Cannelle et Vanille

The unexpected bluefish tacos and a day at the beach

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

It was Saturday afternoon.

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

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

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

Beach-bound... without expectations.

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

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

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

Chattering teeth, shivering, and all.

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

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

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

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

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

I followed suit.

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

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

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

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

And for dessert? Chewy chocolate chip cookies.

A good lunch indeed.

Bluefish tacos with yogurt and dill sauce

serves 4

Yogurt and dill dressing

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

Stir all ingredients together and refrigerate until ready to use.

Bluefish Tacos

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

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

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

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

A craving for quinoa and sweet potato cakes

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

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

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

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

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

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

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

Quinoa and Sweet Potato Cakes

makes 8 cakes

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

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

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

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

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

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

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

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

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

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

For more details and to register, please go here.

Hope to see you there!

Our new favorite red beet and poppy seed muffins

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

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

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

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

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

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

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

And just like that they had me making muffins.

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

Delicious.

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

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

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

I cannot wait.

Gluten and Dairy Free Beet and Poppy Seed Muffins

makes 9 muffins

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

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

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

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

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

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

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

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

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

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

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

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

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

In the meantime, here are the details.

When: August 23-27, 2012

Where: Whistler, British Columbia, Canada

Where we will stay: The Fairmont Châteaux Whistler

What is included:

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

Limited to 10 students.

Participant cost: $1749.00

So what do you say? Will you join us?

I cannot wait to see you in Whistler.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And I believe you will love it too.

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

When we seek comfort in soup

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

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

Then I felt her forehead and cheeks.

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

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

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

Speaks of winter and comfort.

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

She took a nap instead.

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

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

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

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

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

So we are staying put for a couple of days.

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

That is what we need today.

Celeriac, Rutabaga, and Acorn Squash Soup

serves 4

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

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

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

Fennel, Potato, and Watercress Soup

serves 4

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

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

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

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

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

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

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

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

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

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

HOW TO REGISTER:

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

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

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

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

Ready?

I know I am.

I cannot wait!!

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.