Posts Tagged ‘French Savory bread’

When we were in Paris in April, we took a cooking class from Susan Herrmann, the author of ‘On Rue Tatin’. I saw an article in Traditional Home magazine the week before our trip. There was a big yellow Tian bowl like we sell in our shop in the photo. Well, that hooked me and I called my sister Amy to see if she wanted to go. OF COURSE she wanted to go, and there were two spots left!

Off we went to rue Jacob, behind the church of Saint Germain des Pris, through a small courtyard, two doors, and up the stairs. Walking into the rooms where the class was held were so charming and beautiful and FRENCH! The table was set and the other students were there waiting for us…we were a bit late, couldn’t get a taxi right away.


There were eight of us for the evening class. We were paired in two’s to make one course of the meal. Amy wanted to do the entree…pork with yogurt with lemon zest and cilantro oil. You can see us all at work and Susan is the redhead on the far right in the photo.

The little details in the apartment are what made the space so wonderful. They used old glass doors for the built-in, as sliding doors.

We met people from Hawaii, Texas and Washington State. Conversation was great and the food was simply wonderful.

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Bacon or Ham, cheese, and olive loaf

2 dozen pitted olives (green, black, or both), chopped
6 slices bacon (or ham), sliced into matchstick shapes….I used pork roast
¼ lb. Swiss cheese, grated finely…….I forgot to add the cheese!!!!
1¾ cups flour
1 tsp. baking powder
3 eggs
½ cup plain yogurt
2 Tbsp. milk
6 Tbsp. butter, melted
1 pinch cayenne pepper
ground black pepper to taste

Preheat oven to 400ºF (200ºC). Butter a loaf pan.

Combine flour and baking powder in a bowl. With a spatula, mix in eggs one at a time, and then yogurt, milk, and melted butter. Incorporate the grated cheese and spices into the batter.

Fold in the chopped olives and the bacon. Pour the batter into the buttered loaf pan and bake for 40 minutes.

Cool the cake on a rack for 10 minutes before taking it out of the pan.

Recipe found from Ken Broadhurst

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Michael Bruce

Deep Red Roses and Orange Ranunculas

Stem Clematis...not from the vine

Ferns and greens with a fab plaster plaque in the background!

Peonies, Amnesia Roses, and Great color carnations....even though we turn away from carnations...these are beautiuf

Just a layin in this beautiful chandelier …FABULOUS!

Michael brought in some heavenly flowers for the evening. He is such a great teacher. What a great mix of flowers and French Country Antiques.

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