gluten free

Berries Sorbet & Lavender Shortbread Cookies Sorbet Sandwiches

12.03.2012 48 Comments

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.

Chocolate Financiers, "La Tartine Gourmande, Recipes For An Inspired Life" & A Cookbook Giveaway

06.03.2012 398 Comments

It’s always excited to see someone realize their dreams. Pick up their courage, their doubts, their talent and creativity and just go for it. I got excited when Beatrice announced she was writing a cookbook and I got even more excited when I finally held in my hands. "La Tartine Gourmande, Recipes For An Inspired Life" was no doubt a labor of love for Beatrice. It shows. From the colorful imagery to the detailed recipes, one can tell she did put a lot of care and perfectionism into her first cookbook.

I have Bea met once before on a press trip and it was a delight to see that the book matches the person in real life. Deeply French, but also very much in love with the flavors and aesthetics of other countries she visited. The book achieves what I look for most times in cookbooks: it reads like a novel with prose and anecdotes and at the same time it serves the purpose at hand, giving you plenty of recipes and creative ideas for casual to sophisticated plates.

The book is divided in two major parts; one where Bea goes through core recipes used in various chapters, as well as covering the flours, sugars and utensils she favors. The other parts covers all the recipes, from breakfasts to picnic, to casual lunches with friends, to sophisticated or simple dinners. One thing I really appreciated in Bea’s writing is the fluidity of the recipe writing as well as the simple yet to the point style of the headnotes.

If you are familiar with Bea’s blog, the book is indeed, its perfect extension. Recipes that are simple to make, full or flavors and leaving you inspired to go create more of your own. I made 3 batches of these Chocolate Financiers in the span of a week. They disappeared as fast as I was pulling them out of the oven. (Recipe for the financiers after the jump)

Bea was kind enough to answer a little fun interview I prepared so you could get to know her better. For more descriptions and excerpts from her book, you can check her amazon author page, here.

1/ Which person in your life influenced your cooking the most?

My mother. No doubt. I learned by her side. But in many ways too, it’s my upbringing in France. And the fact that I come from a family where there’s always been a clear passion for food, home cooking, and making someone happy with a meal. My brother and sister-in-law whom I am very close to love to cook and eat–like my mother, they keep an amazing vegetable garden to feed our crave for homegrown foods. Whenever I am in France, we spend a lot of time cooking together. Talking about food. So I know that it’s really us all, as a family, that rooted this love for food inside me. And the way I cook.

2/ Which culinary traditions or family habits have you kept from France?

The fact that I cannot skip lunch. Ever 😉 I am so French in that way. Lunch is cooked and needs to be a sit down meal during which I leave work and other things I am doing behind–to enjoy my meal. And it does not matter if I will have that meal alone. Everyone deserves that treat. As a family, Lulu, P. and I always eat together. Sharing our meals is a very important time of our day. Lulu is only 3 but she understands and loves it.

When I look at the dishes I make, no doubt, my cooking is French in essence. But I don’t perhaps cook what most people think of as French cuisine. I like to reinvent classics, which connects me to my roots and the foods that I loved to eat as a child. And then I personalize them to my taste and the influences my cooking gained from traveling and living in different countries. So in the end, it’s French but with a twist and exotic touches. I am curious about food, so I also like to constantly try new ingredients and build recipes around them.

At home, we always cared how food was presented on a plate. And we also always made sure that our meals were balanced in nutrition as well as in texture–hence I will always eat something cooked with something raw (ie there will always be salad that accompanies my meals). I think these definitely explain why I love to play with food the way I do. I like to make a dish pop onto a plate, looking light and colorful. And not overly complicated. I believe that we eat with our eyes first. I believe that what makes a great meal is quality ingredients, attention–and the rest follows naturally. That’s the way I was brought up to think about food.

3/ If stranded on a deserted island, which of the following would you miss the most?
– vegetable
– fruit
– spice and/or herb

vegetable: carrots from my mother’s garden
fruit: I’d say I’d miss the taste of a wild strawberry. So concentrated. So delicious and unique.
spice: cumin
herbs: parsley, coriander, chervil

4/ What is your favorite meal to cook for a romantic dinner "a deux"?

Not sure. It changes all the time since my creative flow keeps coming. I know there’d be chocolate somewhere during the meal (hello Molten chocolate cakes!). And we’d have a stunning looking refreshing appetizer, most likely a dressed-up salad or a verrine, with tons of zest (grapefruit, orange or lime), avocado and crab meat. As a main, I could easily imagine a creamy red kuri squash risotto finished with truffle oil and served with clams cooked in white wine, garlic and .fresh herbs.

5/ Favorite word? Least favorite word? Favorite color? Two things you can’t stop eating lately?

Favorite word: Maman….it’s filled with so many meanings and special things for me.
Least favorite words: Dépêche toi! (hurry up!) I hate when I have to rush….
Favorite color: That’s a hard one as I love most of them. Right now, I’d say red as I can see myself buying a lot of fabrics, bowls and home textiles with different hues of red on them. I also also love spring green and turquoise blue.
Two things I can’t stop eating right now: fine slices of apples enjoyed with pecans and honeycomb; coconut milk tapioca pudding with stewed fruit.

Bea and her publisher were also very kind to share two copies with two readers. To enter the giveaways for a copy of "La Tartine Gourmande, Recipes For An Inspired Life" – all you have to do is leave a comment (no anonymous, one entry per person) on this post between Monday March 5th and Thursday March 8th, midnight EST. You must claim your prize within 48 hours or two other winners will be picked. I know this sounds harsh but many enter, I announce winners and prizes stay unclaimed for months and/or are never claimed which is not fair to the other participants who really do care about a gift.

Disclosure: I was sent a copy of the book by the publisher. All images (except the book cover) and opinions are my own.

Chocolate Financiers, slightly modified from La Tartine Gourmande:

Ingredients:
8 tablespoons unsalted butter, at room temperature
1 cup almond meal
2 tablespoons millet flour
2 tablespoons cocoa powder
A pinch of sea salt
1/3 cup powdered sugar
4 large egg whites (beaten slightly)
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350F, position a rack in the middle and line the inside of 10 muffin tins with wrappers.
In a small saucepan, melt the butter over medium heat and cook until it starts to turn brown and smells smells like hazelnuts, between 8 to 10 minutes. Let cool slightly.
In the bowl of a stand mixer, combine the almond meal, millet flour, cocoa powder, salt, and sugar. Mix until blended. On low speed, beat in the egg whites.
Add the butter and vanilla and mix for another 30 seconds.
Divide the batter evenly between the muffin tins and bake the financiers for 20 minutes, or until a toothpick inserted near the middle comes out clean. Let cool and dust with more cocoa powder if desired.

An Impromptu Picnic: Salmon & Quinoa Salad and Meringues With Creme Fraiche & Berries

28.02.2012 29 Comments

It’s been a game of hide and seek in our household for the past month or so. My better half has been playing music jobs left and right, on top of his day job. I, on the other hand, have been buried in the studio either shooting and editing until early evening, hoping for an evening when we can just chill. There have been a lot of "just changing clothes and heading out! I love you!" and "I won’t be home for dinner" exchanged.

It’s ok. After so many years, we are used to the fact that some months his schedule makes him a passing ghost and some other months, well, it’s my turn to hop from plane to plane for work or workshops. On a side note, for an updated workshop schedule, click here. It’s a rythm we understand and adapt to happily. His passion for playing music brings him so much that I would be the last one to complain. Same goes the other way. He knows how much I love to travel and share my passion about photography with others and help them as much as I can, and lets me be where I need to be. A happy mate is a happy house…

Well, even with our motto of "doing things independently together", there are those moments when the in passing "love you" needs to turn into a long hug, a conversation. A sit down and a cup of coffee. A date night. Whatever it is that makes it worth it. There are so many nights with a single plate on the table, so many girls night out or in, so many chick flick marathons that one can take before the string starts wearing thin. My best way to fix that is to pack some food, a blanket, our kite and our fishing rods and head to the beach. A picnic. A moment that we create.

I started planning some of our favorites to take along. A Salmon & Quinoa Salad, a big bottle of lemonade, and to finish a cross between a Pavlova and Eton Mess. A Meringue with Creme Fraiche and Berries. Something healthy and light and something completely decadent but just as light to the palate.

I was about to put all our victuals in the car when the sky became black and thunder rolled up its big drums. Within minutes, it started pouring. So much for a picnic at the beach. Well…c’est dommage (too bad) but I was not going to let this one day off together slip away. I pushed the furniture in the living room, spread our picnic blanket on the rug and laid out our meal.

We sat there, with the pups sleeping soundly, listening to the sound of the rain and feeling grateful for this one little moment alone. And…grateful to be only steps away from the kitchen to go for seconds…!

And on a final side note: if you are in Charleston or plan to visit soon, the opening reception of my gallery show at Heirloom Book Company will take place Friday March 2nd from 5.30-m til 8pm. The exhibit will run from now through the end of the Spoleto Festival.

Salmon and Quinoa Salad:

Serves 2

Ingredients:
1 cup uncooked quinoa
2 cups water
1 sprig oregano
1 garlic clove, smashed
One 6 oz salmon fillet
1 to 2 cups arugula leaves
1/2 cup edamame
6 to 8 medium radishes
olive oil and vinegar
salt and pepper to taste

Directions:
In a large saucepan, combine the quinoa, water and oregano. Ad a pinch of salt and some cracked pepper. Bring to boil. Reduce the heat and simmer until the quinoa is translucid and soft. Remove the oregano and garlic. Let cool.
In a sautee pan heated over medium high heat, add a teaspoon of olive oil and cook the salmon for about 3 minutes on each side (longer if the fillet is thick). Season with salt and pepper. Remove from the pan and let cool.
Assemble the salad by dividing the quinoa arugula, edamame, radishes, and salmon among plates (or cups that you can place a lid on if traveling). Drizzle with olive oil and vinegar to taste.

Meringue With Creme Fraiche and Berries:

Serves 6

Note: Start this dessert the day before you serve it. The meringue needs to sit in the oven overnight (off) and the homemade creme fraiche requires you start it the day before you assemble the dessert. It is so easy, I wonder why I don’t make it more often..oh yeah… not as calorie free as it tastes! You can purchase your own creme fraiche if you wish.

Creme fraiche:
1 cup heavy cream
2 tablespoon buttermilk

Place the heavy cream in a non reactive bowl. Stir in the buttermilk. Cover with plastic wrap and let sit on the countertop overnight. The next day, refrigerate until ready to use.

Meringue:
2 egg whites
2/3 cup sugar

Preheat the oven to 350F and position a rack in the middle.
In the bowl of an electric mixer, whip the egg whites to a thick foam at medium speed for about 3-4 minutes. Slowly drizzle in the sugar, a few tablespoons at a time until the meringue is stiff and glossy.
Line a cookie sheet with parchment paper or a silpat and form circles of meringue with about 1/4 cup of the batter for each. You can make them as thin or fluffly as you wish, smaller or larger. Mine were about 3 inches round.
Place in the oven, turn the oven off and leave them overnight.

For the berries:
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 tablespoon honey
juice of one lemon

Mix carefully all the berries together with the honey and lemon juice. Reserve until ready to use.

To assemble:
Place a meringue round on a plate. Whip the cream fraiche for a minute to fluff it up and spoon some on the meringue. Top with the berries and drizzle with some of the juice they gave out while sitting.
You can also, layer the meringue, creme fraiche and berries in glasses and pack them up in your picnic basket.

Membrillo & Mascarpone Macarons

14.02.2012 45 Comments

Husband (giddy): yay…macarons! What kind?
Me (matter of fact): they are filled with mascarpone and a bit of membrillo left over from the shoot the other day.
Husband (amused): did you make them for Valentine’s Day?
Me (in my best Mrs Patmore impersonation): why on earth would I do that?

Silence…

Me: well you know what I mean. We don’t really do Valentine’s Day here so I did not make them for that. Specifically. I made them for you. Specifically.

Silence…

Me: dude! It’s been 14 years we haven’t cared much about that cheesy holiday and "awkward!-I forgot-a-card" day. So why push my buttons about it now?

Silence…

Him: no reason. I just love seeing you scrambling…and I like to push your button. Specifically.

Fast forward to this morning. I did get him a card. And he did give me one. We were both at the grocery store yesterday and stopped by the stationary. I started flipping through the fun card and one made me giggle. So I got it. He did the same. They were fun cards. They made us giggle. And that will be the extent of our Valentine’s Day (he’s got a gig tonight).

I am not going to be the one whining about all the pink hearts and red cupids. They might burn a whole through my skull today too but I might have gotten softer in the last few years. Indeed, I am pretty sure I don’t dislike V-Day. I don’t like it either. I hate the pressure it adds for people in new relationships or in rocky ones. I like that it can give someone the wings to make a first step or to get someone out of the dog house.

Why doesn’t it phase me more than that? We are happily and giddily married. We don’t wait for February 14th to extend a nice gesture, to add a nice words, to exchange a card (I often tuck one in his bag before work). But I dig the idea of an extra hug, an extra "I love you" and a extra kiss. Most of all I like the idea of taking an extra minute to be grateful for my husband’s love and generosity towards me and my family.

Similar to Thanksgiving, we don’t wait for that day in November to be thankful for the things we have and enjoy, for the people we love and who love us back. Just like on Thanksgiving, today I said an extra "thank you" to Bill for the wonderful person he is to me. I did it yesterday. But I might forget at some point some day next year, next week. And I’d be silly to pass on an extra hug today. Anyday.

It does not have to be a dozen roses, a fancy card or a box of chocolates. Or it might. Whatever makes one feel and be a little extra kind today. I can rally behind that.

An extra bit of kindness had never hurt anyone. It would probably make the world go a little rounder too. So here is my virtual extra hug and "thank you" today for your love and generosity towards this blog and what I share with you.

Membrillo Mascarpone Macarons:

Makes about 30 macarons (depending on size)

Notes: I can’t post the exact recipe used for the membrillo (a.k.a quince paste) used to fill these macarons since the recipe is from a book not yet published (next Fall).
But I would direct you to Simply Recipes post on membrillo which I have made several times with great success.

For the macarons shells:
Ingredients:
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge in a lidded container)(explanation here)
50 gr granulated sugar

Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired (helps keep the shells smooth in appearance).
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.
Add the nuts and powdered sugar 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 onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to dry their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons 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 and let them mature in the fridge at least 48 hours prior to eating them.

For the membrillo:
Follow recipe on Simply Recipes.

For the mascarpone filling:
8 oz (210gr) mascarpone, at room temperature (or substitute cream cheese)
2-3 tablespoons sugar
2 tablespoons heavy cream

Prepare the mascarpone filling:
In a large bowl, whisk together the mascarpone and sugar until smooth. Add the vanilla and the heavy cream and whisk until all the ingredients are incoporated.

Assemble the macarons:
Place the mixture in a piping bag fitted with a plain tip and pipe a dollop of cream onto half of the macarons. Top with a square of pate de fruits and another macaron shell.

Pan Seared Smelts & Gathering Around The Simple Things

08.02.2012 42 Comments

It’s the little things that make me happy. Not just smiling. Truly happy. The little things that instantly make my eyes sparkle, my memories ramble and my step take a lighter beat.

A wine my grandfather served me on my last Christmas home that I spot on a menu in a restaurant downtown. The sound of the foam bubbling away after a cold beer is poured too fast in a glass. The crack of a spoon hitting the burnt sugar crust of a freshly made creme brulee.

Opening a book at the very first pages, heart and mind ready to dive in, wrapped around with words, images, and possibilities. Lifting one’s head after a day at work and be greeted by the most beautiful sunset.

Little pleasures. Finding them in all things around us. Sometimes, it can be as simple as seeing a familiar food from childhood. Like smelts. I know, weird… I think the guy behind the fish counter at the market thought I was mildly eccentric when my eyes grew wide open at the sight of freshly caught smelt in his display.

The mere sight if these tiny little fish, bright of their silver and gold reflections, transported me back to my family’s chalet in the Southern Alps of France. Every school holiday was spent there, skiing in the winter, hiking and swimming in the summer. Lots and lots of fishing too.

It was a place meant for simple things. Like a dinner made of pan fried smelts and a big salad. Food did not define every waking moment of our time together. Being together around the table breaking bread and passing plates did. Cousins, uncles, aunts, brothers and sisters. Food was the excuse to be a family, to argue and make up.

I remember my mother dipping the smelts in lemon juice, then breadcrumbs flavored with freshly cut herbs from the garden, and quickly pan searing them in a little olive oil. A good sprinkle of salt and pepper and we were good to go. The more people at the table and the bigger the pile of fish. And the bigger the sighs coming from the kitchen as my mom kept on cooking and cooking the tiny little things.

Pan seared smelts are not most refined dinner items but to me there are the heroes of family moments I cherish everyday. Hence the little skip in my heart when I spotted them at the market. I was sure not to find them again for a long while so I got more than enough for two dinners. I loved seeing my mom’s eyes sparkle when I pulled a bag out of the freezer for us one evening.

I knew instantly where her mind had wandered. I recognized that little smile at the corner of her mouth. I could imagine the memories going through her head. I pulled out a skillet and started preparing dinner. She set the table and told me a few stories.

It was my turn to nurture her. Around something as simple as plate of tiny seared fish. The connection was solid and gave us room to add this moment to the memory bank. And our tastebuds…

Pan Seared Smelts:

Serves 4

Ingredients:
2 pounds smelts (they usually come gutted and cleaned up but ask your fishmonger to do it for you if needed)
1 cup Panko style breadcrumbs (gluten free or not – your choice)
1 teaspoon of kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup finely chopped thyme
juice of 2 lemons
4 tablespoons olive oil, divided

Directions:
Rinse the smelts under cold water, dry thoroughly with paper towels. Reserve.
Place the breadcrumbs, salt, pepper and thyme in a large shallow plate. Place the lemon juice in another shallow plate.
Heat up one tablespoon of olive oil in a large skillet over medium high heat.
Dip about 1/4 of the smelts in the lemon juice, then toss in the breadcrumbs. Place them in the skillet in one single layer and sear for about 3 minutes on each side.
Repeat with the remaining smelts, lemon juice, breadcrumbs and oil. Serve immediately with a simple side salad.

Champagne Sorbet With Red Currant Syrup

17.01.2012 45 Comments

First thing before today’s post and recipe: the winner of the Squam Workshop Giveaway is Patti from Peppermint Ph.D! Congratulations! please send me your mailing address at mytartelette AT gmail DOT com so I can forward it to the Squam team.

So strange. So strange to be writing and listening to the sound of my parent’s voices in the room above ours. Such a pleasure. After weeks of scheduling and rescheduling, they finally arrived last Wednesday. It’s been amazing to see their whole bodies relax and let go of the tension, the sorrow and the worries they have been going through.

It’s been wonderful to pick up where we left off since last May when they were here. So many things have changed and so much has stayed the same. I would have loved to have them here when work was less hectic but in a way I am glad they are able to see first hand how a magazine or cookbook shoot goes. What goes into a production meeting, how I organize the shoots, assistants and the studio depending on the task at hand.

They have seen me find the route ahead and stick to it, work and practice constantly and have kept to themselves their worries and doubts as parents. It’s nice to be able to share what goes on during a day at work. It’s also nice to show them first hand that I don’t noodle around until noon in my pj’s because I don’t have regular work hours.

Above all, it’s been so nice to spend time in the kitchen with my mom or engaging in conversations of all kind with my father at the dinner table. I like hearing the mugs clicking comes five o’clock. Sound that a little tea break and a cookie are just around the corner. It had been too long since I’d heard the usual "I know have too much bread on my plate and not enough cheese".

I like observing them and how they interact with life. How they grew old and yet remain so much as I knew them when I was a teenager. I like the wisdom with which I am trying to approach their visit. I know. I did say "trying". What can I say…I have too much of both their temperaments sometimes and things might just get a little heated. Nothing that a glass of Champagne can’t fix though.

Right before they arrived, in between two New Year’s Champagne toasts, we found ourselves with a couple of opened bottles and only two of us to drink them. During a work week, it proved a bit difficult to tend to them fast enough. I had hoped during the holidays to save enough Champagne to make sorbet. Last week proved to be the perfect time. A little later than planned. I took it as a nice way to prolong the holiday spirit.

I have always liked Kir Royale (with blackcurrant liqueur) or a little raspberry or red currant liqueur in my Champagne. Seeing the red syrup slowly mingle with the bubble and swirl in its descent to the bottom of the glass. I knew I wanted to somehow create the same effect with the sorbet I was making. Since I still had a lot of red currants, I cooked them with lemon juice and honey and made a syrup to be poured over the sorbet right before serving.

The red currant syrup was the perfect hint of tang and contrast to the sorbet. A simple dessert, full of life and generous in flavor.

Hope you have a wonderful week ahead!

Was about to leave without a workshop update…
The November 1st – 5th workshop with Clare is already half full and going fast if you are interested!
The November 8th -12th workshop with Clare and food stylist Tami still has some spots available!
We can’t wait to be there!

Champagne Sorbet With Red Currant Syrup:

Ingredients:

Sorbet: (adapted from Ice Cream Ireland)
2 cups (500ml) Champagne
1 cup (200gr) sugar
1 cup (250ml) water
1/4 cup lemon juice
1 tablespoon honey or simple syrup

Directions:
In a large saucepan, bring the Champagne, sugar and water to a simmer and stir to dissolve the sugar. Remove from the heat and add the lemon juice and honey. Stir to combine. Refrigerate 2 hours or overnight until cold. When ready to churn, pour the liquid into your sorbet maker according to the manufacturer’s instructions. Once made, keep the sorbet in the freezer until ready to eat. Serve with the red currant syrup drizzled over and some extra red currants of desired.

Red Currant Syrup:
4 cups red currant
1 cup water
1/2 cup honey
juice and zest of one large lemon

In a large saucepan set over medium heat, bring the currants, water, honey and lemon to a boil. Reduce the heat and cook for about 30 minutes. Strain the mixture through a fine mesh sieve. Discards the solid and refrigerate the syrup until ready to use.

Steamed Mussels & A Buttermilk Frangipane Cake

05.01.2012 46 Comments

I hope that everyone had a great holiday break and celebrated the New Year as they wished. Quietly or with lots of fireworks and revelers. I don’t know about you but even if I don’t make resolutions I truly enjoy this feeling of starting clean that comes with January. Twelve new months, yours for the taking. Yours to create, get inspired, start, accomplish…There is something exhilarating about the new year.

Personally, it gives me an even greater wish to leap, with all my fears at times, or without any at others. It also fills me with the desire to reset the clocks, just like we do with a new calendar. Internal clocks, personal clocks, work clocks. Setting priorities and goals. Making inspiration and mood boards.

It’s been good to dive back into creating recipes, writing the stories around them and thinking about their photographs. There are lots of fun blog projects in the planning. In the middle if all these "happy new year moments", my family suffered another great loss yesterday. Once again, without my family being close enough to hug and comfort, I turned to the only things I knew to do at the time. Clearing my head, getting inspired and cooking.

Anchoring feeling of loss to the present, to tangible things I could do and explain, I took my camera and headed to the beach. I observed quietly. My fingers got numb gripping my camera straps so hard. But the colors, the quiet empty beach before me…blues, grays, reds… They put my mind at ease. The waves crashing at my feet truly reminded me that life is "it". It’s full if we make it so. It’s not perfect because we make it so. There is life inspired in everything.

On my way home, I stopped at the fish stands at the end of island and got a bag of fresh mussels. My comfort food. It was close to lunch time. Convenient to start cooking. Like most of us, beside being a necessary act of survival, food is also part of our story. My food stories involve every member of my family. They include many friends. They are full of laughters, jokes, pranks, animated discussion, etc… They are full of life.

Deeply aware that every part of me was now bursting with energy and inspiration, I cooked and photographed. I found my rhythm in the things I knew to be my constant. After a much needed break over the holidays it felt good to be back in it. Normalcy coming back little by little.

Steamed mussels are pretty much my go-to super fast dinner or lunch. They really take very little time and are super flavorful when cooked with some white wine, garlic and parsley and finished off with a spritz of lime juice for example. Ok, they are a bit messy but that little imperfection is part of their charm. Just like the beaten up Key limes I got at the store (in the reject box where overdue fruits are sold for pennies to the pound). I am founding imperfection really soothing lately.

The cake was an experiment that did not turn out the way I hoped for but which did not take away any of the wonderful taste or aroma. I had made a small galette des Rois over the weekend and had a half quantity of frangipane left. I layered it with the cake batter and swirled it, hoping it would create a nice design when cut through. I apparently did not swirl hard enough. Imperfect result. Perfect taste. Paired with a cold glass of milk and I suddenly felt my entire body relax.

As cliche as it may sound, food truly has magical powers. Well…cake does…!

I truly wish you the happiest of New Years. Live fully. Play hard. Leap and take chances. Tiny or big. Do what makes you truly happy.

Steamed Mussels:
1 pound fresh mussels
1 cup of white wine
1/3 cup seafood stock (or water)
2 cloves of garlic, minced
2 tablespoons chopped fresh parsley
lime or lemon juice (I used a Key lime)

Clean the mussels by scrubbing them under cold water and remove the little fuzzy "beard" that hangs on some of them.
Place a large skillet over medium heat and add the white wine, stock and garlic. Bring to a strong simmer, add the mussels all at once. Cover the pan with a lid (or if you are like me, lid-less, another skillet of the same dimension). Let the mussels cook 6 to 8 minutes. Thrown in the parsley, toss with the mussels. Discard any that did not open and serve immediately with some of the an juices and a spritz of lime or lemon.

Buttermilk & Frangipane Cake:

Makes two 8-inch loaves

Ingredients:
1/2 cup (125ml) buttermilk
1/2 cup (125ml) sour cream
1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) olive oil
zest and juice of one lemon
2 cups (280gr) Jeanne’s gluten free all purpose flour mix (or 2 cups regular flour)
2 teaspoons baking powder
1 portion frangipane filling (recipe follows)

Directions:
Preheat the oven to 350F. Position a tray in the middle. Grease two loaf pan and line the bottom with parchment paper. Place the pans on a baking sheet. Set aside.
In a large mixing bowl, whisk together the buttermilk, sour cream, sugar and eggs until pale (takes about 2 minutes). Add the oil and lemon juice and zest and mix until well blended. Add the flour mix and baking powder and whisk about 50 strokes until the batter is smooth. Divide half the batter in between the two pans. Top each pan with the frangipane filling over that first layer. Divide the remainder of the cake batter in between the two pans to cover the frangipane.
Bake for about 40-45 minutes (on convection) to a hour (regular) until a knife inserted in the middle comes free of raw batter.

Frangipane:

Ingredients:
1/2 stick (55 gr) butter, softened
1/4 cup (25gr) sugar
1/2 cup (50 gr) ground almonds (blanched, slivered, whole, your call)
1 egg
2 tablespoons (30gr) heavy cream

Directions:
Place the butter, sugar, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.

Pain d’Epices – The Feeling Of Christmas

15.12.2011 49 Comments

Every where I look right now, it seems that everyone is hands and elbows deep in Christmas baking, truffle rolling and cookie decorating. I wish I could say the same for our household. Every year, I bake, cook and mix Christmas gifts for friends and family. A dozen boxes packed with homemade goodies to eat (cookies, chocolate, cakes) and to drink (extracts, infused liqueurs, etc…). This year, well…I am feeling already behind.

By this time in December, I usually have lists of who is getting what, which cookies need to be made and refrigerated, which ingredients need to be marinated and so on. This year? I have zip. So far… No wait! We did put our Christmas tree up yesterday and decorated the house a little. I love how a few twinkling lights and ornaments can instantly brighten one’s day.

On the baking front, however…Not even a couple of cookie doughs parked in the freezer. No egg whites aging for macarons. Only the infused booze is getting better as days go by since I have nothing to do it…I have motivation. I am just oscillating between being overwhelmed with choices and underwhelmed by my decisions. ugh…

Work has kept me deliciously busy and I am not complaining. I have had the opportunity in the last few weeks and days to shoot for some pretty darn motivated and inspired people. The workshop this past weekend was such a great way to round up all the workshops held so far this year. I was thrilled it was in my town, in a space I really want to support the best I can and with some pretty awesome attendees. You can read more about it on Lauren’s blog, Still + Life.

I guess it doesn’t help that my lack of baking is greatly due to the fact that I’m booked on shoots way passed Christmas. I also know that it might me because my mind has been preoccupied with family issues back home. My parents had to cancel their trip to Charleston for the holidays. They need to be home right now and they need every bit of moral support.

We call and email everyday and are forced to revisit memories and stories. It’s bittersweet but it’s also very heart warming on the eve of a lot of celebrating and gathering. It’s our way of keeping together across the miles. Of course, the conversations turn to food at some point or another. We go down memory lane with holiday meals and treats we shared throughout the years. Came one or fifty, there was always good food going around the table.

One scent that brings me home everytime, even so far away, is the spice mix used in the traditional "pain d’epices". A blend of cinnamon, cardamom, clove, star anise, black pepper, orange and lemon peel. You can find the mix already blended and ground in most good epiceries but it’s not that complicated to make yourself. There are as many ways to blend it as there are regions of France.

While the components are the same, the proportions may vary. What I love about this spice blend is that is lends itself to so many preparations, well beyond Christmas. A little dash in rice pudding. A sprinkle over fish and roasted vegetables. A little bit in a potato gratin…I could go on and on about the versatility of using these spices from sweet to savory.

This week it was waking up to the promise of a little pain d’epices for breakfast was the best therapy. The scent of childhood and story telling time spent listening to my grandfather’s stories for hours. The texture of velvety Christmas morning spent playing quietly in our room with the presents Santa had brought that night. All wrapped up within the smooth spiced sugar coating the pain d’epices.

Every morning it connected me to my loved ones a little. That scent evokes my family, the time spent together baking and getting goodie packages together. It reminded me that beyond what I was feeling or how busy I’d be until Christmas day, that there were good reasons to push through and get my baking lists pinned down and to get to it. One specifically: making people happy.

What are your favorite treats to give throughout the holiday season? Please, share a recipe if you have one!

Pain D’Epices:adapted from Saveurs France, December 2011.

Makes 12 mini cakes

Ingredients:
For the spice mix:
equal parts in ounces or grams (I usually go by 30 grams of each & refrigerate)
cinnamon
cardamom
clove
star anise
black peppercorns
dried lemon peel
dried orange peel

Place the cinnamon, cardamom seeds and the rest of the ingredients in a coffee grinder and process until finely ground.

For the cakes:
1/2 cup honey
1/3 cup packed dark brown sugar
3/4 cup milk
1 cup Jeanne’s gluten free all purpose flour mix or regular flour
1 1/2 teaspoons baking powder
1 teaspoon spice mix for Pain d’epices
4 tablespoons unsalted butter, kept cold
1 large egg

Sugar coating:
equal parts sugar and equals spice mix stirred together well.

Directions:
Preheat the oven to 350F and position a rack in the middle. Butter 12 mini bundt cake pans or other of your choice.
In a small saucepan set over medium heat, stir together the honey, dark brown sugar and milk until the sugar is dissolved. Remove from the heat and reserve.
In a food processor or with a pastry blender, combine the flour, baking powder, spice mix, and unsalted butter until the mixture resembles coarse crumbs.
Whisk the egg into the cooled milk mixture and add it to the flour mix. Pulse a couple of times until the mixture is smooth. Divide the batter evenly among the prepared molds and coo 20 to 25 minutes or until a knife inserted in the middle comes out free of crumbs. Let the cakes cool completely before rolling them in the sugar coating.

Thin Apple Tart & Linguine With Scallops And Roasted Beets

06.12.2011 36 Comments

My grandmother used to say "Sundays are good for apple tart". I have to agree, and add that any day is good for apple tart. But also, days begging for a warm embrace, a soft kiss and a little balm to the soul are greatly improved with a slice of my grandmother’s apple tart. Especially when shared with friends.

I believe our friends have heard my stories about my grandparents and family a million times over. That’s part being proud to be of their flesh and blood, part being away and nostalgic, part keeping connected across the miles with some basic traditions. Such as gathering with friends and listening to their stories as well.

This past week has been trying for my family back home, leaving me with the need to get in the kitchen and cook and bake comforting family recipes. The one that were never handwritten, passed down from mother to daughter. The ones that were shared among friends around a cup of tea. The ones prefaced with a simple phrase "well, that’s just one way of doing it…"

I often think of the recipes I was given by family members as the backbone for what I am doing today. I always think about who, among my family members, would enjoy a few gingerbread cookies, who would come share a little seafood pasta for lunch on a last minute notice? The stories associated with food or gatherings always fuel my own photoshoots as much as the actual dishes already do.

It can be a tough navigating act to keep balanced, energized and creative during the holiday seasons while navigating the million gazillion things we all have to do. Writing, crafting, keeping kids busy, baking goodies to share, etc… I find it helpful to balance nutritious, health boosting main courses with sweet little indulgences here and there.

A big bowl of crab soup and a little chocolate rice pudding. A big salad and a scoop of ice cream or sorbet. You get the idea. Find balance in what makes you happy.

Last week, a bowl of linguine with parsley lime marinated scallops and roasted beets followed by a slice of my grandmother’s apple tart was key to my own peace. A typical thin crumbly French crust, topped with a layer of vanilla bean applesauce then covered with thin slices of apples. Crispy and buttery smooth at the same time.

And if it’s having dessert first once in a blue moon or a little extra pasta on your plate…by all means, do.

Thin Apple Tart:

Note: my grandmother used to say that the only good thing about Golden Delicious apples was that they made great applesauce (apple compote). I tend to follow her thought and much prefer this way than fresh. The flesh and skin become so soft and buttery that you don’t have to peel them (but feel free to if you prefer, especially if using non organic apples or a different kind). My grandma’s applesauce is something of a family remedy with us…

Serves 6 to 8

Ingredients:
For the crust:
2 tablespoons (20gr) slivered almonds
1/2 (60gr) cup powdered sugar, unsifted, divided
1/2 stick (57gr) unsalted butter, at room temperature
pinch of salt
3/4 cup (90gr) Jeanne’s gluten free all-purpose flour mix
1 egg yolk

Directions:
Place almonds and 1 tablespoon powdered sugar in a food processor. Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined. Slowly add remaining powdered sugar and flour and mix well. Add the egg yolk and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.
Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round.
Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready).
In the meantime, prepare the applesauce.

Apple Compote: (you can prepare it up to 2 days in advance)
1/2 vanilla bean
2 tablespoons sugar
6 medium Golden Delicious apples
1/4 cup to 1/3 cup (60 to 80ml) water

On a flat surface, cut the vanilla bean in half lenghtwise without cutting all the way through and scrape the seeds from the pods with a pairing knife. Place them in a large saucepan along with the sugar. Set aside.
Core and roughly chop the apples. Add them to the vanilla and sugar mixture along with the water. Bring the mixture to a simmer over medium heat. Turn the heat down, cover and let the apples stew for about 1 hour. Check every 20 minutes to and add water to the mixture if the liquid evaporates faster than the apples can cook. Remove from the heat and let cool to room temperature. Scoop about 1 1/2 cups applesauce inside the prepared tart pan.

Apple Topping:
2 tablespoons (15gr) granulated sugar
zest of half a lemon
2-3 medium apples
1 tablespoon unsalted butter, cut in small pieces

Preheat oven to 350F and position a rack in the middle.
In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar.
Core and thinly slice the apples. Decoratively arrange the slices over the compote and sprinkle evenly with the sugar. Scatter the butter over the tart shell.
Bake for 35-40 minutes or until the top appples are golden brown.

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Linguine With Roasted Beets and Lemon Parsley Scallops:

Serves 2

Ingredients:
juice and zest of one lime
1/4 cup parsley leaves, finely chopped
2-3 garlic cloves, minced
1 tablespoon olive oil
4 to 6 sea scallops
4 mini beets or 2 medium/large (color of your choice)
1 teaspoon olive oil
1/2 pound linguine (I went with gluten free but use the pasta of your choice)

Directions:
In a glass or non reactive bowl, place the juice and zest from the lime, the parsley, garlic cloves and olive oil. Season with salt and pepper. Mix briefly with a spoon and add the scallops. Spoon some of the marinade over the scallops and refrigerate for about 30 minutes.
In the meantime, preheat the oven to 375F and position a rack in the middle.
Place the beets in a baking dish, add the teaspoon of oil, some salt and pepper and roast for about 20-25 minutes. Let cool, peel and cut in halves or quarters depending on the size.
When about ready to eat, place a large pot of water on the stove and cook the linguine until al dente according to package directions.
In the meantime, heat a large non stick pan over medium heat. Remove the scallops from the marinade (do not throw it away), cook the scallops about 2-3 minutes on each side.
In a large bowl, toss the pasta with a spoonful of the marinade, divide the pasta among 2 bowls, add the beets and scallops and serve.

Quinoa, Butternut Squash & Kale Salad And An Apple Cardamom Crisp

28.11.2011 30 Comments

I hope everyone celebrating Thanksgiving had a wonderful time doing so. We surely did. The whole week was actually pretty darn good. It was rich in connections and reflections. The time spent in the kitchen with Laura reminded me of the time spent at home preparing a holiday meal with my grandmother and mother. It was comforting and soothing in so many ways.

It was a lot of fun cooking a huge feast with another like minded person. It’s easy to talk food, pies, gratins, table settings, photography while chopping, boiling, cooking, peeling, etc… We made a lot of dishes. We wanted to try new recipes and still some beloved family ones. We certainly did not hold back but we had plenty to box up for our guests to take home. I have learned years ago that Thanksgiving leftovers are a must!

I will revisit a couple of the dishes for a later post but among the biggest hits were the Apple Cider Brined Turkey from Bon Appetit, Laura’s mashed potatoes with creme fraiche, a root & leek vegetable gratin and a fennel-brioche and sausage stuffing. And the greens beans! I must revisit those miso green beans soon and post the recipe!

When everyone gathered around the table and shared some of their stories, time, themselves, my heart just fogged over. I was thankful for being surrounded by so much love and friendship. Many times I had to pinch myself that the day went as beautifully as it did. And continued the day after when Laura and her fiance Alex requested that I shot their engagement pictures. We had so much fun…well into the evening with dinner and drinks.

The weekend was spent quietly putting china and linens away, shopping at our farmers market and loading up on lots of seasonal fruits and vegetables. Taking some time to sit in the park with Bill and share a crepe and a cup of coffee. It finally started to feel like the holiday season (except for the 80F weather). Those simple things are all I crave for. They fuel me and refuel me times and times again. Just as certain foods do.

After a few richer meal than usual, I like the simplicity of a few good salads or soups. Without being a full blown detox, it’s nice to dig my fork into a lighter fare. Lately, it’s been lots and lots of variation around quinoa salad and this one is the one I have made countless time in the past couple of weeks. It’s versatile enough to be a side dish or main course (with a poached egg on top…fabulous!). Kale and butternut squash are abundant this time of year but any seasonal vegetable would work.

I generally pass on desserts in favor of a good juicy apple or pear this time of year. I do however have the habit of making dessert for our Sunday suppers with friends and crisps and simple tarts are always high on the list during Fall and Winter. Having a spoonful of a little sweet something always makes me feel like I am ending the weekend well and ready for the week ahead.

The quinoa salad is one I intent to serve for lunch during the Food Photography Workshop I’ll be teaching in Charleston on December 10th. Yep, I enlisted Laura to assist and help prep some great foods for all the attendees. On a side note, there are 3 spots left for that workshop!

I am curious though….what do you like to cook or bake to give your body and self a little break this holiday season? Looking forward to being inspired with your answers! Thanks for sharing!

Apple Cardamom Crisp:

Makes 6 to 8 (depending on your ramekins)

Ingredients:
For the fruit:
6 regular size apples (your choice) or about 12-15 lady apples
1 cup fresh cranberries
2 tablespoons honey
juice and zest of one lemon
1 tablespoon cornstarch
1 teaspoon cardamom

For the crisp:
1 cup Jeanne’s all purpose gluten free flour mix (or same quantity regular flour)
1/2 cup (100 gr) light packed brown sugar
1 stick (113 gr) butter, softened

Directions:
Preheat the oven to 350F (convection or regular) and position a rack in the center. Prepare the fruit:
Peel, core and slice thin the apples. Place them in a large bowl with the cranberries, honey, lemon zest and juice, cornstarch and cardamom. Toss well and reserve.
Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar and butter and form large clumps of dough. Refrigerate at least an hour or freeze overnight.
Assemble and bake:
Divide the apples evenly among 6 gratin dishes or ramekins. If the crisp dough was refrigerated, just break apart clumps of it over the fruit with your fingertips. If it was frozen, you can simply grate it on top with a large cheese grater.
Bake for 20-30 minutes. Let cool.

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Quinoa Salad:

Makes 4 to 6 servings as a main dish.

Ingredients:
1 1/2 cups quinoa
3 cups water
2 teaspoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups peeled, cored and diced butternut squash
1 1/2 cups roughly chopped kale (previously washed and cleaned)
2 teaspoons fresh thyme, chopped
vinaigrette (recipe here)

Directions:
In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.
In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucid. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.
Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.
Serve room temperature or cold.