0 TAHINOMELO WITH MAHLAB - TAHINOMELO AU MAHLEB

Lately, while looking out of the window, the following lyrics, sung in 1982 by the mighty Glenn Danzig, leader of my favorite punk formation (The Misfits – Danzig Era only, 1977-1983) constantly popped up in my mind:

Brains for dinner
Brains for lunch
Brains for breakfast
Brains for brunch
Brains at every single meal,
Why can't we have some guts?

OI! OI! OI!

Brains are all we ever get at this rotten fucking place,
brains are all we ever get, why can't we have a change of pace! ]…[

Don’t get me wrong, no brains were involved. As a matter of fact, I was thinking about the rain that had not stopped bugging us on a daily basis since about a month.  After such an extensive period of precipitations, it started to get so boring and frustrating that, very much like the vocalist of that mythic band, I quotidianly prayed for "a change of pace”. Unfortunately, cursing the dark clouds, invoking our brightest star and hoping that it will finally hug us with its warm arms proved unsuccessful until today. I really thought that I'd lose my marbles if the meteorological calamities continued to strike us and the status quo was maintained for another 24 hours!

 Although nature desperately necessitated intense watering considering that the Siberian winter we experienced at the beginning of the year (January and February) left the grounds dry and the vegetation severely dehydrated, the sad, monotonus and dreary weather began to negatively affect my mood.

You see, it can get extremely tedious to wake up every morning to grey blankness. I dearly missed the pure and blinding April light, the birds' ear-tearing cacophony of joy as well as contemplating the rays of the sun play with the lush green leaves on the trees. In lieu of that, all I could observe was an aqua deluge and apart from the sound of thousand of drops hitting hard the concrete and the howls of the semi-cyclonic gusts of winds that shook the whole building, nothing else was to be heard.

When you’ve been looking forward to spring and instead, winter comes back with full force and slaps you in the face with a mighty roar, thus shattering your optimism and scattering it all over the floor like the countless petal confettis that cascaded down from the trees and were dispersed all over the muddy ground, there is absolutely no way this can make you feel enthusiastic. All the contrary.

Much to my dispair, the violent Bise and strong downpours have washed away the marvelous fruit tree blossoms and prevented us from enjoying those iconic flowers as much as we wanted. With such stormy and miserable conditions I’ve had problems gathering enough motivation to go out for walks and brave the deluvial precipitations, crazy gales as well as fresh temperatures. Cocooning was definitively a more adequate option... 

You cannot control what happens to you, but you can control your attitude toward what happens to you, and in that, you will be mastering change rather than allowing it to master you.  
- Brian Tracy

That reminds me of an important lesson of acceptance and resignation each one of us should learn as it would spare us a lot of trouble, unhappiness and senseless stress if we understood that we cannot have an authoritative influence over everything.

Nowadays, society is obsessed with controlling and conquering the world and what surrounds it. People hate powerlessness as it makes them incredibly anxious and uncomfortable. They are terrorized by the idea that some elements in our existence are out of our hands and totally depend on fate. 

We all can choose the path we take, our conduct, the attitude we have towards things and the individuals we want to be acquainted with, yet we cannot decide which events or circumstances we’ll come across on our journey as a manifested individual. There is no denying that a supreme principle exists behind them and that our luck as well as misfortune are not always easily explainable.

Chaos was the law of nature; Order was the dream of man.
- Henry B. Adams

The more chaos there is, the more science holds on to abstract systems of control, and the more chaos is engendered.
- William Irwin Thompson

None of us is entirely the master of our destiny. We contribute to it, but only to a certain degree. This fundamental force in the universe has always been there and will remain until the end of time. Even modern science recognizes it. Forever, humans have had to deal with chaos and unpredictability. Hence, resisting those incertainties is senseless. One should rather embrace them, make the most of them and recognize the possibilities they offer. Anarchy rules the cosmos. It has a purpose that evades us and the portion of unknown which is thrown into the equation is what makes our life even the more exciting.

Chaos in the world brings uneasiness, but it also allows the opportunity for creativity and growth.
- Tom Barrett

I have great belief in the fact that whenever there is chaos, it creates wonderful thinking. I consider chaos a gift.
- Septima Clark

Creativity in its most meaningful sense renders order out of chaos. True creativity engenders new coherent form from existing patterns or ideas. The creative mind is not subdued by the apparent anarchy of random chaos.

- J.L. Read

In order to be creative, artists need to be organized as well as hectic. No art is born without a little discipline and a good dose of unbounded wackiness. Those components are complementary and if you seek to generate craft exclusively with either one of them, then you’ll get nowhere. In the kitchen, the same theory can be applied. No chef can cook like a beserker unless he/she incorporates a certain amount of method to his/her deliriousness. 

It is beautiful to see that there is a hidden plan behind everything and that even the most crazy phenomenon has a reason of being and a deeper meaning behind its apparent randomeness. This is why I believe that door’s will open for you when the stars are aligned and the right moment has arrived.

So, when life hands you lemons, don't dispair and "say oh yeah I love lemons, what else you got?" (quote by Henry Rollins). Remember that this is the result of your actions combined to a higher pattern (equation composed of controllable & uncontrollable factors: actions + attitude+ place + time + character + unpredictability = fate). You are not getting what you want because you have engaged yourself in the wrong direction and you are lost (not morally speaking). Thus, if you want to influence your kismet in a more positive manner, then it is essential to rethink your doings and turn bad situations to your advantage by adjusting your karma (every action or manifestation marks a rupture of equilibrium, so to counterbalance that, a corresponding reaction is demanded - concordant actions and reactions). In one word, never give up as you have some cards in hands and can still alter the course of your route... 

Since my photography "studio" is situated on my balcony, the unfriendly climate and lack of light of the last four weeks have greatly compromised my photoshoot projects. Seing my projects fizzle out has upset me immensely, yet I refused to let that discourage me and annihilate my cheerfulness or sap my energy, hence I decided that it was indeed a good excuse to relax a bit.

An auspicious contretemps and message from the sky which I greeted with open arms as I'm suffering from a photographer's and writer's block at the moment. I have the impression of turning in circles and inspiration just fails me. Anyway, I'm am pretty sure my readers don't mind if I occasionnaly publish a "simple" recipe and slightly slow up my posting rythm in order to regain my strength and not develop a bad case of blogging burnout (we wouldn't want that to occur, would we?).

Hence, the speciality I am presenting today is uncomplicated. Nonetheless, it is far from being uninteresting or ordinary. "Tahinomelo" (ταχινόμελο, pronounced tah-hee-NO-meh-loh) is a luscious Greek sweet sesame spread made with tahini and honey which is without a doubt foreign to the majority of my non Hellenic or Middle Eastern readers.

Not only is it easy to make as it requires only three ingredients, but it is also delicious, refined, very healthy, nourishing and is a great alternative to other industrial pastes that are far more calorific and less wholesome in comparison with that 100% natural treat. A perfect breakfast, brunch or snack indulgence!

Tahinomelo With Mahlab
Recipe by Rosa Mayland, April 2012.

Makes about a cup of tahinomelo.

Ingredients:
1/2 Cup Tahini

3/8 Cup (1/4 + 1/8 Cups) Runny honey
1/8 Cup Water
1/2 Tsp Mahlab (optional)

Method:

1. In a medium bowl, add the tahini and whisk together mith the water until you get a solid mass.

2. Incorporate the honey and and mahlab. Whisk hard until you get a smooth and pale spread that has the consistency of Nutella.

3. Serve.

Remarks:

If the paste is too thick or not sweet enough for your taste, then add a little more honey.
Tahinomelo can be stored unrefrigerated for several days, well covered.
Before every use, stir it well.

Serving suggestions:

Spread on bread (whole grain preferably), toast or crackers.
It is also perfect for making banana sandwiches.

Tahinomelo Au Mahleb

Recette par Rosa Mayland, Avril 2012.

Pour environ 1 tasse de tahinomelo.

Ingrédients:

1/2 Tasse de Tahini

3/8 de Tasse (1/4 + 1/8 de tasse) de Miel liquide

1/8 de Tasse d'Eau
1/2 de CC de Mahlep (optionel)

Méthode:
1. Dans un bol moyen, foutter ensemble le tahini et l'eau afin d'obtenir une masse solide.
2. Incorporer le miel et le mahleb tout en fouettant énergiquement jusquà obtention d'une pâte étalable et ayant la consistance du Nutella.
3. Servir.

Remarques:

Si la pâte est trop épaisse et pas assez sucrée à votre goût, alors vous pouvez ajouter un peu plus de miel.
Le tahinomelo peut être conservé à température ambiante pendant plusieurs jours.
Bien mélanger avant chaque utilisation.

Idées de présentations:

Tartiner sur du pain (pain complet aux graines de préférence), des toasts ou des crackers.
Cette pâte à tartiner est parfaite pour faire des sandwich à la banane.

0 CHERRY DELIGHTS - DÉLICES A LA CERISE

He appears your friend, but
the Saint hides many Satans
He's contemptuous, you know
of your Godgiven stupidities
He calls you in question with
affected modesty and create
of you an object of derision [...]
- Except taken from the song "Master In Disguise" by Arcturus (Nor)

The weather is a devil in disguise which always manages to surprise us and never fails to be temperamental as well as unpredictable just like a tyrinnical diva. Generally, it's either all or nothing. One day you think that you are living in frostbitten Siberia and the next you'd get tricked into believing that you are residing in the sunny Mediterranean.

A few weeks ago, Europe was still being brushed by a coldwave that froze everything to the core. One had the impression that the North Pole had shifted to our latitudes. Then it was followed by a short interval of chilly, but decent late winter climate which gave way to extremely mild conditions, comparable to that of the end of April. Within a fortnight, the temperatures jumped up dramatically and we experienced an increase of about 30° C (86° f - from minus 14° C to 18° C). Incredible!

Now, it really feels like spring. The air has a distinctive metallic and marine odor similar to that you smell when boats are sitting in the summer heat, daylight lasts longer, primroses and snowdrops are starting to blossom in a parasitic manner, green shoots are appearing between the dead leaves, buds are getting fat and ready to explode, woodpeckers drill trees madly, in the morning and evening black birds sing loud enough to wake up the whole neighborhood, noisy and agitated flocks of crows circle menacingly overhead, cats fight like old rags and people are suddenly more optimistic than ever.

Springtime is the land awakening.

The March winds are the morning yawn.

- Lewis Grizzard

Spring is sooner recognized by plants than by men.

- Chinese Proverb

It was one of those March days when the sun shines hot and the wind blows cold:  when it is summer in the light, and winter in the shade.

- Charles Dickens

When you go out, you are greeted by a symphony of chirps and the warm rays of the sunshine on your pale and shy skin. Every place is bustling with activity. Joggers are doing their rounds, terrace cafés are alarmingly cacaphonous, the streets are bustling with dashing passer-bys and animals are busy getting ready for the birthing season.

Those drastic changes can be quite mind-boggling and tiring as your brain and body are having a hard time adapting to this abrupt transition. After having dressed up like the Michelin man for the last 4 months and eaten your good share of comfort foods without being upset about the calories you ingested, you are now having difficulties knowing what to put on as you are not ready to shed off your thick layer of reassuring clothes in order to reveal your dismally flabby belly, untoned legs and pudgy arms (please be reassured, I am exagerating for the sake of entertainment) .

What a shock! The disastrous vision of your unfit self is not a pleasant thing to aknowledge and suddenly, with sheer terror you realise how much you allowed yourself to become a little too lazy and careless.
So, even if you don't care about all this propaganda about being skinny and believe that healthy women should have curves in the right places, you nonetheless start panicking and feeling desperate and guilty as you wish you had not sat so much in front of your favorite series, hibernated like a big fat grizzly bear or gobbled all those gorgeously soul-uplifting calories during the entire duration of the winter.

Why did you enjoy so many rich meals and not exercise more? You ask yourself the same question over and over, and you can't stop blaming yourself for having given in to laxity. However you are not somebody who endless laments herself over her, thus you decide to take action and begin elaborating plans in order to regain control over your slack lifestyle...
 

Going through such phases is quite normal as it is in our nature to need to cocoon and raise our spirits with soothing grub when the climate is unfriendly. If we overdieted and did not take a moment to breathe as well as to slow down once in a while, we'd end up being malnourished, depressed and totally drained of our energy as we'd act against what our organism dictates us to do. We all have to accept that there are periods during which we have no other choice than to follow our instincts and listen to what our physical system tells us.

Take care of your body. It's the only place you have to live.
- Jim Rohn

The body too has its rights; and it will have them: they cannot be trampled on without peril. The body ought to be the soul's best friend.
Many good men however have neglected to make it such: so it has become a fiend and has plagued them.
- Augustus William Hare and Julius Charles Hare, Guesses at Truth, by Two Brothers, 1827

Of course, whatever you do, you must never forget that any excess is dangerous and that you should privilege harmony over debauchery or overdiscipline. For that reason, I try to not dramatize the fact that my trousers are ever so slightly tighter, because I know that I haven't done anything terribly wrong and that I will soon be able to lose the extra grams I have gained lately. Nothing tragic here.

Spring is synonymous of rebirth, awakening as well as lightness and thankfully, it forces us to wake up and alter our behavior. That cosmic metamorphosis influences us greatly and consequently we go through some kind of natural reprogramming before the summer arrives. With the arrival of February, we begin to crave food that is less fat and heavy and we look forward to going for walks and getting closer to nature again. 

Even if I didn't properly let myself go, the cold season had its toll on me and now that April is at our doorstep, I feel boosted with a new energy and reconnected with my mortal frame. At the moment, I yearn for fresh, refined, flour-free and fruity desserts.

Being a passionate cook/baker, I am graced with a flourishing imagination, hence I am rarely short of resourcefulness and constantly come up with terrific ideas that I successfully turn into reality (flops happen, but they are outnumbered by favorable outcomes).

The verrine recipe I am presenting today, was invented on the occasion of a friend's visit. As I know that she is not against reasonable indulging and is not enclined to swallow tons of  artery-clogging victuals, I decided to offer her a heavenly sweet treat that would not sit on her stomach after our banquetting on "Apple & Celeriac Soup" and  "Guinness Shepherd's Pie".

Recently, pastry cream and griottes in syrup have been quite often on the menu, so I thought that it would be wonderul to concoct a sweet pudding which would combine both and would emphasize the delights of cherries. This lead me to associating the flavors of sour cherries with that of mahleb.

To accompany my fruits, I made a straight-forward crème pâtissière and incorporated a few teaspoons of this Middle-Eastern aromatic spice into it, then once the preparation was cold I folded in some whipped egg white in order to obtain a fluffy and delicate mousse consistency. To add a bit of crunch to the whole thing, I prepared a healthy granola with oats, honey, tahini and a spit of butter. Once everything was ready, I arranged those three components in alternating layers and presented them in pretty glasses.

As you can imagine, my "Cherry Delights" were a total winner and disappeared very fast. Seeing Corinne and P. gobble them greedily brought a smile on my face. There is no better reward than catching a glimpse of the people who you are close to you having a blast while savoring something you have lovingly made for them!

~ Cherry Delights ~
Recipe by Rosa Mayland, March 2012

For 6 people/makes 6 verrines.

Ingredients For The "Granola":

3/4 Cup (90g) Quick cooking oats

3 Tbs Runny honey

1 Tbs Tahini

1 Tbs Unsalted butter

Ingredients For The "Pastry Cream Mousse":
2 1/4 Cups (540ml) Whole milk
2 Tsp Mahleb
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup + 1 Tbs (125g) Castor sugar

2 Eggs (~ 63g)

1 Egg yolk
1 Tsp Pure vanilla extract

4 Tbs Unsalted butter, cut into small cubes

1 Egg white

2 Tbs Powder sugar, sifted

Ingredients For "Assembling":
250g Stoned sour cherries/griottes (preserved in syrup), drained

Method For The "Granola":

1. Preheat the oven to 180° C.

2. In a pan, melt the butter, add the honey and tahini.

3. Add this mixture to the oats and combine well, making sure that the oats are coated with the liquid.

4. Spread on a tray covered with baking paper.
5. Bake for about 20-25 minutes, stirring every 5 minutes, until golden brown.
6. Let cool completely before using.

Method For The "Pastry Cream":
7. Put the milk, mahleb and salt in a pan, bring to a light boil.
8. In a large mixing bowl, whisk together the sugar, cornstarch,  2 eggs, 1 yolk and vanilla extract until smooth, fluffy and light/pale in color.
9. While constantly whisking, slowly pour the milk into the egg mixture.
10. Return the whole to the saucepan.
11. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
12. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
13. Cover the surface with clingplastic, directly touching the cream. Let cool completely.
14. Once the pastry cream is at room temperature, whisk it in order to make it smooth again.
15. Beat  the egg white until soft peaks form.
16. Add the  powdered sugar and continue beating until stiff peaks appear.
17. Incorporate delicately the egg whites to the pastry cream.
Method For "Assembling The Verrines":
18. Start filling the bottom of the glasses with about 2-3 Tbs pastry cream mousse, add about 1 1/2 Tbs granola and then the cherries (6-7).
19. Repeat the process once more and finish with an extra layer of pastry cream mousse.
20. Place in the fridge until ready to serve.
21. Just before serving, sprinkle with some of the leftover granola.

Comments:
If you don't have any mahleb, then add a little more vanilla extract to the pastry cream or a few drops almond extract.
You can replace the tahini by the same quantity of butter.
You can also make this dessert with fresh cherries (I recommend the darker variety).
Please note that I weighed the cherries once drained.

Serving suggestions:
Serve as dessert with some bubbly wine (Champagne, Clairette De Die or  Prosecco) or some quality Sauterne, Vin Santo, Gewürtzraminer, Amaretto or Maraschino.

~ Délices A La Cerise ~
Recette par Rosa Mayland, mars 2012.

Pour 6 personnes/verrines.

Ingrédients Pour Le "Granola":  
90g de Flocons d'avoine
3 CS de Miel liquide
1 CS de Tahini
1 CS de Beurre non-salé
Ingrédients Pour La "Mousse De Crème Pâtissière":
540ml de Lait entier

2 CC de Mahlep
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
125g de Sucre cristallisé
2 Gros oeufs (~ 63g)

1 Jaune d'oeuf
1 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes
1 Blanc d'oeuf
2 CS de Sucre en poudre, tamisé
Ingrédients Pour Le "Montage":
250g de Griottes dénoyautées au sirop, égouttées

Méthode Pour Le "Granola":
1. Préchauffer le four à 180 ° C.
2. Dans une casserole, faire fondre le beurre, ajouter le miel et le tahini.
3. Ajouter ce mélange à l'avoine et bien mélanger. Faire en sorte que les flocons d'avoine soient recouverts par le liquide.
4. Étendre sur une plaque recouverte de papier sulfurisé.
5. Cuire au four pendant environ 20-25 minutes, en remuant toutes les 5 minutes.
6. Laisser refroidir complètement avant d'utiliser.

Méthode Pour La "Mousse De Crème Pâtissière":
7. Mettre le lait, le mahlep et le sel dans une casserole, porter à ébullition (tout juste).
8. Dans un grand bol, battre ensemble le sucre, la fécule, les 2 oeufs, le jaune d'oeuf et la vanille jusqu'à ce le mélange soit pâle et mousseux.
9. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
10. Verser l'ensemble dans la casserole.
11. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
12. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
13. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant d'utiliser.
14. Une fois la crème pâtissière est à température ambiante, la fouetter afin de le rendre lisse.
15. Battre le blanc d'oeuf jusqu'à ce qu'il forme des pics mous.
16. Ajouter le sucre en poudre et continuer de battre jusqu'à formation de pics rigides.
17. Incorporer délicatement les blancs d'oeufs à la crème pâtissière.
Méthode Pour "Assemblage Les Verrines":
18. Commencer à remplir le fond des verres avec environ 2-3 cuillères à soupe de mousse de  crème pâtissière, ajouter environ 1 1/2 cuillères à soupe de granola, puis les cerises (6-7).
19. Répétez l'opération encore une fois et finir avec une couche supplémentaire de mousse de crème pâtissière.
20. Réserver les verrines au frigo jusqu'au moment de servir.
21. Juste avant de servir, saupoudrer avec le granola restant.
 

Commentaires:
Si vous n'avez pas de mahlep, vous pouvez incoporer un petit peu plus d'extrait de vanille ou quelques gouttes d'extrait d'amande dans le lait pour la crème pâtissière.

Vous pouvez aussi remplacer le tahini par la même quantité de beurre.
Ce dessert peut aussi être préparé avec des cerises fraîches (je recommande d'utiliser des cerises foncées).
Faites bien attention d'utiliser 250g de griottes égouttés - na pas peser les cerises dans leur jus.

Suggestions d'accompagnement:
Servir en guise de dessert avec un verre de vin mousseux (Champagne, Clairette de Die ou Prosecco) ou de Sauterne, Vin Santo, Gewurtzraminer, d'Amaretto ou de Maraschino.

0 SPICY CARROT & CHICKPEA TAGINE, LAROUSSE CUISINE BOOK REVIEW & THE FAIRY HOBMOTHER STRIKES AGAIN

Book Review:
"Tagines Et Couscous", Ghillie Basan (Editions Larousse)

Generally, I am someone who likes to get things done fast, because I hate to not put off to tomorrow what can be accomplished now. Yet sometimes, I can be quite a big procrastinator and suspend chores until a later time (next days, weeks or months) instead of taking care of business straight away.

Some months ago (at least 5 months ago), the Editions Larousse gracefully sent me a few of their new releases to review. Being a serious blogger, I carried out my assignement without delay and wrote lengthy posts about most of them. However, one single book was left aside. For some unknown reason and no matter how much I adore the subject it deals with, I never seemed to find the right moment to choose a recipe from it, put an article together, cook the dish and photograph it.

"Procrastination is like masturbation.
At first it feels good, but in the end you're only screwing yourself. "
- Author Unknown

Here's a confession. I am a perfectionist, I tend to take that task too seriously and put a lot of importance on delivering quality work, hence my refusal to get it done in a sloppy way and to dash the process. I guess that is why it took me ages to get my butt moving. Well, maybe...

I always promised myself to get the job finished by June as the cookbook contains lots of estival recipes using vegetables such as zucchinis, eggplants, bell peppers or tomatoes (I only buy seasonal and regional produces). Then, the summer holidays came and I felt that it would be waste of time if I blogged about this booklet while nobody is around or when everyone is too busy to read my critique. So, that is how I end up sharing with you my impressions on it only in October. Better later than never...

So, this Friday I have chosen to babble about "Tagines & Couscous" which is Ghillie Basan's smallish (144 pages long), but nonetheless extremely interesting publication which is a fabulous compound of scrumptious Moroccan tagine, coucous and side dish recipes (60 all in all).

Apart from being a restaurant critic and workshop host, this Scottish-based chef is also a cookery and travel journalist/writer whose articles appeared in magazines as well as newspapers (the Sunday Herald, Scotland on Sunday, BBC Good Food Magazine, TasteTurkey as well as Today’s Diet and Nutrition) and who has written a number of highly acclaimed books (over 20) about the traditional Middle-Eastern and Southeast Asian cuisines.

Ghillie Basan's book dispenses a wide variety of classic formulas for rich, hearty and aromatic meat (chicken, lamb, beef and duck), fish, seafood and vegetarian tagines (one-pots flavored with fragrant spices, cooked and served in heavy clay vessels called tagines which are generally painted and glazed - tagines are a dish as well as a piece of kitchenware), couscouses, sides (salads, ratatouilles and grilled vegetables), condiments (ras-el-hanout, harissa or preserved lemons) and desserts (melon or orange salads).

Her mouthwatering concoctions are delicious, colorful, spicy and authentic. Thanks to her easy to follow recipes, you'll be able to recreate an Oriental-style feast without trouble and in a matter of minutes as a majority of the casseroles demand less than 40 minutes of preparation. And you don't even need a the real vessel to cook them to perfection. As a mattrer of fact, you'll obtain the same results with a cast-iron pan.

The "Spicy Carrot & Chickpea Tagine" I am presenting today is just marvelously rustic, hearty and pungent. It is a quick, vegetarian, nourishing, versatile and refined cold weather meal that is common to areas of Morocco where meat is considered a luxury. It pairs really well with yoghurt and flatbread (check out my "Batbout M'Khamer" recipe). An excellent mezze item or main course!

~~~~~~~~~~~~~~~~~~~~~~

The Fairy Hobmother visited me and granted one of my wishes!
How cool is that?!

Many of you might have already heard about The Fairy Hobmother... For those who think that I've lost my marbles, watched too many fantasy films à la "Lords Of The Rings" and read quantities of epic novels, be reassured, everything is ok with me. I have not yet lost all my mental capacities and I am far from having taken any psychedelic drugs. No! I am just talking about someone who works with Appliances Online, an internet store which sells all sorts of home appliances ranging from cookers to washing machines. In his/her free time, he/she visits blogs and distributes out gifts (hand mixers, Amazon gift vouchers, washing machines, etc...) to individuals.

As you might have guessed by now, I am one of those happy few who got a visit from one of those good doers and was kindly offered a 50£ Amazon voucher! You can imagine how huge the grin on my face was when I received an e-mail annoucing me the news. I never would have thought that this could happen to me after visiting Angie's wonderful site. Incredible!

Well, dear readers, you can also be the next lucky one! Just leave a comment under this post, make a wish and cross your fingers. Who knows what will happen? In any case, I am pretty sure the Fairy is listening and is eager to fulfill your dream. Good Luck and many thanks to my kind Fairy Hobmother David!

~ Spicy Carrot & Chickpea Tagine With Turmeric And Cilantro ~

Adapted from "Tagines & Couscous" by Ghillie Basan.

Serves 2 (as a side dish).

Ingredients:
3 Tbs Olive oil
1 Onion, cut into half-moons
2 Cloves garlic, chopped finely
1 Tsp Ground turmeric
1 Tsp Cumin seeds
1/2 Tsp Ground cinnamon
1/4 Tsp Cayenne pepper
1/4 Tsp Freshly ground black pepper
1 Tbs Honey
3 Medium carrots, cut into thick slices (diagonally)
1 Can (400g) Chickpeas, drained
1 Tbs Rosewater
Fine sea salt, to taste
A small bunch cilantro, chopped finely
1/2 of An organic lemon, cut into wedges

Directions:
1. Heat the oil in a tagine or heavy bottomed pan (cast iron), add the onion and garlic. Saute until soft and slightly browned.
2. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
3. Pour in enough water to cover the carrots and cover with a lid. Cook gently for 10-15 minutes.
4. Toss in the chickpeas and check to make sure there's still enough water in the bottom of the tagine/pan, cover, and cook for another 5-10 minutes.
5. Add the rosewater and season with salt.
6. Remove from the heat and sprinkle the cilantro over the top.
7. Serve with the lemon wedges

Comments:
The rosewater is optional, but highly recommended as it adds a very interesting flavor to the tagine.

Serving suggestions:
Serve with a dollop of thick yogurt and some flatbread ("Batbout M'Khamer"). You can also scoop some of that tagine over some rice, couscous or bulgur.

~ Tajine De Pois Chiches Et Carottes Au Curcuma Et A La Coriandre ~

Recette adaptée du livre "Tagine Et Couscous" par Ghillie Basan, Editions Larousse.

Pour 2 personnes (comme accompagnement).

Ingrédients:
3 CS d'Huile d'olive
1 Oignon, coupé en demi-lunes
2 Gousses d'ail, hachées finement
1 CC de Curcuma moulu
1 CC de Graines de cumin
1/2 CC de Cannelle moulue
1/4 CC De Poivre de Cayenne
1/4 CC de Poivre noir moulu
1 CS de Miel
3 Carottes moyennes, coupées en tranches épaisses (en diagonal)
1 Boîte (400g) de Pois chiches, égouttés
1 CS d'Eau de rose
Sel de mer, à volonté
1 Petit bouquet de coriandre, haché finement
1/2 Citron bio, coupé en quartiers

Méthode:
1. Faire chauffer l'huile dans un plat à tajine ou une cocotte à fond épais (émail), puis ajouter l'oignon et l'ail et faire revenir jusqu'à tendreté (ils doivent être légèrement dorés).
2. Ajouter le curcuma, le cumin, la cannelle, le poivre de cayenne, le poivre noir, le miel et les carottes.
3. Verser suffisamment d'eau afin de couvrir les carottes et refermer avec le couvercle. Cuire doucement pendant 10-15 minutes.
4. Ajouter les pois chiches et assurez-vous qu'il y ait encore assez d'eau dans le fond du tagine/de la cocotte. Refermer avec le couvercle et laisser cuire encore 5-10 minutes.
5. Ajouter l'eau de rose et assaisonner avec le sel.
6. Retirer le tajine du feu/la cocotte et saupoudrer avec la coriandre.
7. Servir avec les quartiers de citron.

Remarques:
L'ajout d'eau de rose n'est pas obligatoire, mais fortement recommandé car la saveur du plat s'en voit réhaussée.

Idées de présentation:
Servir avec un peu de yaourt épais et du pain plat ("Batbout M'Khamer"). Vous pouvez aussi servir ce tagine sur du riz, du couscous ou du boulghour.

0 PANNA COTTA WITH OATMEAL FLORENTINES - DARING BAKERS

When the Daring Bakers deadline approaches I always tend to reflect on how weeks pass incredibly fast and it never fails to surprise me to see that it is impossible to have a grip on it. For fun I decided to count the number of challenges I have accomplished since I joined this group at the end of 2007 (first DB post). It was with much pride that I discovered I have been a faithfull member of the Daring Bakers since 3 years and 5 monthes. Until now I have made 42 treats under high-pressure, spent countless hours in the kitchen sweating and cursing, never skipped one event and as I'm the queen of last-minute baking sprees I was never able to get started before the last moment, thus increasing my overall stess like crazy....

Although it is an activity I enjoy it is sometimes difficult to find the time to bake for the Daring Bakers as the recipes are time-consuming and the weeks go by at light speed. Not forgetting that the post-baking process (taking pictures and writing my posts) cannot be done hastily and demands efforts, at least not in my case. This hobby is quite exhausting and the work we have to provide is generally arduous. One has to be creative, concentrated and well-organize, plan things in advance and have a clear mind in order to succeed. You really have to be a passionate baker to carry out the tasks as it requires skills and lots of determination.

The February 2011 Daring Bakers' challenge was hosted by Mallory from "A Sofa in the Kitchen" who chose to challenge everyone to make "Panna Cotta" from a Giada De Laurentiis recipe and Nestlé "Florentine Cookies". As you can see, this month's trial was thankfully not intimidating at all and the recipes were no backbreakers. Although it was the first time that I prepared both specialities I was unusually laidback and enjoyed baking casually without breaking into a cold sweat. A first for me!

"Panna Cotta" and "Florentine Cookies" are two Italian delicacies which are very popular with foodies all around the world. The first dessert item hails from Piemont (northern part of the country), but can be found everywhere in Italy. "Panna Cotta" means "cooked cream". It's origin is unclear yet there are theories that suggest that in the mountainous regions unsweetened cream (to which was incorporated fish gelatine made with the bones) was eaten with plain, fresh fruits or hazelnuts (sugar was added to the preparation only lately). Similar versions can be found in Greece/Turkey (Kazan Dibi), Finland (Hedelmärahka) and France (Blanc-Manger). The second goodie is accredited to Austrian bakers, but it owe's it's origin from Florence in Tuscany. Those wonderful round lace biscuits are traditionally confectioned with nuts (generally sliced almonds), candied fruits (orange, cherries, lemon etc...), caramel and chocolate.

I must admit that I was a little skeptical and not really thrilled at the idea of using a Nestlé recipe because I am really not a big fan of this big multinational corporation considering the fact that their methods are far from being the most sustainable (deforestation/palm oil) or humane (baby milk), that what they produce is far too industrial for my taste (junk/plastic/additive-ladden food - yuck!) and not healthy, and that they literally "eat" other enterprises, destroy their soul (what made them unique) and the quality of the original products (for example Cailler Chocolates, Cereal Partner's Shredded Wheats & Rowntrees' After Eights are really less good than when they were not made by Nestlé - and the list goes on unfortunately). I thought that we would rather be making a more artisinal and traditional recipe created by a professinal pâtissier (I mean, aside from being the "guru" of processed food, Nestlé is surely not an authority in the "real" food domain - nothing Slow-Foodish about them).

Anyway, despite a few hiccups when it came to the wetness of the dough (I had to add more flour in order for them to not spread out too much - maybe it had to do with the fact that I didn't use corn syrup), the "Florentine Cookies" turned out pretty well and I have to confess that they were deliciously crunchy, addictively chewy as well as oaty. Giada De Laurentiis' "Honey Panna Cotta" were just flawless, creamy, silky, voluptuous, refreshing, delicately flavored, subtly sweet as well as luscious. The Gourmet Magazine "Coffee Jelly" layer at the bottom of each verrine added a delightfully bitter and seductive toasty note to the "Panna Cotta". A perfect contrast which makes this dreamlike pudding more adult and uplifts it's somewhat faint aromas by bringing character and punch to the whole.

"Panna Cotta" will definitely grace my table again as it is very versatile, refined, yet extremely easy to put together. Even my personal tester (boyfriend) who is not in very good terms with jelly thought that it was terrific. And as we are big oatmeal lovers the "Florentine Cookies" had a short life span. The ultimate dessert combination!

~ Florentine Cookies & Vanilla Coffee Panna Cotta ~

Preparation time:
• 20-25 minutes to prepare the Panna Cotta - at least 6 hours to chill
• 20-25 minutes to prepare the cookies 6-8 minutes to bake

Equipment required:
• Small mixing bowl
• Two medium sized heavy bottom pot or saucepan
• Wooden spoon and/or whisk
• Glasses or ramekins - something to pour and serve your Panna Cotta in
• Measuring cups
• Measuring spoons
• Silpat or wax paper or parchment paper
• Baking sheet
• Small bowl

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Giada's Panna Cotta

Recipe by Giada De Laurentiis.

Ingredients:
1 Cup (240ml) Whole milk
1 Tbs (one packet/15ml/7g/¼oz) Unflavored powdered gelatin
3 Cups (720 ml) Whipping cream (35% butterfat)
1/3 Cup (80ml) Honey (strongly flavored - pine tree for example)
1 1/2 Pure vanilla extract
1 Tbs (15ml/15g/½oz) Granulated sugar
A pinch of salt

Method:
1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta).
2. Let stand for 5 minutes to soften the gelatin.
3. Pour the milk into the saucepan/pot and p lace over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes (I whisk it a few times at th is stage).
4. Next, add the cream, honey, vanilla, sugar, and pinch of salt.
5. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
6. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
7. Refrigerate at least 6 hours or overnight.
8. Add garnishes and serve.

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Coffee Gelée For The Panna Cotta

Adapted from this recipe in Gourmet Magazine

Ingredients:
2 Cups (480ml) Good quality brewed coffee
1/4 Cup (60 ml) Hot water + 2 Tbs (30ml) Cold water
1/2 Cup (120ml/115g/4oz) Granulated sugar
1 1/2 Tsps (7½ml/3½g/1/8oz) Unflavored powdered gelatin
2 Tsps (10ml) Pure vanilla extract

Method:
1. Place granulated sugar and 1/4 c. hot water in a small saucepan.
2. Bring to a boil, stir until the sugar has dissolved.
3. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.
4. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.
5. Pour into a glass (bottom) or over the panna cotta.

Note:
If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.

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Nestle Florentine Cookies

Recipe from the cookbook “Nestlé Classic Recipes”, and their website.

Makes about 2 1/2 - 3 dozen sandwhiched Florentine cookies.

Ingredients:
2/3 Cup (160ml/150g/5.3oz) Unsalted butter
2 Cups (480ml/160g/5 2/3oz) Quick oats
1 Cup (240ml/230g/8oz) Granulated sugar
2/3 cup (160ml/95g/3⅓oz) Plain (all purpose) flour
1/4 Cup (60ml) Dark corn syrup
1/4 Cup (60ml) Whole milk
1 Tsp (5 ml) Pure vanilla extract
A pinch of salt
1 1/2 Cups (360ml/250g/9oz) Dark or milk chocolate

Method:
1. Preheat oven to moderately hot 190° C (375° F).
2. Prepare your baking sheet with silpat or parchment paper.
3. Melt butter in a medium saucepan, then remove from the heat.
4. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.
5. Drop a tablespoon full, three inches (75mm) apart, onto your prepared baking sheet.
6. Flatten slightly with the back of your tablespoon, or use a spatula.
7. Bake in preheated oven for 6-8 minutes, until cookies are golden brown.
8. Cool completely on the baking sheets.
9. While the cookies are cooling melt your chocolate until smooth either in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water (make sure the water doesn't touch the bottom of the bowl).
10. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
11. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Remarks:
You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

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Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)