applesauce and rhubarb

Just a plain and simple applesauce to serve with sugar cookies.

INGREDIENTS

• 2 ribs rhubarb, peeled if necessary and chopped
• 4 large golden apple, peeled, cored and chopped
• 3/4 cup sugar or to taste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg      

METHOD
  
       1 Place rhubarb, apple, sugar, cinnamon and nutmeg in medium saucepan. Saute until rhubarb has wilted somewhat. Cover and cook over low heat until tender, about 20 minutes.
     
       2 Taste and add more sugar if needed. Beat to a smooth pulp and serve either warm, at room temperature or cold.

Quinoa tabouleh

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture.

INGREDIENTS

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 1 cup fresh parsley, chopped

METHOD 

       1 Rinse the quinoa well using a strainer or sieve. Place in a pot with the salt and 2 cups or 500mls of water. Cover and bring to the boil, then lower the heat as far as you can and cook slowly for 15 minutes until all of the liquid has been absorbed.

       2 Now turn off the heat, remove the lid and place a clean towel over the quinoa. Cover again with the lid and leave the quinoa  for another 10 minutes. Allow to cool, then fluff up with a fork and season with a little freshly ground black pepper. The cooked quinoa should be fluffy and the curl-like germ will separate slightly from the seed.

       3 While the quinoa is cooking, chop the herbs, and thinly slice the onions, diced cucumber and tomatoes. Add these to the cooled quinoa with the lemon juice and olive oil. Stir well to combine everything and serve fresh.  

You could make this, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. 

Tomato mozarella salad

In Italy  this is called a "Caprice" Salad. It's one of my favorite and yes  fresh mozzarella and fresh basil is a must. Best in the summer when all those vine ripened tomatoes are in season. Very simple, very tasty!

INGREDIENTS 

• 4 tomatoes, each cut into 6 slices 
• 1/2 pound fresh mozzarella cheese, cut into 12 slices
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extravirgin olive oil
• 1/2 cup fresh basil leaves 

METHOD  

       1 Arrange 4 tomatoes slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.

Summer is tomato and basil season, and there is nothing better than tomatoes with fresh basil from the garden and fresh mozzarella cheese. Always a hit.

Ham and cheese crepes

INGREDIENTS

• 12 prepared crepes
• 1 1/2 cups shredded Swiss cheese
• 12 slices cooked, thinly sliced ham
• 2 tablespoons finely chopped green onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sour cream
• 1/2 teaspoon prepared mustard

METHOD

       1 Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with ham slice.

       2 In small bowl, combine onion, salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham.

       3 Roll up and arrange in a baking pan. Bake for 15 to 20 minutes at 350°.

Serve crepes immediately.  Ham and cheese crepes recipe serves 6.

Oranais

This pastry is a little sweetness absolutely amazing. Between the crisp batter and tangy fruit and sweetness of the cream. This is a puff pastry that contains the custard , two half-mumps of apricot and small pieces of sugar.  
Its uniqueness consists mainly of its form, that reminds glasses (the glasses are represented by the apricots), where one of his other names: the telescope with apricot. 

INGREDIENTS

Puff pastry:

• 1 can apricots in syrup
• Apricot jam
• 1 egg yolk
• Powdered sugar or granulated

Custard:    

• 2/3 c. sugar   
• 1/2 tsp. salt 
• 2 1/2 tbsp. cornstarch 
• 1 tbsp. flour 
• 1 tsp. vanilla 
• 3 egg yolks, beaten  
• 3 c. milk  

       1 Boil the milk with the vanilla sugar. Blanch the yolks with the sugar and add the cornstarch. Mix.
Pour the boiling milk, whisking it.
Put in saucepan and thicken over low heat while beating. Pour into a bowl and let cool.

       2 Cut the puff pastry into 6 rectangles. Drain the canned apricots 1 tablespoon juice stir into custard.
Place apricots, drained on paper towels so that they drip perfectly.
Spread a bit of pastry cream on each rectangle, avoiding two corners. Spread over three mumps apricots.
Fold the corners over each other by welding with a little egg yolk.

       3 Brush the top of Oran with the egg yolk with a brush. Sprinkle with powdered sugar, or better, sugar grains (pearl sugar).

       4 Bake 15-20 minutes at 350 F so that the top is golden brown.
Heat over low heat some apricot jam and top-Oran them with a brush.
Serve warm or cold.
       

Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.


INGREDIENTS

• 2 teaspoons olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 medium eggplant
• 2 medium zucchini
• 4 tomatoes
• 1 cup tomato juice
• 2 cups water
• 2 garlic cloves, minced
• fresh or dried herbs: basil, oregano, thyme, parsley
• fresh grounded black pepper 

METHOD

       1 Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes. 

       2 Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

       3 Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

       4 Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

       5 Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

       6 Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.

       7 Garnish with parsley and serve.

Equally good hot or cold it also makes a fine accompaniment to cold meats or fish, or maybe serve as a cold hors d'oeuvre.

Tian de légumes

Tian de légumes is perhaps one of the most typical dishes from Provence. Traditionally its made in a clay dish called a tian hence the name.

INGREDIENTS

• 6 tomatoes
• 2 onions
• 3 zucchinis
• 2 cloves garlic
• 3 tablespoons olive oil 
• 1 tablespoon herbes de Provence
• salt and pepper  

METHOD

       1 Preheat oven to 300°F.

       2 Cut garlic in half and rub the bowl with the cut garlic, after grease dish with 1 tablespoon of olive oil.
  
       3 Slice the tomatoes, onions, aubergines and zucchinis approx the same size. Alternate the veggies by placing one of each to slightly overlap and then starting again.

       4 Sprinkle with salt, pepper and herbes de Provence. Drizzle with remaining olive oil.

       5 Bake until the vegetables are carmalised approximately 1 hour.

Basque chicken

Called Poulet Basquaise in France, this dish is similar to chicken fricassée, but with tomatoes, green or red peppers.


INGREDIENTS

• 4 lb chicken 
• 1/2 cup olive oil 
• 4 tomatoes, crushed 
• 2 green, 2 red and 1 yellow peppers 
• 4 cloves garlic 
• 2 onions 
• Salt and pepper 

METHOD  

      1 Cut the chicken into 10 pieces. Season with salt and pepper.


      2 Heat 1/4 cup of olive oil in a dutch oven. Put the chicken pieces and brown all sides over high heat. Cover and cook over moderate heat for 15 minutes. 


      3 Peel and seed the peppers. Cut into large strips. Place the peppers and garlic in the dutch oven with the chicken. Cook for 20 minutes. 

      4 Peel and seed the tomatoes. Heat 1/4 cup of olive oil in a skillet. Put the onions and cook over moderate heat for 15 minutes. Add the tomatoes and cook 15 minutes more.

      5 Adjust the seasoning and serve hot with rice.   

Diamant (sugar cookies)

Diamants are very buttery and crumbly cookies that are usually rolled out in a log shape, rolled in sugar, sliced and baked.

INGREDIENTS

• 2¼ sticks butter at room temperature
• ¾ cup granulated sugar
• ½ teaspoon pure vanilla
• 3 cups less 2 tablespoons flou
• ⅛ teaspoon salt
• 3 tablespoons coarse sugar, such as sanding or sparkling sugar
• 1 egg mixed with 1½ tablespoons milk

METHOD

       1 Beat the butter and sugar until creamy, about 2 minutes. Beat in the vanilla. Mix on low speed, beat in the flour and salt just until fully blended. Using your hands, shape the dough into a ball. Divide it in half.

       2 Working with half of the dough at a time, roll into a smooth log about 10 inches long and 1½ inches in diameter. Wrap each log in plastic wrap, secure with an outer layer of foil, and refrigerate or freeze until firm. The dough should be cold and firm for slicing .

       3 Heat the oven to 300 degrees. Line a cookie sheet with parchment paper. On a sheet of wax paper, sprinkle the coarse sugar. Working with 1 log at a time, brush with the egg wash. Roll in the sugar. Using a sharp knife, cut the dough into ¹/³-inch-thick slices, then place them about 2 inches apart on the prepared sheet.

        4 Bake for about 15 minutes or until the tops are firm to the touch and the edges are lightly golden. Let sit on the sheet for about 5 minutes, then carefully transfer the cookies to a wire rack to cool. Store the cookies in an airtight container for up to 5 days.

                    
        French style cookies. “Diamant” means diamond in French. Being covered with sparkling sugar granules, the cookies present an image of twinkling diamonds.                                        

Cannelés de Bordeaux

Cannelés are the quintessential petits fours from Bordeaux. They are not a cookie and they are not cake. It's almost like a crepe batter that is baked in tin molds to a dark crusty exterior with a tender, soft and slight chewy interior. They are flavored with vanilla and rum... very very fragrant. Traditionally, these cannelés tin molds are coated with beeswax, but I used mini silicon molds. Their exterior is not as shiny when beeswax is not used but they are just as flavorful and the texture very similar.

INGREDIENTS

•   2 cups milk
•   2 tablespoons semi-salted butter, diced
•   1 vanilla pod, split
•   3/4 cup all-purpose flour
•   1 teaspoon fine sea salt
•   1 cup minus 2 tablespoons sugar
•   3 eggs
•   1/3 cup good-quality rum 

METHOD 

       1 Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour, salt, and sugar in a medium mixing-bowl. Break the eggs in another, smaller bowl, and beat gently. When the milk mixture starts to simmer, remove from heat.

       2 Pour the eggs all at once into the flour mixture, pour in the milk mixture, and stir until well combined. Scrape the seeds from the vanilla pod . Add the rum and stir. Let cool to room temperature, then cover and refrigerate for at least 24 hours.

       3 The next day, preheat the oven to (480° F). Butter the cannelés molds. Blend again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then lower the heat to  (400° F) and bake for another 30 to 40 minutes, depending on your oven and how you like your cannelés. The cannelés are ready when the bottoms are a very dark brown. 

        4 Unmold onto a cooling rack (wait for about 10 minutes first if you're using silicon molds) and let cool completely before eating.

Apple tart

It's a simple and delicious apple tart recipe. What I need is just a big pocket of Granny Smith apples with a shortcrust pastry.
This recipe is very easy to prepare. Dotted with butter and sugar, then baked to perfection. Brush tenderly with hot apricot glaze and voilà!


INGREDIENTS

Shortcrust pastry

• 1 1/4 cups all-purpose flour
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 1/4 teaspoon salt

Applesauce

• 4 apples- peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon 

For the apples

•  4 Granny Smith
• 1/2 cup sugar 
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly 

   METHOD

Applesauce:  
    Peel and core the apple then cut in to half and slice it into the thickness you like. I slice it quite thinly.
    Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter cubes and bake in the middle of the 180'C preheated oven for 45 minutes or until the crust is cooked through and the apples are golden.
    Brush with the heated apricot jam while the tart is still hot.


      1 In a large bowl blend the flour, the butter, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

      2 In a saucepan, combine apples, water, sugar, and cinnamon. Cover and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork.

      3 On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.

      4 Cut butter into the shortcrust pastry. Peel and core the apple then cut in to half and slice it into the thickness you like. I slice it quite thinly.
  
      5 Arrange the apples decoratively on the apple sauce, overlapping them. Sprinkle the sugar on top of the apples, top with butter cubes and bake in the middle of the 300°F preheated oven for 45 minutes or until the crust is cooked through and the apples are golden.

      6 Brush with the heated apricot jam while the tart is still hot.

Suggestion: Serve with a dollop of cream or vanilla ice cream to go with it.

Clafoutis aspargus and chicken

 The perfect make-ahead meal, quiches can be baked two to three days in advance, the refrigerated and sliced to serve as needed.
 Good idea for the lunch box.


INGREDIENTS

•  6 eggs
• 16 oz  or (1lb) sour cream
• 2/2 cup all-purpose flour
• 1/2 cup of milk
• 1/4 teaspoon ground nutmeg 
• 2 diced tomatoes
• 2 cups shredded Swiss cheese
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 poached skinless, boneless chicken breast half cut into small chunks
• salt and pepper to taste

METHOD

       1 Preheat oven to 350°F. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 min. Drain and cool.
   
       2 Heat olive oil in a medium skillet over medium high heat. Saute chicken, stirring frequently for 6 min. Set aside.

       3 Butter into the ramekins. Chopped asparagus, tomatoes and cheese into the ramekins.

       4 In bowl, beat together eggs, sour cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over chicken and asparagus. Pour egg mixture on top of cheese. Fill the ramekins 2/3.

       5 Bake in water bath over until firm, about 35 to 40 minutes. Let cool for 10 minutes and serve with salad.

Suggestions: This recipe is excellent served at lunch or dinner with salad.

Feel free to swap it with different to suit your taste:

• cheese-onions
• salmon-dill
• goat cheese-zucchini
• tomatoes-basil
• blue cheese-walnut
• spinach-smoked salmon

Serve individually, this clafoutis simple and original taste will surprise your guests...

Madeleines recipe

My madeleines are plump, little sponge cakes, firm with crunchy edges and traditionally flavored with just lemon.
Madeleines are wonderful when dunked into coffee or tea.


INGREDIENTS

(makes 2-3 dozen regular madeleines)

• 3 eggs
• 1 cup sugar
• 1 1/2 cup unbleached all-purpose flour
• 1 tbsp baking powder
• 1 teaspoon vanilla extract
• 6 oz butter
• 1 tablespoon lemon zest
• a pinch of salt

METHOD

      1 Preheat over to 350°. Butter and flour madeleine mold; set aside.

      2 Melt butter and let cool to room temperature.

      3 In a bowl, beats eggs, vanilla and salt at high speed until light.

      4 Beating constantly, gradually add sugar and continue beating until mixture is thick and ribbons form.

      5 Sprinkle the flour on top of egg batter, and gently fold in. Now fold in the butter mixture. Add lemon zest.

      6 Spoon  batter into the molds, filling each mold 2/3 full. Bake the madeleines for 12 to 14 minutes, or until the edges of the madeleines  are golden brown. Remove from oven and unmold immediately.

Madeleines stacked in a tin make great gifts and also, I've never met a person that didn't absolutely love them!

Chicken curry

This chicken curry is a great example of a simple recipe quick and tasty. This is recipe favorite of my sister Anne. 

INGREDIENTS (serves 4)

• 1lb skinless chicken breasts cut into 1 to 2 inch pieces
• 1 onion chopped
• 4 garlic cloves
• 1 green pepper seeded and chopped
• 1 14-oz can coconut milk
• 1/3 cup golden raisins
• 1/2 cup white wine 
• 1 1/4 cup water
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 tbsp olive oil
• 2 tbsp yellow curry powder
• 2 tbsp finely chopped fresh ginger
• cilantro for garnish
• salt and freshly ground pepper

METHOD

1 Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the curry powder, tumeric and cumin, cook for a few more minutes. Add a little water to the pan. Add the ginger and garlic, cook for one minute more.

2 Meanwhile, season the chicken with salt ad pepper and sprinkle it with the remaining curry powder. Put the oil in a large skillet over medium high heat. When it hot, add the chicken, cook, until soft.

3 Add the white wine. Increase the heat and bring to a boil, add water and then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. 

4 Return the onion with chicken and add the coconut milk and cook for a couple more minutes (15 minutes).
Let cook at a very low temperature, uncovered. Do not let boil!
Adjust seasonings. Add green pepper and golden raisins.

Serve over rice. Garnish with cilantro. 

Here is my first recipe!

Chocolate !!!!!

I must be one of the rare few who love to cook with chocolate more than I love to eat it.
This is a vegan recipe. No, I am not vegan, but I like different diets. Since I know vegetarians, vegans and gluten free people, there will be something for everyone.
Forget the butter and eggs for a vegan fudgy brownie. The results are very very very nice!

This brownie was prepared especially for "Shannon" my English teacher that I saw four times a week for six months. 
Thank you for your classes, which were  interesting and constructive, but especially for one of your best qualities (which I don't have... )--your patience!
Six months where I have improved thanks to you: THANK YOU! 

VEGAN FUDGY BROWNIES

INGREDIENTS

• 1 cup apple sauce ( homemade it's better)
• 5 oz squares baking dark chocolate ( unsweetened) cut in big chunks
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup flour
• 1/3 cup powder cacao unsweetened
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 cup pecan pieces
• a pinch of salt

METHOD
       
      1 Preheat the over to 325° F. Line the bottom and the sides of an 8 inch square baking pan with waxpaper.
      2 Combine the apple sauce, sugar and vanilla extract. In the other bowl mix the flour, baking powder, baking soda, powder cacao and a pinch of salt.
      3 Blend this preparation with the apple sauce. Add the chocolate chunks and pecans. Mix everything. Spread the batter evenly in the lined pan.
      4 Bake until a tester inserted into the center comes out just slightly moist with batter 15 to 20 minutes. Let cool for at least 20 min. Cut into 10-15 squares.
      Enjoy it warm or room temperature.   

Delicious, I do it again .

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