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Archive for December, 2012

I must apologize, we were away for a couple of days after Christmas so I haven’t been as attentive with responding to comments and commenting; thanks for understanding.

This salad has become a staple in our home and would have been a great alternative to the Paella for our progressive dinner. I had trouble finding the authentic Lentilles du Puy until I spotted them in our Superstore for a fraction of the cost, but they are from Alberta! I read that the soil conditions are similar to that of Du Puys in France, 500g for about $2.75. I have yet to taste them to compare to the French lentils, but as soon as I do, I will update this post.

You have Charles at Five Euro Food to thank for this post. On my last entry for Lentilles du Puy, he mentioned he goes for lunch to a small bistro and they serve this salad with a poached egg on top. Here is his comment verbatim, it was so inspiring: “Hi Eva, this is one of my absolute favourite lentil dishes – the place I eat it serves it with small cubes of raw carrot which provide a lovely texture and… the pièce de résistance on top… a soft poached egg. Seriously, you HAVE to try that. Cracking open the egg so the yolk runs out over the lentils… it’s so lovely!” Of course, you just knew I HAD to have it. And at a risk of making JT SICK TO DEATH of this salad, I made it again (Luv you JT). Unfortunately, the photos are at night so they are crap, but you can certainly see the most deliciousness of the cracked yolk flowing over the lentils…it was very delicious and highly recommended.

PS. This time, I even added the small cubes of carrot to be sure I had the same experience. Thanks again Charles.

Poached Egg on Lentilles du Puy Salad with a Dijon Mustard Vinaigrette

What an AMAZING idea Charles, thanks so much!

Serves 4-6

Ingredients:

  • 1 cup lentilles du Puy (French green lentils) picked over and rinsed
  • 3 cups water (the original recipe has 6 cups but you have to drain the remaining water)
  • 1 onion, finely chopped
  • 3 pancetta slices, chopped (about 3-4 table spoons)
  • 1 garlic clove, finely minced
  • 1/4 teaspoon dried thyme
  • 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, finely chopped
  • 1 red bell pepper, finely diced (about 3/4 cup)
  • 1 yellow bell pepper, finely diced (about 3/4 cup)
  • 1 carrot, finely diced (about 3/4 cup)
  • 4-6 poached eggs

For vinaigrette

  • 2 tbsp white-wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 1/2 tbsp Dijon mustard, or to taste
  • 1-2 tbsp cup EVOO
  • 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

  1. In a heavy saucepan render the pancetta to a crispy consistency. Remove pancetta and add the onions and sweat until transparent. Add the garlic, type and parsley sprigs (reserve the leaves). Cook for about 1 minute.
  2. Add the lentils and sauté for another minute, add the water all at once and simmer, covered, 20 minutes. Stir in bells peppers and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept covered and chilled. Reheat lentils before proceeding with recipe.

Directions for vinaigrette:

  1. Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegars, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
  2. Drain lentils (if required, I didn’t have to) well in a sieve and discard parsley sprigs. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
  3. Just before serving, arrange arugula decoratively around salad, or serve without as is pictured below.

The wonderful yolk breaks into the most luxurious sauce over the tangy lentilles, it is quite a lovely flavour and texture experience

LentilsDuPuys-1

I retook this picture because I really didn’t like the light in the earlier ones. I also folded in baby Arugula into this version and laid it on a Kale salad.

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The same restaurant that I mentioned in a previous post, Bombay Palace serves a pickled carrot that I just can’t get enough of. It’s sweet, tangy and crunchy and delicious. Their version is very red because they put food colouring into it, I omitted the colouring.

Lightly crunchy and packed full of flavour

Carrot Pickle

Original recipe from here, but I changed it up.

Serves 4-6

Ingredients:

  • 1 medium carrot, about 200 g cut into cubes
  • 1/2 tbsp mustard powder
  • 1/4 tsp chili powder
  • a pinch each ground cloves and cardamom
  • 1 tsp salt
  • 1/2 cup rice vinegar
  • 1/4 cup olive oil

Directions:

  1. Blanche the carrots and stop the cooking in an ice bath. Drain well.
  2. Mix remaining ingredients in a seal-able container, add the carrot and refrigerate for 1-2 days.
  3. To serve, drain and rinse.

Sweet Mango Chutney

Ingredients:

  • Mango, not too ripe
  • 1/4 cup chopped red onion
  • 1 clove garlic, finely minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • 1/2 tsp salt
  • 1/2 cup cider vinegar
  • 1/4 tsp chili paste
  • water

Directions:

  1. Peel and seed the mangos and chop into 5-10 mm cubes.
  2. Place all ingredients into a non-aluminum saucepan and bring to a boil, reduce heat and simmer for 1 hour or until fruit and onion is very soft. Lightly mash with a fork. Allow to cool and place in a clean glass jar. Store in the refrigerator

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We’re off on a little break, so if I don’t comment on your blog right away, please know I still love reading your blog and will be back as soon as I can.
Inspiration comes from anywhere but the places I seem to be getting my inspiration are the wonderful blogs I read. Liz over at That Skinny Chick can Bake made this incredibly beautiful Lemon Cream Dessert with the Secret Recipe Club; I was immediately smitten. Plus I needed a nice light dessert for the finalé of our Indian Feast. Now we’d all like to eat like Liz and look like her, but sadly, that is not my world, so I had to take her beautiful dessert as inspiration and find a ‘lighter’ version and I found it at Serious Eats — It’s a Greek Yogurt Lemon Mousse!

It’s an easy dessert to make and the egg whites are cooked over a bain marie, as if you were making Italian Meringue! I didn’t change a thing!

Now you’ll see in the last picture that the texture was described as spray foam insulation, but tasting way better. It’s definitely a firm mousse with very good lemon flavour! I will book mark this recipe for the future!

We got these adorable little pots in Paris; yogurt came in them, the company was celebrating their anniversary and packaged their product in these gorgeous pots

You see, I wasn’t fibbing! This is one of our breakfasts in our Paris apartment

The texture was described as resembling spray foam insulation, but tasting WAY better! Thx Gordon P XO

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ChristmasDay

My Christmas baking list was altered somewhat because I just couldn’t get it all done with the small diversions I subjected myself to. This is what I had intended on baking:

Here is this 2012′s round up:

Plates ready to be delivered

Plates ready to be delivered. May I send you one too?

Here’s what actually went down:

Very festive little parcels

Very festive little parcels

Card with legend

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Christmas Wishes

Clipart from Microsoft Clip Art Gallery

I’ve never made fudge. There. I said it. I love fudge, but have never made it and when I saw Katherine’s (Rufus’ Food and Spirits Guide) recipe for his mother’s back of the bag fudge, I had to try it and with pure luck, I had everything in my pantry! The recipe came together very easily and the taste was wonderful, and great creamy texture (very much like ganache). Our tin of Sweetened Condensed milk was a slightly different weight than what the recipe called for so I had to adjust all the ingredients accordingly, plus I didn’t have butterscotch morsels so I used chocolate chips as the flavour. Kudos Katherine another great recipe to add to my Christmas baking collection!

Chocolate Peanut Fudge

Original recipe by Katherine at Rufus’ Food and Spirits Guide

Melt in your mouth, fudge-o-licious

Melt in your mouth, fudge-o-licious

Makes one 23 cm (9 inch) square pan, about  2 cm (0.8″) thick

Ingredients:

  • 3/4 cup sugar
  • 20 g unsalted butter
  • 300 mL Sweetened Condensed Milk
  • dash salt
  • 300 g chocolate chips
  • 155 g marshmallows
  • 1 tsp vanilla
  • 100 g peanuts (unsalted, skin off)

Directions:

  1. Line your square pan with parchment paper (it’ll make it easier to lift it out of the pan to cut it).
  2. In a heavy bottomed pot over medium heat, bring sugar, butter, sweetened condensed milk and salt to a boil, stirring constantly. Lower heat if it starts to brown too quickly.
  3. Remove from heat and add chocolate, marshmallows and vanilla; stir until smooth and marshmallows have entirely melted. Add peanuts and stir to combine.
  4. Pour into prepared pan and let set. Refrigerate once cool. The fudge should take a few hours to set.
  5. Cut into smallish square.
Delicious Chocolate Peanut Fudge

Delicious Chocolate Peanut Fudge

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I promised a new take on the ma’amoul cookie, this one dates back to my Fannie Farmer Cookbook, first published in 1896, my version in it’s 12th edition. I first made this cookie in 2009 and have been keeping my eyes open for a new and updated version. I love the shape the ma’amoul brings to this old favourite and I love how the oatmeal adds a bit of texture to this delicious filled cookie. I would be leading you astray if I said this was an easily formed cookie, and I had to keep wetting my hands to make the dough pliable and not brittle around the sweet date paste, but once I got the hang of it, it went like clockwork.

Oatmeal Date Filled Ma’amouls

Still the same cookie, just in ma'amoul's clothing!

Still the same cookie, just in ma’amoul’s clothing!

Makes about 24 cookies

Ingredients for the Date Paste:

  • 1 cup pitted dates
  • 1/2 cup sugar
  • 1/2 cup water

Ingredients for the Dough:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 1/2 cups flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups oatmeal, pulsed for 2-4 minutes in a food processor

Directions:

  1. Preheat oven to 350°F.
  2. In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
  3. Cream the butter and add the brown sugar, mix well.
  4. Sift flour, baking soda and salt and add to the butter sugar mixture.
  5. Add the pulsed oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
  6. Refrigerate for 15 minutes.
  7. Make 23 g balls of the dough. Gently press each ball into the palm of your hand so that it covers the entire palm (you’ll need the extra to fold up and cover the paste). Add about 1 teaspoon of the date paste into the centre and bring all the sides up to close in the paste. Place the ball of fill dough into the ma’amoul mold and gently press in. Tap firmly to release. Repeat until all the dough is used.
  8. Bake at 350°F for 15-20 minutes or until lightly golden. Allow to cool and enjoy!
The difference is that this is not a shortbread crust, it's an oatmeal cookie.

The difference is that this is not a shortbread crust, it’s an oatmeal cookie.

And that concludes the Christmas Baking 2012 Series. I hope you enjoyed it.

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This time of year the blogosphere is chuck full of tempting recipes and creative ideas, the trick is to try to manage what you want to bake with what you can bake, given your time constraints. Last week, Kelly over at Inspired Edibles (a fellow Canadian) made up a very interesting vegan ‘brownie’ and although her’s looked delightful, I was inspired to make something a wee bit different, dare I say festive, plus it wasn’t necessary for me to keep it 100% vegan.

These are surprisingly good. I have a high tolerance for healthy (or healthier foods) but JT does not; if it doesn’t taste as good as it’s full fat/sugar cousin, he will want no part of it. But I kid you not, these passed even the strictest taste test: the JT taste test. So Kelly, I hope you don’t mind, here is a slight variation on your wonderful recipe, my dried fruit hazelnut truffles, thank you kindly for the inspiration. I used hazelnut butter and hazelnut essence because hazelnuts and chocolate are a winning combo in this household.

IMG_3694_BLOG

The smooth, sweet centre is nicely contrasted by the rich chocolate and crunchy peanuts.

Dried Fruit Truffles

Adapted from Inspired Edibles’ Vegan Brownies

Makes 50-60 pieces

Fruit Paste Ingredients:

  • ½ c dried prunes
  • ½ c dates
  • 1 cup dried blueberries (I couldn’t find cherries)
  • 1 c almond flour
  • 3 tbsp hazelnut butter
  • ¼ c unsweetened coco powder
  • 1 tsp hazelnut essence (or more depending on how strong it is)

Chocolate Coating Ingredients:

  • 1 cup semi-sweet and milk chocolate chips
  • 2 tbsp unsalted butter
  • 1 tsp hazelnut essence (or more depending on how strong it is)
  • 1 ½ cup coarsely chopped peanuts

Fruit Paste Directions:

  1. Combine all the ingredients for the fruit paste in a food processor and process until smooth. Make 1-1.5cm balls of the paste, set aside.
  2. Melt the two chocolates and butter in a saucepan over low heat, dip the balls one by one into the hot chocolate and roll in the chopped peanuts to coat. Refrigerate to set. Serve at room temperature.
Don't let these little delights fool you, they are darned tasty!

Don’t let these little delights fool you, they are darned tasty!

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