Russian Cabbage Pie

 

Most people have no idea what to do with cabbage.  Actually, let me correct that.  Most people know exactly one thing to do with cabbage and that's about it.

In France, it goes into Soup.

In the Mexico, it goes on Tacos.

In the US, it is for Slaw.

In India, it goes as a Sabzi with mustard seeds and turmeric.

In Korea, it goes into Kimchi.

What I meant to say is that most people are unaware of the many different ways to work with cabbage.  It is anything but boring.  1 head can give many meals.  It's nutritious, and most importantly.. it tastes like a gift from the ground.  It can be eaten raw, boiled, sautéed, roasted, stuffed, cored, or as a topping.

Let me introduce you to one of the Russian ways to make cabbage the main attraction (other than Borscht).  This "pie" is very filling and the combination with hard-boiled eggs may seem surprising, but it really does the trick.

Serves 6-8

Ingredients

1 Tbsp olive oil

1 tsp caraway seeds

1 large onion, sliced into moons

2 Tbsp butter

1/2 large cabbage, shredded (about 4 cups)

1 bunch fresh dill, chopped

lots of cracked black pepper

salt to taste

3 hard-boiled eggs, chopped

Batter

3 large eggs

3 Tbsp mayonnaise

3 Tbsp yogurt

1 1/2 tsp baking powder

1/2 cup flour

black pepper

1 Tbsp chopped dill

Directions

1.  Heat the oil in a large wok and add the caraway seeds.  Cook until they crackle, then add the onion slices with a few pinches of salt.

2.  Add 1 Tbsp butter and most of the shredded cabbage.  Cook, stirring to coat, then add the rest of the butter and cabbage with a hefty hand of black cracked pepper.  Do this until the cabbage is tender (about 5-7 minutes).

3.  Remove from heat and let cool.  While this is happening, preheat the oven to 180°C 350 °F.

4.  Make the batter.  Beat the eggs well with the mayonnaise and yogurt, then stir in the flour and baking powder until the mixture is even.  Stir in the pepper and chopped dill.

5.  Butter a pie or cake mould and pour 1/3 of the batter in.  Place in the oven and cook for 15 minutes.

6.  While this is happening, go back to your cabbage.  Stir in the fresh dill.  It should have cooled down a bit.

7.  Remove the batter from the oven and start assembling.  Place 1/2 of the cabbage mixture into the mould over the partially cooked batter.  Sprinkle the chopped hard-boiled eggs in 1 layer.  Add the rest of the cabbage mixture on top of the eggs.  Pour the rest of the batter over the cabbage.  You will doubt that a crust will form.

8.  Place the assembled pie into the oven and cook for about 35 minutes.  The top crust should be golden.  Let cool for at least 15 minutes.

Serve warm or at room temperature as an appetizer or as a meal.  I served mine alongside some roasted roots.

The crust is surprising as it packs an interesting mix of flavors and pairs perfectly with the cabbage and hard-boiled eggs.

I'm not going to lie.. almost anything made with cabbage is a win for me, and this dish is no exception to the rule...

Roasted Delica Morreti and Feta Quiche

Keep the skins on.

That's the secret.

The best squash varieties are by far Ms. Butternut and Ms. Delica, pictured blow.

 

Both can be held in one hand, do not need to be peeled if roasted, do not become mush when cooked, and have a distinct sweet flavor that is not watery or pumpkiny.

In 3rd and 4th place come Mrs. Bernettine and Mrs. Sucrine du Berry, pictured below. 

 They are both larger versions of the first two with the same qualities, but need to be held with 2 hands.  They are perfect for pie or larger families.

Ms. Red Kuri (Potimarron) is all the rage in France, and it is very tasty, but on my list, it comes 5th, pictured below.

Although it can be held in 1 hand, there is not much flesh and once cooked, it doesn't stay as firm as the others.  The distinct full flavor is less present as well.

I love my life.

So with this in mind, my full bodied Delica was cubed, skin on, brushed with olive oil and a pinch of fleur de sel, and roasted on a sheet pan with parchment paper for about 30 minutes at 400°F 200°C.
The rest is just a quiche with a garlic panko almond crust.
Ingredients
crust:
3 Tbsp panko (use something else if GF)
1 clove garlic, grated
pinch fleur de sel
few shakes red pepper flakes
few cracks black pepper
3 Tbsp ground almonds
1 Tbsp olive oil
the works:
1 cubed oven roasted Delica or something of the sort
1 onion, sliced into moons (preferably roasted with the squash)
100g feta, cubed
appareil:
3 eggs well beaten
3/4 cup milk
3/4 cup yogurt or cream
1/2 tsp dried thyme
pinch fleur de sel
pinch nutmeg
few cracks black pepper
Directions
1.  Make the crust directly in the baking dish by mixing everything but the olive oil together.  Then pour in the olive oil and spread out the mixture evenly in the bottom of the dish.
Pre-toast the crust by placing it in the oven at 400°F 200°C for about 10 minutes.  Remove the dish and get ready for the next step.
2.  Place the works into the dish, making sure to arrange everything to your liking.  The feta should be evenly distributed and not all clumped on one side.  Apply yourself.  This is easy.
3.  Make the appareil by beating everything together until foamy.  Pour this into the dish with all the other people waiting.
4.  Cook at 350°F 180°C for about 40-50 minutes.

5.  Remove and let cool.  This is important.  At least 15 minutes.  This is also the hardest part.  During this excruciating time, make a salad or something.

I served mine with a salad.
The skin?  Ha!
It makes it crispy and utterly enjoyable without clearly being identified as skin.
I shall never remove skin from any of the smaller squashes again!

Caramelized Garlic Tart from Plenty

As I leaf through Ottolenghi's Plenty and marvel at the way his mind works, I stumble upon something that makes me react out loud, the "Funny Onions" chapter.  The more I read the introductions and the compilations of his recipes, the more I realize that this is the real way to compose.  I tend to focus one one ingredient that I want to make shine, and then create the recipe around that one ingredient, with other vegetables used to elevate the importance of the initial ingredient.  So the "Funny Onions" chapter is all about making bulbs sublime.  This speaks to me, for I am a garlic and onion lover.. sometimes I don't know which to choose, so I use both.  I love shallots, and can easily cook them whole and eat them as a side, for they sweeten when cooked.  I love fennel bulbs, raw or roasted, paired with just about anything.  Never in my mind had I ever thought of making a garlic tart.  Onion tart, yes.. onion soup.. yes, but Garlic Tart?  You mean a pie full of garlic?  What a genius idea!
This tart has almost 3 whole heads of garlic in it.. but it is relatively mild, since the garlic is left whole and par-boiled, then caramelized.  The result was mind blowing.  Mild, slightly sweet, and most importantly, making the garlic shine like the star she really is.
Adapted from page 38 of Plenty.
Serves 6-8 as an appetizer
Ingredients
1 rosemary paprika buckwheat shortcrust (original uses an all butter puff pastry)
2 1/2 heads garlic, separated and peeled (original uses 3)
1 Tbsp olive oil
1 tsp balsamic vinegar
1 cup water
3/4 Tbsp sugar
1 tsp chopped rosemary
1 tsp chopped thyme
150g cubed feta (original uses 2 different goat cheeses)
1 handful roasted cubes butternut squash (not in the original recipe..I had leftovers)
1 large handful cherry tomatoes (not in the original)
2 eggs
200mL yogurt (original uses double cream and creme fraiche)
salt and cracked black pepper

Directions

1.  Place the shortcrust or puff pastry in a 28cm fluted tart tin over parchment paper, lightly stab it with a fork, and cover the edges with foil.  Pre-bake it for 15 minutes at 180°C 360°F.  In a lower oven rack, place the cherry tomatoes so they can get a head start and lose their water.

2.  Make the caramelized garlic.  Place all the garlic cloves in a saucepan and cover with water.  Bring to a simmer and blanch for 3 minutes.  Drain, but reserve 1 cup of the water.

3.  Dry the garlic and the sauce pan, then heat the olive oil and the whole blanched garlic cloves on high heat.  Fry for around 2 minutes, then deglaze with the balsamic vinegar and garlic water.

4.  Bring to a boil, then simmer gently for 10 minutes.  Add the sugar, rosemary, and thyme along with a pinch of salt.  Leave to simmer until the garlic cloves are coated in a dark syrup (around 10 minutes).  Set aside.

5.  Assemble by placing the feta cubs into the pre-baked crust along with the butternut squash cubes and blistered cherry tomatoes, then add the garlic cloves and their syrup, making sure to spoon it evenly all over the other vegetables and cheese.

6.  In a separate bowl, make the custard by beating the eggs until frothy, and then adding the yogurt and beating well.  Add some salt and pepper to this mixture before pouring it into the crust over the rest, making sure to fill the gaps but can still see some veggies and cheese over the surface.

7.  The recipe says to bake at 160°C 320°F for 45 minutes, but after 1 hour, mine was still not done, so I turned it up to 170°C 350°F for 20 more minutes.  You want the custard to have set and the top to be golden.  By this time the house smells so lovely you just can't handle it anymore.. you just want to dive into the oven and swim through all that magnificent caramelized garlic.

8.  Let cool at least 20 minutes.  You can do it!

I served mine with a crunchy salad of baby romaine, shredded cabbage, chickpeas, lime, cilantro, and olive oil.

So.. how did it taste?  That first bite is transcending.  It's crunchy from the caramelized garlic that crisped in the oven and creamy on the inside.  The sharpness of the feta mixed with the tang of the oven roasted cherry tomatoes dance as if to thank you for having elevated them to this high ranking status.

That tart is honored to be your guest.  This is genius at its best..

Garden Tomato and Eggplant Cake Tatin

Living off the fatta the land..
My baby eggplants are just starting to yield multiple eggplants at a time.  For now, 3 is the most I was able to pick at once, but my next harvest will surely be around 6.
Imagine me jumping up and down smiling clapping my hands with my braids flip flopping all over the place.
That is the image of how the idea of harvesting my own vegetables makes me feel.  Baby eggplants are so cute.  I read that if you harvest them too soon or let them grow too big, they will be bitter.  Since they start out purple, it's hard for me to know exactly what the right size should be since.. well, they are supposed to be baby eggplants.  So far, I think the right size is slightly smaller than my fist.  I have a small fist, though.  I guess the size of a roma tomato.  The skin should be glossy.  If it's not glossy, it may be too ripe.
Anyway, as I was harvesting, my lovely neighbor offered me some of her ripe and juicy beef heart tomatoes off her vine.  The stars were aligned in my favor that day.  What a happy couple tomatoes and eggplants make.
I think I'm in love with the night shades...
Serves 6-8 as an appetizer
Ingredients

2 big juicy beef heart tomatoes, sliced thickly

3 baby eggplants, halved (sub 1 small eggplant, cut into 1 inch cubes)

few pinches dried thyme

cracked black pepper

few pinches fleur de sel

drizzle olive oil

Batter:

2 large eggs

1 cup buttermilk (I put a plain yogurt in a measuring cup and topped off with milk)

2 Tbsp olive oil
1 Tbsp sugar

1 tsp freshly cracked black pepper

pinch fleur de sel
1/2 tsp dried thyme

1 1/2 cups cornmeal

1/2 tsp baking soda

2 tsp baking powder (sub 1 tsp baking soda if GF)

 Directions
1.  Prepare the topping.  Place the tomato slices and eggplant pieces on a baking sheet and sprinkle with thyme, black pepper, fleur de sel, and drizzle with olive oil.  Roast in the oven at 200°C 400°F for about 20 minutes.
2.  Prepare your baking dish.  Cut a circular piece of parchment paper to put at the bottom of your baking dish.  Place the roasted tomato slices and eggplant pieces onto the parchment paper.  This is going to be the top of your cake once it's flipped.
3.  Prepare the batter.  In a mixing bowl, beat the eggs with the buttermilk, olive oil, and sugar.  In a separate mixing bowl, put all the dry ingredients and mix with your hands to evenly distribute.
4.  Carefully pour the wet ingredients into the dry ingredients and mix until just combined.  Don't overdo it.
5.  Pour the batter (it should be somewhat thick) into your baking dish over the tomatoes and eggplants on the parchment paper.  Use a spoon to spread it evenly across the dish.

6.  Bake at 200°C 400°F for 20 minutes.  The top should start to look golden and the sides should be starting to pull away.
7.  Let cool 10 minutes, then run a sharp knife around the sides to loosen the cake from its mould.
8.  Flip onto a plate, and cover until ready to serve.
9.  When ready, remove the layer of parchment paper and slice.

Serve warm or cold.  I served mine with a salad and called it a meal.  The leftovers were partly eaten for breakfast and partly cut into little cubes and served at happy hour with a toothpick the next day.

This lovely cake is slightly sweet, due to the corn flour.  It is a surprising combination that works quite well and has an interesting presentation.  The batter is just a blank palette for any other combinations now.. zucchini slices.. added feta, caramelized onions, spinach, broccoli.. ooh I'm getting all kinds of ideas.  Oh dear.. jalapeño cake is going to happen... ooOoh!
So now you can have your cake... and eat it too!

Onion, Cabbage and Coconut Tart with Cilantro Chutney

During my bouts of kitchen schizophrenia (yes I talk to my vegetables and yes they talk back to me), I couldn't bring myself to make any sensible clean cut decision.  I was to have some of my favorite French people over for an Appetizer Soirée and needed several ideas.  Usually, when I do this, I stick to a basic theme.  This time, I wanted it all.
All of it.
It was going to be my united cultures party.
And of course, since the only thing that was missing was the French flag, I put India in a quiche.
Just Brilliant.
I may not have invented the idea, but this recipe is 100% my own.

Serves 6 - 8 as an appetizer
Ingredients
Shortcrust:
100g (3.5 oz) butter
1 Tbsp nutritional yeast
1/2 tsp chile powder
1 tsp amchur (mango powder)
1/2 tsp turmeric
1/4 tsp salt
100g (3.5 oz) buckwheat flour
120g (4.2 oz) whole wheat flour
1 egg yolk
5 cL water
use the method, then pre-cook for 10 minutes at 190°C 375 °F

Filling:
2 Tbsp olive oil
2 tsp mustard seeds
3 dried red chiles
(if I had curry leaves, I would have added them)
1/4 tsp hing (asafoetida)
1/4 tsp turmeric
4 onions, sliced thinly
1/4 head cabbage, shredded
1/2 cup shredded coconut
few pinches salt
3 small eggs or 2 large
10 cL (3.5 oz) coconut cream
1/2 inch grated ginger

 Directions
1.  Heat the oil in a wok or heavy based pan
2.  Add the mustard seeds and wait for them to crackle before adding the chiles and curry leaves.
3.  Add the hing and turmeric.  They should fizz.  I love that part.
3.  Add the onions and cook on medium-high heat for about 10 minutes, stirring.  You want them to slightly color.
4.  Add the shredded cabbage and a few pinches salt.  Cook, stirring, until onions are nice and golden.
5.  Add the shredded coconut and cook, stirring, for another 2-3 minutes.  The dried coconut gets toasty quick, so be careful not to burn it!  Taste, adjust the seasoning, remove the whole chiles so you can add them to your own slice later on, and remove from heat.
6.  While this is happening, whisk together the eggs, coconut cream, and grated ginger.
7.  In your pre-heated shortcrust, lay the onion-cabbage-coconut mixture down and pour the egg mixture evenly over it.
8.  Cook at 180°C 350°F for 35 minutes.. then let it cool down for at least 30 minutes.

Best served warm with some chutney.... the crumbly crust will melt in your mouth and subtly caress your senses.
Who knew this could actually work?
The next day, I had a slice in my thali with some Daal, Urad Pakoras, Papadums, and Cilantro Chutney.
Are you drooling yet?
I am...

Vegetable Roulade in a Buckwheat Crust

The roulade:  A bunch of random different colored vegetables sliced with the thinnest setting of the mandolin..

Zucchini, Carrots, Eggplant, Tomatoes, Bell Pepper

then layered vertically, each slice slightly overlapping the next into a neat little circle nestled in its buckwheat shortcrust brushed with a yogurt mustard spread

then sprinkled with thyme, fleur de sel, cracked black pepper, and heavily drizzled with olive oil

then popped in the oven at 190°C 380°F for at least 50 minutes

Then served warm with a salad

Eat Beauty

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!

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...

Green Pea and Feta Quiche with a Millet Crust

I stumbled upon this idea from while flipping through DesertCandy a few months ago.  The idea completely intrigued me.  Peas.. in a quiche??  I tweaked a few things but the basic idea is the same.  Put peas and cheese in a quiche.  How fabulous!

I've made this twice and each time was a success.  I was even asked to make it again for the next quiche occasion!

Serves 6 as an appetizer
Ingredients

2 Tbsp olive oil
1 onion, sliced into moons
drizzle balsamic vinegar

100g (3.5oz) fresh spinach

2 cups frozen peas

2 large cloves garlic, grated

200g (7oz) feta, cut into cubes

2 Tbsp freshly chopped mint

4 eggs

1/2 cup heavy cream

1 cup full milk (I used goat)

few pinches salt

lots of ground black pepper
1/2 cup millet, rinsed
Directions
1.  Heat 1 Tbsp olive oil in a sautée pan and cook the onions on medium heat until they are glossy and dark in color.  Deglaze with balsamic vinegar.  Remove from heat and set aside.
2.  Heat the other Tbsp olive oil in the same pan and add the fresh spinach.  Sautée for a few minutes with a pinch of fleur de sel, some pepper, and 1 of the grated garlic cloves.  This takes about 4 minutes.  Remove from heat and set aside.
3.  Rinse the frozen peas in a colander under warm water.  Drain and transfer to a mixing bowl and stir in the other clove of grated garlic and the chopped mint.  Smash some of the peas.  I used my hands and squished some.
4.  In a mixing bowl, beat the eggs until frothy.  Add the milk and cream and beat until frothy again.  Add a bit of salt and cracked black pepper.
5.  Oil your baking dish and spread the millet along the bottom.
6.  You are now ready to assemble.  Place the cooked onions over the millet, followed by the sautéed spinach.  Add the peas and try to even out the layer.  Press the feta cubes into the peas.  Help them nestle in and find their place.  Pour the egg and cream mixture over it all.
7.  Bake for 50 minutes at 185°C 365°F

8.  Let cool at least 1 hour before eating.

Serve warm or at room temperature.

The millet hardens the longer it sits to form a nice crust that is crunchy and tender all at once.

The mixture of ingredients is completely surprising but works like magic.  I absolutely love the texture of the half smashed, half whole peas and their natural sweetness contrasted with the feta.  Those two make a lovely pair...

Pear and Cocoa Bean Tart

It is pear season here in France, and although pears are not the fruit I go crazy nuts for, they can be quite sexy when paired with the right ingredients and served in the right crust.

Pears, Chocolate, and Ginger.. oh yes.. NOW we're talking!

I wanted to make something French for my American visitors.. which is quite hard because I mostly get off on making pumpkin pie, cookies, and burfi.. things all very familiar to my VIP guests.  While trying to come up with something not so out of the box, but something I had never thought to make, my trip to the market and the myriad varieties of pears on the stalls had me flowing with ideas.  In France, pears and chocolate are a typical dessert.  Usually the pear is poached and then dipped in a chocolate syrup.. or served with ice cream, chocolate, and whipped cream.  I'm pretty sure a chocolate & pear pie is a thing, too.. but I'm CERTAIN that they never put cinnamon or ginger in their desserts.

Which is why I was so happy to do it.. and why this dessert came out so classy!

Serves 8

Ingredients

Shortcrust:

100g (3.5oz) room temperature butter, cubed

130g (4.6oz) flour

100g (3.5oz) buckwheat flour

1 Tbsp nutritional yeast

Pinch salt

3 Tbsp cane sugar

1/2 tsp cinnamon

1 tsp ginger

1 egg yolk

5 cL water

Use the method, then pre-bake at 190°C 375°F for 10 minutes

Filling:

4 small pears, peeled, cored, and sliced crosswise (I used the Louise-Bonne variety)

1 egg + 1 egg yolk

Cream

1/2 tsp cinnamon

Pinch nutmeg

1 tsp ground ginger

1 packet vanilla sugar (or 1/2 tsp extract)

1 Tbsp cane sugar

15g (0.5oz) Crushed cocoa beans

40g (1.5oz) Dark chocolate shavings

Directions

1.  Beat the egg and extra yolk together in a mixing bowl until frothy, then beat in the cream, cinnamon, nutmeg, ginger, and sugar.

2.  Sprinkle 3/4 of the chocolate beans and shavings at the bottom of the pre-cooked shortcrust, then lay the pear slices, pressing them down diagonally onto the shavings.

3.  Pour the egg and cream mixture over the pear slices and sprinkle with the rest of the chocolate.

4.  Bake at 190° for 40 minutes or until golden.

5.  Let come to room temperature before serving (refrigerate for at least 1 hour).

This is probably the prettiest dessert I've every made.  I love the architecture of the slanted slices topped with dark chocolate.  It's also quite tasty and not too sweet, which is perfect for me.

The cocoa beans played a nice role presenting their deep roasted flavor that paired well with the pears and filling.  I've made this twice for completely different populations and I will be making it again with different fruit.. as long as I keep it pretty!

Coconut Ginger Pie

Ginger gives life meaning.  When I create, there must be ginger involved.  It gives any item intensity and can be used in savory as well as sweets.  I particularly like to snack on candied ginger, or have it for breakfast with a few cashews with my dates and oats.  I love to add it to fried spices along with garlic to extract that pungent aroma and breathe it in.  I like it pickled with sushi, and raw in cocktails or off my fingers after having grated it.  It heats me deep from within, and I firmly believe that regular consumption of the root can keep you away from most common ailments.
This is why I chose to integrate it into my coconut pie.  With all that coconut and ginger, there is very little need for sugar or any oter taste enhancers.  You can just let nature reveal itself piece by piece as you enjoy the heat that flows through your body..

Ingredients

Ginger Buckwheat Crust:
100g (3.5oz) room temperature butter
1 Tbsp nutritional yeast
2 Tbsp cane sugar
pinch salt
1 tsp ginger powder
100g (3.5oz) buckwheat flour
130g (4.6oz) T80 flour
1 egg yolk
5 cL (2oz) water
Make the crust using the method, then pre-bake it at 190°C 375°F for 10 minutes

Coconut Ginger Filling:
4 eggs, beaten until foamy
110g (3.9oz) cane sugar
1 can coconut milk
1 inch piece ginger, sliced into thin strips
2 cups desiccated coconut

Directions
1.  Whisk together the filling ingredients.
2.  Pour into the pre-baked crust and bake at 180°C 350°F for 40-45 minutes or until just set.
3.  Remove and let cool for at least 1 hour.

Serve at room temperature or cold.

I wasn't sure how gingery this would come out since I did a complete freestyle evening with this recipe.  I'm happy to say the ginger was not too strong, but present enough to be felt.  It did not overpower the coconut, but rather infused in a synchronized dance.

The texture was incredibly interesting as well.  The desiccated coconut worked as a thickener and absorbed the liquid.  It had the texture of semolina halwa or couscous, but with the comforting flavor of coconut.

Garlic Buckwheat Crusted Spinach Mushroom Quiche

What I like the most about quiche is that it's basically a fancier way of serving a jazzed up omlet.  It works perfectly for guests, and you can usually make it vegetarian without anyone noticing.  Make several in smaller portions to get extra fancy or just a big one you cut into slices for a nice appetizer.. Or meal it you pair it with a salad.
I'm on a sautéed spinach craze these days.  Until the local asparagus starts peaking it's coiffe, my go to wood ingredient is spinach.  Oh I can't wait for the first aparagus!  How I love to roast thee...
Since I was out all day and ended up having company, but didn't quite want to go shopping since I'm trying to empty my fridge for the upcomong abstinence week, my omlet no company plan flourished into this quiche-for-company creation.
The pairing of spinach, sautéed mushrooms, and garlic in a buckwheat crust is so symbiotic it seems one ingredient nourished and introduces you to the next with each bite.
Serves 6 as an appetizer

Ingredients

Garlic Buckwheat Crust:
100g (3.5oz) room temperature butter
1 Tbsp nutritional yeast
1/2 tsp paprika
2 tsp garlic powder
1/2 tsp salt
100g (3.5oz) buckwheat flour
130g (4.6oz) T80 flour
1 egg yolk
5 cL (2oz) water
Make the crust using the method, then pre-bake it at 190°C 375°F for 10 minutes

Spinach Mushroom Filling:
200g (about 1/2 lb) fresh spinach, washed and patted dry
200g (about 1/2 lb) mushrooms, sliced

2 Tbsp olive oil

1 onion, sliced into moons

3 cloves garlic, sliced
1 tsp dried savory or thyme
juice and zest from 1/2 lime

1 handful grated gruyère

4 eggs, beaten

1 cup milk (I used goat)

3/4 cup cream
1  tsp paprika

pinch nutmeg

lots freshly ground black pepper

pinch fleur de sel

Directions

1.  Heat 1 Tbsp olive oil in a pan and add the sliced mushrooms.  Sautée for a few minutes until colored and add half the garlic slices, a bit of savory, fleur de sel, and black pepper.  Do this in batches if your pan is not big enough.  Set aside.

2.  Do this again with the onions by adding only a drizzle of oil, since the mushrooms probably let the surface viscous.  Set aside.
3.  Add the rest of the olive oil and sautée the spinach in batches.  Add the rest of the garlic, the lime juice and zest, and cook until the spinach wilts.  Set aside while you construct.

4.  Make the "appareil" by beating together the eggs with the milk and cream.  Do this until frothy.  The frothier your appareil, the fluffier your quiche will be.  Add in the nutmeg, some fleur de sel, a generous hand of ground black pepper, and the paprika.

5.  Construct.  Place the sautéed spinach into the bottom of your pre-baked shortcrust.  Add the onions, gruyère, then mushrooms.  Pour the beaten mixture over it all.

6.  Cook at 180°C 350°F for 35-45 minutes or until the top starts to become golden.  It should still be jiggly in the center when removed from the oven.

7.  Let cool for at least 20 minutes before serving.  This is admittedly the most difficult part.  During this time, clean the kitchen, set the table, make a salad.. try to keep yourself from cutting it open while it's still piping hot and not completely set.

I served mine with a lambs lettuce salad and it was a gorgeous little meal.

Quinoa Crusted Spinach Artichoke Quiche

 A bite of late summer in early spring.. canned and dried food can do wonders for psychological vitality...

Serves 3-4

Ingredients

1/2 cup sautéed spinach and fennel

1 Tbsp olive oil

1 onion, sliced into moons

1 can artichoke hearts, drained and halved

2 cloves garlic, sliced

1 handful sundried tomatoes, chopped

1 handful parmesan

1 handful grated gruyère

4 eggs, beaten

1 cup milk

3/4 cup cream

pinch nutmeg

lots freshly ground black pepper

pinch fleur de sel

pinch piment d'espelette

1/2 cup quinoa, soaked 1 hour, rinsed and drained

Directions

1.  Heat the olive oil in a wok or pan and add the sliced onions.  Cook until translucent, then add the artichoke halves, face down.

2.  Let the artichokes color a bit, then add a bit of fleur de sel, ground pepper, and garlic slices.  Heat through, then set aside.

3.  Make the "appareil" by beating together the eggs with the milk and cream.  Do this until frothy.  The frothier your appareil, the fluffier your quiche will be.  Add in the nutmeg, some fleur de sel, a generous hand of ground black pepper, and a pinch of piment d'espelette.

4.  Butter a baking dish well on the bottom and sides.  Place the quinoa so it covers the bottom of the dish.  Add the sautéed spinach with fennel, then the parmesan, followed by the artichoke mixture, sundried tomatoes, and grated gruyere cheese.  Finish by pouring the appareil or egg mixture over it all.

5.  Cook at 180°C 350°F for 35-45 minutes or until the top starts to become golden.

6.  Let cool for at least 20 minutes before serving.  This is admittedly the most difficult part.

The fruits of your labor will be mush appreciated and the new season will prepare your soul for the emergence of the Wood element...

This quiche is much easier to scoop once it has cooled.  The quinoa somewhat solidifies and forms a pleasantly nutty crust that ins nicely contrasted with the tang of the sundried tomatoes.

Roasted Veggie and Garlic Pizza

Garlic.

Do it.

It's healing powers are magical and it can work its way into and onto just about anything.

Serves 2

Ingredients

Dough:

150g all purpose flour

80g whole wheat flour

5g (1/2 tsp) salt

15cL (5 fl oz) warm water

5g sugar

10g fresh yeast

2 tbsp EVOO

Cornmeal for rolling and base
Use the method for making the dough

Toppings:

1-2 Tbsp olive oil mixed with 2-3 cloves garlic, smashed for the base

1 roasted zucchini slices in garlic
1 roasted eggplant slices in garlic

Sauteed hedgehog mushrooms (or whatever other mushrooms)

1 roasted tomato slices in garlic

Sliced mozzarella

Chopped red onions

Parmesan

Cook in an oven pre-heated to the highest temp on a pizza stone for about 10 minutes.

Then add the egg yolks

Cook for another 3 minutes and remove and let cool for at least 10 minutes.
Serve with some lambs lettuce and top with some red pepper flakes.

This was a perfect happy ending to a long day of skiing under the snow in the cold!

Tangerine Chess Pie

This is a staple in the southern states today but it's origins source it from New England dating back to colonial times.  It may have gotten its name from being kept in a chest during travelling.  Aah yes, a pie chest.  That's the type of thing I can imagine myself owning.
I chose this recipe for Christmas dessert because oranges and tangerines symbolize prosperity and wealth.  There are many tales as to why that is, but whatever the reason, you may have noticed that those fruit seem to be plentiful this time of year.  In France, they seem to be tossed around and offered.  In the US, they are commonly placed in Christmas stockings.  One tale mentions that St. Nicolas had given gold to a poor family of 3 daughters so they could offer dowry to their future husbands.  He had offered this in stockings that had been hung to dry above the fireplace.  Another tale mentions that the orange or tangerine offered a nice exotic treat post WW2, in place of chocolate.  Either way, there was no way anyone will ever get me to make Buche or Yule Log.  Even if it's "traditional,"  it's just not my thing.  This fruity pie is the perfect way to express my desires.

Inspired by SouthernLiving.
I had to halve the sugar on that original recipe because it was just too much.  I'm not sure how any reasonable person in their right mind could eat something that sweet.

Serves 6-8

Ingredients

1 homemade shortcrust (I used half buckwheat, half T80), pre-baked 10 minutes

150g (3/4 cup) brown sugar or cassonade

1 packet vanilla sugar or 1 tsp extract

45g (approx 1/4 cup) melted butter

4 eggs, beaten

1 Tsp flour

1 Tsp cornmeal

2 tsp tangering zest

1/3 cup freshly squeezed tangerine juice (3-4 tangerines)

1 Tbsp lemon juice
supremes from 3-4 tangerines (pssst.. this is the hardest part)
Directions
1.  Whisk together everything but the supremes.
2.  Pour into the pre-baked shortrust and bake at 175°C 350°F for 40 minutes or until the custard has set and the top is golden.

3.  With your nimble little fingers, decorate the edges with the supremes.  I used 4 tangerines and probably got about 6 decent wedges.
Hey, it's not ALWAYS about the looks.  It's about the Love..

4.  Let cool 1 hour.

Now.. lets talk about the taste.  This is a very sweet dessert.  It's sweeter than I'm used to, so I'm glad I halved the sugar.  It's a perfect holiday dessert because of its decadence.  It's generous flavor embalms you with that acidic citrus touch.  You can taste the light squeeze of lemon and all that tangerine zest.  If I would have done a better job with the supremes, it is something I would be proud to offer at a restaurant... even a French one!