Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad

November 17, 2014


Tabbouleh Salad
During fall and the holidays, it's all about cozying up and having with friends around our table. We make a fire, text a few friends and start cooking, gathering, and setting up a feast. We take special care in making sure no one goes to a cold house and a lonely dinner. Weekend suppers with friends make the moment during the holidays creating long lasting memories of their own.

Everyone is relaxed and ready to extend the weekend by a few hours nestled around a table filled with good food and conversation. Meals vary depending on the mood but a few sure ingredients remain the same, by heritage or taste. Charcuterie, good crusty breads, nibbles of cheese and olives, fish or grilled meats and plenty of fresh and colorful sides. And if you are invited to our house, you know there will be olives involved.

Lamb Chops With Olive Chimichurri
One recent Sunday afternoon, we decided to gather new friends and have an olive themed dinner. Sundays are definitely meant for cozy dinners. A last hooray before the week starts all over again. 

Any gathering we host start with an antipasto tray revolving around a few good cured meats, some burrata or other cheese, pickles, seasonal fruits, green and black olives of sort. My favorites remaining kalamata, tiny shriveled oil cured or plump marinated black olives and pickled garlic stuffed green olives. I am the one eating olives like they are M&Ms. That's where my heritage shows through. Provence is never far away from any dish I cook.

We followed with pan seared lamb chops with kalamata chimichurri sauce, a colorful market fresh tabbouleh salad with black olives, heirloom tomatoes, persimons, cucumber, radishes and thinly sliced red onions. All dressed in a creamy parsley vinaigrette. My favorite of the evening was a warm mushroom salad with olives and thyme filled with lobster mushrooms, chanterelles and portobello mushrooms. So so good. I want to make it again with a poached egg on top for a simple weeknight dinner or brunch.

Antipasto
Laughs. Good food and wine. Plenty of stories to go around is how I love spending a weekend evening. It doesn't matter whether our friends are good cooks and want to participate. We just like to get together and share stories and memories around a good meal. If you have an anecdote at the ready, there is definitely a plate awaiting you at our table!

How do you enjoy some down time with friends and foods during the busy holiday season? Curious minds (mine!) want to know! Enjoy the recipes below and please share with me and Lindsay Olives what makes your holiday moments special and enter their holiday sweepstakes (link here). 
Disclosure- yes, this post is in partnership with Lindsay Olives, but opinions are my own. Mushroom Salad

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Littleneck Clams With Chorizo & Spicy Tomato Gazpacho

November 14, 2014


Clams With Chorizo
It's clear that in the South the weather has no idea how to behave or what to dress for right now. It's ok. I can make pretend for a couple days that this is a prolonged Indian summer just as well as being able to put on a turtleneck or a scarf. I'm always in love with this time of the year especially where I reside now. The colors of Autumn, the brisk change in the air and everyone's behavior to keep cozy is something I truly relish.

The South can be surprising though and after almost 18 years here, I still find myself oscillating. One November day can be in the high 70s and the next can dip to the low 40s. Which is why I rarely rely on the temperatures to cook the seasonal foods I love. I could be waiting a long time to make a hearty pot roast and would never stop making cold soups or ice creams... 

Thus, it's not uncommon for us to have a warm and hearty dish such as these Littleneck Clams With Chorizo and Potatoes one evening and a refreshingly cold Spicy Tomato Gazpacho with a couple of boiled eggs for a light Saturday lunch within the same week.

The South may seem to have its own slower pace but don't be fooled, we're quick to adapt our cooking repertoire when necessary. Just like we keep flip flops and sweaters very close to one another....

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Rustic Apple Tart With Hemp Seed Crumb Topping

October 4, 2014


Apples
First morning with a clear crisp chilled air. Not the first weekend with apple pie on my mind. Oh yes, it's definitely apple season. And pumpkins, squash and long simmered dishes. Well, being in the South, we have to make pretend it is Fall because hot days and short skirts are lingering on. It only took the temperatures to dip by 5 degrees for my cravings for a good pot roast, like my mom makes, to resurface.
 
Apple Orchard
This morning. It's apples I have on the brain. Vanilla applesauce. Rice pudding with poached apples. Bakes apples with plenty of nuts and a drizzle of honey. And of course Apple Pie. My grandmother's apple pie (with a little twist). There was one thing my grandmother was famous for in my family and it was her pies. She had a knack for pie crusts. She had such a way in the kitchen. Everything I know about food and cooking comes from my grandmother and my mother. The way they cooked and baked, created menus and gathered friends around the table.
 
Apple Tarte Prep
Her apple pie was something not to be missed. A crispy buttery and slightly sweet crust, a layer of vanilla bean studded applesauce and plenty of apples slices on top, with a touch more butter and sugar on top. A dollop of creme fraiche, served room temperature and you would find silence around the dinner table, as well as plenty of smiles and happy bellies.


Apple Tarte
Today looks like an odd day in the weather pattern for the coming days, one with a light breeze, bright blue skies and a little cold in the air. I am taking full opportunity by cranking on the oven and making pie. A hot cup of tea and I am getting in the mood for Fall. Alabama is really beautiful in the fall. I didn't expected it last year (Charleston has two seasons, hot and hotter!) and I am really looking forward to seeing the seasonal color of nature in all its glory. Orchards are full and giving of all kinds of gorgeous apples, market stands abound with all varieties of squash imaginable.
 
Apple Orchard
I usually do not veer far away from the way Mamie Paulette used to make her apple tart. This time, however, I did by adding hemp seeds instead of nuts to the crumb topping I usually put on my tart. It added a nuttiness without being overpowering. I also skipped the applesauce layer Mamie traditionally used in hers. Not being lazy, truth is, we ate most of it before there was enough left for the tart. I'll have to tell you about it soon. This thing will make you swoon, get a skip in your step. It's a daily dose of happiness in itself.
 
Apple Tarte
As soon as the tart came out of the oven, it was like Mamie Paulette was here again. Her big warm heart, sharp wit and larger than life joy for life. 

A balm for the heart, for the cook and for the friends gathering at our table. 
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Grilled Baby Artichokes With Chimichurri

September 9, 2014


Atrichokes
With the last days of summer right around the corner, there have been dinners on the patio after dinners on the patio. Friends, neighbors, just us. It's been lovely. Truly. A balm for the soul. Summers are a bit harder on me than any times of the year. Summer is the time when we have entire months back home devoted to vacationing. Just that. It's another mind set. Another way of doing things. And while I knew my family was gathering at our chalet in the Alps or just moving about France, I worked straight through the summer.
 
Artichokes
Every morning this summer, I would sit on the patio here in Alabma and listen to the sound of cicadas, a light breeze brushing my cheeks. A tease really, often quickly replaced with smoldering heat and humidity. I'd often close my eyes and I could almost feel home. I could almost hear my nieces running around in the garden, jumping off into the pool, laughing wildly with their friends, and the cicadas. Always a sign of being home. And warm evenings with lots of grilling involved.

One thing I try not to do all summer long is turning the oven on. Where we are now, it basically heats up the whole dining and living area, bringing the smoldering heat inside for hours. So off to the back deck we go! Lots and lots of fish, meats and vegetables did end up being grilled, charred, slow roasted and smoked. Finger licking good stuff.
 
Chimichurri

One thing I grew up eating were steamed artichokes and vinaigrette. While vegetable soup was a staple starter in our house, my mom would often make steamed artichokes during the summer. As well as her proscuitto and melon salad. But that's for another time... With nostalgia tugging at me these past few months, I took it upon me to take familiar dishes that reminded me of time spent with loved ones and gave them a more current flair. Current to the temperatures, our way of living in the heat and our tastes at this moment. 

Grilled baby artichokes with chimichurri sauce became an easy side our starter to many a dinner, shared with friends or just the two of us. They require a bit of prep and maybe a bit messy if eaten with a fork and knife which in my opinion is a plus... Just grill, grab and dip... They make a great snack too when watching a movie on a lazy Sunday evening or during any sport related weekend.


artichokes plated 2

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Roasted Carrots With Creme Fraiche & Za'atar & Roasted Plums With Honey & Whipped Cream

August 18, 2014


Carrots
It's been a while since I visited my own blog, let alone write anything on this page. What can I say? I gave myself an unintentional break by enjoying the most of summer off line. There has been much cooking and photographing but not much free time to sit down and blog about it all. With longer days and gorgeous evenings here, there have been many impromptu dinners al fresco with friends, long chats with the husband in the evening and one thing leading to another...I felt a little tug at giving myself a little break from blogging. With Instagram, Twitter and Facebook so much part of our daily lives, it's easy to rely on those to keep in touch with everyone out there.

Roasted Carrots
Truth is, I miss you guys. If you are still around. I miss being here and letting my thoughts take shape through the keyboard. Work is busy and can take the fun out of a few hours spent editing and sharing recipes and pictures. Balance. Always something to strive for. Nothing makes me happier than cooking a bunch on the weekend and photographing dishes for a future post and then the routine sets in and that post takes a back seat. One week, two weeks and soon turns into almost three months...

Needless to say, I have a whole bunch of recipes and photos to share with you!

Plums
Weekly visit to the amazing farmers market we have here in Birmingham often result in simple yet delectable recipes and musings in the kitchen. Our favorite snack on the weekend early this summer was market fresh carrots, briefly roasted served with creme fraiche and a good sprinkle of za'atar. Our current favorite dessert is roasted plum with local honey and a dollop of soft whipped cream.

Roasted Plums

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Fresh Tomato Tart & A Radish & Pea Salad

May 27, 2014


Tomato Tart
I admit, I had some reservations about moving to Alabama in spite of the amazing opportunity to challenge my creativity and eye every day with like minded people. My husband was ready for a change, I was ready for a new adventure, both professionally and personally. Charleston was my home, where I met Bill, where we dated, got married and were I started establishing a career as a professional photographer. Where my closest friends and surrogate family was. There is something idyllic and timeless about Charleston and the Lowcountry. I know it. I feel it everytime I drive home, windows down, feeling the humidity in the air, watching the sun set over the marsh, the Spanish moss hanging from the trees, Charleston will always be my home away from France.
 
Chives Flowers
Yet, Birmingham is home right now. And a very pleasant one. Now that my husband has been here full time for a few months, we enjoy discovering the city and the surrounding towns every chance we get. Living with an historian as definite perks in that regard. Always finding the interesting, that one stone yet unturned. We are a good team, I pick the new places to eat and drink and he picks the historical sights. And when I drag him to the farmers market every Saturday at 7am, he does not blink an eye. Pups and basket in tow, we head out to sample some of the best produce in the South.
 
Tomato Tart Prep
Charleston farmers market spoiled me. Having a good connections with farmers, sampling gorgeous and local produce 8 months out of the year was something I feared I would not have in Birmingham. Boy was I wrong! The farmers market here is a cornucopia of dedicated and like minded people. While some are more traditional in their offerings (peaches, tomatoes, radishes), others have given us the opportunity to get completely different things than in South Carolina. Micro greens galore, wild garlic, chive flowers and French grey shallots to name a few.
 
Fresh Peas
It is pure pleasure to craft a weekend around the produce I get early on Saturday morning. I may have a few ideas in mind but once I get to the market, I just let myself be inspired by the produce I see. We have quite a few artisans around bringing the extra supplies I need, like fresh baked breads and fresh cheese. My friend Ana, who works as food stylist in Birmingham also owns a sheep dairy farm, Dayspring Dairy, and makes the best haloumi type cheese (as seen in my previous post), a gouda type cheese called Ewtopia and a lovely fresh cheese speckled with pimento which I love to spread on toast in the morning or incorporate in dishes such as Tomato Tart.
 
Peas Salad Prep
Right now, it's all about tomatoes, peaches, strawberries, radishes and peas. We can't get enough. Well, I am severely allergic to peas but that does not stop me from making Bill a favorite salad of his. A simple combination of fresh easter egg radishes, peas and radish microgreens, a sprinkle of salt and pepper and a drizzle of pungent olive oil. Lunches and dinner at the house right now often look something like this. A tart or tartine and a big salad. Making the best out of Alabama produce. It's not difficult. And it helps feeling a little bit more grounded.
 
Peas & Radish Salad

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Strawberries & Honeydew Melon With Lemon Sugar & Mint

May 21, 2014


Strawberry Honeydew prep
Feels like Summer is officially here in the South. Don't let the calendar fool you! I spent my birthday last week in the company of the guy I call my surrogate brother, chef John Ondo, and a group of complete strangers on the beach while doing a food photography and cooking workshop. Well, we were strangers to each other for about five minutes. Nothing like a few nibbles he had prepared for us and a glass of wine to break down the ice and make everyone share a good laugh and a good story.

The workshop was a huge success in my book. Between photo assignments and down times, everyone walked away with a different perspective on their own photography and cooking. We ate well, enjoyed the sunshine and the heat and welcomed the rain and lower temperatures one day. It gave me the opportunity to show students why shooting in the rain always gave me the greatest pleasure. The electricity in the light, the potential for pushing your camera settings and re-programming your brain to find the unexpected.


Local Strawberries
I walked away with new friends, new connections, plans for future workshops that leave me with a skip and a hop in my step. Always something that keeps pushing me forward. On a side note, we have a couple of spots open for the workshop I am doing in Atlanta in a couple of weeks! Details HERE. 

Coming back from workshops is always tricky. Let's face it, they require a lot of planning and "on" time. It takes a few naps and a few long nights to get my internal clock re-adjusted. In those circumstances I always rely on the food on my plate to give me the sustenance needed to re-enter reality.

 
Strawberry Honeydew Salad
With the heat, my palate craves the fresh flavors of sweet fruits. A meal always end with something sweet, usually a square of chocolate or fruit compote on yogurt in the winter and big fruit salads in the summer. Right now, the farmers market abounds with local bright red strawberries. We've been adding them to everything, including green salads actually. 

The combination of honeydew melon and strawberries is always a winning one for us. We just sliced a bunch for dessert and sprinkled our plates with lemon juice, lemon rubbed sugar and fresh mint. Clean, light and super refreshing. The kind of desserts that helps my body and mind feel reset. It's really so easy to prepare and always a hit with our friends.

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Two Favorite Spring Salads: Marinated Tomato Salad With Panko Crusted Haloumi & Tomato Salad With Smoked Paprika Vinaigrette

May 8, 2014


Herbs
It's full on Spring here in the South and I am absolutely smitten with it. Unlike in Charleston where we seem to get barely 10 days of this wonderful season, Alabama is downright gorgeous this time of year. Lush landscapes, fields upon fields of dogwoods and wild flowers. And lots and lots of herbs...
 
Tomatoes
And the produce... As soon as the farmers market started again, there has been a fridge full of gorgeous and tasty tomatoes, herbs, micro greens, salads, radishes, tender peas, wild garlic, chive flowers and more tomatoes. Be prepared for an onslaught of tomato recipes.


Chive Flowers
We simply can't get enough. There has been much cooking and little blogging. Thing is, we have been puppy training... After a few weeks without another pup in the house, another companion to our other dog, we drove to the shelter and rescued a little pup in need of a home. What we were told was a labrador and German shepherd mix turned out to be a German Shepherd and Great Dane mix. Please meet Tiggy. She is now 4 months old and we love her to pieces. And yes, we might need a bigger house! No shoes have been chewed up yet. She's after tags and pretending her water bowl is a kiddie pool (she goes to doggie daycare twice a week and they have one there...which explains it all!). She and Bailey get along famously.
 
Halloumi salad
And she loves going to the market with us, getting lots of petting and meeting up the other dogs in the neighborhood. We've been busy playing, cooking and enjoying this new energy in the house.
 
Chimichurri
The days have progressively getting longer and warmer. Days at work have become fuller and busier with lots of great new shoots and projects. Our evenings of slow cooking, braising have been replace with lots of grilling and tons of cold soups and salads. We are in full "Operation Tomatoes". Lots of tomato salads, grilled tomatoes, gazpachos, etc...
 
Wild Garlic
Here are two of the salads I made recently and are now in rotation on the weekends when we can have more time to share them with friends with a cold glass of Prosecco and lots of puppies running in the back yard.
 
Micro greens
The first one was a chimichurri marinated salad with panko crusted haloumi. Lots and lots of parsley, extra virgin olive oil, chive flowers and robust heirloom tomatoes. The other one a simple salad of fresh tomato with a kicking smoked paprika vinaigrette. Add a bit of grilled protein (shrimp, chicken, red meat) and you have a complete dinner bursting with the flavors of spring.
 
Tomato Salad With Smoked Paprika Vinaigrette


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A Two Day Food Photography, Prop & Food Styling Workshop in Atlanta June 7th & 8th!!

April 22, 2014


Workshops

I am so excited to announce this workshop! After the success of our sold out workshop in Atlanta last year, I am teaming up with food stylist Tami Hardeman and prop stylist Mindi Shapiro again for an awesome workshop in Atlanta Georgia, June 7th - June 8th. (Read more about the instructors here)

Have you ever wished you had someone take you through selecting the best camera angle, lens, light for your shots? How to use natural available light to create your own food narrative?

Have you ever wondered how on earth you would style that big bowl of stew to make it as appetizing as the perfect slice of cake standing next to it?
Have you ever wondered how a prop stylist layers and composes a shot to compliment the food? Where does it all start? The food? The props? The camera angle?
Well...how about a workshop with three creative minds ready to help?
Yep...

RhubarbTarts_RhubarbCrisps_HD_© Helene Dujardin 2012

We all work in this field as our "real everyday" jobs but the need to come together and teach and create independently from clients fuels us with lots of energy and passion that we want to pass on to you. 

The class is targeted to all levels and all three of us will be there to take your photography, food styling and prop styling to the next level. Gently and efficiently, we will give you the tools to let you express your creativity with your styling and photography.

Here are the details: 
When: June 7th & 8th 2014
Where: Atlanta Georgia 
How many students: 12 
How much: the workshop fee is $1250 and includes: 
- meet & greet on Friday June 6th from 7pm til 9pm,
- 2 days full of instructions with three established professionals,
- dinner Saturday night (location TBA)
- lunch, snacks and refreshments for both days (travel costs, transportation and lodging not included) 

Please go HERE to register. See you soon!



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Announcing Winner Of Lodge Cast Iron Giveaway!

April 11, 2014


Corn Lodge
This is probably my favorite picture I shot for Lodge Cast Iron Nation. I kow. It's corn. Creamed corn. Iconic dish of the US that I did not before I moved to the US and married a Southerner. Such a simple and non pretentious side dish and so easy to mess up. My mother in law makes it from scratch and it is hard to beat but the version in Lodge blew our socks off.

Why is it my favorite picture? Simply because when we shot it, the whole idea of team work and telling a visual story of a recipe came together. The props chosen by the photo stylist Mindi Shapiro were just right and rustic enough to evoke cast iron cooking. The little negative space in the pan and creamy swirl worked by Tami Hardeman, our contributing food stylist is just perfect to show the consistency the creamed corn should have. I blocked and directed the light to be spot on the corn and still have some shadows and rustic feel around. We all did what we were supposed to do and it clicked. I had a huge smile on my face. It just jived. Hopefully you will feel the same when cooking and reading from the book. I know one reader will... 

Congratulations to Isadora (Izzy) from She Likes Food who has won a copy of the book and a 12-inch square grill pan from Lodge. Please email your snail mail address to helene @ helenedujardin . com.


Pancakes Lodge
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Lodge Cast Iron Nation Cookbook Release & A Giveaway!!

April 5, 2014


Lodge Clafoutis
I don't often talk about work. Not the work that goes into this blog but the work that sometimes keeps away from it for long period of time. It's no lack of recipes cooked and photographed though. I photograph cookbooks. That's my full time job and one I absolutely love. Everyday I photograph recipes that you will hopefully cook and enjoy. Nothing gives me greater joy.

Everyday I get the chance to give a visual voice to words on a manuscript. As Senior Photographer for Oxmoor House publishing, I have the privilege of shooting for brands such as Southern Living, Cooking Light, Sunset, independent authors and big companies such as Lodge Cast Iron. I work closely with a creative team of editors and designers and spend my days on set with super talented food stylists and prop stylists. Our passion for food and photography unites us everyday over the same goal, to give beauty and visuals beyond the words on a page that you will read later and enjoy in your kitchen.

Lodge Beef Ash
That's the best I can describe my full time job. And I love it. When I moved to Birmingham to come work at Oxmoor House, I had no idea of what was ahead of me, the connections I would make with like minded people in the industry and all the beautiful cookbooks I would get the chance to work on with our amazing food and prop stylists. We are a tight unit taking our responsibilities to authors and recipes incredibly seriously. With their talents and our ideas, I am able to dive in my own photography freely and geek out, take risks and have a load of fun at the same time.

This past Fall, we worked on an amazing book for Lodge Cast Iron, the well known original American cast iron cookware. And what a blast we had. It's not easy to shoot things in black skillets let me tell you... but we were given complete creative freedom with just the directive of "make it beautiful, make it Lodge". This iconic brand deserved gorgeous imagery blending its natural rustic look and feel with modern styling and photography techniques and compositions.
 
Lodge Cover
I loved how we all came together and worked our butts off to make it happen. I was able to work with my dear fried, Tami Hardeman, professional food stylist and the voice behind  Running With Tweezers, who came to spearhead the book with our food stylists. We were all gelling for sure. Some of my favorite shots if my career so far grace the page of this book. I am super proud of the work accomplished by all involved and I hear the company is absolutely thrilled about the results too. Woohoo!

The book, entitled Lodge Cast Iron Nation, came out a couple of weeks ago and is collection of tried and true recipes, family favorites and sophisticated yet attainable restaurant recipes. Some were ones I cook at home regularly such as clafouti or chowder while others were completely new and surprising (and delicious) such as chicken cooked over hay.
 
Lodge Chowder
I am a bit late coming to share it with you (I will post about my trip and workshops to New Zealand soon!) but I am doing so today with a couple of presents...

To celebrate its release, Lodge Cast Iron is giving away a copy of the book as well as a 12-inch cast iron grill pan (I have it and love it to pieces).

To enter: leave a comment on this post between today, Saturday April 5th and Tuesday April 8th (midnight), one entry per person, no anonymous comment please. Super easy... The winner will be drawn at random and announced promptly after. Good luck!

I am leaving you with two tasty recipes that I enjoyed photographing for the book. And eating, let's face it, we ate really really well on set!!

 
Lodge Hay Chicken



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Finding Comfort...Poached Pears With Sumac And Creme Fraiche

March 10, 2014


Poached Pears With Sumac & Creme Fraiche
We had a rough week and an even rougher weekend. Our 17 year old coolie-sheltie got really sick one night and was diagnosed with a terribly fast spreading tumor on his liver. Within two days, it had taken over him almost entirely and we had to say goodbye this past Saturday. We had hoped to spend a quiet weekend nursing him and getting us all ready but after another rough night, he just put his head in my hand Saturday in the wee hours of the morning and I just knew. He was telling me it was ok to let him go. We had had him since we was barely one year old. Within these 16 years with us, we had developed such a strong bond him and me and I just knew. As much as I was trying to fight the inevitable, I knew it was his time.

He has been part of every move, every major decision, every event that marked my adult life. He was there for the joys and the sorrow. He was a tough one. Beside one major gum operation when he was 10, we were blessed with an incredibly resilient dog. Last November, the vet marveled at his blood test. And then, a silently killing tumor brought him down. I could not bare to let him endure pain. He deserved more than that. He deserved we stayed by his side as he was taking his last breath.

Poached Pears
Every moment once we came back from the vet was the first without him. A torture. Bill and I spent the weekend reminiscing about Tippy. The fun frisbee catching dog, the "belly rub thief" as we called him, the older days when he was still jumping and running, trying to keep up with our other pup, in spite of his arthritis. He was not one to be defeated. But this thing, attacking about every organ in his body was just too much.

We got angry, we got sad. We hugged on each other and on Bailey, our young lab-pitbull. We texted with friends who had met Tippy and it was so comforting to hear how touched they were by the news. We had 16 incredibly lucky and fulfilling years with him. He made us better as a couple and as individuals. For those without pets, I know it's a bit hard to comprehend, I get that. I just know that there will be other dogs after him, just as there were others before him, because that's what I know to do.

Sumac
Along with comforting words and emails, I cooked a lot of comforting meals. Chicken with harissa and chickpeas, makeshift Pho, green fish curry and I made again the Poached Pears with Creme Fraiche and Sumac I had just made the weekend before.

Very few things say comfort, calming and peace than the smell of pears poaching on the stove with a bit of honey and vanilla bean. I wanted to add a citrusy tart note without adding more lemon so the idea came to my mind to sprinkle a little sumac of the creme fraiche accompanying the pears. I was right, it was just the exact touch to elevate this dessert. Sumac has a flavor note that I can only compare to what pomegranate seeds, dried and powdered would add to a dish. A little tart, a little floral and yet, it is a spice of its own.

Poached Pears With Sumac & Creme Fraiche
We sat in silence at first, the soft pears giving away under our spoons, the hint of sumac and tart creme fraiche following. In between bites, we slowly took turns remembering our years with Tippy, all of our married life so far, all the runs, trips, all the things he chewed up, his love of sleeping in the middle of our shoes. We mended our broken hearts for a brief moment with a few chuckles and lots of laughs.

This dessert was definitely good for the soul.

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