0 SPICE UP YOUR DISHES WITH FLAVORED SALTS

Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.
- Margaret Visser

Salt plays an important role in our daily life. Not only is it a vital substance for all living creatures as it regulates the water content of our body, but it is also makes food taste better. Nobody can survive or cook without sodium chloride...

Unfortunately, lately we've been brainwashed into thinking that this crystalline mineral is evil and at the origin of many of our health problems, thus you read everywhere that it must be avoided at any cost. There is absolutely no doubt on the controversial nature of this staple as it never ceases to be vehemently discussed about both in the medical and culinary world. An endless debate.

Anyway, the good news is that it is not your enemy (have a look at this Daily Mail article). Of course, one should always consume it in reasonable quantities* and favor quality, hence it is our duty to steer clear of sodium-ladden and harmful prepackaged or junk food (loaded with nasty sodium) as well as table salt (linked to hypertension and other heart or blood illness) which is extremely bad for you (linked to hypertension and other heart or blood illness), crammed with additives and has been stripped of its essential companion elements (iron, magnesium, calcium, potassium, manganese, zinc and iodine).

Natural sea salt is beneficial for your well-being and highly savory, therefore it is the perfect replacement for that insipid, dangerous, abominable and industrially produced muck (check out this interesting read & this one).

A flavoured salt is one of the simplest and most basic ways of finishing a dish – it’s so easy and tasty, yet hardly anyone does it.

- Jamie Oliver

Although this subject is captivating, I'm not going to speak about nutrition today, but instead I will focus on salt as a flavor exhauster and on how one can use it to create extraordinary, refined and glamorous condiments in order to enhance as well as compliment a dish. You might have guessed it, I am speaking about those colorful flavored salts that are all the rage in theculinary world right now.

* To control your salt intake, add sea salt to your food only after you have cooked it. You'll be able to taste if you're getting too much. In any case, I believe that if you have a need for salty grubs, then it is your organism which commands your cravings...

- Seaweed & Rosemary Made By My Friend Corinne -

Salt and seasonings are my big addiction. I would not be able to live without them as I cannot imagine enjoying a chow that is awfully bland, lacks soul or oomph. My taste buds need to be constantly challenged, otherwise the fanciful eater that I am gets terribly frustrated.

Pungent spice blends are heavenly and elevate cooking to another level. That is exactly what flavored salts do. They are so versatile and can spruce up just about anything, thus they have the power to completely transform a recipe. The perfect addition to your kitchen pantry and a great gift for any occasion.


Nowadays, you can purchase them from any deli, supermarket, corner store and market merchant. They might not be a rarity, but generally bought flavored salts are quite expensive. It is the reason why I highly recommend you to prepare them at home as they cost a lot less and you can let your imagination go wild (no limitations) as well as have buckets full of fun during the process.

In order to facilitate your task, I have gathered some useful information and tips that might come in handy when developing your own formulas...

- Ras-El-Hanout Salt -

Which Salts To Choose:

Coarse or fine sea salts - preferably unrefined (grey) -  as well as gourmet rock salts such as sel de Guérande, Himalyan Salt, Hawaiian Salt, Murray River Salt, Persian Blue Salt, Kala Namak, etc... And why not go for a smoked salt too!
For more information check out this salt glossary.

Which seasonings to employ:

. Dried herbs (curry leaves, rosemary, thyme, oregano, basil, sage, lemongrass, keffir lime leaves, etc...)

. Whole or powdered spices, lightly toasted or not (cumin, coriander, saffron, vanilla, five spice, garam massala, curry, smoked paprika, allspice, mustard, wasabi, celery, onion powder, garlic powder, etc...).
. Dried mushrooms, ground (porcini, truffle, shiitake, morels, etc...)

. Toasted nuts, chopped finely (almonds, hazelnuts, Brazil nuts, walnuts, etc...)

. Toasted seeds, chopped finely, if necessary (pumpkin, sesame, poppy seeds, sunflower, etc...)

. Grated zests, dried (orange, lime, lemon, tangerine, kumquat, etc...)
. Dried fruits, chopped (coconut, dried tomatoes, goji berries, etc...)

. Dried edible flowers, whole or petals, ground, chopped or entire (rose, dandelion, lavender, pansies, tulips, violets, geraniums, etc...)

. Miscellanous (coarsely ground popcorn, vinegar powder, dried & finely chopped seaweed, ground cocoa, ground coffee, tea, squid ink, etc...).

In which ratio:
1/4 cup seasonings to 3/4 cup salt.
Nonetheless, you can play around with the concentration of aromas, according to your personal taste.

Which method for combining the ingredients:
In a food processor or blender, combine all ingredients (certain ingredients such as nuts, seeds and flowers can be added once the salt has been blended) and give a few pulses, until thoroughly mixed. This will result in a fine mixture.
Some people like coarse-textured flavored salts. If it's your case, ensure yourself that the aromatic components have been chopped/pounded as finely as possible and then just combine all the ingredients by hand.

Which is the best use for flavored salts:

Sprinkle on chips, potato wedges/fries, salads, steamed vegetables, pasta, meat, seafood, over soups, in sandwiches or incorporate to spreads, dips, sauces and dressings.

Delightful combinations:
. Herb salts - poultry, fish, beef, veal, pork, lamb, rubs, vegetables, soups, stews, braises, stuffings, breads, eggs, rice, pasta, dipping oils, dressings and dips.
. Spicy salts -  beef, veal pork, poultry, fish, eggs, rice, popcorn, soups, stews, rubs, pasta, potatoes, sauces, couscous, dips, dressings and dipping oils.
. Mushroom salt - beef, veal pork, poultry, eggs, rice, popcorn, soups, pasta, potatoes, cream sauces and dipping oils.
. Nutty salts - vegetables, breads, rice, soups, dips and salad dressings.
. Seedy salts - vegetables, breads, soups, dips and salad dressings.
. Citrus salts  - fish, seafood, chicken, potatoes, rice, pasta and salad dressings.
. Fruit salts - tagines, couscous, Middle Eastern dishes, poultry, beef, veal, pork, lamb and rice.
. Floral salts -  vegtables, dressings, dips, beef, chicken, pork, lamb, veal, rice and soups.

Recipes Around The Web:

Indian Spicy Salt by Todd's Blog
Jamie Oliver's Flavoured Salts by The Purple Foodie
Lemon Fennel Chili Flavored Salt by Syrie Wongkaew
Seasoned Salt by Diana Rattray
Smoky Spiced Salt With Orange by The LA Times
Spiced Porcini Mushroom Salt by Gilt Taste
Spiced Salt by Food & Wine
Spiced Salt by The New York Times
Virgin Islands Spiced Salt by The Spice House

- Seaweed & Dandelion Petals Made By My Friend Corinne -

0 CORNFLAKES TERRINE - TERRINE AUX CORNFLAKES

If like me you have abused a little to much of goodies during the Christmas holidays, then you might want to calm down and start eating more healthily again as I'm pretty sure that you are not willing to change your whole wardrobe or stop wearing those cute skinny jeans that you cherish so much because they make you look so slim...

I am not ashamed to confess that for the past 3-4 weeks I have been devouring (like crazy and without thinking about the effects such mindless scarfing might have on my waistline) big quantities of sugar-loaded, butter-rich, calorie-laden cookies, breads, chocolates, cakes and desserts of all kind. I carelessly and happily wolfed down quantities of sweet treats, and had much pleasure indulging in such a naughty fashion!

When the God of Gluttony possesses you, there is no way you can escape. You just have to accept it's taking over your soul and bend to it's will. If you resist, it will whisper in your ears words that'll awaken your craving until you give up the fight and sacrifice yourself on the altar of epicurism. It is impossible to struggle against the urge to "sin".

As a result, my size 36-38 (size 6-8 US) trousers are slightly too tight now and I feel not really comfortable in my body anymore. But hey, what the heck? Eventhough I care about my weight, find it important to exercise regularly and control my diet I also have food desires like everybody else and sometimes have to fulfill them. The delight and beatitude conferred by this nosh marathon was so big that the few centimeters I had gained around my waist, hips and thighs were not that dramatic.

Anyway, once you get back to your normal routine you will lose the extra fat you had acquired and get fit again (as a matter of fact I've already lost most of it), so why be afraid of a short break in your regime. If it happens once in a while and it is not a habit, then it can't be bad. You just have to be in control of things and know when to stop. It's only once it becomes an addiction that it develops into something dangerous and negative. Then you have to raise the alarm and consider taking your problems seriously.

All year long (most of the time, festive holidays aside), I try to eat well and to follow my usual dietary pattern which consists of meals that are mostly vegetarian (80% of the time), poor in carbohydrates (sugar, cereals, starchy vegetables & starches), rich in protein (eggs, dairy produces, legumes, nut, seeds & animal products) and vegetables. This way of feeding is what fits me best. Since I've started preparing less carb-loaded dinners I have more energy, feel a lot less hungry all the time and more comfortable in my body. Not forgetting that it is also very budget-friendly as you don't need to buy tons of overpriced meat.

Although I love meat I cannot cook it more than twice a week otherwise it'll affect my well-being. So, in a way I am nearly a full-time vegetarian. I don't mind being a carnivore, but I also love veggies since there are so many ways you can cook them. At my place, eating vegetarian meals isn't synonymous of boring and bland, all the contrary!

One of my favorite meat-free recipes that I cook at home is a groovy terrine made with cornflakes. This original vegiloaf is very versatile, tasty and nourishing. It has a pleasant herby, corny and nutty flavor, and a soft as well as moist texture. This "Vegetarian Cornflake And Hazelnut Terrine" can be pan-fried, eaten either cold or hot, served for breakfast, brunch, lunch or dinner and accompanied as well as presented in many different manners.

A multi-faceted dish which is easily prepared, good for the health and which will not ruin you. Perfect!

~ Vegetarian Cornflake And Hazelnut Terrine ~
Recipe by Rosa @Rosa's Yummy Yums 2011.

Serves 4.

Ingrédients:
500ml Milk
160g Cornflakes
100g Ground hazelnuts, lightly toasted
2 Big eggs
1 Big Onion, finely chopped
1 Tsp Nutritional yeast
1/2 CC Garlic powder
A pinch Ground paprika
A pinch Curry powder
A few drops of Tabasco (optional)
1 1/4 Tsp Italian herbs
A pinch dried thyme
Sea salt (fine), to taste
Pepper, to taste
A bit of butter to grease the pan

Method:
1. Preheat the oven to 220° C (420° F).
2. In a big bowl, crush (coarsely) the cornflakes.
3. In a medium bowl, beat together the eggs with the milk, garlic, spices, Tabasco, herbs, salt and pepper.
4. Pour this mixture over the cornflakes, add the yeast, hazelnuts and onion and mix well.

5. Butter generously your rectangular cake pan and cover the bottom with sulfurised/baking paper.
6. Scrape the mixture in the pan and smooth the top.
7. Bake for aboput 30-40 minutes (test with a skewer).
8. Remove the terrine from the oven and let it rest for about 5 minutes before releasing it delicately from the pan.
9. Serve.

Remarks:
you can replace the hazelnuts by any other ground nuts of your choice, but don't forget to roast them a little.
You can also use the herbs (fresh or dried) and spices of your choice.

Serving suggestions:
Serve hot or cold, with tomato sauce, steamed or stir-fried vegetables, a seasonal salad or pan-fried mushrooms.

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

~ Terrine Végétarienne Aux Cornflakes Et Aux Noisttes ~
Recette par Rosa @Rosa's Yummy Yums 2011.

Pour 4 personnes.

Ingrédients:
500ml De lait
160g de Cornflakes
100g de Noisettes moulues, toastées
2 Gros oeufs
1 Gros Oignon, finement haché finement
1 CC de Levure nutritionnelle
1/2 CC d'Ail en poudre
Une pincée de paprika en poudre
Une pincée de poudre de curry
Quelques gouttes de Tabasco (en option)
1 1/4 CC d'Herbes italiennes
1 Pincée de Thym séché
Sel de mer fin, selon goût
Poivre, selon goût
Un peu de beurre pour le moule

Méthode:
1. Préchauffer le four à 220° C.
2. Dans un grand bol, concasser grossièrement les cornflakes.
3. Dan un bol moyen, battre les oeufs avec le lait, l'ail, le Tabasco, les herbes, les épices, le sel et le poivre.
4. Ajouter le mélange liquide au cornflakes et ajouter les noisettes ainsi que l'oignon. Bien mélanger.

5. Beurrer généreusement un moule à cake rectangulaire et recouvrir le fond de papier sulfurisé.
6. Verser le mélange dans le moule et lisser le dessus.
7. Cuire pendant 30-40 minutes (vérifier la cuisson avec la pointe d'un couteaux).
8. Sortir la terrine du four et la laisser reposer 5 minutes sur une grille, puis la démouler délicatement.
9. Servir.

Remarques:
Vous pouvez remplacer les noisettes moulues pour d'autres noix moulues, mais n'oubliez pas des les torréfier avant.
Vous êtes libres d'ajouter les épices et herbes (fraîches ou séchées) de votre choix.

Idées de présentation:
Servir cette terrine chaude ou froide, avec de la sauce tomate, des légumes vapeurs ou sautés, une salade de saison ou des champignons légèrement poêlés.

0 ODE TO A LOBSTER

Have you ever taken a closer look at a lobster? Oh, what a beautiful, fascinating and photogenic creature it is...

This crustacean is so complex and majestic looking, cute and fierce at the same time with their threateningly powerful claws, graceful ballerina legs, elegant fan-like tails, tiny naive black eyes, harmoniously aerodynamic bodies and their bionic/Gigeresque (see H.R. Giger) exoskeleton. A real piece of art!

Apart from being considered a delicacy, this sea-dwelling animal also commands respect and admiration. They can live as long as 100 years and are similar to knights in armor. Their exterior skeleton is made of 21 different pieces and is a real shield that protects them from agressions.

Did you know that this decapod sheds it's shell frequently while young and less frequently as it grows? Once it has molted, the lobster is helpless and cannot defend itself against predators. The only way to not get attacked by it's enemies is to hide under rocks, reefs, caves, and any other structure that will shield him, and wait until the new shell hardens. If a lobster loses a leg or a claw, it is capable of growing a new one. Intriguing! No?

Molting is very important for lobsters as it is the only way they can grow since they are somehow trapped in their exoskeletons considering the fact that their shell cannot get any bigger than it is. In order for it's body to grow larger, it must shed it's shell and replace it with a bigger one.

To get out of it's exoskeleton, a lobster has to shrink it's muscles in its limbs by releasing fluid out of the tissues. This helps it release it's appendages from the surrounding shell which cracks open to release the entire body. Very disturbing, but so praiseworthy at the same time.

Therefore it is such a pity to see how they are treated once they have been captured. Since our modern world (globalisation) demands drastic actions and measures to fulfill our exagerated needs, lobsters (amongst other animals) are victims of our propensity for constently wanting what cannot be found where we live.

Most of lobsters are shipped living (apart from those which have been cooked and frozen beforehand) to far away countries, travel in terrible conditions and are sold piled up, with broken antennas and trapped by restraints. Apart from those offered on seaside markets (or in stores situated close to the seaside), most of them suffer hell for many hours or days before meeting their death, sometimes in a dreadful manner (especially when the person in charge doesn't know how to do it correctly - boiling & cutting open).

It seems that certain people see them as critters with less value than other animals that we feed on. They are treated like mere objects without souls or feelings. Just because they are crawlers with whom we cannot socialize or interact we tend to handle them little dignity and fairness compared to mammals. All feelings are denied to them and nobody seems to care about the revoltingly abominable and cruel fashion in which they are dealt with...

Don't get me wrong. I have nothing against eating lobsters and I absolutely don't condemn the consumption of that delightfully tasting shellfish. I only believe that there should be some ethic rules regarding their manipulation (transportation, storing and cooking).

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

With your cooked lobster, I recommend you to make the following salad (ideal if you love smörgåsbord/Koltbord) - Copyright Rosa's Yummy Yums 2011 :

1. Cut the lobster meat into 1cm (1/2 inch) pieces. Set aside.
2. Make a mayonnaise with mustard and garlic.
3. In a salad bowl, toss together the lobster meat, cubed avocado (not too ripe), a few tablespoons mayonnaise (to taste), chopped fresh tarragon (to taste), a few tablespoons (to taste) lemon or lime juice (to taste), sea salt (to taste).
4. Serve as apperitive with some crackers (Cream Crackers, Krisprolls, Carr's Water Crackers, Wasabröd, Knackerbrod, lavash bread/crackers, toasted pita bread, tortilla chips, Norwegian Mountain Bread, pumpernickel, etc...).

You can also make that salad with shrimps, crab or krayfish.
I used a frozen lobster (I'm too chicken to kill my own and and cannot accept the way they are being treated - all the travelling & hours of suffering in order to be sold living here -, so that's the best solution for me).

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

Une petite salade à faire avec du homard cuit (parfaite si vous adorez les smörgåsbord/Koltbord) - Copyright par Rosa's Yummy Yums 2011:

1. Couper la chair du homard en petit cubes de 1cm.
2. Faire sa propre mayonnaise avec de la moutarde et de l'ail.
3. Dans un bol à salade, mélanger ensemble le homard, de l'avocat en cubes (pas trop mûr), quelques cuillères à soupe de mayonnaise (selon goût), de l'estragon frais haché (selon goût). quelques cuillères à café de jus de citron ou de lime (selon goût) et du sel de mer (selon goût).
4. Servir en appéritif avec des crackers (Cream Crackers, Carr's Water Crackers, Krisprolls, Wasabröd, knackerbrod, pain lavash (ou lavash crackers), du pain pita toasté, des tortilla chips, du pain de seigle ou du pain norvégien, etc...).

Vous pouvez aussi remplacer le homard par des crevettes, du crabe ou des écrevisses.
J'ai utilisé du homard congelé (je suis pas confortable à l'idée de tuer mon propre homard - je ne serais pas sûre de le faire de la bonne manière - et la façon dont ils sont traités -entre le moment où ils sont capturés et vendus en magasin/toutes ces heures à soufrir et à voyager afin d'attérir vivants sur nos étals - ne me plaît pas).

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

If you want to know how to kill a lobster the most humanely possible, you might want to read the following articles:

The Independent
Time Magazine
About.com
Daily Mail UK

Now you know what to do.

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

Pour cuire son homard de manière plus responsable et humaine, le mettre dans de l'eau froide salée, puis mettre la casserole sur le feu et chauffer doucement jusqu'à ébullition. De cette façon l'animal est anesthésié progressivement et ne souffre pas. Il est aussi recommandé de mettre l'animal 30 minutes au congélateur avant de le cuire...

Apparemment si on utilise un couteau pour fendre la tête en deux cela les fait souffrir et ils ne meurent pas sur le coup. L'électrocution est meilleure (pratiquée dans l'industrie), mais où trouver l'instrument pour faire cela (voir article sur 750g)?

A vous de choisir.

0 TOMATO TART - TARTE A LA TOMATE

Whether you want to admit it or not, autumn has definitely arrived. Since a few weeks there are undeniable signs that cannot be refuted. Although, officially autumn starts tomorrow, we have nonetheless been experincing it for quite a while now (already since the 2nd part of August)...

It is impossible not to notice that the quality of the light has changed (golden, redder and hazier), that there is mist licking the Salève and building up around the rivers, that the temperatures are much fresher (even chilly) in the morning and evening, that the leaves on the trees are slowly turning yellow and falling, and that the birds don't sing in the same way as during the summertime.

Although I love fall it is always heartbreaking to say goodbye to summer, to the dreams as and hopes that are linked to this sunny season as well as to all the happy-go-lucky feeling that it gives you. When you realize that summer is finished you get quite a shock and have to start a process of mourning (in fact I feel the same every time a season ends - I am a very nostalgic person). Anyway, autumn offers so much to rejoice about (beautiful fruits, vegetables, sceneries, cocooning, etc...) that I am very excited it has appeared!

Well, today, as my a farewell to summer and a welcome to autumn, I have decided to post a "Tomato Tart" recipe. Regional tomatoes are still available, but will very soon be taken away from our stalls, so we'd better profit once more of this fantastic fruit before it is too late.

This "Tomato Tart" is wonderfully flavorful and so easy to make. The pastry is delightfully buttery, flaky and pleasantly salty, the sweetness of the tomatoes is counter balanced by the light acidity of the balsamic cream and the different condiments add a herby as well as spicy roundness to the whole. A real ray of summer sunshine on our fall table!

~ Tomato Tart ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes a 26cm tart.

Ingredients For The "Shortcrust Pastry":
300g Plain white flour (no self-raising flour)
1 Tsp Salt (you can add 1/2 Tsp more if you like the taste of salt)
150g Unsalted butter (or 100g Unsalted butter & 50g Lard)
~80 ml Water
Ingredients For The "Filling":
5-6 Tomatoes, cut in thin slices
1 Big onion, thinly sliced
2 Cloved garlic, finely chopped
A few leaves basil, chopped finely
Dried Italian herbs, to taste
5-6 Tbs Olive oil
3-4 Tbs Dark balsamic cream
Sea salt, to taste
Black pepper, to taste

Method For The "Shortcrust Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
5. Place it in the tart pan and trim the edges.
6. Prick the bottom with a fork.

Method For The "Filling":
7. Preheat the oven to 200° C (400° F).
8. Garnish the tart with the sliced onions and tomatoes.
9. Sprinkle evenly the chopped garlic, basil, herbs, olive oil and the cream of balsamic.
10. Salt and pepper to taste.
11. Bake in the middle of the oven for 20 minutes, then lower the temperature to 180° C (350° F) and bake for another 25-35 minutes, or until the crust is golden brown, crispy and the tomatoes have caramelized.
12. Let cool for about 5 minutes on a rack and serve warm.

Remarks:
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.

Idées de présentation:
Eat this tart with a salad (oakleaf lettuce and rocket).

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

~ Tarte A La Tomate ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour une tarte de 26cm.

Ingrédients pour la "Pâte Brisée":
300g de Farine blanche/fleur
1 CC de Sel de mer (ajouter 1/2 CC si vous aimez votre pâte un peu salée)
150g de Beurre non-salé, coupé en petit dés (ou 100g de beurre + 50g de saindoux)
~80ml d'Eeau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Graniture":
5-6 Tomates, coupées en tranches assez fines
1 Gros oignon, coupé en fines tranches
2 Gousses d'ail, hachées finement
Quelques feuilles de basilic, hachées finement
Mélange d'herbes italiennes, selon goût
5-6 CS d'Huile d'olive
3-4 CS de Crème de balsamique
Sel de mer, selon goût
Poivre noir, selon goût

Méthode Pour La "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule.
4. Fariner votre rouleau à pâtisserie et votre plan de travail. Etalez la pâte avec un rouleau à pâtisserie (du milieu jusqu'à l'extérieur) afin d'obtenir une forme ronde.
5. Posez la pâte sur votre moule et découpez l'excédent de pâte.
6. Piquez la pâte avec une fourchette.

Méthode Pour La "Garniture":
7. Préchauffer le four à to 200° C.
8. Garnir la tarte avec les tranches de tomates et d'oignon.
9. Saupoudrer avec l'ail, le basilic, les herbes, l'huile d'olive et avec le crème de balsamique.
10. Saler et poivrer selon goût.
11. Cuire au milieu du four pendant 20 minutes, puis baisser la température à 180° C et cuire pendant encore 25-35 minutes, ou jusqu'à ce que la croûte soit dorée, croustillante et que les tomates aient un peu caramélisé.
12. Laisser refroidir sur une grille pendant 5 minutes et servir chaud.

Remarques:
Soulevez toujours la farine lorsque vous la frottez avec le beurre: ça apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.

Idées de présentation:
Manger cette tarte avec une salade (feuille de chêne et roquette).

0 PARMESAN & HERBS SHORTBREAD COOKIES

Judging by the quantity of sweet recipes I post, some of you might think that I am only passionate about desserts and such kinds of sweet food. That isn't quite true. Although I must confess to having developped a sweet tooth over the years, I still very much love savory food. The truth is I can't live without one or the other! Just like Yin and Yang, they are indispensable, inseparable, complementary and very important to me...

So, this Wednesday, instead of sharing with you a recipe that'll cause your blood sugar to rise, I've decided to blog about a gourmet and terribly addictive appetizer which might effect your cholesterol level instead!

Homemade appetizer cookies are fantastic as they can be made sing a variety of flavors/ingredients and are generally more scrumptious as well as healthier than the store-bought ones. Not forgetting that summer is the perfect season for outdoor happy hours and picnics, so it is for that reason that I thought you'd like to discover a wonderful Barefoot Contessa recipe for "Parmesan & Italian Herbs Shortbread Cookies" (free adaptation), which I came across while surfing on a blog called "64 Sq ft Kitchen" (USA).

Those "Parmesan & Italian Herbs Shortbread Cookies" are some of the best savory crackers I've made so far as they are irresistibly rich, mouthwateringly cheesy, delightfully herby and incredibly flaky. Not only are do they have a lot of character and a hooking flavor, but they also look really cute and classy with their black and white sesame seed decorations.

Be assured that once you have baked a batch of those delicate savory shortbreads, you'll never go back to buying those, dry, cardboard-tasting, bland, transfat and terrifyingly noxious industrial crackers again!

~ Parmesan, Italian Herbs & Sesame Seed Shorbread Cookies"
Recipe freely adapted from Barefoot Contessa.

Yields about 25-30 shortbread cookies.

Ingredients:
1 Stick (120g) Unsalted butter, at room temperature
2 Tbs Olive oil
3 Oz (90g) Freshly grated Parmesan
1 1/4 Cups (160g) All-purpose flour
1/4 Tsp Sea salt
1 Tbs Dried Italian herbs (mix)
1/2 Tsp garlic powder (optional)
1/2 Tsp Freshly ground black pepper
Enough Black and white sesame seeds for garnishing the cookies

Method:
1. In a bowl, mix the butter and olive oil until creamy.
2. Add the Parmesan, flour, salt, herbs, garlic powder and black pepper and mix to combine in order to get a dough.
3. Put the dough into a floured surface and shape it into a 13-inch long log.
4. Wrap the dough, roll the log in the sesame seeds and freeze it for 30min (or until needed/you will still be able to slice it).
5. Using a sharp knife, slice the log into ½ inch thick discs.
6. Arrange the cookies on a sheet pan, lined with parchment paper. Bake at 180° C (350° F) oven for about 20 minutes or until the edges start to brown.
7. Let cool on a rack.

Remarks:
If you don't have any Parmiggiano Reggiano, then you can use Grana Padano, pecorino or cheddar.

Serving suggestions:
Serve as an apetizer with artisan bier, white wine, cherry tomatoes and grapes.

***************

~ Sablés aux Parmesan, Herbes Italiennes & Graines De Sésame ~
Adaptée librement de Barefoot Contessa.

Pour 25-30 biscuits.

Ingrédients:
120g de Beurre non-salé, à température ambiante
2 CS d'Huile d'Olive
90g de Parmesan fraîchement rapé
1 1/4 Tasses (160g) de Farine blanche/fleur
1/4 de CC de Sel de mer
1 CS d'Herbes Italiennes
1/2 CS d'Ail en poudre (en option)
1/2 CC de Poivre noir fraîchement moulu
Sufisemment de graines de sésame noir et blanche pour la garniture

Méthode:

1. Dans un bol, mélanger le beurre mou jusqu’à ce qu’il devienne crémeux.
2. Ajouter l'huile d'olive, le parmesan, le sel, la farine, le poivre noir, les herbes et l'ail.
3. Mélanger le tout jusqu’à obtention d’une pâte.
4. Mettre la pâte sur une surface légèrement farinée et former en boudin d’une longeur de 33 centimètres, puis le rouler dans les graines de sésame.
5. Mettre la pâte dans un film plastique et l'entreposer au congelateur pendant 30 minutes ou jusqu’à ce que vous en ayez besoin.

6. A l’aide d’un couteau bien éguisé, couper le boudin en disques d’un centimètre et demi d’épaisseur.
7. Arranger les biscuits sur une plaque recouverte de papier sulfurisé.
8. Faites cuire dans un four préchauffé à 180° C pendant 20 minutes ou jusqu’à ce que les bords des biscuits deviennent légèrement dorés.
9. Laisser refroidir sur une grille.

Remarques:
Si vous n'avez pas de Parmesan, vous pouvez utiliser du Grana Padano, du pecorino ou du cheddar.

Idées de présentation:
A servir lors de l'apéritif avec de la bonne bière artisanale, du vin et du raisin.