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Jahresarchive: 2011

Quinoa, Mixed Peppers and Avocado Cream Verrines

Quinoa, Mixed Peppers and Avocado Cream Verrines


Living with food allergies sucks. Living with food intolerances also sucks. Don’t ask me which one is less sucky. It all depends on the person and how they see the sun shine when they get up. I can only talk about personal experiences and of those around me.

Lauren at Celiac Teen for example is allergic to gluten. I am gluten intolerant. While she will get really strong physical reactions within hours, mine will build over days. Hers will manifest after one speck of gluten ingested by taking her digestive track for a spin, making her brain as cottony as the pillow she’ll use to sleep it off. It will take several days of glutenized meals for me to get vertigo, tinnitus, aura fullness where I’ll have to lie down and hope it stops soon so I can get back to work again.

Roasted Mixed Baby Peppers


Instant. Over days. Stomach. Ears. Brain fogged up. Lying down. It just sucks. And as far as I can tell, we’re not wearing a line on our foreheads that reads "gluten can’t pass these lips." We just deal with it. So when my friends, family or anyone coming to eat at my table says "I am allergic to this or that." I don’t question. I accommodate.

I get terribly aggravated when I have to explain I am gluten intolerant and can’t have "regular" flour and I can tell the first thought in some people’s mind is "here’s another low card fad freak." Ugh no. I can have carbs. I can have truckloads of carbs. I can swim in carbs if I wanted to. They just should not contain gluten. That kind of thoughtless reaction bugs the heck out of me. If I were to say "I am allergic to dairy" I’d probably get a sympathetic "Oh you poor thing!". How can they tell that I am not using that as an excuse to avoid calorie ladden ice creams sundaes (just an example. I love sundaes. There)

Quinoa, Mixed Peppers and Avocado Cream Verrines


Somehow, some people make these kinds of decisions in their mind about what is an ok allergy and what just looks like a fad. That’s sad. And wrong. It can create a whole lot of discomfort for someone you don’t know and who places a part of humanity upon you. Trust. I was raised by a father who used to say "if someone says they don’t like this, don’t ask them why. Don’t put them on the spot and don’t make them feel uncomfortable. Trust that they know what they need."

When Flo Makanai sent me a copy of her book "Les Intolerances Alimentaires", it took on a whole level of compassion with me. Flo’s daughters have a lot of different food allergies they must deal with on a daily basis. And in France no less where allergy awareness is still in baby steps. Flo’s book is the best thing that could happen to keep on educating people on food allergies and intolerances. I love my peeps but when I hear things "oh yes, the grilled veggies with camembert sandwich is dairy free." I just get very, very worried.

Making Guacamole


I truly feel for her young daughters going through trial and error of finding what they can and cannot eat. No to mention the reactions from others at times must be hard to bear for such young souls. I love how fierce a fighter Flo is for her daughters. I am not a mom but I know that’s what mothers do. I know I would not let go until I’d see my daughter smile again.

Flo did it. She then wrote it all down in such a detailed and simple, precise and researched way that I can’t recommend her book strongly enough to anyone who reads/speak French. I know, here I am recommending a book in another language that only some of you will be able to read. For those who can’t read or understand French as well (or at all), I only hope I was able to transmit the notion that food allergies are real, and we should keep on getting educated about them. In whatever language you speak.

Homemade Goat's Milk Yogurt


When friends came over for dinner, one of them gave me a call the day before saying that he was bringing a guest who was allergic to cow’s milk. Dairy was ok. Just not from a cow. No problem I was wasn’t planning on serving any dairy….oh wait! Duh! I was. One of the dishes I wanted to do, (inspired by Flo’s quinoa and green lentil dish, was a verrine of layered quinoa, roasted peppers and avocado cream and it did contain yogurt. Zut alors! (yikes!) That was by far the easiest allergen orientated change one could have to make. I used goat’s milk yogurt instead.

I know some people who because they don’t think these things are "real" would have said, "oh well, the recipe calls for just 1/4 cup. That’s nothing! That can’t possibly hurt her." Yes it can. It will. Changing a recipe to help someone enjoy the evening and the hours afterwards can be a learning curve but it can also lead to very tasty discoveries in the kitchen. It sure did for me in this recipe. The goat’s milk yogurt gave more of a cheesy creamy bite than cow’s milk yogurt did in previous occasions. I don’t think I’ll change the recipe again after this, actually!

Hope you enjoy this as a refreshing appetizer or light side dish. Everyone at our table was able to partake. That’s what matters.

Quinoa, Mixed Peppers and Avocado Cream Verrines



Quinoa, Mixed Peppers and Avocado Cream Verrines:

Makes 6 to 8

For the quinoa:
1 cup raw quinoa
1.5 cups water
pinch of salt

For the mixed peppers:
1/2 red pepper
1/2 yellow pepper
or one 10 oz box of mixed baby peppers
olive oil
salt and pepper

For the avocado cream:
1/2 avocado
juice of half a lime
1 tablespoon finely chopped cilantro
1 green onion, finely chopped (or 1 tablespoon red onion, chopped)
1/4 cup yogurt (your choice)

Prepare the quinos:
In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature.

For the mixed peppers:
preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in half, remove the seeds and set the peppers aside.

For the avocado cream:
In a large non reactive bowl, mash the avocado with the rest of the ingredients until smooth with the back of a fork or a potato masher.

Start layering the verrine with some a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses and finish with some of the cream on top. Add a couple of blanched asparagus tips if desired for garnish.

Strawberry & White Chocolate Passion Fruit Soups With Mixed Berries Muffins

Strawberry & White Chocolate Passion Fruit Soup


I’m usually all about the crunch. The giving crunch of toasted almonds on top of a bowl of vanilla ice cream. The flaky crunch of a pie crust as it gives under your teeth only to reveal a soft and creamy interior. The soft crunch of a handful of walnut inside a piece of brownie. Give me crunch.

I’m the one you’ll find grabbing a couple of carrots in the fridge as a mid-morning or afternoon snack. Best crunch ever. I hear people do that when stressed: crunch the stress away. It’s indeed a physical translation of working through things. As long as I stick to carrots and not piles of cookies… But I need soft, creamy and smooth just as much as anyone else.

Strawberry & White Chocolate Passion Fruit Soup


When it seems like the tempest is over and things have actually been dealt with, I am, on the other hand, the first one to reach for something soothing, soft and creamy. A sudden sigh of comfort and peace of mind. Some thick yogurt topped with a spoonful of honey. And more recently a mix of tart strawberry and white chocolate passion fruit soups drizzled on perfectly ripe and soft local strawberries.

I am not expecting much of my strawberry plant beside pretty flowers. It’s not me but the crazy hungry rabbit hanging out by the house. He’d better not go for my radishes…I just planted those! However strawberry season is in full swing here at the farms! After picking a few baskets the other day I know I’ll be returning to grab an insane amount for strawberry jam making.

Gluten Free Mixed Berries Muffins


This dessert is directly inspired from one found months ago in Elle A Table researching recipes including white chocolate. I like it because it is a bit of an odd ball in the dessert category. Is it to slurp on, drizzle with, mix together, eat separately? Do you pour it on ice cream, tarts? Do you dunk a cookie in it? Or two?

I loved the flavor combination of both. The lemony strawberry soup was the perfect counterpart to the sweet white chocolate soup using coconut milk and passion fruit. I ate the strawberry soup mixing little spoonfuls of the white chocolate one in it. Perfect like this. I also drizzled the white chocolate soup over some freshly cut and super ripe strawberries. Simple and comforting.

Strawberry & White Chocolate Passion Fruit Soup


To round things up though, I made a batch of gluten free coconut and strawberry muffins and another one with blueberries only. Saucing the bottom of the soup glasses with a half muffin? Just about toe curling worthy. The combination of the three worked wonders for my peace of mind, ahaha!

It reminded me of a couple of fruit soup recipes I had made in the past and enjoyed very much then. A strawberry soup with apricot tea cakes and a watermelon soup with thin slices of toasted blueberry pound cake.

Have a great weekend everyone!

Strawberry & White Chocolate Passion Fruit Soup



Strawberry and White Chocolate Passion Fruit Soups with Mixed Berry Muffins:

Serves 8-10

For the white chocolate soup:
12 oz white chocolate
1 cup passion fruit juice
one 14-oz can coconut milk (full fat)

Place the white chocolate in a non reactive bowl and set aside. In a large saucepan set over medium high heat, bring the passion fruit juice and coconut milk to a strong simmer. Pour on top of the white chocolate and let sit for 5 minutes. Whisk the mixture together until smooth and creamy. Divide among ramekins, glasses, jars, etc…Let cool to room temperature before refrigerating.

For the strawberry soup:
1 pound of strawberries (if you are in France use mara des bois)
zest and juice of one lemon
dash of vanilla extract

Place all the ingredients in a blender or food processor and puree until smooth. Divide among ramekins, glasses, etc… Refrigerate until ready to use.

For the mixed berries muffins:
1/2 cup sugar
2 large eggs
1 cup yogurt
3/4 cup olive oil
zest and juice of a lemon
1 cup millet flour
1/2 cup coconut flour
1/2 cup sorghum flour
2 teaspoons baking powder
pinch of salt
1 cup berries of your choice (whole raspberries or blueberries, cut strawberries, blackberries, etc…)

Preheat the oven to 350F. Line the inside of muffin tins with paper muffin cups and grease those with melted butter or cooking spray. Set aside.

In a large bowl, whisk together the sugar and the eggs until pale. Add the yogurt, olive oil, lemon zest and juice and whisk until blended. Add the flours, baking powder and salt and mix until the batter is smooth. Don’t worry too much about some lumps. Fold in the berries with a spatula carefully. Divide among the muffin tins and bake about 25-30 minutes until golden brown and a knife inserted in the middle comes out clean.

Serve both soups together with more berries and a few muffins.

Simplicity: Grilled Red Snapper With Roasted Mixed Peppers and Asparagus

Asparagus


Growing up, many a family dinners were spent around a big plate of freshly blanched asparagus during Spring. When I saw the first asparagus at Boone Hall Farms, I could not resist. We’re eating lots of them! In salads with a lemon honey vinaigrette. In soups with a dab of creme fraiche. Charred with a sprinkle of sea salt and oregano. The farm also had the first strawberries of the season which is a good thing because I suspect a rabbit is eating the wild strawberries I planted last year.

I love Spring. Everything and everyone takes on a new attitude. It’s a rebirth. Since submitting the final book files to the printers last Monday, I have been experiencing my own rebirth so to speak. In a little over 5 weeks, four months of hard work will be coming together in a lovely binded package. So surreal. I gave it, I gave you my all. I have worked with the most wonderful team of editors and designers. So many emotions.

Red Snapper


Elated, calm, sleepy. I gave myself an entire day of doing stuff. Walking downtown with the dogs, taking B. out for dinner. Just stuff. Then it was back to shoots and new clients. Normalcy in craziness suits me fine it seems. Just as Heidi very mentioned in a post, after the work day is over, I crave repetition to keep me grounded. By the way, her new cookbook is stunning! I can’t wait to start cooking from it!

Simple things. On repeat. Favorite songs. Baking cookies. Eating asparagus and grilling fish almost daily. Simple things are essential to my inner peace. Living on the water, going to the dock to check on our crab traps or to the marina to get freshly caught fish is one of my little pleasures. When the fish guy showed up with freshly caught red snapper, you can bet I put a couple in my basket!

Mixed Mini Peppers


Our evening ritual now that the days are longer and the temperatures appropriate for shorts and t-shirts is to sit on the back deck with a cold drink while we grill and make small plates of salads, grilled bread with tomatoes and garlic, crunchy carrots and aioli. Grilled snapper with oregano served with roasted baby mixed peppers and asparagus. This is a typical dinner for us. Nothing grand but everything fresh and accompanied by simple preparations.

If only around dinner time, we can enjoy time slow down a bit. I certainly hope you will be able to crank the grill soon and enjoy simple and fresh flavors such as these.

Ah! I keep forgetting an important update: the book title has changed from "Foodography" to "Plate To Pixel. Digital Food Photography and Styling" the cover has been redesigned a little (see here) but it’s taking some time for booksellers to update their data base. The book will be available online worldwide through your country’s amazon page around late April and on bookstores shelves early May. Yep. It’s coming up soon!

Grilled Red Snapper



Grilled Red Snapper With Roasted Mixed Peppers and Asparagus:

serves 2

two small fresh red snappers
1 tablespoon chopped fresh oregano
olive oil
salt and pepper to taste
1-2 cups mixed baby peppers left whole (or 1 small red and 1 small yellow peppers sliced lengthwise)
1 pound asparagus

Prepare the fish:
Preheat the grill to medium high.
Brush the red snappers with olive oil and sprinkle them with the oregano and salt and pepper to taste. Place on the grill racks and cook 4-5 minutes on each side.

In the meantime, preheat the oven to 375F (you can prepare the veggies on the grill too). Wash the asparagus. Break the bottom stems off and discard. Toss the asparagus spears and peppers in some olive oil, then place them on a parchment paper or Silpat lined baking sheet. Season with salt and pepper. Roast the vegetables for 12-14 minutes, or until tender and cooked through.

Mixed Berry Trifle & Lending A Helping Hand

Mixed Berries Trifle


All week I have been wanting to come here and post, chat and just have a bit of normalcy. All week nothing felt normal. Things that were big to me meant nothing once the television was turned on. Natural tragedies, political and social changes. The words I was dissecting were just that. Words. Yes, posting seemed trivial. Yes, meeting clients and working on shoots felt awkward.

At the same time, it was what I had to do. What I must do in order to help others. When thousands of people In Japan could use a lending hand, now is not the time to sit and be idle. Now is the time to work, work more and as much, often, … so that one can participate in the rebuilding efforts through donations, raffles, organized to help people who right now face the most gutt wrenching uncertainties of their lives.

Raspberries


Yes, I can do my part. I have given and I will again when asked. So can you. We all can. We can show our humanities. Aside from various events I am participating in, I also would like to do extend the way I contribute by involving you guys.

For each of my prints purchased through my etsy shop, I will donate $20 of its amount to the Red Cross for Japan. My goal is to raise at least $1000. That’s 50 prints. We can do this! You’ll help a great organization and receive a professionally printed picture for your home. If you want to help me, head over here: Tartelette on etsy.

Mixed Berries Trifle


Like most of you, every daily activity, every bit of work done this past week was tinted with a strong feeling of compassion and heartache for everyone out there in the world facing hardship. The one way I found to honor the memory of the missing was to keep up with that daily routine and once again count my blessings and hug my loved ones a little stronger while saying good morning.

It meant paying close attention to keeping a positive attitude and quiet inner peace while at work on difficult projects. It also made me react the same way I do when things are off kilter with the world, I gather friends and family for dinner. I do what I know to do well. Sitting everyone down around a good meal and listen to their story. Letting people unload around a sweet little nosh and a glass of wine is one of the best therapies I know.

Spring Is Right Around The Corner


It’s been a busy week but I still wanted to come up with something refreshing that would pair well with the gorgeous weather and warm weather we are having here. It is Spring after all. It does get from warm to hot in days however, which is quite perfect timing for something as light and airy as a Mixed Berry Trifle.

Layers of homemade almond lemon cake, clouds of fresh whipped cream, and the mild tang of raspberries and blueberries. No one seemed to have issues making their spoons cling all the way to the bottom in appreciation. Appreciate the little things in life. Something I am quite fond of.

Mixed Berries Trifle


One more thing before the recipe: the winner of "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone is…Janelle from Leemaemarie. Email me your snail mail info at mytartelette at gmail dot come and I’ll get the book off to you!


Mixed Berry Trifle with Almond Lemon Cake:

Makes enough for 4 to 6 and you’ll have some leftover cake which is great toasted for breakfast!

Almond Lemon Cake:
1 cup + 2 tablespoons (112gr) unblanched sliced almonds
3/4 cup plus 2.5 tablespoons (180gr) sugar, divided
6 large eggs
2 large egg whites
zest and juice of one lemon
1/2 cup plus 1 tablespoons white rice flour

Preheat the oven to 325F/160C.
Line a 8 to 9-inch round cake pan with a piece of parchment paper and lightly grease with some melted butter or cooking spray. Reserve.

Toast the almonds on a separate baking sheet until pale golden, about 7 minutes.
Cool completely and pulse the almonds with 2.5 tablespoons sugar until finely ground. Stop before the nuts start to form a paste.
Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.

Re-attach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tablespoons at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean. Remove from the oven and immediately poke holes in the cake with a fork. Pour the lemon juice over the holes and let the cake cool completely before using it.

Remaining ingredients:
1 generous cup fresh raspberries (if using frozen, thaw them before using)
1 tablespoon honey
1 generous cup fresh blueberries (same as above if frozen)
1 cup heavy cream whipped to soft peaks with one tablespoon honey

Reserve some raspberries and blueberries for decoration purposes and mash the rest with one tablespoon of honey in a small non reactive bowl. Divide the mixture among 4 glasses. Cut 2 or 3 slices of cake in small 1/2-inch cubes and layer some pieces over the raspberry puree. Add a layer of whipped cream. Add a layer of blueberries. Add a layer of cake and a final layer of whipped cream. Refrigerate until ready to serve. Decorate with fresh berries if desired.

Meyer Lemon Creams, Meyer Lemon Macarons & a Giveaway!

Meyer Lemon Cream & Meyer Lemon Macarons


I got to say, from my view point right this minute that I am a very relaxed and lucky gal. It’s been months since I have had the ability to take a day and just chill. I happen to be sharing that feeling with a dozen other bloggers too. See, this weekend a few of us are attending the first Go Savor Culinary Retreat and we are all spending some quality time getting to know each other, share our blogging experiences and enjoy the beautiful Southern sun.

I was very fortunate to teach a workshop with Bill on artificial lighting last night, giving more options for folks who can only shoot at night. It was a very casual discussions and sharing of experiences, all facilitated by a good dinner and a few glasses of wine.

Meyer Lemons


This morning Tami and I taught a workshop on composition, food styling, choice of focal points, natural light sources, shooting tethered, etc… I absolutely *love* working with Tami. We don’t even have to wonder or ask questions. It’s very organic, calm, focused and efficient. We loved this session just from the sheer number of "ah doh" moment that many had. That was our goal: to provide sensible informations, techniques and tips that every one would be able to duplicate at home.

It’s really quite an honor to be able to share something we love with others. If it works, great. If someone decides to do something else, great! The worst thing you can do is not even consider the possibility. Photography is a series of unplanned moments, possibilities you create as well as a series of coherent decisions. It feels good to be able to share a passion with others just as passionate and interested.

Meyer Lemon Cream


Same goes with baking and cooking. It is truly an honor to be sharing new recipes and ideas with you. Today it’s a recipe for Meyer Lemon Cream and Meyer Lemon Macarons as well as the chance to win a super fun little new cookbook "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone.


Yes, it’s giveaway time! All you have to do is leave a comment on this blog, one per person, no anonymous, until Monday March 14th at midnight. A winner will be picked at random by my lovely husband and announced on the following blog post.

Meyer Lemons


I really enjoyed the pocket size appearance of the book as well as all the recipes, techniques and troubleshooting suggestions Cecile offers for both Italian and French Meringue Macarons. I found lots of familiar ideas such as painted macarons and lollipop macarons but also a lot of new and interesting flavors such as gingerbread buttercream and apple cinnamon buttercream.

I followed Cecile’s instructions for French meringue macarons and flavored the shells with Meyer lemon zest and filled them with my own filling of cream cheese flavored with more lemon and a touch of honey. The Meyer Lemon creams are so simple and refreshing, you’d wish you had them at every meal. Almost. Variety is key I know, but for a lemon lover like me, this lemon all around dessert tray was heaven! Why so much lemony goodness you might ask. I have to thank my friends Anita and Jeanne for sending me a bunch of fresh, California Meyer and pink lemons to feed my addiction.

Meyer Lemon Cream & Meyer Lemon Macarons


Hope you enjoy the rest of the weekend! Spring is on its way…

Meyer Lemon Creams and Meyer Lemon Macarons:

Note: once the macarons are made, let them mature in the fridge at least 2 days prior to eating so the flavor and textures can meld together better.

For the creams:
1/2 cup sugar
1/4 cup cornstarch
zest of one lemon
3 egg yolks
2 cups whole milk
1/2 cup lemon juice

In a large bowl, whisk together the sugar, cornstarch, lemon zest and egg yolks until pale. Slowly add the milk and whisk well.
Bring the mixture to boiling point in a heavy bottomed saucepan placed over high heat. Reduce the heat and simmer until thick. Remove from the heat and slowly add the lemon juice. Return to medium low heat for a couple of minutes. Remove from the heat and let cool. Divide among ramekins or cup and place a piece of plastic wrap over each portions to prevent a skin from forming.

French Meringue Macarons, with permission of Ulysses Press.

Makes 50 to 60 shells, for 25 to 30 filled macarons.
2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams)
powdered sugar
1 cup egg whites (from 7 or 8 eggs),
at room temperature
Pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional) (I used 2 teaspoons lemon zest instead)

Step 1: Preheat the oven to 300°F (325°F for a non-convection oven), and line your baking sheets with parchment paper.

Step 2: Blend the almond flour with the powdered sugar in your food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it is as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you are using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now slap the sides of the bowl until the batter falls in a wide ribbon when you raise your spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping.
The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.
Step 5: Fit your pastry bag with a number 8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. Tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes.

Step 6: Bake for 14 minutes at 300°F. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number 8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It is best to fill the bag with half of the batter at a time, that way it is not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.

Cream Cheese Filling:
Juice and zest of one lemon
8 ounces (227 grams) cream cheese, room temperature
1/4 cup powdered sugar

In bowl of electric mixer, beat the lemon zest, juice and cream cheese on low speed, until very smooth with no lumps. Add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.

Macadamia, Milk Jam & Chocolate Ganache Tarts

Macadamia, Chocolate and Milk Jam Tarts


I smiled when I made these tarts. The enticing smell wrapping up the entire house. I smiled when I photographed them. The anticipation of tasting one slowly building up. I smiled when we finally shared one. My toes curling up with happiness. All we needed that day was a bit of dark chocolate and milk jam nestled in macadamia goodness. That day was Valentine’s day folks.

Talk about posting behind schedule! The past three weeks have been a complete blur of editing and reviewing the manuscript for Foodography. Now is ultimate crunch time before going to print in a couple of weeks. I confess I got butterflies in my stomach when the first chapters came out from the designer all laid out and ready for us to comb through, dot our i’s and cross our t’s one more time.

Milk Jam and Macadamias


Since this past November that I started writing, B. has been nothing but even more amazing than he already is. We’re not into anything V-Day related but this time I wanted to do something extra special for him. He’s been my rock throughout this whole project. He held me, both literally and figuratively, whether the words were coming in floods or whether I pondered over the same sentence for 30 minutes. So I wanted to make something special.

I remembered a decadent macadamia tart in an issue Elle a Table that I had brought back after my last trip home. I smiled realizing I had no problem finding a magazine but it’s been weeks since I have been able to match a couple pairs of socks. Obvious discombobulated sense or priorities on my part, ehehe!

Macadamia, Chocolate and Milk Jam Tarts


The base of the tarts is a lovely crust with ground macadamia nuts in it that gets filled with a sweet layer of milk jam and topped with a smooth layer of bittersweet chocolate ganache. Milk jam is very similar in taste to a slow simmered cream and caramel sauce and is super easy to make. It’s simply whole milk, sugar and a pinch of baking soda simmered on the stove until they are reduces to a thick caramel sauce.

The process is as enjoyable and addicting as the end result. It fills the air around you with one of the nicest aromas. It is a specialty of the Normandy region of France, but one so good that it’s been adopted throughout the country. Thank goodness! Being from Provence, I like to add a sprinkle of lavender buds or a little lemon zest once in a while to spice things up a bit. Just like romance…

Macademia, Milk Jam & Chocolate Tart


After sharing one with him, I put the rest in the freezer and in the whirlwind of a shoot I completely forgot about them until one late night last week. We split one, not entirely thawed and he explained it tasted like a really cold ice cream sundae topping. I could definitely see how some pieces of that tart thrown in some vanilla ice cream would be absolutely delicious. And absolutely decadent. Something to share with your honey

Macadamia, Milk Jam and Chocolate Tarts:

Makes six 4-inch tartelettes or one 9-inch tart

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
3 egg yolks
pinch salt
1/2 cup (80gr) superfine rice flour
1/2 cup (60gr) millet flour
1/2 cup (45gr) ground macadamia nuts
2 tablespoons to 1/4 cup cold water or milk

For the milk jam:
2 cups whole milk
1/2 cup sugar
1/4 teaspoon baking soda

For the chocolate ganache:
5 oz bittersweet chocolate (chips or chopped)
pinch of salt
1/2 cup heavy cream

Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the rice and millet flours, the ground nuts and mix briefly. Add some water or milk, one tablespoon at a time if the dough feels too dry. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan or six 4-inch tart rings. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15 minutes until golden brown and completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days before using. Let cool while you prepare the filling.

Prepare the milk jam:
Place the milk, sugar and baking soda in a heavy bottom saucepan and bring to a boil over high heat. When the mixture is boiling, turn the heat down to medium-low and simmer until thick as jam, about 45 minutes to 1 hour. The time will differ depending on the diameter of your pot, (the wider, the less time it will take) and the heat you use (electric stove set on medium low can present some differences).

Prepare the chocolate ganache:
Place the chocolate and salt in a non reactive bowl and set aside. In a heavy bottom saucepan set over high heat, bring the cream to almost boiling (really hot basically!). When hot, pour it over the chocolate and salt. Let stand for 5 minutes before slowly whisking the mixture to bring it together to a smooth and silky ganache. If it’s not completely smooth, return to very low heat for a few seconds to melt the chocolate some more. Brands vary so this step may be necessary if the chocolate is not completely melted.

To assemble:
Pour 2 tablespoons of milk jam at the bottom of each tartlet. Refrigerate for about 30 minutes. Spoon some chocolate ganache over the milk jam until you reach close to the top. Refrigerate a couple of hours before serving to let the ganache and milk jam set.

Gluten Free Blueberry Waffles & Getting Back On The Road!

Sundays are good for waffles...


Sunday mornings are good for waffles and eggs. Any mornings really. But yesterday was so absolutely gorgeous that we had all the windows open, shorts and t-shirts on. I knew I had a mile long work to do but I just needed to put all this aside and do something familiar.

Cracking an egg. Popping a few blueberries in my mouth. Making waffles. Hearing the whisk against the mixing bowl. Smelling the scent of freshly squeezed oranges. Doing things that require time and attention, away from the work list. It’s not procrastinating but recharging my internal batteries.

Eggs


We sat down on the back deck with our waffles and our hot coffee and talked. I listened actually. Writing feels like talking at times. And right then, I was out of words. We made a pact to have more Sunday mornings as cozy as this one. We usually don’t need a reminder to take a break but just thinking about our schedule from now throughout the Summer made me appreciate some chilling time even more.

Yep. Looks like I am back on the road teaching workshops here and there. And talk about awesome workshops…All are located in gorgeous venues allowing one’s creative juices to really get going!

Go Savor


In a couple of weeks I’ll be heading down to Savannah, Georgia to be part of the firstGo Savor Culinary Retreats. Since it’s so close to home, it’s the perfect opportunity to relax, share, be with good friends and meet new faces. We are also looking forward to the time away.

We decided to team up and do a workshop on artificial light during the Go Savor retreat, targeted to the bloggers who can only shoot at night or when the quantity of light outside is not enough. B. used to operate his own portrait and wedding studio for over 10 years (in a life way before us) so it came as natural as buttering my toast to ask him to team up. He’ll be doing an hands on demo on speedlights and I’ll be doing one on a studio light kit.

Since natural light is definitely more my grove, there will be another workshop that weekend. One of my favorite peeps, Tami from Running With Tweezers is also coming to Go Savor and we will be doing natural light, composition and styling the next day. We aim to please and we aim to share as much as people want to take in or leave out. We’ve attended events together, we’ve worked together but we’ve never done workshop together and I am very much looking forward to it.

Check out the Go Savor site for updates on registration and great giveways.

food-blog-forum-orlando-2011


In April I’ll be doing a food photography workshop as part of Food Blog Forum Orlando, April 9th. I don’t have my full schedule set out for April yet, but when Jaden emailed and asked if I wanted to be part of this awesome one day event dedicated to sharing information in a fun and relaxed atmosphere. Just good peeps passing on what they know and are passionate about.

Jaden is good people…When Jaden asks, you say yes. I am really glad that Julie from
The Little Kitchen persuaded her to make it happen and I am really thrilled to be able to participate and give back.

For more info on the line up and registration, follow the (hot) link here. See you there I hope!

Ace Cam Workshop Sante Fe, May 2011


Moving on to May and going a bit further out West….all the way to Sante Fe, New Mexico to teach an awesome workshop May 6th – May 9th. Luxury of time, creativity of location, great workshop topics! Oh yeah…

When Angela Ritchie emailed last year asking me if I wanted to be one of the workshop instructors, I think I read the email 5 times before answering "yes please!". I was already familiar with Angela’s workshops and how interactive, creative and completely hands on they were. Think of them as a complete retreats. I had promised myself I would do one in 2011, I had no idea I would be teaching one! I picked Sante Fe as the location because of all its earthy and colorful gorgeousness. I can’t wait!

If you want to get more info about this amazing opportunity to spend a complete weekend learning food photography, head over to the site here. I can’t wait to be there and share, practice, show and discover new things from hanging out with different people for a few days.

Hope to see you there!

Ace Cam Workshop Sante Fe, May 2011


An now on to the recipe and some darn good Blueberry Waffles…!

Gluten Free Blueberry Waffles

Makes 6-8

1 3/4 cups warm water
1/2 cup finely ground flaxseed
1/2 cup potato flour
2 cups superfine rice flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
1 3/4 cups coconut milk
2 tablespoons honey
1 cup fresh blueberries
syrup

Mix the ground flax seed with the warm water in a large bowl, and let the mixture sit for 5 minutes.
Whisk together the potato flour, rice flour, baking powder, baking soda, and salt in a medium bowl. Reserve.
Blend the coconut milk with the honey and then add to the flax seeds mixture.
Dump the dry ingredients into the wet ingredients and mix until the batter looses the bulk of its bumps. Add the blueberries and fold them in gently with a spatula
Grease both sides of the waffle iron with a little vegetable oil or butter and pour some of the batter (1/3 cup) into the center of the iron. Close the top and cook until brown or according to the manufacturer’s directions. Serve with syrup if desired.

Scenes From A Cookbook Shoot

Angie and Virginia

Angie and Virginia: not bad when your call sheet for the day starts with an outstanding caramel cake!

I was on a week long cookbook shoot this past week and I admit I did not cook or bake much since I was surrounded daily with the most fabulous dishes that will be in Virginia Willis upcoming book Basic To Brilliant Ya’ll published by Ten Speed Press and released next Fall. I am now in a few rounds of editing the manuscript for Foodography but I did not want to pass on the opportunities to upload a few phone snapshots from this past week.

I love photographing cookbooks. The dynamics are so completely different and crazy in their own way and I have been so very lucky to work with extremely talented cooks, writers and chefs who are passionate about their job as I am about mine. I LOVE my job! Not only do I get to play with my camera settings, lights, composition, styling all day long but I am also privileged to eat some wonderful dishes.

Building A Set

I love that shooting is as much about improvising a composition as it is capturing it properly.

Virginia’s recipes are no exception. I laughed every time Virginia graciously accepted my compliments about her dishes. Are you kidding me lady? Every bite that graced my lips warmed my soul and made my feet dance a little twist under the table. I can’t wait for everyone to get this book in their home. Oh yes…

Angie- Fabulous Prop Stylist

I renamed Angie, the Prop Guru.

We shot Viriginia’s cookbook in my studio and being stuck up there with the kitchen downstairs, I did not have the chance to take a picture of the unsung heroes of this shoot, Gena Berry and her crew of interns who made such beautiful foods and kept us well fed and rolling the whole time.

I admit I was in prop heaven when Angie unloaded what looked like another 10 houses worth of dishes and linens in the studio space. "Yes please!" were my words to having the space packed up with dishes. I was loving it…ah! It was so smooth and easy working with Angie which made the magnitude of the task at hand really enjoyable.

Bailey, Betsy and Angie

Betsy from Ten Speed Press and Angie Mosier and my personal assistant, Bailey a.k.a "Wiggle Butt".

Finally, having Betsy from Ten Speed Press join us for the whole week was the icing on the cake. I particularly loved seeing her take on some Southern ways while down here. It’s easy to fall in love with the South and its charming hospitality. I did.

Colorful Produce


It’s easy to create wonderful recipes when there is such wonderful produce as Melissa’s and Whole Foods in our baskets and no, they did not pay me to say that…!

An easy recipe combining good food, great people, great spirits and a love of a job well done.

I’ll be back later this week with some exciting news to share!

Good For The Heart Grilled Salmon Pasta & Salmon Swiss Chard Quiche

Spaghetti With Grilled Salmon, Grape Tomatoes & Capers


Real evening off with my honey. Not the kind where I have to scoot off back to my desk to finish one more chapter. Real walk with the pups. Not the kind I quickly run them around the block wishing they wouldn’t play hide and seek for 20 minutes. Real adult conversation with my mother. The kind that leaves me feeling punched to a pulp but hopeful and strong. Real shower. So hot and rejuvenating my fingers get wrinkly and my skin becomes red. All real.

It’s easy to think of everyday things as regular happenings. Amenities, privileges and responsibilities to others. They’re not. I look at my window overlooking the creek and all I see is marsh land gently swayed by the breeze and the incoming tide. I realize then that what we, B. and myself, work so hard to maintain, even when we struggle, is never taken for granted. I am thankful that my feet are grounded into grasping what is important. We enjoy running water and electricity, education, freedom of speech and assembly.

Swiss Chard & Salmon Quiche


I spent pretty much the last two weeks split between the work laid out before me and the TV turned to Egypt. It made everything we were doing, him grading paper and me writing the final chapters of my manuscript, trivial and small. And it was. And it was not at the same time. One more time I was privileged to watch another Berlin wall fall, another Romania do away with dictatorship, another Kosovo say no more to oppression and fear.

And once more I was reminded of the privilege I had to work my passion for a living and to be given the tools and freedom to do it right. So with one eye glued to the television and the other on the computer screen, I buckled down and finished writing the last chapter and appendices. When everything was uploaded to the server around noon, I crashed. We both crashed actually. Wiped out. My brain could not come up with one more proper sentence. My heart was happy for I had exercised one of my fundamental privileges, to be free to write.

Rainbow


We took the rest of the day "off". A luxury these days but we drew the curtain closed, put on old LPs, a sea of pillows down on the floor and just chilled. Bill, who held me figuratively and literally for the past three months I was writing held me one more time as I fell asleep in his arms. All the Valentine’s day commercial things might have gotten to me, but he’s my rock. And we take care of each other.

Even when things are crazy busy, there are a few things I will not make compromises about. Quiet time just the two of us with no radio, no shop talk, not bank/house talk is one of those. The other is food. Nourishing, well prepared and wholesome food. It’s one of the few things we can do to keep us going. Share with friends is even better.

Herbs


When I made this salmon and Swiss chard quiche, I actually had enough for a second one so I grabbed the phone and told our friends the house was open if they wanted to come and have a bite with us. And then I made a big plate of grilled salmon and spaghetti so I called another set of friends. Before I knew it we were 10 around the dinner table sharing a good meal and a few good laughs. Taking some time off and making sure that we eat well is one of the best thing I did these past few days.

These coming two weeks are going to be packed crazy. Virginia Willis, Angie Mosier, Gena Berry and crew are going to be here this whole week for the second round of her book Basic to Brilliant Ya’ll with Ten Speed Press. I am so excited I can’t stop bopping around. We work hard but at the end of the day we play just as hard…ehehe! The week after that I am starting a photo shoot for a more commercial client and pairing with a dear friend of mine on the project. Details soon but it’s going to be some good grub too!

Anyways…I know tomorrow there is going to be a deluge of sweet things and chocolate on the blogosphere so I thought I’d give you a couple of savory recipes with salmon which we all know is wonderful for the heart… The grilled salmon and pasta dish was so refreshing and light that I made it again the day after!

Swiss Chard & Salmon Quiche



Salmon and Swiss Chard Quiche:

For one quiche (serves 6)

Note: If we don’t wish to make this gluten free, reduce the egg yolks to 1 and use 1 1/2 cups of all purpose flours instead of the brown rice, millet, sorghum and cornstarch.

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch

Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours and cornstarch and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.

For the filling:
1 tablespoon olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 cup packed Swiss chard (red – green rainbow – your choice), washed and patted dry
One 4-oz salmon fillet, raw and cut into 1-inch pieces
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped parsley

Prepare the filling:
Preheat the oven to 350F and position a rack in the middle.
Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool.
In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, thyme and parsley. Layer the onion and Swiss chard at the bottom of the crust, top with the pieces of salmon and slowly pour the egg mixture over it.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked.

Grilled Salmon Spaghetti with Grape Tomatoes and Capers:

Serves 2

One 6 oz salmon fillet
3 oz dry gluten free spaghetti (we go with quinoa pasta usually)
3/4 cup halved grape tomatoes
2 teaspoons capers
olive oil
salt and pepper
fresh oregano

Pan grill or grill the salmon until cooked to your liking. Let it cool and chop it roughly or just shred it apart with your fingertips. Place it in a large bowl.
In the meantime, boil the pasta according to the instructions on the package. Once cooked, drain, and mix it in with the salmon, halved grape tomatoes and capers. Mix and adjust seasoning if necessary. Drizzle with a bit of olive oil and prinkle with a few fresh leaves of oregano.

Nutella Cupcakes With Nutella & Cream Cheese Frosting

Nutella Cupcakes


Today is Nutella Day. And that, folks, makes me very very happy. That means I can dig my spoon with reckless abandon in the jar of Nutella. Oh wait…I think I have had Nutella day for 2 weeks straight now. Oops..

Nutella Cupcakes


It’s been years since I have participated to a Nutella Day, an event created by my good friend Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso but given the amount of Nutella I have consumed to keep the writing and shooting going lately, I felt I needed to honor the delicious chocolate hazelnut spread.

Early Morning Baking


These cupcakes hit the spot. I wanted nothing more than to share a couple of these right away with B. but he was already gone for work. I waited patiently. Then I waited anxiously. My resistance was fading. And when he got home that afternoon, a couple were already gone. I had a cupcake with frosting. Then a cupcake without frosting. Then just frosting. One week from manuscript deadline, I think I am allowed a little lot of Nutella. And coffee.

Ok, so I got a bit carried away with the frosting. But that’s ok. It reminded B. of the bakery cupcakes he’s always lusting after. Good! Gluten free Nutella Cupcakes and Nutella cream cheese frosting or plain cream cheese frosting. Who can blame me? For once the ratio of cake to frosting satisfied me completely!

Nutella Cupcakes


Have a great Nutella Day and a wonderful weekend!

Nutella Cupcakes (adapted from this recipe) and Nutella Cream Cheese Frosting:

Note: I double lined the cupcakes just to be on the safe side but you don’t have to.
The colored liners are from Bake It Pretty by the way.
Use 200gr all purpose flour to replace the sweet rice and millet flours and the corn starch if desired.

Makes 12

For the cupcakes:
For the cupcakes:

125g unsalted butter, at room temperature
1/3 cup (110gr)honey or light brown sugar
1 tablespoon ground coffee
2 tablespoons milk
1/4 cup Nutella
2 large eggs
1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour
1/4 cup (50 gr) millet flour
1/4 cup (50 gr) cornstarch (or use tapioca flour)
1 teaspoon baking soda
pinch of salt

Prepare the cupcakes:
Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter – Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.

Nutella Cream Cheese Frosting:
8 oz cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1/4 cup powdered sugar
2 oz Nutella

In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

For plain cream cheese frosting:
remove the Nutella and add 2 tablespoons butter to make it 1/4 cup total and 1/4 cup powdered sugar to make it 1/2 cup total. Same process.