Thursday, May 24, 2012

Rainbow Farro Salad

This colorful salad is beautiful to look at and is a great way to “eat the rainbow”. A perfect and healthy side dish for you Memorial Day BBQ or picnic!

Any grain can be used but I wanted to give farro a try. If you can't find any, you could substitute bulgur, wheatberries, barley, quinoa, brown rice, or even orzo pasta – you'll need about 3 ½ to 4 cups (cooked).

Serves 4-6

For the salad:
  • 8 oz. farro, uncooked = 225 g de farro (ou Ebly)
  • 1 small red onion, diced = 1 petit oignon violet, coupé en petits carrés
  • 1 small red bell pepper, diced = 1 poivron rouge, coupé en petits carrés
  • 1 small yellow bell pepper, diced = 1 poivron jaune, coupé en petits carrés
  • 10-15 Kalamata olives, quartered = 10-15 olives Kalamata, coupées en 4
  • 4 oz. baby spinach, chopped = 110 g de jeunes pousses d'épinards fraiches, émincées
  • A few leaves of fresh mint, chopped = quelles feuilles de menthe fraiche, émincées
  • ¼ cup crumbled feta = 60 g de feta émiettée
For the lemon-anchovy vinaigrette:
  • 2 teaspoons Dijon mustard = 2 cuillères à café de moutarde forte
  • 1 teaspoon anchovy paste = 1 cuillère à café de pâte d'anchois ou pissalat
  • 1 garlic clove, minced = 1 gousse dail, émincée
  • 4 tablespoons lemon juice = 4 cuillères à soupe de jus de citron
  • ¼ cup olive oil = 60 ml d'huile d'olive
  • Freshly ground pepper, to taste = poivre fraichement moulu

Bring 2 ¼ cups water and farro to a boil in a medium saucepan. Reduce heat to low, cover and simmer about 30-35 minutes, until all water is absorbed and grains become tender. Remove from heat, fluff with a fork, mist a little olive oil and stir to prevent sticking. Transfer to a bowl and chill for 1-2 hours.

Meanwhile, make the vinaigrette by whisking together all the ingredients.

Remove farro from fridge and add about half the vinaigrette. Stir well. Add red onion, bell peppers, olives, baby spinach, mint and feta. Stir together, and pour remaining dressing. Toss well and serve. Enjoy!

Monday, May 7, 2012

Raspberry-Almond Palmiers

Yesterday, I was looking for an excuse to make some yummy treats when I read that it was International No-Diet Day. Gotta celebrate that one, right?

Palmiers (or elephant ears) are found in every pastry shop in France. They are usually “plain” (well, if you consider sugar plain!) and I find they can be a bit dry sometimes. Instead of granulated sugar, I like using preserves to keep the palmiers moist and give them a fruity flavor. Almonds (or any other nuts) are optional but add a little crunch that I can't resist.

To be honest, yes, making puff pastry is time-consuming but, it's not that hard. I have a traditional recipe that might be a bit too daunting for some, so I'll share this fast and easy recipe from King Arthur Flour. Go ahead and give it a try! You will need only half the dough for this recipe. Save the other half for later (you can freeze it) and make mini croissants, apple turnovers or pigs in a blanket – there are so many options, it won't go to waste, trust me!

It is also perfectly acceptable to use good-quality frozen puff pastry – and by that, I mean one that does not contain hydrogenated oils or shortening. If you are lucky enough to have a Trader Joe's near you, try their Artisan Puff Pastry. It is made with only flour, butter, salt, sugar and water (no weird additives or preservatives, unlike other brands I've come across before).

Makes 20 mini palmiers
  • About 8 oz. puff pastry (or 1 frozen sheet, thawed) = 225 g de pâte feuilletée
  • About ¼ cup seedless raspberry preserves = environ 75 g de confiture de framboise
  • About ¼ cup chopped almonds = 4 cuillères à soupe d'amandes concassées
  • 1 egg, beaten = 1 oeuf, battu

Preheat oven to 425°F / 220°C.

Roll out the puff pastry to a thin rectangle about 10” x 12”. Spread preserves all over the dough and sprinkle evenly with almonds.

Roll up the left side inward, stopping in the middle of the dough. Repeat with the right side. Chill the dough in the fridge for at least half an hour. It will make the log easier to cut.

Remove the log from the fridge and brush with the egg wash. Cut into 20 ½” pieces slices. Place on a large baking sheet lined with parchment paper or a Silpat mat.

Bake for about 12 to 15 minutes. Remove and cool on a wire rack for 10 minutes. Enjoy!

Thursday, May 3, 2012

Turkey Cutlets Piccata

Piccata is usually full of butter. Here, I use just a little bit for flavor but thicken the sauce with some cornstarch. It works well, tastes great and is healthier for you!

If you can't find turkey cutlets, get boneless chicken breasts and pound them really thin. Serve with pasta. Try the spinach & chive linguine from Trader Joe's, it's different, in a good way!

Serves 2-4
  • 4 turkey cutlets (about 4 oz. each) = 4 petites escalopes de dinde
  • Salt, pepper and flour, to sprinkle = sel, poivre et farine, pour saupoudrer
  • 1 tablespoon butter = 15 g de beurre
  • 1 shallot, minced = 1 échalotte, émincée
  • 2 tablespoons capers = 2 cuillères à soupe de câpres
  • 1 lemon, sliced = 1 citron, coupé en rondelles
  • ½ cup chicken broth = 120 ml de bouillon de légumes
  • ¼ cup white wine = 60 ml de vin blanc
  • 2 teaspoons cornstarch = 2 cuillère à café de maïzena
  • 1 tablespoon water = 1 cuillère à soupe d'eau
  • Fresh parsley, chopped (optional) = persil frais, ciselé (facultatif)

Lightly sprinkle each cutlet with a little flour and season with salt and pepper.

Melt the butter in a medium skillet and sauté the shallot for a couple minutes. Remove shallot and add turkey cutlets to skillet. Sauté until lightly brown on both sides.

Return shallots to the pan and also add the chicken broth, wine and capers. Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer for 8 to 10 minutes.

Remove turkey cutlets (with lemon slices on top) to a serving platter and keep warm.

Dissolve the cornstarch into the water and stir into the skillet. Stir until thickened.
Pour over the cutlets, sprinkle with parsley and serve right away. Enjoy!