Cannelle et Vanille

The simplicity of trifle

noreply@blogger.com (Cannelle Et Vanille) — Wed, 30 May 2012 00:18:00 +0000

Sometimes a bit of custard with fruit and sponge cake is all it takes to make me happy.

I am a trifle kind of girl, indeed.

My freezer is full of scraps of cake, unbaked crumble topping, and cookie dough. Any of those can make a spectacular trifle with fresh fruit, a bit of mascarpone with vanilla bean, or if you have 20 minutes, vanilla custard.

Even better.

Today was the last day of school and this afternoon, Jon, Miren and I made a simple trifle. They devoured it.

Vanilla bean custard, lemon cake, Bing cherries, sliced saturn peaches, and a touch of soft-peak cream.

They sliced, whipped, and assembled.

Then long spoons in hand, we sat next to the window watching the rain downpour - torrential rain. And these trifles tasted even better.

Simple, simple, simple.

Bing cherry, Saturn peach, vanilla custard, and lemon cake trifles

Lemon sponge cake

3 large eggs, separated
1/2 cup (100 g) natural cane sugar, divided
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
2 tablespoons (25 g) unsalted butter, melted
1/3 cup (45 g) millet flour
1/3 cup (35 g) almond flour

Preheat oven to 350F (180C). Line a 9-inch cake pan with parchment and grease the sides with a bit of melted butter.

In the bowl of a stand mixer, combine the egg yolks, 1/4 cup (50 g) natural cane sugar, vanilla extract, and lemon zest. Whip the egg yolk mixture in high speed until they are thick and pale, about 5 minutes.

In a separate bowl, whisk together the egg whites with the sea salt. When the egg whites are whipped and start forming peaks, gradually add in the remaining 1/4 cup of sugar in three batches.

Fold a third of the egg whites into the egg yolk batter until they are well mixed. Fold in the rest of the egg whites being very careful not to deflate the batter. Fold in the melted butter and the millet and almond flour carefully not to deflate too much. Pour the batter into the cake pan and bake for 20 to 25 minutes until top is golden. It will feel springy.

Cool the cake in the pan for 15 minutes, then invert it onto a plate, and let it cool completely. Cut it into 1/2-inch cubes and reserve.

Vanilla Custard

2 cups (500 ml) whole milk
1/2 cup (100 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
6 egg yolks
1 cup (250 ml) unsweetened coconut milk
4 teaspoons cornstarch

In a medium saucepan, heat the whole milk, half of the sugar, and vanilla bean over medium high heat until it simmers.

Meanwhile, whisk together the egg yolks, rest of sugar, and cornstarch until smooth. Add the coconut milk and whisk.

Add a bit of the warm milk mixture into the egg yolk mixture while whisking. Add all the milk and whisk. Return the custard base to the saucepan and cook until it thickens while whisking constantly. Remove from heat and pour into clean bowl to cool slightly. I like to use custard while still a bit warm, but you can refrigerate it at this point. make sure you cover it with plastic wrap (the plastic must touch the custard so it doesn't form a skin).

Assemble the trifle

8 ounces raspberries
2 saturn peaches, sliced
1 cup heavy cream, whipped
2 cups vanilla custard
2 cups diced lemon sponge cake

Layer the ingredients amongst 4 glasses and serve immediately.

Harvested

noreply@blogger.com (Cannelle Et Vanille) — Thu, 24 May 2012 17:33:00 +0000

Although summer does not officially begin in another four weeks, our brains have already made the switch to summer holidays. There are only two days of school left, it's still bright outside at 8 o'clock in the evening, and we have begun churning ice cream at least twice a week - sure sign of summer.

We are headed to Seattle in a few days, then Montreal for my food styling and photography workshop, and a few more travel dates come after that. I get butterflies in my stomach when I travel and I am feeling them already. The good kind of anticipation.

Before it gets truly, scorchingly hot in Florida, we harvest the last bit of strawberries and these juicy cherry tomatoes from the community garden. The watermelon is also rapidly growing under the tree and its vines are taking over the basil and the eggplant in this little patch of garden we share with our neighbors. One of these days I'll have a plentiful one.

So tell me, what will you be growing and harvesting this year?

Do make me jealous please.

The scent of poppy flower sugar in my kitchen and a roasted rhubarb sherbet recipe

noreply@blogger.com (Cannelle Et Vanille) — Mon, 21 May 2012 20:17:00 +0000

When I was a child we ran free around endless wheat fields.

Once spring rolled in, the grass grew tall, soft and vibrant - this pure green color that is hard to describe. I miss how soft it was (grass in Florida itches!). Red poppies grew wild alongside this wheat grass. Weightless... long and thin stems that the wind would blow violently from side to side.

Every May I think of the red poppies. I call my dad and ask him, "have they bloomed yet?"

During our trip to Dordogne last year, we dined at Cabanoix - a small restaurant with a modern-French twist. I actually cannot wait to go back there this year. Next to the restaurant, there is a small épicerie where they carry the most fragrant tea blends (I still love my strawberry hibiscus tea), salts, spices, riz au lait mixes, and floral sugars.

I remember seeing the bag of sucre coquelicot (poppy flower sugar) and I nearly fell on the floor. I grabbed my bag and ran to the cashier afraid everyone else would raid the counters.

Days before, I had tasted the most delicious coquelicot ice cream at the Jardin de Marqueyssac. The memory of the subtle, floral sweetness was fresh on my mind.

I had big plans for this sucre coquelicot.

Somehow, I waited until this spring to really start baking with the poppy flower sugar. Perhaps the conversations with my dad about the poppy fields ignited the curiosity once again.

I have been adding it to many recipes including arroz con leche that I served with poached rhubarb puree and berries.

Also a berry crumble with pistachios and crunchy millet. Just the perfect subtle scent of poppies in my kitchen.

There is an abundance of rhubarb in my kitchen these days.

I made this dairy-free roasted rhubarb sherbet that I also flavored with poppy flower sugar and vanilla bean. It's a slight variation of a roasted strawberry sherbet recipe that you can find in my book. It is actually one of my favorite recipes from the book and what can I say, my family loves it too. I hope you try it even without the poppy flower sugar.

So now I continue to dream of the poppies in my Basque Country.

Tell me, do you have poppy fields around you? If so, please go out and admire them for me - even if the wind makes them hard to photograph.

Roasted Rhubarb Sherbet with Poppy Flower Sugar

1 pound (450 g) rhubarb stalk, cut into 2-inch pieces
1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
1 cup (250 ml) unsweetened coconut milk
1/2 teaspoon fine sea salt

Preheat oven to 350F. In a roasting pan, toss together the rhubarb, 3 tablespoons (35 g) poppy flower sugar, and vanilla bean and its seeds. Bake for 30 minutes until the rhubarb is tender and the sugar makes a syrup. Remove the vanilla bean. Puree the rhubarb in the food processor and let it cool.

In the meantime, combine the rest of the sugar and 1/4 cup of water in a small saucepan. Cook over medium high heat until the sugar dissolves. Let the syrup cool completely.

Whisk together the rhubarb puree, simple syrup, coconut milk, and sea salt. Refrigerate the mixture for at least 2 hours and churn in your ice cream machine according to your manufacturer's instructions. Transfer the sherbet to a freezer-safe container and freeze until hard. Before serving, remove the sherbet from the freezer and let it come to temperature for 15 minutes.

Pea pancakes with smoked salmon and a little green soup

noreply@blogger.com (Cannelle Et Vanille) — Tue, 15 May 2012 16:03:00 +0000

First of all, I have to thank you for the absolute positive response that I have received from you after the book cover reveal. It was refreshing to share and see how well it was received. So thank you for that.

Now I can breath.

Now, on to the peas - the green peas I cannot get enough of.

I come home with bags full of peas from the farmers' market. English peas, snow peas, sugar snap peas... Sugar snap peas are quite delicious as they are - raw. We eat them by the handfuls.

I was working on savory pancake recipes for another story and the thought of how great it would be to fold some mashed peas into pancake batter. Creamy and vibrant green. They were perfect topped with a bit of smoked salmon, goat cheese, and some pea tendrils.

Froze half of the batch and ate them for lunch the next day too.

Then there was this green soup loaded with peas, zucchini and watercress and flavored with coriander and a touch of lemon juice. It was delicious with toasted bread and a bit of yogurt.

Both would be great for a spring brunch, don't you think? Will have to make them for our friends next time too.

Green pea pancakes with smoked salmon and goat cheese

makes 8 pancakes

8 ounces (225 g) shelled English peas
3 tablespoons unsweetened coconut milk
1 egg, lightly beaten
3 tablespoons superfine brown rice flour
1 tablespoon millet flour
1/2 teaspoon salt, plus more for blanching water
1/2 teaspoon sugar
1/2 teaspoon baking soda
2 tablespoons olive oil
4 ounces (110 g) smoked salmon
2 ounces (55 g) goat cheese, crumbled
Pea tendrils, optional

Bring water to a boil in a medium pot. Season with a generous amount of salt. Add the peas and cook for 3 to 5 minutes until they are tender but not mushy. Drain them and immediately submerge them in ice water to stop the cooking process.

Combine half of the peas and the coconut milk in the food processor and puree until smooth. Mash the other half of the peas with a fork.

Whisk together the pea puree, egg, superfine brown rice flour, millet flour, salt, sugar, and baking soda. Fold in the mashed peas.

Heat a medium skillet over medium high heat. Brush with a bit of olive oil. Drop 1 heaping tablespoon of batter onto the skillet each time. When the sides start to set and small bubbles appear, flip the pancakes carefully and finish cooking for another minute or so. Repeat until all the batter has been used.

Top the pancakes with smoked salmon, goat cheese, and pea tendrils.

Pea, zucchini and watercress soup flavored with coriander and lemon

serves 4

2 tablespoons olive oil
1 celery stalk, diced
1 medium leek, white and tender green parts diced
1 garlic clove, minced
2 medium zucchinis, diced
1/2 teaspoon ground coriander
2 cups (500 ml) vegetable broth
1 cup (125 g) shelled peas
1 cup (30 g) watercress, tough stems removed
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup whole-milk yogurt
Mint, to garnish

In a medium saucepan, heat olive oil. Add the celery, leek and garlic and cook for 2 minutes. Add the zucchini and cook for another 5 minutes stirring occasionally. Add the ground coriander.

Add the vegetable broth, cover the pot and simmer for 15 minutes. Add the peas and watercress and cook for another 3 minutes. Season with salt and lemon juice. Puree the soup in a blender.

Serve with yogurt, torn mint leaves, black pepper and watercress leaves.

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

noreply@blogger.com (Cannelle Et Vanille) — Tue, 08 May 2012 21:42:00 +0000

Here are some things that inspiring people have said about my book:

.....................................

"Small plates and space to mingle are hallmarks of blogger Aran Goyoaga, who seamlessly makes the old world new again (and gluten free) in the sunny warmth of Florida" (Martha Stewart's Everyday Food )

"Her recipes have a true baker-from-birth quality with gluten-free as a major bonus. Her blog, besides being an incredibly useful source of recipes, is also beautifully executed." (Gwyneth Paltrow, on GOOP )

"I found myself brushing my fingers over Aran's photographs, smiling as I read the stories of her Basque childhood, and nodding as I studied her good tips, and I bet you will too. Then I bet you'll cook - happily, heartily, healthfully, and daily. Aran's recipes are fresh and bright and her food is simple and vibrant. It's just what we want the year round." (Dorie Greenspan, author of Around My French Table )

"Aran's unique sensibility rings clear throughout this book, from her heartfelt, attractive cooking to her beautifully styled photography. Lovely all the way around." (Heidi Swanson, author of Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen )

"Aran makes beautiful food that is meant to be shared with family and friends. That it is all gluten-free is a boon for people like me, but this is food for everyone. Peruse the pages of Small Plates and Sweet Treats and you will fall in love with this book." (Shauna James Ahern, author of Gluten-free Girl )

..................................

Hello friends,

Today is a big day for me -- the day I can share with you a little bit of what I have been working on for the last 18 months. I am so excited to be able to share some images from inside the book...

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

Lots of labor and lots of love have gone into the making of this book and I hope you enjoy this little sneak peek.

The official release date is October 23, 2012.

There are 120 naturally gluten-free recipes inside the book. Recipes and stories inspired by my childhood in the Basque Country, motherhood, and living as an ex-pat. The book is divided by seasons, as I like to cook in our everyday life, and within each chapter you will find a section for small plates and another for sweet treats.

Small plates as an homage to the raciones and pintxos we eat in the Basque Country when we share with friends -- just like I share with you.

I am also excited to let you know that the book is now AVAILABLE FOR PREORDER from the following sellers: Amazon, Barnes and Noble, and Indie Bound.

It is also available for PREORDER IN EUROPE through Amazon UK and Amazon France.

Let me know what you think. I'd really love to hear your thoughts... It feels great to share.

And soon, I will share some recipes from inside the book.

I'm thrilled.

We traveled to Vermont to shoot my book trailer

noreply@blogger.com (Cannelle Et Vanille) — Thu, 03 May 2012 17:00:00 +0000

The official release date for my upcoming book approaches.

October 23. Less than six months away.

It has felt intangible until now. Until the day we traveled to Vermont to shoot the book trailer.

The book has such a seasonal component that I really wanted the trailer to reflect that mood. I wanted the colors to be rich, deep, and the light to have amazing contrast of dark and bright.

As you know, I am desperately in love with Vermont and the house on the hill, so I asked Nadia if we could come shoot at her house. She graciously accepted and welcomed us with open arms.

You should have seen the look on Jon's and Miren's faces when they found out they were going to go visit auntie. For days all I heard was "how many days until we go to Nadia's?". Every morning. Every afternoon. I knew they would feel at ease on the hill and that would make things a lot smoother for all of us while we were working.

I envisioned us collecting eggs like we did last summer and autumn. Cooking and taking walks down to the pond where the apples trees had started blooming.

I was incredibly lucky to have Ryan Marshall join me for this project, especially since he has been so busy lately. He arrived from another assignment in California with little time to prepare, but he got it right from the beginning. He captured the moodiness and sense of comfort I wanted to convey and he was patient with me and the kids.

Above are some of the behind the scenes images that Nadia captured. I love them.

Nadia's house has this magical light. The light that is let in through the trees. The light that reflects on wood. The light of hiding places. Magical, indeed.

I cooked, styled, photographed, and reviewed some of the pages from my book.

It was cold in Vermont. Green landscape with wintery shivers.

Bundled up we played outside and were tremendously lucky to visit the gardens at Tasha Tudor's family estate. The family invited us to visit the gardens although they do not officially open until summer. They also kindly asked us not to photograph the estate as they wanted to keep a low profile and maintain their privacy. But I must say, it took my breath away. Naturally beautiful without too much manicuring... a bit of Vermont wilderness, the lifestyle of times past...

I must visit in the summer one more time.

We even had a picnic under the blooming apple trees. Pear, swiss chard, and gruyere tart. Also scallop, beet, fennel and apple salad in jars, and for dessert, candied apple clafoutis.

All from my book.

I cannot wait for you to see the book trailer.

I hope you are as excited as I am.

Thank you Nadia and Ryan for being so wonderful.

Vignettes 11 and 12 are copyright of Nadia Dole. Used with author's permission.

The season of green

noreply@blogger.com (Cannelle Et Vanille) — Mon, 30 Apr 2012 16:30:00 +0000

I'm back... with a big sigh of relief.

Lots of things have been happening and will be happening for me during the next few weeks. I was in Boulder, Colorado a couple of weeks ago teaching two food styling and photography courses at The Makerie. I really had a wonderful time and loved sharing stories with both students and teachers. I left emotional and inspired.

Two days after I returned home from Colorado, I packed my bags and took Jon and Miren to Vermont with me. We stayed on the hill with my dear Nadia (thank you Nadia!). Remember our trips last summer and autumn?

The kids were so excited to see her. "I want you" Miren said to Nadia many times. Jon loves feeding the animals and collecting eggs, rocks, and sticks. Ryan Marshall joined us at the farm and he shot a short video for my upcoming book. I have admired his work for a long time and was super thrilled when he accepted my offer.

Nadia also took some beautiful shots of us working so I cannot wait to share some of her photos and mine.

Soon.

I have been wanting to write about all the greens that have been available at our farmers' market. Some old favorites, but also many new ones, like a bunch of purslane I brought home from Jodi a few weeks ago.

Have you ever eaten or cooked with purslane? I had not and what a revelation it was.

I learned that purslane it is one of the most nutrient-packed greens. Contains more omega-3 fatty acids (alpha-linolenic acid) than any other leafy vegetable plant. The leaves, flowers, and stems are all edible and it can be eaten raw in salads and also cooked.

I was intrigued.

Back at home, I cooked a batch of black quinoa. I made a salad with all the farmers' market finds. Blanched English peas, shaved radishes, diced avocado, and purslane leaves. All dressed with a lemon and grainy mustard dressing. It was wonderful.

There were also pea shoots that I turned into a pesto with almonds and lemon. Tossed quinoa pasta with some of the pea shoot pesto and served it with soft-cooked eggs.

On those mornings that I have to run out the door by 2pm to get Jon and Miren from school, I ate lots of raw pea shoot salads with radishes and also soft-cooked eggs. My new favorite.

And lastly, asparagus, fennel, and purslane soup served with blanched asparagus tips, onion chive blossoms, chervil, and a bit of yogurt.

Absolutely spring.

I will be back soon with more behind-the-scenes images from our Vermont shoot and also some book news.

So much going on.

And this Friday, I leave for New York City where I will be attending the James Beard Awards. I am a nominee, did you know? And I am exhilarated. Of course, I am.

Black quinoa, English pea, avocado, radish, and purslane salad

serves 4 to 6

1 cup black quinoa
2 cups water
Salt
8 ounces (225 g) shelled English peas
2 ounces (60 g) fennel, very thinly sliced
1 avocado, peeled, pit removed, and diced
4 French radishes, thinly sliced
1 cup purslane, washed
1/4 cup (60 ml) olive oil
Juice of 1 lemon
1 tsp grainy mustard
Black pepper

In a medium sauce pan, bring 2 cups of water to a boil. Add the black quinoa and pinch of salt. Cover and simmer for 25 minutes until quinoa is tender (it will be slightly crunchier than ivory quinoa). Cool completely.

In a small saucepan, bring water to a boil. Add a pinch of salt and the peas. Cook for 5 minutes or until tender but still have a bite. Drain them and submerge them in ice water to stop the cooking process. Drain well.

In a large bowl, combine the black quinoa, peas, fennel, avocado, radishes, and purslane. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt, and pepper. Pour the vinaigrette over the salad and toss to combine. Serve immediately.

Asparagus and Purslane Soup

serves 4 to 6

1 pound (450 g) green asparagus
Salt
2 tablespoons olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 medium fennel bulb, diced
A few springs thyme
A few stems chervil (optional)
2 cups water
4 ounces (110 g) purslane, tough stems removed
Whole milk yogurt, optional
Chive blossoms, optional

Cut the tender tips of the asparagus. Bring a small saucepan of water to a boil. Season with a bit of salt and add the asparagus tips. Cook for 1 minute or until tender but still have a bite. Drain them and immediately submerge them in a bowl of ice water to stop the cooking process. Drain them well and set aside.

Dice the rest of the asparagus stems.

Heat a medium saucepan over medium high heat. Add the olive oil, onion, garlic, and fennel. Add a pinch of salt. Cook for 5 minutes or until tender but not browned. Add the thyme, chervil, and diced asparagus stems. Cook for 1 minute. Add the water and bring liquid to a boil. Cook for 7 to 10 minutes or until asparagus are tender. Add the purslane and cook for 2 more minutes.

Transfer to a blender and puree the soup. Adjust seasoning and liquid if needed.

Serve warm topped with asparagus tips, yogurt, chervil and chive blossoms.

I made myself a slice of apple and strawberry crumb cake

noreply@blogger.com (Cannelle Et Vanille) — Wed, 18 Apr 2012 10:00:00 +0000

I was craving crumb cake. Moist and slightly sticky crumb cake.

Jon had fallen ill over the weekend, which forced us to stay home and snuggle. There was lots of lying-down time and holding cool cloths over his forehead until he fell asleep. That's definitely the part about parenting that I enjoy the least -- the worry and the inability to make kids feel better at times. It's part of the process though, I remind myself.

On Sunday, during one of those quiet times, I snuck into the kitchen to make myself some cake. Not sure what instigated this craving... Perhaps perusing the pages of Nigel Slater's "Ripe". Lots of oozing fruit desserts in that book.

Moist cake sweetened with muscovado sugar, layered with thin slices of apples and strawberries, and topped with oat crumble. It most definitely satisfied the craving. Even had some leftover to share with friends.

In fact, I am sitting at the airport as I write this post with ginger tea and slice of the crumble in hand.

I am off to The Makerie in Boulder for a few days to teach, learn, create, and feel inspired. Also to say hello to the state that was home for many years.

Oh and next week, I will tell you about our coming trip to Vermont to see Nadia, visit the hill, and do some other fun things. Remember our trips last summer and autumn?

I will share more soon. See you when I return.

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced

In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.

Apple and Strawberry Cake

2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract

Preheat the oven to 350F (180C). Oil the inside of a 9x4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.

Toss the apple and strawberry slices with the lemon juice and set aside.

In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.

Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.

It was all about the sheep, the blossoms, and the food of spring

noreply@blogger.com (Cannelle Et Vanille) — Wed, 11 Apr 2012 13:58:00 +0000

My dad and I snuck out of the house without telling anyone where we were going. He grabbed his camera, I grabbed my camera, and we tippy-toed out the door. We decided we would go explore the little neighborhoods that surround my hometown, Amorebieta, where life seems to stand still.

I rolled down the window, rested my head on my arm, and took in a deep breath of that spring cold air. The landscape seemed almost painted -- blue sky and the greenest grass.

I turned my head and noticed a big grin on my dad's face. "The sheep are out" he said.

And that was it -- I knew what I had come for.

Every time I go back home there seems to be a purpose to my visit. It is never clear of what that might be when I first arrive, but as we settle into our routine, a theme always appears -- almost as if I had an impeding mission. A void I must fill. With time I have learned that I need soil and dirt in my life.

When I set foot in Basque land, all I want to do is run for the hills. And so I did, and there they were -- the sheep and the newborn lambs that were taking over the landscape and feeding on this painted-like grass. It was a beautiful thing.

That morning my dad and I drove to San Migel, only a couple of miles from where I went to school.

"They make really good sheep's milk cheese in this house" he said. My heart skipped a beat and I quickly asked him to stop. "Then we must get some milk from them!" I replied in a rush.

I had been thinking about mamia for days, almost to the point of an obsession. I think you might have noticed from all the references I have made to it lately. Mamia is almost a cheese-like product. A curd made with ewe's milk and rennet. Simple yes, but when the milk is fresh, it can be the most delightful, naturally sweet, and creamy dessert. Ask any Basque and you shall see. I have tried to recreate it in the US to no avail. It is all about the milk.

We knocked on their door.

The farmhouse is old, almost decrepit, but a family still lives there raising sheep and making cheese just like generations passed. I love that - such a romantic notion, isn't it?

A tall, rosy-cheeked man came to the door. He greeted my dad with the cordiality of an old customer. He was paused and spoke Basque with a gentle voice. Such a contrast to my hyper excitement, of one who only gets to savor these moments once a year. "This is a daily affair for him" I thought to myself.

When we asked about the milk, he explained they had run out. "You have to come before eleven o'clock in the morning or it will all be gone".

"Even with the 600 sheep you have?" I asked surprised.

"Yes, the milk we don't use for making cheese is sold in a matter of a couple of hours. Chefs and cooks alike come early" he explained.

We thanked him and decided to return the next morning for more. This time we would bring Jon and Miren along.

They were in for a treat.

The next morning after breakfast, we returned to the farm for the coveted sheep's milk. He was not kidding. We were greeted by a line of people waiting to get their share of the freshly-milked goodness -- almost like a pilgrimage, I thought.

While my dad waited, I steered the kids towards the barn. It was cold and too early for the sheep to be out. There they lied, close to one another, mothers with their newborns. What a sight that was. As we later learned, three of them had just been born a couple of hours earlier. Bloody umbilical cords still hanging and covered in amniotic fluid.

I held one of them in my arms. "Most people are afraid of them" said the matriarch of the house. I shook my head. Not me. I love sheep- always have. Jon and Miren gathered around me unsure of what they were witnessing, but they quickly warmed up to the newborn lamb.

We watched them make some cheese that morning and took a stroll around the neighborhood. The apple trees were not yet blooming but it was definitely spring in the Basque Country.

Back at my parents', my mom gently simmered the raw milk. It smelled like my childhood.

We had mamia for dessert when both my brothers and their families came over for lunch. Drizzled with raw honey and walnuts is how I like it.

"I think I will make a tart with it" I said to my mom. As it turns-out, our schedules didn't allow it, but when I returned back to the US, I made a custard tart inspired by that day. Sheep's milk yogurt, raw honey, vanilla bean, and a bit of lemon make the creamiest tart.

The days that followed were spent taking walks, hiking to Santuario de la Virgen de Oro, spending time with friends, cooking with my mom, and visiting my uncle Javi's sheep and his fruitful garden. His plum and peach trees were already blooming and his citrus trees plentiful.

It was anchovy season for Basque fishermen and we indulged everyday. Quickly fried in garlic-infused olive oil, they are such a treat that I miss living away. It was a pleasure to see Jon and Miren enjoy fish as much as I do- such a staple in Basque cuisine.

"Arraine (fish)" Miren would say when asked what she wanted for lunch. Made us smile.

Marinated anchovies, salad of shaved carrots and fennel with sorrel and watercress. rabbit stew, pea and potato soup... all foods of spring.

We had amazing spring weather during our entire trip, which is not to be taken lightly because spring can be quite unpredictable in the Basque Country. Just a few days before we arrived, snow had covered some of the nearby mountains.

"The trees will start blooming soon then" I exclaimed with optimism.

First plum and cherry trees, then apples will follow.

On a sunny Saturday morning, we drove to the valley of Etxauri. This is fertile land where endless rows of cherry trees paint the landscape. The blooms are to be admired from afar and up close. Fluffy, white petals that almost look like snow.

Wheat grass surrounds the cherry trees. Soft and tall. I had forgotten how soft the grass in the Basque Country is. The kids hid in the fields and ran free.

That afternoon we visited Urdiain, a small but beautiful town where we used to spend our summer holidays when we were kids. We walked around the grove where we used to set up camp and the hundred-year old oak trees where we played.

There were trips to the beach of Laga with salmon and pea shoot tarts and a stop for ice cream on the way home.

During these visits to see my parents, we rarely eat out. We cook at home with the abundant fresh ingredients available and restaurants are saved for special occasions.

This time however, I was thrilled to join my aunt Aran (I was named after her, yes) for a farm to table lunch at Boroa. I will share that day on another post but I came back home completely inspired by that meal of tiny shelled favas, a perfectly poached egg and shaved truffle. Simple yes? But perfectly executed.

Inspired by that dish, I made a spring panzanella salad with English peas, soft-cooked quail eggs, and chive blossoms in a lemon and chive vinaigrette.

It was perfect.

And I leave you with these images and these recipes that made our time away special.

"I missed the sheep" said Miren when we returned to Florida.

"Me too, me too" I replied.

I really did.

Sheep's Milk Yogurt and Honey Tart

makes a 9-inch tart

Tart crust

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

Combine the first six ingredients in the food processor. Pulse to aerate. Add the butter and pulse until it is the size of peas. Add 3 tablespoons of ice water and pulse until it comes together. It will not form a ball. Press the dough between your fingers to see if it comes together. Add more ice water if needed.

Transfer dough to a cold surface. Knead a couple of times, form into a disk, wrap it in plastic wrap, and flatten it. Refrigerate the dough for an hour.

Dust your cold surface with some superfine brown rice flour. Roll your dough to 1/8-inch thickness. If it cracks, pinch it back together. If it's too cold it tends to crack so you can let it come to temperature for a few minutes.

Fill your 9-inch tart pan with the dough and cut off excess. Refrigerate the tart dough for 30 minutes.

Filling

1/4 cup (50 g) natural cane sugar
Zest of 1 lemon, finely grated
3 eggs
3 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 cup (250 ml) sheep's milk yogurt or mamia
1/2 cup (125 ml) heavy cream
1 tablespoon raw honey

Preheat oven to 350F (180C).

In a bowl, rub the sugar and lemon zest together to release the lemon oils. Add the eggs and whisk until combined. Add the cornstarch and vanilla seeds and whisk until lump free. Add the yogurt, heavy cream, and honey and whisk until smooth.

Dock the bottom of the tart dough. Pour the yogurt mixture into the tart and bake for 45 minutes or until the edges start to turn golden brown and the center is set.

Let the tart cool for a few minutes before cutting. Serve warm or at room temperature.

English Pea, Quail Egg and Chive Blossom Panzanella

If you don't have chive blossoms, you can simply use some finely chopped chives or very thinly sliced red onion. It is all about getting the onion flavor in the salad.

serves 4 to 6

1 pound (450 g) shelled English peas
12 quail eggs, at room temperature
1/3 cup (85 ml) olive oil
1/2 teaspoon finely grated lemon zest
Juice 1 lemon
2 tablespoons finely chopped chives
1 tablespoon lemon thyme leaves
Salt
Black pepper
4 or 5 slices of multigrain gluten-free bread, toasted and broken into pieces
4 chive blossoms
1 ounce Idiazabal or Manchego cheese, shaved

In a medium sauce pan, bring water to a boil over high heat. Season with a generous amount of salt. Add the shelled peas and cook them for 4 to 5 minutes depending on the size until they are al dente. We don't want them mushy. Immediately, remove them from the boiling water with a slotted spoon and submerge them in a bowl of ice water and let them cool. Drain them well and reserve.

Continue to boil the water in the pan. Gently add the quail eggs being careful not to crack them. Reduce heat to medium so that water continues to boil but not too rapidly. Cook the eggs for 2 minutes. Immediately remove them from the boiling water and submerge them in a bowl of ice water until they cool. Peel them and reserve.

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chives, thyme leaves, salt, and pepper. Add the blanched peas, bread, and chive blossoms. Toss the salad so that the bread is coated in the dressing. Let the salad rest for 10 minutes. Top with the quail eggs and shaved cheese. Serve immediately.

In the meantime...

noreply@blogger.com (Cannelle Et Vanille) — Mon, 09 Apr 2012 20:10:00 +0000

Dear friends... we are back from our trip to the Basque Country. I already miss it very much.

It has taken me days to recover this time - must be age?

I was looking through the thousands of photos I took (yes, nearly 2,000) and wondering if there was a theme behind them all. I will show you soon. I think you will clearly see it.

But in the meantime I leave you with photos of a recipe I made inspired by a spring-filled dish my aunt and I ate at Boroa a few days ago. Cannot wait to share more.

I missed you.

Where we are

noreply@blogger.com (Cannelle Et Vanille) — Thu, 29 Mar 2012 07:43:00 +0000

The fields are covered with yellow dandelions and txiribita flowers.

Sheep have taken over the landscape.

White plum petals and magnolias paint the sky when we look up. Apple trees are showing the first green buds and I am awaiting anxiously for the flowers to bloom. Will I be here to witness it? Not sure yet, but we scout corners and small villages for them.

Here is a little preview of the things we are savoring. Back soon. Laster arte.

The James Beard Awards and looking for spring

noreply@blogger.com (Cannelle Et Vanille) — Tue, 20 Mar 2012 12:10:00 +0000

The first day of spring.

Can you smell it in the air?

Yesterday I learned that this blog of mine is a finalist for the 2012 James Beard Awards in the "Individual Food Blog" category.

How did it feel? Like an outer-body experience. An incredible honor to be surrounded by authors, journalists, bloggers, and photographers I have admired since the beginning. You can view the list of all the finalist on James Beard Foundation site.

Thank you, thank you, thank you.

And today we leave for the Basque Country where we will be the next couple of weeks visiting my family and old friends.

We will be waiting for the first cherry and apple trees to blossom. We will welcome the baby sheep, make mamia from sheep's milk, and if we are lucky, we might even go mushroom picking.

I miss the feeling of missing the seasons. When winters starts to make room for spring and there is change in the air. The smell of morning dew on the first buds, the birds finally return and wake me up with their chirping, and the first days without a coat. I miss the feeling - and that is why I must go home now. "Florida, you are warm and beautiful, but I need mud and rugged forests".

I will be back soon and in the meantime, eat well and enjoy the first days of spring.

See you soon.

When muscovado sugar and fleur de sel make the best chocolate chip cookies

noreply@blogger.com (Cannelle Et Vanille) — Thu, 15 Mar 2012 14:31:00 +0000

If you are anything like us, your freezer will always be stocked with logs of frozen cookie dough.

When I ask Jon and Miren what they would like to have for the dessert, I know the answer will be "chunky and chewy chocolate chip cookies with crunchy salt on top"

They take after C. and me.

So I thought I'd leave you with our favorite recipe for chunky chocolate chip cookies. The trick? Light muscovado sugar and fleur de sel.

I also shared the recipe with Joanna yesterday.

And I ask you the same question, are you a crispy and chewy chocolate chip cookie kind of person?

Have a great weekend!

Gluten-Free Chewy Chocolate Chip Cookies

makes 2 dozen cookies

8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado or light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.

In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add the chocolate chunks and mix until thoroughly incorporated.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.

In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

The days of strawberry fields and farms

noreply@blogger.com (Cannelle Et Vanille) — Mon, 12 Mar 2012 00:30:00 +0000

A storm was on the way and I could smell it in the air. "We should get to the farm when they open before the rain catches us" I said to the children. They ran to get their shoes.

The humidity, the wind, the heaviness... It was on the way.

Jon and Miren were off from school that Friday and they begged to go discover a new strawberry field. "We've gone to so many farms this year" Jon recounted. Yes, we have. The warm winter has been good to Florida growers - plentiful.

We visited Diane a few weeks ago. Jon's best friend Daisy came along and the three of them picked buckets and buckets of strawberries. Strangely, it rained that day as well as I remember their muddy feet.

We also admired the bees at Sunshine Farms where we even spotted peach trees blooming and we bought delicious raw milk for ice cream. I must go back there to watch the bees one more time. They were hypnotizing.

I remembered the wild strawberries I picked as a child in the Basque Country. The berry compotes and natillas we enjoyed growing up or even the bowl of freshly picked strawberries with a touch of cream.

My grandparents had several patches of strawberry plants all around their front entrance and every Sunday, for only a few short weeks, we loved picking our own berries. Tiny and delicate strawberries that would easily bruise.

I miss them.

We arrived at D&D Farms early. The sun was shinning strong on our shoulders and the field smelled of spring.

Jon held Miren's hand and guided her through the process of selecting the ripest strawberries. "Only the red ones, Miren. Only pick the super red ones" he said to her. "And you can even smell them to see how ripe they are. See?" he added as he buried his face on his palm full of strawberries.

"Wow..." I thought. He sounds just like me.

We also picked up colorful eggs and heirloom black cherry tomatoes they were selling on their farm stand.

"You know you can go feed the animals right?" the lady at the stand said. As fast as she said the words, Jon and Miren were running. We fed the goats, the chickens, and ducks until the rain finally came down. It was our cue.

Back at home, we rested and spent the rainy afternoon baking. "We should make some scones for Daisy" I turned to Jon. "Yes, they are her favorite, aren't they" he replied.

Quinoa scones laced with juicy strawberry pieces. Miren kneaded the butter into the flour while Jon whisked the egg mixture. A few more turns and in the oven they went.

Natillas came after, which I made with homemade cashew milk. I have been making all my own nut milks lately and I should definitely write another post about it since I have using them in many different recipes. Cashew milk, sugar, vanilla bean, cardamom, and bright orange egg yolks.

Simple.

Just like how we like it these days.

Strawberry and Quinoa Scones

makes 14 scones

1/2 cup (125 ml) unsweetened coconut milk
1 tsp freshly squeezed lemon juice
2 tsp ground chia seeds
2 tbs boiling water
1 1/3 cups (140 g) quinoa flakes (you can use GF rolled oats too), plus more for topping
1 cup (140 g) superfine brown rice flour
1/3 cup (70 g) natural cane sugar
1/2 cup (50 g) almond flour
1/3 cup (40 g) tapioca starch
1 tbs baking powder
1/2 tsp salt
10 tbs cold unsalted butter, cut into very small pieces
1 egg, whisked lightly
4 ounces (115 g) strawberries, hulled and diced into small pieces
egg wash, to brush on top

In a small bowl, whisk together the coconut milk and lemon juice.

In a small bowl, whisk together the ground chia seeds and boiling water. It will turn into a gel-like mixture. Let it cool.

In a large bowl, whisk together the quinoa flakes, superfine brown rice flour, sugar, almond flour, tapioca starch, baking powder, and salt. Add the cold, diced butter and work it between your fingers until the butter is the size of small peas and incorporated into the butter.

Mix the coconut milk, egg, and chia seed gel. Add it to the dry ingredients. Fold together until a dough starts to form. Add the strawberries and knead a few times until the dough comes together. Lightly dust your work surface with superfine brown rice flour. Transfer the dough on top and knead it until it comes together into a rectangle that is approximately 1-inch high. Cut the dough into 2-inch squares and place them on a baking sheet lined with parchment. Re-roll the scraps once.

Refrigerate the scones for 20 minutes. In the meantime, preheat the oven to 400F (200C).

Brush the tops of the scones with egg wash and sprinkle some quinoa flakes on top (optional). Bake the scones for 20 minutes or until golden brown. Let them cool for 5 minutes before lifting them from the pan. They are best eaten the same day.

Registering for my Montreal food styling and photography workshop and The Makerie update

noreply@blogger.com (Cannelle Et Vanille) — Mon, 05 Mar 2012 15:00:00 +0000

THANK YOU TO ALL WHO REGISTERED FOR THE WORKSHOP SO QUICKLY. IT IS NOW SOLD OUT. THANK YOU!

And another exciting moment for me...

Registration for my June workshop in Montreal is now open. If you are interested in joining us, you can REGISTER HERE.

Just as a reminder:

When: June 16 or June 17, 2012, from 9am to 4pm.

Where: The SAT’s FoodLab, Montreal.

What: A 6-hour food styling and food photography workshop.

Cost: $300 for the 6-hour workshop (includes lunch).

Space is limited to 10 students per workshop.

Payment is due in full upon registration. Cancellations will not be accepted and payment will not be refunded after May 16, 2012.

As a note, if you are unable to save a spot through the Eventbrite site, please email Mayssam or leave her a comment on her blog to let her know you wish to be added to the waiting list.

Also, I wanted to let you know that I will be teaching two food styling and photography sessions at The Makerie retreat in Boulder, Colorado this upcoming April.

If you cannot attend all weekend, but wish to simply take one of my classes, there are now day packages available. Deadline to register is April 1st.

Thank you and hope to see you in Boulder or Montreal!

A beetroot tarte tatin and a rainbow of colors

noreply@blogger.com (Cannelle Et Vanille) — Tue, 28 Feb 2012 16:22:00 +0000

It is all about these beets.

... and those stripes.

My weekly trips to the farmer's market have been fruitful. I come back with a loaded basket of watercress, tangled pea shoots, heirloom tomatoes, microgreens, kale, Sicilian eggplants, carrots that are twister into knots, and a rainbow of beets.

I have been cooking with beets nearly everyday.

Simply roasted with olive oil and sea salt, tossed together with quinoa, grated raw in a deeply pigmented slaw, and I even baked another batch of these muffins - the pink muffins as we are calling them now.

We cannot get enough of them.

There is a really wonderful beet tart recipe in my upcoming book that I cannot wait to share with you. Inspired by that tart, I set out to cook a roasted multicolor beet and purple potato tarte tatin for Miren and myself a few days ago.

What a sight of colors as they were neatly arranged on the baking sheet. Unreal.

Once baked, Miren couldn't wait for me to cut a slice for her and dove immediately into it, pulling every single round of roasted root vegetable from the crust.

"Purple, yellow, red..." she said as she ate the slightly caramelized vegetables. She seems to only want to surround herself with purple these days, even when it comes to food.

So we were forced to eat the tart... shall we say, deconstructed?

I made a second one the following day.

The raw beet salad served with a bit of goat cheese and pistachios was my lunch. Marinated in a vinaigrette of apple cider vinegar, honey and a touch of pistachio oil. Beautiful to look, nutritious, and flavorful.

This one I will have to make for friends soon.

Pleased to learn that my blog has been nominated as Best Food Photography on a Blog for this year's The Kitchn Homies. You can see many beautiful blogs and you can vote here.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

makes a 7-inch tart

Buckwheat and Hazelnut Tart Crust

1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) buckwheat flour
1/3 cup (40 g) tapioca starch
1/3 cup (35 g) hazelnut flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water

Combine the first seven ingredients in the food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to your preferably cold surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

(In this time, roast the beets and purple potatoes).

Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Prepare the filling

5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
1 small yellow onion, thinly sliced
1/2 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) Grated Gruyere cheese

Preheat oven to 400F (200C). Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F (190C).

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.

Save the date: A food styling and photography workshop in Montreal

noreply@blogger.com (Cannelle Et Vanille) — Mon, 27 Feb 2012 15:00:00 +0000

Some time last year, I was approached by fellow blogger Mayssam Samaha of Will Travel For Food to see if I was interested in teaching a class in Montreal where she resides.

It was a crazy time for me as I was in the middle of writing my upcoming book, but I knew it was something I wanted to do in a city I have been eager to visit for a while. She patiently waited for me and today, I am thrilled to announce the workshop that I will teaching late this spring in Montreal.

Two full-day food styling and photography workshops at the SAT's Lab. Please do check out this space even if you are not planning to attend the class. It's amazing.

Here are the details:

When: June 16 or June 17, 2012, from 9am to 4pm.

Where: The SAT’s FoodLab, Montreal.

What: A 6-hour food styling and food photography workshop.

Cost: $300 for the 6-hour workshop (includes lunch).

Space is limited to 10 students per workshop.

The workshop will be taught in English.

Registration will open on Monday March 5th at 10am EST. To register, please visit Mayssam's blog.

Will you join us?

The unexpected bluefish tacos and a day at the beach

noreply@blogger.com (Cannelle Et Vanille) — Tue, 21 Feb 2012 13:45:00 +0000

It was Saturday afternoon.

The temperatures had dropped slightly, but the sun shined bright.

I had been awaiting an outdoor picnic all week. "I think we should take the kids to the beach this afternoon" I said to C. I had some of the red beet and poppy seed muffins set aside for it. Sliced fruit, cheese, and bread also made it into the basket.

As we were loading the car, C. turned and casually said "and I think I will bring my fishing pole too". I remembered last year's pompano.

Beach-bound... without expectations.

We set up camp right next to the shore. A long tube buried in the sand that held the fishing pole. I didn't even know one could fish at the beach shore as all my early fishing experiences were at the river with my grandfather.

The sky was blue and the waves reflected the most beautiful light - they sparkled.

Jon and Miren kept an initial distance from the cold water. First a hand, then a foot... suddenly, they were both running and jumping over waves. Covered in sand and having the time of their lives, I reminded myself how we were building memories right there.

Chattering teeth, shivering, and all.

Suddenly, I turned my back and there I saw C. struggling with the pole, tugging, letting go, and back to pulling.

An eight-pound silver and blue fish. It was beautiful. Jon and Miren stared at it in awe. We were not sure of what type of fish it was. We knew it was not pompano and did not want to take any chances, so we consulted a few people. The unanimous answer was - bluefish.

We knew what we were going to have for lunch the next day.

I have cleaned many fish in my lifetime. I believe I was 11 or 12 the first time I helped my mom clean anchovies and hake. Scales, inners, and all. I actually really enjoy the process.

However, I had never cleaned or cooked a bluefish before, so I got online and started my research. It is an oily fish with darker flesh and many complain of a strong taste and odor. A dark line of flesh runs all through the middle of the fish and this must be removed before cooking to eliminate that bitter taste.

I followed suit.

Some even recommend soaking the fish in milk overnight, which I didn't do. I thought that a simple citrus and garlic marinade would work just as well.

Bluefish tacos served with yogurt and dill sauce, avocados, tomatoes from the garden, watercress, and green onions were our Sunday lunch.

I found the taste of bluefish pleasant and similar to the txitxarro (horse mackarel) I grew up eating.

I also cooked quinoa salad with beets, purple cauliflower, and mache with all my Saturday farmers' market finds.

And for dessert? Chewy chocolate chip cookies.

A good lunch indeed.

Bluefish tacos with yogurt and dill sauce

serves 4

Yogurt and dill dressing

1/3 cup (85 ml) Greek-style, whole-milk yogurt
2 tablespoons olive oil
1 teaspoon Dijon Mustard
Juice of half a lime
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
1/2 teaspoon salt

Stir all ingredients together and refrigerate until ready to use.

Bluefish Tacos

1/4 cup (60 ml) olive oil
Juice of 2 lemons
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (depending on how spicy you like it)
1 pound (450 g) bluefish fillets, skinned and any bones removed (you could use any other fish you like)
8 corn tortillas
1 avocado, peeled, pitted and diced
8 ounces (225 g) cherry tomatoes, cut in half
2 green onions, diced
Watercress

In a small bowl, whisk together the olive oil, lemon juice, garlic, cilantro, salt, pepper, and red pepper flakes. Place the fish fillets in a baking dish and pour the marinade over. Turn the fish to make sure it is well coated. Marinate the fish for 15 minutes.

Heat a large saute pan over medium high heat. Add the fish fillets to the pan. Cook for 2 to 3 minutes on each side. Remove fish from pan and flake it into bite-size pieces with a fork.

Heat the corn tortillas. Add the fish and top with avocado, tomatoes, green onions, watercress, and the yogurt-dill sauce. Serve immediately.

A craving for quinoa and sweet potato cakes

noreply@blogger.com (Cannelle Et Vanille) — Thu, 16 Feb 2012 13:50:00 +0000

Do you ever have those moments where suddenly lunch becomes the most important event in your life?

Surely, I spend most of my days planning, cooking, and photographing food, but this was different.

I was running around town a few days ago taking care of household matters, such as changing the oil of my car, when I was overcome by this urge to run home and make myself a nice lunch. Not a quick salad like most days when I have to run, but something else. I needed some quinoa and sweet potato cakes in my life.

I had not been planning on styling or shooting anything that day, but I had to return home. I left half of my checklist unfinished and came into the kitchen to tend to this pressing matter - lunch.

This is how these quinoa and sweet potato cakes came about, which took no more than half an hour to make I must add. I enjoyed every morsel and had leftovers for Jon and Miren when they arrived home from school.

How about you? Did you have to drop everything to run to the kitchen to cook that one recipe? Would love to hear.

Quinoa and Sweet Potato Cakes

makes 8 cakes

1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup (150 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
Greens, radishes, green onions, as garnish

Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom os the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve the cakes while warm with a green salad with radishes and chopped green onions.

Registration for my 2012 food styling and photography workshop in Whistler, British Columbia is now open

noreply@blogger.com (Cannelle Et Vanille) — Wed, 15 Feb 2012 14:00:00 +0000

THIS WORKSHOP IS NOW SOLD OUT. THANK YOU EVERYONE WHO APPLIED. CANNOT WAIT TO SEE YOU THERE!

As I announced last week, I am teaming up with Ritchie Ace Camps for a 4-day food styling and photography retreat in beautiful Whistler, British Columbia. The workshop will take place August 23-27, 2012 and is limited to 10 participants.

For more details and to register, please go here.

Hope to see you there!

Our new favorite red beet and poppy seed muffins

noreply@blogger.com (Cannelle Et Vanille) — Tue, 14 Feb 2012 00:11:00 +0000

It all began when we came home with a handful of baby beets we harvested from our community garden.

"Let's go pick the remaining beets before they pull everything out" said Karen who is an avid gardener and whose mother heads our community garden project. She didn't have to tell me twice. The children and I headed to the garden five minutes later with our market basket and the excitement of a meal to come.

We walked by rows of carrots, tomatoes, strawberries, kale, lettuces, eggplants, peppers, and more. Miren ran around in circles while trying to eat every cherry tomato she encountered.

"Only pull the ones that are already peeking" I instructed Jon who carefully examined all the beets and enlisted Miren in the task.

"So red!" Jon shouted as he helped wash the beets. A stream of bright red color had pigmented our sink.

"That is how natural red food coloring is made" I explained to them.

And just like that they had me making muffins.

These red beet and poppy seed muffins are earthy and nutty with a mixture of brown rice, almond, and quinoa flour. Moist thanks to the muscovado sugar and coconut oil, and warm with a million specs of vanilla seeds. And I may add that they are gluten and dairy free.

Delicious.

I have made these muffins several times now and they disappear as quickly as I make them.

We even took them on a beach picnic this weekend. It was the perfect snack on that cool and sunny afternoon. Oh yes, I will have to tell you about the beach picnic too. It was a productive one.

Also, just a quick reminder that this Wednesday February 15th at 9:00am EST, we will open registration for my food styling and photography retreat in Whistler, British Columbia. For more workshop details and registration, visit Ritchie Ace Camps.

I cannot wait.

Gluten and Dairy Free Beet and Poppy Seed Muffins

makes 9 muffins

1 medium red beet
1/2 cup (125 ml) unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1/2 cup (70 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (35 g) quinoa flour
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup (60 ml) melted coconut oil

In a small pan, bring water to a boil over high heat. Add the beet, cover the pan, reduce heat to medium, and cook until a knife can be inserted in the center. Time will vary depending on the size of the beet. Drain the water and let the beet cool enough to handle. Peel it and cut it into chunks. Puree in the food processor. Measure out 1/4 cup (60 g) beet puree and reserve. You can freeze the rest for another time.

Meanwhile pre-heat oven to 350F (180C).

Mix the coconut milk and lemon juice in a bowl and let stand for 5 minutes.

In a large bowl, whisk together the superfine brown rice flour, almond flour, quinoa flour, poppy seeds, baking powder, baking soda, and salt.

In a medium bowl, whisk together the egg, muscovado sugar, vanilla seeds, coconut milk mixture, coconut oil, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

Save the date: A food styling and photography retreat in Whistler, British Columbia

noreply@blogger.com (Cannelle Et Vanille) — Thu, 09 Feb 2012 01:30:00 +0000

It seems as though during this year I will be busy teaching several food styling and photography workshops and I could not be any more pleased. I love the opportunity to travel, teach, learn, and meet inspiring people in the process.

As you might remember from a couple of weeks ago, we will be traveling back to Beynac, France in September (that workshop is sold out) and now I am here to tell you about another retreat.

I am so excited to announce that I am teaming up with Angela Ritchie to offer a 4-night/3-day food styling and photography workshop/retreat in Whistler, British Columbia - a place where I have been eager to visit for a long time.

We will open registration next Wednesday February 15 at 9am EST and at that time, I will post a link on this blog of where you can register.

In the meantime, here are the details.

When: August 23-27, 2012

Where: Whistler, British Columbia, Canada

Where we will stay: The Fairmont Châteaux Whistler

What is included:

- 3-day food styling and photography workshop where we will learn about my process, philosophy, and technique.
- 4 nights accommodation at The Fairmont Chateau Whistler in Whistler, British Columbia, Canada (shared rooms).
- 4 breakfasts, 3 lunches + refreshments during the workshop.
- Day trip and lunch at North Arm Farms in Pemberton, British Columbia.
- Sightseeing, picnic lunch, and gondola ride up to the top of Whistler Mountain.
- Meet and greet welcome party.
- Transportation around Whistler.

Limited to 10 students.

Participant cost: $1749.00

So what do you say? Will you join us?

I cannot wait to see you in Whistler.

La Tartine Gourmande: Recipes for an inspired life and a Giveaway

noreply@blogger.com (Cannelle Et Vanille) — Tue, 07 Feb 2012 00:38:00 +0000

Every once in a while, if we are lucky, we will come across a music album, painting, photograph or book that captures us - a source of inspiration we cannot let go and keep going to over and over again. This is what Béa Peltre's new cookbook "La Tartine Gourmande: Recipes for an inspired life" has done for me.

I make time in my day to sit down with Béa's book. I take the time to savor it. I sigh, walk away, but I must return to it to admire a photograph or look at a recipe once again. "I must try that!" I say out loud. Eggplant, lamb, and winter squash crumble, mille-feuille of shrimp, grapefruit, and avocado or upside down cranberry cake have my name written all over them.

"La Tartine Gourmade: Recipes for an inspired life" is a kaleidoscope of colors, textures, and memories. A glimpse into this beautiful life Béa has created for her family surrounded by food and nature.

Béa needs little introduction as her blog La Tartine Gourmade is one of the most celebrated food blogs today. I was incredibly lucky to sit at her dining room table a few months ago and eat some of her delicious food - recipes from this book that I actually continue to bake at home for my family. Course after course, she blew us away with her bright flavors, texture, and presentation. A meal I will never forget.

Béa was kind enough to take some time to answer some of my questions. A little insight into her creative process.

Aran: One thing I really enjoy about the book is that it is naturally gluten-free without compromising texture. Can you share with us your own personal journey to gluten-free cooking?

Béa: The story is simple. About six years ago now, I started to show signs of gluten intolerance—even if I am not celiac. I wanted to feel better, so I took the challenge to learn to do what I know best, cook and bake, but gluten free. At first, I probably felt a bit overwhelmed, and perhaps intimidated too, but I learned to love it, and decided that I would cook gluten free moving forward as I preferred the flavors I discovered along the way. I don’t like to focus on it though because my whole approach to cooking is rather to focus on creating simple and beautiful everyday dishes. They happen to be gluten free.

Aran: What do you see happening in your professional career? What would you like to see happen?

Béa: Of course, I’d love to write another book as I have a lot of recipe ideas. And now, I am currently making great steps to developing more of my food styling and photography career. So I couldn’t be happier.

Aran: Your cooking style is rooted in French cuisine yet it is very eclectic. When did you start discovering the East and other cultures that have influenced you so much?

Béa: I’ve always loved to travel since I was a child. I lived in New Zealand for two years when I was a young adult. From there, I traveled to islands and countries around. That alone fed my curiosity for other food cultures. Since food is definitely one of my favorite “activities”, so to speak, I could not help but make notes wherever I went. My cooking style is French-rooted because naturally, this is what I know the best, but I love to create dishes that are inspired by all of the foods and ingredients I’ve discovered throughout my travels.

Aran: If you could cook just one 4-course dinner for friends from this book what would it be?

Béa: I would start with the fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp, or the mille-feuille of shrimp, grapefruit and avocado. Then we’d make a risotto (gorgonzola and pear with toasted walnuts) with a side salad, and to finish, maybe the apple and pear verrines or the hazelnut chocolate Molten cakes—because anything chocolate is a winner in my eyes.

Aran: The styling and photography are also such important elements in the book and your work in general, what do you take into account when deciding how to style and shoot a recipe? How do you approach that aspect of the job?

Béa: I follow my instinct, really. When I start a photo shoot, I don’t necessarily have an idea of the end result for the pictures. But my workflow is simple. I take into account colors and shapes of the ingredients/dish I am shooting. Once I have designed the recipe, I build the images slowly around that. It’s really a trial process. One that keeps moving. On set and once the food is ready, I compose the image by constantly moving the objects/prop while checking through the camera viewer. Until I reach a composition that looks harmonious in my eyes. I want to tell a story with a picture. An emotion. In the end, the images reflect my sense of aesthetics, the colors, shapes and forms that I find harmonious.

Aran: What advice would you give to those looking to write a book themselves?

Béa: It depends on the angle of the book. But surely, I’d advise not wanting to squeeze everything you want to write inside a first book, because the chances that it won’t fit are high. Instead, find the right balance following a clear outline.

Béa was kind enough to share two copies of her book with us. So if you would like to win a copy of "La Tartine Gourmade: Recipes for an inspired life", please leave a comment between now and Sunday February 12 at 4pm EST to enter this giveaway.

Béa's book will remain on my "handy cookbook shelf" for a long time as I foresee it.

And I believe you will love it too.

All images are copyright of Béatrice Peltre and are used with author's permission.

When we seek comfort in soup

noreply@blogger.com (Cannelle Et Vanille) — Tue, 31 Jan 2012 16:32:00 +0000

I was watching Miren play outside when I just knew something was not right with her. Nothing that anyone else would notice - not even C.

Then I felt her forehead and cheeks.

"Apa amatxu, apa" she said. She wanted me to pick her up. Her runny nose finally caught up with her and developed a fever.

So the last few days I have been home taking care of her. Not much of an appetite on her part, but I cooked pots of soups to last for a few days - to give us a sense of comfort.

Mirroring my mother's cooking habits, I like to cook soup in the morning. I make tea and almost before anyone else is up, I turn on the stove and chop away. My mom always did that - she still does. Some might think that smelling leeks first thing in the morning is not most appetizing, but what can I say, I disagree.

Speaks of winter and comfort.

Miren was lying down watching Caillou while I stirred a pot of fennel, potato, and watercress soup. She smelled the scent of leeks, garlic, and fennel seeds and she called for some. "Amatxu sopa" she said quietly. Her sense of smell was indicating there was something tasty cooking, but the appetite wasn't quite there.

She took a nap instead.

But her appetite returned a few hours later and joined me at the table for some of the fennel, potato, and watercress soup served with some sauteed Key West pink shrimp. Miren loves shrimp. Loves.

She devoured it, walked over to the sofa, and rested some more.

The next day I made another batch of soup with celeriac, rutabaga, and acorn squash and served with almond and parsley pesto. This one even creamier than the one before. Both simple soups, quick, but nourishing for those days when we are not feeling so well.

Leftovers went in the freezer and we will be having them again soon.

She is still ill and weak - seeking lots of cuddles and love.

So we are staying put for a couple of days.

And as you might have guessed it, there is another pot of soup on the stove. This time Rancho Gordo bean and vegetable stew. Hearty and nourishing.

That is what we need today.

Celeriac, Rutabaga, and Acorn Squash Soup

serves 4

2 tablespoons olive oil
2 medium leeks, tough green ends removed and sliced
2 garlic cloves, minced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 medium celeriac, peeled and diced
1 medium rutabaga, peeled and diced
1 medium russet potato, peeled and diced
1 small acorn squash, peeled, seeded, and diced
1 teaspoon ground coriander
2 sprigs fresh thyme leaves
1 quart (1 liter) vegetable broth
1 cup water
Salt
Pepper
Almond and Parsley Pesto

Heat a large pot over medium high heat. Add the olive oil, leeks, garlic, carrots, and celery and cook for 5 minutes until tender, but not browned. Add the celeriac, rutabaga, potato, squash, coriander, and thyme. Cook for another 5 minutes while stirring occasionally. Add the vegetable broth and water. Bring the liquid to a boil, cover the pot, and reduce heat to medium. Cook for 20 minutes.

Puree the soup with a blender. Adjust liquid if needed and season with salt and pepper. Serve with the pesto.

Fennel, Potato, and Watercress Soup

serves 4

3 tablespoons olive oil
1 medium leek, sliced
1 medium shallot, minced
2 cloves garlic, minced
1 medium fennel bulb, diced
1 large russet potato, peeled and diced
1 teaspoon coriander
1/2 teaspoon ground fennel seeds
2 1/2 cups vegetable broth
1 cup watercress
1/2 cup (125 ml) unsweetened coconut milk
Salt
Pepper
8 ounces pink shrimp, peeled and deveined (optional)

Heat a medium pot over medium high heat. Add 2 tablespoons of the olive oil, leek, shallot, garlic, and fennel. Cook for 5 minutes until soft but not browned. Add the potato, coriander, and fennel seeds. Stir and cook for another 5 minutes. Add the vegetable broth. Bring liquid to a boil, cover the pot, and reduce heat to medium. Cook for 15 minutes. Add the watercress and cook for another 2 minutes.

Add the coconut milk. Puree the soup and adjust liquid if needed. Season with salt and pepper.

Heat a saute pan over medium high heat. Toss the shrimp in the remaining olive oil. Season the shrimp with salt and pepper. Cook for 1 minute on each side and serve on top of the soup.

Registering for the 2012 food styling and photography workshop in Dordogne, France

noreply@blogger.com (Cannelle Et Vanille) — Thu, 26 Jan 2012 18:00:00 +0000

UPDATE: THE WORKSHOP SOLD OUT IN THE FIRST MINUTE WE OPENED REGISTRATION. THANK YOU SO MUCH FOR YOUR WONDERFUL RESPONSE. WE ARE SO THANKFUL. FOR THOSE OF YOU WHO DID NOT MAKE IT THIS TIME, WE WILL PUT YOUR NAME ON A WAITING LIST. THANK YOU.

This is lots of hard work and love in the making and so finally...

Registration for our 2012 food styling and photography workshop is now open!

As a reminder, the 4-day workshop will be held in Beynac in the Perigord region of France during September 23 through 27. Class is limited to 8 students and the cost is $2,240/person (for a shared room) and $2,740/person (private room). You can read more details about the workshop here or read last year's workshop review posts here and here.

HOW TO REGISTER:

1. Send an email to stephmodogetaways@gmail.com indicating your intent to register for the workshop. Please include the following contact information: name, mailing address, email address, blog/professional website, and your preference for either a shared or private room.

2. If/when we are able to place you, you'll receive an email from us with a little paperwork for you to sign and return. After paperwork is completed, you'll receive an email from us confirming the good news (!!!). If you are not able to secure your spot at this time, we will be sure to add your contact information to a waiting list.

3. If you are able to secure a spot in this workshop, and receive an email from us indicating so, then we will pass along a PayPal address (for an e-check or standard payment) and information pertaining to sending a money order. A full payment, at this time, is required to secure your placement.

4. A detailed itinerary will be issued to the 8 participants via email within 2 weeks of registration.

Ready?

I know I am.

I cannot wait!!