Roasted Greek-Style Potato Wedges

Summer comfort food at its best! These are perfect with my Greek turkey burgers.

Makes 4 servings

• 4 large russet potatoes, peeled and cut into wedges = 4 grosses pommes de terre Russet (environ 250 gr chacune)
• 1/3 cup olive oil = 80 ml d'huile d'olive
• 2 tablespoons fresh lemon juice = 2 cuillères à soupe de jus de citron
• 2 teaspoons dried oregano = 2 cuillères à café d'origan
• 1 glove garlic, minced = 1 gousse d'ail, émincée
• Salt & pepper, to taste = sel et poivre
• 1/3 cup vegetable or chicken broth = 80 ml de bouillon de légumes ou de poulet

Preheat oven to 425°F/220°C.

Whisk olive oil, lemon juice, oregano and garlic. Season with salt and pepper.

Toss potatoes wedges with olive oil mixture and spread on a large baking sheet. Pour broth around the potatoes. Sprinkle with a little more salt and pepper.

Roast until tender and golden brown (about 30-40 minutes), turning once or twice with a spatula.

Cool for a few minutes before serving. Enjoy!

Coconut Cupcakes with Lime Frosting

Woohoo! I just got one year older wiser! And what would a birthday be without a cupcake? I was told you're not supposed to bake your own birthday (cup)cake(s) but I really wanted to try something different and I wasn't going to find anything “from scratch” at the store or in a box. So I went looking online for ideas and ended up creating my own coconut/lime cupcake/frosting recipe. The coconut flavor is perfectly sweet without being overpowering and the lime frosting adds a nice tang.

This treat is the perfect summer cupcake: it tastes like a day at the beach!

Makes 12 cupcakes

For the cupcakes:

• 6 tablespoons butter, softened = 85 g de beurre, ramolli
• ¾ cup sugar = 150 g de sucre
• 1 egg + 2 egg whites = 1 oeuf entier + 2 blancs d'oeuf
• 1 ¼ cups all-purpose flour = 150 g de farine
• 1 teaspoon baking powder = 1 cuillère à café de levure
• Pinch salt = une pincée de sel
• ¼ cup (packed) sweetened shredded coconut = 35 g de noix de coco râpée
• ½ cup light coconut milk = 120 ml de lait de coco (allégé)
• ½ teaspoon pure vanilla extract = ½ cuillère à café d'extrait de vanille

For the frosting:

• 3 tablespoons butter, softened = 40 g de beurre, ramolli
• 1 lime = 1 citron vert
• 1 cup powdered sugar = 120 g de sucre glace

Preheat oven to 350 °F / 180° C.

 

Cream butter and sugar with a mixer until light and fluffy. Add egg and egg whites, beating well after each addition.

 

Whisk flour, baking powder, salt and shredded coconut (dry ingredients) in a medium bowl.

Mix coconut milk and vanilla extract (wet ingredients) in a separate bowl.

 

Add dry ingredients to sugar/butter mixture, alternating with wet ingredients. Mix until combined, scraping sides of the bowl a few times.

 

Line standard muffin tins with 12 cupcake paper liners. Pour batter, filling each about 2/3 full.

 

Bake cupcakes for 18 to 20 minutes. Remove from oven and let cool on wire rack.

Meanwhile, make the frosting: zest the lime with a microplane grater, then cut in half and juice it. Combine butter, half the zest and 1 to 1 ½ tablespoons fresh juice in a medium bowl. Beat with mixer until well blended. Gradually add the powdered sugar, beating until smooth. Spread about 2-3 teaspoons of frosting onto each cupcake and sprinkle with remaining zest. Enjoy!

Note: this is enough frosting to spread a thin layer on each cupcake. Flavor-wise, you do not need more but if you wish to pipe the frosting with a 1M tip, you will need to double the recipe.

Rainbow Farro Salad

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

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

Serves 4-6

For the salad:

• 8 oz. farro, uncooked = 225 g de farro (ou Ebly)
• 1 small red onion, diced = 1 petit oignon violet, coupé en petits carrés
• 1 small red bell pepper, diced = 1 poivron rouge, coupé en petits carrés
• 1 small yellow bell pepper, diced = 1 poivron jaune, coupé en petits carrés
• 10-15 Kalamata olives, quartered = 10-15 olives Kalamata, coupées en 4
• 4 oz. baby spinach, chopped = 110 g de jeunes pousses d'épinards fraiches, émincées
• A few leaves of fresh mint, chopped = quelles feuilles de menthe fraiche, émincées
• ¼ cup crumbled feta = 60 g de feta émiettée

For the lemon-anchovy vinaigrette:

• 2 teaspoons Dijon mustard = 2 cuillères à café de moutarde forte
• 1 teaspoon anchovy paste = 1 cuillère à café de pâte d'anchois ou pissalat
• 1 garlic clove, minced = 1 gousse dail, émincée
• 4 tablespoons lemon juice = 4 cuillères à soupe de jus de citron
• ¼ cup olive oil = 60 ml d'huile d'olive
• Freshly ground pepper, to taste = poivre fraichement moulu

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

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

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

Raspberry-Almond Palmiers

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

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

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

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

Makes 20 mini palmiers

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

Preheat oven to 425°F / 220°C.

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

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

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

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

Turkey Cutlets Piccata

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

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

Serves 2-4

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

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

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

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

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

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

Chicken and Provençal Vegetables en Papillote

Cooking “en papillote” sounds fancy but it is essentially steam-baking food in little parchment packets or pouches. It's easy, healthy and involves almost no cleaning. What's not to love!

Serves 4

• 4 boneless, skinless chicken breasts = 4 escalopes de poulet
• 4 teaspoons Dijon mustard = 4 cuillères à café de moutarde forte
• 2 zucchini, diced = 2 courgettes, coupées en dés
• 1 small eggplant, diced = 1 petite aubergine, coupée en dés
• 1 orange or yellow bell pepper, thinly sliced = un poivron orange ou rouge, émincé
• 12 cherry tomatoes, halved = 12 tomates cerises, coupées en deux
• 2 tablespoons butter (cut up) or olive oil = 25 g de beurre, coupé en petits morceux ou 2 cuillères à soupe d'huile d'olive
• Herbes de Provence (thyme/rosemary/savory/marjoram), salt & freshly ground pepper, to taste = herbes de Provence, sel et poivre

Preheat oven to 400°F /200°C.

Cut 4 large pieces of parchment paper. Place each chicken breast in the center of the paper. Spread mustard evenly over chicken breasts. Arrange veggies around the chicken. Add a few pieces of butter or pour a little olive oil over the top. Season with herbs, salt and pepper.

Seal each papillote tightly and place them on a baking sheet.

Bake until the packages are puffed and chicken is cooked through, about 20-25 minutes. Be careful when opening the packets as hot steam will come flying out. Enjoy!

Honey-Lemon Bread

Yesterday was cold and rainy and we were stuck inside. While my son was playing dress-up and fighting imaginary knights and dragons with our dog (yes, dog!), I thought a cup of hot tea would cheer me up. And then I thought that adding a slice of something yummy would make it even better. So I came up with this honey-lemon bread. I had wanted to try baking with honey (instead of processed sugar) for a while and I simply love the combo of honey and lemon. To me, it is both soothing and invigorating.

As the bread was baking, it filled my kitchen with the most tantalizing aroma. No way was I going to wait for the bread to cool down or the glaze to harden, so I cut myself a slice right out of the oven. So. Good. A bit tart. A bit sweet. Perfect with my pear tea. And even better this morning, topped with lemon glaze, and served with a homemade latte.

Makes 1 loaf

For the batter:

• 1 stick (= 8 tablespoons) butter, softened = 115 g de beurre, ramolli
• 2 large egg = 2 oeufs
• 6 to 8 tablespoons honey = 6 à 8 cuillères à soupe de miel
• 4 tablespoons Greek yogurt (if possible honey-flavored) = 4 cuillères à soupe de yaourt grec (si possible aromatisé au miel)
• 1 ¾ cups all-purpose flour = 210 g de farine
• 3 teaspoons baking powder = 1 sachet (11 g) de levure
• ½ teaspoon salt = ½ cuillère à café de sel
• 1 organic lemon = 1 citron bio non-traité

For the glaze:

• 1 lemon = 1 citron
• 1 cup powdered sugar = 130 g de sucre glace

 Preheat oven to 325F/170C.

Combine softened butter, eggs, honey, and Greek yogurt in a bowl. Beat at medium speed until well-blended.

In a separate bowl, combine flour, baking powder and salt. Gradually add to previous mixture. Beat until smooth.

Zest the lemon with a microplane grater, then cut it in half and juice it. Add both zest and juice to the batter and stir.

Spoon batter into a 9 x 5-inch greased loaf pan, bake for about 45 minutes. Let cool in pan for 10 minutes, remove from pan and cool completely on a wire rack.

Meanwhile, juice second lemon and put 2 tablespoons in a bowl, gradually add powdered sugar, stirring until blended. Glaze should be thick, but pourable. Just add a bit more sugar or lemon juice to achieve the right consistency. Spoon glaze on top of loaf and let it harden for a couple hours. Enjoy!