Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Olive Oil & Almond Flour Blueberry Muffins

7/25/2015

2 Comments

 
Picture

     I think you can call me an olive oil junkie... possibly an addict... and I'm embarrassed to say, maybe a snob.  I love the stuff.  I may even use olive oil more than butter.  Probably.  Next to my kitchen range, I have an old French lemonade bottle filled with a very reasonably priced extra-virgin olive oil that I use primarily for sautéing, the frying of eggs, or the oiling of molds.  For that purpose, I've been buying Trader Joe's Extra Virgin California Estate Olive Oil, named by the Wall Street Journal as one of its favorites, and  "a workhorse" in the kitchen (read about it HERE).  On the opposite side of my range are the oils I use for finishing or whisking into a vinaigrette.  I purchased an amazing one last summer at the Carpentras, France outdoor market and paid more for it than I like to spend, but it's heaven!  It's truly the best one I've ever had in my kitchen... And, it's almost gone :(
     But just because I adore really good extra-virgin olive oils, I will not drop a bundle on them.  One EVOO I always try to have on hand in my kitchen is Nicholas Alziari from Nice.  I refuse to purchase it here in the U.S. (carried by Williams-Sonoma and Zingerman's) because of the steep price -- it costs half in Paris.  If I happen to be there, I will stock up, bringing several home.  And, Nicholas Alziari is something I always request if a friend is traveling to France and generously asks, "Is there something you'd like me to pick up for you?"  Packaged in a tin instead of glass bottles, it packs easily in a suitcase.  But unfortunately, I cannot afford to hop a flight just to restock my pantry.  My solution to that is shopping discount retailers.  I've scored big time at places like HomeGoods.  You won't always find an exceptional oil there, but if you're persistent, you will eventually snag a winner.  I recently found Le Château d'Estoublon there for less than you'd pay in France.  Always check the expiration date before purchasing, and store any unopened oils in a cool spot away from direct sunlight until needed.  

    
Picture

     This recipe for gluten-free Blueberry Muffins made with almond flour and olive oil is from a great article in a past WSJ OFF DUTY about olive oil myths (read it HERE). 
Picture

1.  Preheat oven to 425 degrees. Grease 8 cups of a standard muffin pan with extra-virgin olive oil or use muffin liners. In a large bowl, stir together 2 cups almond flour or very finely ground blanched almonds, ¼ cup sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon.
2.  In a small bowl, combine 2 large eggs, 2 tablespoons extra-virgin olive oil, 1 teaspoon vanilla extract and 2 tablespoons plain yogurt, then stir wet mixture into dry ingredients. (It’s OK if there are lumps in the dough.) Use a rubber spatula to fold 1 cup blueberries into batter.
3.  Spoon batter into muffin pan, filling each cup to just below the brim. Bake 5 minutes, then decrease heat to 350 degrees and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more. Transfer muffins to a rack to cool.




TAKE a LOOK:





2 Comments

Jalapeño Havarti Custard with a Honeyed Sauce, Grilled Shrimp and a Cornmeal Cookie

2/25/2015

2 Comments

 
Picture

     Whenever I visit France, I'm there in search of inspiration.  And France never disappoints.  Last summer in the south of France, it seems as though every amazing meal I ate incorporated a savory shortbread into the dish. 


Picture

     At Le Château de Mazan (check out the beautiful hotel and restaurant HERE) assorted chilled vegetable purées were piped atop a thin savory cookie.


Picture

     At Chez Serge in Carpentras, my first course balanced a savory cookie over my smoked salmon.


Picture

     When I returned home with thoughts of cookies, savory and sweet, I made this dessert of fresh strawberry ice cream topped with strawberry rhubarb compote, and placed it on a pistachio cookie.
    
     ... and I continue to dream of ways to include savory pastries (and cookies) in the meals I create.

Picture

     For this appetizer or first course, I rested a savory jalapeño Havarti custard with honeyed cocktail sauce on top of a delicate cornmeal cookie, then crowned it all with a giant grilled, lemon shrimp.  I can't wait to make this part of an al fresco meal on the patio this summer!
     I fortunately had some leftover cocktail sauce that a friend made, and which I used in this recipe.  * Ina Garten's cocktail sauce (recipe HERE) would be a good substitute.  An excellent commercial brand of cocktail sauce would also work as a coating for the custard.
    

  
Picture
SAVORY CORNMEAL COOKIES
makes 8 cookies

• 1 cup unbleached, all-purpose flour
• 1/8 cup cornmeal
• 1/2 teaspoon Maldon salt or fleur de sel
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
1.  Preheat oven to 350˚F.  Line a baking sheet with a piece of parchment paper and set aside.
2.  Combine the flour, cornmeal and salt in the bowl of a food processor; pulse once or twice.  Add the cubed butter and pulse until small pieces form.  Add the egg yolk and pulse briefly until the mixture just starts to come together.  Do not over mix.
3.  Transfer the mixture to a lightly floured work surface.  Roll dough to approximately 3/8-inch thickness and cut out 3 1/2-inch to 4-inch rounds.  Place cookies on prepared baking sheet.
4.  Bake the cookies on the middle rack of the preheated oven for 25 minutes, or until golden.  Remove and allow to cool.


JALAPENO HAVARTI CUSTARDS
makes 4 servings

• 3 large eggs
• 3/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/3 cup finely diced Jalapeño Havarti
• 2 tablespoons honey
• 4 tablespoons cocktail sauce (see
* above)
1.  Preheat oven to 375˚F
2.  Prepare four 1/2 cup ramekins by drizzling 1/2 tablespoon honey into each.  Gently spread 1 tablespoon cocktail sauce over the honey, evenly coating the bottom of the ramekin.
3.  In a medium bowl, whisk together the eggs, milk, salt, and Jalapeño Havarti.  Divide the custard evenly between the ramekins.  Place the ramekins in a baking pan and make a bain-marie (water bath) by pouring hot water in the pan to reach halfway up the sides of the ramekins.
4.  Gently slide the baking pan onto the middle rack of the oven and bake the custards for 30 minutes, or until set.  When finished baking, remove from the oven and then remove the ramekins from the bain-marie.  Cool for 10 minutes.
5.  Prepare and grill shrimp while custards are resting.

GRILLED LEMON SHRIMP

• 1 to 2 large shrimp for each serving of savory custard
• Olive oil
• grated lemon zest
• kosher salt
• cilantro, for serving
1.  Peel and devein shrimp.  In a bowl, toss the shrimp with a good drizzle of olive oil.  Add lemon zest and sprinkling of salt.
2.  Grill shrimp either on a preheated grill pan indoors or on an outdoor charcoal or gas grill until pink and cooked through.

TO ASSEMBLE:

1.  Using a small paring knife, run the tip around the outside of the custards.  Top  custard with a small plate and invert.  Shake to release custard.  Place a cookie on a serving plate and using a thin metal spatula center a custard on the cookie.  Crown the custard with a grilled shrimp and sprinkle with chopped cilantro.  Repeat with remaining cookies, custards, and shrimp.  Serve immediately.


                                         



TAKE a LOOK:




2 Comments

Chocolate & Lavender Tartlets

9/15/2014

3 Comments

 
Picture

     I visited Provence this past June where it seems... all things lead to LAVENDER. You see it growing practically everywhere.  I took the photo below several years ago.  On our recent trip, we stayed just up the road from this home, where lavender lines the drive, and drove past it almost daily -- a visual delight.

Picture

     Visiting the village markets and local shops, you will find lavender soap, sachets, lotions, syrups, and what I consider the most wonderful of all -- lavender honey -- in abundance.
 
Picture

     But, was I smart enough to bring any lavender products back home with me?  Ah, no... I was trés stupide! 


Picture
                                                 Le Moulin des Sources

     Every morning at our B&B in Gordes-Les Gros, we had a breakfast that included lavender honey in a very large container.  I saw this same bulk container of lavender honey at the Super U, a grocery store in nearby Coustalet.  Did it ever even occur to me to buy any?  No... not at all.  What was I thinking?
    

Picture


     After arriving back home to St. Paul, Minnesota, empty handed, I rode to the Mill City Farmers' Market in Minneapolis and purchased a small bag of culinary lavender... I have been baking with it ever since.


Picture
Picture
Picture

NOTE:  I used 10 individual Matfer tartlet molds measuring 3-inches in diameter at the top and 2 1/8 inches at the base.  You can also use a 9-inch tart pan with removable bottom.  If making a 9-inch tart, double the ingredients for the filling.

FOR THE CRUST:
• 2 tablespoons sliced almonds
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon culinary lavender
• 5 1/3 tablespoons butter
• 3 tablespoon ice water

FOR THE FILLING:
• 4 ounces bittersweet chocolate, chopped
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons butter, cut into pieces
• 1/2 cup heavy cream
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon culinary lavender
• 1/8 teaspoon sea salt

FOR FINISHING:
• 1/2 cup heavy cream
• Confectioners' sugar
• Culinary lavender, for sprinkling


TO MAKE THE CRUSTS:
1.  Pulse the almonds in the bowl of a food processor until ground.  Add the flour, salt, and lavender and pulse to combine.
2.  Add the butter and pulse until the butter is the size of small peas.  Slowly add the ice water while pulsing.  When the dough just starts to come together, stop and transfer the dough to a sheet of plastic wrap.  Press the dough into a disc and wrap with the plastic.  Refrigerate for at least 1 hour.
3.  When ready to make the tart crust, remove dough from refrigerator; place on a work surface.  I roll my dough inbetween a flour-dusted sheet of waxed paper and plastic wrap.  If making a 9-inch tart crust, roll out the entire disc and fit into the tart pan.  If making individual tart shells, cut segments off of the dough, roll, and fit into the pans.  Prick the base of the tart crust(s) with a fork and place crusts in the freezer while the oven is preheating.
4.  Preheat the oven to 400˚F.  Remove the tart crust(s) from the freezer and line with aluminum foil.  Fill the foil-line shells with dried beans or rice to prevent the crust(s) from rising up during baking.  Place the tart pan(s) on the middle shelf of the oven and bake for 15 minutes.  Remove the foil and beans or rice, return the tart shells to the oven and continue to bake until golden brown.  Remove from the oven and set aside until ready to fill with.
TO MAKE THE FILLING:
1.  Place the chocolate and butter in a medium bowl; set aside.
2.  Combine cream, sugar, lavender, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer.
3.  Pour the cream mixture through a mesh strainer over the chocolate and butter and let sit until melted, about 4 minutes.  Gently stir until smooth. 
4.  Spoon the ganache into the cooled tartlet shells; transfer to the refrigerator and chill until set, about 1 hour.

TO FINISH:
1. Whip the heavy cream and Confectioners' sugar, to taste, until thickened.  Mound the chocolate ganache tartlets with whipped cream and sprinkle with lavender.




TAKE a LOOK:




3 Comments

French Cauliflower Soup with Truffle Oil

7/4/2014

3 Comments

 
Picture

     Usually, when I travel, I have good food and not such good food.  On my recent trip to Provence, I'd have to say that sister Susan, friend Renate, and I ate quite well at each meal.  No complaints.  No negative critiquing by me or the others.  And three of our meals were exceptional.  At the beginning of our trip, we stayed in the town of Carpentras and ate at restaurant Chez Serge.  Before a previous trip to France, I had read about Chez Serge in the New York Times and then ate lunch there.  On this trip, we booked a reservation for dinner. 

Picture
     
      The night we ate at Chez Serge, there was an abundance of black truffles...

Picture





   We were served an  Amuse Bouche of sliced black truffles and olive oil along with a basket of French bread.

Picture




   Susan and Renate ordered the black truffle risotto as their main course. 

     Our next exceptional meal was at Chateau de Mazan's Restaurant l'Ingénue. (more on that in a future post).  It turned out to be our favorite -- partly due to the magical setting, but mostly because of the incredible meal.  There we again had truffles in our amuse bouche; a small bowl of chilled, puréed Cavaillon melon with several thinly-shaved slices of black truffle on top.
     At one of the Provençal weekly markets we visited, there was a young man selling black truffles.  He had a small table set up with just a handful of truffles for sale. He could tell I was interested and held his largest truffle under my nose.  I knew I couldn't risk having it confiscated at the airport so I reluctantly thanked him and walked away.  I think of that truffle often...
    
Picture
     The second half of our trip we moved to Le Moulin des Sources in Les Gros, Gordes.  Anyone planning a trip to Provence should check out this Bed & Breakfast's website.  It is charming beyond belief and a good location for the places we like to visit when there.  Before this trip we had never been to Ménerbes, but this time drove to the village 15 minutes from our B&B to dine at La Verandah.  And this is where I had the Cream of Cauliflower Soup with Truffle Oil, Croutons, and Chives for the first time.  The three of us had this soup for our first course and I think we agree that we would have been happy with nothing but that soup as our dinner.  It was amazing.  Amazing enough for me to come back home and immediately make it for a dinner party I was hosting the following week. On my last visit to Paris in 2011, I also had a cream of cauliflower soup that was so good I needed to recreate it when I returned home (recipe HERE).  I use the same recipe for both soups.  The differences between the two (besides the temperature) are the oils and the toppings that are used to finish off the soup.


Picture
• 2 heads cauliflower
• 6 tablespoons unsalted butter
• 2 leeks, white part only, finely sliced and well-washed (about 5 ounces)
• 3 ounces unbleached, all-purpose flour
• 2 quarts plus 2 1/2 cups chicken stock
• 3/4 cup plus 2 tablespoon heavy cream
• 2 large egg yolks
• Coarse salt and freshly ground pepper to taste
• Truffle oil
• Croutons (recipe follows)
• Fresh chives, finely chopped

1.  Wash, core, and chop the cauliflower.  Set aside.
2.  Melt the butter in a stockpot over medium heat.  When hot, add the leek and cook, stirring occasionally with a wooden spoon for several minutes, or until the leek has sweated its liquid but has not taken on color.
3.  While stirring, sift the flour into the leek-butter mixture, and fully incorporate.  Remove from the heat and set aside about 10 minutes, or until cooled slightly. 
4.  Place the stock in a saucepan over medium-high heat.  Bring to a simmer, skimming off any foam or particles with a metal spoon.  Remove from the heat and, whisking constantly, add the hot liquid to the leek mixture.
5.  When well blended, return the stockpot to medium heat and bring to a simmer.  Immediately add the reserved cauliflower and return to a bare simmer.  Simmer, stirring occasionally with a wooden spatula to ensure that the bottom does not stick or burn, for about 20 minutes or until the cauliflower is tender.  If at any point the cauliflower sticks or scalds, remove the cauliflower from the heat, transfer the soup to a clean pot without scraping the burned portion into the new pot, and return it to the stove.  Do not allow the soup to continue cooking once it sticks or burns.
6.  Remove the pot from the heat and either pass the soup through a food mill or purée it in a blender.  You want this soup to be silky-smooth.  If necessary, after blending the soup, press through a fine mesh colander. (I purchased a Vitamix blender just for this soup!).
7.  Place a saucepan with the cauliflower soup over medium heat.  Add 1/2 cup plus 2 tablespoons of the heavy cream and bring to a simmer. 
8.  In a small bowl, whisk together the remaining 3 tablespoons cream and the 2 egg yolks.  Whisk in some of the hot soup to temper the mixture before whisking it into the simmering soup.  Taste, and if necessary, season with salt and pepper.
9.  Ladle soup into bowls.  Drizzle with truffle oil.  Garnish with croutons and chopped chives.


+ CROUTONS
No cutting corners on these croutons.  The amount of butter and oil seem excessive, but don't cut back on those ingredients!
•  3 tablespoons butter
•  Extra-virgin olive oil

•  6 slices of a good, white loaf bread (I use a sourdough loaf from Whole Foods), crusts trimmed and bread cut into 1/2-inch cubes.
1.  Melt butter in a large skillet.  Add enough olive oil to cover the bottom of the skillet.
2.  Add the bread cubes and over medium-low heat use a thin metal spatula to turn the bread cubes.  You want all of the croutons to be evenly covered in butter-oil. Add a little more oil if necessary.  Keep turning the bread cubes, almost constantly.  Your goal is to have them perfectly golden on all sides, but not burnt!  When golden, remove from the pan to a small plate or bowl and set aside.




TAKE a LOOK:





3 Comments

Antiquing in France

6/28/2014

6 Comments

 
Picture
     + Brocante in Malaucène, France

     It seems as though trips to Provence always center around antiquing... or visiting "La Brocante" -- a shop or outdoor market dealing in second-hand goods.  It probably has something to do with the fact that my sister is the designated driver when we travel... and her passion is antiquing.  When she hears about a brocante that, "you will always find good stuff" at, it becomes our destination, and there is nothing I can do about it.  I cannot lie... I also love scouring second-hand stores and brocante markets almost as much as Susan does, but there is a huge difference between my sister's purchases and mine.  Susan is a serious "collector" and always in search of specific items (Antique-of-the-Week).  I, on the other hand, am a collector of nothing in particular.  I am open to anything and everything.  An eclectic piece that I find fascinating usually ends up going home with me -- if it's cheap. 

Picture
+ Brocante market on the edge of the Ramparts... the walled, medieval city of Avignon
    
     And sometimes, when going to a weekly brocante market such as this one in Avignon, it means that we cannot have breakfast at our B&B since we need to get there, "before everything is gone!", as Susan would say.  I really look forward to my café crème with a croissant and brioche in the morning.  And did I mention the French lavender honey???  Going without my Petit Déjeuner puts me in a foul mood.  But if you arrive at La Brocante hungry, this is what you can purchase for breakfast!

Picture
Picture
Picture
Picture
Picture
+ A Brocanteur's means of travel

Picture
Picture
Picture
    
     I don't know what I was thinking when I bought this white French ironstone bowl, especially when I kept preaching to Susan and friend Renate about the risks of traveling with breakables.  The knives, however, didn't pose a problem for my luggage.  And how could I not bring them home with me?  They have "Paris" stamped on the blades.

Picture
+  In search of antiques in Bonnieux, France

Picture
+  Sunday brocante in L'Isle-sur-la-Sorgue
Picture
Picture

     The L'Isle-sur-la-Sorgue Sunday brocante market and shops are where you go to view the really beautiful stuff, but not necessarily buy.  It's a huge tourist destination; second only to Paris for antiques.  And hugely expensive.  This was also our first day with heat of 98 degrees +.

Picture
    
     I could easily find a place for this iron chair with striped fabric at my house... if I could only fit it into my luggage.

Picture

     Monday, 9 June, was "Fête de la transhumance" in St. Rémy-de-Provence; a festival that celebrates moving the sheep to higher grounds and pasture lands.  In the morning 3000 sheep are paraded through the town.  We missed that yearly tradition, but did stroll the holiday's brocante market later in the day.  A carousel is set up near the brocanteurs to entertain the children.

Picture
 
     Somehow, these old, French café au laits bols made it back home with me...
I'm sure that sister Susan will soon have a post or two on her brocante purchases, too.  I'll let her tell you about the tin sconces off a French chateau that dominated space in her luggage...



TAKE a LOOK:




6 Comments

Tuna Pissaladiére

10/13/2012

1 Comment

 
Picture

     The reward of surviving a Minnesota winter, for me, is dining alfresco during the summer months.  It means Salade Nicoise with my garden's haricot verts, roasted beets, French tomato tarts, and Insalata Caprese, just to name a few; and all served with a chilled French Rosé. 
     That type of dining has come to an end, for the most part.  But there is always hope that one more day of Indian Summer will come along, and allow us one more relaxed meal on the patio before the fountain is drained and the outdoor furniture relegated to storage.
     This Tuna Pissaladiére will make a perfect alfresco luncheon, along with a green salad, and that glass of rosé.  A 70 degree day is predicted for early this coming week.  I'll caramelize the onions and roast the red peppers this weekend, allowing a quick assembly of the pissaladiére, to enjoy on that upcoming (and hopefully not last) day of Indian Summer.


             >Tuna Pissaladiére<

                                   recipe Sunset Magazine | August 2012

• 2 pounds onions, thinly sliced lengthwise
• 1 1/2 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 sheet frozen puff pastry (14-ounce package), preferably all-butter Dufour
• 12 ounces roasted red peppers, cut into strips
• about 1/2 cup Nicoise olives, pitted
• 2 tablespoons drained capers
• 4 ounces good quality canned tuna in olive oil, drained

1.  Cook onions in oil in a large skillet over medium heat until soft, stirring often for about 8 to 10 minutes.  Reduce heat to low and cook, stirring occasionally, until the onions are a deep golden brown.  This should take about 45 minutes.  Stir in the thyme, salt, and pepper; set aside to cool.
2. Preheat oven to 400˚F.  Line a baking sheet with parchment paper and place the sheet of puff pastry on top.  Bake on the middle rack of the oven until puffed and golden brown, about 18 to 20 minutes.
3.  Spread the caramelized onions over the pastry, leaving a 1/2-inch border. 
4.  Make a grid pattern over the onions with the roasted red peppers.  Place 2 Nicoise olives in the center of each grid, then sprinkle the entire pissaladiére with the drained capers.
5.  Flake the tuna and scatter inside the grids, and return to the oven for an additional 10 to 15 minutes.  Garnish with additional fresh thyme leaves and serve either warm, or at room temperature.



TAKE a LOOK:





1 Comment

ROSEMARY-OLIVE SHORTBREAD perfect with a glass of wine!

6/18/2011

1 Comment

 
Picture
     This could go on forever... the posting of the French inspired treats I served at my daughter's recent graduation party in our back yard.  The majority of offerings, actually all of the offerings, were sweet treats except for this one savory sablés that was offered alongside wine we were serving to the adults. 
    
Picture

     I made this recipe for Olive and Rosemary Shortbread five years ago for the first time, after a trip to Provence with my daughter and sister.  I purchased a small tin of Sablés salés aux olives noires in the town of Saint Rémy de Provence.  I decided on my return home that this was one savory cookie I needed to have on hand for friends who stop by for the occasional glass of wine.  I haven't made them in quite a while but after nibbling on many this past week, I was again reminded of how good these are!  And really... when you add a large amount of butter and fleur de sel to anything, it has to be good!

ROSEMARY-OLIVE SHORTBREAD
inspired by a visit to Le Petit Duc | Saint Rémy de Provence

                      
Picture
• 2 1/4 cups flour
• 2 1/2 teaspoons sugar
• 1 teaspoon Fleur de Sel
• 1 1/2 teaspoons finely chopped fresh rosemary
• 13 Tablespoons cold unsalted butter, cut into small pieces
• 2 large egg yolks
• 3-4 Tablespoons chopped Nicoise olives

1.  Preheat oven to 350 degrees.

2.  Pulse flour, sugar, salt and rosemary in a food processor until combined.  Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough just starts to clump together.  Add chopped Nicoise olives and process briefly.  Turn onto a work surface and gather dough together.  Divide dough into 4 pieces and smear each portion to help distribute the butter.  Divide dough in half.   Lay each half on plastic wrap and form into a log about 1 1/4-inch in diameter.  Chill at least one hour.  Slice log into 1/4-inch thick pieces and place on parchment-lined baking sheets.  Bake in the middle of the oven, for about 25 minutes, until light-golden brown.  Cool on a rack and store in an air-tight container.  Dream that you're in Provence. 


TAKE a LOOK:





1 Comment

La Tour de France -- and a strata

7/26/2009

3 Comments

 
Picture

  I had been looking forward to July 25th for days.  It was the day the bikers riding in La Tour de France would be ascending Mont Ventoux.

Picture
  We watch the Tour de France almost religiously each summer.  I think I like cycling, but honestly, the reason I'm glued to the television screen  during La Tour is because of the scenery.  I'm a sucker for the cobblestones and tiled roofs of France.  When the cyclists are on secluded stretches of road, I'll find little jobs to do around the house.  But as soon as my husband yells, "Hey, look at this!", I run back to the t.v. and images of another village I now want to visit.
Picture
   Seeing the 20th leg of La Tour was especially important to me because we always stay near Mont Ventoux in the Vaucluse region when visiting  Provence.  Last summer we based ourselves in Carpentras and wherever we ventured during the day, Mont Ventoux was most likely in our sight.
Picture
   My husband, who has become more interested in cycling over the years and participates in Ragbrai (the bike race across Iowa) with our youngest daughter, has never joined me on my visits to Provence.  But he seemed intrigued, seeing the shots of lavender fields and vineyards during La Tour yesterday. I'm hoping he'll consider a trip with me.  He could ride his bike from village to village and I could meet up with him for lunch, taking a break from the markets and brocantes -- my favorite pasttimes in Provence.
Picture
  Since we would be getting up at 6 a.m. (on a Saturday!) to watch the ascent of Mont Ventoux, I decided to assemble a strata the night before, to have as breakfast Saturday morning.  The great thing about a strata is that you can work with what you've got.  I had 2 cooked hot Italian sausages in my freezer along with a baguette.  I sliced the baguette and covered the bottom of a buttered gratin with half.  Over that I layered the sliced sausages and mushrooms from a jar in my pantry.  I sprinkled about a cup of shredded Gruyére over the top, along with leaves of fresh basil from my garden.  I covered this with another layer of baguette slices and more shredded cheese.  I whisked together 4 large eggs and about a cup of half & half, seasoned with salt and pepper, and poured this evenly over the bread. (Feel free to add more cream or milk if the strata seems too dry). Covered with plastic wrap, the strata was placed in the refrigerator until the next morning when I popped it into a preheated 350˚F oven for 30 minutes.  I wish the red peppers in my refrigerator had been roasted when I assembled this late Friday night.  They would have been a great addition. 
3 Comments

FRIDAY NIGHT DINNER pan-barbecued shrimp

5/28/2009

2 Comments

 
Picture

  It was our turn to host "gourmet", the term we've all been using for the dinner that six of us partake in several times a year.  Too chilly to be outdoors for more than our appetizers, we ate three courses in our dining room.  I served the main course in my favorite bowls, made in Spain, that I hauled back from Aix-en-Provence last summer.

Picture
The shrimp almost seemed camouflaged within the marbleized red and yellow glazed swirls.  Prepared in a spicy herb butter, we ate the unpeeled shrimp with our hands and soaked up the sauce with French breads.
Picture
  This is a fantastic dish that does not involve much time and the results are hugely delicious!  The shrimp were excellent... large and meaty.  I figured 1/2-pound per person and that was really pushing our limit.  From a Sunday New York Times magazine, "This Southern recipe, altho' called "barbecue", is actually prepared in a hot cast-iron skillet".

                                         PAN-BARBECUED SHRIMP

• 16 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon fresh rosemary leaves, crushed
• 1/2 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
• Salt to taste, if desired
• 2 pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in
   cold water
• 1/2 cup bottled clam juice
• 1/4 cup dry white wine

1.  In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat.  Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine.  Stir well and add the shrimp.  Cook about three minutes, stirring and shaking the pan.
2.  Add the remaining eight tablespoons of butter, clam juice and wine.  Cook, stirring and shaking the pan, until the shrimp are cooked through.  Remove from heat and serve immediately with the hot butter sauce from the pan and French bread or rice.   YIELD:  Four servings.


2 Comments

FRENCH ONION BREAD

3/2/2009

4 Comments

 

          Another bread from the Provencal bakery Chez Auzet in Cavaillon, France.

                               ONION and WHITE WINE BREAD
        adapted from Confessions of a French Baker by Peter Mayle and
                                             Gérard Auzet

• 2 tablespoons butter
• 1 1/2 cups diced onions
• 1/4 cup white wine
• 1 3/4 cups (8 ounces) unbleached King Arthur all-purpose flour
• 1 3/4 cups (8 ounces) unbleached King Arthur bread flour
• 1 1/2 teaspoons salt
• 5/8 cup water (90 - 100˚F)
• up to 5/8 cup additional white wine
• 4 1/2 teaspoons (1/2 ounce) instant yeast

1.  Melt the 2 tablespoons butter over medium-low heat.  Add the diced onions and sauté, stirring occasionally, until they are soft and slightly golden.  Deglaze the pan with the white wine.  Drain the onions, reserving any accumulated liquid.  Set both aside to cool.
                                              
2.  Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook.  Sprinkle the yeast over the mixture and mix on medium to low speed, gradually adding the 5/8 cup water and the deglazing liquid plus additional white wine to equal 5/8 cup, and mix until the dough comes away from the bowl, between 5 and 10 minutes. 

3.  Remove the dough from the mixing bowl and set it on the counter to rest for 10 minutes.  Return it to the mixing bowl and place it so the dough hook plunges into the middle of the dough.  Mix on medium speed until the dough is soft and pliable, about 15-20 minutes. (I needed to add additional water, little by little to achieve the soft dough).  At this point add the onions.  I found I had the best results incorporating the onions if I took the dough out of the bowl and kneaded the onions in by hand. 

4.  When the onions are incorporated into the dough, gather it up in your hands in a rough ball.  Bring the full length of your thumbs into the center of the ball so that they meet, and stretch the dough from the center out.  Turn the dough a quarter turn and stretch the dough again the same way, creating a smooth ball.  Transfer the dough to a large mixing bowl, cover with plastic wrap or a damp kitchen towel, and set aside until the dough doubles in size, at least one hour.    
                                                                                                                  
    5.  Gently remove the dough from the bowl and place it on a clean surface.  Cut the dough into 2 pieces and shape into 2 smooth balls again, as you did before the first rise.  On a surface, free from drafts, lay a kitchen towel  and dust with flour.  Place the balls on the towel and cover with plastic wrap or damp towel.  Leave the loaves to proof at room temp until they double in size, at least 20-25 minutes.

6.  Shape the loaves by first patting down the balls to allow the gasses to disperse.  Gather up each piece of dough and again, shape into 2 smooth balls.

7.  Place the loaves on the kitchen towel dusted with flour and cover with plastic wrap or a damp towel.  Let the loaves rise at room temperature for the  final time until they have doubled in size.
                                                                                                             
                                                               Meanwhile, preheat the oven to 450˚F.  Carefully place the loaves on a baking sheet.  Brush them with water using a pastry brush.  With a sharp razor blade, cut the surface of each loaf by scoring it from end to end in 2 swift motions. 

9.  Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water and close the door immediately.  Put the bread in the oven and bake for 20-25 minutes or until it makes a hollow sound when tapped on the bottom.  Let cool on a rack.  MAKES 2 LOAVES

4 Comments
<<Previous
    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes