Gluten Free Pumpkin Spice Cakelettes

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There is always room for dessert – especially for sugar-free, gluten-free delicious desserts.

Gluten Free Pumpkin Spice Cakelettes1

When I invite people over, I want to be able to serve delicious desserts that deliver loads of flavor. Over the years, many of my friends started to follow a gluten-free diet. Consequently, it became increasingly difficult to entertain at home and live up to my standards.
So I decided to work on converting some of my favorite recipes into gluten-free versions. The goal was to create delicious desserts without bulk and flour. Desserts that anyone could enjoy whether or not they follow a gluten-free diet.

Gluten Free Pumpkin Spice Cakelettes

This recipe is an adaptation of King Arthur’s gluten-free pumpkin cake. The KA recipe uses their gluten-free mix. The reason I don’t use gluten-free baking mixes is because many of them contain Xanthan Gum, and I happen to be allergic to xanthan gum. Instead, I use a combination of almond flour and coconut flour and an extra egg for binding.

Gluten Free Pumpkin Spice Cakelettes-2

These are deliciously light, moist, sweet and spicy pumpkin cakelettes. The coconut flour adds a wonderful flavor without overwhelming the rest of the ingredients. The honey gives just enough sweetness to make it pleasant. Who’s missing gluten?

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Gluten Free Pumpkin Spice Cakelettes
 
Ingredients
  • 1 can organic pumpkin puree
  • 8 oz of butter (room temperature)
  • ½ cup of honey
  • 4 extra large eggs (room temperature)
  • ½ cup coconut flour
  • 1 cup almond flour
  • ½ tsp salt
  • 1 Tbs pumpkin pie spice
  • 1 and ¼ tsp baking soda
Instructions
  1. An hour before making the cakelettes bring eggs and butter to room temperature.
  2. Preheat oven to 350 degrees. Generously butter and flour a cakelette pan. Warm the honey before measuring by putting the container in a bowl of hot water (not boiling) for a couple of minutes.
  3. In a bowl mix together all dry ingredients. Using a mixer with flat attachment, cream softened butter for a couple of minutes. Add the honey and mix at medium speed for about 5 minutes until creamy and fluffy. Add eggs one at a time mixing well and scraping the sides of the bowl after each addition. By the fourth egg addition the emulsion of the batter will seem like it's breaking down (looking separated and weepy). No worries, once you add pumpkin purée and the dry ingredients, it will smooth out.
  4. Add pumpkin purée and mix then the dry ingredients and mix just enough to incorporate. Pour batter in buttered loaf pan and bake at 350 for 45 minutes... Watch that the top of the cake doesn't burn. If your oven tend to be on the hotter side, reduce the temp to 335 degrees.
Notes
If you are 100% gluten free, you can use rice flour to flour the pan. I found that using extra large eggs resulted in more leavening. If you don't have extra large eggs add an extra egg to the batter.

 

Buckwheat Chocolate Banana Bread with Tart Cherries

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BuckwheatBananaBread-3

Always loved basic banana bread but this version quickly became my favorite. The first time I made it I used a 50/50 mix of plain flour and buckwheat flour – then I decided to experiment with a buckwheat only version – turning out a perfectly fluffy, moist and delicious loaf –  a healthy nutritious version of an American classic.

BuckwheatBananaBread-2

Why buckwheat? Though I’m not gluten free, I wanted to try my hand at a healthy version of banana bread. Buckwheat is high in protein, fiber and  loaded with nutrients. A great alternative to white flour baking, it has a delicious nutty flavor especially when paired with sweet ripe bananas and chocolate.

BuckwheatBananaBread-4

This recipe is simple and easy to make. Most of the ingredients you may already have in your pantry. All that is required is a bowl and a fork to mix the batter.

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Buckwheat Chocolate Banana Bread
 
Ingredients
  • 1⅔ cups Bob's Red Mill buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 medium very ripe bananas, peeled + half a banana sliced lenghtwise
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • ¼ cup yogurt
  • 4 tablespoons buttermilk
  • ⅓ cup vegetable oil
  • ½ cup chocolate chips
  • ¼ cup dried tart cherries
Instructions
  1. Preheat an oven to 350°F. Generously grease a non-stick metal loaf pan (preferably 1½ lb. pan) with butter.
  2. In a bowl, combine the flour, baking powder, salt and baking soda.
  3. In a large bowl, smash the bananas with a fork. Add the sugar, yogurt, buttermilk, oil, eggs and vanilla and mix with a spoon/fork until well blended.
  4. Add the flour mixture to the banana mixture and stir just until blended. Gently mix in the chocolate chips and tart cherries.
  5. Scrape the batter into the prepared pan, spreading it evenly with the spoon.
  6. Gently lay the half banana on top of batter right in the center (optional).
  7. Bake in preheated oven until a toothpick inserted into the center of the bread comes out clean with just a few crumbs clinging to it, about 45 to 60 minutes.
  8. Remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
  9. Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
  10. Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool before serving. Makes 1 loaf.
Notes
If using 1 lb. loaf pan, batter may overflow a bit during baking

 

 

 

Roasted Heirloom Carrots with Harissa Aioli

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HeirloomCarrotsroasted

I’m a full-fledged member of carrot-oholics anonymous. I’ve learned to love these root vegetables.

But, in truth, for most of my life, I never liked carrots. Raw, they’re not so bad. Cooked, I really loathed them. The taste of steamed or boiled carrots was so revolting to me.

So, why did I detest cooked carrots? I guess I never got over the shockingly bad tasting carrots my mom fed me from a jar when I was a baby. Is it possible to remember what food tasted like when you were a baby? I don’t know, I guess part of my brain still remembers the awful taste.

To this day, I feel for babies. The taste of baby food in jars is pretty awful. Okay, so the fruit ones are not that bad, but the vegetable ones are nasty – enough to scar your taste buds for life.

If you don’t remember what they taste like, pick up one of those carrot baby food jars and you’ll know what I’m talking about.

HeirloomCarrots-2

So, there was just no room for carrots in my repertoire. The one exception was when I was making a pureed veggie soup that included carrots. The pureeing process made the cooked carrot taste disappear into oblivion.

So why am I now into rabbit food?

It was when the heirloom variety caught my attention at a local farmers’ market.

Initially, it was their stunning rainbow colors that make them hard to ignore. Then, after bringing a bunch home and roasting them, I discovered that their delicious flavor is far superior to the modern carrots you find at grocery stores.

HeirloomCarrots

In recent years, carrots, especially heirloom, have enjoyed a huge spike in popularity. Chefs everywhere have been coming up with creative ways of cooking them. Finally no more boiled or steamed carrots. I was inspired to give the carrot a second chance. I now feel more at ease seeing it on my plate. I no longer associate the taste of carrots with my babyhood culinary trauma.

Roasting them became my favorite way to enjoy them. With its child-like simplicity, it is hardly a recipe. It is just a method of cooking them that brings out the sweeter more complex flavor. I don’t even peel them. I give them a good scrub, season them and then roast them. The beauty of it is you can use a simple seasoning such as salt, pepper and olive oil. Or, you can experiment with more exotic spices, such as Indian curry spices. The result is a great tasting veggie that will leave you licking your fingers…

Thyme

Serve them as the perfect side dish for chicken, fish or steak. Or have them as an appetizer with a nice glass of Pinot Noir or Gamay Beaujolais.

***Note: Due to the risk of salmonella, I am not using a traditional aioli recipe that calls for raw egg yolks. For this post, I use store bought mayonnaise as a substitute.

***Harissa is an aromatic chili pepper paste that is widely used in middle eastern foods. It is readily available in specialty stores and most grocery stores.

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Thyme Roasted Heirloom Carrots with Harissa Aioli
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bunch organic heirloom carrots tops removed
  • 1 head of garlic unpeeled and cut in half
  • 8 sprigs fresh thyme chopped plus more for garnish
  • 3 tbs olive oil
  • Kosher salt
  • Fresh ground black pepper
Instructions
  1. Preheat oven to 400 degrees
  2. Thoroughly wash and dry the carrots. Slice the thick carrots in half lengthwise. Leave the skinny ones whole. Spread the carrots and garlic halves on a large cookie sheet. Season with salt, pepper, thyme and olive oil. Make sure the garlic halves are fully coated in olive oil.
  3. Roast at 400 degrees until tender - about 30 to 45 minutes depending on the thickness of the carrots.
  4. Remove from oven, Transfer to a serving plate. Sprinkle with few sprigs of fresh thyme and serve immediately with harissa aioli.
Notes
Some people blanch or steam the carrots for few minutes before roasting them. I skip this step.

 
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Harissa Aioli
 
Ingredients
  • ½ cup mayonnaise
  • 2 garlic cloves minced
  • 1 tbs lemon juice
  • 1 tbs harissa
Instructions
  1. Whisk all four ingredients together. Adjust seasoning to taste..

Fresh Fava Bean & Leek Soup

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Fava Bean & Leek Soup

Worth the trouble?

Absolutely. Fresh young fava beans are springtime’s sweetest pleasure. They are a delectable seasonal treat. True, they take a little effort to prepare but they are definitely worth the trouble.

Fava Beans

Condemned by ancient Greek philosopher Pythagoras and forever associated with Hannibal Lechter in “Silence of the Lambs”, fava beans have a long history.

It is one of the oldest cultivated beans in Europe and a staple of the Mediterranean diet for over 5000 years. For some unknown reason, fava beans continue to be ignored in America. Some growers blame the lack of popularity on the laborious task of shelling the bean. And unless you grew up in an Italian, Spanish, French or Greek household, you are likely missing out on their wonderful sweet earthy flavor.

Leeks

A spring staple all around the Mediterranean, they can be extremely versatile. Try grilling them whole in their pods and serve them with a drizzle of olive oil. Mash or puree them and spread them on crostini. Make a bowl of soup out of them. Add them to risottos. Toss them in pasta, or salads. And if you are lucky enough to get your hands on fresh, young, tender fava beans, try them raw with some pecorino cheese and a glass of wine as they do in Tuscany.

WatercressThere is no fast way to prepare fava beans. Once shucked from their pods, the debate is whether to remove their leathery skin or not. Some cultures do, and some don’t. Although I don’t have a specific preference – I have consumed the beans both ways, and I do tend to buy young beans. In my opinion, this eliminates the need for double shelling. So look for glossy, firm, bright green pods when choosing fava beans.

Granny Smith ApplesThe following recipe is a wonderful spring fava bean soup with leeks, watercress and granny smith apples.

How to double-shell the fava beans:

Remove the beans from their pods. Place them in a pot of boiling water and blanch them for about 2 minutes. Drain and then place them in cold water until thoroughly cooled. Do not let them sit too long in the water. To remove the milky white skin, peel away the top of the shell with you finger nail  and simply squeeze the other end of the shell to pop the bean out of their skin.

Chopped Leeks

Sauteed Leeks

 

 

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Fresh Fava Bean & Leek Soup
 
Ingredients
  • 2 cups fresh double-shelled fava beans
  • 1 bunch watercress
  • 3 large leeks sliced
  • 2 granny smith apples peeled and chopped
  • 4 cups chicken broth
  • 2 tbs butter
  • 2 tbs olive oil
  • Salt
  • Pepper
Instructions
  1. In a large pot, heat butter and olive oil. Add leeks, fava beans and granny smith apples. Sauté until tender but not brown, about ten minutes.
  2. Add chicken broth and bring to boil. Reduce heat and simmer for an additional 10 to 15 minutes.
  3. Meanwhile, wash and trim the watercress removing any tough stems
  4. Ladle the hot soup into a blender or food processor, add uncooked watercress and mix until very smooth.
  5. Return soup to pot and season with salt and pepper.
  6. Reheat if necessary. Serve with a drizzle of olive oil and some croutons...
Notes
You can sauté the watercress with the rest of the vegetables if you wish but this will change the color of the soup. To keep the soup bright green do not cook the watercress. The leaves will wilt as soon as you add them to the hot liquid.

Bell Pepper Tart Tatin

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PepperTart-2

The bell pepper is no longer the sexiest veggie in town.

Most people would say they are bored with them. Some find them difficult to digest, and others are simply tired of eating them.

I too suffer from the same culinary boredom when it comes to bell peppers. I routinely toss them in my grocery basket with dreams of creating an exciting dish. But once I get home, I never quite know what to do with them.

BellPeppers

Having said that – I still love bell peppers.

They remind me of my childhood summer Sundays when I helped my grandfather grill lamb brochettes. He grilled them on rosemary skewers with roasted bell peppers a la provencal. I was in charge of turning the skewers so they wouldn’t burn. My grandfather kept a close eye on me.

PepperTart

A symbol of summer holidays and BBQs, the bell pepper has more than one trick up its sleeve to tickle our taste buds.

Nutritionally speaking, it is still the “bell” of the ball. The bell pepper has a myriad of antioxidants from vitamin C, A to B6 and magnesium.

RedOnions

Still, the bell pepper is not always liked. For example, the green one, with its thick fleshy texture and bitter flavor, is often dismissed as unripe.

The poor bell pepper seems to be stuck in a rut. It has become the vegetable chefs and cooks love to hate.

So how do we make bell peppers less boring?

The following recipe is my effort to spice things up and make the bell pepper “sexy” again.

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Bell Pepper Tart Tatin
Cook time: 
Total time: 
 
Ingredients
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 tbs butter
  • 2 tbs olive oil
  • 2 red onions
  • ½ cup red wine
  • ¼ cup fig balsamic vinegar
  • 1 tbs herbs of provence
  • ½ cup chopped olive nicoise
  • Store bought frozen puff pastry
  • 2 cups grated gruyere cheese
Instructions
  1. Defrost puff pastry according to package instructions and keep in the refrigerator. Remove from the fridge 15 minutes before use.
  2. Peel and slice the onions into thin slices. In a pan, heat the herbs on low to release their fragrant oils. Take care not to burn them. Add butter and olive oil. Continuing on low heat, let butter and oil infuse with herbs - about one minute. Add onion, wine and vinegar. Cook over medium heat stirring occasionally until all liquid evaporates - about 30 minutes.
  3. Meanwhile wash and cut the peppers into quarters lengthwise. Place them skin side up on a cookie sheet lined with parchment paper and bake in a preheated oven at 350 for about 15 minutes. Wrap the cooked peppers in foil and let steam for twenty minutes. Once cooled, peel the peppers and set aside.
  4. Roll the puff pastry into a sheet large enough to cover a 9 inch non stick baking pan. Lightly oil the pan and arrange the pepper slices in a radial pattern. Sprinkle the peppers with a thin layer of grated gruyere cheese. Add the cooked onion and spread over the gruyere evenly. Sprinkle the chopped olives over the onion layer and top with another layer of gruyere taking care to cover the entire surface. Cover with puff pastry pressing the edges inside the pan. Bake in a preheated oven at 375 degrees until golden brown - about 35 minutes.
  5. Pull the tart from the oven and let rest for 15 minutes. Invert a plate over pan and using pot holders to hold the plate and baking pan together, invert the tart onto the platter. Garnish with halved olives and few sprigs of fresh thyme. Serve warm..
Notes
Tart can be prepared and assembled up to one day in advance.
Use any type of fruity balsamic vinegar you like. I used Sonoma Harvest fig balsamic vinegar.

Perfect for lunches and brunches, this tart can be served as a main course with a salad or as a side dish.

Brown Sugar Butter Cookies

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BrownSugarButterCookies-2Called “Sables” in french (meaning “sand” to describe their breadcrumb like texture), these melt on your tongue delicate butter cookies are perfect accompaniment to an afternoon tea or coffee.  It is said that the cookies were invented in 1670 in Sable-sur-Sarthe in Pays de la Loire region in France. The flavor of these cookies depend largely on the quality of butter used. So I recommend using a good quality european butter such as Kerrigold or Lurpak…

BrownSugarButterCookies

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Brown Sugar Butter Cookies
 
Ingredients
  • 8 oz unsalted butter softened
  • 6 oz brown sugar
  • 2½ cups of all purpose flour
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup sanding sugar
  • ½ tsp fleur de sel
  • 1 egg white, beaten
Instructions
  1. Sift dry ingredients (flour and fleur de sel) and set aside. In an electric mixer fitted with the paddle attachment, mix butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low and add egg and vanilla. Mix until well combined. Mix in dry ingredients just enough to form a dough ball.
  2. Halve the dough and shape each half into a log. Roll each log in plastic wrap and refrigerate for at least an hour or overnight.
  3. When ready to bake, preheat oven to 350 degrees. Brush each log with egg white and roll in sanding sugar. Cut into ¼ inch thick rounds and place on baking sheets lined with parchment paper. Bake for 15 to 20 minutes until edges are golden. Let cool in wire racks before serving.
Notes
The dough can be made in advance and frozen for up to one month..

 

Buttermilk Scones with Tart Cherries

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Scones with Tart Cherries

“The highlander lay dying in his bed. In death’s agony, he suddenly smelled the aroma of his favorite scones wafting up the stairs. He gathered his remaining strength, and lifted himself from the bed. Leaning agains the wall, he slowly made his way out of the bedroom…and forced himself downstairs. He leaned against the door frame gazing into the kitchen.

Were it not for death’s agony, he would have thought himself already in heaven: for there, spread out upon newspaper on the kitchen table were dozens of his favorite scones.

Was it heaven? Or was it one final act of heroic love from his devoted wife, seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself towards the table..his salivating parted lips; the wondrous taste of the scone was already in his mouth, seemingly bringing him back to life. His hand made its way to the nearest scone at the edge of the table, when it was suddenly smacked with a spoon by his wife. “Stay out of those” she said, “They’re for the funeral.”

(Highland Humor.. Scottish joke)

Tart Cherry Scones

Ah! the smell of fresh baked scones. It never ceases to make me feel all warm and fuzzy inside.

Like Proust and his madeleines and The Highlander and his scones, we all have that one dish, smell or aroma that takes us back in time and makes us feel nostalgic . For me, scones, remind me of home. They always take me back to those cherished moments I spent as a child visiting my grandmother for an afternoon tea after school. Their familiar smell is comforting – It makes me feel home. I hope this recipe will take you back to your own cherished moments..

Scones

But before we get to the scones, let me just say: a lot has happened since I last posted. Oh, the stress of moving. Picking up and moving your entire life can be one of the most challenging times in one’s life. First, it took me two months of decluttering and packing – sifting through trash and treasures, getting rid of things I will not miss. Then another two months of unpacking and organizing. Finally, everything (well, almost) is unpacked. All my things are where they should be. My kitchen is organized  – my dishes are neatly stacked in the cabinets, yet somehow, I still felt unsettled. Something was lacking – it didn’t feel like home. When my sister suggested I bake something, I realized that since we’ve moved in the new house, I haven’t cooked or baked anything. We were so busy unpacking we lived on take out. The house was lacking the smell of home cooking – the kind that brings good memories and gives us a feel of comfort and peace. It was time to bake and make this house smell and feel like “home sweet home” and what better than savoring a batch of freshly baked scones on a sunday morning…

Scones

There are many debates on how to make traditional scones. To suit my own taste, I do not burden myself with authenticity. I like my scones light with crispy exterior and soft, flaky interior. Absolute freshness is key – they should be enjoyed straight from the oven.

Whipping up perfect scones, though it seems like child’s play compared to other confections, all too often result in flat dense biscuits barely worth the effort of buttering.  So, remember, the less you handle dough the lighter and flakier your scones will be.

Scones

 

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Buttermilk Scones with Tart Cherries
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 tsp baking powder
  • 4 oz cold unsalted butter, cut into small pieces
  • 1 egg
  • ½ cup buttermilk
  • Zest of 1 orange
  • 1 tbs of coarse sugar
  • ½ cup tart cherries
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until mixture resembles pea-size crumbs. Stir tart cherries.
  3. If mixing by hand, combine all dry ingredients. Add cubed butter and cut into flour with your fingertips or a pastry cutter until pea-size crumbs form.
  4. In a small bowl, combine the egg, buttermilk and orange zest. Whisk until blended and add to flour mixture. Pulse until clumps of dough form or use a fork if mixing by hand.
  5. Turn the dough onto a lightly floured surface and press it together with your hands until it comes together into a ball. Roll out the dough to about ½ inch thick. Cut it into equally sized wedges or using a pastry round cutter cut it into rounds.
  6. Place scones an inch apart onto prepared baking sheet. Brush with egg wash and sprinkle with sugar. Bake at 350 degrees for about 25 minutes or until golden. Let scones cool for few minutes before serving..
Notes
Do not overwork the dough. The less you handle it the better..

You can freeze a batch of unbaked scones for later use. First lay them on a cookie sheet lined with parchment paper. Cover with plastic wrap and freeze for an hour. Once frozen, wrap them individually in plastic wrap and use a plastic freezer bag to store them in the freezer. Glaze before baking.

If you don't have buttermilk, you can substitute by adding a tablespoon of lemon juice to a cup of milk or cream.

 

 

 

Cumin Cilantro Pork Chops

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Pork Chops

I usually shy away from cooking pork at home. Truthfully, I can’t say I gave it a fair shot. I’m usually pretty fearless when it comes to tackling food challenges but after a couple of botched attempts at making tender juicy pork chops, I gave up. It was easier to order at a restaurant.

Italian Eggplant

But lately, thanks to my friend Marcie, I have been making some pretty awesome pork chops.

I credit my renewed interest to Marcie because a few months ago she made a mouthwatering pulled pork dish using heritage meat she had ordered from Rinconada Dairy Farm. It was absolutely delicious.

An informative conversation with her on how to cook pork prompted me to try it again.

Asparagus

My mishaps were partly due to some misguided fears about illnesses associated with eating undercooked pork (pink doneness). I followed USDA guidelines for safe cooking which up until three years ago recommended that pork be cooked to 160 degrees, a temperature that greatly contributed to my failed experiments.

Garlic

Pork meat is as lean as skinless chicken breast, which makes it really easy to overcook.

My determination to get it right prompted some online research and I learned that in 2011, something exciting happened. As a result of new scientific studies, the Department of Agriculture decided to lower its safe cooking temperature for pork to 145 degrees.

Reducing the heat, buying the best, freshest cuts, and adding some of Marcie’s tricks yielded the juiciest and most tender pork meat.

Cilantro

Things I’ve learned:

The quickest, easiest way to prepare pork chops is stove top. The following few basic rules will guarantee tender juicy meat.

  • Buy bone-in pork chops. They’ll take a few minutes longer to cook but will ensure a tender meat.
  • A thirty minute marinate will infuse the meat and enhance the flavor
  • Bringing chops to room temperature before cooking will ensure even temperature inside out .

Cumin Cilantro Pork Chops

 

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Cumin Cilantro Pork Chops
Serves: 2
 
Ingredients
  • 2 large bone-in pork chops
  • 2 tbs chopped fresh cilantro
  • 2 tbs coarsely ground toasted cumin seeds
  • 3 garlic cloves, crushed
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 2 Italian eggplants sliced
  • 12 asparagus stalks blanched
  • Salt and pepper to taste
Instructions
  1. Prepare the marinade by combining cumin, cilantro, garlic, vinegar, olive oil, salt and pepper. Mix well. Place the pork chops in a bowl. Season with salt and pepper. Pour over half of the marinade and toss. In another bowl, place the eggplant slices and the blanched asparagus. Pour over the remaining marinade and toss. Marinate for 30 minutes.
  2. Heat a large non-stick frying pan over high heat. Cook eggplant and asparagus in batches until desired doneness. Transfer to a bow and keep warm.
  3. Using the same pan, brown the chops on high heat. Reduce heat to medium and cook chops 3 minutes on each side. Serve immediately..

 

 

Madeleines

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Madeleines

I could try to describe to you why I love madeleines but the truth is no one can describe madeleines like Marcel Proust.  The French author made madeleines world famous in his literary masterpiece “Remembrance of Things Past”.  Proust’s poetic description of what it feels like to eat a madeleine may convince you to experience your own “Proustian Madeleine Moment.”

Excerpt from “Remembrance of Things Past”:

“…one day in winter, as I came home, my mother, seeing that I was cold, offered me some tea… She sent out for one of those squat plump little cakes called “petites madeleines” which look as though they had been molded in the fluted valve of a scallop shell…

I raised to  my lips a spoonful of the tea in which i had soaked a morsel of the cake.  No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses…

 And suddenly the memory revealed itself. The taste was that of the little crumb of madeleine which on Sunday mornings at Combray… my aunt Leonie used to give me, dipping it first in her own cup of tea or tisane … and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and garden alike, from my cup of tea.”

Marcel Proust (1871-1922)

Lemon Scented Madeleines

I hope this recipe for madeleines will conjure up some great memories for you.

Fun Facts:

Although typically referred to as a cookie, madeleines are actually small buttery tea cakes. There are several stories circulating about the history of madeleines. Which story is correct?  No one knows. But historians believe they originated in the town of Commercy in the Lorraine region of France during the 18th century.

Things I’ve learned:

To produce plump, delicate and delicious madeleines you will need to follow few basic guidelines:

  1. Bring cold ingredients to room temperature before making the batter
  2. Make the batter the day before and keep it cold until ready to bake
  3. Freshly grated lemon zest is essential. Try to use organic lemons if you can
  4. Some say baking powder should never be used in making madeleines. In my opinion it takes a fair amount of patience and confidence to make them without any leavening agent. I find the use of baking powder makes the recipe full proof, especially if you are making madeleines for the first time.
  5. Freeze the madeleine mold for few minutes before buttering it, otherwise the melted butter will just pool in the center of each cavity (see picture below – mold on the right side was cooled in the freezer before buttering.)

Buttered Madeleine Mold

 

When piping or scooping the batter into the mold, try to not overfill the cavities. If you notice in the picture below, I put too much batter. I was lucky it didn’t over flow. Next time I will use slightly less. No need to spread the batter. It will spread on its own.

Madeleines

 

Tools you will need:

Tools

  • Madeleine mold (can be purchased for around $12 on amazon or at target)
  • Electric hand mixer or whisk
  • Kitchen scale
  • Sifter
  • Lemon zester
  • Spatula
  • Measuring cups and spoons
  • Small sauce pan
  • Pastry brush
  • Pastry bag
  • Mixing bowls

Madeleines

 

 

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Madeleines
 
Ingredients
  • 3 oz butter
  • 2 eggs
  • 4½ oz sugar
  • 6¼ oz sifted flour
  • 1 tsp baking powder
  • 2½ tbs of milk (room temperature)
  • Finely grated zest of 2 lemons
  • Pinch of salt
Instructions
The day before
  1. Prepare the batter. In a small saucepan melt butter taking care not to burn it. Remove the saucepan from the heat pour the butter in a cup or small bowl to cool it down quickly. Sift together the flour, salt and baking powder and set aside.
  2. In another bowl, whip the eggs and sugar until thick and pale for about 5 minutes. Gradually add the milk while mixing. Fold in the sifted flour and the lemon zest until well incorporated. Finally whisk in the butter trying to add volume to the batter. Cover the bowl with plastic wrap, and chill in the refrigerator overnight.
The next day
  1. On the day of baking, preheat the oven to 400°F. While the oven is preheating, freeze the madeleine mold for 15 minutes. Take the mold out of the freezer and brush it generously with melted butter. Sprinkle with flour if you wish. Tap off any excess flour.
  2. Fill a pastry bag fitted with a plain tip with the batter and pipe it into the Madeleine mold, alternatively, you can spoon the batter into the mold. Bake in the preheated oven for 5 minutes until they begin to color. Lower the oven temperature to 325°F and continue cooking for 5-7 minutes. Remove the Madeleines from the oven, unmold immediately, and leave to cool on a wire rack.

 

Warm Chidori Kale Salad with Goat Cheese

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Warm Kale Salad

Kale is cool!

Today I discovered something.  Ornamental kale is edible to humans.  Who knew?  Call me ignorant but I had no idea.  In fact, in France we don’t know what to call it, let alone what to do with it.

“The French don’t know from kale.”  This according to a New York Times article (September 2013)  about “an American woman who embarks on a mission to persuade France to embrace the leafy greens.”

Chidori Kale

For years I have seen ornamental kale used in street landscaping and home gardens but It never occurred to me that it is genetically the same as kale grown for food crops.  So I did some research and learned that while it is edible, some critics say it doesn’t taste as good as the newer culinary varieties.

I spotted the “Chidori” variety at the Farmers Market in Santa Monica.  It looked so beautiful I had to grab some.

I really didn’t know what to do with it, so I asked the lady at the stand if she had any suggestions.  She said “try it.”  I said “Yes, I want to try it. Do you have any suggestions?”  She gave me a look. Then she smiled, handed me a leaf and said “try it.”  I realized she meant “taste one.”  So I did.  Wow and wow!  It was crazy good.  I was expecting it to be bitter and stringy.  To my surprise, it was exceptionally sweet and mild.  Very tender with non-fibrous stems.  “This is really good” I said.  “Yes!” she replied, “It is so good, it doesn’t matter how you prepare it.  It will still be good.”

Driving back home, I racked my brain to think of a way to use my new discovery.  I vaguely remembered seeing a  recipe for a warm bitter greens salad with goat cheese.  I could not recall where I saw it nor which bitter greens nor which dressing they used.  I thought kale is considered a bitter green, so I decided to improvise and use a classic french Dijon mustard vinaigrette with Chidori kale.  And boy, was the lady at the Farmers Market right.  It turned out delicious.

Whatever you decide to make with the Chidori kale, give it a shot and let me know.

This salad is great  for a Sunday brunch or a speedy weeknight dinner. Enjoy!

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Warm Chidori Kale Salad with Goat Cheese
Author: 
 
Ingredients
  • 4 soft boiled eggs
  • 4 tbs of olive oil
  • 4 cloves of garlic thinly sliced
  • 1 bag of fresh Chidori kale leaves trimmed
  • 4 oz mild goat cheese
  • salt and pepper
  • Dijon mustard vinaigrette
Instructions
  1. In a medium size sauce pan, bring water to boil. Add the eggs, cover and remove from heat. Let stand for 6 to 7 minutes, then drain.
  2. Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
  3. In a non-stick pan, heat the olive oil on medium heat. Add, the garlic, kale, some salt and pepper and cook for 3 to 5 minutes just until the kale is wilted.
  4. Divide the kale between two plates.
  5. Top each with two halved boiled eggs and chunks of goat cheese.

Serve with toasted country bread and a drizzle of Dijon mustard vinaigrette.
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Vinaigrette
Author: 
 
Ingredients
  • clove of garlic crushed
  • tbs red wine vinegar
  • /2 tsp Dijon mustard
  • /4 cup olive oil
  • /2 tsp kosher salt
  • /4 tsp freshly ground pepper
Instructions
  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
  2. Slowly add the olive oil and whisk until emulsified.
  3. Taste and adjust seasoning.