Gâteau aux bleuets, au chocolat blanc et aux pistaches

Coup de Pouce a publié un mini-dossier sur les desserts aux bleuets dans le numéro d’août l’été dernier. Jusqu’à maintenant, j’ai essayé deux des trois recettes. La première, les carrés sablés bleuets et lime, ça n’a vraiment pas marché à mon goût, côté texture; je n’en referai pas. Par contre, le gâteau aux bleuets, au chocolat blanc et aux pistaches était, lui, excellent. Assez sucré pour être un bon dessert, mais tout aussi convenable pour la collation ou même le déjeuner (si vous ne cherchez pas à donner le bon exemple à votre fils de deux ans, on s’entend). Il se fait du chocolat blanc végétalien, mais j’avoue que je n’en ai jamais eu besoin, car la quantité de lait qu’il contient est habituellement très faible, et je n’en mange pas beaucoup à la fois. Vous savez mieux que moi ce qui vous convient.

2/3 tasse de beurre ramolli (j’ai utilisé de la margarine végétalienne)
1 tasse de sucre
2 œufs
2 c. à thé de vanille
2 tasses + 4 c. à thé de farine (j’ai mesuré un peu plus de 240 g.)
2 c. à thé de poudre à pâte
1 pincée de sel
1 1/3 tasse de lait sans lactose
1 ½ tasse de bleuets
1/3 tasse + ¼ tasse de brisures de chocolat blanc (végétalien au besoin)
½ tasse + ¼ tasse de pistaches non salées hachées

Préchauffer le four à 350 °F. Tapisser un moule rond de 8 pouces de papier parchemin et graisser le tout.

Dans un grand bol, à l'aide d'un batteur électrique, fouetter le beurre et le sucre jusqu'à ce que le mélange soit léger. Incorporer les œufs et la vanille en battant.

Dans un autre bol, mélanger la farine, la poudre à pâte et le sel. Ajouter les ingrédients secs à la préparation crémeuse en deux fois, en alternant avec le lait, et mélanger jusqu'à ce que la pâte soit homogène. Ajouter les bleuets, 1/3 tasse des brisures de chocolat blanc et ½ tasse des pistaches et mélanger en soulevant délicatement la masse.

Verser la pâte dans le moule à gâteau rond et lisser le dessus. Cuire pendant environ 1 heure ou jusqu'à ce qu'un cure¬-dents, piqué au centre du gâteau, en ressorte propre. Mettre le moule sur une grille et le laisser refroidir pendant 10 minutes. Démouler le gâteau sur la grille et le laisser refroidir complètement.

Dans une tasse à mesurer en verre, chauffer le reste des brisures de chocolat au four micro¬onde à puissance moyenne (50 %) pendant 1 minute. Remuer jusqu'à ce que le chocolat soit fondu. Verser le chocolat en filet sur le dessus du gâteau, puis parsemer du reste des pistaches. (Cette dernière étape est facultative, mais fait bel effet!)

Hamburgers de poulet au fromage feta et aux épinards

J’ai fait des hamburgers au poulet récemment, et ils étaient délicieux! Ils contiennent du fromage feta, alors il faut malheureusement prendre des pilules de lactase, mais j’ai trouvé qu’ils en valaient la peine. En plus, ils sont pleins d’épinards, c’est bon pour la santé. J’ai doublé les quantités de poulet et de feta pour avoir des restes, mais les quantités telles qu’elles sont écrites ci-dessous donnent environ 4 portions. En doublant le poulet, j’aurais sans doute dû aussi doubler la sauce… Par contre, la consistance des boulettes était satisfaisante comme ça – en lisant les commentaires de la page de Coup de Pouce (d’où me vient la recette), je pense que les boulettes sont peut-être un peu sèches tel qu’écrit, car certains ont diminué la quantité de chapelure ou ont rajouté un œuf.

¼ tasse de mayonnaise légère (végétalienne au besoin)
¼ tasse de poivron rouge grillé, égoutté (j’en ai fait grillé un et j’en ai pris la moitié)
1 c. à soupe de persil frais, haché
1 lb. (500 g.) de poulet haché
1 sac d'épinards frais, blanchis et hachés finement (10 oz./284 g.)
2/3 tasse de fromage feta léger, émietté
1 c. à soupe d’origan frais, haché
½ tasse de chapelure nature
1 c. à thé de poudre d'oignon
½ c. à thé de sel
½ c. à thé de poivre noir du moulin
8 petits pains plats pour hamburgers
4 tranches d'oignon rouge

Au robot culinaire ou au mélangeur, mélanger la mayonnaise, le poivron grillé et le persil. Couvrir et réfrigérer jusqu'au moment de servir. (Vous pouvez préparer la mayonnaise à l'avance. Elle se conservera jusqu'à 1 semaine au réfrigérateur.)

Dans un grand bol, bien mélanger le poulet haché, les épinards, le fromage feta, l'origan, la chapelure, la poudre d'oignon, le sel et le poivre. Façonner la préparation en quatre pâtés d'environ ¾ po (2 cm) d'épaisseur.

Régler le barbecue au gaz à puissance moyenne. Mettre les pâtés de poulet sur la grille huilée du barbecue et cuire pendant environ 12 minutes ou jusqu'à ce qu'ils aient perdu leur teinte rosée à l'intérieur, en les retournant une fois (je les ai fait cuire à la poêle).

Entre-temps, mettre les pains plats sur la grille du barbecue et cuire pendant 2 minutes (les retourner à la mi-cuisson). Mettre un pâté de poulet sur un pain grillé et garnir d'environ 2 c. à soupe de la mayonnaise réservée. Couvrir d'une tranche d'oignon, puis d'un autre pain. Procéder de la même manière avec le reste des pâtés, de la mayonnaise, des tranches d'oignon et des pains. Bon appétit!

Tricots gris

En faisant du ménage dans mes restes de laine le printemps dernier, j’ai décidé de trouver un projet pour mes restes de Kidsilk Haze de Rowan. J’en avais fait un foulard et deux châles; il me restait une balle gris foncé (couleur Smoke) et une balle rose (couleur Blushes). Il existe de magnifiques patrons pour cette laine, mais dans tous les cas, j’aurais été obligée de racheter de la laine de chaque couleur pour les faire, et il m’en serait peut-être resté à la fin. Ce que je voulais, c’était utiliser toute la laine que j’avais, pour faire de la place pour autre chose. J’ai donc jeté mon dévolu sur un châle créé par Jimmy Beans Wool, le Kidsilk Haze Color Block Wrap (visible sur la cinquième image), pour lequel il me fallait une troisième couleur. J’ai fait des recherches en ligne et j’ai parlé avec une représentante du service à la clientèle de Jimmy Beans Wool et j’ai acheté une balle de couleur Majestic, soit un gris pâle qui s’harmonisait avec mon gris foncé et mon rose. Ce châle (difficile à prendre en photo en entier, alors vous excuserez l’arrière-plan) était vraiment le patron parfait! Simple et agréable à faire, et j’ai utilisé jusqu’aux derniers mètres de laine. Il me reste juste à porter des châles plus souvent, maintenant…



J’ai aussi eu l’occasion de faire deux morceaux pour des petites filles. Le premier était pour la fille d’un collègue de l’Ingénieur : elle vient d’être adoptée et elle était déjà plus grande que le Petit Prince (grande et mince, en fait). Du coup, j’ai éliminé tous les patrons de bébé et je me suis concentrée plus sur ceux convenables à une petite fille, mais j’étais limitée par le climat en plus. C’est qu’il faisait encore chaud à San Antonio, alors je ne me voyais pas tricoter un chandail… J’ai donc choisi une robe, que j’avais vue en version pour bébé mais que j’ai faite en version petite fille, la taille la plus grande même si la petite fille en question n’a que 20 mois. La « laine » que j’ai utilisée est en fait du coton biologique Debbie Bliss Eco Baby couleur Smoke. Le tissu qui en résulte ne tombe pas vraiment comme je l’aurais voulu, parce que le coton, ce n’est pas de la laine, mais au moins, ça fait un tissu qui laisse la peau respirer! J’ai pu aussi pratiquer mes techniques de montage provisoire (provisional cast on) et d’assemblage (kitchener stitch). Avoir à recommencer, je ferais la jupe plus courte, mais je tenais encore une fois à utiliser toute la laine que j’avais commandée pour ce projet (et à en croire le patron, j’avais la quantité minimale recommandée). Les deux boutons roses à l’arrière viennent de ma collection; je les avais trouvés dans un lot rose sur Etsy.



Le troisième morceau, c’est un boléro gris pour ma nièce. Il s’agit d’un patron de Phildar, tricoté avec du fil de Phildar également, de la collection Oxygène, couleur 146 Flanelle. Il s’agit d’un mélange d’acrylique, de chlorofibre et de laine, conçu pour ses propriétés antibactériennes. Le patron lui-même n’était pas trop compliqué, même si la technique n’était pas ce à quoi je m’attendais. Le dos est tricoté d’un seul morceau, mais chaque morceau du devant est tricoté indépendamment de sa bordure qui, elle, est en deux morceaux qu’on raccommode à la nuque. (Il faut assembler le tout comme ceci.) J’aurais trouvé ça plus évident de tricoter la bordure en un seul morceau, directement sur le boléro assemblé… J’ai dû changer les manches aussi, car en les faisant selon le patron, elles auraient été beaucoup trop grandes! Je vous montre une photo avec la première manche que j’ai tricotée; je l’ai ensuite défaite et j’ai plutôt fait des manches plus étroites et d’une longueur de 8 pouces (après avoir consulté Chère Sœur pour avoir des mesures!). Finalement, le résultat est très joli. J’ai choisi un bouton gris de ma collection pour terminer le tout.

A Traditional Chocolate Pudding

I wanted some sort of comfort food, but the recipes I was trying didn’t satisfy me. Everything cookies spread way too thin to be enjoyable, even though the dough tasted good. Flourless chocolate chip chickpea blondies with sea salt were underwhelming. Cantaloupe sorbet was a bust. I decided I wanted chocolate, so I turned to chocolate pudding. Now, I know I’ve made chocolate pudding on many occasions before, which means I must have a recipe for it. But try as I might, I could not find it! The only recipes I had made in the past few years seemed to be vegan (tofu, avocado, etc.), but I couldn’t find a “regular” chocolate pudding, with eggs and dairy. So I made one from Alice Medrich’s Pure Dessert. It included a final step of putting the pudding in the food processor for 30 seconds, which “adds a silken dimension and lightness to the texture.” I followed the recipe, but ended up with something too liquid for my liking.

The directions were more in terms of time (i.e., stir over heat for x minutes) instead of consistency (i.e., stir over heat until mixture thickens), and I think that’s where the problem originated. The pudding was good enough that I wanted another go at it, though, so I made it again and used a bit more cornstarch, less sugar, and left the pudding over the heat longer (and I skipped the food processor step). If anything, it was perhaps a little too solid! But it was easier to eat that way (especially for my toddler), and the Engineer approved, so this is henceforth my chocolate pudding recipe, adapted from Alice Medrich.

2 large eggs
¼ cup sugar
1/3 cup cocoa powder
3 Tbsp. cornstarch (it was 2 Tbsp. in the original recipe)
2 pinches salt
2 cups lactose-free whole milk
1 tsp. vanilla
3 oz. bittersweet chocolate (mine was 50% cocoa; if higher, use 1/3 cup sugar), chopped

In a medium bowl, whisk the eggs thoroughly.

In a medium heavy saucepan, mix the sugar, cocoa, cornstarch, and salt. Pour about 1/3 cup of the milk into the pan and whisk to make a smooth paste. Whisk in the remaining milk. Heat the milk mixture over medium heat, stirring, until it begins to bubble around the edges. Adjust the heat to maintain a steady simmer and stir constantly for about 2 minutes, sweeping the bottom and sides of the pan constantly to avoid scorching. Remove from the heat.

Ladle about 1 cup of the hot mixture over the eggs gradually, whisking constantly to prevent scrambling. Scrape the egg mixture back into the pan and whisk vigorously to blend. Set the pan over low-medium heat and whisk until the mixture starts to thicken (it will thicken further as it cools). Off the heat, add the vanilla and chocolate and whisk until the chocolate is melted.

Divide the pudding among 6 ramekins or pudding cups. Let cool and serve, or chill before serving. (I chilled mine, because the Engineer is adamant that chocolate pudding needs to be chilled – expect the pudding to thicken further in the fridge.)

Butternut Squash Gnocchi

I had so many recipes of squash pasta that I didn’t want to go through another fall without trying any, especially now that I have a potato ricer. So I looked at all of them and narrowed down my list to two: pumpkin ravioli and butternut squash gnocchi. Both were meant to be served with a brown butter sage sauce, but I had to change that up a bit. See, I liked the pumpkin ravioli recipe because it’s a “cheater” recipe that called for using wonton wrappers instead of making your own pasta – I was grateful for the shortcut! I made the recipe as directed and took Lactaid for the brown butter. However, it turns out that both the Little Prince and the Engineer dislike sage (the Engineer swears his tastes didn’t change, but I was convinced he simply disliked an overabundance of sage, not the herb itself; and obviously, I’m interpreting in the case of the Little Prince, but since he likes pumpkin and there’s nothing to dislike about brown butter when you can digest lactose, that’s got to be it). So I was the only one who liked these, though I would keep the method in mind to make other kinds of pasta, especially seeing that I have leftover wonton wrappers in the freezer.


For the gnocchi, then, I wanted a different sauce. I compared my recipe (from Bon Appétit) to one bookmarked on Cooking Stoned and a vegan one on Good Housekeeping. The first really broke down the process for me, while the second made me settle on a tomato sauce and parmesan to accompany my gnocchi, which has the bonus of being lactose-free. However, while the gnocchi were better received than the ravioli, I’m still not sure anyone was big on them. If I make them again, I will reduce the amount of nutmeg to 1 teaspoon, because I felt like the taste was too strong (but then again, it wasn’t competing against sage and brown butter!). The recipe below is as it appeared in the magazine, so keep in mind that brown butter does have lactose in it. You can use another sauce, but a lighter sauce is usually best with gnocchi (so a thin marinara might work, but bolognese or a cream sauce would be too heavy).

a 1-lb. butternut squash
1 Tbsp. olive oil
a 12- to 14-oz. russet potato, peeled, quartered
¾ cup finely grated parmesan cheese, divided
1 large egg, beaten to blend
1 ½ tsp. freshly grated nutmeg (see note above)
1 tsp. salt
1 ¾ cups (or more) all-purpose flour
½ cup (1 stick) butter
2 Tbsp. chopped fresh sage
additional grated parmesan cheese

Preheat oven to 400 °F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 ½ hours. Cool slightly. Scoop flesh from squash into processor; purée until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use; I put mine in the freezer).

Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use; I think I ate mine).

Mix squash, potato, ½ cup parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 ¾ cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about ½-inch-thick rope. Cut rope crosswise into ¾-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour (or up to 6 hours).

Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. (The gnocchi can be made ahead to this step; cover loosely and chill for up to 8 hours.)

Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with ¼ cup parmesan. Serve with additional parmesan, to taste.

Jewish Apple Cake

I came across a recipe titled ”Jewish apple cake” and wondered what made it Jewish. Sure, I’ve seen similar recipes in Jewish cookbooks, but really, why Jewish specifically? A quick search on Wikipedia has an answer: “Jewish apple cake is a kind of dense cake made with apples and sold mostly in Pennsylvania […]. It has limited known connections to Jewish cuisine.” The article says it might be considered Jewish because of ties to the old world or because it is dairy-free and can therefore be eaten after a meal containing meat if you keep kosher. I changed the recipe a bit to use applesauce instead of some of the oil, and I reordered the ingredients to make it easier to follow. This recipe was a hit in our house!

2 tsp. ground cinnamon
5 tsp. white sugar
3 cups all-purpose flour
½ tsp. salt
2 ½ tsp. baking powder
2 cups white sugar
2/3 cup applesauce
1/3 cup vegetable oil
4 eggs, beaten
¼ cup freshly squeezed orange juice
2 tsp. vanilla extract
3 apples, peeled, cored and sliced

Preheat oven to 350 °F. Grease and flour a 10-inch tube pan.

Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.

In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar.

In a medium bowl, combine the applesauce, vegetable oil, beaten eggs, orange juice and vanilla. Add the wet ingredients to the dry ones and mix well.

Pour half of the batter into the prepared pan. Top with half of the sliced apples and sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.

Bake for 70 to 90 minutes. (This seems like an incredible amount of time, but my oven tends to run hot and it took me 70 minutes – I checked after 60 minutes, but a toothpick came out slightly wet then.)

Roasted Carrots with Orange

I made a dish adapted from a Bon Appétit recipe (pork with carrots and roasted buckwheat). The pork and buckwheat were ho-hum, but the carrots were awesome. I loved them, the Engineer liked them (he normally has a rocky relationships with carrots), and the Little Prince loved them so much he demanded seconds. It was funny, actually, because at first he didn’t want to touch them, but I simply reminded him that a year ago, he loved carrots, and somehow that was enough to convince him to taste them. I know it won’t always be this easy, but I’ll take it when I can get it! (We also found out at that meal that he likes Dijon mustard, which the Engineer liked with the pork. Proof that you shouldn’t avoid feeding your child something just because you don’t *think* he’ll like it!)

1 orange
1½ lbs. carrots, scrubbed, halved lengthwise, cut into 2” pieces
1 garlic clove, finely grated
2 Tbsp. olive oil
kosher salt
2 tsp. fresh lime juice

Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

Preheat oven to 450 °F. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes (this was closer to 30 minutes in my case). While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat.

Coconut Frosting

I finally got around to trying frosting made with coconut oil! The recipe was from Chef Chloe, where the post was really a recipe for fluffy coconut cupcakes. Well, I found the cupcakes quite dense and oily, they fell apart too easily, and they were concave to boot. So I wasn’t crazy about them, even though they tasted good. But the frosting totally worked! It was the first time I used coconut oil for frosting, and I can’t do that in the summer because the oil needs to be solid at room temperature (which doesn’t happen in South Texas for about half the year). I didn’t use any liquid in the frosting, though in hindsight I admit it was a bit too stiff – I was just afraid of overdoing it on the liquid! It was also very, very sweet, so I’d consider replacing some of the sugar with arrowroot starch next time.

1 cup (I used 224 g.) coconut oil (should be solid at room temperature)
3 cups powdered sugar, sifted (see note above)
1 tsp. pure vanilla extract
2 to 5 Tbsp. coconut milk (or other nondairy milk)

Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy. (This recipe makes enough to frost 12 cupcakes.)

Saffron Vanilla Cookies

I found this recipe on 101 Cookbooks, where it was originally referred to as a saffron-vanilla snickerdoodle. However, these cookies don’t have any cinnamon, and they are not rolled into anything (sugar, cinnamon sugar or otherwise), so they aren’t really snickerdoodles. I think that describing them with their dominant flavors is enough! I must say that I used vanilla bean paste instead of a vanilla bean, so perhaps the vanilla was stronger than intended in my version and drowned out the saffron… Next time, I’d consider more saffron, but I’d also add the vanilla only after heating the milk. Note that the cookies were softer but tastier the next day. This recipe makes a small amount, but I still recommend portioning out the dough and keeping some of it in the fridge until you are ready to bake another batch. I thought they had a great je-ne-sais-quoi that would surprise guests, but as is often the case with sugar cookies, I don’t find them very filling, so I really have to stop myself from eating them hand-over-fist!

about 30 threads of saffron (to yield 1/8 tsp. ground saffron) (or more, to taste)
½ vanilla bean (or ½ tsp. vanilla bean paste; see note below)
2 Tbsp. lactose-free milk
2 cups all-purpose flour
1 tsp. baking soda
½ cup unsalted butter, at room temperature (or cold margarine)
½ cup granulated sugar
½ cup packed light brown sugar
1 tsp. kosher salt
1 egg, at room temperature
½ teaspoon vanilla extract (see note below)

Crush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternatively, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the cookies!

Split the vanilla bean in half and scrape the pulp into a small saucepan. (If you’re using vanilla bean paste here, or even vanilla extract, I would consider adding the vanilla with the egg later in the recipe, so as not to overheat it. I actually think that in that case, you don’t need the vanilla extract called for at the end of the recipe.) Add the vanilla pod, milk, and saffron and cook over very low heat, just until bubbles begin to form at the edges, between 180 °F and 190 °F. Alternatively, combine the vanilla pulp, pod, milk, and saffron in a small microwavable bowl, and microwave just until the milk is hot, 20 to 30 seconds. (This was my preferred method, just because I didn’t feel like fiddling with a thermometer.) Cover and let steep for about 10 minutes; the milk should have a sunny yellow color.

Sift the flour and baking soda into a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the granulated sugar, brown sugar, and kosher salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.

Remove the vanilla pod from the milk, squeezing off any liquid or pulp clinging to it back into the milk. In a medium bowl, combine the milk mixture, egg, and vanilla extract (and/or the vanilla from the beginning of the recipe, as my note above suggests) and whisk vigorously until well blended.

With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.

Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a rough disk, wrap tightly, and refrigerate for at least 3 hours and up to 5 days.

Preheat the oven to 350 °F. Line a baking sheet with parchment paper or a silicone mat. Roll ¼-cup portions of the dough into balls, and place them on the baking sheet, spacing them at least 2 inches (5 cm) apart. (In my case, I made much smaller cookies, using closer to 2 tablespoons of dough.) Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time (10 minutes did the trick for my standard-size cookies). Ideally, the baked cookies will be tall and slightly undercooked in the center, and will buckle shortly after coming out of the oven, as evidenced by the pictures below. Let the cookies cool on the pan for at least 10 minutes before eating them.

Batch of links

- There’s a series of Japanese videos called “3-Second Cooking”, and they are highly entertaining – picture food being launched from a canon and through various coatings, then fire. Check out fried shrimp and fried dumpling, it’ll make your day.

- Have you ever wondered what’s kosher about kosher salt?

- What it’s really like to cook on a food stamp budget – I liked how this article explores problems that sometimes don’t come up in other analyses (like the challenge of building a pantry on a food stamp budget). I’m adding a link to Good and Cheap, a cookbook written by Leanne Brown and filled with recipes that are both nutritious and inexpensive (before you ask: yes, you can actually get the book for free).

- A visual guide to juicing: how many fruits or vegetables one needs to yield a cup of juice.

- More and more food coloring is coming from plants, as I read in this article. I’m pleasantly surprised at how bright the natural hues are now!

- Have you heard about Herb Savor Pods? They’re devices that can help keep herbs in your fridge fresh for up to three weeks, including herbs such as cilantro or parsley. What I like about this is that it seems much less likely to tip over than a glass of water (which had been my preferred method for a brief period of time), and the footprint is relatively small. That being said, I’ll stick to chopping and freezing my herbs for now.

- Four methods for composting in your apartment kitchen.

- Awesome-looking kitchenware set, for the minimalist in your life.

- Bon Appétit fed kids artisanal chocolate – they were not impressed. I remember having a preference for milk chocolate as a child, and I’m not sure exactly when I joined the dark side (though I’ve since learned that taste has more to do with the quality of cacao beans than their percentage in the composition of the bar). Part of me is wondering whether it’s possible to raise a child on only the good stuff in such a way that he/she would dislike “chocolate candy”…

- How to season a cast iron pan with flaxseed oil. That looks so beautiful that I might just take the plunge someday.

- A visual guide to the seven main types of canned tomatoes.

- Some scientists are braving snake-infested and croc-filled swamps in northern Australia in search of rice – more precisely, wild rice that has not been contaminated by any strands developed by humans and whose genotype could help save rice as a whole.

- Fun, colorful tableware designed for Alzheimer’s patients helps them eat more.

- Did you know there’s a Tinder-equivalent for food? It’s called (what else?) Tender.

- Finally, have you ever wondered about the reasons behind the popularity of iconic 1970s dishes? Like tuna casserole, aspic, or Jell-O salad? The article at the previous link explains it pretty well. And for a laugh: Here’s what actually happens when you eat horrifying vintage recipes.

Saffron Rosemary Chicken

I found this recipe in the National Post; it’s from a Persian cookbook by Sabrina Ghayour, though she concedes that rosemary isn’t typical of the region. I dialed it back a lot, because the original recipe called for a whopping 40 grams of rosemary leaves (almost a full cup!). I felt like I was already using a lot, and when I weighed it, it came in at just 5 grams. Honestly, any more than that and you couldn’t even taste the saffron – and since saffron is not only delicious, but also expensive, I feel like it needs to be showcased in a dish, or else it’s a waste. So I used 5 grams of rosemary below, and be warned that any more would completely overpower the saffron; you could even use a bit less rosemary if you wanted. That being said, the dish was absolutely delicious! I’d definitely make it again. I served it with roasted potatoes (improvised with cumin, paprika, ground ginger, garlic powder, salt, pepper and olive oil, a spur-of-the-moment mix which was fantastic!) and a salad with creamy green dressing.

2 good pinches of saffron threads
2 Tbsp. boiling water
2 Tbsp. garlic-flavored oil (heat oil briefly with chopped garlic, then drain)
5 g. fresh rosemary leaves, finely chopped
2 tsp. coarse or kosher salt
freshly ground pepper
1 1/3 lbs. (625 g) chicken “fingers” or boneless, skinless chicken breasts cut in thick strips
vegetable oil (I used safflower oil)

Grind the saffron with a spice grinder or mortar and pestle, then pour over it the boiling water and let it stand for 20 minutes or until the water has cooled and turned red.

Combine in a bowl the oil, rosemary, salt, pepper and the saffron water. Add chicken, mixing so the meat is evenly coated with the marinade. Cover and refrigerate for one hour or overnight.

Heat a large frying pan over medium-high heat and drizzle with a little oil, tipping the pan to evenly coat the bottom with oil. Drain chicken and dry with paper towels, being careful not to remove the seasonings (I just let the chicken drip off over the dish and called it good enough). Fry chicken strips for three to four minutes a side until a golden-brown crust forms and the meat is cooked through. Fry in batches, adding more oil as required and keeping the cooked strips warm on a heated platter. Serve hot.

Batch of links

- Montreal’s second annual vegan festival is tomorrow!

- I’m so sure that you’ve heard the WHO say that bacon and processed meats cause cancer that I’m not even going to link to that report. However, I will link to an article that explains clearly why you shouldn’t panic. On a related note, have fun with the website Spurrious Correlations.

- If you’re still reading, you should know that the article I actually found alarming that day was Human DNA found in hot dogs. Additionally, 10% of vegetarian hot dog sausages were found to contain meat. I feel so violated that we can’t even trust labels! Luckily, there are still brands out there that have integrity, including Applegate and Hebrew National. And on another related note, many probiotics taken for celiac disease contain gluten.

- There was a great column in Time last month, by Kareem Abdul-Jabbar, titled (in print) Amercian students – and politicians – need to stop waging war on reason. (A local university students wrote an article on the same topic and called it How dare you be offended.) This follows a good article in The Atlantic, The Coddling of the American Mind, about how trigger warnings can actually hurt mental health on campus. I think this reminds us of the importance of knowing where to draw the line between being respectful of others without actually censoring works of art or failing to give students a complete education. (All this isn’t to say that trigger warnings are bad per se, and of course students need safe spaces, but the articles above are good examples of when it’s being taken too far.)

- I enjoyed reading this September article about Ottawa’s war on data. I’ve always been one to hang on to data, and it’s flabbergasting to me that a government, especially branches of the government specifically tasked with record-keeping, would drop the ball. Thankfully, the new Canadian Prime Minister has restored the long-form census! He’s also put together an impressive cabinet. I know Justin Trudeau has big shoes to fill, but he’s off to a very good start.

- I remember reading not that long ago an article where the author was basically berating people who were not excited about the premiere of Fear the Walking Dead and ridiculing them for having, what, too much good TV to watch? Well, yes. That’s exactly right. I am one of those people. I can barely keep up with shows I am currently watching, not to mention the ones on which I catch up after the season airs and the ones that will start airing soon and the ones for which I haven’t found time yet. As James Poniewozik said in Time magazine in June, the paradox of television’s new golden age is that you don’t have time to watch it. And this is just sticking to the top-tier shows (including imports and miniseries), because whenever I see an ad for a second-tier sitcom, I wonder who even has time. My favorite quote of the article? “TiVo recently announced the $5,000 Mega, a DVR with room to record three years of shows. It’s less a machine than a conceptual-art commentary on the futility of existence.”

- I read the following statement in an article about same-sex parents in San Antonio: “In 2013 (the latest data released), 22 percent of same-sex couples in San Antonio reported they’re raising a child—the largest percentage of any city in Texas and the third highest (tied with Memphis and Detroit) in the nation.” I was very surprised by this, because I would have thought that more “gay-friendly” cities such as Austin (locally) or San Francisco (nationally) would have had higher numbers. It turns out that those cities are often too expensive for families, so couples tend to move to more family-friendly cities in general to raise kids, regardless of their sexual orientation. Add to that the fact that San Antonio has a big military presence (and they repealed Don’t Ask, Don’t Tell before the federal government legalized same-sex marriage last summer, which, according to the article, is a big factor) and the fact that people tend to “come out” later in the southern part of the country and, therefore, are more likely to have children from a first marriage, and there you have it.

- Finally, another Kickstarter project I’m considering backing: a documentary about Dr. Maya Angelou. Can you believe there hasn’t been one yet?

Tarte au yogourt grec et aux fraises

Je me suis rendu compte que ceci est mon 1400e billet. Comme quoi le temps passe vite! Je vous parle, pour l’occasion, d’une tarte au yogourt grec que nous avons adorée. Elle est décorée de fraises (qui auraient été meilleures si c’était la saison des fraises, mais c’était très bon quand même); je l’imagine bien avec des bleuets ou des framboises aussi, ou peut-être des prunes ou des pêches. Il faut de la gélatine pour cette recette : j’imagine que ça se trouve, de la gélatine végétalienne, mais pas dans toutes les épiceries. J’utilise rarement de la gélatine, alors la mienne était d’origine animale, et je ne m’en suis pas souciée. Aussi, j’ai utilisé des miettes de Corn Flakes vendues telles quelles, en boîte, mais vous pouvez obtenir le même résultat en réduisant en miettes au robot culinaire environ 5 tasses de flocons de Corn Flakes. Je l’ai dit récemment, je le redis : les Corn Flakes, ça ne contient pas de blé, mais ça contient du malt, alors ça ne convient pas aux personnes intolérantes au gluten. Cette recette fait environ 6 portions (mais j’avoue qu’on a dû se retenir de ne pas tout finir d’un coup!) Vous excuserez la plaque de cuisson dans les photos; je n’ai pas d’assiette de service de la bonne taille!

1 ½ tasse de miettes de Corn Flakes
5 c. à soupe de margarine fondue
3 c. à soupe de cassonade tassée
1 sachet de gélatine sans saveur (7 g.)
¼ tasse d'eau
1 ¼ tasse de yogourt grec nature sans lactose
½ tasse de lait sans lactose
¼ tasse + 3 c. à soupe de miel liquide
1 c. à thé de vanille
1 tasse de fraises fraîches, coupées en tranches

Préchauffer le four à 375 °F.

Dans un bol, mélanger les miettes de Corn Flakes à la margarine fondue et à la cassonade. Presser ce mélange dans le fond et sur la paroi d'une assiette à tarte rectangulaire à fond amovible de 14 po x 4 po (35,5 cm x 10 cm). Cuire au four pendant 10 minutes ou jusqu'à ce que la croûte soit dorée. Déposer l'assiette sur une grille et laisser refroidir.

Entre-temps, dans une tasse à mesurer en verre, saupoudrer la gélatine sur l'eau et laisser ramollir quelques minutes. Cuire au micro-ondes, à intensité maximum, pendant 20 secondes ou jusqu'à ce que la gélatine soit dissoute (remuer 2 fois en cours de cuisson).

Dans un grand bol, à l'aide d'un fouet, mélanger le yogourt, le lait, ¼ tasse du miel et la vanille. Incorporer la préparation de gélatine en fouettant. Verser la garniture au yogourt dans la croûte refroidie. Réfrigérer 4 heures. (La tarte se conservera jusqu'au lendemain au réfrigérateur.)

Démouler la tarte. Disposer les tranches de fraises sur le dessus de la tarte. Parsemer des morceaux de croûte qui se seraient détachés. Réchauffer le reste du miel au micro-ondes pendant 15 secondes. Arroser la tarte du miel chaud et servir.

Spaghetti aux boulettes de tofu

J’ai déjà une recette de spaghetti aux boulettes de viande que j’adore, mais elle contient du bœuf, et l’Ingénieur a réitéré son désir d’en manger moins (pour des raisons environnementales). J’ai donc essayé les boulettes au tofu de Coup de Pouce. Honnêtement, je préfère mes boulettes de viande. J’ai trouvé les boulettes de tofu un peu sèches, et plus denses que ce à quoi je m’attendais. L’Ingénieur, par contre, a dit que c’était justement cette texture qu’il aimait. Même qu’il aurait bien vu ces boulettes dans un sous-marin…

1 paquet (350 g) de tofu ferme ou extra-ferme, égoutté
1/3 tasse de persil frais, haché
1 ½ tasse de chapelure nature
2 c. à soupe de tahini (beurre de sésame) ou de beurre d'amandes
2 c. à soupe de sauce soja
1 blanc d'œuf (j’en ai mis 2)
1 c. à soupe de moutarde de Dijon
¼ c. à thé de poivre noir du moulin
2 gousses d'ail, hachées finement
2 c. à soupe d'huile végétale
4 tasses de sauce marinara
16 oz. de spaghettis
1/3 tasse de parmesan râpé (facultatif)

Au robot culinaire, mélanger le tofu et le persil jusqu'à ce que le mélange soit grumeleux. Ajouter la chapelure, le tahini, la sauce soja, le blanc d'œuf, la moutarde, le poivre et l'ail et mélanger en actionnant et en arrêtant successivement l'appareil. Mettre la préparation de tofu dans un bol et la façonner en boulettes, 1 c. à soupe à la fois.

Dans un grand poêlon, chauffer la moitié de l'huile à feu moyen. Ajouter la moitié des boulettes de tofu et cuire, en brassant souvent, pendant environ 8 minutes ou jusqu'à ce qu'elles soient dorées. Procéder de la même manière avec le reste de l'huile et des boulettes. (Je l’avoue, j’ai dévié de la recette : j’ai mis un peu d’huile d’olive sur une plaque à cuisson et j’ai mis les boulettes au four à 450 °F pendant 15 minutes.)

Dans une grande casserole, chauffer la sauce marinara jusqu'à ce qu'elle soit fumante. Ajouter les boulettes de tofu et laisser mijoter pendant environ 4 minutes ou jusqu'à ce qu'elles soient chaudes.

Entre-temps, dans une grande casserole d'eau bouillante salée, cuire les pâtes de 8 à 10 minutes ou jusqu'à ce qu'elles soient al dente. Égoutter les pâtes et les répartir dans les assiettes. Napper chaque portion de la sauce et parsemer du parmesan, si désiré.

Whole Wheat and Avocado Chocolate Cupcakes

I was curious to try this recipe, since it sounds so much more nutritious than most chocolate cupcake recipes out there! The cupcakes were, in fact, very good, but I’m not sure they were that special. Whole wheat flour has the same amount of fiber as the white whole wheat flour I use for the vast majority of my baking (4 g. per ¼ cup serving), and at this point, avocado purée in a chocolate cake isn’t really new for anyone, I think. There were visible flecks of avocado in the crumb of the chocolate cupcake, but I couldn’t taste it. I also made the coconut chocolate ganache to ice the cupcakes, and that was really good!

For the cupcakes
1 cup whole wheat flour
1/3 cup cocoa powder
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 cup of soy or almond milk
1 tsp. apple cider vinegar
½ avocado
¾ cup sugar
1/3 cup canola oil
1 ½ tsp. of vanilla

Preheat oven to 350 °F. Line a muffin tin with 12 paper liners (I felt like the paper liners didn’t come off the cupcakes cleanly, but I admit I’m not sure whether greasing the tin instead would have been enough).

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.

Whisk together soy milk and vinegar and set aside (it will curdle).

In a food processor or blender, purée avocado with a little bit of the soy milk mixture until smooth.

Add sugar, oil, and vanilla to the rest of the soy milk mixture and beat until foamy (a whisk will suffice here). Add the avocado mixture and mix until combined. Add dry ingredients in two batches, and mix with a wooden spoon until combined. Fill cupcake liners about 2/3 to ¾ of the way.

Bake 18-22 minutes, depending on your oven, until a toothpick inserted in the center comes out clean. (Ideally, transfer them out of the pan about 10 minutes after you take them out of the oven so they don't get soggy.)

For the ganache
½ cup coconut milk
½ tsp. vanilla
5 oz. semi-sweet chocolate, chopped

Heat coconut milk in a saucepan until it just simmers. Remove from heat and stir vanilla and Whisk until smooth. Chill until it gets firm (a few hours). At this point, I beat the ganache and smeared it onto the cupcakes; it would have needed to be a bit former to be piped on, and you could also use it as a glaze if you don’t chill it.