Spiced cauliflower with Egyptian dukkah

A few weeks ago I bought a beautiful head of organic cauliflower from the farmer's market. It was a hot summer day and I was going to make some creamy cauliflower spread with shallots, mayo and lots of lemon; And then have it slathered on fresh white bread with juicy ripe tomatoes, just the way my grandmother used to serve it when I was a child. I used to spend most of my summer vacation at my grandmother's. Back in the day when life wasn't crazy, when we could afford the luxury of loosing track of time without any repercussions and the 3 month long summer vacation seemed like an eternity. In a good way. Back then it was all about friends, games and the meals in between . Most mornings I woke up to the smell of savoury french toast and mint tea. After breakfast we went fishing at a nearby creek, then played hide-and-seek in the orchard. To get away from the scorching sun we took a nap. Every day, after lunch. No exceptions. Not just the children, but every living creature enjoyed some good old siesta time. It was dead quiet, except for one pesky fly that always found its way into my cool, shady room.
Very annoying at first, I must say. But after a while It became indispensable for my afternoon nap. Sort of like an odd lullaby.
By the time I woke up my afternoon snack was ready. It was usually this creamy cauliflower spread, with just picked juicy tomatoes, or vanilla custard with poached meringue, caramel pudding or ice cold lemony apple compote.
Those days are long gone but as vivid in my memory as ever. I try to make the above mentioned goodies as often as a can. Every summer. It was one of these hot, kinda quiet days a few weeks ago when I decided to buy some cauliflower. I wasn't able to prepare it the same day, and as luck would have it, the weather cooled down so drastically the next day, that it felt more like October than June. So I decided to forgo my previous plans and go for a more weather appropriate, hearty cauliflower dish instead.


Spiced Cauliflower with Egyptian Dukkah


Dukkah is a delicious mix of nuts, seeds and spices. My version has almonds, pistachios and hazelnuts with coriander, sesame and cumin seeds, but feel free to use any type of nuts you may have on hand.

For the Dukkah:

Preheat oven to 375F. Roast 1/4 cup each of blanched almonds, pistachios and hazelnuts until fragranat, about 8 minutes. Cool. In a skillet toast 1/4 cup each of coriander and cumin seeds. Cool. Add nuts and spices to a food processor and pulse until coarsely ground. Add mixture to a bowl. In same skillet toast 1/4 cup of sesame seeds until fragrant. Add sesame seeds along with some salt and pepper to mixture in bowl. Store in an airtight container.
Dukkah is also lovely sprinkled on top of salads, carrot soup, spicy tomato soup or used as coating on fish or chicken.

For the spiced cauliflower:

1 large head of cauliflower, cleaned, cut into small florets
1 1/2 tbsp olive oil
1 red chili, seeded, chopped
Zest of 1 lemon
3/4 cup of bread crumbs
Thick yogurt and lemon juice to serve

Cook cauliflower in salted boiling water just until crisp-tender.( It will have an unpleasant smell and texture if overcooked).
Drain well. In a large skillet heat the olive oil, add chili, lemon zest and bread crumbs. Cook until toasted and fragrant. Add cauliflower and stir to coat. Sprinkle a generous amount of Dukkah on top and serve warm with thick yogurt and a squeeze of lemon juice.

Oh, and special message for ZS. Long live all hockey players!!!

Lemons, lemons, lemons

I dreamt of Italy last night. Again. What is it about this country that gets you hooked? Sure they have all that glorious nature, wonderful, exuberant people, pizza, gelato, opera, unforgettable sunsets over the Colosseum, etc... but I have traveled to lots of exotic, remote corners of the world (getting almost crippled by the weight of my backpack, a.k.a. my best friend), saw incredibly beautiful things, met all kinds of people, and ate my way across several continents and none of these places trigger as many nostalgic emotions as Italy does. And things ought to get better, as far as my daydreams are concerned anyway. Memories get better with age. They get wrapped in this strange fog like filter. You know, like the ones they use to make new photos look old. You look at them, immediately see a story there, and in your mind it all plays out in slow motion. But I digest, as Joey Tribiani so eloquently put it.( If you don't know who Joey Tribiani is, you should probably stop reading this blog). What I wanted to talk about here are lemons. Amalfi lemons, to be precise. These ubiquitous little gems that litterally fall on your shoulders when you take a stroll on the notoriously narrow roads of the Amalfi. You can't escape the scent of lemons here, they're everywhere. In the air, in your pasta, in your salad, in baba al limone or that hornlike little thang Italians call sfogliatelle. What surprised me the most was that it's mostly the zest of lemon that is used, rather than the juice.
So in keeping with tradition, I made this lemony panna cotta today. Not a traditional one, as this version is made with buttermilk and lots of lemon zest, making it lighter and tangier than the usual panna cotta made with cream. And because strawberries are in season, why not serve your panna cotta with some honey-lemon strawberry salad?
Finally, if you're ever in the Amalfi region please, oh please have some lemon granita for me. And maybe a shot of Limoncello. Or two.Thank you.



Buttermilk panna cotta with honey-lemon strawberry salad






Ingredients:

750 ml buttermilk
100 g sugar
zest of one organic lemon
3 1/2 gelatin leaves, softened in cold water

salad:
1 cup sliced strawberries
1/2 tsp mild honey
juice of half a lemon

In a medium saucepan combine buttermilk with sugar and lemon zest. Bring to a slow simmer, stirring to dissolve the sugar. Do not boil. Squeeze out excess water from gelatin and add to buttermilk mixture. Stir to dissolve completely. Strain into 4 cups and refrigerate at least 6 hours.
For the salad combine all ingredients and spoon atop panna cottas.
Serves 4 of you or 1 of me.

Bella Italia and a recipe

I've already done this countless times in my head. Create this post, I mean. Create, recreate and so on...Considered the many things I should write about. The good, the great, the unexpected, the magic of it all. Just trying to share all the incredible experiences I've had, complete with the sounds, smells and yes even the soundtrack of the whole trip, as all good stories need a soundtrack. Try Gianna Nannini , Madonna's Miles Away or Open Road by Grace. I've had these tunes in my head for months now, playing over and over again...And every single time they take me back to the long, scenic drives in the south of Italy and the poppy fields of France. The lemon scent in the air in Amalfi; savouring every bite of the world's BEST pistachio gelato in Polignano-al-Mare, while the rough waves hit the rocks so hard your feet start trembling; gazing for hours at wild horses in the south of France, need I say more??
It all started in March, when we shuttered our humble abode and set off on a pilgrimage to the culinary motherlands of France and Italy. Being quite aware of the fact that not much can be done to temper the self-indulgence of this story's premise I will rely on just a few of the pictures to give you a taste of what it was like. For me.
















Strawberry Mozzarella salad with Prosciutto di Parma






After having mozzarella and prosciutto for lunch almost every day while in Italy, I felt (at the time) that I needed a break from both. Clearly this so called break did not last long. I found some gorgeous local strawberries at the market and just couldn't resist. On my way home I dropped by my local Salumeria for some fresh mozzarella and a few slices of prosciutto and hey presto lunch!

For the dressing mix some extravirgin olive oil with grainy mustard, lemon juice, salt and pepper to taste. Toss some sliced strawberries and mixed Italian greens with the dressing. Serve with torn mozzarella pieces and a few slices of prosciutto.Enjoy!
More on Italy and France coming soon...

Almond custard and mixed fruit gratins

There are three types of people in this world. Those who know how to appreciate what they already have, those who don't, and those who are seriously working on it. I proudly consider myself a member of group #3. But let's not go too deep here, I'm just talking about fruit. When at home, I tend to overlook them. If I want something sweet I just reach for some chocolaty concoction or a tall glass of fizzy apple lemongrass cordial on ice. Not even my shiny brand new fruit basket loaded with all sorts of tropical goodness and local apples and pears( always eat seasonal, right?) will make me throw a glance towards the healthy option. But all that is about to change. As I traveled a lot in the last few years, I realized that what I missed the most in my daily diet were fruits and soup. Not that you can't buy fruit anywhere, it's just that when I'm in a different country I want to eat as much local specialities as I can. These are usually cooked or baked, and that my friends means that there's no room for "boring" fruit like apples and oranges or chicken noodle soup for that matter. Now I try to eat all my fruit when they are still fresh, or use them in desserts, such as these delicious almond custard gratins. You can use any combination of fresh fruit. If you make this for guests, they will swoon first. Next they will ask weather they're easy to prepare. And immediately after your affirmative answer, they will ask for the recipe. I promise.


Ingredients:


2 large eggs
1/2 cup heavy cream
1/3 cup sugar
1/4 cup almond meal
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 large mango, peeled, cubed
2 kiwis, peeled, cubed
1 cup blueberries
3/4 cup slivered almonds
1/4 stick unsalted butter, cubed
creme fraiche, for serving


Preheat oven to 350F. Butter 4 gratin dishes.
Mix all the fruit in a bowl, then divide among gratin dishes.
Whisk eggs, cream, sugar,almond meal, vanilla, almond extract and salt until combined. Pour custard over fruit. Sprinkle with almonds and dot with butter. Bake for 35 minutes.
Cool to room temperature. Serve with creme fraiche.
Recipe adapted from Gourmet magazine.

Xococava-Chocolate heaven

You are reading the mumblings of a very happy gal. What's with all that happiness you ask? Well, I have just discovered the best place to go for chocolate and ice-cream in Toronto. This magical place is called Xoxocava (pronounced Shococava). Located in the Yonge/St Claire area, this gem of a place is a cross between a dessert tapas bar, ice-cream parlour and espresso bar. It is small and charming, decorated with marble counters and a wall covered with broken dishes, this place had me from the get go. The very knowledgeable staff (they make the best cafe con leche and hot xocolata) will help you choose to your heart's desire between ice creams (hazelnut, meyer lemon, licorice caramel, espresso etc), sorbets ( pina colada, madagascar chocolate, texas ruby grapefruit), truffles, pastries or barista drinks. they have wonderful brownies and different types of croissant. Sinfully buttery, yet not greasy and flat like at most other patisseries in the Midtown area (you know who you are!).
The selection of truffles and candies would require a whole new post. With flavours like fennel and chorizo(just try it) truffles, quince jellies, candied orange peel and nougat you're sure to find something to your liking. I know I'll be a regular customer.
Hurry, check it out before word gets out and you'll have to queue up for hours to get some ice-cream to cool you down on those soon to be here hot summer days.
Xococava
1560 Yonge Street
416 979-9916

Chocolate almond macaroons

I'm one of those people who thinks that food has an amazing ability to change one's bad mood to a cheerful disposition. This type of food would include chocolate, of course. This past week I met up with a friend who seemed a bit sad. Not too much, just a tad. Or maybe I was just looking for an excuse to make something sweet, something chocolatey. I had this great bittersweet Callebaut sitting in my cupboard that I'd had my eye on for a few days. So what is a girl to do with 100 grams of leftover quality dark chocolate? Macaroons of course. For the hundredth time. Somehow I always seem to think that the next batch will be even better than the previous one. This cookie is not the typical french version, but a denser, chewier one.
It has a delicious vanilla flavoured chocolate filling with just a pinch of sea salt. Salt just takes chocolate to the next level in my opinion. It has to be really good sea salt and just a pinch of it.
Over the years I have tested tons of macaroon recipes. Some of them great, some not so good. Chocolate, caramel and coffee
flavoured ones are favourites with my palate. The colourful ones, filled with butter cream tend too be a feast for the eyes rather than the taste buds. They're just sweet, and not much else. (This applies to all the" designer" macaroons that I had in Tokyo). That said I have never had Pierre Herme's world famous macaroons. I am heading to Paris soon, taking a taxi from the airport straight to the Pierre Herme store (no, just kidding:)). Will definitely let you know of any sudden change of heart that might occur during this ever so important visit.
Oh, almost forgot: it turns out my friend K. was not sad, or down or tired that day. I was all in my had:) But she loved the cookies and promised to be sad, down or tired a helluva lot more often from know on!


Ingredients:

2 large egg whites
1 cup sugar
6 tbsp sifted cocoa powder
1 1/2 cups almond meal
1/2 tsp almond extract
75 g dark chocolate
10 gm butter
13 ml heavy cream
1/4 tsp vanilla extract
pinch of sea salt


Preheat oven to 325F. Beat egg whites until stiff. Slowly add sugar, beating until egg whites are very thick. Mix in cocoa, almond meal and extract. Dampen hands and form about 1 teaspoonfuls of dough into balls. Pinch balls to form a teardrop shape. Place cookies on baking sheet (lined with parchment paper), bake for about 15 minutes until slightly cracked. Do not over bake, as they will end up very dry. Cool completely on a rack.
For filling, combine chocolate, butter and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted. Add vanilla extract and sea salt. Cool to room temperature. Spread half teaspoon of filling on flat side of cookies, then sandwich with remaining cookies, pressing lightly to seal. Store in an airtight container.