Saturday, January 28, 2012

Creamy Leeks with Goat Cheese

Although leeks are available throughout the year, they are in season and at their best from the fall through the early part of spring. I love their mild, subtle flavor and try to incorporate them in my cooking as often as possible. For instance, leeks are a great addition to a winter soup or in a vegetarian quiche. But in this simple and scrumptious dish, they take center stage. It's a great side to pork chops or white fish. I also like to use it as an unexpected topping on baked potatoes. Give it a try!

Serves 2-4
  • 1 tablespoon olive oil or butter = 1 cuillère à soupe d'huile d'olive
  • 4 to 6 leeks (white and light green parts only), rinsed and thinly sliced = 4 à 6  poireaux, rinsés et coupés en fines rondelles
  • 4 tablespoons heavy cream = 4 cuillères à soupe de crême fleurette
  • 4 tablespoons crumbled goat cheese = 4 cuillères à soupe de fromage de chèvre émietté
  • Salt & pepper = sel et poivre

Heat oil in a large heavy skillet. Add leeks and cook, uncovered, over medium heat for about 10 minutes, stirring a few times.

Preheat oven to broil.

Add heavy cream to leeks, sprinkle with salt and pepper and transfer to a buttered baking dish. Top with crumbled goat cheese. Broil for 4-5 minutes. Serve right away. Enjoy!

Note: In an effort to keep the dish somewhat healthy, I have cut back on the heavy cream. For a creamier, more decadent version, you can definitely double the amount stated in the recipe.

Monday, January 16, 2012

Caramel Muffins

I hope you didn't make any silly new year's resolutions like no more sweets! Remember, as long as you eat healthy most of the time, you can indulge every now and then.

These little gems are best still warm, with caramel oozing out!

Makes 10-12 muffins
  • 1 ½ cup all-purpose flour = 175 g de farine
  • 2 eggs = 2 oeufs
  • ¼ cup sour cream = 4 cuillères à soupe de crème fraiche
  • ¼ cup butter, melted = 60 g de beurre, fondu
  • 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
  • ¼ cup brown sugar (packed) = 50 g de sucre roux
  • 10 chewy sea-salt caramels, cut up = 10 caramels moux au beurre salé, coupés en morceaux
  • ½ teaspoon baking powder = ½ cuillere a cafe de levure chimique
  • pinch of salt = une pincée de sel

Preheat oven to 350°F / 180°C.

Mix flour, baking powder, salt and sugar in a large bowl. Add eggs, sour cream and butter and beat until smooth. Fold in caramel chunks.

Pour dough into muffin tin lined with paper cups. Bake for about 18-20 minutes. Let cool on a wire rack for a few minutes. Enjoy!

Wednesday, January 4, 2012

Baked Eggs with Sun-Dried Tomatoes, Gorgonzola and Basil

First and foremost: Happy New Year! May 2012 be healthy, happy and yummy!

I'm back with a quick recipe (- did I mention that January is a crazy busy month for me? ).

This one is great when you know you will have a late lunch (which is pretty much every day for me!) and need a fast, protein-packed breakfast that will fill you up until then. Plus you can really make it your own by customizing the ingredients to your liking (feta/spinach/black olives is another great combo).  It is also a favorite for week-end brunches!

Serves one
  • 2 large eggs = 2 oeufs
  • 3 sun-dried tomatoes, cut up = 3 tomates séchées, coupées en morceaux
  • 1 tablespoon crumbled gorgonzola = 1 cuillère à soupe de gorgonzola émietté
  • a few fresh basil leaves, finely chopped = quelques feuilles de basilic frais, ciselées
  • a pinch of nutmeg = une pincée de noix de muscade râpée
  • a pinch of black pepper = une pincée de poivre noir
  • olive oil = huile d'olive

Preheat oven to 325°F / 170°C.

Spray some olive oil into an individual ramekin, break eggs into it and beat a couple of times with a fork so that the egg white and yolk are mixed together but not fully combined. Sprinkle with nutmeg and pepper and add sun-dried tomatoes, gorgonzola and basil.

Bake for about 15 minutes or until set. Serve on top of a thick, toasted slice of whole-wheat bread. Don't forget a nice cup of coffee and enjoy!