0 TRUFFLE OIL

Truffle, that sounds like music to the ears! Who doesn't get all excited when hearing that delightful word full of promises? I'm pretty sure nobody!

So, today, I thought that I'd introduce you to a truffle-related goodie dear to my little heart: Truffle Oil. This fascinating gourmet product is incredibly aromatic and so versatile that it is impossible not to immediately fall in love with it...

Truffle oil is a high-quality olive oil that has been infused with the flavor of either white (alba truffle/tuber magnatum) or black (tuber melonasporum) truffles. It has an earthy, fragrant, sensual, savory, heady, odoriferous, nostril-filling, head-swelling, robust, nearly offensive and multifaceted flavor. I sometimes compare the aroma of truffles to the way the Devil's sulphuric breath might smell (reek?) after having eaten raw garlic. Heaven and hell in a bottle!

This lush oil gives a burst of flavor to any savory dish. But, as it has a strong concentrated aroma, it is recommended to use it sparingly. Therefore you should drizzle it over your food - no pouring here. It is best used with/on mashed potatoes, vegetables, mushrooms, eggs (scrambled preferably) , slices of fresh bread, meat (raw like a carpaccio), crostini, bruschette, risottos, frittatas, foccacia, pizzas, asparagus, pasta, fancy salads (for the vinaigrette), seafood (preferably scallops and white fish), thick soups (velouté), purees (beans, vegetable, etc...), shaved cheese (Parmigiano Reggiano, Pecorino, Gruyère, Sbrinz, Brie, etc...), savory ice creams, dips and sauces.

Always, remember not to cook it, otherwise it'll lose all it's perfume and efficiency. Just sprinkle a few drops over a warm dish, once it has been served. Neither should you forget that bottled truffle oil does tend to lose it's characteristic aroma over time (as it is a truffle extract infusion), so store in the refrigerator and eat it as fast as possible (that should not be a problem, though!).

And be warned, as surprising as it might sound, most truffle oils are actually a chemical concoction. Much of the truffle oil found on the market today hasn’t actually been truffle infused or made with any actual truffle. Carefully read the label before buying your precious oil. If it reads "Truffle Essence" or "Truffle Aroma", or even "Summer Truffle" (a cousin of the black or white truffle/tuber aestivum) or "Grey Truffle" (found in America/tuber miesentericum), then there is no doubt that the aroma will be a 100% synthetic (see this video) or just not like the real thing.

Real Truffle oil is pure decadence. It is like an aphrodisiac; one whiff of that seductive and intoxicating smell will send you to heaven and will consume your soul like the fierest fires of hell!

0 WEEKEND CAT BLOGGING #198

This week, Breadchick and LB at Samantha Black & Mr Tigger at "Life From a Cat’s Perspective" (USA) are happy to announce that they are hosting Weekend Cat Blogging #198...

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.

Happy owner, happy cat.
Indifferent owner, reclusive cat.
~ Chinese Proverb ~

0 A WALK IN THE JURA - PART I

Last week my dear friend Corinne invited me to go with her to the Jura. Her plan was to walk a little in the snow, enjoy the fresh air and the spring sunshine. So we went to the Givrine and decided to hike till a chalet in order to drink a coffee as well as sit a little on their terrace...

It was a pleasant 9 kilometers promenade which both did us some good. I was really surprised to see so much good quality snow (at least a meter) there was. The landscapes were so stunning that I could not stop using my camera and took many many picture (100 all in all).

I had such a great time in the countryside, so I hope you'll enjoy these photos. There will be more during the weeks to come...

0 SWISS EASTER RICE TART - TARTE AU RIZ

As the Easter holidays are approaching, I thought that you might like to see a seasonal recipe on my blog and discover an offbeat dish instead of coming across the same old ones year after year...

In Switzerland, when the Easter period is nearing, we get to see "Rice Tarts" or "Gâteau de Pâques" in every supermarkets as well as in certain bakeries. Yet, although it seems to be quite a big thing here, at home, it has never been a custom to eat that speciality during passover. That has maybe to do with the fact that I have not been brought up in any kind of religious environment...

Anyway, this year, I thought that I'd satisfy my curiosity and learn more about our Swiss culinary traditions, so I decided to bake one of these intriguing tarts that is so popular in my country.

After a great deal of surfing in search of the perfect recipe, I came to the conclusion that if I was going to make a "Swiss Easter Tart", I was not going to use a Swiss recipe for the simple reason that I could not get a grip on any (on the web or in my personal recipe collection). My only source was, once again, going to be American (you American guys have some of the best cookbooks and recipe sites ever) and thanks to the great Nick Malgieri, I was finely going to be able to try that speciality and stop fantasizing about it!

"Easter Rice Pies" are very well-spread throughout the Northern part of Italy where they are called "Torta Di Riso" and are traditionally served alongside "Ricotta Pie" for Easter Sunday dessert, but it is less known that Switzerland also has it's own version of this lemon-scented custard tart made with rice, almond meal, milk and eggs.

While Italians line their tart shells with a filling resembling "Rice Pudding" or sweet "Risotto", we puree the rice preparation in order to get a smooth filling. The Swiss tart is also much lighter (made with milk) than our neighbor's pies which generally contain ricotta and/or cream.

Nick Malgieri's "Swiss Easter Tart" is really comforting, yet not heavy at all nor too sweet. This delightful dessert has a delicate ricy, milky, somewhat eggy (in a good way) and lemony flavor. Since the rice used is parboiled long-grain rice and it is cooked in boiling water first, the texture of this tart isn't as smooth or creamy as risotto or custard, but it is similar to that of a slightly starchy flan or omelet and is pleasantly rubbery.

A wonderful non-fussy and unusual brunch dish/dessert item that'll conquer you with it's delicacy and subtle aromas!

My blog was chosen as one of the must-see sites on this week's baking blog on the Guardian website (a British newspaper). See article here.

~ Swiss Easter Rice Tart ~
Adapted by Rosa's Yummy Yums from a recipe by Nick Malgieri.

Makes a 25cm (10-inch) tart.

Ingredients for the "Pastry":
1 1/2 Cups plus All-purpose flour and more for dusting
1 Tbs Granulated sugar
1/2 Tsp Salt
1 Tsp Baking powder
10 Tbs (150g/1 1/4 stick) Cold unsalted butter, cut into 10 pieces
4-6 Tbs Cold water
Ingredients for the "Rice Filling":
1/2 Cup Long-grain rice (parboiled/see remarks)
3 Cups Milk
1 Tbs (30g) Unsalted butter
1/2 Cup Granulated sugar
1/4 Tsp Salt
The zest of 1 organic lemon
1/2 Cup Ground blanched almonds
1 Tbs All-purpose flour
3 Large eggs (~63g)
Confectioners sugar, for dusting

Method:
1. Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend.
2. Add the butter and pulse 3 to 4 times, until butter is in pea-size pieces.
3. Sprinkle in 4-6 tablespoons cold water. Pulse 4 times.
4. Turn dough out on lightly floured work surface and knead gently a few times to form a ball of dough that you'll shape into a disk and wrap in plastic.
5. Refrigerate at least 1 hour.
Method for the "Filling":
6. Meanwhile, half fill a medium (3 quart/3 l) saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes.
7. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and salt.
8. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25-35 minute.

9. Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid.
10. Purée in food processor.
11. Pour the mixture into a bowl and add lemon zest.
12. Mix ground almonds with 1 tablespoon flour, add to bowl and whisk in.
13. Whisk in eggs one at a time
14. Place oven rack in lowest position and preheat oven to 180° C (350° F).
15. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 28cm (12-inche) in diameter.
16. Transfer to a 22cm (10-inch) tart pan with a removable bottom. Press dough evenly into pan and prick the base of the dough. Trim edges flush with pan. Pour filling into pastry.
17. Bake about 35 minutes, until filling is set and golden.
18. Cool on a rack.

Remarks:
At point 3, dough will not come together, so don't panick. It's absolutely normal.
You can replace the ground almonds by ground hazelnuts which are a lot more traditional and, if you wish, you can use orange rind instead of lemon rind as well as add a little vanilla flavor to the filling.
Use Arborio or Vialone risotto rice instead of parboiled rice. In that way, your tart will end up being more creamy.

Serving suggestions:
Eat this tart with either whipped cream, sweetened mascarpone, lemon curd or hot fruit compote (red fruits).

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

~ Tarte Au Riz De Pâques (Suisse) ~
Recette de Nick Malgieri adaptée par Rosa's Yummy Yums 2009.

Pour une tarte de 25cm de diamètre.

Ingrédients pour la "Pâte":
1 1/2 Tasses (192g) de Farine blanche/fleur
1 CS de Sucre cristallisé
1/2 CC de Sel
1 CC de Poudre à lever
150g de Beurre non-salé, froid et coupé en 10 morceaux
4-6 CS d'Eau froide
Ingrédients pour la "Garniture Au Riz":
1/2 Tasse (100g) de Riz long grain (parboiled/voir remarques)
3 Tasses (720ml) de Lait
30g de Beurre non-salé
1/4 de CC de Sel
Le zeste d'un citron bio
1/2 Tasse (50g) Amandes (blanchies) moulues
1 CS de Farine blanche/fleur
3 Gros oeufs (~63g)
Soucre en poudre, pour décorer

Méthode pour la "Pâte":
1. Dans le bol d'un mixer, mettre la farine, le sucre, le sel et la poudre à lever. Mixer pour mélanger.
2. Ajouter le beurre et mixer en pulsant 3 ou 4 fois, jusqu'à ce que chaque morceau de beurre ait la taille d'un petits pois.
3. Ajouter l'eau et mixer tout en pulsant 4 fois.
4. Mettre le mélange sur une surface farinée et "pétrir" légèrement afin de former une pâte, puis applatir en un disque.
5. Emballer dans du film plastique et mettre au frigo pendant au moins 1 heure.
Méthode pour la "Garniture Au Riz":
6. Pendant ce temps, remplir une casserole moyenne (3 l) avec de l'eau et porter à ébullition. Ajouter le riz et baisser la température. Cuire jusqu'à ce que le riz soit tendre, pendant 15 minutes.
7. Egoutter et remettre le riz dans la casserole. Ajouter le lait, le beurre, le sucre et le sel.
8. Porter à ébullition et baisser le feu, puis faire mijoter le mélange (à feu moyen) pendant 25-35 minute.

9. Plonger la casserole dans de l'eau glacée afin de refroidir le mélange.
10. Mettre le mélange dans un mixer et réduire en une fine purée.
11. Verser dans un bol moyen et ajouter le zeste.
12. Ajouter à la purée de riz et bien incorporer.
13. Ajouter les oeufs un par un. Battre l'apareil à l'aide d'un fouet afin qu'il soit homogène et lisse.
14. Placer une grille dans la partie inférieure du four et préchauffer à 180° C.
15. Sortir la pâte du frigo et la poser sur une surface farinée. Saupoudrer le dessus avec un peu de farine. Exercer une pression sur toute la pâte à l'aide d'un rouleau à pâtisserie afin qu'elle se ramolissent et qu'elle puisse être étalée. Rouler la pâte en un cercle de 28cm.
16. Foncer le moule et bien l'étaler. Couper les bords et piquer le fond avec une fourchette. Verser la garniture dans la pâte.
17. Cuire environ 35 minutes, jusqu'à ce que la garniture soit dorée et ferme.
18. Faire refroidir sur une grille.

Remarques:
Au point 3, ne paniquez pas si la pâte ne forme pas une boule. C'est tout à fait normal.
Pour la garniture, vous pouvez remplacer les amandes par des noisettes moulues (plus traditionnel) et, si vou voulez, vous pouvez utiliser le zeste d'une orange bio au lieu du zeste de citron et même ajouter 1 CC d'extrait de vanille.
Si vous voulez obtenir une garniture plus crémeuse, alors prenez un riz de type Arborio ou Vialone (pour risotto) au lieu du riz long grains.

Idées de présentation:
Servez cette tarte avec de la crème fouettée, du mascarpone sucré, du lemon curd ou avec une compote de fruits rouges tiède.

0 500 EUROS & 500 SECONDS - MEME

Nathalie at "Du Côté De Chez Willow" (France) has tagged me for this rather unusual meme.../Nathalie de "Du Côté De Chez Willow" (France) m'a taguée...

What would I do if I had 500 seconds left to live and 500 euros to spend? Well, that's a difficult question regarding the fact that it would not leave me with much time to act or think!/Que ferais-je si il ne me restait plus que 500 secondes à vivre et que j'aurais 500 euros à dépenser? Et bien, c'est une question assez difficile étant donné que j'aurais peu de temps pour réfléchir ou agir!

I guess that I would give these 500 euros to my boyfriend who would make good use of them. Otherwise, if I had all my life in front of me, I'd either suscribe to culinary magazines, buy cookbooks, food, kitchen ustensils and CDs, put them on the side or travel a little. Money isn't my friend, so I'd be happy to receive such a useful gift!

Je pense que je donnerais cet argent à mon compagnon qui en ferait bon usage. Autrement, si j'avais la vie devant moi, je m'achèterais des livres de cuisine, de la nourriture, des ustensiles de cuisine, des CDs, je m'abonnerais à des magazines, je mettrais cet argent de côté ou je voyagerais un peu. Et comme, l'argent n'est pas mon ami, ces 500 euros seraient les bienvenus!

0 WEEKEND CAT BLOGGING #197

This week, Breadchick and LB at "The Sour Dough" (USA) is happy to announce that they are hosting Weekend Cat Blogging #197...

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.

Cats can be cooperative when something feels good, which, to a cat, is the way everything is supposed to feel as much of the time as possible.
~ Roger Caras ~

0 CHANGE IS IN THE AIR

Nature is undeniably waking up and there are irrefutable signs of spring everywhere: lambs, buds growing fatter everyday, blossoming flowers, black birds singing in the morning as well as in the evening, cats fighting, crows tearing off branches in order to make their nests, snow melting, etc...

During our walk, last Sunday, I was able to capture a few of those little details which tell us that winter is ending and the warmer days are slowly coming back. Enjoy!