Cannelle et Vanille

Please update your RSS feed link

2013-03-01T05:00:00.000-05:00

Hello friends,

Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog platforms, I also changed the feed. If you wish to continue to receive my updates, please update your RSS with this new link below:

http://feeds.feedburner.com/blogspot/RKrM

Thank you for your understanding and I hope you will continue to enjoy Cannelle et Vanille.

Aran

Book signing at Book Larder and Foodportunity in Seattle, Oct. 22 & 24

2012-10-15T22:01:00.000-04:00

I just returned from New York City where

... I taught a food styling and photography workshop,

... hosted a Sunday Suppers,

... pretaped an interview with Michael Harlan Turkell for Heritage Radio,

... spoke with Sophie Herbert on Martha Radio, and

... had an amazing small gathering at the Martha Stewart offices to celebrate the release of my book and my story in Whole Living.

I had to pinch myself several times. I would have never expected any of this to happen five years ago when I started blogging. It was very special.

Official publication date for "Small Plates and Sweet Treats" is a week away and I am beginning to schedule some events.

For those of you in the Seattle area, I wanted to let you know that I will be at Foodportunity on Monday, October 22nd from 6-9pm. It is an event with local chefs and authors and I will be there to present my book and mingle. You can purchase tickets here.

I will also have a book signing at one of my favorite Seattle spots, Book Larder on Wednesday, October 24th from 6:30-8pm. This event is free for all and open to everyone.

Oh and just to remind you, I will be at Anthropologie in West Palm Beach this Wednesday, October 18th from 6-8pm.

If you are in the area, I hope you can stop by to say hello!

Note: I announced the names of the 25 winners of the Bob's Red Mill flour giveaway. Please check that post's comment section for the complete list. Thank you!

A Bob's Red Mill giveaway and a few recipes to go along with it

2012-10-10T09:17:00.000-04:00

I am really excited about today's post as I am sharing some of my favorite recipes I have been cooking these days and...

... I am giving away 25 boxes of Bob's Red Mill gluten-free flours!

Now, I hope this gets you to get into the kitchen and bake some more gluten-free recipes.

So what do you say?

Inspired to bake?

It is not unusual for me to be baking in the kitchen. After all, that is where I feel most comfortable and where our family gathers always.

After a bout of feeling uninspired this summer, I returned from France with a big desire to test new recipes.

Autumn recipes always miss home and my family. The fresh Dordogne country air and the cooler temperatures made me crave apples and squash and soup... lots of soups this week.

So here I am sharing some of my favorite recipes this week.

Apple, oat and herb scones that I served with squash and leek soup - the porrusalda of my childhood as I blogged about it.

Hearty and lots of texture that accompany the creamy soup perfectly.

There were brown butter apple cakes flavored with cardamom and vanilla bean. Jon and Miren loved them with the lady apple slices on top. Miren actually took some of the apples to school for "show and tell". She was smitten by them.

You could even grate the apple into the batter. It is a very forgiving recipe and it would be great with a bit of the apple moisture in it.

And I also made the striped-beet and caramelized fennel tart that is featured on the cover of my book (individual size this time). Ossau-Iraty cheese inside instead of the raclette that the original recipe calls for...

... but so good regardless.

To enter the giveaway, please leave a comment below and I will select the 25 winners randomly. Each box with contain 4 boxes of an assortment of flours.

You have until Monday October 15th at 4pm EST to enter and I will announce the winners in the comments section shortly after.

Good luck and thank you Bob's Red Mill for this generous giveaway and for supporting my book!

Disclamer: due to the nature of this gift, we will only be able to ship within the Unites States territory and Canada. Thank you.

Savory apple, oat and herb scones

makes 16 scones

1 cup (140 g) brown rice flour
1/2 cup (50 g) almond flour
1/3 cup (40 g) millet flour
1 1/3 cups (140 g) GF oats
2 tablespoons light brown sugar
2 teaspoons ground chia seeds
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons fine sea salt
1/2 teaspoon black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme
12 tablespoons (170 g) unsalted butter, frozen
1 cup lady apples, diced into small pieces (you can use other apples but try to use those with not too much moisture)
2/3 cup (170 ml) cold full-fat buttermilk
Heavy cream for brushing

Preheat oven to 400F (200C). Place butter in freezer for at least 30 minutes before making the recipe.

In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn't stick to dough too much).

Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.

Apple and cardamom brown butter cakes

makes 10 small cakes

6 tablespoons (90 g) unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced

Preheat oven to 350F (180C).

Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.

In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.

In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.

Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.

Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.

Book signing and food styling demo at Anthropologie in West Palm Beach on Oct. 18

2012-10-08T08:50:00.000-04:00

Hello friends,

I am beginning to schedule some book signings and events to promote "Small Plates and Sweet Treats". I will regularly give you updates on where I will be and maybe you will be able to stop by and say hi at some point? That would be lovely and much appreciated.

I am thrilled that my first book signing and cooking demo will be at Anthropologie in West Palm Beach on Thursday, October 18th. I will be doing a food styling demo from 6-7pm followed by the book signing from 7-8pm. I will also have some sweet treats from inside the book for you to taste!

Spaces are limited so please rsvp to anthroevents@anthropologie.com.

If you live in the area, come in and say hi!

Chocolate, hazelnut and fleur de sel pots de crème... a sweet treat

2012-10-05T09:00:00.000-04:00

I couldn't leave you without sharing another recipes from the book, could I?

This time a little something sweet...

... something with chocolate.

How do chocolate, hazelnut and fleur de sel pots de crème sound?

This is a simple and easy treat that I make for my family often just like the custard pots that we ate for an afternoon when I was young.

Jon and Miren made a batch with me before school on Monday when I returned from France. "Can we make custard, amatxu?" they ask. This is our playful time together.

They like cracking, whisking and pouring while I assist them through the process. Miren dips her fingers in the raw eggs and Jon reminds her of Nadia's childhood story. "Remember Miren when Nadia had to drink a raw egg smoothie before swim practice every morning? Let's leave the raw egg alone"

And she listens.

I found these tiny crabapples at the market. They nearly look like cherries, don't they?

I made a simple syrup with equal amounts of water and sugar and a whole vanilla bean. Then gently poached the crabapples in the syrup for a couple of minutes until soft and the skin began cracking.

They glisten with tiny specs of vanilla.

And so after school we have been enjoying these chocolate, hazelnut and fleur de sel pots de crème with poached crabapples. I eat them with seeds and all.

And stay tuned next week, I have a giveaway planned. One that I think you will like.

Chocolate, Hazelnut, and Fleur de Sel Pot de Crème

from "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking"

Makes six 4-ounce custards

1/4 cup (30 g) hazelnuts
2 cups (500 ml) unsweetened coconut milk
1 vanilla bean, split lengthwise and seeded
1 egg
2 egg yolks
1/4 cup (50 g) coconut palm sugar or light brown sugar
2 tablespoons hazelnut butter
2 ounces (60 g) milk chocolate, finely chopped
2 ounces (60 g) bittersweet chocolate, finely chopped
1/2 teaspoon fleur de sel

1. Preheat the oven to 350oF (180oC). Roast the hazelnuts on a baking sheet for 5 to 7 minutes until golden and fragrant. Place them in a dry kitchen towel and rub the towel against their skin to remove it. Let the hazelnuts cool and then chop them coarsely. Reduce the oven temperature to 300oF (150oC).

2. In a medium saucepan, heat the coconut milk, the vanilla bean, and its seeds over medium heat. Bring to a low simmer.

3. Meanwhile, in a medium bowl, whisk together the egg, egg yolks, coconut palm sugar, and hazelnut butter until almost lump-free.

4. When the coconut milk has come to a simmer, remove the pan from the heat. Remove the vanilla pod and add the milk and bittersweet chocolates. Stir to melt the chocolates into the milk.

5. Pour a little bit of the hot coconut milk mixture over the eggs while whisking to keep the eggs from coagulating. Add the rest of the mixture and whisk. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the fleur de sel and stir.

6. Pour the custard into 6 (4-ounce) oven-safe ramekins or jars. Place the ramekins in a deep baking pan and place the pan on the oven rack. Add enough hot water to the pan to come halfway up the sides of the ramekins, creating a water bath.

7. Bake the custard for 30 to 40 minutes or until the center is set. Let the ramekins cool to room temperature. They can be served at room temperature or chilled.

Swiss chard, pear and Gruyère tart... a savory small plate

2012-10-04T09:56:00.000-04:00

Yesterday I promised that I would be back with a recipe from my book. Savory or sweet... that was up to you.

And I have to admit that you surprised me with the result. "They will want a sweet treat!". I was certain you would. But when I counted the results this morning, I was wrong. You opted for a savory small plate.

Could it be the weather?

Autumn that makes you crave something cozy and warm?

I know that's how I feel these days.

There are many savory and sweet tart recipes in the book, because after all, those are the things I like to eat myself.

Tarts and custards.

And the recipe I am about to share with you has both. Hearty yet delicate. One of my favorite recipes from the book... and also many of my friends' favorite.

Swiss chard, pear and Gruyère tart.

Now, I hope you make it this weekend for your friends and family. And please report back with your thoughts.

I have made it three times myself in the last few days.

Oh, but wait...

Since you were so generous with your comments yesterday and many of you requested a sweet treat for your children, I cannot just leave you with one recipe.

Please be back tomorrow. There will be a surprise...

... that involves chocolate.

Swiss Chard, Pear, and Gruyère Tart

from "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking"

Makes one 9-inch round tart, one 14 by 4-inch rectangular tart or five 4-inch tartlets

Pastry Crust

1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/3 cup (35 g) almond flour
2 tablespoons potato starch
2 tablespoons tapioca starch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water

1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.

2. Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.

3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes.

4. Preheat the oven to 375F (190C). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.

5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)

Swiss Chard, Pear, and Gruyère Filling

2 tablespoons olive oil
1 medium leek, sliced
2 cloves garlic, minced
4 cups (175 g) chopped Swiss chard, (remove tough ribs but use the tender ones)
2 tablespoons white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 eggs
1 tablespoon sweet rice flour or cornstarch
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk
1/2 ounce (15 g) Parmesan cheese, finely grated
2 ounces (60 g) Gruyère cheese, grated
1 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
Microgreens, for garnish

1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.

2. Add the Swiss chard, white wine, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.

3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce (30 g) of the Gruyère, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.

5. Bake at 375oF (190oC) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.

A recipe to be revealed

2012-10-03T09:00:00.000-04:00

I just returned from France where the leaves began turning, the rain saturated color, and I wore a colorful scarf everyday.

Autumn had arrived in La Dordogne.

Just like these tiny, tiny crabapples.

The workshop went very well and I met some amazing women from all over the world. More on it later when I can catch my breath a bit.

And it's finally October. October 2012, the month I so anxiously waited for the last two years as I was working on my book. Can I tell you how thrilled I am? I hope you will allow me to spend some time talking about it as the official publication date (October 23rd) approaches.

I also wanted to tell you that "Small Plates and Sweet Treats" is available for preorder right now. These are some of the book sellers in the US where you can order it from...

Amazon

Barnes & Noble

Indiebound

The book will also be sold at Anthropologie, which I am really excited about.

It is also available for preorder in Europe from...

Amazon UK

Amazon France

Many of you have reached to ask me if it will be available in Australia. It will indeed in November. Please see here.

Oh, and it is currently being translated to German!

To celebrate the upcoming launch of "Small Plates and Sweet Treats" I would love to share a recipe from inside the book with you. How does that sound?

All you need to do is leave a comment and let me know if you would like to see a recipe for a savory small plate or a sweet treat.

Which one will it be?

Small Plate...

.... or Sweet Treat?

I will announce the winner tomorrow and will be back with one of my favorite recipes from inside the book. Hope you will like it too.

A gluten-free breakfast for Whole Living magazine

2012-09-25T09:17:00.000-04:00

I have been waiting anxiously to tell you about our feature in the latest issue of Martha Stewart's Whole Living magazine.

This summer, during a sticky heat-wave, Jon, Miren and I flew to New York City to shoot this story titled "The best breakfast recipes ever (that happen to be gluten-free)". This was a project we had been working on for months and I was excited to finally put it all together.

I developed six breakfast recipes for this story.

Roasted cherry tomato clafoutis,
butternut squash and apple muffins,
chestnut pancakes with roasted plums,
seeded bread (a recipe from my book),
tartines with salmon and goat cheese,
toasted coconut, pistachio and cranberry muesli,
kale and pineapple smoothie.

You can read the story and recipes here.

We arrived on set on a Friday morning to find a whole crew there awaiting. Marcus Nilsson whose work I have admired for years was the photographer, Shira Bocar and her team styled the recipes and Lucy Attwater brought the most amazing props. It all came together under the vision of Matthew Axe, Whole Living's art director.

Nadia had joined us on this trip for extra support. It was hot in the city and I wasn't sure how Jon and Miren would survive a full day of shooting. Marcus and the rest of the team made them feel comfortable and relaxed.

They played and colored books, even danced.

We were pampered and treated so kindly.

Here are some photos from inside the magazine that Marcus shot. Also including, some of my own photos of the recipes.

And the cover... Isn't it beautiful?

A breakfast parfait made with my muesli recipe. It's delicious.

The magazine is in newsstands now. I hope you can pick up your issue and cook some of these recipes. They are healthful, delicious, and gluten free (some even dairy free).

Thank you to the entire Whole Living team for such an amazing experience!

Photos 1, 3, 6 and 7 courtesy of Whole Living magazine.

Small Plates and Sweet Treats Book Trailer

2012-09-19T08:44:00.001-04:00

Nearly six months ago, we traveled to Vermont to film the trailer for "Small Plates and Sweet Treats" - my book.

I wanted this trailer to reflect my cooking, my love of nature, and the healthful dishes and beauty I seek in everyday life. I knew from the beginning that I wanted to travel to the hill - Nadia's hill. A place that sums my vision very well and a place with Jon and Miren feel at ease.

I also knew that I wanted Ryan Marshall to shoot it. I pursued him until I was able to get him to travel to Vermont in between two other projects.

We spent two days cooking, collecting eggs, picnic under the apple trees, and simply enjoying this relaxed time.

Nadia made it very comfortable and Ryan captured us as we are.

I cannot thank both of them enough.

So here it is.

The "Small Plates and Sweet Treats" book trailer.

I am so excited to share with you. My heart is pounding in my chest. Hope you love it as much as I do.

Small Plates & Sweet Treats from The Panic Room Videos on Vimeo.

The book is available for preoder from here, here, here or more.

Directed by Ryan Marshall

Song "Snowglobes" by Rickolus

My work on StockFood

2012-09-15T06:50:00.003-04:00

I am excited to share with you is that part of my portfolio is now available at StockFood. Something I started working on a while ago, but has taken this long to finalize.

Food, lifestyle images, nature, and small everyday details. The things I enjoy.

I will continue to add some more photos of new and old work in the upcoming weeks. I hope you like the selection.

And stay tuned for a new post next week!

I will finally share the trailer for my book "Small Plates and Sweet Treats". I am so happy with the result. I hope you will like it too.

Food styling and photography workshop in Whistler

2012-09-10T12:25:00.000-04:00

At the end of August, I traveled to Whistler (British Columbia) to teach a food styling and photography workshop for Ritchie Ace Camps. I was ready for some majestic landscape of mountains, evergreens, and snow-capped peaks. All the elements I love about the Pacific Northwest.

Rugged and glorious.

Angela and I had spent nearly a year working on all the details. I was excited to finally let go and simply enjoy the time with our students. We were also lucky to have Nadia join us to assist with all the preparations. I was in good hands.

I arrived in Vancouver in the early afternoon. The sky threatened rain and I was a bit anxious about the forecast up in the mountains. We had many outdoor activities planned for our workshop and weather would play a big role on how smoothly everything would run. "You never know what the weather will do in the mountains" Angela reassured me.

It was a wait and see game.

We drove up to Whistler as the sun set. The lakes reflected a red glow and the fog moved around the mountains - breathtaking.

We met our students the following evening when we got together at the Fairmont Chateau lobby. After a round of introductions, I felt a sense of ease. "This is going to be a fun group" I thought to myself. Oh and was it fun!

Our first day was spent discussing the basics of photography and food styling as well as practicing the theory. We cooked together, which I always find such a bonding experience.

Raw striped-beet ravioli, zucchini and mint gazpacho with radish salsa, tomato and goat cheese tartlets, roasted plums with mascarpone and vanilla bean cream, red currant financiers, and panna cotta with raspberry compote are some of the dishes we styled and photographed.

Angela and Nadia cooked salade Niçoise with wild salmon for lunch that day. It was a hit.

And we laughed. A lot.

That night was dinner at Brew House. Fun and vibrant. My chicken and matzo ball soup (sans the matzo ball for a gluten-free dish) was one of the most comforting foods I had had in a long time.

The following day, we woke up to bright blue skies. "I told you" Angela said "Weather is unpredictable in the mountains"

So happy it was.

We traveled to Pemberton for a morning spent capturing the life on North Arm Farm. They had just finished harvesting the last ripe blueberries, but there was still plenty to gather. Raspberries, beets, carrots, radishes and all sorts of turnips... even crabapples.

We visited the sheep and the chickens too. They were happy in the sun.

That afternoon, we rode the gondolas up to the top of Whistler mountain for a picnic with the most magnificent views.

Nadia and Angela arranged a delicious summer panzanella salad loaded with heirloom tomatoes from the region. This is why I love late summer. Red currant financiers and lots of Canadian chocolate put a sweet end to our meal. As it should be.

The sun felt nice on my shoulders and I remember how taken I was by the fresh air, smell of spruce and evergreens, and the gigantic mountains. Melissa and I shared the ride down on a lift and I felt blissful.

Dinner that night was at Trattoria di Umberto where we spent time learning about each other and bonding some more. My favorite part of these events is really the bonding that happens and this was a remarkable group of people gathered around one table. I felt very lucky to be there.

Sunday morning we strolled the streets of Whistler village where the weekly farmers' market was held. It was a funny scene to watch fifteen of us with our bulky cameras and our odd requests.

"Can you please hold this bunch of radishes for me?" I asked the young girl at the produce stand. "Oh no, wait. Stop. Can you move it this way please?" It happens at these events, for sure.

We gathered some amazing produce. Some more heirloom tomatoes, all kinds of colorful root vegetables, red kuri squash, apples, bread, raspberries, red currants, apricots... everything we needed for our lunch and afternoon session.

For our last session, we had access to a lake house, which had the most beautiful views and light. I wish we had had some more time there because it truly was perfect for our workshop.

Angela and Nadia prepared baguette sandwiches with green bean salad with mint pesto. We sat outside on the patio facing the lake to enjoy our last lunch together. There were people on kayaks and paddle boards while sun and clouds alternated.

We finished the day with slices of yellow watermelon on the dock by the lake. The girls taking photos of food and each other. Contagious enthusiasm in the air.

I didn't want it to end and wish we had had one more day to continue cooking, styling and photographing.

Our final dinner at Araxi made us feel like old friends really.

Here are some posts that our students wrote about their experience.

Melissa wrote about it here, here, and here.

Eva's post.

Mardi wrote aout it on her blog.

Anna captured it with her images here and here.

Megan wrote about it here, here, and here.

Jodi's post.

Big thanks to them for a remarkable workshop!

Where I have been...

2012-09-09T15:30:00.003-04:00

I have been traveling plenty and working on many book-related projects.

Whistler, BC where I taught a workshop, then...

Alaska where I learned about wild seafood fishing, sustainability, and met incredible people.

I am headed to France in a few days to teach another workshop.

I will also be sharing the book trailer shortly. Yes, it's finished!

Excited about an upcoming magazine feature with the kids and myself...

Only six weeks until my book is officially launched. October 23. ... busy season ahead, but I will be back shortly with images of my travels.

I am most excited about the arrival of autumn in only a few days. Does it feel like it where you live?

Apples mark my favorite season. Certainly.

Simple suppers for Coastal Living magazine

2012-08-29T12:47:00.000-04:00

Hello friends,

I just returned from an amazing Ace Camps trip to Whistler, BC where I taught a food styling and photography workshop. Weather was beautiful and the landscape breathtaking. I will be sharing photos with you here soon.

In the meantime, I wanted to tell you about a food feature I wrote, styled and photographed for the September issue of Coastal Living magazine. The story titled "Simple Suppers" is all about late summer dining.

Seasonal, colorful, and perfect for entertaining.

I worked on this story a few months ago and it feels great to see it printed and on newsstands.

Two of the recipes featured, the lobster and apple salad and yogurt and coconut panna cotta with roasted nectarines, are straight out of my upcoming book Small Plates and Sweet Treats.

There are three other original recipes: tomato and goat cheese tarts, zucchini and mint gazpacho with radish salsa, and berry and hazelnut galette.

Some of my favorite late summer dishes that I cook for my friends many times.

You can find the September issue of Coastal Living in newsstands now. I hope you have a chance to see it.

I will be back soon with images and stories about our Whistler workshop. Oh, and I will tell you about my upcoming trip to Alaska too.

Be back soon!

A Sprouted Kitchen breakfast

2012-08-21T09:46:00.000-04:00

I am really looking forward to this autumn season and the release of so many beautiful cookbooks, many of which are authored by fellow bloggers. It is a promising time for all of us who are publishing our work.

One of those books I have been coveting finally arrived last week and it is as beautiful as I knew it would be...

"The Sprouted Kitchen: a tastier take on whole foods" is full of inspired ingredient combinations, beautiful photography, hearty and whole grain-focused recipes.

As soon as I opened the book, the breakfast chapter caught my attention. I like starting the day with a hefty and healthy breakfast and I instantly craved the ranchero breakfast tostada. Seasoned black beans over crispy corn tortillas, avocado, and fried eggs. I also added tomatoes and thinly sliced radishes. "Perfect combination of textures", I thought.

I actually made it again for lunch a couple of days later and the kids and I devoured it.

Then I jumped onto the multigrain carrot-date muffins, which I slightly converted to avoid gluten by introducing millet and superfine brown rice flour. I know many feel intimidated by a long list of ingredients, but that is exactly what attracted me to this recipe. So many whole grains to create a moist, sweet, and hearty muffin.

Jon and Miren really enjoyed them too and like Sara suggests in the book, a little bit of maple-sweetened cream cheese was the perfect balance for it.

I have bookmarked many other recipes as well. I think the lemon and herb hummus is going to go on the plane with me this week and the oatmeal ice cream sandwiches are already written on the kitchen blackboard. As well as the flourless chocolate-banana pudding cakes. Pending assignments for when I return from Whistler.

"The Sprouted Kitchen" cookbook's official release date is August 28th. I hope you have already preordered it!

Multigrain carrot-date muffins

adapted from "The Sprouted Kitchen: a tastier take on whole foods"

makes 12 muffins

1 cup (250 ml) low fat buttermilk
1/4 cup (55 g) unsalted butter, melted and slightly cooled
1 egg
1 teaspoon vanilla extract
1/4 cup finely chopped pitter Medjool dates
1 1/2 cups loosely packed grated carrots
1/2 cup (70 g) superfine brown rice flour
1/4 cup (35 g) millet flour
3/4 cup (90 g) oat bran
1/2 cup (50 g) almond meal
1/3 cup (45 g) potato starch
1/2 cup (100 g) muscovado sugar
1/3 cup (65 g) turbinado sugar, plus more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 350F (180C).

In a large bowl whisk together the first four ingredients. Add the dates and carrots and stir until combined. In another mixing bowl whisk together the remaining ingredients. Add the carrot-date mixture into the dry and stir until combined. Let the batter sit for 5 minutes to poof up a bit.

Line muffin pan with baking papers. Fill the papers 3/4 way up with batter. Sprimkle a bit of turbinado sugar on top and bake for 20 minutes or until toothpick inserted in the center comes out clean.

Remove the pan from the oven and transfer muffins to a cooling rack. Can be stored for 4 to 5 days in an airtight container.

Summer days in Vermont

2012-08-09T12:43:00.000-04:00

At the end of July, Jon, Miren and I spent a few days visiting Nadia in her home in Vermont. Our friend Romina also joined us for some laid back New England summertime. We had no real agenda but to enjoy nature and let the children take part in farm chores.

I wanted some real summer days of berry picking, strolling, and sitting on a field of wildflowers and I knew we would get it in Vermont.

We arrived in Albany on an early afternoon. Jon and Miren could not hold their excitement - bursting with joy to see their Nadia. They sprinted all the way to baggage claim to jump into Nadia's arms. And they jumped... and jumped and jumped.

It feels me with joy to see they trust her with every pore and she is family to them. There is no substitute for that feeling.

We spent that afternoon on the hill tending to the animals, walking through the tall grass and picking apples straight from the tree. A prelude to days to come.

Every morning, Nadia took Jon and Miren to let the chickens and ducks out, gather eggs, and get ready them ready for the day.

Nadia cooked breakfast for us with the eggs the children collected. "Can you make me another egg sandwich?" Jon asked Nadia. "There is something about Nadia's eggs..." he said and he meant it.

Windows wide open - we took time to savor breakfast and breath fresh air.

Nadia harvested carrots, tomatoes, peas and beets from her garden that she turned into salads. "I want to pull carrots" repeated Miren as she followed Nadia around. She is a mirror image of me as a child when I loved helping my grandmother in her garden. Carrots were particularly delectable - sweet with a touch of pepper.

On our first day, we visited Hudson, New York. Strolled along main street stopping for lunch and espresso. Unique vintage shops drew us in. We had intended to visit the Saratoga farmers' market that afternoon, but time escaped us.

Every afternoon Jon asked Romina for one of the madeleines she had brought some with her from her pastry shop in Salt Lake City. Definitely his favorite. We also had a serious macarons testing session with the macarons Romina brought back with her from Montreal. Coquelicot, apricot, yuzu... our little treats.

We drove through the Green Mountains into Brattleboro. I thought about my dad and how he enjoyed it when he visited last autumn. The rolling hills, the forests, the wild apple trees on the side of the road and the still damaged rivers from last year's hurricane were as beautiful as ever.

There was a severe thunderstorm warning in the area that day. The ominous sky brought out the deep green and blue of the landscape.

We stopped for a quick bite in Brattleboro and then headed to Grafton Cheese Farm for some afternoon fun. There is a petting zoo that the children loved and a storefront where we learned a little bit more about the local cheese-makers.

On our drive, we stopped at a farm stand where I bought some black raspberries, brandy wine raspberries (new to me and so delicious) and red currants. I knew I had to make a tart with these - the berry and yogurt tart that we shared with Nikole.

We stopped at their berry-picking fields but they were closed for the day. The heat of the previous weeks had forced them to close the fields early to water them properly.

The stormy weather continued throughout the duration of our stay, but we welcomed it. A slower pace. Staring out at the beautiful fog is on the top of my favorite things to do.

We did not mind the rain at all.

We photographed the berry and yogurt tart story around Nadia's property close to her berry bushes. Rain droplets still on the fruit and the dappled light of the clouds opening up. It was perfect.

"Why can't we stay five more days" asked Jon with a frown on his face. I shared his feelings.

There was still too much for us to do - or even not do.

Just be.

Summer berry and yogurt tart

Makes a 9-inch tart

Pastry dough

2/3 cups (90 g) superfine brown rice flour (or regular brown rice flour but the superfine gives it a nicer and less grainy texture)
1/2 cup (60 g) millet flour
1/4 cup (30 g) cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water

Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.

Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes.

Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove beans and bake for another 5 minutes.

Reduce heat to 350F (180C).

Berry and yogurt filling

1/4 cup (50 g) natural cane sugar
1 teaspoon lemon zest
3 eggs
3 tablespoons almond flour
1/2 cup (125 ml) whole-milk yogurt (I love sheep’s milk yogurt)
1/2 cup (125 ml) whole milk
2 cups (280 g) summer berries (blueberries, currants, red and black raspberries, blackberries, strawberries… or even stone fruit)

Combine the sugar and lemon zest in a bowl and rub them between your fingers until very fragrant. Add the eggs and whisk. Add the almond flour and whisk until lump free. Whisk in the yogurt and milk until smooth.

Pour the mixture into the prebaked tart. Top with the berries.

Bake for 20 to 25 minutes until the custard is set. Let the tart cool for 15 minutes before cutting.

For the love of pie

2012-08-07T15:48:00.000-04:00

Have you guys seen Nikole's "For the love of pie" series?

Blog posts dedicated to pies, tarts, galettes... sweet and savory... Are you drooling yet?

And who was featured today? Yes, Nadia and myself. A berry and yogurt tart we enjoyed during our trip to Vermont, which reminds me... will share a post about our trip soon.

Hope it inspires you to bake.

Clams in a light fennel and shallot broth

2012-07-31T11:48:00.000-04:00

We spent last week in Vermont in a sea of wildflowers, green hills and lots of berries. I will be writing all about it in the upcoming days as I am still sorting through the hundreds of images I captured.

I will come back with them soon.

In the meantime, I want to tell you about this dish we all shared during our stay.

Since the day we arrived at Nadia's house on the hill, all of us seemed to have this unexplainable fish craving. We discussed it several times. "We need to stop to get some fish in Manchester from this fish market I keep hearing about" said Nadia. Romina and I quickly nodded.

I wanted to cook for everyone that night and that seemed the perfect excuse.

We arrived at Earth and Sea fish market. The sign announced they were closing in 5 minutes. Our options were limited - but good regardless. We got clams, mussels, King salmon and shrimp.

I thought of the clams I had prepared a few days before at home. Steamed in a light shallot and fennel broth. It seemed like the perfect light dish for a late summer dinner that would satisfy all of us. The version I had made at home used slightly different ingredients, but the method the same.

We headed back to the hill and while Nadia, Jon and Miren tended to the animals, I went into the kitchen - where I always feel most confident.

I steamed the mussels and clams. Separately I sauteed the shallots and fennel. This time, I also added zucchini and peas from Nadia's growing garden. The shrimp and King salmon went in last as they take a mere minute to cook. A sprinkle of raw green onions, cilantro and mint finished it all.

We all had seconds and even thirds.

Clams in a light fennel and shallot broth

serves 4

1 1/2 pounds (675 g) little neck clams
2 tablespoons olive oil
1 large shallot, diced
1 medium fennel bulb, diced
2 medium Yukon gold potatoes, peeled and diced
1 quart (1 liter) chicken stock
2 tablespoons finely chopped parsley
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Pinch piment d'Espelette
Chives and fresh parley, to garnish

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid.

In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes.

Add the parsley, salt and pepper and puree it in a blender.

Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d'Espelette on top.

When we turned sugar plums and currants into a crumbly tart

2012-07-23T20:24:00.000-04:00

I spotted Miren playing in the kitchen floor with the last box of sugar plums we had brought back from New York City. Some nearly turned to mush - they were so ripe. Her white tunic covered in yellow stains, she smiled.

"I think it's time we bake a tart with these, don't you think?" I asked. Sometimes nothing beats frustration like baking and über ripe fruit is perfect for dessert.

She immediately shouted, "I want to help, I want to help!"... as she always does.

I love this really crumbly red velvet apricot and hazelnut tart from my book. Tender with a buttery and slightly salty hazelnut crust. I had that recipe on my mind when I worked on this one.

A simple dough that only requires a bowl to mix and your fingers to press the pastry into the tart pan. I reserved part of the dough to use as a crumb topping, which worked very well.

I am a bit obsessed with currants at the moment. So coveted around here - I treat them like gold. Partly because they are hard to come by where we live, but mostly because they add the perfect acidity and contrast to any other baked fruit.

So I froze the last box we brought back from the Union Square market, but saved some to bake pistachio financiers.

... and we shared half of it with friends.

I am happy to report that we are off to Vermont tomorrow to visit Nadia and Romina. I had to bring Jon and Miren once again in the summer after the fun we had last year.

I foresee lots of berry picking and perhaps we will come home loaded with fruit once again. I don't see why not.

It just doesn't feel quite like summer without picking your own fruit, does it?>

Be back soon.

Sugar Plum and Currant Crumb Tart

makes a 9-inch tart

Tart dough and crumble

1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar
1/4 cup (30 g) millet flour
1/4 cup (25 g) almond flour
1 teaspoon fine sea salt
10 tablespoons (150 g) unsalted butter, diced into 1/2-inch cubes
2 to 3 tablespoons cold whole milk

In a large bowl, whisk together the first five ingredients. Add the butter and work it with your fingers into the flour mixture until it resembles a sand-like dough. Add the milk and stir until it comes together. It will be a soft dough.

Reserve approximately 1/4 cup of the dough in the refrigerator.

Press the dough into the tart mold starting from the bottom and going up the sides. It should be about 1/4-inch thick. Chill in the refrigerator for 30 minutes.

Sugar Plum and currant filling

1 pound (450 g) sugar plums or other small plums, halved and pitted
1 cup (140 g) red and white currants mixed
3 tablespoons natural cane sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon lime juice

Preheat oven to 350F (180C).

Toss all ingredients together in a bowl and let it rest for 5 minutes. If the fruit releases too much juice, discard some of it or the bottom will become soggy. Remove the vanilla bean.

Fill the chilled tart dough with the fruit filling. Crumble the rest of the reserved dough on top of the fruit filling.

Bake the tart for 45 to 50 minutes in the middle of the oven until the crust has a deep golden color.

Let the tart cool completely before cutting. It is very crumbly so cutting it when warm will make it fall apart easily.

Sharing a watermelon, tomato and almond gazpacho from Small Plates and Sweet Treats

2012-07-19T14:17:00.000-04:00

I few weeks ago I promised you a recipe from "Small Plates and Sweet Treats" - my upcoming book. So here I am now sharing with of my favorite summer dishes from the book.

Refreshing, easy to prepare, yet a bit unexpected.

For those hot summer days - no doubt.

I have made this watermelon, tomato and almond gazpacho recipe several times the last few days.

I make it early in the morning before we head out the door for the pool or the beach. It chills in the refrigerator and it is ready for us when we get home, craving something cold and refreshing.

Jon and Miren like it with lots of toasted bread crumbled on top - just like the old zopako we used to eat as kids.

Summer soups.

I think of the overabundance of tomatoes in the summer.

Blistering, sweet and juicy tomatoes.

Can you see it? Throw them in a blender with a bit of sweet watermelon, a touch of fresh spicy garlic, vinegar for acid and almonds for texture. It is so good.

I hope you are taking advantage of the season and making lots of chilled soups.

Or how about this one or this one? From my repertoire.

Soon I will be sharing the book trailer and some other stories surrounding it. It soon approaches.

Enjoy!

Watermelon, tomato and almond gazpacho

adapted from my book "Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking"

serves 4 to 6

2 cups (300 g) diced seedless watermelon
2 medium very ripe tomatoes, peeled (optional) and diced
1/4 diced small red onion
2 tablespoons almond flour
1 tablespoon red wine vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon finely grated garlic (optional)
1 ounce (30 g) feta cheese, crumbled, for garnish
2 tablespoons olive oil, for garnish
Fresh herbs of your choice, for garnish

Puree the first eight ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for 1 hour. The soup may be stored in the refrigerator for up to 2 days. Stir before serving, as it tends to separate.

Serve the chilled soup with crumbled feta cheese, a drizzle of olive oil, and fresh herbs.

Some of my favorite things

2012-07-15T15:55:00.002-04:00

I am always inspired and intrigued by bloggers' favorites lists. I always look forward to Heidi's and Kimberly's favorites.

I am not sure this will become a regular feature in the blog, but I thought I'd share some of the films, music, reads, food, and stories I have been enjoying lately.

I am inspired to share today.

... And these sugar plums? They must be some of my favorite this week. I will share soon what I baked with them.

Some of my Montreal workshop students wrote about the experience here, here, here, and here.

... Looking forward to returning here in a couple of weeks and cook a tart or two.

Listening to this album thanks to Nadia...

... Must make this summer soup soon.

Herriott Grace film.

... My Pinterest.

Loved this film and now must watch this one.

... Coveting.

Ceramic casseroles.

Back soon!

New York food styling and photography workshop and Sunday Suppers

2012-07-11T10:09:00.000-04:00

Hello friends,

If you have been following this blog for a while, you will remember my involvement with Sunday Suppers three years ago. Three years already! At the time, I was pregnant with Miren and went to New York as a guest chef with Amy Atlas and then again on my own for a delicious dinner that Casey and I put together.

Where does time go?

And now I will be back...

I am excited to announce my next food styling and photography workshop on Saturday, October 13 at the new Sunday Suppers studio in New York City. Followed by a Sunday Supper on October 14 with a menu straight out of my upcoming book.

Seats are very limited, and will go on sale Thursday July 12 at 11am EST promptly. For tickets go here.

Here are the details:

Saturday, October 13: A full day Styling + Photo Workshop with me at the Sunday Suppers loft.

The class will begin with a farmer’s market tour. I will walk you through the market and talk about produce and seasonality. We will shop and return to the studio to cook, style and shoot for the remainder of the day.

In this workshop, you will learn about my process from how to manipulate natural light, camera basics (such as what lenses to choose for each job, exposure, aperture, shutter speed, ISO and depth of field), composition, and my propping and food styling philosophy. You will get to watch me work through my process as well as practice under my guidance.

Cost $450 includes materials, produce at the market, lunch and a signed copy of my book.

Sunday, October 14: Sunday Supper

We will prepare a 5-course meal using recipes from my new book. Class is followed by a seated dinner.

The gluten-free menu is:

roasted cauliflower soup
dandelion green and almond pesto

savory tart
Pear, Swiss chard and Gruyere

sea bass
parsnip buttermilk cream and fennel vanilla sauce

pots de creme
chocolate, hazelnut and fleur de sel

pistachio vanilla bean shortbread cookies

Tickets are available here and will be on sale tomorrow at 11 am EST.

Hope to see you in New York!

Photos 3 and 4 are copyright of Karen Mordechai.

Inspired by currants

2012-07-09T20:02:00.000-04:00

It's been a few days since I have been here sharing some recipes and stories. I have continued to cook and bake, but life and work have kept me away from the blog for a bit.

I came back from Montreal, unpacked, and quickly packed my bags again for a trip to New York City. Jon and Miren came along with me to a photo shoot that I cannot wait to share (more about it in the fall...but it was really, really fun). Nadia joined us on this trip and we had a great time in spite of the heatwave.

Saturday we visited the Union Square farmers' market. I always make time for it when I am in the city - there are some incredible vendors. I was excited for the berries and stone fruits, but we also found currants, all sorts of colors. Red, white and champagne.

"A bit early" I thought to myself.

But it wasn't just one farmer, there were many of them. It seems to be an early season for currants this year. But I am not complaining. I was thrilled to have found them.

I packed all the fruit in a large box - tiny strawberries, blueberries, black raspberries, gooseberries, all the currants, and sugar plums. I walked the streets of New York until dusk with this box in my hands. We snacked on berries all day long and couldn't wait to get home so I could turn them into dessert.

Nadia had mentioned making a pavlova when she returned home and suddenly, I found myself craving chewy baked meringue.

"I have egg whites at home actually" I said to her "so I will be making some Eton mess"

It has been a while since I have made Eton mess. Remember this version with rhubarb? I made it again this time topped with fresh raspberries and currants. The perfect balance of sweet and sour.

There was also cardamom and lime-flavored custard studded with black raspberries and currants - possibly my favorite.

I can never resist a custard.

In fact, my mom and I were discussing this over the phone as I was whisking the egg yolks to make this version. "You have always loved custard" she said to me. I had to agree. She on the other hand loves cake.

We ate the custard one afternoon after our daily pool time. Not overly sweet and fragrant.

I also made crumble - how could I not make crumble with all this fruit? Jon and Miren helped me and we served it for our dinner party on July 4th. Everyone loved the pistachio and millet topping and the cardamom-flavored crème anglaise.

And finally the popsicles.

They have been a big hit these popsicles - watermelon, raspberry and currant. Also sweet with a touch of sour.

We sat outside today and finished them... and walked away covered in red stains.

Summer.

It's turning out to be a busy one. Hope you are enjoying it as well.

Cardamom and lime-flavored black raspberry and currant custard

makes six 6-ounce ramekins

1 1/2 cups (375 ml) unsweetened coconut milk
1 cup (250 ml) heavy cream (you can use unsweetened coconut milk here to make it completely dairy free)
1/4 cup plus 2 tablespoons (75 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
2 cardamom pods, cracked
1 teaspoon finely grated lime zest
6 egg yolks
1 1/2 cups (180 g) black raspberries and currants

Preheat oven to 325F (165C).

Combine the first six ingredients in a medium saucepan over medium high heat. Bring the mixture to a light boil, remove from heat, and let it steep for 10 minutes.
Whisk the egg yolks in a medium bowl. Place a strainer on top and pour over the coconut milk mixture. Discard cardamom and vanilla bean. Whisk to combine.

Divide the black raspberries and currants amongst six 6-ounce bowls or ramekins. Pour custard on top. Place the ramekins on a deep baking pan. Pour boiling water into the pan, enough to go up about 1-inch up the sides. Bring the pan into the oven and bake for about 25 minutes until custard is set. Let cool completely. Serve at room temperature or chilled.

Watermelon, raspberry and currant pops

makes 10 pops

1/3 cups (85 ml) water
1/3 cups (70 g) natural cane sugar
3 cups (450 g) diced watermelon
1 cup (130 g) raspberries
1/2 cup (60 g) red currants
1 tablespoon freshly squeezed lime juice
Pinch of salt

In a small saucepan, combine the water and sugar. Bring to a boil over medium high heat. As soon as the sugar dissolves, remove pan from heat and pour syrup into a bowl to cool.

Combine the watermelon, raspberries, currants and lime juice in a blender. Puree the fruit and strain it through a fine mesh strainer. Add the cooled syrup and salt. Stir to combine. Pour into popsicle molds, insert sticks and freeze until solid.

The stone fruits of summer

2012-06-26T21:13:00.000-04:00

If you could take a peek into my kitchen, you would see about half a dozen bowls lined up one next to each other. Each one filled with a variety of stone fruit. Apricots, nectarines, white peaches, Rainier and Bing cherries, Saturn peaches, and one last lonely red velvet apricot.

"Where is the cherry pitter?" asks Jon, "I want to make a nice cherry salad for Miren when she comes home from camp."

He chooses a white bowl. In it, cherry juices are splattered making the most beautiful red mess. "I think I am going to add some herbs to it, just like you do."

Mint and thyme. In they go.

Needless to say, we are eating plenty of stone fruits these days. Sliced nectarines in muesli in the morning, peaches with sunflower seed butter as a snack, or even in salads.

Greens with cherries, sliced apricots, Serrano ham, a bit of crumbled feta and thinly sliced watermelon radishes. A simple lemon vinaigrette is enough for me. I love Serrano ham with stone fruits - the sweet and salty.

Memories of summers in the Basque country.

Between all the travel, coming and going, the kitchen becomes a familiar place for all of us. We line up the step stools and we whisk, stir, and fold.

Putting all the stone fruits to good use in tarts, roasted over custard, and turned into ice cream.

Jon and Miren help me fold packets of parchment. They toss the fruit in sugar and vanilla bean.

The fruit macerates for a few minutes - most delicious syrup forms and we finish baking them in the oven.

Oh the red juices... goodness.

And then we end up making a tart together.

Nectarines and pistachios baked in a millet and almond pastry with a lemon and honey custard. This one melts in your mouth. As it should.

I use the leftover dough to make small tartlets with lemon custard and stone fruits. Mini treats.

Tomorrow I am off to New York City for a photo shoot. I cannot wait to see what fruits I will find there. Union Square never disappoints.

Tell me, what stone fruits are available in your area and most importantly...

... what are you making with them?

Nectarine and pistachio tart

makes a 6-inch tart

Pastry crust

(makes enough dough for one 6-inch tart and six 2.5-inch tartlets)

2/3 cups (90 g) superfine brown rice flour
1/2 cup (60 g) millet flour
1/4 cup (25 g) almond flour
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water

Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.

Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 6-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes. The excess dough will be good to make mini tartlets.

Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove beans and bake for another 5 minutes.

In this time, prepare the filling.

Nectarine and Pistachio Filling

3 tablespoons pistachio meal
3 to 4 medium nectarines, pitted and sliced
2 eggs
2 tablespoons acacia honey or other good-quality honey you prefer
2 tablespoons melted unsalted butter
Zest 1 lemon

Sprinkle the bottom of the prebaked tart with half of the pistachio meal.

Arrange the sliced nectarines on top.

Whisk together the eggs, honey, butter, and lemon zest in a bowl. Pour this mixture over the nectarines. Top with the remaining pistachio meal.

Bake the tart for 25 to 30 minutes until it is golden brown. Let it cool for 15 minutes before cutting.

To make the mini tartlets, simply using the pastry dough above. Fill with a pastry cream and top with fruit and pistachios.

The first day of summer

2012-06-20T13:12:00.000-04:00

On the first days of summer, we gather outside until the sun goes down.

I'm feeling nostalgic for those nights of my childhood when I awaited for the long days and school-less evenings. Felt such excitement.

I was overcome by the feeling again during my trip to Montreal this past weekend. The euphoria of sunlight. We walked, we dined, we laughed. I didn't want it to end. But I am very excited for the plans this summer has in store for us. Soon I will be even sharing my book trailer. Would you like to see it?

It is coming.

I leave you with these tomatoes from our community garden.

Summer on a platter.

Strawberry, pistachio & brown butter tart

2012-06-13T15:26:00.000-04:00

I came back from Seattle with a box full of strawberries. I am known to carry all kinds of fruit and produce through security checkpoints - as f they were the most expensive glass in the world.

From what I was told, it was about a week too early for the ripest strawberries in Seattle. On Sunday morning, we walked down to Pike Place. I wanted to be there before any of the crowds arrived. I knew the outdoor vendors would have the best local strawberries so that is who I was focusing on. I found a flower stand that also sold pea shoots, greens, radishes and strawberries. "I picked them last night at my grandparents' farm", she said - a smiley teenager.

I could tell they were going to be sweet. They were to the point of bruising, juices all over the place, and not a tinge of white inside. Bright red, like they are supposed to be. "I'll take four pints", I told her.

The strawberries made it home... barely. So so ripe.

This morning while Jon and Miren were at summer camp, I made this tart with the strawberries, pistachios, yogurt, and brown butter. It was so tender and naturally sweet. They each had a slice when they got home.

And I might have to pack one for my plane ride to Montreal.

Strawberry, Pistachio and Brown Butter Tart

makes a 9-inch tart

Pastry crust

2/3 cup (90g) superfine brown rice flour
1/4 cup (35g) millet flour
1/4 cup (25g) almond flour
3 tablespoons cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon sea salt
1 stick (110g) unsalted butter, diced into 1/2 inch pieces
1 egg yolk
2-4 tablespoons ice water

Combine the first six ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed.

Knead the dough a couple of times and wrap it in plastic wrap forming a flat disk. Refrigerate for 1 hour.

Roll the dough on a cold surface (lightly dust with superfine brown rice flour) to 1/8-inch thickness. Fill the tart mold with the dough and cut off excess.

Refrigerate for another 20 minutes while preparing the filling.

Strawberry, Pistachio and Brown Butter Filling

3 tablespoons unsalted butter
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup plus 1 tablespoon (50 g) unsalted and shelled pistachios
2 tablespoons corstarch
2 eggs
1/4 cup (50 g) natural cane sugar
1/4 cup (60 ml) whole-milk yogurt
1 pound (450g) strawberries, hulled and cut in half

Preheat oven to 400F (200C).

In a small saucepan, cook the butter until the milk solids start to brown. Remove from heat, add the vanilla bean and its seeds and steep for 10 minutes. Remove vanilla pod after this time and reserve.

In the food processor, pulse the pistachios, cornstarch and salt until they turn into a fine powder.

In a medium bowl, whisk together the eggs, sugar, yogurt, pistachio mixture, and brown butter.

Arrange the strawberries on the tart dough and pour custard on top. Bake for 20 to 25 minutes until golden. Serve at room temperature.