No DB challenge Filbert Gateau with Praline Buttercream.. this is why

This month I have decided to skip the DB challenge for the first time. First it is too hot in Southern California, then this cake reminds me the Opera Cake so I do not understand the point of repeating almost the same challenge.
Summer is the perfect season for all kind od juicy, sweet, colorful fruits.
So I decided to bake a Apricot-red Plum tart-galette instead.

I started with a Pate Brisee from Lindsey ( Chez Panisse).

6 servings
-1 cup Organic flour
-6 tablespoon of real organic butter, chilled and cut into very small pieces
- 1/4 teaspoon of salt
-1/4 cup cold water

You just put it together flour, salt and half of the butter. You mix everything with your hands. Then you add the extra butter then the cold water.
You make quickly a big bowl, wrap in plastic and place in your fridge for at least 30 minutes.
Then you roll it as fine as you can an place in a 9" inch cake pan.
You bake it for 15 minutes at 360F.
You cut in small pieces all your fruits ( I used 3 apricots and 3 plums).
When your dough is pale gold, add your fruits. I sprinkle on the top 3 teaspoons of sugar, a pinch of cardamon, a pinch of cinamon, and some butter on the top.
Bake until the dough looks crisp and the fruits are soft.

You can serve it with Vanilla Ice cream or chantilly. We had it plain...
It was Summer in my mouth, just what I wanted and needed on this beautiful, sunny, but very busy Sunday lunch!

The best Soup in the World

This gorgeous garden soup is a favorite from Provence it reminds me my summers when I was a teenager still living with my parents in the Basque country. My family and myself discovered this soup years ago from a great-great cousin family who was living in Provence. Basil was not a commun herb in Basque coubtry back then. Then it became my sister’s soup. Each summer she was devoted a complete morning to complete her soup. Our late neighbors had basil in their vegetable garden and it was a ritual to knock at their door asking for some basil for our favorite soup.
This is a French farm-country soup , since it uses so many seasonal garden vegetables, like carrots, tomatoes, green beans, and squash. “Pistou” is the French version of pesto, a rich and flavorful sauce of healthful olive oil, herbs, and garlic. The colorful vegetable-rich soup and the savory pistou make beautiful music together.
I like to add some grounded Swiss cheese.
INGREDIENTS
1/2 cup dried white (Navy) beans
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 small carrots, scrubbed and diced
2 small celery stalks, diced
1 medium zucchini or summer squash, diced
2 cups peeled, seeded, and chopped tomatoes
4 cups good-quality vegetable broth
3 cups water
1 cup French green beans, ends trimmed, cut diagonally into 1-inch pieces
Salt and freshly-ground pepper, to taste
1 recipe Pistou (see below)
1. Soak the dried beans in enough water to cover for 3 hours, or overnight. Drain beans and place them in a medium saucepan with enough water to cover them by 2 inches. Bring to a boll, then reduce heat and simmer, uncovered, 40 minutes, until slightly tender. Drain and set beans aside.
2. Warm olive oil in a large soup pot over medium-low heat and add onion, carrots, celery, and squash. Cook, stirring once in awhile, for about 20 minutes, until vegetables are soft, then add tomatoes, broth, water, and cooked beans. Continue cooking, uncovered, for 30 minutes, then add green beans and simmer 15 more minutes.. Season to taste with salt and pepper.
3. Serve soup in individual bowls with a dollop of pistou on top of each serving and some cheese. Serve immediately.
Serves 6.
Pistou
INGREDIENTS2 bunches fresh basil
1/2 cup extra-virgin olive oil
2 large garlic cloves, peeled and sliced
1 cup raw pistachios
1. Remove basil leaves from stems. With a mortar and pestle crush the garlic gloves, with the basil, and oil then the pistachios.

Happy 4th of July - U.S.A

HAPPY 4TH OF JULY U.S.A

Danish Braid with Apricot-Strawberrie,Creme Patissiere and Almonds filling - Daring Bakers new July Challenge

<Danish Braid with Apricot-Strawberrie, crème Patissiere and almonds



Since I joined the Daring Baking movement, this Danish Braid ‘s challenge has been the one I enjoyed the most!
I love fruits in my baking. Especially Summer fruits. I devour them, I love them I could live eating Summer fruits all year long. From the famous Temecula Farmer’s Market I got Organic Apricots and locally grown sweet Strawberries. All very goods- delicious. So I thought I would use some of them for the Danish Braid filling.
The sweetness of the strawberries and the tartness of the apricots where delicious and very tasty. I added some Crème patissiere and sliced almonds on the top.
The dough was very good even if I forgot and skipped to proof at room temperature for 2 hours. I guess I was so eager to start baking it.
The Danish Braid turned out to be beautiful, and delicious too. I made 2 so we will have some for lunch , tea time and tomorrow for breakfast.
I loved this challenge the dough has a unique flavor full of orange and Cardamone I will use it for other pastries. This is a find for sure!




Why Danish Braid?
• Danish dough is in the family of butter-laminated or layered dough with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
• The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated dough in general.
• Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.
• Since our ever-expanding Daring Bakers group lives in two different hemispheres, the Danish Braid will allow for fillings that are in season in both hemispheres. Hopefully that will assist with cost factors and availability of product.
• I love pastry and have never made Danish pastry before. When I asked Ben to co-host this month, I suggested several ideas, and the Danish Braid seemed to be the best way for people to have the opportunity to learn, if unfamiliar with laminated dough, and for those familiar, to be able to maximize choices for ingredients not only in the dough, but the fillings, toppings, and the shape of the braid as well.

Some History:• According to many sources, “Danish” was born when Danish bakers went on strike, and Viennese bakers were brought in to replace them, creating what is referred to as Vienna Bread.
• Conversely, it is also said that Danish bakers went to Vienna to learn the techniques Viennese bakers employed, and Danish dough was created there.
• In the early 1800’s, C.L. Olsen spent time in Germany, believing in the idea of gaining inspiration from bakers of other countries. He brought knowledge back to Denmark to introduce “foreign” breads to his country, also hiring people of other nationalities to bake in his family bakery.


DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH


Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

FRUITS FILLING
Makes enough for two braids

Ingredients

3 Cups fresh Apricots
2 cups fresh Strawberries
1 cup sugar
Toss all ingredients in a large bowl. Put the fruit/sugar mixture in a large pan and cook over medium heat about 20 minutes . Pour the cooked fruit onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.)


PASTRY CREAM – French crème patissiere
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla.



DANISH BRAID Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups fruits mixture ( see above)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Add your Pastry cream and sprinkle on the top sliced almonds Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid. Add some coated Sugar and almonds.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Surprise Inside!

Last Friday I discovered at TJ's some Stuffing Portabellas in their vegetables section. I did not know yet what I would do with them.
Once I arrived at home, I checked what I had in my fridge and my pantry. I had some Boursin French Cheese, Cream cheese. From the pantry I had golden raisins and walnuts. From the garden all variety of fresh herbs but the Cilantro was in my opinion the most appropriate and yes it was.

Spray some Olive Oil on a cooking sheet. In a large bowl mix the Boursin, the cream cheese ( at room temperature), add some Cilantro cut very small, add the walnuts, and the raisin.
Clean up your mushroms and pat them dry. Remove the stem if some. sprinkle some sea salt and fresh pepper in it. Then with a spoon fill the mushrooms cups with the mixture cheese/nuts/ raisins/ herbs.
Cook it in oven ( 350 F) for 15 -20 minutes until you see the mushroom cooked and the mixture nice and soft.
I served them with some Mesclun from my Vegetables garden and it was a such wonderful surprise. The cheese, the full flavor od fresh herbs, the sweetness of the raisins and the crunchy of the nuts was really wonderful and delicate in your mouth.
It was a wonderful Appetizers, light and delicate!

Today I share with your my breakfast and qui je suis- I have been tagged by my Neighbor friend Laurie

Laurie from Dalla Mia Cuccina
tagged me! We connected throughDaring Bakers and we leave nearby! Meme is a nice way to know our Bloggers Pals all around the world. Usually, I am pretty secretive... Merci Laurie!



The rules:
Each participant answers questions about himself. At the end of the post the participant tags 5 people. Their names are posted letting them know they’ve been tagged. They then have to read the participant’s blog. The tagged let’s the tagger know when he’s posted his answers. Here we go!

What was I doing ten years ago?
Ten years ago I was in New York ity, I was running my own Tour Operator company near Wall Street. It was a busy , crazy life but fun with lot of meetings, long hours, but also parties, hanging out with great friends and dinning in a lot of restaurants! And staying in the most amazing places and hotels in France!


What are five (non-work) things on my to-do list for today:
- Father’s day Craft at my friend Sharon’s house
- Cleaning the house
- Call my parents and parents-in law in France


Five Snacks I enjoy:- Nutella right from the container with a huge spoon
- Any Summer Fruits
- Saucisson ( dry French Salami)
- All cheeses
- All breads and French Viennoiserie or Patisseries

Things I would do if I were a billionaire:

- I will help friends and family providing them comfort and money
- I will help old people without family or friends
- I will have a penthouse in NYC, a villa right on the beach in any Tropical Island, and a Villa in Provence, and one in Basque Country in Ainoa village
- I will hire a personal Chef, a nanny and a housekeeper and a driver I hate driving
- I will travel to Asia, Scandinavia, Mediterranean countries and Africa



- Places I have lived:
Bayonne, France
- Pau, France
- Paris, France
- New York, NY
- La Jolla, CA
- Pacific Beach San Diego CA
- Murrieta, CA


Jobs I have had:

- Air Cargo Assistant
- Export Assistant for a Scandinavian Trucking Company
- Buyer for Shell oil Company
- Owner / CEO Tour Operator Company
- Conduct Cooking Classes – Personal Chef

I tag: -
- Christine from Holy Basil
- Chef JP from The Chef From Hell
- Amy from we are never full
- Re from In food for Love
- Valerie from Aventures Californiennes



A bientot and happy memming!

Ode to B comme Bon Blog

You, me, anonymous readers, bloggers pals have your favorite Blogs. Discovering a blog and loving it at the first sight. This is what we love about Blogs.I discovered this Blog B COMME BON few weeks ago.
How a single person can be so talented? She is an amazing cook and she is a professional Designer. I feel cheated. I love cooking, this is one of my passion but how can you become so adventurous in your cooking and design. How do you manage to change your Food Blog into a piece of Art?
The logo is lovely. The name is wonderful. Valerie is really, really talented and she must be a very happy person. Of course this Blog is known among French Foodies Bloggers. I wanted to share this French Blog with you.
Sorry this blog is written in French, but like me you will love it.
A bientot

Quatre-heure a Midi! Teatime/ snacktime for Lunch

Today Sunday everybody is sick except me. For Lunch I want to do something that everybody will like and enjoy. Furthermore I want my kids do someting different that watching their new videos. Baking! Yes they love baking especially Muffins.
But in our home we bake it from scratch, not from boxes or mix.
When you ask my kids what do you need to bake a cake they know: eggs, flour, sugar... today we add Lemon Zests, Lemon Juice and even fresh Strawberries!
The dough was very good. Usually my husband is the dough taster. And even sick he loved it.
It was fun to do, it was lovely to present and my God it was delicious and light.

Lemon strawberries muffins
1 stick unsalted butter, room temperature
2 cups powdered sugar
3 teaspoons finely grated Organic lemon peel
2 organic large eggs
1 1/4 cups self-rising flour
¼ tsp Baking Powder
½ cup Icing Sugar
½ cup Homemade Strawberries Jam
Pinch of salt
1/4 cup whole milk
1 fresh lemon juice + 2 tablespoons
10 small fresh strawberries diced into small pieces

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, powdered sugar, and 1 teaspoon1 lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add 2 eggs . Beat in half of flour. Add milk and 1 fresh lemon juice; beat to blend. Beat in remaining flour. Add the diced strawberries.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack. Whisk Icing sugar with powdered sugar, 2 tablespoons lemon juice. Whisk the Strawberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with 1 strawberry.

I rarely find Muffins with fresh Strawberries, usually they are made with orange, pineaple, bluberrie....Actually Strawberries in Baking are more used " uncooked" that cooked. And this is too bad because the strawberries' flavor is wonderful once cooked. You find Strawberries Tarts, the fruits standing beautifully on the top of the pastry puff or pate brisee. But the truth is that cooked strawberries do not look nice as other fruits: they loose their texture, and their beautiful color. They look old and they do not appeal for your appetite! Voila! pourquoi they are used uncooked to be plumbed and rosy, like summer fruits should be!

What you should know about Restaurant's kitchens

Recently I worked at a Kitchen's restaurant. Actually it was the first time I stepped into a such big Kitchen's restaurant. It was a great opportunity for me, to work with a great chef, to learn about some techniques. OK, OK you go to a restaurant and you prize the Chef for its Cuisine. But I have to tell you, yes of course Chefs are in the kitchen and cook. But the hard work is around them.
The guys who wash dishes have a huge job, the china, glasses are put in a automatic dishwasher, but the huge pants, pots, you are using are washed by hand. During some days the guys are really in front of a huge mountains of pots. They are sweating a lot , they do not stop.
And depending on their shift, at the end of the day / the night they clean up the floor, all the sinks, they empty the fryer oil.... The 2 guys I worked with were really, nice, helpful and always in a good mood to cheer you up.
Then you have people who do everything : they clean the mussels, they peel the potatoes, they dice the onions, they do all the preparation for the chef and the Cooks. Even if the Cooks do also all the major preparations. This is a big job too. When you crack eggs you crack 60 eggs, when you clean and cut the parsley you are talking about 50-60 bunches, when you clean the salad same thing you have a ton of salad in front of you. All the quantities are huge. Another thing I learn you prepare everything far in advance 1,2 3 days before using it. This way you are ready to cook on demand where the orders are coming. The Chef and its Cooks have their own stations and everything is used upon orders coming.
Cooks are doing also a tremendous job, they second the Chef, and they are the ones in front of all the ovens ( we had 3), the open grill, the stove and the open fryer. When orders arrive they do not breath, they provide and provide like automatic robots. They can't even go to the bathroom!
Safety first. Not sure about that. First you need to wear special slip-resistant shoes. Then be prepared to cut yourself many times and more often to burn yourself.
Each cook is in charge of its own station ( cold) or(hot), the Chef is the one who does both when necessary.
The menus? We had 4 different... so you need to learn what is in every dish. All the different sauce, dressings...
FOH - Front of house they are the waiters/ waitresses. Same here they do a big job.
They handle huge weight, plates and everything need to arrive still nice in front of the customers. First you need to learn what is in the menu and what ingredients are in, then you need to learn how to use the computer to pass the order, this is not that simple. Because when people order something this is like " When Harry meets Sally" every thing on the side... so complicated. At the end some people want to split everything, they split the price of the bottle of wine in two, they want to use 2 different credit cards. So when you have a huge table ....this is really hard work. Next time you go with friends try to use an easy way of payment!
Overall it was a good experience at every level, but this is a very hard business and job. You standing for 8 hours on your legs, you take only 30 minutes of break ( not paid) so you really work 8 hours straight, in very hard conditions.
The best time is when you are in a the Kitchen behind you station and when you see the busboys coming back with empty and cleaned plates : you know that the customer liked what you cooked for him!

A Taste of Light: Opéra Cake -

A Taste of Light: Opéra Cake, here is the Daring Bakers ( my #3 challenge)

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

I checked on different pictures related to the Opera Cake and they all looked stunning and beautiful and delicious!

Yes it was a challenge. I made the Opera Cake Step my step. One day I baked the Joconde. And the day after I made the ganache/ mouse, the buttercream, the sirop...
I did not like the fact that for our challenge no Coffee, or chocolate could be used.
I really think that Coffee buttercream with the Joconde made with almonds will be delicious. And I did not like White chocolate either.
I use white chocolate for the ganache/mousse because I had some in my pantry. And it was easy to use actually.
For the Sirup I used Cointreau for more flavor.
And for the icing I use Lemon icing and Apricot Marmelade to give a nice orange color.
I was not very satisfied with my realisation. The buttercream was not fluffy.
The weight of the Joconde each time I put on the cream or ganache made the cake heavier and heavier.
The cake is still in the fridge I had only once slice. My husband ate half of the cake. This is a good sign.
Mine was too heavy, so I am sure this is not the way it suppose to be.
Next time I will use with ral Chocolate and Coffee!

OPERA CAKE

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of Cointreau ( orange liquor)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
1 tbsp. pure vanilla extract 1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice lemon extract

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of Cointreau

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

1 cup Icing sugar
3 tsp Lemon Juice
2 tbsp Organic Apricot Jam

1. Mix the sugar with lemon juice, heat on a medium heat.
2. add the Apricot jam

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step B

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled.

5 easy Ways to Go Organic

Five Easy Ways to Go Organic

I would like to share with you this New York Times arcticle, dtd October 22, 2007, 6:59 am

Got organic milk? (Tony Cenicola/The New York Times)Switching to organic is tough for many families who don’t want to pay higher prices or give up their favorite foods. But by choosing organic versions of just a few foods that you eat often, you can increase the percentage of organic food in your diet without big changes to your shopping cart or your spending.
The key is to be strategic in your organic purchases. Opting for organic produce, for instance, doesn’t necessarily have a big impact, depending on what you eat. According to the Environmental Working Group, commercially-farmed fruits and vegetables vary in their levels of pesticide residue. Some vegetables, like broccoli, asparagus and onions, as well as foods with peels, such as avocados, bananas and oranges, have relatively low levels compared to other fruits and vegetables.
So how do you make your organic choices count? Pediatrician Dr. Alan Greene, whose new book “Raising Baby Green” explains how to raise a child in an environmentally-friendly way, has identified a few “strategic” organic foods that he says can make the biggest impact on the family diet.
1. Milk: “When you choose a glass of conventional milk, you are buying into a whole chemical system of agriculture,'’ says Dr. Greene. People who switch to organic milk typically do so because they are concerned about the antibiotics, artificial hormones and pesticides used in the commercial dairy industry. One recent United States Department of Agriculture survey found certain pesticides in about 30 percent of conventional milk samples and low levels in only one organic sample. The level is relatively low compared to some other foods, but many kids consume milk in large quantities.
2. Potatoes: Potatoes are a staple of the American diet — one survey found they account for 30 percent of our overall vegetable consumption. A simple switch to organic potatoes has the potential to have a big impact because commercially-farmed potatoes are some of the most pesticide-contaminated vegetables. A 2006 U.S.D.A. test found 81 percent of potatoes tested still contained pesticides after being washed and peeled, and the potato has one of the the highest pesticide contents of 43 fruits and vegetables tested, according to the Environmental Working Group.

Go organic with kid favorites like peanut butter. (Lars Klove/The New York Times)3. Peanut butter: More acres are devoted to growing peanuts than any other fruits, vegetable or nut, according to the U.S.D.A. More than 99 percent of peanut farms use conventional farming practices, including the use of fungicide to treat mold, a common problem in peanut crops. Given that some kids eat peanut butter almost every day, this seems like a simple and practical switch. Commercial food firms now offer organic brands in the regular grocery store, but my daughter loves to go to the health food store and grind her own peanut butter.
4. Ketchup: For some families, ketchup accounts for a large part of the household vegetable intake. About 75 percent of tomato consumption is in the form of processed tomatoes, including juice, tomato paste and ketchup. Notably, recent research has shown organic ketchup has about double the antioxidants of conventional ketchup.

Organic apples are readily available. (The New York Times)5. Apples: Apples are the second most commonly eaten fresh fruit, after bananas, and they are also used in the second most popular juice, after oranges, according to Dr. Greene. But apples are also one of the most pesticide-contaminated fruits and vegetables. The good news is that organic apples are easy to find in regular grocery stores.
For a complete list of Dr. Greene’s strategic organic choices, visit Organic Rx on his website.

One cold, rainny day in Southern California

This picture was taken 1 hour after the storm stopped.

Last Thursday was a terrible day in Southern California. We got in 20 minutes rain, storm, hail storm, Thunderstorm...the streets and roads were flooding with so much rain and water. Then suddently there was a huge hail storm right on our block where we live. Our cul-de-sac was all white. The good thing is that I just arrived in front of my home, coming back from the local Library when it happened. My kids could not believe it.
Our beautiful vegetable garden was devastated, so much work ... we do not know if our vegetable garden will survive.
It was pretty sad.
For dinner the only thing I could think of was SOUP, SOUP, SOUP....





For this soup I used all the vegetables I had in my fridge and pantry: corn, tomatoes, French Beans, carrots and peas. For the herbs I used Herbes de Provence and fresh Cilantro.
First I diced all the vegetables,I add 10 fresh Prawns I sauted them in olive oil. Then I add water, salt and pepper. I cooked for 20 minutes.
Then I took off the prawns. I peeled 4 of them and put them back in the vegetable broth. Then I reserved 6 others. In a blender I blended all begetables, prawns amd broth.
The green color ( merci les petits-pois) was amazing and so fresh.

It was an excellent soup, full with delicious flavors, rich, well balanced and healthy. Perfect for an early dinner on a chilly Californian day.


A bientot

Celine

Food Blog and gaining Weight

So many Food Blogs are available now. Some are based on a Specific Country cooking ( French, Italian, Asian...), some are about desserts only, others about Breakfasts, other about lunch boxes....so when opening one blog you can find all kind of edible treasures.
I am amazed everytime: 1. By the quality of the subject. 2. the way Bloggers write,some should be writters 3. the professional pictures displayed... some are pure beauty.4. Some bloggers can write almost every day about a new subject!How do you keep up on this impossible schedule.
I realise that having a Blog is 24/7 job! You need to think about your next recipe/ cooking, then you need to decide when you are going to cook it, then you make your list, go to the food market or grocery shop and then once it is done do not forget to take pictures, then you load them on your computer, then you write...
How do you write your own blog? do you take notes? How do you chose your subject?
More questions for you Edible bloggers:
My 1st question :How do you stay away from gaining weight... because when you write a blog, you cook and if you cook you eat, taste.
My 2nd question is: how do you keep a normal cooking/ baking budget when you write a blog: you need nice dishes and china to present your creations, you need to buy ingredients, sometimes they are expensive.... what is your secret?
A bientot
Celine

NB. By the way on the pictures are some Turrons from Paries St Jean de Luz, Biarrits, Bayonne France Paries

Simple Sunday Menu in hot Southern California

Yesterday was a Hot Sunday in Murrieta...I guess 105F. The menu was simple.
I love Sunday Cooking. I can take my time around the kitchen, improvise some salad, and set the table outside for my family.
I made Organic Roasted chicken, Muhsroom risotto made with the Chicken sauce, and a delicious Mesclun salad from our vegetable garden... for dessert simple Organic local strawberries with sugar and Heavy Cream the best dessert on earth.


Simple, delicious roasted Organic Chicken1 to 2 hours, again, depending on size of chicken

1 large organic chicken
1 Teaspoon Olive Oil First pressed
1 Teaspoon Organic butter
salt
pepper
21 Seasoning Salute ( TJ’s)
1 onion sliced- rings

Preheat the oven to 450°F.

Salt the chicken inside. Place the onion rings on the roasting pan.
Rub the chicken with butter and add olive oil. Put the chicken in the roasting pan .
Season the outside of the chicken generously with salt and 21 Seasoning.

Roast the chicken for 15 to 25 minutes at 450°F. Then turn down the oven to 375°F for the rest of the cooking time.
Check if your chicken is well cooked with a meat thermometer.

Once cooked, the chicken should rest for 10 minutes before being carved, to allow the juices to redistribute themselves through the chicken. You can use the pan juices to make a gravy while you wait if you like, although I saved it this time for my Risotto.


Rice is as common in Northern Italy as pasta is in the south, and risotto is a uniquely Italian method of cooking it. The object is for the rice to absorb enough hot broth so that
it swells and becomes creamy while each grain still remains firm. When cooked, the rice
should be creamy, not runny. Only use all the liquid if you need it. If the rice is dry but
not cooked, add a little water and cook longer.


The best rice to use is a medium-grained Italian arborio

Risotto is really very simple to make and doesn't need a lot of time. You do need to stir
for most of the time it cooks, about 20 minutes.





Wild (Dry) Mushroom Risotto
(Serves 4)

1 1/2 cup chicken broth-sauce from your roasted chicken (see above)
1 ½ cup dry white wine
1 1/ 2 cup water
1 tablespoon olive oil
1/2 medium onion, sliced (about 1 cup)
1 medium garlic clove, crushed
1 TJ’s Dry wild Mushroom bag
1 ½ cup arborio
Salt and freshly ground black pepper to taste
½ cup Heavy Cream

Combine chicken stock-sauce and water. Bring to a simmer and add your dry mushroom This can be done in a microwave. Let it soak for 20 minutes.
Heat 1/2 teaspoons oil in a medium nonstick skillet. Add onion and garlic and saute
2 minutes. Add rice and sauté until the rice is completely covered with olive oil. Add wine.
Pour in 1/2 cup of the broth mixture ( without the mushrooms). Cook over medium heat, stirring every few
minutes. As the rice absorbs the liquid, add a little more. Then add the mushrooms Continue to stir and add liquid as needed. This will take 20 minutes. Remove from heat and stir in remaining olive oil,
heavy cream . Add salt and pepper to taste.


I love salad. For those who know a little bit my Blog. I am crazy about salads. I use whatever I have in the fridge, pantry and I can say that all my salads are always delicious and different.
The components, ingredients can be different, but the vinaigrette is always adventurous.
I use fruits, dry fruits, cheeses, croutons ( homemade), different oils, different vinegar… it is endless…
So today since our Mesclun was perfect for my Sunday lunch, I just added some grapes, nuts, olive oil, White Balsamic vinegar, some, Kosher salt and fresh pepper.
It was so good with the Risotto and the Chicken.

Croque- Monsieur

There are two versions behind the French croque monsieur sandwich.

When I cook for my kids I make the simplest, most common version (not that different from standard-issue American classic, the grilled ham and cheese). But when I cook for adults I make le Vrai croque monsieur that requires a béchamel sauce. My croque monsieur, based on my family's recipe is layered with jambon de Paris (some American stores display Madrange ham or Ferrarini Roasted Rosemary Ham product of Italy) , Swiss Gruyère, and a rich béchamel sauce, encased between slices of toasted white bread, and topped with more béchamel and grated Gruyère. I like it straight from the oven—the cheese bubbling and golden-brown, melting over the sides of the bread, and with a rich, creamy center.

Croque-Monsieur with Bechamel Sauce


2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
4 slices firm white sandwich bread
4 ounces sliced French ham ( Madrange) or Italian Ferrarini
4 ounces sliced Gruyère cheese
1 tablespoon melted butter
1/4 cup grated Gruyère cheese


PreparationMelt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.
Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Voila!

Pictures are here....

No comments.....

Daring Bakers # 2 challenge Cheesecake Pops

April's Daring Bakers challenge was very original. It was unusual and I love how you could be very creative with the coating and the decoration!
It was so cute and pretty! My kids loved them and it was hard for them not playing with the little sugar decorations.
But you won't be able to see my realisation because my camera ended it up in my children's swimming pool the same day!

I hope I will be able to make some this week with my old camera!




Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)


Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Le Bonheur and My Dean and Deluca Cup of tea

I miss New York every day! I am having delicious Organic TJ's Orange Spice Rooibos in one of my favorite cup listening Berry.
I can imagine myself walking right from the Subway to Dean and Deluca grab their very expensive strawberries, having some tea and heading to my office on 44 Prince Street. .
How funny today there was a article in the The New York Times I had some snack, lunch or early diner in some places mentionned in the article. Nostalgie.

Perfect Party Cake : Daring Bakers 1st challenge

I feel good about my first Daring Bakers challenge. I loved the recipe at the first sight, the explications were easy to follow. The only thing hard to make was the buttercream. First it was too loose and then too firm. But I managed it. I let it stayed in the fridge for some time.
I never baked this kind of cake before. It was a huge cake with 2 adults and 2 kids in the family we were able to eat only half of it! But it was delicious !!! Even my kids not too fond of desserts ( they love only chocolaty dessert) loved it!

Instead of using Rasperry jam I made some Strawberries maemelade, pureed it in the blender and it gave in my opinion a wonderful flavor.

Perfect Party Cake

For the cake
2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon lemon juice

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
1 cup homemade Strawberries marmelade. Blended.
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

Simplest and Delicious Tarte aux Pommes . Tout Simplement.

I guess I am truly and really attached to my mother’s cooking. After the simple vegetables soup she is making, voici the Apple Tart. So simple so delicious. A wonderful smell and aroma all over your kitchen while you bake it, and the anticipation…... Of a warm Apple Tart.
Long time ago my mother was doing all her tarts with Pate feuilletee ( Puff Pastry) only, it was a ritual and that was it. Her Pate Feuillete was buttery and delicious. Recently when visiting my parents I noticed that my mother stopped doing her Pate feuilletee and was making Pate Brisee. I was skeptical because I am not used to this type of crust. But her tart was delicious, and crispy.
She shared with me her recipe.

Apple Tart Tarte aux Pommes

For dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
For filling:
2 apples (any firm variety), peeled, cored (save peels and cores), and very thin sliced
2 tablespoons unsalted butter (small pieces)
5 tablespoons sugar
1 teaspoon of cinnamon
1 tablespoon of heavy cream

Mix together flour, sugar, and salt in a large bowl; add 2 tablespoons of butter. Blend with hands until dough resembles coarse cornmeal. Add remaining butter and mix until pieces are pretty big.
Add some water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers. If dry patches are too many add another tablespoon water. Keep blending and tossing until you can roll dough into a ball. Flatten into a thick disk; wrap in aluminum foil and refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold.
On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour .
Place dough in a lightly greased 9-inch round tart pan. Cut all around the pan your dough. Heat oven to 400°F
Cover apples on dough in a ring 2 inches from edge. Continue inward until you reach the center.
Add small butter pieces over apples and onto dough edge. Sprinkle sugar over dough and over apples. Sprinkle cinnamon.
Bake in center of oven until apples are soft, with browned edges, and crust gets a golden brown (about 45 minutes)
Remove tart from oven, add some sugar and heavy cream.

Of course you can serve this tart still warm with some Vanilla ice Cream. Pure Bliss.

Une envie de Soupe

Last Saturday night I had a urgent need of soup. The same my mother makes and use to make. She is the master of this one, in fact I was never able to duplicate the same way, it never taste as good as at Home even if I use the same thing!
Anywhere soups are easy and delicious. You just need to clean the vegetables, peel them and cut, chop them. You saute them and add some water and you leave the soup on its own.Voila!
This is a sure way to eat you 5 vegetable serving daily, this is a comfort food, all the family loves it and it stores very well in refrigerator and is actually improved with time. You can even freeze it.





My mother Vegetables Soup

2 cups water
2 potatoes -- medium size
5 carrots -- diced
1 small onion -- diced
1 celery stalks -- diced
1 leek
2 garlic cloves
½ turnip
¾ Olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt -- or to taste
1 tablespoon Chicken flavor Bouillon
21 spices from Trader Joe’s
1 teaspoon dry basil

1. Clean well your leek under running water head down. Keep the green and the white. Dice it.
2.Peel all other vegetables, and dice them.
3. Add olive oil in a heavy, large pan with lid. Add all the chopped vegetables. Saute on medium heat until vegetables are softened and onion browned lightly.
4.2 cups of water, the water must be just above the vegetables in the pan
5. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper.
6. With your hand blender, blend the mixture

Crème fraiche, sour cream and heavy cream can be added in your plate. Serve with crispy buttered slices of toasted fresh bread


N.B Leaving near Mexico it is easier to find " crema Mexicana" that " Creme Fraiche"

The Daffodil Principle

I received this today....


The Daffodil Principle

Several times my daughter had telephoned to say, "Mother, you must come to see the daffodils before they are over." I wanted to go, but it was a two-hour drive from Laguna to Lake Arrowhead "I will come next Tuesday", I promised a little reluctantly on her third call.

Next Tuesday dawned cold and rainy. Still, I had promised, and reluctantly I drove there. When I finally walked into Carolyn's house I was welcomed by the joyful sounds of happy children. I delightedly hugged and greeted my grandchildren.

"Forget the daffodils, Carolyn! The road is invisible in these clouds and fog, and there is nothing in the world except you and these children that I want to see badly enough to drive another inch!"

My daughter smiled calmly and said, "We drive in this all the time, Mother." "Well, you won't get me back on the road until it clears, and then I'm heading for home!" I assured her.

"But first we're going to see the daffodils. It's just a few blocks," Carolyn said. "I'll drive. I'm used to this."

"Carolyn," I said sternly, "please turn around." "It's all right, Mother, I promise. You will never forgive yourself if you miss this experience."

After about twenty minutes, we turned onto a small gravel road and I saw a small church. On the far side of the church, I saw a hand lettered sign with an arrow that read, " Daffodil Garden ." We got out of the car, each took a child's hand, and I followed Carolyn down the path. Then, as we turned a corner, I looked up and gasped. Before me lay the most glorious sight.



It looked as though someone had taken a great vat of gold and poured it over the mountain peak and its surrounding slopes. There were five acres of flowers.

"Who did this?" I asked Carolyn. "Just one woman," Carolyn answered. "She lives on the property. That's her home." Carolyn pointed to a well-kept A-frame house, small and modestly sitting in the midst of all that glory. We walked up to the house.

On the patio, we saw a poster. "Answers to the Questions I Know You Are Asking", was the headline. The first answer was a simple one. "50,000 bulbs," it read. The second answer was, "One at a time, by one woman. Two hands, two feet, and one brain." The third answer was, "Began in 1958."

For me, that moment was a life-changing experience. I thought of this woman whom I had never met, who, more than forty years before, had begun, one bulb at a time, to bring her vision of beauty and joy to an obscure mountaintop. Planting one bulb at a time, year after year, this unknown woman had forever changed the world in which she lived. One day at a time, she had created something of extraordinary magnificence, beauty, and inspiration. The principle her daffodil garden taught is one of the greatest principles of celebration.




That is, learning to move toward our goals and desires one step at a time--often just one step at time--and learning to love the doing, learning to use the accumulation of time. When we multiply tiny pieces of time with small increments of daily effort, we too will find we can accomplish magnificent things.

"It makes me sad in a way," I admitted to Carolyn. "What might I have accomplished if I had thought of a wonderful goal thirty-five or forty years ago and had worked away at it 'one bulb at a time' through all those years? Just think what I might have been able to achieve!"

My daughter summed up the message of the day in her usual direct way. "Start tomorrow," she said.

She was right. It's so pointless to think of the lost hours of yesterdays. The way to make learning a lesson of celebration instead of a cause for regret is to only ask, "How can I put this to use today?"

Use the Daffodil Principle. Stop waiting ....

Until your car or home is paid off

Until your kids leave the house

Until you finish school

Until you organize the garage

Until you clean off your desk

Until you lose 10 lbs.
Until you get married

Until you have kids

Until the kids go to school

Until you retire

Until summer, spring, winter, or fall;



There is no better time than right now to be happy.

If you want to brighten someone's day, pass this on to someone special.
I just did!

Salad Day

Just a lovely salad made with California Avocados,Celery,Crimini mushrooms, one small apple sliced,some White Balsamic Vinegar,Olive oil and for the finish and the creamy... some Organic Bleue Cheese Sauce from TJ's.
Delicieux and healthy!

Green Day

Another rainy day today in Southern California. Yesterday instead of visiting our Farmers Market I decided to visit our Albertsons
This supermarket is huge and proposes now a wide variety of items. Now they are Green!
I bought some Organic Pears and Mangos. I even noticed that their packages are green too! This is a good thing because most of my Neighbors are going to Albertsons instead of our local farmer market. I really hope they are going to buy Organic ingredients.
Buying Organic is great, but I suggest you to become green in your house too: use cleaning products Green too ( Phosphate-free, Chlorine-Free, no dyes and Biodegradable. And of course their packages can be recycled!
Natural cleaning is also great: got some lemon? got some Baking Soda, got White Vinegar? Great !use them as much as you can and please do not use disposal Whipes to clean up your mess they are the worst filled with hard and harsh ingredients. Buy some use Biodegradable ones.