Buy Clotilde's latest book, The French Market Cookbook! Our spring has been less than exemplary, with record low temperatures and downpours. And in a country that loves (loves!) […] The post Springtime Pot-au-feu Beef Stew Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="505" src="https://cnz.to/wp-content/uploads/2013/05/springtimepotaufeu.jpg" class="attachment-large size-large wp-post-image" alt="" srcset="https://cnz.to/wp-content/uploads/2013/05/springtimepotaufeu.jpg 760w, https://cnz.to/wp-content/uploads/2013/05/springtimepotaufeu-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2013/05/springtimepotaufeu-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/05/springtimepotaufeu-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Our spring has been less than exemplary, with record low temperatures and downpours. And in a country that loves (loves!) to complain about the weather, the season has turned into a total moan fest. I usually try to steer clear of such discussions — is there anything less constructive than griping about something no one can control? — and just nod non-noncommittally whenever bad-weather comments are made. But in this instance, even I have to admit that boy, this May has felt a lot like a November. And so, in order to bridge the gap between the expected season and the actual one, I decided to make a springtime pot-au-feu. It would combine the comforts of this epitomic cold-weather beef stew with the vibrancy of the first sprightly vegetables that have bravely managed to sprout and grow despite the unseemly meteorologic conditions: pencil-thin new carrots, baby fennel bulbs, green peas, and waxy little potatoes. For a really good pot-au-feu, you need to cook the meat for a goooood loooong time — four hours is just about right — and you need to make it the day before you intend to serve it: this allows the flavors to deepen, and gives you a chance to skim some of the fat from the broth, making the whole dish lighter and more refined. The classic wintry pot-au-feu typically includes leeks, carrots, turnips, celeriac, and potatoes, and sometimes cabbage, which are added to the meat as it cooks until they become very very tender. In my version, since the vegetables I wanted to feature were quick to cook, I first stewed the meat with the odds and ends I keep in the freezer for stock-making purposes, such as leek greens and fennel tops, to produce a flavorful broth in which to cook the star vegetables at the last minute. The lovely, lovely thing about pot-au-feu is that is it meant to be served in two installments: first the broth, with fresh herbs and good crusty bread, and then the meat and vegetables, with more of the broth, strong mustard, and perky little cornichons*. Pot-au-feu is ordinarily a dish that I would cook for company, but this time I decided to make it just for us, with good meat I had purchased through the Ruche qui dit oui!. We got three splendid dinners out of it during a very busy week when it was a blessing to have our evening meals ready to reheat in minutes. (I will also note, if case you have a young child at home, that my one-year-old took to the dish like a duck to water; this currently holds his record for most food-related enthusiasm.) * You can even wedge in a third attraction by cooking marrow bones (one section per guest) in the broth for 30 minutes, and serving them with toasted bread after the broth and before the meat, sprinkled with fleur de sel and black pepper. Marrow bones may also be roasted in the oven at 200°C (400°F) for 25 to 30 minutes. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Springtime Pot-au-feu Beef Stew Recipe Prep Time: 20 minutes Cook Time: 4 hours, 25 minutes Total Time: 24 hours Serves 6. Ingredients For the meat and broth: 1.5 kilos (3 1/3 pounds) sustainably raised beef for stewing (see note below), cut into 5-cm (2-inch) cubes leek greens from about 3 leeks, roughly chopped 1 large carrot, sliced 8 fennel stalks or 2 celery stalks, roughly chopped 2 cloves garlic, roughly crushed 1 medium onion, roughly chopped 2 cloves 1/4 teaspoon black peppercorns, crushed with the side of the blade 1 bay leaf 1 teaspoon herbes de Provence or similar dried herb mix (basil, rosemary, oregano, savory, thyme...) 1 1/2 teaspoons fine sea salt For the vegetables: 450 grams (1 pound) waxy new potatoes, about 10 small ones 450 grams (1 pound) small new carrots, trimmed (keep a small tuft of the stem) and halved lengthwise if on the thick side 200 grams (7 ounces) baby fennel, trimmed and halved or quartered 10 shallots, peeled and halved (leave in the root end so they will keep their shape) 350 grams (3/4 pound, about 2 1/2 cups) shelled green peas For serving: chives, finely chopped good crusty bread strong mustard cornichons Instructions The day before, cook the meat and broth. In a large soup pot or Dutch oven, place the meat and cover generously with cold water. Bring to a low simmer and cook for 1 hour, skimming the foam and scum regularly as they appear. After 1 hour, add the leek greens, carrot, fennel, garlic, onion, cloves, pepper, herbs, and salt. Add water to cover generously as needed, put the lid in place, and cook at a low simmer for another 3 hours. At this point, the meat should be fall-apart tender. Remove the meat and vegetables from the pot separately. Set the meat aside in a sealable container that you will place in the fridge once cool. (Some people throw away the vegetables, but I prefer to eat them that night, discarding any non-edible parts and eating them as is, or puréeing them with a touch of strong mustard.) Strain the broth slowly into a large container, making sure you leave behind the sand-like, scummy bits at the bottom of the pot. Let cool on the counter then place in the fridge overnight. The next day, cook the vegetables, reheat, and serve. Put the potatoes in a medium pan and cover with cold water. Add salt, bring to a simmer, and cook, covered, until the potatoes are tender -- 10 to 15 minutes depending on their size. Drain and cut the potatoes in half lengthwise. Set aside. Remove the fat that has collected at the surface of the broth. Return to the cleaned pot, and add the new carrots, baby fennel, and shallots. Bring to a simmer and cook for 15 minutes, until very tender. Taste and adjust the seasoning. First, serve bowls of the broth with a sprinkle of chives and good crusty bread. While that's being enjoyed, add to the pot the reserved meat and potatoes, and the peas, and simmer for another 5 to 10 minutes, until the meat and potatoes are heated through and the peas are cooked. Serve the meat and vegetables in soup plates, ladling more broth over them, and place strong mustard and cornichons on the table. Notes About beef cuts: Ideally, you will ask your butcher for an assortment of cuts that includes some lean meat, some fatty meat, and some gelatinous meat. In the US, desirable cuts include short ribs, chuck, flank, brisket, rump, and round. In France, opt for macreuse, tendron, gîte, jarret, collier, plat de côte, or jumeau. I also included oxtail because I had it in the freezer. 3.1 https://cnz.to/recipes/meat-charcuterie/springtime-pot-au-feu-beef-stew-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Springtime Pot-au-feu Beef Stew Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! When I returned to Paris after two years of fabulous eats in California, one of the things I missed the […] The post Spiced Pilau Rice with Beets Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Easy Spiced Beet Pilau" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3.jpg 760w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> When I returned to Paris after two years of fabulous eats in California, one of the things I missed the most was good Indian food. Since India produces excellent engineers, many of them end up working for Silicon Valley companies, and we made friends with one of them who was kind enough to invite us to dinner now and then. His wife, a fine cook with no work visa, would then spend the day cooking for us, to our collective delight and eternal gratitude. The memory of those meals has made me particularly fond of family-style Indian cooking, the kind you can practice at home without too much complication, and without chasing a million ingredients around the La Chapelle neighborhood*. This may be paradoxical, but I find these dishes particularly welcome in colder months — probably because of the warmth of their flavors and the richness of their spices, as evidenced by today’s recipe. <img loading="lazy" class="alignnone size-full wp-image-10042" src="https://cnz.to/wp-content/uploads/2016/02/beet_pilau.jpg" alt="Easy Spiced Beet Pilau: Ingredients" width="760" height="1126" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/02/beet_pilau.jpg 760w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-304x450.jpg 304w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-513x760.jpg 513w" sizes="(max-width: 760px) 100vw, 760px" /> What I want to share today is a super easy spiced pilau rice, a rice dish that you cook in a skillet. I add in diced beets, for the gorgeous color and the earthy sweetness, and to get a complete meal with just. one. pan. to clean. From beginning to end, it can be ready in twenty minutes (half an hour, tops) so it’s perfect for those weeknight dinners when you’re trying to decide if you’re more exhausted or famished. Scoop this into a bowl, scatter a few fresh herbs and cashews on top, put a fork in it, and settle down in your favorite dinner chair. Deep breath… All is well now. <img loading="lazy" class="aligncenter size-full wp-image-10041" src="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-2.jpg" alt="Easy Spiced Beet Pilau" width="760" height="1118" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-2.jpg 760w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-2-306x450.jpg 306w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-2-517x760.jpg 517w" sizes="(max-width: 760px) 100vw, 760px" /> I want more India in my kitchen! If you share my enthusiasm, I recommend this winter vegetable curry and this easy fish curry with tomatoes and coconut. And if you want to add an Indian cookbook to your culinary library, let me put in a good word for Meera Sodha’s absolutely charming Made in India. [sc:cinnamon_note] * The “Little India” neighborhood (actually more Sri Lankan) around the La Chapelle metro station, between the 18th and the 10th arrondissement of Paris, is home to dozens of restaurants and markets that should make you very happy. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Spiced Pilau Rice with Beets Recipe Prep Time: 5 minutes Cook Time: 15 minutes Serves 4. Ingredients 2 tablespoons coconut oil 1/4 teaspoon fennel seeds (see note on spices below) 1/4 teaspoon coriander seeds 1/4 teaspoon mustard seeds 1/4 teaspoon freshly grated cinnamon [sc:cinnamon_link] The seeds from 4 cardamom pods 180 grams (1 cup) white basmati rice (see note on substituting brown basmati rice) 1/2 teaspoon fine sea salt 280 grams (10 ounces) raw beet (1/2 large one), peeled and cut into 1-cm (1/3-inch) cubes 360 ml (1 1/2 cups) vegetable or chicken stock, homemade if available 100 grams (3 1/2 ounces) cashews, roughly chopped, for serving Fresh cilantro or chervil, roughly chopped, for serving Instructions Heat the coconut oil over medium heat in a large skillet. Add in the spices (fennel seeds, coriander seeds, mustard seeds, cardamom seeds) and heat for a few seconds, until they start to pop. Add the rice and salt, stir to combine, and cook for 3 to 4 minutes, stirring regularly, until the rice becomes translucent. Add the beets and stir to combine. Pour in the stock and bring to a simmer. Adjust the heat so it will remain at just a low simmer, cover, and cook without stirring until all the stock is absorbed; this will take 10 to 15 minutes depending on your rice. Taste for doneness (if the rice isn't cooked through, add a few tablespoons stock and cook for a few more minutes), adjust the seasoning, and serve, with a scatter of cashews and fresh herbs. Notes Don't be intimidated by the spices I use here! They're excellent ones to keep in your spice rack, and if you buy them whole they will keep virtually forever. But if you don't have them right now, simply replace the spices with 2 teaspoons good-quality curry powder, and add it in with the rice (no toasting necessary). If you want to substitute brown basmati rice, use 500 ml (2 cups) stock and allow to cook for 45 to 50 minutes, depending on your rice. 3.1 https://cnz.to/recipes/vegetables-grains/spiced-pilau-rice-beets-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="aligncenter size-full wp-image-10039" src="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-5.jpg" alt="Easy Spiced Beet Pilau" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-5.jpg 760w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-5-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-5-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-5-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> The post Spiced Pilau Rice with Beets Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! I love pound cakes, or quatre-quarts* in French. As a child, I went through a phase of eating Breton pound […] The post Chocolate Buckwheat Pound Cake Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="522" src="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_h-760x522.jpg" class="attachment-large size-large wp-post-image" alt="Chocolate Buckwheat Pound Cake" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_h.jpg 760w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_h-450x309.jpg 450w" sizes="(max-width: 760px) 100vw, 760px" /> I love pound cakes, or quatre-quarts* in French. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. I’m talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I was an affineur of pound cake if you will. I only recently discovered the beauty of homemade pound cake, and it has become one of my could-make-it-blindfolded cakes, in rotation with my French yogurt cake. You know how pound cakes work, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. The French ratio allows for more flexibility. Of course, it doesn’t tell you if you’re supposed to weigh the eggs with or without the shell, and how much baking powder to add. In truth, you can just relax about both. We’re not building a rocket ship; we’re baking a cake. Weigh the eggs with or without, add one or two teaspoons of baking powder, it will be fine. Channel your inner French grandma and do what feels right. And it is a recipe that lends itself to variations with remarkable grace; my favorite kind of recipe for sure. Today I will share one of my favorite riffs: the buckwheat and chocolat pound cake. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_on_table.jpg" alt="Chocolate Buckwheat Pound Cake" width="760" height="1106" style="width:100%" class="alignnone size-full wp-image-14088" srcset="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_on_table.jpg 760w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_on_table-309x450.jpg 309w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_on_table-522x760.jpg 522w" sizes="(max-width: 760px) 100vw, 760px" /> I’ve been enjoying the buckwheat and chocolate pairing for years, by ordering a chocolate buckwheat crêpe for dessert at crêperies (Brittany again!). It is divine. Almost better than sugar-and-butter. Try and tell me what you think. In this spirit, I make a pound cake with 100% buckwheat flour (this makes it gluten-free) and fold a generous amount of chocolate chips (or chopped chocolate) into the batter. The result is deeply flavorful, fluffy and moist, with chocolate in every bite, and a lovely crust dotted with sugar, my signature touch. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_whole_v.jpg" alt="Chocolate Buckwheat Pound Cake" width="760" height="1107" style="width:100%" class="alignnone size-full wp-image-14089" srcset="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_whole_v.jpg 760w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_whole_v-309x450.jpg 309w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_whole_v-522x760.jpg 522w" sizes="(max-width: 760px) 100vw, 760px" /> For the maths majors out there, let me confess two things: this becomes, in effect, a five-fifths (cinq-cinquièmes) rather that a four-fourths, just like my pistachio pound cake. And because I prefer my cakes not too sweet, I decrease the amount of sugar a little bit, which admittedly throws off the ratio, but who’s counting? You will also notice that I give you the option of using coconut butter here, a magical ingredient I told you about here and here. In baking, it can replace regular butter, and here the coconut note is hardly noticeable against the buckwheat and chocolate. It is a cake that is quick and simple to prepare, and because the formula is easy to memorize, it’s a great cake to bake on vacation with no cookbook and no Internet connection, to impress your friends as the baking fairy (or wizard) you really are. A skill that happens to be on my bucket list for cooks. * I’ll let you get away with pronouncing this cat-car. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_v.jpg" alt="Chocolate Buckwheat Pound Cake" width="760" height="1092" style="width:100%" class="alignnone size-full wp-image-14087" srcset="https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_v.jpg 760w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_v-313x450.jpg 313w, https://cnz.to/wp-content/uploads/2017/05/chocolate_buckwheat_pound_cake_birdseye_v-529x760.jpg 529w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Chocolate Buckwheat Pound Cake Recipe Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 1 hour Serves 6. Ingredients 3 large eggs (see note) 2/3 cup (130 grams) raw cane sugar, plus extra for sprinkling (see note) 6 ounces (170 grams) coconut butter, heated and stirred to a smooth consistency, or unsalted butter, melted and cooled 1 1/3 cups (170 grams) buckwheat flour (gluten-free-certified as needed) 2 teaspoons baking powder (gluten-free-certified as needed) 1/4 teaspoon fine sea salt 6 ounces (170 grams) good-quality dark chocolate chips (or chopped dark chocolate) Instructions Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper (my pan is 10 by 3 1/2 inches, or 26 x 9 cm; a standard 9-by-5-inch loaf pan can be used). In a medium bowl, whisk together the eggs, sugar, and coconut butter until slightly frothy. In another medium bowl, combine the flour, baking powder, salt, and chocolate. Fold the dry ingredients into the wet ingredients using a spatula, until no trace of flour remains. Pour into the pan, sprinkle the top with sugar, and bake for 25 to 30 minutes, until the cake is golden brown and a knife inserted in the center comes out clean (melted chocolate is normal; it's uncooked batter you don't want to see). Lift carefully from the pan and cool on a rack. Serve slightly warm or at room temperature. Notes The idea of a pound cake is that you weigh the eggs, and use that weight for all the other ingredients. My 3 large eggs typically weigh 6 ounces, or 170 grams. Adjust accordingly. By the above principle, I should use 6 ounces of sugar, but I like it a bit less sweet, so typically use 3/4 of the egg weight in sugar. The pound cake is best eaten on the day it is baked, but it will keep 2 to 3 days under a cake dome or in an airtight container. I keep it at room temperature when it's not too warm out. 3.1 https://cnz.to/recipes/cakes-tarts/chocolate-buckwheat-pound-cake-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Chocolate Buckwheat Pound Cake Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! Do you want to hear one of the least publicized benefits of working from home? You get sick less often. […] The post Winter Vegetable Curry Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Winter Vegetable Curry" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4.jpg 760w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Do you want to hear one of the least publicized benefits of working from home? You get sick less often. Not only can you choose to stay in when it’s cold and drizzly and icky outside (pyjamas optional), but you also spend less time in crowded public transportation, shake fewer hands and kiss fewer cheeks (in French office environments, it is common to kiss your close colleagues hello when you come in in the morning), and touch fewer shared coffee pots and bathroom door handles. Or at least that has been my experience for the past thirteen winters, ever since I quit my office job and started working for myself. Except this one winter a few years ago, when my son Milan went to daycare for the first time. There he was naturally in contact with other adorable little people — including twins he’s still friends with five years later — and the bazillion germs and viruses they all brought to share with one another, and took home at night. It’s all part of the process, and I was copiously warned about it, but we went through a rough patch that first winter, when Milan was sick for the first time of his life, I had the nastiest cold I’d ever, ever had, and neither of us seemed to be getting better. At all. For weeks. It looked like it was going to be a long winter. And then one night my dear friend Florence, who was kindly checking in on us, suggested a vegetable curry might be just the thing. <img loading="lazy" class="alignnone size-full wp-image-15395" src="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-6.jpg" alt="Winter Vegetable Curry" width="760" height="1140" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-6.jpg 760w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-6-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-6-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> Just the thought of it cheered me up. I dragged myself up from the couch, looked up a recipe that would require neither grocery shopping nor lengthy preparation, and got to work. The recipe I used that night was this one by Beena Paradin, a French-Indian cook, food writer*, and co-founder of the online shop Beendhi. She presents the recipe as a riff on a traditional stew from Kerala, the region in the Southwest of India where she was born, and explains she’s adapted it to speed up the process, and accommodate the kind of ingredients one finds in the Western world. <img loading="lazy" class="alignnone size-full wp-image-15398" src="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-3.jpg" alt="Winter Vegetable Curry" width="760" height="1140" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-3.jpg 760w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-3-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-3-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> It was profoundly comforting, full of warm flavors, the vegetables soft and fuzzy in their spiced coconut milk sauce. It made me feel considerably better. The stew has become a fixture of our weeknight dinner rotation since then, and it has turned out to be a most rewarding method of using up mismatched vegetables that may be losing patience in the fridge drawer. And whether it’s the winter vegetable curry, our stronger immunity, or just our lucky star, I’m happy to report we’ve all been doing fine since that dreadful first winter. See also : Vegetarian Batch-Cooking for Winter Join de conversation! What’s your edible remedy for bad colds and other grisly viruses? * In particular, she has written the superb cookbook Inde intime et gourmande with her mother, Padmavathi Paradin. <img loading="lazy" class="alignnone size-full wp-image-15396" src="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-5.jpg" alt="Winter Vegetable Curry" width="760" height="1140" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-5.jpg 760w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-5-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-5-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Winter Vegetable Curry Recipe Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Serves 4. Ingredients 1.2 kilos (2 1/2 pounds) mixed cold weather vegetables, such as carrots, parsnips, potatoes, kabocha, broccoli, cauliflower, etc. 2 tablespoons cooking oil or ghee 1 medium onion, finely sliced 1 teaspoon fine sea salt a "thumb" of fresh ginger, about 2.5 cm (1 ") in length, peeled and cut into thin matchsticks 4 cloves 1/4 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill) 400 ml (13 1/2 ounces) coconut milk freshly ground black pepper basmati rice, for serving (optional) chutney, for serving (optional) Instructions Cut the vegetables into bite-size cubes, or sticks, or florets. Heat the oil in a thick-bottomed pot with a lid, such as a Dutch oven. Add the onions and salt, and cook for 3 minutes, stirring frequently, until softened. Add the ginger, cloves, and cinnamon, and cook for 1 minute. Add the vegetables, and pour in two thirds of the coconut milk and 120 ml (1/2 cup) water. Stir, cover, bring to a low simmer, and cook for 30 minutes, stirring every now and then, until the vegetables are soft. Stir in the remaining coconut milk, cook for another minute or two, sprinkle with black pepper, and serve, with freshly steamed basmati rice and chutney. 3.1 https://cnz.to/recipes/vegetables-grains/winter-vegetable-curry-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Winter Vegetable Curry Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! If you’ve ever been in France during the month of January, surely you’ve noticed the blossoming of galettes des rois […] The post Homemade Galette des Rois Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! If you’ve ever been in France during the month of January, surely you’ve noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. A puff pastry pie garnished with a buttery filling, it is the traditional confection with which the Epiphany is celebrated*; I have written in more detail about this tradition in this post, so I invite you to go and read that first. I’ll wait right here. La galette, and the fun ritual that determines who will be king or queen for the day (allow me to insist you read this post if you don’t yet know about the fève thing), bring back many a happy childhood memory for me. Aside from the two years I spent in California, I have partaken of at least one galette a year for as long as I can remember. My first homemade galette des rois! I used to buy them from the pastry shop, like most French people do, but I started making my own a few years ago. My deep attachment to this confection should have compelled me to do so years earlier, but the Epiphany is theoretically celebrated on January 6 — though this is extended to the whole month of January nowadays — and I always felt a bit too tuckered out after the holidays to tackle the project. But that inaugural year was different. We were celebrating my parents’ 40th wedding anniversary one Saturday, my sister, brother-in-law and nephew were visiting from London for the occasion, and my mother had asked if I could bring the dessert for our celebratory lunch. It seemed the perfect opportunity to share a galette with my family, and I had just enough time to make it myself. My initial intention was to make my own puff pastry, using this easy puff pastry formula, but I didn’t quite have it in me so I decided to use store-bought puff pastry. Not just any store-bought puff pastry, mind you, but Madame François’ puff pastry, which is produced in Sologne with butter from the Charentes, farine de gruau (fine wheat flour) and zero additives. I got it from G. Detou, where it is sold in slabs of 3 kilos, ready to be divided, shared and/or frozen; it can also be ordered on their website**. What’s inside a galette des rois? The stuffing was crème d’amande, not frangipane. There is a lot of confusion between the two, so here’s the difference: crème d’amande (almond cream) is a simple mix of butter, sugar, ground almonds, and eggs, more or less in equal parts. Frangipane, on the other hand, is a blend of crème d’amande and crème pâtissière (pastry cream), which in turn is made with eggs, milk, sugar, and flour or cornstarch. Most galettes sold out there are filled with frangipane rather than crème d’amande — the production cost of frangipane is a lot lower, since the almonds are the most expensive ingredient in there — but my preference goes to crème d’amande, which makes a more delicate, less eggy, more flavorful filling. As for the all-important fève (read here to know what that is), I had wisely saved the one Maxence got when we ate a galette des rois at my cousin’s a week before: it is a little porcelain tower of some sort that seems like the tip might pierce the roof of your mouth if you’re really out of luck, but this is France, where people don’t really sue one another for that sort of thing***. I consulted countless recipes, watched numerous videos including this one, and merged all the things I’d learned into my own version, with a little hazelnut flour in the stuffing. The making of the galette itself really wasn’t difficult at all, at least for someone with a minimum of baking experience: you spread the puff pastry into two circles, spread crème d’amande on the first, cover it with the second, score, eggwash, and bake. The only slightly tricky steps are: 1- not forgetting to place the fève in the filling (a horrifying prospect), 2- placing the top circle precisely over the first, 3- sealing it properly so the filling won’t escape, and 4- making sure the eggwash doesn’t drip over the edges of the puff pastry, otherwise it might not rise to its full potential. I did get some guidance from my personal galette hotline, i.e. my friend Pascale, whom I asked if I could prepare everything a day in advance and bake the galette on the day of: she said I could freeze it overnight, and bake it straight from the freezer in the morning. She even mentioned that puff pastry rises higher if it’s been frozen at some point. It worked perfectly: I woke up, preheated the oven, slipped the frozen galette inside, and tried my best to occupy myself with other things — watched puff pastry never rises — until it was ready, golden brown, puffy, and gorgeous. Transporting my homemade galette des rois The bonus challenge I faced was transporting the galette to my parents’ apartment — on Maxence’s scooter. I improvised a cake carrier out of two cereal boxes, inserted it in the compartment under the seat, and hoped for the best. Maxence was very careful to avoid bumps and ruts, and although we were practically run down by our squealing nephew upon arrival, the galette made it safely to my mother’s kitchen, then to our table, where it was received with enthusiasm and compliments. My father even declared he’d never eaten such a flavorful galette des rois, and he’d said that about Pierre Hermé’s before (a completely unbiased opinion, to be sure). And as luck (and possibly karma) would have it, I got the fève, which means I could save it for the next year, when I made another galette: once you know how rewarding and fun it is to make your own, there’s no turning back, I’m afraid. Feeling up for the project yourself? You have until the end of January to do so — at least that’s when the French stop eating galettes (and stop wishing one another a happy new year). And if it feels too tight, well, the recipe will be right here waiting for you next year! <img loading="lazy" class="alignnone size-full wp-image-4278" src="https://cnz.to/wp-content/uploads/2010/01/galette-10.jpg" alt="Galette des rois" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/galette-10.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/galette-10-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/01/galette-10-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/galette-10-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> * Except in the south of France, where the gâteau des rois — a ring-shaped brioche studded with candied fruit — takes its place. ** If that’s not an option, use the best quality puff pastry you can find and afford. Ideally, it will be made with just flour, butter, water, and salt (no other type of fat, and no preservatives or additives); in France, the one that is sold by Picard is said to be the best option in its range. *** I’ve read that some French-style bakeries established in the US simply place a whole almond instead of a trinket in their galettes, to avoid any broken tooth incident. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Homemade Galette des Rois Recipe Prep Time: 1 hour, 30 minutes Cook Time: 30 minutes Total Time: 2 hours Serves 6 to 8. Ingredients 500 grams (17 2/3 ounces) all-butter puff pastry, thawed if frozen (you can use my recipe for quick and easy puff pastry) For the crème d'amande: 100 grams (7 tablespoons) unsalted butter, softened 100 grams (1/2 cup) sugar (I used a blond unrefined cane sugar) 110 grams (1 cup plus 1 tablespoon) almond flour (= almond meal or finely ground almonds*) 20 grams (2 tablespoons) hazelnut flour or finely ground hazelnuts** (optional; you can also use all almond meal as in the classic galette, 130 grams total or 1 cup and 3 tablespoons) 8 grams (1 tablespoon) corn starch (in France, this is known under the brand name Maïzena) a good pinch sea salt 2 large eggs 1 drop almond extract (optional) 1 tablespoon orange flower water or a liquor of your choice, such as Grand Marnier or rum For the eggwash and glaze: 1 egg yolk 1 tablespoon confectioner's sugar Accessories: 1 porcelain trinket or dried bean 2 paper crowns Instructions 1. Prepare the crème d'amande. Beat the butter until creamy, but avoid incorporating air into it. In a bowl, combine the sugar, almonds, hazelnuts, corn starch, and salt. Stir with a whisk to remove any lump. Add to the creamed butter and mix until smooth. Add the almond extract and orange flower water, then the eggs, one at a time, mixing well between each addition. Cover and refrigerate for an hour or overnight. 2. Roll out the puff pastry. Divide the puff pastry in 2 equal pieces, and roll each one out to form a rough circle a little larger than 30 cm (12 inches) in diameter. Use a sharp knife and an upturned plate of the right dimension to cut a neat 30-cm (12-inch) circle out of one, and a slightly larger one with the other, adding, say, 6 mm (1/4 inch) all around the edge of the plate. 3. Assemble the galette. Place the smaller of the two circles on a piece of parchment paper or a silicone baking mat. In a small bowl, combine the egg yolk with a tablespoon water (or milk, if you have it handy) until smooth. Using a pastry brush, brush the outer rim of the dough lightly with the eggwash by a width of about 2.5 cm (1 inch). Make sure not to wet the actual edge of the dough, or it will impede its rise. Pour the crème d'amande in the center and spread it out inside the eggwash ring with a spatula. Place a porcelain fève, a dried bean, or the trinket of your choice in the crème d'amande -- not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. And if it is an elongated shape, make sure to orient it straight toward the center of the galette, again, to minimize the possibility of you hitting it with your knife (as you see in the picture below, mine was not, and sure enough, I cut right into the top of the little tower). Press it down gently to bury it. Transfer the second round of dough precisely on top of the first, smooth it out gently over the crème d'amande to remove any air pocket, and press it down all around the sides to seal. 4. Score the galette. Using the back of the tip of your knife (i.e. the dull side), draw a decorative pattern on top of the galette: a diamond-shaped grid, optionally with double or triple lines, a flower pattern... see examples here, here, or here. I chose to make a sun pattern as demonstrated in this video: you start from the center and draw an arc to reach the edge of the galette in a single, smooth gesture, exercising just enough pressure to score the dough without piercing it. You then turn the galette ever so slightly, draw a similar arc nested in the first one, and repeat until the entire galette is scored. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward where each sun ray ends, to create a festooned pattern. Brush the top of the galette lightly with the eggwash: again, make sure it doesn't drip over the edges, or the eggwash will seal the layers of the puff pastry in this spot and it won't develop as well. Let it rest a minute then brush it lightly again with the eggwash. (As you can see on the picture below, my eggwash pooled a bit around the bulge of the crème d'amande, which resulted in a darker coloring around the sides; I didn't mind, but I'll be more careful next time.) Using the tip of your knife, pierce 5 holes in the top dough -- one in the center, and four around the sides, piercing through the pattern you've drawn -- to ensure an even rise. Transfer to a rimmed baking sheet or a tart pan with a removable bottom, and refrigerate for 1 hour. (Alternatively, you can place the galette in the freezer at this point, on the baking sheet or pan, and bake it the next day. Although I haven't tried it, I'm sure you could prepare it up to a week or so in advance: once the galette is thoroughly frozen, transfer it to a tightly sealed bag to avoid freezer burn.) 5. Bake the galette. Preheat the oven to 180°C (360°F); if the galette was in the freezer, take it out while the oven preheats. Insert the galette in the middle of the oven and bake for 30 minutes (35 if it was frozen), until puffy and golden brown. In the final minutes of baking, combine the tablespoon of confectioner's sugar with a tablespoon very hot water (heated until boiling in the kettle or the microwave). When the galette is done, remove it from the oven, brush it across the top with the syrup, and return it to the oven for a minute; this will give it a shiny finish. Place on a rack to cool completely (it will settle as it cools) and serve at room temperature. (Some people prefer it slightly warm, so they reheat it slightly in a warm oven before serving.) The traditional pairing is with Champagne or hard cider. Have one of the guests (usually the youngest) hide under the table if he's willing, or at least cover his eyes or turn his back to the table. Cut the galette into servings and, for each serving, have the guest decide who should have it. If your guests are unfamiliar with the tradition, make sure you warn everyone that a fève may be hiding in their slice. Whoever finds it is king/queen for the day, receives a paper crown, and gets to pick his/her queen/king (or king/queen for that matter) by giving her/him the second paper crown. Notes I provided volume conversions, but for best results I strongly recommend you weigh the ingredients for this recipe. I normally mention that you can also grind your own almonds, but here it is worth seeking out almond meal (you'll find it at natural food stores and Middle-Eastern markets): it is a lot more finely ground than what you could achieve at home, and this will make the crème d'amande incomparably smooth. Read more about the hazelnut flour I used. Alternatively, you can grind the hazelnuts yourself if you prefer: place 20 grams (3 tablespoons) shelled hazelnuts in a blender with 2 tablespoons of the sugar used in the crème d'amande, and pulse until finely ground. 3.1 https://cnz.to/recipes/cakes-tarts/homemade-galette-des-rois-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="alignnone size-full wp-image-4276" src="https://cnz.to/wp-content/uploads/2010/01/galette-8.jpg" alt="Galette des rois" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/galette-8.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/galette-8-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/01/galette-8-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/galette-8-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> This post was first published in January 2010 and updated in January 2017. The post Homemade Galette des Rois Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! I am ordinarily immune to the pre-holiday rush everyone talks about. I am not in charge of cooking an elaborate […] The post Chipotle Cumin Roasted Almonds Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds.jpg 760w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> I am ordinarily immune to the pre-holiday rush everyone talks about. I am not in charge of cooking an elaborate Christmas meal (I contribute but don’t host), I don’t attend a trillion holiday functions, and we don’t go crazy with the presents in my family, so the lead-up to the holidays isn’t significantly busier than other times of the year. For some reason though, the end of this year has felt particularly intense. Not with holiday-related stuff, but with various work projects I was striving to complete before taking a little time off to cuddle up at the foot of the Christmas tree and sip hot cocoa while humming Petit Papa Noël (you’re welcome). Of course, when you’re a freelancer, having a lot of work is something to rejoice — not complain — about, but what it means is that I have had zero time to get my act together and prepare edible gifts as I aspire to. Fortunately I have a few tricks up my sleeve, and just a couple of days ago I decided I was going to be giving little bags of the chipotle cumin roasted almonds I’ve been making for myself (and love love loving) lately. They are a great example of something simple and easy that is still absolutely lovely to receive: few people actually take the time to make their own spiced and roasted nuts, yet they are so much tastier homemade than store-bought. They disappear in an instant when you offer them with a pre-dinner cocktail, and I also love to nibble on them in the afternoon, or chop them coarsely and add them to my lunch salads. So if you’re sitting here wondering whether there’s still time to whip something up before the gift-giving commences, chances are there is: all you need is a handful of pantry ingredients and half an hour. And if you want more edible gift ideas, here is a selection from the Chocolate & Zucchini archives: A pretty jar of Easy Candied Nuts, which you can then coat with chocolate as per this recipe, A batch of Christmas Sablés using your favorite cookie cutters, A nice bag of Homemade Granola or Savory Granola, A jar of Lightly Salted Crunchy Almond Butter. – A batch of Almond and Orange Blossom Croquants, – A box of Ginger and Almond Chocolate Clusters, – Some Spiced Chocolate Peanut Butter using your very own mix of spices, – The ever-delicious Yves Camdeborde’s Sablés (these are what I made and gave away last year). Join the conversation! Have your pre-holiday weeks been crazy or cozy? And are you on top of your game with edible presents this year? What’s your favorite last-minute food gift to make? Happy Holidays! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Chipotle Cumin Roasted Almonds Recipe Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Makes 4 cups; enough for 3 food gift recipients. Ingredients 500 grams (4 cups) whole unblanched almonds, preferably organic 2 tablespoons olive oil 2 teaspoons fine sea salt 1 to 2 teaspoons ground chipotle, depending on how hot you want them (I buy it at L'Epicerie de Bruno; you can substitute smoked paprika, preferably hot, or any other mild, ground chili) 2 teaspoons ground cumin Instructions Preheat the oven to 180°C (360°F). Place the almonds on a rimmed baking sheet. Drizzle with the olive oil (it helps the seasoning to adhere and the almonds to roast evenly), and add the salt, chipotle, and cumin. Stir until evenly coated; I find it's easiest to do this with your (clean) hands. Taste one almond and adjust the seasoning. Spread the almonds out in a single layer and insert the baking sheet into the oven. Bake for 15 to 20 minutes, keeping an eye on them and stirring halfway through, until the almonds are nicely browned and fragrant. Let cool completely before serving or dividing among three gift bags. The almonds will keep for a few weeks in an airtight bag or container. Notes If there is cumin chipotle salt left at the bottom of the baking sheet, collect and keep it for seasoning avocados. 3.1 https://cnz.to/recipes/appetizers/chipotle-cumin-roasted-almonds-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Chipotle Cumin Roasted Almonds Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! Christmas is just a few days away (not to stress you out or anything) and I was shocked to realize […] The post French Holiday Recipes appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! Christmas is just a few days away (not to stress you out or anything) and I was shocked to realize that, in fourteen years of Chocolate & Zucchini, I have never offered an actual post outlining how to host a French holiday meal. So whether you’re seeking to add a little Frenchness to your holiday celebrations, attending your first bona fide French holiday meal this year, or even hosting one (gah!), let me break things down for you, and suggest some winning French holiday recipes. Christmas and the New Year French families get together for a Christmas Eve dinner (le réveillon de Noël), and often there’s a second meal for Christmas Day lunch (not breakfast or brunch), either with the same cast or with a different part of the family. Christmas is largely celebrated in the home; most restaurants are closed that night for staff members to celebrate with their own family. It is considered an intimate occasion reserved for family members and close family friends, so if you are a guest from outside the family, it’s a big deal. Presents are opened either after dinner on Christmas Eve, or in the morning on Christmas Day. The French New Year’s Eve (le réveillon du Nouvel An) is often celebrated with friends rather than with family, and it is more of a grown-up occasion. If there are small children, they will be tucked into bed early or allowed to collapse on some couch, but the party is not about them. (Sorry kids.) Some people go out to dinner on New Year’s Eve, but I don’t know who they are and I wouldn’t want to go with them. In my circle, we are more likely to have a special dinner at someone’s house, and possibly go out later, or just push the furniture and party at home*. Apéritif A French holiday meal is designed to go on long into the night, so the apéritif phase — pre-dinner drinks with nibbles — will last awhile. Champagne is the typical drink served, but because I am contrarian, I prefer to pick out an alternate sparkling white. At the caviste‘s you can ask for a vin blanc en méthode champenoise, a white wine produced in the style of Champagne, but from another region. Raw Scallop Crostini on Pumpernickel Bread Shellfish is a staple of the French holiday table, and coquilles Saint-Jacques (sea scallops) are especially prized. I like to feature them raw in these canapés, an easy and elegant apéritif easily eaten with one hand in a couple of bites. <img loading="lazy" class="alignnone size-full wp-image-8565" src="https://cnz.to/wp-content/uploads/2015/11/herbed_butter_scallop_crostini-6.jpg" alt="A chic yet easy nibble. Learn how to make herbed butter! Spread it on pumpernickel bread with a sliced scallop on top. Great for a special occasion buffet!" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2015/11/herbed_butter_scallop_crostini-6.jpg 760w, https://cnz.to/wp-content/uploads/2015/11/herbed_butter_scallop_crostini-6-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2015/11/herbed_butter_scallop_crostini-6-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2015/11/herbed_butter_scallop_crostini-6-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Fresh Herb and Goat Cheese Quick Bread There are three reasons you should make this savory quick bread (in French, cake salé): one, it freezes beautifully; two, it cuts into bite-size cubes with little mess; and three, it is a quintessential French buffet item. Also: one of my most popular recipes from this blogging year! <img loading="lazy" class="alignnone size-full wp-image-12075" src="https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4.jpg" alt="Feta and Fresh Herb Quick Bread" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4.jpg 760w, https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/07/feta_herb_quick_bread-4-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Chipotle Cumin Roasted Almonds A quick win of a recipe, these spiced almonds are perfect for grazing during the apéritif, or to package up in a pretty sachet and bring as a host(ess) gift. <img loading="lazy" class="alignnone size-full wp-image-3934" src="https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds.jpg" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds.jpg 760w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/12/saltedchilialmonds-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> First Course Ready for the sit-down dinner now? Please, take a seat! Oysters A traditional no-cook treat to open the holiday feast is the platter of oysters, freshly delivered from the Atlantic ocean. Order yours from the busy poissonnier well in advance; they will shuck them for you at no additional cost (but usually there’s a tip jar). Oysters are typically served raw and in the shell, with thin slices of rye bread, salted butter, lemon juice, and shallot vinegar. <img loading="lazy" class="wp-image-13229 size-full" src="https://cnz.to/wp-content/uploads/2016/12/oyster.jpg" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/oyster.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/oyster-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2016/12/oyster-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/12/oyster-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Oysters at the fish shop on rue des Abbesses (photo by Anne) Foie Gras It used to be that French people only ate foie gras during the holidays. It was a luxury item, produced traditionally, with care and respect for the animals, and appreciated with reverence. Nowadays, people want it year-round and they want it cheap. This has spawned an industry of mistreated, factory-farmed animals yielding tasteless, fatty foie gras. My recommendation is to skip the foie gras altogether if you can’t be sure it has been produced artisanally and ethically. If, however, you get to visit an independent producer on your travels, or have a solid recommendation for one from a chef or discerning cook, buy a terrine de foie gras entier mi-cuit in a jar and savor every bite. Duck or goose is a matter of preference; the former is more common (ducks are easier to raise) and the flavor more assertive. Serve your terrine de foie gras cold, but not too cold, with toasted bread. Pain brioché (think enriched yeast bread such as challah) is traditional, I prefer a sourdough loaf to complement the sweetness of good foie gras. Some people insist on serving it with pain d’épices (honey spice cake) but that is too cloying for my taste, and I don’t think the pairing benefits either. The proper way to eat foie gras is to slice a bite-size piece with your knife, place it on the bread without spreading (sweet heavens, no), and take a bite. Smoked Salmon Sigh. Another luxury food item that has been utterly ruined by the consumer’s insistence to eat it any old day of the year, but no willingness to pay the proper price for it. The consequence? Factory-farmed salmon pumped full of drugs and chemicals, destroying the environment, and resulting in oily, unsubtle smoked salmon that just tastes of fish and smoke. I would much rather buy wild salmon and indulge just once a year, buying a couple of thin slices per person and savoring every bite with my eyes closed. (And if that falls outside the budget, organic smoked trout is a delicious, lower-cost, ethical option.) Smoked salmon is typically served with toasted blinis, crème fraîche (sour cream will do), and a teensy squeeze of lemon juice. Artichoke and Goat-Cheese Mille-Feuille If you’d like to cook your starter, this is a savory twist on the pâtisserie classic that’s easy to make, yet festive and sophisticated. <img loading="lazy" class="alignnone size-full wp-image-3328" src="https://cnz.to/wp-content/uploads/2005/06/millefeuille.jpg" alt="Goat Cheese and Artichoke Mille-Feuille" width="760" height="503" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2005/06/millefeuille.jpg 760w, https://cnz.to/wp-content/uploads/2005/06/millefeuille-450x297.jpg 450w, https://cnz.to/wp-content/uploads/2005/06/millefeuille-300x200.jpg 300w" sizes="(max-width: 760px) 100vw, 760px" /> Jerusalem Artichoke Soup with Bacon A perfect first course if the host’s apartment doesn’t have very good heating, this warming, velvety soup has smoky umami notes thanks to the addition of bacon. (Vegetarians can omit and use mushrooms instead.) <img loading="lazy" class="alignnone wp-image-9567 size-full" src="https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2.jpg" alt="Jerusalem Artichoke Soup with Bacon" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2.jpg 760w, https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2009/10/jerusalem_artichoke_soup-2-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Roasted bird or game Holiday menus in most families are built around a roasted meat, and in preparation for the holidays, butcher shops in France begin to display whole birds in their windows, feathers and all. You are likely to encounter dinde (turkey), chapon (capon), poularde (fattened hen), pintade (guinea fowl), oie (goose), faisan (pheasant), but also canard (duck), cailles (quails)… and good old chicken, preferably heritage breeds (coucou de Rennes, Gauloise blanche…) so it feels more exceptional. (I get mine from Terroirs d’Avenir.) Game is also a popular choice, and it certainly leaves an impression. I remember my uncle roasting a thigh of boar one year, and a friend’s father a whole side of venison, on a spit, for hours, in an open chimney. But, um, for smaller gatherings, here are my favorite French chicken recipes, which can be applied to any kind of small bird: Muriel’s Chicken I love this recipe for its simple, foolproof method. All you need is a few quality ingredients and the patience to let them cook slowly. <img loading="lazy" class="alignnone size-full wp-image-7152" src="https://cnz.to/wp-content/uploads/2006/10/poulet_muriel.jpg" alt="Muriel's Chicken" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2006/10/poulet_muriel.jpg 760w, https://cnz.to/wp-content/uploads/2006/10/poulet_muriel-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2006/10/poulet_muriel-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2006/10/poulet_muriel-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Spatchcocked Chicken Under a Brick One of my favorite ways to roast any kind of poultry is to butterfly it (see: how to spatchcock a chicken), removing the backbone and flattening it. This method yields a perfectly roasted, moist bird, and takes less time than roasting it whole. <img loading="lazy" class="alignnone size-full wp-image-7946" src="https://cnz.to/wp-content/uploads/2015/08/crapaudine-6.jpg" alt="Spatchcocked Chicken" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2015/08/crapaudine-6.jpg 760w, https://cnz.to/wp-content/uploads/2015/08/crapaudine-6-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2015/08/crapaudine-6-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2015/08/crapaudine-6-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2015/08/crapaudine-6-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Salt-Crusted Chicken The salt crust on this chicken allows it to cook in its own juices, and also offers some flexibility when it comes to cooking time — a must if you’re hosting a holiday meal. <img loading="lazy" class="alignnone size-full wp-image-4972" src="https://cnz.to/wp-content/uploads/2011/01/salt_crusted_chicken-3.jpg" alt="Salt-Crusted Chicken" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2011/01/salt_crusted_chicken-3.jpg 760w, https://cnz.to/wp-content/uploads/2011/01/salt_crusted_chicken-3-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2011/01/salt_crusted_chicken-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2011/01/salt_crusted_chicken-3-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Chicken in a Bread Crust This two-in-one French recipe is perfect for a festive meal: the bird is tucked inside a bread crust, that you can then cut up and serve, to mop up all of the flavorful cooking juices. <img loading="lazy" class="alignnone size-full wp-image-6589" src="https://cnz.to/wp-content/uploads/2006/01/chicken_bread_crust-2.jpg" alt="Chicken in a bread crust" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2006/01/chicken_bread_crust-2.jpg 760w, https://cnz.to/wp-content/uploads/2006/01/chicken_bread_crust-2-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2006/01/chicken_bread_crust-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2006/01/chicken_bread_crust-2-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Sides Accompanying the main meat attraction, there will be two to three sides, passed around from guest to guest and across the table in a joyful, voluble chaos. Each family has its own specialties; I recommend you stick with seasonal produce: root vegetables, winter squash, various kinds of cabbage, mushrooms, chestnuts… My mother typically makes mashed celeriac, mashed potatoes, and sautéed chestnuts (can’t wait!). The following are additional options to consider. Brussels Sprouts Those squash seeds you’ve been saving for, well, you’re not sure what? They belong on these Brussels sprouts — a tender, flavorful side to broaden the horizons of your favorite selective eater. <img loading="lazy" class="alignnone size-full wp-image-7601" src="https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts.jpg" alt="Brussels sprouts" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts.jpg 760w, https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2009/02/brussels_sprouts-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Stuffed Lumaconi with Butternut Squash and Chestnuts Despite being very easy to make, this dish of stuffed pasta feels very special, and it hits all the seasonal flavor notes. Additionally, if there are vegetarians in your party, this has enough personality and substance that it can be presented as a special course for them. <img loading="lazy" class="alignnone size-full wp-image-13261" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Perfect Roasted Potatoes Wondering what the secret is for purr-fect roasted potatoes, crispy on the outside, tender on the inside? It’s easy, and requires zero additional tools. <img loading="lazy" class="alignnone size-full wp-image-12479" src="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes.jpg" alt="Perfect Roasted Potatoes" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Perfect Mashed Potatoes I know, I know. Everybody claims to have the key to perfect mashed potatoes. Just trust me on this one. <img loading="lazy" class="aligncenter size-full wp-image-12912" src="https://cnz.to/wp-content/uploads/2016/11/mashed_potatoes.jpg" alt="Mashing Potatoes" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/11/mashed_potatoes.jpg 760w, https://cnz.to/wp-content/uploads/2016/11/mashed_potatoes-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/11/mashed_potatoes-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/11/mashed_potatoes-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Cheese Platter Jean-Anthelme Brillat-Savarin wrote that a dinner that ends without cheese is like a beautiful woman with only one eye (Un repas sans fromage est une belle à qui il manque un oeil). This strikes me now as both sexist and ableist (way to kill two birds with one stone, J.A.!), but in the context of his time it made sense I guess. Point is, the French consider the cheese course with devotion, and take the utmost care in composing an assortment — use these French cheese tips to craft the perfect cheese board. Pain au levain A French holiday meal wouldn’t be French without good bread offered throughout the meal, with a fresh supply brought in for the cheese course. (No crackers with French cheese!) Now, I’m not suggesting you bake your own pain au levain if you’re the one hosting the feast (burnout much?), but a homemade sourdough loaf such as this one would be a wowing item to bring to a meal hosted by someone else. You can even slash the top in your host’s initial, as I’ve been known to do. <img loading="lazy" class="alignnone size-full wp-image-5730" src="https://cnz.to/wp-content/uploads/2010/08/pain_au_levain.jpg" alt="Pain au levain" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/08/pain_au_levain.jpg 760w, https://cnz.to/wp-content/uploads/2010/08/pain_au_levain-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/08/pain_au_levain-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/08/pain_au_levain-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Dessert You still with me? Take heart, we have just one more course to go! Bûche de Noël The Yule log is the typical dessert to end the Christmas meal. Traditionally topped with kitschy plastic decorations that children will noisily fight over — little Santas, dwarves or reindeers, tiny sleds and saws — and collect from year to year, they are either made of ice cream (bûche glacée) or with sponge cake and buttercream (bûche pâtissière). As with any French dinner party, dessert is not something the host is expected to make him- or herself. Most French people will order a bûche from their corner pâtisserie, or buy it from a frozen food store such as Picard or the supermarket. (The trick then is to remember to thaw it well in advance, lest you serve your frozen bûche pâtissière as if it were a bûche glacée. #ultimatefail.) If you have lofty means and want to impress the in-laws, you can go the haute-pastry route and get the latest creation from your favorite celebrity pastry chef. Raspberry Bûche de Noël But. If you like simple and homemade best, I recommend this fresh and light bûche de Noël. It is really not difficult at all, and you can prepare it the day before and assemble it the day of. I’ve had readers report that it disappeared much faster than the fancy designer bûche that someone else had brought (sorry). <img loading="lazy" class="alignnone size-full wp-image-7211" src="https://cnz.to/wp-content/uploads/2014/12/buche_framboise.jpg" alt="Raspberry Bûche de Noël" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2014/12/buche_framboise.jpg 760w, https://cnz.to/wp-content/uploads/2014/12/buche_framboise-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/12/buche_framboise-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/12/buche_framboise-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2014/12/buche_framboise-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Raspberry Dacquoise A delicate centerpiece and a total crowd-pleaser, this dacquoise has stolen the show at many a New Year’s Eve party. Again, the keyword here is freshness, with tart raspberries and a light filling nestled between moist layers of almond cake. <img loading="lazy" class="alignnone size-full wp-image-4900" src="https://cnz.to/wp-content/uploads/2009/01/dacquoise-3.jpg" alt="Raspberry Dacquoise" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2009/01/dacquoise-3.jpg 760w, https://cnz.to/wp-content/uploads/2009/01/dacquoise-3-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2009/01/dacquoise-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2009/01/dacquoise-3-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> French Christmas Sablés with chocolate sorbet or chocolate mousse Seasonal simplicity at its best. And who could say no to a butter cookie with a side of chocolate? <img loading="lazy" class="alignnone size-full wp-image-7027" src="https://cnz.to/wp-content/uploads/2010/12/sablesnoel.jpg" alt="Christmas Sablés Cookies" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/12/sablesnoel.jpg 760w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Tropical Fruit For those who prefer to forgo a desserty dessert, take a page from my aunt’s book and offer a platter of tropical fruits. In France, exotic fruits are played up more in the winter months, when the local produce mostly hibernates. A good in-between option is to serve this vibrant roasted pineapple, with coconut whipped cream. <img loading="lazy" class="alignnone size-full wp-image-4105" src="https://cnz.to/wp-content/uploads/2013/10/ananasroti.jpg" alt="Vanilla Roasted Pineapple with Coconut Whipped Cream" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/10/ananasroti.jpg 760w, https://cnz.to/wp-content/uploads/2013/10/ananasroti-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2013/10/ananasroti-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/10/ananasroti-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Chocolate Mendiants and Treize Desserts Mendiants — bite-size disks of dark chocolate studded with candied fruit and nuts — are a delicious nod to the tradition of Les Treize Desserts. These “thirteen desserts” stem from Provence, in the south of France, the number thirteen representing Jesus and his twelve disciples. It takes the form of a large tray filled with goodies for guests to graze on after the meal. Pompe à huile (an orange blossom focaccia), oreillettes (fried dumplings), dried fruits and nuts (figs, raisins, dates, walnuts, hazelnuts, almonds), nougat (black and white), and fresh seasonal fruit (clementines, apples, pears). Beyond these traditional treats, you can add small chocolates — such as my mendiants or orangettes — marzipan, and other simple treats. These trays are traditionally put out for three days following Christmas, but they may not last that long. <img loading="lazy" class="alignnone size-full wp-image-8874" src="https://cnz.to/wp-content/uploads/2003/12/mendiants.jpg" alt="French Chocolate Mendiants" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2003/12/mendiants.jpg 760w, https://cnz.to/wp-content/uploads/2003/12/mendiants-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2003/12/mendiants-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2003/12/mendiants-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Galette des Rois As soon as the clock strikes midnight on December 31, pastry elves start stocking bakery shelves with these golden King’s Cakes, officially meant to celebrate the Epiphany on January 6. They are not, I repeat, they are not an appropriate dessert to offer at Christmas or New Year’s Eve. But if you’re hosting a gathering on New Year’s Day, then yes, go right ahead! <img loading="lazy" class="alignnone size-full wp-image-4276" src="https://cnz.to/wp-content/uploads/2010/01/galette-8.jpg" alt="Galette des rois" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/galette-8.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/galette-8-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/01/galette-8-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/galette-8-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Food Gifts Did you dodge the hosting bullet this year, and are you looking for the perfect host(ess) gift? I’m of the opinion that the most thoughtful presents are homemade and edible, from cookies to chocolate to flavorful spiced nuts, and here are my favorites. How about you? Have you ever taken part in, or even hosted, a French holiday meal? What was it like, and what were some of the most memorable French holiday dishes you tried? * Full disclosure: I’m not a big party person, and I hate having to find a cab ride home — or a Vélib’ — in the middle of the icy night on New Year’s Eve. To avoid that very situation, we hosted our own New Year’s Eve party for years, but now that we have children and the logistics are more complicated, my bliss is to stay home, watch a movie, eat roasted broccoli and dark chocolate (not together), and switch off the lights at (barely) midnight. The post French Holiday Recipes appeared first on Chocolate & Zucchini.
French Christmas Cookies (Sablés) Recipe
Buy Clotilde's latest book, The French Market Cookbook! Biscuits de Noël Laurence is one of my best and oldest friends. I met her when I was fourteen, on […] The post French Christmas Cookies (Sablés) Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="505" src="https://cnz.to/wp-content/uploads/2010/12/sablesnoel.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2010/12/sablesnoel.jpg 760w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/12/sablesnoel-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Biscuits de Noël Laurence is one of my best and oldest friends. I met her when I was fourteen, on our first day of high school, and soon we were inseparable, so alike in so many ways that people sometimes mistook us for sisters. I loved going to her house after school. For one thing, there was a television there, which wasn’t the case at my parents’, so there was always the electrifying prospect of maybe catching one of those shows everyone else was watching at the time. But aside from that, the house felt like a big happy place: Laurence had two (actual) sisters, and her mother, Christine, took care of small children at home, so there were a lot of comings and goings, conversations, people at the door, and girls shouting things down the stairwell. Laurence and I would first drop by the bright kitchen and raid the cabinets to make ourselves a snack — the essential goûter — then we would dash up the two flights of stairs and shut the door of her room behind us so we could talk and talk and talk, the way fourteen-year-olds do. There was often bread and nutella in that kitchen, or sometimes a yogurt cake, and also very good homemade vanilla yogurts made with whole milk. And every year, around Christmastime, there was a tin of biscuits de Noël that Christine had baked. Thin, crisp, and delicately buttery with just a whisper of cinnamon, these were simple cookies, deceptively plain in appearance, but they made you close your eyes and listen to the tiny choir bursting into an aria inside your mouth. A decade later, it finally dawned on me that I should just ask Christine for her recipe, which she kindly agreed to share. She noted that she made them just once a year, in the days leading up to Christmas, and I follow her lead, even though they’re such fantastic little sablés I would gladly inhale them year-round. It is an easy recipe, which I’ve altered only marginally, lowering the sugar a little, adding salt, and replacing the tablespoon of rum with a tablespoon of my vanilla extract. The dough needs to rest overnight for the flavors to develop, and then it’s a simple matter of rolling it out thinly, cutting shapes, and baking batch after batch, while pretending to be in a movie about a small-scale cookie factory. This year’s production is undoubtedly the tastiest I’ve ever baked: I made it with the flour they sell at the Poilâne bakery, the very same stone-ground flour they use for their bread, yes, but also their legendary punition cookies. As a result, my biscuits de Noël bear a strong flavor resemblance to them, which is exactly as I’d hoped. Naturally, you could choose to ice the cookies if that’s your thing, but I am not a decorated cookie kind of girl, in case you hadn’t noticed, and I love the quiet look of these. And I think they make a lovely giftable treat as is, stacked in even little piles in a box lined with tissue paper. And for more edible gift ideas, check these recipes: ~ Chestnut pecan biscotti, ~ Homemade granola, ~ Very ginger cookies, ~ Chocolate clusters, ~ Homemade vanilla extract, ~ Matcha shortbread cookies, ~ Chocolate-dipped hazelnut marbles, ~ Homemade tisane mix, ~ Rose or chocolate marshmallows. Happy Holidays! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Christmas Sablés Cookies Recipe Prep Time: 1 hour Cook Time: 12 minutes Total Time: 10 hours Makes about twelve dozen (see note). Ingredients 420 grams (14 3/4 oz, about 3 1/4 cups) all-purpose flour, plus more for dusting (I used Poilâne T80 flour) 280 grams (9 3/4 oz, 1 cup + 6 tbsp) sugar (I use unrefined blond cane sugar) 1/2 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill) 1/2 teaspoon fine sea salt (I use unrefined grey salt) 2 large eggs 1 tablespoon homemade vanilla extract 250 grams (8 3/4 oz, 1 cup + 2 tbsp) best-quality unsalted butter, diced and softened (I leave it out for about 2 hours at room temperature) Instructions Prepare the dough at least 8 hours in advance, and up to a day. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon and salt. Add the eggs and the vanilla, and mix until combined. Add the butter, a small lump at a time, and mix until incorporated before adding the next. The dough will be soft; it will firm up in the fridge. (If you want to make the dough by hand, I recommend you imitate Lionel Poilâne in this video, as he demonstrates how he makes punitions.) Divide the dough in four equal(ish) pieces, shape each of them into a thick disk, cover with plastic wrap, and refrigerate for at least 8 hours, and up to a day. Line cookie sheets with silicone baking mats or parchment paper. (For optimal productivity, work with three cookie sheets, so at any given time you can have one in the oven, one that you're working on, and one that's cooling.) Preheat the oven to 160°C (320°F). Remove one disk of dough from the fridge. On a generously floured work surface (ideally, marble, so the dough remains cold for as long as possible) and with a generously floured rolling pin, roll out the dough to a little under 3mm (1/8") in thickness. To prevent the dough from sticking to the work surface, the trick is to rotate it by a quarter of a turn between each pass of the rolling pin, and throw a little more flour underneath as soon as it seems like it wants to stick. Bonus tip: I use two chopsticks as "rails" under the rolling pin to roll out the dough evenly at first. I then remove them to roll out the dough more thinly. Cut out the shapes of your choice using a cookie cutter, and arrange them on a cool cookie sheet. The cookies won't really expand while baking, so it's okay to crowd them a little (within reason). Gather the scraps into a ball, handling it minimally to prevent overheating, and re-roll it as needed to cut out more shapes. If you find it is becoming too soft, place it back in the fridge to firm up again. Insert the cookie sheet in the middle of the oven and bake for 12 to 15 minutes, until pale golden. The cookies will still feel a little soft, though you should be able to lift one on the blade of a knife. If the cookie cutter shape you've used has weak points (such as the neck in the case of my little guys), let the cookies rest for 1 or 2 minutes on the baking sheet before transferring them to a rack to cool. Repeat with the remaining pieces of dough, making sure you let each cookie sheet cool completely before reusing it for another batch. The cookies will keep for up to a month in an airtight container at room temperature. Notes Naturally, the yield depends on the size of your cookie cutter: I used one that's 7 cm (2 3/4") in height, and got twelve dozen, for a total cookie weight of 960 grams (2 pounds 2 ounces). 3.1 https://cnz.to/recipes/cookies-small-cakes/christmas-sables-cookies-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post French Christmas Cookies (Sablés) Recipe appeared first on Chocolate & Zucchini.
Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe
Buy Clotilde's latest book, The French Market Cookbook! I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. […] The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Stuffed Lumaconi with Butternut and Chestnuts" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. In fine food shops and Italian markets, I love to study the different shapes and imagine which will lend themselves to smooth sauces or chunky ones. I love their names (rooster’s crests, radiators, little ears, thimbles), the traditional packaging, and the fact that, for just a few euros, I can treat myself to a package of something novel — not to mention the promise of an easy meal. Before I had children, I had to rein in my purchases, as my kitchen cabinets overflowed faster that Maxence and I actually ate pasta. But with two young boys who would eat it at every meal if I let them — their dream breakfast is cold leftover pasta, a recessive trait for sure — I am free to buy whatever I please, knowing I will easily find a use for it. And I recently fell hard for a package of lumaconi, those large snail-shaped pasta sold in big bulging packages that scream “Buy me, I’m special!” <img loading="lazy" class="alignnone size-full wp-image-13265" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_ingredients.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts - Ingredients" width="760" height="1134" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_ingredients.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_ingredients-302x450.jpg 302w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_ingredients-509x760.jpg 509w" sizes="(max-width: 760px) 100vw, 760px" /> Lumaconi are the kind of pasta whose life pursuit is to be stuffed with a sauce and gratinéed in the oven for an immensely satisfying vegetarian main dish, or a festive side to a roast bird. And as the holidays approach, I thought I would suggest a simple, seasonal sauce of roasted butternut squash and chestnuts. <img loading="lazy" class="alignnone size-full wp-image-13264" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_stuffing.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts - Stuffing" width="760" height="1025" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_stuffing.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_stuffing-334x450.jpg 334w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_stuffing-564x760.jpg 564w" sizes="(max-width: 760px) 100vw, 760px" /> You sprinkle the whole thing with cheese so it will brown nicely… <img loading="lazy" class="alignnone size-full wp-image-13262" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_sprinkling.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts - Sprinkling" width="760" height="1136" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_sprinkling.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_sprinkling-301x450.jpg 301w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_sprinkling-508x760.jpg 508w" sizes="(max-width: 760px) 100vw, 760px" /> … and you squeeze lemon juice over the top just before serving. You end up with a golden and appetizing dish that boasts al dente pasta, a silky sauce that sticks to the ribbed sides of the lumaconi, little pockets of melty cheese with chestnut bits, and a top layer that is toasted and crunchy and irresistible. (Keep an eye on the little cousins who may be tempted to eat just the top.) <img loading="lazy" class="alignnone size-full wp-image-13263" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_closeup.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts - Closeup" width="760" height="1139" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_closeup.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_closeup-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_closeup-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> It’s a recipe that is wowing but easy to make — the technique is straightforward, and many of the steps can be made in advance — and easy to live with — it’s lovely at room temperature, and almost tastes better reheated. Grating cheese with a microplane zester. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Stuffed Lumaconi with Butternut and Chestnuts Recipe Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour Serves 4. Ingredients 1 small butternut squash or other firm-flesh winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, flesh cubed (no need to peel if organic) Olive oil Fine sea salt 100 grams (3 1/2 ounces) cooked peeled chestnuts from a jar, chopped 1 small bunch flat leaf parsley, finely chopped 1 organic lemon Coarse sea salt 250 grams (9 ounces) uncooked lumaconi (large snail-shaped pasta, such as these) 150 grams (1 1/2 cups) freshly grated cheese, such as Comté or Parmesan Instructions First, prepare the filling. Preheat the oven to 200°C (400°F). On a rimmed baking sheet, arrange the butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well. Insert in the oven and roast for 30 minutes, until tender. Process in a blender or food mill until smooth. This can be prepared up to a day ahead, or even frozen. Thaw before using. Measure 500 grams (2 cups) of the butternut purée into a medium mixing bowl (reserve the remaining purée for another use). Add the chestnuts, parsley, and 1/2 teaspoon salt. Grate the zest of the lemon finely into the bowl and mix thoroughly. Next, cook the pasta. In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes. Drain, return to the saucepan, drizzle with olive oil, and shake to coat so they won't stick to one another as you work. Assemble and bake. Grease a round 25-cm (10-inch) baking dish or cast-iron pan with olive oil. Increase the oven temperature to 220°C (425°F). Spoon about 1 tablespoon of the filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When you're done, dot the top of the lumaconi with any remaining sauce. Sprinkle with grated cheese and bake for 20 minutes, until the top is browned in places. Squeeze some lemon juice over the top and serve, with a lightly dressed green salad, or as a side to roast chicken. Notes If you have access to high-quality, ready-made puréed winter squash, you can use that in a pinch. This recipe can be made with other kinds of large, stuffable pasta, such as tube pasta or conchiglioni. 3.1 https://cnz.to/recipes/pasta/stuffed-lumaconi-butternut-chestnuts-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="alignnone size-full wp-image-13260" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_topview.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts" width="760" height="1125" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_topview.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_topview-304x450.jpg 304w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_topview-513x760.jpg 513w" sizes="(max-width: 760px) 100vw, 760px" /> The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.
Vegetarian Batch-Cooking for Winter: 1 1/2-Hour Prep, 6 Easy Meals !
Buy Clotilde's latest book, The French Market Cookbook! In addition to planning my menus, I have been doing more and more batch cooking these past few months. The […] The post Vegetarian Batch-Cooking for Winter: 1 1/2-Hour Prep, 6 Easy Meals ! appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Vegetarian Batch-Cooking for Winter" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter.jpg 760w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> In addition to planning my menus, I have been doing more and more batch cooking these past few months. The idea of batch cooking is to block out time one day of the week to prep or cook a bunch of ingredients in advance, which you can draw from and combine for low-effort homemade meals the rest of the week. It is the shortest path to feeling like a kitchen superhero, saving you brain juice and money along the way. And today, I am offering you the vegetarian batch cooking plan for winter I’ve created and test-driven with great success: 1 1/2 hours of prep work for easy 6 meals on subsequent days. Meal #1: Spiced Pilau Rice with Beets — a comforting, beautiful-looking dish with warm spices. Meal #2: Stuffed Lumaconi with Butternut Squash — to start the week with a golden and appetizing dish that ticks all the boxes — pasta, silky sauce and melty cheese with an irrestistible toasted top layer. Meal #3: Winter Vegetable Curry — because a warming bowl of curry made with seasonal vegetables is always a good idea. Meal #4: Roasted Brussels Sprouts with Kimchi served with a poached egg — think miniature cabbages roasted until caramelized, paired with a simple Asian-inspired dressing. Meal #5: Grated Carrots and Beets with Leftover Curry — for a dinner involving very little time in the kitchen, enjoying your leftover curry with one of the best, and yet oh-so-simple, winter salads around. Meal #6: Butternut Squash and Lentil Soup — an ayurvedic soup with delicious flavors of fresh ginger, spices and coconut milk. Below you will find: – A shopping list (of which you can get a free printable) — everything is available from the organic store or supermarket (they cost around 45€ ($54) in my store; your mileage may vary), – Your instructions for the prep work — allow for 1 1/2 hours of prep time, – Your instructions for each of the six meals — active time ranges from 5 to 15 minutes, time to table from 15 to 45 minutes, – Suggestions of variations to adapt the plan to various dietary constraints. If you’re new to batch cooking, this plan is an easy and lovely way to dip your toes in and see how deliciously freeing it is. If you’re an experienced batch-cook, I hope it provides some ideas to enrich your current practice. And please share your best tips with us! Related: Vegetarian Batch Cooking for Summer Vegetarian Batch Cooking for Fall To make the process super smooth, I recommend these French-made glass containers for storing your preparations (I have two sets; they nest perfectly and take up very little room) and this dual kitchen timer to keep track of two preparations at the same time! Without further ado, here’s your vegetarian batch cooking plan for winter! <img loading="lazy" class="alignnone size-full wp-image-15352" src="https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-2.jpg" alt="Vegetarian Batch Cooking for Winter" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-2.jpg 760w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-2-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2018/01/batch-cooking-winter-2-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> This is what you’ll make during the 1-hour prep time. Your Batch-Cooking Shopping List Get your free printable shopping list! For 4 people: PRODUCE ☐ 2 butternut squashes, about 900 grams (2 pounds) each (or other firm-flesh winter squash, such as red kuri, acorn, or delicata) ☐ 750 grams (1 2/3 pounds) Brussels sprouts ☐ 750 grams (1 3/4 pounds) raw beets (about 3 medium) ☐ 680 grams (1 1/2 pounds) carrots (about 12 medium) ☐ 230 grams (1/2 pound) potatoes (about 2 medium) ☐ 230 grams (1/2 pound) turnips (about 3 medium) ☐ 1 small head of cauliflower, about 450 grams (1 pound) ☐ 1 small head of lettuce ☐ 1 bunch flat-leaf parsley ☐ 1 bunch cilantro (optional; use just parsley if cilantro is unavailable) ☐ 1 organic lemon ☐ 85 grams (3 ounces) fresh ginger ☐ 3 scallions (aka spring onions, optional) ☐ 2 medium yellow onions ☐ 4 cloves garlic GRAINS/LEGUMES/NUTS ☐ 250 grams (9 ounces) uncooked lumaconi (large snail-shaped pasta, or other large stuffable pasta such as tube pasta or conchiglioni) ☐ 360 grams (2 cups) white basmati rice ☐ 320 grams (1 1/2 cups) lentils (any color you prefer) ☐ 100 grams (3 1/2 ounces) cashews BOTTLED/JARRED/CANNED ☐ 100 grams (3 1/2 ounces) cooked peeled unsweetened chestnuts from a jar (optional) ☐ 600 ml (1 1/2 cans) coconut milk ☐ Chutney of your choice (optional) ☐ 860 ml (3 1/2 cups) vegetable stock, homemade if available ☐ 100 grams (1/2 cup) store-bought vegetarian kimchi (Asian market or natural foods store; check if the ingredients include shrimp or fish sauce; make your own if you prefer, using soy sauce or coconut aminos instead) DAIRY/EGGS ☐ 100 grams (1 cup) gratable cheese, such as Comté or Parmesan ☐ 4 large eggs ON YOUR SPICE RACK ☐ Fennel seeds ☐ Coriander seeds ☐ Mustard seeds ☐ Freshly grated cinnamon ☐ 4 cardamom pods ☐ 4 cloves ☐ Ground cumin ☐ Ground turmeric ☐ Cayenne pepper (Note: It is fine to substitute a good-quality curry powder for all of the above.) IN YOUR PANTRY ☐ Olive oil ☐ Coconut oil (optional) ☐ Hazelnut oil (or walnut or sesame, optional) ☐ Vinegar (honey or rice or cider or balsamic) ☐ Strong Dijon mustard ☐ Tabasco sauce ☐ Soy sauce ☐ Honey ☐ Black pepper ☐ Fine sea salt ☐ Coarse sea salt Prep Work (1 to 1 1/4 hours) First, start preparing the butternut filling for the pasta. ☐ Preheat the oven to 200°C (400°F). ☐ Peel and halve the butternut squashes, remove the seeds and fibres, and cube their flesh into 1,5-cm (1/2″) pieces. Place half in a container and refrigerate. ☐ On a rimmed baking sheet, arrange the remaining butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well. ☐ Insert in the oven and roast for 30 minutes, until tender. In the meantime : ☐ Chop the chestnuts roughly, if using, and set them aside in a bowl. ☐ Wash and dry the herbs. ☐ Chop 1/4 of the herbs and add to the bowl of chestnuts. Put the remaining herbs on a dry kitchen towel. ☐ Grate the zest of the lemon finely into the bowl and mix thoroughly. While the butternut is still roasting, wash and prep the rest of the produce: ☐ Peel 1/3 of the beets and cut into 1-cm (1/3-inch) cubes. Place in a container, label as “beets for pilau” and refrigerate. (Leave the rest of the beets unpeeled and whole.) ☐ Peel half of the carrots. Cut into 1.5-cm (1/2-inch) slices. (Leave the remaining carrots unpeeled and whole.) ☐ Trim the cauliflower into florets. ☐ Brush the potatoes and turnips. ☐ Peel the turnips if thick-skinned. Cut into 1.5-cm (1/2-inch) cubes. ☐ In a large container, gather the sliced carrots, cauliflower florets, cubed turnips, and whole potatoes. Cover, label as “vegetables for curry,” and refrigerate. ☐ Wash and dry the scallions. ☐ Wash and dry the lettuce. Add the lettuce leaves to the herbs in the kitchen towel, roll up, and refrigerate. ☐ When the butternut is done roasting, process in a blender or mash with a potato ricer until smooth, and transfer to a medium container. ☐ To the butternut container, add the bowlful of chestnuts, chopped herbs, lemon zest, and 1/2 teaspoon salt. ☐ Stir to combine. Cover and refrigerate. ☐ Chop the cashews roughly. Place in a jar with a lid at room temperature. ☐ Peel and slice the onions finely. Refrigerate in a container. ☐ Peel and mince the garlic finely. Refrigerate in a container. ☐ Peel the ginger and chop finely. Refrigerate in a container. ☐ In a medium bowl, stir together the kimchi, 1 tablespoon honey, 1 tablespoon rice vinegar (or other vinegar), 1 tablespoon soy sauce, and 1 tablespoon sesame oil (or other oil). Keep in a covered container labeled “kimchi dressing for Brussels sprouts” in the fridge. Finally, measure out the spices: ☐ In a small container, measure 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, 1/4 teaspoon mustard seeds, and the seeds from 4 cardamom pods. Label as “pilau spices.” ☐ In a second small container, measure 1 teaspoon ground cumin (or whole seeds), 1 teaspoon ground coriander (or whole seeds), 1 teaspoon ground turmeric, and 1 teaspoon fennel seeds. Label as “soup spices.” Meal #1: Spiced Beet Pilau Active time: 10 minutes Time-to-table: 25 minutes ☐ Heat 2 tablespoons coconut oil (or other cooking oil) over medium heat in a large skillet. ☐ Add in the pilau spices and heat for a few seconds, until they start to pop. (Skip if using curry powder instead.) ☐ Add 280 grams (1 cup) rice, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon (and 2 teaspoons curry powder if that’s what you’re using). ☐ Stir to combine, and cook for 3 to 4 minutes, stirring regularly, until the rice becomes translucent. ☐ Add the cubed beets and stir to combine. ☐ Pour in 360 ml (1 1/2 cups) stock and bring to a simmer. Adjust the heat so it will remain at just a low simmer, cover, and cook without stirring until all the stock is absorbed; this will take 10 to 15 minutes depending on your rice. ☐ While this is cooking, chop 1/3 of the remaining herbs (parsley and cilantro) roughly. Combine with the chopped cashews. ☐ Taste the rice for doneness; if it isn’t cooked through, add a few tablespoons water and cook for a few more minutes. Adjust the seasoning. ☐ Serve with a scatter of chopped cashews and herbs. Note: If you have leftovers, you can serve them with the Winter Vegetable Curry for Meal #3. <img loading="lazy" class="alignnone size-full wp-image-10040" src="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3.jpg" alt="Easy Spiced Beet Pilau" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3.jpg 760w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/02/beet_pilau-3-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #2: Stuffed Lumaconi with Butternut Squash + Greens Active time: 15 minutes Time-to-table: 45 minutes ☐ In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes or according to package instructions. ☐ While the pasta is cooking, grate the cheese finely. ☐ Drain the pasta, return to the saucepan, drizzle with olive oil, and shake to coat so they won’t stick to one another as you work. ☐ Preheat the oven to 220°C and grease a round 25-cm (10-inch) baking dish or cast-iron pan with olive oil. ☐ Spoon about 1 tablespoon of the butternut filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When you’re done, dot the top of the lumaconi with any remaining sauce. ☐ Sprinkle with cheese and bake for 20 minutes, until the top is browned in places. ☐ Dress the lettuce greens lightly with olive oil, vinegar, and salt. ☐ Squeeze some lemon juice over the top of the pasta and serve with the greens. <img loading="lazy" class="alignnone size-full wp-image-13261" src="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h.jpg" alt="Stuffed Lumaconi with Butternut and Chestnuts" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/lumaconi_h.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/12/lumaconi_h-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #3: Winter Vegetable Curry Active time: 10 minutes Time-to-table: 30 minutes Note: If you have leftover Beet Pilau from Meal #1, you can serve it with the curry and cook a smaller quantity of fresh rice. ☐ Heat 2 tablespoons olive or coconut oil in a thick-bottomed pot with a lid, such as a Dutch oven. ☐ Add half of the sliced onions and 1 teaspoon fine salt, and cook for 3 minutes, stirring frequently, until softened. ☐ In the meantime, cut the potatoes into 1.5-cm (1/2-inch) cubes. ☐ Add a third of the chopped ginger, 4 cloves, and 1/4 teaspoon ground cinnamon to the pot, and cook for 1 minute. ☐ Add the cubed potatoes, cubed carrots, cubed turnips, and cauliflower florets to the pot. ☐ Pour in two thirds of a can of coconut milk and 120 ml (1/2 cup) water, and stir. ☐ Cover, bring to a low simmer, and cook for 20 to 25 minutes, stirring every now and then, until the vegetables are cooked through. ☐ While the curry is cooking, cook 280 grams (1 cup) basmati rice in the rice cooker or in a pot of water. ☐ Stir in the remainder of the can of coconut milk, cook for 1 more minute, sprinkle with black pepper. Taste and adjust the seasoning. ☐ Serve the curry with the rice and some chutney. Note: You will likely have leftovers; set them aside to eat as part of Meal #5. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4.jpg" alt="Winter Vegetable Curry" width="760" height="507" style="width:100%" class="size-full wp-image-15397" srcset="https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4.jpg 760w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2013/02/winter-vegetable-curry-4-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Photography by Céline de Cérou. Meal #4: Roasted Brussels Sprouts with Eggs Active time: 15 minutes Time-to-table: 30 minutes ☐ Preheat the oven to 250°C (480°F). ☐ Wash the Brussels sprouts, dry, and halve across the root (leave them whole if very small). NOT IF SMALL ☐ Slice the scallions finely. ☐ On a rimmed baking sheet, combine the Brussels sprouts, half of the remaining ginger, the scallions, and 2 tablespoons olive oil. Toss well to combine; this is most easily done with your clean hands. ☐ Slip into the oven and bake for 20 minutes, stirring halfway through, until the Brussels sprouts are nicely browned. Allow to cool slightly. ☐ While the Brussels sprouts are roasting, poach or fry the 4 eggs. ☐ Roughly chop 1/2 of the remaining herbs (parsley and cilantro). ☐ Fold the Brussels sprouts into the prepared kimchi dressing gently. Taste and adjust the )seasoning. ☐ Serve the Brussels sprouts topped with the eggs and herbs. <img loading="lazy" class="alignnone size-full wp-image-9328" src="https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi.jpg" alt="Roasted Brussels Sprouts with Ginger and Kimchi" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi.jpg 760w, https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2015/12/brussels_sprouts_ginger_kimchi-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #5: Grated Carrots and Beets with Leftover Curry Active time: 10 minutes Time-to-table: 15 minutes ☐ Trim, peel, and grate the carrots and beets. ☐ In a large salad bowl, combine half of the minced garlic, 1 tablespoon hazelnut oil (or other oil), 1 tablespoon honey vinegar (or other vinegar), 1 teaspoon Dijon mustard, a dash of Tabasco sauce, 1 teaspoon fine sea salt, and freshly ground black pepper. ☐ Add the grated carrots and beets, and toss until well combined. ☐ Taste, adjust the seasoning, and allow to stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. ☐ Reheat the leftover vegetable curry and rice, and serve with the grated carrot and beet salad. <img loading="lazy" class="alignnone size-full wp-image-4825" src="https://cnz.to/wp-content/uploads/2008/03/carottes_betteraves.jpg" alt="Grated Carrots and Beets" width="760" height="676" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2008/03/carottes_betteraves.jpg 760w, https://cnz.to/wp-content/uploads/2008/03/carottes_betteraves-450x400.jpg 450w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #6: Butternut Squash and Lentil Soup Active time: 5 minutes Time-to-table: 35 minutes ☐ Heat 1 tablespoon olive oil or coconut oil in a large, heavy-bottomed soup pot. ☐ Add the remaining onion and garlic, and 1 teaspoon salt, and cook over medium heat until softened, stirring regularly. ☐ Stir in the soup spices, and cook for 1 minute, until fragrant. ☐ Rinse and drain the lentils. ☐ Add in the cubed butternut squash and drained lentils, pour in the remaining 500 ml (2 cups) stock, and add in enough water to cover. ☐ Cover, bring to a simmer, and skim any froth that appears at the surface. Simmer for 15 to 25 minutes, until the squash and lentils are cooked through. ☐ In the meantime, roughly chop the remaining herbs (parsley and cilantro). ☐ Stir the remaining 180 ml (3/4 cup) coconut milk into the soup, taste, and adjust the seasoning. ☐ Ladle into bowls, top with the remaining herbs, and serve with optional chili sauce. Note: You will likely have leftover soup. It will keep for up to 3 days in the fridge in a covered container, or you can freeze it for up to 3 months. <img loading="lazy" class="alignnone size-full wp-image-4907" src="https://cnz.to/wp-content/uploads/2014/03/butternut_lentil_soup.jpg" alt="Butternut Squash and Lentil Soup" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2014/03/butternut_lentil_soup.jpg 760w, https://cnz.to/wp-content/uploads/2014/03/butternut_lentil_soup-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/03/butternut_lentil_soup-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/03/butternut_lentil_soup-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Variations for Different Diets Vegan: Meal #2: Replace the cheese with vegan “parmesan”. Meal #4: Replace the eggs with diced tofu that you will roast along with the Brussels sprouts. Gluten-free: Meal #2: Choose gluten-free pasta. Dairy-free: Meal #2: Replace the cheese with vegan “parmesan”. Paleo: Meal #1: Replace the rice with cauliflower “rice”. Pre-cook the beets and reduce the cooking time for the “rice” to 2 minutes. Meal #2: Don’t mash the filling, but rather bake it as a casserole, replacing the cheese with vegan “parmesan”. Meal #3: Don’t use potatoes in the curry. Replace the rice with cauliflower “rice”. Meal #4: Make your own homemade kimchi using honey instead of sugar. Use coconut aminos in place of soy sauce. Meal #6: Replace the lentils with fine florets of broccoli. Don’t forget to grab your free printable shopping list! The post Vegetarian Batch-Cooking for Winter: 1 1/2-Hour Prep, 6 Easy Meals ! appeared first on Chocolate & Zucchini.