Cannelle et Vanille

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!!

Days of Blood Oranges and Fennel

noreply@blogger.com (Cannelle Et Vanille) — Tue, 24 Jan 2012 00:58:00 +0000

"This is the third day I have had this same salad" I thought to myself while I was segmenting blood oranges and slicing fennel. Then I looked over to my dining table and saw the four different bowls filled with citrus. Blood oranges, honeybells, tangelos, Valencias for juice in the morning, and a bag of Meyer lemons.

I smiled realizing that sight only happens for a few weeks every year. And how lucky we are to live here - in the land of citrus.

I am not sure if I shared this before, but Miren started school three days a week. It has been a relatively easy transition. She looks forward to the days where she gets to play with her friends and carry her owl lunch box into school, just like her older brother does.

"Purple orange!" she says as I am cutting slices of blood orange to put in her sack. Jon laughs. He finds her new vocabulary very amusing these days.

She is quite taken by the deep red tint, even purple as she described, of the oranges. She nibbles on some, then wipes her fingers on her shirt. Jon laughs again.

The days I am home alone I resort to my two favorite things to eat. Salad and risotto - both quick and filling.

And these days we have had lots of fennel and lots of blood oranges.

Aren't they the perfect match anyway?

The risotto is simple and very fresh with thin slices of roasted fennel and blood oranges for a sweet and sour combination. I ate it for lunch alone. Then Jon and Miren enjoyed it in their school lunch the following day. Still good judging from the empty containers they brought home.

And the salad...

Cooked black rice tossed together with blood oranges, shaved fennel, radishes, blanched yellow beans, green onions, and watercress. Yogurt, olive oil, juice of the blood oranges, salt, and pepper. That's it. No recipe. Simply tossed.

Well... what can I say. I ate it three days in a row.

Also, please remember that registration for our food styling and photography workshop in Dordogne, France opens this Thursday January 26th at 1pm EST (10am PST)!

Roasted Fennel and Blood Orange Risotto

serves 2 to 3

1 medium fennel bulb, thinly sliced
3 tablespoons olive oil
Pinch of sea salt
3 to 4 cups (750 ml to 1 liter) vegetable broth
1 large shallot, minced
2 garlic cloves, minced
1/2 teaspoon fennel seeds
1 cup (200 g) arborio rice
1/4 cup (60 ml) dry white wine
2 small blood oranges, segmented (reserve the juice of the remaining pulp after segmenting)
1/2 cup finely grated Parmesan cheese

Preheat oven to 400F (200C).

Toss together the fennel, 1 tablespoon of olive oil, and salt in a baking pan. Bake for 15 minute or until golden and tender. Reserve.

Heat the vegetable broth over medium high heat and keep it warm.

Heat a medium cast-iron pan over medium high heat. Add the remaining olive oil, shallots, garlic, and fennel seeds. Cook for two minutes.

Add the rice and stir until all kernels are coated with the oil. Add the dry white wine and stir until alcohol is evaporated. Add 1/2 cup (125 ml) of the vegetable broth and keep stirring until all the liquid has been absorbed. Continue cooking the rice while stirring and adding 1/2 cup of broth at a time. Cook until the rice al dente. It will take about 20 minutes. Add the blood orange segments, the reserved juice, and roasted fennel. Cook for an additional minute.

Remove from heat and add the Parmesan. Stir and serve immediately.

The brown butter, apple, and carrot muffins we couldn't stop eating

noreply@blogger.com (Cannelle Et Vanille) — Mon, 16 Jan 2012 13:36:00 +0000

Many of you have been inquiring about the apple and carrot muffins I mentioned in a post a few weeks ago.

Some of you curious and impatient. Perhaps you were imagining how your kitchen will smell while they are baking?

I don't blame you. I know I am driven by smells.

It has been very busy around here lately. I cannot lie, at times I felt I couldn't even breath. Between copyediting, the holidays, children home from school, and side projects I have had very little time to create new recipes. I tested and retested many recipes from the book to make sure they were perfect. In fact, there were evenings that we had nothing to eat but desserts.

A kitchen counter full of desserts.

But I am happy to say that I am finished revising the manuscript and now it is back in the hands of my publisher. Thrilled about what is ahead and seeing it all come together.

So allow me to rewind a bit to a few weeks ago when I made a vegetable bollito misto and these brown butter, apple, and carrot muffins.

The multicolored carrots that had Miren mesmerized. She ate them raw as she stacked the colorful slices on top of each other.

We saved some for muffins. A recipe that I baked not only once but three times because they were that good.

Brown butter, hazelnuts, grated apples and carrots folded into a batter spiced with cinnamon, ginger, nutmeg, and cardamom.

Perfect in the morning with a cup of hot ginger and lemon tea.

Now I am excited to start cooking new recipes.

We will be strawberry picking this week and who knows what we will make with them. I know being out in the farm will ignite my curiosity and creativity.

Take a deep breath and be thankful for winter in Florida. Yes, I will.

Remember that registration for our September 2012 workshop in Dordogne, France will open next Thursday January 26th. Read more details in our save the date announcement.

Brown butter, apple, and carrot muffins

makes 12 muffins

10 tablespoons (140 g) unsalted butter
1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) hazelnut flour
2 tablespoons tapioca starch
1 1 /2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon grounc cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground caradamom
2 eggs, at room temperature
1/3 cup (70 g) light muscovado sugar
1/3 cup (80 ml) maple syrup
1 teaspoon vanilla extract
3 small carrots, peeled and grated
1 medium Gala apple, peeled, cored, and grated

Preheat oven to 350F (180C).

In a small saucepan, heat the butter over medium high heat until the solids start to turn brown and smells of roasted nuts. Set aside and cool.

In a large bowl, whisk together the rest of dry ingredients. In a separate bowl, whisk together the brown butter and remaining wet ingredients. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.

Scoop the batter into baking cups and bake for 20 minutes. Transfer to cooling rack and cool completely.

Save the date: the 2012 Dordogne food styling and photography workshop

noreply@blogger.com (Cannelle Et Vanille) — Tue, 10 Jan 2012 13:57:00 +0000

I have been waiting to tell you about this for quite some time and so finally, here we are...

Stephanie, Nadia, and I are happy to announce the 2012 food styling and photography workshop in Dordogne, France!

Last year's workshop was such an amazing experience. We have been overwhelmed with the positive response and emails from readers who wanted us to repeat it.

This is a hands-on workshop where we will learn about my philosophy on food styling and composition, how to tell a story through props, the basics of photography, and understanding and manipulating light, all in the beautiful surroundings of the Perigord region of France. There will be visits to local farmers’ markets, gardens, and the beautiful walnut groves the region is known for. It will be 4 days of cooking, tasting, styling, photographing, and visual storytelling. The workshop will take place from September 23-27, 2012, and be limited to just 8 people.

The workshop includes 4 days of cooking, styling and photographing food in a beautiful manoir nestled up against a stone cliff overlooking a lazy river. The cost is $2,240/person (for a shared room) and $2,740/person (private room) and covers 4 nights accommodations in a luxurious bed and breakfast, 4 gourmet breakfasts, 4 lunches, 1 dinner, transportation during workshop hours, 3 days of full instruction, and 1 day of sightseeing in the area.

We are happy to announce that registration will be open on Thursday, January 26th at 1 p.m. EST (10am PST). This is how registration will take place:

1. Right at 1:00 p.m. EST a post will go live indicating an email address where you'll need to send your intent to register. Please make sure you are online at this time if you are interested in attending this workshop as we are operating on a first-come-first-serve basis.

2. Once you hear back from us via email, you will be required to sign a liability form and return it to us via fax, email, etc.

3. Once payment is made and requested forms are signed, your spot will be secure. At this time 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.

4. A detailed itinerary will be issued to the 8 participants via email within 48 hours of registration.

Please know that our last workshop sold out in the first 10 minutes of opening registration, so if you are interested, please make sure to send us an email as quickly as possible.

You can read about our 2011 workshop on our students' blogs:

Jennifer wrote about it here, here, and here.

Kimberly wrote about here, here, here, here, here, and here.

Lorna wrote about it here, here, and here.

Olivia wrote about it here.

Romina wrote about it here, here, here, and here.

Sanda wrote about it here, here, here, here, here, and here.

Thank you and we hope to see you in France!

The winter afternoon we spent at the citrus grove

noreply@blogger.com (Cannelle Et Vanille) — Wed, 04 Jan 2012 13:06:00 +0000

I wanted this winter break to be special for the kids. Although I knew that I would spend much of the time working (I am in the middle of copyediting the manuscript), it was important to me to schedule activities that were both fun and educational. That is when it occurred to me that I should take them to visit a citrus grove. After all, we live in Florida, the land of citrus, no?

I thought of how excited Jon and Miren would be to pick some of their favorite fruit right of the tree and learn a bit more about where we live. I knew they would.

Then, my next question was... "where do we go?"

I didn't know where to begin my search. I asked around and searched on the internet. How hard could it be to find a citrus grove in the land of mail-order citrus gift-boxes. I called and called, but got nowhere. It seems things have really changed in the last few years in the citrus industry. After the devastating freezes they had in the mid 80s, many small growers lost most of their groves and since then, the industry has become much more industrialized.

"We don't allow people to walk the groves for liability reasons, but you can visit our packing house" is the answer I heard the most. "But we really want to see the trees and pick the fruit! Why would I want to see a packing facility?" is what I kept repeating.

I got no answers. Until the day I picked up a bag of organic oranges at Whole Foods.

I saw the name Uncle Matt's under a big sign that said "Local". Right then and there, I googled them on my phone. I was so excited to find an organic citrus grower not far from where we live. I sent them an email as soon as I got home to see if we could come visit and shortly I received an email back saying "It would be our pleasure!"

Just like that, we planned a trip to visit Uncle Matt's.

We decided to make a day trip out of it. Invited my friend Karen and Jon's best friend Daisy along for the ride. C. even took the day off from work to join us.

The kids were beaming. Cool, sunny winters-day.

When we arrived, the entire McLean clan who is the family behind Uncle Matt's greeted us. Benny McLean, the patriarch, comes from a long line of citrus-growing Floridians. Who else would have such great insight into citrus farming but him. Matt McLean, Benny's son and CEO of Uncle Matt's (the business was named after him) explained to us the genesis of it all and the importance of organic practices.

Annemarie and her daughters and nephew joined us as well. Daisy, Jon, and Miren were excited to find new friends and share the experience with them. The McLean children are used to being in the fields and working the land and that is very obvious. They are naturals.

Benny gave us a thorough explanation of how the citrus industry in Florida has evolved. He explained to us how they address the issues of winter freezes, insects, and disease under organic practices. He spoke about the trees' immune systems and then, just like that, I wanted to cry out of joy. Maybe because my own autoimmune disorders, anytime a doctor, farmer, or individual addresses the importance of strengthening our bodies ability to defend from disease, it gets to me. I get it. Benny's words resonated.

I loved learning about how wasps are used to fight disease and how wasps live on their property pollenating these tiny white flowers that in conventional farming would be considered weeds and immediately removed.

They have created a harmonious eco-system and we could sense it. There is peace at Uncle Matt's.

The fruit was outrageously sweet - candy-like and warm from the sun.

We all picked from the trees. The sweetest red navels, Hamlins, honeybells, pink grapefruit, gigantic pommelos, and lemons. The tangelos were still ripening and so were the Valencia oranges. They also grow avocados, blueberries, and peaches. We even spotted some blossoms on the peach trees.

Our kids and the McLean kids bonded over picking fruit.

Such a beautiful sight.

As we were walking around, my mind was spinning thinking about what I was going to make with all this beautiful fruit.

The first thing was a fresh salad. Don't we all crave citrus salads after all the holidays? I know I do.

Simple lobster and citrus salad with tarragon-oil dressing and spicy radishes.

We played at the farm until nightfall.

The kids were happy from a day in the sun -- in nature.

And I was completely inspired by passion and dedication from those who see beyond a mere business and create a healthy and sustainable lifestyle for their family and community.

Back at home, we have been enjoying fresh citrus every morning. A mix of red navel and honeybell is Jon's favorite. How could it not be right?

Just like candy.

Even though it is winter and yes, it finally got down to the 40s, I still craved sorbet. I made pommelo, hibiscus, and vanilla bean popsicles that we had outside under the sun. It felt good.

Also made vanilla and cardamom natillas with sliced of citrus and ladyfingers using all the leftovers from recipe testing.

So thank you Uncle Matt's and the McLean family for your time and generosity. We will never forget it.

And to all of you, happy 2012!

Pommelo, Hibiscus, and Vanilla Bean Sorbet

makes 10 pops

3 cups (750 ml) freshly-squeezed pommelo juice
1/2 cup (100 g) natural cane sugar
2 teaspoons dry hibiscus leaves
1 vanilla bean, split lengthwise and seeds scraped
1/4 teaspoon salt
1/4 cup (60 ml) freshly-squeezed lemon juice

In a small saucepan, heat 1 cup (250 ml) of pomelo juice, sugar, hibiscus, vanilla bean and seeds, and salt over medium high heat until it comes to a boil and sugar has dissolved. Remove pot from heat and let it steep for 10 minutes. Strain it through a fine sieve and let the syrup cool for 10 minutes.

Mix the pommelo syrup with the remaining pommelo juice and lemon juice. Stir and refrigerate for 2 hours.

Churn in your ice cream machine for a few minutes until it starts to freeze and thicken, but not fully frozen. Pour into the popsicle molds, insert a wooden stick, and freeze until solid.

Lobster and Citrus Salad

serves 4

1 (14-ounce or 400 g) lobster tail
1 medium pink grapefruit, peeled and segmented
1 medium hamlin or navel orange, peeled and segmented
1 medium red navel or blood orange, peeled and segmented
4 radishes, thinly sliced
4 green onions, thinly sliced
1 cup (15 g) watercress
2 tablespoons finely chopped pistachios
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon fresh tarragon leaves
1 tablespoon grapefruit juice
Salt and pepper
Microgreens

Cook the lobster in a pot of salted boiling water for 13 to 15 minutes. Remove and let it cool until you can handle it. Remove flesh from shell and cut into bite size pieces.

In a bowl toss together the lobster pieces, grapefruit, oranges, radishes, green onions, watercress and pistachios.

In a mortar and pestle, bruise the tarragon with a pinch of coarse salt. Slowly add the olive oil while stirring. Pour the oil over the salad, followed by the grapefruit juice. Season with salt and pepper and toss. Top with microgreens. Serve immediately while lobster is still warm.

Wishing you peace

noreply@blogger.com (Cannelle Et Vanille) — Fri, 23 Dec 2011 11:30:00 +0000

This is my favorite time of year where I get to hold my loved ones close.

Tightly.

I am cooking for friends this Christmas. Still undecided about the menu, but happy that we can gather and share. These cookies will be part of it, I know. Pecan, vanilla bean, and rum shortbread cookies I made to give away this week. So I leave you with them and wishes of peace for you and your family. I will be back soon with more recipes and stories.

Lots of love.

Zorionak.

Pecan, vanilla bean, and rum shortbread cookies
makes 30 cookies

2 sticks (225 g) unsalted butter
3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
1 vanilla bean, split lengthwise and seeds scraped>
1 tablespoon dark rum
1 cup (140 g) superfine brown rice flour
3/4 cup (75 g) finely ground pecan meal
1/2 cup plus 1 tablespoon (70 g) amaranth flour
1/2 cup (80 g) potato starch
1/4 cup (30 g) tapioca starch
1 teaspoon salt

In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds. Mix with the paddle attachment on medium speed for 2 minutes or until light and creamy. Add the rum and mix.

In a medium bowl, whisk together the rest of ingredients. Add them to into the butter mixture and mix until the dough comes together. It will be a sticky dough.

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter. Use the parchment to help you shape the log. Wrap it and chill for 1 hour.

Preheat the oven to 350F (180C). Cut the log into 1/4-inch thick disks and place them on baking sheets. Bake for 10 minutes. Remove from oven and as soon as they are cool enough to handle, roll them in powdered sugar.

When we share with friends

noreply@blogger.com (Cannelle Et Vanille) — Thu, 22 Dec 2011 00:00:00 +0000

Sometimes it's nice to stop by other friends' blogs and share a bit of my kitchen with them.

I have been a huge Jen Altman fan since I started blogging. She has been such an inspiration to me through these years, not only as a photographer, but also as a mom and all around "get-it-done" kind of woman. I have turned to her for advice many times. I love her.

Have you seen Jen's new beautiful food blog? Well, I am there this week sharing a recipe for Asian pear, hazelnut, and amaranth financiers.

Hope you like it.

Enjoy!

Winter is the smell of roasted chestnuts

noreply@blogger.com (Cannelle Et Vanille) — Tue, 20 Dec 2011 00:35:00 +0000

We have been riding our bikes in the afternoons taking advantage of the beautiful weather. All over.

"What is that smell?" Jon screamed while he was riding way behind me. "It smells good!"

"Good!" Miren screamed as she repeats everything Jon says.

I could smell it too.

It was the chestnuts that one of our neighbors was roasting. A smell that puts me back on the street corner of my hometown where every winter the castañera (the chestnuts lady) sets up shop without fail. Brown paper cones filled with sizzling roasted chestnuts.

Winter.

I came home thinking about my uncle's chestnut trees back in the Basque Country. Tucked away at the bottom of his hill, there is a dark, chestnut tree-filled corner where we like to spend hot summer days. We spent time down by the chestnut trees this past summer where some chestnuts had already begun falling. It was early in the season, but perfect as I was able to show the children what a chestnut looks like with its green and spiny outer shell.

"I now remember what a chestnut looks like, amatxu. We saw them at Javi's" Jon said to me as we continued to ride.

After that, I made sure to bring some chestnuts home. It never quite feels like winter without roasted chestnuts and clementines, right?

Miren and I spent the morning outside while Jon was in school. She helped me peel the roasted chestnuts that I was going to use to make soup. Roasted chestnut, potato, and celery root soup garnished with goat cheese, parsley, and small pieces of roasted chestnuts.

We decided to eat outside. I wasn't sure how Miren would like the soup, but she devoured her entire bowl and even took some more from mine. Always a good sign.

I am also a big fan of chestnut flour, which I use all year round. It is another great gluten-free flour. I add it to our pancakes quite often and I also make a really good chocolate cake with it. I order it online as I have yet to find a store around me that carries it, but it is well worth it.

I made this gluten and casein free chestnut and lady apple clafoutis a couple of weeks ago. Chestnut flour, a touch of sweetened chestnut cream, and vanilla bean make this creamy custard very fragrant. It is topped with sauteed lady apples for added flavor and texture.

Did I mention I love chestnuts?

I think it's time for a mont blanc.

Roasted Chestnut, Potato, and Celery Root Soup

serves 6 to 8

12 ounces (340 g) chestnuts
2 tablespoons olive oil
1 leek, diced
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 large stalk celery, diced
10 ounces (300 g) diced russet potatoes
8 ounces (225 g) diced celery root
1 bay leaf
2 sprigs fresh thyme
2 cups (500 ml) chicken stock
1 cup (125 ml) water
1 teaspoon salt
1/2 teaspoon black pepper
2 ounces (60 g) goat cheese

Preheat oven to 400F (200C). Cut a cross on top of the chestnuts. Place the chestnuts on a baking sheet and bake for 15 minutes. When they are cool enough to handle, peel them. Reserve about 3 of them, which we will use as garnish.

In a pot, heat the olive oil over medium high heat. Add the leek, onion, garlic, and celery and cook for 5 minutes or until soft but not brown. Add the potato, celery root, bay leaf, and thyme. Cook for another 5 minutes stirring occasionally. Add the roasted chestnuts, chicken stock, water, salt, and pepper. Bring the liquid to a boil, cover the pot, reduce heat to medium low, and simmer for 15 minutes. Remove the bay leaf.

Puree the soup with a blender. Adjust seasoning and liquid if needed. Serve the soup with goat cheese, some torn flat leaf parsley, and crumbled roasted chestnuts.

Gluten and Casein Free Chestnut and Apple Clafoutis

This is a very versatile clafoutis. You can omit the chestnut cream if you cannot find it or use almond flour instead of chestnut flour.

makes a 10-inch deep pie dish

1 pound (450 g) lady apples, sliced and seeded
2 tablespoons lemon juice
2 tablespoons ghee, plus more for dish
1/2 cup plus 1 tablespoon (115 g) sugar
1 vanilla bean, split lengthwise and seeds scraped
3 eggs
2 tablespoons sweetened chestnut cream
1/3 cup (35 g) chestnut flour
1/4 cup (30 g) cornstarch
1 1/4 cup (310 ml) unsweetened coconut milk
1/2 teaspoon salt

Preheat oven to 375F (190C). Brush the inside of your clafoutis dish with melted ghee and set aside.

In a small bowl, toss together the sliced apples and lemon juice. In a medium saute pan, heat the ghee over medium heat. Add the apples, 1 tablespoon of sugar, and half of the vanilla bean and seeds. Cook the apples for 3 minutes until soft, but not mushy. Remove from heat, discard vanilla pod, and set aside.

In a medium bowl, whisk together the eggs, rest of sugar, chestnut cream, and rest of vanilla seeds until smooth. Add the chestnut flour, cornstarch, salt, and coconut milk and whisk until free of lumps and smooth. Strain the mixture through a sieve if necessary.

Pour the clafoutis into the pan. Top with sauteed apples and pour in any juices left in the pan.

Bake for 40 to 45 minutes until golden and puffed. Serve warm or at room temperature.

A vegetarian bollito misto and a box full of goodness

noreply@blogger.com (Cannelle Et Vanille) — Tue, 13 Dec 2011 13:43:00 +0000

There are stacks of packages and boxes at my door these days. The craziness of the holidays as I call it. But there was a special box waiting at the door for me last week - a box full of goodness. It came from Gilt Taste via Farmer Jones' Farm. Products that I was invited to taste and cook with.

I rushed to the kitchen to see what was in it.

A colorful array of tiny beets, carrots, potatoes, spinach, herbs, microgreens, edible flowers, and the most tender garlic. Fresh, still dirt on, and fragrant. I couldn't wait to start cooking.

"All these beautiful vegetables deserve to be the star of a dish" I said to myself.

Somehow I thought about the special meal I had at Rendezvous in Boston a couple of years ago with Lara, Bea, and Pascale. I still talk about that meal. It was the summer vegetable bollito misto that left me totally inspired that day. Delicate summer vegetables lightly simmered in a vegetable broth and served over truffled polenta.

The root vegetables could really make a heartier version of that vegetable bollito misto I had then. And so it did.

I steamed the beets separately to keep their color. So gorgeous.

Yellow, white, red, and candy-stripe.

I lightly cooked the purple, orange, red, and white carrots in the vegetable broth I made with many aromatics and the herbs that arrived from Farmer Jones' Farm. Also in that broth went the tiniest red, purple, and yellow potatoes. It reminded me of the menestra de verduras my mom makes, minus the beets.

I served it over brown butter and herb polenta and garnished it with some edible flowers and microgreens.

Can you close your eyes and imagine that smell?

And that wasn't all.

Over the weekend, I made myself a salad of steamed potatoes and beets tossed in a spinach and almond pesto and served over toasted slices of seeded bread (recipe will be in my book) with soft-boiled eggs and microgreens.

A tartine of sorts.

And to top it all off, I made apple and carrot muffins.

Like I said, a box full of goodness.

Vegetable Bollito Misto with Brown Butter and Herb Polenta

serves 4 to 6

4 small beets (assorted colors and shapes), stems cut off, but leave a bit of the top
2 tablespoons olive oil
1 medium yellow onion, diced
1/2 medium leek, diced
3 cloves garlic, minced
1 celery stalk, diced
2 thyme sprigs
1 bay leaf
bunch of fresh parsley
6 cups cold water
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (450 g) small potatoes, peeled and sliced into 1/2-inch rounds
6 small carrots (assorted colors), peeled and cut into different shapes (some rounds and the thinest ones in half lengthwise)
2 tablespoons unsalted butter
1 cup quick-cooking polenta
1/4 cup finely chopped fresh herbs (thyme, oregano, rosemary, parsley)
Microgreens and edible flowers (optional)

Steam the beets until fork tender, about 20 minutes depending on their size. Let them cool. Peel and slice them. Reserve for plating.

In a medium pot, heat the olive oil over medium high heat. Add the onion, leek, garlic, and celery. Cook for 5 minutes until tender, but not brown. Add the thyme, bay leaf, parsley, water, salt, and black pepper. Bring liquid to a boil, cover the pot, reduce heat to medium and cook for 15 minutes. This will be the base for the vegetable broth we will use to cook the potatoes and carrots and also for the polenta.

Add the potatoes and cook for 5 to 7 minutes until almost tender. Add the carrots and cook for another 5 minutes or until soft. Do not overcook the vegetables or they will fall apart. Set the broth aside. Measure 3 cups of vegetable broth (without the vegetable pieces) and transfer to a medium pot.

In a small saute pan, cook the butter until the solids start to brown. Remove from heat.

Bring the vegetable broth to a boil. Add the polenta in a steady stream while whisking so it doesn't form clumps. Continue whisking the polenta until it thickens, about 1 minute. Remove the pot from heat and add the brown butter and herbs. Whisk to combine.

Serve the polenta immediately on the bottom of a bowl. Top with the reserved beets, potatoes and carrots with their own vegetable broth. Garnish with microgreens and edible flowers.

The snow, the cheese, and the big sky of Montana

noreply@blogger.com (Cannelle Et Vanille) — Tue, 06 Dec 2011 02:11:00 +0000

As you might remember, we spent the week of Thanksgiving in Montana where a large part of C's family lives.

We were eager to see family, mountains, the big open sky, and hopefully some fresh snow. It had been six years since the last time I had visited. I missed the vast land and wilderness.

"I cannot wait to see snow" repeated Jon over and over again the days before our departure. He had only seen snow once up to that point, but he was too young to remember. I couldn't wait to see his face once he felt snow in his hands. There were plans for sledding, snowman building, and definitely some snowball fighting.

On my agenda was also a visit to Amaltheia Dairy, which is an organic goat farm in Bozeman where they also make incredible cheese from their goat's milk. I couldn't wait for this one.

We could see the snow from the sky as we were making our final descent into the Helena airport. A sheet of white covered mountains, fields, and trees. Just as we had wished for, it had snowed all night leaving us with blue skies and fresh fluffy snow.

I had forgotten how dry and cold Montana can be, but quickly it all came back as soon as we stepped outside the terminal. "13 degrees" the thermometer in the car read at 1 o'clock in the afternoon.

It was amazing. Bright blue skies and fresh snow.

"I want to go sledding" Jon said as soon as we arrived at uncle Lane's house.

Tucked away at the bottom of the hill sits Lane and Janet's house. Surrounded by trees and a spectacular view, deer often times come up to their front door.

We wasted no time. Up and down that hill Jon went for an hour straight. Nothing but belly laughs and "let's do it again."

We spent time with C's parents who helped the children make their first ever snowman. It was exciting for sure.

We spent our days visiting family and relaxing in the snow. Nothing feels better than the warm reflection of the sun in the snow. I took it all in.

Lane, the avid hunter he is, prepared many meals of wild game. I accompanied him in the kitchen cooking side dishes of risotto, soups, and even a couple of tarts. I love their open and spacious kitchen where we all gathered. Even C's uncle Loren and aunt Jan came all the way from Washington to spend time with us. They told old family stories and we listened while sipping hot chocolate next to the wood-burning stove.

There was hot chocolate every single night.

One of the highlights of the trip for me personally was to be able to visit Amaltheia Dairy farm. The farm is nestled at the base of the Bridger Mountains outside of Bozeman. Melvin and Sue Brown along with their son Nathan, operate the organic goat farm where they make different varieties of cheese from their goats' milk. They also raise beautiful pigs and in the summer sell organic heirloom tomatoes and other produce.

We were greeted by Nathan who took us to see how Melvin milked the goats. Such labor and time goes into it as no more than six goats are milked at a time. The place was quiet and peaceful. I could tell the animals were happy there.

Jon and Miren were taken by the pigs, particularly the newborns who did not stop eating the entire time we were there. We fed the goats and the lamas and simply observed them as they roamed freely.

I asked Melvin a million questions as I am fascinated by the life on the farm. He was passionate about their mission and very involved in the community and schools. Once again, I felt inspired by a simple life - not always easy, of course, yet wholesome and grounded.

From the farm, we drove a couple of miles down the road to their cheese-making facility where everything is made in small batches and packed by hand. Melvin told us about his adventures all over the world and his upbringing in rural England. We discussed food practices and explained to us ways in which we can support small farm operations.

We sampled their organic Gouda, feta, Perigord black-truffle chevre, and ricotta. Intense and delicious. "This so good" Jon shouted. He ate slice after slice until there was no more to cut. A good sign if there is any.

We were lucky enough to part with a small assortment of cheeses that Melvin was kind enough to share.

I carried the cheeses with me on the plane and I guarded them as if they were my children.

I couldn't wait to cook with them.

As soon as we returned home, I made this shiitake and black-truffle chevre tart that everyone loved. Shiitake mushrooms cooked with leeks and garlic and baked in an herb crust with fragrant black truffle chevre and thin slices of purple potatoes. It was crispy and creamy and made a perfect lunch with a green salad.

Also enjoyed a winter salad with red kale, celeriac, Asian pears, hazelnuts and crumbled feta all dressed with a lemon vinaigrette. Sweet and salty.

It was such a magical time for our family. A great way to reconnect with those we love and be close to nature once again.

And any excuse is a good one for a snowball fight, isn't it? We seem to think so.

Shiitake and Purple Potato Tart

makes a 9-inch tart

Tart crust

2/3 cups (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons (90 to 125 ml) ice water

Combine the first seven ingredients in the food processor and pulse a couple of times to aerate. Add the cold diced butter and pulse until butter is the size of peas. Add the ice water and pulse to combine. Press the dough between your fingers and if it comes together, it is ready. Add more ice water, one tablespoon at a time, if needed.

Turn the dough onto your work surface and form into a disk. Chill the dough for 30 minutes.

Dust your work surface and rolling pin with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill tart pan with the dough. Trim excess. Chill the tart crust for another 30 minutes.

Shiitake and purple potato filling

2 tablespoons olive oil, plus more for brushing potatoes
1 small leek, diced
8 ounces (110 g) shiitakes, sliced
2 garlic cloves, minced
1/2 teaspoon salt, plus more for topping
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley
2 eggs
1/4 cup unsweetened coconut milk (canned)
2 ounces (60 g) black-truffle chevre or any other soft goat cheese you prefer
2 small purple potatoes, thinly sliced

Preheat oven to 375F (190C).

In a medium saute pan, heat the olive oil over medium heat. Add the leeks and cook for 5 minutes or until soft. Add the shiitakes, garlic, salt, and pepper. Cook for 5 minutes until tender stirring occasionally. Add the parsley and stir. Remove pan from heat and let filling cool.

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

Spread the cooled filling and the goat cheese over the tart crust. Pour the egg mixture and spread evenly. Top with sliced purple potatoes. Brush the tops with a bit of olive oil and sprinkle a pinch of salt over them.

Bake the tart for 30 to 40 minutes until golden. Let the tart cool for 15 minute before cutting.

Winter Red Kale and Asian Pear Salad

serves 4

1 head of red kale, washed and chopped
2 Asian pears, cored and thinly sliced
1 medium watermelon radish, thinly sliced
1/2 medium celeriac, peeled and thinly julienned
2 ounces (60 g) goat feta, crumbled
1/2 cup toasted hazelnuts, chopped
Microgreens (pea tendrils, sorrel, kale, etc)
1/3 cup (80 ml) olive oil
2 tablespoon lemon juice
1 tablespoons red wine vinegar
Large pinch salt
ground pink peppercorns

Toss all ingredients together in a large bowl. Let the lemon juice and vinegar macerate the kale slightly, about 5 minutes. Serve.

Cranberry and citrus sorbet and its fruit salad

noreply@blogger.com (Cannelle Et Vanille) — Wed, 30 Nov 2011 02:40:00 +0000

"I need a fruit salad", I thought to myself as soon as I got off the plane after an entire day of traveling. We had just come out of a six-day eating binge while visiting C's family in Montana. Wild game, hearty potatoes from the garden, goat cheese straight from the farm, and too much chocolate from The Parrot left me thirsty for something sour and light. I suppose my body was asking me to be kind to myself for the next few days.

I crawled into bed that night dreaming about the refreshing fruit salad I was going to make myself the following day.

I remembered how much I enjoyed this apple and grapefruit salad exactly two years ago. I remember clearly as I had just given birth to Miren and I had this intense craving for sour apples and citrus.

I needed something stringent.

I made a version of that salad with crispy asian pears, sour lady apples and grapefruit garnishes with micro mint leaves and cranberry sorbet. It works for me. In fact, I am thinking about serving it as a small pre-dessert for our Christmas Eve dinner.

As for our Thanksgiving, it was beautiful. Family gathered around the fire, wide open spaces, and trees covered in snow. Raw beauty I was also craving.

I shall share photos and stories soon.

I cannot wait, in fact.

Cranberry and citrus sorbet

3 cups (12 ounces or 340 g) fresh or frozen cranberries, washed
2 cups (500 ml) water
1 1/4 cup (250 g) superfine or caster sugar
1/4 cup (60 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lemon juice
3 strips of orange peel (make sure there is no white pit)
1/4 teaspoon sea salt

Combine all ingredients in a medium saucepan and cook over medium high heat until the cranberries are soft, about 15 minutes. Remove the orange peel. Transfer the mixture to a blender and puree it. Strain the mixture through a sieve and let it cool completely.

Transfer to the refrigerator and chill thoroughly for 2 to 4 hours. Churn in the ice cream machine according to manufacturer's instructions. Freeze the sorbet until hard.

Forelle pear, chocolate, and pistachio tartlets

noreply@blogger.com (Cannelle Et Vanille) — Tue, 22 Nov 2011 01:40:00 +0000

We are away.

In a place that feels so far from our everyday lives.

We are here with family, gearing up for a Thanksgiving feast, in which the menu has yet to be finalized. And this is all fine because we are comfortable - sitting around the fire telling stories.

I made these tartlets last week while my parents were still visiting. Miren had just woken up from a nap and my dad was holding her in his arms. "Aititegaz, aititegaz" he whispered ("you are with grandpa, you are with grandpa").

The sweetest thing I have ever witnessed.

The tarts were delicious, especially because they took no time to make as I had leftover chocolate and hazelnut tart dough in the freezer. I tend to say that a lot here, don't I? That I have leftover dough of this and scraps of that. But it is so true. While I am recipe testing, ingredients and scraps accumulate exponentially. A good problem to have, I suppose.

So if you are still thinking about Thanksgiving desserts and have not made up your mind yet, here is a recipe you could try. A light pear and pistachio custard baked in a chocolate and hazelnut tart crust.

And if you have all ready for the big dinner, what dessert are you preparing?

In any case, I wanted to wish you a happy Thanksgiving. Cook and eat lots, enjoy your company, and share.

Chocolate, Pear, and Pistachio Tarts

Makes six (4-inch) tartlets

Chocolate Hazelnut Crust

4 ounces (110 g) unsalted butter, room temperature
1/3 cup (70 g) natural cane sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1 egg
3/4 cup (105 g) superfine brown rice flour
1/4 cup (35 g) buckwheat flour
1/4 cup (25 g) hazelnut flour
3 tablespoons tapioca starch
3 tablespoons Dutch-process cocoa powder
1/4 teaspoon salt

In the bowl of a stand mixer, mix the butter, sugar, and vanilla seeds with the paddle attachment on medium speed until light, about 2 minutes. Add the egg and mix until combined.

In a small bowl, whisk together all the dry ingredients. Add them to the butter mixture and mix until the dough comes together. Turn it onto your work surface and form it into a disk. Wrap it in plastic wrap and chill for 1 hour.

Remove the dough from the refrigerator. Dust your work surface with a little bit of superfine brown rice flour. Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness. Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. If it cracks, pinch it back together.

Cut circles and fill the tart molds with the dough. Chill the dough for 20 minutes while preparing the filling.

Pear and Pistachio Filling

6 Forelle pears, peeled, cored and sliced
2 eggs
2 tablespoons good-quality honey
2 tablespoons pistachio meal
1/2 cup (125 ml) unsweetened coconut milk
Zest of 1 lemon, finely grated

Preheat oven to 375F (190C). Arrange the sliced pears over the chocolate crust.

In a bowl, whisk together the remaining ingredients and pour over the pears. Bake the tarts for 30-35 minutes until golden.

Planning for Thanksgiving with a squash and Idiazabal soufflé

noreply@blogger.com (Cannelle Et Vanille) — Tue, 15 Nov 2011 12:10:00 +0000

I am always fascinated by family dynamics and traditions that are passed down from one generation to another - particularly in the kitchen. It is probably one of the first things that I ask people as I get to know them. I ask for many details too.

"What are the smells that you remember from your childhood? And who was in charge of the menu planning?"

I am fascinated by it all.

Mostly because in my own life food memories are such a driving force and source of inspiration. My tie to my family far away and my grandparents who passed.

As you might imagine, I didn't grow up celebrating Thanksgiving, but it has now become one of my favorite holidays. The chance to gather with family and friends to be thankful for all the positive we have in our lives. Such a strong moment and with so much significance if we really stop and think about it.

Something we should actually do everyday, shouldn't we?

Every now and then, I stop to think about what traditions C. and I are creating for our family now - a mixed bag of American classics with my Basque sensibility. "What will our family gatherings be in 20 years?" I ask him. It is fun to think like that sometimes - all of which is shaped by how we interact in this moment.

"I think we should go visit your family this year. I need some snow" I said to C a few weeks ago.

Shortly after, he booked tickets for us to travel to Montana. Did I say how much I love Montana? I do. Very much.

I am excited for Jon and Miren to play in the snow, for vast open spaces, to visit a farm or two, and to sit by a fire sharing old family stories. And although I probably won't be in charge of the menu, I certainly plan to make a dish or two - and if they let me, dessert too.

I thought of the Thanksgiving inspiration board that I put together for Cooking Channel's countdown to Thanksgiving. Always inspired by the season's produce - winter squash, apples, pears, chestnuts, leeks, or fennel. All of them will be in our cooking.

"What will you be making this year?" my mom asked. "I don't know" I said to her, "but I am beginning by testing this squash, Idiazabal, and herb soufflé".

A bechamel-based soufflé with roasted kabocha squash, Idiazabal cheese, and lots of herbs and a touch of cumin - such a creamy interior. I think it will make a great side dish.

I also tried a dairy free version omitting the cheese and using substituting olive oil and coconut milk for the butter and whole milk. It worked great.

There will also be salad, soup, and a tart - I anticipate an apple tart. After all, C's uncle Loren will be driving all the way from Wenatchee, Washington. There will be lots of apples.

And I could not be happier indeed.

And so tell me, if you celebrate Thanksgiving, when do you begin planning and where does your inspiration come from?

I'm intrigued.

Kabocha squash, Idiazabal, and herb soufflé

Serves 6

1 small kabocha squash, halved, seeded, peeled, and cut into 1-inch wedges
2 cloves garlic, peeled and lightly crushed
1 tablespoon olive oil
1/2 teaspoon salt
3 tablespoons soft unsalted butter, plus more for ramekins
1/3 cup (20 g) gluten-free breadcrumbs
1 cup (250 ml) whole milk
3 tablespoons (45 g) sweet rice flour
3 ounces (90 g) Idiazabal, grated
3 tablespoons finely chopped herbs (parsley, sage, thyme, chives)
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 eggs, separated

Preheat oven to 400F (200C).

In a baking pan, toss the squash wedges and garlic together with the olive oil and 1/4 teaspoon of salt. Bake for 30 minutes or until the squash is soft and slightly caramelized. Transfer the roasted squash to a food processor and puree. Measure 1 cup (225 g) of puree and set aside.

Brush the ramekins with soft butter. Coat the inside of the ramekins with the breadcrumbs. Set aside.

In a small pot, heat the milk over medium heat until it reaches a light simmer.

In a separate medium pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk together for 1 minute. Add the warm milk and whisk until it comes together and thickens. Transfer this mixture to a medium bowl. Add the pureed squash, Idiazabal and the herbs and whisk together until the cheese is melted. Add the egg yolks, cumin, black pepper, and 1/4 teaspoon salt and whisk quickly.

In a separate bowl whip the egg whites until foamy and soft peaks form. Fold a third of the whipped egg whites into the squash mixture and mix until thoroughly combined. Add the rest of the egg whites and gently fold to keep as much of the air in. Spoon the mixture into the ramekins. Fill 3/4 of the way up.

Bake for 12-14 minutes until they have risen and top turns golden brown. Serve immediately.

Steamed clams with truffled lady apple and sunchoke cream and a beet galette

noreply@blogger.com (Cannelle Et Vanille) — Wed, 09 Nov 2011 14:29:00 +0000

It's a great thing when I can sneak in a quick trip to New York City. Despite the hustle and bustle, I feel a sense of ease and calmness there. Funny thing.

I arrived early Wednesday morning and although I knew it was going to be a day full of book meetings, I had two things on my agenda that morning; a quick stop at the Union Square farmer's market and a little shopping next-door at ABC Home.

"I want to see all your apples!" I told the young girl at the stand. Can I tell you that every time I see a young farmer or anyone involved in supporting local agriculture makes me want to pack up my things and move to the country?

Every single time.

She told me about all the varieties on display and I bought several to snack on during my trip and some to bring back home. These lady apples and Babycakes cookies is what I brought back home for my family. The cookies were gone in a matter of minutes and the lady apples soon followed.

Lady apples are crisp and tart. I love to eat them as they are, added to fruit salads like this or paired with a creamy dessert like this one.

"We should make a creamy soup with the apples and sunchokes we got at the farmers' market" I suggested to my mom. "Yes, and we should add some truffle oil too!"

Sunchokes are another root vegetable that we enjoy in soups. Earthy, but not overpowering, they are great with a little drizzle of truffle oil. Even after roasted with a touch of sea salt.

Delicious.

"And you know what else? We could add some clams on top!" I thought. I love this dynamic of creating dishes from ideas we bounce back and forth from each other.

It was early Saturday morning and the air was crisp. We had the windows open all day, which is a true luxury here in South Florida. No plans for the day. Simply cook some soup, take a walk, and if lucky, sneak in a nap.

"Making soup with the windows open. It doesn't get much better than this" I said. Everyone agreed.

While the soup was simmering, I rolled out some hazelnut tart dough for a quick caramelized onion and golden beet galette. Steamed clams with truffled apple and sunchoke cream and a slice of galette was our menu for the day.

Not bad, right?

That afternoon we played outside. Jon and my dad rode their bikes around the neighborhood, while the rest of us stayed home. C. read to Miren. "More, more" she repeated.

He read it over and over again.

Meanwhile, I made one of the best gluten and dairy free chocolate puddings I have ever made, served with sauteed apples and raspberries. Everyone raved about it. It deserves its own post - that's how good it is.

Lady Apple, Sunchoke, and Leek Cream with Steamed Herb Clams

Serves 4 to 6

3 tablespoons olive oil
1 medium leek, sliced
3 cloves garlic, minced
1 medium russet potato, peeled and diced
8 ounces (225 g) small lady apples or 1 large Gala apple, peeled, cored and diced
8 ounces (225 g) sunchokes, peeled and diced
2 cups (500 ml) chicken stock
4 sprigs fresh thyme
1/2 teaspoon salt
1/8 teaspoon ground coriander
1 cup (250 ml) unsweetened coconut milk
16 Little Neck clams, washed
1 tablespoon finely chopped parsley
Truffle oil, optional

In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the leeks and cook for 5 minutes until soft. Add 2 cloves of garlic and cook for 1 minute while stirring. Add the potato, lady apples, sunchokes, chicken stock, 2 sprigs of thyme, salt, and coriander. Bring liquid to a boil, cover the pot, lower heat to medium low, and cook for 15 minutes. Add the coconut milk and puree the soup. Adjust seasoning.

In a separate pot, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the clams, 1 sprig of thyme, and parsley. Cover the pot and cook for about 5 minutes or until clams open completely. Discard any clams that remain closed after cooking.

Ladle the soup into a bowl. Drizzle with truffle oil and top with steamed clams. Garnish with fresh herbs. Serve immediately.

Beet and Caramelized Onion Galette

Serves 4

1 recipe for savory tart dough (mine has hazelnuts in it)
2 tablespoons olive oil
1/2 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 medium golden beets, peeled and thinly sliced (with a mandoline)
Fresh thyme leaves
Beet greens, optional

Preheat oven to 400F (200C).

In a medium saute pan, heat the olive oil over medium heat. Add the onions, salt, and black pepper. Cook until soft and slightly caramelized, about 8 minutes. Let the onions cool completely.

Roll the tart dough into a disk that is 1/8-inch thick. Place on a sheet pan lined with parchment paper. Spread the cooled caramelized onions on the dough and top with the thinly sliced beets leaving a 2-inch border on the sides. Fold the dough over the beets. Gently tuck in the edges and pinch any cracked parts.

Chill the galette for 15 minutes. Top with fresh thyme and bake for 30 minutes or until golden brown. Serve topped with beet greens.

Making soup with the windows open

noreply@blogger.com (Cannelle Et Vanille) — Tue, 08 Nov 2011 12:47:00 +0000

I am in a soup making frenzy these days fueled by the crisp air and autumn light. We make a large pot early in the morning, which lasts a couple of days. Squash and leek soup or lentils with root vegetables are some of our weekly staples, but there others we love and new ones to experiment with.

Living in a subtropical climate, it is not often we get to open all of our windows to let fresh, crisp air in. When it finally happens, my outlook completely changes. I can feel it. And then I want to cook soup, lots of it.

This weekend I cooked a lady apple, leek, and sunchoke cream that we ate with steamed clams. I will share this soon.

In the meantime, I leave you with lady apples. They exemplify what I love about this season.

My food styling and photography workshop at Muses & Visionaries

noreply@blogger.com (Cannelle Et Vanille) — Fri, 04 Nov 2011 18:03:00 +0000

My friends Lena Hyde and Erin Rossitto are the creative minds behind Muses & Visionaries, a studio in downtown West Palm Beach where women can create, support, make and inspire other women. It's a beautiful space full of eclectic art, natural light and color.

I am so excited to tell you that I will be teaching a mini food styling and photography workshop next Friday, November 11th from 10:30am to 1pm. I will discuss my creative process from selecting ingredients, cooking, styling to photographing in natural light. We only have 5 spots open. If you would like to register, email Erin at erin@musesandvisionaries.com.

Hope to see you there!

Melissa Clark's butternut squash risotto with pistachios and lemon

noreply@blogger.com (Cannelle Et Vanille) — Wed, 02 Nov 2011 12:50:00 +0000

I have chronicled my love for risotto and all things rice (particularly dessert) many times in this blog. As a child, arroz con almejas was my favorite dish. Short grain rice cooked with garlic, parsley and clams. To this day when I go back to my parents' home, I ask my mom to cook it for me.

When Melissa Clark's new book "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make" arrived, I was instantly drawn to the butternut squash risotto with pistachios and lemons. Aromas of leek, garlic, rosemary and butternut squash in my kitchen was what I needed on that rainy Sunday morning.

Jon carefully grated the lemon zest while I stirred the thickening rice. "Is it ready yet?" he asked anxiously. He was proud to be adding the finishing touches to our lunch. Meanwhile, Miren sat on the counter nibbling on the chopped pistachios and grated Parmesan. It was one of those days.

The risotto was gone in a matter of minutes. That's how good it was. Fragrant, creamy, woodsy and fresh.

As the title suggests, Melissa's book contains 120 recipes, both savory and sweet, organized by month and season. Just like I like to eat. My next recipe? Winter salad with fennel, radicchio, walnuts and Manchego. It has my name written all over it.

And for the muffins? Well, what I can say. We always have muffins in the house.

There was leftover butternut squash that I steamed and mashed (I like to keep leftovers in the freezer for last minute cakes). This time gluten and dairy free butternut squash, apple and hazelnut muffins with quinoa, coconut milk, coconut oil, hazelnuts and all kind of goodness.

They were perfect for our Halloween breakfast the next day.

And speaking of risotto... during this summer's trip to the Basque Country, I paid a visit to my friend David de Jorge whose cooking show "Robin Food" is immensely inspiring, laid back and fun. Always full of great ideas and clever humor.

I was invited back to cook an autumn-inspired lunch of clam and wild mushroom risotto followed by a gluten free plum, red currant and quinoa galette. The show finally aired yesterday and you can watch it here (In Spanish).

Eskerrik asko David!

Butternut Squash Risotto with Pistachios and Lemon

from Melissa Clark's "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make"

1/2 pound peeled butternut squash
about 6 cups chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, plus more to taste
1/3 cup dry white wine
finely grated zest of 1 lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste
freshly ground black pepper to taste
1/4 cup chopped salted pistachios
grated Parmesan cheese

In a food processor fitted with a fine grating attachment, shred the squash.

In a small saucepan, bring the stock to a simmer. Melt the butter in large skillet over medium heat. Add the leeks and cook, stirring them occasionally, until they are soft, about 5 to 7 minutes. Stir in the garlic and cook it until fragrant, about 1 minute. Add the rice, squash, rosermary, and salt. Stir until most of the grains of rice appear semi-translucent, 3 to 4 minutes. This means they have absorbed some of he fat from the pan, which will help keep the grains separate from each other as they form their creamy sauce.

Pour the wine into the pan and let it cook off for about 2 minutes. Add a ladleful of stock (about 1/2 cup) and cook, stirring it constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, a ladleful at a time, and stirring almost constantly, until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, about 25 to 30 minutes. Pluck out the rosemary branch and stir in the lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed. Garnish with the pistachios and optional cheese before serving.

Butternut Squash, Apple and Hazelnut Muffins

makes 15 muffins

1/2 small butternut squash puree, peeled, seeded and diced
3 eggs
1/2 cup (100g) light brown sugar
1/4 cup (50 g) natural cane sugar
1/3 cup (80 ml) unsweetened coconut milk
1/3 cup (80 ml) coconut oil
1 teaspoon vanilla extract
1/2 cup (70 g) superfine brown rice flour
1/2 cup (70 g) quinoa flour
1/3 cup (45 g) hazelnut meal
3 tablespoons (20 g) tapioca starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
1 Gala apple, peeled and diced into 1/8-inch pieces
1 ounce (30 g) chopped hazelnuts

Preheat oven to 350F (180C).

Steam the diced squash until tender, about 10 minutes. Puree it in the food processor and measure 1/2 cup (115 g). Reserve the rest for another use.

In a medium bowl, whisk together the butternut squash puree, eggs, light brown sugar, natural cane sugar, coconut milk, coconut oil and vanilla extract.

In a separate large bowl, whisk together the superfine brown rice flour, quinoa flour, hazelnut meal, tapioca starch, salt, baking soda and cinnamon. Pour the wet ingredients over the dry and whisk to combine. Fold in the diced apples and hazelnuts.

Pour the batter into the muffin molds or baking cups and bake for 18 to 20 minutes. Let them cool for a few minutes before serving. They will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.

The apple orchard and a savory squash, apple and quinoa crumble

noreply@blogger.com (Cannelle Et Vanille) — Thu, 27 Oct 2011 12:16:00 +0000

It had been raining all day on our last day in Vermont. I loved the grey skies and how they brought out the intensity of the colors. Before heading home, Nadia had one more stop planned for us. We were to visit her good friend's orchards. It was the pinnacle of our trip. A farm filled with apple and plum trees, grape vines, raspberry bushes, horses and so much more we didn't get to see.

As soon as we arrived, the skies turned bright blue, clouds dissipated, leaving us with a beautiful summer-like afternoon. I knew how excited the kids would be to pick fruit right off the tree.

The orchard provides much more fruit than the family can consume and Nadia goes often to pick whatever they do not want. "Will they mind if we take some home with us?" I asked feeling a bit shy about taking from someone else's orchard. "Believe me, they are happy we are picking it" she replied.

So we went at it.

There were so many different varieties of apples. The intense dark plum skin on some really drew my attention. I had never seen apples quite that dark. Inside the flesh was white with streaks of pink. Absolutely gorgeous. Do you know which variety that might be?

We loaded a box with apples and plums that we brought back home with us. My mom made vanilla bean, cinnamon and lemon-flavored apple and plum jam as soon as we returned, which she is still enjoying every morning for breakfast.

Needless to say, I cooked a lot with apples last week. One of my favorites, this savory red kuri squash, apple and quinoa crumble with goat cheese, sage and parsley. We ate it with a green salad. It was lovely.

For dessert, one of my childhood favorites that is included in my upcoming cookbook. Gluten and dairy free vanilla and cardamom flavored natillas with sauteed apples. Natilla is a light custard that we grew up eating. My grandmother made it perfectly every time with raw milk and cinnamon. Always makes me think of her.

You can see Nadia's post with images from our visit on her blog. So beautiful.

Red kuri squash, apple and quinoa crumble

serves 4 to 6

Crumble topping

1/2 cup (70 g) superfine brown rice flour
1/2 cup (70 g) quinoa flour
1/2 cup (70 g) cold cooked quinoa
1/2 ounce (15 g) finely grated Idiazabal or Manchego cheese
3 tablespoons finely chopped parsley
1/2 teaspoon ground black pepper
6 tablespoons (90 ml) olive oil

In a bowl, whisk together the first six ingredients. Add olive oil and stir until a sand-like crumble forms.

Chill the crumble while preparing the filling.

Filling

2 tablespoons olive oil
1/2 medium leek, thinly sliced
1 clove garlic, minced
1/2 medium red kuri or hokkaido squash, peeled and diced (about 3 cups diced)
1 tablespoons finely chopped parsley
3 sage leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
2 medium Gala apples, peeled and diced
3/4 cup (185 ml) chicken stock
1 ounce (30 g) goat cheese, crumbled

Preheat oven to 400F (200C)

In a large saute pan, heat the olive oil over medium heat. Add the leek and garlic. Cook for 5 minutes until tender, but not browned. Add the squash, parsley, sage, salt, pepper, and coriander. Increase heat to medium high and stir. Cook for 5 minutes stirring occasionally.

Add the chicken stock and cook for another 5 minutes. Add the apples and cook another 5 minutes until soft but not mushy.

Transfer the filling to a greased baking dish or individual over-proof bowls. Top with the crumble.

Bake the crumble until topping golden and filing bubbling, about 30 to 40 minutes for a larger dish and 20 minutes for individuals. Serve warm.

The autumn light and colors of Vermont

noreply@blogger.com (Cannelle Et Vanille) — Mon, 24 Oct 2011 13:15:00 +0000

Ever since our time in Vermont this summer, I have been dreaming about returning. "You would love it so much", I told my dad over the phone. He loves nature like I do. Rivers and forests are where he feels most at ease, so I knew it would be a gift to him to spend time there. I asked Nadia if we could visit once again to witness the foliage and quickly made arrangements for our trip.

I took the kids and my parents during what has to be the most beautiful time of the year. No question about it.

Nadia and I had just arrived from our workshop in France. I had two days to recover, but Nadia had literally gotten off the plane when she came to pick us at the airport. "You must be exhausted" is the first thing I said to her. She smiled. I knew she was, but it was good exhaustion. She was beaming.

As soon as we left the airport, I realized we had arrived at the peak of foliage. We couldn't have picked a better time.

"Stop, stop right there" I shouted. I couldn't believe my eyes. Fire-colored trees lined by a lake on the side of the road made the most beautiful sight. We jumped off the car and ran to admire it. Breathtaking.

The kids played with the dogs and fed the chickens and ducks. We took walks every morning stopping every minute to take it all in. My dad and I took over two thousand images of foliage, rivers and children playing.

"When will we go to the pumpkin patch?" Jon asked over and over again. That was the one thing that he really wanted to do. "Don't worry. There will be plenty" Nadia reassured him. There were indeed. We visited a different pumpkin patch every day and they loved it.

Rolled around the dried yellow leaves and laughed hard.

We visited the Middlebury farmers' market on a Wednesday. Also stopped at Nadia's friend Ethan Mitchell's family farm where three generations live surrounded by trees and thirty sheep. I left so inspired once again.

As we were driving around, Nadia pointed out the rivers and areas that had been affected by hurricane Irene. The damage was visible, but things were slowly coming back to normal. I saw the devastation in Williamstown where we had spent time this summer.

Nadia cooked for us everyday. Red kuri squash and leek soup, roasted chicken with root vegetables, quinoa spaghetti with roasted squash and herbs, banana and quinoa bread and apple crisp with the apples we picked at her friend's orchard. We were so thankful for everything she did for us.

My parents left eternally grateful and happy to know that I do indeed have great friends. I even spotted a tear in my mom's eye when she hugged Nadia goodbye. They were touched by her.

So I left ready to come back. Another season perhaps.

Vermont has stolen my heart.

Thank you Nadia once again for your generosity and hospitality. We can't wait to come back. Oh and Nadia... Jon is still waiting for his slingshot. He loves you.

What I could eat for the rest of my life

noreply@blogger.com (Cannelle Et Vanille) — Thu, 20 Oct 2011 16:15:00 +0000

This morning I was answering some questions for an upcoming interview and the following question arose. "What would you eat if you could only eat one thing for the rest of your life?" I thought about it. I debated whether it would be lentils, avocado, eggs, or chocolate. Then I glanced over at our dining room table and saw a basket full of apples.

"Apples!"

For now, without a doubt, if I could only eat one thing for the rest of my life it would be these apples. The apples we picked and brought back with us from Vermont.

And you? What would you eat for the rest of your life?

Food Styling & Photography in La Dordogne, Part 2

noreply@blogger.com (Cannelle Et Vanille) — Mon, 17 Oct 2011 14:08:00 +0000

I woke up to the sound of the church bells ringing.

It was Wednesday at 7 o'clock in the morning - our third day into the food styling and photography workshop and still as excited as day one. I made myself a quick tea and headed out for a walk. The air was crisp and fog had set into Beynac. I walked up the cobblestone path alongside the castle and took a deep breath. I was beautiful beyond words.

I was ready for more.

For our third day, we had planned a trip to the Sarlat farmers' market. We were to gather local produce and cook lunch for our students back at the Manoir de la Malartrie. Of course, we would style and photograph it all.

Sarlat is one of the main urban areas in La Dordogne. It was a crowded day with lots of tourists, but we still felt deep into the Perigord food culture. Stands full of the best local cheeses, jams, honey, charcuterie, and lots and lots of produce. Winter squash, hearty root vegetables, greens, and local dried cèpes and morels. Lots of them.

We walked the back streets of Sarlat and watched people come and go. Filled our market baskets with ingredients for the day and made one last stop - potatoes fried in duck fat. We sat next to the park while we shared this decadent snack. No plastic forks - only our fingers and insatiable appetites.

We were happy.

Back at the manoir, I cooked a swiss chard and cèpes risotto for everyone to style and photograph. I loved seeing everyone's brains turn. You could see the level of commitment in each of their faces. They walked around, found "their" light and styled and shot until there was no more to do. It was beautiful to watch.

After all was set and done, we sat around the garden table and ate this satisfying risotto along with some salad, local cheeses, olives and crusty bread.

We continued styling and shooting into the afternoon until we decided it was enough. We were all ready for a relaxing evening. Stephanie hosted at dinner for all of us at La Maisonette (you can read Olivia's post). It was such a beautiful night. I can't remember the last time I laughed so hard. Really, I laughed until I cried.

That night I slept like I hadn't slept in years.

We left our last day in Beynac to do a little bit of sightseeing. Toured the medieval castle right next to La Maisonette. The views were breathtaking. From there we took a stroll down to the village center, along the river. We stopped for some coffee and tea and chatted up a storm.

A surprise awaited us by the river.

Stephanie had arranged a beautiful picnic for us to enjoy with crusty bread, cheeses, charcuterie, chocolate and lemon custard tarts. Everyone raved about them (unfortunately not gluten-free for me). I loved spending time with these women in a scenario that wasn't only work. I felt we had known each other for years - like old friends.

After the picnic, we drove to a walnut grove where walnut oil is pressed. We learned about walnut trees, harvesting and the methods used to extract the oil. I always love seeing trees perfectly lined. They make the best photos. We couldn't stop photographing as we knew this was such a special place.

This put an end to our trip. I was sad to leave yet so excited about what we had shared and the new friends I had found. I think every one of them will say the same thing. We became close.

We drove to Paris that night where we spent our last day before heading home. It was great to be back although it was too short and I was by this time exhausted.

Managed to visit Poilâne, Pierre Hermé, Merci and Steph's favorite, Mamie Gâteaux.

Also had a great lunch with the lovely Clotilde at Rose Bakery where we all had the assiette de légumes (an assortment of the salads of the day).

After some more walking and a few failed attempts at finding dinner reservations, we ended up at Les Cocottes. It reminded me very much of how we eat in the Basque Country with an assortment of small plates and desserts written on a chalkboard. I spotted a lot of Basque cheeses, meats and fishes in fact, which of course made my day. I had a poached egg salad with lardons and a dish of cod, potatoes and cèpes. Lovely. And once again, I was ready for bed.

Our flight left early in the morning the next day. I left with my belly, heart and mind full.

This was an experience of a lifetime and I hope we can make it happen once again. We will keep you posted.

I have to thank Stephanie and Nadia for all their hard work. They made it happen for me. And of course our wonderful students who pushed and pushed. I thank you.

Here are their latests posts. Lorna, Romina, Kimberly, Olivia, Jennifer, Sanda.

Food Styling & Photography in La Dordogne, Part 1

noreply@blogger.com (Cannelle Et Vanille) — Tue, 11 Oct 2011 00:05:00 +0000

Every once in a while the stars line up to create unforgettable moments. This is how I feel about the week we spent in La Dordogne, France where I met amazing women, ate delicious food, enjoyed perfect autumn weather, and came back totally inspired by my surroundings.

I was there to teach a food styling and photography workshop, but in the end, it was much more than that. It was a time to bond and share new perspectives with people I admire.

Stephanie, Nadia, and I met at Charles de Gaule on Saturday morning. Jet-lagged, but full of excitement, we drove down to Beynac where Stephanie and her family own a beautiful cottage they spent two years renovating. I couldn't believe my eyes. "This looks like where fairy tales are made" I shouted. The rolling hills, castles, pristine medieval villages, a landscape of walnut trees and the Dordogne river painted a beautiful autumn landscape of ochre and red.

I was ready to taste the local produce and eat some of the foie gras the area is known for. Stephanie who had spent months planning our workshop as well as our down time, had made reservations at some of the best restaurants in the area. I knew we would be eating well and I couldn't wait to begin.

Our first night we ate at La Petite Tonnelle in Beynac. I had one of the best fish soups I have ever had there as well as delicious roasted rabbit with wild mushrooms. We took our time eating and talking about life. The sky was filled with stars and I realized how lucky I was at that moment to be there. Magical.

"We will go to the St. Cyprien farmers' market to get all the ingredients we will need for the workshop" Stephanie said. Nadia and I were on board as discovering local markets is one of our favorite activities. The sun was shining and it felt like a summer day.

The market was bustling. I was surprised to find the coveted mara des bois (the local wild strawberries) still in season. We filled our baskets with pint after pint. Potimarron (red kuri squash), celery root, radishes, heirloom apples, and tomatoes all ignited our appetite to cook. We had no set plans of what we would be cooking during our workshop - we simply let the market guide us. I knew there would be lots of salads, soups, and cheese plates.

As we were driving, one of us would scream, "I spot a wild quince tree!" and all three of us would immediately jump out of the car to pick anything we found, whether it was quince, apples, or walnuts - we wanted it all. Fruit right off the tree is the most precious treasure for a food stylist. I couldn't wait to show our students all the things we had gathered for them.

I was really excited for Sunday night as we had been invited to eat at Danièle Mazet-Delpeuch's truffle farm and cooking school "La Borderie". Stephanie had told us so much about Danièle and her travels. How she was the personal chef to President François Mitterrand, her expedition to Antartica, and so many current projects, while being a mother of four. I couldn't wait to meet this interesting woman.

We shared a delicious dinner around her old farmhouse table with four other guests. I was in awe of her accomplishments, but mostly, her humble approach to life and cooking. We ate duck with preserved cherries from her garden and the most amazing poached pears with chocolate. I left satisfied and inspired once again.

I was ready for our workshop to begin and hopefully inspire others as I felt inspired.

Monday morning we met at La Manoir de la Malatrie where our students were staying and were we were hosting the workshop. Owners Ouafa and Daniel went out of their way to make our time there stress-free. We had a full kitchen and the entire manoir to ourselves.

The weather forecast for the week was promising and we knew we had to take advantage and work outside as much as possible. We had an agenda, but it was really important to us that the students practiced as much as possible. It was about showing them my style, but most importantly, guiding them through their own.

We cooked a red kuri squash and celery root soup, apple and fennel salad with hazelnut and yogurt vinaigrette, and apple and buckwheat galette with the apples we had picked on the side of the road. Everyone was open to learn from one another and ideas flowed.

That night we enjoyed another amazing dinner at Cabanoix in the quaint town of Domme. Scallops topped with sliced chorizo, hake with vegetables and tomato tartare, and roasted figs for dessert. They also have an adjacent épicerie where I purchased some poppy sugar and different herbal teas.

For our second day, we had planned to shoot an autumn country picnic in the middle of a neighboring walnut grove. Leek and wild mushroom tart, chocolate and hazelnut cakes, fennel, apple and cannellini bean verrines, and cheese plates were only a few of the things we photographed that day. I was blown away by the images that our students captured.

After a hard day's work, I was ready for some poppy flower and nougat ice cream at the Marqueyssac Gardens. Stephanie had told us about the beautifully landscaped gardens, but most surprisingly, their delicious and interesting list of ice creams and sorbets. I was very pleased to say the least.

"I think they are going to lock us in if we don't hurry" I said. They made it very clear when we entered the gardens that the place shuts down at 6 o'clock sharp. Well... they were not kidding. After getting lost in one of the trails, we arrived at the gate a few minutes after closing time only to find that the gates were indeed closed and that we would have to climb our way out of there. And so we did.

It was an intense day followed by another wonderful dinner at Le Grand Bleu in Sarlat. Langoustines served with verbena ice cream, John Dory on a bed of creamed peas , carrots and vanilla foam, and caramelized figs with coriander ice cream for dessert.

I also have to mention how easy it was to eat gluten-free in France. Besides the obvious bread and baguettes that restaurants serve, most dishes are naturally gluten-free and I found all of the owners and servers incredibly understanding and accommodating.

The days that followed were also filled with food and sightseeing. A trip to the Sarlat farmers' market, a picnic by the Dordogne river, and a field trip to a walnut oil producing farm. We also managed to squeeze in 24 hours in Paris. But I will share more of that in my next post.

You can also read what the students that attended the workshop wrote on their blogs.

Stephanie has written several posts on her blog Stephmodo.

Sanda also wrote several posts about her experience in France in her blog Little Upside Down Cake.

Kimberly shared her thoughts on being inspired on her blog.

Lorna also shared her experience and beautiful photography in Green Figs and Ham.

Olivia who seemed to be our model for the week (the girl is just beautiful!) posted some breathtaking images in her personal blog.

Jennifer blew me away with her images. Read more in her blog.

Romina who owns Les Madeleines in Salt Lake City, UT posted about her experience on her blog (the girl is so funny in person!)

Stay tuned for more... For now, we are headed to Vermont to spend some time with Nadia and photograph the foliage. I love the colors of autumn.

I Leave Them with Cookies and Milk

noreply@blogger.com (Cannelle Et Vanille) — Fri, 30 Sep 2011 12:27:00 +0000

Today I leave for France where I will be teaching a 4-day food styling and photography workshop in the dream-like background of the Dordogne region.

Our workshop will be held at this amazing manoir. Can you guys believe this place? I cannot wait to swim in this pool. The weather is expected to be beautiful. We couldn't ask for better conditions.

However, this is the first time I will be traveling without my babies. It will feel strange not to have them with me. "I want to come with you amatxu" Jon said to me this morning when I drove him to school. He will be quite the traveler one day.

My parents are here taking care of the children while I'm away and C. works.

I baked lots of goodies for them this week. Chocolate and apple muffins, rice and coconut milk puddings with sauteed apples, red currant shortbreads, and multigrain chocolate and hazelnut cookies with a touch of sea salt. I left some of the cookie dough in the freezer for this next week, in case there are unexpected cravings. Are cravings ever unexpected anyway?

I promised them they could have cookies and milk everyday after school. It caused quite the excitement.

So I am off for now.

I will be back in a few days hopefully with photos from our workshop, Dordogne, and from a day in Paris.

Be good and see you soon!

Multigrain Chocolate and Hazelnut Cookies

Makes 20 cookies

2 oz (55 g) hazelnuts
8 Tbs (110 g) unsalted butter, room temperature
1/2 cup (110 g) light brown sugar
1/4 cup (50 g) natural cane sugar
1 tsp vanilla extract
1 egg, room temperature
3/4 cup (105 g) superfine brown rice flour
1/4 cup (35 g) teff flour
1/4 cup (35 g) quinoa flour
1/4 cup (35 g) amaranth flour
1/4 cup (30 g) tapioca starch
3/4 tsp sea salt
1/2 tsp baking soda
3 oz (85 g) bittersweet chocolate, chopped (or mini chocolate chips)

Preheat oven to 350F (180C). Bake the hazelnuts for 7 minutes. Remove them from oven and transfer them to a clean kitchen towel. Rub the hazelnuts against the towel to remove their skins. Let them cool and roughly chop them. Reserve.

In the bowl of a stand mixer on medium high speed, mix the butter, brown sugar, and natural cane sugar with the paddle attachment until light, about 3 minutes. Add the vanilla extract and egg and mix until combined.

Whisk together the superfine brown rice flour, teff flour, quinoa flour, amaranth flour, tapioca starch, salt, and baking soda. Add to the butter mixture. Mix on medium speed until dough comes together. Add the chopped hazelnuts and chocolate. Mix to combine.

Transfer the dough to a sheet of parchment and roll into a log that is approximately 2 inches in diameter and 13 inches long. Chill the cookie dough for at least 1 hour.

Preheat oven to 350F (180C).

Cut the cookie dough into 1/2 inch disks. Place them on a baking sheet lined with parchment or silicon mat. Space them 2 inches apart. Bake for 12-13 minutes. Remove from oven and let them cool on the baking sheet for 5 minutes before picking them up.

Store in an airtight container for up to 3 days.

The dough can also be frozen tightly wrapped for up to 3 months.

What We Crave on a Rainy Day

noreply@blogger.com (Cannelle Et Vanille) — Tue, 27 Sep 2011 00:20:00 +0000

Even though I love to travel and explore, I am really a homebody inside. I like to be home, gather my friends around me, and cook for them in the warmth of my kitchen. It is especially true these days as my parents are with us once again for a few weeks. It is crowded, noisy with children craving their attention, but most of all, joyous.

My parents really are the best house guests ever - my kids' faces say it all.

"Did you already make a list?" my mom asked over the phone as she was getting ready to board the plane. She knows I always have a grocery list - of course I do! I am always cooking and shopping for food. "I am craving soups" I told her a few hours later. She had just deplaned and I was already sharing my cravings for food. She agreed. I knew then we would be lots of soups.

We loaded up on celery root, fennel, sweet potatoes, different varieties of winter squash, legumes (we are making my favorite garbanzo and cabbage soup this week), apples, pears, and all things autumn on our first visit to the market.

The rainy weather for the past few days has been the perfect excuse to stay home and cook. Even the kids love to help out in the kitchen as Miren's new favorite activity is to whisk eggs for me. We let her sit on the kitchen counter while she beats the eggs for waffles and muffins, and Jon carefully stirs the soup. My mom guides them through the process. They seem to listen to her more than they listen to me. It makes me smile.

We cooked a celery root, fennel, and sweet potato soup that we served with almond and parsley pesto. It is one of my new favorites. I can never get enough of celery root.

Also caramelized onion, fennel, and purple potato tarts in a buckwheat crust. So delicious. This buckwheat crust recipe is from the book so I cannot share it with you just yet, but do make these tarts with whatever other crust you like. I beg you -- make them. You will thank me. So easy and so good.

For dessert, chocolate and pistachio cakes. We also made fig and red currant custard with hazelnuts. This one is sweet and really silky. Both are adaptations of recipes from the book. Believe me, I am recipe testing every chance I get.

My mom and I will continue with our obsession to cook. We cannot help ourselves. Are you the same way?

Oh and yes... I am still waiting for autumn to arrive. Sooner than later, please.

Celery Root, Fennel, and Sweet Potato Soup with Almond Parsley Pesto

Almond and Parsley Pesto

1 clove garlic
1/4 cup blanched almonds
1 cup fresh parsley leaves
3 Tbs grated Idiazabal cheese
1/2 tsp salt
1/4 cup olive oil

In the food processor, finely chop the garlic and almonds. Add the parsley and chop until it turns into a chunky paste. Add the Idiazabal and salt and process until combined. Drizzle in the olive oil while processing until it turns into a thick paste. Reserve.

Celery Root, Fennel and Sweet Potato Soup

serves 4 to 6

2 Tbs olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 medium fennel bulb, diced
2 medium celery roots, peeled and diced
2 japanese sweet potatoes, peeled and diced
1 russet potato, peeled and diced
3 sprigs thyme
1 quart chicken stock
salt and pepper

In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and fennel. Stir and cook for 5 minutes.

Add the celery root, sweet potato, potato, thyme, and chicken stock. Bring liquid to a boil over medium high heat, reduce heat to medium low, cover the pot, and cook for 15 minutes until vegetables are tender. Puree in a blender. Add water if soup is too chunky. Season with salt and pepper to taste.

Serve the soup with the almond and parsley pesto.

Purple Potato and Caramelized Fennel Tarts

makes six 4-inch tartlets or one 9-inch tart

1 batch of your favorite savory tart dough (see this or this)
2 Tbs olive oil
1 medium onion, thinly sliced
1 medium fennel bulb, thinly sliced
3/4 tsp salt, plus more for topping
1/2 tsp black pepper, plus more for topping
2 sprigs thyme
1 lb (450g) small purple potatoes, peeled and thinly sliced (with a mandoline)
Sprouts or microgreens, for garnish (optional)

Preheat oven to 400F (200C).

Roll your tart dough to 1/4 to 1/8" thickness. Fill your tart pans with the dough. Chill the dough while preparing the filling.

In a large saute pan, heat the olive oil over medium heat. Add the sliced onion and fennel. Season with salt, pepper, and thyme. Cook the vegetables until tender and slightly caramelized, about 8 minutes. Set aside to cool slightly.

Fill the tarts with the caramelized onion and fennel mixture. Top with the purple potatoes slices overlapping.

Bake the tarts for 40 minutes or until the potatoes are crispy and the crust is cooked. Sprinkle potatoes with a bit of salt and pepper and serve with some sprouts or microgreens. Serve warm or at room temperature.

Where the Apple Trees Are

noreply@blogger.com (Cannelle Et Vanille) — Mon, 19 Sep 2011 22:14:00 +0000

There are those things in our lives that we take for granted. Things that surround us and we barely notice as we walk by. We go on with our lives and as we grow older and move away, we feel this void. We cannot pinpoint what it is, but we feel anxious as though something is missing. A void and a longing.

For me that feeling comes back every late summer and into autumn when I dream of the apple trees of my childhood.

I grew up surrounded by natural beauty. Raw, tangled, mossy, glistening natural beauty. River streams lined with beech and hazelnut trees, fig trees on the side of the road, blackberry bushes poking through the schoolyard fence, wild apple trees that belong to no one and to everyone -- treasures everywhere.

I never really appreciated this until I moved away and realized that not many have experienced such wilderness around them. Today, living in Florida, I feel all these elements are a luxury in life and so hard to come by.

"You cannot imagine how much I miss seeing these trees" I mentioned to my dad as we were driving around the countryside. I sat on the passenger seat while Miren napped in the back. "I know exactly where to take you" my dad replied. Five minutes later we pulled into Uxarte Sagardotegia right outside of town. It is an old farmhouse turned cider-house and restaurant. The owner's wife was actually my kindergarten teacher so we know the family well. Their property is filled with different varieties of apple, pears, and hazelnut trees. All the cider is pressed right on their property from the apples in their backyard. It is remarkable.

Late August is the month of pink apples. Row after row of trees with red apples glistening in the afternoon sun -- such a beautiful sight. The Reinetas, which are actually my favorite baking variety, come a bit later in September, but they were already ripening.

We walked around amongst the trees. Miren who had just woken up jumped out of the car and ran towards the field. She knew exactly what to do and didn't waste any time. She sat on the grass surrounded by apples -- she smiled like a kid in a candy store.

That same evening we visited my uncle Javi. The sun was setting and his sheep were out in the pasture for one last feeding. All the little cousins had gathered that afternoon. While they played, I took a walk alone to the apple orchard -- almost storybook scenery. Pink apple trees in the middle of a sea of dandelions, wild mint, and other wildflowers. "I could live right here -- in this same spot" I thought to myself.

I picked some apples for us. I had ideas of what to make with them, of course. I wait for this moment all year long. Back at my parents, I baked a roasted apple and prune cake with yogurt and olive oil -- a slight variation of this one. My brother Jokin was craving our childhood cake and how could I say no, right? the cake was gone that same night.

Since we returned back to Florida, I have been obsessed with apples. Impossible to find the heirloom varieties that we had back home, but still very excited about them as they are the first fruit of autumn.

I cooked a carrot and apple soup flavored with cumin, coriander, and piment d'Espelette I brought back from our trip.

Also a shaved fennel, apple, watercress, and hazelnut salad with scallops and a simple vinaigrette flavored with hazelnut oil.

But of course, what I was excited about was what I was going to make for dessert. I baked an apple cake from my upcoming book, which is great every time. Also from the book a clafoutis, and my latest obsession, roasted apple and brown butter madeleines.

I roasted the apples in a little bit of butter, sugar, and vanilla beans until tender and then pureed it into thick applesauce. This goes into the madeleine batter along with brown butter and hazelnut flour.

I baked them in batches so we could enjoy them warm out of the oven with a little dusting of powdered sugar. I cannot wait until I make my next batch.

Carrot and Apple Soup with Cumin and Coriander

Serves 4 to 6

2 tbs olive oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb (450 g) carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 to 1/4 tsp piment d'Espelette
2 3/4 cups chicken stock
1/2 cup unsweetened coconut milk

In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, salt, cumin, coriander and piment d'Espelette. Stir and cook for 1 minute.

Add the chicken stock, bring liquid to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes ot until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.

Brown Butter and Roasted Apple Madeleines

Makes 20 large madeleines

Roasted Apples

3 small Gala apples, peeled, cored and sliced into 1-inch pieces
1 vanilla bean, split lengthwise and seeds scraped
1 tbs natural cane sugar
1 tab unsalted butter

Combine all ingredients in a baking dish. Bake at 400F for 20 to 25 minutes until the apples are soft and slightly caramelized. Puree them in the food processor.

Brown Butter and Roasted Apple Madeleines

7 tbs (100 g) unsalted butter
1/2 cup (70 g) superfine brown rice flour
1/4 cup (35 g) quinoa flour
1/4 cup (25 g) hazelnut flour
1 tsp baking powder
1/8 tsp salt
1/8 tsp xanthan gum (optional. makes the madeleines keep more of their volume when baked)
2 eggs
1/2 cup plus 2 tbs (125 g) natural cane sugar
1/2 cup (140 g) roasted apple puree

Heat the butter in a small saucepan over medium high heat until milk solids start to brown. Strain through a fine sieve and set aside to cool.

In a small bowl, whisk together the superfine brown rice flour, quinoa flour, hazelnut flour, baking powder, salt, and xanthan gum.

In the bowl of a stand mixer, whip the eggs and sugar on high speed for 5 minutes until light and thick. Add the dry ingredients and mix on low speed until combined. Add the brown butter and roasted apple puree and mix until combined. Cover the bowl with plastic wrap making sure the plastic touches the batter. This will ensure no skim forms on top.

Chill the batter for 2 hours. Spoon the batter into greased madeleine pan. Chill this pan again while we preheat the oven.

Preheat oven to 425F. Bake madeleines for 12 to 15 minutes. Do not open the oven during the first 10 minutes.

Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.