Thanksgiving Nut Roast with Oyster Mushroom Gravy

Thanksgiving is the holiday I miss the most since moving away from my family. It's not about the turkey.. It's really about sharing traditions, learning new ones, being open to other cultures, and feeling all the love and gratitude all around. This is mostly how I live my life anyways, so it's not a surprise. I've experienced it small scale, full on traditional, Mexican style, Southern style, Indian style, and Air-style. Each time has been enriching. Although I haven't "celebrated" this holiday in over 10 years, this year will be MY style... Inventing my own tradition. I'm so lucky to have so many peeps to love all around the world. 

Thank you, family and friends, near and far, for making life so beautiful and my heart swell.

This year is the very first year I've done anything special for Thanksgiving since living in France.  

I decided to go all-veg with a rich Nut Loaf, mashed potatoes & gravy, hasselback sweet potatoes, and green bean cheddar casserole.

Nut Loaf

Serves 8

Ingredients

1Tbsp olive oil

1 onion, chopped

1 pack button or cremini mushrooms, chopped (about 2 cups)

some red wine or sherry to deglaze

2 tsp fresh thyme

2 tsp fresh marjoram

2 tsp fresh tarragon

4 tsp fresh sage

2 tsp fresh oregano

lots of cracked black pepper

1 1/2 cups cooked amaranth

1 1/2 cups cooked and peeled chestnuts, mashed

1/2 cup chopped walnuts

1 cup cashews, blitzed

1/2 cup almonds, blitzed

2 large handfuls shredded gruyère or swiss

4 eggs

2 Tbsp yogurt

chopped parsley for garnish

Directions

1.  In a large wok or sautée pan, heat the oil and add the chopped onion.  Cook until the onion sweats a bit, then add the chopped mushrooms and a pinch of each of the fresh herbs.  Season well with black pepper and add a few pinches salt.  When the juices have been released and starts drying out, deglaze with the red wine, and cook for 2 more minutes.  Remove from heat and set aside.

2.  While this is happening, get your nuts ready.  Aside from the chestnuts which are mashed, the rest should be blitzed.. not into a powder, but well broken down.

3.  In a large mixing bowl, stir together the mushroom onion mix, the amaranth, the nuts, and the rest of the herbs.  If it's a bit dry, don't worry.  Preheat the oven to 180°C 350°F.

4.  In a separate bowl, beat the eggs and yogurt together until frothy.  Then stir in the gruyère

5.  Pour the egg mixture into the rest and mix well.  It should be pretty wet.  You should be having doubts that this is even going to work.

6.  Butter a loaf pan/mould or line it with parchment paper.  Pour the mixture into your mould.  Smooth the top of any air bubbles and if you want to get fancy, decorate it with a few mushroom slices.  My mould was a silicone 24x10x6 cm.  I stupidly cut through it with a knife and had to toss it.. so I have to buy another one because it's the perfect size.

7.  Bake at 180°C 350°F for 1 hour and10 minutes or until it is firm.  Remove from oven and let rest 10 minutes.

8.  Remove from the mould and add some chopped parsley to the serving dish (my serving dish is pitiful, I know).  this roast can be sliced and served as is, but it is much more enjoyable with its Oyster mushroom gravy!

Oyster Mushroom Gravy

Ingredients

1 Tbsp olive oil

1 onion, chopped

250g oyster mushrooms, sliced

1 tsp fresh thym

1/4 cup red wine

3 cups vegetable stock

1 1/2 Tbsp cornstarch

cracked black pepper

2 Tbsp butter

Directions

1.  In a medium sauce pot, heat the oil and add the chopped onion.  Cook until the onion sweats a bit, then add the sliced oyster mushrooms with the thyme.

2.  Cook until it starts drying out a bit, then deglaze with the wine and add the stock and simmer for about 20 minutes while it reduces and the flavors concentrate.

3.  In a separate bowl, stir the cornstarch into a few tbsp cold water (to make sure it doesn't get lumpy), then add this to the sauce pan.  It should thicken.  Once it is desired thickness, remove from heat.

4.  Stir in the butter.  This is the most crucial step!

Serve over the Nut Roast.. and over some mashed potatoes.  This gravy is KILLER on mashed potatoes!

I hope everyone is having safe and happy holidays

Note:  This recipe is very versatile and can work in many different ways.  The different nuts can be subbed for others with varying proportions, the amaranth can be subbed for quinoa or rice.  I'm sure there can be a reasonable substitute for mushrooms if one does not like them as well....

Turmeric Chickpea "Burgers" with Tahini Garlic Sauce

Finding a good veggie burger is not as simple as one may think.  There are thousands out there.. it's not the veggie burger that is hard to find.. it's the really good one that is.  It's a texture thing.  I like my burger to hold together when I eat it.  Otherwise I would just plate it and stop trying to call it a burger.

There are the countless processed veggie burgers out there mostly using grains and soy.. but for me, those ones are really unappetizing.

I did have some luck with my black bean and beet burgers.  They were really good and had lots of flavor, but I think I did better with texture this time around.  These turmeric chickpea burgers have a whole different flavor profile, and the chickpeas are not all the way cooked through, which completely changes the texture issue.

These do hold together.  I was flipping them with no problems.. and when you bite into it.. you are definitely biting into something that holds a little resistance.  That is exactly what I wanted.

Vive la Résistance!!

Yield 6 patties

Ingredients

Patties:

1 1/4 cup dried chickpeas, soaked overnight

3 cloves garlic, grated

1 knob fresh turmeric, grated (about 2 Tbsp)

2 small red onions, diced

1 jalapeno, diced

1 bunch fresh parsley, chopped

1 bunch fresh cilantro, chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1 tsp freshly cracked black pepper

juice from 1/2 lime

1/4 cup chickpea flour + more if needed

Olive oil for cooking

Tahini garlic sauce:

3 Tbsp tahini

1 clove garlic, grated

juice from 2 limes

2-3 Tbsp water, depending on how thick you want the sauce

freshly cracked pepper

Directions

1.  Cook the drained chickpeas until almost done.  You don't want them to be mushy when you smash them between your fingers.  I did mine in a crock pot for 4 hours (instead of 7).

2.  Drain but reserve some of the cooking water just in case.  Pulse the chickpeas in a food processor. Don't puree them, but make sure none are still whole.

3.  Add all the rest of the patty ingredients except the oil and stir well.  If the mixture is too dry, add some of the chickpea cooking water.  If the mixture is too we, add some more chickpea flour.  You want the mixture to hold together if you make a ball with your hands.

4.  Make the sauce by stirring everything together.  You don't want it to be too watery, so add the water 1 Tbsp at a time until it gets to the saucy thickness you desire.

5.  Make and shape the patties.  I used a burger press.  I placed some parchment paper into the bottom of the press, then scooped in the mixture, pressed, removed, and repeat.

6.  Heat some olive oil in a flat skillet or frying pan.  Carefully place each patty down and cook on medium-high heat for 3-4 minutes on each side. 

7.  Place onto a toasted burger bun with the sauce and whatever fixins you desire!

I had red onion, tomatoes, avocado, and lettuce.

This was the most satisfying veg burger I've had so far!  That Tahini garlic sauce is its perfect match.  Do not consider skipping it.

I've been requested to make it again for a crowd.. which obviously means it's a big hit!

5-Ingredient Salted Peanut Butter Cookies

I have my go-to peanut butter cookie recipe that I make interchangeably with tahini depending on what I have on hand.  I think everyone has their classic recipe that they are happy with.  The thing is.. sometimes, another one just jumps at you and begs you to be tried.

This is what happened with this one.  It seemed too good to be true, but too intriguing not to try.  I've never done a flourless cookie before.  Nor a butterless.  Come on.. we're not on a diet here!

But this cookie is not a diet cookie.  It is just peanut butter greatness in its perfect form.

It is the way peanut butter cookies were meant to be made.

 Adapted from Smitten Kitchen who adapted from Ovenly.

Yield 33 Tbsp sized cookies

Ingredients:

240g (8.5oz) cassonade or light brown sugar

2 large eggs, at room temperature

1 packet vanilla sugar or 1/2 teaspoon vanilla extract

450g (1 lb or 1 3/4 cups) natural smooth peanut butter

fleur de sel to finish

Directions:

1.  Beat the eggs, then beat the sugar into the eggs.  Go for it.  Beat it good.

2.  Add the vanilla, then peanut butter.  Mix very well, then put in the fridge to chill for 15 minutes or while the oven heats.

3.  Preheat the oven to 180°C (356°F).

4.  Line a baking tray with a cookie sheet.  Mine was silicone.  Scoop Tbsp sized balls onto the sheet.  Sprinkle with fleur de sel, and bake for 18-20 minutes.

5.  Remove and wait for 2 minutes before transferring to a cooling rack.

6.  Very important.  Let cool completely before eating.

These cookies are crunchy on the outside and in the center, depending on the cooking time, you get a nice melty chewy center.

Plus, they are beautifully domed and oh so sexy!

I made a few changes to the recipe from SK.  She uses 335g of sugar and that was just not thinkable, so I reduced to 240g.  They are still sweeter than I prefer, so next time I will go for 200g and they will be perfect.  

She also uses Skippy processed peanut butter with sugar explaining that the processed stuff gives the best results.  I used Dakatine peanut butter without sugar.  The ingredients are 97% peanuts, emulsifier, and salt.

She also chills the dough in the freezer before scooping and after scooping, explaining that it helps the cookies keep their dome shape.  I did not do this because of freezer space, but keeping the dough in the fridge between batches gave me the perfect domes I wanted.

I snuck a few pieces of broken dark chocolate into a few of the cookies to surprise myself later on.. teehee!!

Single Layer Carrot Cake with Olive Oil

It took me 3 rounds of baking this cake before I actually got a chance to snap a shot of a slice, let alone post the recipe.

That's how fast it goes.

The last time I made it was for my Mother in Law, who had never had carrot cake before, and thought the idea was interesting.  As I grated my carrots and prepared the olive oil, I could literally see the question marks above my in-law's heads as I told them I was making a cake for dessert.  They really thought I was pulling their legs and I was making some sort of appetizer.

Everything was settled once they had a slice and made 2 break through discoveries:  

1.  Carrots can be used in dessert!

2.  The French are not the only ones who can do dessert!

Come on now, everyone who has eaten at my table several times has had carrot or beetroot halwa before.. this really shouldn't be a surprise to anyone!

So I now present to you the most requested dessert (and easiest one to make) in my house, 

the Single Layer Carrot Cake with Olive Oil.

Adapted from Sally's Baking Addiction.

Serves 10-12

Ingredients

Wet:

170g (6oz) brown sugar

180 mL (3/4 cup) Olive Oil

60g (1/4 cup) plain yogurt

3 large eggs

Dry:

2 tsp vanilla extract or 1 packet vanilla sugar

250g (2 cups) flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp freshly ground java pepper (or quality black pepper)

Fold in:

260-280g (2 cups) grated carrots (approximately 6 medium)

1 inch freshly grated ginger

60g (1/2 cup) raisins or 3/4 cup chopped pecans

Frosting:

100g (3.5oz) room temperature cream cheese

50g (1.76oz) softened butter

50g (1.76oz) icing sugar (powdered sugar)

1/2 tsp vanilla extract

2 Tbsp plain yogurt

1 tsp freshly grated ginger

pinch freshly ground java pepper

Directions

1.  Combine the dry ingredients and set aside.

2.  Beat the brown sugar, olive oil, and yogurt together for at least 1 minute.

3.  Add the eggs in one at a time, beating them in, then add the vanilla.

4.  Add the dry ingredients into the wet and stir until just combined.  This means not to mix it too much, but enough so the pockets of flour have disappeared.

5.  Fold in the grated carrots, ginger, and raisins very gently.

6.  I don't have one of those cake pans where the bottom drops out, and I don't believe I really need one, so I used a 20 x 25cm (8 x 10in) rectangular pan lined with parchment paper.  The parchment paper makes it easy to remove the cake from the pan and cut it nicely at the end.  Pour your batter into this and distribute it evenly.

7.  Bake at 180°C 350°F for 32-38 minutes.  Check for doneness by poking a toothpick into the center.  It is done when it comes out almost clean.  If it is totally clean, the cake will be less moist.

Each oven is different, so it's hard to give an exact time.  In my oven, it is perfect at 33-34 minutes.

8.  Remove from the oven and let cool to room temperature before frosting it.

9.  Make the frosting.   Beat the butter and cream cheese together, then incorporate the sugar, vanilla, ginger, and pepper.  It should be rather stiff.  To make it easier to spread, add the yogurt.  It should not be runny!  Don't screw this up!

10.  Apply the frosting with the back of a spoon or a frosting spatula so there is a nice thick even layer covering the entire top of the cake.  I'm not usually a frosting person, but trust me, this is necessary.  Don't think to hard about it.. just do it.

Cut the cake the way you like, into sizes you like, and serve at room temperature or cold.

You can add chopped pecans or raisins to each slice to make it pretty, instead of just plopping it onto the table, parchment paper and all the way I usually do.

The result is so moist and decadent, not too sweet, but just enough with a touch of zesty happiness.

No, you can't taste the olive oil.  No, it doesn't taste like a salad.

It actually gets better the next day...

and the next..

and the next after that..

Panko Crusted Coalfish Burger with Tartar Sauce

As I drift from the traditional all beef patty, pre-seasoned and char-grilled to perfection, I'm opening up to things I may never have tested before, as long as my OG burger was available.

It is unfortunate to cling to ideas of "The Perfect Burger" because you completely pass by opportunities to taste exceptional things such as Black Bean & Beet Burgers.. or my new best friend, this crusty Coalfish Burger!

So here's the thing with me and fish.  When it's whole, it's either on the BBQ/Plancha or in the oven.. whole.  That is the tastiest way in my opinion.  If I'm going to be cooking it in a pan.. there is no other way for me than crusted.

The crust is where it is all concentrated.  If you can get that right, you can make it any style you want, and be worshipped.  Indian style with curry leaves, mustard seeds, and coconut rice.  American style in a hamburger bun with tartar sauce.

Oh yes.

This crust is perfection in a bun.

Let me explain.

Serves 2

Ingredients

1 thick cut of fish (mine was coal fish, about 350g - 12 oz), cut in half

2 Tbsp olive oil

1 Tbsp butter

Crust:

3 Tbsp ground almond

1/4 cup panko

2 cloves garlic, grated

1/2 tsp fleur de sel

1/2 tsp freshly grated black pepper

3 Tbsp finely chopped parsley

1 tsp dill

1/4 tsp turmeric powder

1/4 tsp red pepper flakes

3 Tbsp grated parmesan

Tartar sauce:

1 plain yogurt

2 Tbsp dill

1 cloves garlic, grated

juice from 1/2 lime

pinch fleur de sel

1/2 tsp freshly cracked black pepper

1 shallot, diced

4 baby cornichon (tiny French pickles) diced

1 tsp cider vinegar

Directions

1.  Make sure your fish does not have any bones.  Remove them with tweezers if needed.  This is important.  You lose the "fun" of the burger if you don't do this.  Pat dry.

2.  Prepare the crust by mixing all the crust ingredients together.  Make sure to stir well so there are no clumps.  Put this on a small plate.

3.  Press the fish into the crust.  Make sure there is crust all over each piece of fish.  Press with your fingers if you must.

4.  Make the tartar sauce by stirring all the ingredients together.

5.  Cook the fish.  Heat the oil and butter in a stainless steel pan.  Place each piece of fish into this.  Do this on high heat.  Cook for about 2 minutes, then carefully flip, reduce heat, and cook for another 2 minutes.  Remove from heat and cover for about 1 minute (the inside will steam while you get all your burger things ready).  The cooking time will vary depending on the thickness of your fish.  The thinner it is, the quicker it will cook (and possible fall apart so get a thick piece).

Serve by slathering tartar sauce on each side of your toasted burger buns.  I put tomato, lettuce, and a roasted green chile in mine and served with some oven roasted fries.

This was perfection.  Crusty on the outside and tender on the inside.  The tartar sauce was tangy with some fresh crunch.
Look no further, we have found each other...
Welcome to my table, crusty fish burger!

Extra Dark Chocolate Brownies

Interestingly enough, I have never in my entire life been a brownie baker.  I've been a brownie eater, but I'd never ventured into that domain before.  Until, that is, brownies were requested from me.
It is hard for me to not fulfill a request related to food.  Especially when that request is for something American, Indian, or Mexican.
So I took on the request.. it really can't be that complicated to make brownies, right?
Well, it depends how you like them.  There are 3 categories of brownie preferences:  cakey, chewy, or fudgy.  The ingredients and cooking times will depend on what you are going for.  My requester obviously had no idea what I was talking about, so I first tried a cakey recipe.  My first try was awful.  I mostly followed the recipe, but I must have overcooked them.  Plus, I realized that my requestor was not a cakey fan.  That one didn't make the cut.
Then I found this one.. a nice fudgy heaven using cacao powder.. meaning REAL chocolate.  The result is absolutely perfect.  I did reduce the sugar a bit because 250g seemed a bit much.  This is one I will be making over and over with different variants (candied ginger instead of chopped chocolate).  It got a thumbs up from every person who tried them.  I never need to search for a brownie recipe again.  This is the ONE.
Borrowed from InspiredTaste.
Ingredients
145g (10 Tbsp) butter
200g (1 cup) sugar
65g (3/4 cup) 100% cacao powder
1/4 tsp sea salt
1 tsp vanilla extract
3 Tbsp ginger powder
2 large eggs
70g (1/2 cup) flour
75g (2.6oz) chopped dark chocolate (or chocolate chips or nuts)
Directions
1.  Place a mixing bowl on top of a pot of simmering water and melt the butter, sugar, and cacao powder while whisking.  This will help it melt gently without burning while nicely infusing the butter with the chocolate.  Set aside to cool.
2.  When cool, stir in the salt, vanilla, and ginger powder and mix well.  I used a wooden spoon.
3.  Drop the eggs in one at a time, beating well each time.  The mixture should go from grainy to glossy, but still nice and thick.  Beat this mixture very very well.
4.  Gently stir in the flour until fully incorporated, then stir in the chopped chocolate or nuts.
5.  Line a baking dish with parchment paper.  Mine was 20 x25 cm (approx 8x10 inch).  The smaller the dish, the taller the brownies. The inverse is also true.  Scrape the batter onto the parchment paper and level it out as much as possible.
6.  Bake at 165°C 325°F for 20-30 minutes.  Mine took exactly 25 minutes.  This may depend on the size of the dish.  Check it after 20 minutes.  A toothpick in the middle should come out almost clean.  The top should be crinkly.  That's good stuff.
7.  Let cool all the way before slicing.

I sliced too soon, but that's ok.
The sugar can probably be reduced to 180g.
The best is to pop in the fridge until cold enough to slice and peel off the parchment paper.. otherwise.. it is a delicious gooey mess and you'll have more on your fingers than in your portions.
This freezes and defrosts very well, too, from what I've heard, but they don't last long enough in this house for me to try that out...

Black Bean & Beet Veggie Burgers

Shortly after purchasing a burger press, I figured anything could be shaped into a burger.  It didn't always have to be ground beef.  I could mix different meats, hide edible surprises inside patties, or even go all veg.  Why not give it a try?
Making an all veg burger is quite a challenge.. but only because I'm calling it a burger.  Calling it a burger means it should resemble meat.  In a meat burger, there is outer char, juicy inside, texture, and doesn't need much seasoning to be delicious. Trying to replicate all those aspects is a long process, but if you plan ahead and make enough to freeze individual patties, you are a total winner.
Just like me.
The reward for all your efforts is to have it on a bun with all your favorite fixings.  Nothing can beat that reward.  Plus, this one is made with beets.  So you can beet that... haha.

Recipe adapted from TheKitchn

Serves 8

Ingredients

2 Tbsp olive oil

1 onion, diced

4 cloves garlic, grated

2 Tbsp apple cider vinegar

3 red beets, roasted @ 200°C 400°F for 50 minutes, then peeled, grated, and squeezed

1/2 cup quinoa, rinsed, cooked, and cooled

1 1/2 cup dried black beans, cooked (or 2 cans, drained) and separated into 2 portions

1/4 cup dried figs (or pitted prunes)

3 tsp smoked paprika

2 tsp mustard

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp dried thyme

salt/cracked black pepper

1 tsp Worcestershire sauce (sub balsamic vinegar if vegetarian)

1/4 cup oats, blended into flour

1 egg (optional)

Directions

1.  Heat the olive oil in a pan and add the onions.  When the onions are translucent, add the garlic.  Cook until the onions are brown.  Don't burn them.  Deglaze with the apple cider vinegar.  Remove from heat and set aside.

2.  Pulse one of the 2 portions of black beans with the dried figs.  You want them roughly chopped, not pureed.

3.  In a mixing bowl, add everything but the egg and ground oats.  Mix with your hands until the mixture is homogenous.

4.  If using, add the egg and mix well, then add the ground oats and combine well.

5.  Refrigerate this mix for at least 2 hours, at most 2 days.  It will be easier to form the patties when cold.

6.  Shape the burgers into patties.  I used my burger press with parchment paper (meatless burgers are sticky).  If you don't have a burger press, use about 1 cup of the mixture per burger.

7.  To cook, use a plancha, bbq, or griddle pan.  I used my cast iron griddle pan on high for 3 minutes on each side.  It should stay together if you don't poke it too much.  It won't stay together the way a beef patty would, though, so keep that in mind.  I was able to get some nice grill marks on mine.

Serve on a bun with your favorite fixings.

I like mine with lettuce, onion, tomato, a bit of cheese, some mustard and samurai sauce, a chipotle chile, sometimes avocado, and always an egg.

I have to admit to how proud I am of these burgers.  All I wanted was to get a bit of char on there, and feel like I'm biting into something.  Of course, the texture is not the same as a beef burger, but it's not too far off.. and it definitely deserves its place on the grill.
I'm almost out already, so I'm going to be making a bigger batch soon.

Home-Fermented Ginger Ale

Good things come to those who wait...

Naturally occuring bubbles have always intrigued me, starting with Perrier.  I just can't get my brain around the fact that water flows from the ground already bubbly.  That is just insane!  To be fair, Perrier does reinforce the natural carbonation before bottling.. but if you did go to the source, it would be eyelashflutteringly bubbly.

Then there are the fermented drinks.  Then there are drinks like beer and champagne that start out flat and become bubbly.  That is equally insane, because in all my past experiences, I have only observed the reverse process.  The drink starts out bubbly and ends up flat.

Then one day, many many years ago in a far away family vacation home on the Normandy coast, my aunt opened a bottle of homemade "Limonade" she had stashed there from the previous year.  It was not too sweet, nice and lemony, and most importantly, BUBBLY!  She explained that she made it herself and the carbonation just naturally happened (but she was giving it to us kids, so it couldn't be like beer or champagne).

I was humored and a bit skeptical about the process, but was too young to actually pursue the curiosity.

Then, some 15 years later, I was gifted a bottle of olive oil with a flip cap.  That bottle made me flashback to that summer in Cabourg.  I decided I would try to make something that naturally carbonates.

As I looked through the different processes, it turns out that consuming fermented foods and beverages brings gifts to your body.  The probiotics in cultured food are a major cruise line all you can eat buffet for your flora.  Come to mama Lactobacillus!

Awesome.

I still would have done it even if there were no bonus points.  I wanted to do it because it's my little experiment at the moment.

For my very first try, I wanted to make ginger ale.  Because ginger is delicious.

You can't say the word "rhizome" in front of me without me yelling out GINGER!

Yes, it has accidentally happened before.

In order to make home-fermented soda, you need a culture.

Ok, everyone belongs to one culture or another, but I mean a pet living thing that you need to feed.  There are different types, but I feel the easiest to make (for me at least) is the Ginger bug.

The Ginger Bug is a mixture of grated ginger, sugar, and water left out at very warm room temperature until it ferments, then can be used as a base for a number of home-made sodas.

Mine spontaneously fermented in 48 hours.  So cool!

Follow Ginger Bug instructions from WellnessMama.

I'm also working a different type of ferment with "Limonade" which calls for rice, sugar, lemon juice, and water, but I'll get to that in a different post.  It's not quite ready yet.

I've made the ginger ale a coupe of times using the same ginger bug I've been keeping alive since the first bottle, so I'm confident in this recipe that has tested out quite well.

Yield 1 L or quart of Ginger Ale

Ingredients

1 inch piece ginger, grated

1/4 cup rapadura or cane sugar

1/4 cup lime juice

1/4 tsp sea salt

1/4 cup Ginger Bug

3-4 cups non chlorinated water (not direct tap water)

Directions

1.  Place 1 1/2 cups water with the rapadura, salt, and grated ginger to heat on the stove.  Simmer for 5 minutes until the sugar dissolves.  Let cool!  You don't want to kill your magnificent ginger bug now do you?

2.  Using a funnel, pour the ginger bug, lime juice, and stovetop mixture into your flip top glass bottle.  Top off with the non chlorinated water.  Make sure you don't fill it too high.  Do not close the flip top right away.  Cover with a cheesecloth or coffee filter along with a rubber band.

3.  Leave out at room temperature for 2 days before closing the flip top.  Then leave out for 3 days maximum after bottling.  During this time, it will naturally carbonate.  Check it everyday to see any bubbles.  Once you start seeing them, you can refrigerate, which stops the carbonation process.  If you leave it out too long, you will have a geyser when you open it.
4.  Serve chilled.

The taste is incredible.  It's not sweet at all although there seems to be a lot of sugar going in, very gingery, almost spicy, ultra bubbly, and a bit yeasty.  Everything I love and more...
My experimentation is going to branch out into a few different directions.. I'm so excited!

Note:
If this is the first time you are making a home-fermented soda, make sure you open it very carefully over the sink or even outdoors.  The first time, 3/4 of the bottle did an Old Faithful on me all over my kitchen.  I was left with only 1 little glass to taste and the rest to lick off the floor.  I had left it out 5 days instead of 3.. during a "heat wave".
The 2nd time I left it out only 3 days, but filled it just a bit too high.  I opened it outside and held the flip cap down to let some of the air out before totally opening it.  This time, it geysered out but I was able to catch some of it with my glass, and I was left with over half of the bottle + 1 glassful.  Not bad.
The 3rd time, I left it out only 3 days and didn't fill it too high.  The carbonation was strong, but I didn't make a mess.
Different room temperatures may yield different waiting times.

Be Patient...

BBQ Corn on the Cob & Veggie Skewers

 This is how Americans do BBQ.

Good old fashioned corn on the cob with hot sexy skewers of eggplant, bell pepper, cherry tomato, mushroom, and apricot.

And some nicely charred chicken.

My Grill is my new Happy Place

Chipotle Barbacoa Beef

As much as I love living and eating in France, there is seriously a lack of Mexicans and Tex-Mex items.  Please, Mexicans.. COME TO FRANCE!!  You will feel exotic and unique here!
I can easily find Indian, Chinese, Korean, and Thai products, but simple things like dried chiles and hominy are literally non existant with an exception once every 5 years.
Yes, you can find fresh chiles, but they are usually the red Thai or the green Moroccan.  No Jalapeños in sight.  When it comes to dried, you can find the spicy oiseau or cayenne ones, and in specialty stores you can find the red Indian ones.. but nowhere in site are chile de arboles, guajillo, moritas, puyas, pasilla, ancho.. or any of the other magnificent Mexican nectar.
For those who know me and travel, my "bring me this" list is always dried chiles and chipotles from a can... (and mango chile lollipops and Tapatio sauce).
Always.
So when I get my hands on some tortillas, I often dream about barbacoa beef.. but I had never really thought it was a possibility here.
Behold my very last can of chipotle chiles (family and friends.. this is a sign).. I have dedicated it to making my ultimate favorite fast/slow food burrito.. the Chipotle Barbacoa Beef burrito.
Just typing those words is making me salivate.
In college, I think I ate one of these at least once a week!
Serves 12 extra large burritos

Ingredients

1 kg (2 lbs) stew beef or chuck roast

1/6 cup apple cider vinegar

4 cloves garlic

2 tsp cumin seeds

2 tsp oregano

1 tsp whole black pepper

1/2 tsp salt

1/4 tsp ground cloves

juice from 1 lime

4 chipotle chiles in adobo sauce (from a can)

3/8 cup vegetable broth

2 bay leaves

Directions
1.  Place the garlic, cumin, oregano, black pepper, cloves, salt, and chipotle chiles with sauce in a blender and mix into a smooth puree.
2.  Put the beef in your slow cooker and cover with the puree adding the broth, bay leaves, and lemon juice on top.
3.  Cook on low for 6-8 hours.  I did this overnight.. I had some really hot Chipotle dreams that night.
4.  Using 2 forks, separate the meat into shreds and let it sit for a little while to let let shreds absorb the juice.  I transferred to a baking dish and covered with foil to free my crockpot for black beans.

5.  Now your meat is ready.  If it has cooled down too much, it can be re-heated in the oven, covered, of course!

You can use this for a bowl, on corn tortillas as tacos, or in burritos.

(There are no real corn tortillas in France)

Here's what went into my big fat Chipotle burritos!

With all the fixings.. sautéed bells and onions, black beans, rice, pico de gallo salsa with corn, sour cream, shredded cabbage, avocado, shredded swiss.. mmmmm!

Then I rolled it and wrapped it up Chipotle style for practical eating purposes...

.. and topped each bite with a lovely squirt of lime..

Just heavenly spicy deliciousness.
These are the kind of cravings that make you orgasmic when you obtain them... especially when you realize you made it 10x better than the original version!

The upside?  I ate this for 3 days in a row.. and I froze half the meat for future cravings.
Oooh!

Three-Ginger Pecan Pie

Pecan pie has been on my mind for a few years now.  I have some old Thanksgiving memories of a tooth-achingly sweet but absolutely fabulous pie with pecans forming a top crust and a gelatinous custard underneath I could never figure out.  Coming from the desert, I would joke that it was cockroach pie because the intact pecans reminded me of the local Palmetto roaches that like to hang out in the swamp coolers.  I know.. this is not a very appetizing intro.. but I used to refuse to eat dates as well for the same reason.  Once I got past that little though, bliss became me.
The only reason I hadn't made pecan pie until now is that almost every single recipe called for corn syrup and cornstarch.
I know it's psychological, but I cannot knowingly put corn syrup into one of my desserts.  Plus, I can't handle very very sweet desserts.. at least not as much as I could when I was younger.  It actually horrified me when I found out what that jiggly sweet stuff was under the pecan crust.
So, I completely stopped looking for pecan pie recipes.
It's funny because it's when you stop actively looking for love that it hits you in the face.  A recipe literally called out to me with the magic word: Ginger.
It has 3 types of ginger; fresh, powdered, and candied, maple syrup instead of corn syrup, and no corn starch.  Plus, I could cut out all the refined sugar if I wanted because it wouldn't dramatically change the texture.
This one was a winner.. and I'm very happy I decided to go through and make myself a new pecan pie memory..
Adapted from David Lebovitz.
Serves 8

Ingredients

Shortcrust:

100g (3.5oz) butter, cubed

125g (4.4oz) buckwheat flour

125g (4.4oz) flour

pinch salt

1 Tbsp nutritional yeast

1 packet vanilla sugar

2 Tbsp cane sugar

1 tsp ginger powder

1/2 tsp cinnamon

1 egg yolk

5 cL (approx 2 floz) water
Use the method, then pre-bake for 10 minutes at 190°C

Filling:

3 Tbsp butter

juice from 1 lime

1/4 cup milk

3/4 cup maple syrup

2 tsp freshly grated ginger

1 tsp powdered ginger
1/4 tsp salt
1 1/2 tsp vanilla extract

3 eggs

225g (7.9oz) pecans, toasted and chopped

50g (1.8oz) chopped candied ginger

Directions
1.  Melt the butter in a saucepan and add the milk, maple syrup, lime, salt, fresh ginger, and powdered ginger.  Remove from heat, add the chopped pecans, and let infuse for about 10 minutes.
2.  In a mixing bowl, beat the eggs well with the vanilla extract.
3.  Add the infused mixture into the beaten eggs along with the chopped candied ginger and mix well.
4.  Pour the filling into the pre-baked shortcrust.  Bake at 350°F 180°C for about 40 minutes.

The recipe says it should jiggle.. mine didn't really jiggle, but after cooling for about 1 hour, it was very easy to cut into slices.
It was the most fabulous tasting dessert I've ever made.
It is probably better to eat it in the afternoon with tea, for after a heavy meal it is a bit hard to go through with your desire to eat 2 slices.
Ginger is really getting a hold on me this season!

Ginger Molasses Cookies

Nothing says "Holiday" like ginger and spice.  I've been putting it everywhere on everything.  It's the most addicting piece of nature out there.. and when mixed with cinnamon cloves, and nutmeg, it fills you with warmth and love.. and leaves you wanting more.
I usually just have one cookie when I make a batch and keep the rest on the counter to offer.. but I can't keep my hands off these ones...

Yield 3 dozen cookies
Ingredients

Dry:

100g (3.5oz) buckwheat flour

180g (6.3oz) whole wheat flour

1 tsp baking soda

2 tsp cinnamon

1 tsp ground cloves

1/2 tsp nutmeg

1 tsp ginger powder

1/4 tsp salt

Wet:

90g (3.2oz) room temperature butter

100g (3.5oz) sugar

130g (4.6oz) molasses

2 Tbsp freshly grated ginger

1 large egg

Topping:

Chopped candied ginger

Directions

1.  Sift the dry ingredients together and set aside.

2.  Cream the butter and sugar together, then whisk in the molasses.  It may be hard to stir.. molasses is a sticky caramelized licoricy mess.  But mmMmmMm!

3.  Whisk in the grated ginger.  When it is all well incorporated, whisk in the egg until nice and homogenous.

4.  Ditch the whisk and prepare your wooden spoon. Add the dry ingredients into the wet ones a little at a time.  It will be nice and stiff..hang in there.

5.  When all the dry ingredients are incorporated, preheat the oven to 350°F 180°C.

6.  Make tablespoon sized balls with the dough, dip into the chopped candied ginger, and press onto a cookie sheet.  make sure to space each cookie out at least 1 1/2 inches apart.  It is actually easier to handle if you chill the dough beforehand.

7.  Bake for 10-12 minutes.  10 for chewy, 12 for crunchy.

8.  Remove onto a cooling rack and let cool at least 15 minutes!  Do not be too impatient..

The result is a light crispy chewy cookie full of ginger and spice and everything nice...

Ginger does make this world a happier place.

Banana Cream Pie

I know this doesn't look like anything sexy enough for a holiday dinner.  I wasn't planning on the banana I used as a topping to turn brown during chilling time.  Of course I should have known it.. but I just wasn't thinking.
This was, however, a mouthful (or several mouthfuls) of pure banana bliss.  Even non-dessert lovers ate their entire slice after an entire holiday meal!
I'm always weary of custards because you never really know how they're going to turn out until it's too late for a plan B.  If it says to chill 1 hour and you only let it chill 1 hour.. well, you're probably going to be out of luck.. because NOTHING sets in just 1 hour.  Those are lies.. all lies.
Also.. who tries a "needs time to set" recipe for the first time on Christmas Eve?  Someone crazy.. that's who.  Me.

Ingredients

Shortcrust:

80g butter, cubed

125g buckwheat flour

125g flour

pinch salt

1 Tbsp nutritional yeast

1 packet vanilla sugar

2 Tbsp cane sugar

1/2 tsp cinnamon

1 very ripe mashed banana

1 egg yolk

2 cL water
Use the method and bake for 30 minutes at 190°C
Filling:
75g cane sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/2 cups coconut milk (or normal milk)
1 1/2 cups cream
3 egg yolks
1 tsp vanilla extract
2 Tbsp butter
1 banana sliced lengthwise
3 bananas sliced into 1/4 inch rounds
Directions
1.  Whisk together in order the sugar, cornstarch, salt, milk, cream, an egg yolks.
2.  Pour the mixture into a saucepan on medium to high heat.  Whisk continuously until the mixture thickens, about 6 minutes.  You don't want it to be clumpy, but evenly thick where it will not drip off a spoon.
3.  Remove from heat.  Whisk in the butter and vanilla extract until dissolved.  Let cool.
4.  In your pre-baked shortcrust, spread a hefty layer of custard on the bottom.  Add in the banana rounds in a layer.  Repeat until you run out of custard and bananas.
5.  If you want to make it like mine, add the last banana sliced lengthwise on the top of the last layer of custard.  This step can be done right before serving to avoid the browning.
6.  Chill in the fridge for at least 3-4 hours.  I let mine for 11.

After 11 hours, this baby was NOT runny.

It was a silky delectable consistency full of ripe banana flavor without being overwhelmingly sweet.

Just a perfect end to a delightful evening with Friends that are more like Family...

Persimmon Apple Cobbler with Green Chiles

This last week I've been trying to figure out a way to make an All American dessert to go with my Kale Chips and Chili.  I usually go with Pumpkin Pie but one of my guests had already witnessed that.. so I had to find something else to fit the theme.  I also wanted to use Persimmons because they are beautiful as adornments to their leafless trees and are really in season.  When I stumbled upon a cobbler recipe using green chiles.. it literally called out to me and took over my brain cells.  I twisted and turned the the idea in my head for an entire week, trying to figure out if I should make a pie, make individual ramekins of cobbler, make a crumble, or just go with the whole messy looking thing and call it "la bonne franquette," which means.. please don't mind the look, just enjoy.
Well, I'm happy I did because I discovered cobbler.  I don't remember ever eating anything called cobbler and I certainly have never made it before, so with a major cutdown on the original sugar amount (it called for more than double what I used) I had something nice and caramelized on top but creamy .. and slightly spicy on the inside.
This dessert could not have been more Me.

Inspired by HomesickTexan

Ingredients

Filling:
2 apples (I used Gala) peeled, cored, and diced

2 persimmons, peeled, cored, and diced

1-2 jalapeños, roasted, peeled, seeded, and diced

1/2 tsp cinnamon

1/4 tsp fivespice

1/8 tsp nutmeg

Juice from 1 lime

2 Tbsp dried pomegranate seeds

Crust:

100g (3.5oz) butter

50g (1.8oz) buckwheat flour

50g (1.8oz) oats

20g (0.7oz) wholewheat flour

75g (2.6oz) brown or cane sugar

2 tsp baking powder

Pinch salt

3/4 cup whole milk
Directions
1.  Toss all the filling ingredients together and place in a buttered pie dish, spread evenly.
2.  To make the batter, mix all the ingredients except the butter together.
3.  Melt the butter in a pan on low heat until completely melted.
4.  Pour the batter mixture over the butter off heat.  Do not stir.
5.  Pour the batter with the butter into the pie dish over the filling.
6.  Cook at 350°F 180°C for 45 minutes until the top is caramelized.

Eat warm!

When the cobbler is still warm, it will be hard to get it to slice like a pie.  It doesn't matter.  Just serve and enjoy!  Another variation is to make individual servings... but who wants to go through all that trouble when you just want to relax and have a good time?
Next time I will use even less sugar because I don't think it really needs it.  The fruit is so naturally sweet that it seems almost sacrilegious to take the attention away from it...

Oatmeal Cocoa Bean Cookies

After what seemed like an eternity of cookielessness, inspiration came to whisper into my ear, smelling of cocoa beans ans cinnamon.  This summer I visited the Valhala of chocolate.. The Valrhona city of chocolate where each step of the chocolate making process was accompanied by a taste test.  It was an interesting experience that tested touch, smell, and of course, the different parts of the tongue reacting to taste.  Aside from just gorging on quality chocolate, I was impressed the the cocoa tree and it's magnificent raw fruit, the cabosse.

The delicate white flesh from the cabosse is similar in taste and texture to a lychee, and the beans are actually the seeds of the fruit.  They must be fermented, then dried, then washed, then dried, then roasted before they can start to become what we know as chocolate.  They start to be edible after toasting, where they release their delicate chocolate aroma, but are still 100% bean, so not at all sweet.  Over the years I've been leaning more and more toward very dark chocolate..in the same way that I like my coffee black.  I feel like I'm tasting the real thing instead of eating candy.  Chocolate for me is more of a degustation than a snack.  It is a small taste of our Earth's many hidden treasures.  When I saw you could actually buy the whole untransformed toasted cocoa beans, I was thrilled.  They are slightly bitter but nice to chew on as the flavor develops while your saliva breaks it down.  When a good friend offered me a bag of these little beans, I decided to try cooking with them instead of just munching on them.  As it turns out, they work magic in oatmeal cookies!

Yield 3 dozen small cookies

Ingredients

115g (1/2 cup or 4oz) room temperature butter

105g (3.7oz) brown sugar or cassonade

1 egg

1 vanilla bean, scraped (or 1/2 tsp extract)

70g (2.5oz) flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

Pinch nutmeg

1 1/2 cup oats

100g (3.5oz) dark chocolate, broken into bits (mine had coffee beans in it)

85g (3oz) roasted cocoa bean, crushed with a mortar and pestle into chunks

Directions
1.  Sift the flour, baking soda, spices, and salt together and set aside.
2.  Cream the butter and sugar together.
3.  Add the egg and vanilla and beat well until as homogenous as you can.
4.  At this point, I like to switch to a wooden spoon.  Add in the sifted dry ingredients a bit at a time until evenly incorporated.
5.  Stir in the oatmeal, crushed cocoa beans, and dark chocolate bits.
6.  Place 1 Tbsp sized balls of dough onto a baking sheet, separating each ball at least 1 1/2 inches apart.  With 1 Tbsp I had 3 dozen cookies.  They are a perfect size for me, but go ahead and make them bigger if that's what you prefer.
7.  Bake in a preheated oven at 190°C 375°F for 10-12 minutes.
8.  Remove and let cook on a wire rack at least 10 minutes before eating.

Ladies and Gentlemen.... cookie season has officially begun!

Spicy Homemade Pickles

Pickling is a "thing."  It's been a "thing" since I can remember.  I've loved being served a spear alongside a burger or tuna sandwich as much as I've loved buying a whole dill pickle at the snack bar in its brine its individual plastic bag in its brine and taking a big bite into it.. feeling the crunchy tanginess fill me with happiness.
Another thing that brings a little smile to the corner of my eye is the verb "to pickle."  I've always jokingly said that French is rich in grammar but poor in vocabulary.. mostly to get a reaction out of my French friends.. but then I keep stumbling upon examples of the wealthy English vocabulary.  The French word for pickling is "confire" with is the same word used wether you are slow cooking meat in its fat or making jam.  If you say you've been spending the afternoon pickling in French, they have no idea what you are talking about without more input.
Ha!
The only problem with pickling is that you can make them in 10 minutes.. but then must wait at least 48 hours before munching on them.  I'm ok with the 10 minutes.. because when I have the urge.. I want it now.. but I rarely know that I'm going to want pickles 2 days ahead of time.  when I want them.. I want them.
I hacked myself by making these the day before I went for a week vacation.  This way, I indirectly forced myself to not open the jars to let the veggies enough time to soak in their deliciously spicy tangy brine.  I used cucumber and carrots, but zucchini would be nice here as well.  The whole idea is to keep the water-vinegar-kosher salt ratio the same.  I made 1 pint but you can easily double or triple it depending on your ultimate desires.
I may do this next time I need to go out of town on business!

Yield 1 pint (1/2L)

Ingredients

1 cucumber, cut into spears

1-2 carrots, cut into sticks

4 cloves garlic

2 green chiles, seeded and halved

2 tsp fresh dill

2 tsp yellow mustard seeds

1 tsp freshly ground black pepper

juice from 1 lemon

2 tsp kosher salt

1 1/4 cup water

1 1/4 cup cider vinegar
Directions
1.  Prepare your pint jars (or 2 half pint jars) with the cut veggies, garlic, chiles, dill, mustard seeds, black pepper, and lemon.
2.  In a pot, bring the water, vinegar, and salt to a rolling boil

then pour into the prepared jars.  You might not use all of the brine.  Top off the jars and close the lids.

3.  If you want to process, this is the time.  If not, wait at least 48 hours in the fridge before digging in.  These will keep 3-4 weeks in the fridge unprocessed.  This waiting time is the hardest part.. seriously.

Have as a snack or alongside a nice burger, sandwich, or salad.

I love the zesty snap the cucumbers and garlic had.  I was only planning on eating the cucumbers and carrots, but I just discovered how amazing pickled garlic is!!