Paris Resto and Culinary: Happy New Year & Best of 2009

Is it 2010 already? How did that happen?

2009...it was a year that started off as a lamb (for me), ended as a lion. What an incredible year of ups & downs, and downs & ups!

For the new year, I wish simply to extend my warmest wishes to you. May we all share in the warmth of family, the bonds of old friends, and the kindness of strangers. May we find ourselves in good health, spirit, and outlook. May we take one step at a time, and even take a few big leaps along the way! May we grasp the best of life, each day. Have a great year!

I haven't reflected back yet on what has actually happened in my personal world, or what may come next for the new year...I still want to do that. However, today I did take the time to look back on 2009 through the lens of my camera. And here are my favorite food memories of the year! Never mind the odd non-food image...I can somehow relate it back to food!

Happy 2010.

And Best of 2009:

Spinach Falafel balls with a harissa mayo-yogurt sauce. This may be my favorite.

Taking a bite of one...sooo good.

My little creation: Tartelette au Rose (hibiscus infused apple, shaped like a rose), inspired by a romamtic & seductive photograph by Diana Liu at Galerie Sponte for its art opening in June.

Influence of Robuchon: eggplant, anchovy, roasted red pepper...the Med on a plate

Spring rolls with dipping sauce...fresh, tangy & lite

Warmed Vichyssoise (potatoe-leek soup) with a skewer of roasted vegetables & shrimp tandoori

Little gift packages of apple & cherry pâte de fruit that I created to sell in the shop that never got set up!! They still made nice gifts... (and I'd be happy to sell them, if anyone is interested!)

Crowd pleasing Shrimp masala with roasted eggplant & zuchinni

Freshly made "Everything bagel" with smoked salmon, cream cheese, capers, salmon eggs

done at a filming studio of my recipe (www.qooq.com)

At the same studio, the filming of my cheesecake & cherry sauce recipes

A personal favorite: a rhubarb & strawberry "cage" with the "cage"technique borrowed from
my friend Laura at lacucinatestarosa.com

A reminder to stop & smell the roses...especially when they are this beautiful!

Adventure in the Sahara dessert of Morocco

For the love of french cheese, Langres in this case...

For the fresh produce that I love to work with, segments of orange in this case. I used a lot of fresh oranges in 2009. I could eat them every day...

And avocados from the vegetable vendor down the street who consistently sells the best, perfectly ripe avocados...ever. I also used a lot of avocados in 2009. Often with those oranges...