Rhubarb and Coconut Chia Pudding

Chia seeds and coconut make a perfect combination for a pudding. The fresh rhubarb we found at the Green City Market inspired this not too sweet dessert.

Very easy to make. Simply plan ahead as it needs resting time.

Ingredients

  • 1/3 cup chia seeds
  • 3/4 cup unsweetened organic coconut flakes “Let’s do…Organics”
  • 7oz unsweetened organic creamed coconut “Let’s do…Organics”
  • 3 stalks rhubarb
  • 1 vanilla bean
  • 2 Tbsp honey
  • Zest of 1/2 organic lemon
  • 2 cups hot water
  • Pinch of salt


Wash and trim the rhubarb stalks so there’s no green leaves. Discard the leaves it any. Cut the stalks in small even sized pieces. 


Cut the vanilla bean in half, and split each half so you can scrape the seeds. 


Place the rhubarb, honey and half a vanilla bean in a heavy saucepan on low heat and cover for about 10 minutes. 


Meanwhile place the creamed coconut in a large bowl. 


Add the hot water and the other half of the vanilla bean.


Whisk thoroughly to combine. 


Add the coconut flakes, salt and chia seeds. Mix well, cover and refrigerate about one hour or so.


Uncover the saucepan with the rhubarb and mix thoroughly with a wooden spoon. Cover and continue to cook on low heat for another ten minutes. 


Transfer to a bowl, add the lemon zest, mix well, cover and refrigerate. 


Remove the bowls from the refrigerator when the chia seeds have set in the coconut mixture. 


Fill small jars by alternating chia/coconut preparation with the cooled rhubarb/honey/lemon mixture.  Enjoy immediately or refrigerate for later tasting. 

Note: the longer you refrigerate the pudding, the  more set it will become. 

Advertisements

Quince, Honey and Thyme Tart

Quince is a very hard and tart fruit in its raw state, which softens and becomes a delicious treat when cooked and sweetened.  When growing up in the French countryside, we commonly used to make quince jelly and quince paste with this fruit high in pectin. After cooking for a long time, the flesh of the fruit turns a beautiful deep pink color, which is most appealing and appetizing. 

 ​The honey caramilizes the quinces, and the thyme imparts a savory taste balancing the flavors. The longer the baking process, the more beautiful golden vermillion they turn. 

  Ingredients

  • 800 g/1 lb 12 oz quince
  • 60 g/ 2 oz French butter
  • 90 g/ 3 oz raw honey (Mild flavor like acacia)
  • 1 cinnamon stick 
  • 4 cloves
  • A few sprigs thyme

For the crust:

  • 150 g/ 5 1/4 oz all purpose organic in bleached flour
  • 70 g/ 2.5 oz French butter
  • Pinch of sea salt
  • 1-2 Tbsp cold water

Preheat oven to 375F. 

  Start by making the crust. Place the flour, salt and cold butter, cut in small pieces, in a bowl. 
  Using one hand only, gently and briskly mix the butter and flour to coat each piece. Then, press the flour-coated pieces of butter between your fingertips to ‘crumble’ the mixture.   Continue until the mixture resembles a sandy texture.  Then add just enough cold water to form a non sticky ball. 
  Place the dough on wax paper, wrap it and refrigerate it.  Meanwhile, cut the quinces in half, then quarters. Do not peel the quinces at this time as it would be a very difficult task. It is easier to peel them after cooking them.   Cut each quarter in halves to makes eighths. Quince oxidize extremely quickly by contact with air.Place them in a wide-bottom pot, barely cover with cold water, and add the cinnamon stick and cloves.     Bring to a boils and simmer about 30 minutes, until the quinces are tender. Meanwhile, place generous pieces of butter  on the bottom of a 9-inch pie dish as well as around the sides.   Pour the honey over the butter to cover the bottom of the pie dish.   Spread the thyme leaves over the butter and honey. Reserve a couple sprigs of thyme for presentation.   Take the quince out of the boiling liquid into a colander using a skimmer/slotted spoon. Reserve the liquid for another use, such as quince jelly.   Cut out the seedy core.   Peel the quince pieces. By now the skin should come off relatively easily.   Arrange the quince slices in a circle following the shape of the dish.   Take the dought out of the refrigerator and place it on a floured surface.  Using a French rod-style rolling pin, roll out the dough into a circle barely larger than the tart dish.   Roll the crust onto the rolling pin to easily transfer it from the surface to the tart dish. 

  Roll out the crust onto the quinces.   Tuck the edges between the quince slices and the buttered edges of the tart dish. 
  Bake for about 40 minutes. Then turn off the oven and let the tart sit on the rack in the oven for another 15 minutes with the oven door slightly open.   The crust should be lightely golden and crisp to the touch.   Run the blade of a knife around the edges to unstick the caramelized tart from the baking dish. Turn the tart over onto a serving platter.  You might have to carefully rearrange or straighten some of the quince slices. Finish by adding a few leaves of fresh thyme. Serve and enjoy!

Honey Crisp Tarte Tatin

This autumn the honey crisp apples from Michigan have been particular delicious. With their distinctive refreshing crisp and juicy texture and the perfect balance of sweet and tart taste, they are one of our favorite treats of the season.

IMG_2357.JPGAfter enjoying biting many of them for breakfast and afternoon snack, I had to test them for a traditional French dessert: la tarte Tatin. They turned out to be a perfect match. Hoping you enjoy trying them in the recipe below.

IMG_2210.JPGIngredients:
1-1,3 Kg or 2-2.5 lbs organic honey crisp apples
100g or 1/2 cup organic cane sugar
60 g or 4 Tbsp unsalted European butter
1 sheet of Dufour puff pastry (found in the frozen section at Wholefoods)
Extra flour for dusting.

Preheat oven to 425F

IMG_2237.JPGStart by prepping the apples. Cut them in quarters, core them and peel them.

IMG_2240.JPGThen cut each quarter in half and set aside.

IMG_2212.JPGMeanwhile place the butter, cut in small pieces, in a heavy 10″ cast iron pan.

IMG_2215.JPGMelt the butter on medium heat.

IMG_2217.JPGAdd the sugar at once to the melted butter.

IMG_2219.JPGMix gently with a wooden spatula.

IMG_2235.JPGThe butter and sugar will start caramelizing. Lower the heat to medium-low.

IMG_2241.JPGContinue cooking until the caramel turns a nice hazelnut brown color.

IMG_2242.JPGCarefully place the apple slices, inner side up, on top of the caramel. Be sure to keep your fingertips well above the burning hot caramel.

IMG_2245.JPGContinue arranging the slices nicely until the bottom of the pan is completely covered.

IMG_2248.JPGThen fit the remaining slices on top, in between the bottom slices, inner side facing down.

IMG_2261.JPGKeep cooking about 20 minutes, until the apples soften gently and the caramel bubbles through the apples. Turn off the heat and set aside to cool slightly.

IMG_2266.JPGRemove the frozen puff pastry from the refrigerator (I defrost it overnight in the refrigerator)

IMG_2267.JPGPlace it on a flour dusted surface.

IMG_2269.JPGUnfold gently and discard paper, while dusting with flour to prevent stickiness.

IMG_2272.JPGUsing light strokes, brush off the excess flour.

IMG_2273.JPGRoll out the dough into a larger rectangle.

IMG_2274.JPGPlace a 10″-plate in the center to use as a pattern and cut around.

IMG_2275.JPGUsing a knife, cut 1 to 2 cm around the plate.

IMG_2279.JPGRoll the dough onto the rolling pin. Use a pastry scraper if the dough sticks to the surface.

IMG_2282.JPGRoll it out over the apples onto the pan. If the pan is too hot, set it aside until it is cool enough to handle.

IMG_2284-0.JPGThe puff pastry will overhang over the sides of the pan.

IMG_2288.JPGTuck in the dough between the apples and the sides of the pan by lifting it with one hand on one side….

IMG_2290.JPG…and tucking it with the other hand.

IMG_2293.JPGContinue all the way around until the apples are completely covered. Place the pan in the preheated oven and bake for 20-25 minutes.

IMG_2303.JPGWhen the top is golden brown, remove the pan from the oven and let it cool about 10 minutes.

IMG_2311.JPGPull a serving dish slightly larger than the 10″ pan.

IMG_2314.JPGPlace the pan on top of a folded kitchen towel so that both ends of the towel overextend on either side of the pan.

IMG_2315.JPGReverse the serving dish so it fits on top of the pan.

IMG_2317.JPGHold the towel around firmly with both hands.

IMG_2319.JPGWith a firm and rapid movement, flip the pan on top and the serving dish on bottom.

IMG_2326.JPGLift the pan away from the serving dish. Some of the apple pieces will have fallen out of place.

IMG_2338.JPGJust set them back where they belong. You can enjoy with ice cream, crème fraiche or whipped cream with a extra drizzle of salted caramel sauce (posted January 11 2014).

Sweet Potato Banana Muffins

Delicious, moist, tasty and healthy muffins that are gluten-free and dairy free. This recipe is adapted from mon amour’s sister, Catherine, who made these the last time she visited us. What a treat! Merci.
IMG_1570.JPGSharing this family recipe with all of you to enjoy.
IMG_1468.JPGIngredients:
2 cups almond flour
1 cup sweet potato, baked and mashed
2 bananas
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp chia seeds
1/4 cup grape seed oil
1/2 cup honey
raisins, dried cranberries, walnuts as you wish

Preheat the oven at 350F.
IMG_1469.JPGPlace the dry ingredients in a bowl: almond flour, salt, baking soda, cinnamon and nutmeg.  Mix together thoroughly.

IMG_1472.JPGAdd the walnuts, dried fruits and chia seeds.

IMG_1475.JPGMix well together.

IMG_1479.JPGPeel the baked sweet potato and reserve the flesh.

IMG_1481.JPGPlace the bananas and sweet potato in a separate bowl and mash them with a fork.

IMG_1487.JPGAdd the mashed sweet potato and banana to the mixture.

IMG_1488.JPGMix thoroughly…

IMG_1492.JPG…until the ingredients are fully incorporated.

IMG_1496.JPGPlace the oil and honey together in another separate bowl.

IMG_1497.JPGWhisk until fully combined.  The mixture should be filled with little bubbles.

IMG_1508.JPGAdd the honey and oil to the previous mixture.

IMG_1512.JPGMix well until fully incorporated.

IMG_1513.JPGOil the bottom and sides of medium size muffin pans.

IMG_1517.JPGFill the muffin pans close to the top.

IMG_1531.JPGBake for about 25-30 minutes.  Enjoy!

Pampadelle from Ardèche

It has been a little while since my last post. I started a few other endeavors which have been absorbing a great part of my time. Luckily all in the culinary world. More on my developing ‘cuisine’ ventures soon.
This morning, while making breakfast, I decided to take the time to snap a few photos so I could share an old tradition my grandmother used to make for me: pampadelle.

20140320-220211.jpgI don’t believe anyone in France would know what Pampadelle is unless they are actually from Ardèche. It is simply a type of crêpe or flat pancake made with an egg, a little flour and some water or milk. Here’s the new version I prepared to rediscover my origins.

20140321-162817.jpg
Ingredients:
1 fresh farm egg
1 Tbsp amaranth flour (or all purpose)
1 Tbsp buckwheat flour (or all purpose)
2 Tbsp sliced almonds
3 Tbsp coconut milk
A few drops vanilla
A little maple syrup
A little grape seed oil

20140321-234521.jpgWhisk the egg with a few drops of vanilla until completely mixed.

20140321-234613.jpg
Add 3 tablespoons of coconut milk and thoroughly mix.

20140321-234659.jpgAdd the Amaranth and Buckwheat flours. Continue to mix.

20140321-234806.jpgAdd a generous tablespoon of sliced almonds and mix together.

20140321-234924.jpg
Heat a little grapeseed oil in a heavy bottom pan and pour the mixture, swirling the pan to make sure the batter coats the entire bottom of the pan.

20140321-235018.jpgCook on medium heat until the sides lift, or detach from the pan.

20140321-235152.jpg
Flip it to cook the other side briefly.

20140321-235300.jpgServe and top with a few additional sliced almonds and a little maple syrup.

Enjoy!

Happy Valentine Day

A sweet Valentine
A heart shaped French toast made with brioche, vanilla, raisins, walnuts and honey served with a French vanilla custard and fresh raspberries.

20140214-143911.jpg
For the French vanilla custard, scold 2 cups of milk with a vanilla bean sliced in half length-wise. Be sure to scrape the vanilla seeds into the milk. Infuse for about 5 minutes. In a bowl, whisk together 5 egg yolks with 80g of sugar.  Pour the hot milk onto the egg mixture while whisking. Pour back into the saucepan, on low heat, and cook stirring constantly until the custard slightly thickens. Be careful not to cook it too long and curdle the eggs. Cool and refrigerate.

For the French toast: mix two eggs with a little vanilla extract, almond mild and honey.  Add a few raisings.  Chop a handful of walnuts and add to the mixture. Tear dome small pieces of brioche and add to the mixture.  Let soak about 10 minutes.

Heat a little grape seed oil in a heavy bottom skillet.  Place a large heart-shaped cookie cutter in the pan and pour the mixture inside.  A little bit will run out from the bottom but quickly settle.  Cook a few minutes until you can lift is with a metal spatula and flip it to cook the other side.

To serve, remove the cookie cutter, place the French toast in the center of the plate, pour a little French vanilla custard around and top with fresh raspberries. Sprinkle with icing sugar.

Enjoy!

Hazelnut Praline Chocolates

Hazelnut praline chocolates are heavenly. A great gift for Valentine’s Day! I had recently made some hazelnut praline flans and had extra caramelized hazelnut praline. So, I decided to simply add some chocolate to make hazelnut praline chocolates. This recipe only made about a dozen, and they were gone in the blink of an eye.  So you may double or even triple the recipe.  Besides, the larger quantity you make, the easier it is to dip/coat the chocolates. And every one will be thankful you made more rather than less.

20140127-172055.jpgTempering chocolate is a very precise technique and it is imperative to follow the instructions.  If the chocolate rises above or cools below the indicated temperatures, you will have to start the whole tempering procedure over from the beginning. The technique described below is for dark chocolate.  The temperatures vary for milk or white chocolate.20140127-172322.jpgIngredients:

2 1/3 oz Caramelized hazelnut praline (see 9/2/13 post: hazelnut praline flan for Leslie)
2/3 oz Dark chocolate (70% minimum)
1 3/4 oz Dark chocolate for coating
Toasted chopped almonds

Equipment: a chocolate thermometer for tempering the chocolate and a chocolate dipping fork.
20140127-172413.jpgMelt the 2/3 oz of dark chocolate gently in a double-boiler.

20140127-172505.jpgWhen the chocolate is completely smooth, remove from the heat and add the caramelized hazelnut praline.

20140127-173559.jpgMix well until fully incorporated.

20140127-173637.jpgShape into small balls with the palm of your hands.  Place on a plate and refrigerate for at least 1 hour to harden.

20140127-173720.jpgChop the 1 3/4 oz chocolate for tempering in preparation of coating/dipping.

20140127-173837.jpgPlace in a double boiler and slowly melt the chocolate for tempering. Tempering is an important step to ensure that the finished chocolates hold their shape, do not smudge, and have a shiny finish.

20140127-173925.jpgMeanwhile, toast the almond in a hot oven for a few minutes. They should be only slightly toasted, not burnt.

20140127-173959.jpgChop the toasted almonds finely and reserve.

20140127-174056.jpgMeanwhile the chocolate temperature should reach 128-130F.  Remove the chocolate from the heat source a degree or two below the desired temperature as the chocolate temperature will keep rising from the heat stored in the saucepan.

Once the chocolate has reach 128-130F, let it cool at ambient temperature (do not refrigerate) till it cools down to 81-82F by stirring constantly with a wooden spoon.  To hasten the process, you may use a large piece of unmelted chocolate to stir instead of a wooden spoon, or slowly add grated chocolate.

Once the temperature reaches 81-82F, place the chocolate back on the double boiler and slowly raise the temperature to 88-89F.

Now your chocolate is tempered and ready for coating/dipping.

20140127-174158.jpgTake the pralines out of the refrigerator. Use the blade of a knife or small icing spatula to coat one layer of chocolate on the bottom (flat side) of the pralines.

20140127-174259.jpgAdd about a tablespoon-full of chopped toasted almonds to the tempered chocolate. Mix well. Keep the temperature at 88-89F by periodically placing the chocolate back on the double boiler.

20140127-174338.jpgUsing a chocolate dipping fork, place the chocolate-layer flat face of the praline on the fork.

20140128-121502.jpgDip in the tempered chocolate and remove excess from the bottom by sliding the blade of a knife underneath.

20140128-121607.jpgPlace on a plate to set, sprinkling a few extra toasted chopped almonds.

20140128-121931.jpgEnjoy!