It’s been a couple of fast paced weeks but I would not change a thing. Work is fairly busy as everyone is preparing to take some time off for the holidays. I am still getting acclimated to all the parameters of the job. Addressing everyone’s expectations can be quite tricky at times but at the end of the day, I think that everyone comes out feeling that they gave or got the best they had.
The daily collaborations are really inspiring and downright fun. There is always lots of laughter and discombobulated moments while being completely focused on the task at hand. I am around serious creative minds allowing me to be as well. I am still learning to let go and just go for it. Whatever "it" may be at the moment. Going for more contrast, an unexpected angle, a bold choice of color.
It’s been a little over two months since I started and I am slowly stopping to feel like I am on borrowed time. Seeing the change of season in a new place, new town is a nice way to feel anchored in new surroundings. After a few weeks of spending every evening and weekends with the windows wide open, it has finally started to be "Crisps and Cobbler Weather" around here. Time for some thick plush socks, a nice blanket or a cozy fire.
I have been enjoying quiet evening in the new house with the old dog but I admit, I am ready to head out to Charleston for the holidays and be with Bill. To top this good feeling off, my parents, brother, sister in law and two nieces are arriving in a week. It’s been too long since we last saw everyone! We rented a beach house for everyone, pups included and will be spending the holidays there together. To say that I can’t wait is an understatement.
I can’t wait to spend time chatting with my mom while we cook and bake together, see if my nieces are still enjoying baking as they did a couple of years ago. My brother is a fantastic cook also and it will be interesting to see what we come up with for Christmas dinner. Honestly, I just want to be with them. I’d be happy sitting in a corner watching them interact for a while.
One thing I definitely want to make when we are at the beach in a couple of weeks is this mixed berry cobbler. I dream of coming back from a long walk on the beach on a chilly afternoon and digging into a warm bowl of juicy and tangy cobbler. Maybe topped with a dollop of Chantilly. Maybe not. I plan to spend the holidays guided by the flow of the family’s rhythm. Too many people under one roof. I just want to be and enjoy them. With all their flaws and qualities and all of mine.
I am not sure the nieces ever had cobbler but I sure plan on fixing that!
Thank you everyone for the great response to the food and lifestyle photography workshop I am teaching with Clare in Gulf Shores, Alabama. I am happy to say that there are a few spots left but they are going fast! If you are interested, click here for all the details.
It’s been a week clearly balanced with working and nesting. I am heading out of town next week again to shoot Le Cordon Bleu cookbook and have been spending a good portion of my free time baking, cooking, preserving, etc.. I clearly manifested an intense homemaking phase which I believe to be only normal since I am incessantly on the go this summer.
I feel I won’t be touching ground for a while and spending time in the kitchen, mixing, kneading, chopping, gives me time to think, make plans, draw list, organize thoughts and priorities. Some good music in the background and the undivided attention of the pups and I spent a couple of days stocking the fridge and freezer with some good meals and treats for Bill to enjoy while I’m away.
I like to believe a sweet treat once in a while makes the distance a little more bearable (and thank you Skype inventor!). He also gets invited left and right everytime I go away, no matter how stocked up the fridge is. His parents, the neighbors, our close friends…They all seem to take pity on him! At least, I know he never arrives empty handed to a dinner…
These little tea cakes may be the most simple things to bake but there is value in the essentials, the basics. I know that I can freeze plenty for us to have one morning over brunch, to keep in the fridge for a little four o’clock pick me up with a cup of tea. I can pack a couple in his bag before he heads to work in the morning. They are full of good nutrients, blueberries, coconut sugar, whole grains and the addition of Key limes provides just the right amount of pop from the limes.
Nothing like a good basic tea cake fresh out of the oven to make you feel like the chaos around you can indeed slow down…even if only for a few minutes.
Blueberry Key Lime Tea Cakes:
Makes 24 muffin size tea cakes.
Ingredients:
2 cups Jeanne’s gluten free flour mix (or cake flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
zest and juice of 6 Key limes (or 1 lime)
1 cup (2 sticks – 8 oz) unsalted butter, at room temperature
1 cups coconut sugar (or brown sugar)
4 large eggs
2 cups blueberries
Directions;
Preheat the oven to 350F and line the inside of 24 muffin cups with cupcake or muffin liners. Grease with some melted butter or cooking spray. Set aside.
In a large bowl, combine the flour, baking powder and salt. Reserve.
In another large bowl or container, combine the milk, vanilla extracts, zest and juice from the Key limes (the milk will curdle but do not worry – it’s normal).
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and coconut sugar until smooth and creamy (medium high for about 3 minutes). Beat in the eggs, on slow speed, one at a time until everything looks well combined. The mixture won’t be smooth but make sure all the eggs look mixed in.
On low speed, beat in the flour mixture alternately with milk mixture in 3 additions, just until the batter comes together. Fold in blueberries with a spatula and give the batter another 10-12 strokes to finish mixing it all together. Divide the batter equally among the muffin tins.
Bake for about 25 minutes or until a knife inserted near the center comes out free of raw batter.
This mixed berries galette has all the attributes that often make me weak in the knees when I think about an uncomplicated Summer dessert. One that is not perfect, a little tart and puckerish, refreshing and vibrant with colors. One that does not require lots of heating and whisking over a hot stove when the temperatures are already blistering outside. One that takes the best of the season and wraps in a buttery blanket of homemade pastry crust.
We are right at the prime time for peaches, plums and lots of stone fruits. Even with strawberry season coming to an end, blueberries are now in full swing, along with raspberries. While I can find all these at the farmers market, I did not expect to find golden raspberries at our neighborhood (read tiny – last minute shop stop) store.
Red currants and golden raspberries can’t ever be local, I have been told. Too hot down here apparently but I admit, I could not resist getting a couple of pints of the raspberries. It’s so rare to see them around and after sneaking in a taste, I tried to come with desserts where their sweet and mild flavor would used to their advantage. Well, beside finding their way directly into my mouth…
I am still a hard core fan of raspberries and Chantilly for dessert. Nothing else. Nothing less. Nothing more. But…I think I am the only at the house who does that. My dear husband would rather have a little crust to go along with all that berry goodness. Something to tame the pucker-up factor which I so love.
Making any kind of pastry dough is a way to relax for me. The mixing, kneading, rolling. All focused and intentional steps to have something good to share with loved one for dessert. Finding the right balance of fruits, sugar. The right amount being mounded onto a buttery crust before being enclosed, free form. The smell filling up the entire house as the berries release their juices and aromas.
There is always a feeling of accomplishment and satisfaction when I pull a galette out of the oven. I can’t describe it really. A peaceful second where I feel and understand years and years of family cooking and cultural belonging. It is a fleeting second, indeed. But one that anchors me in the moment and the moments to follow where we will cut right through that galette and smile.
Finding peace and balance has never been as important to me as it is now. I’ve never felt the need to actively seek them. There are always in me. However, the family events of the last five months have made me dive head down into my work and not allow myself to feel negative emotions. I am aware that I need to voice things out, write them down, and scream out loud if need be.
Nurturing comes from within oneself first. For me, it has been as simple as baking. Late at night when I let myself get sad and angry. Making jam. Cutting fruits. Anything that makes me feel close to the ones I love. When we had a problem in my family, we would make a cake. Did not matter if one person or twelve would come eat it. The intent to create was a simple human attempt at conjuring the absence.
So I made a galette. And another one. One morning, B. woke up to a dozen cupcakes, a banana loaf and another galette. One night, we almost had apricot tart for dinner. It’s winding down…thank goodness. It’s actually been great practice for the workshops I am teaching at Squam this week. I am also looking forward to the scenery of New Hampshire. A bit of wet weather and colder temperatures.
I am also looking forward to sharing with other students the personal reward that is to create, to make something by hand and to tell its story. To leave a trace and to find a spark within oneself. For some it is painting, knitting. For others like me, it is baking, kneading, whisking and taking a photograph. Journaling the process. Leaving a trace. A thought. An emotion or a connection.
If you are heading to Squam this weekend, come say hello!. I will make sure we have a slice of pie to share together!
Mixed Berries Galettes:
Makes three 6-inch galettes (enough for 6 to 8 people depending on size)
Notes: the crust is taken (and slightly adapted) from Holly Herrick’s book Tart Love which I recommend to everyone who has issues with making pie crust. Techniques, tips and troubleshooting ideas are well explained by Holly and the recipes are creative and delicious. And I can safely vouch for them since I also happen to have made and photograph 45 of them for the book…No plug intended… I just love that book…
Ingredients:
For the crust:
1 1/2 cup Jeanne’s all purpose gluten free flour mix (or regular all purpose flour if not gluten free such as While Lilly)
1/2 teaspoon salt
1/4 cup sugar
110 gr cold butter (1 stick)
1/4 cup cold milk beaten with 1 egg yolk
For the filling:
1 cup each raspberries, golden raspberries, strawberries (hulled and cut small), blueberries
juice and zest of one lemon
1 tablespoon cornstarch or arrowroot
1/4 cup honey
Directions: Prepare the crust:
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and sugar until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Gradually, stream in the cold mil & egg yolk mixture until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Preheat the oven to 350F and position a rack in the center.
Prepare the filling:
In a large bowl, combine all the berries with the lemon zest and juice, cornstarch (or arrowroot) and honey. Fold gently until everything is incorporated. Let stand while you roll the crust.
On a large surface area, well floured, roll out the pastry dough to 1/8-inch thick and cut out three 8-inch circles from it. Transfer right away to a baking sheet lined with parchment paper. Mound half the fruit filling on one circle and repeat with the other one going close but not all the way to the edge. Leave a 2-inch border of pastry all around. Gather the edges of the pastry dough, pleating as you go with your fingertips (don’t worry about being even – these are free form. Imperfections are wonderful anyways…). Bake for about 40 to 50 minutes or until the galettes are golden brown
Since Winter never really got here, we are and have been in Spring like mode for quite a few weeks over here. Local seasonal produce has been changing rapidly. Peas are sprouting, winter squash are disappearing. Asparagus are in, wild blackberries and raspberries are popping out in by the marsh behind our house. Strawberries are just a couple of weeks away.
Along with the produce, my whole being makes a little switch. In that time in between mosquitoes and scalding heat, I wake up and immediately open up the windows, I go to bed without pulling the mosquito screens. I continuously check for the progress of the seedlings I planted. Impatiently.
You can feel a natural tingling in the air, to everything and everyone at Spring is approaching. It always gives me inspiration and energy. At home, it means a thorough clean out of the studio and re-organizing equipment and files. Recycling, giving, de-cluttering. Making a space that allows my thoughts to grow even wilder.
In the kitchen, recipes change less than the ingredients they use but soups tend to get lighter and colder, salads take on many more fresh herbs and sprouts. Cakes, cupcakes and such make ways for lots more custards, creams and sorbets. A lot more berries are popping in desserts and sometimes in salads lately.
This time of year always make me long for home. The valleys and mountains of Provence and the Hautes Alpes where I grew up. Lavender, thistle, thyme, rosemary. Picking blackberries and raspberries on the side of the roads with my parents. Making lots and lots of blackberry tarts for my dad. Watching my mom stir a long wooden spoon in a heavy copper jam pot. Watching her pull out her sorbetiere to churn homemade treats.
I picked enough blackberries the other day to have enough for a cobbler or a tart but I was really craving sorbet instead. With raspberries and blueberries left over from a shoot the other day, I had plenty to make that sorbet I so desired. I made two small batches, one I left with nice bits of fruits in it and one I pureed smooth to sandwich with lavender shortbread cookies.
Lavender, berries, cookies, sorbet. A fabulous trip down memory lane. And lots of nice treats to share with our neighbors.
Before I leave you, I wanted to share with you two little big things that I had the privilege to do this past month. One was to have some of my photographs used as a backdrop during a Donna Karan’s event for her non profit foundation, Urban Zen. I was in good company with fellow photographers Matt Armendariz and Lindsay Morris. You can see pictures of the event by clicking here and a recap of the foundation’s event here.
I am also extremely honored to have been asked by Heirloom Book Bo. to have my photography on exhibit for the next couple of months. The opening reception took place recently and it was an awesome thing to share with friends. You can find pictures and more info about the exhibit here and here. None of this, work and accolades, would be possible without your constant support and appreciation. Thank you!
Berries Sorbet and Lavender Cookies:
Makes 4 cups (sorbet) and about 1 dozen cookies
Ingredients:
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup honey
1/4 cup sugar
2 cups water
zest and juice of one lemon
Directions:
In a medium saucepan set over medium high heat, place the berries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer’s instructions.
You can also let the mixture cool completely and churn without pureeing it smooth. It will give you a chunkier sorbet.
Lavender Shortbread Cookies:
Makes 12 cookies for sandwiches
1& 3/4 cups all-purpose flour or Jeanne’s Gluten Free All Purpose Mix
1/3 cup sugar
1/4 cup yellow cornmeal
1/2 cup butter
2 teaspoons fresh edible lavender
3 tablespoons milk
Preheat oven to 350F. Position a rack in the middle.
In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in lavender. Add milk. Stir with fork to combine and form into ball. Knead until smooth and divide in half.
On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Using 2-inch square cookie cutter, cut out dough.
Place cutouts 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days. Or freeze unfilled cookies up to 3 months.
To make sorbet sandwiches:
Spread about 2 cups of the sorbet in a 8×8 square pan and freeze until firm. With the same cookie cutter used for the lavender shortbread, cut out square of sorbet. Sandwich between two lavender cookies and freeze again until firm.
One of the great redeeming qualities of the Spring and Summer heat in South Carolina is the abundance of berries and stone fruits. Every Saturday at the farmers market, I load up on local peaches, plums, and berries. I know berry season only has a few more weeks so I am baking, cooking, freezing blueberries, blackberries, strawberries and raspberries by the pound. Many pounds actually.
My favorite way to eat them is simply not to mess up with them too much…Cut up with with a little lemon juice and creme fraiche. Sometimes vanilla bean ice cream. Lately it’s been with lots of lemon-lavender ice cream though. A whisper and a soft cloud with every bite. Sometimes, it’s simple compote with some honey and lemon-thyme or lemon verbena and we have that with a few shortbread cookies for dessert or a snack.
And then there are pies. Many days. Many pie days. Indeed. You know, with a nickname such as Tartelette that there are going to be quite many pies made around our house. I don’t know. It’s a never ending world of never ending possibilities. I always love seeing other people pie creations. They inspire. They make me hungry and then they make me head back into the kitchen to bake more pie…!
When I caught a glimpse of the Twitter conversation that Shauna, Garrett, Irvin, Justin and Ashley were engaged in one evening, I knew good things would ensue. Within a few short minutes, lots of people started telling them about their favorite pies, tarts, crust and fillings. I got hungry. Again. And decided to head to bed before being tempted to make a pie at two in the morning! I woke up to a delightful and spontaneous virtual Pie event taking place July 5th. I told you these guys were up to plenty of good.
So if you see an avalanche of pies on food blogs, Facebook and Twitter today, do not turn away. Do not worry about the state of the world. If anything it just became sweeter. Just give in. Read for a while and then run to make a pie!
I made one of my favorite pies. A simple mixed berries pies served with whipped cream and a bit of powdered sugar. I added some lemon verbena to the fruits and that pretty much sealed the deal for us. Different. Intoxicating and perfectly soft on the first bite. Evocative on the last.
Pies. People. Make pies…
I am heading out to Salt Lake City today where I will be teaching a workshop organized by Heidi of Foodie Crush, then heading out to Park City, to take part in Evo 11 conference. The line up of panels, workshops and speakers is pretty amazing and inspiring. You can follow along on Twitter with the hashtag #evoconf.
I have to take work with me (proposals and assignments are never truly on hold) but I do plan on taking plenty of notes and pictures to share as much information as possible when I head back. Have a great week! Mixed Berry Pie:
Makes one 9-inch pie
Ingredients:
For the crust (pate brisee)
2/3 cup millet flour
1/3 cup superfine white rice flour
1/4 cup sorghum flour
(or you can use 1&1/4 cup all purpose flour instead of the 3 flours mentioned above)
2 tablespoons powdered sugar
8 tablespoons butter, very cold and cut in 1/2 inch dice
2 tablespoons to 1/4 cup ice water
1 egg mixed with 1 tablespoon water (to brush on the top crust)
Directions:
In a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too)
For the filling: Ingredients:
1/2 cup blueberries
1 cup strawberries (cut in half or quarters – depending on size)
1/2 cup blackberries
1 cup raspberries
zest and juice of one lemon
1 tablespoon fresh chopped lemon verbena (optional)
1/4 cup honey
2 tablespoons cornstarch or arrowroot
Directions: Place all these ingredients into one large bowl and mix together well. Let set for 20 to 30 minutes.
When ready to bake the pie, preheat the oven to 350F and position a rack in the middle.
Divide the pie into two balls, one slightly larger than the other. Roll the larger ball to 1/8-inch thickness on a floured work surface. Place in your pie plate and trim the excess all around the pan. Add the fruit mixture and spread out evenly on the bottom and pressing them down slighly. Roll the second ball of dough to also 1/8-inch thick and cut 1/4-inch strips from it. Layer them on top of the pie. Brush with the egg wash and bake for 30-40 minutes.
When I called my mother yesterday I had a burning question to ask her. As soon as we started talking, I completely forgot. I was outside on the deck and heard a plane over my head. Felt a cool breeze through the pecan tree and just sat there. It took me back to our chalet in the Alps on a hot summer day. Gliders brushing the mountain sides, kids biking furiously to the pool. I got pensive. Mostly I had a smile on my face.
I got quiet for a little while and she asked if I was getting sad as we talked about summers, the cousins growing up, their travel plans, etc… I mumbled "I’m fine! I am testing the mixed berries sorbet I just made!" She asked if I could focus on the conversation to which I replied "no can’t do. Do you still have your T-Fal sorbet maker?" I had remembered my, well at least to me, burning question.
Her turn to get quiet for a while "I have no idea. Why do you ask?". I knew I had piqued her curiosity. "No reason. Everytime I make sorbet I think about that darn sorbetiere and how much we’d crank it up in the summers. It was cool. It was special." It was special indeed. I’ll always remember the day my mother brought that sorbet make home. Homemade sorbet anytime we wanted? As kids it was like Christmas in July!
See, in France, desserts eaten at home during the week are not buttery flaky pastries bought at the corner bakery on the way home from work. Those are for Sundays. No, desserts often consist of a dairy product and a fruit. I grew up on homemade yogurt and fruit for dessert. Ice creams and sorbets were not only specials, they were a once a year kind of thing. They spelled Summer.
It was a special thing indeed to have sorbet or ice cream or pastries back home. I do the exact same thing here. The weekends and dinner with friends are meant for special treats. And for good reasons. Time on slower motion is something to be celebrated (I’m always on even when I’m off. Can’t help it). Time spent with friends is celebrated. The generosity of their sharing our table, their time and stories with us. I want to acknowledge that by making them something special.
Enter sorbets, ice cream, tarts, mousses, and all sorts of goodies I enjoy making. I enjoy seeing their shoulders drop and their pupils scintillate as they dig in the first bites. I enjoy that pause as the flavors wraps around their taste buds, the scents and aromas arousing their senses. I am at my happiest when I gather people I love and respect around food. I know that’d make my grandmother smile.
There were so many luscious berry baskets at the farmers market this past week that I got a lot of everything. Blueberries, blackberries (twice), strawberries (again), raspberries (always). Stone fruits and rhubarb also ended up in our basket but that’s for another get together later this week. It’s summer! The house is open to anyone with a good story and a smile.
This sorbet is my go-to recipe as I can change the fruit according to the season and always get the same delicious result. Tart and sweet flavors. You can really taste them all separately and together with every bite. Paired with a simple vanilla shortbread cookies and you have one of our favorite summer treats.
Now…I need to fly home and find that sorbetiere my mom bough when we were kids…!
Ingredients:
3 cups fresh or frozen mixed berries of your choice
1 cup sugar
2 cups water
zest and juice of one lemon
Directions:
In a medium saucepan set over medium high heat, place the berries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer’s instructions.
Vanilla Shortbread Cookies:
Makes about twenty 2-inch round cookies.
Ingredients:
1 stick unsalted butter at room temperature
1/4 cup sugar
1/2 vanilla bean
2 egg yolks
1 cup millet flour
1/2 cup sweet rice flour
2 tablespoons to 1/4 cup milk (optional)
Directions:
In the bowl of stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy looking. Split the vanilla bean in half and scrape the seeds with the back of a knife and add to the butter and sugar mixture. Mix for 10 seconds. Add the millet and sweet rice flour with the mixer still on low speed. If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time.
Gather the dough into a bowl and refrigerate for about 2 hours.
When ready to bake, turn the oven to 350F and position a rack in the middle.
Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick. Cut cookies out in the dough and place them on a parchment lined baing sheet. Bake for 10-12 minutes or until golden.
Serve with the sorbet.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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!
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.
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!
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!
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.
I really did not mean for it to be this long in between posts but this week really got the best of my time. Deadlines and meetings crept up all of a sudden when clients realized I may not be online as much in the next couple of weeks. But work is good. Vacation? Finally! Yes. I am taking a vacation. The first in 4 years! I am going home to France tomorrow and as much as I hate that B. can’t join me, I just can’t wait to put my bags down in my old room and chill on the patio with my family.
Hugs from my nieces. Chats with my mom. Mapping outings with my dad. Listening, in awe – always – to my grandfather’s stories. Planning his 100th birthday party. Taking pictures. Aperitifs on the back porch. My brother’s never ending supply of energy being wasted on my vacation brain. I intend to soak it all in. Smile, cry, get riled up (because that’s what we do in our larger than life family). All of it.
My parents now reside outside of Paris and we will be spending some time there before heading out on a mini road trip, heading down South. Toulouse first where my brother can’t wait to show me the house he built. Then it’s a trip down memory lane stomping my old grounds in Provence and the Alps where I grew up. That’s the beauty of France being on the small size, one can cover a lot of territory in a relatively short period of time. And it helps that someone else is driving, ahah!
Of course, I have already been volunteered to be the photographer at my grandpa’s birthday party/family reunion but I am really looking into capturing the places of my childhood. Unlike Beatrice from La Tartine Gourmande who grew up in Lorraine, I can’t promise you pictures of cows, apple trees or fields and crops. Nope. I grew up among endless seas of lavender fields, olive tree groves and red clay canyons. Valleys, mountains, rocks and wildflowers. That’s my France. Just thinking about it makes my soul and heart at peace. But that’s what I love about France. The diversity of people and places within human (driving) reach.
As I was jotting down places and things I wanted to see and visits, foods and desserts and I wanted to eat again, I was also working on leaving a "happy fridge" for Bill while I’d be gone. The phrase is pretty self explanatory: the man does not cook or bake so I tend to leave homemade meals for him to reheat after work. I also know he’ll be invited at the neighbors and his parents so I am not worried. And he can boil water!
One thing that is really easy to leave also is a bunch of frozen treats so I did make lots of ice creams and sorbets this week as well as his favorite cookies, macarons. He like to eat them like Oreos. Separate the layers, eat the filling. Or dunked in his coffee. I don’t question. I am just happy he is willing to try my ideas.
One thing we’ve been eating just about everyday is the blueberry sorbet I last made with the loads of blueberries we keep getting at the farmers' market. I pretty much made 3 batches in a row we could not get enough! One night, instead of giving him a bowl of sorbet and a couple of macarons shells, I just filled said shell with said sorbet and that’s how these came about. There are a dozen at the ready in the freezer. And I know I am a tad envious because dang! that sorbet was awesome.
Oh wait… what am I talking about? I am going home to my mom’s cooking. Forget what I have said in the previous paragraph. Well, no. Make that sorbet first. Then some macarons and eat them together. You won’t be disappointed. I promise!
One more thing: Caitlin and J’s engagement set is finally up for your viewing pleasure, here. I had such a great time, I can’t wait to photograph their wedding!
Blueberry Sorbet Macarons:
Makes about 30-35 filled macarons and about 4 cups sorbet
Blueberry Sorbet, adapted from Richard Leach in Sweet Seasons:
3 cups fresh or frozen blueberries
1 cup sugar
2 cups water
zest and juice of one lemon
In a medium saucepan set over medium high heat, place the blueberries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer’s instructions.
Macarons:
For the shells:
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon cherry pink powdered food coloring
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).
Fill the macarons with the sorbet and store in the freezer in an airtight container. Eat them within the week if you can.
