Maple Cinnamon Sticky Buns

Cinnamon Rolls, Seminar Rolls, Sweet Rolls, Sticky Buns

Whatever name for these delicious chewy stimulates your warm childhood (or warmer recent) memory glands will work.
It's funny how the words sticky and buns would never pleasantly be paired if we weren't talking about food.
Anyway, this is going to be my Christmas dessert.  I know it's not very traditional for Christmas, but I here in France you are supposed to eat Buche or Yule log for dessert.  What can I say?  I'm just not that buche-y kind of girl and I wanted to make something myself that would be somewhat of a challenge.  To make cinammon rolls, you need to make a dough using yeast.  Challenge accepted. 
I'm using the Pioneer Woman's recipe but halved, and then used half of the dough to yield my 12-14 rolls.  The rest I put in the freezer for NYE or another occasion.
Ingredients:
Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup brown sugar
1 small packet of yeast (10g - 0.25oz)
5 cups flour
1 large tsp baking powder (levure chimique)
1 tsp salt
Filling:
3/4 cup melted butter
plenty of cinnamon and sugar
Icing:
1 cup powdered sugar
1 Tbsp maple syrup
1/4 cup whole milk
1/8 cup melted butter
1/8 cup coffee (optional)
pinch of salt
Directions:
1.  For the dough, scald (almost boil) the milk, oil and sugar.  Set aside and let cool 45 minutes.
2.  Sprinkle the yeast and let dissolve at least 1 minute.
3.  Add 4 cups of the flour and stir until combined, then set in a warm place with a towel over the mixture for at least 1 hour.  It will rise like the sun.

All this mixed together with my bare hands, just the way I like it.
4.  Add the 1 cup remaining flour, baking powder, and salt.  Refridgerate for at least 1 hour.  I left mine overnight and had fun punching the dough down in the morning.
5.  Roll the dough into a large rectangle 2-3 ft by 10 in.  I only used half.  The rest I froze and will bust out another time.
6.  Pour the melted butter for the filling onto the dough.  Then sprinkle liberally with cinnamon and sugar.

 Put on your flamenco ladybug apron and smother it like there's no tomorrow.
7.  Roll that baby starting from the far end bringing it toward you.  It will ooze.  This is good.  When you reach the end, pinch to seam.

I would have sprinkled some cayenne pepper in there, but that idea was not approved.  Feel that ooozy goodness between your fingers.
8.  Cut up your log into 1 inch slices and place into baking pans.  Allow to rise for at least 30 minutes.

oh they are naughty little fellows aren't they?
9.  Bake at 190°C (375°F) for 15-20 minutes or until rolls are golden.
10.  While this is going on, whisk all the icing ingredients together.
11.  Pour the icing onto the hot sweet rolls to make them sticky.  It will absorb and increase the gooey factor.  This is good.

I am soo not a dessert person, but I had 3 of these after a heavy Christmas Eve dinner, which should give you a hint of how wonderfully heartwarming these are.

Homemade Ravioli Experiment

I bought myself a new toy yesterday.  It was very hard to keep it in the box until Christmas and today it has become futile to even try.  We're all adults here, don't judge me.

I'm so excited it's coming out NOW and I'm getting my hands dirrty!!

 Join me along with Dark Side of the Moon on my quest to make Ravioli.  

This is a test.  I repeat this is a test.  the results will then be evaluated and ingredients readjusted for an appetizer I will be presenting among various other things on NYE.

 2 cups flour + 2 eggs

 + a bit of EVOO, salt and a drizzle of water = dough.  I didn't use all the flour.  We're just going to have to see where this goes.

Filling made of salmon, spinach, fresh goat cheese, parmesan, garlic, a bit of chili powder, a dash of turmeric and some tarragon.  Mmm I licked my fingers.  Oops!

I'm not finished yet.  I'm waiting for the dough to settle 30 minutes before I proceed by passing it through the torture machine.

 Ah yes, here we are.  Let the torture begin...

 Isn't that nice?  At this point I confirm that 4 hands would be better than 2.  At least for the dough catching.  Any volunteers?

 These first ones were a little large, so I decreased the filling in the following ones.

 1 tsp filling, fold over, and cut out.  Then repeat until the dough or filling runs out.  My filling ran out and I only used 3/4 of my dough.  Interesting.

Yield: 29 ravioli or 3 servings.  I'm going to number them and eat them in order.

Boil for 4 minutes 

and then carefully place in a dish with 2 tablespoons of a nice buttery lemon garlic cream sauce.  Sprinkle with chives, parmesan and pepper.

Oh how I love creating beautiful things.

This was quite an experience.  Wonderful texture, great flavor.  I can see myself doing a number of variations with the filling now that I got the hang of using the machine.  For NYE I was asked not to put any fish or meat inside them, so I may be going with goat cheese/sundried tomato/zucchini or something similar.

It takes a lot of time, but I enjoy doing this type of thing with my 2 hands.  Now if I can only find a cheesecloth and possibly another hand.
Some people prefer to paint...
(you can be proud now)

Broccoli Rouy Quiche

Today my emotional rollercoaster is making a stop for quiche.

Quiche is so easy to make if you can find an appropriate crust, and is so versatile you can make it as insanely shocking or as traditional as you want.  I'll eventually make a fusion style quiche using spices or chili, but today, I'm using French cheese and my favorite trees, broccoli and cauliflower.

My source of inspiration will be increasing exponentially during the following week.  There is some sort of inverse proportional relationship regarding number of beats per second and something divided by zero during my imposed vacation time.  In the horizon are things like khandvi, samosas, raw milk paneer, and ravioli..which may be in continuous evolution as the week continues.
Ingredients:
1 pâte brisée (raw pie crust)
4 eggs
1 small handful small cut broccoli florets
1 small handful small cut cauliflower florets
1/2 Rouy, sliced (or whatever other cheese you have)
 2 Tbsp cream cheese
1/2 cup heavy cream
1 handful shredded swiss
3 or 4 grinds of fresh cracked pepper
pinch of salt
pinch of nutmeg
Directions:
1.  Beat the eggs with cream and cream cheese.  Add the pepper, salt, nutmeg and swiss.
2.  Preheat oven to 350°F and prepare crust as instructed (usually put it in a baking dish, stab it with a fork and cook it 5 minutes).
3.  Pour half the egg mixture into the crust, add the broccoli/cauliflower and cheese, then add the rest.
4.  Bake for 30-40 minutes until nice and golden.

Serve with salad and feel fancy for making quiche.
To make this really fancy, find mini individual pie crusts and make a bunch of mini quiches as hors d'oeuvres or as the French like to say, Amuses Bouches (mouth teasers).
The French can be so naughty with simple language...

Sun-Dried Tomato Chicken Artichoke Linguine

Shhh!

Don't tell the Inceptor I licked the wooden spatula, plate, pot, fingers, and just about everything that touched the sun-dried tomatoes.

Serves 6

Ingredients:

1 lb dried linguine

100g dried sundried tomatoes (not the jarred oily ones), chopped

1 can drained artichoke hearts

3 filets chicken, nicely grilled and chopped

1/4 cup roasted pumpkin seeds (or other nuts or seeds you find appropriate)

1/2 cup EVOO

1/2 cup heavy cream

1/2 cup dry white wine

1/2 cup grated parmesan

1 handful shredded swiss

1 handful dried basil (I would have used fresh if I had it)

3 large or 5 small garlic cloves

2 Tbsp red pepper flakes

Salt/fresh pepper

 Directions:

1.  Boil a large pot of salted water for the linguine and cook until al dente.

2.  In a heavy based pan, place a little EVOO with the grilled chicken and artichoke hearts.  When it starts to stick, add wine to deglaze.

3.  While all this is happening, blend together the garlic, basil, red pepper flakes, seeds, heavy cream, and EVOO.

4.  Add this blend to the chicken, sun-dried tomatoes, and artichoke along with the shredded swiss.  Heat through, taste, adjust seasoning and add more wine if necessary.  Simmer approximately 5 minutes.

5.  When pasta is al dente, drain and reserve at least 1 cup of the cooking water.

6.  Toss with the mixture and add some of the cooking water for desired creaminess.

Serve with extra parmesan, fresh ground pepper, and red pepper flakes.

I believe there is a heaven for each desire.  

This dish is the embodiment of one of mine.

Gujarati Kadhi

My bindi must have seeped into my brain to bring out childood food memories.  Tonight's Kadhi is something I eat regularly in my Indian family.  I don't know why I waited so long to make it myself.  I guess I just recently learned the name of this dish by browsing this wonderful website so I couldn't really search for it.  It's actually quite simple, and it's one of those dishes I can whip out whenever I want because they are ingredients I have on hand.  You wish your spice drawer looked like mine... don't you?

Ingredients:

1 cup beaten yogurt

3 cups water

4 Tbsp chickpea flour

1/2 tsp turmeric

1/2 inch grated ginger

(green chilies if you have them)

Seasoning:

2 Tbsp EVOO

2 dried red chilies (I used oiseau)

4 cloves

1 small piece cinammon

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp fenugreek seeds

1/2 tsp carvi seeds

(1/8 tsp hing if you have it)

sprig curry leaves (I used corsican tangerine leaves)

cilantro + green onions to garnish

Directions:

1.  Mix together the yogurt, water, and chickpea flour until there are no lumps.  Add the turmeric, ginger, and green chilies (if you have them).

2.  Pour in a pot and bring to a boil while stirring.  Keep stirring or the yogurt will separate strangely.  Then turn heat on very low.
3.  In a frying pan, heat oil,and add dried chilies, cinammon, cumin, mustard, fenugreek, and carvi until it snaps, crackles, and pops.  Pour into the yogurt mix and stand back in case it explodes.
4.  Add some cilantro, hing, and curry leaves and keep on low heat until you finish doing whatever you were doing.  Taste and add salt if needed.

Serve with chopped cilantro and green onions as soup or over rice with rotis.  Tonight was just as soup but oh my I can't wait to make rotis again!

Chole Masala

Remove feathers, lower crossbow, adorn sari, center bindi, put on Concert for Bangladesh record.

I'm going to spicy hot chana tonight...And since I can never stick to the recipe which is somebody's family recipe, it's becoming chana daal.  That is the only thing I changed out of my own will (the other change was lemon juice for amchoor, but only because I had no choice).  Otherwise it is 100% Punjabi tradition.

Who would like some nice tangy Gujurati Dohkla as a starter?
It came out perfectly in taste, but not as fluffy as it should have been in texture.  However, I will not give up on you Dohkla.  More on that another day.
Now for the Chole Daal Masala.
Serves 6
Ingredients:
Dry roast spices:
4-5 Cardamom pods
1 inch Cinammon
5-6 Peppercorns
3 cloves
1 bay leaf
1.5 tsp cumin seeds
1.5 tsp coriander seeds
1.5 tsp fennel seeds
2 dried red chilies (I used Oiseau)
Chole:
1.5 cups dried chickpeas (chana) soaked overnight and cooked until tender, and undressed
3-4 cups reserved chana cooking water
1/2 cup lentils (daal)
1 large onion, chopped
3 medium tomatoes, chopped
3/4 inch ginger, grated
1/2 tsp garam masala
1 tsp chili powder
1 tsp amchoor (or sub lemon juice)
some EVOO
salt to taste
basmati rice for serving 
Garnish:
chopped cilantro
green onions
squeeze of lemon
Directions:
1.  Dry roast the spices until fragrant.  Do not burn them!

Transfer to mortar and grind.  Oh yes.

mmm smells like love...
2.  Heat EVOO in a heavy bottomed pan or wok.  Add onions and cook until translucent.
3.  Add ginger.  Smell that raw ginger smell.  When you can't smell it anymore, add the tomatoes and cook, stirring a few minutes.
4.  Add the ground spices as well as the garam masala and chili powder and distribute evenly.
5.  Add the chana and cooking water to level.  Bring to a boil,then simmer.
6.  Add the daal and more of the cooking water depending on how juicy you want it.  Simmer approximately 15 minutes.
7.  Add the amchoor if you have it.  You are lucky if you do.

 

Serve over basmati rice and garnish with cilantro and green onions with a dash of lemon.

Mmm.  I could wake up to this...

I got Herring my mouth again...

...but that's where it belongs!

I don't always get all fancy at feeding time.  Just because you've been busy rebuilding your kitchen all day so all you have time to do is open up a can and spread some herring on some organic bread doesn't mean you aren't going to absolutely enjoy your guilt free snack.

 

These guys are pretty good.  I just added some tapatio to spice it up a bit. 

 I'm not sure we eat much herring in the US.  It's more of a nordic bottom of the food chain food, but those who are closer to plankton give us the best of the omegas.   

Mmm plankton...where the light is...

Oysters

If you think about something hard enough, it might just magically appear.
It is almost a proven theory.  Nothing is more powerful than the mind, especially one like mine, which, when coupled with another planet's electromagnetic field can provoke a hurricane within seconds...

Yellow Curry Fish Soup

After being away from a kitchen for 3 days, the first thing I did getting home was peel and chop carrots.  The relief and relaxation of being in front of my own stove was a perfect way to welcome myself home.  I innovated so this looks quite like this other yellow curry with fish, but still different.
It hit the spot... I Just Can't Help Believin.
Ingredients:
2 filets white fish, cubed
1 Tbsp yellow curry paste
1 handful cauliflower florets
3 carrots, peeled and diced
handful chopped celery
1 cube frozen spinach
chopped fennel stems
juice from 1/2 lemon
1 chopped onion
1 large clove garlic, grated
fresh ground pepper
 2 Tbsp heavy cream
1/2 cup mixed multipass grains
1 handful frozen peas
water
some EVOO
Directions:
1.  Sweat the onions in the EVOO, then add the carrots.  Stir and cook a bit, then add the celery, fennel, and cauliflower.
2.  When it all starts to stick, add the spinach, cauliflower, curry paste and lemon juice.  Add water to level, bring to a boil, then simmer approx 15 minutes or so.
3.  Add the garlic, then taste and adjust seasoning if needed.  Add the mixed grains and simmer another 5 minutes.
4.  Add the peas and fish and cook until done, about 5 minutes.
5.  Stir in the cream, add some fresh ground pepper, and be happy.

The shrimp in the photo was part of my happy hour.  He asked me if he could go for a swim and since I'm lenient, I said yes.
  It's not quite Thai, let's call it fusion.

*omit the cream and this is fight food.

Ficelles Picardes

Sometimes it is hard to determine whether or not a dish is French, American, Italian, or even Asian if it is not a known specialty.  Living in the US does not mean you eat mac n cheese or hamburgers everyday.  Living in France does not mean you will eat fois gras or snails everyday.  Using fish sauce does not make it officially Asian and a pasta dish is not always Italian.  If you are physically in the US but cook and innovate with every meal, does that make it American food?  Likewise, I'm living in France and have access to the same basic raw materials as everybody else, but I sure don't cook the same way "French" people do.  Does that make it French food or American food?  I'm feeling philosophical today, pondering such things while listening to House of the Holy and drinking my Macadamia George...
With that said, I usually don't label something as French unless it has something quintessentially French about it.  Today's dish is a specialty from the Picardy region, where I do not come from, but where all my in laws are from, so this is even a family recipe loosely translating to Picardy Rope.  It is usually served as an appetizer, but it is extremely heavy so we're eating it as a meal with a salad.
The fun part about this recipe for me is that I get to be the kitchen dictator without having to do any of the work, except artichoke dip and the salad.  I'll blow them away with my salad though.
Serves 5-6
Ingredients:
2 cups mushrooms,cubed
1 1/2 cups cubed ham or turkey
1 cup shredded swiss
salt/fresh ground pepper
drizzle white wine
dash of estragon
1 Tbsp butter
Béchamel:
 100g butter
80g flour
4 cups Milk
dash nutmeg
1/2 cup shredded swiss
Crêpes:
4 eggs
250g flour
2 1/2 cups whole milk
pinch of salt
some vanilla sugar
Directions:
1.  For the crêpes, whip the flour and eggs together by hand and add the milk little by little.  Add a pinch of salt and a pinch of vanilla sugar.  Let sit while you make the béchamel.
2.  To make the béchamel, mix the butter with flour on high heat until slightly colored.  Take off heat and add milk, little by little and whipping constantly.  Place on low heat and continue whipping.  It should be nice and thick.  Add the nutmeg and swiss and set aside.
3.  In a frying pan, heat the butter and sautée the mushrooms.  Add some salt, pepper, and estragon.  When the mushrooms render a bit of liquid, add the white wine and cubed ham.  Heat through, then add to the béchamel.  Taste this potion and adjust the seasoning.
4.  Make the crêpes:  In a thin crêpe pan (flat low lipped frying pan) smear some butter and on high heat, ladle the batter in batches of about 1/4 cup per crêpe.  Heat 2 minutes, then flip and cook 1 more minute.  Set aside and repeat until the batter is finished.
5.  Place 3-4 Tbsp of the mixture into each crêpe and roll it like a fajita before placing it in a buttered baking dish.

Do this until you run out of mixture.
6.  Sprinkle swiss liberally over the baking dish.

Cook in oven at 390°F for 10-15 minutes or until slightly golden.

Serve with a salad.
Go into a food coma.