Flammekuche

Easy to make and very tasty.
Can do a very good lunch or a nice appetizer.
Try it.

Flammekuche

Prep: 5 min     Cooking time: 15 min     Servings: 4

Ingredients

• 500g bread dough (or a flat bread pre-cook from the store)
• 2 onions, sliced
• 400 ml thick cream
• 60g bacon crumbs
• muscade
• cinnamon (very very little)
• pepper

Preparation
Preheat oven to 400°F

Put dough on a cookie sheet (thin layer)
Spread onions, bacon, cream, pepper and spices.

Bake for 15-20 minutes.

Reference: CuisineAZ

Rosh Hashanah

I read 

Rosh Hashanah (Hebrew: ראש השנה‎), (literally "head of the year"), is the Jewish New Year. It is the first of the High Holidays or Yamim Noraim ("Days of Awe"), celebrated ten days before Yom Kippur. Rosh Hashanah is observed on the first two days of Tishrei, the seventh month of the Hebrew calendar. It is described in the Torah as "Zikaron Terua" ("remembrance of the blowing of the horn")

... therefore, I think!

Wishing all my Jewish friends a Happy New Year !

Apple picking is starting, so ...  fun to make and SO good.

Harvest Apple Challah

Prep: 45 min     Cooking time: 55min     Total time: 4.5 hrs      Servings: 16

Dough

• 
• 1/2 cup lukewarm water
• 6 tablespoons vegetable oil, safflower preferred
• 1/4 cup honey
• 2 large eggs
• 4 cups (17 ounces) All-Purpose Flour
• 1 1/2 teaspoons salt
• 1 tablespoon instant yeast 

Apple Filling

• 2 medium-to-large apples, NOT peeled; cored and diced in ¾" chunks
• ¼ cup brown sugar
• 1 Tbs lemon juice 

Glaze

1 large egg beaten with 1 tablespoon water

coarse white sugar, optional

Preparation

To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.

Allow the dough to rise, covered, for 1 hours, or until it's puffy and nearly doubled in bulk. 

Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan.

Toss the apple chunks with the sugar  and lemon juice.

Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10".

Spread half the apple chunks in the center of the dough.

Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.

Spread the remaining apple atop the folded-over dough.

Cover the apples with the other side of the dough, again patting firmly. Basically, you've folded the dough like a letter, enclosing the apples inside.

Take a bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This will be very, VERY messy; the dough is slippery, apples will fall our, sugar syrup will ooze... it's not pretty. Don't worry, and don't stress about making all the pieces the same size.

Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (barely).

Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.

Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325°F.

Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture, and sprinkle heavily with the sugar, if desired. If you're going to drizzle with honey before serving, omit the sugar.

Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Some of the higher-rising pieces will actually char; that's OK.

Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.

Serve the bread hot, warm, or at room temperature. Drizzle with honey just before serving, if desired; or serve with honey for dipping.

Reference: King Arthur Flour

Meatballs

Yep, after a weekend I am taking meatballs !¸
hum ???


The Best way to make meatballs 

Ingredients

2/3 cup bread crumbs, no crust

1/2 milk

1 egg, beaten

1/2 cup onion, finely chopped

1 garlic clove, chopped

1/4 Parmesan, grated

1/2 tsp salt

1/2 tsp black pepper

1 lb ground beef

Preparation

In a bowl put the bread crumbs and cover with milk. Let sit for 5 minutes. Add the egg, onion, garlic, cheese, salt & pepper and the meat. using your hands (clean !!!) mix well.

With wet hands, shape mixture into 16-24 meatballs (not too tight, they will stay tender). Put the meatballs side by side on a baking sheet lined with parchment paper and bake in preheated 400° F for 15 to 20 min. or until they are no longer pink inside. Using a spatula, remove the meatballs to a plate lined with paper towel and let cool.

These meatballs can be frozen .

Reference: Académie culinaire de Montréal

Tortellini Salad

Tortellini Salad

Pre: 20 min     Cooking time: 20 min     Serves: 6

Ingredients

• 
• 1 lb tortellini
• 3 Italian tomatoes, diced
• 1 Tsp tomato paste
• 1 garlic clove, minced
• 3 Tsp red wine vinegar
• 3 Tsp balsamic vinegar
• 2 tsp mustard, Dijon
• 1 tsp honey
• 1/3 cup olive oil
• 1/3 cup vegetable oil
• salt & pepper
• 3/4 cup provolone, grated
• 2/3 cup celery, sliced
• 1/4 cup black olives, sliced
• 1/2 cup red pepper, diced
• 1 Tbs red onion, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp rosemary, finely chopped
• 1 Tbs lemon juice
• salt & pepper

Preparation

Cook the tortellini in plenty of salted water until al dente. Rinse with cold water and drain.

Put the tomatoes in the bowl of a food processor and add the tomato paste, garlic, both vinegars, mustard and honey. Mix until creamy. With processor running, add olive oil and then the vegetable oil in a thin steady stream. Season to taste.

In a large bowl, combine tortellini, cheese, celery, olives, peppers, onion, parsley, rosemary and lemon juice. Stir gently, then add the dressing continuing tossing. Adjust seasoning and serve immediately. If you refrigerate the salad, remove it from the refrigerator 20 to 30 minutes before serving.

Source: All recipes

Salmon and Potatoe Pie

Salmon and potato pie

Prep: 15min     Cooking time: 45min     Serves: 8

Ingredients

1 recipe pastry
1/4 cup butter or margarine (65 ml)
1 onion, finely chopped
1/2 cup diced celery (125 ml)
3 cups mashed potatoes (about 4 medium potatoes) (750 ml)
1/2 tsp salt (2 ml)
1/2 tsp savory (2 ml)
1 pinch pepper
15 1/2 ounces of canned salmon

Preparation 

Preheat oven to 425 F/220 C. Prepare the dough; darken pie plate 23 cm (9 ') in diameter with the first crust. Melt butter in small saucepan. Sauté onion and celery until onion is transparent. Add the puree and season. Drain salmon, remove skin and bones, cut into pieces. Stir in the puree. Spread in pie shell. Cover with top crust; incision. Seal and flute. Bake about 45 minutes or until crust is golden brown.

Holy Shit

I read


Love is like a brick.
You can build a house, 
or you can sink a dead body.
Lady Gaga, 22 May 2010


Traduction: 
L'amour est comme un brique.
Tu peux construire une maison,
ou tu peux couler un corps mort.


... therefore, I think!

Non mais ... c'est tu assez vrai.
Il n'y a pas grand chose qui peut faire autant be bonheur et détruire tout aussi vite.
OK, mettons peut être l'eau. LOL

Je dois faire court, journée de golf et un manque d'inspiration flagrant !
Pris de grandes décisions perso dernièrement qui payent ! on en reparle.
En espérant que le grand air va me faire retrouver la plume !

Banana, cherries and chocolate bread-cake

I read

FOR THE LOVE OF FOOD

Re:"It's complicated": 
I agree our relationship with food is complicated. Why do people eat when they're not hungry? For the same reason people have sex when they're not trying to get pregnant. Eating is a good experience: It involves all the senses and can be enjoyed alone or with others. Eating is fun, and food simply tastes good. Most of us can afford to indulge whenever and wherever we happen to be. Surrounded by food, we don.t need to make any effort to seek it out.

Renate Kita, Toronto, More Magazine September 2011

... therefore, I think!


Hummmm, what can I say some of my favorites all in ONE cake !
Banana cake
Cherries (I shoulda, coulda have used black cherries ...)
Apricots
Chocolate

... a dream come true ...


Banana, cherries and chocolate bread-cake

Prep: 15 min     Cooking time: 25-40 min   Serves: 16 slices


Ingredients2/3 cup sugar

• 1 1/2 cup flour
• 1/4 tsp baking soda
• 2 Tbs teaspoon baking powder
• 1 egg beaten
• 1/4 cup yogurt, nature
• 1/4 cup milk
• 2 tsp oil
• 1 tsp vanilla
• 2 ripe bananas mashed
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 1/4 cup white chocolate chips
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 1/4 cup white chocolate chips
• 1/2 cup dried apricots, cut in small pieces, soaked in water (30min) and drained
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 1/4 cup white chocolate chips
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 1/4 cup white chocolate chips
• 1/2 cup dried apricots, cut in small pieces, soaked in water (30min) and drained

Preparation
Preheat oven to 350°F.
Grease or line a loaf pan 9X5 inches

In a large bowl, combine flour, sugar, baking powder and baking soda.
In another bowl, whisk, combine egg, yogurt, milk, vanilla and oil.
Stir in bananas.
Make a well in dry ingredients and pour in the liquid (batter will be lumpy)
Add cherries, apricots, chocolate and nuts.
Mix gently.


Pour in the pan.
Put in oven and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
Place pan on a wire rack and cool 10 minutes.
Unmold and cool on rack until completely cooled


Reference: Inspired by Coup de Pouce Mars 2011

Where were you ?

I read


911


... therefore I think!

Bothell WA
In bed still sleeping ... got a phone call to tell me to turn on the TV ...
I was the misfortune to see the second tower being hit ... both of them collapsing ... awful.

Two days later I had to drive to the Canadian border to renew my working visa ... what a memory. So many people in their car waiting at customs ... I was devastated. I had left my house with nothing but a suitcase with all my important papers. I was not sure I would be granted a new visa, I did not know how long I would be gone for, but I knew life would never be the same. Turns out, I did the round trip in the same day ...

Ten years later, America is still frozen in time, in fear ...
They will never be the same again ... living in fear had never until then been a reality for Americans.

In memoriam of all of those that lost their lives on that day ...
In memoriam of all spirits that were lost on that day ...
For all people who are still suffering ...

As they say ... The Show must go on ...

BBQ chicken

OK I was not going to post today ...
Inspiration was sort of down ... BUT
since I still cook and eat ... and that JJP cannot see any more spag ...

A nice recipe that is perfect for this weekend !
One more Barbie !
That was very good !

Enjoy!

Barbecued chicken with sweet vinegar sauce
Prep: 20 min     Cooking time: 12hrs marinade + 5 min     Serves: 6

Ingredients

• 1kg chicken thigh fillets
• 1/2 cup coconut milk

Paste

• 4 cloves garlic, crushed
• 1 tsp cracked black pepper
• 2 tsp sugar
• 2 tsp turmeric
• 2 tsp paprika
• 1 Tbs chopped fresh coriander
• 1 tsp curry powder
• 2 small fresh red chillies, chopped
• 1 Tbs oil

Sweet vinegar sauce

• 1 small fresh red chili, chopped
• 2 cloves garlic, crushed
• 1/2 cup white vinegar
• 2 Tbs raw sugar

Preparation:
Cut thigh fillets in half, combine with paste in bowl; cover, refrigerate several hours or overnight.

Just before serving, grill chicken until tender, basting frequently with coconut milk. Serve with sweet vinegar sauce.

Paste:
Grind all ingredients to a paste using mortar and pestle.

Sweet vinegar sauce:
Grind chili and garlic to a paste using mortar and pestle. Combine vinegar and sugar in pan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, until syrup just begins to colour, remove from heat, cool slightly. Stir in chili and garlic paste.

Reference: Thai-style cookery

Aromatic Ragù

I read

On ne juge pas les souvenirs. Bons ou mauvais, drôles ou tristes, sains ou non, ils parlent de nous, de notre passé. Ils mesurent la distance entre hier et maintenant.

Je me souviens ... 

Sylvie Poirier, Vita, Avril 2011

I translate:

We cannot judge memories. Good or bad, funny or sad, sane or not, they part of us, of our past. They measure the distance between yesterday and today.

... therefore, I think!


Isn't spaghetti part of your childhood memories???
Love it!

Aromatic Meatballs in
Rich Tomato Ragù

Prep: 30min     Cooking time: 30 min     Serves: 6

Ingredients

• 3 slices bread, crust removed
• 125 ml milk
• 60 ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 10 ml fresh chopped thyme
• 10 ml fresh chopped cilantro
• 375g ground pork
• 375g ground beef
• 100 g Parmesan, grated
• 125 ml white wine
• 28 on. tin chopped tomatoes
• 30 ml sun-dried tomato paste

Preparation
Put the bread slices into a shallow bowl, add the milk and leave to soak for 5 minutes. Crumble up into breadcrumb-sized pieces.

Heat half the oil in a frying pan over medium heat and fry the onion, garlic, thyme and half the coriander for 6-8 minutes, or until the onion is softened. Remove from the heat and leave to cool.

Mix the combined beef and pork, soaked bread, onion mixture, Parmesan, and salt and pepper and, using your hands, work together until evenly combines. Using slightly wet hands, shape the mixture into 24 balls.

Heat the remaining oil in a large frying pan and fry the meatballs over medium heat for 5 minutes, or until browned on all sides. (If the frying pan is small, fry the meatballs in two batches.) Add the remaining coriander and cook for 1 minute, or until aromatic.

Add the wine to the frying pan, bring to the boil and cook for 2 minutes, or until reduced by half. Add tomatoes, sun-dried tomato paste and some pepper and bring to the boil. Cover and cook for 20 minutes, or until meatballs are cooked and the sauce has thickened. Serve with spaghetti and top with Parmesan cheese.

Source: Great Tastes Comfort Food