Madeleines

When I visited Paris a few years ago, I really wanted to try madeleines. We did have some, but they were packaged in a bag, and I'm not sure how fresh they were. They were nothing to write home about. Then I happened upon a madeleine pan at TJ Maxx more recently, and for $7 thought it worth a try. I'm not sure what delicious, fresh madeleines taste like, but these cookies are delightful in an understated way. They do seem to dry out quickly, so they are best fresh.

Madeleines
from VS Kitchen

65g or 1/2 cup and 1 tsp of confectioners’ sugar
zest of citrus fruit (lime, orange, or lemon)
Pinch of salt
1 egg
2 tsp whole milk
65g or 1/2 cup and 1 tsp of all-purpose flour
1/2 tsp or 2g of baking powder
65g or 5 tbsp of unsalted butter, melted and cooled until room temperature
Extra confectioners’ sugar for dusting over the baked madeleines

Preheat oven to 375.

In a mixing bowl, beat the egg, milk, sugar, zest, salt to blend. Set aside.

In another bowl, whisk or sift flour and baking powder. Add to the egg mixture and blend to combine.

Add in melted butter, beat until the batter is thick.

Fill madeleine molds with batter, about 3/4 full.  Makes about 10 cookies.

Bake for 11-13 minutes, or until golden brown and risen.

Let cool and transfer to wire rack. Dust with confectioners’ sugar, if preferred.

Meyer Lemon Cardamom Crepes

Like the shortbread cookies in the last post, the flavor of these crepes is subtle but delightful. Meyer lemon could be substituted with regular lemon, but then the lemon flavor will be more prominent, which is not a bad thing. I thought the crepes were a little too sweet, so next year when I make these again, I'll probably try half the sugar.

Meyer Lemon Cardamom Crepes
adapted from Fahrenbite

4 Tbsp butter
1 1/2 c. wheat flour
4 Tbsp granulated sugar
1/4 tsp. salt
1/4 tsp. cardamom
2 c. almond milk
3 eggs
1 Meyer lemon, zested and juiced (use only half the lemon for the juice)
1/2 tsp. vanilla extract

Melt the butter in a crepe pan or other non-stick pan, making sure not to let it burn. Let the pan cool.

Mix the flour, sugar, salt, and cardamom in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the melted butter from the pan, lemon juice and zest, and vanilla extract and stir.

Reheat the greased pan at medium-high. When the butter is sizzling, hold the pan with one hand and pour the batter into the pan with the other. Hold the pan at an angle when you pour the batter and slowly move in a circle to make a very thin crepe. Add little drops of batter if there are any holes in the cooking crêpe where needed.

Flip over the crepe with a spatula when light brown edges are showing. Cook for approximately 10-15 seconds on the other side.

Place the cooked crepe on a plate, with foil to cover to keep warm until served. Enjoy with desired toppings (fruit or Meyer lemon curd tastes great!)

Carrot and Leek Soup

So it's not been until the past year or two that I've discovered pureed vegetable soups. I've been missing out! One of the first ones I remember making and loving is potato leek soup. Really, all you need to do is cook any vegetables until tender in water or broth, then puree. I still haven't tried plain carrot soup, but I mean too. Leeks are so delicious, though, that I'm not sure I want to leave them out.

My soup turned out a little brown in color, but I think that is because I over-browned the vegetables before adding the water. Otherwise, it may have turned out more of an orange hue.

Carrot Leek Soup
adapted from Recetas de Mon

4 medium leeks, sliced into half moons (immerse in a bowl of water, swish around, drain to remove dirt)
4 medium carrots, peeled and chopped into thin coins
1 onion, diced
olive oil
salt
pepper

Drizzle a tablespoon or two of olive oil in a large pot. Add the carrots and onions, allow to cook for about five minutes, until they start to soften. Add the leeks and saute everything together for five more minutes. Add cold water to cover the vegetables and bring to a boil. When it starts to boil, lower the heat to a simmer. Cook for about 20 minutes or until vegetables are tender. Remove at least half the broth, reserve. Use an immersion blender to blend the remaining broth and vegetables until smooth. Add more broth as needed for desired consistency. Season to taste with salt and pepper.

Quiche Lorraine

I was able to co-host a baby shower for a friend. Held in the morning, we spread a simple brunch - baked goods, fruit salad, and this quiche. Good thing the quiche turned out, as I made it that morning for the first time. This quiche was amazing, really, but I owe it all to Deb at Smitten Kitchen. She is amazing.

Quiche Lorraine
from Smitten Kitchen

1 3/4 cups diced leeks, white and light green parts only (about 2 large leeks)
3/4 cup diced onion
2 1/2 teaspoons olive oil
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
Salt
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
Pinch nutmeg
Pinch pepper
1 1/2 cups diced ham (about 1/2 pound)
3/4 cup grated Swiss cheese

UPDATE: Because sour cream is not something I often have on hand, I tried a new batter.  Instead of using 3 eggs, 1/2 c. cream, and 1 c. sour cream, I used: 4 eggs, 2 yolks, and 3/4 c. cream.

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or 8-inch deep tart pan, and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan may take up to 50 minutes baking time). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Dessert Crepes

Dessert crepes are so easy and so wonderful. They are extra easy if you make the crepes (see this recipe) ahead of time and freeze them (stack with wax paper in between each crepe and store in a gallon-sized ziploc bag). When ready to serve, warm them in a skillet over medium-low heat or in the microwave.

Crepes with Nutella and Strawberries

crepes
Nutella
strawberries, sliced

On a warm crepe, spread Nutella. Roll up crepe and top with strawberries. Voilà!

Crepes with Lemon and Sugar

crepes
fresh lemon juice
granulated sugar

On a warm crepe drizzle fresh lemon juice. Then sprinkle sugar on top to soak up the lemon juice. Roll up crepe and enjoy.

Chocolate Mousse

Could it be: a fabulous dessert with only two ingredients? Plus calories burned and arm muscles built up in the process? YES.

I was skeptical that this method would work to create mousse, but it definitely does. I was whipping it by hand, getting tired and taking breaks, but then all of the sudden, it had turned liquid to solid. I loved it without the optional sugar, but my husband thought I messed up and used unsweetened chocolate. I used Ghiradelli bittersweet chocolate chips (which by the way my husband eats plain and doesn't think are too chocolately), but next time may splurge and try the Valrhona chocolate and also add the sugar.

I'm posting this today in honor of my mother - I'm sure if she tries it, she will love it (without the added sugar).

Chocolate Mousse
from Herve This & Heston Blumenthal found on Cafe Fernando

makes 4 servings

9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional

Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

Put chocolate and water (also sugar if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.

Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.

Divide into four serving cups and serve immediately.

Buckwheat Crepes

Recently I made crepes for the first time. They were scrumptious! I expanded my crepe repertoire with these buckwheat crepes, another scrumptious venture. Usually served with a savory filling, these were very good. Buckwheat has a strong flavor, but it wasn't too distracting.

I tried three different fillings using odds and ends from my fridge:

gorgonzola, cream cheese, chopped walnuts
blanched spinach, gruyere, fried egg
sauteed onions, cream cheese, gruyere (my favorite)

Try whatever creative fillings you can think of, but don't forget the cheese! I think I'm becoming a cheese junkie...

UPDATE 6/10/13: Have made these using fresh buckwheat flour that I ground myself.  Fresh flour made these extra delicious and a more-appealing, less-gray color.

Buckwheat Crepes
from Gourmandines

1 1/4 cup buckwheat flour
2 tbsp all-purpose flour
2 1/2 cups milk or almond milk
1/4 tsp salt
2 tbsp butter, melted

Add the flours and salt to a food processor. Blend for a seconds to combine. Add the milk gradually while processing, and then add the melted butter and mix until blended. Let the batter rest for at least a half hour. Meanwhile, prepare fillings (some ingredients should be pre-cooked; see suggestions above).

Heat a skillet on medium heat. Add a sliver of butter before cooking each crepe. Add three tablespoons of batter and work quickly to spread the batter around by tilting the pan. Also, you can use the edge of a flat spatula to carefully rake the batter to the edges of the pan to evenly distribute the thickness of the batter.

Cook for a few minutes until the crepe bottom is flecked with golden brown. Flip the crepe. Add the fillings to the center of the crepe and allow them to heat up while the second side is cooking. Fold over two sides (like a burrito) or fold over four sides (see photos) to create a square with a bit of the filling exposed in the middle. Once filling is heated and the bottom of the crepe is golden brown, remove to plate and serve immediately.

Note: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.

Grilled Tuna Nicoise Platter

My friend made this lovely dish for a girls-only dinner party. It was very inspiring, so I had to try it. My husband won't eat seafood, but he will eat canned tuna. I had never made fresh tuna before, so I bought some hoping he might be willing to try it. That was a failure. He ate his platter with canned tuna, but still loved the salad! 

UPDATE 8/18/12:  A while ago I saw in a recipe header in Dorie Greenspan's Around My French Table that the French eat their Nicoise salad with canned tuna.

The potato salad is amazing and I'll be making it as a stand alone item in the future.

Grilled Tuna Nicoise Platter
adapted from The Barefoot Contessa Cookbook by Ina Garten

8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), roasted (see method here)
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arugula

For the vinaigrette:
3 tablespoons Champagne or sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons chicken stock
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the chicken stock. Allow the liquid to soak into the warm potatoes before proceeding.

Add a few tablespoons of the vinaigrette (above) to the potatoes. Add the scallions, dill, parsley, and basil. Serve warm or at room temperature.