Patti- I have seen crepes ready made in the produce section of the grocery store. They seem really expensive, and they are not fresh, and I understand it is not difficult to make them yourself. <BR> <BR>I did a search on Askjeeves.com and there are many recipes. Miriam's recipe is in grams which doesn't help me! :(

<BR>croque monsieur -- hot chocolate -- fries with mayo (not at all like our fries) <BR> <BR>I could spend the weekend loafing at a Paris cafe & eating -- want an eclaire --- this is torture!!! <BR> <BR>Street Food by Rose Grant is available at my local library. Guess where I'm headed! There's also a great book about Paris Cafes with their recipes. Includes a hot chocolate recipe. <BR> <BR>How about the Spanish breakfast? Those twists dipped in thick chocolate? Can't remember what they are called. Can you get anything like that here in the States? <BR>

Dana, <BR>Here's a convertor: http://www.convert-me.com/en/convert/weight <BR> but I have already looked it up for you: 250 gr = 0.5512 lb ; 30 gr = 1.058 ounce ; 1/2 liter = 1.057 pt <BR> <BR>Hope this helps :-)

<BR>Thanks, Myriam! <BR> <BR>:)

Kathleen......Thank you.....I looked through my stack of unread magazines and found the May, 2001 (Paris) issue of Bon Appetite..will check that recipe out tomorrow afternoon! Also, found Julia's website..www.pbs.org/juliachild/ <BR> <BR>Didn't even know there was a site for that!! Thanks again.... <BR> <BR>Leslie...went to Martha's site (haven't been there in a long time..forgot how much I enjoy it)...and she has two recipes...perfect hot chocolate and Mexican hot chocolate..what the heck..I am going to try them both..thanks for the tip! :) <BR>Patti: here is the recipe for crepes from Julia Child's book JULIA AND JACQUES COOKING AT HOME: <BR> 1 cup all purpose flour <BR> 2 large eggs <BR> 1 egg yolk <BR> 3/4 cup milk <BR> 1/3 cup melted butter <BR> 2 Tbs sugar <BR> A large pinch of salt <BR> 3/4 cup water <BR> <BR> 2 or more Tbs melted butter for brushing the pan <BR> <BR>She also recommends putting the batter in the refrigerator for at least an hour so the flour can fully absorb the wet ingredients. Then make them the way Myriam tells you (except only need to blend for a minute or so til smooth) So easy to make. We have even made them for hot ham and cheese sandwiches when we were out of bread...super! These are absolutely delicious crepes...I have made them many, many times. We fill them with sliced fresh fruit and sometimes make a sauce of sour cream mixed to taste with brown sugar...yummmmm! <BR> <BR>re: MHS....Hope you enjoy the book STREET FOOD....every single recipe looks delicious..what a find! What is the name of that book about Paris Cafes? And you mention Spanish twists dipped in chocolate...please, if you ever find a recipe or even a name for those, let me know!!!! <BR>

Laura -- I remembered! Churros -- dipped in the thick but liquid chocolate and eaten with fresh squeezed orange juice! They are sometimes called Spanish crullers. Flour, butter & eggs basically make the dough, I think. And they are fried like our doughnuts. But unlike our doughnuts these are finger-thin as well as having a lighter dough than our cake doughnuts. I think they are squeezed like cookie dough to form the fingers. <BR> <BR>I have never come accross a recipe.

The Paris Cafe Cookbook by Daniel Young (Wm. Morrow & Co., 1998)presents info on 50 cafes and a representative recipe or two grouped as Appetizers, Sides, Main Dishes and Desserts. A hand-drawn locator map is helpful; addresses, phone and nearest Metro are included for each. <BR>I bought my copy, if I remember correctly, at Borders...and I've been reviewing it, as well as the Gourmet and Bon Appetit issues, in anticipation of our November visit! (So many places to try, so little time...)

Churros recipe (MHS, you made me look this up): <BR>http://www.cs.cmu.edu/~mjw/recipes/e...choc-coll.html

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To xxx (7/19/2001 3:19 p.m. ET): I haven't laughed that hard for a L-O-N-G time. My cats think I have gone BONKERS! I'm still laughing, picturing you ripping the refrigerator door off its hinges. Thank you, thank you. So much better than the put-downs in some of the other threads! I love it! <BR> <BR>As to trying to duplicate dishes. Of course. But I seldom really succeed. I eat "insalata caprese" every week, but can't get fresh mozzarella di bufulo. I finally have the Neapolitan version of pasta pomidoro down but don't think I'll ever be able to re-create this one specialty dish my favorite trattoria served. Can't find a recipe anywhere. So I can only dream.

LINDA. try ordering your mozarella form the Mozzarella chesse co in dallas , thats where I get mine, it's the best available in th euS as far as I'm concerned

Re: Kathleen......that Croque Madame has me thinking......wonder if that is how McDonald's got the idea for the egg McMuffin?????

Let's hear some more!

At the risk of raising everyone's cholesterol 25 pts., let me tell you that the key to flavor in many, many of the dishes you are trying to reproduce is the type/quality of butter. <BR> <BR>There is a huge difference between the Land O'Lakes type of American butter and true European/French butter, which has a much higher fat content, therefore less water, so the melting/grilling/mixing process is different. I also suspect a basic taste difference given the difference between the average diet of American cows vs. European cows (among other things, much less hormones!). <BR> <BR>You can often find French butter in gourmet and whole-foods grocery stores or certain delis that specialize in imported foods.

OK, now it's Monday morning and I feel I need to chime in here! Trader Joe's in California, some in Illinois sells Plugra butter with that great European taste. There is a recipe for Croque Monsieur in the Jack and Julia Cooking at Home book as well--great book--try the roasted chicken! Now, my questions---"There was an old lady who lived in a lamp, She had no room to beetle her champ"--Can any kind soul finish this for me before I have an obsession fit? Also, does anyone know of great books in UK like the Paris Cafe one? Thanks, and happy trails.

Two years ago, I vacationed in Provence where I had the best fresh yoghurt ever. I'm not even a yoghurt lover, but this stuff was so rich and creamy, truly divine. We had it at breakfast every day, and I put some on cereal or on a brioche with some homemade jam. Is there anything like this available in the US? Or even in the Boston area, where I live?

Does anyone have a mail order source for those small foil wrapped circles of Bel Paese cheese that are served in some Italian hotels for breakfast? Spread on a crusty roll with Italian preserves and strong coffee.....oh, mamma mia!!!!!

This is the best thread ever. Ever. I am so hungry but since I'm at work my only option is a vending machine. Torture. <BR> <BR>I tried to replicate Fusilli Americiana (don't know if it's spelled correctly) which was a pasta we had for the first time in Italy a few weeks ago. Fantastic, spicy red sauce, just so good that you can't stop eating. I couldn't replicate it. <BR> <BR>I am stopping by the store on the way home tonight. My diet can go to hell. <BR> <BR>Shel

Shel, Could it have been Amatriciana sauce? Never heard of Americana sauce but the above is a classic. It gets most of its flavor from the pancetta, so if you can't get good quality, don't bother to make the sauce: <BR>1 lb. plum tomatoes or good quality canned ones, drained, coarsely chopped <BR>4 oz. pancetta, in 1/4 inch dice (no bacon substitution!) <BR>1 whole dried red pepper (peperoncino) or start with 1/2 tsp. dried crushed pepper and work from there <BR>6 T. olive oil <BR>3 T. chopped red onion <BR>1 lb. pasta <BR>Grated pecorino <BR> <BR>Saute the pancetta and pepper over moderate heat until pancetta begins to brown--about 10 min (If using whole pepper, you might want to remove it now--your choice). Add onion and saute 5 min. or just til soft. Add tomatoes and 1 tsp. salt and cover. Cook for 15-20 min. Boil pasta til al dente. Drain and toss with sauce. Add cheese at thble.