Mediterranean Turkey Meatloaf

For years, I made Giada's TurkeyMeatloaf with Feta and Sun-Dried Tomatoes. Then one day, I didn't have any fresh parsley, but I had chopped spinach in the freezer, so I used that. Another time, I didn't have any sun-dried tomatoes in the pantry so I tried throwing in some tomato paste instead. No feta? Substitute goat cheese. And why not add chopped olives. And serve it with marinara. Well, you get the picture -- I, basically, made it my own.

This has become my family's favorite meatloaf: it's bursting with flavors, it's moist, it's healthy. Win-win!

Serves 4-6

• ½ cup panko breadcrumbs = 25 g de chapelure (panko si possible)
• ½ cup (packed) frozen chopped spinach, thawed and drained = 50 g d'épinards hâchés surgelés, décongelés et drainés
• 2 tablespoons tomato paste = 2 cuillères à soupe de double concentré de tomate
• 1 clove garlic, minced = 1 gousse d'ail, émincée
• 2 eggs, lightly beaten = 2 oeufs, légèrement battus
• 1 tablespoon half-and-half = 1 cuillère à soupe de crème fleurette
• 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
• ¼ cup crumbled feta or goat cheese = 30 g de feta ou de fromage de chêvre, émietté
• ¼ cup chopped black olives = 30 g d'olives noires
• ½ teaspoon salt = ½ cuillère à café de sel
• ½ teaspoon black pepper = ½ cuillère à café de poivre
• 1 ¼ pound ground turkey (99% fat free) = 550 g de dinde hâchée
• ½ cup marinara sauce = 125 ml de sauce marinara

Preheat the oven to 375°F / 190°C. Line a 9 by 5-inch loaf pan with parchment paper.

 

In a large bowl, mix together panko crumbs, spinach, tomato paste, garlic, eggs, half-and-half, olive oil, feta, olives, salt, and pepper. Add the turkey and gently stir until just combined.

 

Pack the meat mixture into the prepared loaf pan and bake for 45 minutes. Remove from the oven and let rest for a few minutes.

Meanwhile, reheat the marinara in a small saucepan or microwave.

 

Transfer meatloaf onto a platter., pour marinara on top and slice. Serve and enjoy!

Salmon with Green Sauce



When I volunteered to host the ladies from my cooking club for a French-themed luncheon, I knew right away that I would demo and serve this as it is one of my favorite fish dishes ever. It is uncomplicated and comes together in no time. Yet, it is fancy enough to impress whomever you are serving it to.

Salmon is a very dense, meaty fish and it can be tricky to cook it right. I find baking to be the easiest and most reliable method. For best results: 1. remove salmon from the fridge and let it come back to room temperature 2. do not salt the salmon prior to cooking as it tends to dry it out faster 3. spray a little olive oil and lemon juice to help keep it moist 4. bake at 400° for about 10 minutes per inch of thickness.

The green sauce is traditionally made with sorrel, which is a sour and lemony herb that goes beautifully with salmon. Sorrel can be hard to come by. If you're lucky, you'll find it at your farmers market. Spinach (which is what I used for the occasion), watercress or arugula are good substitutes and are much easier to get at your local supermarket.

Serves 4 to 6

• 4 to 6 salmon fillets = 4 à 6 pavés de saumon
• olive oil in spray bottle = huile d'olive en spray
• fresh lemon juice (about 1 tablespoon) = jus de citron (environ 1 c.à.c)
• 1 tablespoon butter = 15 g de beurre
• 2 shallots, finely chopped = 2 échalottes, ciselées
• 3 oz.fresh baby spinach or sorrel leaves, washed and patted dry, finely chopped = 60 g d'oseille ou d'épinard frais, finement haché(e)s
• 3 tablespoon white wine = 45 ml de vin blanc
• ½ cup heavy cream = 120 ml de crème liquide
• salt and pepper = sel et poivre

Preheat oven to 400° F / 200° C.

 

Spray salmon with olive oil and drizzle with lemon juice. Put on a baking sheet, lined with parchment or foil paper, skin-side down. Cook for 12 -15 minutes (about 10 minutes per inch of thickness).

 

Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the shallots and fry, stirring a few times, for a couple of minutes. Add the chopped sorrel or spinach and wine. Cook until wilted then add the cream and stir. Season with salt and pepper. Let sauce warm up and reduce on low heat for a few minutes until salmon is baked.

 

Arrange salmon fillets on a serving platter and pour the green sauce over the top. Serve immediately. Enjoy!

 

Cheesy Potato Gratin

This is the gratin my mom has been making for years and it's just how I like it: decadent (hello, heavy cream!) and delicious! I do not claim that it is a traditional recipe for gratin dauphinois. Actually, because of the addition of gruyère cheese, it might be considered more of a gratin savoyard (from the Savoie region in the Alps). Also, I skip the step of pre-cooking the potatoes in milk before baking the gratin in the oven -- it works just fine and saves time!

Here are a few tips for achieving the perfect scalloped potatoes:

- use Yukon Gold potatoes,

- slice them thin (between ⅛ and ¼ inch thick) using a food processor or mandoline, or a sharp chef's knife,

- do not rinse or soak the potatoes once they are sliced (you need the potatoes to hold on to their starch which will give the gratin a smooth and creamy texture),

- make ahead of time, turn off oven, and let the gratin sit in the warm oven for up to one hour,

- for a lighter version, use broth (or homemade stock) instead of cream/milk.

Serves 6-8

• About 2 lbs Yukon Gold potatoes, peeled, rinsed and thinly sliced = 1 kg de pommes de terre (type Charlotte), épluchées, nettoyées et coupées en fines rondelles
• 1 to 2 tablespoons butter = 20-30 g de beurre
• 1 clove garlic, peeled and finely chopped = 1 gousse d'ail, finement hâchée
• 1 cup heavy cream = 240 ml de crème liquide
• ½ cup milk = 120 ml de lait
• 1 cup (packed) shredded gruyère cheese = 125 g de gruyère râpé
• Salt & pepper = sel et poivre
• A pinch of nutmeg = une pincée de noix de muscade

Preheat oven to 350°F / 180°C.

Generously butter a baking dish (about 12” x 8“) and sprinkle the garlic all over the bottom.

Place a layer of potatoes slices in the prepared dish, sprinkle with salt and pepper, top with ¼ cup heavy cream and ¼ cup cheese. Repeat 3 times until all potatoes, cream and cheese are used up. After the last layer, add nutmeg to the milk and pour all over. Bake, uncovered, for about one hour until all liquid is absorbed, potatoes are tender and top is golden brown. Remove from oven and let cool for 15 minutes before serving. Enjoy!

Vinaigrette in a Jar

This is the easiest way to make vinaigrette: put all the ingredients in a jar, shake, done!

It makes enough to last a few days. Store in the fridge for up to 10 days. Remove and let it come back to room temperature for 15 minutes before using, shake well to blend again.

The proportions I use are rather traditional: three parts oil to one part vinegar (as my grand-mother taught me!) but you can adjust to your liking.

Makes about ¾ cup

• 2 garlic cloves, finely chopped = 2 gousses d'ail, émincées
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• ¼ teaspoon salt = ¼ cuillère à café de sel
• ¼ teaspoon pepper = ¼ cuillère à café  de poivre
• 2 tablespoons red whine vinegar = 2 cuillères à soupe de vinaigre de vin rouge
• 1 tablespoon balsamic vinegar = 1 cuillère à soupe de vinaigre balsamique
• ½ cup + 1 tablespoon extra virgin olive oil = 130 ml d'huile d'olive

Put all the ingredients in a 8 oz. glass jar. Screw lid on tightly and shake very well.

Profiteroles

My mom came for spring break (which really should have been renamed winter break this year!) and in her honor, I wanted to make a special French dessert for Easter lunch. Profiteroles blissfully crossed my mind. Behind the fancy name are cream puffs, filled with vanilla ice cream and drizzled with chocolate sauce. Yes, heaven!

The best choux (“cream puffs”) are risen and golden, yet soft and moist, with a hollow inside that awaits any type of cream (ice, whipped, pastry...) you wish. You can definitely make the dough in a food processor, but I do it the old-fashioned way: with a wooden spoon and my right arm – which feels like it's about to fall off by the end of the process. I figure I am getting a much-needed arm workout so it's all good!

Makes 12-14 medium profiteroles

For the cream puffs:

• ¾ cup all-purpose flour, sifted = 100 g de farine, tamisée
• ¼ teaspoon salt = ¼ cuillère à café de sel
• ¾ cup water = 175 ml d'eau
• 6 tablespoons unsalted butter, cut into 6 pieces = 85 g de beurre, coupé en 6 morceaux
• 3 eggs = 3 oeufs

For the chocolate sauce:

• ½ cup semisweet chocolate chips = 150 g de pépites de chocolat
• ⅓ cup heavy cream = 80 ml de crème liquid

For the filling:

• Vanilla ice cream = glace à la vanille

Preheat oven to 400° F / 200° C.

In a medium saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients (flour and salt) all at once. Beat with a wooden spoon for about one minute until well blended and the mixture starts to pull away from the sides of the pan. Place the pan back on the heat, set to low, and cook the mixture for 2 minutes, beating constantly. Remove from the heat and let cool slightly.

Beat 1 egg in a small bowl and set aside. Add the 2 remaining eggs, one at a time, to the flour mixture, beating until completely incorporated. Add the beaten egg by teaspoonfuls until the dough is smooth and shiny. Put the dough into a ziplock bag, cut off a corner and pipe 12 to 14 mounds on a cookie sheet lined with parchment paper.

 

Bake for 25 minutes until the choux are risen and golden brown. Turn off the oven, open the door and leave the puffs to cool in there for about 30 minutes. Then remove from the oven, and set aside to cool completely. [At that point, you can save the choux for later by storing them in a closed plastic container or cookie tin for up to a couple of days.]

When ready to serve, make the chocolate sauce: heat up the heavy cream in a small saucepan to a bare simmer. Turn off the heat and whisk chocolate chips into the hot cream until smooth.

 

Carefully cut the puffs in half and put a small scoop of ice cream in each middle. Top with chocolate sauce and serve immediately. Enjoy! 

 

Note:

This recipe can be used to make other yummy things:

- Top with pearl sugar before baking. Ta-da, you now have chouquettes for snack!

- Add shredded gruyère to the dough to make savory cougères (cheesy puffs). Those are wonderful with mixed greens.

- Pipe into an oblong shape, stuff with pastry cream and top with glaze and you have yourself a delicious éclair!

 

Roti

A very good friend of mine had the excellent idea of starting a cooking club. She hosted the first meeting and we all cooked and got together for an amazing Indian feast. It was incredible to learn about spices, techniques, traditions and dishes of beautiful India. But trust me, it was even better to taste all the delicious foods that were brought in! I decided to make bread -- must be the French in me! I chose roti, an unleavened flatbread that is a staple in Indian cuisine. It is very easy and fast to make as there is no rising or baking involved! Try it with this yummy butter chicken in the crock-pot for a great Indian night-in.

 

Makes 12 rotis

• 2 cups whole wheat flour = 250 g de farine de blé complet
• ½ tsp salt =  ½ cuillère à café de sel
• 4 tsp (vegetable) oil = 4 cuillères à café d'huile végétale
• ¾ cup warm water = 175 ml d'eau chaude
• All-purpose flour, for rolling and dusting = de la farine pour rouler et saupoudrer

In a large mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball. Do not overwork the dough. Add a few more drops of oil to coat the dough ball. Cover and let it rest for 15-20 minutes.

 

Heat a skillet on medium heat.

Meanwhile, knead the rested dough once and divide into 12 golf ball size balls. Dip one ball into the all-purpose flour to coat lightly and roll it out into a very thin disc. Sprinkle more all-purpose flour as you roll the dough to prevent it from sticking to the rolling surface and pin. Shake or rub off excess flour from the flatbread and place it onto the hot skillet. Cook for about 2 minutes and flip to the other side once you see bubbles appear on the surface and the bread puffs up. Cook the other side for another 1 minute or so and remove. Place the cooked roti on a clean dish towel and cover to keep it warm. Repeat the process with the remaining dough.

 

You can brush some ghee (clarified butter) on each roti, and serve them with any Indian dish or chutneys you like. Enjoy!

Chicken Paprika with Bell Peppers

This is my quick, dairy-free version of the famous Hungarian dish. Great for a busy weeknight when you need comfort food, fast. The marinara and wine give it that rich "been-simmering-all-day" flavor. I added bell peppers for good measure and it really works well with the paprika (duh, makes sense since they are from the same family). Use sweet or hot paprika, or a combination of both, and serve over egg noodles.

Fast. Check!
Healthy. Check!
Hearty and delicious. Check!

Serves 4

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 bell peppers (assorted colors), chopped = 2 poivrons, coupés en morceaux
• 2 large chicken breasts, cut into 1” pieces = 2 gros blancs de poulet, coupés en morceaux de 2-3 cm
• Salt and freshly ground pepper (about ½ tsp of each) = sel et poivre
• 1 ½ tablespoons paprika = 1 ½ cuillères à soupe de paprika
• 1 ½ cup marinara sauce = 350 ml de marinara (sauce tomate)
• ½ cup red wine = 120 ml de vin rouge
• ½ cup water = 120 ml d'eau

Heat a large saucepan over medium-high heat. Coat pan with olive oil. Add bell peppers to pan and sauté for 5 minutes. Remove from pan.

Sprinkle chicken with salt and pepper. Add to pan and cook for 5 minutes, browning on all sides. Stir in paprika and cook for 1 minute. Add pasta sauce, red wine, water, and sauteed bell peppers. Bring to a soft boil. Reduce heat, and simmer, uncovered, for 20-25 minutes, stirring occasionally. Serve over egg noodles. Enjoy!