I Leave Them with Cookies and Milk

Today I leave for France where I will be teaching a 4-day food styling and photography workshop in the dream-like background of the Dordogne region.

Our workshop will be held at this amazing manoir. Can you guys believe this place? I cannot wait to swim in this pool. The weather is expected to be beautiful. We couldn't ask for better conditions.

However, this is the first time I will be traveling without my babies. It will feel strange not to have them with me. "I want to come with you amatxu" Jon said to me this morning when I drove him to school. He will be quite the traveler one day.



My parents are here taking care of the children while I'm away and C. works.

I baked lots of goodies for them this week. Chocolate and apple muffins, rice and coconut milk puddings with sauteed apples, red currant shortbreads, and multigrain chocolate and hazelnut cookies with a touch of sea salt. I left some of the cookie dough in the freezer for this next week, in case there are unexpected cravings. Are cravings ever unexpected anyway?

I promised them they could have cookies and milk everyday after school. It caused quite the excitement.



So I am off for now.

I will be back in a few days hopefully with photos from our workshop, Dordogne, and from a day in Paris.

Be good and see you soon!

Multigrain Chocolate and Hazelnut Cookies

Makes 20 cookies

2 oz (55 g) hazelnuts
8 Tbs (110 g) unsalted butter, room temperature
1/2 cup (110 g) light brown sugar
1/4 cup (50 g) natural cane sugar
1 tsp vanilla extract
1 egg, room temperature
3/4 cup (105 g) superfine brown rice flour
1/4 cup (35 g) teff flour
1/4 cup (35 g) quinoa flour
1/4 cup (35 g) amaranth flour
1/4 cup (30 g) tapioca starch
3/4 tsp sea salt
1/2 tsp baking soda
3 oz (85 g) bittersweet chocolate, chopped (or mini chocolate chips)

Preheat oven to 350F (180C). Bake the hazelnuts for 7 minutes. Remove them from oven and transfer them to a clean kitchen towel. Rub the hazelnuts against the towel to remove their skins. Let them cool and roughly chop them. Reserve.

In the bowl of a stand mixer on medium high speed, mix the butter, brown sugar, and natural cane sugar with the paddle attachment until light, about 3 minutes. Add the vanilla extract and egg and mix until combined.

Whisk together the superfine brown rice flour, teff flour, quinoa flour, amaranth flour, tapioca starch, salt, and baking soda. Add to the butter mixture. Mix on medium speed until dough comes together. Add the chopped hazelnuts and chocolate. Mix to combine.

Transfer the dough to a sheet of parchment and roll into a log that is approximately 2 inches in diameter and 13 inches long. Chill the cookie dough for at least 1 hour.

Preheat oven to 350F (180C).

Cut the cookie dough into 1/2 inch disks. Place them on a baking sheet lined with parchment or silicon mat. Space them 2 inches apart. Bake for 12-13 minutes. Remove from oven and let them cool on the baking sheet for 5 minutes before picking them up.

Store in an airtight container for up to 3 days.

The dough can also be frozen tightly wrapped for up to 3 months.

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I Leave Them with Cookies and Milk

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Seeking Comfort with an Avocado, Apple and Poached Salmon Soup

If you have been following this blog for some time, it will be no surprise to you that I have a tremendous sense of melancholy and nostalgia when it comes to food and all memories associated with it.

I very much romanticize about the act of cooking and eating.



Through the process of writing this book, I have dug deep into my childhood and growing up in a family of cooks. It seems as though every important event in my life has an aroma and taste associated with it. Whether it may be the smell of wet dirt still attached to the roots of leeks in the winter or the crackling sound of olive oil poached potatoes, food is the background of many of the stories of my life.

The soundtrack of my life. Yo La Tengo and food.



I spent large part of last week writing food-related stories, both past and current. I felt the connection to my past and I recognized an enhanced romanticism when I wrote about it.

"Was it all this wonderful?" I thought to myself. So hard to distinguish sometimes. I thought about it a lot over the weekend. I'm sure you relate to this feeling as well.



I can be in my head quite a bit sometimes and by Saturday, I started to feel a bit homesick. Too much thinking and too much writing drove me to the edge of exhaustion.

I called my best friend Jill who even from Italy, manages to sense how I am doing. "I cannot read your blog sometimes" she said. "I know you too well for that".

I got it. I knew what she meant.



I had finished and submitted another book chapter to my editor by Saturday, so I took the weekend off from thinking, writing, editing, and all things work-related.

I quickly blended a soup of avocados, cucumber, and apple. Served it with olive oil-poached salmon, radishes, and watercress.

For dessert, last year's apricot tart. The simplest tart you can make.



I needed to experience cooking and food in a practical way, not always needing to associate it to an emotion or a feeling.

But is that even possible?

Not sure I am good at that, especially when I end up photographing what I have cooked. Then, food takes another dimension once again as photographing means recreating the moment, the mood in which this dish was created. Photographing means creating an emotion.

I just cannot escape it.



Avocado and Apple Soup with Poached Salmon

Serves 4

8 oz salmon
1/4 tsp salt
1/8 tsp black pepper
1/4 cup olive oil

2 ripe avocados, peeled, pit removed and diced
1 medium green apple, peeled, cored and diced
1 medium cucumber, peeled, seeded and diced
1/4 cup diced yellow onion
Juice of half a lemon
2 1/2 cups vegetable stock
1/2 tsp salt
1/4 tsp black pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
Watercress

Season the salmon with salt and pepper. In a small saute pan, heat the olive oil over medium heat until warm. Submerge the salmon and let it cook slowly for 5 to 7 minutes until the outside is no longer opaque but center is still slightly pink.

Meanwhile, puree the avocados, apple, cucumber, onion, vegetable stock, salt and pepper in a blender. Adjust seasoning. It will be thick. Add more stock if desired.

Serve the soup at room temperature with the flaked salmon, radishes, green onions and some watercress leaves.

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Seeking Comfort with an Avocado, Apple and Poached Salmon Soup

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Roasted Tomato Tart, Rainier Cherries And Scenes From A Weekend

"The baby goats were born this morning" Robert texted me last Monday. We had just been to the farm with the kids a few days prior and we could see that the baby goat mamma Daisy was due any minute.

"We will stop by this weekend. I can't wait to see them" I texted back.



We had lots of plans for the weekend. It was C's 40th birthday after all and although he wanted to keep it quiet, we invited some friends over for dinner. We spent Sunday morning cooking and getting the house ready for our guests. C. even woke up at insane hours of the night to get his smoked brisket going. This man is obsessed with barbecue.



We planned a very relaxed summer menu. Just the way I like to eat. A little bit of this, a little bit of that. Very similar to the summer parties we throw back home.

Our menus are always eclectic, but that seems to be what friends like about them. The unexpected, I suppose.

On my side I had planned to make a tortilla de patatas (a must have every time my friend Deena comes over). Also a fennel, zucchini and Rainier cherry salad, a roasted tomato and watercress tart, cherry and hazelnut gratin and chocolate chip cookie ice cream sandwiches. Not bad, I thought.



"I have to run to Robert and Paula's to get eggs for the tart and the tortilla before it's too late" I told C.

Jon was too busy playing with water balloons with the neighborhood kids, so I put Miren in the car and drove to the farm. I was excited for her to see the new babies, Peanut and Peabody.



It was early afternoon. The rain that had fallen the day before combined with the high temperatures made for a very humid day. The babies were hiding inside their crate while the rest of the animals found shelter under the trees. Not even the chickens wanted to come out. I didn't blame them.

Miren was mesmerized by the babies. Even at a week old they were playful around each other. What a beautiful sight.

We picked some tomatoes and purple peppers for the party. "They smell like they have already been roasted!" I told Robert.

Have you ever smelled purple pepper? So intense and smoky. I made the best salad with them the following day.



We came back home to finish cooking. Luckily the kids got to nap and rest before friends arrived, which always helps.

I managed to take a photo of the table with my phone.

A feast, no?



Roasted Tomato and Watercress Tart

Roasted Tomatoes

3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme

Pre-heat oven to 300F.

Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme.

Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Tart Crust

2/3 cup (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 tsp salt
1/4 tsp black pepper
2 tsp thyme leaves
8 Tbs (110 g) cold unsalted butter, diced (I used non hydrogenated shortening)
5-6 Tbs ice water

Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed.

Transfer the dough t your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour.

Dust your surface with superfine brown rice flour. Roll the dough to 1/8" thickness. Fill a 9" tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling.

Roasted Tomato and Watercress Filling

Bunch of fresh watercress, stems removed
Roasted tomatoes
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup unsweetened coconut milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella (I used the cheese substitute Daiya)


Pre-heat oven to 400F.

Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top.

In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes.

Bake for 30 minutes or until tope is golden brown. Cool for 20 minutes before slicing.

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Pear and Hazelnut Tart and More Holiday Baking

I know sometimes I must sound like a broken record repeating over and over again how much I love this time of year. I really do. I believe this is a consequence of a childhood where the days leading up to Christmas were always full of excitement. The pastry shop shelves full of beautifully packaged marzipan figures, special orders being placed and a sea of people coming and going. The back of the house was the gathering place for many. My grandparents were loved and their doors were always open.



Even though my life here is much quieter, I still love to entertain. It just wouldn't be the same without small dinners with the people I love.







This is a pear and hazelnut frangipane tart I made for one of those dinners a few days ago. Great with salted caramel ice cream, over tea and good conversation.



There are also the smaller version of the tarts, crustless. Pears and frangipane baked in baking cups and topped with pie dough cutouts, which make a great packaged gift.







Now, what some of you have been waiting for... The winner of the Pip Studio giveaway is Whisk the Pantry.



Thank you everyone for taking part and for your generous comments. Always fun.



Pear and Hazelnut Frangipane Tart



makes enough for a 9" tart mold



Gluten Free Pie Dough



1 cup (140 grams) superfine brown rice flour

2 Tbs (20 grams) potato starch

2 Tbs (20 grams) tapioca starch

1/4 tsp xanthan gum

1/4 tsp salt

1/2 cup (115 grams) unsalted butter, cold and diced

3 to 4 Tbs (45 to 60 ml) ice cold water



Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of Tbs until mixed. The dough should stick together when pressed but not be too wet.



Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.



Roll out the dough to about 1/4"-1/8" thickness and fill the tart mold with it. If the dough cracks, don't worry, just pinch it back together. It might happen if it's too cold. Return the tart mold to the refrigerator for another 20 minutes or so while preparing the filling.



Roll the leftover scraps and cut shapes with star cookie cutters. Place on a baking sheet lined with parchment and bake at 375F for about 8 minutes. Reserve.



Pear and Hazelnut Frangipane Filling



1/2 cup (115 grams) unsalted butter, room temperature

1/2 cup (110 grams) cane sugar

1 egg

1 cup (110 grams) hazelnut flour

1 Tbs (10 grams) tapioca starch

pinch of salt

1 Tbs dark rum, optional

7 forelle pears, halved and core removed



Cream the butter and the sugar together until light. Add the egg and mix. Add the rest of the ingredients and mix until combined.



Spread the frangipane inside the tart mold. Cut the pears and place them on top of the frangipane.



Bake in the middle of the oven at 350F for about 30-40 minutes until filling brown and the bottom of the tart cooked. Decorate with star cookies and powdered sugar.

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Pumpkin, Quinoa and Hazelnut Gnocchi and Some Chocolate Pot de Creme

Our farmers market finally started again. I cannot believe it has been six months already since we enjoyed our last farmers' market tomatoes, berries and more. Even after all these years, I still find it fascinating how when the rest of the country is going into almost hibernation, we are now enjoying being outside and our growing season begins once again.



It was about 6:30 on Sunday morning when J. came rushing in our room. "Can we go to the farmers' market park and get some doughnuts with the sprinkles on them?" It is one of the things we look forward to the most. Walk around, get fresh produce and eggs for the week, something to eat and then head across the street to the park.

We played hard indeed.



C. took the kids to a friend's house to give me some time to work and unwind. Sometimes, there is nothing better than an empty house and silence.

I put all my farmers' market goodies away, sat down and then felt a sudden urge to make gnocchi. It had been a long time.



I remembered my years in the pastry kitchen when our head chef would arrive early in the morning, before any of his cooks did, so he could make pasta in peace and quiet. Kneading, rolling, filling, folding... Not a word, just music and his pasta.

Perhaps the silence I found at home was really what inspired me to make these gnocchi. Little dumplings of roasted red kuri squash from the market with Robert and Paula's eggs, quinoa flour and hazelnuts. They were delicious and rich tossed in brown butter, fresh sage and toasted hazelnuts.



For dessert, these little pots of chocolate and hazelnut butter custard made with coconut milk and vanilla bean.

The perfect ending.

Red Kuri Squash, Quinoa and Hazelnut Gnocchi with Brown Butter, Sage and Toasted Hazelnuts

makes enough for 2 large or 4 small servings

1 lb (454 grams) roasted red kuri squash puree (1 medium red kuri squash)
olive oil and salt to roast the squash
1 egg yolk
1/2 cup (60 grams) quinoa flour
1/4 cup (30 grams) hazelnut flour
2 Tbs (20 grams) tapioca starch
1/2 tsp salt
pinch of freshly grated nutmeg
Dusting gluten free flour mix
3 Tbs butter, browned
2 Tbs frsh sage, finely chopped
2 Tbs toasted hazelnuts, chopped
Parmesan cheese, optional

Cut the squash in half and remove the seeds. Cut each half into strips and place them on a baking sheet. Toss them with a little olive oil and salt. Roast them at 400F for about 30 minutes or until tender. Let them cool for a few minutes until cool enough to handle.

Puree the squash into a large bowl with a food mill or a potato ricer. This allows the puree to be light and fluffy and the dry ingredients are incorporated quickly without having to overwork the dough. Weigh 1 lb of puree.

Add the egg yolk, quinoa flour, hazelnut meal, tapioca starch, salt and nutmeg. Mix with a fork. It will be a sticky dough.

Dust a wooden board or your work surface with flour. Coat your hands with flour. Take a medium ball and roll it into a long log that is about 1/2" thick in diameter. Cut this log into 1- 1 1/2" pieces. Roll each piece on your fork to create indentations and drop it on a baking sheet lined with lightly floured parchment. Repeat until you have cut all the dough.

You can cook them on freeze them at this point. To freeze them, stick the baking sheet in the freezer and when the gnocchi are hard, put them in a freezer bag. If you decide to freeze them, do not thaw them out before cooking.

To cook them bring a large pot of salted water to a boil. Drop the gnocchi in it. They are done when they float to the surface.

In the meantime, heat the butter in a large saute pan. Let the butter brown. Add the sage and toss the cooked gnocchi in it. Serve with toasted hazelnuts and parmesan.

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Lara's Gluten Free Maple Glazed Doughnuts

If you follow this blog, you know we love doughnuts in our house. Pumpkin hazelnut, cherry blossom and coconut are just some of the doughnuts that I have documented here and there are many more that have not made it to these pages.

So you can imagine how anxiously I have been waiting for my friend Lara's new doughnut book. I'm not exaggerating if I say it sat in my pre-order Amazon shopping cart for almost a year. Yes, that excited.



Lara needs little introduction as she is one of the veterans in the food blogging community. Cook & Eat, Still Life With, Spare Room... All blogs that have really influenced me since the beginning. I met Lara last year in Boston and we have stayed in touch all these months. I visited her amazing studio in Seattle over the summer and just caught up with her in San Francisco once again.

I can never rave enough about her as she is, not only one of my favorite photographers, but also a pool of endless information, ready to share and help out anytime I have a question.



This is a fun book filled with beautiful photographs (of course!), a ton of recipes for all kinds of doughnuts, glazes and fillings. Chocolate peanut butter, strawberry shortcake, red velvet, chai, cocoa nib... Is your mouth watering yet? There are even vegan and gluten free recipes, which is what I baked for this post. Gluten-free raised doughnuts with maple and toasted hazelnut glaze. Amazing.

I had J's best friend over for a play date yesterday and this is what she thought of the doughnuts. Happy face. Just like Lara's video.



Please visit other fellow bloggers in this doughnut blog tour to see their creations. We are having fun for sure!

Oct 12—CakeSpy
Oct 13—Wasabi Prime
Oct 17—The Sophisticated Gourmet
Oct 22—Use Real Butter
Oct 25—Cream Puffs in Venice

Thanks Lara for letting us share these recipes!

Gluten Free Raised Doughnuts

from Lara Ferroni's "Doughnuts" cookbook

reprinted with permission from Lara Ferroni

makes 8 to 14 doughnuts
1/3 cup (50 grams) chia flour or brown rice flour
1 1/2 to 2 cups (215 to 290 grams) Gluten Free baking Mix for Doughnuts
1/4 tsp xanthan gum
1/4 tsp guar gum
1 1/2 tsp baking powder
1 1/2 Tbs (11 grams) active dry yeast, divided
1/4 cup whole milk, heated to 110F
1/4 cup lukewarm water
3 Tbs (45 grams) superfine sugar
1/2 tsp salt
2 large eggs
1 large egg white
1 tsp vanilla extract
1 tsp apple cider vinegar
2 Tbs ( 1 oz) unsalted butter or vegetable shortening
vegetable oil for frying

1. Whisk together the flour, gluten free baking mix, xanthan gum, guar gum and baking powder and set aside.

2. In a medium bowl, dissolve 1 Tbs of yeast with the milk. Add 1/4 cup of the flour mixture and stir to create a paste. Cover and let it rest for 15 minutes.

3. In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining yeast and the water. Add the flour paste with sugar and salt. Mix until smooth. Beat in the eggs, egg white, vanilla and vinegar. Turn off the mixer and add 1/2 cup of the flour mixture. Mix completely and knead on medium for 30 seconds. Add the butter and mix to combine. Switch to the dough hook and add the remaining flour mixture, 1/4 cup at a time, until dough starts to pull away from the side of the bowl. It will be soft and moist, but not so sticky that you can't roll it out. You may have flour left over.

4. Cover the bowl and let it rest in warm spot for 20 minutes. Roll out the dough on a floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3 inch diameter rounds with a 1 inch diameter hole.

5. Line a baking sheet with a lightly floured non-terry dish towel. Place the doughnuts at least 1 inch apart and cover with plastic wrap. let it sit in a warm spot for 20 to 30 minutes until nicely rounded on top.

6. While doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 340F. With a metal spatula, carefully place th doughnuts in the oil. Don't overfill the pot. Fry for about 1-2 minutes on each side. Remove with a slotted spoon. Place on a wire rack and let cool slightly before glazing.

Gluten Free Baking Mix for Doughnuts

1 cup (175 grams) potato starch
1/4 cup (100 grams) potato flour or sweet sorghum
1/2 cup (60 grams) tapioca flour
1/2 cup (60 grams) sweet rice flour

Maple Glaze

1 1/2 cups (150 grams) confectioner's sugar, sifted
2 Tbs maple syrup
2 Tbs milk or water

Mix all ingredients to make a pourable glaze.

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Chocolate Hazelnut Mousse and Baked Eggs for a Weekend of Comfort Food

This past weekend was the first time since we came back from our trip that I didn't have to work and I took full advantage of it. Friday I finished shooting a cookbook (no, not mine) and I was looking forward to a relaxing weekend with my family and my kitchen. Books to read, movies to watch and lots of different recipes in my head to try.

Evenings are also turning cooler, letting us know that yes, autumn will soon arrive. It takes time in South Florida, but we wait anxiously.



I wait patiently all year for winter squash season. It is definitely one of my favorite ingredients to cook with and of course to eat. Soups, clafoutis or doughnuts like these are always in my repertoire. So when I walked into Whole Foods and saw the large array of pumpkins and squashes they had, I felt a sudden rush of happiness. The kind that food gives you.

I sliced and roasted the red kuri squash with the seeds and all. Perfectly seasoned, it's the perfect side dish or snack by itself. I used some of it for a creamy soup and the rest for cheesy and creamy baked eggs.



The recipe is an adaptation of Shauna and Danny's baked eggs with taleggio from their new book "Gluten Free Girl and the Chef". I had pre-ordered the book months and months ago and I was so excited when it finally arrived this week. It is beautiful. Mouthwatering recipes, some really simple, some more complex. All highlighted by Lara's gorgeous photography.

I can seriously say I want to cook every single recipe from this book. Smoked salt caramel ice cream, braised balsamic rabbit, crisp pork belly with wild rice, cabbage, sour cherries and honey-sage gastrique... The names alone make my mouth water.



I wanted something simple for our Sunday breakfast, so I made the baked eggs with taleggio and added some roasted red kuri squash, fresh oregano and finished them with a roasted pumpkin seed and apple cider vinaigrette. Delicious.

A book everyone should own, gluten free or not.

And of course, we needed our sinful treat. Chocolate and hazelnut mousse squares. Soft chocolate, hazelnut, banana and teff cake topped with super silky and easy chocolate mousse. These from my own repertoire. The perfect ending to a relaxing weekend.

Chocolate and Hazelnut Biscuit

makes enough for half a sheet pan, but we will only use half of it. i recommend freezing the rest for another time or eating it alone as a snack.

3 eggs
3/4 cup (150 grams) cane sugar
1 cup (280 grams) pureed bananas 9about 3-4 bananas)
1 cup (125 grams) light olive oil
2 tsp vanilla extract
2/3 cup (100 grams) teff flour
1/3 cup (50 grams) sweet rice flour
1/2 cup (50 grams) hazelnut flour
2 Tbs (15 grams) cocoa powder
1/2 tsp salt
1/2 tsp (4 grams) baking soda

In a large bowl, whisk together the teff, sweet rice, hazelnut flours, cocoa powder, salt and baking soda. In a separate bowl, whisk together the eggs, sugar, banana puree, oil and vanilla extract. Add the liquids to the dry and whisk until combined.

Line a baking sheet with parchment paper. Pour the batter (will be rather liquid) onto the pan and spread evenly.

Bake at 350F until set about 15-18 minutes. Let it cool completely before making the mousse. We will only need half of it so wrap the other half and freeze it for another time.

Chocolate Mousse

370 grams bittersweet chocolate
370 grams heavy cream, whipped to soft peak

Line a quarter sheet pan with the chocolate and hazelnut cake.

Melt the chocolate over a water bath and let it cool slightly. When cool, add about 3/4 cup of the whipped cream into the chocolate and whisk to lighten it. Then fold the chocolate mixture into the rest of the cream. Fold gently but quickly until all incorporated.

Spread the chocolate mousse over the biscuit and refrigerate until set. Cut into squares and garnish with roasted hazelnuts.

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