Getting over a trip to Europe is very hard, so I find that for several weeks afterwards, I'm in the kitchen trying to duplicate some of the meals and snacks I had over there. Even tho (sorry, Kavey, I meant to spell though ) I will never be able to make a Croque Monsieur that tastes exactly like one you buy in Paris, I still try. Same with Ploughman's lunch, right now I have a jar of Heinz' Ploughman pickle and a jar of Crosse & Blackwell's Branston pickle relish...going out today to buy a fresh baguette and some extra sharp cheddar...just wish I could get some good draft English ale to go with it........ <BR> <BR>Found a good book entitled

Oops, sorry... the book is <BR> <BR>STREET FOOD by Rose Grant and is published by The Crossing Press (1988). It is full of recipes for food that you buy from street vendors all around the world....the recipes I have tried are very good. <BR> <BR>What meals or snacks do you try to duplicate at home after a European trip?

I just succumbed and bought my first jar of Nutella. I can't wait to make some crepes and have them together!!! Eating that in Paris was incredible.

topping- there is potential here!

I tried Angelina's hot chocolate at home (bought the package in Paris and brought it back, before they were shipping). It was a pale shadow of the real thing! <BR> <BR>I was completely hooked on Greek salads after my first trip to Greece. <BR> <BR>I became a huge fan of marc and kir vin blanc in France-- they travel well!

Hi Robin.......I had forgotten about Angelina's....isn't that the absolute very best hot chocolate in the world?!!! I read somewhere that it is high quality pure milk chocolate and (whipping) cream.....how many calories is that???? Man.....Angelina's hot chocolate is reason enough to go back to Paris!!!!!

Laura, <BR>3 months from today, I will be in Paris. I hope to sample some of that mud-thick hot chocolat, & in preparation for a huge weight gain, I am literally fasting right now! <BR>BC

M,m,m,m... <BR>Many years ago, after a marvelous 12-week first trip to Europe, I tried to duplicate the Belgian canape (or was it an open-faced sandwich?) of thinly-sliced dark rye bread spread with creamy white cheese, topped with slices of radish and a sprinkling of salt. Try that some lazy warm summer evening at the picnic table under the trees with a cool glass of Belgian beer! <BR>I also attempted my own versions of croque monsieur...cheese fondu...coq au vin...and Nutella tartines... <BR>

I didn't realize that I still have the address of Angelina's........find it at 226 Rue de Rivoli......once you have had some of their hot chocolate (and croissants...mmmmmmmmm!)you will understand why all the exclamation points in my last post....

The Angelina's chocolate which I had the pleasure of sipping in Paris on my 15th wedding anniversary (who wants/needs champagne?) is virtually identical to a recipe from Martha Stewart (the TV show) which she executes from Rick Bayless Mexican Cookbook...yes I know this sounds both convoluted and unlikely, but you'll just have to trust me. All sources and possible substitutions are outlined on the show and in the book and probably on Martha's website, but I've never been. It's a bit of effort but s-o-o worth it...

We became addicted to: <BR>fries and mayo <BR>cafe au lait (pitcher of warm milk, made with an espresso steamer, coffee made in a top-of-the-stove french pot) <BR>pain du chocolat <BR>cornichons <BR>champs

Elvira, <BR>The fries & mayo thing is something a buddy of mine developed an addiction to when he attended school in the Netherlands. When I was initially grossed out by it, he chose to remind me that during my childhood years, I used to consume fries with tartar sauce during those meatless Fridays in Lent....he got me but good on that one. <BR>BC

Re: Elivira.....okay, I understood everything but had to look up Cornichons (gerkins, right?) and champs. I don't think you mean the type of champs that google pulls up....so..what are champs? (My guess..mushrooms?) <BR> <BR>Yes...the pain du chocolat..yum!! <BR> <BR>But when I have tried to make cafe au lait, it tastes like capucchino..which I like, but still, not the same <BR> <BR>Have you tried to make Croque Monsieur? I think I just can't find the right kind of cheese to use....would appreciate any advice...I love those things..... <BR> <BR>

Try Emmanthal cheese for the croque. <BR> <BR>Champs is/are mashed potatoes (REAL potatoes; cream, heated in a saucepan with cut up scallions), piled in the middle of a big bowl. Crater in the top of the pile, filled with melted butter.

Re: elvira <BR> <BR>Aahhhh...mashed potatoes with cream, scallions and butter...no wonder you got hooked..........will try the Emmanthal cheese this weekend, thank you!

Ohmygod, I just ripped the door off the fridge. You guys, stop this right now!

There's a very tasty recipe for Croque Monsieur in the May 2001 issue of Bon Appetit, page 230. (In Paris last April, I ate a lot of Croque Madames: basically a grilled ham and cheese with a fried egg draped over the top, delicious!) Your public library may have back issues of Bon Appetit. Julia Child recently had a guest chef (don't remember his name)on her PBS program and they both made Croque Monsieurs, but slightly differently. Their recipes may be on the PBS website. Happy eating!

Dana-I got back from Paris last week and I just bought some Nutella too! I have never made crepes though-can you buy them already made or is that gross? <BR>Patti

Patti, <BR>If you want real crêpes, you don't buy them - they must be fresh and home made. And it is so very easy. <BR>Like this: for 12 thin crêpes you need 200 gr self-raising flour, 30 gr granulated sugar, 1/2 l fresh milk, 4 eggs, 10 gr vanilla sugar, butter or margarine to bake. Pour the flour, the sugar, the vanilla sugar and the eggs (white & yolk) in a blender and add slowly all the milk. Blend for a few minutes until you get a nice and smooth paste. Heat a frying-pan, add one or two teaspoon(s) of butter or margarine and when this begins to bubble (I hope you know what I mean) pour a thin layer of the paste in the pan. Bake until the upper side is dry, turn the crêpe and bake for a few seconds at the other side. Serve with the Nutella (and eventually whipped cream) or with maple syrup, with glazed sugar, with jam, fresh strawberries, ... Mmmmm! <BR>Bon appétit! <BR>

Correction in my a.m. recipe: I mistranslated in this sentence "Blend for a few minutes until you get a nice and smooth paste". You won't get a paste, you will get a nice & smooth fluid!!