Mes Chouquettes comme a Paris

When we used to live in Paris, as everybodyelse we were living near a great Boulangerie/ Patisserie. For traditional 4 heures on week ends ( Afternoon Snack) I usually stopped to buy a bag of Chouquette. Usually before I reached our apartment located on the 4rd floor without elevator, there was none chouquette left in the bag . So when I felt guilty because I knew that my boyfriend ( now Husband) could not taste them ( and God knows how he loves them he has a big Sweet tooth), I had to run down again to the Boulangerie/ Patisserie and buy another bag of Chouquettes. And for the second round I was good, when I arrived in front of our apartment the bag was still full. Joel would ask if I want some and I would say OK just one or two.....


Now leaving in Southern California where only Trader Joe's display nice desserts and time to time Vallee d'Brumes Pastry Shop, the only way to enjoy delicious desserts is to bake them!
This is why joining Daring Bakers was a great move!
Now I can make my own Chouquettes, it takes no time and everybody love them!
And when I make batches.... up to 30 puffs is pretty good...

Those little cloud puff are light, very versatile. You can use then savory or sweet. Just plain with Coarse Suagr on them or you can stuff them with Creme Chantilly, and top with chocolate sauce, you can make Profiteroles ( stuffed with Vanilla Ice cream) and topped with warm chocolate sauce, or you can stuff them with Blue cheese/ walnut for a great appetizers or Buffet Froid.

Here is the recipe of the cutest, round, light and beautiful name C-H-O-U-Q-U-E-T-T-E-S!

Chouquettes Parisiennes


(About 25 Puffs)

Shaping the mounds of dough is easiest to do with a pastry bag, although you can use a teaspoon.
1 cup (250 ml) water1/2 teaspoon salt 2 teaspoons sugar 6 tablespoons (90 gr) unsalted butter, cut into small chunks1 cup (135 gr) flour4 large eggs, at room temperature
Glaze: 1 egg yolk, mixed with 1 teaspoon Coarse sugar is available in the US from Ikea.


Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.
Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan.
Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
Using a spoon, pastry bag make a mound of dough with one spoon roughly the size of a walnut and scrape it off with the other spoon onto the baking sheet.
Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press coarse sugar crystals over the top and sides of each mound. Use a lot. Once the puffs expand rise, you'll appreciate the extra effort (and sugar.)
Bake the cream puffs for 35 minutes, or until puffed and well-browned.
(If you want to make them crispier, you can poke a hole in the side with a wooden spoon after you take them out of the oven to let the steam escape.)
The cream puffs are best eaten the same day they're made.

A room of my own- Part 1

Welcome to my favorite room in the house. This is the room where I read my e-mails, work on my blog, read books, prepare my Cooking Classes menus, listen to my favorite music, drink morning black with sugar coffee, drink my afternnoon Organic tea, snack on some food, call my parents, and friends in France, organize all my paper work...

Retour de Marche ( Back from Farmer's Market)

It was a such beautiful Saturday morning in Temecula Valley to go to the Temecula Farmer's Market. All fruits and veggetables were beautiful and the wonderful scent of Goyava fruits and persimon were every where!

Since I decided to try a " One-day energy fast" based on fresh vegetables and fruits juices tomorrow October 19, paying a visit to my favorite place was again a wonderful experience. I ususally share myvisit with my daughter, she was helping me on counting each apple, plum, tomatoe.. she was holding my wallet for the entire visit. Together we were talking about our future menus: Stuffed large tomatoes, Ratatouille, Plums Clafoutis...Yes, yes I will show you all of that...soon!

What you see on the picture above is what I bought for $ 28. What you do not see is a 10lbs of Valencia oranges.

Almost empty fridge

The weather is still warm in Southern California, but yesterday night I was craving for a Autumn/ Fall meal. I made some Organic carrots with herbs. Because I always have Smoked Salmon in my fridge, I thought it will be nice to have some "pink " fish ( I like this name given by my 4 years old daughter... at this age everything has to be pink) served with Organic Blue Cheese dressing, and Tandoori Nanns. I add some rice leftover.

I liked the carrots a lot. You do not think about eating carrots nowadays. And this is a mistake. When you cut them small thy cook very fast. Mine were perfectly cuts in small slices and cooked, with fresh thyme, salt and pepper.

It was a light but delicious meal: vegetables, fish, rice, sauce and bread. A very healthy meal.. que demande le peuple!

NB: Sorry about quality of my pictures taken late yesterday after the political debate.

Simply Rasberries jam

Last week end we went to Oak Glen, CA located in Yucaipa/ Beaumont area. From Temecula you need about 45 minutes to reach this lovely , bucolic place. In the hills, Applesgrowners associated together to make a " Touristic" place. Of course you find the most of American fair stuffs but also you can pick up your own fruits.
Last week we were lucky to grap the last Rasberries. Our kids loved it. You buy litte square basquets and you fill them with Rasberries you find in the cultivated bushes.
You have tons of differents apples and pears trees. All different sorts and names, colors.... All families, children visiting this place were smiling everybody had a good time. Quality time for everybody. You breath fresh air. You drink fresh Apple cider, grap one apple from a tree... We had great time!
Some rasberries left from last week so I decided to make some little jam.

Add some water and a lot of sugar to your rasberries. Cook for 15 minutes. ready.
It was yummy on my bread this morning.

Daring Bakers September Challenge - Lavash Crackers & Toppings

September Challenge - Lavash Crackers & Toppings

Thank you Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl for chosing the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).
This is a great challenge!

The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice. You can create your own dip/spread recipe, use one of your favorites, or use one of the recipes we’ve provided at the bottom of this post. Get crazy ! Just be sure to post the recipe along with your challenge crackers so we can see what you made and how you made it (so we can try it, too!).

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) or 1/2 cup brown rice flour, 1/2 cup millet flour, 1/2 cup arrowroot starch, 1 tsp chia seed meal
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature

My option: 2 teaspoons chopped orange zest
¼ cup chopped walnuts
were mixed with the dough


1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. Mix the orange zest and walnuts.

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering with Espelette Pepper, dried basil, sea salt, walnuts finely chopped.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.



Artichoke dip• 2 cups of frozen artichokes
• 2 cups of freshly grated Parmesan cheese
• 1 cup of Greek Yogurt
• Salt and pepper
METHOD
1 Drain the artichokes from the can. Coarsely chop them.
2 Combine chopped chokes, Parmesan, and Yogurt into a microwave or oven-proof serving dish.
3 Microwave on high heat for 5 minutes, pausing occassionally to stir, to ensure that the dip gets heated evenly. Add fresh ground pepper and salt to taste.

Une Quiche tout simplement!

Ingredients:
Pie crust- Pate a tarte
1 cup Organic flour
¼ tsp salt
3 tbsp hard butter, cut in chunks
3 tbsp cold water (approx)

1. In bowl, combine flour & salt. With fingers or
pastry blender, cup or cut in butter until
mixture is crumbly.
2. Sprinkle with cold water, tossing with fork to
mix. Gather dough together and from into ball,
wrap in plastic wrap and chill for 30 minutes.
3. Roll out on lightly floured surface and fit into
9-inch (23 cm) pie plate.


Filling

8" pie crust (homemade- see above the recipe)
4 fresh organic eggs
1/2 cup shredded 3 cheeses
1 Cup Organic heavy cream
1 cup pancetta cut and diced ( bough at TJ’s)
½ cup red/ yellow/green bell pepper diced
1 small onion diced and cut in very small pieces
olive oil
fresh pepper
salt

1. Brown the pie crust by piercing with a fork
several times and bake at 400 degrees for 8-10 min.
2. Saute the pancetta first, then add the onions, then the peppers until cooked
3. Beat eggs, add the heavy cream
4. Sprinkle with 1/2 cup of shredded
cheese.
5. Add pancetta/onion/ pepper.
6. Mix together eggs, cream, pepper, onion, pancetta
6. Pour in the lightly cooked pie crust
Bake in pre-heated oven at 350 for 30-45 minutes
or until a knife inserted into the centre comes out
clean. Serve with a side salad


*While cooking, eggs will rise like a soufflé and
settle again when taken out of the oven.

Leftover Savory Bread

I hate throwing away leftovers. Usually I use all leftovers in frittata, omelet, to stuffed crepes.... I had some brocoli, Tuna, Tomatoes left in the fridge from the kids lunch.
After talking to Sophie my Yoga Teacher and friend, she said she will make some " savory cake" for super served with salad. I thought it will be a great idea to do the same with my leftovers....

Leftover Savory Bread... called " Cake" in France...yes we call this a "cake" used as a French word

4 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
3large eggs, lightly beaten
1 cup whole milk
1 cup freshly grated Gruyère
1 cup cooked brocolis
1/2 cup Tuna ( Tuna can with olive oil)
1/2 cup of fresh tomatoes
Fresh herbs : chives, parsley, basil from my garden

Dip- 2 avocados soft
- 1 teaspoon mustard
- salt
- pepper
- 1 cup Greek Yogurt

Mix all ingredients in a blender.


Directions
Butter a loaf pan and set aside.
Combine the flour baking powder and salt and stir to blend.
Using a whisk, slowly whisk in the eggs.
Whisk in the milk, cheese, brocolis, tomatoes and tuna and oil.
Set aside for 2 hours.
Preheat oven to 425°F.
Stir the batter to blend and pour into the prepared loaf pan.
Place in the center of the oven and bake 30 minutes or until firm and golden.
Allow to cool to room temperature.



To serve:
Slice the cake. Arrange on a serving tray and serve with a Avocado , mustard and Greek Yogurt Dip.

Verdict: The beautiful corlorful Savory cake looks so beautiful with a light green velvety dip! It was yummy my husband and myself ate averything for diner with a salad.

Stuffed Organic Zucchinis

I love zucchinis. I love most of Summer vegetables, but Zuchinis are light and delicious. We use a lot of zuchinis in my family's recipes. From sauteed in Olive oil, then topping with creme fraiche and swiss cheese! or stuffed with crumbled eggs with tomatoes and peppers... recipes are from my mom.
In my fridge I always have Ricotta cheese, I use it for savory or sweet recipes. It gives a moist, sweet and delicious texture. Last evening I had only 15 minutes to prepare them before heading to the local library.

Stuffed Zuchinis

- 5 small Organic zucchinis
- 2 thin slice of cooked ham or prosciutto ( I tried with Salmon and it was delicious too!)
- 3 cups Ricotta cheese ( I got mine at TJ's)
- salt
- Pepper
- 3 cheese shedded
- Mint
1 small onion, cut in small pieces
- 1 garlic clove pressed
- 1 Egg Yolk


Clean your zuchinis. Cut them in half and empty the inside with a small spoon, put aside ( the inside you just took off) and sauted with olive oil, onion, garlic.
When cooked, put in a blender add the ham and blend together until you obtain a smooth constitancy. Add salt and pepper.
Mix together the mixture with riccotta and egg yolk. Adjust seasonning.
Stuff the zucchinis with it. Top with shrinded cheese and mint.

Preheat your oven at 375 F. Cook the zuchinis until tender between 25 - 35 minutes.

Delicous with a Frisee salad, bacon bits , homemade croutons and a warm-vinaigrette.

Bon Appetit!

Pink Ice cream for Autumn Day

On my Calendar there is a note saying : Fall Begins! Oh No already! Summer 08' went so fast. Time is flying.Right. Kids are back to school. I have done some Catering in Torrance. My Cooking Classes will start with Murrieta Park and recreation on October 2 at the Murrieta Seniors Center. I have a Cooking Party with Living Valley Editors coming up and my last ad with my new logo will be displayed in the October Living Valley magazine...
I am looking 10 times at my Calendar.. so many things to do and to organize.
But hey I had some time to make a delicious Ice Cream with all fruits I could find: pineaples, grapes, strawberries. I blent the Strawberries with sugar and Yogurt. Then pour the other fruits cut in small pieces. On the top I add some white tiny small meringues find at Trader Joe's.
The Ice cream/ Frozen yogurt was delicious veru fruity and velvety!

Pierre Herme's Chocolate Eclairs Daring Bakers August Challenge

This month's Daring Bakers' Challenge is hosted by Meeta K of What's for Lunch, Honey? and Tony Tahhan. They have chosen Chocolate Éclairs by Pierre Hermé our Famous Parisien Star Patissier. He is the best. I remember discovering Pierre Herme in a "Special" French " Apostrophes" TV show about books and literrature, hosted with another star Bernard Pivot. One episode was about Good French Living in France. He invited some wine makers, some bakers, Chefs and Pierre Herme was there. He was young and Bernard Pivot could not say enough about how talented he was. I rememberred he was shy. At this time we were living in NYC ( we had a Cable with French TV) and I was wondering if one day I could taste Pierre Herme delicious pastries and creations. Actually I never done, because when we go back to France we do not stop for one day or 2 in Paris as we used to do. With the kids now we want to be in our home in the South of France the quickest way we can. So no stop over in Paris.
I was so happy when I discovered this challenge. I skipped the last one for many reasons explained in the post related to it. But I was reasy for this one

PIERRE HERME ECLAIRS AU CHOCOLAT....

I love everything with chocolate in it. But Eclairs au chocolat are one of my favorites. Infortunately every Patries shop I have visited in SO-cal even the best do not have real eclairs au chocolat. The filling is done with wipp cream, with chocolate glaze but the filling with Chocolate the way we eat in France.
So yes, yes I am so happy.
I have done them pretty quickly Sunday morning, while my kids were playing.
verdict.... DELICIOUS. I am a Chocolate Girl my husband is a Coffee Boy.
So I split chocolate and Coffee Eclairs.
I had hard time fiding Coffee extract so it was a challenge to make the the Coffee cream filling and the Coffee glaze. Actually the coffee glaze was done with caramel melange.. in order to be sticky.
Here is only the Chocolate eclairs recipe, I will provide the Coffee one in the next days.
Bon APPETIT!

NB: did I mention that since I joined the DB I gained 6 pounds?



Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)


• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Chez Larsson

Recently I have been addected to a terrific Blog: Chez Larsson. No, this is not a French Blog... even if the writter is using " Chez " in the Blog's name, no this is not a Blog about parenting or kids, no this is not a blog about Food and Cooking, no this is not about Healthy living, Yoga or other Natural way of life, this Blog is about: How to organize your house but in a beautiful Scandinavian Way: a la Ikea/ Martha Stewart way.
And you know what? This Blog made me change. Yes I have to admit a am more a messy/ than organized person. And being a mother full time with my kids at home does not help.
I have bought or read plenty of books or articles about how to be organized in your daily life, 1 day you clean this , the other you do that, I bought the little note book they suggest to use.. it worked for 1 or 2 days. That was it!
For the last week, reading and seeing this beautiful small house so well organized, I had the urge of cleaning up and organizing my home.
This blog is also about doing things by yourself: curtains, cushions...I almost bought a Sewing Machine yesterday on Craigslist.com for $ 20 but I was too late.
Anyway I LOOOOOve Chez Larsson, it helps me keep on track. May be one day I will own a beautiful house in Swedeen, Norway, Denmark.. where you have snow, where you live greener that anywhereelse, where you respect nature....

Pain de Mie

What is pain de mie. This is the perfect bread for buttered toasts and sandwiches. When you see what the industrial food companies use to make Pain de mie you want to stay out of them.

So in my daily quest for a better world, greener, natural and organic I decided to make my own Pain de mie.

It was not that complicated. The texture was very soft and velvety. The smell in my kitchen was umbelievable for hours it was like to enter in a French Bakery.

Every morning I anticipate my breakfast served with Organic Columbian coffee from Trader Joes, Organic butter, my homemade Peache jam spread on a delicious natural Pain de mie.

Here is the recipe!

Ingredients
1 2/3 cups Organic whole milk
6 tablespoons organic butter ( at room temperature)
2 teaspoons salt (sea salt if available)
1 tablespoon sugar
2 teaspoons instant yeast
4 3/4 cups Organic unbleached white flour

I used rectangle bread/cake pan and for the lid I used Cookie sheet
Directions
Combine milk, yeast and 1 1/2 cups flour.
Beat and let proof 1 hour.
De gas and add butter, salt, sugar, 2 cups flour.
Work in bowl until dough forms a ball.
Knead adding white flour as necessary until dough is smooth and a bit moist.
Let dough rise in buttered bowl 1-1 1/2 hours .
De gas.
Let rest 10 min.
Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
Let stand 10 min.

Preserving food: My Pantry will look so lovely

I used to watch my mother doing all her jars of fruits and vegetables. Everything was from our own Organic Garden or from the nearest forest ( blackberries).
This year since my neighbor's Peach Tree is pouring over our fence, and we harverst all kind of tomatoes, onions, basil, green beans... I decided to try it!

So far I made Cherry Tomatoes preserved in olive oil with fresh Thyme, basil, garlic.
Tomatoe sauce with onions, basil and thyme. Chery tomatoes preserved. Peaches in syrop. Peaches jam. Strawberries jam and Red Currant-rasberries jam.
More to come! I got some Fresh Figs: Fresh fig tart or Figs jam? or nothing at all if I decide to eat them right from their boxes!

Strawberry Sherbet comme Chez Panisse

Here in So-Cal ( Southern California) we are experiencing a very humid summer. The best remedy? Sherbets and ice-creams. After trying at Chez Panisse Delicious Strawberry Sherbet I decided to give it a try!
What a delicious, light, refreshing dessert... I swear this is the natural color no-Artificial color 100% pure and made with love!

Strawberry Sherbet

4 cups Fresh Strawberries
¾ cup water
¾ sugar
few drops of lemon juice

Rinse, dry and hull the strawberries. Puree them with water and sugar. Taste and adjust the flavor with a few drops of lemon. Freeze according to the instructions for your ice maker

CHEZ PANISSE CAFE LUNCH MENU

A few months ago I bought from my local bookstore « Alice Waters and Chez Panisse » the romantic, impractical, often, ultimately brilliant making of food revolution. By Thomas Mcnamee.
Being a French, I was not aware of who she is and what she has accomplished for more than three decades. I was intrigued by the name of this restaurant ( So French), related in some articles or other Food bloggs. But that was it.
This book was a revelation about Alice’s story and the food revolution she made in the USA.
I myself, is trying to educate people how to eat well and healthy through Cooking Classes, and as a Personal Chef. So her words were wonderful to me because, living in Southern California where people are spending a lot of time in their car, working long hours, taking care of their family and children is tough on everyone. No time for cooking. Mothers around me do not like to cook and buy whatever their kids ask when going to the Grocery shop, they end up with a cart full of junk food, sodas, cookies, frozen food, ready-food or they stop by at any fast food or worst the fake “ home cooked” meal from Super Supper, Dream diners and other impostures.
This book is wonderful and every family should have it in its private library.
Anywhere it was with great expectation that I had Lunch at Chez Panisse Café last Saturday. Our dear friend was running the San Francisco Marathon, and I wanted to offer him, his daughter and his wife something special. They have been wonderful friends and helped us a million of times. My husband and my kids were there also.
I called Chez Panisse Café on July 2 around 10 am to make the reservation ( you need to make your reservation 1 month in advance)
Last Saturday was a perfect day to drive over Bridge toward Berkeley. The weather was sunny and fantastic, around 80’s which is wonderful for San Francisco area.
I wore a lovely French Beige” robe chemisier” bought in Paris and my Basque espadrille shoes from Saint Jean de Luz. It was like having a date! Even my husband was teasing me :“ You are not going to sleep the entire week before your lunch at Chez Panisse”.
Anywhere, we were driving in Berkeley and I was surprised to see such a lovely community, cute little cafes and bistros, restaurants, people having picnic in the alley located in the middle of the street. People looked radiant and happy. I was wondering if it was from Alice’s magic. She is a wizard.
We were running a little late, the reservation was made for noon for seven people, so I decided to jump out of the car and go straight to Chez Panisse while my husband was looking for a car spot. And there I was in front of Chez Panisse, my heart beating a little faster than usual. I was almost running up to the stairs to join the Café upstairs. Few people were awaiting to be seated. I was waiting for my turn patiently already spotted our long table ready by the entrance. On the right far from the entrance there was a little terrace covered with wines and in front of the entrance the bar, and on the left more tables and the open Kitchen! The floor was wooden, the tone was brown, a little dark but soft. Then my turn arrived and a friendly lady showed me the table and handed me the menu du jour! I was reading fast.. so many options and choices… I was glad I was the only one of my party… alone in this almost sacred place. Then everybody joined me. As I mentioned on the phone when I reserved the table we were having two young kids with us. Two leather boosters were ready for them. The table was simple with white tablecloth. Because of the wooden floor the restaurant was never noisy and people were not talking loudly as you can see in other restaurants. You have the feeling that customers appreciate to be there, and respect the place. A bunch of people tried to get a table for lunch without reservations but of course this is not possible.
They cancellation policy is tough but fair, if you do not show up they charge $ 25 per person.
Then everybody started to look at the menu. I could not see really anything for my kids so when our server showed up I ask for a suggestion. He proposed a simple tomato-mozzarella pizza, when I ask if they could add some Goat cheese on it because my daughter loves it he said: “ you can order the Goat cheese salad”, I was thinking yes but this is an extra $ 10 my daughter love only goat cheese not garden lettuces.. yet.
Anyway, I ordered a large pizza for the 3 kids and a Goat Cheese salad for my daughter.
The pizza was served with an extra thin crust, it was a beautiful pizza I could taste some of it and yes it as delicious.
Back on my menu, it was hard to make up my mind I wanted to try everything.
For my lunch I chose first : Roasted pepper and romano bean salad with almonds an ricotta salata for $ 9.50.When the salad arrived it was colorful, with green, white, red. I looked a moment at my plate trying to see all the ingredients and the perfect presentation. Then I taste it. It was so pure, so simple so delicious. The pepper was perfectly roasted with full of flavor and sweet, the whole almonds gave a nice crunchy, the beans were perfectly cooked and the Ricotta salata was very thin and salty. The dressing was light with olive oil, salt and pepper and herbs. D-E-L-C-I-O-US and refreshing.

Then I opted for the California white sea bass with green beans, eggplants, yogurt and mint at $ 22.The plate arrived, simple with every ingredients placed in one specific order. The fish was very light, white, pure and soft in your mouth, the eggplant, the yogurt with mint was a such surprise and it was so good with the fish. This is something I will serve for sure with my next fish. The quantity was perfect, but I was almost full. I was eating very slowly every spoon. I was in heaven. It was A-M-A-Z-I-N-G.

Then the dessert. I could not decide between the farm peach and berry cobbler with king pluot ice cream, or the bittersweet chocolate pave with caramel cream, or the farms strawberry sherbet, ella bella Farm strawberries and langues de chat, Crème fraich ice cream with blackberries, raspberries and ossi dei morti…Everyone opted for the Strawberry sherbet, even the kids, but my husband and myself went for the Crème Fraiche Ice Cream at $ 8.75The texture was creamy not too sweet. The ice creams balls were surrounded by Blackberries. Raspberries marmalade and an “S” shape almond cookie was along the plate. I liked the taste of it but it was too dry. I tasted the strawberry Sherbet it was very refreshing almost like eating fresh fruit, it was really delicious the color was gorgeous.
It was a F-A-B-U-L-O-U-S way to end up our feast.

For the wine I had a Bandol Rose Domaine Tempier 2007 a little pricey but really worth it, full of flavor and light at the same time $ 16.23 the glass.

We had some espresso to end up the meal.

During the entire meal I could not stop looking at the lovely water carafe engraved “ chez Panisse” it was too lovely. I regret I did not ask if I could buy one I should have.

The only thing I did not like is that our Server was a little snob and not very nice, I was expecting a more warming service. I guess it was just professional, and everyone working at Chez Panisse looked the same.

I was not the only one to prize my lunch my friends and also my husband loved everything and every moment of it …

Overall it was an amazing lunch, with amazing friends, in a amazing place. A moment I will cherish for long time.

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!