0 RAW TOMATO SAUCE - A GUEST POST

I have only recently become acquainted with Muna's "MunatyCooking", but I must say that I enjoy her eclectic choice of dishes a lot as they cover a broad spectrum of foods. This lady hailing from the United Arab Emirates offers recipes that range from Western desserts and baked goods to Asian and Middle Eastern specialities. Although all of them look and sound particularly good, I am particularly enthralled by her pungent and savory dishes as I am a real sucker for the lipsmacking and exotic cuisine of those far away regions of the globe.

She edits a wonderful online magazine called "MunatyCooking" and is a talented cook/baker whom I have respect for as she is truly a foodie with undeniable qualities. So, when Muna asked me to write a guest post for her, the mere thought of it made me happy. No matter how big or small a blogger is, it is my pleasure to be welcomed into their homes as I believe that foodblogging is all about exchange, mutual respect, honest friendship and sharing (not always though, but that's what it should all be about).

My love for all things gastronomic has no borders nor does it care about your social status. I'm definitely not a snob who gives the cold shoulder to "newbies" (her site has been open since December 2010) as that is not an attitude I want to adopt or advocate. On the contrary, I despise elitists and cliquey people who look down on others, because they think that they are the shit/best.

Being quite humble in nature and remembering my quivery first steps as a beginner as well as how difficult it can be to get acknowledged during the early stages of blogging, I can only give my support to the ones who follow our tracks as I know too well how harsh, foreign/strange and vast this virtual world can be when you are a neophyte.

Many thanks, Muna, for oppening the doors to your lovely blog for me!

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I don't know if you have the same uncomfortable feeling as me, but I have the impression that this year is passing extremely speedily and that we are more than ever racing against time without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing...

As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps, we are dangerously approaching Christmas - only 3 1/2 months to go before the ludicrous craze!). Even if you try lying to yourself, you cannot do anything else than witness that the hot season is over and that the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful and frivolous sensation of lightness it confers for cold, bleakness and gloom are installing themselves nonchalantly. All those changes are real, visible and can be perceived very clearly.

"Those cold nights are back again

Norway morning greet my daily toil

That old familiar smell

Fallen leaves return to our soil..."
- Excerpt taken from the song "September In Norway" by Darkthrone.

The luminosity is progressively getting weaker as the days shorten and faint orange hues are starting to spread like wildfire, yet the light is crispier and clearer than it was a few weeks ago. Although it can still be warm and the temperatures are enjoyably balmy from sunrise-to-sunset, the air is nonetheless fresher during the night and in the morning.

The leaves on the trees are slowly turning, beginning to look a bit burnt and are losing their green pigmentation. Some of them have even scattered across the carpeted grass and are gracing the sides of the roads. Birds are quite silent lately, but one can already hear the mean yammering of magpies and crows in the distance. The mist gently licking the mountainsides and making them look eerily beautiful. The air has that familiar and distinctive clean, soily and firepit smell. Market stalls are once again being refurbished with wild mushrooms, pumpkins, sweetcorn, beetroots, grapes, figs, pears and apples.

Despite the fact all is very exciting, a part of me is sad......

If you wish to read the rest of this post, see another set of pictures and discover the recipe for my "Raw Tomato Sauce", then please hop over to Muna's blog. Thank you!

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Muna de "MunatyCooking", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même jeter un coup d'oeil à son site article car ses recettes sont très alléchantes et mon article contient d'autres images que celles exposées ici - essayez d'utiliser Google Translate pour toutes vos traductions, 4a marche assez bien).

J'espère que ce plat sain, léger, savoureux et aux accents italiens vous plaira. Cette version personnalisée de la "Sauce Tomate Crue" traditionnelle est ma façon de rendre hommage à l'été qui a pris fin et de prolonger l'esprit des vacances encore un peu...

~ Sauce Tomate Crue ~
Recette par Rosa Mayland, Septembre 2011.

Pour 4 services.

Ingrédients Pour La "Sauce Tomate":
2 Grosses tomates "coeur de boeuf", finement hachées
1 Gousse d'ail, finement hachée (en option)
1 Petit oignon blanc, finement haché
1 CS de Vinaigre de malte
1 CS de Vinaigre balsamique
2 CC de Worcestershire sauce
1 CC de Sauce de poisson
Tabasco (rouge), selon goût
3 CS d'Huile d'olive extra vierge (et + pour servir)
3 CS de Basilic frais, finement haché
1 CC de Marjolaine séchée
1 CC d'Origan séché
Poivre noir fraîchement moulu, selon goût
Sel de mer fin, selon goût

Méthode Pour La "Sauce Tomate":
1. Mélanger tous les ingrédients ensemble.
2. Laisser mariner pendant 20 minutes.
3. Servir.

Remarques:
Bien que l'ajout d'ail rend cette sauce encore plus savoureuse, il vous est possible de ne pas en utiliser, surtout si vous êtes soucieux de votre haleine.

Idées de présentation:
Servir cette sauce avec des spaghettis ou les pâtes de votre choix et saupoudrer avec des copeaux de Pecorino, Parmesan, Grana Padano ou Sbrinz.

0 CASSATA CUPCAKES & REFLECTING ON HOLIDAYS

The holidays are oficially over. Done, as energetic, charismatic and infamous chef Gordon Ramsay would put it. The dream has died, at least for now. It is once again time to face the harsh facts, cold reality and boring everyday, imposed routine. Impossible to escape the rat race. It never ceases to harass you like a hungry hyena and suck you dry of your energy and vital force like a famished vampire. Whether we consent to it or not we are all slaves to the wage (or to the system)...

"Run away from all your boredom

Run away from all your whoredom and wave

Your worries, and cares, goodbye

All it takes is one decision

A lot of guts, a little vision to wave



Your worries, and cares goodbye

It's a maze for rats to try

It's a race, a race for rats

A race for rats to die

It's a race, a race for rats A race for rats to die..."



- Excerpt taken from the song "Slave To The Wage" By Placebo

The feeling of constantly running and wasting your existence for others is even stronger when it is impossible for you to make the most of those oh so precious, yet hilariously rare free days. Then, taking a break is a little bit of a torture as you are trapped in your rabbit box apartment and sentenced to not going out of a perimeter of a few kilometers around your domicile as taking cars, trains or aeroplanes is definitely not in your budget. So, in a way you feel trapped, deprived and like in a jail since you cannot escape your village, town and canton in order to get some fresh air. Money really determines the size of your cage, so to speak.



Don't get me wrong, though. I love to spend quality time between my four walls and if I had more resources, I would not be the kind of person who would travel frenetically and never be able to take some time out to relax at home. I am quite a tranquil and domestic "animal" who doesn't like to get stressed around or run like a maniac just for the sake of going away. Such tiring activities are not for me. They leave me empty and depress me. It is just another grind and I don't need that as I already have a plateful of this monotonous treadmill called modern life.



Tourist trap legolands, prefabricated and ugly hotels, phony paradises that all look the same wherever you go, people-crammed destinations, sanitized/sterile activities and accomodations (Western food, four-star beds, luxurious resorts, comfy trips, etc...) that don't disorientate you too much, yet just let you get a secure but not too mind-boggling glimpse of the exotic country you are "visiting" (most individuals don't want to a too drastic change of scene although they want to set foot on the other side of the globe), mindless and soulless quickie holidays that leave you feeling barren as well as drained or demented quests for things to boost about in front of your colleagues, family or friends repulse me. Instead of that, I'd rather see nothing else than my usual environment as I believe that if you go far afield it should have a purpose and be an enrichening as well as bewildering experience!



Why would one want to endure a long and exhausting journey, pollute the air we breathe and throw their savings earned from their hard labourship out of the window for a shellless vacation? What the point in getting into so much trouble just to export your safe way of living abroad?

In my opinion, travelling is synonymous of discovery, astounding enlightement, indelible memories, stepping out of your comfort zone, enjoying the beauty of different and learning about other civilizations/traditions. In absence of that, I prefer to have fun without skipping latitudes and to play the tourist in my own district, thus rediscovering my city as well as the countryside surrounding. In fact, that's what I do every time I go out for a walk. I try to see the things I know in a totally new fashion...



It is to be said that blogs are a marvelous medium for journeying on a trip without leaving your seat. They open you up to other cultures, patterns of thinking and offer you a highly pleasurable visual stimulus. Quite a voyeuristic way of living through others, but so soul-uplifting when you are in need of some serious daydreaming in order to flee your tedious and not so glamorous life for a short while.



Cooking gives you the means of fantacizing and freeing yourself from your shackles too. I cannot recall how many times my mind has wandered to distant lands while having a amazing meal. Food is really a world in itself.



Last week, for example, I prepared two foreign dishes that transported me to wonderful climes. Eating "Moussaka" and "Lime Rabbit" has helped me catch a sight of sunny Greece with its beautiful and deserted Peloponese beaches, turquoise sea, goat and sheep covered mountainous regions, lovely terrace coffees, amazing, atmospheric and rugged landscapes, olive tree filled valleys, friendly natives, ancients ruins, and stunning gastronomy as well as get a peek of the Antilles and its Caribbean blue waters, verdoyant nature, colorful vegetation and houses, exhuberant inhabitants, heavenly scenery and its exquisitely spicy cuisine. Very refreshing.



This is why, today, I wish to share with you my take on an Italian classic and make you forget that your children are going back to school very soon and that hot weather amusements as well as frivolity have sadly come to an end with the closing of the holiday season.



My Sicily-inspired "Cassata Cupcakes" will surely make you remember those deliciously lazy moments you spent while reading a book on your longchair, idly sitting on a restaurant patio, lethargically sleeping on the living room couch, gullibly sipping on a glass of frozen cold rosé, shamelessly faking boredom, fervently admiring the sun setting in the crimson horizon, flirting with the waves and effortlessly loitering around the streets of an unknown village or metropolis.



Of course, considering the fact that I am a person who likes to be creative, always itches to change recipes and to add her personal touch to them, it was out of question for me not to invent my own version of this gorgeous entremet. So instead of preparing a big cake, I baked cupcakes. Nonetheless, I decided to stuff them with a traditional filling and decorate them with rolled green marzipan as it is done in Sicily.



This is a fresh, refined, spicy, lightly boozy and divine summer sweet treat that is perfect for afternoon teas or parties with friends and is the ideal Sunday family lunch/dinner dessert. Just try it, you'll be ravished by its heavely taste.

~ Cassata Cupcakes ~

Cupcake recipe adapated from Amy Sedaris' "I Like You: Hospitality Under The Influence" and ricotta filling by Rosa Mayland 2011.



Makes about 12 cupcakes.



Ingredients for the "Cupcakes":

3/4 Cup (90g) Unsalted butter

3/4 Cup (158g) Castor sugar

1 Egg (~63g)

1 Tsp Pure vanilla extract

1/3 Tsp Orange zest paste (or orange essence)

1 1/4 Tsp Baking powder

1/4 Tsp Salt

1 1/4 Cups (160g) Plain white flour

5/8 Cups minus 1 1/2 Tbs (130ml) Milk

Ingredients For The "Ricotta Filling":

1 Cup (250g) Ricotta cheese, strained (see instructions here)

1/2 Cup (60g) Confectioner’s sugar, sifted

3/4 Tsp Ground cinnamon

1 1/2 Tsp Pure vanilla extract

2/3 Tsp Orange zest paste (or orange essence)

4 Tbs (60g) Chocolate (60%), finely chopped

1 Tbs Whisky

Ingredients For The "Decoration":

200g Green marzipan

Whisky, to taste

Method For The "Cupcakes":

1. Turn the oven on to 190° C (375° F).

2. In a medium bowl, mix together all dry ingredients (salt, baking powder and flour). Set aside.

3. In a big bowl, cream the butter until smooth.

4. Add the sugar and cream again until the mixture is white, light and fluffy.

5. Add the 2 eggs, one at a time while beating/mixing well until blended.

6. Add the vanilla and orange zest paste, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).

7. Pour into individual baking cups, until they are about 2/3 full.

8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.

Method For The "Ricotta Filling":

1. In the bowl of your electric mixer, beat the ricotta until smooth and creamy.

2. Add the confectioner’s sugar, cinnamon, vanilla, orange zest paste and blend until homogenous.

3. Stir in the chopped chocolate and whisky.

4. Chill until firm.

Method for "Putting The Cupcakes together":

1. Cut the cupcakes in two (horizontally).

2. Brush the insides with a bit of whisky.

3. Spread 2 tsps ricotta filling on the bottom part of the cupcake and assemble.

4. Roll the marzipan between two sheets of plastic film and cut rounds about the size of a cupcake, then cover the top of each cupcake with them.

5. Serve.



Remarks:

The cupcakes can also be made in advance and frozen for up to 3 months.

The filling can be made up to 24 hours prior to filling the cupcakes. Just cover and keep refrigerated.



Serving suggestions:

Serve those cupcakes as a teatime treat or for dessert with a good cup of coffee or some sparkling wine (Champagne, Prosecco or Clairette de Dille).

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~ Cupcakes Façon Cassata ~

Recette pour les cupcakes adaptée de Amy Sedaris "I Like You: Hospitality Under The Influence" et recette pour la garniture à la ricotta par Rosa Mayland 2011.



Pour environ 12 cupcakes.



Ingrédients pour les "Cupcakes":

60g de Beurre non-salé

160g de Sucre cristallisé

1 Oeufs (~63g)

1 CC de d'Extrait de vanille pure

1/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)

1 1/4 CC de Poudre à lever/cake

1/4 CC de Sel

160g de Farine blanche/fleur

130ml de lait

Ingrédients Pour La "Garniture A La Ricotta":

250g de Ricotta, égouttée (voir instructions ici)

60g de Sucre en poudre, tamisé

3/4 de Cannelle en poudre

1 1/2 CC d'Extrait de vanille pure

2/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)

60g de Chocolat (60%), finement haché

1 CS de Whisky

Ingredients For The "Decoration":

200g de Massepain vert

Whisky, selon goût

Méthode Pour Les "Cupcakes":

1. Préchauffer le four à 190° C (375° F).

2. Dans un bol moyen, mélanger tous les ingrédients secs (sel, poudre à lever et farine). Mettre de côté.

3. Dans un grand bol, battre le beurre en pommade.

4. Ajouter le sucre et battre jusqu'à ce que le mélange devienne blanc et mousseux.

5. Ajouter les oeufs, un à la fois, tout en battant bien après chaque ajout afin d'obtenir un mélange homogène.

6. Ajouter la vanille et la pâte de zeste d'orange, puis les ingrédients secs, tout en alternant avec le lait et en mélangeant bien afin d'obtenir une pâte homogène.

7. Mettre la pâte dans les caissettes et remplir seulement au 2/3.

8. Cuire pendant 20 minutes, jusqu'à ce que les cupcakes soient dorés et que la lame d'en couteau en ressorte propre.

Méthode Pour La "Garniture A La Ricotta":

1. Dans le bol d'un batteur électrique, battre la ricotta jusqu'elle soit lisse et crémeuse.

2. Ajouter le sucre en poudre, la canelle, la vanille, le zeste d'orange en purée et battre à nouveau afin que le mélange soit homogène.

4. Ajouter le chocolate et le whisky.

5. Mettre au frigo afin que la garniture se rafermisse.

Méthode Por "L'assemblage Des Cupcakes":

1. Couper (horizontalement) les cupcakes en 2 parties égales.

2. Peindre chacune des deux parties intérieures avec un peu de whisky.

3. Etaler 2 CC de garniture à la ricotta sur la partie inférieure du cupcake.

4. Rouler le massepain et découper un rond de la taille du cupcake, puis recouvrir le dessus du cupcake avec.

5. Servir.



Remarques:

Si vouls le désirez, il vous eat possible de congeler les cupcakes (3 mois au m aximum).

La garniture peut être préparée 24 heures à l'avance et gardée au frigo.



Idées de présentation:

Servir ces cupcakes l'heure du thé ou comme dessert, avec un bon café et un vin mousseux de qualité (Champagne, Prosecco ou Clairette de Dille).

0 CHICKPEA & FENNEL SALAD - WHEN ITALY MEETS MOROCCO

The unique, tantilizing, heady and sunny flavors of Italy and Morocco have been rocking my world since a long time now. Already, when I still lived at home, I ate quite a few classic Italian dishes such as "Lasagne", "Pasta Alla Bolognese", "Ravioli Ai Funghi", "Ravioli Alla Ricotta E Spinaci", "Ravioli Alla Carne" (we bought the Ravioli from a caterer whom you can find selling his homemade goodies at the Geneva markets) and "Pizza". My parents being quite open food-wise, I was also blessed have the possibility to taste certain Moroccan specialities such as "Tajine" and "Couscous". Yet, although I am not new to those sunny Mediterranean cuisines, I still have a lot to discover as both are very multifaceted, offer an enormous variety of recipes and their repertoire is practically bottomless.

The food of both countries has always attracted me as it is authentic, convivial, rich in traditions, extremely palatable, wonderfully refined in it's apparent simplicity, rich in herbs and spices, so colorful, very seasonal and really healthy (lots of vegetables, olive oil as well as good protein and not many fatty sauces). With not much it is possible to create fantastic dishes with colossal visual appeal and intense gusto...

As summer is appraoching fastly and we are lucky to be able to find all kinds of amazing spring vegetables and fruits (strawberries, rhubarb, asparagus, fennel, mushrooms, fresh garlic, etc...) on the stalls of our local farmers' markets, I am once again dreaming of making fabulous Italian and Moroccan dishes that remind me of the warmth of the hot days and the relaxed atmosphere surrounding that season.

Well, last Saturday, while watching Jamie Oliver's "Jamie Does Venice" and "Jamie Does Marakkech" series (from the "Jamie Does..." TV show), I started craving the fares of Italy and Morocco. The young, cheeky, bubbly, playful and energetic British chef's enthousiasm for the incomparable food of those regions of the globe caught me and his boundless love for laidback meals gave me countless ideas. Cooks who know how to communicate emotions as well as joyfulness through their cookbooks or television programs and whose passion for all things edible is contagious always stimulate my creativity and cooking mojo. They have the art of inspiring me and making my brain spin.

My fertile imagination ran wild and within a few seconds, my blank piece of paper got filled with all sorts of disorganized scribblings and an embryo of recipe took shape. Since the temperatures are rising and picnics are trendy again, I absolutely wanted to put together a salad that imperatively had to contain Swiss as well as seasonal veggies (you know my nature-friendly philosophy) and ingredients I particularly enjoy at the moment.

So, I decided to use chickpeas and lightly pan-fried fennel as a base for my salad. Then, I found that it would be interesting if I incorporated a lemony, "Ras El Hanout" and safron infused tomato sauce to wet the whole (I know whjat you are going to say about out of season produces, yet I am partially to blame here! I could not restrain from buying Geneva tomatoes from the supermarket. Not too seasonal maybe, but at least they are grown regionally), and I added a little chopped basil for an additional Italian twist. Then, once the salad had been plated, I shaved some pungent Parmigiano Reggiano and drizzled quality Jordan virgin olive oil over the top of my creation.

I would definitely lie if I told you that I was not proud of this "chef-d'oeuvre". My complexly fragrant "Italo-Mauresque Chickpea And Fennel Salad" was extremely delectable. Even my boyfriend who is not the biggest fan of legumes gobbled it and asked for seconds. The aromas of Italy and Morocco (some ingredients employed are common to both lands) blended together harmoniously to constitute a well-balanced, exquisite, summery and fulfilling dish. Never was a wedding between two different nations more perfect and sublime!

My description might have enlightened you on the nature of this gorgeous salad, but I'm sure that some of you are wondering what "Ras El Hanout" is. Rest assured, dear friends. As usual, you will not leave this blog without learning something new (I hope) from Professor Foodfreak...

"Ras El Hanout", is the king of spices in North Africa. Not surprisingly, its Arabic name translates to "head/top of the shop" and refers to a mixture of the best spices that a seller has to offer. This blend is composed of numerous different spices. Depending on the variety, certain mixes can hold up to hundred spices. Some of them are bright yellow like madras curry, certain are vibrant red and others are murky brown. Each cook, person, company and spice dealer has their own recipe of which they are proud and a combination that they carefully keep secret. Not only are all mixes unique, but they also vary from region to region, country to country and household to household.

In most "Ras El Hanout" you recognize spices such as cardamom, cloves, cinnamon, ground chilli peppers, coriander, cumin, nutmeg, peppercorn and turmeric, but with some more elaborate versions you'll have problems knowing what they are made of for they also include rare spices such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubeb and dried rosebuds. Usually all ingredients are toasted before they are ground up together.

In Morocco it is commonly referred to as the "lazy cook's spice". The reason for this nickname is that no matter what you add it to, it will always give that extra oomph or umami flavor to your dishes and will drastically uplift the taste of your food. Generously sprinkled into balmy tajines, incorporated into broths and couscous, added to liquid for poaching fruits, rubbed into meat or stirred into rice, it'll be impossible for you not to fall under the charm of that intoxicating and addictive seasoning. Maghrebans even believe it is an aphrodisiac, so you have been warned!

~ Italo-Mauresque Chickpea & Fennel Salad ~
Recipe by Rosa Mayland @Rosa's Yummy Yums, May 2011.

Serves 2.

Ingredients for the "Spicy Tomato Sauce":
6 Tbs Olive oil
1 Medium Onion, chopped
4 Cloves fresh garlic, thinly sliced
1 1/2 Tsp Ras el hanout
1 Pinch (0.125g) Ground safron
2 Medium Tomatoes, chopped coarsely
8 Cherry tomatoes, cut in half
The zest of half a lemon
3 Tbs Fish sauce
2 Tbs Dark balsamic vinegar
1 Tsp Red Tabasco
Sea salt, to taste
Ingredients for the "Salad":
1 Medium fennel, cut into thin slices
2 Tbs Olive oil
260g Cooked chickpeas
1 Handful Basil leaves, coarsely chopped
Sea salt, to taste
Ground black pepper, to taste
Shaven parmesan cheese, to taste
A few basil leaves, to decorate
Olive oil, to drizzle over the salad

Method for the "Spicy Tomato Sauce":
1. Place a sauté pan over medium heat for about 3 minutes. Add the olive oil (6 Tbs) and the chopped onion. Stir-fry 1 minute, then add the sliced garlic and continue stir-frying for another minute.
2. Add the ras el hanout, safron and stir once, then immediately add the tomatoes, zest, fish sauce, balsamic vinegar, Tabasco and salt.
3. Let cook over low heat, about 12 minutes (stir regularly and crush the tomatoes), until it resembles a thickish and homogenous sauce. Remove from the heat and let cool (it has to reach room temperature).
Method for the "Salad":
4. Place a sauté pan over medium heat. When it is hot, add the olive oil (2 Tbs) and the sliced fennel. Stir-fry for 6-8 minutes (the fennel should be cooked, but still snappy). Remove from the heat and let cool at room temperature.
5. In a medium salad bowl, mix together the chickpeas, fennel and basil.
6. Add the tomato sauce. Pepper and salt to taste. Mix well.
7. Serve on 4 individual plates. Top with shaved Parmesan, basil leaves and drizzle with a generous amount of olive oil (to taste).

Remarks:
You can replace the chickpeas by any other legume of your choice (Borlotti beans, fava beans, white beans, etc...).
Serve that salad at room temperature, so that all the flavors are fully developped.

Serving suggestions:
Serve some with pan-fried fish and sourdough bread.
Accompany with dry white wine (Pinot Grigio) or with a spicy rosé from Provence (Bandol)

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~ Salade Italo-Mauresque Aux Pois Chiches Et Fenouil ~
Recette par Rosa Mayland @Rosa's Yummy Yums, mai 2011.

Pour 2 personnes.

Ingrédients pour la "Sauce Epicée A La Tomate":
6 CS d'Huile d'olive
1 Oignon moyen, haché
4 Gousses d'ail frais, coupées en fines tranches
1 1/2 CC de Ras el hanout
1 Pincée (0.125g) de Safran en poudre
2 Tomates moyennes, hachées grossièrement
8 Tomates cerises, coupées en deux
Le zeste d'un demi citron
3 CS de Sauce de poisson
2 CS de Vinaigre balsamique foncé
1 CC de Tabasco rouge
Sel de mer, à volonté
Ingrédients pour la "Salade":
1 Fenouil moyen, coupé en fines tranches
2 CS d'Huile d'olive
260g de Pois chiches cuits
1 Poignée de Feuilles de basilic, grossièrement haché
Sel de mer, à volonté
Poivre noir fraîchement moulu, à volonté
Parmesan, en copeaux (à volonté)
Quelques feuilles de basilic, pour décorer
Huile d'olive, pour verser en petite quantité sur la salade

Méthode pour la "Sauce Epicée A La Tomate":
1. Faire chauffer une poêle à feu moyen pendant environ 3 minutes. Ajouter l'huile d'olive (6 CS) et l'oignon haché. Faire revenir pendant 1 minute, puis ajouter l'ail et continuer de faire suer.
2. Ajouter le ras el hanout, le safran et mélanger rapidement, puis immédiatement ajouter les tomates, le zeste, la sauce de poisson, le vinaigre balsamique, le Tabasco et le sel.
3. Cuire à température basse pendant environ 12 minutes, jusqu'à obtention d'une sauce assez épaisse et homogène. Retirer du feu et laisser refroidir (il faut que la sauce soit à température ambiante).

Méthode pour la "Salade":
4. Faire chauffer une poêle à feu moyen. Une fois qu'elle est chaude, ajouter l'huile d'olive (2 CS) et le fenouil. Faire revenir en remuant constamment pendant environ 6-8 minutes (le fenouil doit être cuit mais pas encore croquant). Retirer du feu et faire refroidir à température ambiante.
5. Dans un bol moyen, mélanger ensemble les pois chiches, le fenouil et le basilic haché.
6. Ajouter la sauce tomate. Poivrer et saler. Bien mélanger.
7. Disposer dans les assiettes, ajouter le parmesan et les feuilles de basilique dessus, puis verser un filet d'huile d'olive (à volonté).

Remarques:
Vous pouvez remplacer les pois chiches avec les légumineuses de votre choix (bolotti, fèves, haricots blancs, etc...).
Servir cette salade à température ambiante. De cette manière, les saveurs auront pû se développer.

Idées de présentation:
Servir avec du poisson grillé et accompagner avec du pain au levain ainsi qu'un vin blanc sec (Pinot Grigio) ou un rosé de Provence épicé (Bandol).

0 ITALIAN-STYLE CINNAMON & RAISIN BISCOTTI

"Biscotti" (pronounced "bee-scoat-tee") are relatively new to me. Actually, a few years ago (about 6 years ago) I had no clue what they were. That is quite understandable if you consider the fact that I've lived all my life in Switzerland and never travelled to Italy (I passed through that country when going to Greece, but I doubt that this can qualify for holidays) nor to America where this speciality is widespread...

I was introduced to these Italian cookies when I received James McNair and Andrew Moore's "Afternoon Delights" for my birthday in 2003. It was love at first sight. The very second I lay my eyes on the picture that illustrated their "Almond Biscotti" recipe I knew that I had to bake them immediately in order to satisfy my curiosity. Since then I have not seized being a big fan of this crispy treat.

Before I moved away from home and started cooking for myself, I had never really tasted any Italian pastry apart from "Amaretti Macaroons" and knew absolutely nothing about "Biscotti". Here in Switzerland, the only biscuits that can be compared to them are oven-dried brioche slices called "Zwiebacks". Although they taste more like sweet bread than cookies and are far from being as sweet or having an identical shape, I always enjoyed eating those delicious rusks.

The reason why I like "Biscotti" so much is because they remind me of "Zwiebacks" and bring back memories of my Vaudois Pépé & Mémé (grandpa & grandma) whom I lost long ago - my granny died at the age of 92 in 1992 and my granddad passed away at the age of 98 in 1998.

I will never forget the times my parents and I visited my grandparents in Champvent. Since we had no car, getting there was a real journey and it was so exciting for the kid I was. After having rode on the InterCity for a good 45 minutes we then arrived in the little city of Yverdon-les-Bains where we hopped on the cute scenic Yverdon-Sainte-Croix train which I was really fond of the bumpity bump sound that the wheels made and adored it's haunting hoots. This filled me with intense pleasure and send shivers down my spine. As it rushed speedily through the lush countryside (it was going so fast that we had to hold on tight to the bars), went through thick and dark forests and stopped in dainty stations, I could not have been a more happier girl. I felt like an adventurer on a mission in a far away land. This feeling grew even stronger when we stepped out of the train in the middle of nowhere in Essert-sous-Champvent. Our trip hadn't ended exactly. This location was situated at least 20 minutes by foot from our destination which meant that we still had to take a 2 kilometers hike through the fields in order to arrive in the village and finally step a foot in my grandparents' house.

In the good old days (in the 90's - that makes me sound old, I know...), Switzerland was a safe place to live and nobody used to lock themselves in (it is still quite secure, but not as much as before - now we have our share of extreme violence too). In the rural areas people even left their front door wide open during the summer. So, to enter my grandparents house there was no need to ring the doorbell or knock. We simply stepped in the corridor and were immediately welcomed by an ethereal smell of food and went straight to the kitchen where my grandmother, who was a brilliant cook, was preparing our 100% homemade lunch which generally consisted of a seasonal soup (onion soup, nettle soup, potato soup, etc...), a salad (homegrown lettuce or hand-picked dandelion leaves), either a stew ("Lapin A La Crème"/Rabbit in Sour Cream & Mustard Sauce - the rabbits were raised and butchered by my grandfather) a "rôti" (roast) or a "bouilli" (beef from which bouillon or soup has been made) and meringues with thick golden cream scraped from the top of the milk basin (until the 90's my grandparents bought all their cheese, milk and butter from the village dairy - just like in the past), canned sour cherries and Kirsch (I had that too and loved it eventhough I was a child. As you can see it didn't turn me into an alcoholic or kill me...).

After lunch both my grandparents had the habit of napping for about one hour after each meal (was it the key to their longevity?) and then getting on with their daily chores (housework and taking care of the garden). Generally, while they were working, we went out for long walks around the area which is considered to be Vaud's "granary" and abound in walking excursions as well as picturesque villages with Medieval manor houses and castles. The rustic Gros-de-Vaud landscapes are delightfully pastoral, so soft and inviting.

When we came back, we were always greeted by either a "Salée A La Crème" or a "Gâteau" (people in Vaud commonly use the term "Gâteaux" to describe "Tarts") made with homegrown fruits (berries of all kinds - check out my "Blackberry Tart", apples and rhubarb - not a fruit, I know). Our little trip had made us extremely hungry, so those freshly baked and mindblowingly ambrosial delicacies were accepted with much enthusiasm. My grandmother's pastries were some of the best I have ever eaten. My Mémé was an extraordinary homecook and baker who made amazing dishes from scratch, prepared to most gorgeous family-style "Cuisine Bourgeoise" (pronounce "kwee zeen boor jwaz" - it refers to plain, but good down-to-earth cuisine), taught my 20 years old mother the basics of cooking/baking and showed her how to put a meal together.

My grandmother might not have been a woman who expressed her feelings, but she was always generous when it came to filling our stomachs. I cannot recall having ever starved while staying at my gradparents' home. I guess it was her way of showing that she cared for us. As we all know, "love goes through the stomach"...

Sometimes, if I was craving more food in the afternoon, my grandmother gave me a few "Zwiebacks" to nibble on. Those were generally eaten for breakfast in place of bread, but as a child I preferred to snack on them. Since then, that item is closely linked to that period of my life.

So, in addition to awaking memories of my Mémé, "Biscotti" are nooks which also remind me of the Renaissance. I like to imagine that noble women and men dressed fashionably with romantic-looking custumes made of rich fabrics (silk, velvet and muslim) sat on their terrasses overlooking the fluid green hills of Tuscany and chattered courteously while dipping their crunchy crullers in Vin Santo. Just like the scene in a Botticelli fresco!

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"Biscotti" are also known as "Cantuccini" or "Biscotti Di Prato". They are supposed to hail from the city of Prato in Italy (similar cookies exist in France - "Croquignole" - and Spain - "Carquinyoli" -) and their name comes from the Medieval latin word "biscoctus" meaning "twice-baked/cooked". It seems that hundreds of years before being consumed by sailors and adventurers in the 15th century (both Marco Polo and Columbus are supposed to have brought "Biscotti" with them on their journeys), they were already being eaten by the Roman Legions. They were enjoyed by travellers of all kinds is because they had good keeping properties (they lasted for a long while without going bad).

At the origin, those crullers were flavored with aniseeds, but nowadays, many sweet and savory variants exist (chocolate, candied fruits, pumpkin, raisins/currants, dried cranberries, cheese, olives, herbs, nuts of all kinds, different types of flour, etc...). "Biscotti" are very popular in their country of birth, but are also much appreciated by cookie lovers all over Europe and the USA. Recently, they have become very trendy and it is not difficult to buy them from bakers, coffee shops or supermarkets anymore. Although they are all generally rocklike in texture, it is to be said that some of them vary in rigidity. The Italian "Biscotti" are harder and denser than their American cousins which are lighter are more tender, thus still being appropriate for dipping.

The recipe I have decided to publish today was adapted from "The Cookies Companion" by King Arthur Flour. Having not tested that many different "Biscotti" as I tend to use the same recipe over and over and being somebody who is an amateur of spices, I thought that a little change in the routine might be good, so it is all naturally that I was drawn towards KAF's "Italian-Style Cinnamon And Raisin Biscotti".

Despite the fact that one has to have healthy teeth to bite into this confection and feels a little like a horse champing on dry bread when masticating on it, it is nonethelss terribly addictive. The dreamlike aromas of cinnamon and vanilla blend perfectly well with the molassy flavor of the rasins, thus making those lightly sweet "Biscotti" extremely palatable.

A fabulous breakfast, teatime or evening treat that must be on every Easter table, especially if they are dunked into warm melted chocolate!

~ Italian-Style Cinnamon & Raisin Biscotti ~
Recipe adapted from "The Cookies Companion" by King Arthur Flour.

Makes about 14-16 biscotti.

Ingredients:
2 Large eggs
2/3 Cup (143g) Castor sugar
1/2 Tsp Baking powder
3/4 Tsp Fine sea salt
1 Tsp Pure bean paste (or pure vanilla extract)
2 Tsp Ground cinnamon
1 Cup (160g) Raisins
2 Cups (255g) Unbleached all purpose flour

Method:
1. Preheat the oven to 180° C (350°F) and lightly grease a baking sheet (or line with parchment or a silicon mat).
2. In a medium bowl, mix the cinnamon, raisins and flour together. Set aside
3. Combine the eggs, sugar, baking powder, salt and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until the mixture is light in color and falls back into the bowl in ribbons if you lift up the beater blade.
4. Reduce the speed of the mixer to low and gradually add in the flour. Mix just until the flour is fully incorporated.
5. Transfer the dough to the baking sheet and shape it into a flat loaf (14 inches/35cm long and 2.5 inches/6cm large).

6.Bake for 25 minutes, then remove the baking sheet from the oven and reduce the oven temperature to 170° C (325° F).

7. Allow the baked loaf to cool for about 15 minutes.
8. Mist the loaf lightly with water and let it rest for another 5 minutes (this will help to prevent it from cracking/crumbling when slicing).
9. Once the loaf has rested, transfer it to a cutting board and use a serrated knife to slice the biscotti (diagonally to produce long biscotti or horizentally if you want smaller biscotti).
10. Return the slices to the baking sheet (standing up) and bake for an additional 20 – 25 minutes.
11. Transfer the slices to a wire rack and let cool completely.

Remarks:
You can replace the raisins by other dried fruits or nuts (chopped coarsely).
If you wish, subsitute the cinnamon with any other spice of your choice.

Serving suggestions:
Eat for breakfast, teatime or as an in-between snack and accompany with a good capuccino, espresso, a small glass of Vin Santo or Porto.
You can also dunk them in melted chocolate.

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~ Biscotti Italiens A La Cannelle Et Aux Raisins Secs ~
Recette adaptée du livre "The Cookies Companion" par King Arthur Flour.

Pour 14-16 biscotti.

Ingrédients:
2 Gros oeufs
143g Sucre cristallisé
1/2 CC de Poudre à lever
3/4 CC de Sel de mer fin
1 CC de Pâte de vanille pure (ou d'extrait de vanille pure)
2 CC de Cannelle en poudre
160g de Raisins secs
255g de Farine blanche

Méthode:
1. Préchauffer le four à 180° C et recouvrir une plaque de cuisson avec du papier sulfurisé ou avec un silpat.
2. Dans un bol moyen, mélanger ensemble la cannelle, les raisins et la farine. Mettre de côté.
3. Dans le bol d'un robot électrique réunir les oeufs, le sucre, la poudre à lever, le sel et la vanille. Battre à vitesse moyenne afin que le mélange soit pâle et retombe en rubans si on soulève le batteur.
4. Réduire la vitesse et ajouter la farine petit à petit. Mélanger (pas trop) jusqu'à ce que la farine soit complètement incorporée.
5. Mettre la pâte sur la plaque de cuisson et former en un rectangle de 35cm long et de 6cm de large.
6. Cuire pendant 25 minutes, puis sortir du four et réduire la température à 170° C.

7. Laisser le "pain" refroidir pendant environ 15 minutes.
8. Pulvériser de l'eau et le laisser reposer encore pendant 5 minutes supplémentaires (cela empêche le "pain" de craquer et de s'émietter pendant la découpe).
9. Une fois ce temps de repos respecté, placer le "pain" sur une planche à découper et couper en tranches avec un couteau bien éguisé (en diagonal pour obtenir des biscotti longs ou tel un cake/horizentalement si on désire des tranches plus courtes).
10. Placer les tranches sur la plaque (debout et pas couchées) et cuire pendant encore 20 – 25 minutes.
11. Faire refroidir complètement les tranches sur une grille métallique.

Remarques:
Vous pouvez remplacer les raisins par d'autres fruits secs ou des noix (coupés en morceaux grossiers).
Si vous le désirez, il vous est possible de remplacer la cannelle par l'épice (en poudre) de votre choix.

Idées de présentation:
Servir ces biscotti pour le déjeuner, à l'heure du thé ou comme en-cas et accompagner d'un capuccino, d'un espresso, d'un petit verre de Vin Santo ou de Porto.
Il vous est aussi possible de les tremper dans du chocolat fondu encore tiède.