Soul Food #62~

Fill your paper with the breathings of your heart. ~William Wordsworth


Keeping in touch..Correspondence.. the written word~Priceless~



Treasures..♥I keep them all.They can turn a frown right side up.In a ♥beat.

Vitamin C~Cakeform~

Some sunny days cry out for kitchen activity~


Especially if you have happened upon a recipe that made you crave a sweet w/out a photo!

I found this Googling..On Chowhound~


It's better ..than it looks ..it's moist and orangey..and cuts well and is better the next day~Easy to eat..and as good as Bonne Maman Confitures ..and fresh squeezed Orange Juice~

La Recette~

Grandmamma's Orange Cake
I just made my Grandmother's cake for the 1,276th time yesterday and thought I would share this luscious and terrifically moist recipe with CH! This is one of those recipes that the more days that go by, the moister it gets. (make at least one day before serving if you can wait)

Orange Ring Cake

1 c. sugar
1 c. butter *
3 eggs
1 c. sour cream *
1 3/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
grated rind of one orange
(* please have these ingredients at room temperature)

Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, baking powder into the first mixture. Beat egg whites until stiff, but not dry, and fold into the mixture.

Turn into a well greased and floured bundt pan; bake at 325 degrees for one hour. Remove from oven and let stand 15 minutes. Loosen carefully around edge and turn-out onto a rimmed plate. Deeply and repeatedly pierce the top of the cake with a very thin skewer (eg, like a wooden skewer used for chicken satay) and then spoon the hot orange sauce over the top of the cake slowly. (The hot orange sauce will "leak" from the cake, so make sure it is placed in a rimmed plate.)

Hot Orange Sauce

Juice of 2 oranges (a little less than 1 cup); Juice of 1 lemon (about 2 TBL); 3/4 c. of sugar; dash of salt

Combine ingredients; let sugar first dissolve over low heat, then bring to a rolling boil for 3 to 4 minutes.

(1 orange = 1/2 c. so, if you are in a pinch, 6 oz. of frozen orange concentrate could be substituted)

Permalink | Reply
By Tehama on Jun 27, 2007 06:35AM

Courtesy of Chowhound~Thank You~

Chocolate and Pear Jam~

I have had some time on my hands~ And have perused blogs..I am always astounded at how a new post ..reminds me of a recipe I saw months before and promised myself to make and didn't..

It was the case when I landed at Jasmine's Blog~Right away the sound of this jam sounded decadent..and right away I remembered her beautiful blueberry chocolate jam..

So I tried the pear one..


I had a few pears on hand.. some fine chocolate..an orange..a lemon..etc..

And decided to try it~

Predicted for the canning day was for a beautiful cold crisp.. sunny .. day..in that fallish golden way afternoon..
And I was dying to try the new labels I had printed up~
They're so victorian looking~From the beautiful Blog The Vintage Moth..
I don't know if you have been ..if not the trip along the keyboard is worth it..
Ahh..Luscious Labels for Luscious Jam~

La Recette

Confiture de poires et de chocolat~
1600 grams of pears,peeled,cored and chopped in cubes
1050 grams of sugar
Juice of 2 small oranges
Juice of 2 lemons
350 grams of dark chocolate 70% chopped.

Mix the pears and sugar and juices and bring to a boil for 1 minute,stirring occasionally.
Remove from stove.And add chocolate..MIx until melted and well combined.
Let cool room temp.
Then refrigerate 24 hrs.
The next day..rewarm and reheat on medium heat to 105 C.

Pack in sterilized jars .. leave 1/4 inch from top..and Hot water bath for 15 minutes.

Printable Version.
Thank you Jasmin for this lovely ,new to me recipe~

I made a smaller recipe..less than half because I only had 3 pears 1 orange 1 lemon..It made these 3 jars..We figured out the equivalences.Next time I will be most certain to have the number of fruits required..too delish.
C'est un délice dit mon époux Jacques..(Et c'est vrai.)

We had small croissants .. warmed them a touch and placed some of this treasure atop.♥

Soupe Du Ju~r~

When I saw Ju's Potato and celery soup..I got off my chair..and went upstairs to make it for dinner~
Perfect weather.. a very cool fall-like breeze was blowing through the curtains..
A real nip in the air..I made it and tasted it before a walk with Jacques..but I ate a whole bowl for dinner..w/ parmesan~
Quick..easy ..delish and pretty..What's not to like?
Ju Inspired too~




La Recette~


Recipe(Directly copied from her beautiful site~)
(Serves 1 hungry, growing child)or 2 adults:)
- 2 sticks celery, cut into small chunks
- 1 small yellow onion, diced
- 1 floury potato, cut into small chunks
- 1 cup water
- 1/2 to 1 cup stock
- Knob of butter
- Croutons (optional)
- About 1 tbsp grated parmesan cheese (optional)
- Parsley (optional)

1. In a saucepan, heat up a knob of butter. Fry onions until they begin to sweat. Add in celery and potato and cook for 2-3 minutes.

2a. Pour in water and allow to simmer over a low-medium flame until the vegetables have cooked through and softened. The water would have been reduced considerably. Use a hand held-blender to mash everything into a smooth puree.

2b. If you do not have a hand-held blender, use a food processor (turn off the fire when you do this, obviously). Be careful, as the lids of some food processors can get blown off by the hot steam! After you get a smooth puree, return it to the saucepan, on a low flame.

3. Add stock according to how thick or thinned out you want your soup to be. I added slightly less than 1 cup.

4. Add 1 tbsp grated parmesan cheese. This imparts a nice salty flavour. :) I did not need to add salt at all.

5. Top with croutons, or plain toasted bread. Sprinkle parsley before serving.

Thank Ju~♥

Soul Food #60~

Starlight Starbright..First Star I see Tonight..

Wish I may, Wish I might..Have my Wish I wish tonight~

Look at these cute Christmas ornaments you can make..The paper is vintage..found by her husband:) the star created by Miette..I made one for our tree for this year..Her little doggie is not well these days and she could use some good healing pet thoughts~Things are looking UP though!!



Go have fun visit her blog..It took me a while to figure it out..I'm not the sharpest knife in the drawer these days.. but I enjoyed the quiet pleasure of making it..



She's so generous in sharing ideas..I hope you will go see..

It's a simple.. very earthy,homespun ornament in my eyes..and very French~

I also made 2 more little necklaces.this one to go w/ different things..
I still prefer the champagne beige..but this has some pearls from a broken necklace of my mom's..So I'm in love w/ it..

The tutorial is at my beige post:)



Just things to do if you have time on your hands..or like to spend time with your hands and can~Or just love being with special hands..



Enjoy~

Le Pain De Josée~

Not DiStasio this time:)

I have a few Josée DiStasio posts ready but this is from this Josée~

I love no knead breads when my machine is not w/ me.. Many kinds..Cooks Illustrated.. 5 Minute Artisan Bread..but this one is super duper easy..



Click here for a printable version.

Le Pain De Josée~
6 1/2 cups flour
3 cups tepid water
1 1/2 tbsps bread machine fast acting yeast
1 1/2 tbsps of fine table salt..
some additional flour
cornmeal

In a 16 cup mixing bowl..mix dry ingredients and then add water.. mix until combined then take your hand and circumference the bowl and dough 40 times..mixing..it will be sticky:)

Cover w/ cling and set aside ap 2 hrs at 72 degrees F..

This will make 4 baguettes..
I took 1/4 of the dough..shaped it w/ out working it a lot..as she recommends.. slashed it.. and sprinkled w/ flour..and covered it w/ a cloth left to rise 40 mins..

For 30 mins preheat your oven to 450.. add a pan of water and have your spray bottle ready:)After the 30 mins..spray the oven..and set your shaped loaf in.. Bake for 25 minutes..and there you have it..

I place my bread on cornmeal on a bread paddle and slide it on a baking stone in my oven..

I have 3 more loaves to go..How fun is that?


Thank you so much Josée~

You may remember my recent post re her Red pepper Jelly that is now one of my daughter's favorites♥

With a little cheese or pâté..they go together like a horse and carriage..
Anyone who has ever been afraid of making bread.. should try this..You will never be afraid again.:)

Truly~
Have a lovely Weekend~

A La Di Stasio~Omelet~

So easy to make..so easy to eat~
A beautifully puffed omelet from one of her recent shows~
I must admit I am "Inconsolable"..to have missed years of her episodes because we did not get her channel..Now I ..we ..are glued to the television on Fridays at 8 p.m..



You simply take 2 egg whites and beat them quite stiffly..fold in your 2 egg yolks..some salt and pepper..

and set the mixture in a non stick prepared skillet.. your egg mixture should fill the diameter of your skillet...on medium heat until you see the mixture begin to take underneath.. add cheese..(goat..or whatever soft cheese you like) ..herbs.. etc..

Place under the grill until done..remove and fold..Plate~

Success every time..it's like a soufflomelet~♥
She's my favorite show..~Ok one of my favorites..Ricardo ..too:)

The omelet is gorgeous when it comes out of the oven..



A wonderful light meal~

Apple Mignonettes~

I love visiting this French Blog.. and her mignonettes made me smile..probably because of her helping hands..the wee ones.. and the look of them..But I had to take something perfect and try and make them in taller molds....not as good ..not as pretty..But I had to share this easy little apple deseert that is ideal for smaller baking vessels~IN a smaller vessel..you would have less of a full apple taste:)






Printable Recipe


Mignonettes
100 gr of melted butter
100 gr of flour
100 gr of sugar
1/2 envelope of yeast(I buy these in specialty shops)
2 peeled cored and grated apples
cinnamon to taste
vanilla to taste
cardamom to taste


Mix all the ingredients and place in muffin tins..or a little thing like I have here..

Bake at ap 210 Celsius for 10 mins..
The recipe suggested 8..because my forms are higher..it took 15mins.

Ricotta and Butternut Squash Tart~

We watch Josée Di Stasio on Friday nights..her show is great..one of the guests shared this recipe..It looked too good on tv to pass up~


You start by blind baking your Pâte Brisée at the same time..temp and length of baking time as the squash..

Then when the blind baked tart is cooled..you add your mixture of Ricotta..egg yolks..parmesan cheese..etc..



The little pumpkin in the collage is from The Graphics Fairy~ Thank you~

La Recette..

Fresh or commercial dough..

Pat it in a tart pan w/ removeable bottom 9 inches..
Blind bake at 400 F for 30 mins..

Peel and slice squash,, lay on an oiled sheet pan..I drizzled oil on top..add freh time..bake at 400 F for 30 mins..

Remove both from oven

Let dough cool..

Mixture

1 lb ricotta
2 egg yolks
1 egg
1 1/2 cups grated parmesan
a bit of grated nutmeg
s and p.

Pour in prepared shell place the squash sices around.. and bake at 400 until set..ap 30-40 mins~

Here is a direct link..I loved this episode w/ Fred Morin from Joe Beef~
I would definitely make this again..but I would kick it up a notch..I would add quite a bit of fresh thyme to the ricotta mixture..and more salt and pepper..It needs a bit more oomph.And I am not certain I would not roast a bit more squash and purée it..and add to the ricotta.Not too much..just enough.

For the Printable my version of the recipe..Just click on printable:) I must thank Susan for my tutorial~♥

Soul Food #59

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."
- Elizabeth Lawrence

A special day~

Today..in Rome..our Brother André will be canonized~
I am quite moved by this and watching people travel to Rome for this event has left me humbled..

Just a little while ago..we had taken a little trip to Lourdes,here in QC..because I had wanted a little sacred medal of him..but it was the first weekend in October and the shop associated w/ this pilgrimage site closes end of September..Nevertheless there was peaceful beauty to be found~

And many many many people were there~

It is lovely~ it is a shrine dedicated to the Virgin Mary (Sanctuaire Notre-Dame-de-Lourdes).


If you look at the rocks.. it is said that :"The mountain is also home to an unusual, natural rock garden known as the "champs de patates", so named because of the local legend that it was once a potato field, turned to stone by God because the farmer worked on Sunday."

Source..Wikipedia~

Is it because I grew up visiting the Oratory? The magic of that place as a child? Even now as an adult? Of hearing of Brother Andre all my life?And visiting Rome in 2008 and seeing and witnessing the glory of it all?

Or seeing the touching testimonial of a young Mtl man w/ sarcoma traveling there in the hope of being cured?
Whatever the reason..I am so grateful I believe.

Susan~

For Thanksgiving we went to one of our daughters..I wanted to give her a little hostess gift.. and we ..all 3 of us girls:) like these little cocottes....

Any make really:)

Susan had just posted her Baked Caramelized Onion Spread and I thought..why not put her spread in the new cocotte?:♥


The above is unbaked of course..I made some croûtons to go with~

I added the recipe in the handle..because I know my kids will love this..they loved Susan's other baked onion dish..(I am now embarrassed to say it's the same..just caramelized..I never had!)


All dressed up for the feast~


Another thing I brought were cupcakes for the kiddies..Sugar pie for the adults.. You may remember last year Susan had sent me the cute liners and headers:) The boys are older this year..I knew they would get a kick out of them~Noah..right away!










So ..a lot of thinking of Susan Sunday ....Here is her recipe..but at her site..you will find the printable version~♥
Thank you Susan~
I know you must be very happy w/ your own little pumpkin this year..bigger than last year too:)

La Recette~

Baked Caramelized Onion Spread


After making this many times, I've increased the onions and cut back a little on the cheese and especially the mayonnaise with no damage to the great flavor of this recipe. (The original recipe calls for equal amounts of sliced onion, cheese and mayonnaise)

2 cups sliced Vidalia, Walla Walla, or other sweet onion
1-1/2 cups Swiss, Gruyère or Jarlsberg cheese, shredded (I used Jarlsberg this time)
3/4 cup mayonnaise (I always use Hellman's Light)
Some cayenne for ‘kick’, about 1/2 teaspoon

Sauté the sliced onions in a heavy frying pan over medium heat with a little olive oil until soft, translucent and golden (don’t let them burn!).

Mix the caramelized onions with the shredded cheese, cayenne and mayo and pour into a shallow, oven-proof dish.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Garnish with parsley and serve with fresh baguette slices or an assortment of crackers.

Enjoy!

Footnote..I have to say the kids were resourceful..No room in the oven for the veggies and potatoes and Susan's dip..Alain went straight to the BBQ and the last 3 items were cooked to perfection on time~ Thankfully the weather was clement..

The smile of the evening..was when Jacques,my husband,very French,but speaks English beautifully..looked at the stuffed bird and said "Oh a Thunderball♥"..Yes instead of Butterball..so this will be the Thunderball year~

We had live music.. live action..:) W/ 6 children and 4 of them being under the age of 5..it was chaotic at times..both my daughters handle chaos well..:) Very well..

Adamo and Giulianna are so sweet and so grown up..and just are so nice.:)The small ones IDOLIZE them..

The best gravy in the world was served.. Chef Frédérick.. kicked up J's gravy a notch by amalgamating some corn starch w/ wine.. adding it.. a touch of brown sugar..and a Whiskey..Si bon!!♥

Un joli collier en mousseline...

I loved this little tutorial when I saw it and could not wait to get to a fabric store.. few few and fewer these days..:( C'est triste!

But I got there and finally made an organza necklace..



My daughter had given me a Rose Jean Bib necklace and I loved it..still do..have not worn much jewelry these days ..but I will:) So I knew I would favor this also..So easy..Go have fun if you like this style~ I like them mixed and matched with other things:)



I bought one half meter of champagne beige organza..and used hardly any of it..I think I could make 3 necklaces with it.. you simply make the petals..as shown in the video.. and then lightly warm them w/ a lighter.. add the crinkled petals one ofn top of the other and stitch..then add an embellishment of your choice..I had champagne beige costume pearls.. then I tacked the flowers in the manner my daughter's gift to me was made on a small bib of felt..added ribbon to go around the neck and there you have it.
I love romantic jewelry~♥


You can view the tutorial here..and thank you for this tutorial:)

Chère Fifi~

Just a little note to Congratulate a very special lady that has just had her first book published~♥


I am so proud~Fifi was so sweet to me the first time I ever commented on her blog~


And when I met her..

Well then I definitely knew she was a true Fairy Princess~




She's from France you know..



But I met her in Florida~



A few years ago now~

And I have gleaned so many ideas from her!



And have little treasures here and there to remind me of her~


Is it a wonder everyone loves her?



She even published one of my photos in her magazine..





I am certain her book is une oeuvre d'art~
You can visit Fifi here..

and learn about her book and where to get it..

Apart from being a great book..how beautiful will it look on a coffee table?:)♥

I just HAD to tell you about this exciting news..because she IS so talented and nice.

Un autre gâteau d'Hélène~

When I saw Hélène's posts about her trip to London.. the last item caught my eye for Jacques..simply because it was chocolate.. a cake.. and featured sweetened condensed milk..
He loves all that:)


He does everything in moderation..and exercises a lot..he's a golfer and a treadmiller..Plus everything around the yard..Here he is with Max..our little..3 year old..collecting treasures in a baggie on Friday..

So a little treat doesn't hurt him..

He had a couple of nice dark chocolate bars that figured in the recipe.. I had my mom's cast iron skillet for the fudge icing..and her 2 bakerite pans w/ the sliders:) to remove the cakes..

No Gold Dust..But Edible gold from Ronelle..I use it sparingly..like new pyjamas:)

So with everything ready and Hélène at the end of my internet connection..it turned out perfectly bon~♥


La Recette


For the cake


175 grams flour
1 heaping tablespoon of baking powder
175 grams of very soft butter
175 grams of brown sugar
3 large eggs
1 heaping tablespoon of cocoa powder

For the Fudge Icing

125 grams of brown sugar
125grams of good quality dark chocolate
1 can 170 grams of sweetend condensed milk
25 grams softened butter
2 drops of real vanilla extract
150 grams of Walnuts


Prep..

In a food processor combine flour baking powder and cocoa that you have sifted together..(I just whirled it all unsifted)..Add everything else and blend until airy:)

Put the dough divided in 2 sep. baking pans of 18 cm..Mine were 3 cm larger.
Bake in a pre-heated 180 C oven for ap 35 mins until the cakes spring back when pressed..Let rest on a rack for a bit.
Let cool while you prep the icing.

Dissolve the sugar in the condensed milk stirring..bring to a bubble..not enough to burn:) Keep an eye on it..add the chocolate ..the butter and the vanilla..

Mix..until it's beautiful and creamy..Put in fridge to cool a bit w/ a saran on top//when cake is cooled and icing a bit cooled..remix the icing.. sandwich the icing between both layers..add some walnuts.. and then spread everywhere on your beautiful cake...When you are done you can lick the spoon and bowl.Decorate with Walnuts and Gold..~♥

Soul Food #58

Gratitude is the memory of the heart. ~Jean Baptiste Massieu, translated from French

Imagine my delight when I found the template of this little cookie bag in my INBOX..I had already felt lucky to have stumbled upon her blog through The Graphics Fairy~ and had made the 2 little gift boxes from templates from it..I was going to post about it..and before I knew it..this cute thing appeared..
I ♥it of course..

The blog is Miette's~

As charming as can be.
Thank you so much Miette~:)J'aime....beaucoup beaucoup beaucoup.

You just never know how much a gesture of such gentleness can please someone.