0 WEEKEND CAT BLOGGING #258

This week, Breadchick and LB at "The Sour Dough" (USA) are happy to announce that they are hosting Weekend Cat Blogging #258...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

0 ITALIAN WINE BISCUITS - BISCUITS AU VIN

Not long ago, I bought a couple of cheeses (Red Leicester & Welsh Mature Cheddar) from "Jim's British Market", a British supermarket situated in neighboring France (Saint Genis-Pouilly). As it is not a delicacy we can eat on a weekly basis, we wanted to enjoy those yummy cheeses with a good glass of wine and the appropriate accompaniment...

I also had two wonderful jellies - Green Jalapeño Jelly From Texas, USA & Vin Santo Jelly from Italy - that I wanted to serve together with some good semi-hard gourmet cheese, it was the perfect opportunity to bake savory lush crackers. So, knowing that my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Companion" contains many great cracker/biscuit ideas, it was without surprise that I found what I was looking for. As expected, the baked goods I made were very successful and turned out right; KAF's recipes are always a safe bet,

Considering the fact that pepper and Porto go very well with Cheddar-style cheeses, it was self-evident that KAF's sophisticated "Italian Wine Biscuits" ("Biscotti Di Vino" in Italian) would be the perfect pairing. Needless to say that we were delighted by their wonderful taste and pleasant texture.

Those dense and bready "Italian Wine Biscuits" are a bit like a cross between crackers (not as hard and flat, though) and scones (not as soft and fluffy either). They are crisp, semisweet biscuits which have a addictive, yet non overpowering peppery fragrance, subtle flavors of red wine and a delicate touch of salt. Terrific!

~ Italian Wine Biscuits ~
Recipe by The King Arthur Flour.

Yields about 32 biscuits.

Ingredients:
2 1/2 Cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 Tsp Coarsely ground black pepper
4 to 6 Tbs (1 3/4 to 2 1/2 ounces) Sugar, to taste
1 Tsp Sea salt
2 Tsp Baking powder
1/2 Cup + 2 Tbs (5 ounces) Good dry red wine, such as Cabernet Sauvignon (non-alcoholic is fine)
1/4 Cup (1 3/4 ounces) Vegetable oil

Method:
1. In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt and baking powder.
2. In a separate bowl, whisk together the wine and vegetable oil.
3. Add the liquid ingredients to the dry ingredients and mix well till the mixture is smooth, about 1 minute (see remarks).
4. Place the dough in plastic wrap and refrigerate it for at least 1 hour, or overnight.
5. Break off a piece of dough about the size of a walnut (about 3/4 oun ce), and roll it into a ball. Poke a hole in the middle of the ball to make a small "bagel-shaped" biscuit.
6. Place it on a lightly greased or parchment-lined baking sheet. Repeat with the remaining dough.
7. Bake the biscuits in a preheated 180° C (350° F) oven for 35 to 40 minutes, or until they're golden brown (they'll actually look kind of purple; that's OK).
8. Remove them from the oven, and cool completely on a wire rack.

Remarks:
The greater amount of sugar will make a biscuit which is just about as sweet as a cookie; the lesser amount will yield a more "savory-type" biscuit.
I added a little more wine to the mixture which turned out to be a bit too dry.
You can also just roll the pastry (1.3cm/0.5 inch) and cut out rounds or squares.
Store those biscuits (at room temperature) in airtight containers for 3-4 days.

Serving suggestions:
Serve with cheese (perfect with Cheddar, Fontina or Pecorino), jalapeño jelly and with wine, grape juice spritzer, lemon-scented club soda or sangria.

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

~ Biscuits Italiens Au Vin Rouge ~
Recette par The King Arthur Flour.

Pour 32 biscuits.

Ingrédients:
320g Farine blanche
2 CC Poivre noir, moulu grossièrement
4 à 6 Tbs (60 à 90g) de Sucre, selon goût
1 CC de Sel de mer
2 CC de Poudre à lever
150g/ml Vin rouge sec de qualité (Cabernet Sauvignon/sans alcool convient aussi)
53g d'Huile végétale

Méthode:
1. Dans un bol moyen, mélanger ensemble la farine, le poivre, le sucre, le sel et la poudre à lever.
2. Dans un autre bol, battre ensemble le vin avec l'huile.
3. Ajouter le mélange liquide au mélange sec et mélanger vigoureusement pendant 1 minute afin d'obtenir une pâte souple (voir remarques).
4. Emballer la pâte dans un film plastique et mettre au frigo pendant 1 heure ou toute une nuit.
5. Abaisser la pâte (1.3cm épaisseur) et découper des ronds (7cm) avec un emporte-pièce. Vous pouvez aussi découper des biscuits en forme de "bagel".
6. Mettre les biscuits sur la plaque de cuisson recouverte de papier sulfurisé.
7. Cuire les biscuits à 180° C (350° F) dans un four préchauffé pendant 35 to 40 minutes, ou jusqu'à ce que les biscuits soient joliment "dorés".
8. Retirer du four et faire refroidir sur une grille.

Remarques:
Si vous utilisez 90g de sucre, alors vos biscuits seront aussi sucrés que des cookies. Si vous ajoutez très peu de sucre vos biscuits seront plus salés (tels des crackers). a vous de choisir la quantité de sucre désirée.
J'ai dû rajouter un peu de vin car la pâte était un peu sèche.
Ces biscuits se conservent très bien 3 à 4 jours dans une boîte hermétiquement fermée.

Idées de présentation:
Ces biscuits sont délicieux avec du fromage (parfaits avec du Cheddar, de la Fontina ou du Pecorino) et de la gelée de piment jalapeño ou servis à l'apéritif avec du vin, de la sangria ou des cocktails.

0 HOPING FOR WARMER DAYS

Unfortunately, since my last Wednesday post, the weather has not changed. It is still very grey, quite fresh and it has not stopped raining. Although it is good for nature, it messes with our minds...

Anyway, I hope you'll enjoy the following pictures that I took when the weather was not as capricious as now!

0 WEEKEND CAT BLOGGING #257

This week, Jules and Vincent at "Mind Over Matter" (USA) are happy to announce that they are hosting Weekend Cat Blogging #257...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

~ Better Than Ever ~

0 DATE BARS - BARRES AUX DATTES

I have a very special relationship with food. You see, I tend to act like a squirrel and keep perishable products for far too long. Because of that bad mania, I generally end up creating menus or making treats in order to rescue from the dustbin the food that I have amassed greedily and stocked as if I were preparing for war...

So, as I had a leftover packet of Christmas dates that was about to expire, I thought that it would be great to not let it rot any further and to use it for making a sweet something that'll uplift our spirits which have been shattered by the awful weather outside. Some of the best treats to bring back a smile on your face are certainly cookie bars, so that's what I decided to bake.

After a little research, I found the perfect bar in Tish Boyle's "The Good Cookie". If you can't find anything interesting to bake in this "bible", then you must be a cookie hater! There is not one recipe in this book that you would want to make and most importantly, all of the recipes I tested until now have been very successful.

The "Date Bars" are wonderful on all levels. They have a delightful spicy, nutty, buttery and fruitty flavor and a very pleasant flaky, crunchy as well as chewy (not too much, though) texture. Those bars are excellent and extremely addictive. Perfect for picnics, brunches or tea time!

~ Date Bars ~
Recipe taken from Tish Boyle's "The Good Cookie" and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 16 bars.

Ingredients for the "Sweet Pastry Crust":
1 1/3 Cups All-purpose flour
1/3 Cup Granulated sugar
1/2 Tsp Sea salt
1/2 Cup (1 stick) Cold unsalted butter, cut into
1/2-inch cubes
1 Large egg yolk
2 Tsp Cold water
1 Tsp Vanilla extract
Ingredients for the "Date Filling":
2 Cups pitted dates, cut in half
1/3 Cup Granulated sugar
1 1/2 Cups Water
1 Tsp Finely grated organic orange zest
1/4 Tsp Sea salt
1 Cinnamon stick
Ingredients for the "Topping":
2/3 Cup All-pupose flour
1/4 Cup Firmly packed dark brown sugar
1 Tsp Ground cinnamon
1/8 Tsp Sea salt
1/2 Cup Walnuts, coarsely chopped
60g Unsalted butter, melted Confectioner's sugar for dusting (optional)

Method for the "Sweet Pastry Crust":

1. Position a rack in the centre of the oven and preheat the oven to 180° C (350° F).
2. Grease the bottom and sides of a 22cm (9-inch) square baking pan.
3. Place the flour, sugar and salt in the bowl of a food processor and process until blended.
4. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.
5. In a small bowl or cup, whisk together the egg yolk, water and vanilla extract.
6. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.
7. Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan.
8. Bake the crust until golden, 20 to 25 minutes.
9. Transfer the pan to a wire rack to cool while you prepare the date filling and topping.
Method for the "Date Filling":
1. In a medium saucepan, combine dates, sugar, water, orange zest, salt and cinnamon.
2. Bring to a boil and reduce the heat. Simmer for about 15 to 20 minutes until the dates are tender.
3. Let the mixture cool for about 10 minutes, then remove the cinnamon stick and transfer to the bowl of a food processor.
4. Process the mixture until smooth.
5. scrape the filling onto the cooled crust and spread evenly, covering the crust completely.
Method For the "Topping":
1. In a medium bowl, mix together the flour, sugars, cinnamon and salt until blended.
2. Stir in the nuts and then the melted butter, until the mixture comes together.
3. Sprinkle the topping evenly over the date filling, covering it.
Method for the "Baking":
1. Bake at 180° C (350° F) for about 25 to 30 minutes, until the top is lightly browned. 2. Cool completely on a wire rack.
3. Cut into 16 bars and sprinkle with the confectioner's sugar.

Remarks:
You can replace the dark brown sugar by light brown sugar and the walnuts by pecans.
Store those bars in an airtight container (I keep them in the fridge) at room temperature for up to 5 days.

Serving suggestions:
Eat those squares with some ice cream (vanilla, pecan, walnut, caramel, etc...) or alone.

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

~Barres Aux Dattes ~
Recette tirée du livre "The Good Cookie" par Tish Boyle et adaptée par Rosa @ Rosa's Yummy Yums 2010.

Donne 16 barres.

Ingrédients pour la "Pâte Sucrée":
170g de Farine fleur/blanche
70g de Sucre cristallisé
1/2 CC de Sel
120g de Beurre non-salé froid et coupé en petits cubes
1 Gros jaune d'oeuf
2 CC d'Eau glacée
1 CC d'Extrait de vanille
Ingrédients pour la "Garniture Aux Dattes":
~315g de Dattes dénoyautées et coupées en deux
70g de Sucre crystallisé
360ml/g d'Eau
1 CC de Zeste d'orange bio
1/4 CC de Sel de mer
1 Bâtonnet de cannelle
Ingrédients pour le "Streusel":
85g de Farine blanche
60g de Sucre brun foncé
1 CC de Cannelle en poudre
1/8 de CC de Sel de mer
60g de Noix de Grenoble, hachées grosssièrement
60g de Beurre non-salé, fondu Sucre en poudre pour saupoudrer (en option)

Méthode pour la "Pâte Sucrée":
1. Positionner une grille de cuisson au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer/graisser le fond et les bords d'un moule carré de 22cm (9-inch).
3. Mettre la farine, le sucre et le sel dans le bol du mixer et mixer jusqu'à ce que ça soit bien homogène.
4. Disperser les cubes de beurre sur le mélange farine/sucre/sel et mixer 6 secondes afin d'obtenir un mélange grossier ressemblant à un appareil à crumble.
5. Dans un petit bol ou une tasse, battre ensemble le jaune d'oeuf, l'eau et l'extrait de vanille.
6. Ajouter ce mélange au "crumble" dans le mixer et pulser pendant 15-20 secondes jusqu'à obtention d'une pâte.
7. Racler cette pâte et la mettre dans le moule, puis, en utilisant vos doigts, bien la presser de manière afin de couvrir le fond du moule de manière égale.
8. Cuire pendant 20 à 25 minutes, jusqu'à ce que la pâte soit dorée.
9. Sortir le moule du four et le mettre sur une grille afin que la pâte refroidisse pendant que vous préparez l'appareil aux dattes et le streusel.
Méthode pour la "Garniture Aux Dattes":
1. Dans une casserole moyenne, mélanger ensemble les dattes, le sucre, l'eau, le zeste, le sel et le bâtonnet de cannelle.
2. Porter à ébullition et réduire la température. Faire mijoter pendant 15 à 20 minutes, jusqu'à ce que les dattes soient tendres.
3. Faire refroidir le mélange pendant 10 minutes puis enlever le bâtonnet de cannelle et mettre le mélange dans un blender.
4. Mixer jusqu'à obtention d'une purrée fine.
5. Verser le mélange sur la croûte et répartir de manière homogène en recouvrant entièrement la croûte.
Méthode pour le "Streusel":
1. Dans un bol moyen, mélanger la farine, les sucres, la cannelle et le sel.
2. Ajouter les noix concassées et le beurre fondu. Bien mélanger afin que la préparation soit légèrement colmatée.
3. Répartir le streusel sur la purrée de dattes afin de la recouvrir entièrement.
Méthode pour la "Cuisson":
1. Cuire à 180° C (350° F) pendant 25 à 30 minutes jusqu'à ce que le dessus soit légèrement doré.
2. Laisser refoidir sur une grille.
3. Couper en 16 parts égales et saupoudrer avec le sucre en poudre.

Remarques:

Vous pouvez remplacer le sucre brun foncé par du sucre brun clair et les noix de Grenoble par des noix de pécan.
Ces barres se conservent 5 jours (à température ambiante - je les mets au frigo) dans une boîte.

Idées de présentation:
Vous pouvez servir ces carrés avec une boule de glace (vanille, café, noix de pécan, noix de Grenoble, caramel, etc...) ou servis tel quel.

0 NATURE HAS AWAKEN

Spring never ceases to amaze me. It is an wonderful time of the year that I really love for evrything looks so fresh and cheerful...

I am always shocked to see how nature blooms incredibly rapidly. One day, plants timidly grow, show their buds and the next (well not exactly - within a few days) they release their flowers and leaves in an incredible symphony of flashy colors and exhalirating fragrances! Two weeks ago, the predominant color was still brown with hints of green and now everything's bright green.

Although, one might think it's already summer just by looking outside, the capricious weather is here to prove the contrary. Last week, the temperatures were incredibly hot (27° C/81° F) for April and the sun was shining strong. We were able to sit on the balcony and go out in short sleeves. Now, the temperatures are very low for May (11° C/52° F) and it is grey and raining cats and dogs. It has even snowed in some places (up to 30cm). Incredible changes!

Anyway, things should get back to normal very soon and we should be able to enjoy the pleasant warmth of May, but in the meantime, I would like to share a few shots of Veyrier that I took last week.

I hope you'll enjoy them as there's yet more to come...

0 WEEKEND CAT BLOGGING #256

This week, Mog at "Mind Of Mog" (USA) is happy to announce that he is hosting Weekend Cat Blogging #256...

To submit your kitty picture(s), you can either leave a message in his blog's comment section (with your permalinks) or contact him via e-mail without forgetting to give all the needed information.