The Delicious Joy of Cooking
I love to explore a new dish at least once a week.
A Mediterranean classic – very popular in Provence using their savory tomatoes, eggplants and local herbs.
Grilled Eggplant and Tomato Salad – yields 8 servings
About 2 tbsp. plus 1/2 tsp. pink Himalayan salt
About 3 lbs. eggplant – choose the small sweeter ones like Indian and Asian
4 firm ripe tomatoes, cut crosswise into 1/2 inch slices – green tomatoes can also be used
About 1 cup of your favorite olive oil
1/4 cup fresh squeezed lemon juice
1 cup of mint leaves – optional
2 garlic cloves minced and cracked pepper
1 1/2 cup Feta cheese crumbled
How to Prepare:
Toss the eggplant and tomato slices in a flat container and drizzle with the olive oil and spices
You can either
Place them on a cooking sheet in the over for 30 minutes at 400 degrees F.
Place them on the grill, though it may take longer to cook depending on the grill’s heat
Let stand for a few minutes on a serving tray and sprinkle with the crumbled Feta cheese
Voila! and Bon Appetit!
PS: this dish is excellent against oxidants and preventing cancer cells.
END OF SUMMER
PLUMS BACKED IN CREAMY CRUST
INSTEAD OF CAKE
…what my mother always baked for my birthday…
This is a traditional French Autumn dessert of halved plums baked in a creamy crust
4 1/2 oz. milk
4 1/2 oz. light or heavy cream
2-3 drops of vanilla essence
4 extra large eggs
2/3 cup sugar
1 tbsp. flour
1 oz. butter, not salted
3 to 5 large plums, stones removed and halved
2 tbsp. brown sugar
1 tbsp. cognac, optional
powder sugar to sprinkle on top dish
serve hot or warm with whipped cream
- Preheat oven to 350 F
- Pour the milk, cream and vanilla into a saucepan and boil for 1 minute. Set aside to cool.
- Tip the eggs and sugar into a bowl and beat together until fluffy, fold in the flour a little at a time.
- Pour the cooled milk and cream into the egg and sugar mixture, whisk lightly. Set aside.
- Place a pat of butter into your baking dish and melt in the over until foaming, remove dish and place the halved plums in a circular fashion, sprinkle the brown sugar and bake for 5 minutes. Next, pore the egg batter over the plums and bake for 30 minutes until golden brown. Dust with powdered sugar.
…and voila…your clafoutis is ready…Bon Appetit!
PLEASANT THIS ITALIAN
…shared with friends…
I diverge from the recipe above:
Peel the zest of 9 lemons with a potato peeler, avoid the white part which makes bitter, put vodka and zest in a mason jar or tight cap bottle and shake well, place in a cool place for 5 days, shake twice daily to produce lemony flavor.
After the 5th day, strain and discard the vodka lemon zest, add the sugar syrup to the lemony vodka. Keep in the refrigerator and serve cold and voila!
…outstanding taste if you like lemons!
Yellow Mango Sorbet
A Recipe to Stay Cool
Pack diced mango pieces in blender
Add water to puree smooth
Add sugar to your preferred sweetness
Chill in freezer for up to 2 hours
and avoid a brain freeze!
…so simple to make, even with other fruits, so delicious on a very hot day…
Red Wine Photograph by Ecoseasons
“Photography is the art of exposing the soul” @Paul
SO VERY FRENCH…
PINOT NOIR FIZZLING WITH A DASH OF PERRIER QUENCHES THE THIRST
ON THE SIDE IS CRUSTY FRENCH BREAD SLATHERED WITH FRESH HERB GOAT CHEESE
THIS DELECTABLE ‘GOUTE’ WAS MY GRANDMOTHER’S REMEDY FOR ANY AILMENT
…yum…my favorite aperitif moment with a good swallow of red wine…
A CENTURY OF CAKES
THERE IS A HISTORY OF BAKING CAKES FOR 100 YEARS
LET’S SEE IF YOUR FAVORITE CAKE COINCIDES WITH THE TIME YOUR WERE BORN?
1910’s – VICTORIA SPONGE CAKE FULL OF STRAWBERRY JAM
1920’s – LADY BALTIMORE CAKE WITH FRUITS AND NUTS
1930’s – ORANGE CAKE DELIGHTFULLY MOIST AND CITRUSY
1940’s – CHIFFON CAKE FLUFFED AIRY WITH EGG WHITES
1950’s – GERMAN CHOCOLATE CAKE WITH COCONUT AND PECANS
1960’s – PINEAPPLE UPSIDE DOWN CAKE WITH MARASCHINO CHERRIES
1970’s – CARROT CAKE WITH SPICES AND CREAM CHEESE ICING
1980’s – MISSISSIPPI CHOCOLATE MUD PIE
1990’s – THE DOLL CAKE SHAPED LIKE A DRESS
2000’s – TRES LECHES CAKE MADE FROM THREE TYPES OF MILK
2010’s – THE NAKED CAKE FANCIFULLY DECORATED WITH LIGHT ICING
NOW, ARE YOU READY TO BAKE ONE OF THESE CAKES? I AM!
happy baking…your scribe for love