Thursday, October 18, 2018

Galettes pour superhéros



Le titre de cette recette de Cuisine futée, parents pressés n’est pas très descriptif, je l’admets. En même temps, si j’appelle ça des galettes aux pépites de chocolat, c’est omettre beaucoup d’information, mais si je dis galettes aux légumes et aux pépites de chocolat, ça risque d’en aliéner certains! J’ai fait ces galettes en pensant à la boîte à lunch du Petit Prince, et ça tombait bien parce qu’il nous restait une courgette dans le frigo. Je recommande fortement les pépites de chocolat miniatures, comme ça il y a du chocolat dans chaque bouchée. Toute la maisonnée a a-do-ré! J’ai obtenu 21 galettes et j’en ai mis au congélateur pour plus tard.

2 carottes pelées, coupées en tronçons
1 courgette verte (zucchini) pelée, coupée en tronçons
4 petits champignons blancs, coupés en 4
2 œufs
¾ tasse de sucre
¼ tasse d’huile de canola
½ tasse de compote de pommes non sucrée
2 c. à thé de vanille
2 tasses de farine de blé entier (j’ai pris de la farine de blé blond)
1 ½ tasse de flocons d’avoine à cuisson rapide
1 c. à thé de poudre à pâte
2 c. à thé de cannelle moulue
½ tasse de pépites de chocolat mi-sucré miniatures

Préchauffer le four à 350 °F. Placer la grille au centre du four. Tapisser deux plaques de cuisson de papier parchemin ou d’un silpat.

Au robot culinaire, hacher les carottes. Ajouter la courgette et les champignons et mélanger jusqu’à ce que les légumes soient finement hachés. Ajouter les œufs, le sucre, l’huile, la compote et la vanille à même le récipient du robot. Mélanger pour que la préparation soit homogène.

Dans un bol moyen, mélanger à la fourchette la farine, le gruau, la poudre à pâte, la cannelle et les pépites de chocolat.

Incorporer le mélange de légumes aux ingrédients secs. Bien mélanger à la fourchette.

À l’aide d’une cuillère à crème glacée, former 24 boules de pâte et les déposer sur les plaques à cuisson (j’en ai obtenu 21). Aplatir avec une fourchette pour former des galettes.

Cuire au four de 20 à 25 minutes où jusqu’à ce que les galettes soient légèrement dorées.

Tahini Blondies



Here’s a quick little post as I try to work my way through the backlog of photos and notes meant for my blog; hopefully I’ll have time to post something else later this evening. I made tahini brownies not too long ago, so I figured I’d follow that up with tahini blondies. The recipe is from Real Simple and it was changed a bit in the online version – the cooking time is a bit longer than in the print version, which I approve of as I think mine were slightly undercooked. It’s a very simple dessert that I’d like to make again! We all liked it. I’d consider folding in some white chocolate chips next time.

1¾ cups packed light brown sugar
1 cup tahini
¼ cup lactose-free butter or margarine, melted
2 large eggs
1½ cups all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking soda
1 tsp. flaky sea salt (I used Maldon sea salt)

Preheat oven to 325 °F. Line an 8”-square dish with parchment paper and grease the paper.

Stir together brown sugar, tahini, butter, and eggs in a large bowl until smooth.

Stir in flour, kosher salt, and baking soda. Spread mixture in the prepared dish. Sprinkle batter with sea salt. Bake in preheated oven until browned and cooked through, about 25 minutes. Cool at least 10 minutes (or until blondies reach room temperature). Cut into 9 squares.


Wednesday, October 17, 2018

Ham and Cheese Muffins

In anticipation of the Little Prince starting school and our collective desire to send him there with a lunchbox most days (as opposed to having him buy something at the cafeteria), I bought the Weelicious Lunches cookbook. I really like it, even though to me it skews very American. By that, I mean that there’s a whole section with variations of the peanut butter-jelly sandwich, whereas I, as a French Canadian, didn’t even realize that PB&J was a thing until my tweens (when I was living in the U.S., I should add), and never once had that in my school lunch. I did have peanut butter on bread in the morning on occasion, but in my family, we always paired it with honey, not jam. In any case, it’s full of a lot of recipes that look great to me, but I’m also afraid that my kid would never go for them. I’ve decided to try some anyway and simply make sure that he has a backup component in the meal that I know he’ll like (for example, I made the beet and carrot salad from the cookbook, but used it as a side and made sure that the Little Prince had another side and a main that he would like – turns out he didn’t magically start liking the salad, but hey, at least I sent him to school with beets in his lunchbox and it wasn’t a total failure, so there’s that).

So, ham and cheese muffins looked like they might work, in that my kid usually likes ham, and cheese, and muffins, so at least there were no red flags. The Engineer bought three thick slices of ham from the butcher, and I cut them into cubes, but only used about half for the recipe, along with half of a package of cheddar. Since I didn’t know what else to do with the rest of the ham and didn’t want it going to waste, I took a chance and simply made a second batch of muffins. A batch is supposed to make 18 muffins, but I ended up with 16 in the first batch and 17 in the second. As it turns out, the Little Prince loved these (phew!), and they freeze beautifully, so they’re a really good addition to my repertoire. Note that instead of a mix of all-purpose flour and whole wheat flour, I used only white whole wheat flour. Suggestion of sides: cucumber slices, red grapes, freeze-dried yogurt dots.

1 ½ cups all-purpose flour (see note above)
1 cup whole wheat flour (see note above)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups buttermilk (lactose-free milk with a splash of lemon juice on it)
2 large eggs
¼ cup vegetable oil
2 Tbsp. maple syrup or honey
1 cup cheddar cheese, shredded (white or orange works)
1 cup ham, finely chopped or cubed

Preheat oven to 350 °F. Grease 18 muffins cups on two muffins tins (give or take).

Combine the flours, baking powder, baking soda, and salt in a bowl and stir to combine.

In a separate bowl, whisk the eggs, oil and maple syrup and stir to combine. Add the buttermilk to the egg mixture and stir.

Add the buttermilk mixture to the flour and stir until just combined. Fold in the cheese and ham.

Scoop the batter 2/3 of the way up into the greased muffin cups and bake for 18-20 minutes.

Friday, October 12, 2018

Pizza oeufs-bacon



Vous allez me dire que j’ai déjà fait une pizza-déjeuner récemment, et c’est vrai, c’est un peu répétitif. Mais il y avait un dossier dans Coup de Pouce avec plein de pizzas cuites sur le gril. Et moi, bien sûr, j’ai adapté pour la faire cuire au four, parce que le gril m’intimide. Toujours est-il que la variation œufs-bacon était la seule qui me semblait vraiment intéressante (pêches-prosciutto, ça avait l’air bon aussi, mais ça me rappelait trop celle-là). C’était tellement bon, et tellement bien reçu de tout le monde, que je la partage ici. Contrairement à la plupart de mes recettes, celle-ci donne 4 petites portions, alors pensez à la doubler au besoin (mais pour faire deux pizzas tour à tour au lieu d’une seule grosse pizza!). Vous pouvez aussi faire quatre pizzas individuelles, mais alors au four, c’est nettement moins pratique qu’une seule.

1 lb. de pâte à pizza
2 c. à soupe d’huile d’olive
3 tasses de cheddar blanc sans lactose râpé
8 tranches de bacon cuites et émiettées
4 œufs
ciboulette fraîche, hachée

Placer une pierre à pizza dans le four et préchauffer ce dernier à 375 °F. Mettre un cercle de papier parchemin de 12 pouces de diamètre sur une pelle à enfourner et y parsemer de la semoule de maïs.

Sur une surface légèrement farinée, abaisser la pâte à pizza en un cercle d’environ 11 pouces de diamètre. Poser la pâte sur le cercle de papier parchemin.

Étendre l’huile d’olive sur la pâte abaissée, puis couvrir du cheddar, du bacon, et des œufs (vous pouvez les casser directement au-dessus de la pizza ou alors les casser dans une tasse et les verser sur la pizza).

Enfourner pendant 20 minutes avec le papier (ça protège la pierre à pizza et c’est plus facile à manipuler). Au sortir du four, couvrir de ciboulette et servir.

Thursday, October 11, 2018

Gâteau moelleux choco-courgettes



J’ai fait une recette tirée d’un spécial Coup de Pouce Cuisine sur le chocolat, à la demande du Petit Prince, à qui sa grand-mère avait montré l’image de la recette en vidéobavardage (il me semble que je n’ai jamais utilisé ce néologisme, mais bon). Il me le réclamait plusieurs fois par semaine jusqu’à ce que je me décide à le faire. Et comme de fait, il a adoré! En plus, c’est plein de courgettes, ce qu’il ignorait. (L’Ingénieur a vendu la mèche, et le Petit Prince a continué à manger le gâteau quand même, c’est dire.)

Pour le gâteau
2 ½ tasses de farine
1 c. à soupe de poudre à pâte
¾ c. à thé de bicarbonate de sodium
¾ c. à thé de sel
¾ tasse de poudre de cacao
1 tasse de beurre sans lactose, à la température de la pièce
1 1/3 tasse de cassonade
3 œufs
¾ tasse de lait sans lactose
¾ tasse d’huile végétale
2 ½ tasses de courgettes râpées
1 tasse de pépites de chocolat mi-sucré

Préchauffer le four à 325 °F. Beurrer et fariner un moule à cheminée (de type Bundt) de 10 pouces de diamètre.

Dans un bol, à l’aide d’un fouet, mélanger la farine, la poudre à pâte, le bicarbonate de soude et le sel. À l’aide d’un tamis fin placé sur le bol, tamiser le cacao sur les ingrédients secs et mélanger.

Dans un grand bol, à l’aide d’un batteur électrique, battre le beurre avec la cassonade jusqu’à ce que le mélange soit léger. Incorporer les œufs, un à la fois, en battant bien après chaque addition. Incorporer le lait et l’huile.

Ajouter les ingrédients secs à la préparation au beurre et mélanger jusqu’à ce que la pâte soit homogène, sans plus. Ajouter les courgettes et les pépites de chocolat et mélanger en soulevant délicatement la masse. Verser la pâte dans le moule préparé et lisser le dessus. Cuire au four pendant 1 heure 15 minutes ou jusqu’à ce qu’un cure-dent piqué au centre du gâteau en ressorte propre. Laisser refroidir un peu, puis démouler et laisser refroidir complètement sur une grille.

Pour la sauce au chocolat
6 oz. de chocolat mi-amer haché
1/3 tasse de lait de coco (ou de crème sans lactose)
2 c. à soupe de sirop de maïs

Dans un bol en métal placé sur une casserole d’eau chaude, faire fondre les ingrédients ensemble en brassant pendant 5 minutes ou jusqu’à ce que la sauce soit lisse.

Laisser refroidir la sauce pendant 15 minutes, puis la verser sur le gâteau refroidi et servir.

Wednesday, October 10, 2018

Turkey and ricotta meatballs

I made another recipe from Julia Turshen’s Small Victories; this time, it was turkey and ricotta meatballs. I love meatballs that are cooked in the oven, because it is so much simpler than the stovetop method!

You’ll need to start by making ricotta with this recipe, and this can be made ahead of time. You can also make and cook the meatballs ahead of time and then warm then up in the sauce before serving, which is what I did. I served them with orzo, but rice or polenta would be good, too. The yield was supposed to be 30 meatballs, but I got 46, which fed all of us for more than 2 nights.

2 28-oz. cans of whole peeled tomatoes
7 Tbsp. extra-virgin olive oil, divided
7 garlic cloves (4 thinly sliced + 3 minced)
kosher salt
1 cup fresh basil leaves, finely chopped
1 cup fresh Italian parsley, finely chopped
1 ½ cups (300 g.) lactose-free ricotta cheese (see above for the link)
½ cup finely grated parmesan cheese
2 lbs. ground turkey (preferably dark meat)

Pour the contents of the cans of tomatoes into a large bowl (set the cans aside but do not throw them out) and crush the tomatoes with your hands. (This gets messy, and you can use kitchen scissors or a potato masher instead if you want.) Rinse one of the cans with about ¼ cup of water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.

In a large saucepan or pot, over medium-high heat, warm 3 Tbsp. of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and a very large pinch of salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.

Meanwhile, preheat your oven to 425 °F. Line a baking sheet with aluminum foil. Drizzle 2 Tbsp. olive oil onto the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.

In a large bowl, combine the minced garlic, basil, parsley, ricotta, parmesan, turkey, and 1 Tbsp. salt. Blend everything together gently but authoritatively with your hands until well mixed. Then, form golf ball-sized meatballs (you can wet your hands if the mixture gets too sticky). Transfer the meatballs to the prepared baking sheet as you form them. Drizzle the meatballs with the remaining 2 Tbsp. olive oil and roast until they’re browned and firm to the touch, about 25 minutes (I checked the temperature with a thermometer to be sure).

Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce (discard whatever juice and fat is left on the baking sheet). Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour) and serve, sprinkled with parmesan.

Tuesday, October 09, 2018

Galettes à la poire et au gingembre



Mine de rien, ça fait 1800 billets que j’écris ici. J’ai l’intention de me prendre un peu plus au sérieux bientôt et de me faire une petite installation pour les photos. En fait, c’est surtout par manque d’espace et parce que j’ai deux jeunes enfants que j’ai dû tout remiser dans mon garde-robe et me contenter des photos à la va-vite. Mais je fais des efforts pour me débarrasser du superflu, et les enfants vont finir par grandir, alors j’ai bon espoir de pouvoir m’investir un peu davantage ici. Et peut-être que ce serait bien d’écrire, tant qu’à y être.

Toujours est-il que cette recette-ci est tirée de Famille futée 2 (tout comme la crème étagée au citron. J’avais essayé quelques recettes, soit le poulet moutarde et érable (correct, sans plus) et le brocoli avec sauce au fromage (ça ne vaut vraiment pas la peine). Là, j’avais en tête les lunchs de mon fils à la maternelle, et j’ai vu ces galettes à la poire et au gingembre, qui contiennent peu de sucre et beaucoup de… tofu. Ni vu, ni connu. Vraiment, le truc parfait pour une collation! J’ai mis un peu moins de gingembre que dans la recette, de peur que le Petit Prince n’aime pas, et ma version a été très bien reçue par tout le monde. Par contre, une mise en garde : les galettes sont moelleuses et assez bourratives, alors ce n’est pas le genre d’aliment qui se conserve à la température de la pièce très longtemps. Je vous recommande de congeler celles que vous ne prévoyez pas manger dans les 2-3 jours suivants, ou au moins gardez-les au frigo. J’ai obtenu 24 galettes en tout.

Pour les galettes
3 ½ tasses de farine Nutri (PAS celle avec omégas-3; ici, j’utilise la King Arthur)
1 ½ c. à thé de bicarbonate de soude
1 ½ c. à thé de poudre à pâte
1 pincée de sel
1 boîte de 28 oz. de poires dans le jus, égouttées (conserver le jus)
450 g. (1 lb.) de tofu mi-ferme
½ tasse de sucre
2 c. à thé d’extrait de vanille pure
1 cube de 1 pouce (2,5 cm) de gingembre frais pelé et tranché (voir note plus haut)

Pour le glaçage au gingembre (facultatif, mais tellement bon)
1 tasse de sucre à glacer, tamisé (ou plus, selon la texture désirée)
1 ½ c. à soupe de jus de poires (provenant de la boîte de poires)
1 c. à thé de gingembre frais pelé et râpé

Préchauffer le four à 350 °F. Placer la grille au centre du four. Tapisser une plaque de cuisson avec du papier parchemin.

Dans un bol moyen, mélanger la farine, le bicarbonate de soude, la poudre à pâte et le sel.

À l’aide du mélangeur électrique (blender), mélanger les poires, le tofu, le sucre, la vanille et le gingembre. Incorporer les ingrédients humides aux ingrédients secs. Bien mélanger.

À l’aide d’une cuillère à crème glacée, diviser la pâte en 30 galettes sur la plaque de cuisson (j’en ai eu 24).

Cuire au four 15-18 minutes ou jusqu’à ce qu’un cure-dent inséré au centre d’une galette en ressorte propre et que le dessus des galettes soit doré.

Pendant la cuisson des galettes, mélanger tous les ingrédients du glaçage dans un bol moyen jusqu’à ce que la préparation soit homogène. Ajouter un peu de sucre à glacer si la préparation est trop liquide.

Transvider le glaçage dans un sac en plastique pour sandwich. Refermer le sac hermétiquement. Former une poche à pâtisserie et couper finement l’extrémité pointue. Décorer les galettes tiédies avec le glaçage au gingembre. (J’y suis allée avec une cuillère, simplement.)

Monday, October 08, 2018

Brown Butter and Toffee Chocolate Chip Cookies



This recipe was originally in Bon Appétit, which claimed that they ruined any other chocolate chip cookie because they’re that much better. Spoiler: they don’t, and they’re not. They weren’t even that great when I made the first batch as instructed, ending up too flat and nearly burnt. I tried lowering the temperature, but they spread out even further and were way too thin for my taste. BUT, then I used the rest of the dough my way. I made them regular-sized instead of small, I put the dough from the fridge straight to the oven, and I baked them for less time. And they were really good. Will I make them now instead of the 36-hour cookie? No. But sometimes, sometimes, people want something other than the straight-up chocolate chip cookie, and this fits the bill. The version below is the way I made them, including using a bag of Heath toffee bits instead of chopping a toffee bar (because the latter sounded like a horrible use of my time).

1 cup (2 sticks) lactose-free butter
2 cups all-purpose flour
1 tsp. baking soda
¾ tsp. kosher salt
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 tsp. vanilla extract
2 chocolate toffee bars, chopped into ¼-inch pieces (see note above)
1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
flaky sea salt

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits. After this, refrigerate the dough until you are ready to bake (mine was cold when I baked it; if yours isn’t, you’ll need to reduce baking time accordingly).

Place a rack in middle of oven; preheat to 375 °F. Form balls of dough and place on a silpat-covered baking sheet (I baked 6 at a time because I was testing various factors to tweak the recipe, but you could probably fit the typical 12 to a sheet). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.

Wednesday, October 03, 2018

Swirled Sesame Tea Cake

As you can guess, I really like tahini. I’ve been using it in desserts often lately, and I must say that it is particularly good with sugar to tame its bitterness (though admittedly the bitterness varies by brand). For the health-conscious, it contains protein and fiber as well as a fair amount of magnesium, calcium and iron. It also has a lot of fat, but I’m not too worried about fat from seeds. This swirled sesame tea cake cake was delicious, and the sprinkling of sugar in the greased pan instead of flour gave it a wonderful crackly exterior. The Engineer dubbed it “halva cake” and it was a hit!

white sesame seeds (for sprinkling)
2 Tbsp. black sesame seeds, plus more for sprinkling
1 cup sugar, plus more for sprinkling
1½ cups all-purpose flour
1¾ tsp. baking powder
1 tsp. kosher salt
½ tsp. ground cardamom
¼ tsp. baking soda
½ cup lactose-free plain whole-milk yogurt
½ cup tahini
2 large eggs
1 tsp. vanilla extract
½ cup vegetable oil
1½ tsp. toasted sesame oil

Preheat oven to 350 °F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess.

Finely grind 2 Tbsp. black sesame seeds in a spice mill; set aside.

Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine.

Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).

Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed—this is your black swirl.

Alternating between batters, spoon large dollops into prepared pan. (The dramatic streaks may look like they require artistic talent, but really all you need is a metal or wooden skewer. The key is not to overswirl, which will muddle the two different-color batters into a gray blob. Insert the skewer all the way to the bottom of the pan, then use confident strokes to make up to four figure-eight patterns throughout the loaf.)

Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely.

Monday, October 01, 2018

Veg-Full Lasagna

People, this lasagna was fantastic. I think it was the best I’ve ever made, actually, and the fact that it was full of vegetables is just a bonus! I’ll have to put this one into regular rotation. (For the record, the Little Prince wasn’t a big fan, but the Fox loved it as much as the Engineer and I did).

The original recipe is from the June 2017 edition of Parents, where it was called Veggie-Full Lasagna and was made in a slow cooker. The version below is mine, as I’ve adapted it to be made in a regular oven (no-boil noodles FTW!). I also had to adapt the quantities a tiny bit: when I start with half a gallon of lactose-free milk (or about 2 liters), I get 15 ounces of ricotta, so I used that instead of 16 ounces. I replaced the mozzarella with shredded Daiya. Another option might be to replace the ricotta with Miyoko’s fresh mozzarella substitute for a dairy-free lasagna, and/or replace the mozzarella with shredded sharp cheddar cheese for a dairy-full version. For the marinara sauce, I recommend using something with a bit of flavor. I used a 25-oz. jar of Mezzzetta tomato sauce with roasted garlic and caramelized onions, but I think this would be good with basil or garlic tomato sauce as well. I made things easy on myself and used the food processor for all the prep: first shred the parmesan, set it aside, shred the cheddar if using, set it aside, and rinse the bowl; then shred the carrots, set them aside, and rinse the bowl; finally, shred the zucchini, set them aside (and squeeze out the water), switch out the blades, and chop the spinach and basil.

After putting the lasagna in the oven, I had two leftover lasagna noodles. What’s a person to do with two sad noodles? I used this link to find ideas and I ended up making two lasagna “cupcakes” with leftovers from a different meal (turkey and ricotta meatballs, which I’ll blog about later). If they had been broken, the lasagna kugel would have been a good option!

For the ricotta
½ gallon (8 cups) lactose-free whole milk
1 tsp. coarse sea salt
6 Tbsp. lemon juice (from about 2 lemons)

Pour the milk and salt into a nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190 °F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Carefully pour the curds and whey into the colander (mine had as much as it could take) and let the curds strain for at least an hour. Use the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.

For the lasagna
1 24-oz. to 26-oz. jar of marinara sauce (see note above)
1 cup coarsely shredded carrots
15 oz. ricotta cheese (see recipe above)
1 cup coarsely shredded zucchini, squeezed dry
1 cup packed fresh baby spinach
½ cup grated parmesan cheese
2 Tbsp. fresh basil, chopped
1 egg
1 large garlic clove, minced
½ tsp. salt
¼ tsp. freshly ground black pepper
12 oven-ready, no-boil lasagna noodles (about 10 oz.)
2 cups shredded mozzarella substitute (I used Daiya; sharp cheddar could work too)

Preheat the oven to 400 °F. Coat a 9”x13” baking dish with cooking spray.

In a medium bowl, combine the marinara sauce and the shredded carrots. Set aside.

In a large bowl, combine the ricotta, zucchini, spinach, parmesan, basil, egg, garlic, salt, and pepper.

Spread ½ cup of the marinara mixture in the prepared baking dish. Arrange 3 of the noodles over the bottom. Spread ¾ cup of the ricotta mixture over the noodles, followed by ½ cup of the marinara mixture, and ½ cup (or a bit less) of the mozzarella. Repeat the layers 3 more times, ending with the cheese (ideally, if you’ve saved a bit of the mozzarella for the top layer, it will look better).

Cover with tin foil and bake for 60 minutes. Optionally, you could then remove the foil and broil it for a few minutes. Let cool a bit before serving, and sprinkle with more parmesan or basil if desired.

Saturday, September 29, 2018

Batch of links

- The always-delightful Natalie Portman visit the Bon Appétit test kitchen and makes a vegan carpaccio following only verbal instructions.

- PSA: Green Valley Organics changed its name to Green Valley Creamery. The bad news is that for the moment, they are no longer making lactose-free butter, as there is apparently a nation-wide shortage of organic cream.

- I heard about Sarah Harmeyer, who brought her community closer thanks to a large wooden table handmade by her father. Together, the two now run a company called Neighbor’s Table where you can order your own handmade table (continental U.S. only). If I had $1,700 to spare, I think I’d actually order one!

- A really interesting article titled Everything you know about obesity is wrong. There is so much information in there that it’s a wonder society (and doctors in particular) still treats obesity in ways that don’t work. Did you know that ALL diets fail? The chances of a woman classified as obese reaching a “normal” weight are 0.008%. Unfit skinny people are twice as likely to get diabetes as fit fat people. And only 4% of all agricultural subsidies go to fruits and vegetables. Anyway, it’s a long read, but well worth it.

- A British study found that men are embarrassed to order vegetarian food.

- Scary news: for some people, taking probiotics can actually harm gut bacteria.

- And, oh yeah: elimination diets can MAKE you allergic to a food you previously tolerated.

- Why deaf people sneeze silently.

- Why mistranslation matters.

- I just read a very interesting article in Real Simple titled (in the print edition) How to split the chores so everyone is happy. It contained interesting statistics, such as the fact that chore-related arguments are the third most cited reason for divorce (after infidelity and drifting apart). Also, adoptive parents are happier than other parents with the division of labor in their household. This could be due in part to the fact that couples who adopt have often survived difficult times (infertility, IVF, the adoption process itself) and have a strong partnership. But research suggest that this is also in part because given the absence of pregnancy and breastfeeding, both parents start out on a more even playing field. Finally, “same-sex couples are somewhat more likely than straight couples to feel their division of chores is fair” because “they’re less likely to fall back on traditional gender roles and make assumptions about who will do what” and more likely to assign tasks “based on preference, ability, and natural inclination.”

- The above article made me think of the always relevant comic, You should’ve asked.

- It also reminded me of an article I linked to previously, from The New York Times Magazine, which had found that a more equal marriage meant less sex. It turns out that their data was from the early 1990s (even though the study was published in 2013); a more recent study with data from 2006 found that this trend had reversed. (There’s an article about it in French here.) Interestingly, though, according this the more recent data, couples where men who did at least 2/3 of the household chores had less sex than either couples who split things 50/50 or couples where women did at least 2/3 of the chores (but couples with an even split of chores had the most sex). I’d love to see data from the past few years!

- In a recent issue of Parents magazine, I read an article titled Parenting with a Buzz. I found it interesting mostly for the statistics, because I don’t really drink myself and so had no idea what is considered “normal”, beyond the memes I see online and in stores. (I just never liked wine or beer and I never found pleasure in being drunk. My idea of daily self-care is a few squares of dark chocolate in the evening. And knitting.) So the fact that 47% of moms have been drunk or tipsy in front of their children was surprising to me. Also, 50% of women say they drink more than their mothers, but it’s hard to say to what extent generational differences mean something is wrong. And 77% of moms say that it doesn’t affect the way they parent (which means that, depending on how the question was phrased, perhaps over 1 in 4 moms thinks that alcohol DOES affect the way she parents, and then one might wonder whether she meant that she lays off until the kids go to bed or whether she is actively trying to be more chill). And nearly one in three Americans is an excessive drinker.

Thursday, September 27, 2018

Carrés aux dattes



Voici une recette bien simple, qui est dans ma famille depuis avant ma naissance. C’est la recette de ma grand-mère, un peu adaptée au goût du jour. Le Petit Prince n’a pas vraiment aimé les dattes (!), mais le reste de la famille a adoré. Je vais devoir en faire plus souvent!

Pour la garniture aux dattes
½ lb. de dattes dénoyautées
1 c. à soupe de cassonade
½ tasse d’eau (ou plus, au besoin)

Pour la croûte
1 tasse de beurre sans lactose, à la température de la pièce
2 tasses de flocons d’avoine
1 tasse de farine
½ c. à thé de bicarbonate de soude
1 pincée de sel
1 tasse de cassonade

Pour la garniture aux dattes
Dans une petite casserole, mélanger les dattes, la cassonade et l’eau. Faire bouillir ensemble jusqu’à ce que les dattes d’écrasent facilement à la fourchette, en ajoutant de l’eau au besoin pour éviter que les dattes brûlent. (J’ai utilisé un total de ¾ tasse d’eau. Si vous avez mis un peu trop d’eau, il suffit de laisser chauffer le mélange plus longtemps pour que l’eau s’évapore.) Le mélange doit avoir la consistance d’une confiture épaisse. Laisser refroidir.

Pour la croûte
Pendant ce temps, préchauffer le four à 350 °F. Graisser un moule carré de 8 pouces.

Dans un grand bol, bien mélanger le beurre et l’avoine avec une cuillère de bois de façon à ce que tous les flocons d’avoine soient bien enrobés de beurre.

Dans un petit bol, bien mélanger la farine avec le bicarbonate de soude et le sel. Ajouter les ingrédients secs au mélange de beurre et d’avoine avec la cassonade; bien mélanger.

Mettre la moitié du mélange dans le moule et presser pour bien aplatir et former une croûte. Étendre uniformément la garniture aux dattes par-dessus, puis recouvrir du reste du mélange pour la croûte (je l’ai émietté entre mes doigts pour en avoir partout).

Mettre au four environ 30 minutes ou jusqu’à ce que le dessus prenne une belle couleur dorée. Laisser refroidir puis (ça ne surprendra personne) couper en carrés.

Friday, September 21, 2018

Cardamom Cake with Plum Jam and Coffee Buttercream

At the tail end of summer, I made a few recipes with stone fruit, which was just perfect here in Texas. The always-lovely almond torte with sugared apricots made an appearance, and I tried a cinnamon oatmeal peach crisp which, sadly, did not live up to my expectations. Then, when I saw red apricots, I couldn’t resist buying them and trying a vegan version of the ice cream I’ve been seeing everywhere that calls for whipped cream and sweetened condensed milk – sadly, I still need to work on it to get the consistency right, so no recipe just yet; but look how pretty!


I ended up also trying a recipe I bookmarked on Not Without Salt several years ago: cardamom cake with plum jam and coffee buttercream. It was delicious! I ended up overcooking the plums a bit, so to counterbalance the loose consistency of the plum jam, I added a cornstarch slurry. Honestly, it was hard to gage in the pan! Perhaps “jam” is the wrong word here, though; it should be more of a plum filling. Also note that while the cake was delicious as is, you could consider omitting the coffee from the buttercream, to end up with a plain vanilla Italian meringue buttercream. I did love the consistency of that frosting, though, even if it is more complicated than American buttercream!

It turns out that my cake layers were concave, which became very obvious once I had cut into the cake (it really didn’t show before I assembled it, I swear!). So I decided to bite the bullet and buy both baking strips and baking heating cores; I’ll let you know how that went next time.


For the cardamom cake
3 large eggs
2 egg yolks (reserve the whites for the buttercream)
1 Tbsp. vanilla
1 cup lactose-free sour cream
2 cups all-purpose flour
1 ½ cups sugar
¾ tsp. baking powder
¾ tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cardamom
1 tsp. orange zest (optional; I didn’t use it)
½ lb. (2 sticks, 1 cup) lactose-free butter, at room temperature, cut into 1-inch pieces

For the plum jam
1 lb. fresh plums, pitted and halved (I quartered them)
¼ cup sugar

For the coffee buttercream
1 ¼ cups sugar
5 large egg whites
1 lb. (4 sticks, 2 cups) lactose-free butter, chilled
2 tsp. vanilla
¼ tsp. sea salt
¼ cup strong coffee or espresso

For the cake
Preheat the oven to 350 °F. Grease two 8”x2” round cake pans and line the bottoms with parchment paper; grease again.

Whisk together the eggs, egg yolks, vanilla, and sour cream in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda, salt, cardamom, and orange zest (if using). Turn the mixer on low and mix until everything is combined. Add the butter while the mixer is still running and continue to mix until the mixture resembles coarse sand. Slowly add half of the wet ingredients and beat until combined. Add the remainder of the wet ingredients, speed up the mixer to medium speed, then beat for 20 seconds. Scrape down the sides and bottom of the bowl with a spatula. Finish the batter by stirring with the spatula a few more times.

Divide the batter between the prepared pans and smooth the top. Bake for 17 to 22 minutes or until the cakes are golden brown and pulling away from the edges of the pan ever so slightly.

Transfer the pans to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.

For the jam
Combine the plums and the sugar in a medium saucepan. Bring to a simmer and cook for about 15 minutes or until the plums start to break down and the juices look like warm honey. (This is where I had trouble and cooked the mixture too long; I used a cornstarch slurry to thicken it and only used about half of it on the cake.)

For the frosting
Combine the sugar and about ¼ cup water in a small saucepan.

Bring the sugar to a boil, then cook to 240 °F or soft ball stage. (Apparently, you can test this by blowing a sugar bubble through the tines of a fork, but I didn’t want to risk that!)

While the sugar cooks, whip the egg whites to soft peaks.

Carefully stream the sugar down the side of the bowl with the machine running on medium speed. Increase the speed and whip until the bowl is no longer hot.

Add the butter, 1 tablespoon at a time, and whip until smooth. IT may look like a mess, but keep whipping until it comes together.

Add the vanilla, coffee and salt.

Pipe a border around the edge of the first cake layer. Fill with the jam. Add the other cake on top, then cover the layers with frosting. (I put on a crumb coat and refrigerated for 20 minutes, then frosted as usual.)

Wednesday, September 19, 2018

Muffins au maïs et aux framboises

J’ai pu feuilleter plusieurs numéros du magazine Ricardo cet été (ma mère a un abonnement, et il y en avait toute une pile au chalet). J’ai essayé certaines recettes qui sont tombées à plat (jus de melon d’eau puis sorbet express au melon d’eau, tiens), mais d’autres étaient vraiment réussies. C’est le cas de ces muffins au maïs et aux framboises, que j’ai faits sans les canneberges séchées de la recette d’origine. Bon, je suis la seule à les manger, parce que l’Ingénieur et le Renard détestent les framboises et que le Petit Prince a déclaré ne vouloir manger les muffins que s’ils contiennent du chocolat, apparemment. Mais moi, j’adore! La farine de maïs leur donne un goût délicieux, et le yogourt les garde moelleux. Ils se congèlent bien, en plus!

À noter que pour la farine, j’ai pris de la farine de blé blond, comme d’habitude, et j’en ai utilisé 150 grammes, même si cela correspond plus à 1 ¼ tasse qu’à la simple tasse demandée. J’ai aussi ajouté une pincée de sel, quand même!

1 tasse (150 g.) de farine tout usage non blanchie (voir note plus haut)
½ tasse (60 g.) de semoule de maïs fine
2 c. à thé de poudre à pâte
1 pincée de sel cachère
2 œufs
½ tasse (100 g.) de sucre
½ tasse d’huile végétale
1 tasse de yogourt grec nature
1 ½ tasse de framboises surgelées

Placer la grille au centre du four. Préchauffer le four à 375 °F. Chemiser 12 moules à muffins de caissettes de papier ou de silicone.

Dans un bol, mélanger la farine, la semoule de maïs et la poudre à pâte. Réserver.

Dans un autre bol, mélanger au fouet les œufs, le sucre et l’huile. Incorporer le mélange de farine. Ajouter le yogourt et mélanger jusqu’à ce que la pâte soit homogène. À la cuillère de bois, ajouter les framboises. Répartir la pâte dans les moules.

Cuire au four 20 minutes ou jusqu’à ce qu’un cure-dents inséré au centre d’un muffin en ressorte propre. Laisser refroidir. Servir avec du yogourt nature, si désiré.

Tuesday, September 18, 2018

Summer 2018

I haven’t gotten around to recapping the summer, even though school started a few weeks ago already. In my defense, summer doesn’t actually end until September 21st, right?

So over the summer, while in Montreal, I got to try Natrel’s lactose-free ice cream. The vanilla flavor was very good, but my favorite was the saly caramel! There are five flavors in all, but I’m not sure they’re all available in Quebec – British Columbia seems to be their testing ground. This ice cream comes in small packages, like Häagen Daz or Ben & Jerry’s, but without being as fancy or as wild with the flavors. Still, I’ve always preferred that format over large tubs that get frosted over by the time you finish them. I look forward to eating more!



I tried assortments of chocolates from two places for the first time. There was a box of 10 jewels by Christophe Morel – presentation was beautiful, but there was no insulating packaging for shipping, so a few of the chocolate were stuck to the box; I suppose I’m lucky they hadn’t melted further! They were good, but many of them had caramel or nuts, which aren’t really my thing in chocolate.


Then I bought a selection of nine at Chocolats Privilège (this is the place at Jean-Talon Market where I have bought cocoa nibs previously). These were more to my liking, because they were more melt-in-your-mouth while still having original flavors (though, to be fair, I didn’t have them shipped and don’t know how they would have compared to the other ones in that aspect). The box also comes with instructions for the best range of temperatures in which to store the chocolates as well as a “best before” date a month down the road; both these factors make me feel like the chocolate makers are more professional, though obviously that’s just an impression. These chocolates were also a bit less expensive, so all in all, that’s what I’d lean toward next time.



I took the opportunity to make a chocolate peanut butter icebox cake again, to much acclaim. (And this time, the Engineer had been warned not to snack on the chocolate wafers, so I had enough to decorate the top of the cake properly!)


I also made a cake for the Little Prince’s birthday, following his precise instructions regarding contents (chocolate cake, chocolate frosting, chocolate chips, M&Ms, and sprinkles) and their placement (the chocolate chips are in between the two cake layers, which is why you can’t see them here).



As for restaurants, the Engineer and I celebrated out tenth (!) wedding anniversary at Maison Boulud, which is in the Ritz-Carlton in downtown Montreal. I started with the acorn-fed senorio iberico ham, followed it up with the egg yolk ravioli with sheep milk ricotta and spinach coulis, and for dessert, the chocolate coolant with fleur de sel liquid caramel and caramelized milk (and obviously I had some LactoJoy to go with this meal!).

Since my parents are such great babysitters, we went on another date in a nice restaurant: Chez l’Épicier, in the Old Port, which I’d been meaning to try out for a while. I started with the sourdough bread, wild honey and brown butter appetizer, then had the filet mignon with onions and potatoes, and finally the white chocolate aero, rose milk and pink peppercorns for dessert (more LactoJoy, naturally). Presentation was superb, and as much as I loved the food, I think I was even more enamored with the ceramic dishware. I’d have bought a few pieces on the spot!

Also, my mother took me to lunch at Europea, where Jérôme Ferrer is the executive chef; the restaurant is a member of Relais & Châteaux. We had the four-course discovery menu: lobster cappuccino with truffle purée; smoked duck ham and beef tartare, fresh mustard leaves, wild souffléed rice and taro chips, heart of frisée salad; roasted Cornish hen, smoked mashed potatoes, asparagus and root vegetables, bold meat juice reduction; strawberry trifle, candies and sweets (which included tiny lemon madeleines, meringues and cotton candy). This was one of the best meals I’ve had, ever! The lunch menu also offers excellent value. This is one place where I really hope to go again!


Finally, I surprised myself and bought… Crocs. See, I always thought of Crocs as unsightly clogs with holes, which only children and people with no self-respect wore. But I was wrong! I saw some shoes on which Drew Barrymore collaborated and realized I should go take a closer look in a brick-and-mortar store. To be clear, it’s not because they were designed by a celebrity, but it made me realize how stylish some Crocs are! So I went and tried on a few pairs (not hers, in the end), before settling on Swiftwater sandals in turquoise, which replaced my beat-up Land’s End sandals. They haven’t even come close to giving me blisters, which is incredibly surprising for me! Granted, I haven’t worn them for long walks in the Texas heat, but we’ll see how they fare. I’ve also acquired a pair of Kadee flats in black and have loved them so far. Plus, these shoes are really not expensive! I’m including two pictures with the old pair I’m getting rid of on the left, and the new Crocs on the right for comparison. It may be rubber, but it’s a step up, at least for casual occasions.

Friday, September 14, 2018

Salade de patates douces façon tex-mex

J’ai essayé une recette estivale de tomates grillées à l’ail, mais nous l’avons tous trouvée moyenne. (J’ai réduit les restes en purée et je les ai mis au congélateur, en espérant les passer dans une sauce tomate.) J’ai aussi fait un souper en me basant sur une recette du magazine Ricardo (pas en ligne) pour des tacos au bœuf et aux patates douces, avec des avocats et des oignons, qui étaient tout simplement délicieux!



Pour faire le pont avec ces goûts tex-mex et les tomates d’été, j’ai ensuite fait une salade de patates douces tirée du magazine Tellement bon! avec une belle tomate de variété ancienne. Malheureusement, le magazine n’est plus publié, alors la recette ne se trouve pas en ligne non plus, mais je trouvais ça tellement dommage de ne pas vous en faire profiter que je l’ai recopiée ci-dessous en l’adaptant un peu. C’est exactement le genre de chose que j’aime manger le midi, et il y avait assez de variété pour plaire au Renard. Bon appétit!

3 patates douces, pelées et coupées en cubes d’environ 1 ½ po.
2 c. à soupe d’huile d’olive
1 pincée de piment fort (ou de piment coréen, ou rien du tout)
sel et poivre, au goût
1 boîte (15 oz ou 19 oz, selon le pays) de haricots noirs, rincés et égouttés
1 boîte de maïs en grains, égoutté
2 avocats, en dés
8 oz. de tomates, en gros cubes
1 petit oignon rouge, en lamelles
1 petite botte de coriandre, grossièrement hachée
le jus de 1 lime

Préchauffer le four à 400 °F. Sur une plaque à cuisson, mettre les cubes de patate douce, puis les enrober de 1 c. à soupe d’huile, de flocons de piment fort, de sel et de poivre. Les faire rôtir 30 minutes ou jusqu’à ce qu’ils soient tendres.

Dans un grand bol, mélanger les haricots, le maïs, les avocats, les tomates, l’oignon, la coriandre, le jus de lime et 1 c. à soupe d’huile d’olive, en remuant délicatement pour éviter d’écraser les avocats. (Moi, je mets les avocats seulement avant de servir, ce qui permet de garder les restes beaux plus longtemps.)

Répartir la salade dans 4 assiettes, garnir des patates douces rôties et servir.

Thursday, September 13, 2018

Chocolate Chips Scones



I was surprised to find that I don’t have a recipe for chocolate chip scones on here yet. I mean, I made pear and chocolate chip scones and then ginger and chocolate chunk scones, but not plain chocolate chip. So of course I had to remedy that with this recipe! We all loved it, but then again, chocolate chips for breakfast are an easy sell.

2 cups (250 g.) all-purpose flour
2 ½ tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
½ cup (1 stick; 115 g.) lactose-free butter, frozen (or very cold)
½ cup lactose-free cream, plus an extra 2 Tbsp. for brushing
½ cup (100 g.) packed light or dark brown sugar
1 large egg
1 tsp. vanilla extract
1 heaping cup (180 g.) mini semi-sweet chocolate chips
coarse sugar for sprinkling on top before baking (optional)
confectioners' sugar for topping after baking (optional)

Preheat oven to 400 °F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter. (You can do this by hand or with a food processor, but as I like using the food processor instead of a bowl and a fork or pastry cutter to mix scone dough, I cut corners and cut the butter into little cubes instead.) Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk ½ cup lactose-free cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining cream, then sprinkle with coarse sugar, if desired (it adds some nice crunch!).

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool. Sprinkle lightly with confectioners' sugar, if desired.

Tuesday, September 11, 2018

Double Chocolate Tart with Black Pepper Ice Cream and Candied Nuts

I got this recipe from Bon Appétit years ago (the online edition says it was published in 2011, which somehow is even more years ago than I thought). It calls for cream, so I waited until I was in Canada to get lactose-free cream; that being said, coconut milk would be a reasonable substitute here. I used semi-sweet chocolate instead of milk chocolate and loved it, so that’s what I’m writing below. Since I couldn’t find skinned hazelnuts and really didn’t want to bother skinning them myself, I used macadamia nuts instead. OH, wow, was this ever wonderful! Everyone loved it. And FYI, leftover ice cream is delicious with warm chocolate syrup!

For the ice cream
2 cups lactose-free cream
2 cups lactose-free whole milk
1 cup sugar, divided
1 tsp. kosher salt
9 large egg yolks
1 Tbsp. freshly ground black pepper

For the candied nuts
¼ cup sugar
1 large egg white
¼ tsp. kosher salt
¾ cup skinned hazelnuts (see note above)

For the tart
6 ½ oz. chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, about 28 cookies), coarsely broken
5 Tbsp. lactose-free butter, melted
15 oz. high-quality semi-sweet chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
1 ¼ cups lactose-free cream


For the ice cream
Bring cream, milk, ½ cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and remaining ½ cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.

Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. (The ice cream can be made up to 3 days ahead.)

For the candied nuts
Preheat oven to 250 °F. Line a baking sheet with parchment paper.

Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. (The nuts can be made a day ahead. Store airtight at room temperature.)

For the tart
Preheat oven to 325 °F. Coat tart pan with nonstick spray (I used a tart pan with a removable bottom).

Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.

Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days (mine lasted a bit longer and suffered no ill effects).

Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits (this was not actually a big issue for me); place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.

Thursday, September 06, 2018

Cornets au fromage ricotta et aux pépites de chocolat

Quand j’étais au Québec cet été, j’ai lu un numéro du magazine 3 fois par jour où il y avait toute une section sur le fromage ricotta, avec une recette de fromage ricotta maison et plein d’autres recettes pour l’utiliser. L’une d’entre elles s’intitulait « Cornets à la crème de ricotta aux pépites de chocolat » et elle m’a fait penser à des cannolis. Et vu que j’aimais tellement les cannolis quand j’étais petite (et que je ne peux plus en manger depuis que je suis intolérante au lactose), j’ai fait des cannolis. Mais en fait, je n’ai pas suivi la recette, je m’en suis plutôt inspirée! J’ai aimé l’idée d’utiliser des cornets au lieu des coquilles de cannolis, qui peuvent être difficiles à trouver, mais j’ai fait ma recette de ricotta et je n’ai pas fait congeler la garniture. (Si vous êtes vraiment, mais vraiment, motivés, vous pouvez même faire les coquilles vous-mêmes avec cette recette-ci.) J’ai aussi utilisé des pépites de chocolat miniatures, que je trouve plus appropriée dans ce cas-ci. Ci-dessous, ma recette de ricotta, puis la garniture inspirée de 3 fois par jour. Nous avons vraiment adoré! Ça me rappelait vraiment les cannolis de mon enfance, en légèrement moins sucré (j’ajoute donc une indication ci-dessous). Le Petit Prince a tellement aimé ça qu’il les a préférés à de la vraie crème glacée! Vraiment, c’est à refaire. Buon appetito!

Pour le fromage ricotta
3 tasses de lait entier sans lactose
1 tasse de crème sans lactose (ou alors 1 autre tasse de lait entier sans lactose)
½ c. à thé de gros sel de mer
3 c. à soupe de jus de citron fraîchement pressé

Verser le lait, la crème et le sel dans une grande casserole et y fixer un thermomètre à bonbons. Faire chauffer le lait jusqu’à 190 °F en le mélangeant de temps à autre pour l’empêcher de brûler au fond de la casserole. Retirer du feu et ajouter le jus de citron, en mélangeant doucement d’un geste ou deux. Laisser reposer le tout pendant 5 minutes.

Tapisser une passoire de quelques épaisseurs d’étamine et la placer au-dessus d’un grand bol (pour recueillir le petit-lait). Verser le contenu de la casserole dans la passoire et laisser le caillé reposer pendant au moins 1 heure; le fromage ricotta sera alors mou et facile à étendre. Après 2 heures, il sera un peu plus ferme, un peu comme du fromage à la crème. Jeter le petit-lait (ou le garder pour cuisiner autre chose, si le cœur vous en dit). Utiliser le fromage ricotta tout de suite ou le transférer dans un contenant hermétique et le réfrigérer jusqu’à une semaine.


Pour les cornets
1 ½ tasse de ricotta sans lactose (voir plus haut)
3 (ou 4) c. à soupe de sucre en poudre
1 c. à thé de vanille
¼ c. à thé de cannelle (facultatif)
½ tasse de pépites de chocolat miniatures
6 cornets gaufrés ou sucrés

Mélanger au robot le fromage ricotta, le sucre en poudre, la vanille et la cannelle jusqu’à homogénéité. Puis, avec une cuillère de bois ou une spatule, incorporer les pépites de chocolat au mélange. En garnir les cornets.

Wednesday, August 29, 2018

Creamy Balsamic Mushroom Bacon Chicken

Contrary to what it may seem, given my last two posts, I do not spend my whole summer eating caramel. I make the occasional savory dish, too! Like this creamy balsamic mushroom bacon chicken. Okay, yes, it still calls for cream, but I never have it the rest of the year, so it balances out. This was delicious, by the way!

With 4 chicken breasts, it would seem that the yield should be 4 servings, but we had much more than that! I ended up freezing the leftovers. This is good served with potatoes and a green salad, for example.

1 Tbsp. olive oil
4 chicken breasts, thinly sliced
5 slices of bacon, chopped
4 oz. mushrooms, sliced
½ cup chicken broth
1 cup lactose-free cream
3 Tbsp. balsamic vinegar
½ cup grated parmesan cheese
salt and pepper
chopped parsley, to garnish

In a large skillet, pour 1 tablespoon olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until golden-brown and cooked through. Remove chicken and set aside on a plate.

Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.

Add the chicken broth, cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.
Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.