tag:blogger.com,1999:blog-83945560665516145142024-02-07T06:10:29.367-08:00365 French DaysCat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-8394556066551614514.post-34022353958253503272012-09-20T06:12:00.000-07:002012-09-20T06:17:00.864-07:00Lovely {Lemon} Curd<div class="separator" style="clear: both; text-align: center;">
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Following a series of posts on my other blog I wrote on the idea of 'when life gives you lemons'.... and upon discovering an weekly organic market in the nearby town of Honfleur--I suddenly had about 20 small and sweet lemons that were crying out to be made into .....</div>
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Lemon-curd of course! I fell in love with this sweet/sour/creamy 'confiture' when traveling in Great Britain after college .... on toast, on a slice of warm pound-cake...</div>
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And now I am completely addicted to having it sandwiched between two puffy meringues... a match made in heaven of course--one recipe requires 10 egg yolks and the other--the whites!</div>
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Here is the very simple method to make lemon-curd, and then I will post shortly after the recipe to make the lemon-meringue's!<br />
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<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><u>Lemon Curd</u> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">{Recipe inspired by Linda Ferrari's book 'Canning and Preserving'}</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Zest of 4 lemons</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 1/2 cups lemon juice</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 3/4 cup sugar</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 1/2 cups unsalted butter</span><br />
<span style="font-family: "Courier New",Courier,monospace;">10 egg yolks</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> Put all ingredients in a stainless steel mixing bowl and whisk over a pot of simmering water. This recipe took about 40 minutes of constant whisking while it thickened--which was fine--I surfed the web for the meringue recipe and did a lot of tasting while it cooked!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Once it is thick and starts to 'gel' you remove it from the heat and stir a few more times to test the thickness as it cools. Fill a clean, warmed jar with the curd and let it cool completely</span>.<br />
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I have heard it can last for 2 weeks to a month in the fridge--but I would have no idea about that! Ours seems to disappear in a matter of days!<br />
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The tangy sweet flavor is 100% sunshine.... which apparently was much needed on that day as my sweet KC Spaniel found the one and only sun-spot in the entire house while I was making it!<br />
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Stay tuned for the recipe for the meringues! I will be back with that ASAP!</div>
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A bientot!</div>
Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-70608100876267753652012-09-04T13:46:00.002-07:002012-09-04T13:46:37.754-07:00Back to school means .....<div style="text-align: center;">
It's official! We have begun '<span class="st"><em>la rentrée'.... </em>which means back-to-school, and it is only a matter of time before I gain many more hours to do the things I love. All 3564 of them... more or less. </span></div>
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<span class="st">Summer is ending, Fall is sneaking in, the air is already changing.</span></div>
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<span class="st">After finding an absolutely fantastic 'bio' market last week in Honfleur and buying 4 kilos of plums ('Mirabelle' and 'Blanche') I spent the afternoon making two batches of 'confiture'.</span></div>
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<span class="st">I won't post a recipe. There are 100's, make that 1000's of jam and jelly recipes on the web and I go by instinct; 2 kilos of fruit, 3 cups of sugar and keeping the pits and skins on during the boiling period for the natural pectin.</span></div>
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To the 'Mrabelle' batch I also added orange zest and a touch of cinnamon.</div>
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<span class="st">The 'prune blanche' were actually very green! Such a gorgeous color before cooking. Nothing extra added to that batch--they are wonderfully sweet and a tiny bit tart!</span></div>
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<span class="st">Tomorrow I head out to that same market in search of figs! I hope I am not too late!</span></div>
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<span class="st">Looking forward to the new cooking season--the change of climate--and many, many more uninterupted hours in the kitchen and/or behind the camera!</span></div>
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<span class="st">Oh well! A girl can dream! A bientot!</span></div>
Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-89181034626102880092012-09-02T06:56:00.002-07:002012-09-02T06:56:41.969-07:00{Had to Have} Double Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
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For I don't know how long ... I have had this crazy persistent craving for warm melt-y decadent chocolate brownies with pistachio ice cream! I finally gave into it last night and made big batch of really indulgent goodness! I convinced myself that I did this for two reasons--one, it was the first day of September and nothing feels more like the official ending of summer than September arriving! --and second, 'les garcons' are returning to school next week and I thought they deserved a little comfort food on their last official weekend of summer 'vacances'.<br />
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Truthfully, yes. We all know that it was more about me and what I wanted... and I had to have these! They turned out amazing and I have to tell you that nothing fills a kitchen in a better way on a cool first-of-September Saturday evening than the smell on melting chocolate!<br />
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A few things make these brownies a little more 'to-die-for'.... I used almond flour which give a wonderful gooey and rich texture, I add orange-dark-chocolate chunks and for moisture and even more richness, I use creamy coco-nut milk. So yes, these are both wheat/gluten free and dairy free.<br />
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<span style="font-family: "Courier New",Courier,monospace;">Double Chocolate {Chunk} Brownies</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">2 cups almond meal/flour</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 cup whole grain rice flour</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 1/2 cups 'blonde' sugar (unrefined or light brown)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 tsp. baking powder</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 cup pure unsweetened coco-powder </span><br />
<span style="font-family: "Courier New",Courier,monospace;">3 eggs</span><br />
<span style="font-family: "Courier New",Courier,monospace;">3/4 cup butter or dairy free margarine, melted</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 cup coconut milk</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 cup ( or 1 large bar broken into pieces) chopped dark chocolate, I used dark chocolate with orange!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">I find with brownies, they are made to be unfussy. I literally do every thing in one bowl, blending with an electric hand mixer as I go along. I added most of the chopped chocolate chunks to the batter and then sprinkled the rest to melt on top and I used both a round cake form and a few small cup-cake cups made of silicon to cook the brownies. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Bake at 350 F degrees or around 180 C degrees for just under 30 minutes or until they are firm but still slightly gooey!</span> <br />
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These days I am a big fan of pistachio ice-cream...but French Guy is allergic to pistachios so he had his brownie with creme-caramel.<br />
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Delish! Satisfied the craving perfectly! Try it and see!<br />
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<br />Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-33186834836645614322012-08-24T04:57:00.000-07:002012-08-24T04:57:11.141-07:00Summer Peach Cake with Dried Strawberry {Raisins}<div class="separator" style="clear: both; text-align: center;">
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My mother-in-law brought two 'barquettes' of tiny wild strawberries to me when they came to lunch last Sunday. Tiny and sweet they had to be eaten instantly--- or dried to use later.<br />
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Almost any fruit can be dried one way or another--but strawberries, especially little ones, once dehydrated make lovely little raisin-like gems that can be saved for cooking in cakes or even cookies!<br />
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If you have a dehydrating machine than you probably have made these already--but they are just as easy to make in your oven. Simply wash and dry the berries, slice them if you are using large or normal strawberries, the little wild ones don't need to be cut up, and once they are dry lay them on parchment paper in a very low temp. oven, even the warm setting works, for 4- 6 hours.<br />
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(You can store them in an airtight jar -- just be sure they are totally dry, otherwise they can still mold.) I kept mine in the fridge because I knew I would use them right away!<br />
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The cake I made with them was a gluten and dairy free fresh peach cake. The result is a sweet and tender cake studded with the tiny strawberry raisins!<br />
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<b>Fresh Peach and Strawberry {Raisin} Cake</b></div>
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3 cups almond flour</div>
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1/2 cup tapioca flour</div>
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1/2 cup white rice flour</div>
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2 tsp. baking powder</div>
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1 cup raw un-refined sugar</div>
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Blend the dry ingredients and set aside.</div>
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1 cup chopped fresh peaches</div>
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Zest of one orange</div>
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1/2 cup orange juice</div>
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1/2 - 3/4 cup dried strawberries</div>
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2 eggs, beaten</div>
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2 tsp vanilla </div>
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1/4 light vegetable oil</div>
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Combine the wet ingredients and add to dry. Mix until well blended and pour into a silicon cake form. Bake at 350F degrees for 50 minutes or until the center feels solid and the top is golden. Cool before slicing.</div>
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Fabulous as a breakfast cake --- or topped with vanilla ice cream as desert! Enjoy!<br />
<br />Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com1tag:blogger.com,1999:blog-8394556066551614514.post-20516837806528317292012-08-15T14:33:00.002-07:002012-08-16T07:25:49.660-07:00Le Pique Nique!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mbSV2W811gEtOJazayIVCWep6WlEVRWv7WOSk0ZGHdcG6_jGiB8g7bhchTjWO-CoRCeEk6QBc_N0PW4c1Nwmrr74ER2H5zkigCRVj05k1i_jzWsM_bjZWrO-_t_26W2i5X44r1ox0Y0/s1600/Panier-gourmand_w641h478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mbSV2W811gEtOJazayIVCWep6WlEVRWv7WOSk0ZGHdcG6_jGiB8g7bhchTjWO-CoRCeEk6QBc_N0PW4c1Nwmrr74ER2H5zkigCRVj05k1i_jzWsM_bjZWrO-_t_26W2i5X44r1ox0Y0/s640/Panier-gourmand_w641h478.jpg" width="640" /></a></div>
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My niece recently pointed out this gorgeous and very inspirational image from a French magazine, <b>Campagne Décoration</b> -- it is the quintessential French 'pique-nique' don't you think? It makes me want to dream up a delicious fresh summer menu--and pack it into a basket -- to tote off to a table under a tree -- or the beach!</div>
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Mid-August, gardens right now in France are exploding and the markets are brimming....</div>
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And even my vintage purchases for <i>Sunday Brocantes</i><span id="goog_52698411"></span><a href="http://www.blogger.com/"></a><span id="goog_52698412"></span> of late seem to all be influenced by food! </div>
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I love the idea of packing up fresh fruit, seasonal 'composed' salads, olives and dips....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhld11kpfl51g8sQA6g0RoAv6ksYj_cdPpetFyFa1XrvTdsYyFkrnaK3VmydihoXm7DCxgDXSn2C3dndMf236t-WUHP2Xy-GnAmws3GHRHayJEl9Hmit__uuSYdnaOMGbZv1AElkdtu67Q/s1600/IMG_9243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhld11kpfl51g8sQA6g0RoAv6ksYj_cdPpetFyFa1XrvTdsYyFkrnaK3VmydihoXm7DCxgDXSn2C3dndMf236t-WUHP2Xy-GnAmws3GHRHayJEl9Hmit__uuSYdnaOMGbZv1AElkdtu67Q/s640/IMG_9243.JPG" width="426" /></a></div>
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... into antique French confiture jars! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wx-EpHIqwNRCiw6QVOs60kaMpYAfVqil5X1VoJuL-FYYkEWj2x8bgWUfwITpnFoudGkjTDnntLIHwVLo0eIhwHGpd17VASHwQxF92beSlNOBqfJfmqvXTtXdknu_EAuo6YDZulVtz8M/s1600/Dessert-fruits-rouges-et-rose_w641h478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wx-EpHIqwNRCiw6QVOs60kaMpYAfVqil5X1VoJuL-FYYkEWj2x8bgWUfwITpnFoudGkjTDnntLIHwVLo0eIhwHGpd17VASHwQxF92beSlNOBqfJfmqvXTtXdknu_EAuo6YDZulVtz8M/s640/Dessert-fruits-rouges-et-rose_w641h478.jpg" width="640" /></a></div>
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The thick-sided jars, chilled in the fridge, so everything stays fresh and cool!</div>
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As the summer winds-down, I hope you can still sneak in some time for one last French-picnic ... or two! I know I will!</div>
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<span class="st"><i>Bon Appétit!</i></span></div>
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<span style="font-size: x-small;"><span class="st"><i>Credit: Images 1 and 3 from</i></span> Campagne Décoration, all others by me: </span><span class="st">©</span><span style="font-size: x-small;">Sunday Brocantes</span><b><br /></b></div>
Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-31878481069660713202012-07-29T12:57:00.004-07:002012-07-29T12:57:53.791-07:00Unexpected Summer Salads ....<div class="separator" style="clear: both; text-align: center;">
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While you might expect summer salads to be comprised of garden fresh plump, ready to burst red tomatoes or bright orange hot peppers and roasted corn--our summer here in Normandy has been a complete mix of sun and showers, a few warm rays, but mostly windy, chilly and half-way summery.</div>
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So the 'summer' that we have has so far has inspired fresh summer ingredients with a few cooler weather ones, topped with warm melted goodness--(and a hefty side of 'tartine' with 'chevre'!---for comfort!)</div>
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Here is a salad that marries the warm with the cold--and fits our summer perfectly! Maybe yours too!</div>
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<span style="font-size: large;">Warm Chard & Beet Salad with Red Onion and Goat Cheese </span></div>
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A huge bundle of colorful chard</div>
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Red onion</div>
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Steamed beats, chopped and chilled</div>
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Thin slices of steamed and chilled zuchinni</div>
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Feta or French goat cheese 'chevre'</div>
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Red wine vinegar</div>
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Fresh garden herbs; thyme, basil, savory and parsley</div>
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Salt and pepper</div>
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Olive oil </div>
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Clean the chard and remove the ribs, chop and prepare to saute first in 2 tbs olive oil while you set the leaves aside. Add 1/4 chopped red onion and once tender, add the remaining leaves of chard until wilted.</div>
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<span style="font-family: "Courier New",Courier,monospace;">In a large 'saladier' mix cubbed beets with zuchinni, 4 tbs red wine vinegar and salt and pepper. Add chopped herbs and combine with warm chard mixture. Lastly top with crumbled goat cheese.</span> </div>
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A baguette 'tartine' with cheese and fresh basil makes a perfect summer lunch--on a warm or chilly summer day! </div>
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Bon appetit!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-69507960714453001012012-07-16T02:07:00.000-07:002012-07-16T07:32:26.071-07:00Foodie-Weekend<div class="separator" style="clear: both; text-align: center;">
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This past weekend was an eating extravaganza! A foodie-weekend ... a food-a-palooza! What else is there to do when it is pouring rain for the 65th consecutive day--windy, dismal .... not summer.<br />
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After creating the carrot-soup (c-o-l-d carrot soup), comfort food was needed to start out the weekend--and although Friday night is usually 'Pizza-Night' in our home, it was trumped by the fact that there was a canard-magret in the fridge begging to be cooked and so it became duck-breast on thyme-mushroom risotto....<br />
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Next up ...something more 'fun' for Saturday--it was Bastille Day and the traditional BBQ was nixed again due to the on-going showers. But inside the house it was festive and spicy with Buffalo-Wings made with HOT harissa sauce and fries....(so very French--non?) Oh- well French Guy did make a sauce of roguefort and feta for it! (A little French?)<br />
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Sunday was all about seafood---the big plan being that we would sit outside and fire-up the 'plancha' and grill our lunch. Yet again, no. Rain. (Are you getting the theme here?) But, we managed to cook a few delicious 'ecrevisses'...the fancy French way to say Crayfish--and once again French Guy stepped up and this time braved the rain to quickly cook up sardines--which were spicy and crispy--all of this topped simply on brown rice with tangy pickled zucchini and yellow squash.<br />
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And finally to end the weekend.... first a 'cake' made with almond flour, vanilla bean and apricots..... which we ate with vanilla ice cream....<br />
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... but before that, in honor of my Japan-o-phile Oldest Garcon (temporarily? obsessed with all things Japanese--he even convinced French Guy to take him to the Japan-Expo is Paris last week!) and also because Middle Garcon could eat anyone---(including the biggest sumo-wrestler) under the table with the amount of sushi he can consume .... there you have it--- homemade sushi for dinner that we ate standing in the kitchen as it was made..... <span class="st"><i>très casual!</i></span><br />
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So here it is Monday morning -- and culinarily--I think I can speak for everyone in the family to say that our tummy's are satisfied! (and so is my styling eye and my shooting finger!) Afterall-- a well rounded weekend includes family, food, and ... photography!<br />
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And this morning .... a more simple start. Gluten-free toast with 'buche blanche de chevre' and a big dab of strawberry jam--made by Bonne Maman---not moi.<br />
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Happy Monday mes amis! Hope your weekend was full of food---and SUN.</div>
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<br />Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-13018778628350099672012-07-13T14:06:00.000-07:002012-07-13T14:25:19.383-07:00Summer Carrot Ginger Soup with Fresh Herbs<div class="separator" style="clear: both; text-align: center;">
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It has so far, been a very dismal summer in Normandy. I have to say that summer cooking really has not been inspired by balmy-breezy-beach days or sand between the toes BBQ's.....and the last 'summer vegetable' that you would think I would gravitate to would be a carrot
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But truth be told, even though it is a root vegetable and available year-round, in a cold soup it shines with vivid flavor and talk about amazing color!<br />
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It's natural pairing with another root vegetable, ginger brings a snappy almost citrus flavor to the soup and topped with fresh herbs and plain yogurt, it has a snappy and fresh taste!</div>
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<span style="font-size: large;"> Chilled Carrot Ginger Soup</span></div>
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3 cups grated carrots</div>
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4 cups fresh carrot juice</div>
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3 small shallots</div>
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1 tbs. grated ginger</div>
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1/2 cup creme fraiche and/or plain yogurt</div>
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fresh herbs</div>
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In a saucepan, saute shallots in 1 tbs olive oil. Add grated carrots and sweat for 5 minutes. Add carrot juice and grated ginger, salt to taste and continue to cook for about 30 minutes on medium heat. (Do not let the soup boil, you want to completely cook the carrots until they are tender, but you do not want a cooked or over-cooked carrot taste.) Allow soup to come to room temperature and use an immersion blender to puree the soup until completely smooth. Blend in creme fraiche and refrigerate the soup until chilled. Garnish with plain yogurt and herbs.</div>
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<span style="font-family: inherit;">Serving ideas: If not eaten as a soup-course, the soup is a great appetizer 'shooter' in a small glass, or served in recessed cucumber cups.</span></div>
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It may be the only kind of sunshine I see for a while longer! But I hope not!</div>
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Come on summer! We are waiting for you!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-38915081382585166432012-05-29T04:49:00.001-07:002012-05-29T04:49:38.163-07:00PB&J Muffins<div class="separator" style="clear: both; text-align: center;">
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Confession time. I have been known to replace meals with peanut-butter and jelly sandwiches. You know those evenings when the kids and you have already had a 'real' meal and you just can't imagine cooking up another one....or one of the children is particularly picky about what's for dinner so you say "Fine. You can have a PBJ sandwich!" It must have happened to me as a child--why else would PB&J inspire such memories of comfort and goodness? </div>
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Nutritionally, it's not such a bad option, right? Whole grain organic bread, protein from the PB and vitamin C from the strawberries in the jam? I'm convinced.</div>
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So last Sunday when we all woke early, thanks to the youngest member of the family-- (a-hem....Monkey) I decided to make muffins for breakfast for all of us, but wanted something a little different--and the littlest early riser was already making her way through her toast with PB so the jar was out.... <span class="st"><em>et voilà --</em></span> Inspiration!</div>
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Peanut-butter is not altogether common here in France. We found one store that carries a brand from the UK--and I think we just might be the one single-family keeping them in business for French sales!</div>
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2 cups almond flour</div>
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1 cup brown rice flour</div>
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1 cup light brown sugar</div>
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2 tsp baking powder</div>
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3/4 cup peanut butter</div>
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2 eggs</div>
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1 cup apple juice</div>
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strawberry jam</div>
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Thoroughly mix the dry ingredients. In a separate smaller bowl blend peanut-butter and eggs until frothy for about 1 minute. Then add this to the dry ingredients and blend on low-speed for another minute while slowly adding apple juice.</div>
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Fill muffin tray and bake at 350 degrees for about 15 minutes or until brown and 'cracked' on top. After they have cooled, split the muffins in half and spread with jelly or jam. Top with jam and fresh strawberries.</div>
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A cup of coffee and a few strips of bacon and you have a proper breakfast! </div>
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These are even better the next day.... or evening. For dinner.</div>
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<br /></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com3tag:blogger.com,1999:blog-8394556066551614514.post-53801782708083188922012-05-20T06:18:00.000-07:002012-05-20T06:18:22.651-07:00Rhubarb Chutney<div class="separator" style="clear: both; text-align: center;">
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I can't say enough good things about Rhubarb. When it comes into season, I know I must be smiling when I see the gorgeous pink and green stalks at the market. Obviously associated with spring--it also seems to herald the arrival of summer plantings that are soon to come in the 'potager'... if the Rhubarb is here--then it is all getting better from now on.<br />
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And from my 'petit potager' ... two strawberries this week.... two. Slightly prematurely picked by the 'petite jardiniere' but a few days on the windowsill and they were ready to eat--and as precious as they were, each split in half to make four servings....none for Petite Fille yet, but for the two garcons and the French Guy.<br />
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Rhubarb also reminds me of my Grandma--as many kitchen creations do. She made a fierce Rhubarb pie.... and then after that Rhubarb reminds me of a post-college trip to Scotland with my best friend and staying in a 'hostel' where we had Rhubarb compote on our oatmeal every morning..... I think that is what hooked me on the smell. That luscious aroma that comes from the rising steam of the bubbling Rhubarb --- heaven.<br />
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I am sure that I will be making compote, a cake or a tarte.... but to start with... Chutney. I had never made chutney with Rhubarb before... and after tasting this batch, I surely will again!<br />
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~ Rhubarb Chutney ~</div>
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8 cups of chopped Rhubarb</div>
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1 shallot, diced</div>
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2 apples, cubed in small pieces</div>
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3/4 cup apple juice </div>
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Juice and zest from 2 limes</div>
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3 tbs. grated fresh ginger root</div>
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1 cup chopped dried apricots</div>
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2 tbs. whole mustard seed</div>
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2 cups raw sugar</div>
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2 tsp. salt</div>
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In a small amount of oil, lightly saute the shallot until tender. Add the remaining ingredients and cook down until the mixture reaches a compote-like consistency. I save a bit of the zest to add at the end for a little extra zing.</div>
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We had the chutney that evening with duck-confit and later in the week with pork chops.... it is most definitely a fabulous alternative to traditional chutney!<br />
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A bientot!</div>
<br />Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-64711219795217251592012-05-10T08:22:00.000-07:002012-05-17T04:41:14.440-07:00Soupe de Oseille ~ Sorrel Soup ~<div class="separator" style="clear: both; text-align: center;">
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Last spring, my father-in-law gave me a few sacks of washed greens .... looking a bit like spinach. The greens were actually 'oseille' or in English, sorrel. The only recipe I came up with last year to use the plentiful bright green tender leaves was to make a creamed-sorrel side dish for a pork roast and although it was good -- it didn't win me over to seek out these vitamin laden, slightly bitter greens again.</div>
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Until now. Our spring here in Normandy has been intermittently chilly, rainy and absolutely unpredictable with sudden bursts of gorgeous sunshine that lasts for mere minutes on a bad day and about and hour or two on a good one! So yes, soup is still very much on the menu. But my cravings for hearty thick, stewy-soups, have given way to a desire for garden-fresh and very green vividly flavored ones.<br />
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Because oseille, has a tart and snappy bite, it is <i>parfait</i>! I also have a gorgeous organic basil plant that is sitting on my kitchen table and is pinched several times a day. Eventually, (read 'could not be soon enough!') I will be pinching these things from the 'potager' that is bravely sprouting up in the raised beds we put in a few months ago.<br />
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<span style="font-size: large;">~ <span style="font-family: "Courier New",Courier,monospace;">Soupe de Oseille</span> ~</span></div>
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<span style="font-size: small;">2 large leeks, rinsed well and chopped</span></div>
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<span style="font-size: small;">2 cloves crushed garlic</span></div>
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<span style="font-size: small;">3 medium potatoes, peeled and cubed</span></div>
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<span style="font-size: small;">4 cups chicken or vegetable stock</span></div>
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<span style="font-size: small;">1 cup green peas</span></div>
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<span style="font-size: small;">3-4 generous handfuls of sorrel, rinsed with stems pinched-off </span></div>
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<span style="font-size: small;">Sweat the leeks and garlic in 3 tbs. of olive oil until tender. Add salt and cubed potatoes and cover with stock. Cook until potatoes are tender, reduce heat and add peas and about a minute later add sorrel. Process with a stick blender until smooth, and basil and process until basil is fully combined. Serve warm.</span></div>
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<span style="font-size: small;">As soup goes this is an easy one. It can be made 'vegetarian' and is also gluten and dairy free (bien sur!) </span><br />
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<span style="font-size: small;">It's a perfect fresh-green and comforting for those chilly spring days--or moments.....soup!</span></div>
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<i>Happy chilly, rainy, sunny, windy, hail-y, sunny, warm, chilly.....rainy..... SPRING!</i></div>
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A bientot!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-71036748020900297102012-05-01T12:59:00.002-07:002012-05-01T13:03:56.398-07:00~ Zesty ~ Potato Salad<div class="separator" style="clear: both; text-align: center;">
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Strangely enough -- les enfants were 'off' school again today. Strange because they were just back last week after having the two week 'Spring-Break'.... then off for the weekend of course, and then because today, Tuesday is a holiday--they were also off yesterday.... and my middle-guy is off again tomorrow--he never has school on Wednesdays........</div>
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Phew! Did I mention that French school children have FORTY vacation days per school year?! The French value their 'vacances'.... and today, well... so did I! </div>
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Even with all of the 'extra' days -- today felt like a holiday. Maybe it was the sun shining and the almost 70 degree temps... we did very little work, aside from gardening (and that is pure j-o-y!) and we BBQ'd sausages and I made potato salad.</div>
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Potato salad? I know. Not very French. But still-- it really helped us feel spring, holiday, BBQ picnic..... fabulous--vacation-day-OFF! I made a very easy--yummy (and of course gluten free!) version... a la Francais!</div>
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<span style="color: #666666; font-size: large;">~ Zesty Potato Salad ~</span></div>
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6-10 medium to large potatoes, boiled until tender with skin removed</div>
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1 red pepper, diced</div>
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2-3 tbs. capers</div>
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1/2 cup mayonnaise (be careful of the hidden gluten in mayo--if it is made with grain/white vinegar--make your own, or find a brand that uses wine vinegar or cider vinegar.)</div>
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1 tbs rice or cider vinegar</div>
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salt and pepper </div>
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1 tbs. fresh dill</div>
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1tbs dried chives, parsley or any herb blend you have handy.</div>
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Combine all and chill for at least 30 minutes before serving. Serve with chopped fresh herbs. </div>
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We had this for lunch today and then spent the rest of the day outside, pulling weeds, planting seeds, taking a walk on the beach .... a perfect plan for a bonus--day off! Tonight I will fall into bed deliciously-exhausted!</div>
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A bientot! See you again soon!</div>
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<br /></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com1tag:blogger.com,1999:blog-8394556066551614514.post-7484710709478028402012-04-22T07:32:00.002-07:002012-05-01T03:18:57.477-07:00Recipe Cards - Sunday Lunch<div class="separator" style="clear: both; text-align: center;">
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Recipe cards for our Sunday lunch! A yummy lemon-tarragon chicken with a side of 'tobinembour'!</div>
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Bon Dimanche!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-6095722013999500622012-04-09T11:25:00.002-07:002012-04-09T14:17:19.272-07:00~ Easter ~ Pea Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVveRFccE1cfPiHhV8_UjWCZ879ddjmn20nPEoYNfaxCcL67uD8bA2gxPYry8N1geFHM1H9PSd-EovdCycvaoI344b_MTA9GGyEpq_3timUiFigHZZXDb7VyFrrbh7uEbwMOfAs7Qg3tw/s1600/IMG_8848-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVveRFccE1cfPiHhV8_UjWCZ879ddjmn20nPEoYNfaxCcL67uD8bA2gxPYry8N1geFHM1H9PSd-EovdCycvaoI344b_MTA9GGyEpq_3timUiFigHZZXDb7VyFrrbh7uEbwMOfAs7Qg3tw/s640/IMG_8848-001.JPG" width="430" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is our second Easter in France and my second Easter cooking for family as well. Last Easter <i>Petite-Fille</i> was less than 3 months old.... and it was a lunch for us four (moi, les garcons, French Guy) plus French Guy's parents and his sister; a simple affair -- ham, <i>gratin-pomme de terre..</i>... <i>macarons</i> from a local <i>patisserie</i>. So I thought we should have everyone here for lunch again, especially since this Easter my parents are here for the Spring Break vacation. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So that's how it began. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">"Let's invite your parents to come over for Easter...." I said to French Guy....and then we thought let's also invite 'Belle-Niece' and her husband, and then French guy's sister, and then her youngest daughter, and then her middle daughter, and her middle daughter's boy-friend, and then we found out that French Guy's oldest sister and her husband we going to be up here from Macon ( Southern Burgundy, Northern Beaujolais area) and their youngest daughter would be with them ..... </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">... well I think you get the idea. Easter lunch for six plus three became lunch for SEVENTEEN.... <i>plus</i>. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So naturally the menu grew as well. Five courses; starting with Spring pea salad and smoked salmon, followed by lamb, pork roast, <i>puree de pomme de terre</i> with herbs, <i>flagolet</i>, a cheese platter and salad, almond coconut cakes, strawberries and <i>mousse au chocolat</i>, and coffee....... and of course a large quantity of Easter candy before, during and after.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCENWqMxFkPtyBFKHj51fGtwawp-sHFjlfeSwKbkMso8vka3cbGgz6sjg-tr_dFd0bbUs-LEFLtKo0mMxf3wf1FR-QxvFlm7ADZg8BwIQZdPKPMdShGBFt0BUrsBTs30yrwb3IU41gHRI/s1600/IMG_8851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCENWqMxFkPtyBFKHj51fGtwawp-sHFjlfeSwKbkMso8vka3cbGgz6sjg-tr_dFd0bbUs-LEFLtKo0mMxf3wf1FR-QxvFlm7ADZg8BwIQZdPKPMdShGBFt0BUrsBTs30yrwb3IU41gHRI/s640/IMG_8851.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;">~ Spring Pea Salad ~</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 large bag frozen peas</div><div style="text-align: center;">10 strips of bacon</div><div style="text-align: center;">Mayonaise</div><div style="text-align: center;">Red wine vingar<br />
Red onion </div><div style="text-align: center;">Fresh dill</div><div style="text-align: center;">Chives</div><div style="text-align: center;">Salt & Pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large pot, blanch the peas for one minute, drain and rinse with cold water. Cook bacon until </div><div style="text-align: center;">crispy and chop into small bits. In a salad bowl, combine 1/2 cup mayo with 1 tbs. fresh dill and 2 tbs. chives and about 1/3 cup finely diced red onion. Add a dash (about 2 tsp. maximum) red wine vinegar and whisk until blended. Toss peas in dressing and refrigerate for about 30 minutes. </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-F1zR5pi4rmJzJDCwh-0vIEAUYdGJcwq6DuCwIf3NjWiXy310L_hBQUixrK8Vo4bRF6sOW80Xr8hBmqC0KG9p2zRuyCCqYur4E6MebSzjQFr4zrfb0Woz18T9Xg10j5kaXJG7yr8aXU/s1600/IMG_8849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-F1zR5pi4rmJzJDCwh-0vIEAUYdGJcwq6DuCwIf3NjWiXy310L_hBQUixrK8Vo4bRF6sOW80Xr8hBmqC0KG9p2zRuyCCqYur4E6MebSzjQFr4zrfb0Woz18T9Xg10j5kaXJG7yr8aXU/s640/IMG_8849.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I served the pea salad in endive leaves. You can also fill small lettuce cups or even just toss with mixed greens. It's a super-easy salad that has fresh green spring flavor!</div><div style="text-align: center;"><span style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span style="font-size: large;">Perfect for Easter! </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4jgLCPpS3fZNKiS4o5roixBAelBLThZt8OcszdwrOIyntBtldzA-2UImyqE9pDc5xhUY-eftpcUCYTe_BF8oYM4GbEcyAwrCpvOMBtiHKlbSNOz_hgGteNz3VESiFHQCASJefpUNanA/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4jgLCPpS3fZNKiS4o5roixBAelBLThZt8OcszdwrOIyntBtldzA-2UImyqE9pDc5xhUY-eftpcUCYTe_BF8oYM4GbEcyAwrCpvOMBtiHKlbSNOz_hgGteNz3VESiFHQCASJefpUNanA/s640/IMG_8827.JPG" width="470" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span style="font-size: large;"><i>Hope you had a lovely one, too!</i></span></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com4tag:blogger.com,1999:blog-8394556066551614514.post-51983257004565233162012-03-23T07:58:00.000-07:002012-03-23T07:58:07.940-07:00Peanut-Butter, Crunchy Peanut, Chocolate-Chunk Cookies .....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpEjgspUzasPBjagAhlSvRyfaxbigZAlJsvcghy6M-P-GkoOijr1fPtxkUrL4S7Fb9CxZMSISBJGi1xD0LcJkE7DquqCMgQlzHvwNub6D8cv6YXUXi4dWMvDgswmgmTjHt4AduEY-MOU/s1600/2012-03-233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpEjgspUzasPBjagAhlSvRyfaxbigZAlJsvcghy6M-P-GkoOijr1fPtxkUrL4S7Fb9CxZMSISBJGi1xD0LcJkE7DquqCMgQlzHvwNub6D8cv6YXUXi4dWMvDgswmgmTjHt4AduEY-MOU/s640/2012-03-233.jpg" width="640" /></a></div><div style="text-align: center;">Now that's a mouth-full! And it should be! I am so thrilled that this recipe-creation of gluten/dairy-free peanut-butter cookies turned out to be so incredible! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Yum!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vMdJDBD6S2EplFRRzIGqIQ9NSeOqoal28aXcR5scemIWM8Fw3XkbbetenS6Xmh0xujovAxLatGvt7L0bc5z7yWApWjVJ3ZUc1VcpluzAEd-qQjyYEZEus0AEr6CcLQZm2aTvWJViwXQ/s1600/2012-03-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vMdJDBD6S2EplFRRzIGqIQ9NSeOqoal28aXcR5scemIWM8Fw3XkbbetenS6Xmh0xujovAxLatGvt7L0bc5z7yWApWjVJ3ZUc1VcpluzAEd-qQjyYEZEus0AEr6CcLQZm2aTvWJViwXQ/s640/2012-03-24.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">My two favorite food-groups -- nuts and chocolate! I was originally working up this recipe to make cookies for the kids -- but I think they turned out to be quite decadent in a grown-up sorta way too! I made a batch yesterday for '<span class="st"><em>goûter</em></span>' which is the snack that French children have when they get home from school (it usually consists of something chocolate!) to eat while doing their '<i>devoirs</i>' (homework).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This afternoon I made a second batch, adding the chocolate chunks and chopped peanuts. My oldest son is home early from school (there was no Latin today, as his teacher is away skiing.....I did mention this is France right? '<i>Vacances</i>' is a priority!) So he and I will share the half dozen that are just about to come out of the oven. </div><div style="text-align: center;">.... (he will have 5 and I will only have ONE .... really. I promise.)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here it is:</div><div style="text-align: center;"></div><div style="text-align: center;">1/2 cup organic raw sugar<br />
1/2 cup vegan organic margarine</div><div style="text-align: center;">1/2 cup peanut butter<br />
1 egg<br />
1 1/4 cup rice flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt</div><div style="text-align: center;">1/2 cup chopped peanuts</div><div style="text-align: center;"><i>As much as you want </i>-- chopped dark chocolate chunks -- go ahead--live a little! </div><div style="text-align: center;"> </div><ul style="text-align: left;"><li>Beat the butter with the sugar, peanut butter and egg until creamy-- about 2 minutes. </li>
</ul><ul style="text-align: left;"><li>Mix together the dry ingredients - flour, baking soda, baking powder and salt. </li>
</ul><ul style="text-align: left;"><li>Stir the dry ingredients into the sugar butter mixture and add chopped nuts and chocolate chunks. </li>
</ul><div style="text-align: center;"><br />
</div><div style="text-align: center;">It helps to chill the cookie batter for about 30 minutes before you roll into small balls. Press down with a fork. Bake on parchment paper for 15 minutes or until golden. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cool ---- EAT.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-oojMa_1Fb3SgesFuI90MaZrx-orDwmjboBp7j-m-NMIzOctCpaZ-mWXDn9XpCXIv1RwmQ2EdITHS_ayuWZj99AfZsT1VPkB2v61NuGyOKi-O7ROyJmf21999mFM4MZ9N4UXC5JGnAc/s1600/2012-03-231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-oojMa_1Fb3SgesFuI90MaZrx-orDwmjboBp7j-m-NMIzOctCpaZ-mWXDn9XpCXIv1RwmQ2EdITHS_ayuWZj99AfZsT1VPkB2v61NuGyOKi-O7ROyJmf21999mFM4MZ9N4UXC5JGnAc/s640/2012-03-231.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Big glass of milk, icy glass of tea or coffee..... have one..... or six. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Bon Appetit!</div><div style="text-align: center;"> </div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com3tag:blogger.com,1999:blog-8394556066551614514.post-1982604213963324512012-03-20T06:43:00.000-07:002012-03-20T06:43:08.670-07:00Orange ~ Financier ~ Cake .....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdZ2a_8dJ_C8jeG6jBvkxHMnlIhe4VE6oO7kN3e7pODKKo2Wuz1OdU31UDa_vinIl-xU0rCUxMhHzeySC4QygRuwgfbK-SUao7F6e4TPjM3NRonTBLZ4H7FMRIC8F6YjwMX5LFjP7RLI/s1600/2012-03-192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdZ2a_8dJ_C8jeG6jBvkxHMnlIhe4VE6oO7kN3e7pODKKo2Wuz1OdU31UDa_vinIl-xU0rCUxMhHzeySC4QygRuwgfbK-SUao7F6e4TPjM3NRonTBLZ4H7FMRIC8F6YjwMX5LFjP7RLI/s640/2012-03-192.jpg" width="494" /></a></div><br />
If you are a fan of the French 'cookie' called a <i>Financier</i>, then you will be crazy for this sweet orange infused almond cake. Traditionally, the <i>Financier</i> (which got it's name from the patisseries located near the Paris Stock Exchange in the late 19th century and made in rectangular forms to resemble bars of gold .... ) is made from blanched almond meal, egg, sugar and a large portion of butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CECZa1JoU4i0dChfrvOFFiGjYENxQJq2jsym5naUIpaldx1jykqyHSQoZXiOk1NuXOpL6tsDsKBDXlWDCUWsxRXgm6zJpKIitDoHmWRRZ6SjtcAoJEOeEIuVG8eHXFHsxJnWmaf5IDs/s1600/2012-03-182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CECZa1JoU4i0dChfrvOFFiGjYENxQJq2jsym5naUIpaldx1jykqyHSQoZXiOk1NuXOpL6tsDsKBDXlWDCUWsxRXgm6zJpKIitDoHmWRRZ6SjtcAoJEOeEIuVG8eHXFHsxJnWmaf5IDs/s640/2012-03-182.jpg" width="640" /></a></div><br />
My version, beyond being cake and not a cookie, is also different in that I used gorgeous and sweet 'blood-oranges', the juice and the zest, to flavor this moist and lovely textured cake. My recipe is also gluten and dairy free so that everyone can enjoy it!<br />
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Blood-oranges make an appearance in the markets from December to March, commonly grown in Italy, now easily available in the US and other areas; they get their maroon 'blood' color from growing in the cool low night temps of late winter and early spring. I love blood-oranges! They are great in some many dishes and talk about stunning!<br />
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<div style="text-align: center;"><span style="font-size: large;"> ~ Blood-Orange ~ Almond Cake</span><br />
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<span style="font-size: large;"><span style="font-size: small;">2 cups raw sugar </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup melted vegan, organic margarine</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp. vanilla </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 eggs</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 cups almond-flour (meal)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup gluten-free flour blend or rice flour</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tsp. baking powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup squeezed blood-orange juice (about 5 oranges) </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tbs. fine zest</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Beat the melted margarine with the sugar</span> <span style="font-size: small;">and vanilla, slowly add the four eggs and continue to beat for 3-4 minutes. In a separate bowl blend almond flour, gf flour and baking powder. Add flour mixture to beaten egg and sugar mixture and beat for another minute before adding orange juice. As a final step, blend in zest.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">You can use any form you have. I used large (cup-cake size) cardboard hexagon shaped forms, but as you know I am a huge fan of silicon baking forms. So depending on what you use, the cakes will cook at 350 degrees for 15 minutes for tiny forms to 35-50 minutes for a full cake size. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Just watch and when they are golden and 'cracked' they are done! </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJJuAkDpxTXQgQuwGkO3n-ZZAzB7hz_9q9uuAJ262tNe7b7RThF5cnNCkcK62lEYOSjbjjxduFX-AIvo2gugpzcHuXXtBkh8ulYXHido2U-E89dgRaIX_-BQl2ImxRLe29k-BN9mvyQs/s1600/2012-03-194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJJuAkDpxTXQgQuwGkO3n-ZZAzB7hz_9q9uuAJ262tNe7b7RThF5cnNCkcK62lEYOSjbjjxduFX-AIvo2gugpzcHuXXtBkh8ulYXHido2U-E89dgRaIX_-BQl2ImxRLe29k-BN9mvyQs/s640/2012-03-194.jpg" width="494" /></a></div><span style="font-size: large;"><span style="font-size: small;"> The outside is slightly 'crisp' and the inside is dense and moist!</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Blood-Orange, Almond, French-Financier-style C-A-K-E ......</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Fabulous! </span></span></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-18803943729991937842012-03-19T02:36:00.000-07:002012-03-19T02:36:48.809-07:00~ Spring ~ Eggs Benedict<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeJNaEgpZE_lu5uO5xR8tIvHn81nRfdW9amMtC_25TkN3S3fer4s7n90bzINmV7Q_gmZ49THjGDBgyqtFS3hvPNFmai4HcIgxP9Ybi9ob5H8hyCbaJfKlK-dqU5fefvURxsintwLalxg/s1600/2012-03-171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeJNaEgpZE_lu5uO5xR8tIvHn81nRfdW9amMtC_25TkN3S3fer4s7n90bzINmV7Q_gmZ49THjGDBgyqtFS3hvPNFmai4HcIgxP9Ybi9ob5H8hyCbaJfKlK-dqU5fefvURxsintwLalxg/s640/2012-03-171.jpg" width="452" /></a></div><div style="text-align: center;">Eggs Benedict .... not something normally on the menu for those of us not eating gluten or dairy ... but this past weekend it was a craving of mine. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I think I associate this Sunday-Brunch dish with S-P-R-I-N-G! I love any egg dish with fresh herbs! At the moment -- herbs are the only thing growing outside! I just re-planted my kitchen window herb table ... ready for snipping!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJibo6i1RTWGi2jZtjeT0skiKxCymgSEBfKw4if8WlMgrsQqa-i8jQw5YDMNfJTRndLeeYwX7FjnT5gFjkHjMiCDCm6u1KC-cVGWtlvlAJT22ZNEtatw5bH3Boom25yl6CdQe7o5wMm94/s1600/2012-03-153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJibo6i1RTWGi2jZtjeT0skiKxCymgSEBfKw4if8WlMgrsQqa-i8jQw5YDMNfJTRndLeeYwX7FjnT5gFjkHjMiCDCm6u1KC-cVGWtlvlAJT22ZNEtatw5bH3Boom25yl6CdQe7o5wMm94/s640/2012-03-153.jpg" width="456" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It is also a dish that some reserve for ordering out because the concept of making 'Hollandaise' is daunting; visions of lumpy, curdled, or greasy off-white sauces come to mind. Also, you might assume that there is milk or cream in the sauce, there isn't, and as you will see, you can use a good quality dairy-free margarine instead of butter. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWRVTDR2qjmmldHy4tZlWi1HUXE4JSnvCW5W22dtaJ6uzbx1yF4jGm-zQyGwN59iSBkKYl9Rfn5IjUD5qyn8oAJ0pyVTWenD13UHSbdDB9J_YYmxYsPISjIfaFoxg0RQnSvbhjdRUuOo/s1600/2012-03-172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWRVTDR2qjmmldHy4tZlWi1HUXE4JSnvCW5W22dtaJ6uzbx1yF4jGm-zQyGwN59iSBkKYl9Rfn5IjUD5qyn8oAJ0pyVTWenD13UHSbdDB9J_YYmxYsPISjIfaFoxg0RQnSvbhjdRUuOo/s640/2012-03-172.jpg" width="640" /></a><i><span style="font-size: large;">Gluten & Dairy-free Eggs Benedict with Jambon and Fresh Herbs.</span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Yum! Here it is!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For the sauce:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 egg yolks</div><div class="separator" style="clear: both; text-align: center;">1 tbs. lemon juice</div><div class="separator" style="clear: both; text-align: center;">salt</div><div class="separator" style="clear: both; text-align: center;">1/4 cup nice quality, organic, vegan margarine</div><div class="separator" style="clear: both; text-align: center;">Fresh herbs; chives, parsley, lemon thyme..... </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Melt the margarine in a small sauce pan. In a bowl, whisk egg yolks well. 'Temper' the yolks with a small drizzle of the melted margarine while whisking and then add the yolks to the rest of the melted margarine, while whisking. Don't worry if it gets lumpy -- but keep the heat low and add the lemon juice. Season with salt and I also added chopped chives this time.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Hint -- if the sauce gets too thick or lumpy or 'breaks' add up to a tablespoon of hot water and whisk it smooth again.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For bread -- if you can get gf muffins that's fabulous. I used a gluten-free baguette made by a company called 'Schaar'-- it is so good!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Poach eggs to desired done-ness. Here is a link for <a href="http://www.perfectpoachedegg.com/">perfect poaching</a> if you need a few tips!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Top 'buttered' toasted bread or muffins with poached eggs, sauce and 'Jambon' -- this time I had Jambon Bayonne found here in France, a thin smoked ham which is similar to Prosciutto. Fresh herbs add fresh garden flavor with the slightly tart lemony sauce!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Really, the Hollandaise is the most 'difficult' part of this dish -- and see how easy it actually is?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In the spring I also make it with fresh steamed asparagus and use smoked salmon or artichoke hearts too! Perfect spring breakfast ... or Easter Brunch!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What's your favorite version?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com3tag:blogger.com,1999:blog-8394556066551614514.post-24363112762385061782012-02-28T05:27:00.000-08:002012-02-28T05:27:55.732-08:00Homemade ~ Mustard ~<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dpJ3oMAQaRpUX2ltZZy8UJAipfF9uBcLTtqSIG5mc-rilaG5YBlncwnSnBA4jQwroV7xF296ik0F9QoTcM5pOc9V1thRyQGhPqzdrk7E7m8USgi68rnsS2JwOc6R58QeJwcWSSpamMI/s1600/IMG_7096-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dpJ3oMAQaRpUX2ltZZy8UJAipfF9uBcLTtqSIG5mc-rilaG5YBlncwnSnBA4jQwroV7xF296ik0F9QoTcM5pOc9V1thRyQGhPqzdrk7E7m8USgi68rnsS2JwOc6R58QeJwcWSSpamMI/s640/IMG_7096-2.JPG" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>"It's easier to make than you think"--that's the phrase that comes up most often when you 'Google' how to make homemade mustard. It's true! It is très simple! The result of the minimal effort required to make your own mustard is a taste-bud exploding, intense and delicious 'condiment' that out-shines the jarred store-bought kind, hands-down. I know I won't go back .... ever.<br />
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Recipe possibilities are endless--using it for marinades, vinaigarettes, dips....or just putting a large spoon of it on your favorite salami....or hard boiled egg for that matter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4CMdUAiUtrAoJRNsjZT83HSWJPEh19d_mCAafNmEm8ffqMEyotclhLCCXu_ImQoRnaRA2Dxq4MLMcbAdEeHoT-seG8NxRR4GO0l5_6a0QcsYZvejgV4VP1ClyXpkhs0yidNA342DnY8/s1600/IMG_6123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4CMdUAiUtrAoJRNsjZT83HSWJPEh19d_mCAafNmEm8ffqMEyotclhLCCXu_ImQoRnaRA2Dxq4MLMcbAdEeHoT-seG8NxRR4GO0l5_6a0QcsYZvejgV4VP1ClyXpkhs0yidNA342DnY8/s640/IMG_6123.JPG" width="426" /></a></div><br />
<br />
Here it is: For a large batch, enough to share or store ....<br />
<br />
2 cups mustard seeds<br />
3 cups apple cider vingar<br />
1/2 tbs. sugar <br />
salt to taste<br />
<br />
Place mustard seeds in a ceramic or glass bowl and add apple cider vinegar and a dash of salt. You can let it rest to absorb the vinegar for at least 3 days or as long as a week .... Once the seeds have softened and absorbed most of the liquid, grind the mustard in a food processor or with a stick blender.<br />
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You can make flavored mustards by adding; curry, Herbe de Provence, honey, tarragon.... etc. I made three varieties -- Hot (with a tiny bit of red pepper), Sweet (with honey) and Spice (with hot curry, paprika and tumeric).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLVjSR8nCFUh3FmNSIstBRKYlWelaQISKxa09MwK3D9YwjeodJuHNAvsn8BxBi8aJEgL960XzPhLQTVHriWm41e9khPqgcBAlPaDT_R0WY8xSWDOuCv76Xond2XrkQ66thIIf-JORW5Q/s1600/IMG_6115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLVjSR8nCFUh3FmNSIstBRKYlWelaQISKxa09MwK3D9YwjeodJuHNAvsn8BxBi8aJEgL960XzPhLQTVHriWm41e9khPqgcBAlPaDT_R0WY8xSWDOuCv76Xond2XrkQ66thIIf-JORW5Q/s400/IMG_6115.JPG" width="292" /></a></div><br />
The heat of mustard mellows after it is refrigerated, so if you find it too strong at first, let it sit for a while more. My recipe is the 'French-style' using vinegar, but you can also experiment with wine or beer.... This mustard is great in the cold months on cooked meats, makes a great dressing and in the summer it's ready for your burger or hot-dog!<br />
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<div style="text-align: center;">Enjoy! Bonne semaine mes amis!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com1tag:blogger.com,1999:blog-8394556066551614514.post-41758174413573408832012-02-20T06:06:00.000-08:002012-02-20T06:06:32.260-08:00Petites Pommes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWXkCh7u8K8bpXoLna7ZKioxdbM-F3WVje1oY1L9M33rTSplQszH-EjdlH3j6ZbO7f0eCxBA2LmTL4SCCEk5T1jDJF5bLZu5BWF4hyeHUbzgyfPe4iKnvOwcUB4cfYBFO7K1ExwKA4Xw/s1600/2012-02-192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWXkCh7u8K8bpXoLna7ZKioxdbM-F3WVje1oY1L9M33rTSplQszH-EjdlH3j6ZbO7f0eCxBA2LmTL4SCCEk5T1jDJF5bLZu5BWF4hyeHUbzgyfPe4iKnvOwcUB4cfYBFO7K1ExwKA4Xw/s640/2012-02-192.jpg" width="640" /></a></div><br />
After a brief absence fighting off the flu--which is apparently traveling through France (and New York and Pittsburgh based on the comments of my friends back in the US!) .....I was knockin' on death's door--okay, a bit too dramatic.... but wow--it was horrible. You know when you feel so bad that you beg every person that passes your bedroom to please, please, please just put you out of your misery? That bad. But I am over it... finally. And back to loving food and wanting to cook and wanting to share food! So if that hasn't entirely put-you-off.....still with me?<br />
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On one of my last visits to our local 'bio' farm, <i>Le Chateau</i>, I filled my basket with leeks, cabbage, beets, onions and about a dozen very 'petite' pommes. It might be hard to scale from the pictures, but these little apples are only just slightly larger than a golf-ball and I thought they were not only cute, but also perfectly snack-size or 'Petite Fille' size. This week as I was coring one to fill with peanut-butter for my eight year old, I thought how fun it would be to make mini-stuffed baked apples with them...a bite-size desert.<br />
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Although perfectly cute, and perfectly sized, these little pommes are not at all perfect. They are grown organically and their nibble marks and less than perfect skin attests to this....but this point also makes me most happy about buying and eating them.....imperfection is perfection! When I was taking the images for this post I was really noticing that although they may not win any beauty contests, their flavor and 'purity' easily made up for it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpL-_OR76kaFywl5AtdXSMfC05FfudB2dzcnfY3oL3ZGnsT1ieprTTNayAkhgkqJTX676XqnkxRDJJxnHKD0jnKxuPXpm_HfUBuwTGTJUq9NZrfZbRKHa3ebvIM63IOLQOEG30-VX2iI/s1600/2012-02-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpL-_OR76kaFywl5AtdXSMfC05FfudB2dzcnfY3oL3ZGnsT1ieprTTNayAkhgkqJTX676XqnkxRDJJxnHKD0jnKxuPXpm_HfUBuwTGTJUq9NZrfZbRKHa3ebvIM63IOLQOEG30-VX2iI/s640/2012-02-19.jpg" width="640" /></a></div><b><br />
</b><br />
<b> ~ Mini-Pommes with Spiced Corn-Cake Filling.....</b><br />
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1/2 cup 'farine de mais' or corn flour<br />
1/4 cup all purpose flour (I use rice flour)<br />
2 tsp baking powder<br />
1/4 cup raw sugar<br />
3 tsp cinnamon<br />
2 tsp. mixed spice mix of cloves, nutmeg and ginger or 'pumpkin-pie' spice mix<br />
1 egg<br />
1/2 cup apple juice <br />
1 tbs. light oil<br />
4 apples<br />
<br />
For my recipe I used the tiny apples and filled nine of various sizes, but normally I think this batter will fill 4 regular apples--as you are only filling the cored recess.<br />
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Combine dry ingredients, then wet, then mix all. The texture is similar to cornbread which is lovely with the softness of the baked apple, so now worries to beat or use an electric mixer, just blend by hand and fill apples. Fill them only 3/4 up because the cake will rise out the top and spill over, but then some will also leak out the bottom a bit too.<br />
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Bake filled apples at 350F for about 25 minutes or until apples are soft when poked.<br />
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Dust with sugar or serve with cream on top....these make a yummy and rustic little desert. If you can find the tiny apples they are almost 'apple-poppers'.....<br />
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<div style="text-align: center;">Happy Monday mes amis! It's great to be back in the kitchen!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com1tag:blogger.com,1999:blog-8394556066551614514.post-44586497305088770112012-02-09T05:43:00.000-08:002012-02-09T13:20:41.036-08:00Cake...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ME_mmuwwtAFfkn5eveRumuw1z9bX-LFsSJUkpLXpXhKzZanr33w0xy8iTFdW6Ij506Bu3W0oe7fLpDu7LgGkvXFC3F1RRwBxneLRktPjj8Hq-Hc1yQQe8aHejeeuabv7sr3zPIVGGP0/s1600/2012-02-87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ME_mmuwwtAFfkn5eveRumuw1z9bX-LFsSJUkpLXpXhKzZanr33w0xy8iTFdW6Ij506Bu3W0oe7fLpDu7LgGkvXFC3F1RRwBxneLRktPjj8Hq-Hc1yQQe8aHejeeuabv7sr3zPIVGGP0/s640/2012-02-87.jpg" width="452" /></a></div><br />
It was French Guy's birthday..... Not to give anything away--but it was the one <i>right before</i> the BIG one...so at his request, it was a small celebration. It was also on a Tuesday--non-weekend parties are hard to pull off. So instead there was a special diner-pour-deux and he actually had to wait for cake until yesterday when I finally could make his cake, a day late.<br />
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Welcome again to my experimental kitchen. I live in France. Have you been to a 'patisserie' in France? Am I crazy for actually trying to pull-off a cake made from scratch in the land of 'gateau', 'tartes' and 'tortes'? Well....oui. But I needed something that matched up with our family's various preferences, restrictions and desires.<br />
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<div style="text-align: center;">My desire? (most important, non?) was C-H-O-C-O-L-A-T! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Anything after that was inconsequential..... </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqCec1aJzpLBjpLPI3WXzSHz4TJa5JGHC4XgtQvzdlwK_jwWWnBA4t94DZaZ2An_RT45gi3J786QPJU2Apsb3ryQ5qIAQrlCIXVxIGHKStoobjltRm-wRSTdbWAgQ6DmNOWalpGqPaCA/s1600/2012-02-08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqCec1aJzpLBjpLPI3WXzSHz4TJa5JGHC4XgtQvzdlwK_jwWWnBA4t94DZaZ2An_RT45gi3J786QPJU2Apsb3ryQ5qIAQrlCIXVxIGHKStoobjltRm-wRSTdbWAgQ6DmNOWalpGqPaCA/s640/2012-02-08.jpg" width="452" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No dairy (milk products) and no gluten (wheat).....The result of the quest? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">............. Chocolate Almond Cake with Coconut-milk ganache..........</span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">250 grams Almond Flour</div><div class="separator" style="clear: both; text-align: left;">200 grams raw, unrefined sugar</div><div class="separator" style="clear: both; text-align: left;">100 grams rice flour (or wheat all-purpose flour if gluten is not an issue)</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder </div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">5 cl. light oil</div><div class="separator" style="clear: both; text-align: left;">50 grams coco powder (unsweetened baking coco)</div>1/4 ltr coconut milk<br />
<br />
For the ganache: <br />
150 grams 70% dark cholate<br />
1/8 ltr. coconut milk<br />
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<i>(I was baking with my kitchen measures purchased here in France for a change--so if you are converting back to cups--250 grams is about 1 cup and a half....etc. Just eye-ball it! You'll do fine!)</i><br />
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Mix the dry ingredients in a large bowl. In a separate bowl beat eggs and oil. Warm coconut milk and throughly mix coco powder in warm milk before adding to dry ingredients along with the eggs and oil mixture. Pour into forms (J'adore the little silicon ones and I also use a 9" round one that is fabulous.) Bake at 350F for about 20-25 minutes for the small forms or 35 min. for 9" round.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpo3FiU4U0ChrYa966V9tA-xaTHLpc15okRJ6n0GHQ3NFgKKW-jmJbtddrS3MiJNP61Onwoeh3LfL-J7pPg9vLxl2rP-_Tofpo5vIHyPXdN7oNJxXLMkqcdk4c7MC4hCKtsJSVZIUztc/s1600/2012-02-081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpo3FiU4U0ChrYa966V9tA-xaTHLpc15okRJ6n0GHQ3NFgKKW-jmJbtddrS3MiJNP61Onwoeh3LfL-J7pPg9vLxl2rP-_Tofpo5vIHyPXdN7oNJxXLMkqcdk4c7MC4hCKtsJSVZIUztc/s640/2012-02-081.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>For the ganache; warm the coconut milk in the microwave (not to boiling point, just under). You can add a 'flavor' to the milk--Cointreau, Framboise, vanilla, espresso powder...or just stick with the bittersweet pure chocolate.<br />
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Pour heated milk over chocolate pieces. Leave it without stirring for 5 minutes then stir melted chocolate until smooth and shiny. You can let it sit until it is the consistency you like--from very runny to thick enough to spread.... as you like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzYx1RwXRooY9NNwUhidv52Zdpg6kihwidD_OzCZ_AeLjYnEPBi7t9qeBk7jS1c731_giBJwWy1rBuM5TbKQ8neFmC9Q56fODuu6D1wXIk7sij23WkUzQuyh_3kDKe1nlNdJjDzXujYA/s1600/2012-02-082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzYx1RwXRooY9NNwUhidv52Zdpg6kihwidD_OzCZ_AeLjYnEPBi7t9qeBk7jS1c731_giBJwWy1rBuM5TbKQ8neFmC9Q56fODuu6D1wXIk7sij23WkUzQuyh_3kDKe1nlNdJjDzXujYA/s640/2012-02-082.jpg" width="452" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: large;"> ~ Chocolat Ganache ~</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">The consistency of the cake is moist and slightly dense--and very rich! </div><div style="text-align: center;">The ganache is creamy and decadent. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK6Hp4Dbh8tVq3wdo8GlSGgPxFaaV-FMSv4dg_EGX-PsIOdM04nVkl5eucB2LVC440QKPMGCniWyWaMejuQcXPBZi6whD3d9ps28riwHb0fZ9JsgwrUqislQsr_iZQuWb5X0kPx6B50E/s1600/2012-02-087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK6Hp4Dbh8tVq3wdo8GlSGgPxFaaV-FMSv4dg_EGX-PsIOdM04nVkl5eucB2LVC440QKPMGCniWyWaMejuQcXPBZi6whD3d9ps28riwHb0fZ9JsgwrUqislQsr_iZQuWb5X0kPx6B50E/s640/2012-02-087.jpg" width="452" /></a></div><br />
<div style="text-align: center;">Joyeux Anniversaire mon coeur! </div><div style="text-align: center;">Thanks for the reason to make and eat chocolate cake.....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">....like we really needed one..... a reason to eat cake, that is.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com5tag:blogger.com,1999:blog-8394556066551614514.post-24843554853185092992012-02-07T05:46:00.000-08:002012-02-07T05:50:47.358-08:00"C" is for cookie......<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev_qVeIzrtuybV1d4FgJbinyQf2xS4xiT48eIbOjuBpCseIT_qNVVXJmgpYpwH8hooOoc8B2d7ZpMroBvw2T2dZsARROgFc3dYxs00GSpIE9tnZ_KA348vGkiBxoZGNHWzLe61reQbeM/s1600/2012-02-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev_qVeIzrtuybV1d4FgJbinyQf2xS4xiT48eIbOjuBpCseIT_qNVVXJmgpYpwH8hooOoc8B2d7ZpMroBvw2T2dZsARROgFc3dYxs00GSpIE9tnZ_KA348vGkiBxoZGNHWzLe61reQbeM/s640/2012-02-7.jpg" width="640" /></a></div><br />
I have confessed before that I am not a baker....especially cookies. Making cookies is counter-intuitive to my closet-ADD.....(okay--well now that's out....) I enjoy the mixing up the ingredients but after the first tray is removed from the oven, I am d-o-n-e. But there is a few dozen more cookies still to go in, and then there is the mess to clean-up. Maybe if I could just make one cookie, or one giant cookie. Don't think I haven't considered it.<br />
<br />
But here is the baking out-of-necessity thing again. There is, to my knowledge, only one type of gluten/dairy free cookie available at the grocery store in town, and I do not know any 'patisseries' that make gluten free options, aside from 'macarons'--some are 'g/f' but you have to watch out for cross-contamination from other baked goods--and then there is the sweet-addictive 'meringue' also made 'sans gluten'...but healthy? 10 pounds of sugar + egg whites.....protein--eggs? -- Healthy in my book! But maybe not the best 'repas' for 'les enfants' or 'bebe'--and that was my inspiration for making some cookies that I could give to the kids and 'Petite Fille' who is one, and not send them to the moon on a sugar-high--but instead give them something yummy, sweet enough.... and in a crunch could also serve as breakfast--hee, hee---if needed, bien sur!<br />
<br />
So there you go--many reasons to subject myself to the mundane torture of making cookies when I would rather be making a cake, or sauteing something.......<br />
<br />
~Apple Date Cookies~<br />
<br />
1 cup almond flour<br />
1 cup gluten-free flour baking-blend or regular white flour<br />
1 cup organic brown sugar (yes! I know--seems like a lot, but it is worth it for all of the other healthier ingredients--and REAL organic unrefined sugar is not terrible for you--as much as artificial sweeteners are.).... and besides--these are c-o-o-k-i-e-s....<br />
3/4 cup quinoa flakes or gluten-free quick oats.<br />
1 tsp. baking soda<br />
2 tsp baking powder<br />
3 tsps vanilla<br />
1 tbs. cinnamon <br />
2 eggs<br />
1 tbs. light oil <br />
1/2 cup apple juice<br />
1 large apple, peeled and then grated<br />
3/4 cup chopped dates<br />
<br />
Mix all of the dry ingredients. Mix the vanilla, eggs, oil, apple juice and grated apple and add to dry ingredients---add dates, you can also add nuts at this stage if you like, but I leave them out so that the baby can enjoy them too.<br />
<br />
Drop by small spoonfuls on parchment lined tray and bake at 350F for 10-15 minutes or until golden brown.<br />
<br />
These cookies are soft and filling.....for an added treat, I drizzled some cinnamon apple 'frosting' on them made by mixing powered sugar with apple juice and a sprinkle of cinnamon.<br />
<br />
As the official 'tester' I had to eat about six of them before serving them to the children. Just to make sure they were good enough.......I know, I am such a good mommy.....the sacrifice I am willing to go to......no limits. <br />
<br />
<div style="text-align: center;">Enjoy mes amis!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com0tag:blogger.com,1999:blog-8394556066551614514.post-245986607742560572012-02-06T05:50:00.000-08:002012-02-06T05:50:47.376-08:00When there is ~ snow ~ outside.....<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfJ8F8Cu5OkBJuu5iZQxpoN8TLG4vD3CTaE4iKOOmzDEU00taaYCmwDBSwCSGBW8mWUqPVrVi89k7qvQaSN_ZmpsZ5OYjTz-Tt7PLJzmfbPY6sZoBge1VQqWo28DEKRYvns45oRQHwvk/s1600/2012-02-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfJ8F8Cu5OkBJuu5iZQxpoN8TLG4vD3CTaE4iKOOmzDEU00taaYCmwDBSwCSGBW8mWUqPVrVi89k7qvQaSN_ZmpsZ5OYjTz-Tt7PLJzmfbPY6sZoBge1VQqWo28DEKRYvns45oRQHwvk/s640/2012-02-56.jpg" width="640" /></a></div><br />
Oh! At long last there is snow! Call me crazy but we all really wanted a bit of snow this winter. It is stunningly gorgeous here when there is a small dusting or a few inches of snow on the ground. We are not skiers... (we wish we were though!) we just love to frolic in the stuff, take quiet snowy walks, or just look at it from the kitchen window..... while inside--making soup, mais bien sur!<br />
<br />
This is one of the easiest ever soups to make. My mom made a version of it when we were kids, when this very 'exotic' ethnic sausage called 'kielbasa' became popular in the US. Here it is called 'saucisses fumees' and it is most commonly served German-style with kraut and boiled potatoes or lentils.<br />
<br />
Because it tends to be salty and garlicky, it makes a great addition to a simple broth and veggie soup. Also, as it is 'pre-cooked' the sausage is a great last minute addition. This soup is hearty but not heavy and very flavorful.<br />
<br />
<br />
Winter 'Saucisse' Soup........<br />
<br />
8 cups chicken or vegetable stock<br />
1 diced onion<br />
1 leek diced<br />
4 large carrots chopped in large pieces<br />
5 potatoes, skinned and cut into large cubes<br />
4 sausages <br />
1/2 head of green cabbage<br />
olive oil, salt, pepper<br />
<br />
Lightly saute the vegetables in olive oil. Cover with stock and cook until tender. Add sausage pieces and diced cabbage. Add salt and pepper to taste. Cook until cabbage is tender.<br />
<br />
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<div style="text-align: center;">Sit inside, watch the snow, listen to the bellowing winds.... and enjoy!</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ9v6_N-1yOfIu51ZoSdWlSKbufW3lF6D3uBGLN-T4teIcDf8htBftoOdd6zZzfWA-6ngjMDq5C85m354ghiMP-mrQcEEo2kr298zBAvogfjndaWyXpNdTdbS93xq8Y9d15NJaTy-lKc/s1600/IMG_7280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ9v6_N-1yOfIu51ZoSdWlSKbufW3lF6D3uBGLN-T4teIcDf8htBftoOdd6zZzfWA-6ngjMDq5C85m354ghiMP-mrQcEEo2kr298zBAvogfjndaWyXpNdTdbS93xq8Y9d15NJaTy-lKc/s640/IMG_7280.JPG" width="426" /></a></div><br />
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<div style="text-align: center;">Stay warm mes amis!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-86819683620838761632012-02-02T02:13:00.000-08:002012-02-02T10:35:47.451-08:00Braised Leeks<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQg23yQ3tXmSEVHz4wIhAGSa3kxFcsY4EcCyKhYWErt-ffwOHYcxpdLV0OpVclKMjc51GP9EuHkwJNu_5NcRivVC8qFO5a50frUY7_b0zm2jpELLkdgpeOBbZ2LJuQ4hXyOtG56WVMOEg/s1600/2012-01-295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQg23yQ3tXmSEVHz4wIhAGSa3kxFcsY4EcCyKhYWErt-ffwOHYcxpdLV0OpVclKMjc51GP9EuHkwJNu_5NcRivVC8qFO5a50frUY7_b0zm2jpELLkdgpeOBbZ2LJuQ4hXyOtG56WVMOEg/s640/2012-01-295.jpg" width="452" /></a></div>I often use leeks in cooking--soups, leek tartes, in any potato dish.....but I have never used them as a 'featured' side dish before. Many people won't touch them, or attempt to make them because they have the bad-rep of being mud or dirt ladden, onion-y, tough over-grown onions. But quite the contrary--they are not that difficult to prepare--they just need a good rinsing between the outer layers, become sweet and tender with little effort--and a big bonus--I rarely ever am reduced to tears when cutting them or chopping them. For the record,they are also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.<br />
<br />
I have to admit--I went off the idea of cooking and eating leeks after while reading the famous 'French Women Don't Get Fat' book by Mirielle Guilano, grande-dame of Veuve Clicquot--I attempted to follow her initiation 'diet' /cleanse that promised to help me turn into a svelte-French-lady---you drink only cooked leeks in water, slightly salted, every two hours for 4-5 days--as I recall. Don't try it. It put me off leeks for a few years.....<br />
<br />
Instead, if you are keen to fall in-love with leeks--try this instead. Simple. Yummy. Comforting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK8ri3LcSTJUsUnTgmYI5EMLQ_bnRDo0gK1RUgRpJNF3cwJ57udOdE6RnEDvNSRugIAaHd8ziEC0bI0S1btmZuuB65SQJkdV8A70PqqWe5X1rB-JuuM-uruggI2-h-W8rZ3doOx4AIKI/s1600/2012-01-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK8ri3LcSTJUsUnTgmYI5EMLQ_bnRDo0gK1RUgRpJNF3cwJ57udOdE6RnEDvNSRugIAaHd8ziEC0bI0S1btmZuuB65SQJkdV8A70PqqWe5X1rB-JuuM-uruggI2-h-W8rZ3doOx4AIKI/s640/2012-01-29.jpg" width="640" /></a></div><br />
<br />
Braised Leeks:<br />
<br />
5-6 medium to large leeks, dark green ends trimmed and rinsed clean of sand or dirt between layers. <br />
Olive oil<br />
Sea Salt<br />
Herbs de Provence<br />
1 cup vegetable or chicken stock<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sq2gAnycbWWe751oa4ONtZ1_Mrh88tQeDGxVFjMwpYO4ubxd29T7ERPR-bYzmsus73pM2ADt8DKQn7sx7wGe-XolWIY-NigYa97W4hB4Vi2W4pQONdbnVL68YDIHp8szanmTWgDyRU8/s1600/2012-01-293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sq2gAnycbWWe751oa4ONtZ1_Mrh88tQeDGxVFjMwpYO4ubxd29T7ERPR-bYzmsus73pM2ADt8DKQn7sx7wGe-XolWIY-NigYa97W4hB4Vi2W4pQONdbnVL68YDIHp8szanmTWgDyRU8/s640/2012-01-293.jpg" width="451" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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I cooked these as a bottom layer under roasted chicken. Otherwise, if you are just doing the leeks--you lay a single layer in a casserole, drizzle with olive oil and salt and pepper and cook them at 350F for 30 minutes--to keep them from browning too much, add the stock half way through cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOWVqCp3cnKZjuV8LaxIdWRgMo2gWYE4xtENcF6hkAYgdP5o1YLy3ygc-Vq1Ihz-l5eKHbo2D-2QkDGYsRmIXyfWnoownF7pQkyfKqFiqfFuEHHBu46_DpcjBrjdbCuKtoPxnwSR5BpI/s1600/2012-01-292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOWVqCp3cnKZjuV8LaxIdWRgMo2gWYE4xtENcF6hkAYgdP5o1YLy3ygc-Vq1Ihz-l5eKHbo2D-2QkDGYsRmIXyfWnoownF7pQkyfKqFiqfFuEHHBu46_DpcjBrjdbCuKtoPxnwSR5BpI/s640/2012-01-292.jpg" width="452" /></a></div><div style="text-align: left;">Braised leeks are a classic in French Cuisine--Julia Childs was the queen of this type of classic French side-dish....I think I will stick with Julia (at least for the leeks) and stay with Mirielle for the Veuve----. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bon appetit!</div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-65968636875300237712012-01-31T05:33:00.000-08:002012-01-31T10:36:35.015-08:00~ Falafel ~ des lentilles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIjCCqW1RYUPCoEv81WB8MSWdCZGlplTP0NJyY-d4XXcA5LoRilT1Ar8c9RCgSrD5LCpB1wXHP0st0VB8FSIH54asDZEmgoPododH6c4BDmLijTcdJy5Sv2DoHHj1GFYTa_c-q40wd3A/s1600/2012-01-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIjCCqW1RYUPCoEv81WB8MSWdCZGlplTP0NJyY-d4XXcA5LoRilT1Ar8c9RCgSrD5LCpB1wXHP0st0VB8FSIH54asDZEmgoPododH6c4BDmLijTcdJy5Sv2DoHHj1GFYTa_c-q40wd3A/s640/2012-01-31.jpg" width="640" /></a></div>I had a bit of a shock yesterday. Well not really a shock. At the moment it was more like a surprise that was mildly amusing. My oldest, who just turned thirteen, has proclaimed that he is now a vegetarian......Oh, really!? He must be serious. He posted it as his status on Facebook. Serious.<br />
<br />
Well here is the thing. I am not against it. I was a vegetarian throughout college and for a few years after...never 'vegan' but a vegetarian for a total of ten years.....honestly it was great. It was more instrumental than I realized in influencing me in my cooking and creative style with food. I wasn't willing just to 'cut-out' back then--it had to be more interesting and taste better than eating meat.<br />
<br />
But, being that he is thirteen, and there is suspicion that all this comes about because of a particular 'belle-fille' at school who has talked him into abstaining from flesh--this may last only as long as said 'relationship' with this gal lasts--which in my estimation is about one week.<br />
<br />
Nevertheless, last night I initiated him into the wonderful world of meatless-ness, by making a big pot of lentils, which I served as a lentil-burger with a side of <i>tomates et cucumbre</i>......<i>Bienvenue à mon fils, bon appétit !</i> Ironically his little brother dined on TWO very juicy, slightly greasy 'steak-hache'...and he almost licked the plate--that's my little meat-eater!<br />
<br />
So today at lunch the remaining 'lentilles' became a version of falafel, and it brought back comforting and tasty memories of my college days--a vegetarian feast--and a nice change from typical Normandy-winter food.....<br />
<br />
So here you go!<br />
<br />
2 cups cooked lentils<br />
1 cup cooked, or canned chickpeas<br />
4 tbs. olive oil<br />
2 tbs. lemon juice<br />
1 clove grated garlic (optional)<br />
2 slices of whole grain bread (I used a gluten-free rice/millet bread) grated to breadcrumbs.<br />
salt and pepper<br />
sun-flower oil or light high-temp cooking oil<br />
<br />
Make sure lentils and chickpeas are well drained. Combine all in a food processor. Form into small patties or balls. Fry until brown in hot oil.<br />
<br />
Yummy served with plain yogurt and cucumbers.....and with your favorite salad. Even French Guy loved it when I gave it to him for lunch--but you should have seen his face when I suggested we might ALL become vegetarians................<i>mais, non. Jamais</i>....ever.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihW_7twkldfsO-31G_xuMJzIcIT_rV2GW4xS_VbMcAlKfS7U4sKJd6PY0gULZwi0Pqnvpr2cnW6IPYkfjA67T8BuDK3h4jJlwT6R0HmWw3sMAuVu91u4sQq5cIoXf7ss_H9hOpBkrGzxA/s1600/2012-01-311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihW_7twkldfsO-31G_xuMJzIcIT_rV2GW4xS_VbMcAlKfS7U4sKJd6PY0gULZwi0Pqnvpr2cnW6IPYkfjA67T8BuDK3h4jJlwT6R0HmWw3sMAuVu91u4sQq5cIoXf7ss_H9hOpBkrGzxA/s640/2012-01-311.jpg" width="452" /></a></div>Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com2tag:blogger.com,1999:blog-8394556066551614514.post-66970739026750383962012-01-29T01:31:00.000-08:002012-01-29T01:31:25.997-08:00Chai Tea Breakfast Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcZNnpqJ5eZtlmteBL7bCgjyuuZrjOVLFZekrJzNAUWNNzXDIcI9r8zP0f5WlL-xhSlhL6eTKW7Z6f9sIpId4QarVKtob5KSqRs1cGB5MpSBgnflxN8OsmaJGNevFj3mKl7jZh3m_CIE/s1600/IMG_7058-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcZNnpqJ5eZtlmteBL7bCgjyuuZrjOVLFZekrJzNAUWNNzXDIcI9r8zP0f5WlL-xhSlhL6eTKW7Z6f9sIpId4QarVKtob5KSqRs1cGB5MpSBgnflxN8OsmaJGNevFj3mKl7jZh3m_CIE/s640/IMG_7058-1.JPG" width="464" /></a></div>I love Sundays--really, who doesn't? If I am not running off to a flea market or brocante, I can sneak back into bed with my cup of coffee and watch a few cooking and travel shows while I catch up on Facebook and emails. I found two shows on 'Direct 8'--the first is 'A Vos Regions' which is followed by 'A Vos Recettes'..... they are shows about different areas of France, culture and food and I do my best to follow along--my food vocabulary in French is extensive--I wish I could say the same for my 'grammar et conjugation ' Je sais----someday....... (le sigh.)<br />
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This morning I was on 'Petite Fille' duty, so while she watched 'Elmo' on video and sat in her high chair having toast and bananas, I made a cake that I have been thinking of for some time--a breakfast cake, not too sweet with the subtle 'spice' flavoring of Chai-tea and spiked with dried cherries.<br />
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Here it is:<br />
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1 1/2 cups almond flour<br />
1 cup rice flour (whole 'grain' is best....you can sub regular wheat-flour here too.)<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 cup light brown sugar<br />
3 tsp cinnamon<br />
1 tsp nutmeg<br />
1 tsp ground ginger<br />
1/2 cup organic apple sauce<br />
2 eggs<br />
1 tbs light oil<br />
1 cup strongly brewed Chai-tea<br />
3/4 cup dried cherries<br />
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Mix all of the dry ingredients. Mix the apple sauce, eggs. and oil and add to dry ingredients, mix in dried cherries. As a last step, add the tea--you can use more or less, but you want the batter to be thick and spreadable--not too thin and depending on the flour(s) you use--this might vary.<br />
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Spread batter into silicon cake form and bake at 350F or around 185C for 30 minutes or until firm and golden.<br />
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For an added hit of sweetness, I make an orange spice glaze or drizzle with powdered sugar, a few drops of orange juice and zest and a sprinkle of cinnamon.<br />
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Yum. It is really good and smells heavenly while it cooks. Enjoy!....and Bonne Dimanche!Cat @ Sunday Brocantes, Francehttp://www.blogger.com/profile/13952638850048951055noreply@blogger.com1