Friday, November 30, 2007

Lemon Poppy Seed Cookies


I just got back from New York a couple days ago and visited the cooking school I will be attending very soon. I cannot understate how amazing it was to visit a whole establishment entirely dedicated to the art of cooking. We are now far away from the days when cooking was considered a lesser art! The school has a library complete with DVDs of chef demonstrations and all the cook books one could ever hope for... as well as an auditorium where there are regular chef demonstrations. I was in absolute awe at the organization yet creativity emanating from these kitchens and cannot wait to begin the journey.

I have been meaning to post this recipe for a while now, but hadn't gotten around to it. It's a really great recipes for simple lemon cookies, with poppyseeds in the batter and sprinkled on top of each cookie. They are really easy to make but most importantly really tasty!


Recipe (adapted from Martha Stewart's Holiday Cookies)
1/4 cup of lemon juice
3 1/2 teaspoons of lemon zest
1 cup of unsalted butter
2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of coarse salt
1 1/2 cups of sugar
1 large egg
2 teaspoons of vanilla extract
1 tablespoon of poppy seeds and more for sprinkling

Preheat the oven to 350 degrees Fahrenheit. In a small pan, bring the lemon juice to a simmer. When it has reduced by half, add 1/2 cup of butter. Once the butter has melted remove from the heat and reserve.
In a bowl, mix the flour, baking powder and salt. In a separate bowl, whisk the remaining 1/2 cup of butter and 1 cup of sugar until the mixture is smooth and creamy (it helps to melt the butter for a few seconds in the microwave before hand). Then, add the egg and reserved lemon-butter mixture and whisk for about 3 minutes until the mixture is pale. Mix in the vanilla, tablespoon of poppy seeds and 2 the teaspoons of lemon zest. With an electrical beater on low speed mix the lemon mixture to the flour mixture and blend until smooth.
In a plate, stir the remaining 1/2 cup of sugar and 1/2 teaspoon of lemon zest.
Roll the dough into 1/4 inch balls and place on a parchment line cookie sheet making sure they are spaced out enough. Take a glass, dip it in some of the sugar/zest mixture and flatten out each ball to create an even circle of dough. Sprinkle some poppy seeds over the cookies and bake for 11 minutes or until the cookies are very slightly golden on the sides. Leave to cool before eating. Enjoy!

Tuesday, November 27, 2007

Potato Bread with Rosemary, Pancetta and Walnuts


This month's Daring Bakers entry was a savoury, but challenging, treat: Potato Bread. Having never attempted bread before, I was a little apprehensive about taking on this challenge. There are so many things that can go wrong with bread-making! You're constantly asking yourself questions: Is the water too hot for the yeast? Too cold? Has the dough been kneaded too much? Too little? Is there too much flour? Nonetheless, the trick is to plow on and to trust your instincts and hope for the best! In this case, the recipe was quite easy to follow and it turned out really well.

We made a couple variations on the recipe: we made different little rolls each stuffed with a combination of walnuts and pancetta and rosemary. We cooked the pancetta first and then added it to the dough - it gave the bread a great salty taste. I also made some flavoured butter (rosemary, lemon and salt) which made it even easier to enjoy a bread-only dinner..!



4 medium to large floury (baking) potatoes, peeled and cut into chunks.
Tanna Note: For the beginner bread baker I suggest no more than 8 ounces of potato; for the more advanced no more than 16 ounces. The variety of potatoes you might want to use would include Idaho, Russet & Yukon gold, there are others.

4 cups(950 ml) water, reserve cooking water
1 tablespoon plus 1 teaspoon salt
2 teaspoons active dry yeast
6 ½ cups to 8 ½ cups (1 kg to 1350g) unbleached all-purpose
1 tablespoon unsalted butter, softened
1 cup (130g) whole wheat flour

Making the Dough (Directions will be for making by hand):

Put the potatoes and 4 cups water in a sauce pan and bring to boil. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.

Drain the potatoes, SAVE THE POTATO WATER, and mash the potatoes well. Tanna Note: I have a food mill I will run my potatoes through to mash them.

Measure out 3 cups(750ml) of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) – stir well before testing the temperature – it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable.

Add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.

Note about Adding Yeast: If using Active Dry Yeast or Fresh yeast, mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes. Then add 2 cups of flour to the yeast mix and allow to rest several minutes. If using Instant Dry Yeast, add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.

Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.

Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.

Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean. The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.

Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.

Divide the dough into 2 unequal pieces in a proportion of one-third and two-thirds (one will be twice as large as the other). Place the smaller piece to one side and cover loosely.

To make rolls:
Butter a 13 x 9 inch sheet cake pan or a shallow cake pan. Use the larger part of the dough to make 6-7 equal pieces. Shape each into a ball under the palm of your floured hand and place on the baking sheet, leaving 1/2 inch between the balls. Cover with plastic wrap and let rise for about 35 minutes, until puffy and almost doubled.

Baking the bread:
Preheat the oven to 450°(230°C) for 10 minutes and then turn the oven down to 375°F (190 °C) for the remaining time.

Bake rolls until golden, about 30 minutes and let all the rolls cool on a rack for at least 30 minutes before slicing. Rolls can be served warm or at room temperature.

Transfer the rolls to a rack when done to cool. When the loaf or loaves have baked for the specified time, remove from the pans and place back on the stone, tiles or baking sheet for another 5 to 10 minutes. The corners should be firm when pinched and the bread should sound hollow when tapped on the bottom.

Friday, November 23, 2007

Butternut Squash, Chestnut and Pancetta Soup

I recently came across a Jamie Oliver recipe called 'Pumpkin Soup' and got excited: I'd never used pumpkins for anything but roasted seeds, pies, and jack-o-lanterns and was curious about what a soup would taste like. Of course, to my mild disappointment, the British pumpkin is, apparently, nothing else but what we call squash over here. Luckily though, it's exactly the right time for butternut squash and it's such an awesome fall vegetable that we thought we'd give it a try.

I think I like butternut squash so much, in part, because it's only really available for such a short time in the fall. We're so used to eating pineapples shipped halfway around the world in the middle of December that we forget the subtle pleasures of eating seasonally and I guess squash is an example of that. So here is this amazing soup (who would have thought it would take a brit to showcase such a thoroughly North-American vegetable?). The squash is roasted beforehand, not cooked in the broth as I've seen it done before, and I think that helps the soup keep a little texture. The roasted seeds on top are a nice touch too. The only question left to ask, I suppose, is what do the British call pumpkin?


Recipe (adapted from Jamie Oliver)
1 butternut squash
1 tbsp coriander seeds
1.5 tbsp olive oil
5 slices pancetta, cut into ½ inch (1 centimetre) pieces
1 bunch fresh sage leaves
150g roasted chestnuts (about 1 1/3 cup)
1 shallot, finely chopped
3 cups chicken stock
2 tbsp sour cream or yogurt

Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander until fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven for at 400 degrees F (200 degrees C / Gas 6 ) until nice and soft. This should take about 60 minutes, but test the squash with a fork: If some parts of the squash refuse to soften up, just leave them behind. Scoop out the pieces into a bowl.

Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. Add in the squash, cover with the stock and bring to the boil. Remove the mixture and blend until smooth, then pour back into the pan.

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. Keep a couple whole sage leaves and fry them until they're crisp to garnish. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra virgin olive oil.

Wednesday, November 21, 2007

Marmalade Advice

With the Christmas holidays right around the corner, I have been thinking about gift ideas for my close relatives. Bitter orange marmalade is one of my father's favorite foods. For him, the more bitter the better. I have never seen him enjoy any other type of jam, and he has become quite picky with his marmalade over the years. What better idea than making him something he truly loves to eat?

I must admit that I have never made jam before so I am really not sure how to go about this. I am excited about trying this out though! I am looking for any advice about cookbooks to teach me how to make jam, or for any orange marmalade recipes someone might have tried. Any ideas?

Sunday, November 18, 2007

Amaretti Cookies


Amaretti cookies.. need I say more? These little almond delights are one of my favorite cookies. I have bought many different kinds over the years, generally at Italian grocery stores, but had never tried making them at home.. until yesterday. I had always thought that they were too difficult to make at home, and so I was content to splurge on boxes of pricey amaretti that I would try to save for as long as possible.

After browsing around some of my regular food blogs, I found an amaretti recipe from Cream Puffs in Venice. The recipe was actually incredibly simple (five ingredients!), and they tasted better than the gourmet store-bought ones I am used to. The trick to the recipe, as Ivonne told us, is to grind your own almonds rather than using store-bought almond powder. As our antique food processor was definitely not up to the challenge, Oliver worked out an elaborate solution involving no less than 3 large ziploc bags, a hammer, a mug, and an empty bottle of wine.

We have also been experimenting with food styling these days and we had a good time finding new ways to display the amaretti. With the holiday cookie season coming up, I can be sure that the extra almonds sitting in my pantry will be put to good use!


(Yield: 50-70 cookies)
1-1/2 pounds almonds, finely ground
2 cups granulated sugar (plus 1 cup extra sugar to roll the cookies in)
1 1/2 tablespoons of cocoa
4 eggs
3 tablespoons of almond extract

Preheat your oven to 350 degrees F.
Position your oven racks so that one rack is at the bottom of the oven and the other rack is in the middle of the oven; line 2 baking sheets with parchment paper and set aside.
In a large bowl, combine the ground almonds, sugar and cocoa. Add the eggs and almond extract and mix until well combined. Using a tablespoon or your hands, scoop out enough of the almond mixture to form a ball that is roughly 1-1/2 to 2 inches in size.

Roll each ball in the cup of granulated sugar and place on cookie sheet. Make sure that there is a visible layer of white sugar on each amaretti. Press down the center of each cookie with your thumb to create an indentation in the center (this helps with sugar crackle on top of the almond base).

Bake cookies on lower rack for 10 minutes and then move to middle rack for an additional five minutes. Remove the cookies from the oven and allow to cool. Transfer the cookies to a wire rack to cool completely. Once cool, store cookies at room temperature in an airtight container. Cookies will keep for up 10 days.

Friday, November 16, 2007

Green Tea and Ginger Biscotti

One of my great weaknesses is coffee and everything that goes with it. It's not so much the caffeine that I'm addicted to, but rather the taste and the wonderful, comforting routine of brewing a warm cup of coffee and drinking a warm cup of coffee, no matter what the season. I also love how coffee goes so well with certain sweets such as dark chocolate, shortbread cookies, or, my personal favorite, biscotti. The only thing is, they're so expensive at the store and at coffee shops! They're nothing less complicated than cookies baked twice, and they're supposed to come out a little hard so they soften up when you dip them. We tried this funky green tea biscotti recipe and added some chunks of candied ginger for a little bite.


Recipe (adapted from Leite's Culinaria)
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
4 tablespoons of matcha (green-tea powder)
1/4 teaspoon salt
3 large eggs
(1/4 cup) unsalted butter, melted
1 teaspoon of pure vanilla extract
1/3 cup of slivered, blanched almonds
1/2 cup finely diced candied ginger

To decorate the biscotti:

1/2 cup of melted dark chocolate

1/2 cup of butter

Preheat the oven to 350°F (175°C). In one bowl, whisk together the dry ingredients: flour, sugar, baking powder, matcha, and salt. Using an electric mixer, beat the eggs, melted butter, and vanilla in a large bowl. Gradually add the flour mixture to the bowl. Eventually, the dough will get too thick for a hand mixer and so switch to working the remaining flour in with your hands. It should make a nice, firm, dough. Stir in almonds and chopped ginger.

Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide into two equal portions. With floured hands, roll each portion into a log approximately 7 inches long, flattening the top slightly. Transfer the logs to a baking sheet. Bake until lightly browned and firm to the touch, 25 minutes. Remove the logs from oven and let stand until cool enough to handle.

Reduce the oven temperature to 275°F (135°C). Transfer the cooled logs to a cutting board and slice them on the diagonal into 1/2-inch thick slices using a serrated knife. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes. Cool the biscotti on wire rack.

Melt the chocolate and the butter and place the mixture in a glass. Dip each biscotti in the chocolate, shaking off the excess. Place on a cooling rack and spinkle with ginger pieces while the chocolate is still warm so the ginger sticks to the biscotti. Leave to set and enjoy.

Tuesday, November 13, 2007

Spiced Rice with Raisins, Coriander and Almonds

I have been flipping through a new cooking book we borrowed from Oliver's mother called World Vegetarian Classics. The book gives great insight on vegetarian cuisine around the world, and shows how each and every culture has embraced vegetarian cooking and made it an essential part of its culinary traditions. I am enjoying reading about the different recipes in the book (which are divided by geographic locations) and have a list of recipes I am dying to try. Tonight, Pacha Rice was on the menu.

I remember how puzzled I first was when I moved to Canada and met vegetarians. For some reason, I had never been exposed to this lifestyle in France and had quite a few questions about it. French cooking is so much based around meat and fish, that I couldn't imagine a meal without them on the table. I am now quite aware that there are as many ways to be vegetarian as there are ways to cook pasta, and as many vegetarian meals as there are meat-based ones. I have made a point of knowing how to cook great vegetarian food and not to reduce non-meaty cuisine to steamed vegetables and salad. Even if you're not a vegetarian, it is a worthwhile challenge to limit yourself in the kitchen. When you have too many options open to you, it's sometimes hard to know what to make and what to choose. Cooking vegetarian food has obliged me to really look for flavor and to make all the ingredients complement one another.

This rice dish, I suspect, will be a keeper. Made primarily in Egypt, Pacha rice consists of an interesting combination of crispy noodles and spiced tender rice, with almonds, herbs and spices.



For 4 people

1 1/2 tablespoon of butter

1 shallot, diced

4 garlic cloves, sliced

1/2 teaspoon of dried thyme

2 tablespoons of fresh coriander, chopped plus a few to garnish

1/2 teaspoon of turmeric

1 teaspoon of coriander seeds, crushed

1/2 cup of golden raisins

1 1/4 cups of basmati rice

2 cups of water

One handful of vermicelli, broken into bite-size pieces

1/2 cup of blanched almonds, chopped

Salt and Pepper to taste

In a large saucepan with a lid, heat the butter over medium heat. Once the butter has melted, add the shallots and garlic and stir for about 2 minutes. Add the spices, herbs and season with salt and pepper for another 1-2 minutes or until fragrant. Add the raisin and the rice, and stir again until the rice is golden. Pour in the water, bring to a boil and cover. Reduce the heat so that the rice simmers gently and leave to cook for about 15 minutes. (The amount of water and the cooking time will depend on the type of rice you use).

In the meantime, heat a knob of butter in a pan, and add the almonds. Once gently golden, add the small pieces of vermicelli directly to the pan (not cooking the vermicelli helps make them really crunchy). Remove after a couple minutes when the noodles are golden.

Stir the almonds and vermicelli mixture into the rice, and sprinkle with coriander leaves. Season with more salt and pepper if necessary.

Thursday, November 8, 2007

Ricotta, Spinach and Pea Ravioli

I used to wash dishes at a posh 'pre-theatre' restaurant in Niagara on The Lake, Ontario. One of the perks of scrubbing out food-encrusted pans for 6 bucks an hour was that, when it came time for dinner break, they fed you like royalty. Mussels, salmon, shrimp, steak, nothing was off-limits with one key exception: the homemade ravioli. They used to make these huge ricotta-stuffed ravioli and serve two or three of them for an exorbitant price and apparently, out of everything else, they were too precious to waste on the lowly dishwashing peons.

So when Jenn told me she wanted to make her own ravioli... on a weekday at that.. I was pretty skeptical. Making pasta at home is one of those things, along with making ice cream and brewing your own beer, that's always seemed to take a ridiculous amount of time and energy. As we are short on time, we skipped the pasta making altogether and used wonton wrappers! It's a surprisingly workable substitute, as the little wrappers come in frozen packages and are ready to use right out of the box, but you can still make your own filling. It takes a bit of time to get used to the process and make sure not to overfill each ravioli but as a whole it works quite well. We were thinking about making a cheese sauce to coat the ravioli with but finally opted for a pea and butter combination instead because the ricotta filling was already so rich and creamy.




1 300g package of ricotta
3 handfuls of baby spinach
3 garlic cloves, crushed
1/2 lemon, juice and zest
1/2 cup of frozen peas
1 egg, beaten
1 tablespoon of butter
2 tablespoons of chopped italian flat leaf parsley
20-30 wonton wrappers
Salt and pepper to taste

Heat a little of olive oil in a pan and add the crushed garlic. Add the spinach to the pan and cook until wilted. In a bowl, mix the ricotta, lemon juice and lemon zest and season with salt and pepper. Add spinach to the ricotta mix to complete the filling.

Lay out the wonton wrappers on a flat surface one or two at a time and brush the sides with a small amount of egg (don't over do it or the wrappers will become soggy). Add about 1-2 teaspoons of filling inside each wrapper. Take the four corners and bunch them into little parcels, making sure that the filling doesn't spill out. Alternately, you can fold them into single triangles. Add to boiling water for 30 seconds (they will float to the top when ready).

For the sauce, melt the better in a non stick pan and thaw out the peas. Add the chopped parsley and pour over the ravioli.

Saturday, November 3, 2007

Sweet Shallot and Tomato Tart

I am moving to New York City in less than two months to start a culinary program at the French Culinary Institute. Moving to a new country definitely has its share of anxiety, but the prospect of being able to cook for over 5 hours a day and learn about the real tricks behind a good bĂ©arnaise or hollandaise sauce keeps me going. Although I don’t necessarily want to become a chef, the possibility of being able to work in an area that has to do with food, writing about food, photographing or styling food really appeals to me.

I am planning on posting about my culinary discoveries while in New York, and keep cooking (and practicing what I will have learned!) when I come back for week ends in Montreal. Until then, my scaled-down student kitchen will have to do!

I have been in a tart/pie mood lately. Maybe it’s the cold, or maybe just the endless possibilities of a round piece of dough... so I have been skimming my growing collection of cookbooks for ideas. The tart I made yesterday uses puff pastry, which has a buttery delicate taste and can be used for both sweet and savory dishes. Spread on top of the dough is a sweet shallot and balsamic compote, topped with goat cheese, emmental, tomato and basil.



Recipe (adapted from Barefoot Contessa)

2 tablespoons of good extra virgin olive oil
8 thinly sliced shallots
4 large garlic cloves, cut intothin slivers
Kosher salt & freshly ground pepper
3 tablespoons of white wine
1 tablespoon of balsamic vinegar
2 teaspoons minced fresh thyme
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator. Use cold.
3 tablespoons grated Parmesan cheese
1/2 grated emmental
1/2 cup of crumbled creamy goat cheese
4 roma tomato, sliced
3 tablespoons julienned basil leaves
1 egg, beaten

Preheat the oven to 180 degrees celsius. Line a sheet pan with parchment paper.Heat the olive oil in a large skillet over medium-low heat and add the shallots and garlic. Sauté for about 20 minutes, stirring frequently, until the shallot are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, balsamic vinegar and thyme and continue to cook for another 10 minutes.

Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an to make individual-sized tarts.

Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle about a tablespoon of the grated Parmesan (staying inside the scored border)

Divide the shallot mixture between each tart, again staying within the scored edges. Crumble some of the goat cheese and emmental on top of the shallots. Place a slice of tomato in the center of each tart. Sprinkle with salt, and pepper. Brush the sides of each tart with the beaten egg mixture.

Bake for 20 to 25 minutes, until the pastry is golden brown.


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