A Day With Apricots And A Few Days Off

I woke up Friday morning feeling lighter.

"Did you know I am finished photographing all the recipes from the book?" I asked C. Yes, I was. I am. And it feels wonderful. I am sure as time passes and I revisit the same recipes and images over and over again, there will be many changes I will want to make, but for not, this is it.

I still have quite a bit of writing to do, but as of this week, I am a month away from turning in my manuscript. I can't even tell you how exciting that is for me.



When I woke up Friday, I decided my weekend would start early. C. and Jon had made plans on their own, so I was going to have Miren all to myself. We were going to have alone time, which doesn't happen often.



We took a walk to the park early, before the scourging sun made an appearance. Unfortunately, that didn't last very long. The heat forced us back inside.

I prepared a light pea soup (a variation of this one) that we ate with Idiazabal and radish tartines.

"Miren, jaten!" I let her know. It was time to come to the table for lunch. She runs and climbs on her chair ready to eat.



In the afternoon, as she napped, I made a batch of shortbreads, coconut rice pudding, and this gluten and dairy free apricot and pistachio clafoutis.

I took time to photograph and organize all my images while I listened to music (obsessing over this as of late). It was nice and quiet, just what I needed.

"Ama!" I heard coming from upstairs. Miren was up. She was ready for my clafoutis.



This week, the kids and I are flying to Vermont to see my friend Nadia and her new farm. There will be fresh air, beautiful scenery, and lots of blueberry picking. I cannot wait.

I will be back soon.

Enjoy.



Gluten and Dairy Free Apricot and Pistachio Clafoutis

Makes a 10-inch deep dish

1/4 cup (40 g) shelled and unsalted pistachios
3 tablespoons (25 g) cornstarch
3 eggs
1/2 cup (100 g) natural cane sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1 1/4 cup unsweetened full-fat coconut milk
1 tablespoon melted ghee or coconut oil
6 apricots, halved and pit removed

Preheat oven to 400F (200C). Grind the pistachios and 1 tablespoon of cornstarch together in the food processor to a fine powder.

Whisk together the eggs, sugar, and vanilla seeds. Whisk in the pistachio powder and rest of cornstarch until smooth. Add coconut milk and melted ghee.

Grease your dish. Arrange the apricot halves around the dish and pour custard over.

Bake for 30 minutes or until center is set.

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A Day With Apricots And A Few Days Off

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Salmon, Fennel and Parsnip Stew for Two

Before I tell you all about this recipe and what I have been up to these days, I must thank all of you for the kind comments and wonderful feedback regarding my upcoming book. I greatly appreciate the support and knowing that you will be there in 2012 excited to see it.

Thank you.



As you might suspect, it has been quite busy around here. I spend most of my mornings cooking, styling and shooting recipes for the book. There are always thousands of ideas floating around in my head and it is not always easy to narrow down to those that will make it into the manuscript. So for now, I am testing away and editing later.

I start my days early. Buckwheat porridge, eggs and hot tea are my usual. I help J. get ready for school and start thinking of the recipes for the day. I have a wonderful girl that is helping me with M. in the mornings while I work. It would be impossible otherwise. She is in her discovery phase (aren't they always?) and lens caps, reflectors and tripods seem to be her favorite toys.



One of the highlights of my day is when M. and I sit down for lunch. She runs to the table, tries to climb up on to her high chair and grabs her spoon. Ready to eat. She takes after me.

This time it was salmon stew made with leeks, fennel, parsnips and a touch of coconut milk. M. ate it with a smile on her face. Pieces of salmon with one hand and parsnips with the other. I had picked up some microgreens at the farmers markets days before and added some to mine. I love the sweet and bright flavor of the purple shiso. It really complemented the soup.

The salmon came as a gift from the kind people of Norwegian Salmon whose campaign had been running on my blog. It really was a delicious soup.



I also wanted to tell you about the trip M. and I took last weekend to see my friend Nadia in New England. It was a winter wonderland. The snow, the farm, the cows, the chickens, the horses.... I loved spending time with her and it was beautiful to see M. bond with her. Nadia posted some photos of our weekend in her blog.

We also had an amazing lunch at Bea's house. She cooked a delicious meal for us. Soup, crab, apple and fennel slaw verrine, salmon with watercress pilaf and asparagus and my favorite, pistachio financiers and chocolate cake, which I ended up having for breakfast the next day. It was beautiful to watch M. and Lulu laugh and play together. Fun girls.

Thank you Nadia and Bea for your hospitality. I will be eternally grateful.



And to top it all off, my parents arrived this weekend.

I'm in heaven.

Salmon, Fennel, Parsnip and Coconut Stew

Makes enough for 2 people

2 Tbs olive oil
1/2 leek, washed and sliced
1 clove garlic, minced
1/2 fennel bulb, diced
2 parsnips, scrubbed and diced
1 cup vegetable stock
1 cup coconut milk
1/2 tsp salt
1/4 tsp fresh ground pepper
8 oz salmon, cut into chiunks
Microgreens as garnish (optional)

In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown. Add the diced parsnips, vegetable broth, coconut milk, salt and pepper.

Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Adjust seasoning.

Serve with microgreens, if desired.

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Salmon, Fennel and Parsnip Stew for Two

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Scenes from a Weekend with Scallops and Lady Apples

The cold weather finally arrived this weekend. Everyone was talking about it on the street, at school, at the market... All waiting anxiously for Saturday morning when temperatures were supposed to drop into the 50's.

We woke up earlier than usual that morning and ran downstairs to open all the windows. J's face spoke a thousand words. "Does this mean it is going to snow?".



It was a beautiful weekend indeed. Some of my favorite kinds of days. Sunshine, bright blue skies with a chilly breeze. Jacket required. We spent the weekend thinking of ways to be outside. The park, the beach, walks around the neighborhood... and ways to cook comfort food.

I phoned my mom to ask her what she had made for lunch that day. "Sardines", she said. "They looked beautiful at the market". I suddenly wanted to run to the fishmonger and grab my hands on handful of glittering, fresh sardines. The smell of grilled sardines is just engraved in my brain.



Unfortunately, fresh sardines are a rare commodity around here. The few times I have seen them, they have looked rather sad and have traveled just too far to be any good. But I did spot some good looking scallops and thought they would be perfect simply prepared with a crust of breadcrumbs, herbs and bacon.



I found the first lady apples of the season, which reminded me how time flies. It seems like it was yesterday when my mom was holding a bowl of lady apples for me to photograph. It was right after M. was born. Our little M... she will turn a year in a few days. Hard to believe.

Lady apples are so delicious as they are. Crunchy when raw. The perfect compliment for the creamy coconut rice pudding I made. You know how much I love arroz con leche in all its variations, like this and this. This time however, I went for a quick and easy version that didn't require standing next to the pot for over an hour. Quickly cooked the rice and mixed it with coconut milk, whole milk, vanilla bean and lemon zest. Warm and fresh.



I'm off to New York City tomorrow where more cold weather awaits me. I love the city. I will be hard at work, but will definitely make time to eat and some play. Yes, please.

Roasted Scallops with Breadcrumbs and Bacon

makes 4 servings

12 scallops
1/4 cup gluten-free breadcrumbs
2 Tbs fresh parsley, chopped
2 garlic cloves, grated or finely minced
3 Tbs olive oil
4 slices of bacon, finely chopped
pinch salt
pinch of freshly ground pepper
1 tsp red pepper flakes, optional
2 Tbs white wine

In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Salt and pepper the scallops. Drizzle some olive oil on a baking dish and place the scallops on it. Top with the breadcrumbs mixture and drizzle some more olive oil on top. Pour the white wine in the baking dish.

Bake at 425F. Time will vary depending on the size.


Coconut Rice Pudding with Lady Apples

makes 4 servings

1/2 cup (100 grams) arborio rice
1 cup (225 ml) water
1 cup (225 ml) coconut milk
1 cup (225 ml) whole milk
1/4 cup (50 grams) natural cane sugar
1 vanilla bean, split and seeded
Zest of half a lemon
pinch of salt
lady apples, thinly sliced
pistachios, chopped
brown sugar for topping

In a small saucepan, combine the rice and water and bring it to a boil. Reduce heat and simmer covered for 15 minutes until water is absorbed by the rice. Add the coconut milk, whole milk, sugar, vanilla bean, lemon zest and salt. Simmer for another 10-15 minutes until it thickens.

Serve the rice pudding lukewarm with the apples, pistachios and brown sugar.

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Scenes from a Weekend with Scallops and Lady Apples

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An Easy and Quick Late Summer Lunch

Although we have not had a break from the heat and autumn is far from showing its first signs, I feel excited about the new season and being able to sleep with our windows open. School started and we are now back into a routine (after a week of miserable jet-lag, that is). I like routine, I thrive on it. So I always like to have my meals planned out and my life scheduled around them.

I take after my mom on this one.



September is shaping up to be a very busy month with a couple of time consuming projects one after another. When I'm busy, I try to cook quick and healthful meals. I am completely committed to nutrition and mindful eating now and my body thanks me for it (no vertigo in months!).



I was recently writing about autumn and its bounty and I got hungry for root vegetables. Our farmers market starts in less than a month and I'm excited to see what all the farmers will have to offer. All kinds of carrots, turnips, parsnips, beets.

What is better than a simple plate of olive oil roasted root vegetables with a touch of salt?



When I saw this beautiful bunch of parsley root at Whole Foods, I immediately thought of the wonderful aroma of they would bring to a simple bowl of mashed potatoes. Coconut milk, olive oil, parsley and salt. That's all they needed. And some spicy shrimp with a touch of lime.

For dessert, this quinoa pudding I make often times for breakfast (similar to this). Quinoa cooked with hemp milk, vanilla and just a touch of sugar. Then I cooked some plums en papillote with brown sugar, vanilla bean and lemon thyme leaves and served them over the quinoa. So simple, quick and delicious.



Shrimp with Parsley Root and Potato Mash

Makes enough for 2 people

Bunch of parsley root (6 pieces), peeled and diced
2 medium potatoes, peeled and diced
1 clove garlic
3/4 cup coconut milk
1-2 Tbs olive oil
Parsley, chopped
Salt

8 large shrimp, peeled
red pepper flakes, to taste
salt
2 Tbs olive oil
Lime wedges

In a medium pot, bring water to a boil. Season it with a generous amount of salt. Add the parsley root and cook for about 5 minutes. Then add the potatoes and cook for another 10-15 minutes until both tender. Drain.

In the meantime, grate the garlic into the coconut milk and heat it gently (I do this in the microwave since it's such a small amount).

After draining the potatoes and parsley root, mash them, add the warm coconut milk with the garlic, parsley, salt and add the olive oil. Adjust liquid and season it as needed.

In the meantime, heat 1-2 Tbs of olive oil in a saute pan on medium-low heat. Add the red pepper flakes and infuse the olive oil for a minute. Season the shrimp with salt and cook them in the olive oil for 1 minute on each side.

Serve the shrimp over the parsley root mash with more fresh parsley and lime wedges.

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An Easy and Quick Late Summer Lunch

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Some Roasted Plums, Coconut Milk Risotto and Muscovado Cakes

Last week, I had to deal with some unexpected (arent't they all?) health issues, which forced me into a blog hiatus and necessary rest. It was nothing serious, but enough to stop me from baking and shooting as much. Sometimes life has funny ways of making us slow down even if it's against our own will. I appreciate all the concerned emails wondering if something had happened or if I had gone into premature labor. All is well and just excited for the new season.



We received a big box of plums as a gift and have been enjoying them everyday. Purple, red, yellow pluots, prune plums... a beautiful assortment. It seems like every year plums mark the end of summer for me and the excitement for the new season begins.

I have been living vicariously through everyone else who gets to go apple picking and visiting orchards this time of year as we have none around us. But even that is exciting enough right now.



I have been baking with muscovado sugar a lot lately. It adds a richness and moistness to cakes and cookies that is hard to get any other way. No wonder it is called "moist sugar"! And even though I have never liked sugar in my coffee, I even started putting some muscovado in my morning dose following Ashley's advice.

The roasted plum and muscovado mini cakes are moist and rich with a touch of sour cream and lemon, but also unexpectedly light. We served these for friends during a play date on a rainy afternoon.



The coconut milk risotto is a slight variation on my arroz con leche recipe that I make all the time. It is much lighter, a bit less sweet and much faster to cook. I served it with the warm roasted plums, red currants and a sprinkle of pink peppercorns. My new favorite.



Coconut Milk Risotto

500 ml whole milk
20 grams sugar
pinch of salt
10 grams butter
60 grams arborio rice
120 grams coconut milk

In a saucepan, warm the whole milk, sugar and pinch of salt over a medium heat.

In the meantime, melt the butter in a medium saucepan over a medium heat. Add the rice to it and sautee it for about a minute. Add about half of the warm milk and stir over medium heat. Let it bring to a light simmer and then reduce the heat if necessary. Cook the rice in the milk while constantly stirring. When that milk has reduced, add a little bit more of the remaining warm milk and continue stirring. Proceed like that until all the milk has been added and the rice is cooked, which will take about 20-25 minutes. (Note that if you have added all the milk but the rice still not tender, you may add extra just to finish cooking it).

Finish the cooking process with the coconut milk. Remove the pan from the heat and transfer the risotto into a bowl to chill. I like mine at room temperature but you might store it in the refrigerator.

Roasted Plums

4 plums
1 vanilla bean, split and seeds scraped
pink peppercorns
star anise
Juice of half an orange
musvocado sugar, some for roasting and some for sprinkling at the end

Cut the plums in half and remove the pit. Place them on a roasting dish. Add the star anise, pink peppercorn, vanilla bean, orange juice and sprinkle each half plum with muscovado sugar.

Bake the plums at 350F for about 30-40 minutes until tender.

Cut them into wedges and serve them on top of the coconut milk risotto accompanied by some red currants, muscovado sugar and pink peppercorns.

Roasted Plum and Muscavado Sugar Cakes

Makes a dozen 3 inch mini cakes

180 grams butter, room temperature
150 grams muscovado sugar
125 grams granulated sugar
Zest of 1 lemon
1 tsp vanilla
2 eggs
180 grams sour cream
180 grams flour
4 grams baking powder
6 plums
muscovado sugar for sprinkling

Cream butter, muscovado sugar, granulated sugar, lemon zest and vanilla together until light. Add the eggs one at a time. Scrape the bowl well. Add the sour cream and mix. Add the flour and baking powder and mix until batter comes together.

Lightly butter and flour mini cake molds (I used tart rings that are 3"x1"). Pipe the batter into the molds. Place thin slices of plum on top and sprinkle with some more muscovado sugar.

Bake at 350F for about 20-25 minutes until golden brown. Wait until slightly cool to unmold them.

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Some Roasted Plums, Coconut Milk Risotto and Muscovado Cakes

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