Paris! #2
Page 7
It was another dark morning in a cold room and the smell of freshly baked bread filled Alfie’s nose. He got out of bed and walked on bare feet across the cold floor, but this time the view was different. It was a yard. His yard.
Alfie burst out of the room and ran into the hall, where he found Emilia. They literally started jumping up and down with joy. They were home!
Dad scooted past them in the hall, yawning loudly. “You two sure are excited that it’s Saturday.”
It was Saturday—which meant that Alfie hadn’t missed his soccer game!
In the kitchen stood Zia—wonderful, lovely Zia. Alfie only now realized how much he’d missed her. She pulled a baking sheet out of the oven, and on it were golden, puffy, delicate French croissants. Mom sat at the island sipping coffee as Dad poured himself a cup.
“Zia, you’re going all-out today,” Mom said. “Morning, kids.”
“Oh, I just thought I’d make a fun breakfast from my days in Paris,” Zia said, her signature sneaky glance aimed directly at Alfie and Emilia.
“The kids need protein, too,” Mom said. “I’ll scramble a couple of eggs. Alfie will need the extra energy for his big game today.”
“My game,” Alfie said, remembering he wasn’t actually playing in the game. For a moment he’d managed to forget. At least this meant he wasn’t going to be kicked off the team. “You mean my new position of keeping the bench warm for the other players.”
“A very important job!” Zia said. Alfie wasn’t sure if she was teasing or if she just didn’t get it.
But Alfie was starting to get it. He remembered the kitchen in Paris and how they’d all rallied together to make an incredible meal. He remembered how no job was too small—even the simple task of washing the vegetables was essential when time was so important.
“You’re right, Zia,” Alfie said. “I guess I’ll go out there and be the very best benchwarmer Coach Schrader has ever seen.”
That afternoon, he did just that—with his family cheering for him from the stands.
“Let’s go, guys, you got this!” Alfie cheered, handing out water to the players who came off the field. He kept it cold and at the ready, the best water boy the team had ever seen. “Jackson, you’re doing awesome on the goal. Watch out for that fullback—he keeps trying to sneak into your right corner.”
“Thanks, Alfie,” Jackson said, taking a squeeze of water from one of the bottles.
“Good job, Bertolizzi,” Coach Schrader said as the boys ran back out onto the field. “I might have to promote you to manager.”
“Coach, I really think I could make a great captain, if only I could play—”
“Relax.” Coach smiled. “I’m only teasing. You’ve done a great job. Keep it up and this game is ours.”
They did win. Jackson kept his eyes on that right pocket and prevented the Thunderbirds from scoring a winning goal. Alfie joined as the team celebrated the victory. In the stands, his family cheered along with the other parents.
“You did a great job,” Emilia told him.
Alfie smiled. “Thanks.”
“You must be starved,” Zia said, coming over to them. “All that hard work. Here, have a bite.” She held out the plastic container of the food that she’d been sharing with others in the bleachers during the game.
“What is it?” Alfie asked, inspecting the half-moon pieces of what looked like stuffed pasta.
“They’re called pot stickers,” Zia said. “Chinese dumplings. I made them from a recipe I learned in Hong Kong. They’re filled with pork and vegetables, and then I fried them. A perfect postgame snack for such a great player.”
Alfie took a pot sticker as Zia watched him closely. “Hong Kong, huh?”
A Note from Giada
My grandmother used to tell me beautiful stories about her time in Paris as a glamorous movie actress. She painted a picture of the city’s elegance and sophistication, and I couldn’t wait to explore it myself. I was lucky enough to go to culinary school in Paris, and the moment I set foot in the city, my grandmother’s words came rushing back to me.
For nearly a thousand years, Paris has been one of the most important cities in Europe for arts and sciences, and today it is home to hundreds of galleries and museums. And from the Eiffel Tower to Notre Dame to the Arc de Triomphe, Paris probably has more familiar landmarks than any other city in the world, and they make the city both magical and grand.
But what Paris is also known for—and why I fell in love with it— is its food: the pastries, the bread, the cheese, the chocolate, and so much more.
Although I’m no longer able to listen to my grandmother’s stories of Paris, I’m so happy that I can share her memories of that enchanting city, as well as my own, with my daughter.
Zia’s Hot Chocolate
INGREDIENTS
12 ounces semisweet chocolate, chopped or broken into 1/2-inch pieces
6 cups whole milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
MAKES:
4–6 servings
NOTE:
Make sure you have a parent or adult help you make this recipe.
PREP TIME:
10 minutes
COOKING TIME:
2 minutes
DIRECTIONS:
In a large saucepan, whisk together the milk, cinnamon, and nutmeg. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the chocolate and sugar. Stir constantly until the chocolate has melted and the mixture is smooth, about 2 minutes. Keep warm over low heat until ready to serve.
Savor every sip!
Zia’s Crepes
INGREDIENTS
1 tablespoon sugar
4 eggs
1/8 teaspoon salt
1 cup whole milk
3 tablespoons butter, cut into about 10 cubes
1/2 cup flour
MAKES:
8–10 crepes
NOTE:
Make sure you have a parent or adult help you make this recipe.
PREP TIME:
10 minutes
COOKING TIME:
20 minutes
DIRECTIONS:
Preheat the oven to 150°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the eggs, milk, flour, sugar, and salt. Whisk until the mixture forms a smooth batter. Preheat a 10-inch nonstick frying pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip over the crepe. Cook for 1 minute. Repeat with remaining batter and butter. Place the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
You can use lots of things for crepe fillings! For sweet crepes, try sliced bananas and chocolate sauce, raspberry or strawberry jam, peanut butter and jelly, or chocolate-hazelnut spread. For savory crepes, try ham, bacon, cheese, mushrooms, or spinach.
Magnifique!