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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The Season of Cherries

I came back from BlogHer Food in Atlanta Sunday afternoon. I wish I had a detailed report for you guys, but the truth is that I really was unable to attend most events and festivities. It was great to catch up with friends and also finally meet those who I have come to know through blogging.

Tami, Stephanie and I spoke in the visuals panel where we discussed our own evolutions and philosophy when finding our voices and styles. I thoroughly enjoyed the experience and I think we could have gone on for another few hours had we been given the time. There were lots of questions and positive feedback and I happened to learn lots myself.



As soon as I walked in the door, I remembered the large bowl of cherries I left in the refrigerator before I left. I was in desperate need of something refreshing and light. I dropped my bags and started slicing fennel, cucumber and spring onions. Also added some pitted cherries and made a quick vinaigrette with apple cider vinegar.

It hit the spot.

"Where are you guys?" I texted C. "Still swimming" he replied.

Then I knew I would have time for a quick dessert for dinner and perhaps, even a nap.



I turned to this gluten and dairy free cherry and cardamom custard I had made a few days before. Somewhere in between a clafoutis and a flan, this custard is made with coconut and almond milk that are flavored with vanilla bean, lemon zest, and cardamom. I loved it the first time I made it and I knew everyone would enjoy it again.

Once it came out of the oven, I took Miren to my bed and whispered "We are going lo-lo". She understood and immediately closed her eyes.

I needed that.



Jon was excited to have his sister back. "I missed her amatxu!" he acknowledged. He picked up a bowl of the cherry cardamom custard and proceeded to tell me all about his weekend.

There are never enough words when you are 4 years old...

Almost 5.



Cherry and Cardamom Custard

1 pound (450 g) bing cherries, pitted
1 1/2 cups (375 ml) coconut milk
1 1/2 cups (375 ml) almond milk
1 vanilla bean, split lengthwise and scraped
4 cardamom pods, cracked
4 eggs
1/2 cup plus 2 Tbs (125 g) natural cane sugar
1/2 cup (70 g) superfine brown rice flour
1/4 cup (40 g) potato starch
2 Tbs (12 g) almond flour
1/4 tsp salt

Preheat oven to 425F. Grease a 9" pie or cake pan. Pit the cherries and arrange them in the pan.

In a small saucepan, combine the coconut milk, almond milk, vanilla bean and seeds, and cardamom pods. Bring to a light simmer, turn heat off, and let it steep for 5 minutes.

In a separate bowl, whisk together the eggs, sugar, brown rice flour, potato starch, almond flour, and salt. Place a fine sieve on top of the bowl. Pour the warm milk mixture over the eggs so that the strainer catches the pods and vanilla bean. Whisk all ingredients together. Skim any foam that might have formed on the surface and pour the custard over the cherries.

Bake at 425F for 10 minutes. Reduce heat to 350F and bake another 25-30 minutes until center set.

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The Season of Cherries

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Lemony Fennel, Baby Pink Turnip and Watercress Soup and Watching Penny Live

Sometimes it is easy for me to get sucked into the little details of my everyday life. Getting kids ready in the morning, making sure everyone is fed... Then I start working.

It is taking much energy for me to work on this book. Believe me, it is my passion. I cannot stop thinking about it. What I will make, how I will find the freshest ingredients, what their characteristics are so I can style them organically, or how to perfect my tart crust recipe. But I feel this intense focus has also been limiting me in some ways.

"Has it been closing me to possibilities?" Forgetting about the world around you is not such a good thing when you are a stylist and a photographer, you see.



This weekend all of that took a new light.

I tuned in to Penny's workshop streaming live from Seattle. I had been anxiously waiting all week. Although I still had kids with me and not everything could stop, I set time during the day for it, and then caught up with the rest of the recorded workshop at night.

When I hear Penny speak about making a connection or something as simple as patience, it resonates. Never underestimate the power of patience. Or the quote everyone kept tweeting: "If you are not doing what you love, why not?".

Yes, why not?!



It was refreshing and inspiring. Taking a step back and looking at my body of work. Paying closer attention to details and observing. Patience, patience, patience.

All of this comes right before I will be speaking at BlogHer Food on a panel discussing "Finding your visual voice". I hope I can inspire others as I was inspired this weekend.



I also want to thank all of you for your support and interest in my upcoming workshop in France. It literally sold out in the first minute after we opened registration. I was blown away with the response. If you have not made it into this first group, please be patient. There might be others in the works.

Thank you again.



Oh yes, and let's not forget about the recipe in hand.

I cooked this lemon scented fennel, baby turnip and watercress soup as I was watching Penny's workshop. Super simple, spring-inspired soup. I hope you like it.

Lemony Fennel, Baby Pink Turnip and Watercress Soup

Serves 3 to 4

2 Tbs olive oil
1 baby leek or 1/2 leek, white part only, diced
1 clove garlic, minced
1 medium fennel bulb, diced
3 baby pink or white turnips
1 medium russet potato, peeled and diced
3 cups chicken stock
1 cup packed watercress leaves (tough stems removed)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon zest
Grated pink turnips, garnish
Yogurt, garnish
Amaranth sprouts (or any other green), garnish
Extra virgin olive oil, garnish

In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.

Add the turnips, potato, and chicken stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the watercress and cook for 1 more minute.

Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.

Garnish with grated pink turnips, yogurt, sprouts and olive oil.

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Spring & Its Tutti Frutti Crumble

It was about two months ago when I received a phone call from Loren, my uncle in law. Loren and Jan live in Wenatchee, Washington where they are surrounded by cherry and apple orchards. "I am going to send you a few cherry blossom branches" he said. "Cherry blossom branches? But how?".

A few days later a package arrived in the mail. Tightly wrapped and with very specific instructions, there were four cherry branches. "Cut the ends and place them in water. They will bloom in a few days".

And indeed they did. Tiny little white flowers that reminded me of the blossoming trees back home.



This little gesture planted a seed in my mind. I got excited about the idea of being able to see these trees in person. "We should take a trip while my parents are here and visit cherry blossoms. It would be a wonderful family vacation before they leave" I suggested to C.

I knew the kids would love it.

I really wanted to go visit Loren and Jan in Wenatchee, but a trip to Washington state was just not practical considering it takes a whole day to get there and back. "How about Washington DC?". And so we found the National Cherry Blossom Festival.



We spent last weekend there. at "George Washington CD" as J calls it.

I welcomed the wintery cold.

Beautiful flowering trees all around the Tidal Basin. Dad and I walked around the entire basin by ourselves. He had his arm around my shoulder just as he used to do when we were kids. I cherished every second of it.



Then back home, I dreamt of the wild poppies that grew in the field next to our school and blossoming apple trees.

I received my copy of Heidi's "Super Natural Cooking". I had been waiting so anxiously since I had pre-ordered it months ago. Beautiful as I expected and filled with recipes I want to cook and eat.

"Look at that crumble" I said to my mom as we were flipping through the book. Heidi's tutti frutti crumble filled with berries, oats and poppy seeds. I made a gluten and dairy free version on Saturday for our last dinner with my parents. It was delicious, light and the perfect way to put an end to a wonderful visit. I miss them already.



And then, I have to thank all of you for your kind words and excitement over the workshop in France this upcoming October. Stephanie is working on some additional details as we speak (she is in France at the moment!), and then, we will post a brief notice a few days prior to opening registration to the public.

Thank you and stay tuned!

Tutti Frutti Crumble

adapted from Heidi Swanson's "Super Natural Everyday"

1/2 cup superfine brown rice flour
1/4 cup oat flour
1 Tbs potato starch
2 Tbs poppy seeds
1/2 cup gluten-free oats
1/2 cup natural cane sugar
1/2 teaspoon salt
1/3 cup melted coconut oil (do not microwave it, melt it over water bath)

Mix all ingredients together in a bowl until it comes together. Divide the dough into three parts and form patties. Freeze them for 10 minutes.

1 1/2 cups diced strawberries
1 1/2 cups diced rhubarb
1 1/2 cups golden raspberries
1 Tbs cornstarch
1/3 cup natural cane sugar
1/4 cup Beaujolais

Toss the first five ingredients together in a bowl. Let the fruit macerate for 10 minutes. Add the wine and gently mix.

Transfer the filling to a 10" pie plate or divide it amongst individual ramekins. remove the crumble patties from the freezer and break them over the fruit leaving some chunkier pieces.

Bake at 375F until the fruit is bubbling and the topping is golden brown, about 30 to 40 minutes.

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Spring & Its Tutti Frutti Crumble

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Revisiting Old Favorites

We cooked a lot this weekend. Between all my recipe testing, mom's nourishing soups and C's barbecue experiment, we had enough food to feed an army.

"Do you want to come over for dinner Sunday night? Something very casual", I asked my friend K. It had been a few days since we had spoken and I really wanted to catch up. We can talk for hours. "I wouldn't miss it for a thing", she said.

We didn't have much time to make a dessert for Sunday's dinner so I started browsing through my recipe archives for a quick cake that I could serve with some cream and fruit. This chocolate and teff cake caught my mom's eye. "That one!", she said. A one bowl cake that is quick and super moist.

In our menu that night, we also had our version of niçoise salad with bonito from the Basque Country, potatoes, eggs, avocados and tomatoes, followed by chicken and chorizo paella.

And lots and lots of conversation. What I always look forward to.



Monday was a holiday and J. was home from school. He loves my mom's porrusalda or butternut squash and leek soup so he asked her to make it. Mine with a poached egg on top.

He also wanted his usual arroz con leche and I craved something light. Meyer lemon, almond and goat's milk custard, a variation of this recipe.



And so sometimes, nothing beats old favorites.

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There Were Sour Oranges

"Want tiny sour oranges?", texted Lena late one afternoon. "Of course!", I texted back. Who would have thought she was going to become my best produce supplier this winter. "Where did you get them?", I asked. I was curious to know who had this sour orange tree. Even though they are indigenous, it is hard to find them these days. They came from one of her friends' tree down in Boca Raton and they had more than what they knew what to do with.

"I will take them all!"



I have been working non-stop on the draft of the first chapter of the book. I finally turned it in this weekend and I am anxious to hear what my editor has to say. I am not going to lie, I doubt myself every time I have to decide what makes it into the book and what doesn't. It can be quite a lonely process. A rewarding one, of course, but lonely nonetheless.

So in between testing recipes and shooting, I decided to take a break and stop by Lena's to pick up the sour oranges. They were so tiny and fragrant. Very, very sour indeed.



I came home and started talking to my mom about what to make with them. "Marmalade", she said. Of course she said marmalade. She is the largest consumer of marmalade I know. But I wanted something different to share with Lena and her family. I opted for a classic almond cake and I took it to her the following day. I think they enjoyed it.



"I feel like something with a pudding-like texture", my mom suggested Sunday morning as she was looking at the sour oranges we had left on the counter. I remembered last year's tangerine and pistachio cake. The tangerines were cooked whole in water until tender and then pureed into a paste. I thought I could use that same technique with the sour orange and make a quick cake with it.

We planned to go to the farmers' market so I decided to cook the sour oranges before heading out the door and finish it afterwards.



We came back from the farmers' market with spinach, turnips, leeks and many more of our usuals. Mom made a quick soup with the spinach, turnips, leeks, carrots and potatoes and in the meantime, I baked these cakes with the sour orange puree, coconut and almond flour, coconut oil and the eggs from Farriss farm. A one bowl recipe. So quick and delicious. It has a very light, moist texture. A cross between a cake and a pudding.



After lunch, we sipped mint and tarragon tea and nibbled on the glazed tea cakes. A quick nap and then an afternoon stroll with M. while J. and C. had a boys day out.

And so, that was our Sunday. Easy.

Glazed Sour Orange and Coconut Pudding Cakes

Makes 2 dozen canneles or 1 8.5"x4.5" loaf pan

1 lb (450 gram)s small sour oranges or kumquats
3 eggs
1 cup (200 grams) natural cane sugar
1/2 cup (150 grams) coconut oil, melted
1 vanilla beans, split
1/2 cup (60 grams) coconut flour
1/2 cup (50 grams) almond flour
3 Tbs (30 grams) tapioca flour
1/2 tsp salt
1/2 tsp baking soda

Place the sour oranges in a medium pot and cover them with water. Cook them covered for an hour or until tender. Drain the water and place the oranges in a large bowl. When cool enough to handle, open them with your fingers and remove and seeds. Transfer the juice and the flesh to a food processor or blender and puree to a fine paste.

Measure 1 cup (300 grams) of puree into a bowl. Add the eggs, sugar, vanilla and melted coconut oil. Whisk to combine. Add the dry ingredients and fold.

Scoop into a greased loaf pan or into individual molds. Bake at 350F for about 18-20 minutes for small molds and 45-50 minutes for the loaf pan. Insert a clean toothpick in the center to see if it comes out clean.

Let the cakes cool in the pan for a few minutes before unmolding.

Orange glaze

1 cup powdered sugar, sifted
1/4 cup orange juice

Whisk them until it forms a fluid glaze. Pour over warm cakes.

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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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