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Quinoa, Mixed Peppers and Avocado Cream Verrines

Quinoa, Mixed Peppers and Avocado Cream Verrines


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

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

Roasted Mixed Baby Peppers


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

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

Quinoa, Mixed Peppers and Avocado Cream Verrines


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

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

Making Guacamole


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

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

Homemade Goat's Milk Yogurt


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

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

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

Quinoa, Mixed Peppers and Avocado Cream Verrines



Quinoa, Mixed Peppers and Avocado Cream Verrines:

Makes 6 to 8

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

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

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

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

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

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

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

Fiadone, A Corsican Dessert & A Giveaway

Fiadone


I realize that I never posted a recap of my BlogHer Food experience and although work being the primary reason, well…I really don’t have another reason. Many bloggers were doing such a good job at putting into words all the feelings experienced during that weekend that I commented on theirs instead of writing mine. I did go to BlogHer Food with some goals such as deliberately meeting some folks to see if my first online impressions matched my second in real life ones but also to let the unexpected guide me to meet new faces or take part in amazing conversations.

That’s how I met Michael (deliciously devilish), and Stephen (super talented photog), told Aida Mollenkamp I digged her shoes of all things, had an Oprah moment in the conference hotel bathroom with Tami and Jeanne and finally crushed hard on this little firecracker of a woman, Georgia Pelligrini. And I also digged her boots. No I don’t have a foot fetish, I just have major crushes on strong women, marrying beauty and fearlessness.

Simple Pleasures


Georgia could be a model. Instead she roams the world to discover "culinary artisans across the world, who are fighting to preserve their food traditions." She compiled 16 of them into a book "Food Heroes" that came out this past September. Listening to Georgia’s enthusiasm about the people in each story was like drinking moonshine. It’s sweet, powerful and it burns your eyes it’s so good. I promised myself to order a copy as soon as I got home. Georgia beat me to it and sent me one with a little note telling me to check the chapters on the two artisans in France.

For the next 30 minutes I was in another world. It’s one thing to tell the story of someone. It’s another thing to tell someone’s story. Georgia knows how to do just that. In no time I was back on the hills of my childhood, running among the olive trees and picking fresh figs to eat on the way back from school. I wanted to read about all the other people in her book and without realizing it, night had fallen while I was deep into the story of Bill Best, the seed librarian in Berea, Kentucky.

Fiadone


There’s something comforting for an historian like me to know that some people make a life out of preserving food traditions. As Ruhlman said during the conference, "food is our humanity" and these people are our humanity keepers. Keeping traditions alive is a testament of our ability to understand passion for quality and care. I see that every Saturday morning when I go to the farmers market in downtown Charleston. We have genuine artisans among them, people with the skills of working their product in an ethical and organic fashion. To pass their passions and a bit of their story on to us everytime we go and take the time to chat for a couple of minutes.

It’s a special treat to see these farmers' eyes light up with every question I ask or when I tell them what I cooked or baked with the produce or meats I got the week before. There is an exchange far beyond that of goods and paper bills. There is humanity. I always feel a little closer to that when I can buy a product in its raw form and turn it into something else, simply by applying the teachings of other artisans I met when I worked in restaurant kitchens. Food artisans and food lovers would be miserable without one another.

Last Four


I was really excited to get the first delivery of fresh goat’s milk of the morning the other day at the market. I bought more than two people would consume in one week and I know the people at Joseph Fields Farm thought I was a bit strange. I had a plan. I had been craving faisselle, a soft large curd cheese I grew up eating and wanted to make a few batches with goat’s milk for a change. I think if I were to become an artisan, I would raise goats and make cheese. I am serious.

I made so much faisselle that I quickly had to think about ways to use it. I love it barely drained from its whey with a bit of honey and a sprinkle of walnuts in the Winter. In the Summer, I like to mash up so raspberries and sugar along with it. In the Fall? Well…I had never thought about that one. Yet. Until one of our friend mentioned that his work stint was over with here and he was moving back to his native Corsica. I told him to come over for dinner and I would make Fiadone with the fresh faisselle I had just made.

Draining Goat Cheese Faisselle


I have spent very little time in Corsica but it was enough to fall in love with its people, its landscape, its energy and its food. One thing I loved almost as immediately as it hit my lips was the Corsican dessert Fiadone. It’s really a cross between a flan and a cheesecake and usually made with brocciu, or brousse, a slightly curdles soft cheese made from cows or goats. All I had to do was make the faisselle, drain it as I would fresh cheese and we were in business.

I know not everyone has access to fresh goats milk to make faisselle for this dessert and the good news is that you can substitute ricotta or well drained yogurt in the same proportion. It is light and refreshing and you can really boost up the flavors anyway you want. We like it with loads of lemon zest but orange or freshly cut pear slices on top would be perfect for the season. Hope you give it a try!

Food Heroes


In the spirit of celebrating food crafters and food artisans all over, Georgia is graciously offering two copies of her book to two lucky readers. I dare say lucky because you will want to get on a road trip and visit them all after reading this book! All you have to do to win one of two copies of Food Heroes by Georgia Pellegrini is to leave a comment on this post between today Tuesday November 2nd and Sunday November 7th. One entry per person, no anonymous. That’s it…

I monitor comments manually and I am going out of town for the rest of the week so if you don’t see your comment right away, give me at least 48 hrs before emailing me about it.

Where am I going? I am heading to Indiana to photograph Caitlin’s, from Engineer Baker, wedding. It’s my wedding present to her and J and after our engagement session here this summer, I could not be more excited. I took the week to be with them and give her some bridal shots, document the making of the wedding cakes (yes….she’s doing her own wedding cakes), the rehearsal dinner and of course the ceremony. Those lovebirds are so adorable together…I will try my best to post snapshots!

Fiadone



Fiadone, adapted from "Fromages Frais Maison" by Cathy Ytak

Serves 6-9

1/2 cup sugar
3 eggs
zest of one lemon
1 tablespoon cornstarch
pinch of salt
1 cup drained faisselle or ricotta cheese

Line an 8×8-inch sqaure pan with parchment paper, butter lightly and set aside.
Preheat the oven to 375F and position a rack in the middle.
In a large bowl, whisk together the sugar and the eggs until pale. Add the lemon zest, cornstarch and salt and whisk until blended. Add the drained cheese and whisk well.
Pour into your prepared pan, place into the oven and lower the heat to 350F. Bake for 45 minutes. The cake does not rise, it gets dark around the edges and a knife inserted in the middle should come out clean. Let cool for a few minutes before sharing.

To make faisselle without the traditional molds (what I do at home):

Heat up 4 cups of raw milk or whole milk (cow or goat) and 1 cup of Greek yogurt (full fat) into a large saucepan until the mixture reaches 30C.
In the meantime, place 6 drops of rennet (found at healthfood stores) in the bottom of a large, super clean, bowl.
Once the milk mixture has reached proper temperature, slowly pour it into the bowl with the rennet. Give one turn with a wooden spoon and let sit.
Do not move your bowl or stir again. Leave it alone for a least 6 hours. Very carefully transfer to the fridge. Try not to shake and move the bowl too much to prevent the curds from breaking lose before they are ready.
After another 4-6 hours, the faisselle is ready to be broken into and to be drained to the consistency that you prefer.

Fresh Pea, Cheese and Herb Salad

Pea Salad Ingredients


Everytime I look at the picture above, I think what a perfect metaphor it is for life. At least mine. It’s got shadows. It’s got color. Texture. Spice. Flavor. It’s got old parts and it’s got new ones. It’s got roundness and it’s got angles. It’s good in so many different ways. Everyday we put things in a pot and try to make them work. Sometimes the pot gets too full and tilts over. Most times, my attempts at making things right result in pretty good things. Literally. This Fresh Pea Salad being one of them.

I got these gorgeous peas during the early days of the farmers market, shelled them and froze them. I was still undecided as to what their fate would be but I could not pass on this much freshness in a pod. It’s been a month now that I have taken a still life of them for the French Word A Week feature but I just did not want to post a shot of a peas in bowl and run off the page.

Like a bunch of petit pois running off my plate.(click on word to hear the pronunciation)

Fresh Peas & Goat Cheese Salad


I think that I like saying "petit pois" as much as I like pomme de terre or pamplemousse. The word just jumps on your tongue before jumping on your plate. I told you. Little things make me insanely happy. The muffled sound of beer being poured in a glass, the shattering of the sugar crust on a creme caramel. The pop that little peas make between my teeth.

Forget what the calendar reads, it’s Summer here already. With this heat, there isn’t a day without a salad. A big bowl with fresh ingredients from the farmers market thrown in together. They don’t have to match. They just have to play well with one another.

This salad is perfect as a side dish whether you use fresh or frozen peas, and lends itself to enough variations it can make your head spin. It’s best served lukewarm with its sauteed onion and garlic and you can skip the cheese on top of need be. The first batch we had was actually just peas, salt and pepper and plenty of fresh herbs from the garden. It made a refreshing, light and easy side to a grilled piece of salmon on a warm and humid evening.

Fresh Local Peas


We also turned it into lunch by adding fresh cheese I made the day I did faisselle, a poached egg and a piece of bread. I thought B. would ask where was the meat but it turned out to be satisfying just as it was on yet another scorching day. I used a basic recipe for paneer to make the fresh cheese but you can substitute any soft variety that you like or pick a harder cheese like parmesan (or skip it altogether). We like ours with a chiffonade of basil and oregano but the choice is yours. The possibilities are only limited by what’s not around pretty much.

I am really tempted to morph it into something similar to what Sean posted the other day: a snap pea, radish and mint salad. Hmmm….

One more thing before you ump on to the recipe:
Congratulations to Katie G. – lucky winner of the Evo 10 conference pass. See you in Utah!

Fresh Peas & Goat Cheese Salad



Fresh Pea, Herb and Cheese Salad:

Serves 4 as a side dish

1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used this recipe for paneer)
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)

In a large saucepan set over medium heat, heat the oil and sautee the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You’re set!

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Le P’tit Coin Francais:

Salade de petit pois et fromage frais:

1/2 oignon, coupe en des
2-3 gousses d’ail, emincees
120gr-150gr de fromage frais (recette ici)
1 litre d’eau
500gr de petit pois (sans ecosses)
sel et poivre
basilic et origan (ou autre)
1 cc huile
1 cc vinaigre balsamique

Dans une grande poele, faire revenir l’oignon et l’ail jusqu’a ce qu’ils soit translucide. Mettre de cote.
Dans une grande casserole, porter l’eau a ebullition et faire y cuire les petits pois pendant 5 minutes. Les passer sous l’eau froide et laisser bien egoutter.
Dans un grand saladier, melanger l’oignon, l’ail, les petits pois, le fromage frais, sel, poivre et ajouter un peu d’huile et vinaigre. C’est pret!