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Triple Berry Crisp

Triple Berry Cobbler

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.

 

Berries

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!

 

Triple Berry Cobbler

 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.

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Mixed Berries Galettes, A Taste Of Summer

Mixed Berries Galette


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…

Berries For Galette


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.

Mixed Berries Galette


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.

Mixed Berries Galette


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 Galette



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

Berries Sorbet & Lavender Shortbread Cookies Sorbet Sandwiches

Triple Berry Sorbet


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.

Berry Heaven


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.

Berry Sorbet and Lavender Shortbread Sandwiches


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.

Lavender


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.

Hautes Alpes


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.

Berry Sorbet and Lavender Shortbread Sandwiches


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.

Hautes Alpes


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!

Triple Berry Sorbet



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.

Mixed Berry & Lemon Verbena Pie

Mixed Berry Pie


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.

Mixed Berry Pie


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.

Mixed Berries


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…

Mixed Berry Pie


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.

Mixed Berries Sorbet with Vanilla Shortbread Cookies

Berry Sorbet


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.

Berries


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.

Berry Sorbet


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.

Berries


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.

Berry Sorbet


Now…I need to fly home and find that sorbetiere my mom bough when we were kids…!

Berry Sorbet



Mixed Berries Sorbet, adapted from Richard Leach in Sweet Seasons:

Makes 4 cups

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.

Raspberry Rhubarb Tapioca Puddings & Lemon Poppy Seed Muffins

Raspberry Rhubarb Tapioca Pudding With Poppy Seed Lemon Muffins


I got to say, social media and the way we interact is pretty phenomenal. And I mean that in all possible ways. I do love it. Being able to connect fast and furiously with people. Meeting new and interesting folks all the time. Being able to exchange links to pictures, recipes, news almost instantly. I like hearing my phone send me a little ring-a-ding "you got mail". Really I do!

Tapioca Puddings & Lemon Poppy Seed Muffins


Last week, I posted on Flickr a photo of tapioca puddings and lemon poppy seed muffins I was taking to our neighbors for dinner. I linked that to Twitter and then closed the computer and went next door. My phone in my pocket. Then my phone had a party. All by itself. It started ring-a-dinging with intensity. Tweets back and emails started coming in asking me to please share the recipes for the puddings and the muffins.

To tell you the truth I had not really planned on it but I had made more than enough to share with more friends. Here. One spoonful deep in that dessert, one whiff of lemon and poppy seed later and I was secretly giddy to have an opportunity to sample them again.

Rhubarb


The Raspberry Rhubarb Tapioca Puddings are so good. Soothing. Little beads of tapioca rolling off your tongue. Smooth. Rhubarb and raspberries gently cooked until just barely soft. The distant scent of cherry blossom extract. The perfect crunch of lightly roasted pistachios.

And the muffins. Ah…gobbled up in a flash. Good thing I tend to cook and bake like my grandmother. Doubling a recipe, or more, is just a normal thing happening here. What can I say? I love to give and see the smile on someone’s face when they receive. The lovely part with these muffins is you can built upon the base any way your heart desires. Oranges, instead of lemons, nuts instead of poppy seeds, vanilla, rose, caramel…anything.

Raspberry Rhubarb Tapioca Pudding


Quite a few many events are shaping up for this Spring and Summer (actually up ’til January…ugh!) that have me jumping up and down with excitement! I will make sure to keep everyone updated on workshops or conferences.

Right now I must get the house and studio tidied up a bit since Taylor is coming tomorrow and staying a few days to shoot the promo video of my book "Plate To Pixel". I heard the book was officially shipping out next week! I am extremely nervous but glad we practiced a little a few months ago. Remember this? I can’t believe this is all happenings. Months of hard work just about to see the light!

Raspberry Rhubarb Tapioca Pudding With Poppy Seed Lemon Muffins


Another fun little tidbit that I forgot to post here: last month the printed issue of Elle Magazine published a feature "Cooking In Code" for which I was interviewed along with Heidi of 101 Cookbooks and Molly of Orangette as well as Eddie Gehman Kohan, Krista Garcia, Amanda Kludt. Extremely honored. Well, now the online version is live on the Elle magazine website. Click on any of our pretty mugs and you’ll be able to catch up on our interviews.

Ok…now I must really go clean the house for Taylor. I’ll try to post sneak peeks of the shoot with Taylor throughout the weekend. Should be fun!

Raspberry Rhubarb Tapioca Pudding



Raspberry Rhubarb Tapioca Pudding With Lemon Poppy Seed Muffins:

Serves 6

For the pudding:
1 cup chopped rhubarb
1 cup raspberries
1/4 cup lemon juice
2 tablespoons honey
1 cup small pearl tapioca (not instant)
2 cups milk
1/4 cup honey
1 teaspoon cherry blossom extract (or rose, or vanilla)
Toasted pistachios for garnish

In a large saucepan, combine the rhubarb, raspberries and lemon juice and bring to a boil. Reduce heat to low, to a simmer, add the honey and stir briefly. Cover the saucepan and let cook for about 10 minutes. Uncover and check the fruit. If there is a lot of liquid, cook a bit longer over low heat, uncovered until very little liquid remains at the bottom of the pan. Let cool to room temperature and then divide evenly among 6 ramekins or glasses.
In a separate and large saucepan, combine the tapioca, milk and honey over medium high heat. Bring to a boil then reduce the heat to low and let the mixture cook until the tapioca looks translucent (about 20-30 minutes). Let cool to room temperature and divide in between the ramekins or glasses with the raspberry/rhubarb mixture. Top with chopped pistachios.

For the lemon poppy seed muffins: (makes 12)
2 eggs
1/2 cup honey
1 cup yogurt
zest and juice of one large lemon
1/2 cup olive oil
2 tablespoon coconut oil (or melted butter)
1 cup millet flour
1/2 cup brown rice flour
1/2 cup potato flour
pinch of salt
1 tablespoon baking powder
1 tablespoon poppy seeds

Preheat the oven to 350F. Line the inside of 12 muffin cups with muffin liners and grease slightly with melted butter or cooking spray. Set aside.
In a large bowl, whisk the eggs and honey until smooth. Add the yogurt, lemon juice and zest, olive oil, coconut oil and whisk until combined. Add the millet, brown rice, and potato flour, salt, baking powder and poppy seeds. Whisk until fully incorporated. Divide evenly between the muffin liners and bake 15-20 minutes.

Strawberry & White Chocolate Passion Fruit Soups With Mixed Berries Muffins

Strawberry & White Chocolate Passion Fruit Soup


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

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

Strawberry & White Chocolate Passion Fruit Soup


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

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

Gluten Free Mixed Berries Muffins


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

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

Strawberry & White Chocolate Passion Fruit Soup


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

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

Have a great weekend everyone!

Strawberry & White Chocolate Passion Fruit Soup



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

Serves 8-10

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

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

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

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

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

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

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

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

Mixed Berry Trifle & Lending A Helping Hand

Mixed Berries Trifle


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

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

Raspberries


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

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

Mixed Berries Trifle


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

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

Spring Is Right Around The Corner


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

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

Mixed Berries Trifle


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


Mixed Berry Trifle with Almond Lemon Cake:

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

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

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

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

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

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

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

Fresh Berries Tartelettes

Fresh Berries Tarts


I love that my mother stopped asking me about the weather a month ago. My answers were fast turning into "hotter" "sticky crazy humid" "yuck". I could complain about it until the cows come home. I try not to but sometimes it just feels good to vent it out loud. Especially if you’re in line somewhere. Then it’s instant validation that you’re not exaggerating. It really feels sticky as glue out there.

Except today. Today was one of those days you just want to hug. Like Lucy hugs the snow. I wanted to hug today. It looks cuter with a toddler than a 35 year old though. But heck, if Jen is willing to give it a go during the Food And Light Photo workshop this month, maybe we can do a little "Helen hugging the gorgeous Colorado" weather photo shoot. Nah….it still is not as endearing as little Lu.

100% Sweet


You could think that now would be the time we only eat ice cream or frozen treats. And we do. Some. Not only and not always. The only things keeping us cool are the shades and a quick dip into the ocean. As far as desserts go, we don’t really change our eating habits that much beside more salads instead of cooked vegetables and more sorbets than usual. Honeydew and peach sorbets are currently "curing" in the freezer actually.

With B’s college friends visiting these past few days I made sure that we had plenty of food to put on the grill, cold drinks to be mixed and lots of homemade ice cream to dig our spoons into. Turns out, the first thing they asked me to make was some tartelettes. Go figure. They’ve known my nickname upon ten minutes of meeting me 10 years ago.

Fresh Berries Tarts


We are extremely lucky to have bushes upon bushes of wild blackberries in the neighborhood and I seem to be the only one interested in picking them. One morning, I took my sweet time and picked about three cups worth. We ate some with creme fraiche one morning, they were sweet and juicy but remembering all the scratches I got and spiders I met on my picking expedition, I decided to freeze the precious blackberry loot.

Fresh Berries Tarts


Dear friends call for uncorking the bubbly, busting out the pretty plates and using said precious berries in simple and fragrant tartelettes.

This is pretty much my go-to recipe for fresh fruit tarts. The dough is really easy to come together and is sturdy enough to give just the right amount of crunch. I chose a mix of blackberries and raspberries from the market but you could make these with any fruit that is in season. The trick, what sets them apart, comes from the 20 minutes that the fruit spends marinating in a fragrant herb sugar.

Baking Mixed Berry Tarts


Yep. That’s my little secret: I simply rub some sugar with one of the herbs growing in the garden for a minute and let the fruit steep in it. If it’s just us, I won’t remove the herbs at all but for guests, I’ll usually strain the sugar before sprinkling it on the berries. Right now I am on a lemon thyme or lemon balm kick but mint, lemon verbana, chamomille work quite well.

Such a simple thing to do and yet it takes the tarts from good to intriguing. Like adding another layer of goodness. One simple step. I hope you will give it a try and let your imagination or your garden lead you to discover new flavor combinations.

Fresh Berries Tarts



Fresh Berries Tartelettes:

Makes four to six 4-inch tarts

Notes: if you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.

I use this flour combination the most because 1/ these are the least expensive gluten free flours out there and like most of us who bake a lot, I have to pay a close eye on the budget and 2/ because their flavors combined are mild enough that non gluten free folks are not taken aback by the taste or the texture.

If you choose to make one 9-inch tart with this, you might want to double up on the berries and add more sugar to taste.

I used a combination of butter and leaf lard (more info on this here) but feel free to use all butter or half shortening – half butter which keeps the crust nice and flaky. Lard also has less saturated fat than butter.

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature (I used half butter and half leaf lard I got at the market this time)
3 egg yolks
pinch salt
1/2 cup (80gr) superfine sweet white rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch (or tapioca flour)
1/2 teaspoon xanthan gum
2 tablespoons to 1/4 cup cold milk

For the filling:
1 pint blackberries
1 pint raspberries
1/2 cup sugar
1 chopped tablespoon lemon thyme (or your favorite herb)

Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add enough milk to moisten it. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using. Roll some extra dough to form lattice pattern on top if desired. You can also freeze the extra raw dough for up to three months.

For the filling:
Place the berries in a non reactive bowl. Rub the sugar and thyme together and sprinkle over the fruit. Gently mix with a spatula. Let the fruit marinate for about 20 minutes.

Assemble:
Divide the berries among the tart shells, top with lattice if desired and bake 20 minutes. Let the tarts cool completely before eating. Depending on the water content in the fruits, some may release more juice than others so be aware when you eat…it might drip.

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Tartelettes Aux Fruits Rouges:

Pour 4 a 6 tartelettes

Pour la pate:
70gr beurre mou, non sale (j’ai utilise moitie beurre et moitie panne)
3 jaunes d’oeuf
pincee de sel
80gr farine de riz
60gr farine de millet
30gr farine de sorghum
40gr de maizena
(ou de 210gr de farine blanche)
1/2 cc de gomme de xanthan
2 a 4 cc de lait

Pour la garniture:
215 gr de mures
215 gr de framboises
100 gr de sucre
1 cc de thym citron

Preparer la pate:
Dans le bol d’un mixer, battez le beurre pendant 1 minute. Ajoutez les jaunes d’oeufs un a un, tout en melangeant bien apres chaque jaune. Ajoutez le sel et les farines sans gluten, le sel et la gomme de xantham. Ajoutez assez de lait pour humidifier la pate. Melangez brievement et verzes le contenu sur un plan de travail. Ramassez en boule et metter au refrigerateur pendant une heure.
Prechauffez le four a 180C et positionnez une plaque au milieu.
Etalez la pate sur un plan de travail legerement farine (farine sans gluten de preference), ou entre deux feuilles de papier sulfurise. Foncez en un plat a tarte, mettre une feuille de papier sulfurise dans le fond, et des pois/riz. Faire pre-cuire 10-15 minutes. Sortez la tarte du four et laissez refroidir. Roulez des bandes supplementaires de pate pour faire le motif du dessous si desire.

Pour la garniture:
Placer les fruits dans un bol non reactif. Melanger du bout des doigt le sucre avec le thym citron. Verser en pluie sur les fruits et melanger delicatement avec une spatule. Laizzer macerer 20 minutes.

Assembler:
Repartir les fruits rouges au fond des tartes, ajoutez les bandes de pate si desire et cuire 20 minutes at 180C.

Fresh Cheese & Raspberries Semifreddo Popsicles

Faisselle Ice Cream and Raspberry Popsicles


Every Monday I look forward to Saturday. The attraction of the weekend is a tad lost on us given our schedules, but from April through December, Saturday mornings are set aside for the farmers market. Rain or shine, we are making our rounds as soon as the market opens up. It gets pretty busy around 9.30am but by then we have already stopped by the patisserie and are on our way home.

I’ve got my market route down pat and beside spreading my budget to as many farmers as I can, after a while you can tell who specializes in what. I know where to get round zucchinis for my petits farcis, peas for my salads, deep purple Spring onions and potatoes, peaches, etc…Last stops are always the same, meat guy, pasta dude, milk and egg ladies. For half of what I would spend at the grocery store, I have everything we need for the week and sometimes more.

Faisselle & Raspberries


Yes, I am obviousy in love with our market but I also relish in that one hour of walking around with B. and just be. To get to know the people who are behind the food that gets on our plate, their passions beside food, their hopes, their families. I know my family’s health is in good hands with them.

One Saturday morning that we were operating on very little sleep, we went our separate ways for a minute and both got milk. I thought for a second about bringing some back but was actually quite happy to have the perfect excuse to make yogurt and fresh cheese. Specifically my dad’s favorite, faisselle.

Faisselle Ice Cream & Raspberry Popsicles


For me, "faisselle" is synonymous with vacations, my father, and our chalet in the Alps. Best memories a child could have. Lots of cousins have taken their first steps there, got rid of their training wheels, had their first kiss, their first sleepover under the stars, built their first fort. Many rocks and stones thrown in the Durance river behind, many of us took our first gliders trip or learned how to ski there.

About twice a week, we would walk across the air field where the cows were enjoying their pasture at the end of the runway to get milk and faisselle. An epic scene for sure! Once back at the chalet, my dad would boil the milk and spread the resulting top cream on fresh bread. That was a ritual and a treat. The faisselle was neatly parked until dinner time and dessert.

Faisselle Ice Cream & Raspberry Popsicles


As a kid I was not too fond of it unless there was enough honey mixed with it. As years went on and my palate evolved, I longed for it again and after a few attempts, I finally got successful results in making it at home. With the extra goat milk from the market, I made a big batch of faisselle and turned some into Fresh Cheese and Raspberries Semifreddo Popsicles.

A few raspberries mulled with honey dropped at the bottom of a shot glass and topped with faisselle ice cream and there you have the perfect mix of tangy, creamy and refreshing. They disappeared in no time with our friends this weekend. That little bit of work brought this dessert to another level of good. Trust me. If the task of making faisselle seems too great, replace with equal amount of Greek yogurt, the taste will be very close.

Faisselle Ice Cream & Raspberry Popsicles


One more thing before I leave you with the recipe:

I am going to be holding a panel on food photography at Evo 10 in Utah June 24th-26th and I was given the opportunity to give away a 2 day pass* to the conference – Yes! TWO DAYS! . It’s pretty darn huge given all the great topics this conference will cover. I am honored to be among such amazing speakers. I can’t wait to be there!

Evo 10


So if you want to attend or know someone who needs, wants, would love to be there: leave a comment on this post between today and Thursday June 3rd at midnight (US eastern time) when a lucky winner will be drawn at random.

* Giveaway includes full access pass to all panels, workshops, activities as seen on the agenda page but does not include travel to and from, food or lodging.

Fresh Cheese and Raspberries Semifreddo Popsicles:

Makes enough for 8-10 small treats

Note: if you wish to venture (and I hope you do) into making your own fresh faisselle for this, you need to start the day before for the best taste. If you want to skip that part, you can use a good tangy Greek yogurt the day you prepare these.

For the (fresh cheese) faisselle:
1 quart whole milk ( 4 cups – 946ml)(I like to use raw when I can but that is up to your own preference) (goat or cow)
1/2 cup heavy cream (118ml)
1/4 cup dry milk powder (60 gr)
8 drops liquid rennet

In a heavy saucepan, combine the milk, heavy cream and milk powder and bring the mixture to 120F over medium heat. Let cool to room temperature and add the rennet. Stir once with a wooden spoon, transfer to a clean bowl (porcelain, glass or plastic), cover with a clean kitchen towel and let sit undisturbed for 2 to 4 hours. Place in the refrigerator and let sit overnight to develop more taste. Drain and used as desired the next day.

For the raspberries:
1 pint fresh raspberries
2 tablespoons honey

Place the berries and the honey in a non reactive bowl, break slightly with the back of a spoon or a fork and let macerate 10-15 minutes. Divide the mixture in the bottom of your cups, ramekins or glasses. Set aside.

For the ice cream:
1/2 cup + 2 tablespoons heavy cream
3 large egg yolks
2 1/2 Tablespoons (50 gr water)
1/4 cup ) honey
200 gr faisselle (drained a bit)(or Greek tangy yogurt)

In the bowl of a stand mixer equipped with the whisk attachment or hand held one with balloon whisks, beat the cream until it just holds soft peaks. Chill while you prepare the ice cream (parfait) base. Wash your bowl and whisk attachment.
In a heavy saucepan, stir together the water and honey. Bring to a boil over medium heat. Since you are not making caramel, it is ok to stir occasionally until the sugar is dissolved. Let it boil and bring the mixture to 238°F on thermometer (soft-ball stage).
In the clean bowl of your mixer, still using the whisk attachment, beat the yolks slightly to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks. Go fast enough to prevent the eggs from scrambling but not so fast that you end up with most of the syrup on the wall of the bowl or the whisk. Continue to whip until the mass is completely cold and airy.
By hand, whisk in the drained faisselle (or yogurt) and about 1/3 of the ice cream base into the chilled whipped cream to loosen it up and make it easier to incorporate homogeneously. Fold in the remaining base.

Assemble:
Divide the ice cream base on top of the raspberries and freeze at least 2-4 hours or until firm.