Tidbits..

G and I aren't moving back to Toronto until January and we knew this would be our last Christmas on our own. So we shacked up in a hotel room on Christmas eve and went out for dinner to a Michelin starred Indian restaurant. I was a bit worried we'd be the only ones there but it seems quite a few people were craving a bit of Christmas curry. It was pouring rain on Christmas day and the streets of London were dead. We started the day off right with a full English breakfast, which seems to involve mass quantities of meat.

*****
By the time we got home it was time to throw the duck in the oven. I had never made a whole duck before, only the odd breast here and there. I completely expected it to be much like a chicken when it came to the carving but man that duck put up a fight. Clearly even the slightest difference in anatomy can throw me for a loop. Other than a few awkward minutes of wrestling with its drumsticks, the duck turned out really well.
We had Ben and Jerry's cookie dough ice cream for dessert. I'm not even going to tell you how much I love those little chunks of cookie dough.

*****
Boxing day was especially poignant because we did in fact spend the day with our cardboard boxes, with special appearances by two black sharpies and many rolls of seriously sticky tape. By dinner time we even went so far as to order a pizza, which, as you know, came in a cardboard box.

And then we had some more of that cookie dough ice cream.

*****
In exactly one week's time the movers are coming to take all our stuff away. They're going to lock it up in some container and throw it on a boat. We won't see be seeing it again for anywhere from 6 to 10 weeks. Luckily we still have a ton of stuff in storage in Canada that we never got around to shipping to Europe so we won't be entirely without when we get there. You gotta love it when procrastination ends up working in your favour.

*****
We managed to sell our fridge, but the awkward part is that they're taking it 6 days before we are actually leaving. It's going to be an interesting 6 days. I have a feeling there may be some more of those cardboard boxes in our future.
With extra cheese, please.

Packing up. Again.

one of 7 apartments in the last 4 years..


By some unexpected turn of events G and I find ourselves not settling into a calm after the storm of a wedding and a honeymoon as we had expected to. Instead we are surrounded by boxes, to do lists and a general state of disarray.
Yes, people, we are moving. AGAIN.

But this time it's a little different. We aren't just saying goodbye to jolly old England. We are marking the end of our 4 year European adventure and are finally heading home.

Toronto, here we come.

Two months ago, we had no idea that this is what December would bring. But here we are. We are excited to finally be part of our family and friends lives again- not just in a long distance way, but in a real, everyday sort of way. In 4 years our nieces and nephews have changed so much and, aside from a once a year trip home, we've missed out on their lives completely.

At the same time, it breaks my heart to leave behind the wonder that is around every corner in Europe, the extended family that I have here, and the friends that we have made along the way. And let's not forget the milder weather.
People, I was born and raised in Canada. But I HATE the snow and cold.

So yeah, we're happy and sad at the same time. You know how it is. We're both different people than we were 4 years ago when we left Canada. Our experiences have changed us, without a doubt. Even when I look back at who I was when I started this blog, how I cooked, and how I related to food-- I am not the same person now.
I have learned so much.

It was almost 3 years ago that I wrote my first post-- we were in some little apartment in the middle of Heidelberg. We never really knew when things might suddenly change and we'd be moving again but we took it in stride. Sometimes it was smooth sailing, and sometimes it was all I could do to keep from pulling my own hair out. But it's been an opportunity of a lifetime, and we are grateful for it. If you were reading my blog around the time when we left Paris, I was so stressed out by that point that I actually gave up on the blog. I'm handling it much better this time, but phew, I hope I don't have to move again for a long time.

So our European dream is over. And you know what? Despite the suddenness of the decision, I think we're ready to go home. For 4 years we kept moving, and kept wondering what we were looking for. We kept hoping we would find that perfect city. We never found it. In the end we realized that no matter where we live that without your family and friends there will always be something missing.

So, this little expat is going home. She's taking all her experiences with her and every day that I cook in my new kitchen in Toronto I will be reminded of my travels. When I sip my Mariage Frères tea I will think of Paris, when I see that can of pimenton de la vera in my spice rack I will think of the Borough Market in London and when I sit amongst my friends and family I will remember the 4 years that I was gone.

Wow, people. I'm going home.




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We're heading home on January 8 and since I am in the process of packing up my kitchen please forgive me if I yap more about random stuff and less about cooking for the next couple of weeks!

Busted.

Oh LC. You broke my heart when you broke in half.

Ok yes, I have admitted before that I can at times be clumsy.
But I swear to you, I had no hand in this tragedy.
And I am kind of annoyed about that because it just doesn't make any sense otherwise.

There I was happily tending a roast when I saw that the bottom had started to burn a little. So, I added a splash of sherry.

Now hold on! I know what you're thinking. But the sherry had never in its life been refrigerated. It was as room temperature as room temperature could be.
And this is not a new technique I was employing. I have done this many times before because darn it the recipe said that's what I should do.

You see? I'm completely blameless.

Within only seconds, the whole oven had filled with smoke and there was my roast, teetering on the edge of a broken casserole dish.

I wish I could say that this was a fluke, but people, this is the 2nd Le Creuset casserole dish that I have owned that has met this same sort of unusual fate.

So what the heck is going on? What in the world happened?

I'm stumped people! Is it me, or is it LC? And what does this mean for our future relationship? Will I ever be able to depend on LC again?

Sigh. I'm so confused..

A little bit of miscellaneous

On the cobblestone in front of the Pantheon in Rome. Funny no?


*****
A few days ago I decided the time for homemade hummous had come. It hits me a few times a year. It's one of those foods that doesn't excite me all that much, but every now and then I just feel like beating up some chickpeas. And G likes it, so whatever, right? The problem is that he has recently begun to insist that the chickpeas should be peeled. I thought this was an INSANE idea but I actually found proof of this in other recipes. I was not happy about that.

So this time I actually stood there and peeled 2 cans worth of chickpeas.
Really.

It was about the most tedious thing I can imagine doing. It's not nearly as fun as, say, peeling fava beans, which I actually do get a kick out of. So I'm kind of wondering, do you think it's actually worth it to peel them? Does it affect the flavour of hummous, for instance? I'm hoping you'll say no, but I'm willing to hear your arguments.

*****
On the weekend I bought some pork ribs. I've bought them once before but I just coated them in a homemade barbecue sauce and threw them on the barbie. This would be only the second time in my life buying pork ribs, and this time I had to cook them in the oven. I knew I wanted to use my unopened can of treacle (the British version of dark molasses) and after conferring with a friend, I mixed the treacle up with some sweet chili sauce and soy sauce and lathered it all over the ribs.
Man were those good. Rich and dark like mahogany, slightly sweet with lots of caramelized bits.

They were nice and meaty too, not fatty like some can be. We licked those bones clean I tell you.

And then I knocked my wine over onto our new rug. And while I gasped in horror G just said "I'm glad you were the first one to spill something on it and not me." And then he went back to eating his pork ribs.
Gotta love it.

*****
On Saturday my aunt was in town and we met up at Harrod's intending to do some shopping. We soon realized the golden rule and that is this: Do not go to Harrod's on a Saturday 2 weeks before Christmas. That's all I've got to say about that.

We hightailed it out of there, and hopped in a taxi because it was pouring rain, again. Our destination was Moro. She had never been there before and I LOVE taking people there for the first time. I had chargrilled squid with harissa to start, and my main was a wood roasted pork with chickpea puree and cabbage with pancetta and chestnuts.
Yes, it was good. The main dish felt kind of Christmasy with the chestnuts, and I will take anything that has a sprinkle of pancetta in it.


*****
And I think that's about all I wanted to get off my chest.
Now about that chickpea thing.. Peel or don't peel?



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(click on the label below for my other posts about Moro)

If there was any doubt that Christmas is coming...

The craziest Christmas cactus ever.


Ok, this has nothing to do with food. You cannot eat this. But my Christmas cactus is exploding with blooms and I felt compelled to share. Have you ever seen anything prettier?
All that pink!
G swears he has never seen one quite so.. bloomy..
My thumb is feeling so so green right now.

I have to tell you that I have this thing for plants. When they thrive I feel like a proud mother and it's a wonder I don't keep pictures of all my plants in my wallet to show off to everyone.
How crazy would that be.
It's so much more normal to just put them up on my food blog.
Isn't it?

Roasted cauliflower with a kick.

Before and after: Roasted cauliflower with Sel de Guérande and piment d'Espelette


I know, I know. I can hear you thinking that cauliflower isn't all that exciting.
Tsk tsk I say. Cauliflower is plenty exciting.
I mean, I've been known to sit down with a bowl full of it and if that just doesn't spell fun then I don't know what to say.

If you think about it, tearing it apart can be really therapeutic. You can put all your muscle into it, scrunch your face up, clench your jaw and just give it all you've got. And it makes such a satisfying crunching noise, like it knows you mean business.
So much cheaper than therapy.

Does it sound like I have anger issues? Because I swear to you this is completely innocent.
Although I will admit, sometimes a girl just needs to vent, you know?

And not only does it help you get all your demons out, once you've roasted it you'll realize how crazy good it is. I just can't seem to get enough of it and that whole 'me with a bowl full' was no joke. I love it when it gets those darkly browned bits-- little nubbins of concentrated roasted cauliflower flavour. It's such a sweet reward after all that venting.

So listen, if you've never tried roasting cauliflower before then you just better get right to it. Cancel your weekly therapy session and push up your sleeves.
I mean really, whatcha waitin' for?




Piment d'Espelette for a bit of a kick

Roasted Cauliflower with Piment d'Espelette

Since we're talking about being a bit fiesty, the Piment d'Espelette is important. But feel free to substitute that with whatever inspires you. It's also just as excellent with just salt.

Break a head of cauliflower into florets--they will cook more evenly if you keep them of relatively equal size, but I like to have some with well browned bits, so I break them up into various sizes.
Rinse the florets well and dry with a clean towel or the oil will not stick.

Toss the florets with enough olive oil to coat well. For a large head of cauliflower use a few tablespoons.
Sprinkle with a good pinch of sel de guerande or other crunchy sea salt.
And if you have it, add some Piment d'Espelette to give it a bit of a kick.

Place on a baking sheet, roast at 190c (375f) for 25 to 30 minutes or until desired doneness. (Cooking time will also depend on your oven).


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A little info in English on Piment d'Espelette can be found here

A good egg makes a good aioli.

Aioli made with the best eggs ever..

The night we got back from our trip to Rome we were so tired and our fridge was as empty as it had ever been so we just ordered Indian take out. You know how the Brits like their curries.
But the next night, after a trip to the grocery store to restock, I cooked up a veritable feast. A roasted chicken, some roasted vegetables, some toasted bread crumb salsa from the Zuni cookbook and just for good measure a side of Alice Waters' aioli.

Now let me tell you.
That was some kind of meal.
Maybe it was just the relief of being home, and of having all that wedding madness over with. Maybe.
Or maybe it was just that it tasted so so good.

It was my first time making aioli and I have to admit I did curse a little bit when it did not turn into aioli on my first try. So I grabbed another egg yolk and slowly added my failed batch and lo and behold it started to emulsify. I now know that the key is to add the oil much slower than you may be tempted to. I'm sure that Confuscious once said: "She who rushes the aioli will be disappointed."
Or something like that.

And I swear this aioli was made better by the eggs that I have been completely devoted to for many months now-- they're eggs from rare breed hens which graze outdoors and lay only about 2 or 3 eggs a week. They're produced by Clarence Court and are available at Waitrose. And if you've got nothing better to do on a saturday night you can even watch the hens in action.

I love these eggs-- the yolks are so perky and vibrant--orange almost, and I just think it's so darn cute that they only lay a few eggs a week. Perhaps they're trying to tell us that a good egg can't be rushed.
And I can't say I disagree.



Alice Waters' Aioli recipe
A straightforward recipe, and if it doesn't work the first time there is a fix. Thank god for that.

Clarence Court
the best eggs ever.

Catching up. And the dreaded flash.

There's still more than a week to go before this gal ties the knot. In the meantime, I did celebrate a birthday with more candles on the cake than I care to mention. I was certain that G snuck a few extra in there just to freak me out --I think it was awfully close to being a fire hazard.

With the guests we've had recently I've been cooking up a storm but because it gets completely dark out by oh, about 4:30pm, I am not at all motivated to take pictures. And when I do, I'm forced to use the dreaded flash and things end up looking something like this:

As appetizing as a cookbook from the '70s..

The flash makes everything look super greasy and even though this was some of the FINEST roast pork I have ever made, I wouldn't blame you if these pictures didn't tempt you in the least.

And there have been all sorts of things I didn't even have time to take pictures of. There were some balsamic roasted cherry tomatoes just tossed with some olive oil and balsamic vinegar and roasted in the oven. They looked really cute served up still attached to the vine.

And then there was this deliciously easy sausage bake: pork sausages, sweet potato chunks, preserved lemons, and garlic tossed with a mix of olive oil, honey and water. Add some fresh rosemary and just stuff the whole thing in the oven for about 30 to 40 minutes. It's kind of perfect when your parents come to visit and you practically wear the soles out of your shoes for all the walking they want to do and you're too tired to do anything when you get back but throw a bunch of stuff in a pan and sit down and have a drink (or two) while it cooks. People, I've come to realize that if I want those elusive buns of steel, I just have to invite my parents over for a few days.

It feels naughty to tell you about all this cooking I've been doing without giving you the full details, but people! I'm getting married soon! Even having a birthday in the middle of all this was just a bit more excitement than I could handle.

Anyway, if there's anyone still out there, let me just say this in my best Joey Tribbiani voice:
How YOU doin'?

Because over here? yeah, things are just a bit nutbar.

Time is not on my side..

Holy moses, where does the time go? Didn't I just get off a train from Paris? You're probably thinking I'm still detoxing, that maybe it wasn't going so well and I've been curled up in bed swearing I will never drink wine again. (would never happen by the way, wine and I are the best of friends)

I assure you, I am fully detoxed, but I seem to have been sucked into some sort of time vacuum where I wake up every morning and think:
"Wait. What just happened?"


So I have no idea where the last 7 days have gone and the rest of this one is booked solid. The parents just arrived in jolly old england yesterday, and I am in official tour guide status mode.
Dad has already decided that I make my coffee way too strong. And this is a man who likes strong coffee.
I know, right?

Anyway, the fun is only just beginning. Because after they head off to visit family in the rest of Europe, a super duper* friend of mine from Toronto is coming to stay with us and her and I are going to paint the town red.
Sparkly red.
With maybe some splashes of orange.

Who knew October could be so darn fun?

Now, about that coffee..



*super duper is a phrase that is tragically under used. Don't you think?

And then there was Paris..

So aside from all that tea business there is this matter of how I spent my time on my latest trip to Paris.
I had a whole list of things I wanted to do while I was there and aside from my trip to Mariage Frères, I didn't get a darn thing done. I made my way to L'As du Falafel and wouldn't you know they were closed for renovations for the week. I almost cried. Really. I know, a girl should not go to Paris with falafels on her mind but if you knew how good those things are you would completely understand.

In Paris, like everywhere, it's kind of hit and miss if you decide to just walk into some place you don't know and are hoping for a good meal. Unfortunately my friend Alisa and I, forced to abandon our falafel cravings, chose a serious miss. And although I did eat the potatoes off of the salad nicoise that I ordered, it wasn't at all worth speaking about.

Then there was an impromptu meet up at a cafe at about 4 in the afternoon* which did not end until midnight after much wine was consumed.
A girl cannot get things done when she just sits back and focuses on socializing.
But it's fun that way. And after living there for over a year and a half, it's just kind of how it seems to work out for me lately.

I came home, unloaded 120 pictures from my camera and people, I'm telling you, all of them are of friends, except for this shot up there of the drink of choice of those two that kept me so occupied* on friday afternoon. Oh and of course this guy who always seems to end up on my camera whenever I'm in Paris.


David: always fun at parties..


Then there was the party on Saturday night which my friend and I spent the whole day getting ready for: shopping for groceries, then lunching to recuperate from the shopping, then shopping some more. No there were no strippers at the party but there was a heck of a lot of food, wine, champagne, general chit chat and the obligatory 2 cheek kiss with everyone who comes through the door. A girl needs to keep her tic-tacs handy when she goes to Paris I tell you.
I did not climb into bed until almost 3am.

The next day, as you can imagine, was a total write off and then suddenly here I was back home again with nothing to show for it but some tea and the tail end of a 3 day hangover.

So this week the girl needs to detox. I bought some kale last night just for that purpose and promptly left it on the tube.
You see where my head is at.
This detoxing might take awhile.

___________
*Two of my favourite people, Melissa and her husband, were in town

Off to Paris. And sharing my tea love.

I can't seem to stay away from Paris for too long, so I am off to the city of lights for the rest of the week. The forecast seems to call for clear skies so I'm expecting to do a lot of wandering around. Nothing beats Paris in the Fall, partly because it gives you an excuse to bring all your girliest scarves, even if you are only staying for a few days.

This trip I seem to not be thinking all that much about the food. I'm really just looking forward to seeing friends, hanging out in cafes and just plain being there. And there is the small matter of my bachelorette party that must be seen to.

Yeah, you heard me.
Could it get any better?



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Tea Anyone?

You know how much I love my Mariage Frères tea. And I keep thinking that I would love to share it with some of you guys. I feel cheesy doing this as some sort of contest but I don't know how else to do it! So, here's what I'm thinking: leave me a comment if you are interested and I will put all the names (even if there are only 2 of you!) in a hat and draw for the person who I will send the tea to. When I get back I will announce the 'winner', who can email me with their mailing info. Sound good?

Canadian Thanksgiving. The British way.

Glennans Sweet Potato and Plantain Crisps

This past weekend was Thanksgiving for Canadians and, though G and I were far from our families, we got ourselves a little turkey and celebrated the best way we knew how: jam the turkey in the fridge and head to the local pub for a drink.

It was so nice out we sat outside and nursed our drinks until it was time to head home and get that bird in the oven. Due to some poor planning on my part, half way home I realized I had a full bladder so we had no choice but to pop into another pub and order another drink so that I could use the loo. The turkey was just going to have to wait.

But we finally made it home (with a spring in our step) and while the bird was roasting I made some homemade stuffing, and G got reacquainted with his xbox.

It was just that kind of a perfectly lazy fall weekend. The days are getting shorter (and I was a bit tipsy) so I didn't get a picture of that turkey or the stuffing or anything else for that matter. Except of course for these sweet potato and plaintain chips that I was pretty thrilled with. I think some people aren't all that into the taste of plantain but I am. These things were thick and crunchy, not overly salty or greasy. Just perfect according to me. And they're a great thing to snack on while the turkey is in the oven and taking way longer than you expected it to.

So, now I've got a boatload of extra turkey and a couple of litres of turkey stock taking up all the space in my freezer. But for these two little displaced Canadians it was totally worth it.

*********
Glennan's website
p.s I got those crisps at Waitrose

On a Saturday.

Some feathered friends joined us for a drink by the river..

Blek and learn.

It was the simplest thing, and not the first time I'd made it. Some greek yogurt with a touch of garlic, chunks of cucumber, and some fresh dill. I even deseeded the cucumber as I usually do because I find the seeds bitter. And mushy. And ick.
Anyway, I dug in.

And then I said something like: "Blek" and then "hak" while I cursed the neighbour for singing Christina Aguilera at the top of her lungs.

People, I am no stranger to cucumber and yogurt, so this was a complete surprise.

I struggled with a moment of serious self-doubt.

Perhaps I never had liked this salad.
Was the yogurt the wrong choice? Or the garlic ill-conceived?
Am I just not good at this?
And worst of all, oh my god, do these shoes clash with my outfit?

It was far too much debate for such a small snack. And despite the shoes, I did recall that this cucumber concoction had served me well on many occasions.

So I took a deep breath in hopes of finding some clarity. Jesus stayed mum, and I don't know where Buddha was, so I decided to get my Google on.

And wouldn't you know, (hand on hip), it wasn't me at all. Apparently sometimes the flesh of cucumber is just bitter--some people can taste it and some people can't. There doesn't seem to be a complete understanding of what causes some cucumbers to be bitter but it is related to 2 compounds in the cucumber: cucurbitacin B and C.

Snoring yet? Me too. But the point is, trust your tastebuds and you just might learn something that will make you a better cook next time. I mean at least now I know to taste a cucumber before going to all the trouble to make something with it. But I'm wondering how I managed to avoid a bitter cucumber all these years that this is the first time I bleked* over one.
Small mysteries.
Keeps life exciting I guess.
Now, about those shoes..




*bleked:
verb; past tense of blek, as in 'to blek' or 'eliciting a blek response'

Judion beans, ricotta mustia and I am maybe reading too much MFK Fisher

Judion beans with sun-dried tomatoes, rosemary and ricotta mustia



Start with some plump, cooked judion beans and with a light hand anoint them with your best olive oil. Dip your fingers into a pot of crunchy sel de guérande and take but a pinch! Then watch as the grains tumble recklessly over the ivory beans. Take the pepper mill in hand and let the aggressive crack of the peppercorns ring in your ears. It will take all your willpower to resist the urge to eat the beans right then and there.
But if you do, you will be forgiven.

If you've made it this far, it will serve you well to add a flourish of chopped, marinated, sun-dried tomatoes. And I beg you not to stop until the earthy green of fresh rosemary decorates the bowl. And in the final act, before the curtain is drawn, add a bit of the softest, freshest cheese you can find so that each bite melts into your mouth and does not distract you from the soft, lush beans. Might I humbly suggest ricotta? And if you can find it, I promise you your tastebuds will ignite under the smoky warmth of ricotta mustia.

And I know it may be too much to ask, but if you can resist temptation for just another minute or two, consider how perfect this whole affair would be alongside a fresh arugula salad and a wedge torn from a doughy loaf of bread to mop up every last bit of oil and salt from the bottom of your bowl.

In closing dear friends I must forewarn you that this salad is most certainly the sum of its parts. If the bean on its own does not inspire you, if the sun-dried tomato makes you wince or heaven forbid the olive oil does not make you close your eyes and drift away into your daydreams, well then, might I suggest perhaps a bowl of soup for dinner instead?


**************
The players

*Ricotta mustia = smoked ricotta. I had never heard of this before I saw it at Whole Foods last week. And wow, it is some kind of smoky! It has a fantastic flavour. It runs the risk of overpowering anything you put it with so I think it must be used carefully.

Judion beans--a Spanish butter bean. You may be surprised to learn that I bought mine in a jar. These jars are easily found in the UK at Sainsbury's and Waitrose and the Borough Market, as they are imported from Spain by Brindisa. They are big white beans and probably a bit softer than they should be because they are sitting in brine, but I LOVE THEM. If you want to cook your own from dried, be my guest. Additionally, I think any canned white bean would be ok as a substitute. The main thing is that they taste good just on their own --if you're not starting out with a good bean then this "non-recipe" won't taste like much.

I am in love with Waitrose brand chargrilled sundried tomatoes. G and I throw them on everything --from pizza to chickpeas to arugula salads. Everytime we move it takes me a while before I find a brand of marinated sundried tomatoes that doesn't leave me disappointed. The first time I tried this brand I was hooked.

Olive oil- if there's one thing I have learned not to skimp on, it's good olive oil.


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Post disclaimer: No, I haven't lost my mind. I'm just in the middle of reading this.

On a mission.

Emerald Sesame Kale

It's time that I confess that this girl is on a serious mission. In about 7 weeks time I will be donning a wedding dress and saying 'I do' to that beau-hunk of mine, otherwise known as G. This means that these days I am paying an unusual amount of attention to the size of every pore on my face, the strength and shine of every strand of hair on my head and yes, of course, any extra jiggle in my walk.
Seven weeks and counting.

So now maybe you understand why it is that when I walked into Whole Foods the other day I avoided all those decadent things at the prepared foods counter and opted for a big old serving of their Emerald Sesame Kale.
This stuff was seriously green.
So green, in fact, it made me feel like my skin was going to instantly glow the minute I took that first bite. I even got them to throw in some roasted asparagus and baby bok choy with miso just to show them how serious I was about this whole thing.

I'm aiming for glowing skin here people, and I am going to show no mercy.

It was the most ridiculous looking pile of stuff and even the most forgiving eye would admit that it didn't look all that appetizing in it's plastic container. But like I said, I'm on a mission.
Admittedly, the asparagus and the bok choy were consumed with little fanfare.
But that kale.
Oh my, that green, green kale.
I had no idea kale could be that good. Maybe that's not saying much coming from a girl who doesn't buy it all that often, but I think I may now be officially converted.

Unfortunately, it seems that Whole Foods saves their best recipes for their cookbook. They seem to have a recipe by this name in there but the full recipe is not posted on their website.

However, I did manage to find two recipes with the exact same name and same ingredient list so I think I may be on to something. But if anyone out there has the real deal, you will give me a nudge, won't you?


*************
If you're interested, the 2 recipes I found both contain: kale, sesame oil, sesame seeds, garlic and soy sauce. I haven't tested these recipes yet but the ingredient list does give us a good head start, don't you think?

Emerald Sesame Kale from Open Harvest
Emerald Sesame Kale from Outpost Natural Foods

Feeling warm and fuzzy with Chandernagor Tea

Chandernagor Tea from Mariage Frères

It's been a while since we've talked about tea, hasn't it? Even though I no longer live in Paris, my love for Mariage Frères has not faded. Despite the fact that I can't just pop into their tea shop on a whim anymore, my collection doesn't seem to be getting any smaller. When I moved I really stocked up. The other day I realized that if I told you about a different one that I own once a week, we'd still be talking about my collection well passed Spring of 2008.

That is a lot of tea. And you know how I love to talk about it.

So let me tell you about this tongue twister of a tea called Chandernagor. I can't remember when exactly it was that I was first introduced to it, but I was still in Paris and it was cold and raining. I was meeting a cousin of mine and her friends for drinks. We settled on some Moroccan place just across from Les Halles, a corner joint with low lighting, lots of candles and comfy couches. My cousin and I got there early and settled our rain soaked selves into a couch by the window. And wouldn't you know, they had Mariage Frères tea on the menu.
Cut to us feeling cozy and relaxed with 2 steaming cups of Chandernagor tea warming us with the scent of cinnamon, cloves, cardamom, ginger and pepper.

I was instantly in love with it. And it didn't take long before it nudged itself into my collection.

The Chandernagor blend reminds me of chai tea and I'm sure it would lend itself well to being steeped in milk considering it is just a blend of spices. Having said that, I'm wondering why the heck I haven't done that yet. In my defense, the tea is so charming on it's own that I rarely think to mess with it. But now that the colder weather is here I think I might just give it a try.

Is it weird that I feel all warm and fuzzy just talking about it?


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-the tea is named after a French trading post in India
-click the Mariage Frères label below to see my other posts about their tea

The colours of Fall..

Man, I love the internet.... Doesn't it just look so darn yummy?


*Click each picture for it's corresponding link, mouse over for it's description.

Braised baby bok choy

I gotta tell you that I think baby bok choy is one of the snazziest looking vegetables around. I mean look at it, how perfect is that colour and that shape? But no matter how much I try to convince G of its visual appeal, he is still not a big fan of its slightly bitter taste. (I'm sure he's not the only one).

So, I do what any baby bok choy lovin' gal would do: buy it and eat the whole damn thing herself. (And it's kind of fun to say "baby bok choy", don't you think? It has the same appeal on the lips as that "baby back, baby back, baby back ribs" thing.)

Believe it or not I recently came home with some UK grown baby bok choy.
UK grown!
I kid you not.
And I usually do the same old thing with it--steam it and top it with a dressing made of soy sauce, sesame oil, a bit of sugar, some water and dried chilies.
But this time I threw caution to the wind and braised it, with a little help from Epicurious.
I mean it's bok choy people, it doesn't need to be complicated, right?

Braised baby bok choy with a shot of sesame oil



The recipe at Epicurious for Braised Baby Bok Choy calls for the bok choy to be braised in a cup of chicken stock and 3 tablespoons of butter for about 5 minutes until tender. (With the lid on the pan! And note that I cut the bok choy in half down its length.) Then you remove the bok choy, reduce the stock to about 1/4 cup, then add 1/2 teaspoon of sesame oil and pour this over the bok choy.

Since G was having none of this, I couldn't justify 3 tablespoons of butter. So, I used only a tablespoon but I still got a good wollop of yummy butteryness- the liquid gets all tucked into the leaves as they wilt. I can only imagine how sinfully good it must taste with 3 tablespoons.
And in the end, just before eating it, I could not resist adding a sprinkle of sesame seeds, because a girl needs her omega 6.
Some of the reviews suggest adding a shot of soy sauce as well which is a suggestion that I wholeheartedly support.

Ispahan jam makes it all taste so good

Greek yogurt topped with Ispahan Jam and smothered in fruit

Cindy's recent ode to her Christine Ferber jam reminded me that I had promised to tell you about the Ispahan jam I bought on my last trip to Paris in July. If you had read about the first time I tried the famous Ispahan dessert, you would know that I was more than a bit disappointed. Despite that, something about the combination of rose, raspberry and lychee fruit stuck with me. So not long after that I decided to try Pierre Hermé's version.
And oh. It was good.
Since then I get a little excited when faced with any dish containing rosewater. (Moro's rosewater and cardamom ice cream is the stuff of my dreams).

A close friend of mine and I agree on most things when it comes to food, but my love for rosewater is the one thing where our palates seem to differ. In fact, just the mere mention of it and she breaks out into some rather amusing facial contortions. I'm starting to think it's like cilantro, you either love it or you hate it. And have you ever noticed that those who don't like cilantro seem really passionate about hating it? Is there no one who is just kind of on the fence about it?

So anyway, in July when I was in Paris I decided to buy a jar of Christine Ferber's (made for Hermé) ispahan jam to take back home with me. People, I could kick myself for never having tried it before. The jam has a rich, vibrant colour, and its 3 main flavours meld perfectly, none of them overpowering the other. You rosewater haters are probably scrunching up your noses right now, but you are just going to have to pipe down for a minute.

It has a somewhat runny (as far as jam goes) consistency which makes it perfect for adding to yogurt which is how I've been indulging in it lately. And now that it's berry season I can't resist smothering the whole thing with strawberries, raspberries, blackberries and yes, even bananas.

You might think I was a bit heavy handed with the fruit but it just tastes so darn good. Thank goodness Paris is only a short train ride away because I'm getting awfully close to the bottom of that jar.


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You can get this jam at the Pierre Hermé shops in Paris.

Branded.

Farmhouse Bread from Secrett's Farm Shop in Surrey, U.K.

How cute is that?

Me and my cravings.

Seared tuna with spring onion and carrot salad

I am very susceptible to bursts of enthusiasm when it comes to food. Perhaps they are better referred to as phases, or even cravings. Some of it is the fault of the seasons: when asparagus season arrived this year I ate it twice a day. G thought I had lost my mind but by the time the season had ended I still hadn't tired of it.

Then there was this cumin and carrot salad that I really should tell you about--it's light and healthy and tastier than you would imagine an average carrot salad could be--and a few months ago, I made it almost daily. Eventually, I moved on, and while that carrot salad is still a definite favourite, it is no longer an obsession.

Sometimes it's a particular spice that grabs my attention for awhile, or a particular method of cooking. And yes, since we're talking about cravings, I will admit that sometimes a girl just wants to ditch it all and sit down with a big old bag of doritos.
But lately I've been experiencing a repeated craving which is a first for me.

Spring onions.

Usually I only buy spring onions when they are called for in a dish, otherwise I have no use for them. They are not one of those staples that I always have on hand like carrots or red onions or garlic. But these days I find myself making things just so that I can use spring onions.
I wish I could explain this one, but I'm stumped.

Nonetheless, I most recently satisfied my craving with an asian style dish of seared tuna with a spring onion and carrot salad. And because I had some time on my hands I tried to make the dish look all fancy pants. A girl needs a bit of glamour in her life sometimes, you know?

I'm no Top Chef, but it sure is fun to try every now and then. It's not until you have a look at your pictures later that you realize that perhaps you were a bit sloppy and maybe next time you need to apply yourself a bit more. But I swear it looked pretty darn perfect in real life. And my little spring onion and carrot salad, as simple as it was, made the dish.



Seared tuna with sugar snap peas and a spring onion and carrot salad
Serves 2

The spring onion and carrot salad
1 to 2 carrots
the green parts of 2 spring onions
a pinch or two of sesame seeds (white or black or both)
Dressing:
1 tsp toasted sesame oil
1 tsp soy sauce
1/4 tsp rice wine vinegar

I was in a patient mood when I made this and actually cut fine ribbons of both the spring onion and carrots by hand. If you have a tool that will make this step easier then I am extremely jealous of you.

Blanch the carrots in simmering water until they were pliable like noodles. I did this so that I could twist them easily with the green onions. The length of time you blanch the carrots will depend on how thinly you managed to slice them.
Drain the carrots and dry them off on a clean kitchen towel.
Mix the dressing ingredients together.
Toss the spring onions and carrots with the dressing, and let sit for at least 20 minutes before serving so the green onions will soften.

You can easily make more of this, just double the dressing if you need to. And if you prefer more carrot and less green onion, or vice versa, that works too.


The sugar snap peas
A handful per person.
Steam until crisp tender. Dry with a clean kitchen towel. Toss with a bit of toasted sesame oil. They don't need much, maybe 1/2 a teaspoon for 2 handfuls of snap peas.

Seared Tuna
2 tuna steaks
1 tbsp soy sauce
1 tsp rice vinegar
salt and pepper
2 tsp peanut oil

Combine the soy sauce and rice vinegar and add to the tuna in a ziploc bag or a tupperware container. Make sure the tuna is coated in the marinade. Marinade for at least 30 minutes.
Remove from marinade and sprinkle both sides with a bit of salt and pepper.
Sear the tuna in peanut oil in a non-stick pan until desired doneness, about 4 minutes per side. If you have a good piece of tuna it would be a shame to overcook it. (I'm guilty of that)

Assembling the dish
Basically just do as pictured, with maybe I bit more tidiness to your flair than I managed. Lay the snap peas on the bottom, top with the tuna, and finally the carrot salad. Sprinkle sesame seeds over the top and serve. Set out some extra soy sauce at the table if desired.

Notes:
Snow peas would be an easy substitution for the sugar snap peas. You could also just put the tuna on top of some white rice if you wanted and in that case I would definitely serve it with some extra soy sauce alongside the dish.

Baharat. A new word in my vocabulary.

On my last trip to Moro, my lunch date and I swooned over an appetizer of spinach encased in the softest dough, wrapped much like a samosa. The spinach was flavoured with a mixture of spices that had us completely entranced. I don't even remember what the dish was called* but at the time the two of us drifted off for a moment as we tried to decipher what this heavenly flavour was. I was certain there was nutmeg and she was equally certain she could detect cumin. We finally asked our server to settle the matter once and for all. She headed off to ask the kitchen and came back with a piece of paper in hand and the word Baharat on it. She confirmed that it was a mix of not only nutmeg and cumin but several other spices. My lunch date and I pondered this new word in our vocabulary with more than a bit of awed appreciation.

Since it is just a mix of spices you might already have in your cupboard you could easily make it at home. I would love to tell you that I did that, but alas, I cheated. When I was at the Whole Foods the other day I saw it there on the shelf and couldn't resist taking the easy way out. The mix that I bought is made right here in the UK by Steenbergs and according to its ingredient list this baharat contains paprika, pepper, cumin, coriander seed, cassia, cloves, cardamom, and nutmeg. It is apparently widely used in areas surrounding the Persian Gulf to flavour mutton. Slight variations in its ingredient list are not uncommon, as you will see if you happen to do a google search on it.

It has a warm and musky scent; mellow but not lacking oomph. It was a great addition this past weekend to some greek yogurt which I served with spiced meatballs and flatbread. (oh I could sing the praises of greek yogurt for hours.)

I have an overflowing spice cupboard as it is but I always will gladly make room for more, especially one that is a wee bit exotic. A girl should never underestimate the power of a thrilling spice cupboard.

I'll keep you posted on my experiments with it, in the meantime I'm more than happy to get my thrill by taking a whiff from the jar every now and then.


________________

Update: check out Saveur's description and recipe for a Syrian version of Baharat as well as a Turkish version

*I have since been reminded by my 'lunch date with a fabulous memory' that the appetizer was called a fetayer, which seems to be spelled a multitude of ways including "fatayer". Here's some more google for you, there seems to be alot of variations.

More Food Love.

Soba noodles with crispy tofu, avocado and microgreens

I took a little trip to the new Whole Foods on Kensington High Street the other day with Clotilde and came home with 2 bags full of happiness. We spent 2 hours wandering around that store and if it wasn't for our overflowing baskets and our need for a caffeine fix, we probably could have kept on going. Seriously people, it was 3 floors of magic. You have never seen two gals reading peanut butter labels so closely while discussing the merits of smooth (my preference) versus crunchy (her preference).
By the time I got home I was exhausted but my weary bones did not keep me from digging into my new stash and whipping up a soba noodle salad with some crispy tofu and the cutest little microgreens a girl ever did see. They are a micro combination of Red Mustard, Broccoli, Mizuna, Rocket and Coriander called Ed's Wild Mix from Secrett's Farm in West Sussex.

The next morning I couldn't resist using those little microgreens again for my first ever homemade breakfast burrito. It was a momentous occasion. The burrito idea was inspired by another Whole Foods find: super thin wholewheat flatbreads (almost as thin as filo) called Mountain bread. I scrambled some eggs, and wrapped them up with greens inside the flatbread and oy!
Who knew I could be so thrilled by a breakfast burrito?



There are still some other exciting ingredients that I bought that I have yet to dig into, but just knowing they are there waiting to be discovered has me all giddy. I haven't felt this thrilled by a grocery store since my days in Paris, exploring the Grande Epicerie. There were no unicorns to be found, but it was pretty magical nonetheless.


Whole Foods
The Barkers Building
63–97 Kensington High Street
London W8 5SE



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The Soba Salad

I tossed the noodles, some shredded carrots, and sliced green onions with a dressing of sesame oil, rice vinegar and soy sauce. Then I tossed in the microgreens. I pan fried some tofu strips in peanut oil and added this to the noodles. (I fry the tofu strips so that they are crunchy on the outside with still a bit of softness in the middle--you can fry them more or less to your taste.)
Finally, I added some chopped avocado and sprinkled some sesame seeds on top for good measure.