Chocolate Financiers~FFWD and Food Revolution Day

Our luncheon table with financiers and my 1940’s Weil Ware dishes…I love old dinnerware

This week, our French Friday group is participating with Food Revolution Day (#FDR2013). A day to share with friends and family the importance of good food and essential cooking skills. It was started by Jamie Oliver to get people cooking and eating together. The theme for this year’s Food Revolution Day is - Cook it! Share it!  This is something that food bloggers do all the time.  Cooking is a passion, and sharing good food and recipes is part of that passion. 
Our French Friday group shares food every week, and we have also learned many new cooking and baking techniques along the way.  So, this week as the Dorista’s pick  anew or, revisit something they’ve  already made, they are doing it as part of Food Revolution Day.   
For me, it was a Ladies Spring Luncheon. A perfect way to share a meal.  I invited several of my girlfriends over to enjoy an afternoon of chatting and catching up over a lovely lunch! On the menu was a Spinach Quiche, A Tomato Tart and a wonderful Pasta, White Bean and Arugula Salad.  For dessert I decided to make Dorie’s Chocolate Financiers! I have wanted to try the chocolate version from the moment I first saw them.  This time I made both the plain almond and chocolate versions. How could I resist? The Financier is an almond pastry, created by a 19th-century Parisian pastry chef, for his wealthy banker clients. Hence the name Financier. The chocolate version is definitely worth its weight in gold.

 My wonderful gift from Paris…so perfect for a ladies lunch

I had a lovely package of tea, that my son and daughter-in-law brought back for me, from their trip to Paris. The tea came from Ladurée.  I thought it was the perfect time to break it out.  It was delicious and, a  perfect accompaniment to our Ladies Lunch!

So plan a meal, cook it and share it! Happy Food Revolution Day...Happy Friday everyone!

OoooLaLa…a lovely french pastry

Incredibly delicious!

The recipe for Financiers can be found in Dorie Greenspans cookbook, “ Around My French Table” or here. For Dorie’s Chocolate Financiers the recipe can be found on my friend Paula’s wonderful blog Vintage Kitchen. To see what the other Dorestas are up to check it out here.

Lunch anyone?

Tomato Tart ready for the oven

Delicious Pasta, White Bean and Arugula salad

A perfect dessert for a Ladies Tea / Luncheon

FFWD ~ Coupetade-French-Toast Pudding

Coupetade…French Toast Pudding

This weeks recipe took me back many years, to the summer we hosted a French Exchange student.  His name was Stefan, and he was with us for the entire summer.  I had asked for a girl, because my daughter was a sophomore in high school at the time.  There were more boys than girls that summer, and we were asked if we would consider hosting a boy. Why not?
We picked Stefan up at a predetermined facility on the New Jersey Turnpike.  He was an awkwardly handsome young man of 15, whose formal english was quite good, however being bombarded with fast talking Americans, was something that was probably overwhelming and difficult for him.  Initially Stefan was quite stoic, nothing like the loud family he was spending the summer with. Eventually he began to relax and enjoy our family. We were determined to give him a taste of American life, hoping in the end he would look back at his American summer with fond memories.

That summer was filled with many fun things.  Every weekend we would find something very American to do.  Trips to NYC, lunch at the Hard Rock Cafe (where he told me French parents would never want to eat), the Statue of Liberty, a Rodeo, a Fourth of July fireworks show complete with a Doo Wop group singing wonderful 50’s and 60’s music. And what’s more american than a baseball game at Yankee Stadium.  We ate lots of Pizza, and had many barbecues where hamburgers were a huge hit!  During this time, two of my daughters friends from Long Island were also visiting with us for a few weeks.  My house was wonderfully chaotic, filled with plenty of laughter and loud music! They all entertained each other and, by the end of his visit, he had really loosened up and bonded with us.
All too soon, the time  came when he would be going back to France.  Stefan asked if he could make a French treat for us.  He came prepared with a hand written recipe from his mother. The recipe was for Cherry Clafoutis.  It was the first time I had ever had this wonderful custardy dessert.  He told us that in France, they would eat this dish as a light supper.
We were all sad to see the summer come to an end, and say au revoir to Stefan.  We corresponded for awhile and then lost track of each other.  I often wonder about him, and if he ever thinks of his American summer. 

So back to French Fridays!  Although this recipe was for a French Toast pudding, it was the custard that brought back memories of the our summer with Stefan and his Clafoutis. This was an easy, delicious recipe. Bread pudding is a favorite, in our house, for dessert. This just seemed more like a breakfast casserole.  The next time I make it, I would probably choose to serve it for brunch or breakfast as opposed to dessert.
The recipe called for sliced brioche or challah.  You then make an egg batter with eggs, sugar and milk.  Dip each piece of bread into the batter and fry as for french toast.  Cut each slice of bread into triangles and line a 13 x 9 inch pan.  I made only half the recipe, so I used a 9 inch square pan.

You then make a custard using more eggs, milk, vanilla and sugar, pour over the bread. Place the pan in the larger pan of water (called a bain marie) so that the custard cooks slowly, then bake.  Mine was done in an hour.

I love custard!! And I love the French for coming up with so many wonderful ways to eat it!  This was a luscious dish, and if I were serving brunch for Mother’s Day, it would be on my menu. Another keeper for the month of May!! Happy Friday everyone!! And Happy Mother’s Day!

This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here.  Check out what other Dorista’s are up to here.

Dipping the bread in the egg batter

Frying the french toast

Bread layered in the dish

Added fruit…I used apricots and cranberries

Custard to be poured over the french toast

Baking dish placed in the bain marie 

Perfectly luscious just out of the oven

 Bon Appétit 

Cherry-Pistachio Biscotti

Cherry-Pistachio Biscotti

There are some things you just don’t do in my house.  You never take the remote away from my husband while he’s watching golf, and you never let the biscotti jar become empty!  How could I have ignored that lonely jar sitting on my counter for the past month.  I guess I was too busy making madeleines and financiers to notice it was running low.  Yesterday, when I went to grab a biscotti to have with my tea, there was nothing in it!
Biscotti are one of my favorite things to bake.  Simple and straight forward.  I had two recipes sitting on my counter that I wanted to bake.  They’ve been sitting there for a few weeks now.  One was a new one I found at King Arthur Flour, and the other was my very favorite, tried and true, Pepper-nut Biscotti from Amy Scherber of Amy’s Bread. I’m always looking for a new flavor, and since I only had time to bake one batch, I went with the recipe from King Arthur.  I was up for something new, and this one just sounded perfect.
It was a great choice! They were very tasty with a tender crumb, and were loaded with dried tart cherries and pistachios. The thing about biscotti is, they are a perfect cookie to enjoy with coffee, tea or a glass of wine. They’re great for dunking or, just eating by themselves.  I love being able to grab one, whenever I get the craving for something yummy to munch on.
It was good to fill my Biscotti jar again…it’s the simple pleasures that make me happy!

All is well in the world again

Cherry-Pistachio Biscotti

 adapted from King Arthur

6 tablespoons butter 2/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 large eggs 2 cups all-purpose 1 cup coarsely chopped pistachios 1 cup dried tart cherries *For a lower-cost alternative, substitute sweetened dried cranberries

   Directions 

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2) In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy. 3) Beat in the eggs; the batter may look slightly curdled. 4) At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. 5) Stir in the pistachios and cherries. 6) Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them. 7) Shape each half into a long log about 10 x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the logs. Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. I use a egg white wash on mine to give them a nice sheen. 8) Bake the logs for 25 minutes. Remove them from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier. 9) Reduce the oven temperature to 325°F. 10) Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 11) If you've used parchment on your baking sheet, remove it; save it for another day. Place the biscotti on the baking sheet, on edge; they can be very close together. 12) Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark; the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti. 13) Remove the finished biscotti from the oven, and cool them right on the pan. Yield: 3 dozen biscotti. Beating the eggs into the butter mixture…looking a bit curdled

Adding the cherries and pistachios 

Logs ready for the oven

Just out of the oven…nicely browned…I brush mine with egg white to get a nice sheen

Slicing logs

Twice baked!

Delicious!

FFWD Creamy Mushrooms and Eggs

The Incredible Edible Egg 

This weeks French Friday recipe was for Creamy Mushrooms and Eggs.  When I saw this recipe, I wasn’t quite sure how to serve it.  Should I make it for lunch, brunch, or maybe a light dinner?  Dorie suggests serving it as an appetizer or starter.
I had been busy working all day in my yard.  Did I tell you spring has finally come to New Jersey?  With spring, comes never ending yard work! Cleaning out flower beds, cutting back my berry bushes,  cleaning out my garden beds, and that’s just the beginning.  
When I came into the house, after a long day of work, I really didn’t want to start supper.  We both ate a late lunch and, quite frankly, were not very hungry.  I then remembered the creamy mushrooms and eggs from Dorie.  This dish was not at all complicated and, was actually pretty easy to put together.  However,  did I think Bill would eat this for dinner?  He does enjoy omelets for dinner, every once in a while.  I think, if I let it happen, he would eat cereal. So, why not creamy mushrooms and eggs?
I had some nice potato bread in the house, and that’s what I used instead of brioche.  The mushrooms are sauteed with a finely minced shallot.  Cream is added along with salt, pepper and chopped fresh rosemary. The recipe also called for fresh mint but, I just didn’t think I’d enjoy the taste of mint and rosemary with my eggs.

Creamy Mushrooms and Eggs

Now the challenge,  poached eggs!  I have poached eggs before but, never with very good results.  So, I was a bit reluctant.  I decided to try poaching them using the canning jar rings, as Dorie suggested.  I couldn’t believe I finally had success!  Perfectly poached eggs!  Why was I always so afraid of making these? I found Dories instructions easy to follow, and I know I will be making them again. I guess you can teach an old dog new tricks…thanks Dorie!
This was a surprisingly wonderful dish!  We both enjoyed it. I loved the way the runny yolk mixed with the creamy mushroom sauce….heavenly!  I will definitely be making it again! Maybe next time with the mint.  It was pure comfort food. Those Creamy Mushrooms and Eggs, made a great light supper, served with a salad!  Happy Friday everyone!


You can find the recipe for this satisfyingly delicious dish in Dorie Greenspan’s cookbook “Around My French Table” or here.  To see how other Doristas fared with this dish check it out here.

Mincing the shallots

The mushroom sauce

Delicious and satisfying!!

Fennel Fig & Almond Bread

Delicious Fennel Fig & Almond Bread

Figs have always been a favorite of mine. Fresh, with a drizzle of honey are the best, or served on a platter with cheese. However, when fresh is not available, dried is the next best thing.  I always have a container or two or three in my pantry.
Several months ago, I was shopping at Trader Joe’s, one of my favorite stores, they had just put out containers of mission figs. Since I am a figaholic, if there is such a thing, I picked up a few containers!  I use dried figs to make fig conserve (a Lebanese treat that my grandmother used to make…kind of like a jam). I also use them in breads, cookies, cakes, and of course, I just eat them right out of the container. When I brought my figs home, I realized I already had two packages of figs in my pantry.  That’s a lot of figs!  
The holidays came and went, and I forgot about all those figs sitting there! Then I saw this luscious looking Fennel Fig bread by Nick Malgieri on Patty’s Food.  She has a great blog, with gorgeous photos and baked goods! I was inspired!!  So, with a little inspiration from Patty, and all those figs sitting in my pantry, I grabbed my copy of Modern Baker and made Nick’s Fennel Fig and Almond Bread.  I used Anise seed in place of the fennel, as they have a similar flavor.  Since I use anise in my fig conserve, I knew the flavor worked well with figs!  I was right! This bread was wonderful! Moist, fruity and delectable.  I was not surprised!  I’ve never made a recipe by Nick that disappointed me!!

The aroma of this bread was fabulous

It was delicious with my fig jam

Enjoy!

Fennel Fig & Almond Bread
from The Modern Baker by Nick Malgieri 

"This delicious bread was inspired by a fragrant golden raisin, fennel, and cornmeal bread created by my friend Amy Scherber, owner of Amy's Bread in New York City."

Makes one 9x5x3 loaf, 12 to 16 slices

2 cups all-purpose flour (spooned into measuring cup and leveled off)
2 tsp baking powder
1/2 tsp salt
2 tsp fennel seeds, crushed (I used Anise)
6 TBSP (3/4 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
3/4 cup milk
1-1/2 cups (8 to 9 oz) stemmed and diced white or black dried figs
1 cup (about 4 oz) slivered almonds, lightly toasted

One 9x5x3 loaf pan, buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit

Directions:

Set a rack in middle level of oven and preheat to 350°.

Combine flour, baking powder, salt, and fennel seeds in a medium bowl and stir well to mix.

In a large bowl, beat the butter until smooth, then beat in the sugar. Beat in the eggs, one at a time.

Beat 1/2 the flour mixture into the butter and egg mixture, then gently beat in the milk about 1/3 at a time. Beat in the remaining flour mixture. Use a large rubber spatula to fold in the figs and almonds.

Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or narrow bladed knife inserted in the center comes out clean, about 1 hour.

Cool the bread in the pan on rack for 5 minutes, then unmold it and cool it completely on rack. Transfer bread to a platter or cutting board before serving.

Serving: Cut the bread into thin slices and serve with butter or cream cheese.

Storage: Keep the bread under a cake dome or loosely wrapped in plastic wrap on the day it is made. Wrap in plastic wrap and aluminum foil and keep at room temp for up to 3 to 4 days. Freeze for longer storage.

Swiss Chard Pancakes or “Farçous” ~ FFWD

Absolutely wonderful Swiss Chard Kale Pancakes or “Farçous”

Spring has finally sprung. Days are longer, temps are higher and the sun is shining! I have come out of hibernation! It happens every spring, my burst of energy. Why should this year be any different? This has been a crazy week. Working in my garden and yard clean up was at the top of my "to do" list. Also, we decided to have our little powder room redone. I expected my contractor to call on monday, he didn’t! So on tuesday, feeling a bit energetic, I began to tear up the tile floor. After hammering away at that floor for a few hours, I was famished! I immediately thought about our French Friday pick. Reading the recipe through, I knew it would be quick and easy so, I decided to make them for my lunch!

These were so yummy…similar to a crepe in texture, but thicker!  I served mine with sour cream.

The recipe was for Swiss Chard Pancakes or “Farçous”.  According to Dorie, these “Farçous” are a type of crepe or galette loaded with greens, especially swiss chard. They are a staple throughout southwest France. I made mine with kale. I still had a bunch growing in my garden, left over from last year. Other than that, I pretty much followed the recipe. Typically these pancakes are served with a salad as a main course or, as an hors d’oeuvre, where you might serve them with a dipping sauce. Dorie also suggests trying different herbs. Next time, I think I’ll try some rosemary or thyme. These were really quite easy. I only made half the recipe, since I was pretty sure my husband wouldn’t be eating them ( I was right ).
I used my new "Vitamix" to mix these up. I placed all the ingredients into the blender container and blended away! Easy…right? Now it’s time to fry them up. Add some oil to a frypan, then add the batter in scant ¼ cup measurements. Cook for a few minutes on each side, being careful not to crowd them in the pan.
Oh my goodness…they were incredible! I really loved the texture of these little pancakes. The eggs gave them the perfect consistency and, added a richness to their flavor.
These “Farçous” rate a two thumbs up from me! Next time I will be making the whole batch and freezing them. I loved having these little gems for my lunch this past week while I was in my spring fever mode! The old floor is gone, now onto the garden!! Happy Friday everyone!

This recipe can be found in Dorie Greenspans cookbook “Around My French Table”, you can also find the recipe here. To see what other Dorista’s are doing with this one, check it out here.

Kale still growing in my garden…so fresh and tasty

Batter in blender jar 

Two thumbs up….I will be making these again very soon

I plan an trying these with other herbs and of course the swiss chard…Bon Appétit  

Happy Spring everyone!!

FFWD Cod and Spinach Roulades

Cod and Spinach Roulades

Skipping this weeks FF recipe was not an option, although I thought about it. I enjoy fish, I really do!  However, mashing it up and making a roulade out of it….eeehh!  I also knew my husband would never eat this. He doesn’t do cooked spinach!  So, I bought enough cod to make my roulades, and  baked the remaining fish for him.  

This was actually, much easier than I thought it would be.  I opted not to make the Tomato-Lemon Sauce. I wasn’t going to buy a jar of preserved lemons, for a dish that only I would be eating.  

The filling was to the point. Sauté a finely chopped small onion and clove of garlic, then add about 6 ounces of spinach to the pan, with a tablespoon of water to wilt the spinach. I added lemon zest and a few squirts of lemon juice.  Remove the spinach mixture from the pan, chop and reserve.

here

This was much better than expected

Now onto the fish. This was the part that I found much easier than expected. Cut the cod into pieces, then place in the bowl of a food processor, along with egg whites, heavy cream, and salt and pepper.  Process a few minutes till well mixed.  

For each roulade, spread a quarter of the mixture onto a piece of plastic wrap, making a 3x5 rectangle with the fish mixture.  Place spinach mixture down the middle and, using the plastic wrap, start to roll the mixture. Wrap in the plastic and refrigerate. When ready to serve, place in a steamer for about 10 minutes.  Now they’re ready.

Cut off the ends of plastic wrap and unwrap. Slice each roll into fourths and serve. You can serve these with the Tomato-Lemon sauce, basil pesto or just an olive oil drizzle.  

These roulades actually surprised me. They were quite good.  However, not good enough for me to  make again. When it comes to fish, I have to agree with my husband ( but we won’t tell him ), baked or grilled is better!  Happy Friday, everyone! 

Chopped spinach

Spinach placed down the middle of cod mousse

Starting to roll the fish…easier than it looks

Wrapping in the plastic wrap

The rolls of cod mousse…with spinach filling…you can refrigerate up to 4 hours

Place in a steamer basket and steam for 10 minutes

This was pretty good…just not spectacular!! 

The recipe for Cod and Spinach Roulades can be found in Dorie Greenspans cookbook “Around My French Table” and here.  To see what the other Doristas are doing, check it out here.