Yummy by Emmy

Chocofetti Cupcakes with Ganache Frosting

2012-02-29T11:20:00.000-05:00

My "little” guy just had anotherbirthday. His fifth! It just seems like yesterday, he was still mysweet baby boy and now, he is getting so big and independent. It allhappened so fast. Too fast!

This year, he wanted to bringfunfetti cupcakes for his birthday celebration at school. Great! Sohere I am, searching the internet for a homemade recipe that wouldlook good and taste good. It turns out I didn't have to look too far.I found THE recipe from Laurie at Simply Scratch, one of my favoriteblogs. Since every recipe I have tried from her is a winner, Ididn't even do a trial batch. The funfetti cupcakes, topped withcream cheese frosting, were fantastic and the kids devoured them.

Then, a few days later, came the realbirthday party... and another 60 cupcakes to bake. I decided to makea few variations to Laurie's recipe and I am really happy with theresults. The cake is even more moist and airy and perfectly balancesout the richness of the chocolate ganache frosting.

Makes 24-28 cupcakes

For the cupcakes:

¾ cup egg whites (about 6 largeegg whites) = 175 ml de blanc d'oeufs
1 cup whole milk or buttermilk = 235 mlde lait entier ou ribot
2 teaspoons vanilla extract = 2cuillères à café d'extrait de vanille
3 cups unbleached cake four, sifted =350 g de farine àgateaux, tamisée
1 ½ cups sugar, sifted = 300 g desucre, tamisé
1 ½ tablespoon baking powder = 1 ½cuillère à soupe de levure chimique
Pinch salt = une pincée de sel
12 tablespoons unsalted butter,softened = 170 g de beurre, ramolli
½ cup (about 3 oz.) chocolatesprinkles = 85 g de vermicelles au chocolat

For the chocolate ganache frosting:

1 ¾ cups natural unsweetened cocoa =200 g de cacao en poudre (type Van Houten)
3 ½ cups confectioners' sugar = 450 gde sucre glace
1 cup heavy cream = 235 ml de crèmeliquide
1 cup unsalted butter, softened = 230 gde beurre, ramolli
Pinch salt = une pincée de sel
1 teaspoons vanilla extract = 1cuillère à café d'extrait de vanille

Preheat oven to 350ºF/ 180ºCand place paper liners in cupcake pans.

Whisk together the egg whites, vanillaextract and milk in a medium bowl.

Combine the dry ingredients (siftedcake flour and sugar, baking powder, salt) in a mixing bowl. Usekitchen-aid fitted with the paddle attachment to stir the dry mixwith the softened butter. Slowly add the milk and egg mixture,stopping and scraping the sides and bottom of the mixing bowl a fewtimes. Gently fold in the chocolate sprinkles and pour batter intoeach paper liner, about half way up.

Bake for 17-18 minutes. Remove and letcool completely on a wire rack.

Meanwhile, make the ganache frosting:mix the cocoa and 1 ½ cup confectioners' sugar in a bowl.

Bring cream to a simmer on the stoveand whisk into cocoa/sugar mixture. Whisk for a minute until no lumpremains. Set aside.

Place butter, salt, and remaining 2cups confectioners' sugar in a large mixing bowl. Beat until smooth.Add vanilla. With the mixer running on low speed, gradually add cocoamixture until it's all incorporated. Scrape the bowl, then beat atmedium speed for one more minute.

Frost cupcakes with the ganache mixture(use Wilton 1M tip for a nice swirl design). Keep frosted cupcakesin the fridge until about one hour before ready to serve. Enjoy!

Creamy Marsala Mustard Sauce

2012-02-25T10:51:00.001-05:00

This sauce is rich but so flavorfulthat a little goes a long way. Serve it on top of sautéedchicken or grilled pork chops, or toss it with plain pasta for aquick vegetarian dish.

Makes one batch, serves 4

¼ cup Marsala wine = 60 ml de Marsala
1 tablespoon coarse-grain mustard = 1cuillère à soupe de moutarde àl'ancienne
1teaspoon Dijon mustard = 1 cuillère à café de moutarde forte(Dijon)
½cup heavy cream = 120 ml de crème fraiche liquide

Ifyou sautéed some chicken or pork, use the same skillet. If not, usea medium saucepan.

Heatskillet/saucepan over medium heat, add Marsala and simmer for a fewminutes until reduced by half. Add both mustards and heavy cream,stir and cook until heated through. Done! Enjoy!

Salmon Chowder

2012-02-05T00:03:00.002-05:00

Except for a few freezing days, thewinter has been pretty mild this year. Yet, I still have been makingsoup almost weekly. While I never get tired of healthy vegetablesoups, I find this creamy chowder brings a nice change to the table.

Serves 4-6

1 tablespoon olive oil = 1 cuillèreà soupe d'huile d'olive
1 leek (white and light green partsonly), rinsed and sliced = 1 poireau, rinséet coupé en rondelles
2garlic cloves, minced = 2 gousses d'ail, émincées
½teaspoon dried dill = ½ cuillère à café d'aneth séchée
4or 5 baby red potatoes, scrubbed and diced = 4 ou 5 petites pommes deterre rouge, nettoyées et coupées en petits dés
2tablespoons all-purpose flour = 2 cuillères à soupe de farine
2cups vegetable broth = 475 ml de bouillon de légumes
2tablespoons capers = 2 cuillères à soupe de capres
1tablespoon lemon juice = 1 cuillère à soupe de jus de citron
1 ½cups milk (2 %) = 350 ml de lait écrémé
½cup heavy cream = 120 ml de crème fraiche liquide
4oz. smoked salmon, chopped = 115 g de saumon fumé, coupé en petitsmorceaux
Pepper= poivre
Salt(optional – taste before adding as smoked salmon is already quitesalty) = sel (facultatif)

Heatoil in a large pot over medium heat. Add leeks, garlic and dill. Cookfor about 5 minutes. Stir in potatoes and flour, cook for a couple ofminutes. Add broth, capers and lemon juice. Stir and simmer for 15-20minutes, until potatoes are tender. Reduce heat to low and slowly addmilk and heavy cream while stirring. Let milk/cream get warm, thenadd smoked salmon. Season with pepper (and salt, if using). Serveimmediately. Enjoy!

Creamy Leeks with Goat Cheese

2012-01-28T21:09:00.000-05:00

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 itas an unexpected topping on baked potatoes. Give it a try!

Serves 2-4

1 tablespoon olive oil or butter = 1cuillère à soupe d'huiled'olive
4 to 6 leeks (white and light green parts only), rinsed and thinly sliced = 4 à 6 poireaux, rinséset coupésen fines rondelles
4 tablespoons heavy cream = 4 cuillèresà soupe de crême fleurette
4 tablespoons crumbled goat cheese = 4cuillères à soupe de fromage dechèvre émietté
Salt & pepper = sel et poivre

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

Preheat oven to broil.

Add heavy cream to leeks, sprinkle withsalt and pepper and transfer to a buttered baking dish. Top withcrumbled 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.

Caramel Muffins

2012-01-16T14:57:00.000-05:00

I hope you didn't make any silly newyear's resolutions like no more sweets! Remember, as long as you eathealthy 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 defarine
2 eggs = 2 oeufs
¼ cup sour cream = 4 cuillèresà soupe de crème fraiche
¼ cup butter, melted = 60 g de beurre,fondu
1 teaspoon vanilla extract = 1 cuillèreà caféd'extrait de vanille
¼cup brown sugar (packed) = 50 g de sucre roux
10 chewy sea-salt caramels, cut up = 10caramels moux au beurre salé,coupés en morceaux
½ teaspoonbaking powder = ½ cuillere a cafe de levure chimique
pinch of salt = une pincéede sel

Preheat oven to 350°F/ 180°C.

Mixflour, baking powder, salt and sugar in a large bowl. Add eggs, sourcream and butter and beat until smooth. Fold in caramel chunks.

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

Baked Eggs with Sun-Dried Tomatoes, Gorgonzola and Basil

2012-01-04T22:37:00.000-05:00

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

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

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

Serves one

2 large eggs = 2 oeufs
3 sun-dried tomatoes, cut up = 3tomates séchées,coupéesen morceaux
1tablespoon crumbled gorgonzola = 1 cuillèreà soupe de gorgonzola émietté
afew fresh basil leaves, finely chopped = quelques feuilles de basilicfrais, ciselées
apinch of nutmeg = une pincée de noix de muscade râpée
apinch of black pepper = une pincée de poivre noir
oliveoil = huile d'olive

Preheatoven to 325°F / 170°C.

Spraysome olive oil into an individual ramekin, break eggs into it andbeat 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 pepperand add sun-dried tomatoes, gorgonzola and basil.

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

Merry Christmas!

2011-12-24T14:15:00.000-05:00

So sorry I went AWOL this month:between the gift shopping and wrapping, the Holiday parties, myvolunteer work at my son's preschool and the fact that I was sick(I asked Santa for new sinuses!), I have been so busy and exhaustedthat blogging had to take a back seat. But fear not, I was cookingand baking -- trying new recipes, and making old favorites too, and Iwill be back in the new year. In the meantime, Merry Christmas toall!

Chocolate Cupcakes & Ganache Frosting

No-Knead Harvest Bread

2011-11-25T19:31:00.001-05:00

One of the things I miss the most fromFrance is bread. Good bread. Real bread. Artisan-style bread.Freshly-baked bread.

I never thought of baking my own untilmy expat friends started raving about the New York Times no-kneadbread recipe. What a revelation! Who knew you could get crusty, chewy, homemadebread with minimal efforts or skills! All you need is a little timeand the right vessel to bake it in, it must have a lid and beheavy-duty, such as a Dutch oven or a clay crock.

I have made no-knead bread numeroustimes and have tweaked the recipe and technique over time. In thisversion, I added dried cranberries, golden raisins and walnuts for afall loaf that works perfectly with leftover turkey, goat cheese,cranberry sauce and a few greens. It's also excellent in a brie-peargrilled panini... or by itself with a pat of butter or a schmear ofcream cheese.

Makes one large loaf

2 cups bread flour + more for dusting =260 g de farine àpain + un peu plus pour saupoudrer
1 cup whole-wheat flour = 140 g defarine complète
¼ teaspoon active dry yeast = ¼cuillère à café (1.5 g) delevure de boulanger déshydratée
1¼ teaspoons salt = 1 ¼ cuillèreà café de sel
15/8 cups (13 fl. oz.) water = 385 ml d'eau
Olive oil = huile d'olive
½ cup dried cranberries = 75 g decranberries
½ cup golden raisins = 75 g de raisinssecs
½ cup chopped walnuts = 50 à75 g de noix concassées

In a large bowl combine flours, yeastand salt. Add water and stir with a wooden spoon until blended.Dough will be shaggy and very sticky. Incorporate dried fruits andnuts into the dough. Cover bowl with plastic wrap. Let rest atleast 12 hours, preferably 16 to 18 hours, at room temperature, about70 degrees.

Dough is ready when its surface isbeautifully dotted with bubbles. Lightly flour a work surface andplace dough on it, sprinkle with a little more flour and fold it overon itself once or twice. Cover loosely with plastic wrap and let restabout 15 minutes.

Using just enough flour to keep doughfrom sticking to work surface and to your fingers, gently and quicklyshape dough into a ball. Generously coat a large bowl with olive oilor baking spray, put dough seam side down in the bowl and dust with alittle more flour. Cover with a cotton towel and let rise for about 2hours. Don't necessarily expect the dough to double in size(especially if using whole-wheat flour) but it should definitelyexpand.

About 20 minutes before dough is ready,put an empty 4 to 6 quart covered pot (enameled cast-iron cookware,such as Le Creuset, work best) in oven. Preheat to 450ºF/230ºC.

When dough is ready, carefully removehot pot from oven. Dump dough into pot, seam side up. Shake once ortwice if dough is unevenly distributed but don't worry, it willstraighten out as it bakes. Cover with lid and bake for 30-35minutes, remove lid and bake another 10-20 minutes, until loaf isbeautifully browned. Cool on a wire rack. Enjoy!

Alternative method:

Some pots may crack as they sit emptyin the hot oven. To prevent any issue, you can place the doughdirectly into the baking pot, before its last rise. Make sure yougrease the pot with olive oil or cooking spray first. Let rise for 2 hours. When ready tobake, place in the cold oven and preheat to 450ºF,reduce total baking time by about 5 minutes.

I, personally, get abetter crust and bread texture with the original method but Iencourage you to experiment as every oven is different. You will alsonotice that bread containing whole-wheat flour will not rise as muchand may require an additional 5 to 10 minutes to fully bake. Internaltemperature in the center of a loaf should register between 190ºF(for white bread) to 205ºF (for denser bread such as whole-wheat orrye).

Ginger Pear Sauce

2011-11-16T22:28:00.001-05:00

I always make big batches of applesaucein the fall but this pear sauce is a nice alternative. Just as muchas I love apple and cinnamon together, I think pear and gingercomplement each other perfectly.

You can serve this as a side dish withpork or chicken. You can also use it in place of applesauce in anyrecipe you have. My son and I enjoy eating it by itself or swirled into Greek yogurt for a healthy dessertor snack.

Serves 4

8 ripe pears, peeled, cored and diced= 6-8 poires, épluchées,épépinées et coupées en morceaux
1 tablespoon grated fresh ginger = 1cuillère à soupe de gingembrefrais râpé
½ cup water or juice (pear or whitegrape) = 120 ml d'eau ou de jus de poire ou de raisin blanc

Place pear chunks in a large pot. Addginger and water or juice. Bring to a boil over medium-high heat,reduce heat and simmer covered until fruit is soft, about 10 minutes.Remove from heat, cool slightly and puréewith an immersion blender. Serve at room temperature. Enjoy!

Cranberry-Orange Sweet Bread

2011-11-09T17:50:00.000-05:00

I will admit this yeast bread issomewhat time-consuming to make and the assembly is a little tricky.But it is well worth the efforts! If you don't have a ringpan, you can use a regular baking sheet and shape the bread into acircle, or even easier, keep the loaf in a rectangle shape. But makesure you cut the log horizontally and “braid” the two strandstogether.

There are a couple of “unusual”ingredients in this recipe and I highly encourage you to use thembecause they do make a big difference. Potato flourhelps get a moist, tender loaf that holds together when you sliceinto it. It also adds shelf life to the finished product – not thatyou will have any issue eating this loaf up! Dry milk powderalso works wonders on your bread's texture and makes the doughrise beautifully.

I usually only make this bread once ayear and serve it to special company. It is always a big hit! Try it for a holiday breakfast or brunch, you will not be disappointed.

Makes one large circular loaf (12 to 16slices)

Dough

¾ cup lukewarm water = 175 ml d'eautiède
2 teaspoons instant dry yeast = 2cuillères à café de levure (deboulanger) déshydratée
2 ½ cups unbleached all-purpose flour= 300 g de farine
3 tablespoons potato flour = 3cuillères à soupe (30 g) defarine de pomme de terre
¼ cup non-fat dry milk powder = 30 glait en poudre écrémé(type Régilait)
1 teaspoon salt = 1 cuillèreà café de sel
2 tablespoons sugar = 2 cuillèresà soupe (25 g) de sucre
Zest of 1 orange = zeste d'une orange
4 tablespoons butter, softened = 55 gde beurre, ramolli
1 large egg = 1 oeuf

Filling 1

3 tablespoons butter, melted = 40 g debeurre, fondu
2 tablespoons sugar = 2 cuillèresà soupe (25 g) de sucre
1 teaspoon vanilla extract = 1 cuillèreà café d'extrait de vanille

Filling 2

½ cup dried cranberries = 75 g decranberries
½ cup chopped dried apricots = 75 gd'abricots secs, coupésen petits morceaux
1 tablespoon water = 1 cuillèresà soupe d'eau
½ cup sliced almonds = 75 g d'amandeseffilées
2 tablespoons unbleached all-purposeflour = 2 cuillères à soupe defarine

Glaze

1 tablespoons butter, melted = 15 g debeurre, fondu
2 tablespoons milk = 2 cuillèresà soupe de lait
3 or 4 tablespoons fresh orange juice(from ½ an orange) = 3 ou 4cuillères à soupe de jusd'orange pressée (environ ½ orange)
¾ to 1 cup confectioners' sugar = 100à 130 g de sucre glace

To make the dough:
Dissolve yeast into lukewarm water.
Combine all-purpose flour, milk powder,potato flour, salt and sugar in a large bowl. Add orange zest,butter, egg and water/yeast mixture.
Mix and knead (by hand or with doughhook if using Kitchen Aid) to make a soft, smooth dough. Cover with adamp cloth and let the dough rise for about 1 ½ hours, until it'salmost double in bulk.

To make Filling 1:

Mix the butter, sugar, and vanilla in asmall bowl. Set aside.

To make Filling 2:
Soak the dried cranberries and apricotsin the water. Set aside.

To assemble and bake:

On a floured surface, roll the doughinto a large rectangle (at least 12" x 25").
Brush all over with Filling 1, thensprinkle with Filling 2 (soaked fruits, almonds and flour).
Roll into a log, starting with a longend.
Slice the log horizontally. Gentlytwist one piece around the other, keeping the layers facing upward.

Grease a 10" ring pan, or a bakingsheet.
Fit the dough into the ring mold orshape into a circle on the baking sheet. Pinch the ends together.
Cover with a cloth and let rise for 45minutes.

Preheat oven to 350°F/180°C.

Bake for 30 minutes, until lightlybrowned at the edges. Remove from the oven and cool for at least 30minutes glazing.

To make the glaze:

Combine butter and milk. Add orangejuice and sugar and whisk until smooth. Drizzle over cooled loaf.

Enjoy!

Butternut Squash Soup with Maple Croutons

2011-11-03T11:35:00.000-04:00

This is another soup that I make almostweekly in the fall. It is a little sweet and fantastic topped withmaple croutons.

Serves 4

1 tablespoons olive oil = 1 cuillèreà soupe d'huile d'olive
2leeks, cleaned, trimmed and chopped = 2 poireau, néttoyés et coupé en morceaux
1butternut squash, peeled and cubed = une courge butternut, épluchéeet coupéeen cubes
2carrots, peeled and sliced = 2 carottes, épluchéeset coupées en rondelles

Dash of cinnamon = une pincée de canelle en poudre

Dash of freshly grated nutmeg = une pincée de noix de muscade râpée ou en poudre

3 to 4 cups vegetable broth = 700 à950 ml de bouillon de légumes

Salt & pepper = sel& poivre
4slices of whole wheat bread = 4 tranches de pain complet
Maplesyrup = sirop d'érable

Heat oil in a large pot. Add leeks andsauté for about 6-7minutes. Add butternut squash and carrots. Sprinkle with cinnamon andnutmeg and cook for a couple more minutes. Add broth and bring to aboil, lower heat and simmer, covered, for 30 minutes. Use immersionblender or transfer to a regular blender in several batches. Blenduntil smooth. Season with salt and pepper.

To make the croutons: simply brushmaple syrup on the slices of bread, pop in the toaster or broil inthe oven for 2 minutes. Cut up into pieces.

Top each soup bowl with croutons andserve immediately. Enjoy!

Happy Halloween!!!

2011-10-31T16:16:00.000-04:00

Be safe while trick-or-treating tonight! Have fun and enjoy all the treats!

Click here for chocolate cupcake and frosting recipes!

Quinoa-Stuffed Acorn Squash

2011-10-21T20:05:00.000-04:00

This is a show-stopper! Easy, healthy,visually appealing and absolutely delicious!

Acorn squash, a small winter squashwith dark green skin and bright orange flesh, is a great source offiber, potassium and beta-carotene. And no need for meat here, youget your complete protein from the quinoa.

You can really use any cheese (or omitfor a vegan version), dried fruit and nut combination you'd like. Howabout feta, dried apricot chunks and almonds? But for me, you can'tbeat blue cheese, dried cranberries and pistachios together. Yum!

Serves 2

1 acorn squash, halved and seeded = 1courgeron (ou courgepoivrée),coupéen deux et graines enlevées
Olive oil = huile d'olive
Sea salt & pepper = Sel et poivre
1/3 cup quinoa = 60 g de quinoa
2/3 cupwater = 160 ml d'eau
2tablespoons crumbled blue cheese = 2 cuillèresà soupe de roquefort émietté
2tablespoons dried cranberries = 2 cuillèresà soupe de cranberries séchées
2tablespoons shelled roasted pistachios = 2 cuillèresà soupe de pistaches grillées

Preheatoven to 425°F.

Sprayor brush each half of acorn squash with olive oil. Sprinkle with saltand pepper. Place,cut side down on baking sheet and roast in the oven until tender,about 25-30 minutes.

Meanwhile,cook quinoa: bring quinoa and water to a soft boil in a small pot.Reduce heat, cover and simmer for 15 minutes until water is absorbed.Fluff with a work.

Ina bowl, combine cooked quinoa, blue cheese, cranberries andpistachios. Add a few drops of olive oil and toss well. Divide evenlyand stuff each acorn squash half. Enjoy!

Old-Fashioned Apple Pie

2011-10-14T11:35:00.000-04:00

For a long time, I thought I didn'tlike apple pie. Then I married my husband who is a (apple) piefanatic. So I had to learn to 1. make it 2. love it! And I did. Butit took a lot of trials and errors: burnt top crust, soggy bottomcrust, mushy apples, too much spices... I just couldn't understandhow the expression “as easy as apple pie” came about (accordingto my husband, it's because it's easy to eat, not make!) and I almostgave up. But then, a miracle happened: I achieved the perfect balanceof crispy, flaky crust and soft, flavorful filling.

For the pie crust, I use my shortcrustpastry (“pâte brisée”)recipe but I don't quite double it so the bottom and top crustsremain light and thin. You can keep it simple by cutting slits intothe top crust, or make a lattice or even use a topper cutter for a real fancy design.

Forthe filling, I recommend using a combination of tart and sweet applessuch as Gala, Braeburn, Fuji, Granny Smith and Pink Lady. This year,I got apples at the fall farmer's market but it's even better (andmore fun) if you are able to go apple-picking with family andfriends!

Oneimportant tip: make sure you let the pie cool almost completelybefore cutting into it to allow the filling to thicken and settle.You can always reheat each slice in the microwave if you like yourapple pie warm (who doesn't?). Oh and why not top it with a scoop ofice cream (vanilla is always a good choice but try something new likepecan, maple or cinnamon ice cream) and/or a drizzle of caramel.Y-U-M-M-Y!

For the double pie crust:

3cups all-purpose flour = 375 g de farine
½teaspoon salt = ½ cuillère à café de sel
12tablespoons (1 ½ stick) butter, diced = 185 g de beurre, coupés enpetits dés
¾cup cold water = 175 ml d'eau froide

For the filling:

6 cups thinly sliced peeled apples(about 8 apples) = 8 pommes,épluchées et coupées en tranches fines
1 tablespoon lemon juice = 1 cuillèreà soupe de jus de citron
½ cup granulated sugar = 90 g de sucre
¼ cup all-purpose flour = 30 g defarine
¼ cup packed brown sugar = 50 g decassonade
½ teaspoon ground cinnamon = ½cuillère à café de cannelle enpoudre
¼ teaspoon ground nutmeg = ¼ cuillère à café de noix demuscade râpée ou en poudre
Dash ground cloves = une pincéede clou de girofle en poudre
1 tablespoon butter = 15 g de beurre
Milk (optional) = Lait (facultatif)

First, make the crust. You get to skipthat part if you bought pie crust at the grocery store!

Putthe flour, salt and butter in a food processor fitted with the metalblade. Pulse a few times. Add water through the chute and continuepulsing until crumbly dough begins to stick together. Stop pulsing assoon as a ball begins to form. Divide dough in half and turn it ontoa countertop. Flatten each portion into a round. Wrap in plastic andchill in the fridge for about two hours, or overnight. When ready touse, remove the dough from fridge and leave at room temperature for15 minutes to soften.

Preheatoven to 375°F/190°C.

In a large bowl, toss the apples withthe lemon juice. Combine granulated sugar, flour, brown sugar,cinnamon, nutmeg, and cloves. Add to apples and combine well untilapples are coated. Set aside.

On a lightly floured surface, roll out1 ball of dough into a circle. Ease pastry into a deep dish pieplate.

Transfer apple mixture to pastry-linedpie plate. Dot with butter. Trim pastry even with pie plate. For topcrust, roll out remaining dough. Cut slits in top crust. Place topcrust on the filling. Seal the edge and brush with milk, if desired.

Cover the edges of the pie with foil (or a pie crust shield) and bake for 25 minutes. Remove foil, turn oven temperature down to350°F/180°C and bake foranother 25-30 minutes. The top should golden brown and the applestender. Cool completely before cutting and serving. Enjoy!

Green Lentils with Bacon

2011-10-10T12:56:00.001-04:00

Whenever I go to visit my family inFrance, I bring lots of goodies back. Namely chocolates and coffee.And green Puy lentils. You can find regular green lentils herein the United States but I like the authentic Puy ones better. Theyare darker with a slight peppery flavor, due in part to the volcanicsoils where they grow in southwestern France. Both regular and French green lentils retain their shape and remain somewhat firm aftercooking so don't expect soft, mushy lentils here.

Low in fat and high in protein andfiber, lentils will warm you up and keep you full. Now off to a longwalk in the woods to admire the beautiful fall colors!

Serves 4

1 tablespoon olive oil = 1 cuillère àsoupe d'huile d'olive
4 strips bacon, roughly chopped = 4tranches de bacon, coupées en morceaux
1 onion, finely diced = 1 oignon,émincé
2 stalks celery, finely chopped = 2branches de céleri, émincées
2 medium carrot, finely chopped = 2carottes, émincées
3 cups vegetable broth = 700 mlde bouillon de légumes
2bay leaves = 2 feuilles de laurier (séchées)
1teaspon thyme = 1 cuillère à caféde thym (séché)
8 oz dry green lentils = 225 g delentilles vertes
Salt and pepper = sel et poivre

Heat olive oil in pan on medium. Addbacon and cook 5 minutes. Add mirepoix (onion, celery, carrots) andcook, stirring, for another 5 minutes. Add stock and herbs, bring tosimmer and stir in lentils. Mix well and continue simmering for about35-40 minutes, until liquid has been absorbed and lentils are tender.Remove bay leaves, season with salt and pepper and serve. Enjoy!

Lea's Pumpkin Soup

2011-10-03T11:43:00.000-04:00

Fall = Pumpkins. It's that easy!

Every year, we can't wait to go to thepumpkin patch and fall market. We, of course, select a big 'olpumpkin to carve into a jack-o-lantern, but I also get the smallervarieties (like the Sugar Pie pumpkins) to cook. Making your own pumpkin pureeis easy and tastes so fresh and wonderful. However, I'll confess thatI also keep some canned pumpkin in my pantry for emergencysituations. My favorite brand is Farmer's Market,you can find it at Whole Foods.

I got this recipe, a few years back,from my good friend Lea. The only change I made was to increase thepumpkin amount to intensify the flavor. If you like a thicker soup,use the smaller quantity of broth.

To me, it is the ultimate fall soup. Icould literally eat it everyday this month and not get sick of it!

Serves 4-6

2 tablespoons butter or olive oil = 30g de beurre
1 onion, finely diced = 1 oignon, coupéen morceaux
2 stalks celery, chopped = 2 branchesde céleri,coupéen morceaux
1 carrot, chopped = 1 carotte, coupéeen morceaux
2 tablespoons flour = 2 cuillèresà soupe de farine
1 ½ to 2 cups pureed pumpkin (or 1 15oz. can) = environ 425 g de puréede citrouille
3 to 4 cups vegetable broth = 700 à 950 ml de bouillon de légumes
½ teaspoon salt = ½ cuillèreà café de sel
¼ teaspoon white pepper = ¼ cuillèreà café de poivre blanc
Pinch sugar or cinnamon (optional) =une pincéede sucre ou de canelle en poudre (facultatif)

Melt butter in a large pot. Add onionand sauté until golden.Add celery and carrot. Cook for a couple of minutes. Sprinkle flour,stir and cook for one more minute. Add pumpkin, broth andseasonings. Stir and bring to a boil, lower heat and cook for 30minutes covered. Use immersion blender or transfer to a regularblender in several batches. Blend until smooth. Enjoy!

Oven-Roasted Potatoes and Veggies

2011-09-27T11:09:00.000-04:00

This is a great, flavorful, healthy side to anyfall meal. You can swap any veggies that you have on hand. Just makesure you chop everything to about the same size for even roasting.

Serves 4-8

Combination of any of the following: =Mélangede plusieurs légumessuivants:
Sweet potatoes, peeled and diced = Patates douces, épluchées et coupées en morceaux
Baby potatoes, cleaned and halves or quartered = Petites pommes de terre, nettoyées et coupées en deux ou quatre
Pumpkin or butternut squash, peeled and diced = citrouille, potimarron ou butternut, épluchés et coupés en morceaux
Red or sweet onions, peeled and quartered = oignons doux ou rouges, épluchés et coupés en quatre
Brussels sprouts, halved = choux de Bruxelles, coupés en deux
Turnips, peeled and diced = navets,épluchés et coupés en morceaux
Rutabaga, peeled and diced = rutabaga, épluchés et coupés en morceaux
Parsnips, peeled, and chopped into chunks = panais, épluchés et coupés en morceaux
Carrots, peeled and chopped into chunks = carottes, épluchées et coupées en morceaux

2 tablespoons olive oil = 2 cuillèresà soupe d'huile d'olive

1 tablespoon balsamic vinegar = 1cuillère à soupe de vinaigrebalsamique

1 tablespoon honey = 1 cuillèreà soupe de miel

1 teaspoon dried rosemary = 1 cuillèreà café de romarin (séché)

1 teaspoon dried thyme = 1 cuillèreà café de thym (séché)

1 teaspoon dried oregano = 1 cuillèreà café d'origan (séché)

Coarse sea salt = sel

Preheat oven to 400°F/200°C.

Grease the bottom of a shallow roastingpan or line it with parchment paper. Arrange the potatoes and vegetables ina single layer in the roasting pan.

Combine olive oil, balsamic vinegar andhoney in a small bowl and pour evenly over the potatoes/veggies.Sprinkle with dried herbs and sea salt. Toss with your hands to makesure all the chunks get coated.

Cook for 40 to 55 minutes untilpotatoes and veggies are nicely roasted and caramelized. Enjoy!

Double Apple Muffins

2011-09-22T12:56:00.000-04:00

Fall isn't official until tomorrow butit's definitely been in the air lately and I love it!

It has always been my favorite season.When I think of fall, I envision beautiful foliage, long walks in theforest, pumpkin patch and Halloween. As far as food, I hope you likeapples and pumpkins because you will see a lot of recipes featuringthem in the next few weeks. We'll start with these double applemuffins. Double because I use both applesauce and chopped apples inthe batter. The spices are subtle and highlight the apple tasteperfectly. Eat one with a spiced pumpkin latte and you are in fallheaven!

Makes 12-15 muffins

2 ¼ cups all-purpose flour = 270 g defarine

1 cup sugar = 180 g de sucre
1 teaspoon baking soda = 1 cuillèreà café de bicarbonate de soude
1 teaspoon baking powder = 1 cuillèreà café de levure
1 teaspoon salt = 1 cuillèreà café de sel
2 teaspoons cinnamon = 2 cuillèresà café de cannelle en poudre
Dash ground nutmeg = une pincéede noix de muscade râpée ou en poudre
Dash ground cloves = une pincéede clou de girofle en poudre
1 ½cups applesauce (no sugar added) = 330 g de compote de pommes (sanssucre ajouté)
2 tablespoons canola oil = 2 cuillèresà soupe d'huile végétale
2 eggs, lightly beaten = 2 oeufs,légèrement battus
1 large or 2 small apples, peeled andchopped = 1 grosse ou 2 petites pommes, épluchéeset coupées en morceaux

Preheat oven to 350°F/180°C.Grease muffin tins and set aside.

Ina large bowl, stir together flour, sugar, baking soda, baking powder,salt and spices.

Mixin the applesauce, oil and eggs. Blend very well and beat with ahand-mixer at high speed for about 2 minutes. Fold in chopped apples.

Pourbatter into prepared muffin tins and bake for 18-20 minutes. Removefrom tins and cool sightly on wire rack before serving.

Orzo with Feta and Sun-dried Tomatoes

2011-09-19T23:01:00.000-04:00

Sometimes, I get tired of jasmine riceand brown rice (both staples on our dinner table) and I like servingorzo pasta instead. Those rice-shaped pasta cook fast and feellighter than a big bowl of spaghetti. Here, I jazz them up withsun-dried tomatoes and feta. I find that cooking the orzo in a small amount of liquid without the need for draining makes the whole dish smooth, almost creamy. While it's a great side dish, I don't mindit as a main dish, alongside a big plate of mixed greens.

Serves 4

2 cups vegetable broth = 470 ml debouillon de légumes
1 cup water = 235 ml d'eau
1 cup dry orzo pasta = 225 g d'orzo ourisoni (à cuire)
¼ cup oil-packed sun-dried tomatoes,minced = 80 g de tomates séchées(en bocal avec de l'huile d'olive), émincées
¼ cup crumbled feta cheese = 60 g defeta émiettée
Black pepper = poivre

Bring broth and water to a boil, stirin orzo. Return to a soft boil and cook, uncovered, stirring occasionally, until all liquid isabsorbed (about 8-10 minutes). Remove from heat.

Stir in sun-dried tomatoes and feta.Season with pepper. Enjoy!

Salmon & Spinach Quiche

2011-09-15T18:02:00.002-04:00

Quiche is super easy. No, really, Ipromise. Need proof? Well... I usually make it whenever I feel lazyand un-inspired.

Homemade pie crust is a cinch to makein the food processor, or feel free to buy a pre-made one (Trader Joe's sells avery decent one in their frozen foods section). Therecipe I am sharing below is for shortcrust pastry (“pâtebrisée”) which is a versatile crust you can use for savory quichesor sweet pies and tarts (in that case, you can add an optionalteaspoon or two of superfine sugar).

As for the filling, in addition to the eggs (2 or 3 depending on how thick you want the filling to be), heavy cream and shredded cheese, you have manyoptions: braised leeks, sautéedmushrooms and pancetta, roasted zucchini and eggplant, etc... You canadd herbs (chives, dill or thyme see to work very well) too. It's up to you! I often make this version, withsalmon and spinach, serve it with a big salad and call it a day.Bonus: any leftover is perfect for my little one's lunch box!

Makesone 9" or 10” quiche, 6-8 servings

Forthe pie crust:

2cups all-purpose flour = 250 g de farine
½teaspoon salt = ½ cuillère à café de sel
8tablespoons butter, diced = 125 g de beurre, coupés en petits dés
½cup cold water = 120 ml d'eau froide

Forthe filling:

2or 3 eggs, lightly beaten = 2 ou 3 oeufs, légèrement battus
½cup heavy cream = 120 ml de crème fleurette
salt& pepper = sel et poivre
½to ⅔ cupshredded cheese (parmesan, gruyère, asiago...) = 50 à 75 g defromage râpé
½cup cooked, chopped and drained spinach = 120 g d'épinards hachéset égouttés
1salmon fillet, steamed or poached, chopped or a few slices of smokedsalmon, chopped = 1 pavé de saumon cuit (àla vapeur ou poché) ou 2-3 tranches de saumon fumé, coupéesen morceaux

Tomake the crust: put the flour, salt and butter in a food processorfitted with the metal blade. Pulse a few times. Add water through thechute and continue pulsing until crumbly dough begins to sticktogether. Stop pulsing as soon as a ball begins to form. Turn doughonto a countertop and flatten into a round. Wrap in plastic andchill in the fridge for about two hours, or overnight.

Whenready to use, remove the dough from fridge and leave at roomtemperature for 10 minutes to soften. Roll out on a lightly flouredsurface to about 1/8” thick. Transfer to a pie pan. Prick the basewith a fork and set aside.

Preheatoven to 375ºF / 190ºC.

Beattogether the eggs and cream and season with salt and pepper. Stir inthe shredded cheese, and fold in the spinach and salmon. Pour onto theprepared crust. Bake for 35 to 40 minutes. Serve immediately. Enjoy!

Crab Cakes with Tartar Sauce

2011-09-09T21:04:00.000-04:00

I have always loved crab cakes but thegood ones in fancy restaurants are usually way overpriced. And thecheap ones are mostly fillers and no crab meat. So now, I make my ownand we enjoy them at home.

Being so close to the Chesapeake Bay, I can't imagine eating a crab dish without Old Bay seasoning and those crab cakes are no exception. Serve them on a bun, or on a bed oflettuce, and don't forget the tartar sauce!

Makes 4 medium crab cakes

For the tartar sauce:

½ cup light mayo or veganaise = 100 g de mayonnaise
2 tablespoons minced sweet pickles = 2 cuillères à soupe de cornichons doux émincés
1 tablespoon minced onion = 1 cuillère à soupe d'oignon émincé
1 teaspoon minced capers = 1 cuillère à café de câpres émincés
1 tablespoon white wine vinegar = 1 cuillère à soupe de vinaigre (blanc)
Dash black pepper = une pincée de poivre noir

For the crab cakes:

1 egg, lightly beaten = 1 oeuf, légèrement battu
⅓ cup panko bread crumbs = 30 g de chapelure japonaise Panko
3 tablespoons light mayo or veganaise = 3 cuillères à soupe (40 g) de mayonnaise
1 teaspoon Old Bay seasoning = 1 cuillère à café d'épices Old Bay (ou remplacer par un mélange de paprika, sel, poivre, noix de muscade et piment de cayenne ou moutarde en poudre)
1 teaspoon lemon juice = 1 cuillère à café de jus de citron
¼ teaspoon Worcestershire sauce = ¼ cuillère à café de sauce Worcestershire
Pinch white pepper = une pincée de poivre blanc
½ pound fresh lump crabmeat = 225 g de chair de crabe en morceaux
1 tablespoon canola oil = 1 cuillère à soupe d'huile de colza
A few lemon slices = quelques tranches de citron

In a small bowl, combine all theingredients for the tartar sauce, stir, cover and refrigerate for afew hours.

In a large bowl, combine the egg, breadcrumbs, mayo, Old Bay, lemon juice, Worcestershire sauce and pepper.Gently fold in crab and shape into four patties. Refrigeratethe crab cakes for about 30 minutes to one hour so they will holdtheir shape better during frying.

Heat oil in a large skillet, cook crabcakes for 4-5 minutes on each side, flipping them carefully.

Serve with lemon slices and tartar sauce. Enjoy!

Beef Stroganoff in the Slow-Cooker

2011-09-07T10:09:00.000-04:00

It definitely feels like fall thisweek. But unfortunately, the gray and wet kind of fall so out came mycrock-pot (not that it was ever really put away). The slow-cooker isalways a great option for cooking beef. It will make any cut tenderand flavorful.

This version of Beef Stroganoff is alittle bit healthier than most with only a third of a cup of sourcream and absolutely no butter or oil. I even use reduced-fat sourcream and no one can tell the difference. Yet it's creamy, tasty andperfectly comforting on a rainy, gloomy day.

Serves 4

1 to 1 ¼ lb beef round or sirloinsteak, trimmed and sliced into ¼” strips = environ 500 gde steak, coupéen lamelles
1 small onion, peeled and diced = 1petit oignon, épluché et coupéen morceaux
2 gloves garlic, minced = 2 goussesd'ail, émincées
¾ to 1 cup (low sodium) beef broth =180 à230 ml de bouillon de boeuf
1 tablespoon Worcestershire sauce = 1cuillère à soupe de sauceWorcestershire
1 tablespoon ketchup = 1 cuillèreà soupe de ketchup
1 tablespoon red wine = 1 cuillèreà soupe de vin rouge
½ teaspoon paprika = ½ cuillèreà café de paprika
Salt & pepper = sel & poivre
3 tablespoons cornstarch = 3 cuillèresà soupe de maïzena
¼ cup water = 60 ml d'eau
8 oz. mushrooms, cleaned, stems removedand halved = 225 g de champignons, nettoyéset coupésen deux
⅓ cup(reduced-fat) sour cream = 40 g de crêmefraiche
Afew parsley leaves, chopped or some fresh dill = quelques feuilles depersil, ciseléesou de l'aneth fraiche
Cookedegg noodles = des pâtes(type pappardelles) cuites

Combinesteak, onion, garlic, broth, Worcestershire sauce, ketchup, wine,paprika, salt and pepper, in the slow-cooker. Stir, cover and cook onlow for about 6 hours.

Ina small bowl, dissolve the cornstarch in the water. Add to slowcooker, along with the mushrooms. Cover and cook on high for 20minutes. Turn slow-cooker off and stir in the sour cream.

Serveover noodles, sprinkle with chopped parsley or dill. Enjoy!

Oatmeal Pancakes

2011-09-03T13:11:00.001-04:00

Those pancakes were a great way to start the long holiday week-end!

I “stole” the recipe from my friend Estelle's fantastic blog a while back and have tweaked it to remove most of the butter and oil, replacing them with applesauce. It works! The texture is still perfectly moist and soft (allowing the oats to soak overnight is key) and the taste is just sweet enough but also hearty.

Trust me, all you need on top of those pancakes is pure maple syrup (not the fake kind!). Simple and delicious! Happy Labor Day week-end, everyone!

Makes 10-12 pancakes

2 cups old fashioned or rolled oats = 160 g de flocons d'avoine
2 cups buttermilk = 475 ml de lait fermenté (ribot, babeurre ou kéfir) (à défaut, ajouter 4 cuillères à café de jus de citron ou de vinaigre blanc à 420 ml de lait, remuer puis laisser reposer 5 minutes avant d'utiliser)
½ cup all-purpose flour = 60g de farine
1 tablespoon brown sugar (packed) = 1 cuillère à soupe de sucre roux ou cassonade (tassé)
1 teaspoon baking powder = 1 cuillère à café de levure chimique
1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
½ teaspoon salt = ½ cuillère à café de sel
2 eggs = 2 oeufs
4 tablespoons applesauce (no sugar added) = 4 cuillères à soupe de compote de pomme (sans sucre ajouté)
2 tablespoons butter, melted = 30 g de beurre, fondu
Extra melted butter or vegetable oil for cooking = beurre fondu ou huile végétale pour la cuisson

The night before, combine the oats and buttermilk in a medium bowl. Stir gently, cover and refrigerate overnight.

The following morning, mix together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside. Remove the oatmeal mixture from the fridge, add the eggs, applesauce and melted butter and stir well. Add the flour mixture and combine thoroughly. The batter should be quite thick.

Warm a small nonstick pan over medium-high heat, and brush with melted butter or vegetable oil. Scoop ¼ cup of batter onto the pan. Cook for a couple of minutes until set and golden, then flip the pancake. Cook until the second side is nicely browned. Re-grease the pan, and repeat with the rest of the batter.

Serve hot with maple syrup. Enjoy!

Berry Muffins with Oats & Flaxseed

2011-08-31T11:03:00.000-04:00

Flaxseed is my new healthy obsession. I have been trying to incorporate it in my baking and cooking whenever I can.

These muffins come together quickly, especially if you make mini ones. They are fantastic for breakfast on the go or a little mid-morning snack. They do taste best right after coming out of the oven as they are moist inside and crunchy on top, so I like to make a small batch (half the recipe) in the morning while everyone is still asleep. Otherwise, you can keep them in a sealed container in the fridge and microwave them for a few seconds.

Makes 30 mini-muffins or 12 to 15 regular muffins (based on a recipe in Cooking with Joy by Joy Bauer)

1 cup all-purpose flour = 120 g de farine type T55
1 cup old-fashioned oats = 80 g de flocons d'avoine
⅓ brown sugar (packed) = 65 g de cassonade
½ cup ground flaxseed or flaxseed meal = 50 g de graines de lin moulues (en magasins bio)
1 teaspoon baking powder = 1 cuillère à café de levure chimique
1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
¼ teaspoon salt = une pincée de sel
½ teaspoon cinnamon = ½ cuillère à café de cannelle
8 oz. plain low-fat yogurt = 225 g de yaourt nature
1 egg = 1 oeuf
1 tablespoon canola oil = 1 cuillère à soupe d'huile de colza (ou autre huile neutre)
1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
1 cup small blueberries or finely chopped strawberries = 140 g de myrtilles ou de fraises coupées en petits morceaux
1 tablespoon brown sugar + ½ teaspoon cinnamon = 1 cuillère à soupe de cassonade + 1 cuillère à café de cannelle

Preheat oven to 400°F / 200° C.

In a large bowl, combine flour, oats, flaxseeds, baking powder and soda, salt and cinnamon.

In a separate bowl, combine yogurt, egg, canola oil and vanilla.
Stir into the dry ingredients and mix until well blended. Gently fold in the berries.
Spoon into greased or silicone muffin cups.
Sprinkle evenly with the cinnamon/sugar mixture.

Bake for about 10 minutes for mini muffins or 18 to 20 minutes for regular muffins.

Creamy Fresh Corn Salad

2011-08-25T13:27:00.000-04:00

So glad I got back to VA just in time for an earthquake (on Tuesday) and a hurricane (for this week-end)! Yesterday was gorgeous though and I made this quick corn salad after returning from the pool.

Sweet summer corn does not require any cooking and therefore makes a great hot-weather side dish. Just shuck the ears, rinse with water and carefully run a knife through to cut the kernels off. Of course, in a pinch, frozen (and thawed) sweet corn will work too.

You can spice it up by adding some diced jalapeños or a dash of Tabasco sauce.

Serves 6-8

½ cup light sour cream = 60 g de crême fraiche (allégée)
1 ½ teaspoon Worcestershire sauce = 1 ½ cuillère à café de sauce Worcestershire
Salt & pepper to taste = Sel et poivre
About 3 cups fresh corn kernels (from 6 ears) = 350 g de maïs frais (environ 6 épis)
1 small red bell pepper, finely chopped = 1 petit poivron rouge, émincé
About 6 green onions, finely chopped = 6 oignons verts, émincés

Combine sour cream, Worcestershire sauce and salt/pepper in a large bowl. Add corn, bell pepper and green onion and stir. Cover and refrigerate at least 2 hours before serving. Enjoy!

Back... almost!

2011-08-22T16:19:00.001-04:00

We just got back from two amazing weeks in the French Alps! I can't wait to start cooking again but this week is going to be spent catching up on a million things. So in the meantime, I thought you might enjoy a few pictures from my trip.

The local weekly market, where you can find traditional cheese

and charcuterie from Haute-Savoie, as well as honey and jams.

Some gorgeous views of my favorite spots.

On vacation...

2011-08-06T01:40:00.000-04:00

... in the French Alps!

Cantaloupe Prosciutto and Mozzarella Brochettes

2011-08-04T10:49:00.000-04:00

One of the things I love about food is that it can take you on a virtual trip. This appetizer will transport you to a summer day in Italy. Need I say more?

Serves 6

1 small Tuscan-style cantaloupe, rind removed, cubed = un petit melon, coupé en cubes
18 ciliegine* (mini mozzarella balls), drained = 18 ciliegine* (mini-boules de mozzarella fraiche)
6 thin slices Prosciutto di Parma (about 3 oz.), trimmed and cut in 2 or 3 strips and gathered into ruffles = 6 tranches de jambon de Parme (environ 85 g), coupées en 2 ou 3 dans le sens de la longueur
6 8-inch skewers = 6 brochettes en bois de 20 cm
2 tablespoons extra virgin olive oil = 2 cuillères à soupe d'huile d'olive
A few fresh basil leaves, minced or shredded = quelques feuilles de basilic, ciselées
Black pepper = Poivre noir

Alternate one cantaloupe cube, one mini mozzarella ball and one prosciutto ruffle and repeat until all skewers are done. This can be prepared a couple of hours ahead, covered and refrigerated. Bring back to room temperature for 15 minutes before serving.

Stir olive oil and basil. Arrange brochettes on a platter. Drizzle with basil oil and sprinkle with cracked black pepper. Enjoy!

Note: If you can't find ciliegine, just buy a large ball of fresh mozzarella and cube it. In that case, use a melon baller to scoop melon balls so you still get different shapes on the skewers, which makes for a nice presentation.

Balsamic Chicken with Tomatoes and Capers

2011-08-01T20:36:00.000-04:00

This is a great dish to serve at a dinner party: quick prep and low maintenance cooking, yet sophisticated and delicious! Added bonus: it will fill your kitchen with wonderful aromas as the chicken roasts in the oven. I love it with sautéed eggplant and zucchini, and a nice glass of wine -- red or white would work well.

Serves 4

4 chicken breasts (organic if possible) = 4 escalopes de poulet
4 Roma tomatoes, diced = 4 tomates Roma, coupées en dés
2 tablespoons capers = 2 cuillères à soupe de câpres
¼ cup balsamic vinegar = 60 ml de vinaigre balsamique
1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
2 tablespoons brown sugar = 2 cuillères à soupe de cassonade
1 teaspoon dried thyme = 1 cuillère à café de thym séché
1 teaspoon dried oregano = 1 cuillère à café d'origan séché
Black pepper = poivre noir

Preheat oven to 200°F / 400°C.

Place chicken breasts in a baking dish. Combine tomatoes, capers, balsamic vinegar, oil and sugar in a bowl. Pour over chicken. Sprinkle with thyme and oregano.

Bake for 25-30 minutes (until chicken is cooked through). Sprinkle with freshly ground black pepper before serving. Enjoy!

Pasta Salad with Yogurt-Herb Dressing

2011-07-27T14:38:00.000-04:00

This is my favorite pasta salad. And my mom's too!

The star here is the dressing: use fresh herbs (especially if you are growing them in your backyard) and keep the add-ons simple. You can replace the roasted red bell pepper with grape tomatoes and omit the olives if you don't care for them (in that case you may want to add a little more salt).

I like to keep mine vegetarian but add protein by tossing some chunks of rotisserie chicken or a few grilled shrimp in the mix.

Serves 6-8

For the dressing:

1 cup fresh baby spinach leaves (packed) = 25 g de jeunes pousses d'épinards
½ cup plain low-fat yogurt = 140 g de yaourt nature
½ cup crumbled feta cheese (about 2 oz.) = 60 g de feta, émiettée
½ cup fresh parsley leaves = une petite botte de persil plat
a few fresh oregano leaves = quelques feuilles d'origan frais
a few fresh mint leaves = quelques feuilles de menthe fraiche
juice of half a lemon = jus d'un demi citron
Salt and pepper to taste = sel et poivre
2 tablespoons olive oil = 2 cuillère à soupe d'huile d'olive

For the pasta:

8 oz. dry penne pasta = 225 g de penne
1 red bell pepper, roasted and diced = 1 poivron rouge, rôti et coupé en morceaux
⅓ cup pitted kalamata olives, halved = 50 g d'olives kalamata (grecque), dénoyautées et coupées en deux

Cook pasta in boiling water until al dente (about 8-10 minutes). Drain.

Meanwhile, combine all the dressing ingredients, except the olive oil, in a food processor. Pulse a few times. Drizzle in olive oil and process until smooth.

Put pasta, bell pepper and olives in a large bowl. Pour dressing on top and toss to combine. Chill for a couple of hours or overnight. Return to room temperature before serving. Enjoy!

Nectarine Cobbler Cake

2011-07-24T21:37:00.000-04:00

I am not sure what to call this heavenly dessert. A cake? A cobbler? Well, it's sort of in between, really!

The batter is definitely more like cake than biscuit so instead of topping the fruit with the batter, I like to place the batter in the dish first and let it rise up through the nectarines as it bakes. Peaches or apricots will work well too. Whichever you use, make sure they are ripe and sweet or adjust the sugar accordingly.

Be decadent: top it with whipped cream or vanilla ice cream! It's even yummier!

Serves 8

For the filling:

2 lbs. ripe nectarines (about 6), sliced and peeled = 900 g de nectarines, épluchées et tranchées
1 to 2 tablespoons sugar = 1 à 2 cuillères à soupe de sucre
1 teaspoon fresh lemon juice = 1 cuillère à café de jus de citron

For the batter:

4 tablespoons butter, diced = 60 g de beurre, coupé en dés
1 ¼ cups all-purpose flour = 160 g de farine
½ cup granulated or brown sugar (or 50/50) = 100 g de sucre ou de cassonade (ou 50/50)
2 teaspoons baking powder = 2 cuillères à café de levure chimique
Pinch salt = une pincée de sel
1 cup milk = 240 ml de lait
1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
1 tablespoon turbinado sugar (optional) = 1 cuillère à soupe de sucre turbinado ou rapadura , en magasins bio (facultatif)

Preheat oven to 350°F/180°C.

To prepare filling, combine nectarines, sugar and lemon juice in a medium bowl and set aside.

To make batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes, until butter melts. Combine flour, sugar, baking powder and salt in a medium bowl. Combine milk and vanilla extract and add to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly but without stirring. Top with fruit mixture, gently pressing nectarines into batter.

Bake at 350° for 40 minutes. If you like some crunch on top, sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden. If not, just bake for a total of 50 minutes.

Let cool for 15-20 minutes, spoon into individual bowls and top with whipped cream or vanilla ice cream. Enjoy!

Cucumber Soup

2011-07-22T08:51:00.001-04:00

All I can say is “it's HOT”!!! Heat index forecast for today: over 115°F (46°C)! In anticipation, I made this refreshing soup last night and stuck it in the fridge... and that is probably all I will eat for lunch!

Makes 4 servings

1 small sweet onion, diced = 1 oignon doux, coupé en morceaux
2 garlic cloves, minced = 2 gousses d'ail, émincées
1 large cucumber, peeled and diced = 1 gros concombre, épluché et coupé en morceaux
Juice from one lime = jus d'un citron vert
2 cups low-fat Greek yogurt = 450 g de yaourt grec (ou fromage blanc) allégé
½ cup sour cream = 60 g de crème fraiche
½ teaspoon sea salt = ½ cuillère à café de sel
Freshly ground black pepper = poivre noir moulu

Heat 3 tablespoons of water in a pan on low-medium heat; add onion and garlic. Cook, stirring, about 6 minutes, until onions are soft and translucent.

Reserve 4 tablespoons of cucumber for garnish.

Add cucumber, onion, garlic, and lime juice to food processor; pulse 10 times. Open lid, scrape sides and add yogurt, sour cream, and salt. Puree until smooth and frothy, about 30 seconds. Cover and chill at least 1 hour or overnight.

Ladle soup into bowls and top each portion with finely dice remaining cucumber and freshly ground black pepper. Enjoy!

Tofu Stir-Fry with Mushrooms and Asparagus

2011-07-17T20:49:00.000-04:00

For a long time, I wanted to cook tofu but was always afraid to be left with a big bland mess of a dish. As I have been trying to cut back on meat and seafood, but not on my protein intake, I decided to keep trying tofu recipes and cooking methods. The key is to use firm or extra-firm tofu and drain it really well to remove excess moisture, allowing more flavor to be absorbed while cooking.

This recipe is the result of several others thrown together. I am glad I was taking notes as I was making it since my husband proclaimed it was “excellent” (he is by no means a tofu fanatic!) and a definite keeper! Yay!

You can substitute green beans or broccoli florets for the asparagus (make sure you cut off the tough ends), but I recommend keeping the mushrooms as they add a “meaty” flavor to the dish.

As for the hoisin or black bean sauce, just use what you prefer or have on hand. Of course (you know me by now!), I highly encourage you to make the sauce for scratch since the store-bought jars are usually loaded with sugar, salt and preservatives (and possibly artificial flavors and MSG). I found a great recipe for black bean sauce on Closet Cooking and I am still tweaking this Hoisin recipe to get it just the way I want it to taste, I'll keep you posted!

Serve this tofu, mushroom & asparagus stir-fry with brown or jasmine rice, (and if you're weird like me, sip on hot green tea) and you have a tasty healthy vegetarian dinner.

Serves 4

1 lb. extra firm tofu, drained and cut into ½-inch cubes = 450 g de tofu extra-ferme, pressé et coupé en dés
2 tablespoons sesame seeds = 2 cuillères à soupe de graines de sésame
¼ teaspoon salt = une pincée de sel
2 teaspoons dark sesame oil, divided = 2 cuillères à café d'huile de sésame
1 lb. cremini mushrooms, sliced = 450 g de champignons bruns (cremini), émincés
1 lb. asparagus, cut into 2-inch sections = 450 g d'asperges vertes, coupées en tronçons de 4-5 cm
2 green onions, thinly sliced = 2 oignons verts, émincés
½ cup vegetable broth = 120 ml de bouillon de légumes
1 tablespoon hoisin or (fermented) black bean sauce = 1 cuillère à soupe de sauce Hoisin ou de sauce aux haricots noirs fermentés (dans les épiceries asiatiques)
1 tablespoon low-sodium soy sauce = 1 cuillère à soupe de sauce soja (allégée en sodium)
1 teaspoon cornstarch = 1 cuillère à café de maïzena
½ to 1 teaspoon sambal oelek (fresh ground chili paste) or crushed red pepper flakes (optional) = ½ à 1 cuillère à café de sambal oelek ou flocons de piment rouge (facultatif)

Combine sesame seeds and salt in a large bowl. Add the tofu and toss gently to coat.

Heat a large wok or skillet over medium-high heat. Carefully add 1 teaspoon of sesame oil, then the tofu cubes and stir-fry 7 to 10 minutes. Remove tofu from wok and keep warm.

Pour the last teaspoon of sesame oil in the wok, add mushrooms and stir-fry for 3 minutes. Add asparagus and stir-fry for another 3 minute. Reduce heat to medium and stir in green onions.

Combine broth, hoisin or black bean sauce, soy sauce, cornstarch and chili paste. Add to wok and top with tofu. Toss gently to combine. Turn the heat off and let sauce thicken for a couple of minutes. Serve right away. Enjoy!

Breakfast Smoothie

2011-07-14T08:15:00.000-04:00

Smoothie recipes have been popping up on a lot of blogs lately, including on my friend's Ann-Marie's Escape to the Kitchen!

In the summer, a nice, refreshing smoothie is my go-to breakfast. It fills me up without weighing me down! It's one of those “recipes” that is super versatile: you can literally use any juice/fruit/yogurt combo you like! For a thicker, frostier smoothie, use frozen fruit or add a few ice cubes, or you can even substitute one cup of fruit sorbet!

I almost always use Greek yogurt because it is packed with protein (which keeps me full longer) but using flavored yogurt that matches up with your fruit is a great option too.

Boost your smoothie's nutritional value by adding some whey or soy protein powder or ground flaxseed (great source of omega-3s and fiber). For a little crunch, add some granola cereal or chopped almonds.

Makes 1 large smoothie

⅓ to ½ cup fruit juice = 80 à 120 ml de jus de fruit
1 cup fresh or frozen fruit = un fruit frais ou congelé (environ 150-200 g)
6 oz. low-fat yogurt = 170 g de yaourt ou fromage blanc, nature ou aromatisé
1 teaspoon honey or maple syrup (optional) = 1 cuillère à café de miel ou de sirop d'érable (facultatif)
1 tablespoon protein powder (optional) = 1 cuillère à soupe de poudre protéinée (facultatif)
1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
1 to 2 tablespoons low-fat granola cereal or chopped almonds (optional) = 1 à 2 cuillères à soupe de granola/muesli ou d'amandes (facultatif)

Mix all the ingredients in a blender until smooth. Serve in a tall glass. Enjoy!

Summer Tian

2011-07-11T14:59:00.000-04:00

Tian is a traditional dish from the beautiful region of Provence. It typically consists of layers of vegetables, roasted in a shallow dish. Think of it as a healthy casserole or gratin!

When I spotted some zucchini, summer squash and tomatoes at my local Farmers Market, I couldn't wait to come home and make this easy-as-can-be side dish.

Serves 4

1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
1 onion, chopped = 1 oignon, coupé en morceaux
2 garlic gloves, minced = 2 gousses d'ail, émincées
2 zucchini, cleaned and sliced = 2 courgettes (vertes), lavées and découpées en tranches
2 yellow squash, cleaned and sliced = 2 courgettes jaunes, lavées and découpées en tranches
2 or 3 tomatoes, cleaned and sliced = 2 ou 3 tomates, lavées and découpées en tranches
salt & pepper = sel & poivre
1 to 2 teaspoons Herbes de Provence or dried thyme = 1 à 2 cuillères à café d'herbes de Provence
¼ cup grated parmesan cheese = 45 g de parmesan en poudre

Preheat oven to 400ºF / 200ºC.

Heat olive oil in a skillet, add the onion and garlic and sauté for a few minutes.

In the meantime, arrange the zucchini, yellow squash and tomato slices in a baking dish by overlapping and alternating them. Drizzle or brush a little olive oil on the veggies. Sprinkle with salt, pepper and herbs, and top evenly with the onion/garlic mixture.

Bake for 45 minutes. Remove from oven and top with grated parmesan. Let stand for 5 to 10 minutes before serving. Enjoy!

Note: I like the veggies a little on the “dry” side, if you don't, cover the baking dish with foil to keep them moist and remove only for the last 5-10 minutes of baking.

Easy Chicken Tajine with Olives and Artichoke Hearts

2011-07-08T13:49:00.000-04:00

I don't know if this chicken dish really qualifies as tajine. First of all, I do not cook it in a tajine pot, but in a Dutch oven. Second, it doesn't incorporate all the traditional spices and ingredients you would find in a real Moroccan tajine. However, it is clearly tajine-style: the chicken thighs are braised then slow cooked with cumin, paprika and saffron, lemon juice and olives (either black or green will work). I also add artichoke hearts because I love all those flavors together.

Serves 4-6

1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
6 bone-in chicken thighs (about 2 lbs), patted dry and seasoned with salt and pepper = 6 cuisses de poulet (environ 900 g), assaisonnées avec du sel et du poivre
2 onions, chopped = 2 oignons, coupés en morceaux
4 garlic cloves, minced = 4 gousses d'ail, émincées
1 cup chicken broth or water = 240 ml de bouillon de poulet
1 cup water = 240 ml d'eau
2 teaspoons paprika = 2 cuillères à café de paprika
1 teaspoon ground cumin = 1 cuillère à café de cumin
¼ teaspoon saffron threads, crushed = ¼ cuillère à café de safran
Pinch cayenne pepper = une pincée de poivre de cayenne
½ teaspoon salt = ½ cuillère à café de sel
¼ teaspoon freshly ground black pepper = ¼ cuillère à café de poivre
Juice from 1 lemon = jus d'un citron
10 oz. canned artichoke hearts, drained and cut in halves or quarters = 300 g de coeurs d'artichauts (en boite), égouttés et coupés en 2 ou 4
4 oz. black olives, pitted and sliced = 100 g d'olives, dénoyautées et coupées
Chopped fresh flat-leaf parsley or cilantro = quelques feuilles de persil ou de coriandre

Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs to pan, brown 4 minutes on each side. Remove from pan and keep warm.

Add onion and garlic, stir-fry for 2 minutes. Add broth and water, spices, salt and pepper, lemon juice and artichoke hearts to pan. Place browned chicken thighs back in the pan and bring to a boil. Reduce heat, and simmer on low, covered, for about 45 minutes.

Remove lid and increase heat to medium-high, cook, uncovered, until liquid has reduced by half (about 10-15 minutes). Stir in olives. Reduce heat, and simmer 3 minutes or until thoroughly heated. Garnish with chopped parsley or cilantro. Serve over hot couscous. Enjoy!

“Whatever” Oatmeal Cookies

2011-07-03T21:55:00.001-04:00

Those cookies get their names from the fact that they are so versatile you can put “whatever” dried fruit, chocolate and nuts you have on hand and they come out soft, chewy and delicious every single time.

Oatmeal cookies are my favorite because of their hearty texture and flavor. You can use any quick-cooking or old-fashioned rolled oats. My top choice is the Old Fashioned Oven Toasted Oats by Country Choice Organic. Do NOT use instant or steel-cut oats!

This week-end, to celebrate the 4th of July, I made a red, white & blue version: dried cranberries and blueberries and white chocolate chunks. I omitted the nuts as I was bringing the cookies to a party and was unsure about anyone suffering from a nut allergy.

Here are a few suggestions: mix and match, the sky's the limit!
Dried fruit: berries, cherries, apricots, raisins, pineapple, mango, apple bits...
Chocolate: dark, milk, white chips or chunks, mini M&Ms. Toffee works too!
Nuts: walnut, pistachio, macadamia, pecan, hazelnut, coconut flakes...

Some of my favorite combos:

* cranberry/white chocolate/pistachio
* cherry/dark chocolate/coconut
* apple/toffee bits/pecan
* mango/pineapple/macadamia
* and the easy and healthy “just raisins” option, of course!

Makes 24 cookies

½ cup butter (softened) = 115 g de beurre, ramolli
⅓ cup brown sugar (lightly packed) = 55 g de cassonade
⅓ cup white sugar = 55 g de sucre
1 egg = 1 oeuf
1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
½ cup all-purpose unbleached flour = 60 g de farine type T55
½ cup (white or regular) whole wheat flour = 60 g de farine complète ou semi-complète
½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
¼ teaspoon salt = une pincée de sel
1 ½ cup quick-cooking or old-fashioned rolled oats = 120 g de flocons d'avoine
about ½ cup dried fruit, chopped if needed = 50 à 75 g de fruits secs, coupés en morceaux si besoin
about ½ cup chocolate chips or chunks = 50 à 75 g de pépites ou petits dés de chocolat
about ⅓ cup chopped nuts = 30 g de noix ou autres fruits à coque, coupés en petits morceaux

Preheat oven to 350°F/180°C.

Cream the butter and sugar together. Beat in the egg and add vanilla extract.

Mix the flour, baking soda and salt in another bowl. Combine the dry ingredients into the wet. Gently stir in the rolled oats, dried fruit, chocolate and nuts.

Drop dough onto two cookie sheets fitted with a baking mat one tablespoon at a time.

Because the dough is quite dense, it will not spread much while baking so I recommend pressing each ball lightly with the bottom of a glass to flatten the cookies slightly and insure even baking.

Bake for 12 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Enjoy!

***Happy Independence Day***

Note: the cookies will keep well if stored in an airtight container.

Update: I was invited to participate in "Sweets for a Saturday" from Sweet as Sugar Cookies. Go check out all the yummy treats!!

Watermelon-Feta-Mint Salad

2011-07-01T11:00:00.000-04:00

3 ingredients, less than 10 minutes and you have an easy, healthy and refreshing salad!

Watermelon is loaded with vitamin C and beta-carotene and it has only 45 calories per cup.

I really enjoy the combination of sweet, salty and tangy together. I find the watermelon juicy enough that the salad doesn't require any kind of dressing. This is a great appetizer on a hot summer day!

Serves 4

Half a small, seedless watermelon = ½ petite pastèque (sans pépins)
4 oz. feta cheese, crumbled (about 1 cup) = 115 g de feta, émiettée
A few fresh mint leaves = quelques feuilles de menthe fraîche

Remove rind and cut watermelon into ¼” cubes. Cut mint into fine julienne.

Place watermelon cubes in a 4 small bowls, add mint and mix gently. Let sit for 5 minutes.
Top with crumbled feta and serve right away. Enjoy!

Twice-Baked Stuffed Eggplant

2011-06-29T09:47:00.000-04:00

Eggplants, or aubergines in French, can sometimes taste bitter but they do develop a rich flavor as they slowly cook. They are especially good when stewed, in ratatouille for instance, or broiled over an open flame to make baba ghanoush. In this recipe, I first roast them, then mix their pulp with tomatoes, bell peppers, onion, herbs and cheese. Top with breadcrumbs and pop them back in the oven to brown. Using the eggplant shells makes for a nice presentation.

Feta adds tang and body to the stuffing. However, if you are not a big fan, you can substitute any milder cheese such as shredded Parmesan or mozzarella, or skip it altogether for a vegan alternative.

For a true vegetarian dinner, serve with rice pilaf or a green salad tossed in balsamic vinaigrette. Or, if you must have meat, serve the stuffed eggplants as a side dish to grilled chicken breasts or pork tenderloin.

Serves 2-4

2 medium eggplants = 2 aubergines

Olive oil = huile d'olive

1 medium onion, finely chopped (about 1 ½ cups) = 1 oignon, émincé (environ 150-175 g)

1 large bell pepper, any color, finely chopped (about 1 ¼ cups) = 1 gros poivron, coupé en morceaux

2 plum tomatoes, diced (about 1 ¼ cups) = 2 tomates, coupé en dés

¼ teaspoon dried oregano = ¼ cuillère à café d'origan séché

2 garlic cloves, minced = 2 gousses d'ail, émincées

¾ cup (3 oz.) crumbled feta cheese =85 g de feta émiettée

¼ cup chopped fresh flat-leaf parsley = quelques feuilles de persil plat, ciselées

Salt (optional) & freshly ground black pepper = sel (facultatif) et poivre noir moulu

4 tablespoons breadcrumbs (regular or panko) = 4 cuillère à soupe de chapelure

Preheat oven to 400°F/200°C.

Cut each eggplant in half lengthwise. Score cut sides by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a baking sheet sprayed with a little olive oil. Bake at 400° for 25-30 minutes Remove from oven and cool for 10 minutes. Carefully remove pulp and reserve eggplant shells.

Reduce oven temperature to 350°F/180°C.

Heat two teaspoons of olive oil in a large skillet over medium-high heat. Add onion; sauté 3 minutes. Stir in the eggplant pulp, bell pepper, tomato (and their juice), oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook for an additional 5 minutes, until all liquid has evaporated. Remove from heat; stir in cheese, parsley, salt (if using), and black pepper. Divide veggie mixture into four equal portions and stuff each eggplant shell, sprinkle with breadcrumbs. Place on a baking sheet or dish and bake at 350° for 30 minutes, until lightly browned. Enjoy!

Asian Meatballs with Sesame-Ginger Sauce and Cucumber Salad

2011-06-25T14:20:00.000-04:00

These meatballs are pretty simple but the topping (or dipping) sauce is bursting with flavor. The cucumber salad adds a nice fresh element to the whole dish. For a complete meal, add a serving of jasmine rice as well.

Serves 4

For the meatballs:

1 lb. ground lean turkey = 450 g de viande de dinde hâchée
4 garlic cloves, minced or grated = 4 gousses d'ail, émincées
3 tablespoons low-sodium soy sauce = 3 cuillères à soupe de sauce soja
3 tablespoons panko crumbs = 3 cuillères à soupe de chapelure (si possible japonaise)
Salt & pepper = sel et poivre
2 tablespoons canola oil = 2 cuillères à soupe d'huile de colza

For the sauce:

1 cup chicken or vegetable broth = 235 ml de bouillon de légumes ou poulet
1 tablespoon grated fresh ginger = 1 cuillère à soupe de gingembre frais râpé
2 tablespoons ketchup = 2 cuillères à soupe de ketchup
2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja
1 tablespoon rice vinegar = 1 cuillère à soupe de vinaigre de riz
1 tablespoon honey = 1 cuillère à soupe de miel
1 tablespoon dark sesame oil = 1 cuillère à soupe d'huile de sésame
1 ½ tablespoons cornstarch = 1 ½ cuillère à soupe de maïzena

For the cucumber salad:

1 large cucumber or 4 small Persian cucumbers, thinly sliced = 1 concombre ou 4 concombres perses ou libanais (mini-concombres), finement tranchés
2 tablespoons rice vinegar = 2 cuillères à soupe de vinaigre de riz

Preheat oven to 400°.

Start with the cucumber salad: combine cucumber and rice vinegar in a bowl. Stir and place in the fridge.

Then make the sauce: in a small saucepan, combine the broth, ginger, ketchup, soy sauce, rice vinegar, honey and sesame oil. Bring to a simmer over medium heat.

In a small bowl, stir the cornstarch with 3 tablespoons of water until thoroughly combined. Add to the sauce and stir well. Cook for about 3 minutes until thickened. Remove from the heat, cover and keep warm.

Finally, work on the meatballs: in a large bowl, combine turkey, garlic, soy sauce, panko crumbs, salt, pepper. Shape into 20 meatballs.

Heat canola oil in a large skillet over medium-high heat. Add meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides, working in batches if needed. Arrange browned meatballs on a baking sheet. Bake at 400° for 5 minutes.

Top meatballs with sesame-ginger sauce and serve immediately with the cucumber salad on the side. Enjoy!

Note: you will end up with extra sauce, keep it in the fridge. Reheat it and serve with grilled shrimp or chicken.

Lemon-Blueberry Bread

2011-06-21T19:35:00.001-04:00

You can't go wrong with lemon and blueberry together. The two flavors really complement each other. A loaf of this yummy sweet bread never lasts too long at my house!

Makes 1 loaf

1 ½ cups all-purpose flour = 175 g de farine
1 teaspoon salt = 1 cuillère à café de sel
1 teaspoon baking powder = 1 cuillère à café de levure chimique
1 cup fresh blueberries = 125 g de myrtilles
⅔ cup sugar = 145 g de sucre
½ cup milk = 120 ml de lait
6 tablespoons butter, softened = 80 g de beurre, ramolli
2 large eggs = 2 oeufs
1 lemon (1 teaspoon grated zest + 2-3 tablespoons juice) = 1 citron (prélever 1 cuillère à café de zeste à l'aide d'un zesteur-râpe + presser pour obtenir 2-3 cuillères à soupe de jus)

Preheat oven to 350°F/180°C. Stir together flour, salt and baking powder in a medium bowl; gently fold in blueberries.

Whisk together sugar, milk,butter, eggs, lemon zest and lemon juice in another medium bowl until thoroughly blended. Add flour mixture, a little bit at a time, stirring just until combined. Pour batter into a lightly greased loaf pan.

Bake for about 1 hour. Take out of the oven and cool in pan for 10 minutes. Remove from pan, place on wire rack, and cool completely. Enjoy!

Note: Blueberry crumb bars with lemon cream filling are another delicious lemon-blueberry treat that I highly recommend trying!

Slow-Cooked Salsa Chicken Tacos

2011-06-18T21:48:00.000-04:00

If there is a rule that says that a slow-cooker is only to be used in the fall and winter, well, I happily break it (the rule, not the slow-cooker!).

In the summer, when it's too hot to turn the oven on, a slow-cooker is a great alternative. And how about putting your ingredients in there, turning it on, going to the pool for the afternoon and coming home to a homemade cooked dinner? Nice, huh?

This is the easiest, healthiest Mexican dinner you can make at home. All you need is a couple of chicken breasts, a jar of your favorite salsa (I love Trader Joe's fire-roasted tomato salsa), hard shells or soft tortillas and your typical taco toppings. Once the meat is cooked, bring everything to the table and let everyone build their own tacos.

Serves 4-6

2 or 3 boneless and skinless chicken breast (organic if possible) = 2 ou 3 escalopes de poulet
1 16 oz. jar salsa = 1 bocal de 450 g de salsa
Hard taco shells and/or soft whole-wheat tortillas = tacos rigides ou tortillas souples
Toppings: shredded lettuce, diced tomatoes, diced onion, roasted corn, shredded cheddar or Monterey Jack cheese, sour cream, guacamole, chopped cilantro...
Toppings: laitue, tomates coupées en dés, onion émincé, maïs, cheddar râpé, crème fraîche, guacamole, coriandre...

Pour half the salsa in the slow-cooker, place the chicken in there and top with remaining salsa. Cover and cook on LOW for 3 hours. Remove chicken, put on a cutting board and shred with 2 forks. Place the meat back in the slow-cooker, cover and keep on low for another 30 minutes. Turn to the “keep warm” feature until ready to serve.

Fill the taco shells or tortillas with the salsa chicken and garnish with the toppings of your choice. Enjoy!

Note: you can also make this on the stove-top. In a large sauce pan, bring the salsa and 1 cup of chicken broth to a simmer over medium heat. Add the chicken breast, turn to low heat and cook, covered, for about 2 hours.

Summer Seafood Stew

2011-06-13T11:36:00.001-04:00

This reminds me of a conch soup I had in Turks & Caicos years ago. It was sweet and spicy, with a hint of lime and cilantro. This version is just as flavorful and truly captures the Caribbean spirit. Now if only it could transport me to a sandy beach and turquoise waters... *sigh*

Serves 4-6 (based on a recipe by Joy Bauer in Slim & Scrumptious)

2 lbs combination seafood (shrimp, peeled; bay scallops; firm white fish, cut up in small chunks) = 900 g de produits de la mer (crevettes, petites noix de St Jacques, poisson blanc, coupés en morceaux)
juice of 2 or 3 limes = jus de 2 ou 3 citrons verts
½ teaspoon sea salt, divided = ½ cuillère à café de sel de mer, divisé
½ teaspoon back pepper = ½ cuillère à café de poivre noir
2 cloves garlic, minced = 2 gousses d'ail, émincées
1 medium onion, finely chopped = 1 oignon, émincé
1 green bell pepper, finely chopped = 1 poivron vert, émincé
1 red bell pepper, finely chopped = 1 poivron rouge, émincé
2 scallions, finely chopped = 2 oignons verts, émincés
3 plum tomatoes, chopped = 3 tomates, coupées en dés
½ to 1 teaspoon crushed red pepper flakes = ½ à 1 cuillère à café de flocons de piment rouge séché
2 cups fish or vegetable stock = 470 ml de bouillon de poisson ou de légumes
2 cups water = 470 ml d'eau
Small bunch cilantro, finely chopped = une petite botte de coriandre fraiche, finement hâchée
1 dry bay leaf = 1 feuille de laurier séchée
1 cup light coconut milk = 235 ml de lait de coco allégé

Combine the seafood, lime juice, half the salt, black pepper and garlic in a ziplock bag. Marinate in the fridge for about 30 minutes.

In the meantime, spray a large pot or Dutch oven with olive oil and preheat it over medium heat. Add the onion, bell peppers and scallions and stir-fry for 5 minutes. Add the tomatoes (and their juice) and crushed red pepper flakes and cook for 10 minutes. Add the fish stock and water, cilantro and bay leaf. Bring to a boil then reduce to low-heat and simmer uncovered for 10 minutes. Add the coconut milk, the seafood and its marinade, and remaining salt to the pot. Cook for 3 minutes until the seafood is cooked through. Remove the bay leaf before serving. Ladle into shallow serving bowls and sprinkle with extra cilantro if you wish. Enjoy!

Lemonade Iced Tea

2011-06-09T10:56:00.001-04:00

When it's hot outside (100ºF/38ºC on my deck right now and it's only 11:00am! Yikes!), nothing beats a cold, refreshing lemonade... Oh wait! How about some iced tea! Well, if you're like me and you love those two summer favorites equally, you will certainly enjoy this fantastic combo.

Mint is an easy herb to grow in your garden or in a container on your deck or balcony. I have a ton in my backyard, so I am always looking for recipes/ways to incorporate it in my cooking. It tastes so fresh, I had to add it to this drink.

Try to buy lemonade without HFCS, artificial flavors or additives. I recommend Newman's Own or Simply Lemonade. Or of course, you can make your own!

As for the tea, I use decaffeinated English tea, but any tea, even flavored, will work. I do not need extra sugar (the lemonade part has plenty for my taste) but if you are not a big fan of unsweetened iced tea, by all means, go ahead and add some.

Note to my French readers: la “lemonade” américaine n'est pas la limonade pétillante française. Il s'agit en fait d'une citronnade ou citron pressé sucré. Aux US, on en trouve dans tous les supermarchés. Si cela n'a pas (encore!) traversé l'Atlantique, vous pouvez tout simplement faire une citronnade maison.

Makes 8 cups

3 cups water = 700 ml d'eau
2 tea bags = 2 sachets de thé
About ½ cup packed fresh mint leaves = environ 15g de feuilles de menthe fraiche
2 to 4 tablespoons sugar (optional) = 20 à 40 g de sucre (facultatif)
5 cups regular or pink lemonade = 1.2 l de citronnade
Fresh lemon, lime, orange and/or grapefuit slices = quelques tranches de citron, citron vert, orange et/ou pamplemousse

Bring 3 cups water to a boil. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes. Remove tea bags and mint. Stir in sugar, if using, until dissolved.

Pour tea into a large container and stir in lemonade. Serve over ice and garnish with citrus slices. Enjoy!

Greek Turkey Burgers

2011-06-03T11:26:00.000-04:00

This is not your typical turkey burger! The added greek-inspired ingredients keep the burger moist and give it great flavors. Plus, bonus, you get some veggies in there!

Tzatziki is a refreshing cucumber yogurt dip. I often buy a little container from my local Greek restaurant because theirs is insanely good (as is their fresh pita bread!). But it is quite easy to make your own. My favorite recipe is here: to be honest, I don't even bother to drain the yogurt overnight and it's still perfectly creamy and yummy.

Makes 4 burgers

1 lb lean ground turkey = 450 g de viande de dinde hachée
½ cup chopped baby spinach = une poignée de jeunes pousses d'épinards, coupées
⅓ cup crumbled feta cheese = 45 g de feta émiettée
1 roasted red pepper, chopped = 1 poivron rouge roti, coupé en morceaux
½ teaspoon dried oregano leaves = ½ cuillère à café d'origan séché
1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
Salt & pepper = sel et poivre
4 tablespoons tzatziki sauce = 4 cuillère à soupe de tzaziki
1 small cucumber, sliced = un petit concombre, coupé en tranches
4 whole wheat burger buns = 4 pains à hamburger, au blé complet

Combine ground turkey, spinach, feta, red pepper, oregano, salt & pepper, and olive oil in a bowl. Divide into fourths and form 4 patties.

Grill burgers and transfer to clean platter.

Top each burger with 1 tablespoon of tzatziki and a few slices of cucumber. Serve on whole wheat buns. Enjoy!

Blueberry Bread Pudding

2011-05-29T10:49:00.003-04:00

Three things I love about this dish:

- it is easy and delicious
- it can be made ahead of time
- it is versatile: perfect for Sunday breakfast, or a brunch party, or add a scoop of vanilla ice-cream and it becomes a yummy summer dessert!

Serves 4-6 people

½ cup (not packed) brown sugar = 50 g de cassonade
2 tablespoons butter = 30 g de beurre
1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
1 cup blueberries = 130 g de myrtilles
4 thick slices sweet bread (I use Trader Joe's Texas Toast) = 4 tranches épaisses de pain brioché
¾ cup milk = 175 ml de lait
½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
pinch of salt = une pincée de sel
2 large eggs = 2 oeufs

Combine sugar, butter and maple syrup in a small saucepan over medium-high heat. Cook for a couple of minutes, stirring frequently, until butter melts and sugar dissolves. Pour sugar mixture into a 8 x 8–inch greased baking pan. Sprinkle evenly with blueberries.

Cut bread into 1-inch chunks. Arrange bread over blueberries.

Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy. Pour over bread. Cover and chill in the fridge for 8 hours or overnight.

Uncover pan and let stand at room temperature for 30 minutes. Preheat oven to 350°F/ 180°C. Bake for 30 minutes.

Spoon into bowls and drizzle with blueberry syrup from the bottom of the pan. Enjoy!

Antipasto Pasta Salad

2011-05-25T17:51:00.000-04:00

It's this time of year when we all look forward to BBQ, picnics and outdoor potlucks with friends! Bring this salad to your next get-together and watch people come back for seconds and thirds! Trust me, even those who supposedly hate anchovies and capers (which are “hidden” in the dressing) will enjoy the bright, tangy taste of this dish.

If possible, make and dress this pasta salad a day ahead: allowing it to marinate overnight creates the strongest and best flavor.

Makes 12-16 servings

For the salad:

8 oz. dry tri-color rotini pasta = 225 g de rotini “3 couleurs” ou autres pâtes pour salade
1 seeded and half-moon sliced cucumber ( about 2 cups) = 1 concombre, épépiné et coupé en demi-lunes
6 oz. halved grape tomatoes (about 1 cup) = 170 g de tomates cerises, coupées en deux
6 oz. halved ciliegine (fresh small mozzarella balls) (about 1 cup) = 170 gr de ciliegine (petites boules de mozarella fraiche), coupées en deux
4 oz. Genoa salami, diced (about 1 cup) = 115 g de salami italien, coupé en morceaux
½ to 1 red onion, thinly sliced (about 1 cup) = ½ à 1 oignon rouge, coupé en fines lamelles
3 oz. pitted kalamata olives,chopped (about ¾ cup) = 85 g d'olives kalamata dénoyautées, coupées en quatre
2 oz. pickled pepperoncini, rinsed and stemmed (about ½ cup) = 55 g de pepperoncini (petits piments italiens vert clair, conservés en bocal dans du vinaigre), rinsés et tiges coupées
3 oz. roasted red peppers, sliced (about ½ cup) = 85 g de poivrons rouges rotis, coupés en lamelles
3 oz. marinated artichoke hearts or crowns, quartered (about ½ cup) = 85 g de coeurs d'artichauts marinés, coupés en quatre.

For the vinaigrette:

1 ½ tablespoons capers, drained = 1 ½ cuillère à soupe de câpres
1 to 2 teaspoons anchovy paste = 1 à 2 cuillères à café de pâte d'anchois ou pissalat
2 teaspoons minced garlic = 2 cuillères à café d'ail émincé
¼ cup red wine vinegar = 60 ml de vinaigre de vin rouge
1 teaspoon dried oregano = 1 cuillère à café d'origan
6 tablespoons extra virgin olive oil = 6 cuillères à soupe d'huile d'olive
Freshly ground black pepper, to taste = poivre noir moulu

Cook pasta in boiling water until al dente (about 8 minutes). Drain, rinse with cold water and set aside.

In food processor, pulse capers, anchovy paste and garlic. Add vinegar and oregano and pulse to combine. With processor on, slowly drizzle olive oil through the chute. Blend until emulsified. Season with black pepper – I think the capers and anchovy paste provide enough natural saltiness, but feel free to season with additional sea salt if you wish.

Assemble the salad by mixing together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers and artichoke hearts in a large serving bowl. Pour vinaigrette on top and toss to coat.

Refrigerate overnight (or for at least 4 hours). Adjust seasonings (salt & pepper) and add a splash of red wine vinegar before serving. Enjoy!

Slow-Roasted Chicken with Lemon, Garlic & Thyme

2011-05-19T17:13:00.000-04:00

This is one of my favorite chicken recipes. And not just because there is almost no work involved. Plan ahead and start early as the chicken needs to roast for a little over 2 ½ hours. As the chicken cooks, it will fill your house with lovely summery aromas. The chicken pieces end up golden brown on the outside and moist and juicy on the inside. The garlic cloves and lemon chunks turn sweet and with the help of a little fresh thyme (or rosemary if you prefer), they infuse the chicken with the most incredible flavors.

This is truly a satisfying, easy and delicious chicken dish that practically cooks itself. Serve it with sautéed green beans or zuchini and eggplant. Per-fec-tion!

Makes 4-6 servings (based on a recipe by Nigella Lawson in Nigella Fresh/Forever Summer )

1 organic chicken (approx. 3½ to 4 pounds), cut into 10 pieces = 1 poulet bio, coupé en 10 morceaux
1 head garlic, separated into unpeeled cloves = 1 tête d'ail, séparée en gousses (non-pelées)
2 organic lemons, cut into chunks = 2 citrons bio ou non-traités, coupés en quartiers
A few sprigs of fresh thyme = quelques branches de thym frais
2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
⅓ to ½ cup white wine = environ 100 ml de vin blanc
Sea salt & black pepper = sel et poivre

Preheat the oven to 300°F / 150°C.

Put chicken pieces (skin side up) into a roasting pan and add garlic cloves, lemon chunks and thyme. Brush olive oil all over the chicken and pour white wine on top. Sprinkle with salt and pepper. Cover tightly with foil (or lid) and put in the oven to slow-cook for about 2 hours.

Uncover the roasting pan, and turn up the oven to 400°F / 200°c. Cook for another 30–45 minutes. Enjoy!

Madeleines

2011-05-13T12:52:00.000-04:00

Madeleines are delicious little sponge cakes and a classic French treat, for kids snack or grown-ups teatime alike. I have tried several recipes with mixed results (too lemony, too bland, too dense, hump-less) and finally came up with my own. The addition of brown sugar and maple syrup give my madeleines a nice golden color, as well as a subtle, yet distinctive flavor.

To me, the trick to achieving the ultimate “bosse” (hump) every time is to chill the batter and the pan (the thermal shock helps the batter rise quickly) and allow the batter to spread while baking (vs. filling and spreading the uncooked batter in the molds). Also, most recipes recommend to preheat oven to 425°F or even 450°F. At that temperature, my madeleines always ended up with a burnt bottom so 400°F is what works for me but you may have to experiment.

The madeleine pan, critical to get the traditional shell-like shape, can now be found in most stores. You don't need to buy several pans, just work in batches but make sure you cool, clean, butter, flour and chill pan between each batch.

Makes 24 madeleines

3 eggs = 3 oeufs
¼ cup + 2 tablespoons sugar = 75 g de sucre
¼ cup brown sugar (packed) = 50 g de vergeoise ou cassonade
Pinch of salt = une pincée de sel
1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
1 cup all-purpose flour = 120 g de farine
1 teaspoon baking powder = 1 cuillère à café de levure chimique
10 tablespoons butter, softened + extra for greasing pan = 140 g de beurre, ramolli + extra pour graisser les moules

In bowl of standing mixer, beat together eggs and sugars for about 5 minutes. Add maple syrup and beat for one more minute. Sift flour, baking powder and salt together and gently fold it into the previous mixture. Add butter and mix until just combined. Cover with plastic wrap and chill batter in fridge for at least 2 hours.

Position rack in center of oven and preheat to 400°F / 200°C. Brush madeleine molds with butter. Dust with flour; tap out excess. Place in the freezer for a few minutes. Drop 1 scant tablespoon batter into each mold.

Bake madeleines until golden about 9-10 minutes. Immediately remove from pan and cool on a wire rack. Enjoy!

Mango & Black Bean Quinoa Salad

2011-05-06T10:47:00.000-04:00

This salad is fresh and uncomplicated, yet filling. The quinoa and black beans provide plenty of protein and fiber while the mango adds a touch of sweetness and color.

I really love the convenience of canned beans. I always have them in my pantry (garbanzo, cannellini, kidney...) to quickly incorporate in salads or make dips and spreads. I usually get the organic, no-salt-added kind in BPA-free cans. But of course, you can buy dry beans and cook them yourself: for this salad, you'll need 10 oz. (285 g) cooked black beans, let them cool completely before combining with the other ingredients.

Quinoa has become a popular grain in recent years -- well, actually it is a seed. If you can cook rice, you can cook quinoa. Do give it a try!

Makes 4-6 servings

1 cup cooked quinoa = 150 g de quinoa cuit
1 ripe mango, peeled and chopped = 1 mangue, épluchée et coupée en morceaux
3 or 4 green onions, thinly sliced (about ¾ cup) = 3 ou 4 oignons verts, coupés en fines tranches
1 (15-ounce) can black beans, drained and rinsed = 1 boite de 425 g de haricots noirs, égouttés et rinsés
1 tablespoon very finely chopped fresh cilantro = 1 cuillère à soupe de coriandre fraiche, finement ciselée
Juice from 1 lime (about 2 tablespoons) = jus d'1 citron vert
2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
½ teaspoon salt = ½ cuillère à café de sel
¼ teaspoon black pepper = ¼ cuillère à café de poivre

Combine all ingredients in a large bowl. Toss gently to mix. Enjoy!

Grilled Chicken in Lime-Cilantro Marinade

2011-05-03T15:21:00.000-04:00

Yes. Another marinade... I told you I was a fan! This exotic one goes well with any poultry or fish. Marinate, then grill with whatever method is convenient to you: grilling pan on the stove, indoor or outdoor grill. For a light lunch or dinner, slice and serve on top of mixed greens. If you are craving carbs, it's a great companion to my Southwestern rice casserole.

Makes 4 servings

4 boneless chicken breasts = 4 blancs de poulet
A bunch of fresh cilantro = une botte de coriandre fraiche (feuilles)
2 crushed garlic cloves = 2 gousses d'ail, écrasées
½ cup olive oil = 120 ml d'huile d'olive
Juice from 2 limes = jus de 2 citrons verts
2 teaspoons ground cumin = 2 cuillères à café de cumin
1 teaspoon ancho chile powder = 1 cuillère à café de ancho chile (en poudre)
salt and black pepper = sel et poivre

Place chicken breasts in a large ziplock bag. Combine marinade ingredients together in a food processor or blender and pour over chicken. Marinate in the fridge for 2 to 4 hours.

Remove chicken from bag, season with additional salt and pepper, and grill about seven minutes per side. Enjoy!

Steamed Artichokes with Lemon-Garlic Vinaigrette and Creamy Aioli Dip

2011-04-29T20:11:00.001-04:00

Artichokes are loaded with antioxidants, in other words, they are super good for you! Artichoke hearts are often added to cooked dishes or salads but the leaves are also edible. Here, I steam medium-sized whole artichokes and serve them drizzled with lemon-garlic vinaigrette and a side of creamy aioli dip. Simple and delicious!

For 4 to 6 medium Globe artichokes

If you have never prepared and enjoyed whole artichokes and feel intimidated, you can find a great tutorial on Simply Recipes.

Cut off stem and top. Trim tip of the “petals” with scissors to remove thorns. Rinse under running water. Steam (stem up) for 20-30 minutes, until base of stem is tender. I use an instant steamer but you can simply use a pan fitted with a steamer insert. Remove artichokes and let cool for about 10 minutes.

Lemon-Garlic Vinaigrette

¼ cup fresh lemon juice = 60 ml de jus de citron
2 teaspoons chopped fresh basil leaves = 2 cuillères à café de basilic ciselé
3 cloves garlic = 3 gousses d'ail
1 teaspoon finely grated lemon zest = 1 cuillère à café de zeste de citron (prélevé à la râpe)
¼ teaspoon salt = ¼ cuillère à café de sel
¼ teaspoon freshly ground black pepper = ¼ cuillère à café de poivre
1 teaspoon Dijon mustard = 1 cuillère à café de moutarde forte
¼ cup extra-virgin olive oil = 60 ml d'huile d'olive

Blend the lemon juice, basil, garlic, lemon zest, salt, and pepper in a blender. Add mustard and pulse a couple of times. With the machine running, gradually pour in the oil. If you wish, season the vinaigrette with more salt and pepper. Reserve.

Creamy Aioli Dip

½ cup light sour cream = 100 g de crème fraiche allégée
¼ cup mayonnaise = 50 g de mayonnaise
3 cloves garlic, minced = 3 gousses d'ail, émincées
2 teaspoons lemon juice = 2 cuillères à café de jus de citron
salt & pepper to taste = sel & poivre

Mix all ingredients together in a bowl. Let stand for one hour to allow flavors to develop and blend together.

When ready to serve, drizzle some vinaigrette on top of each artichoke and serve with dip on the side. Enjoy one petal at a time, pulling the base of the petal through slightly clenched teeth to strip off the “fleshy” base. Discard fibrous upper part of the leaves. The thinner inner leaves are so tender, they can be eaten completely. When you get to the round area of the base (known as the “heart”), scrape out the fuzzy top layer first. Enjoy!

Note: you will most likely have leftover vinaigrette, refrigerate and use later on sliced tomatoes and fresh mozarella, or mixed greens.

Rhubarb Buttermilk Cake

2011-04-25T11:03:00.000-04:00

We had a fantastic Easter: beautiful weather, fun egg hunt in the back yard, and a fabulous late lunch – or was that an early dinner? Anyway, the best part might just have been this incredible rhubarb cake I made for dessert. A little tart from the rhubarb, a little sweet from the cake batter, just perfect!

I baked the cake in a round 9” silicone pan. Because silicone is naturally non-stick, you do not need to use cooking spray or extra butter and your baked goods will release right off. It is also easy to clean and ensures even baking. Just remember to place the pan on a baking sheet for stability. While there are many cheap options, I do recommend buying a high quality silicone pan, such as Demarle, the creator of the famous Silpat® baking mat, or Lékué.

Makes one 9” round cake (based on a Cooking Light recipe)

1 lb fresh rhubarb, sliced (about 3 ½ cups) = 450 g de rhubarbe fraiche, coupées en tranches de 1 cm
1 cup sugar, divided = 60 g + 120 g de sucre
⅓ cup butter, softened = 75 g de beurre, ramolli
1 large egg = 1 oeuf
Grated rind from 1 orange (about 1 ½ teaspoon) = le zeste d'une orange, prélevé à la râpe (à peu près 1 ½ cuillère à café)
1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
1 ¼ cups all-purpose unbleached flour = 150 g de farine
1 teaspoon baking powder = 1 cuillère à café de levure chimique
½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
⅛ teaspoon salt = une pincée de sel
¾ cup buttermilk = 175 ml de lait fermenté (ribot, babeurre ou kéfir) (à défaut, ajouter 2 cuillères à café de jus de citron ou de vinaigre blanc à 165 ml de lait, remuer puis laisser reposer 5 minutes avant d'utiliser)

Preheat oven to 350°F / 180°C.

Combine sliced rhubarb and ⅓ cup (=60 g) sugar in a bowl. Let stand for 15 minutes.

Meanwhile, beat ⅔ cup (=120 g) sugar and butter in stand mixer at medium speed until light and fluffy (about 5 minutes). Add egg, and continue beating until well blended. Add orange rind and vanilla extract and beat until all combined.

Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture and buttermilk to sugar mixture, alternating, beginning and ending with flour mixture.

Spoon rhubarb/sugar mixture into an 9” round baking dish (buttered and floured if not using a silicone pan). Spread cake batter over rhubarb. Bake at 350° for about 50 minutes. Remove from oven and let cool in pan for 10 minutes. Invert onto a serving plate. Serve still warm or cool completely. Enjoy!

Slow-cooked Beef Brisket with Carrots and Potatoes

2011-04-23T19:16:00.000-04:00

I can't believe I haven't posted a slow-cooker recipe yet! I use my slow-cooker quite a bit in the winter to make comforting stews and soups, but I never completely put it away. Any time of year, it is a valuable friend on a day when I know I'll be out all afternoon. I prep everything in the morning, set it up on low and come home to a yummy homemade meal. I guess you can achieve the same results with a Dutch oven on the stove but the slow cooker gives you the convenience (and peace of mind!) of being able to step out for a few hours without worrying about burning your house down! A slow-cooker is also great for entertaining, keeping food warm during potlucks and parties.

Brisket can be tough and is therefore a rather inexpensive cut. After it's been cooked slowly for hours though, it becomes tender and succulent. Browning it first is the extra step that makes all the difference: it locks in flavor!

However tempting it might be: do not peek! Removing the lid (especially in the first hours) will release steam, lowering the temperature and messing up the cooking process.

Makes 6 servings

2.5 to 3 lb. organic beef brisket, trimmed = 1.250 kg de gros bout (ou pointe) de poitrine de boeuf
Olive oil = huile d'olive
Salt and pepper = sel et poivre
1 large onion, diced = 1 gros oignon, coupé en morceaux
4 garlic cloves, minced = 4 gousses d'ail, émincées
1 14.5 oz can chopped tomatoes = 1 boite (400 g) de tomates concassées
2 tablespoons tomato paste = 2 cuillères à soupe de concentré de tomates
1 tablespoon brown sugar = 1 cuillère à soupe de cassonade
½ cup red wine = 120 ml de vin rouge
6 carrots, peeled and cut into thick slices = 6 carottes, épluchées et coupées en tranches épaisses
12 small red potatoes, cleaned and halved = 12 petites pommes de terre à peau rouge (Roseval ou Chéries par exemple), lavées et coupées en deux
1 teaspoon dried thyme = 1 cuillère à café de thym séché
2 bay leaves = 2 feuilles de laurier séchées
½ to 1 tablespoon cornstarch = ½ à 1 cuillère à soupe de maïzena

Place the diced onion in the bottom of your slow cooker.

Coat or spray olive oil in a heavy pan. Sprinkle beef with salt and pepper and brown both sides in pan. Remove browned meat from pan and place on top of the onions. Add the carrots and potatoes to the slow cooker.

Fry garlic in the same pan you browned the meat in for 30 seconds and add red wine. Cook for a few minutes. Combine wine mixture with tomatoes (and their juice), tomato paste, brown sugar and herbs together in a medium bowl then add to the slow cooker. Cook on low for 6 to 8 hours – it will depend on your slow cooker, newer models tend to cook faster than older ones, even on low.

Remove the meat and veggies from the slow cooker, put on a serving platter and cover tightly with foil. Let rest for 15 minutes.

Meanwhile mix cornstarch with 1 tablespoon of water until smooth. Pour slow-cooker sauce into a saucepan, whisk in the cornstarch/water paste and simmer over medium heat until sauce has thickened (about 2 minutes). Pour over the beef and veggies and serve. Enjoy!

Roasted Green Asparagus with Brown Sauce

2011-04-20T11:54:00.000-04:00

Green asparagus is another spring vegetable that is popular at my house. I like buying the thicker spears for roasting, while the thin ones are great raw in a salad.

Growing up in France, I was familiar with the white kind that you steam and serve with a vinaigrette as an appetizer. I didn't discover green asparagus until I came to the United States. At first, I found them a little bitter for my taste, until someone recommended I spray them with olive oil and salt and roast them in the oven. I was hooked!

Don't skip the brown sauce: it will take the asparagus from simple to incredible! The complex combination of flavors (nutty from the browned butter, sweet from the sugar, sour from the balsamic vinegar and salty from the soy sauce) may sound weird but trust me, this sauce tastes fantastic. A little goes a long way: I usually drizzle half on the asparagus and half on whatever I am serving along (wild rice, polenta, grilled fish or poultry).

These asparagus truly have that “wow” factor you want for a special occasion. Think perfect side dish for Easter!

Makes 6-10 servings

About 2 pounds green asparagus spears, trimmed = 900 g d'asperges vertes, talons coupés
Olive oil (in a mister) = huile d'olive (dans une bouteille-spray)
¼ teaspoon kosher or sea salt = ¼ cuillère à café de gros sel
2 tablespoons butter, diced = 30 g de beurre, coupé en dés
2 teaspoons reduced-sodium soy sauce = 2 cuillères à café de sauce soja
1 teaspoon balsamic vinegar = 1 cuillère à café de vinaigre balsamique
1 teaspoon brown sugar = 1 cuillère à café de cassonade

Preheat oven to 400°F/200°C. Arrange asparagus in a single layer on a baking sheet. Lightly spray some olive oil and sprinkle with salt. Bake for 10-12 minutes.

Meanwhile, melt butter in a small saucepan over medium heat; cook 4 minutes, until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce, balsamic vinegar and brown sugar. Return to low heat and let it thicken a bit, whisking a few times .

Drizzle sauce over asparagus and serve immediately. Enjoy!

Ricotta Waffles with Strawberry Compote

2011-04-16T10:57:00.001-04:00

You know how most weekdays, you have to rush to get ready in the morning and therefore breakfast has to be quick and easy (i.e. coffee in a travel mug & granola bar). Well, that's why I love week-ends! If you are lucky (or don't have kids!), you get to sleep in. Then, you can enjoy a lazy morning: read the newspapers, linger in the shower... and take time to make (and eat!) a scrumptious breakfast! Sweet or savory, it all depends on the mood in my household. This morning, my son wanted “dessert” for breakfast. So something sweet it was! I had some leftover ricotta cheese and a little basket of strawberries... and my waffle maker had not been used in a while.

The ricotta keeps the waffles light and fluffy, while they get perfectly crispy on the outside. The strawberry compote is sweet, but not too sweet, and certainly a lot healthier than any store-bought syrup. I should mention that it works great on top of vanilla ice cream too!

Makes 6 7” circle waffles

Waffles = Gaufres

1 ⅔ cups unbleached flour = 175 g de farine
2 ½ teaspoons baking powder = 2 ½ cuillères à café de levure chimique
1 teaspoon salt = 1 cuillère à café de sel
2 tablespoons sugar = 2 cuillères à soupe de sucre
2 eggs = 2 oeufs
2 tablespoons butter, melted = 30 g de beurre, fondu
½ cup fresh ricotta = 125 g de ricotta fraiche
1 cup milk = 240 ml de lait

Compote = Compotée

16 oz. fresh strawberries (or frozen, thawed) = 450 g de fraises
1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
2 tablespoons water = 2 cuillères à soupe d'eau

Sift flour, baking powder, salt and sugar into a bowl.

In another bowl, whisk together the eggs, milk, ricotta and melted butter. Pour into the dry ingredients and continue whisking until the mixture is combined. Don't worry about it being slightly lumpy. Let it sit for half an hour.

Meanwhile, make the strawberry compote: combine all three ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 15 to 20 minutes. As the berries soften, break them up or mash them if you want a smoother consistency.

Heat up the waffle maker, brush a little melted butter or oil on the plates and pour ½ cup of batter in the center. Spread gently with the back of a spoon, close and cook until golden. Repeat with the remaining batter.

Spoon warm strawberry compote on top of each waffle. Add a dollop of whipped cream or a sprinkle of powdered sugar if you wish. Enjoy!

Southwestern Rice Casserole

2011-04-12T23:12:00.000-04:00

This casserole makes a nice side dish, or turn it into a vegetarian meal by serving a more substantial portion and topping it with fresh crumbled queso fresco or goat cheese. For a milder version, leave out the green chile pepper. If, on the contrary, you want to heat things up, replace it with a jalapeño pepper. Remember to wear disposable gloves or wash your hands thoroughly in hot, soapy water after handling any hot pepper.

I must add a note about chile powder vs. chili powder: yes, they are different and no, they can not really be substituted.

→ Chile powder is made from dried, ground chiles only. Depending on what pepper it is made from, it can be mild or very hot. For instance, chipotle powder (made from smoke-dried jalapeños) definitely has a nice kick. Ancho powder (made from poblano peppers) is another kind of chile powder. Its mild, yet smokey flavor makes it my go-to chile powder. For my European readers who may have a hard time finding ancho powder, you can substitute “poivre de cayenne” but since it's much hotter, use only ¼ teaspoon (c.à.c).

→ Chili powder is basically chile powder with additional spices and herbs such as cayenne, garlic, cumin, oregano and salt. It is commonly used to make chili con carne.
In this recipe, you could substitute the '1-2 tsp. chile powder + 1 tsp. cumin' for 2-3 tsp. chili powder. It will alter the taste a bit but it will still work.

Makes 6 to 10 servings

2 cups uncooked brown rice = 350 g de riz complet
1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
4 cloves of garlic, chopped = 4 gousses d'ail, hachées
1 sweet onion, diced = 1 oignon, émincé
2 sweet bell pepper (any color), chopped = 2 poivrons, coupés en petits morceaux
¾ cup corn kernels = 75 g de maïs frais
1 fresh green chile pepper, seeded and chopped (optional) = 1 petit piment vert, graines retirées et coupé en petits morceaux
Juice from 1 lime = jus d'un citron vert
Sea salt, to taste = sel
1 to 2 teaspoons (ancho) chile powder = 1 à 2 cuillères à café de piment (ancho) en poudre
1 teaspoon cumin = 1 cuillère à café de cumin
a dash of cinnamon = une pincée de cannelle en poudre
2 tablespoons chopped fresh cilantro = 2 cuillères à soupe de coriandre fraiche, ciselée
3 or 4 tomatoes, diced = 3 ou 4 tomates, coupées en dés

Cook 2 cups of brown rice in 4 ½ to 5 cups water.

Heat a skillet over medium heat and add a tablespoon of extra virgin olive oil. Add the garlic, onion, sweet bell peppers, corn kernels and green chile pepper if using. Stir-fry for five minutes. Remove from heat, add salt to taste and top with lime juice. Stir and set aside.

Preheat the oven to 350F / 180C.

Add seasonings (salt, chile powder, cumin and cinnamon) and chopped fresh cilantro to the cooked rice. Stir in the tomatoes with their juice and the stir-fried vegetables. Toss to combine (add a little olive oil if you find the rice mixture too dry) and spoon into a casserole dish.

Cover and bake for about 25-30 minutes. Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Ricotta-Spinach Stuffed Pasta Shells

2011-04-11T09:20:00.000-04:00

Just in time for Meatless Monday! Who doesn't like pasta shells bursting with cheesy spinach and smothered in tomato sauce? You can easily double or triple the recipe to feed a crowd.

Makes 12 shells: 3 to 4 servings

12 dried jumbo pasta shells = 12 conchiglioni (pâtes en forme de grosses coquilles)
1 16 oz. bag of baby spinach or 4 oz. frozen chopped spinach, thawed and drained = 1 sachet de 450 g de jeunes pousses d'épinards ou 120 g d'épinards hachés et égouttés
1 cup fresh ricotta cheese = 250 g de ricotta fraiche
4 oz. shredded mozzarella or other Italian cheese = 120 g de mozzarella râpée ou autre fromage (parmesan, fontina, gruyère)
1 large egg white = 1 blanc d'oeuf
¼ teaspoon garlic powder = ¼ cuillère à café d'ail en poudre
salt & pepper = sel et poivre
2 cups tomato or marinara sauce = 475 ml de sauce tomate ou marinara
2 tablespoons grated Parmesan or Romano cheese = 2 cuillère à soupe de parmesan (ou romano) en poudre

Preheat oven to 350F / 180C.

Cook pasta shells until al dente (about 9 minutes) and drain. Set aside to cool.

Microwave spinach in the bag for 3 minutes. Shred in food processor and drain excess water. You will obtain ½ cup of shredded spinach. In a bowl, mix ricotta, mozzarella, egg white and spinach. Add garlic powder and salt and pepper to taste.

Spread about ½ cup tomato sauce in a baking dish. Stuff each shell with ricotta-spinach mixture and place in the dish. Pour remaining tomato sauce over the stuffed shells and sprinkle with grated parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Enjoy!

Note: Those shells freeze really well. No thawing required, just place the frozen dish, covered with foil, in the 350°F oven and bake for 1 hour, remove foil and bake for an additional 10 minutes.

Spring Salad with Citrus Vinaigrette

2011-04-07T16:16:00.001-04:00

Spring! Yes! It's here! Finally! While all my son can think about is the Easter Bunny, I just get excited at all the new fresh produce this season brings.

One of them is fennel. I absolutely love its anise-like flavor. Fennel can be eaten raw or cooked. I usually saute thin slices of fennel in a pan coated with olive oil, then pour some balsamic vinegar on top and let it all caramelize for about 30 minutes. It's a perfect side to any white fish.

Another one is radish. Closely related to mustard, it is a pungent root vegetable. Make sure you give it a thorough wash.

I simply can't get enough of this salad (good thing it's super healthy!). I love how the sweet fennel and fresh oranges balance the peppery notes of the arugula and radishes. I love the crunch from the fennel and radishes, versus the soft greens and the juicy oranges. I love the contrast of colors: green, pink, white and orange. Remember: eat the rainbow!

Makes 4 servings

Salad

4 cups arugula (or watercress), cleaned = 4 portions de feuilles de roquette (ou cresson)
1 small fennel bulb, thinly sliced = 1 petit fenouil, coupé en fines lamelles
2 oranges, peeled and sliced = 2 oranges, épluchées et coupées en rondelles ou sections
a few radishes, thoroughly cleaned and thinly sliced = quelques radis, bien nettoyés et coupés en fines lamelles

Dressing

2 tablespoons fresh lemon juice = 2 cuillères à soupe de jus de citron
2 tablespoons extra-virgin olive oil = 2 cuillères à soupe d'huile d'olive
½ teaspoon Dijon mustard = ½ cuillère à café de moutarde forte
½ teaspoon maple syrup = ½ cuillère à café de sirop d'érable
dash of sea salt = une pincée de sel
dash of freshly ground black pepper = une pincée de poivre

Place the first 4 ingredients in a bowl (or four separate smaller serving dishes).
For the dressing, combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over salad. Enjoy!

Beef & Veggie Stir-Fry

2011-04-02T18:11:00.001-04:00

My son and I just got back from my hometown of Lyon, a city known as the gastronomy capital of France. Need I say more? Well. Yes. We fully enjoyed all the amazing bread, cheese, charcuterie and pastries there! I'm not sure I want to step on the scale right now... Anyway, after this incredible French feast, I was craving Asian flavors this week. But let's face it, I was jet-lagged and not highly motivated to spend hours in my kitchen. I love how stir-fries come together quickly and are loaded with healthy veggies. You can use whichever you have on hand but I always go for a mix of at least 3 colors: green (green beans, broccoli, snow peas, zucchini), yellow (baby corn, bell pepper, squash), red or orange (bell peppers, carrots), purple (eggplant, “red” cabbage). We seldom eat red meat (and when we do, it is organic, grass-fed beef only) and I have made this stir-fry with shrimp and chicken but it is just not the same. While flank steak is a great (and cheap) option for stir-frying, I prefer the more tender New York strip cut. Serve over jasmine or brown rice, or even rice noodles. Yum!

Makes 4 servings

Marinade

¼ reduced-sodium soy sauce = 60 ml de sauce soja
4 teaspoons Mirin (or Japanese rice vinegar) = 4 cuillères à café de Mirin
2 tablespoons water = 2 cuillères à soupe d'eau
2 teaspoons sesame oil = 2 cuillères à café d'huile de sésame
1 teaspoon canola oil = 1 cuillère à café d'huile de colza
1 teaspoon brown sugar = 1 cuillère à café de sucre roux
½ teaspoon black pepper = ½ cuillère à café de poivre

Stir-Fry

1 lb organic New York strip steak, cut into thin slices = 450 g de boeuf, filet ou faux-filet, coupé en fines tranches
3 cloves garlic, minced = 3 gousses d'ail, émincées
1 tablespoon finely minced or grated fresh ginger = 1 cuillère à soupe de gingembre frais émincé
1 small onion, chopped = 1 petit oignon, coupé en morceaux
1 yellow bell pepper, sliced = 1 poivron jaune, coupé en lamelles
1 red bell pepper, sliced = 1 poivron rouge, coupé en lamelles
1 orange bell pepper, sliced = 1 poivron orange, coupé en lamelles
8 oz. green beans, trimmed and briefly boiled= 225 g de haricots verts,
équeutés et brièvement cuits à l'eau
2 teaspoons cornstarch = 2 cuillères à café de maïzena

Combine all the marinade ingredients in a ziplock bag. Add steak slices, stir to coat and refrigerate for at least 15 minutes, or up to 2 hours.

Coat a large skillet with a little canola oil and heat over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds. Add steak, reserving the marinade in a separate bowl. Stir-fry meat for about 3 minutes. Transfer to a clean plate.

Return skillet to heat, add onion and bell peppers. Sauté for 4 minutes. Add green beans and continue stir-frying for another 2 minutes or so.

Stir cornstarch into reserved marinate. Add to the skillet and stir to coat the vegetables. Return steak to skillet and stir to combine. Serve immediately. Enjoy!

Crème Vanille

2011-03-25T14:57:00.001-04:00

This is originally a French recipe so I am keeping the French name, but essentially it is vanilla pudding. It is smooth, thick, rich and creamy... and one of the few ways to get my son to eat dairy!

It is crucial to use good quality pure vanilla extract. I recommend Rodelle's. If you wish, you can substitute one whole vanilla bean: cut it in half lengthwise, scrape out the seeds and pulp, add to the milk, along with the pod (which should be removed before whisking the yolk mixture into the saucepan). This will add gorgeous visual appeal as the crème will be flecked with tiny dark vanilla bean seeds.

If you are serving these to company (and you should!), add fresh sliced strawberries on top, or chocolate sprinkles!

Makes 8 servings

4 cups milk, divided = 1 l de lait, divisé
2 teaspoons pure vanilla extract = 2 cuillères à café d'extrait de vanille
⅓ cup + 1 tablespoon sugar = 75 g de sucre
⅓ cup cornstarch = 50 g de maizena
2 egg yolks = 2 jaunes d'oeuf

Place 3 cups of milk, vanilla and sugar in medium saucepan. Heat over medium heat, until it starts bubbling. In a bowl, combine remaining 1 cup milk, cornstarch and egg yolks. Gradually whisk into hot milk/sugar mixture. Lower the heat and continue cooking and stirring until mixture thickens. Do not allow to boil. Remove from heat and pour into 8 small serving dishes. Cover with plastic wrap to prevent a “skin” from forming. Chill in the fridge for at least 2 hours before serving. Enjoy!

Potato and Leek Soup

2011-03-20T04:34:00.000-04:00

I am addicted to soups. I have nicknamed this one, the French soup. The real name for it is potage parmentier, a classic in France. Some recipes call for onions, some omit milk, some add herbs, bacon bits or croutons on top. Some people like it chunky, some like it smooth. There is no right or wrong way to make this simple, hearty soup. This is my way, as I remember my grand-mother making it. Enjoy!

Make 4-6 servings

2 tablespoons butter = 30 g de beurre
3 leeks (white and light green only, split lengthwise, washed and thinly sliced) = 3 poireaux (seulement la partie blanche et vert clair, coupés en 2 dans le sens de la longueur, nettoyés et émincés)
1 lb russet potatoes, peeled and cut into small chunks = 450 g de pommes de terre, épluchées et coupées en dés
3 to 4 cups water = 750 ml à 1 l d'eau
salt and white pepper = sel et poivre blanc
1 cup hot milk = 230 ml de lait chaud
2 tablespoons heavy cream (optional) = 2 cuillères à soupe de crème fleurette (facultatif)

In large pot, melt butter, add leeks and cook over low to medium heat for about 20 minutes. Add potatoes and 3 to 4 cups of water, depending on how thick you want the soup to be. Season with salt and pepper. Bring to a boil then reduce heat and simmer covered for 20 minutes. Mash potatoes in the pot. Add milk and if you wish, mix with immersion blender until smooth. Add heavy cream if using, stir and serve immediately.

English Muffins

2011-03-15T11:07:00.002-04:00

After my successful result at making bagels, I decided to try my hand at English muffins. Even tough they are traditionally served with butter and jam, my family likes them best as breakfast sandwiches filled with ham, cheese and egg.

I browsed numerous blogs and books in search of an easy recipe that did not require a starter. For a solid recipe, my French friends can go to to Ligne & Papilles. However my best find was a recipe by Peter Reinhart in his glorious book: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. I really like how he combines skillet and oven baking so that the muffins don't end up completely burned on the outside (which is what happened on my first, sad, attempt at making English muffins). I tweaked the ingredient list a bit, substituting some whole-wheat flour, omitting sugar and replacing butter with olive oil. I also decided to roll and cut out the dough, instead of shaping boules as he does. In order to get the famous nooks and crannies, you will need to bake the muffins at just the right time, catching them as they are still rising so it is important that you don't over-proof them.

Makes 12-15 muffins

1 ½ cup milk = 350 ml de lait
2 ¼ teaspoons instant dry yeast = 2 ¼ cuillères à café (1 sachet) de levure de boulanger déshydratée
2 ½ cups unbleached bread flour = 300 g de farine à pain
2 cups whole-wheat flour = 200 g de farine complète
1 ½ teaspoon salt = 1 ½ cuillère à café de sel
2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
cornmeal, finely ground (optional) = semoule de maïs, très fine (facultatif)

Warm milk to about 100-110°F, add yeast. Stir and let stand for 5 minutes.

Place flours and salt in stand mixer bowl, pour milk/yeast mixture and olive oil. Mix with hook until dough forms. Add a tablespoon or two of milk if dough seems too dry. Knead for about 8 to 10 minutes. Cover bowl with cloth towel or plastic wrap and let rise in a warm place for an hour or until the dough has doubled in size.

Transfer dough to lightly floured counter and knead briefly to degaze. Roll it out to about ⅓ to ½ inch thick. Cut out circles with a 3.5” to 4” round cookie cutter (or a large glass), spray each side with olive oil and place on baking sheet lined with parchment paper and dusted with cornmeal. Sprinkle a little more cornmeal on the sides facing up. Cover with towel or plastic wrap and proof at room temperature for 30 minutes to one hour, until they are nicely puffed.

Preheat oven to 350F/180C.

Heat up a large skillet on medium heat on the stovetop. Transfer 3 or 4 muffins to the hot skillet, cook for about 3 or 4 minutes until the bottoms are golden brown, flip and cook the other sides for another 3 minutes. Both sides should be pretty flat now. Quickly transfer to a baking sheet and bake for 5 minutes. Repeat with remaining muffins.

Transfer the baked muffins to a rack and let cool for at least 30 minutes before slicing with a muffin splitter or a fork. Enjoy!

Banana Bread

2011-03-11T12:20:00.000-05:00

It's funny how we, Americans, call this, banana bread, while the French call it cake à la banane. I think they have a point.

My family, on both sides of the Atlantic, loves this banana bread's moist texture and simple flavor. No need for extra nuts or chocolate chips! The loaf should form a crack down the center as it bakes – a sign the baking soda is doing its job.

Makes 1 large loaf

1 cup sugar = 190 g de sucre
¼ cup butter, softened = 60 g de beurre, ramolli
3 ripe bananas, mashed = 3 bananes bien mûres, écrasées
¼ cup milk = 60 ml de lait
¼ cup low-fat sour cream or greek yogurt = 30 g de crème fraîche ou de yaourt grec
2 large egg whites = 2 blancs d'oeuf
2 cups all-purpose flour = 240 g de farine
1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude (en pharmacie)
½ teaspoon salt = ½ cuillère à café de sel

Preheat oven to 350F/180C.

Combine sugar and butter in a bowl; beat at medium speed until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

In a separate bowl, combine flour, baking soda, and salt; stir well.

Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray and bake for 50 to 55 minutes. Let cool in pan 10 minutes, remove from pan and cool completely on a wire rack.

Chicken Orzo Soup

2011-03-07T20:40:00.000-05:00

Once we get to the month of March, I am mentally done with winter. But it is still mostly cold outside so I am not quite ready to part from my (almost) daily bowl of soup! This one comes together quickly and is perfect for lunch or dinner on a busy day.

Orzo, a delicate rice-shaped pasta, works really well with the thyme-scented broth and chicken chunks, but any noodle, pasta or rice can be substituted, simply adjust the cooking time accordingly. I also love how lemon juice gives a clean, light, fresh flavor to the soup.

Makes 4 servings

1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
1 chicken breast (6 to 8 oz.), cut into small chunks = 1 blanc de poulet (200 g), coupé en petits dés
1 medium onion, diced = 1 oignon, émincé
2 cloves garlic, minced = 2 gousses d'ail, émincées
2 stalks celery, diced = 2 branches de céleri, émincées
3 medium carrots, diced = 3 carottes, émincées
½ to 1 teaspoon dried thyme = ½ à 1 cuillère à café de thym
4 cups chicken or vegetable stock, preferably homemade = 1 l de bouillon de poulet ou légumes
2 cups water = 450 ml d'eau
1 cup orzo = 160 g d'orzo
2 tablespoons lemon juice = 2 cuillères à soupe de jus de citron
salt & pepper to taste = sel & poivre

Heat half the olive oil in a large pot over medium-high heat. Season chicken chunks with salt and pepper, add to the pot and cook , stirring a few times, for about 5 minutes. Transfer to a bowl and keep warm.

Heat remaining olive oil in the same pot and add onion, garlic, celery, carrots and thyme. Cook, stirring a few times, for 5 minutes. Add vegetable broth and water, bring to a boil. Add orzo, reduce to a simmer and cook for 8 minutes. Remove pot from stove. Add chicken and lemon juice, stir gently. Enjoy!

Note: I often make a vegetarian version of this soup by replacing the chicken with one 15 oz. can of chickpeas (drained and rinsed). It is equally yummy!

Grilled Tilapia in Ginger-Soy Marinade

2011-03-04T23:03:00.001-05:00

I must confess: at my house, most weekday nights, dinner consists of a grilled lean protein, a starch and a veggie (preferably green). I know what you're thinking, bo-ring! But actually... NOT! I rely heavily on marinades to add healthy flavor. The options are limitless: wine (red or white), herbs, mustard, spices, citrus juice, etc... This Asian-inspired marinade is my absolute favorite for tilapia or mahi-mahi, or really any mild white fish.

To cook the fish, use a grilling pan on the stove or a George Foreman-type grill (mine sits on my countertop and is always ready to go!). In the summer, an outdoor grill is a great alternative, of course.

This goes especially well with basmati brown rice and steamed broccoli. So there you have it: an easy, wholesome, tasty dinner!

Makes 4 servings

4 tilapia fillets = 4 filets de tilapia (ou autre poisson à chair blanche et ferme)
2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
2 tablespoons fresh ginger, minced = 2 cuillères à soupe de gingembre frais, émincé
2 cloves garlic, minced = 2 gousses d'ail, émincées
1 tablespoon fresh lime juice = 1 cuillère à soupe de jus de citron vert
¼ cup reduced-sodium soy sauce = 4 cuillères à soupe de sauce soja (allégée en sodium)
1 tablespoon honey = 1 cuillère à soupe de miel
1 tablespoon water = 1 cuillère à soupe d'eau
pinch cayenne pepper = une pincée de piment de cayenne

Place all ingredients, except fish, in a ziplock bag. Squish to combine.

Add fish, seal and refrigerate for at least 4 hours.

Remove from fridge and let sit on the countertop for 15 minutes. Reserve marinade.

Preheat grill or heat a grilling pan on the stove, cook fish for a couple minutes on each side. Just before serving, brush a little more marinade on top of each fillet. Enjoy!

Spicy Shrimp with Spaghetti

2011-03-01T22:50:00.001-05:00

My husband loves this dish. The spicier, the better! If you can't handle the heat, just cut back on the white and cayenne peppers.

I guess you could substitute homemade shrimp stock with store-bought fish or vegetable stock but you would really miss out. Homemade stock is so flavorful without being high in sodium. Whenever I do a batch, I freeze leftovers in ice-cube trays. One cube equals about one tablespoon, and four tablespoons equal ¼ cup.

Round this dish out with some mixed greens, a loaf of bread and a bottle of Pinot Grigio and you have yourself a perfect dinner!

Makes 4-6 servings

2 lbs shrimp = 900 g de crevettes
1 onion, unpeeled and quartered = 1 oignon, non pelé et coupé en quatre
1 clove garlic, unpeeled and crushed = 1 gousse d'ail, non pelée et écrasée
1 rib celery, cut in half = 1 branche de céléri, coupée en deux

2 or 3 tablespoons butter = 30 à 40 g de beurre

2 green onions, chopped = 2 oignons verts, émincés

4 cloves garlic, minced = 4 gousses d'ail, émincées

½ teaspoon salt = ½ cuillère à café de sel

½ teaspoon white pepper = ½ cuillère à café de poivre blanc

½ teaspoon cayenne pepper = ½ cuillère à café de piment de cayenne

½ teaspoon onion powder = ½ cuillère à café de poudre d'oignon

½ teaspoon paprika = ½ cuillère à café de paprika

½ teaspoon dry thyme leaves = ½ cuillère à café de thym séché

¼ teaspoon black pepper = ¼ cuillère à café de poivre noir

⅓ cup heavy cream = 80 ml de crème fleurette

1 lb spaghetti = 450 g de spaghetti

Freshly grated parmesan cheese (optional) = parmesan râpé (facultatif)

To make the stock, peel the shrimp and put the shells in a pan. Cover with water, add onion, garlic and celery. Put on stove and simmer for about 1 hour. Drain and reserve.

Cook the spaghetti, drain and keep warm.

Mix salt and spices together in a small bowl. Melt butter in large skillet over medium heat, add green onions, garlic and spice mix. Add shrimp, stir to coat and cook a few minutes, until they turn pink. Add ¼ to ½ cup of shrimp stock + heavy cream, stir gently. Add cooked spaghetti to the skillet and add more stock if needed. Sprinkle with freshly grated parmesan and serve right away. Enjoy!