Long Weekend

I'm off to Paris this weekend. I'll be back next week with lots to share.

Tapas

Goat cheese tortilla with strawberry jam, La Taska

I almost forgot the tapas after posting about Valencia last Friday. Of course, traditional Spanish tapas were on the top of my must-eat list. The best specimens were the patatas bravas with spicy mayonnaise at Los Toneles and the goat cheese tortilla {similar to a frittata} with strawberry jam at La Taska. It was almost difficult to leave room for sweets, but I did. The richness of the thick hot chocolate at Valor was tempered only by the crisp churros. And the combination of horchata {made from tigernuts, sugar, and water} was a sweet compliment to the airy farton {donut}.

Platano croquettes, El Mexico de Maria

Patatas bravas and calamares, Los Toneles

Hot chocolate and churros, Valor

Here are some other favorites:

Valencia Eats

~El Forcat for seafood paella, Calle de Roteros 12
~El Mexico de Maria for platano croquettes and mole poblano with chicken, Carrer de Deria 20
~Horchateria de Santa Catalina for horchata and fartons, Plaza Santa Catalina 6
~La Taska for a goat cheese tortilla and fish croquettes, Calle de Condea del Altea 39
~Los Toneles for patatas bravas and calamares, Calle de Ribera 17
~Valor for thick hot chocolate and churros, Plaza de La Reina

Pretty Pleats

Pair it with a body-hugging tee and high bun, and a pleated skirt takes on a ladylike ballerina look. Pair it with a loose cropped sweater and platform sandals, and the same pleated skirt takes on a bohemian vibe. This American Apparel skirt reminds me of the Spring 2011 Chloé long pleated skirt {without the designer price tag}. I'm thinking of ways to incorporate it into a fall wardrobe...Victorian-esque boots?

~Kain: Trixie Modal and Silk Blend T-Shirt

~American Apparel: Long Accordion Pleat Skirt

~Repetto: BB Textured Ballerina Flats

~Carin Wester: Cropped Sweater

~Rag & Bone: Maxi Desert Skirt

~YSL: Tribute Chain-Detailed Suede Sandals

Madeleines with Orange Glaze

Madeleines are the pièce de résistance of afternoon tea. Although, I will eat them at any time. The beauty lies in the simplicity. The specialty baking mold does most of the work. They will come out with a beautiful scalloped pattern on one side, and, with this recipe from chef Fabrice LeBourdat of Blé Sucré in Paris, a distinctive bump on the other side. Plus, the orange glaze adds a hint of citrus without overwhelming the flavor of the tea cake. I followed his recipe exactly {who would deviate from perfection}, which is offered on The Paris Kitchen. Now, if I could only get my hands on their financier recipe.

Valencian Esplendor

Plaza de Toros

Valencia, Spain, is a flourishing city of contrasts. The core flaunts its storied past, from the Plaza de Toros {bull fighting arena} to the Lonja de la Seda {former Silk Market}. Then, outside of the center, the massive City of Arts and Sciences is a modern architectural and cultural focal point. My favorite part was l'Oceanogràfic, an oceanographic aquarium designed by architect Félix Candela. And of course, the trip was punctuated with delicious Spanish food {more on that Monday}.

City of Arts and Sciences

Valencia Cathedral

Mercado Central

Blouse: Yves Saint Laurent

Skirt: J Crew

Handbag: Chanel

Over the Borderline

These European pillow shams I sewed were looking a little plain, so I added some contrast with an easy project. Using 7/8" bias tape and 5/8" Stitch Witchery tape, I adorned a colored border. Just cut four pieces for each sham, fold the corners under at a 45 degree angle, use pins to keep the tape in place, then press down with an iron. Simple!

Almond Tart with Raspberry Jam

Anything with almond paste is at the top of my patisserie list. Whether it’s a flaky almond croissant, moist almond cake, or this simple almond tart lined with raspberry jam, almond paste instantly adds rich flavor. I started testing recipes after my first taste of the almond tart at A Prior Thé in Paris so I could make it at home. I can’t return to my favorite city without a stop at the beautiful salon de thé in the Galerie Vivienne to savor a piece {my next trip is in September}. In the meantime, this decadent tart with almond paste, raspberry jam, and pâte sucrée {tart dough} will tide me over.

Almond Tart with Raspberry Jam Recipe
Filling
1/2 cup + 2 Tbsp. granulated sugar
4 oz. almond paste
1/2 cup unsalted butter, softened
2 large eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
6 Tbsp. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds {optional for topping}

Pâte Sucrée
{Adapted from Martha Stewart}
3 Tbsp. unsalted butter, softened
1/4 cup confectioners’ sugar
1 large egg yolk
3/4 cup all-purpose flour
1/8 tsp. salt
1 tsp. heavy cream
2/3 cup raspberry jam

For the dough, in the bowl of a food processor, combine butter and powdered sugar. Mix until fluffy, about 2-3 minutes. Add egg yolk, and mix until incorporated. Add flour and salt slowly. Last, mix in cream. Unlike pie crust, dough will be very soft and not cold. Roll into a thick disk, cover with plastic wrap, and refrigerate until firm, about 30 minutes. Preheat oven to 375 F (190 C). Roll out dough to ¼” thickness. Transfer to a 9” tart pan with removable bottom. Press up sides and roll over top with rolling pin to trim dough. Place tart pan on baking sheet. Line crust with parchment paper, and fill with baking weights or dried beans. Bake 10 minutes (only par-baked).

While the crust is baking, prepare filling. In a food processor, combine sugar, almond paste, and butter. Mix until smooth and almond paste is fully-incorporated. Add eggs one at a time, pulsing between each addition. Continue mixing until filling is pale, about 2-3 minutes. Add vanilla and almond extracts, and pulse again. In a separate bowl, combine flour, baking powder, and salt. Slowly add to almond mixture. Mix until just combined. Spread jam evenly onto prepared crust. Pour filling over jam. Smooth to cover jam completely. Bake for 30-35 minutes until crust is golden brown and filling surface is deep brown. Center will be slightly giggly. Remove tart from oven, and let cool completely. Remove tart pan ring, and cut into slices. Next time, sliced almonds will add a finishing touch...and I will be making this tart again soon.