Banana Raisins Muffins

 

¾ cup brown sugar

1 teaspoon baking powder

1 ½ cups whole wheat flour

½ cup olive oil (or coconut oil)

½ cup yogurt

1 egg

2 medium bananas, mashed (around 1 cup)

1 teaspoon vanilla

1/3 cup raisins

Preheat oven to 375º degrees. Mix the egg with the brown sugar, olive oil and yogurt. Combine flour with baking powder. Stir well to combine all the ingredients. Add mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins. Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter. Bake for approximately 20-25 minutes or until golden brown. Remove from pan and let cool.

Thanksgiving Pumpkin Pie

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. 

Make the Pumpkin Filling*: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.  Makes one 9 inch (23 cm) pie.

* Pumpkin puree: If you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

Adapted from: Joy of baking

https://www.youtube.com/watch?v=fqjooS7TYKc

Green Fantasy Frittata

6 large free-range eggs

½ cup (50 g) zucchini

½ cup (50 g) leek

½ cup (50 g) green peas

½ cup (50 g) sliced mushrooms

1-2 tbsp. (20 g) goat cheese

3-4 tbsp. (30 g) feta cheese

2-3 tbsp. (20 g) Cheddar/Parmesan cheese

salt

freshly ground black pepper

a few sprigs of fresh mint

lemon juice

olive oil

Preheat the oven to 220ºC/425ºF. Crack the eggs into a mixing bowl and add a pinch of salt and pepper.

Place a small non-stick ovenproof frying pan (roughly 20 cm) on a low heat. Slice the leek and mushrooms, put the green peas and zucchini cut into small cubs, then add to the pan with a lug of olive oil and fry gently for few minutes. Pour the egg mixture into the pan. Stir gently for a minute or so, then scatter over the feta, put the goat cheese cut into cubs and grate a little more Cheddar/Parmesan on top, if you like it extra cheesy. Add some lemon juice and the sliced fresh mint. Place the pan in the hot oven for about 5 minutes, or until golden and risen. When the frittata is ready, turn it out onto a board and serve with your favorite salad. 

Gougères

1 cup (250 ml) water

3,5 ounces (100 g) unsalted butter, cut into small cubs

Large pinch of salt

1 cup (150 g) all-purpose flour

4 large eggs

1/3 cup (50 g) shredded Gruyère cheese, plus more for sprinkling

Freshly ground pepper

Freshly grated nutmeg 

  

Preheat the oven to 350° F (180° C). Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms. Stir over until it dries out and pulls away from the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 25-30 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze.

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely. 

Apple Tart

Ingredients:

For the crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon
For the topping:
2 gala apples, peeled, cored and sliced 1/8 " thin
½ tsp of sugar (2 g)
2 tbsp apricot (or other) jam, heated until liquefied (30 ml)
juice of ½ a lemon
Instructions:
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
Meanwhile, place apple chunks, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.
Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.
Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.
Peel, core and slice apples very thin, about 1/8 " thick. Place in bowl and squeeze with lemon juice to prevent browning.
Remove tart from the freezer. When you are placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine.

Serve with vanilla ice cream or a dollop of homemade whipped cream.

Pot au feu

Ingredients:

1 lb. Tender beef shoulder or brisket

(4 pieces of oxtail, cut 1½ inches thick)

6 beef short ribs

(1 veal shank, on the bone)

2 onions

4 leeks, white part only

2 small celery roots, cut into quarters

4 carrots, cut into 4-inch lengths

4 turnips, cut in half

4 medium potatoes, peeled and cut in half

Bouquet garni*

Salt and pepper

Lovage for decoration.

Instructions:

In a huge pot, combine the beef, oxtail, short ribs, and veal shank, and cover with cold water. Bring to a boil. Push 2 cloves into each onion and add the onions to the pot and bouquet garni. Bring the pot to a slow simmer, gradually, and let cook over medium-low heat for around 2 hours, or until the meat is tender. Skim the cooking liquid with a ladle periodically to remove scum and foam. Season with salt and pepper. Remove the meat from the broth and discard the trussing strings.

Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth. Cover and keep warm. Separate the broth in two pots. Return in the biggest one the meal with onions and add the celery roots, carrots and the turnips. Cook for an additional hour. 40 minutes after that add the leeks. In the smaller pot with broth add the potatoes and cook, until soft.

Arrange the oxtails, the meats and the vegetables on the serving platter and spoon some of the cooking liquid over and around it. Serve the rest of the liquid in a soup terrine. You can offer to your friends the meats and vegetables with some homemade mayonnaise and some cornichons. Or, alternatively, you can arrange the meats uncarved, with the vegetables around them, swimming in broth in a big, beautiful pile in a deep serving platter. Decorate with some lovage.

Notes:

A bouquet garni generally consists of 1 spring of celery leaves, 1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied with a string and used for flavoring.

Snow-White Salad

For my dear friend Sindhu :)

Ingredients: 

1 English cucumber, peeled and chopped

2 cups strained Greek yogurt

1-2 garlic cloves, mashed

Olive oil

Dill, finely chopped

Salt

Olives (and 1/3 cup crushed walnuts) for decoration

Preparation:
Wash, peel and finely dice the cucumbers. Add mashed garlic cloves, salt, dill and the strained yoghurt. Drizzle with some olive oil. Stir the mixture, pour into a plate or a small bowl and garnish with olives and crushed walnuts.