cups sifted all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle Guinness beer
1 1/2 cups grated cheddar cheese (about 6 ounces)
2 tablespoons dried dill
2 tablespoons butter, melted

1. Preheat oven to 375F. Line 8 1/2- x 4 1/2-inch loaf pan with parchment paper, or coat with butter.
2. In a mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Pour in the beer and mix until the dry ingredients are evenly moistened. Fold in 1 cup of the cheese and dill.
3. Transfer the batter to prepared pan. Pour the melted butter evenly over top of the dough. Bake about 30 minutes then scatter the remaining 1/2 cup of cheese over the top. Return the loaf to the oven and bake 15 to 20 minutes longer or until a tester inserted near the center comes out clean. Cool in the pan for 5 minutes.
4. Turn out, slice, and serve warm.