Soul Food #92

The Heart Knows How To Find Something Precious~ Fyodor Dostoevsky

I simply love Lily Of The Valley~ They are my mother~



They line our driveway in parts..and even grow in our driveway:)

But it's still an affair of the heart..I love the perfume.. Crabtree and Evelyn..Yardley.. Coty,Taylor of London..Woods of Windsor..etc..


They multiply almost as quick as dandelions:)



But there is no way someone can be indifferent to it's charm.

As I left my friend's home one day..I left with a small bouquet of Lily Of the Valley..my friend said..Here:"Le Bonheur".. every 1rst of May when she lived in France,people gave each other bouquets of these.. and it meant.. I wish you..Le Bonheur..Happiness.
I loved that..I have some in our home right now..and as my husband walks by he says..They smell so good don't they?
I agree..




The lovely little Bonheur card in my collage to the left.. was found at Au Plaisir de Bien Manger~ A beautiful blog..with wonderful food..and crafts~
Had to get the Lily Of The Valley in here before June~ We are still May..

My wish..


Le Bonheur..to all of us~

Tip Toe Through The Tulips ~ Ricardo Style~~

I don't even know if I ever posted this one before..but I just made it again..it's the season..and I must admit it's one of the prettiest~
And very good too..Ricardo's Tulip salad~


I pick fresh tulips and remove the stamens and pistils..We don't use pesticides..so it's safe:)
Then I put the scallop/cucumber and clementine salad in them..
Just so pretty!
Pan sear your scallops with salt and pepper and refrigerate until tempered.. slice and toss with finely diced english cucumber and clementine slices.. add dressing ..see below..and place in Tulips..You can also place your tulips in individual verrines.. and then stuff..I did it Ricardo's way in his magazine from last year~



La Recette~
Vinaigrette~Dressing
45 ml (3 c. à soupe) de vinaigre de vin blanc~3tbsps white wine vinegar
30 ml (2 c. à soupe) de jus d'orange~2 tbsps orange juice
30 ml (2 c. à soupe) d'huile d'olive~2 tbsps evoo
5 ml (1 c. à thé) de miel~1 tsp honey
5 ml (1 c. à thé) de moutarde de Dijon~1 tsp Dijon
Sel et poivre~ salt and pepper


Salade~Salad
6 gros pétoncles, bien épongés (environ 300 g)~6large scallops very well paper towel dried
30 ml (2 c. à soupe) d'huile d'olive~2 tbsps Evoo
1 petit concombre anglais, pelé, épépiné et tranché finement en demi rondelles
Les suprêmes de 2 oranges~2 prepared oranges
1 small english cucumber ,peeled,seeded, and finely sliced in half moons
4 tulipes, avec ou sans la tige et les pistils~4 tulips w/or without pistils and stem
15 ml (1 c. à soupe) de ciboulette fraîche ciselée~1 tbsp Chopped chives..finely chopped..
I used clementines instead of oranges..

Enjoy~ the season is so short~

Soul Food #91

Today, give a stranger one of your smiles. It might be the only sunshine he sees all day. ~Quoted in P.S. I Love You, compiled by H. Jackson Brown, Jr.

This is a tree stump in the bramble of our garden..covered in moss I like to take photos of it's bark and moss..and tuck fairies there in early spring when it is quite visible..In looking at my LCD..I noticed the stump smiling at me..I thought I would share it with you..as I smiled back~




There is something that brings an inner smile when we see nature unfold~

The cameras come to life again..

Dorie's Salted Buttery Break~Ups~

Sunny little break apart French Galette type cookie..I love these..they are like shortbreads..and the presentation is lovely~


The recipe is so easy.. Just keep an eye on them..

They are like French sunshine..in Provence~










La Recette~
Salted Butter Break-Ups

yields 1 5"x11" cookie, which can be broken into as many chunks as you desire
adapted from Around My French Table by Dorie Greenspan

1 3/4 cups flour
2/3 cup sugar
1 tsp coarse salt, plus more for sprinkling if desired
9 Tbsp cold unsalted butter, cut into 18 pieces
3-5 Tbsp cold water
1 egg yolk, plus additional water

Put the flour, sugar and salt in a food processor, and pulse for a few seconds to combine. Add the butter, and pulse until you're left with pea-sized bits (in addition to some small flakes). Pulse the machine and add the water gradually, until it just barely forms a ball (this might not require the whole amount). The dough will be very soft.

Scrape the dough onto a piece of plastic wrap, form it into a chubby square, and refrigerate for at least an hour (or a few days, if needed).

When the dough has chilled, preheat the oven to 350 degrees. Line a cookie sheet with a silpat or parchment, or grease well. Let the dough soften at room temperature for a few minutes. Roll out (between plastic or waxed paper) into a rectangle that's about 5"x11", and transfer to the prepared sheet.
Beat the yolk with a splash of water, and paint it over the surface of the dough with a pastry brush (or, if you're me, a wadded up bit of the waxed paper you used to roll out the dough). Using the back of a fork, decorate the cookie in a crosshatch pattern by drawing the underside across in one direction, forming a series of tracks, then perpendicular to them. Sprinkle with additional salt, if you favor a pronounced salty-sweet flavor.

Bake the cookie for 30 to 40 minutes, or until it is lightly golden (and slightly dark on the edges, if that's what you favor). It will be firm to the touch, but have a little spring when pressed in the center. Allow to cool to room temperature, then break it as you please, either before serving or at the table.


My friend lent me her recent book that this recipe was taken from.. the photo in the book did me in..It's a beautiful book..well worth having~

Soul Food #90

I mentioned this last week~..Thich Nhat Hanh


I highly recommend it~

From.."It is a great joy to hold your grandchild"~ to" Flower insights~"


It is a book to have and to hold~




The Dandelion Has My Smile~Another great entry in this book.
Have you read it?
I would have never known of it..if not for a friend.
Sharing books is a good thing.
Do it~.If you can..if you have the opportunity..I know many people do~It's just such a nice way of gently sharing your likes..

A poem taken from this book~


I have lost my smile,
but don't worry.
The dandelion has it.



♥

I also just read.. Those Who Save Us..and enjoyed it..and The Happiness Project..that my daughter lent me..That too was enjoyable..and has great food for thought..at first I thought it may be better suited for younger people:) But there are sage words for every age...~
I gave Those Who Save Us to someone..and now my other daughter will be reading The Happiness Project..
I read Room..and although there are great reviews..the book is sad and haunting.. sometimes that can be interesting.. but I found it too sad.That one went to one daughter now too..

The Forgotten Garden..was read also and I expected more..I love to be excited by a book... to want to turn every page in anticipation..like Sarah's Key..
Oh..Secret Daughter too I just read..from my daughter.... that was really good:)

Some different books too..like The Brain that Changes Itself.. excellent..and My Stroke of Insight..another wonderful book~
Comes in waves when I read:) There is a Kindle in our family now..and so far my daughter really enjoys it..
I picked it up..held it and it's more enjoyable than I imagined.
I wonder if I would miss the pages? It's light..compact bright enough to read in daylight..
I was impressed.
I know I am late to talk about Kindle..I remember recommending it to my friend..a great reader..many moons ago... but never considered one seriously for myself yet..
Time will tell~
Do any of you own one? And do you enjoy it?
Do you miss holding a paperback..or a hardcover?

Forget~ Me~Nots~

My first loves at this time of year in the gardens..

They are found everywhere I noticed:)




Not much cooking or baking these days..

But soul food in the gardens~

C'est enfin le printemps~

Soul Food #89~

Fill your paper with the breathings of your heart. ~William Wordsworth
Journals.. I like journals..wait... I love journals..
I have to say to date..my favorite journals.. were the baby books..and later years books.. I kept for my 2 daughters.I loved writing down what they were doing ..what they liked etc..the last was a book about them..my mother and myself..they have them now..
I made little welcome books with photos for the 4 boys when they were born(Such highlights in my life~) and they were fun to make also..


Journals.. are a great way of keeping memories.. now the web helps us chronicle and keep tabs..But I still love the feeling of paper in my hands....

A favorite journal also.. is from our trip to Europe ... a green suede journal..I added watercolor..wine labels.. ticket stubs.. street maps of the little or larger European towns..menus..etc..my day..every day....It's a treasure for me now..to look back on it..I loved taking it out and happily writing down all my thoughts..and my excitement of such a trip..


Not all journals are filled with joy and adventure..some are filled with different things..



But the beauty of a journal..apart from it's cover..are the blank pages.. ready to receive.. the NOW~
Everchanging.. with always the glimmer of hope..with faith and peace~

To quote the title of Thich Nhat Hanh's book that I appreciate so often~
The journal..the book..the candle.. are treasures~

Vanilla Oil~Scallops and Parsnip Soup~

This little oil is delicious~

First discovered at Zeste tv.. at L'Effet Vezina..

Simply bring your oil to a vibrant simmer and add two vanilla beans that you have scraped..

Let infuse and use..


I made his scallops.. served on a soup ,topped with a citrus reduction.. and drizzled this heavenly oil on top.. it is so different..it can be used in salads etc..
It is amazing how well the scallops sit and taste in soup..like a rich sauce.. this was my second try..not as pretty as the first as I had no citrus reduction on these and rutabaga was added to the soup..I prefer simply parsnip..I did not use his exact recipe..But use your favorite rich soup..and topped with scallops..Make a nice citrus reduction..add grapefruit segments..pink of course..and drizzle the oil~

Enjoy~



Light and yet filling too~
His soup was made with Jerusalem artichokes..
We had watched the episode and it just appealed to me~
But I did wing it:)

Soul Food #88~

Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy.

Anne Lindbergh (1906 -)

A little idea I got at my friend's home~ She entertained a few weeks ago and when I saw her that week she showed me what one of her friends/guest had brought..a darling tulip arrangement with a branch and garden gloves hanging from the branch~
It's funny both J and I said..we've seen those boots..Maybe CTS years ago?

Oh well..

Imagine my surprise in going into a Dollar Store w/ J and finding 2 little boots and matching gloves?


I thought I would share the idea..It's so cute as a hostess gift:)
I used Forsythia's from my neighbor/friend's garden and my first daffodil~
Hope this makes your inspiration flow as it did mine.. so many arrangements could be made..Also cheerful for just your own home.. as in my case.. or outside..or inside.

Forsythias welcome Spring here~ The first shrubs to bloom~


Yellow~ One of y favorite colors~And I did love this song .. Remember~?


Enjoy~
My first daffodil is being seen everywhere:)It's traveled..the dining room..the kitchen..and then the front porch..

My Maman's Bean Pot~And Easter Snippets~

The lid is sadly missing~:( But this was my mom's bean pot..I've had it for over 37 years..I love it..It makes the best beans:)
We serve QC baked beans w/ our Easter Ham..My daughter was gracious ..and hosted Easter this year..her ham..her dad's recipe..was delicious..she made a new recipe of make ahead mashed potatoes and they were sublime..I brought dessert..hen pie.. and the beans..MY other daughter brought her home made bread and a wonderful spinach and strawberry salad~

I am always happy to make this recipe..as it is from my mom's original Jehane Benoit Cookbook..

Old Fashioned baked Beans~


It's very easy to make..this is my easy abridged version:)

The night before..you soak 4 cups of white beans..I use Thompson's.. let them soak for 12 hrs..in 12 cups of water..
In the morning..simmer them in their soaking liquid until the skin seems to loosen..ap 1 hr..

Have some pieces of bean pork ready and rub the pot with them..
Place the beans and the soaking liquid in your bean pot.. I reserve a bit of the liquid to make the brown sugar mixture..you will see further on..

Place a red onion that you have covered in ap 1 tsp of dry mustard..in the middle of the beans..nestled:)

Mix 2 cups of brown sugar..1 tsp of salt.. 1/2 -1/3 cup of molasses..and some savory..to taste.. mix it in the bean pot gently..
Add several slices of bean pork .. on top..I usually add a few tiny pieces..Make sure the liquid covers the beans..I never have to add liquid during the cooking time and never have to mash a cup of beans to thicken..
Bake for ap.. 6 hrs at 300 F..but check them..And mix every hour..

They were perfect for us..and thicken up overnight too..I then placed them in a crockpot for practicality and brought them over..Ours were thick enough..sweet enough delicious enough.
I amalgamated perhaps 2 of her recipes to get this..

They are so good:)

But of course they are what my memories are made of~

The dessert was Hen Pie..But this time it was Chick Pie..I didn't find a big hen:( But found little ones..


The base is an Oreo cookie crumb crust..the top a rich mousse.. then chocolate dusting ..and chocolate curls..or shavings..then the chicks:)and the added Eggs..etc..

I placed my dish in a nest of straw and glitter ..in a wicker basket..




The recipe is from Ricardo..You can find it here..

The kidlets were so cute.. from age 5 down to 19 months..

My daughter's table was so pretty with her Egg tree and Noah was quite smitten:)


I loved that he was smitten with the pie too:)He is 2..,full of charm.. and full of beans:)

Soul Food #87~

~Let the little children come to me~

Eddie's Almond Roll Again~

Just because..we enjoy it so much ..in case you missed it the first time around..and the first time..I didn't have the sweet butterflies I saw at la Casserole Carrée..that beautiful food blog I have raved about..She didn't use them on this dessert but I thought they would work~You toast the almonds and make a little melted chocolate body on wax paper stick the wings in and there you have them..I scattered some on the cake pedestal..I don't know if that is how Mme.Carrée made hers..It's my take.


It's like a cookie cake:)
It could even work for Easter..

You can find the recipe and past photos here~





But it's lovelier as a tea time treat I think..This is a keeper recipe:)
I would like to wish you joy in your heart for Easter~and Passover~♥

Soul Food #86

Thou shalt not covet~

I have been IN LOVE with those beautiful Pottery Barn cushions ...the Nest ones..

I don't have Pottery Barn here.. so I bought little JPEGS on ETSY of a few favorite designs..and had fun stitching a small NEST pillow for the sunroom~


A little silver heart to dangle..

I used Avery Iron On TShirt Transfer Sheets in Light..
I know the pillow doesn't come close to the onlong beauty at PB.. but the words..are the same~

Have you noticed how in the day..a shamrock plant is open to the world..and as the sun fades..it sleeps too? Leaving it's tomorrow buds still searching for the light?And a new day to start afresh?


My friend gave us that plant for St-Patrick's..It's still going strong~

It's a pretty little thing~The Paris Graphic is of course from The Graphics Fairy~ With Thanks~

NEST..I love that word..it means so much really.

O~

Om~ Oh~
O Magazine~


I just started a subscription to this magazine..I pass it along..I like it..In fact last month I snipped a recipe..It was too pretty to pass up and we eat a heck of a lot of salmon..

I am glad I anticipated making this..and had bought the Garlic Chives at my Asian market..

Because..I really didn't feel like cooking.. but this was incentive ..I made my rice..



added some preserved lemon..it was basmati rice..my microwave method..9 minutes foolproof:)IN a corning ware covered dish ..with a scott towel in between.. some butter and broth..1 cup rice ..2 cups delicious broth.. sautéed shallots.. frozen peas.. and the lemon.. Mix everything..cover w/ Scott towel..the lid.. and zap..9 mins high fluff w/ fork.

It went nicely with this dish~



It's as easy as 1-2-3 and pretty pretty..

Prettier if you had the salmon they recommended..I only had filets..theirs was chunky and thin rectangles.. beautiful..

Mine was not but this will give you the idea..It's a keeper recipe and it was a great practice run..I would usually not post a full meal that was this unpretty but you just have to have this recipe:) Healthy.. wrapped in rice paper and envelopes a mini garden! What's not to love?



Their photo is herelook how gorgeous..

It's easy and fun to make..

La Recette~


Serves 6

Ingredients
Note: Garlic chives are available year-round at Asian supermarkets and at regular supermarkets in the spring. They have a mild, garlic-like taste. If you can't find them, use regular chives instead.

6 (5-ounce) boneless, skinless salmon fillets, preferably wild king salmon
1 1/2 tsp. kosher salt, divided
1 tsp. sugar, divided
1/4 tsp. freshly ground black pepper
4 egg yolks
6 round (8-inch) rice paper wrappers (also called spring roll skins)
1 bunch garlic chives (or chives), cut into 4-inch pieces
2 Tbsp. canola oil
Directions
Active time: 30 minutes
Total time: 1 hour

Season salmon all over with 1 tsp. salt, 1/2 tsp. sugar, and pepper; cover loosely with foil or plastic wrap and set aside at room temperature for about 30 minutes.

In a medium bowl, whisk together egg yolks and remaining 1/2 tsp. salt and 1/2 tsp. sugar. Add salmon fillets to bowl and toss gently to coat; set aside (don't cover this time).

Fill a wide, shallow dish with cold water. Working with 1 at a time, dip a rice paper wrapper into water, submerging it until just flexible, about 5 seconds. (Wrapper will become softened and more fragile a few seconds after being taken out of the water, so don't soak too long.) Carefully transfer wrapper to a clean, lint-free kitchen towel. Pile some of the chives (about 4 or 5) in the center, and then arrange a piece of salmon on top, skin side up. Roll salmon snugly in wrapper, envelope-style, pressing out any air as you go. Transfer to a large plate and repeat process with remaining wrappers, chives, and salmon.

Heat oil in a large skillet over medium-high heat. Arrange 3 of the wrapped fillets in skillet, chives side down, and fry, flipping once, until crust is golden brown and salmon is just cooked through, 3 to 4 minutes total. Transfer briefly to a paper-towel-lined plate and repeat process with remaining wrapped fillets; serve immediately.

PS..I squeezed lemon on our fish..and would not hesitate to cook w/ a soupçon of sesame oil..because we love that flavor.


It is lovely~

Soul Food #85~

Details create the big picture.
Sanford I. Weill

It was Canadian Cancer Daffodil time in our area.. let's see ...a big bunch of Costco tulips for $10..00 or little bunches of 3 daffodils for $5.00 for cancer research?
A no brainer..
Or both:) Or More..or less..

Texture courtesy of :Free As a Ladybird~ Thank you~

Blackbird Cookies:)

All your life
You were only waiting for this moment to arise

Just kidding really but I think I will call them that.
I had a Craving for a moist chewy chocolate chip cookie and found a recipe here..

I made a small change..I added not only semi sweet chocolate chips..but milk chocolate (my favorite) chips and peanut butter chips..
So that's why I named them differently~
They are big fat and moist.. 1/4 cup of batter in each cookie..
Mais une fois de temps en temps:)



I chilled my batter for 1/2 hr..as suggested in one of the reviews~and baked for 20 minutes..but keep an eye open;)

La Recette~

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutritional Information

Amount Per Serving Calories: 285 | Total Fat: 13.9g | Cholesterol: 43mg

I had 1 1/2.. not good for you calorie and fat wise..but it had been so long!~
Enjoy..these are good.

Soul Food #84~

With a little help from Freezer Paper.. and graphics..from a site that no longer exists:( And The GRaphics Fairy..link below...~ I made a few little gift bags for Easter~ You can add flowers by inserting a vessel for water and blooms..or candy..whatever you wish..They are not well made.. like double hemmed etc..they are frayed and shabby a bit~ Like me:)
You can add glitter ..and ribbon..and those tiny organza flowers I love..
Many of the tutorials are on my blog~ Have fun.

Hope this gives you ideas for Easter crafts~



The above..were done with graphics from the wonderful Graphics Fairy~
Enjoy~I really enjoy her search page..she has made it so easy for all~

Tomato Baguettes~

My sweet friend lent me her book My Bread~ I had made his no knead bread before~



But with the book in hand it inspired me to make plain baguettes..


.. and little tomato baguettes~


Both are delicious..My family and friend said so:)

If you have not tried his method.. I think you should..the air bubbles are plentiful and the crust sublime..I used his basic recipe for both..

For the tomato ones.. you simply press slices of cherry tomatoes..top w/ thinly sliced garlic..evoo and thyme..I like these the best looks wise:)

La Recette~
No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

I use 1 3/4 cups of water and do need to add a tbsp or 2 for the desired consistency~

To shape baguettes divide dough ball in 4.. stretch to fit a 13x18 oiled pan..I baked at 475 Convection ap 20 mins.

The plain baguettes are just as good.. and the air bubbles are exquisite..Tunnels in some places:)
I watched a wonderful DVD set.. of 2..a gift to Jacques from me..Josee Di Stasio in France.. she goes to Provence and Paris..Clothilde Dusoulier is featured..and the best breaadbaker in Paris..They mention the necessity of a crisp crust and many air bublles:)





I like this bread fresh to be truthful:)

It is EXCELLENT fresh.. but reheated..? Not as much for us~