L'anthropologue Gastronomiques

Let Them Eat Madeleines!

2011-05-25T23:00:00.000-07:00

Madeleines

Madeleines are the perfect accompaniment to your morning coffee, afternoon tea or anytime. The history behind these little cakes is sketchy and includes various stories ranging in dates of introduction. Recipes for these little cakes are just as varied as the stories of their history.

The most successful recipes used by L’anthropologue Gastronomiques come from the cookbooks “La Bonne Cuisine” by Madame E. Saint-Ange and "The Way to Cook" by Julia Child.

Standard Madeleine Mold

These delicate cakes are often complimented with an orange floral essence by adding concentrated orange flower water (also known as orange blossom water).

Orange blossom water is readily available at many markets specializing in Middle Eastern or Persian cuisine.

Rose Water (left & middle) & Orange Blossom Water

Note: Here at L’anthropologue Gastronomiques Rose Water is also used instead of orange blossom water offering another flavor variety. Rose water is usually sold right along side orange blossom water at most Persian/Middle Eastern specialty markets.

a votre santé!

Justin

Note: In the following recipe it calls for the grated rind of half a lemon... Instead of lemon rind I substitute a teaspoon of Orange Blossom Water for a completely traditional Madeleine flavor. (or Rose Water as mentioned above)

- Also for best results place Madeleine mold pan onto a baking sheet in the oven (this technique comes from "La Bonne Cuisine" and has really helped perfect the correct pale golden color.

REcipe adapted from

"The Way to Cook" by Julia Child

Madeleines

2 large eggs, lightly beaten in a 2-cup measuring cup

2/3 cup sugar

1 cup all-purpose flour (scooped and leveled) plus 1 tablespoon extra for preparing the molds

5 ounces (11/4 sticks) unsalted butter, cut into 6 pieces

Pinch of salt

Grated rind of 1/2 lemon (organic lemons are preferable when using the rind)

Drops of fresh-squeezed lemon juice

Drops of pure vanilla extract

Confectioners sugar for sprinkling

METHOD

Heat oven to 375 F and set the racks in the upper and lower middle levels. You will need 2 madeleine pans with 12 cups each, or they may be baked in muffin tins.

Measure 1/4 cup of the eggs into a bowl and then beat in the sugar and cup of flour. Blend thoroughly and let rest 10 minutes. Melt the butter in a 6-cup saucepan, bring to a boil and let brown lightly. Place 1 tablespoon flour in a small bowl and blend in 11/2 tablespoons of the browned butter; set aside for preparing the Madeleine pans.

Stir the rest of the butter over ice until cool but liquid; blend it and the rest of the eggs into the batter along with the salt, lemon rind and juices, and vanilla.

Paint the madeleine cups with the reserved butter-flour mixture. Divide the batter into 24 lumps, a generous tablespoon each, and drop the into the Madeleine cups.

Bake in a preheated oven about 15 minutes. Cakes are done when lightly browned around edges, humped in the middle and slightly shrunk from the cups. Unmold immediately onto a baking rack to cool. When cool, turn shell side up and dust with confectioners sugar. Store a day or two in the refrigerator or freeze.

Evening Tea

2011-05-24T23:34:00.000-07:00

The day is coming to a close and hopefully bringing a few moments of peace and tranquility. There is nothing more soothing than a few moments of quiet just clearing the thoughts of the day and a soothing cup of herbal tea.

Instead of plain chamomile here are few recommendations for teas that are sure to relax the mind and senses.

All listed teas are naturally caffeine free…

Twinings blended as a… Digestif

R. Twining & Co. Ltd., London

Twinings blended as a... Digestif

Twinings has been in the business of tea blending since 1706 and is the official tea of the royal household appointed by Queen Elizabeth II. Twinings blended as a… Digestif doesn’t disappoint! Perfect to sip on in the evening or to settle and sooth an overworked stomach after a bit of over indulgence, this tea will surely please. Twinings Digestif is blended with Peppermint, Fennel Seeds, Dandelion Root, Spearmint, Linden and Liquourice Root. The aroma is heavenly and the taste is just as excuisite!

Tilleul

Harney & Sons

Harney & Sons Tilleul Tea

Tilleul also known as Linden Tea is the perfect change from chamomile. It is a traditional tea native to Provence, France. This tea has great popularity in Europe for its calming effects and stomach soothing qualities. Tilleul has a very distinct taste unlike other herbal teas. It is lightly floral with oat notes. It is made from the flowers and leaves of the Linden tree and has been used for centuries to combat restlessness and headaches.

Ginger-Peppermint Tea

Alvita – from Twinlabs

Alvita Ginger-Peppermint

Ginger and Peppermint make a great tea separately, but together are the perfect blend to soothe and calm the mind and senses. Ginger is well known to aid in digesting and settle the stomach. Peppermint is also well known for its soothing and refreshing properties. Combined the two ingredients unite creating a refreshing and soothing tea a perfect ending to a busy day.

God Save the Queen! Celebrate Victoria Day

2011-05-23T14:48:00.000-07:00

In Canada today is Victoria Day, a holiday initially established to commemorate Queen Victoria’s Birthday. After the death of Queen Victoria, the day became a holiday not only in honor of Queen Victoria, but also to commemorate the current reigning Canadian sovereign’s Birthday (currently Queen Elizabeth II).

Victoria Day is often viewed as the beginning to Summer in Canada, just as Memorial Day kicks off the Summer season in the United States. In the spirit of Victoria Day, and the warm days of summer just around the corner, here is a delicious and easy cake recipe.

a votre santé!

Justin

Victoria Sandwich

(as you can see I prefer a little more jam than what is usually called for)

Serving Suggestion - this cake goes quite well with a fresh cuppa Earl Grey Tea!

Victoria Sponge or Victoria Sandwich

This cake actually gets its name from Queen Victoria. This was Queen Victoria’s preferred snack while taking her afternoon tea.

The recipe that follows is adapted from the book “Tea & Sympathy: The Life of an English Teashop in New York”

by Anita Naughton , recipes by Nicola Perry

VICTORIA SANDWICH

Serves 8-10

FOR THE CAKE

Prep Time: 35-40 minutes

1 cup (2 sticks) unsalted butter

1 cup sugar

4 eggs

A few drops of pure vanilla extract

2 cups sifted all-purpose flour

1 heaping teaspoon baking powder

FOR THE BUTTER CREAM ICING

½ cup (I stick) butter

¼ teaspoon vanilla extract

2 cups confectioners’ sugar

(note – and extra for dusting assembled sandwich)

1-2 tablespoons milk

(note - I usually end up using 2-3 tablespoons of milk for a more spreadable icing – justin)

1 Jar of Jam

(note – traditional Victoria Sponge calls for Raspberry Jam, I adapted my version with Strawberry Jam. However, you really could use any type of jam you prefer – justin)

METHOD

CAKE

· Preheat oven to 350° F.

· With an electric mixer, cream the butter and sugar until light and fluffy.

o (note – the mixture should be very pale yellow when ready – justin)

· Add the eggs, one at a time along with the vanilla

· With a spatula, fold in the flour and baking powder and mix until smooth

o (note – fold gently and carefully as not to deflate the mix – justin)

· Divide the batter between 2 buttered and floured 8-inch tins and smooth the surface by tapping gently on the side of each tin

· Bake 20-25 minutes.

o (note – I look for just golden color not golden brown – justin)

· To check if the cake is done, insert a small knife or pick into the center of the cake: If it comes out clean it is done

· Turn cakes out onto wire rack to cool

METHOD

BUTTER CREAM FROSTING

· In an electric mixer beat the butter until light and creamy, then add the vanilla

o (note – fit your mixer with the paddle attachment)

· Gradually beat in the confectioners’ sugar

· Add just enough milk to make the mixture soft and spreadable

o (note – as mentioned above I generally add 2-3 tablespoons of milk for a soft spreadable butter cream - justin)

TO ASSEMBLE THE VICTORIA SANDWICH

· Once the cake has cooled, spread one of the cakes with the butter cream. Spread the other half with jam.

o (note – I prefer a good amount of jam on my Victoria Sandwich, to achieve this without a mess, I spread the jam right over the butter cream and then place the 2^nd cake on top – justin)

· Put the two halves together, with the cream facing the jam, and place on a serving dish.

· Dust top lightly with confectioner’s sugar. Enjoy!

Welcome to L'anthropologue Gastronomiques

2011-05-21T00:41:00.000-07:00

"You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always."

- Julia Child (My Life in France)

I enjoy cooking there is nothing more rewarding than sharing a culinary creation with great company. In addition to cooking I have always had a great interest in Museology, Art and Culture. It was no surprise that I ended up studying Anthropology with a focus in aesthetics & symbolism and Museology, it was the perfect excuse to combine interests (and earn a degree studying subjects I loved).

So begins L'anthropologue Gastronomiques, an ethnographic styled compilation of the culinary arts, fine arts and culture. L'anthropologue Gastronomiques will be a place to share epicurean delights, recipes and topics in art and culture.

a votre santé!

Justin