tag:blogger.com,1999:blog-73445871431370425752024-03-14T02:14:59.225-04:00Aromas of Time - Les Arômes du Tempsfamily memories of food and travel.
Savory and sweet recipes.
Memoires de famille et carnet de voyage.
Recette de cuisine salé et sucré.Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7344587143137042575.post-22359147571363155962014-03-28T15:34:00.000-04:002014-03-31T12:50:26.321-04:00Surviving the winter blues with Lavender Ebelskivers and a tour of the Littledeer workshop<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-GPPQmD1NSDY/UzQ7VPUB_VI/AAAAAAAADxg/WY_cLl8K_gs/s1600/surviving+the+winter+blues.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GPPQmD1NSDY/UzQ7VPUB_VI/AAAAAAAADxg/WY_cLl8K_gs/s1600/surviving+the+winter+blues.jpg" /></a></div>
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<a href="http://4.bp.blogspot.com/-dqvmodC87Xo/UzQ8RTn32WI/AAAAAAAADxo/MWchIybgM3o/s1600/Kids+playing+in+the+snow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dqvmodC87Xo/UzQ8RTn32WI/AAAAAAAADxo/MWchIybgM3o/s1600/Kids+playing+in+the+snow.jpg" /></a></div>
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I am back with a new post that I am sure will inspire you to
cook and try new recipes. I have been away from "Aromas of time" for a long while
in search of myself. After turning 40 last July, I was in a soul searching
mode. I had the blues. I am in a point of my life where I want to have a steady
and fulfilling life. Lots of events happened in my life since 2010. I took many pictures and created lots of
recipes but none found their way to my blog since last July. I was hesitant
that any were good enough till I met Sharron and Tom Littledeer at Williams-Sonoma, where I work part time, and they agreed to give me a tour of their
workshop and let me write a post about Littledeer. I am such a fan of their
work and of the Littledeer kitchen tools. They create exquisite kitchen tools
that are pieces of art.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x0lLNm8-8xo/UyoSRty_utI/AAAAAAAADvI/RYHc6P6DCpY/s1600/Littledeer+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-x0lLNm8-8xo/UyoSRty_utI/AAAAAAAADvI/RYHc6P6DCpY/s1600/Littledeer+3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia, Times New Roman, serif;">From </span></i><i><span style="font-family: Georgia, Times New Roman, serif;">left </span></i><i><span style="font-family: Georgia, Times New Roman, serif;">to </span></i><i><span style="font-family: Georgia, Times New Roman, serif;">right : The Littledeer house and workshop with solar panels on the roof. A</span></i></span><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>ntique paddles from their collection</i></span><i style="font-size: medium;"><span style="font-family: Georgia, Times New Roman, serif;">. Tom and Sharron Littledeer in their home.</span></i></td></tr>
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As mentioned on their <a href="http://www.littledeer.ca/" target="_blank">website</a>, Tom Littledeer is an inventor
and designer who learned woodworking and building by apprenticing to his
father, a machinist and craftsman. He grew up in a family who loved cooking and
was encouraged to cook and be creative since a young age. He studied Pure and
Applied Science and later designed a non-flat, scoop-shaped paddle that he was
convinced would make canoeing much easier. The Stowe Canoe Company in Vermont got interested in his project and decided to produce his original paddle. For the launch, Tom made
a series of miniature promotional paddles. Some of these found their way into
the family kitchen. These first Scoop Paddles evolved into the Pot Scoop. Pulling
these skills and interests together, in 1991 he invented the Pot Scoop, the
first fluid dynamic cooking utensil. The Mapleware line has since expanded to
include an extensive selection of comfortable, multi-purpose cooking, serving
and eating utensils, all made of heat-enduring, beautiful, hard maple. Littledeer
is a family business. They use recycled materials whenever possible. There is
almost no waste. Every scrap of wood and sawdust is reused or composted to grow
mushrooms. Plus, in 2010 they became the largest privately-operated small business
producing solar energy in Quebec.<br />
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<a href="http://2.bp.blogspot.com/-q32BI28S7nw/UyoWOJ-f8RI/AAAAAAAADvs/bc_I3SDb3Lk/s1600/plantes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q32BI28S7nw/UyoWOJ-f8RI/AAAAAAAADvs/bc_I3SDb3Lk/s1600/plantes.jpg" /></a></div>
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I was very touched by the Littledeer’s hospitality and
warmth. I was greeted by Sharron, Tom and Baka (which means grandmother in
Croatian). My girls were delighted to have a glass of homemade berry juice and
a variety of homemade dried fruits.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4S27aLhHj2g/UyoVI7jxZHI/AAAAAAAADvk/g1L57VBFhJY/s1600/Making+Littledeer+tools+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-4S27aLhHj2g/UyoVI7jxZHI/AAAAAAAADvk/g1L57VBFhJY/s1600/Making+Littledeer+tools+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Creative sanding machines created by Tom Littledeer to help finely sand and smooth the kitchen tools.</i></span></td></tr>
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Tom gave us a tour of the Littledeer
workshop where I was amazed by the different work stations and sanding machines
created by Tom. I could see the pride in his eyes and the passion he has for
this work of art. And who wouldn’t be proud? It is one of God's blessing to be
able to create beautiful and useful tools that lots of cooking fans can enjoy
in their kitchen every day. A big thank you to the Littledeer family for such warm
welcome and for the beautiful tools.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NkqG47d-92Y/UzQ-nB42eJI/AAAAAAAADyA/LjX3E4hImYY/s1600/Littledeer+sculpting+machines2+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-NkqG47d-92Y/UzQ-nB42eJI/AAAAAAAADyA/LjX3E4hImYY/s1600/Littledeer+sculpting+machines2+.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif;"><i>From a simple piece of maple wood a spoon or tongs are crafted. The wood waste is limited and whatever scarps are left Sharron makes compost to grow mushrooms or vegetables. </i></span> </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KEUgEsaK_h4/UzQ_E9A9d7I/AAAAAAAADyM/wUE29wL2MAc/s1600/Littledeer+tools1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-KEUgEsaK_h4/UzQ_E9A9d7I/AAAAAAAADyM/wUE29wL2MAc/s1600/Littledeer+tools1.jpg" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>From left to right: I so love the Half Sheller that serves as an oyster opening and serving board. The Half Sheller keeps all the oyster juice to be reused. No waste at all. A box of Sprongs ready for delivery. Sprongs are tongs made of a single piece of wood, which acts like a spring. Always squeeze in the middle. This is how the Paddle Stand is made. Crafted in a single piece of wood as shown in the picture. Ovoid shape is naturally stable. Balanced to support a variety of paddles. Ventilation hole allows paddles to dry naturally in air.</i></span></div>
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I so LOVE my Littledeer tools. For more information on Littledeer products and where to purchase them, visit their webpage at <a href="http://www.littledeer.ca/">www.littledeer.ca</a></div>
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When I got back from the trip I wanted to create some Ebelsivers but with a twist. I still had some edible lavender flowers I had purchased at
Bleu Lavande (<a href="http://www.bleulavande.ca/">http://www.bleulavande.ca</a>)
some time ago.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MJqoG3CSeMg/UzQ_uMJhdWI/AAAAAAAADyU/XHQBjfYfseE/s1600/ebelskivers+and+lavender2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-MJqoG3CSeMg/UzQ_uMJhdWI/AAAAAAAADyU/XHQBjfYfseE/s1600/ebelskivers+and+lavender2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Yummy Ebelskiver pancakes : little clouds of heaven dusted with sugar. My two daughters some years ago at<a href="http://www.bleulavande.ca/" target="_blank"> Bleu Lavande</a>. </i></span></td></tr>
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So I got the <a href="http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/" target="_blank">Ebelskiver pan</a> from Williams-Sonoma Dix30 and decided to fill these round, little, puffy and light pancakes with a creamy
lavender custard cream. The Ebelskiver pan made of sturdy aluminum and
non-stick coating (made by Nordicware for Williams-Sonoma) was so much fun to
work with. The pancakes were very easy to turn with my Littledeer Quills. These
round little cushions filled with heavenly lavender scented cream were delicious.
The recipe is very easy to follow and can be served for breakfast, brunch or any special occasion. They care best eaten fresh and warm dusted with some
icing sugar. I think that they can be a delight for your next Easter Brunch.
Please leave me your comments and impressions. Enjoy!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZycSwWfqkH4/UzQ_xp_JqRI/AAAAAAAADyg/An3ZQDd8Ips/s1600/how+to+make+ebelskivers+A.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ZycSwWfqkH4/UzQ_xp_JqRI/AAAAAAAADyg/An3ZQDd8Ips/s1600/how+to+make+ebelskivers+A.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i><span style="text-align: justify;"> The </span><a href="http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/" style="text-align: justify;" target="_blank">Ebelskiver pan</a> I purchased at <a href="https://www.facebook.com/WilliamsSonomaDix30?ref=stream&hc_location=timeline" target="_blank">Williams Sonoma</a> in Brossard. Method: You start with the Ebelskiver batter and when it looks 80% cooked you add some filling in the middle. Then you cover with more Ebelsiver batter as shown in the picture above.</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>With the Quills (ebelskiver /takoyaki tool) turning these heavenly bites is easy peasy. </i></span></td></tr>
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<span style="color: #8e7cc3;">The Recipe / La Recette</span></h3>
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<h4>
Lavender Cream:</h4>
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For 800 grams
of cream:</div>
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<ul>
<li>500 ml of
milk</li>
<li>1 tsp
edible lavender flowers (available at Bleu Lavande and other gourmet shops)</li>
<li>3-4 egg
yolks</li>
<li>100 grams
of sugar</li>
<li>50 g flour</li>
<li>50 g
butter</li>
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Heat the milk and add the lavender flowers. Let stand 5-10
minutes. Place the milk through a sieve and discard the flowers. Beat the egg
yolks and sugar well till light in color. Gradually add the sifted flour. Pour
the hot milk over the mixture gently while stirring. Put the mixture in a
saucepan over low heat until mixture starts simmering. Remove from heat and add
the butter in small pieces gradually while whisking. Transfer the lavender
cream to a small bowl to fill the Ebelskiver. </div>
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<span lang="FR-CA"><br /></span></h4>
<h4>
<span lang="FR-CA">Crème Pâtissière
à la lavande</span></h4>
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<span lang="FR-CA">Pour 800 gr
de crème :<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">500
ml de lait<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">1
c. à café de Fleurs de lavande comestibles (de chez Bleu Lavande ou autres
Magasins gourmet)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">3-4
jaunes d’œufs<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">100
gr de sucre<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">50
gr de farine<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: Symbol; mso-ansi-language: FR-CA; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR-CA">50
gr de beurre<o:p></o:p></span></div>
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<span lang="FR-CA"><br /></span></div>
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<span lang="FR-CA">Faire Chauffer le lait en y ajoutant
les fleurs de lavande. Laisser reposer 5-10 minutes. Passer le lait au tamis et
jeter les fleurs. Battre les jaunes d’œufs et le sucre. Ajouter peu à peu la
farine tamisée. Verser le lait chaud doucement sur le mélange tout en remuant.
Mette la préparation dans une casserole sur feu doux jusqu'à première
ébullition. Retirer du feu et ajouter le beurre en petits morceaux en
fouettant. Réserver la crème dans un plat pour garnir avec les Ebelskiver. </span> </div>
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</h4>
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Ebelskivers:</h4>
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<ul>
<li>2 cups (315 gr)
all purpose flour</li>
<li>1 tsp.
Baking powder</li>
<li>½ tsp. Salt</li>
<li>1 tbs. Sugar</li>
<li>4 eggs,
separated</li>
<li>2 cups (500
ml) milk</li>
<li>4 tbs. (½
stick/60gr) unsalted butter melted</li>
<li>Some coconut
oil or butter for cooking</li>
<li>Filling (our
lavender cream or any other filling if you prefer such as nutella, jams, etc.)</li>
<li>Some powder
sugar for garnish</li>
</ul>
In a bowl, whisk together the flour, baking powder, salt and sugar. In
a small bowl lightly whisk the egg yolks, then add the milk and melted butter
and continue to whisk till light and fluffy. Whisk the yolk mixture into the
flour mixture until combined. The batter will be a bit lumpy.<br />
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In another bowl whisk the egg whites with an electric mixer till stiff
but not dry peaks form (from 2-3 minutes). Using a rubber spatula gently stir
the whites into the batter in tow additions. Put the Ebelsiver pan on the stove
and heat on medium till hot. Put some coconut oil or butter on each well with a
silicone brush. With a small spoon put 1 tbs. batter in each well. Add 1 tsp.
of lavender cream in the center of each Ebelsiver pancake and top with 1 tbs.
Ebelsiver batter to cover it well. Let cook for 3-4 minutes till the bottoms
are golden then flip the Ebelskivers over using Littledeer Quills or two wooden
skewers. Cook till the other side is golden and transfer to plate. Repeat with
rest of the batter. You can reserve the rest of the batter in the fridge for
24hours if you like. Serve immediately with powder sugar. </div>
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<span lang="FR-CA"><br /></span></h4>
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<span lang="FR-CA">Ebelskivers :</span></h4>
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<span lang="FR-CA">2 tasses (315 gr) de
farine tout usage<o:p></o:p></span></div>
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<span lang="FR-CA">1 c. à café de poudre
à pâte<o:p></o:p></span></div>
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<span lang="FR-CA">½ c. à café de sel<o:p></o:p></span></div>
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<span lang="FR-CA">1 c. à soupe de sucre<o:p></o:p></span></div>
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<span lang="FR-CA">4 œufs, séparés<o:p></o:p></span></div>
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<span lang="FR-CA">2 tasses (500 ml) de
lait<o:p></o:p></span></div>
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<span lang="FR-CA">4 cuillères à soupe (½
bâton/60gr) de beurre fondu<o:p></o:p></span></div>
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<span lang="FR-CA">Huile de noix de coco
ou de beurre pour la cuisson<o:p></o:p></span></div>
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<span lang="FR-CA">Garniture :
(crème à la lavande ou de tout autre garniture de votre choix : nutella, confitures,
etc.)<o:p></o:p></span></div>
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<span lang="FR-CA">Un peu de sucre en
poudre pour la garniture<o:p></o:p></span></div>
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<br /></div>
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<span lang="FR-CA">Dans un bol, mélanger
la farine, la poudre à pâte, le sel et le sucre. Dans un petit bol, fouetter
légèrement les jaunes d'œufs, puis ajouter le lait et le beurre fondu et
continuez à fouetter jusqu'à consistance légère. Incorporer le mélange de jaune
d’œufs au mélange de farine jusqu'à une consistance homogène. Le mélange sera
un peu grumeleux.<o:p></o:p></span></div>
<br />
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<span lang="FR-CA">Dans un autre bol,
fouetter les blancs d'œufs avec un batteur électrique jusqu'à formation de pics
fermes de pics (de 2-3 min). Avec une spatule en caoutchouc incorporer les
blancs d’œufs montés au mélange en deux fois. Mettez la poêle à Ebelsiver sur
le feu et préchauffer à chaleur moyenne. Mettez un peu d'huile de noix de coco
ou de beurre sur chaque puits à l’aide d’un pinceau en silicone. Avec une
petite cuillère mettre 1 cuillère à soupe de mélange à Ebelskiver dans chaque
puits. Ajouter 1 c. à soupe de crème de lavande au milieu de chaque Ebelsiver. Ensuite
mettez une autre c. à soupe de mélange Ebelsiver pour bien couvrir la farce.
Laisser cuire pendant 3-4 minutes jusqu'à ce que les fonds soient dorés puis
retournez les Ebelskivers à l'aide des Quills Littledeer ou de deux brochettes en
bois. Cuire jusqu'à ce que l'autre côté soit doré et transférer dans une
assiette. Répéter avec le reste de la pâte. Vous pouvez réserver le reste de la
pâte au réfrigérateur pendant 24 heures si vous le souhaitez. </span>Servir <span lang="FR-CA">immédiatement</span> avec du <span lang="FR-CA">sucre</span> en <span lang="FR-CA">poudre</span>.</div>
</div>
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<br />
<br />
Enjoy! Bon Appétit!</div>
</div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com6tag:blogger.com,1999:blog-7344587143137042575.post-64895965421940796732013-06-21T19:21:00.000-04:002015-03-14T17:19:29.604-04:00Apricot and Vanilla Panna Cotta in Weck Jars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-1wRtPCMWQG4/UcSVFd9cqwI/AAAAAAAACc8/jhTR-dLz49U/s1600/IMG_8132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-1wRtPCMWQG4/UcSVFd9cqwI/AAAAAAAACc8/jhTR-dLz49U/s640/IMG_8132.jpg" width="640" id="id_367_5320_496f_3f83" style="width: 640px; height: auto;"></a></div>
<br>
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My love for apricots started when I was real young. I was
captured by the sweet and tangy taste of the summer fruit. I have a vivid
memory of sitting at my Mémé lunch table watching Pépé (my grandfather) parting
the stone fruit in half to check if a small worm was hidden in it. And guess
what? He did find once a tiny fruit worm and since then I cannot eat an apricot
without cutting it in two and looking inside. I was six back then and I can
still remember these little details that stayed with me till today.</div>
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<a href="http://3.bp.blogspot.com/-EI3_d63Gff8/UcSW6USfXLI/AAAAAAAACdM/bNSEyRlrIuc/s1600/Catou+with+an+apricot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="http://3.bp.blogspot.com/-EI3_d63Gff8/UcSW6USfXLI/AAAAAAAACdM/bNSEyRlrIuc/s640/Catou+with+an+apricot1.jpg" width="640" id="id_dbc4_4809_7250_2e95" style="width: 640px; height: auto;"></a></div>
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Apricots are a big staple in the oriental cuisine. They are
eaten raw, cooked as jams, dried, pureed and dry rolled. It is a very healthy
and nutritious fruit. Dry they can be preserved for years. They don’t lose
their flavor or shape. They are also very easy to work with and can even be used
in savory dishes. Added to a dish of game and poultry they accentuate the
flavors and give a bit of tang to it. </div>
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<a href="http://4.bp.blogspot.com/-hl1IxswvHCw/UcTBV5Il-zI/AAAAAAAACdc/8uoJz1X0beU/s1600/Catou+with+an+apricot+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://4.bp.blogspot.com/-hl1IxswvHCw/UcTBV5Il-zI/AAAAAAAACdc/8uoJz1X0beU/s640/Catou+with+an+apricot+21.jpg" width="640" id="id_ea6a_45c_7114_12b1" style="width: 640px; height: auto;"></a></div>
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Apricots are in season now. I miss the apricots I used to
eat in Egypt. Still, I find a nice assortment of apricots that are sold in the
Montreal supermarket coming from the States.</div>
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<a href="http://2.bp.blogspot.com/-xwhLIFRSDjw/UcTBnzJcRWI/AAAAAAAACdk/LBmfz2nxbgY/s1600/IMG_8112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-xwhLIFRSDjw/UcTBnzJcRWI/AAAAAAAACdk/LBmfz2nxbgY/s640/IMG_8112.jpg" width="640" id="id_9c9_380d_b399_6814" style="width: 640px; height: auto;"></a></div>
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I got these beautiful Weck glass jars from Williams Sonoma
at the Quartier X30 store. They are amazing. I loved making the Vanilla Panna
Cotta with Apricots in them. Such a feast for the eyes! I plan on baking cakes
in them too. They are so versatile. I am
so happy with my purchase. Finally William Sonoma is here and I can buy all the
amazing cuisine gadgets locally. Check their facebook page here: <a href="https://www.facebook.com/WilliamsSonomaDix30?fref=ts">https://www.facebook.com/WilliamsSonomaDix30?fref=ts</a></div>
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<a href="http://4.bp.blogspot.com/-klxG0VHQHp8/UcTbX2oaeII/AAAAAAAACeE/a8j736HJWOQ/s1600/Catou+with+an+apricot+31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-klxG0VHQHp8/UcTbX2oaeII/AAAAAAAACeE/a8j736HJWOQ/s640/Catou+with+an+apricot+31.jpg" width="640" id="id_cffd_c12c_b9d0_a533" style="width: 640px; height: auto;"></a></div>
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So here is the yummy recipe I want to share with you. I hope
you enjoy it. If you have any questions please leave me your comments
below. Thank you for reading my blog and
for all your comments.<br>
<br>
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">*To print recipe click on the green PRINT FRIENDLY button end of the post.</span></i><br>
<b><br></b>
<b>VANILLA PANNA COTTA (for six Weck Mini Mold Jars)</b><br>
- 400 g of 35% cream (or 15%)<br>
- 100 g of milk (3.5 oz / 104 ml)<br>
- 60 g of sugar<br>
- 6 g of gelatine (about 3 sheets of gelatine)<br>
- 1 vanilla bean (or 1 tsp vanilla extract with pasta)<br>
<br>
Soften the gelatin in cold water.<br>
Split the vanilla bean in half and reserve the seeds.<br>
Boil for one minute the cream, milk, sugar, vanilla pod and seeds (or vanilla paste). Then Remove the vanilla pod. Add the softened gelatine mixture is still hot and stir to melt.<br>
<br>
<b>APRICOT PRRESERVE</b><br>
- 2 tsp agar agar (or 4g gelatin sheets)<br>
- 1 tsp vanilla extract with paste (sold at William Sonoma)<br>
- 1 kilo of apricots (8-10 beautiful apricots) seeds removed<br>
- ½ cup sugar (I prefer raw organic sugar)<br>
<br>
- Roasted Hazelnuts or Pistachios for garnish (optional)<br>
<br>
Put the apricots and sugar in a small saucepan over low heat and cook for 30 minutes. When the fruit is fully cooked and it had fallen apart, add the vanilla and agar agar. (If you do not have agar agar, add 2 gelatin sheets that were softened in cold water and then add them to the hot mixture.) Allow the mixture to cool then pour in your Weck jars or any glass container of your choice. To create layer of Panna Cotta and Apricot preserve, start by pouring the apricot mixture in the Wecks then alternate between Panna Cotta and the apricot mixture. Allow each layer to cool and harden in the fridge for about 15 minutes or so, before adding the next layer. Then put the filled Weck jars in the fridge for at least two hours before serving. Garnish with toasted chopped hazelnuts or pistachios. Enjoy!<br>
<br>
<h3 style="text-align: left;">
<b><span style="font-size: large;">TIPS :-</span></b></h3>
<h4 style="text-align: left;">
<b><i>How to use Gelatin in your recipes (by David Lebovitz):</i></b></h4>
<b>To Use Sheet Gelatin</b><br>
<br>
<ul style="text-align: left;">
<li>Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)</li>
<li>Once soft, lift sheets from the cold water.</li>
<li>Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.</li>
</ul>
<br>
<b>To Use Powdered Gelatin</b><br>
<br>
<ul style="text-align: left;">
<li>Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve.</li>
<li>Let stand for 5 to 10 minutes.</li>
<li>Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.</li>
</ul>
<br>
<i>Want to learn more about gelatine, go to http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/</i><br>
<br>
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<b><span style="color: #0b5394; font-size: large;">Le Coin Francophone:</span></b></h3>
<h3 style="text-align: left;">
<b><span style="color: #e69138; font-size: large;">Recette de Panna Cotta et sa Gélée d'Abricots</span></b></h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>*Pour imprimer la recette cliquer sur le bouton vert au bas de la page.</i></span><br>
<span style="font-family: Georgia, Times New Roman, serif;"><i><br></i></span>
<b>PANNA COTTA VANILLE (pour six petites vérines Weck) </b><br>
- 400 g de crème fleurette<br>
- 100 g de lait<br>
- 60 g de sucre<br>
- 6 g de feuilles de gélatine<br>
- une gousse de vanille (ou 1 c à c depâte de gousse de vanille vendu chez William Sonoma)<br>
<br>
Faire ramollir les feuilles de gélatine dans l'eau froide.<br>
Fendre la gousse de vanille en deux dans le sens de la longueur et récupérer les graines.<br>
Faire bouillir pendant une minute la crème, le lait, le sucre, la gousse de vanille vide et ses graines (ou la pâte de gousse de vanille). Retirer la gousse de vanille vide. Ajouter la gélatine essorée au mélange encore chaud et mélanger pour la faire fondre.<br>
<br>
<b>GELÉ D’ABRICOTS</b><br>
-<span class="Apple-tab-span" style="white-space: pre;"> </span>2 c à c d’agar agar (ou 4g de feuilles de gélatines)<br>
-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 c à c de pâte de gousse de vanille (vendu chez William Sonoma)<br>
-<span class="Apple-tab-span" style="white-space: pre;"> </span>1 kilo d’abricots (8 – 10 beaux abricots) sans le noyau<br>
-<span class="Apple-tab-span" style="white-space: pre;"> </span>½ tasse de sucre<br>
<br>
-<span class="Apple-tab-span" style="white-space: pre;"> </span>Noisettes ou Pistaches grillés pour garniture (optionnel)<br>
<br>
Mettre les abricots et le sucre dans une petite casserole sur feu doux et laisser cuire pendant 30 minutes. Quand les fruits sont réduits en compote, ajouter la vanille et l’agar agar. (Si vous n’avez pas d’agar agar, faites ramollir 2 feuilles de gélatine dans de l’eau froide et rajoutez les ensuite au mélange chaud.) Laisser refroidir le mélange ensuite répartir dans des vérines Weck ou le contenant de votre choix. Pour faire des étage de Panna Cotta et Gelé d’Abricot, alterner les deux mélange. Caque étage doit être assez solide avant de mettre le prochain. Pour ce faire il faut mettre les vérines dans le frigidaire pendant minimum 15 min pour que chaque étage soit assez solide avant de rajouter le prochain étage. Ensuite laisser reposer les vérines au réfrigérateur pendant au moins deux heures avant de servir. Garnir de noisette grillé hachées ou de pistaches. Bon appétit.<br>
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<a href="http://2.bp.blogspot.com/-NUoJhNmln9U/UcTbi-zKn0I/AAAAAAAACeM/Nwdxx5H3LgM/s1600/IMG_8119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-NUoJhNmln9U/UcTbi-zKn0I/AAAAAAAACeM/Nwdxx5H3LgM/s640/IMG_8119.jpg" width="640" id="id_e553_553b_9b78_adb2" style="width: 640px; height: auto;"></a></div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com2tag:blogger.com,1999:blog-7344587143137042575.post-29061812196064753402013-05-12T20:01:00.002-04:002013-05-12T20:47:55.979-04:00A Sweet guava treat for Mother's day<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #76a5af; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Happy Mother’s day to all Moms, Grandmothers, Stepmothers, Aunties
and Godmothers.</span></span></div>
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<span style="text-align: left;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-py1700zzdQA/UZAcAvbnWaI/AAAAAAAACbs/a3CsoM6tihE/s1600/IMG_7694.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-py1700zzdQA/UZAcAvbnWaI/AAAAAAAACbs/a3CsoM6tihE/s640/IMG_7694.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Creamy Guava Sweet Treat</i></td></tr>
</tbody></table>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Being a mom is so wonderful. The day I first laid eyes on my
daughter I cried. I was so happy and blessed. My kids are a big part of my life
and I am so grateful to have them in my life. I am so proud of my girls. They are more than I could have wished for. Nothing can compare to the love I feel, when
I hold them or when I see them happy and content. They are my daily
inspiration. I thank God every day for them.</span></div>
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<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-orJ4LLautYg/UZAuEofuEXI/AAAAAAAACck/DJ-vjefA1rQ/s1600/Happy+Mother's+day1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-orJ4LLautYg/UZAuEofuEXI/AAAAAAAACck/DJ-vjefA1rQ/s1600/Happy+Mother's+day1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My girls, my pride and joy.</i></td></tr>
</tbody></table>
<b style="font-family: Georgia, 'Times New Roman', serif;">To all moms: </b><span style="font-family: Georgia, 'Times New Roman', serif;">I want to share with you today one of my
favorite childhood recipes, an easy and delicious guava dessert recipe to share
with your family that my grandmother used to make for us every summer. So
refreshing and light you won’t be able to put it down.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Creamy Guava Dessert </b></span></h4>
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 6</span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 -10 ripe
guavas (I used yellow)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Juice of half
a lemon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp orange
blossom water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sugar to
taste (about half a cup of raw sugar)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Some fresh
water (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the skin of the guava and cut it in half. With a
small spoon or a melon scooper remove the seeds and reserve in a bowl. Cut the
guava flesh in segments and reserve. In a mixer add the guava seeds, sugar,
orange blossom water and lemon juice and mix till smooth. Put the mixture in a
sieve and remove the seeds. You should get a creamy sauce that is beyond good.
Add the sauce to the guava segments and blend well with a spoon. Refrigerate
the guava dessert for 30 minute and then serve in glass bowls. Enjoy!</span></div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com0tag:blogger.com,1999:blog-7344587143137042575.post-60150911755621269202013-04-29T18:28:00.000-04:002013-04-29T18:28:21.279-04:00Back the Memory Lane with a Caribbean Inspired Coconut Rice with Shrimps and Pineapples<div dir="ltr" style="text-align: left;" trbidi="on">
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Today I am going back the memory lane. Same time last year I was
spending a year in the Dominican Republic under the Coconut palm trees. </div>
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I met
wonderful people who inspired me a lot. The tropical scenery was breathtaking.
I could not put my camera down. Another thing I could not put down was coconuts.
I love coconut milk, cream, flesh, bowls made with the rind, even body wash
with a hint of coconut smell.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-shcfZs3SwGo/UX7pF6aw_yI/AAAAAAAACZI/auW0HIIu7rU/s1600/DR+post+April+31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="http://2.bp.blogspot.com/-shcfZs3SwGo/UX7pF6aw_yI/AAAAAAAACZI/auW0HIIu7rU/s640/DR+post+April+31.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Pictures I took during my stay on the island. Notice the beautiful colors and hues.</span></i></td></tr>
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<a href="http://1.bp.blogspot.com/-z3RFNiCDx-k/UX7pHAfzf-I/AAAAAAAACZQ/Brj1BcjGnoU/s1600/DR+post+April+21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-z3RFNiCDx-k/UX7pHAfzf-I/AAAAAAAACZQ/Brj1BcjGnoU/s640/DR+post+April+21.jpg" width="640" /></a></div>
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During my stay on the Island I hired a very sweet lady called Louisa to
help me with the house shores. She also helped me practise my Spanish and
taught me some of the local dishes. One day she invited us to her house and
cooked amazing dishes using coconuts. She prepared Chicken with coconut sauce
and green peppers, Gandule beans (which I learned later is <a href="http://en.wikipedia.org/wiki/Pigeon_pea" target="_blank">pigeon peas</a>) with coconut and pumpkin and last but
not least the famous Caribbean coconut rice. I wanted to learn how to make this
super tasty rice and so I asked Louisa to teach me.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GJU5gdJ2bx0/UX7pgfsFvuI/AAAAAAAACZY/FBl84TQVSg0/s1600/DR+post+April1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GJU5gdJ2bx0/UX7pgfsFvuI/AAAAAAAACZY/FBl84TQVSg0/s1600/DR+post+April1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Gandule or Pigeon Peas (As a plant as well as bought fresh in the markets)</span></i></td></tr>
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<span style="text-align: left;">Next week we prepared the famous Caribbean rice together and Louisa taught me the island way of cooking. Louisa first showed me how she cracks
open a coconut with a big knife (machete). She chose a mature coconut (like the
ones you find in the grocery stores (with hard brown shells). I was impressed
how she handled the knife in the air breaking pieces of the shell with every
stroke in an amazing dexterity. When the brown shell was broken it was easy
to remove the white flesh. She then broke the flesh into smaller pieces and put
them in a mixer with some warm water. After mixing for about 5 minutes we had
beautiful milky white coconut milk. Fresh and so so good. No need to buy cans
when you can prepare it yourself. Right? </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C2n9mN0h3WM/UX7r09CPnZI/AAAAAAAACaI/AdZGV0X6eNk/s1600/IMG_7179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-C2n9mN0h3WM/UX7r09CPnZI/AAAAAAAACaI/AdZGV0X6eNk/s640/IMG_7179.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Louisa making the coconut milk and straining it through a sieve.</span></i></td></tr>
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We had a feast that day with lots of Caribbean
dishes and I was happy to share them with Louisa and her daughter Daniela.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-k6WR6pJ4Z0A/UX7qyebCRuI/AAAAAAAACZk/R7I1gqF7BDk/s1600/DR+post+April+61.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="442" src="http://2.bp.blogspot.com/-k6WR6pJ4Z0A/UX7qyebCRuI/AAAAAAAACZk/R7I1gqF7BDk/s640/DR+post+April+61.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Louisa & Daniela sharing a caribbean gourmet meal with us in Las Terrenas/DR</i></span></td></tr>
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Today I am sharing with you the coconut rice recipe as well another
dish I prepared with the same rice. Coconut Rice with shrimp and fresh
pineapples is a simple dish that is very tasty and easy to prepare. I am sure
it is a dish you will enjoy and the aromas will remind you of the islands as
much as they remind me. ENJOY!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PjHY3c_1rSc/UX7tsV6TwAI/AAAAAAAACak/fuuFaoeDSKI/s1600/IMG_8862+G_fhdr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-PjHY3c_1rSc/UX7tsV6TwAI/AAAAAAAACak/fuuFaoeDSKI/s640/IMG_8862+G_fhdr.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Lola having a bite of shrimp and coconut rice</i></span></td></tr>
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<h3 style="text-align: left;">
<span style="font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="color: orange;">Coconut
rice</span></span></h3>
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1 brown
shelled Coconut (0r 2 cans of good quality coconut milk)</div>
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Warm water</div>
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¼ tsp raw
sugar</div>
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Salt to
taste</div>
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½ tbs
coconut or canola oil</div>
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2 cups Long
grain rice or jasmine rice</div>
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Remove the flesh from the shell of a mature coconut with a hammer. Be
careful not to hurt yourself. </div>
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Cut the flesh in smaller pieces. Put the coconut flesh in the blender
and add warm water. Mix till the coconut pieces become very fine and the water
becomes a shade of white (see picture). Then in a fine sieve remove the coconut
pieces and reserve the coconut milk. You can reuse the mashed coconut pieces
and make more coconut milk by adding warm water to your mixer. I was able to
make about 3 liters of coconut milk with just one coconut. You can drink the
coconut milk with your shakes or with tea or use it in other dishes. Do not
discard the coconut flesh. Use it in dessert recipes. It can be towelled dried and
frozen till used.</div>
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Now let’s make some coconut rice. Wash you rice well and reserve. Put
the coconut or canola oil in a pot and let it sizzle for 30 sec then add your
coconut milk and the sugar. You can add some of the mashed coconut pieces for
added coconut flavor. I love adding the flesh. Then Let the coconut milk reduce
to the third. You will notice that the coconut milk will become golden brown
and will caramelize a bit. This is when you add your rinsed rice. Mix well and
add the salt and 2 cups of coconut milk. It should just about cover the rice.
So 2 cups or rice for two cups of coconut milk. Let it cook on medium high heat
uncovered till you can’t see the liquid anymore. So the rice will have absorbed
half the quality. Then lower the fire and let it cook with lid on for about
15-20 minutes. At this point taste your rice. It should be chewy and just about
done. Remove from the heat and let it rest another 5 minutes. Then with a large
rice spoon or a large fork fluff the rice a bit and serve. Enjoy.</div>
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<o:p><span style="color: orange; font-size: large;">******</span></o:p></div>
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<h3 style="text-align: left;">
<span style="color: orange;">Coconut rice
with shrimps and pineapple</span></h3>
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</span></span><!--[endif]-->Shrimps (peeled and deveined; leave tail on for
garnish)</div>
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</span></span><!--[endif]-->Salt and pepper</div>
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</span></span><!--[endif]-->1 Pineapple</div>
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</span></span><!--[endif]-->1 medium Spanish onion</div>
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</span></span><!--[endif]-->2 green scallions (sliced in fine rounds) for
garnish</div>
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</span></span><!--[endif]-->1 large beef tomatoes (or any fleshy tomatoes) skinned,
seeded and chopped)</div>
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</span></span><!--[endif]-->Mild or spicy peppers (such as Jalapeños) - Optional</div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Cooled Coconut Rice (see above recipe)</div>
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Sauté the shrimps in a bit of oil
till light pink and cooked. Season with salt & pepper and reserve.</div>
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Cut the top of the pineapple and reserve it for decoration. Cut the
outside of the pineapple, removing all the hard part and the core that is inedible.
Cut the flesh in bites size cubes and reserve. </div>
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Mince the onion and sauté till tender and slightly caramelized. Add
the chopped pepper and cook for 1 minute. Then add the coconut rice and mix
well. Remove from the stove and put the coconut rice mix in a large bowl. Let
the rice cool a bit then add chopped scallions, the tomatoes, the pineapple
cubes and the shrimp and fluff everything. Serve in a big plate garnished with
the head of the pineapple. Enjoy!</div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com5tag:blogger.com,1999:blog-7344587143137042575.post-41787351209204471322013-03-26T08:19:00.002-04:002013-05-23T10:15:19.011-04:00Travel post to Dubai + an Oriental Spinach salad and Daoud Pasha Meat Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Dubai city of Magnificent Skyscrapers and Creative Designs</i></span></td></tr>
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<span style="text-align: justify;"><span style="font-size: x-large;">T</span></span><span style="text-align: justify;">here are days, weeks or months were you are just not inspired. Maybe feeling also a bit down. It could be the weather, international events or just some unresolved issues. I have not written anything on my blog for more than two month and felt miserable. I took a lot of pictures, cooked a lot and had a thousand stories in my head, but nothing came out on paper. </span><br />
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<a href="http://4.bp.blogspot.com/-a1OxmCYdR-8/UU-wb2k3ahI/AAAAAAAACWw/sA6N3dYNBjU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="http://4.bp.blogspot.com/-a1OxmCYdR-8/UU-wb2k3ahI/AAAAAAAACWw/sA6N3dYNBjU/s640/3.jpg" width="640" /></a></div>
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One day chatting with my dad on Skype he suggested I visit him in Dubai. </div>
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A trip to Dubai ! My first ... what a thrill. I was beyond excited to discover this part of the world and be reunited with my dad and sisters who are expats there. So I packed my swimsuit, my camera, my laptop and left the Canadian snow for sunny Dubai. Leaving my girls for two weeks was hard, but I needed some time alone. Some "me" time, well deserved. I am sure lot of moms out there can relate. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-33JZ-AENYng/UU-waWUxpTI/AAAAAAAACWM/nomEKF4uApU/s1600/13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-33JZ-AENYng/UU-waWUxpTI/AAAAAAAACWM/nomEKF4uApU/s1600/13.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><span style="font-family: Georgia, Times New Roman, serif;">Ali Baba shoes, bronze lanterns and vases, varied and very original spices are among some of the beautiful items you can purchase at the Old Dubai souks</span>.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fSehvBe6DZw/UU-wZlTV09I/AAAAAAAACV0/0SjK5sU19vA/s1600/10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="464" src="http://1.bp.blogspot.com/-fSehvBe6DZw/UU-wZlTV09I/AAAAAAAACV0/0SjK5sU19vA/s640/10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>In the old part of the city lots of building are built with lime stone and coral. Next to the textile souk I entered a very unusual store where they sell old fabrics dating hundreds of years.</i></span></td></tr>
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<a href="http://1.bp.blogspot.com/-r7ZaekiGgeA/UU-wdgUf-EI/AAAAAAAACXc/6w9a5Yq_QVA/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="http://1.bp.blogspot.com/-r7ZaekiGgeA/UU-wdgUf-EI/AAAAAAAACXc/6w9a5Yq_QVA/s640/9.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MX2sWoTLRaE/UU-waKPtt0I/AAAAAAAACWE/oo83VKZTDdc/s1600/11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="538" src="http://4.bp.blogspot.com/-MX2sWoTLRaE/UU-waKPtt0I/AAAAAAAACWE/oo83VKZTDdc/s640/11.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>I took all above pictures at the Old Dubai and souks. For more info visit: <a href="http://travel.nationalgeographic.com/travel/city-guides/dubai-walking-tour-3/">http://travel.nationalgeographic.com/travel/city-guides/dubai-walking-tour-3/</a></i></span></td></tr>
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When I landed in Dubai 14 hours later I was quite amazed by the tall building and the magnificence of the city. Everything seemed a bit out of proportion, so new, so grand. I was so happy to see my family and spend time with them. I loved visiting the old parts of the city where you can wander through the different souks such as the textile souk, the spice souks or the gold souk. Dubai is a one of the biggest ports of this area. Lots of trading is done there too. So you can find lots of rare spices, amazing pieces of fabrics and so much more. I was quite inspired and bought some great spices to use in my dishes such as some Iranian saffron, beautiful green pistachio slivers and zereshk (Berberies).</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-V2hwt-tiQZw/UU-wb89qxyI/AAAAAAAACW0/o4a6rcTDrcA/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-V2hwt-tiQZw/UU-wb89qxyI/AAAAAAAACW0/o4a6rcTDrcA/s640/2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #555555; font-family: Georgia, Times New Roman, serif; font-size: small; line-height: 20px; text-align: left;"><i>The landward side of Dubai Marina has a beautiful 7 miles (11km) long waterside promenade. </i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Beautiful Dubai night views from the sea while eating jumbo shrimps @ Aprons and Hammers</i></span></td></tr>
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<a href="http://1.bp.blogspot.com/-vzjseA-cb-4/UU-wbOOqqGI/AAAAAAAACWg/etmFcK9ZXLk/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="310" src="http://1.bp.blogspot.com/-vzjseA-cb-4/UU-wbOOqqGI/AAAAAAAACWg/etmFcK9ZXLk/s640/15.jpg" width="640" /></a><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;">Christian Louboutin @the Dubai Mall - Or a copy of a Celine bag @ the Textile B</span><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">azaar</span></span></i></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EROHzBFu9X0/UU-wbCee-BI/AAAAAAAACXk/5Cvt89OYG-A/s1600/14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-EROHzBFu9X0/UU-wbCee-BI/AAAAAAAACXk/5Cvt89OYG-A/s1600/14.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Inside the Dubai Mall</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gpTGo7BSU1o/UU-wcEKGoZI/AAAAAAAACW8/W9DSUuCrFhw/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-gpTGo7BSU1o/UU-wcEKGoZI/AAAAAAAACW8/W9DSUuCrFhw/s1600/4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>A Botero Statue with a view of the Armani Hotel; The Aquarium at the Dubai Mall</i></span></td></tr>
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<a href="http://3.bp.blogspot.com/-22nBaClN9XM/UU-wcxPAJNI/AAAAAAAACXQ/YHZOS2XGhpg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://3.bp.blogspot.com/-22nBaClN9XM/UU-wcxPAJNI/AAAAAAAACXQ/YHZOS2XGhpg/s640/6.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZcnAzqDmYOs/UU-wcg_x-JI/AAAAAAAACXg/jmET1yr3TzE/s1600/5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="http://2.bp.blogspot.com/-ZcnAzqDmYOs/UU-wcg_x-JI/AAAAAAAACXg/jmET1yr3TzE/s640/5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Stunning sugar confections @ the Dubai Mall</i></span></td></tr>
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<span style="text-align: justify;">Back home, </span><span style="text-align: justify;">I was inspired to create a warm spinach salad with these ingredients which I am sharing the recipe with you here. The Zereshk tastes a lot like dried pomegranate kernels. It has a sweet and sour berry smell and taste that I enjoy immensely. For the main dish I thought that a hearty Daoud Pasha (Oriental meatball dish) would be just the perfect pairing. The use of cumin and dry onions gives the meatballs a great taste. The sauce should be velvety. Perfect when served over white rice. </span></div>
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In the winter my family used to serve this dish on week days as it is easy to prepare and always enjoyed by kids. You can use beef instead of lamp. It will be equally tasty but not the same. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b3gHZSkxFHg/UVCNO9junFI/AAAAAAAACX4/OcT-vPpl5Gk/s1600/IMG_6176+%2528FILEminimizer%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="445" src="http://4.bp.blogspot.com/-b3gHZSkxFHg/UVCNO9junFI/AAAAAAAACX4/OcT-vPpl5Gk/s640/IMG_6176+%2528FILEminimizer%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Impressive Sheikh Zayed Grand Mosque in Abu Dhabi<br />If you visit Abo Dhabi have lunch at the lebanese Abdel Wahab Restaurant and enjoy the views of the mosque from there. Food was amazing.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vbdPFETn8MU/UU-wbP8K98I/AAAAAAAACWc/ZLXj3Bx3nA0/s1600/16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="http://3.bp.blogspot.com/-vbdPFETn8MU/UU-wbP8K98I/AAAAAAAACWc/ZLXj3Bx3nA0/s640/16.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Arabesq Sweets at the Dubai Mall: Best Syrian mastic ice cream. So thick it is cut with a knife.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pweCZ7eTq3Q/UVCcl2_-qUI/AAAAAAAACYU/cEMzLYOsGHA/s1600/181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://1.bp.blogspot.com/-pweCZ7eTq3Q/UVCcl2_-qUI/AAAAAAAACYU/cEMzLYOsGHA/s640/181.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>At Burj Al Hamam restaurant with the view on<br />the Armani Hotel, Dubai Marina and Water Fountains</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JEt1BiiXyRc/UVC1ZVaJRuI/AAAAAAAACYo/5twSIxfN1cU/s1600/191.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-JEt1BiiXyRc/UVC1ZVaJRuI/AAAAAAAACYo/5twSIxfN1cU/s640/191.jpg" width="626" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Yummy treats at the Wafi Gourmet (the Dubai Mall)</i></span></td></tr>
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<span style="color: #e36c0a; font-family: Symbol; line-height: 115%;">©</span><span style="color: #e36c0a; font-family: Symbol; line-height: 115%;"> </span>Places I visited in Dubai and that I recommend:</div>
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<li>The Dubai Mall: Where you have the Ice ring and the Aquarium </li>
<li>The Emirates Mall: Where you have the ski slopes</li>
<li>The Dubai Port and Souks (such as the Fabric souk, Spice souk or Gold souk)</li>
<li>A unique Bar and lounge: The 360</li>
<li>Burj Al Hamam restaurant (with the view on the Armani Hotel, Dubai </li>
<li> Marina and Water Fountains</li>
<li>Dubai Fountains in front of the Armani Hotel & Dubai Mall (many surrounding restaurants have a view on the fountains)</li>
<li>Souk Madinat Jumeirah: typical oriental decor; lots of high end shops, great restaurant, bars and much more.</li>
<li>JBR Walk (where you find lots of ocean front restaurant, cafés, galleries and shops)</li>
<li>Dubai Marina Mall: Nice shops for a small mall</li>
<li>Lebanese restaurant Café Blanc at the Marina Mall: Great mezzés and modern Arabic decor. </li>
<li>Arabesq @ the Dubai Mall: Best Syrian ice cream in town</li>
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You can find zereshk (Berberies) online@: <a href="http://www.kalamala.com/products/barberry-zereshk-1lb-sara">http://www.kalamala.com/products/barberry-zereshk-1lb-sara</a></div>
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<li>¼ cup zereshk (found in Iranian/Oriental stores) could be substituted by dried cranberries but won’t be the same</li>
<li>1 bag of fresh baby Spanish</li>
<li>1 pinch of saffron</li>
<li>Good olive oil or sunflower oil</li>
<li>Juice of 1 lemon</li>
<li>Salt to taste</li>
<li>Slices or slivered pistachios</li>
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<span style="text-align: justify;">Soak the zereshk in warm water for ½ an hour till tender then drain well. </span><br />
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Blanch the spinach for 2 min in simmering salted water and then rinse with cold water.</div>
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Warm the olive oil on a pan then add the saffron and cook for 1 min till the oil has a golden orangey color and becomes fragrant. Add the zereshk and blend well. Remove from the heat and let stand 15 min then add it to your spinach. Squeeze the lemon juice and add some salt. Remember to taste to adjust the flavours. You can add some paprika or Tabasco if you like some heat. Add the slivered pistachios and enjoy!</div>
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Daoud Pasha (0r oriental meat balls)</h4>
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<li>1 kilo of fresh minced meat (preferably low fat lamb)</li>
<li>1 cup of unbleached all purpose flour</li>
<li>½ tsp Salt, pepper and paprika</li>
<li>1 medium golden onion; thinly minced</li>
<li>1 sachet of onion soup (or you can use ¼ of a cup of dried onion)</li>
<li>½ tsp cumin powder</li>
<li>½ Aleppo red pepper powder (optional)</li>
<li>2 cups chicken stock</li>
<li>Some bay leaves</li>
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Put the flour in a big bowl and add the salt, pepper and paprika and mix well. Form small balls of approx one inch and roll the balls in the spiced flour till well coated.</div>
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Put some olive oil in a medium pot and then add a batch of meat balls and let them cook undisturbed till they become golden and detach easily from the bottom of the pot. Then you can stir them to brown all sides. Do not over crowd the pot or the meat balls won’t brown well and will become soggy. When they are well browned removed them and reserve. Add another batch of meat balls and continue the procedure till all your meat balls are well browned. Remove all the meat balls from the pan but keep the yummy bits on the bottom of the pot. </div>
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Add a bit more olive oil and the minced onion. Cook the onions for 1 minute then add the spices and pack of onion soup powder. Brown for 30 seconds then add the stock. Stir well then add all the meat balls to your pot as well as the bay leaves. Cook on medium heat for about ½ and hour till the liquid has thickened and the meat<span style="font-size: x-small;"> </span>balls are well cooked. Your sauce will become creamier. Remove from heat and serve over the white rice. Enjoy!</div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com11tag:blogger.com,1999:blog-7344587143137042575.post-37017803078023615022012-12-14T20:15:00.000-05:002012-12-14T20:17:08.638-05:00Blueberry Breakfast muffins to share with friends <div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Georgia, Times New Roman, serif;">Childhood friends are forever</span></i></h4>
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<span style="text-align: justify;">Every time I want to treat the
girls I make these succulent blueberry muffins. Especially when M.J. sleeps over.
Since first grade my daughter Lola has been friends with M.J. </span><br />
<span style="text-align: justify;">I highly
encouraged their friendship as it was a healthy and positive relationship. M.J.
is a very sweet, polite and well mannered little girl and always encourages and
helps Lola is her studies. They seldom fight and always have a good time. </span></div>
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<span style="text-align: justify;">When
I see both of them playing together or when M.J. spends a weekend with us, I
remember my own childhood friends who live far away. How we had fun playing, talking and sharing. I miss my childhood friends. We are all scattered around the world today. Some are in England,
others in Dubai, Egypt or other parts of the world. I miss them all. The
distance is not easy, but I try to keep in touch as much as possible. </span></div>
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<span style="text-align: justify;"><br /></span></div>
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</div>
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<a href="http://4.bp.blogspot.com/-L13-x04rCcE/UMkFbsrqSkI/AAAAAAAACTU/5vKki6jx9CY/s1600/IMG_4843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-L13-x04rCcE/UMkFbsrqSkI/AAAAAAAACTU/5vKki6jx9CY/s640/IMG_4843.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="text-align: justify;"><br /></span></div>
<div class="MsoNormal">
<span style="text-align: justify;">Lola and
M.J. are proof that once you have a true friend, it is for life. Last year we
traveled to the Dominican Republic where we spent 10 month. Lola was heartbroken.
Both girls cried their hearts out, as they said their goodbyes. At that time we
did not know how long our adventure was going to last. In the summer we decided
to come back to Montreal and as soon as the two girls saw each other it was as
though they had never been apart. Their friendship had survived time, space as
well as new relationships. </span></div>
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<span style="text-align: justify;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cvB-6JCijcg/UMkEk4CJ9wI/AAAAAAAACTM/-rraqf3IacU/s1600/Catalyna+blueberry+muffin+group.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cvB-6JCijcg/UMkEk4CJ9wI/AAAAAAAACTM/-rraqf3IacU/s1600/Catalyna+blueberry+muffin+group.jpg" /></a></div>
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<br /></div>
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<span style="text-align: justify;">So to all
friends in the world here is a recipe for you to share and enjoy together. A muffin
recipe that is easy to make and always comes out perfect. Light with a hint of
sweetness. You won’t be able to resist eating two. If you don’t have
blueberries, you could use any berries you have. </span></div>
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<span style="text-align: justify;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-w4sUtUk7Jnc/UMkHH3peu_I/AAAAAAAACTc/mJThf0SWOdU/s1600/IMG_4781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="http://3.bp.blogspot.com/-w4sUtUk7Jnc/UMkHH3peu_I/AAAAAAAACTc/mJThf0SWOdU/s640/IMG_4781.jpg" width="640" /></a></div>
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<br /></div>
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<b><a href="https://docs.google.com/open?id=0B_2wY7RArW6LME9TLWZzaWMxMzg" target="_blank"><span style="color: #999999;">Print the recipe here </span></a></b></div>
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<b><br /></b></div>
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</div>
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<b><span style="font-size: 16.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Breakfast Blueberry
Muffins <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i>(Adapted from Barefoot Contessa back to
basics)<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="font-family: Times, Times New Roman, serif;">Makes 16
regular sized muffins</span></i><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ¾ cups all purpose flour<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->⅔ cups granulated sugar<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 ¼ teaspoon baking powder<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->½ teaspoon baking soda<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->½ teaspoon kosher salt<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 cup buttermilk, shaken<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->¼ cup butter (½ stick) melted and slightly
cooled<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 teaspoon grated lemon zest<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 extra large egg<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ¾ cups fresh blueberries (or frozen,
UNTHAWED)<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 tablespoons turbinado or raw sugar<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1. Preheat
oven to 375 degrees. Line muffin tins with muffin paper.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2. Mix
flour, sugar, baking powder, baking soda, and salt into a large bowl and mix
with a fork. Add blueberries and toss all together.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3. In a
separate bowl mix buttermilk, butter, lemon zest, vanilla extract and eggs.
Stir the buttermilk mixture into the flour mixture. (If you don’t have
buttermilk, you can use milk instead, mixed with the juice of one lemon.) Mix
until JUST blended (don't over mix as you will make tough muffins.)<o:p></o:p></div>
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<br /></div>
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4. Scoop
into prepared cups, filling them until just full.<o:p></o:p></div>
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<br /></div>
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5.
Sprinkle tops with turbinado sugar (or any medium grain raw sugar will do) for
extra crunch. Bake for 20-25 minutes until golden brown. Enjoy!<o:p></o:p></div>
<br />
..................................................................................................................................................................<br />
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<b><span style="color: orange;">Recette en français:</span></b><br />
<b><br /></b>
<b><span style="color: #999999;"><a href="https://docs.google.com/open?id=0B_2wY7RArW6LX0VQUTFFRk10eVk" target="_blank">Imprimer la recette ici</a></span></b><br />
<br />
Muffins aux Bleuets « Bon Matin »<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA"><i>(Recette adapté du livre Barefoot Contessa back to
basics)</i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Pour 16 muffins de taille régulière<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 ¾ tasse de farine tout usage<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· ⅔ tasse de sucre granulé<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 2 ¼ cuillère à café de poudre à pâte<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· ½ cuillère à café de bicarbonate de soude<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· ½ cuillère à café de sel de mer<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 tasse de babeurre (sinon 1 tasse de lait avec le
jus d’un citron)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· ¼ tasse de beurre (bâton ½) fondu et légèrement
refroidi<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 cuillère à café de zeste de citron râpé<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 œuf extra large<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 cuillère à café d'extrait de vanille<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 1 ¾ tasses de bleuets frais (ou surgelés,
décongelés)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">· 2 cuillères à soupe de sucre brut ou sucre turbinado<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1. Préchauffer le four à 375 degrés. Posez des
caissettes en papier dans les moules à muffin.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">2. Mélangez avec une fourchette la farine, le sucre,
la poudre à pâte, le bicarbonate de soude et le sel dans un grand bol. Ajoutez
ensuite les bleuets et mélangez le tous délicatement pour ne pas écraser les
fruits.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">3. Dans un autre bol, mélanger le babeurre, le beurre,
le zeste de citron, l'extrait de vanille et les œufs. Incorporer le mélange de
babeurre au mélange de farine. (Si vous n'avez pas de babeurre, vous pouvez
utiliser du lait à la place, mélangé avec le jus d'un citron.) Avec une cuillère
en bois ou en silicone mélangez juste assez pour que tous les ingrédients soient
bien incorporés. Trop mélanger durcira la pâte de vos muffins! <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">4. Verser la pâte dans les moules préparés, en les
remplissant jusqu'au trois quart.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">5. Saupoudrer avec le sucre brut pour un effet craquant.
Cuire au four pendant 20-25 minutes. Ils seront prêts quand leur couleur prendra un beau teint doré. A partager sans réserve. Bon appétit!<o:p></o:p></span></div>
</div>
<br /></div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com1tag:blogger.com,1999:blog-7344587143137042575.post-70727186786256459942012-12-05T21:47:00.000-05:002012-12-06T07:56:40.955-05:00Remembering autumn with a Caramel Apple Butter Spread<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
After 10
days of being in bed with a bad influenza and high fever I can finally write my
2 posts. I was so eager to share with you these recipes.</div>
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<br /></div>
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I have for
you today a yummy and easy recipe for all the left over apples that you did not
bake with or eaten after your last apple picking trip. </div>
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CEW4PQjOxI0/UL_0KRb4IjI/AAAAAAAACQ8/AFGJgMe90Lc/s1600/Autumn+trees.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CEW4PQjOxI0/UL_0KRb4IjI/AAAAAAAACQ8/AFGJgMe90Lc/s1600/Autumn+trees.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The beautiful jewel color autumn leaves in Canada</i></td></tr>
</tbody></table>
<div style="text-align: justify;">
In the end
of October we went apple picking at the Mont-Saint-Grégoire. Mont-Saint-Grégoire
is a municipality in the province of Quebec, Canada, located in the Regional
County Municipality of Le Haut-Richelieu and it is about a one hour drive from
Montreal.</div>
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</div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dGQrMJeyLF8/UL_o9PX3IEI/AAAAAAAACQc/Drwt4hsCa3s/s1600/Autumn+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-dGQrMJeyLF8/UL_o9PX3IEI/AAAAAAAACQc/Drwt4hsCa3s/s1600/Autumn+leaves.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fallen maple leaves in all the shades and hues of autumn. Nature in all its glory!</i></td></tr>
</tbody></table>
<div style="text-align: justify;">
I was a
beautiful sunny day in spite of the chilly wind. Marie J., Lola’s friend, came
with us to pick apples. The three kids had so much fun running in the fields,
picking apples, eating the apples and then climbing everywhere. It was a joy to
watch them and take pictures. It is magical watching kids at play. They are so
carefree and intense. Anything makes them happy. We should learn from our kids
the joy of living and appreciating the moment.</div>
<br /></div>
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<a href="http://2.bp.blogspot.com/-qSzWOm_ZxBg/UL_1GVTMTfI/AAAAAAAACRE/64OMJPLobpU/s1600/Kids+eating+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qSzWOm_ZxBg/UL_1GVTMTfI/AAAAAAAACRE/64OMJPLobpU/s1600/Kids+eating+apples.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7TA3srzFMhs/UL_1TGbe6KI/AAAAAAAACRU/gOfNUsHL77c/s1600/Catalyna+la+pomme+de+ma+vie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7TA3srzFMhs/UL_1TGbe6KI/AAAAAAAACRU/gOfNUsHL77c/s1600/Catalyna+la+pomme+de+ma+vie.jpg" /></a></div>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">The warm
autumn sun was slightly warming my face while sitting on a wooden bench and
daydreaming. The nature was so beautiful with the warm multicolored leaves
falling around me. I love autumn with its colors, aromas and warmth.</span></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-T-vDWFHims0/UL_1RzrHA0I/AAAAAAAACRM/A5Yrd9wbDjA/s1600/Catalyna+eating+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-T-vDWFHims0/UL_1RzrHA0I/AAAAAAAACRM/A5Yrd9wbDjA/s1600/Catalyna+eating+apples.jpg" /></a></div>
<br />
<div style="text-align: justify;">
The days
passed by and winter came. The big bag of apples had still some apples left in
it. Most of the apples were starting to lose their crispiness.<br />
I had made
several recipes and put apples in the lunch bags of my girls.<br />
So with the
leftovers I decided to make apple caramel butter.</div>
<br /></div>
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<a href="http://3.bp.blogspot.com/-N6M0hcvaB4c/UL_1U8I3PDI/AAAAAAAACRc/Jly-VhyBbs8/s1600/Apples+leftovers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-N6M0hcvaB4c/UL_1U8I3PDI/AAAAAAAACRc/Jly-VhyBbs8/s1600/Apples+leftovers.jpg" /></a></div>
<br /></div>
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<div style="text-align: justify;">
I did not want to
make apples compote or apple sauce. My kids used to love them younger but now
they are not interested in these recipes anymore. I wanted to make something richer that would be savored all winter long. Not too sweet nor too heavy. So I decided to make Apple Caramel Butter which is rich in flavor, creamy and so
versatile. I am sure you will enjoy it as much as we do. You can use pears for the recipe if you
like. It would be equally good. Hope to get your comments.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-THqarQqCkLo/UMADuDTng2I/AAAAAAAACSg/8jf3Dkd1BUQ/s1600/Apple+caramel+butter+grouping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-THqarQqCkLo/UMADuDTng2I/AAAAAAAACSg/8jf3Dkd1BUQ/s1600/Apple+caramel+butter+grouping.jpg" /></a></div>
<br /></div>
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<o:p><span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>* <a href="https://docs.google.com/open?id=0B_2wY7RArW6LMnBpbUV5b2JucEk"><span style="color: orange;">Download or print Recipe</span></a></b></span></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: large;">Apple
Caramel Butter Spread</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Makes 4-5 small jars</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
You will
need:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
10-12 apples
(Cortland, Golden or McIntosh)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 lemon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup of
butter (about 220 gr)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 cups of
raw sugar (or caster sugar)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 pinch of
salt (1/4 tsp)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbs
vanilla</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Half a pod
of vanilla (optional)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbs brandy
(optional)</div>
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<br /></div>
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<div style="text-align: justify;">
Peel, core
and cut the apples and put in a big bowl of water added with the lemon juice.
Water and lemon will help the apples keep their creamy color and not oxidize. </div>
</div>
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<div style="text-align: justify;">
In a medium
pot add the butter and sugar and let simmer on medium heat till it starts caramelising
(about 5-7 minutes). </div>
</div>
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<div style="text-align: justify;">
Add the
apples to the caramel and let cook till you don’t see whole pieces anymore. Then
add the pinch of salt, the vanilla and brandy. Let cook for 1 more minute then
put in a mixer and puree.</div>
</div>
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<div style="text-align: justify;">
Put your
caramel apple butter in jars and enjoy. You can eat them with brioche, bread
slices or add to the bottom or your apples pie. Simply delicious.</div>
</div>
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<div style="text-align: justify;">
The caramel apple butter will keep for a long time if you sterilize your jars. It is worth the effort and not that complicated to do. Buy new jars and their covers and follow the method shown in the video below (<i>found on youtube</i>): </div>
</div>
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<div style="text-align: justify;">
I don’t have the basket that goes in the pot and I have no problem canning without it. So don’t worry much about it. Hope you enjoy the recipe and start canning your food. Bon appétit, Sahten, Enjoy!</div>
</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/V1jpyXPdCRE?feature=player_embedded' frameborder='0'></iframe></div>
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<br /></div>
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*********************************************************************************</div>
<div class="MsoNormal">
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Coin
Francophone:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p><b><span style="color: orange;">* <a href="https://docs.google.com/open?id=0B_2wY7RArW6LYzdSN2FyM1ZQWVk"><span style="color: orange;">Télécharger ou imprimer la recette</span></a></span></b></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="line-height: 115%;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="line-height: 115%;"><span style="font-size: large;">Beurre au
caramel de pommes </span><b style="font-size: 14pt;"><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Donne 4-5 petits bocaux en vitre<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Vous aurez besoin de:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">10-12 pommes (Cortland, McIntosh ou
Golden)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 citron<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 t de beurre (environ 220 gr)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">2 t de sucre brut <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 pincée de sel (1/4 cuillère à
café)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 cs de vanille<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">½ gousse de vanille (facultatif)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 cs de brandy (facultatif)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Pelez, épépinez et coupez les pommes
et les mettre dans un grand bol d'eau additionnée de jus de citron. L’eau citronnée
aidera les pommes à conserver leurs couleurs et elles n'oxyderont pas.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Dans une casserole moyenne, mettez
le beurre et le sucre et laissez mijoter à feu moyen jusqu'à ce qu'il commence à
caraméliser (environ 5-7 minutes).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Ensuite ajoutez les pommes au
caramel et laissez cuire jusqu'à ce que vous ne voyez plus de morceaux. Ajoutez
alors une pincée de sel, la vanille et le brandy. Laissez cuire pendant 1
minute puis mettre le tout dans un mélangeur et réduire en purée (retirer la
gousse avant, si vous en avez mis).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Mettez votre beurre au caramel de
pommes dans des bocaux. Vous pouvez mangez ce beurre avec vos brioches ou
croissants. Les rajouter à vos tartines et toasts. Ou même garnir vos tartes
aux pommes et s’en servir comme appareil. C’est simplement délicieux. Bon Appétit!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Le beurre au caramel de pommes se
conserve pendant longtemps si vous stérilisez vos pots. Pour ce faire il vous
faudra des pots neufs et suivre la méthode de la vidéo ici-haut. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR-CA">Le panier utilisé dans cette vidéo
est pratique mais pas nécessaire. Moi-même j’en ai jamais utilisé et je réussi
toujours mes conserves. Donc pas de problèmes et pas de panique. C’est vraiment
facile faire des conserves. Il faut seulement un peu de patience. J'espère que
vous apprécierez la recette et que vous tenteriez la méthode de conservation. <o:p></o:p></span></div>
</div>
</div>
</div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com2tag:blogger.com,1999:blog-7344587143137042575.post-70553888351685644182012-11-13T22:59:00.000-05:002015-10-27T09:48:31.013-04:00The Spice Hunters - Spicy stir-fried shrimp with green beans and tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-CA">It is a warm autumn day and I am making an Indian shrimp stir-fry
recipe. The smells and aromas fill the house and a favorite memory comes back
of the spice bazaars in Egypt, Turkey and Tunisia which I have visited during
my travels. I have lived 19 years in Egypt where I had a real passion for
visiting bazaars and discovering the hidden treasures they enclosed. I was
especially fond of Khan El Khalili as it reminded me of the old Sindbad
movies or 1001 nights stories of Scheherazade. <span style="mso-spacerun: yes;"> </span>I always
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<span lang="EN-CA">Khan El Khalili bazaar is so large that it is divided in many smaller bazaars.
So you have the Gold bazaar, the Copper and Stones bazaar, the Silver bazaar,
the souvenir bazaar and the spice and perfume bazaar. Small serpentine streets
filled with all types of crafts and finds. You might get lost if you don't know
the place well. I was always amazed by the spice bazaar as the spices are
displayed in big jute bags and identified by simple hand written tags. Nothing
too fancy but the colors and smells grab your attention.</span></div>
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<span lang="EN-CA">Egyptian<b>s</b> use a lot of spices in their cuisine and I have learned to
enjoy spices and herbs since my tender age. Egyptian cuisine is very similar to
the Indian cuisine in their use of spices and heat. When you think spicy I am quite certain that you suppose I mean heat. Not at all. Spicy means use of spice. Mild or otherwise. And the best way of using spices is by adding them in your hot oil at the beginning of the recipe. The heat of the oil helps the aromas and taste to develop. </span></div>
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<span lang="EN-CA">So when I first tried the Indian
spice mix called Dhaba Masala I was reminded by several dishes I tasted in
Egypt. Three years ago I purchased the <a href="http://www.epicesdecru.com/fr/store.view.php?item_id=452&cid=16" target="_blank">Épices De Cru Kit</a>. It is a kit prepared
by the Spice Hunters which includes about 6 spice blends and a small recipe and
travel Notebook. The whole kit looks so exotic and I could not resist buying
it. I tried several recipes from the Notebook and I was hooked. All were exotic,
delicious and easy to make. The charm lay in the spice blend and aromas coming
from the small box. Ethné & Philippe de Vienne are both spice hunters who
travel the world in search of new spices, mixes and recipes. Philippe is also a great chef
who teaches the use of spices. Ethné
owns two spice shop in the Marché Jean Talon in Montreal (Food Olives et Epices & La Dépense). The couple has also a
food and travel show on <a href="http://artv.ca/emissions/chasseurs-depices" target="_blank">ARTV</a> that would make you want to travel every day. All their imported
spices are fresh and natural. No additives or artificial flavors. Visit their
website to know more about the spices, courses and more.</span></div>
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<a href="http://3.bp.blogspot.com/-Zbm6R9XHMsk/UKKxaROfRUI/AAAAAAAACOk/U7Ly4EKmLLo/s1600/IMG_4514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://3.bp.blogspot.com/-Zbm6R9XHMsk/UKKxaROfRUI/AAAAAAAACOk/U7Ly4EKmLLo/s640/IMG_4514.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-n0zRPkSnAZY/UKK5bp2dJII/AAAAAAAACPs/rCdrFd3g3XQ/s1600/spice+kit+from+Spice+Hunters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="http://2.bp.blogspot.com/-n0zRPkSnAZY/UKK5bp2dJII/AAAAAAAACPs/rCdrFd3g3XQ/s640/spice+kit+from+Spice+Hunters.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.epicesdecru.com/fr/store.view.php?item_id=452&cid=16" target="_blank">The Spice Hunter Spice Kit with Recipe book</a></td></tr>
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<span lang="EN-CA">One of the recipes I love to make from the Spice Hunters Volume II
kit is the Stir-Fry shrimp with green beans and tomatoes. A recipe that is very
fragrant and exotic. There is only a touch of heat. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA">So you won't need gallons
of water after every bite. In the recipe you need the Dhaba Masala spice blend
which is basically: </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA">2 tbsp mustard seeds (pan fried and roasted) </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA">1 </span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ tbsp coriander</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ansi-language: EN-US;">1 </span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ tsp cumin</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
tsp turmeric</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
½ tsp dried red chillies</span></div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-6l9NJsafoJ0/UKK0hHYstnI/AAAAAAAACO8/BGVS6uvLgkE/s1600/Spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-6l9NJsafoJ0/UKK0hHYstnI/AAAAAAAACO8/BGVS6uvLgkE/s640/Spices.jpg" width="640" /></a></div>
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I
have made this recipe several times and it always came out great. You can
replace the green beans by firm mango pieces and you will get a whole new
recipe. It creates an even more exotic taste I believe. You could also add
some coconut milk for a creamier sauce. </span></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_BZJm0wQDaA/UKK2FKd-9pI/AAAAAAAACPU/bpgxQkF84mQ/s1600/IMG_4592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-_BZJm0wQDaA/UKK2FKd-9pI/AAAAAAAACPU/bpgxQkF84mQ/s640/IMG_4592.jpg" width="640" /></a></div>
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span style="color: orange;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Stir-fried
shrimp with green beans and tomatoes</span></span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">for
6-8 people</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
lb shrimp, peeled and well cleaned</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
tbsp lemon juice</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
tsp cracked black pepper</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3
tbsp trying oil of your choice (olive oil is a good choice)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 84.0pt;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 bay leaf<span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ </span>tsp lemon zest (grated)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
garlic cloves, chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
green shallots, chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
tsp Dhaba Masala, ground (use a mortar and pestle or a spice mixer)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1
cup ripe tomatoes, finely chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
tsp honey or sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">salt
to taste</span></div>
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<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">some
parsley or basil chopped for garnish (optional)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.
Rinse and pat dry the shrimp with a paper towel. Marinate them with the lemon
juice and cracked black pepper for about 10-15 min. Set aside. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.
Clean and cook the green beans in salted boiling water until they are crunchy
(about 5 min) and set aside.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.
Heat a large pan or a wok on high heat. Pour in the oil and the bay leaf. Pan
fry for a few seconds. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Add
the lemon zest, garlic, shallots and ground Dhaba Masala and fry for a few
seconds in the hot oil.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.
Add the marinated shrimp and stir-fry for 1 minute. (do not over crowd the pan)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.
Add the tomatoes, honey and salt. Mix well and then add the green beans.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6.
Cover and cook for 2 more minutes. Garnish with chopped parsley or basil and serve
with white rice.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Enjoy,
Bon Appétit, Sahten.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>Note:</b>
If you choose to add coconut milk (1/4 cup), do so after you add the tomatoes.
If you want to have a more exotic dish replace the green beans by firm mango
slices. </span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lIRycboyXuo/UKK1CO8TJlI/AAAAAAAACPE/vIt1XERvxoA/s1600/IMG_4569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-lIRycboyXuo/UKK1CO8TJlI/AAAAAAAACPE/vIt1XERvxoA/s640/IMG_4569.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span><b><span style="color: #666666;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Le coin francophone</span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></div>
<h3 class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: orange;"><span class="" id="result_box" lang="fr"><span class="hps">Recette de Dhaba Masala:</span></span></span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"><span class="hps">2</span> <span class="hps">cuillères à soupe</span> <span class="hps">de graines de moutarde</span> <span class="hps atn">(</span> <span class="hps">et</span> <span class="hps">rôti </span></span><span class="" id="result_box" lang="fr"><span class="hps"><span class="" id="result_box" lang="fr"><span class="hps">à</span></span> la </span></span><span class="" id="result_box" lang="fr"><span class="hps"><span class="" id="result_box" lang="fr">poêle</span>)</span><br /><span class="hps">1 ½</span> <span class="hps">cuillère à soupe</span> <span class="hps">de coriandre</span><br /><span class="hps">1 ½</span> <span class="hps">cuillère à café</span> <span class="hps">de cumin</span><br /><span class="hps">1</span> <span class="hps">cuillère à café</span> <span class="hps">de curcuma</span><br /><span class="hps">1 ½</span> <span class="hps">cuillère à café</span> <span class="hps">de piments rouges</span> <span class="hps">séchés</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: large;"><span style="color: orange;"><span class="" id="result_box" lang="fr"><span class="hps"></span></span><b>Sauté de crevettes aux haricots verts et tomates</b></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
pour 6-8 personnes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="" id="result_box" lang="fr"><span class="hps"></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">
<br />
1 livre (1/2 kilo) de crevettes, pelées et bien nettoyées<br />
2 cc jus de citron<br />
2 cc de poivre noir concassé<br />
2 tasses d'haricots verts frais<br />
3 cs d'huile de votre choix (l'huile d'olive est un bon choix)<br />
1 feuille de laurier<br />
</span><span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½ </span>cuillère à café de zeste de citron (râpé)<br />
2 gousses d'ails, hachées<br />
2 échalotes vertes, hachées<br />
2 cc du mélange Dhaba Masala moulu (utiliser un mortier et d'un pilon ou d'un
mélangeur d'épices)<br />
1 tasse de tomates mûres, hachées finement<br />
2 cc de miel ou de sucre<br />
sel au goût<br />
un peu de persil ou de basilic haché pour la garniture (facultatif</span><span lang="FR" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">)</span><span lang="FR-CA" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: FR-CA; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<span class="hps"><span lang="FR" style="mso-ansi-language: FR;">1</span></span><span lang="FR" style="mso-ansi-language: FR;">. <span class="hps">Rincez et</span> <span class="hps">épongez</span> <span class="hps">les crevettes avec</span> <span class="hps">un papier</span>. <span class="hps">Les faire mariner</span> <span class="hps">avec le</span> <span class="hps">jus de citron et</span> <span class="hps">le poivre noir concassé</span> <span class="hps">pendant environ</span>
<span class="hps">10-15 min.</span> <span class="hps">Réservez.</span><br />
<span class="hps">2</span>. <span class="hps">Nettoyez</span> <span class="hps">et
faites cuire les</span> <span class="hps">haricots verts</span> <span class="hps">dans
de l'eau</span> <span class="hps">bouillante salée</span> <span class="hps">jusqu'à
ce qu'ils soient</span> cuits mais encore <span class="hps">croquants (</span>environ
5 <span class="hps">min)</span> <span class="hps">et mettez les de côté</span>.<br />
<span class="hps">3</span>. <span class="hps">Chauffez une</span> <span class="hps">grande
poêle ou</span> <span class="hps">un wok</span> <span class="hps">à feu vif</span>.
<span class="hps">Versez l'huile</span> <span class="hps">et</span> ajouter <span class="hps">la feuille de laurier</span>. <span class="hps">Cuire pendant quelques
secondes </span>. <span class="hps">Ajouter</span> <span class="hps">le zeste de
citron</span>, l'ail, les échalotes <span class="hps">et le mélange d'épices Dhaba</span>
<span class="hps">Masala</span> moulu <span class="hps">et faites frire</span> <span class="hps">pendant quelques secondes</span> <span class="hps">dans l'huile chaude</span>.<br />
<span class="hps">4</span>. <span class="hps">Ajouter les crevettes</span> <span class="hps">marinées</span> et égoutter <span class="hps">et faites les sauter</span>
<span class="hps">pendant 1 minute</span>. <span class="hps">(ne pas trop</span> <span class="hps">surcharger la</span> <span class="hps">poêle</span>)<br />
<span class="hps">5</span>. <span class="hps">Ajoutez les tomates</span>, le miel <span class="hps">et le sel.</span> <span class="hps">Bien mélanger</span>, puis <span class="hps">ajoutez les haricots verts</span>.<br />
<span class="hps">6</span>. <span class="hps">Couvrez et faites cuire pendant</span>
<span class="hps">2 minutes de plus</span>. <span class="hps">Garnir de persil
haché</span> <span class="hps">ou de basilic</span> <span class="hps">et servez</span>
<span class="hps">avec du riz blanc</span>. <span class="hps">Bon</span> <span class="hps">Appétit</span>, <span class="hps">Sahten</span>.<br />
<br />
<span class="hps">Remarque: Si vous</span> <span class="hps">ajoutez </span>du<span class="hps"> lait de coco</span> <span class="hps">(1/4</span> <span class="hps">tasse),
faite le après</span> <span class="hps">le rajout des tomates</span>. <span class="hps">Si</span> <span class="hps">vous voulez avoir</span> <span class="hps">un
plat</span> <span class="hps">plus exotique</span> <span class="hps">remplacer les</span>
<span class="hps">haricots verts</span> <span class="hps">par des</span> <span class="hps">tranches d'une mangue</span> <span class="hps">ferme.</span></span><span lang="FR-CA" style="mso-ansi-language: FR-CA;"></span></div>
<br />
<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-CA"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br /></div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com2tag:blogger.com,1999:blog-7344587143137042575.post-9736820761257500542012-11-05T14:16:00.000-05:002012-11-26T12:55:59.204-05:00Cake Mania at the Cake Show in Montreal<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-MMSc6NigumQ/UJgIyi0_YMI/AAAAAAAACLU/XJti4JYnaV0/s1600/Wedding+cake+batch1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="http://4.bp.blogspot.com/-MMSc6NigumQ/UJgIyi0_YMI/AAAAAAAACLU/XJti4JYnaV0/s640/Wedding+cake+batch1.jpg" width="640" /></a>Last week I dropped by the cake show of Montreal with my
friend Marie. Both loving cakes and baking decided to check it out. We were not
disappointed as there were amazing cake designs on display. Some for weddings
and others for birthdays or for special events. A mind blowing show of yummy
goodness laced in sugar and fondant. We were inspired!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FQhgBT7A0u8/UJgJA2ck8aI/AAAAAAAACLc/x5STlgMzb-w/s1600/Wedding+Cakes+batch+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://2.bp.blogspot.com/-FQhgBT7A0u8/UJgJA2ck8aI/AAAAAAAACLc/x5STlgMzb-w/s640/Wedding+Cakes+batch+2.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ttN32cXd5Xk/UJgJF978KQI/AAAAAAAACL0/Ma980K0SJa4/s1600/Cakes+Batch+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="http://2.bp.blogspot.com/-ttN32cXd5Xk/UJgJF978KQI/AAAAAAAACL0/Ma980K0SJa4/s640/Cakes+Batch+3.jpg" width="640" /></a></div>
<a href="http://2.bp.blogspot.com/-SCzYIQzc-Mc/UJgJGUA8t1I/AAAAAAAACL8/9OI4bz_kRig/s1600/Wedding+Cakes+Batch+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="488" src="http://2.bp.blogspot.com/-SCzYIQzc-Mc/UJgJGUA8t1I/AAAAAAAACL8/9OI4bz_kRig/s640/Wedding+Cakes+Batch+4.jpg" width="640" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cxbweXlGDFc/UJgJHCvsubI/AAAAAAAACME/fxkQd6q2Blw/s1600/Wedding+Cakes+Batch+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="http://2.bp.blogspot.com/-cxbweXlGDFc/UJgJHCvsubI/AAAAAAAACME/fxkQd6q2Blw/s640/Wedding+Cakes+Batch+5.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7CXInA1gt4w/UJgJH833auI/AAAAAAAACMM/1XT81Ynal-A/s1600/Wedding+Cakes+batch+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-7CXInA1gt4w/UJgJH833auI/AAAAAAAACMM/1XT81Ynal-A/s640/Wedding+Cakes+batch+3.jpg" width="640" /></a></div>
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<span style="text-align: justify;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="text-align: justify;">I could not stop taking pictures and be amazed of the intricate detail work spent on each cake. Cake decoration is a real passion and worth every penny. So when you order a cake, such as these, for your next special event, don’t be surprised by the price. You will be paying for a piece of art and numerous labor intensive hours of creativity and detail work.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="text-align: justify;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VVWYClVMWhs/UJgOFBRaaAI/AAAAAAAACMk/6JF0MIWLcck/s1600/Cake+Shoes+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="http://4.bp.blogspot.com/-VVWYClVMWhs/UJgOFBRaaAI/AAAAAAAACMk/6JF0MIWLcck/s640/Cake+Shoes+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>When Louboutin meets Martha Stewart cake creation</i></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Marie and I
stood in ah before the interesting fondant, cake and sugar shoe sculptures. I
guess it is a trend now to eat designer shoes if you can’t afford the real
stuff. </div>
<br />
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0q-7Tw830Cw/UJgOF2mDF0I/AAAAAAAACMs/lTr8MDhov6o/s1600/Cake+Shoes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://1.bp.blogspot.com/-0q-7Tw830Cw/UJgOF2mDF0I/AAAAAAAACMs/lTr8MDhov6o/s640/Cake+Shoes+2.jpg" width="640" /></a></div>
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At the show were also several crafts retailers and cake decorating
tools manufacturers present. So gadgets, molds, and tools were plenty. I was quite
amazed of what you can do with all that. Although I always decorate the
birthday cakes I bake, I still find it really time consuming and hectic. You need
to be in the right mood and frame of mind to be able to decorate a cake.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QW0dGs4mzrs/UJgPRq3cltI/AAAAAAAACM0/6WC2Y6rhJ0E/s1600/IMG_4353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-QW0dGs4mzrs/UJgPRq3cltI/AAAAAAAACM0/6WC2Y6rhJ0E/s640/IMG_4353.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #585858; font-family: Molengo; line-height: 22px; text-align: justify;">Crème & Cassonad (</span><span style="background-color: white; color: #585858; font-family: Molengo; line-height: 22px; text-align: justify;">www.cremecassonade.com)</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Z8zm5khmqtE/UJgPSquojHI/AAAAAAAACM8/jkmsz61y9v0/s1600/IMG_4356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Z8zm5khmqtE/UJgPSquojHI/AAAAAAAACM8/jkmsz61y9v0/s640/IMG_4356.jpg" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rjDV6lolUyI/UJgPT5j-6wI/AAAAAAAACNE/fRi8VyYnPjE/s1600/IMG_4397.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rjDV6lolUyI/UJgPT5j-6wI/AAAAAAAACNE/fRi8VyYnPjE/s640/IMG_4397.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #585858; font-family: Molengo; font-size: 18px; line-height: 24px; text-align: left;">Kitchen Jukebox (</span><a href="http://www.kitchenjukebox.com/" style="background-color: white; color: #939393; font-family: Molengo; font-size: 18px; line-height: 24px; text-align: left; text-decoration: initial;">www.kitchenjukebox.com</a>)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-i2-38mcG3T4/UJgPUoJ1I_I/AAAAAAAACNM/KNGSlUUY5g0/s1600/IMG_4399.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-i2-38mcG3T4/UJgPUoJ1I_I/AAAAAAAACNM/KNGSlUUY5g0/s640/IMG_4399.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #585858; font-family: Molengo; font-size: 18px; line-height: 24px; text-align: left;">Kitchen Jukebox (</span><a href="http://www.kitchenjukebox.com/" style="background-color: white; color: #939393; font-family: Molengo; font-size: 18px; line-height: 24px; text-align: left; text-decoration: initial;">www.kitchenjukebox.com</a>)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3eyL__rR31Y/UJgPV1kuLTI/AAAAAAAACNU/Z2uBSrBBhCE/s1600/IMG_4412.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-3eyL__rR31Y/UJgPV1kuLTI/AAAAAAAACNU/Z2uBSrBBhCE/s640/IMG_4412.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Cake N’ Supplies (</span><a href="http://cakesbyximena.com/catalog/" style="font-size: medium; text-align: left;">http://cakesbyximena.com/catalog</a>)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rmxTQ0Xj5tE/UJgPW1XFTtI/AAAAAAAACNc/jd14XsZreYU/s1600/IMG_4422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-rmxTQ0Xj5tE/UJgPW1XFTtI/AAAAAAAACNc/jd14XsZreYU/s640/IMG_4422.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="FR-CA" style="font-size: small; text-align: left;">Choco Délice (</span><span lang="FR-CA" style="font-size: small; text-align: left;"><a href="http://lecoindelafete.ca/boutique/" style="font-size: medium; text-align: left;">www.lecoindelafete.ca/boutique/</a>)</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UhZMoXAd53o/UJgPXnFzEBI/AAAAAAAACNk/iQuPWDQbjxA/s1600/IMG_4426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-UhZMoXAd53o/UJgPXnFzEBI/AAAAAAAACNk/iQuPWDQbjxA/s640/IMG_4426.jpg" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r7IjS9SwY0w/UJgPYlwQ_tI/AAAAAAAACNs/l8wuSCgubZg/s1600/IMG_4436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-r7IjS9SwY0w/UJgPYlwQ_tI/AAAAAAAACNs/l8wuSCgubZg/s640/IMG_4436.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Micheals Canada</span></td></tr>
</tbody></table>
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So if you need more information about the Cake Show, here is
the link <a href="http://cakeshowmontreal.com/">http://cakeshowmontreal.com</a></div>
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I want also to share with you some of the amazing cake
supply retails that caught my interest at the show. FYI most of them also give
cake decorating classes. </div>
</div>
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<br />
<ul style="text-align: left;">
<li>Cake N’ Supplies <a href="http://cakesbyximena.com/catalog/">http://cakesbyximena.com/catalog/</a></li>
<li>Cannoli
Express <a href="http://www.cannoliexpress.ca/">http://www.cannoliexpress.ca/</a></li>
<li><span lang="FR-CA">Choco Délice </span><a href="http://lecoindelafete.ca/boutique/"><span lang="FR-CA">http://lecoindelafete.ca/boutique/</span></a></li>
<li>Delary
Delights <a href="https://www.facebook.com/delarydelights">https://www.facebook.com/delarydelights</a></li>
<li>Eighty Ate
Cakes <a href="http://www.eightyatecakes.com/">http://www.eightyatecakes.com/</a></li>
<li><span lang="FR-CA">Fantaisies Culinaires </span><a href="http://www.fantaisiesculinaires.com/"><span lang="FR-CA">http://www.fantaisiesculinaires.com/</span></a></li>
<li>France Decor
Canada (<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;">514 -331-5028)</span></li>
<li>Kitchen
Jukebox <a href="http://www.kitchenjukebox.com/">http://www.kitchenjukebox.com/</a></li>
<li>Micheals
(for all kind of crafts) <a href="http://www.michaels.com/on/demandware.store/Sites-MichaelsCanada-Site/default/Home-Show">http://www.michaels.com/on/demandware.store/Sites-MichaelsCanada-Site/default/Home-Show</a></li>
</ul>
<div>
Happy Baking!!!</div>
<div>
<br /></div>
</div>
</div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com3tag:blogger.com,1999:blog-7344587143137042575.post-54219141455107080682012-10-26T18:37:00.000-04:002012-10-26T23:55:59.743-04:00Gourmet smoked salmon pasta made by a true daddy’s girl<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">I have to
agree with my husband N. on that, I am a real daddy’s girl. Anything my daddy
does always is heroic to me. With all fairness he is a great man. He never
accepts defeat or gives up on life. He is a real motivator and an encyclopedia
of general knowledge. All due to this many travels, his hobbies and to reading
tons and tons of books about various topics. Since young I looked up to him. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cTikOX4KrTE/UIsF2PAII0I/AAAAAAAACKc/GON22xFtt7M/s1600/Bahir+Keldany+painting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="http://4.bp.blogspot.com/-cTikOX4KrTE/UIsF2PAII0I/AAAAAAAACKc/GON22xFtt7M/s640/Bahir+Keldany+painting.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Left: My dad, Bahir Keldany, painting. Right: One of his gorgeous painting.</i></span></td></tr>
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<span style="color: #595959;">We
used to sit on the balcony gazing at the stars and chitchat about different
topics. He never looked down on me or ridiculed my arguments. My dad travelled
a lot and lived in different cities throughout his life. His last and actual
destination was Dubai in the United Arab Emirates where he created a new
company called </span><a href="http://www.alfumo.com/" target="_blank">Al Fumo</a><span style="color: #595959;">. From the textile factory owner, to the Spanish embassy commercial
delegate, to a smoked salmon delicacy artisanal shop, he has done it all. I am
a proud daughter and it shows. Hehehe</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SukcjXorm7c/UIsEpKosNPI/AAAAAAAACKM/alfQyNoE0M8/s1600/36436_10150218252555217_1069573_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="412" src="http://1.bp.blogspot.com/-SukcjXorm7c/UIsEpKosNPI/AAAAAAAACKM/alfQyNoE0M8/s640/36436_10150218252555217_1069573_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With my dad some years ago in a spanish restaurant in Montreal</td></tr>
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<span style="color: #595959; font-family: Calibri, sans-serif; line-height: 115%; text-align: left;">So
even though my Papi is far from me now, we keep in touch through the miracle of
the net. Skype is our haven and we still chitchat even though his days are now my
nights. And when he visits or if somebody visits from Dubai he sends me some of
his delicious Al Fumo cold smoked salmon. Last month he sent me delicious
smoked salmon filets. Being so delicious I could have eaten them with some
lemon and capers, but I wanted to go the extra mile as usual. So I opened the
fridge and found some peas, cream and some fresh herbs. Voila, easy peasy. A no
brainer: Pasta with peas, mint, parsley and salmon bites in a creamy sauce. Oh my God, it
came out divine! </span></div>
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<a href="http://3.bp.blogspot.com/-dGDjFz7lL_o/UIsIURcFguI/AAAAAAAACK0/H5DEUPBEwVw/s1600/IMG_3847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dGDjFz7lL_o/UIsIURcFguI/AAAAAAAACK0/H5DEUPBEwVw/s640/IMG_3847.JPG" width="640" /></a></div>
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<span style="color: #595959;">Salmon is not just tasty; it is also so healthy for you. Here are some facts: Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains. These oils can decrease blood lipids, increase relaxation in large arteries and other blood vessels, and can also decrease vascular system blood clotting as well as inflammatory processes in blood vessels. There have also been recent studies that which show that besides lowering the risk of heart disease, smoked salmon has also been known to help individuals who have asthma, psoriasis, certain cancers and arthritis. For more info log to: <a href="http://ezinearticles.com/?The-3-Things-You-Must-Know-About-Smoked-Salmon&id=132894">ezinearticles.com</a> <o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-jypM4u9VE5Q/UIsKfPDY2wI/AAAAAAAACLA/vjZabuR12CI/s1600/IMG_3865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-jypM4u9VE5Q/UIsKfPDY2wI/AAAAAAAACLA/vjZabuR12CI/s640/IMG_3865.JPG" width="640" /></a></div>
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<span style="color: #595959;">My dad being
quite a fisherman and hunter always brought home his catch of the day. So since
young this triggered my imagination and I started preparing very tasty dishes
around the game and fish he brought. He also taught me how to prepare meat cuts
and season them. My daddy is a cool guy and he will always be my second man
after my dear husband. God bless him and grant him a long and healthy life! I
love you Papi.</span></div>
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<b><span style="background-color: white;"><span style="color: #999999;">For more information about Al Fumo Smoked Salmon go to: </span></span><span style="background-color: #999999; color: #666666;"><o:p></o:p></span></b></div>
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<ul style="text-align: left;">
<li><span style="color: #e69138; font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.alfumo.com/" style="font-family: 'Trebuchet MS', sans-serif;">www.Al Fumo.com</a></span></li>
<li><a href="https://www.facebook.com/pages/AL-FUMO/137700696283593?viewas=0&sk=wall">Facebook page</a></li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hm_VkfVdTyQ/UIsF1puXKLI/AAAAAAAACKU/1iM8As_oWJI/s1600/Bahir+Keldany+fishing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-hm_VkfVdTyQ/UIsF1puXKLI/AAAAAAAACKU/1iM8As_oWJI/s640/Bahir+Keldany+fishing.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><i>My dad on his various fishing trips then and now.</i></span></td></tr>
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<a href="http://2.bp.blogspot.com/-2wao0nm70GE/UIsF4tDCQzI/AAAAAAAACKk/KVdvmCrAr50/s1600/IMG_3855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://2.bp.blogspot.com/-2wao0nm70GE/UIsF4tDCQzI/AAAAAAAACKk/KVdvmCrAr50/s640/IMG_3855.jpg" width="640" /></a></div>
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<b><span style="color: orange;">Cold-smoked salmon bites in a creamy
peas and mint sauce</span></b></div>
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<span style="color: #595959;">For 4-6 servings</span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Prep time 5-10 min<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Cook time 15 min<o:p></o:p></span></div>
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<span style="color: #595959; text-indent: -18pt;">2 Al Fumo cold-smoked salmon filets (or
any smoked salmon filet sold in your area; trout is a good substitute)</span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1 cup of good quality mini peas (fresh
or frozen)<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">2 green shallots minced<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">4-5 minced fresh mint leaves
(preferably from your garden)<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">4-5 minced Italian parsley branches (Italian
parsley has larger leaves)<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1 cup of fish or vegetable stock cubes<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1 cup of 15% cream<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1 tsp of corn starch (optional)<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Good quality Italian spaghettini or any
pasta you like<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1 tsp of butter<o:p></o:p></span></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Salt and pepper to taste<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Skin the salmon filet and cut them in
bite size pieces. Put some butter in a pan and add the shallots. Sauté for 40
sec and add the stock and cream. Let it simmer for 5-7 min till reduced to ¾. In
the mean while cook your pasta as shown on package. Remember to cook the
spaghetti al dente. So they should be just cooked and still a bit crunchy. Your
pasta will cook more when you add the hot sauce. So don’t overcook if you want
delicious spaghetti with a bite. Add the peas and salmon bites to your creamy sauce.
Cook for 2 minutes till salmon is opaque and peas are bright green. Lastly add
your mint and parsley and serve right away. If your sauce is not thick enough
or you prefer a creamier sauce add the corn starch to a tbsp of water, mix well
and add to you sauce. This will thicken it right away. Note: You can mix the
pasta/spaghettini with your sauce if you like.<o:p></o:p></span></div>
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<span style="color: #595959;">Enjoy,
Bonne Appétit, Sahten! </span></div>
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<br /></div>
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<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">********************************************************************************* </span></div>
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<b><span style="color: #45818e;">Le
coin Francophone</span></b></div>
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<b><span lang="FR-CA"><span style="color: orange;"><br /></span></span></b></div>
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<b><span lang="FR-CA"><span style="color: orange;">Saumon fumé dans une sauce crémeuse
aux petits pois et mente</span></span></b></div>
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<span style="color: #595959;"><br /></span></div>
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<span style="color: #595959;">Pour
4-6 personnes</span></div>
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<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Temps
de préparation 5-10 min<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Temps
de cuisson 15 min</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #595959;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #595959;">2
filets de saumon fumés à froid Al Fumo (ou du filet de saumon fumé vendu dans
votre région. La truite est un bon substitut)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1
tasse de petits petit pois bons mini-qualité (frais ou congelés)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">2
échalotes vertes hachées<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">4-5
feuilles de menthe fraîche hachée (de préférence de votre jardin)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">4-5
branches de persil hachées (persil italien italienne grandes feuilles)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1
cube de bouillon de poisson ou de légumes (ou une demi tasse de bouillon
maison)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1
tasse de crème 15%<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1
cc de fécule de maïs (facultatif)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Spaghettini
ou pâtes italienne de votre choix<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">1
cc de beurre<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="color: #595959; mso-ansi-language: FR-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;">Sel
et poivre au goût</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #595959;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #595959;">Ôtez la peau des filets de saumon et les couper en petits cubes. Mettez un peu de
beurre dans une poêle et ajouter les échalotes. Faire sauter pendant 40
secondes ensuite ajouter le bouillon et la crème. Laissez mijoter pendant 5-7
min jusqu'à ce que le tout est réduit au trois quart. En attendant, faites
cuire vos pâtes comme indiqué sur l'emballage. N'oubliez pas de faire cuire les
spaghettis al dente. Donc, ils doivent être bien cuits mais encore un peu
croquants. Entre temps faites cuire les spaghettini al dente. Ajoutez les
petits pois et les cubes de saumon à la sauce. Cuire pendant 2 minutes jusqu'à
ce que le saumon soit opaque et les pois garde leurs belles couleurs vertes. Surtout
ne pas trop cuire. Sinon vous perdiez la fraicheur du plat. Enfin ajouter la
menthe et le persil et servir aussitôt. Si votre sauce n'est pas assez épaisse
ou si vous préférez une sauce plus onctueuse ajoutez la fécule de maïs dissoute
dans un peu d’eau fraiche. La fécule épaissira la sauce immédiatement.
Remarque: Vous pouvez mélanger les pâtes ou spaghettini avec votre sauce si
vous le souhaitez et la servir aussitôt. </span><span style="color: #595959;">Bonne Appétit, Sahten!</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #595959; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1; mso-themetint: 166;"></span></div>
<div class="MsoNormal">
<br /></div>
</div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com7tag:blogger.com,1999:blog-7344587143137042575.post-58682947652313861952012-10-19T21:05:00.000-04:002012-10-22T17:45:00.131-04:00Gourmet Orange Blossom Madeleines, bringing some sunshine on a rainy day<div dir="ltr" style="text-align: left;" trbidi="on">
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I am always looking for ideas of healthy treats for my girls
and as homemade gifts. Two years ago I tried a Madeleine recipe features in a
book called <a href="http://www.amazon.ca/P%C3%82TISSERIES-MAISON-EDELMANN-FLORENCE/dp/2501045041/ref=sr_1_3?ie=UTF8&qid=1350689171&sr=8-3" target="_blank">Pâtisseries Maison (Marabout)</a> written by the very talented <a href="http://www.florenceedelmann.fr/" target="_blank">FlorenceEdelmann</a>. I have to confess, I never liked Madeleines before. Most of the ones
you buy in stores are too cakey and dry. So I was reluctant to try Florence’s
recipe. </div>
<br />
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My daughter Lola insisted though that I give the recipe a
try. She needed to bring a treat for a special day at school. So, I decided to
try it and add my imprint on the recipe (as usual). If I can’t improve on a
recipe, I don’t feel it is really mine. Hehehe</div>
<br /></div>
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</div>
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<div style="text-align: justify;">
I added some mandarin zest, some Orange blossom honey, drops
of orange blossom water and 15 minutes later I had an amazing smelling treat
baking in my oven. The house smelled so good. If I could put a name on the
Aroma I would name it orange euphoria! The aromas of oranges filled the house
and I had lots of nostalgia to my grandmother’s kitchen. The Madeleines were perfect; Small, fluffy,
aromatic with a hint of honey goodness. I baked them in small Madeleine
silicone molds. So they were just bite size. My girls were thrilled and it took
3 minutes for the first batch of Madeleines to disappear in their mouths.</div>
</div>
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<a href="http://2.bp.blogspot.com/-w2as_KCV3vM/UIHetI2Q-JI/AAAAAAAACJM/ExCzOmczzoM/s1600/Madeleine+grouping+pics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-w2as_KCV3vM/UIHetI2Q-JI/AAAAAAAACJM/ExCzOmczzoM/s640/Madeleine+grouping+pics.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
From that day on we were all hooked on the Orange Blossom
Madeleines. We enjoy them on any occasion. When it was a gray rainy day like
today, the aroma of Orange Blossom Madeleines brings some sunshine to our
hearts.</div>
<br /></div>
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<br />
<div style="text-align: justify;">
So when I visit friends or family I always bring my famous Orange
Blossom Madeleines or some of French Macarons for the host. Giving a handmade treat
is always special. It is a gift that shows you really care. Next time you
are invited to friends, bring some of my special Madeleines with you. Just
remember that they are at their best the first day or when just coming out of
the oven. You will see, they disappear fast!</div>
</div>
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Bonne Appétit, Sahten, Enjoy!</div>
</div>
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<br />
<h3 style="text-align: left;">
<span style="color: orange;"><b>Orange Blossom Madeleines</b></span></h3>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Makes about
24 regular or 36 mini Madeleines</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Style of
dish: Dessert</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Note: Dairy free</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Prep time:
10-15 min</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Cooking
time: 12-15 Min</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Resting
time: Minimum 1h (best one night in the fridge)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<b><span style="color: #666666;">Ingredients:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 large eggs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150g of
powder sugar (If you don’t have, regular white sugar will do)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="ES-CO">1 tsp vanilla sugar (or liquid
vanilla)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 pinch of
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
150g of
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp instant
yeast</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
125g soft
butter (1 stick)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Zest of 1
Orange, Mandarin or Clementine</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp of
Orange Blossom Honey (or Flower Blossom Honey)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp of
Orange Blossom Water (optional but a real plus)</div>
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<br /></div>
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<div style="text-align: justify;">
Mix the
eggs, sugar, vanilla sugar and salt till well combined and light in color. Mix
in the zest, the orange blossom water and the honey. In another bowl sift the
flour. Then add the yeast and blend well. Gradually add the sifted flour mix
and the soft butter to the egg mix. Your dough should be fluffy and a bit
elastic. Overworking your mixture will harden your madeleines. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put your mixture
in the fridge for one hour or overnight. Take out your mixture and leave for 10
minutes at room temperature to soften the dough for easy handling. Fill your
madeleine molds or any small molds on hand. </div>
<div style="text-align: justify;">
I prefer silicone molds as they
don’t need buttering. Preheat your oven to 340°F (170°C). Bake for 12 to 15 minutes
or till the madeleines are firm and light gold. Enjoy while still warm or the
same day. Madeleines can be stored for up to 3 days in a airtight container after they
cool down. Enjoy!</div>
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</div>
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<a href="http://2.bp.blogspot.com/-92gM5P3cdxU/UIH4Id7m2NI/AAAAAAAACJo/-qeFVfURL08/s1600/IMG_3752_fhdr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-92gM5P3cdxU/UIH4Id7m2NI/AAAAAAAACJo/-qeFVfURL08/s640/IMG_3752_fhdr.jpg" width="640" /></a></div>
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<span lang="FR-CA"><b style="background-color: white; color: orange; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;"><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA"><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;"><span style="color: #45818e;"><br /></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA"><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;"><span style="color: #45818e;">Le coin Français:</span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA"><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;"><span style="color: #45818e;"><br /></span></b></span></div>
<h3>
<b><span style="color: orange;">Madeleines à la Fleur d’Oranger</span></b></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Pour environ 24 Madeleines régulière
ou 36 mini Madeleines</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Type de plat: Entremet<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Temps de préparation: 10-15 min<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Temps de cuisson: 12-15 min<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Temps de repos: 1h minimum (mieux
une nuit dans le réfrigérateur)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA"><b><span style="color: #666666;">Ingrédients:<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">2 gros œufs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">150g de sucre en poudre (Si vous
n'avez pas, du sucre blanc régulier fera l'affaire)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 sachet de sucre vanillé (ou 1 cc d’extrait
de vanille)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 pincée de sel<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">150g de farine<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 cc de levure instantanée<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">125g de beurre mou (1 bâton)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Le zeste de 1 orange, mandarine ou
clémentine<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 cc de Miel d'Oranger (ou miel de
fleur de fleur)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">1 cc d'eau de fleurs d'oranger
(facultatif mais fera la différence)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Mélanger les œufs, le sucre, le
sucre vanillé et le sel jusqu'è ce que le mélange blanchisse. Ensuite incorporer
le zeste, l'eau de fleur d'oranger et le miel. Dans un autre bol tamiser la
farine. Puis ajouter la levure et bien mélanger. Incorporer ce mélange de
farine tamisée et le beurre mou è votre appareil. Le mélange doit être moelleux
et un peu élastique. Ne pas trop manipuler pour ne pas obtenir des madeleines
dur ou sec.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Mettez votre mélange au
réfrigérateur pendant une heure ou toute la nuit. Sortez votre mélange et
laisser reposer 10 minutes à température ambiante pour ramollir la pâte pour faciliter
la manipulation. Remplissez vos moules à madeleines ou des petits moules de
votre choix.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA">Personnellement je préfère les
moules en silicone car ils n'ont pas besoin de beurre. Préchauffez votre four à
340 ° F (170 ° C). Cuire pendant 12 à 15 minutes ou jusqu'à ce que les
madeleines soit dorées. Manger à la sortie du four ou le même jour. Madeleines se
gardent maximum pendant 3 jours dans un contenant hermétique après qu'ils
refroidissent. Bonne Apétit!</span></div>
</div>
</div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com4tag:blogger.com,1999:blog-7344587143137042575.post-31007396972933999972012-10-09T22:40:00.004-04:002012-10-12T11:07:59.707-04:00Winters in the Dominican Republic inspiring a Hearty Pumpkin Coconut Milk Chicken Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<div class="MsoNormal">
The seasons are changing and the cold weather is slowly
easing in. I am craving soups, stews and roasts more than ever now. I guess
there is a comfort food for every season. Last year I spent ten month with my
family in the Dominican Republic where tropical produce is abundant but variation
is not. Many local ingredients I had not added to my usual dishes before. </div>
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As I am half syro-lebanese I tend to favor foods that have
species, herbs, lamb, yoghurt, nuts, etc. Coconut is only meant for dessert in
my part of the world. So spending almost a year among the coconut palm trees
and pineapple plants encouraged me to create savory as well as sweet dishes
inspires by my surroundings. I have to tell you, I became quite creative. I was
kind of limited in the village of Las Terrenas where we were living. I remember
buying legumes I had not seen before. I will be posting more recipes I had made or created in the DR.<br />
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Most of the year you can buy auyama “slices” at local
fruits & vegetables stales. At first I had no clue what auyama was. But being
very curious, I bought a slice. I later on was told auyama was the local appellation
for pumpkin. Being sold only in sliceform, I could not recognize the
pumpkin. So the auyama/pumpkin slice
stayed in my fridge for 4 days before I decided to use it in a hearty soup dish.
On hand I had chicken pieces, coconut milk and fresh coconut flesh, some local
cilantro (called cilantro cimaron or cilantro ancho), potatoes and some garlic.<br />
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All these yummy ingredients came together beautifully and the hero of the dish
was the pumpkin. Who would have thought a slice of pumpkin miles away from home
would inspire me to create such a tasty soup. Maybe it is the sea and palm
trees, maybe it was my mood, but I think it was definitely the warmth of the Dominican
people who inspired me and encouraged me to try new produce.</div>
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We enjoyed the soup so much that I made it several times
that winter and this autumn I made it again using squash. It is an easy and
delicious dish. Hearty and creamy, perfect for colder days. All ingredients can
be found at your local stores. You can substitute the cilantro cimaron by
regular cilantro. Enjoy!</div>
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<span style="color: orange;"><b>Pumpkin Coconut Milk Chicken Soup</b></span></div>
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Soup for 4-6
people</div>
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Style of
dish: Main dish</div>
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Serve with steamed
white basmati; jasmine rice or coconut rice</div>
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Note: Gluten
free; Dairy free</div>
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Ingredients:</div>
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1/4 of a
regular size pumpkin cut in cubes (you can use any other squash you prefer)</div>
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1 tbsp Coconut
or canola oil</div>
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1 whole
chicken (skin and fat removed) 8-piece cut</div>
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2 bunches of
fresh cilantro (or 3 leafs of cilantro ancho) chopped</div>
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1 cup of
coconut milk</div>
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1 cup of
chicken stock (homemade or good store brand)</div>
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3-4 potatoes
skinned and sliced</div>
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2 cloves of
garlic sliced finely</div>
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Salt to
taste</div>
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Heat a
regular size pot and add the coconut oil. When it starts to sizzle add the pumpkin
cubes and stir till they start to caramelize a bit. Don't overcook the pumpkin.
Add the garlic and cook for another 30 sec then pour in the coconut milk and
chicken stock. Let it cook for 5 min then add the potato slices and chicken
piece to your pot. If using the cilantro ancho cimaron add the leafs at this
point. If using the regular cilantro it is preferable to add them in the end to
keep their fresh crisp taste. Let your soup simmer on low heat for about 20
more minutes or till the chicken and potatoes are soft. Some of your pumpkin
would have dissolved. Don't worry, it is here for the taste and to add some
color. </div>
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Buen
Provecho my friends. Bonne <span lang="FR-CA">Appétit</span>.
Sahten!</div>
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<o:p> ******************************************************************************</o:p></div>
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<span lang="FR-CA"><span style="color: orange; font-family: Georgia, Times New Roman, serif;"><b>Le coin Français:</b></span><o:p></o:p></span></div>
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<i><span lang="FR-CA" style="font-size: 9.0pt; line-height: 115%; mso-ansi-language: FR-CA; mso-bidi-font-size: 11.0pt;">Utiliser l’utile
translate de Google sur mon site pour la traduire le reste du texte. Un outil facile
et pratique. Merci de me lire.<o:p></o:p></span></i></div>
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<b><span style="color: orange;">Soupe de poulet
au lait de coco et citrouille</span></b></div>
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<span lang="FR-CA">Soupe pour 4-6 personnes<o:p></o:p></span></div>
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<span lang="FR-CA">Style de plat: Plat principal<o:p></o:p></span></div>
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<span lang="FR-CA">Servir avec du riz basmati cuit à la
vapeur blanc ou riz au jasmin ou riz à la noix de coco<o:p></o:p></span></div>
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<span lang="FR-CA">Remarque: Sans gluten, sans produits
laitiers<o:p></o:p></span></div>
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1/4 d'une citrouille coupé en cubes (vous
pouvez utiliser n'importe quelle courge d’hiver de votre choix)<br />
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<span lang="FR-CA">1 cuillère à soupe de l'huile de noix
de coco ou de canola<o:p></o:p></span></div>
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<span lang="FR-CA">1 poulet entier (ôter peau et graisse)
coupé en 8 morceaux<o:p></o:p></span></div>
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<span lang="FR-CA">2 bouquets de coriandre fraîche (ou
3 feuilles de coriandre ancho) haché<o:p></o:p></span></div>
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<span lang="FR-CA">1 tasse de lait de coco<o:p></o:p></span></div>
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<span lang="FR-CA">1 tasse de bouillon de poulet <o:p></o:p></span></div>
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<span lang="FR-CA">3 - 4 pommes de terre pelées et
tranchées<o:p></o:p></span></div>
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<span lang="FR-CA">2 gousses d'ail finement émincé <o:p></o:p></span></div>
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<span lang="FR-CA">Sel au goût<o:p></o:p></span></div>
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<span lang="FR-CA">Chauffer
une casserole de taille normale et ajouter l'huile de noix de coco. Quand l’huile
commence à crépiter ajouter les cubes de citrouille et remuer jusqu'à ce qu'ils
commencent à caraméliser un peu. Ne pas trop cuire la citrouille. Ajouter l'ail
et cuire encore 30 secondes puis versez le lait de coco et le bouillon de
poulet. Laissez cuire pendant 5 min, puis ajouter les pommes de terre et les
morceaux de poulet à votre casserole. Si vous utilisez la coriandre ancho/cimaron
ajouter les feuilles à ce stade. Si vous utilisez la coriandre régulière, il
est préférable de l’ajouter à la fin pour garder son goût frais et sa texture. Laissez mijoter la
soupe à feu doux pendant environ 20 minutes ou jusqu'à ce que plus le poulet et
les pommes de terre soient tendres. Plusieurs morceaux de citrouille serait dissous
mais ne vous inquiétez pas, la citrouille est là pour le goût et pour ajouter
un peu de couleur.<o:p></o:p></span></div>
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<span lang="FR-CA"><br /></span></div>
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<span lang="FR-CA">Buen provecho mes amis. Bonne Appétit. Sahten!</span></div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com5tag:blogger.com,1999:blog-7344587143137042575.post-59098366217259633092012-10-04T18:58:00.001-04:002012-10-04T22:17:56.775-04:00A workshop in food photography with Béatrice Peltre and a simple apple tart recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Lately Food Photography and Food Styling is so in vogue. </div>
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No wonder! We eat first with our eyes. When a plate looks appealing we want to try it. To me smell comes first of course. A plate has to smell good to make me salivate and want to dig in. Nevertheless I do agree that when creating a food blog, <strike>good</strike> great photography is a must. You wouldn't buy a cookbook with dark and unstylish pictures! So no wonder lately there has been a food photography craze. I have to agree. It is quite contagious. Especially for those who want to have a food blog that will stand out on the web.
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At first it seems real easy to have the perfect food picture. Especially for somebody with some photography knowledge. It is tricky though and you need to learn the tricks of the trade. So 2 weeks ago I took Béatrice Peltre's (from the blog <a href="http://www.latartinegourmande.com/">http://www.latartinegourmande.com</a>) food styling and photography workshop organized by Mayssam (from the blog <a href="http://willtravelforfood.com/">http://willtravelforfood.com</a>).</div>
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<a href="http://4.bp.blogspot.com/-PoGqv8I9W_E/UG3jyppyLpI/AAAAAAAACBs/GDK4Ck6zIjI/s1600/B%C3%A9atrice+Peltre+class.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PoGqv8I9W_E/UG3jyppyLpI/AAAAAAAACBs/GDK4Ck6zIjI/s1600/B%C3%A9atrice+Peltre+class.jpg" /></a></div>
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We are so lucky to finally have styling and food photography classes given </div>
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in Montreal. I spent seven exciting hours with Béa and a group of creative bloggers learning her techniques and her vision. Her award winning food blog "la tartine gourmande" have inspired me years ago to start my blog. </div>
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I admire her style and how she captures simple dishes and makes them look breathtaking. Her new book "<a href="http://www.amazon.ca/Tartine-Gourmande-Recipes-Inspired-Life/dp/1590307623/ref=sr_1_1?s=books&ie=UTF8&qid=1349382452&sr=1-1" target="_blank">Recipes for an Inspired Life</a>" is a must have!
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-riczHho_VNE/UG3lF0Zo_HI/AAAAAAAACB0/n1C7CF83KqU/s1600/Beatrice+Peltre.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-riczHho_VNE/UG3lF0Zo_HI/AAAAAAAACB0/n1C7CF83KqU/s1600/Beatrice+Peltre.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">A tripod with an extended arm helps you get clear pictures from above. </span></i></td></tr>
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The class was given at the FoodLab at Society of Arts and Technology
(SAT) in Montreal <a href="http://www.sat.qc.ca/">http://www.sat.qc.ca</a> and we each brought some props (fabrics, dishes, silverware, etc.) to experiment with. The food lab provided the food for our lunch and for the photography/styling. It felt like being in a candy store.<br />
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I learned so much and am excited to share with you via my blog some of
my food photography and styling tricks. I am self taught mainly but I believe that through trial and error you end up learning a lot.
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For learning more about food photography and food styling I highly
recommend Helene Dujardin book (from the blog <a href="http://www.tarteletteblog.com/" target="_blank">Tartellete</a>):<a href="http://www.amazon.ca/Plate-Pixel-Digital-Photography-Styling/dp/0470932139/ref=sr_1_sc_1?ie=UTF8&qid=1349382340&sr=8-1-spell" target="_blank"> Plate to Pixel</a>.
Another book that is recommended by many blogger and that I am planning on purchasing soon is : <a href="http://www.amazon.ca/gp/product/0240823672/ref=ox_sc_act_title_2?ie=UTF8&smid=A3DWYIK6Y9EEQB" target="_blank">Focus On Food Photography for Bloggers</a> by Matt Armendariz. Finally for some styling ideas, <a href="http://www.amazon.ca/Food-Presentation-Secrets-Techniques-Professionals/dp/1554074916/ref=sr_1_fkmr0_2?s=books&ie=UTF8&qid=1349383668&sr=1-2-fkmr0" target="_blank">Food Presentation Secrets: Styling Techniques of Professionals</a> by Cara Hobday and Jo Denbury, is a good book to get inspired from and learn how the pros do it. <br />
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</b> <b style="color: orange;">Recipe: Simple Thin Crust Apple Tart with Lavender Honey</b><br />
Makes about 10- 12 thin crust tarts<br />
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<b>Pie dough:</b><br />
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;">(you can use a good ready made crust from your local baker if you want)</span></i><br />
2 ½ cups all purpose flour<br />
1 tsp salt<br />
2 tsp sugar<br />
8 oz butter, cold and cut into cubes<br />
½ cup ice water<br />
<b><br /></b>
<b>Topping:</b><br />
2 small apples very thinly sliced with a mandoline<br />
10 tsp butter<br />
Some raw sugar to drizzle over tarts<br />
2 tbsp Lavender Honey<br />
1 tbsp Lavender Pods (optional)<br />
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Place the flour, salt and sugar in the bowl of the food processor. Pulse a couple of times to incorporate all ingredients. Add the cubed and cold butter. Pulse about 10 to 12 times until butter and flour mixture is crumbly.
Add the ice water while machine is running until dough comes together. Do not overwork it.
Place the dough onto a lightly floured work surface and form into a ball. Wrap in plastic and flatten it into a disk. Refrigerate the dough for at least 2 hours (dough can be freezed at this point for a later use).<br />
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Preheat your oven to 300 F. Take the dough out of the refrigerator and if it's too hard to roll, let it come to room temperature for about 10 minutes. Roll to 1/8" thick. Cut circles with tart rings. Layer your apple slices to form a nice design. Add some butter on top each tart and drizzle some raw sugar on each. Place your tarts on a sheet pan lined with parchment or slipat and bake for 10-12 min (on the middle rack). Watch your oven so your tarts won't overcook or burn. Each oven is different. They are ready when the edges have a nice caramel color. Transfer tarts to a wire rack and drizzle some lavender honey on top of each. Let cool and serve with some lavender pods. Bonne Apetit.<br />
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<b><span style="color: orange; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: orange; font-family: Georgia, Times New Roman, serif;">Inside joke:</span></b>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Catou, my 5 year old just asked me. Mami, what are you doing on your computer. I am writing a post on my blog sweetie, I answered. With big eyes she looked at me and said: Mami, what is a blob and what does it do? Moral of the story... I needed a good laugh.</i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Hope I brought a smile to your lips. </i></span></div>
Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com9tag:blogger.com,1999:blog-7344587143137042575.post-45339121670766421942012-09-14T21:51:00.000-04:002012-10-19T17:20:37.699-04:00Aromas of Time first post & a decadent Chocolate Walnut Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">"When nothing else subsists from the past, after the people journeyed
on, after the things are broken and scattered· the smell and taste of things
remain poised a long time, like souls· bearing resiliently, on tiny and almost
impalpable drops of their essence, the immense edifice of memory" </span></span></div>
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<span style="color: #444444;"><span style="font-family: Trebuchet MS, sans-serif;">-</span><span style="font-family: Georgia, Times New Roman, serif;"><i>Marcel
Proust "The Remembrance of Things Past</i>"</span><span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span></span></div>
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
Rediscover the past through
your sense of smell, remembering the aromas of all the delicious dishes you have
tasted. Dishes made for you by your mom, grandmother, family members and cherished friends. Dishes that came from the heart and their smells lingered with you till today. Local specialties you tasted during your travels and that when revisiting them in your mind were accompanied by smells of the foods you have tasted. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I am going to take you through a journey of tastes, smells and
experiences. I will be cooking and sharing with you new and old recipes. And
hopefully I will awake your senses and build more memories with you. </span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TvBUpO911T8/UFO6i1Yg6vI/AAAAAAAAB_c/iboSA3aPdMo/s1600/14+sep+2012.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="168" src="http://3.bp.blogspot.com/-TvBUpO911T8/UFO6i1Yg6vI/AAAAAAAAB_c/iboSA3aPdMo/s640/14+sep+2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Aromas and smells travel through time .... </span><br />
<span style="font-size: small;">Middle photo: At 9 with my grandmother Mémé cutting my first communion cake.</span></td></tr>
</tbody></table>
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<a href="http://3.bp.blogspot.com/-TvBUpO911T8/UFO6i1Yg6vI/AAAAAAAAB_c/iboSA3aPdMo/s1600/14+sep+2012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; color: #444444; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"></span></a></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">For a long while I wanted to start my own food, photography
and travel blog. I had doubts and did not know if I could commit to it. Thanks
to the encouragements of my dear husband I decided to take the plunge. It will
not be perfect, but it would be me.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I wanted to write about what I see, taste, smell and
basically share my recipes with food lovers like you. I often get asked by friends and
family to share some of my recipes. So creating this blog is definitely an easier
way to do so than by email. Especially that they don’t all live on the same
continent. And most importantly I wanted to create this food blog as a memoir and
recipe log for my two girls Lola and Catalyna.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I have to emphasize that cooking is a passion of
mine. Almost an addiction. Such a
pleasure I had watching my family prepare delicious dishes for all sorts
of occasions. So at the age of 7 I started cooking and creating recipes. My senses guided me to replicate most of the recipes. And I have to admit
I had a good memory. Thanks to the
encouragement of my dear Mémé (my grandmother) I created dishes that were
simple but tasty. </span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Today in remembrance of her I will post her famous chocolate, nuts and rum cake. The only chocolate cake I agreed to eat as a child and still do today. A very rich and moist chocolate cake that is a bit dense but oh so chocolaty. Like velvet on your tongue.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">To my Mémé whose memory is present in every dish I make.</span><br />
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<a href="http://1.bp.blogspot.com/-X_aZpCGOyI4/UFPUH1Ky0sI/AAAAAAAACAI/Rk5z4kqyNy4/s1600/IMG_8912_fhdr.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-X_aZpCGOyI4/UFPUH1Ky0sI/AAAAAAAACAI/Rk5z4kqyNy4/s640/IMG_8912_fhdr.jpg" width="640" /></span></a><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<b style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Mémé’s Chocolate and Walnut cake</span></b><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tablespoons of milk</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 large eggs</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">200g butter</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">200g (7 pieces of 1oz) good quality semi-sweet dark chocolate (I use 60-70% cocoa)</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 1/2 cup granulated sugar (preferably raw sugar)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 cup of flour</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 cup chopped walnut</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1/2 teaspoon natural vanilla</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tablespoons rum or brandy (optional)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Some whole walnuts for garnish (optional)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Preheat your oven to 250 C° (500F). Prepare a round mold of 8 or 9 inch (20 - 23cm) with butter and flour (so the cake does not stick). Melt the chocolate with the milk and butter on the stove on low temperature. Do not let the mixture boil. Let it cool.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Beat the eggs with the sugar. Then add the vanilla and the chocolate mixture.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Stir in well sifted flour and mix well till there is not visible flour. Do not mix too much as it will harden you cake. Finally add the rum and nuts and mix with a wooden spoon or spatula slowly.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Pour the mixture into your mold and place it on the middle rack of the oven. Lower the oven temperature to 200 C° (400F). Watch your oven because temperatures can vary from one oven to another. Bake for 20-30 min. The surface should be crunchy and the middle of the cake soft but not runny. The toothpick test should come out with some moist crumbs. Remove from the oven and let cool.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Add caramelized nuts on the cake for a beautiful presentation and add some powdered sugar (optional). It is delicious with a cup of espresso or Turkish coffee. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Bon Appetite. Sahteen.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">*********************************************************************</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Version Française -</i></span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Gâteau aux noix de Mémé</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c à soupe de lait</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 gros œufs</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">200gr de beurre</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">200gr (7 morceaux de 1oz) de chocolat ménager </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 1/2 tasse à thé de sucre granule</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tasse a thé de farine</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tasse a thé de Noix de Grenoble pillées</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1/2 cuillère a thé de vanille naturelle</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c à soupe de Rhum ou Brandy (optionnel)</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Quelques Noix de Grenoble pour le déco (optionnel)</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Préchauffer votre four à 250 C° (500F). Préparer votre moule rond de 8 ou 9 pouces (20 - 23cm) avec beurre et farine (pour que le gâteau ne colle pas). Faire fondre le chocolat avec le lait et le beurre sans le faire bouillir. Laissez refroidir.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Battre les œufs entiers avec le sucre. Ensuite ajouter la vanille et le mélange de chocolat.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Incorporer la farine bien tamisée au mélange. Mélanger assez pour bien incorporer la farine mais pas trop pour alourdir le gâteau. Ajouter ensuite le rhum et les noix et mélanger doucement avec une cuillère en bois ou spatule. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Verser le mélange dans votre moule et le placer au milieu du four. Baissez la température du four à 200 C° (400F). Surveillez votre four car la température peut varier d’un four à l’autre. Faire cuire pour 20-30 min. La surface pour être dur et le milieu du gâteau pas coulant. Le test du cure-dent sortira avec des miettes. Alors sortir du four et laissez refroidir. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Rajouter des noix caramélisées sur le gâteau pour une belle présentation et du sucre en poudre (optionnel). Il est succulent avec une tasse de café expresso ou café turc. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Bonne Appétit. Sahteen.</span></div>
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Karinehttp://www.blogger.com/profile/17231245608371996927noreply@blogger.com12