Spinach & brie puff pastries

I’m in a puff pastry phase! Well, I have a weakness for puff pastry, the flaky crispy pastry dough… I just love it! It’s one of the staple ingredients I always keep in my freezer. It always come in handy, and it’s never wasted.

I love how it dresses up any menu. You can top or fill it with just about anything you like and have an outstanding appetizer or dessert. For the holidays or any special occasion, these spinach and cheese puffs would make a fantastic addition to any menu, simple delicious flavors in one cute little appetizer.

In this version, I used Brie cheese but feel free to substitute it with any cheese you like. When thawing frozen puff pastry be sure to give it time. You can thaw the sheets, wrapped, overnight in the refrigerator or just lay it out on the counter for about 30 minutes.

Ingredients (makes 4 puffs):
1 cup fresh spinach, chopped
4 thin slices Brie (or more)
1 egg beaten
1/4 teaspoon freshly grated nutmeg
1 puff pastry, thawed if frozen
Salt and pepper, to taste
sesame and poppy seeds for decoration

Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper.
Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.

Roll out the pastry on a floured surface into a rectangle (16 x 8 in / 40 x 20 cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4in (10 cm) wide and 8in (20 cm) tall.
Cut 1 in (2.5 cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact.
Try to cut an equal number of strips on both sides.

Lay pastries out on a baking sheet lined with parchment paper.
Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side.
(Here's an excellent quick video to watch that explains it much better)!

Brush the tops of the pastries with the remaining beaten egg (add a tbsp of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.

Feuilletés épinards et brie

Ingrédients (4 feuilletés) 

1 tasse d'épinards frais, hachés

4 tranches de brie (ou plus)
1 œuf battu
1/4 càc de noix de muscade
1 pâte feuilletée, décongelée

Sel et poivre, selon goût

graines de sésame et de pavot pour la déco

Préchauffez le four à 180ºC. Chemisez une plaque de cuisson de papier sulfurisé.

Mettez les épinards dans un saladier, ajoutez la moitié de l'œuf battu. Assaisonnez de sel, poivre et de noix de muscade. 

Déroulez la pâte sur un plan de travail fariné en un rectangle de 20 x 40 cm. Coupez les bords. 

Découpez des franges diagonales sur les deux côtés en laissant le centre intact. Placez les feuilletés sur la plaque chemisée. Divisez la garniture d'épinards entre les rectangles, sur le centre, ajoutez les tranches de brie, puis commencez à tresser les bandes, repliez les franges par la gauche à droite en alternance. (Voici une vidéo qui explique le processus)!

Badigeonnez la surface du restant du jaune d’œuf battu avec un peu d’eau, parsemez de graines de sésame et de pavot et faites cuire au four 20 à 25 mn.

Read More

kugelhopf & Merry Christmas

Well Christmas is here! I can't believe how fast time flies. Every year I decide to make a dozens of traditional recipes, cookies, shortbreads, fruit cake… I just love when my house is brimming with festive scents of cinnamon spices and with the aroma of freshly baked breads wafting out from the oven.

This year, I chose a kugelhopf to start the season, this yeast-risen cake comes from Alsace, the northeastern region of France, a specialty you simply can’t miss out. Legend says that Marie Antoinette, who was born in Vienna, Austria, brought the cake recipe to France upon her marriage to Louis XVI. There are some disputes regarding this, and the cake may have been introduced in France earlier.

The etymology of the word 'kugelhopf' is thought to come from 'Gugelhut', which was the hat worn by parliamentarians in Strasbourg, or from 'kugel' meaning 'ball' and 'hopf', a reference to the raising dough.

One thing's for certain, kugelhopf has always been associated with Holidays; Christmas, Easter, engagements, births and even weddings. Now, it is considered a coffee cake to be eaten as breakfast or as an afternoon snack. Its interior consists of a soft brioche-like cake filled with lots of raisins.

The recipe I attempted is adapted from Gerard Mulot. Mulot's version loads the bread with a mixture of almond syrup, yielding an almost doughnut-like texture. It’s true it’s a bit time consuming but it’s worth it, and the job is made easier if you have an electric mixer with a dough hook.

So, Merry Christmas to you all! Lots of love from Chicho’s kitchen!

Ingredients:
350 g flour
10 cl just-warm-to-the-touch whole milk
1 tsp salt
30 g sugar
10 g fresh yeast
4 eggs
150 g softened butter + extra for pan
100 g plump raisins
a handful of blanched almonds

For decoration:
3 tablespoons almond syrup
3 tablespoons water
1 tsp of orange blossom water
10 g butter, melted
confectioners' sugar

Wash the raisins, then pat them dry.
Put the yeast and milk in a bowl.

On your work plan, make a well in the center of the flour mixture, then pour in the yeast mixture. Gradually add the flour then salt and sugar and vigorously stir the flour mixture into the well.

Pour the beaten eggs and incorporate them into the flour using your fingers, then start kneading the dough by stretching it vigorously: lift it from the work plan and let it fall for about 5 minutes until the dough no longer sticks. (You can use an electric mixer with a dough hook if you have one)

Add butter cut into chunks and resume working the dough with your fingertips until the dough is smooth.

Stir in the raisins and put the dough in a large bowl. Cover it with a proper cloth and let it double in volume in a warm place for 1 hour.

Punch the dough with the palm of your hand so it deflates and returns to its original volume, then store it in the refrigerator for 2 hours.

On a lightly floured work plan, form a ball with the dough. With your floured fingers, make a hole in the middle of the ball and spread the edges slightly to form a crown.

Grease a kugelhopf pan, put the almonds in each groove of the mold. Put the dough inside the mold equally. Cover with a cloth and let rise one last time for at least 1 hour, the dough should double again in size.

Preheat oven to 350ºF (180ºC) and bake the kugelhopf 45 to 50 minutes until the top is brown.

Remove from the mold upside-down and let cool on rack.
In a bowl, mix the almond syrup, water and orange blossom water. Brush the kugelhopf with the flavored syrup, then with the melted butter.
Sprinkle with confectioners' sugar.

Kouglof & Joyeux Noêl

Ingrédients:  

350 g de farine
10 cl de lait entier tiède
1 càc de sel
30 g de sucre
10 g de levure fraîche de Boulanger
4 œufs
150 g de beurre ramolli + un peu pour le moule
100 g de raisins blondsune poignée d’amandes émondées

Pour la décoration:
3 càs de sirop d’orgeat
3 càs d’eau 

1 càc d’eau de fleur d’oranger
10 g de beurre fondu
sucre glace

Lavez les raisins puis séchez-les.
Faites tiédir le lait dans un bol, ajoutez-le à la levure émiettée.

Sur le plan de travail, formez une fontaine avec la farine, ajoutez la levure délayée. Incorporez peu à peu la farine puis ajoutez le sel et le sucre.

Incorporez les œufs du bout des doigts, puis travaillez la pâte plus énérgiquement en l’étirant: soulevez-la du plan de travail puis faites-la retomber 5 à 10 mn. Arrêtez de travailler dès que la pâte ne colle plus.

Incorporez le beurre coupé en petits morceaux, en travaillant rapidement. Arrête dès que la pâte retrouve sa texture lisse et homogène.

Incorporez les raisins et mettez la pâte dans un grand saladier. Couvrez-la avec un torchon proper et laissez-la doubler de volume, dans un endroit tempéré, pendant 1 heure.

Écrasez la pâte avec la paume de la main pour qu’elle se dégonfle et retrouve son volume initial, puis rangez-la au réfrigérateur pendant 2 heures.

Sur un plan de travail légèrement fariné, formez une boule avec la pâte. Avec vos doigts farinés, faites un trou au milieu de la boule et écartez légèrement les bords pour former une couronne.

Beurrez le moule, mettez des amandes dans chaque cannelure et déposez la pâte.
Couvrez avec un torchon et laissez lever une dernière fois, pendant au moins 1 heure, la pâte doit encore doubler de volume.

Préchauffez le four à 180ºC et faites cuire le kouglof 45 mn environ.
Démoulez le kouglof à la sortie du four et laissez le refroidir sur une grille.

Dans un bol, mélangez le sirop d’orgeat, l’eau et la fleur d’oranger. Avec un pinceau badigeonnez le kouglof avec le sirop parfumé, puis avec le beurre fondu.

Saupoudrez de sucre glace et dégustez aussitôt!

Read More

Pastitsio - Greek meat & macaroni pie

Pastitsio or Greek meat and macaroni pie, is a Greek dish including three essential components: pasta, meat, and a béchamel sauce. The dish comes from the Italian tradition of "pasticcio (di pasta)", literally mess or scramble.

The usual Greek version has a bottom layer that is bucatini or other tubular pasta with cheese and egg as a binder; a middle layer of ground meat (beef, veal or lamb) with tomato and spices; another layer of pasta; and a top layer of creamy Béchamel sauce with cheese. Grated cheese and nutmeg are often sprinkled on top. All are layered in a baking dish and baked to a golden brown.

The pasta used is in general Bucatini: a thick Spaghetti style pasta which is hollow through the center, similar to a drinking straw.

Though it is also possible to use Penne pasta for this dish, this is what I did because I had it in my pantry, some people prefer to stick as close as possible to the classic composition and use bucatini.

This is the ultimate Greek comfort food, a dish I will do over and over again!



Ingredients (serves 8-10):

For the meat sauce:
4 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 celery sticks, finely chopped
1kg (2¼ lb) lean minced beef
7fl oz (200 ml) red wine
14 oz (400g) can chopped tomatoes
2 tbsp tomato purée
4 in (10 cm) piece cinnamon stick
¼ tsp ground cloves
1 tbsp dried oregano, Greek if possible
2 tbsp fresh oregano, chopped
3 fresh bay leaves
3½ fl oz (100ml) water
1½ tsp salt
freshly ground black pepper

For the pasta:
8 tsp salt
1 lb 2oz (500g) tubular pasta, such as rigatoni, tubetti or tortiglioni (I used Penne)
2 free-range eggs, lightly beaten
1¾ oz (50g) Greek kefalotiri cheese or parmesan cheese, finely grated
2 tbsp melted butter
½ oz (10g) fresh white breadcrumbs

For the white sauce:
4¼ oz (115g) butter
4¼ oz (115g) plain flour
1.2 litres (2 pints) whole milk, plus a little extra
½ tsp nutmeg, freshly grated
salt and freshly ground black pepper, to taste

For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as it browns.

Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, water, the 1½ teaspoons salt and freshly ground black pepper, to taste, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist.

Remove from the heat and discard the cinnamon stick and bay leaves.

For the pasta, bring 4.5 litres/8 pints water to the boil in a large saucepan with the eight teaspoons salt. Add the pasta and cook until al dente, about 13 minutes, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for one minute. Gradually beat in the milk, then bring to the boil, stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally.

Season with the nutmeg and some salt and pepper to taste.

Preheat the oven to 350ºF (180ºC). Stir 9fl oz (250ml) (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm (9in x 13in) across and 7cm (2½in) deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce.

Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.

Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown.

Pastitsio - Gratin de macaronis et bolognaise

Ingrédients (8 à 10 personnes):

Sauce à la viande:
4 càs d’huile d’olive
1 oignon, finement émincé
4 gousses d’ail, finement hachées
2 branches de céleri, finement émincés
1 kg de bœuf haché
20 cl de vin rouge
400 g de tomates épépinées et hachées ou en boîte
2 càs de concentré de tomate ou purée de tomate
1 bâton de cannelle
1 clou de girofle
1 càs d’origan séché
2 càs d’origan frais
3 feuilles de laurier séchées
10 cl d’eau
1 ½ càc de sel
Poivre du moulin

Pâtes:
8 càc de sel
500 g de pâtes rigatoni, tubetti or tortiglioni (j'ai utilisé des Penne)
2 œufs battus
50 g de fromage grec Kefalotiri ou parmesan râpé
2 càs de beurre fondu
10 g de chapelure

Sauce blanche:
115 g de beurre
115 g de farine
1.2 litre de lait entier + un peu plus pour rallonger la sauce
½ càc de muscade râpée
Sel et poivre

Pour la sauce, faites chauffer l’huile d’olive dans une grande poêle.
Ajoutez l’oignon haché, l’ail haché, le céleri haché, et faites frire jusqu’à une légère coloration.
Ensuite, ajoutez le bœuf haché, faites le frire 4 minutes en appuyant bien sur la viande avec une cuillère en bois pour bien détacher les gros morceaux de viande.

Versez le vin rouge, la chair des tomates, la purée de tomate, le bâton de cannelle, le clou de girofle, l’origan séché et frais, les feuilles de laurier, l’eau, le sel, le poivre et faites mijoter sur feu doux 30 à40 minutes en remuant souvent. La sauce doit bien épaissir.

Réservez au chaud, retirez la bâton de cannelle et les feuilles de laurier.

Pour les pâtes, portez une grande casserole de 4.5 l d’eau à ébullition avec 8 c à café de sel.
Ajoutez les pâtes et faites les cuire al dente environ 13 minutes. Attention à ne pas les faire trop cuire.
Bien les égouttez et versez-les dans un saladier en attendant qu’elles refroidissent.

Pour la sauce, faites fondre le beurre dans une casserole et ajoutez la farine. Remuez pendant une minute. Versez le lait graduellement en remuant en même temps. Portez à ébullition en continuant de bien remuer. Baissez le feu et laissez mijoter 5 à 7 minutes en remuant de temps en temps.

Râpez la noix de muscade, salez et poivrez.

Préchauffez le four à 180°C (th 6 1/2).
Versez 25 cl de la sauce blanche sur les pâtes avec les œufs battus et la moitié du fromage râpé.
Laissez le reste de la sauce blanche sur feu doux, remuez et rajoutez un peu de lait si la sauce est trop épaisse.

Graissez avec le beurre fondu un grand plat au four de 23cmX33cm et de 7 cm environ de profondeur.
Déposez 1/3 des pâtes sur la base du plat et couvrez avec la moitié de la sauce à la viande de bœuf.

Déposez 2/3 des pâtes et le reste de la sauce à la viande
Recouvrez du 3/3 des pâtes et déposez le reste de sauce blanche.

Mélangez le fromage râpé restant avec la chapelure. Répartissez la chapelure sur l’ensemble du plat.
Faites cuire environ 40 minutes au four. Le dessus du gratin doit être doré.

Adapted from Rick Stein's Mediterranean Escapes

Read More

Red lentil soup with sauteed scallops

These wintry harsh days just beg for warm sweaters, woolen blankets, and of course comfort food. The nippy days and nights of wintertime makes us crave something warm and comforting to eat. Simple home-cooked food, is all what I need these days!

On a cold day, nothing sounds more appealing to me than hot steaming bowl of soup. It’s what I want to eat when I feel cold. It’s what refuels me and warms my soul!

I have fond memories of enjoying a bowl of red lentil soup as a child. I just close my eyes and savor each bite because it reminds me of my family and my childhood. It reminds me of walking home in the cold from school to find a bowl of red lentil soup waiting for me.

Red lentil soup is a major staple recipe at our house, it’s a nurturing soul food we always crave. This time I wanted to add a twist, and serve it with sautéed scallops.

The earthy texture from the legume and the supple consistency of the shellfish give a graceful combination. The tender scallops, not over done and perfectly seared, will definitely vow your taste buds. 

Ingredients (serves 4):
1 medium onion, roughly chopped
2 garlic cloves, smashed
320g (3/4 lb) rinsed red lentils
1 bay leaf
1.2 liter (5 cups) vegetable/chicken broth
1/2 teaspoon coriander powder
salt & pepper to taste
2 tbsp olive oil
12 fresh scallops, cleaned, with the corals attached

chopped coriander for garnish
 

Saute the onion in a large pot with some olive oil for 2 mn, add the garlic and saute for another minute. Add the lentils then pour the stock and the bay leaf. Season with salt, pepper, and coriander powder. Bring to a boil then simmer on low heat for around 20 mn, until the lentils are tender.

Meanwhile, cook the scallops. To do this, heat a large frying pan over a high heat without adding any fat. Dry the scallops and corals with kitchen paper. When the pan is searing hot, lightly brush them on both sides with the olive oil and season with salt and freshly milled black pepper.

Now add them to the pan and let them cook without moving for about 2 minutes, until the underside is dark brown and caramelised, then use a small palette knife to flip them over. Continue to cook for 1 mn on the other side, but no more. What you are aiming for is a golden, caramelised outside, with a soft and barely cooked inside. It’s important to have your frying pan really hot to get the dish right.

Once the lentils cooked, discard the bay leaf and puree the lentils. Spoon them in bowls, then arrange the scallops over the lentils. Garnish with chopped coriander. 

Velouté de lentilles corail et saint-jacques

Ingrédients (4 personnes):
1 oignon haché
2 gousses d'ail, écrasées
320g de lentilles corail
1 feuille de laurier
1.2 litre de bouillon de volaille
1/2 càc de coriandre moulue
sel et poivre, selon goût
2 càs d'huile d'olive
12 noix de saint-jacques

coriandre ciselée
 

Faites revenir les oignons dans une sauteuse avec un peu d'huile d'olive pendant 2 mn. Ajoutez l'ail et faites revenir 1 mn. Ajoutez les lentilles, le bouillon et la feuille de laurier. Assaisonnez de sel, de poivre et de coriandre moulue. Laissez frémir environ 20 mn jusqu'à ce que les lentilles soient tendres. 

Pendant ce temps, faites chauffer ine poêle à feu vif, sans ajoutez de matière grasse. Séchez les noix de saint-jacques et badigeonnez-les des 2 côtés avec de l'huile d'olive. et assaisonnez-les de sel et de poivre.

A l'aide d'un pinceau badigeonnez les noix de Saint Jacques d'huile d'olive de chaque côté.
Assaisonnez chacune d'elles de sel et de poivre puis poêlez-les 2 minutea de chaque côté dans la poêle assez chaude. 

Une fois les lentilles cuites, retirez la feuille de laurier et mixez les lentilles. Versez le velouté dans des bols et posez les noix de saint-jacques. Servez aussitôt parsemé de coriandre hachée.

Read More

Deep Dish Chocolate Chip Cookies

I had never heard of pizookies, had you? A deep-dish chocolate chip cookies, served in a ramekin and topped with a big dollop of vanilla ice cream.
This idea came from a dessert served at B.J's Restaurant & Brewhouse. And what an awesome invention!!

Well, I’ve heard about the giant chocolate chip cookie, but this is the first time I’d come across a cookie dough baked directly in a dish. Well, to be honest, it’s a brilliant idea. There’s nothing like a good chocolate chip cookie, unless of course, if it’s more than an inch thick, freshly baked, hot out-of-the oven, rich and delicious topped with scoops of vanilla ice cream and served in its own deep dish.

The recipe is so simple and can be made in no time, you simply choose your favorite cookie dough recipe, press it into little individual-sized cobbler pans or gratins, and bake it.

I made them in individual ramekins but I think it's also fun to make one big if you've got a shallow kind of crock and share it family style.

The cold weather seems the perfect excuse to crave serious comfort food, and on top of this, the holiday season is nearly with us, so wherever you look there are all those lovely comfort foods and delicious treats from our childhood to contend with.

There's no denying the comfort when your spoon first breaks the golden crust, then there's the warm chewy cookie contrasting against the cool ice cream melting all over it!! Such comfort that first bite is sure to bring. 

Ingredients: (serves 4-6)
1 stick (113g) butter
1 cup chocolate chips (about 1/2 of a 12-oz bag)
1 ¼ cup (175 g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
½ cup (100g) light brown sugar
6 tbsp granulated sugar
1 tsp vanilla extract
1 large egg
Vanilla ice cream, to serve

Mix flour, baking soda and salt together in a bowl and set aside.

Beat butter and sugars together with an electric mixer on medium speed until well mixed, about 1 minute. Beat in egg and vanilla. Blend on medium speed for 30 seconds. Don't worry if mixture looks curdled.

Scrape down the bowl and beater and beat in flour mixture on low speed, until just a few dry streaks remain.

Use a rubber spatula to fold in the chocolate chips.

Preheat oven to 350ºF (175ºC). Lightly grease ramekins.

Fill ramekins about ½ way up with cookie dough, maximum (the dough rises when confined). Place ramekins on a baking tray and bake until tops are golden brown, 15-25 minutes, depending on size of ramekin (my 3'' took about 20 minutes.)

You want the cookie to be slightly undercooked for a gooey result, but not doughy. Keep a close eye on things after the first 12 minutes.

Remove from oven and eat immediately, with or without ice cream.

  

Ramequins de cookies aux pépites de chocolat

Ingrédients: (4 à 6 personnes)

113 g de beurre
180 g de pépites de chocolat
175 g de farine
1 càc de bicarb. de soude
1/4 càc de sel
100 g de sucre roux
6 càs de sucre
1càc d'extrait de vanille

1 œuf

Glace vanille, pour servir

Mélangez la farine, la levure et le sel dans un saladier. Réservez.

Battez le beurre avec les sucres à moyenne vitesse environ 1 mn. Ajoutez l'œuf et l'extrait de vanille, et battez 30 secondes.
Ajoutez le mélange de farine et battez à vitesse lente. Versez les pépites de chocolat et mélangez avec une spatule.

Préchauffez le four à 175ºC. Beurrez des ramequins.

Versez la préparation à ½ dans les ramequins (la pâte va gonfler). Déposez les ramequins sur une plaque à patisserie et enfournez 15 à 20 mn, cela dépend de la taille de vos ramequins.

Les cookies doivent être assez tendres. Vérifiez la cuisson 12 mn après, les miens ont mis 20 minutes.
Faites sortir du four et mangez immédiatement avec une boule de glace de vanille.

Read More

Minestrone Soup

Oh boy it is definitely soup weather out there! Yesterday, Meteo France reported that one of its Paris weather stations had recorded 11cm (4.5 in) of snow in one afternoon which did not happen since 1987. It was really something, the heavy snow blanketed Paris and everything was peaceful and serene. In general, Paris does not get a lot of snow on a regular basis, which is why relatively small amounts of snow can cause the kind of disruption that only a meter or more would cause in countries like Canada. Sorry I can't share a nice view of Paris under the snow but only this view from my window. 

 

Luckily I was home, in my sweats, snuggled up on the couch in a blanket and watching the snow fall. That kind of weather makes me want to be a hermit, hunkering down in my warm apartment eating soup and drinking hot chocolate! Watching snow fall through the air is relaxing. As I looked out the window, everything was covered in a thick blanket of white. The trees were coated with heavy wet snow and snowflakes were falling fast.

Well, as you can see there is no pasta in my soup, but, they would definitely be a nice addition. What I really would have loved, had I had it around would have been to toss in some grated cheese. Well, next time. Because I have a sneaking suspicion that there will be many more soup days to come.

Ingredients (serves 4):
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 lb (450g) Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-oz) can diced tomatoes
1 fresh rosemary sprig
1 (15 oz - 425g) can cannellini beans, drained, rinsed
3 3/4 cups low-sodium beef broth
1 oz (30g) piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper to taste

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Soupe Minestrone

Ingrédients (4 personnes):
2 càs d'huile d'olive
1 oignon, émincé
2 carottes, épluchées et coupées en cubes
2 branches de céleri, coupées en dés
2 gousses d'ail, hachées
450 g de blettes, les feuilles coupées
1 pomme de terre, épluchée et coupée en dés
1 boîte de tomates concassées
1 branche de romarin frais
une boîte de 425g d'haricots blancs cannellini, égouttés et lavés
1 litre de bouillon de bœuf
1 morceau (30g) de croûte de Parmesan
2 càs de persil haché
Sel et poivre, selon goût

Faites chauffer l'huile d'olive dans une grande marmite. Ajoutez l'oignon, les carottes, le celeri et l'ail. Faites les revenir à feu moyen 10 mn environ. Ajoutez les blettes et les pommes de terre, faites revenir 2 mn. Ajoutez les tomates et la branche de romarin. Laissez mijoter à feu doux 10 mn. 

Pendant ce temps, mixez 3/4 des haricots blancs and 1/4 tasse de bouillon pour les réduire en purée. Ajoutez le mélange, le reste du bouillon et la croûte de Parmesan à la marmite. Laissez mijoter jusqu'à ce que les pommes de terre soient tendres, environ 15 mn. Ajoutez les haricots blancs et le persil. Laissez 2 mn et assaisonnez de sel et de poivre. Retirez la croûte de Parmesan, et la branche de romarin.

Servez chaud.

Read More

Zucchini frittata with flaked almonds

No this is not a cake with slivered almonds, it's a frittata!!

Last week, while recovering from restaurant overload, I cooked at home every night. The snow and dreary weather were making me thoroughly depressed. My hubby was in Chicago on business, so I was cooking just for one. And as I really hate to eat alone, I didn't want to spend too much time in the kitchen and all I wanted is quick meals and comfort food. Well, how often do we cook nice fancy meals just for ourselves, with no one to impress? 

Last night, I made this frittata for a light dinner. Usually, I make a lot of frittatas. I think they're so versatile, they fill your belly and allow you to use up leftovers. The magic touch in this particular frittata was the toasted slivered almonds I sprinkled over the top of it.

Ingredients:
6 large eggs
3.5 oz (100 g) Parmesan cheese, grated
1 large zucchini
2 tbsp mint, chopped
2 tbsp basil, chopped
salt
pepper
2 tbsp olive oil
2 oz (60 g) slivered almonds

Toast the slivered almonds in a skillet over medium heat, until lightly browned. Set aside.

Wash and slice the zucchini using a mandolin.

In a big bowl, beat the eggs, add the zucchini slices, the parmesan and the herbs. Season with salt and pepper.

Heat the olive oil in the skillet, and pour the egg mixture. Cook on low heat around 7 mn, then flip the frittata on a plate and cook it for another 2 mn.

Garnish with the toasted slivered almonds. You can eat it hot or cold.



Frittata aux courgettes et amandes

Ingrédients:
6 gros œufs
100 g de Parmesan râpé
1 belle courgette
2 càs de menthe, hachée
2 càs de basilic, haché
sel
poivre
2 càs d'huile d'olive
60 g d'amandes effilées

Faites dorer les amandes à sec dans une poêle. Réservez.

Lavez et râpez la courgette à l'aide d'une mandoline.

Cassez les œufs dans un grand bol et fouettez-les. Ajoutez les courgettes, le parmesan et les herbes. Poivrez et salez.

Faites chauffer l'huile d'olive dans la poêle. Versez la préparation aux œufs et faites cuire à feu doux 7 mn environ, puis retournez délicatement avec une assiette et poursuivez la cuisson 2 mn.

Parsemez d'amandes grillés. Servez chaud ou froid.


Adapted from: Saveurs magazine

Read More

Cauliflower Gratin

I have always been a fan of cauliflower, boiled, fried, steamed or even raw. Even when I was a kid,  I loved this vegetable, unlike my brother who used to kick and scream every time my mom made us a dish with cauliflower. The only way he would eat them was ‘the lebanese way’ roasted then served with tahini sauce, he used to dip the florets with lots of tahini sauce to mask the flavor of the vegetable.

Well a few days ago, I found myself starring at a beautiful display of cauliflower in the farmer’s market, I decided that it was time to make cauliflower gratin.

In French, "gratin" means that a dish, whether vegetables, meat or any other ingredient has been baked with a topping of bread crumbs or cheese and then browned. In French “le gratin” means crust and the verb “gratiner” means to brown, usually under a broiler.

In addition to the famous French potato dish called 'gratin dauphinois,' cooking au gratin is a widely used cooking technique in the preparation of numerous dishes. Gratin de chou-fleur is a classic dish in every French family.

The cold weather continues to blanket Paris and the icy wind is whipping across the city. This big freeze is showing no signs of easing up after another day of snow and plummeting temperatures. So to stay warm, I am only cooking hearty meals; I'm talking soups, stews and of course gratins. What better way to keep out wintry chills than with hearty dishes. The combination of tender cauliflower, creamy sauce, crunchy topping and melted cheese make a delightful weeknight meal.

Ingredients:
1 (3-pound) head cauliflower, cut into large florets
salt
4 tbsp (1/2 stick) unsalted butter, divided
3 tbsp all-purpose flour
2 cups hot milk
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
3/4 cup freshly grated Gruyère, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375ºF (190ºC).

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Gratin de chou-fleur 

Ingrédients:
1 chou fleur
sel
50 g de beurre
50 g de farine
1/2 litre de lait chaud
1/2 càc de poivre noir
1/4 càc de noix de muscade rapé
60 g de Gruyère rapé
40 g de Parmesan rapé

3 càs de chapelure

Préchauffez le four à 190ºC.

Détailler le chou-fleur en petits bouquets, les laver et les faire bouillir 5 à 6 mn. Égoutter.

Pendant ce temps, faire fondre la moitié du beurre (25g) dans une casserole à feu doux. Ajouter la farine d'un coup et bien remuer 2 mn. Faire bouillir le lait. Ajouter le lait bouillant au mélange farine-beurre. Bien remuer et mettre à feu moyen jusqu'à ce que le mélange épaississe. Hors feu, ajouter le sel, le poivre, la noix de muscade, 30 g de Gruyère et le Parmesan.

Napper le fond du plat à gratin gratin avec le 1/3 de la béchamel. Disposez les bouquets de chou-fleur au dessus puis napper du reste de la sauce béchamel. Mélanger la chapelure avec l'autre moitié de Gruyere et saupoudrer. Faites fondre l'autre moitié de beurre (25g) et versez sur le gratin. Enfournez 25 à 30 mn jusqu'à ce que le dessus soit gratiné.


Recipe adapted from Ina Garten

Read More