Milk Chocolate Pot de Creme

First, a little word of advice: this is not for light eaters, so consider yourself warned!

I had made these pot de creme a while back with bittersweet chocolate, but had always wanted to jazz them up a little. Yesterday seemed like the perfect day: it was cold outside and an ideal day to watch chocolate slowly melt. I had bought really good quality milk chocolate, you know the kind that you get in big uneven chunks from specialty stores? The kind that come by weight without any fancy packaging but that tastes like an intense version of chocolate.. and smells like it too? Still in my fleur de sel mood, I added a tad of saltiness to the mix and it added a nice hint of caramel-y flavor.

This really is a rich dessert though - and it can't be eaten in very large quantities. Although, the one I made for Oliver yesterday was eaten at a steady rate throughout the evening...and the once full little ramekin was found empty by midnight.

Recipe: (for 4)
4 oz good quality milk chocolate, chopped in small pieces
2 egg yolks, beaten lightly with 2 teaspoons of light brown sugar
3/4 cup of whipping cream
1 teaspoon of vanilla extract
2 teaspoons of Grand Marnier
1/4 teaspoon of Fleur de Sel
Whipped cream
Chocolate Shavings

In a double boiler, melt the chocolate. Once it has fully melted, add the cream and whisk so that the mixture become a uniform color of brown. Add a small ladle of the chocolate mixture to the beaten eggs and stir to temper the eggs. This ensures that the egg slowly heats up before being added to the heat so it doesn't curdle. Slowly add the egg mixture to the chocolate and cream mixture and stir with a whisk. Add the vanilla, salt and Grand Marnier. Cook on the double boiler for 3-4 minutes, whisking gently. Once the mixture has thickened, remove from the heat and stain to remove any egg lumps. Transfer to small ramekins or espresso cups and leave to chill in the fridge for at least 2 hours, or until set. Serve with a dollop of whipped cream and some chocolate shavings. Enjoy!

Perfect Saturday in London - The Round Up

Taken somewhere near London Bridge

A few weeks ago, Krista from Londonelicious put the call out to London bloggers: What's your idea of a perfect Saturday in London? The American girl who likes food and London but not cooking wined and dined her way around town and wrote about it here in the post that kicked it all off. Others quickly followed, posting their idea of a perfect Saturday in London. So whether you've always lived in London, or whether you're just visiting for the weekend and want to experience London as a local, here's some inspiration for you and all of your Saturdays. Now get yourself out there and explore!

ML at SPAstic, Tales from a London Spa takes you around South Kensington and Notting Hill for a culture-filled day that ends in Holland Park.

Su-Lin at Tamarind & Thyme gets some culture AND shopping in as she trolls central London, with the riches she imagines.

Two entries from Mini-et-moi, a great site for modern mums in London. Sarah takes in Marylebone and The London Transport Museum while Michelle explores the South Bank, tots in tow.

Gourmet Chick hits all the foodie haunts--Ottolenghi, high tea at The Ritz, and Borough Market.

Danielle at Bloody Brilliant starts with a full English and then heads east to explore Brick Lane and Spitalfields.

Over at Gourmet Larder, Gregory begins his day in Borough and then works his way south through Clapham and Vauxhall.

Leah from Curiosity and The Cupcake arrives at Broadway Market bright and early and then enjoys a leisurely stroll through Victoria Park and east London.

Christine over at If Music Be The Food of Love has a musical slant to her day as she explores Hampstead and hits the town with her idol.

Blogger Priyanka begins at Cafe au Lait in Brixton and ends her day at Meson De Felipe and The Beehive in Borough.

Another blogger choosing to start around Borough Market. Helen at Food Stories kicks off her Saturday with a visit to Tower Bridge, wanders over to Borough and then ends her day with a visit to Shunt and by checking out Dinner in The Sky.

Lizzie of Hollow Legs (that's me, of course) is very busy geographically and takes us through Blackheath, North Greenwich, Trafalgar Square, Belgravia, Shoreditch, Whitechapel, and then back to Shoreditch.

Charles of London guide Tipped.co.uk and his own blog, Grumblemouse, spends his perfect day in Islington, The City, Borough Market, Greenwich, and Shoreditch.

And finally, new-to-the-scene Liz (of Liz Does London, not to be confused with Lizzie above) hits Chelsea, Hyde Park, Notting Hill, and Parson's Green.

I think that's everyone. Thanks to all the great bloggers who contributed their perfect Saturday. Please feel free to republish this post on your own blog and add your own perfect Saturday...in London, or elsewhere.

Daring Bakers Make Pizza

Pizza was this month's Daring Bakers' challenge and it couldn't make me happier. Oliver and I have tested quite a few pizza dough recipes and we were glad to try out this one and compare it with the others. We found the dough quite easy to work with (although also quite delicate) and the end result great. We pre-cooked the dough until it started to slightly bubble, and then added our toppings. A simple homemade tomato sauce, fresh mozzarella and basil was our pick - simple, bold flavors.. delicious.

You can find the recipe on Rosa's blog who kindly put together this challenge.

Chocolate Cupcakes with Chocolate Buttercream

Growing up in Paris, I have fond memories of macarons, croissants and fresh baguettes as regular morning treats. Paris is filled with bakeries, or 'boulangeries' where bread is freshly made and can often be bought still warm from the oven. Certain things, however haven't yet made it to our tables...and cupcakes are of those things. Sure, France has some of the most elaborate pastries around, but no authentic cupcakes to be found. There's just something about a moist cakey cupcake with luscious sweet icing. It's surely hard to beat. While I was living in New York last year, my near-obsession with cupcakes compelled me to wander into any cupcake store I could find. I always felt the slight irony of me wanting a simple heart-warming cupcake when I had spent the day making intricate meat dishes, homemade pasta or puff pastry from scratch at school.

All to say that posting a cupcake recipe was long overdue! I made a simple chocolate buttercream with a cocoa base this weekend and it turned out well. Next on my list is making orange-flavored buttercream. Mistake to be avoided would be: adding orange juice to buttercream as the acidity in the orange makes the icing curdle (I speak from experience here!).. so I will be making it with Grand Marnier and orange zest only. For now though, these all-chocolate cupcakes did the trick.

Recipe (batter adapted from the Barefoot Contessa)
Makes about 15 cupcakes

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup of buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Frosting
1 stick of butter
1 3/4 cups of confectioners' sugar
1 teaspoon of vanilla extract
3 tablespoons of bittersweet chocolate, melted and cooled

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk and sour cream. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Icing
Cream the butter with an electric mixer. Add the confectioners' sugar little by little. Mix for about 3-4 minutes until the mixture is smooth. Add the cooled chocolate and vanilla extract and mix well until the chocolate is entirely incorporated. Ice the cupcakes as you please. Enjoy!
Once you have iced the cupcakes, it is best not to store them in the fridge to maintain the icing's texture.

The Kitchen at Parson's Green

Last week, Niamh from Trusted Places invited myself and 10 others (amongst them Tom, Helen, Su Lin, Josh, Melanie, Alex and Chris) to an evening at The Kitchen. Newly opened, this place's concept is popular in the US. All you do is pick which dishes you'd like online, turn up, assemble them there, and take it home to cook it. No chopping, no slicing, no peeling and best of all, minimal washing up. Co-owner and Michelin-starred chef Thierry Laborde and his colleagues are on hand to help (and teach me how to pipe mashed potato...).

The operation ran smoothly. We were given sheets with clear step-by-step instructions on how to assemble our dishes and once assembled, we took them over to a fancy machine which sealed them with a plastic wrap and instructions on how to further cook it once you get home. By the time we got back to our work stations, new ingredients for the next dish were ready waiting.

It's a good concept and perfect for those with busy lifestyles but also concerned about the provenance of their food. All the ingredients are of high quality and sourced from independent traders and not wholesale. I don't think I'm the target market as I will make the time to cook, but I can see the attraction. I would recommend picking a day when Chelsea aren't playing at home though; it was a rather unpleasant sweat-a-thon on the tube on the way there.

I immediately cooked up the salmon teriyaki I had assembled when I got home and it was gorgeous. Melt-in-the-mouth salmon, decent teriyaki sauce and mushroom and pak choi stir-fried in sake. I wish I'd made more.

Pear Clafoutis with Fleur de Sel Caramel

First, before the food, a food news! I have the honor to announce that I am now one of the online editors at www.tastespotting.com. As most of you know, tastepostting is a great outlet for all of us food blog owners, and I have been using it for months. I cannot overstate how happy I am to be a part of the project. I have already discovered dozens of wonderful blogs through all the photographs submitted to the site and it's been great to be a part of the approval process. I look forward to discovering more of the blogs out there!

Now.. for this little dessert. There are those days when you're just not in the mood to make a real, rustic tart dough. Yesterday was one of those days. Let's face it, no matter how much you like to cook, there will be days when you want to take the easy way out. For some it might be take-out or running to the closest pastry shop, but for me it's going for a quick substitute. Clafoutis is possibly one of the easiest ways to make a fruit tart without worrying about making dough. It's as simple as cutting fresh fruit and pouring a sweet custard mixture over top.

I have also been meaning to try out this simple caramel recipe we used to make at culinary school and to tweak it a little at home. It's the easiest caramel sauce, and we would use it to decorate our dessert plates. I decided to add a touch of 'fleur de sel'- a gourmet hand-harvested salt - which added a nice hint of salty goodness. Fleur de sel is quite a pricey ingredient, but I've really grown to love what it adds to meals. In this case, it turned a simple caramel sauce into a burst of different flavors.

Recipe (makes 6 individual clafoutis)

1/3 cup of sugar, and extra for your molds
3 eggs
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
2 teaspoons grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons of Grand Marnier
3 firm but ripe Bartlett pears

Preheat the oven to 375 degrees F.

Butter each mold lightly, sprinkle some sugar and tap off excess.

Beat the eggs and the sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Lower the speed and the flour, cream, vanilla extract, lemon zest, salt, and Grand Marnier. Reserve

Meanwhile, peel,core and cut the pears into thin slices. Using about half a pear per mold, gently arrange the slices so as to cover the bottom of each mold. Pour the batter over the pears. Bake until the top is golden brown and the custard is set. This will take about 40 minutes.

Caramel Sauce
1 cup of sugar
2/3 cup of water
1/2 cup of cream
1/2 teaspoon of fleur de sel

In a pan on medium heat, add the sugar and water. Without stirring, let the sugar dissolve in the water (until the mixture looks like water only). Once it has, let the mixture come to a simmer. At this point, you can gently swirl the pan around. Be extremely gently (and stay concentrated) because the mixture is extremely hot. Keep a watchful eye on the mixture, and wait for it to turn a nice mahogany color. It will take about 6-7 minutes to change colors, but once it has started it will go very quickly. The sugar also burns very fast once the color changes, so be careful. Once the caramel has reached the right color, remove from the heat and slowly add the cream. If the sugar starts to harden, place back on low heat for a couple minutes and let the sugar melt down. Once the mixture is homogeneous, set aside and leave to cool. The caramel sauce can be stored in the fridge, and gently re-heated before using. Enjoy!

A Perfect Saturday in London

Krista of Londonelicious has called for bloggers to blog their 'Perfect Saturday in London'. So here's mine.

I'm not much of an early riser (this here is the understatement of the year) but since I have a lot to fit in, we start at:

9:30am It will, of course be a perfectly sunny day. I like to walk; I do at least 3 miles a day, if not more. I leave the house and walk to Blackheath, a rather pleasant and tree-lined 40 min stroll. At Blackheath, I jump on the 108 to North Greenwich.

10:30am I arrive at the Peninsula Restaurant at the Holiday Inn, North Greenwich to join the masses for a dim sum breakfast / brunch. North Greenwich is a strange, deserted place full of new builds, the O2 and motorways. I swear I see tumbleweed roll past in the distance, but the restaurant takes me straight back to the dim sum places in Hong Kong. It's usually heaving and very noisy, often not an English word heard.

11:45am Sufficiently stuffed, I jump on the Jubilee line to London Bridge (15 mins) and walk to Borough Market. Batting aside the crowds, I grab a pint of mulled cider and 6 oysters. These are slurped / drank in the shadow of the church.

1pm Back to the overland at London Bridge to catch a Southeastern to Charing Cross (11 min). I walk past Trafalgar Square to the National Portrait Gallery (my favourite of London galleries I've been to so far) and have a potter around inside. A cup of over-priced coffee (you're not in London if you're not being ripped off) in the cafe to revive my mulled-cider-brain.

3:30pm Leaving the gallery, I then walk (25 min) down to Lanesborough Hotel for Afternoon Tea, more specifically the Belgravia Tea. I haven't been before, but it's been on the list for ages.

6pm Leaving the Lanesborough, I jump on the tube (30 mins) to Old Street. A few beers in The Reliance - they have Scrumpy Jack on tap. I like.

8pm Jump on the 205 to Tayyabbs (via an offie to pick up more beers for the inevitable queue). Lots of grilled lamb chops.

11pm I waddle off, home-bound. Or, more likely than not, we head to Catch on Kingsland Road for a boogie and I end up having to catch a miserable night bus. Wait - this is the perfect Saturday, right? In that case, I am chauffered home by a taxi.

Bacon-Wrapped Scallops

I've always loved entertaining, but especially love easy entertaining. I've learned from trial and error to always make something fresh and simple, and something you've made before! These bacon-wrapped scallops make for great finger food. you can make them ahead of time and reheat them at the last minute and switch the ingredients around. You can use pancetta in place of the bacon and dates or figues instead of the scallops. Any crispy and salty cured meat will pair wonderfully with, in this case tender scallops, or fruity and soft fruit.

The only thing about this recipe is that because it is simple, the ingredients have to be really good .. so try to get the bacon from a good deli, and the scallops as fresh as can be.

Recipe: (for 12 scallops)
12 scallops
12 thin slices of bacon
Salt and freshly ground pepper
Extra Virgin Olive Oil
12 wooden toothpicks, soaked in water for 20 minutes

Set your oven on broil. Line a baking sheet with parchment paper. Season the scallops with salt and pepper. Tightly wrap them with a piece of bacon and seal by inserting a toothpick to hold the bacon together. Place on a bacon sheet and lightly drizzle with olive oil. Bake for 6-10 minutes, depending on the size of the scallops. Remove when cooked through. If the toothpicks burn a little while in the oven, gently remove them once out of the oven, and replace with new ones.

Thrifty

Recently it's been nothing but doom and gloom; the rain has arrived and the clocks will be changing this weekend. Soon, I will be waking up in the dark and coming home in the dark. The tacky Christmas decorations will be going up, and Oxford Street will be more of a nightmare to navigate when I finish work due to Christmas shoppers. Add to this the incredibly boring credit crunch which people won't stop talking about, and you get a rather grumpy girl.

So on a miserable Monday night, this was the best thing to cheer me up. It was warming and deceptively filling, not to mention very cheap. It also uses all the odds and ends of pasta packets that I strangely hoard.

Pasta Stew

For four

1 onion, diced
3 cloves of garlic, thinly sliced
2 rashers of streaky bacon, diced
1 carrot, diced
2 sticks of celery, diced
2 yellow peppers
Pinch of chilli flakes
1 tin of chopped tomatoes
Pinch of dried oregano
1 bay leaf
200mls chicken or vegetable stock
Leftover pasta pieces (I used bits of pappardelle and macaroni), about 150gr
1 tbsp tomato puree
1 small handful of basil and parsley
Parmesan to taste (optional)

Fry the onion with the bacon and the chilli flakes until lightly browned, but not burnt. Add the garlic and oregano and fry further until fragrant. Add the carrot and celery and stir fry until softened.

Meanwhile, soak the pasta in boiling water to get rid of excess starch. Drain and add to the saucepan, with the stock, tinned tomato and puree, and bayleaf. Simmer this for 20 minutes, or until the pasta is quite soft. If it's looking dry, top up with more water. Add salt to taste. On serving, scatter with parsley and basil and top with parmesan and black pepper.

This is a really flexible recipe which I often change to add whatever's hanging around the fridge. Savoy cabbage also works well.

Boiled

The humble pork dumpling has many faces in Chinese cuisine. With a few different flavourings and shapes; they can be delicate, soupy won tons, steamed dim sum favourites siu mai, and also the crispy bottomed potsticker dumplings.

The dumplings are made much like potsticker dumplings, but instead of steaming and then frying, they are boiled. This makes for a somewhat softer and more delicate skin, as often the steaming and frying of the bread flour dough makes them more chewy.

Boiled Dumplings

Makes 12

80gr bread flour

40gr water

Mix the bread flour and the water together to form a dough. Knead for a few minutes and leave to rest.

150gr pork mince

1 shiitake mushroom, rehydrated and diced

1 spring onion, sliced finely

3 or 4 sprigs of coriander, chopped

1" ginger, minced

1 small carrot, grated

2 tsp light soy sauce

1 tsp cornflour

Mix all the ingredients above and leave to marinate for 1/2 an hour. Before you add the grated carrot, squeeze as much juice out of it as possible.

Roll the dough into a sausage shape and cut into 12 pieces. Flour each piece as you go along, and roll into a disc shape as thinly as you can manage. Place a heaped teaspoon of the pork mixture in the middle of the disc and fold the edges, making sure it's tightly sealed. I didn't bother crimping these dumplings, as I think the effect is lost with boiling them. Place each dumpling on a floured plate.

To cook, boil a big pot of water. Add the dumplings, and turn the heat down to a simmer. Simmer for 8 - 10 minutes, and serve with soy and chilli, or black vinegar and ginger.

They're not the most attractive things, but they are very tasty and simpler to make than the potstickers, due to not having to crimp and also the easy cooking method. They make a pleasing brunch.

Thick Mushroom and Herb Soup

I think I would have a lot of trouble cooking without herbs. Some things can be altered or replaced, but there is nothing like the nutty, fresh, at time lemony and peppery flavor of herbs. They can turn any meal into something special and I find it bland to cook without them.

Funny enough, I used to absolutely hate them as a child. Like most children, I had a few strong dislikes for certain foods, but none greater than the fear of herbs, or 'bouts verts', as I used to call them in French. I would drive my mom crazy and pick them out one by one in tomato sauces, salads or any other sauce where I knew my mom had probably tried to conceal them. I also used to be difficult with soup.. and would only accept to eat it if I was promised it was 'potage', and not soup. This makes me seem like quite the difficult child but those were the two things I really took issue with. This herbed-filled mushroom soup is thus a little wink to my childhood years and to how things can change for the better.

Recipe (for 4), adapted from the Soup Bible
2 ounces of smoked bacon
1 onion, finely chopped
12 ounces of combined portobello and cremini mushrooms, coarsely chopped
2 1/2 cups of good meat stock
1 small wine glass of dry sherry wine
2 tablespoons of combined rosemary, thyme and marjoram - stems removed
1 teaspoon of dried italian seasoning
Salt and freshly ground pepper
A couple spoonfulls of thick yogurt or sour cream

Roughly chop the bacon and place in a large saucepan. Cook slowly until the fat renders from the bacon. Add the onions and saute gently until the onions become translucent and soft. Add the mushrooms to the pan. Cover and sweat until their liquid has run out and they have reduced in size. Add the sherry, stock, as well as the fresh and dry herbs. Lightly season with salt and pepper.

Bring the mixture to a boil and reduce to a low simmer. Cover and cook for 10 to 12 minutes. Process the soup in a food processor or blender until smooth but still a little chunky. Adjust the seasoning with salt and pepper and transfer to the saucepan to heat through. Serve with a dollop of sour cream or yogurt and garnish with a parsley leaf. Enjoy!

Action Aid - Child Poverty Day

It's Child Poverty Day on the 17th October, and Action Aid are asking you and your friends or colleagues to bring in a packed lunch and donate your lunch money to them - here is the link. http://www.actionaid.org.uk/childpovertyday/

It's a worthwhile cause; every day more than 16,000 children die from hunger and they need help.

I have some sort of bento box planned. Perhaps some Onigiri and inarizushi from this recipe - what's your favourite packed lunch?

Veal Revisited

During my visit to Abu Dhabi, my sister Vicky and her boyfriend Richard (who you may be able to see in the reflection in the picture above) took me to a rotating restaurant. It was on the 19th floor, and happily enough it wasn't travelling at super speed, but rather a revolution an hour or so giving us the perfect opportunity to view all of Abu Dhabi. Much discussion ensued as to how the waiters knew which table was which; we decided in the end they must make notes: "Table full of sun burned Brits - 1 x fish main" etc. Maybe.

To start, my eye was drawn by the mention of oysters (possibly called 'Guillard'? I'd had a bit of gin by this point...). These, as you can see, were big meaty beasts and were incredibly sweet, full of umami and flavoursome of the sea. I had a good ol' chew on them, as I don't believe in swallowing them whole and only getting a hint of flavour. I do believe these may have been the best oysters I've had so far - perhaps a toss-up between those of Kinsale.

However, I was a touch jealous of Richard's beef cheek galette with wild mushroom risotto. He let me have a taste and it was meaty.

Moving on, I opted for the 'Rack of Veal with Balsamic Glaze'. I tend to suffer from chronic indecisiveness when ordering food, as I have an almost pathological fear of food envy. As soon as I spoke my order, I regretted it. I was expecting piddly little rounds of meat, truth be told.

I couldn't have been further from the truth and I was gobsmacked when they brought me this beast. It was huge, larger than the size of my outstreched hand. My dining companions looked on enviously as I dug in with abandon and it was cooked perfectly to medium rare, as requested. It had a rich and beefy flavour to it, but was also very tender. A strange cube of jellied mushrooms accompanied it and was fine, but the balsamic sauce with a hint of rosemary were perfect companions. Simplicity at it's best.

I was much too full for dessert, but I had a sneaky taste of everyone elses. The Selection of Chocolate was just that - chocolatey. It consisted of a sorbet, a ganache, a truffle and a millefeuile. Very rich indeed. Contrasted with this was a light and delicately sweet upside down apple tart.

The service was inobtrusive and discreet. There was a lady singing with a piano accompaniment which at best provided us with some giggles, and at worst was a bit loud when we swung past, but quite inoffensive overall.


Al Fanar

Le Royal Méridien Abu Dhabi
Sheikh Khalifa Street
PO Box 45505
Abu Dhabi
United Arab Emirates

Tel: (971)(2) 674 2020

Spaghetti with Sausage and Cilantro Pesto

Who says pesto can only be made with basil and pine nuts? Certainly not me! I have been testing different ways of making pesto - using different types of herbs and nuts to see how the flavors changes. I tried this cilantro (or coriander) pesto a couple nights ago and was pleasantly surprised by the result. Cilantro can be a little overpowering at times, so I used a handful of peas in the mixture to soften its taste and it worked well with mild Italian sausage.

The point is.. I might be a bit of a rebel (but certainly not a maverick!) and don't really like following recipes too closely. I do when I bake - doughs can turn out seriously wrong if you don't follow ratios - but when I cook savory foods, I tend to let my imagination go. Pesto is one of those things I tend to have a sudden craving for, so it helps to be able to tweak the original recipe and make it with what I have on hand that day.

Recipe (for 4)
One bunch of cilantro
2 small garlic cloves, roughly chopped
1/4 cup of good quality extra virgin olive oil
1/4 cup of pine nuts, lightly toasted if possible
1/4 cup of frozen peas, thawed
1 teaspoon of lemon juice
1/4 cup grated Parmesan
Salt and freshly ground pepper
450 g spaghetti (for 4 people)
2 good quality mild Italian sausages from your Deli
2 tablespoons of bread crumbs

To make the pesto: In a blender place the cilantro, garlic and pine nuts. Pulse. Slowly add the olive oil while blending. Once half of the oil is added, add the peas. Pulse again. Add the lemon juice. Once the mixture is smooth (but still a little chunky) add the Parmesan and pulse again. Taste and adjust seasoning with salt and pepper. Reserve.

Boil the water for the pasta. Salt generously and cook the spaghetti for the indicated time on the package until al dente. While the pasta is cooking, heat a pan to medium high heat with a good drizzle of olive oil. Slice the sausage and add to the hot pan in a single layer. Do not move the sausage for about 3 minutes. Turn on the oven side once the sausage is nicely browned. Add the breadcrumbs to the pan. Cook for another 2-3 minutes. Make sure the breadcrumbs are nicely toasted and coat the sausage. Once the sausage is cooked through, remove and place on a paper towel to soak up excess fat.

Once the pasta is cooked, add a small ladle of the pasta water to your reserved pesto to loosen the sauce. Drain the pasta and transfer to the pan with the sausage. Add the sausage, the pesto and mix in. Serve. Enjoy!

Lebanese Eating

Behold, the tallest flagpole in the world!

This is located in Abu Dhabi, where I've just spent the past week visiting my sister and her boyfriend. Apparently it took the largest crane in the Middle East (which is saying something) to erect said pole, and this crane weighed a hefty 1200 tonnes. This flagpole took two years to be designed by engineers from the US, UAE and the UK.

Can you tell I spent rather a lot of time with someone working in construction?

Anyway, the first proper meal I had on our first day was Lebanese. It was a perfect introduction to the food filled week ahead, and was just the right amount of refreshing flavours to stop me from going into meltdown at the shock of the 38°C heat. 38°C! I've never been anywhere this hot - it later rose to 43°C at one point during the week. I kept scoffing at having to take taxis everywhere, but really; it was too hot to walk.

First to arrive was this tabbouleh. It was very different from any other tabbouleh I've had in that it seemed to be 90% parsley whereas others I've had used much more bulgar wheat. This and the rocket salad behind it gave refreshing relief to the deep-fried dishes that shortly followed.

The table was positively heaving before long. Calamari, olives and houmous were great, although I noticed the houmous was much milder in garlic than any I've had before. I also had kibbeh, a minced lamb ball fried, for the first time. Unfortunately I wasn't brave enough to order the 'kibbeh naye', which is raw kibbeh eaten a bit like steak tartar.

Much to my delight, they also brought us a plate of pickles. I'm not quite sure what it is about anything pickled, but I really can't get enough of them. I sometimes buy cheeseburgers from McDonalds just for the gherkins.

We couldn't identify what the pink pickled vegetable was - any ideas?

We also ordered the falafel and a mixed grill. The grill was apparently something of a let-down in size according to my Lebanese-expert companions, but it nevertheless we were no where near close to finishing it all.

We gave it a good go, though.

Al Birkeh

Le Méridien Abu Dhabi

Tourist Club Area

Abu Dhabi 46066

United Arab Emirates

Tel: (971)(2) 644 6666

Lime Meltaway Cookies

With Autumn in fall swing, all I want to do is bury myself under a warm blanket with a warm cup of tea. This vision might be very grandmother-y, but that's always the way I feel when the weather starts to change and the leaves start to turn. Montreal has this wonderful way of welcoming you to fall. In anticipation of many weeks of winter to come, the trees lend themselves to a spectacle of oranges, burgundy and browns. Our new apartment has a great view on the montain, and every morning it seems like a new tree has decided to rid itself of its greens. Every year I wonder which tree has mounted the necessary courage to change colors first without fear of ridicule...and like every great trend, its neighbhours then follow one by one.

These cookies fit my mood this weekend. They were easy to make and as promised did meltaway in your mouth leaving behind a lovely taste of sweet lime.

Recipe, adapted from Martha Stewart Cookies

Makes about 5 dozen

3/4 cup (1 1/2 sticks) of unsalted butter at room temperature

1 cup of confectioners' sugar

Finely grated zest of 2 limes

2 tablespoons of fresh lime juice

1 tablespoon of pure vanilla extract

1 3/4 cups plus 2 tablespoons of all purpose flour

2 tablespoons cornstarch

1/4 teaspoon of coarse salt

Put the butter and 1/4 cup of confectioners' sugar in a bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy (about 4-5 minutes). Add the lime zest, juice and vanilla and mix until fluffy.

Whisk together the flour, cornstarch and salt in a separate bowl. Add to the buttery mixture and mix on low speed until just combined.

Divide dough in half. Place each piece of dough on an 8 by 12 inch sheet of parchment. Roll in parchment to form a log. The dough will be a little sticky folding the dough in the parchment and rolling through the paper will help to form an even log. The log should be about 1 1/4 inches in diameter. Pressing a ruler along the edge of the parchment at each turn will help to make the log as round as possible. Once the log is formed and wrapped in the parchment, chill for at least an hour. Do the same with the other piece of dough. If you can chill the dough for 2 or 3 hours, it will make it that much easier to slice.

Preheat your oven to 350 F. Remove the parchment, and cut each log into 1/4 inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes rotating the sheet half way through. Once the cookies are cooked, transfer to wire racks and leave them to cool for about 10 minutes. While they are still warm, toss them in the remaining 2/3 cup of confectioners' sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature for up to 2 weeks.

Lemon Risotto with Pea Puree and Mushrooms

There's just something about risotto. I don't know if it's the way you see the strands of rice start binding together gently or if it is its velvety and creamy texture once done, but it gets me every time. In fact, this is one of the meals I find myself making the most because it's so easy. I remember reading about how tedious it was to make and how you had to be behind your stove carefully making sure the rice didn't burn. The reality is that risotto is very quick to make (about 20 minutes) and can usually be made with ingredients most of us already have on hand. A few things, however, can turn a risotto from a simple weeknight supper to an amazing meal. First, using good quality stock really does make a difference, and in the case of risotto it makes the whole dish take on a richer and more intense flavor. You can obviously make it with store bought stock if that's all you have, but if you want to make this a real treat, homemade stock is definitely the way to go.

For having made stock over and over again at culinary school, I can assure you that chicken stock is pretty easy to make. Veal and beef stocks are more tedious to master, take a long time and require ingredients the regular cook does not have at home (like veal bones!). Chicken stock, however, uses the simplest ingredients. It does take about 2 hours to make, but you just need to skim off the fat from time to time once it's on the stove, so you really just need to be home and you can be doing something else while your stock is slowly simmering away. Chicken stock also freezes very well, so you can make a big batch every couple months and freeze them in individual ziploc bags that you can then take out as needed.

Once you have good stock, it's almost impossible to end up with a bad risotto, as long as you let it gently simmer away to get the rice to slowly release its starch and allow the strands to slowly meld together. I treat risotto much as I do pizza: as long as you have ingredients that complement one another, you really don't have to follow a recipe, and the possibilities are endless.



Recipe (for 4)
1 1/2 cup of arborio rice
4 cups of chicken stock
1 cup of thawed frozen peas
1/2 lemon, juice and zest
3 shallots, diced finely
3 garlic cloves, crushed
1 teaspoon of dried oregano
1 glass of good quality white wine
2 tablespoons of butter
A large handful of cremini mushrooms
4 sprigs of fresh thyme
Extra Virgin Olive Oil
Salt and freshly ground pepper
1/2 cup of freshly grated Parmesan, and extra for serving

In a pot, bring the stock to a boil, reduce to a low simmer.
In a saucepan, add the butter and a good drizzle of olive oil on medium low heat. Once the butter is melted, add the shallots, the garlic, 2 sprigs of thyme and the oregano. Once the shallots have softened (about 2 minutes), add the rice and coat with the butter, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock, ladle by ladle. Keep adding stock once it has almost evaporated in the pan. Season with salt and pepper.

In the meantime, heat some olive oil on medium high heat in a separate pan. Add the 2 remaining sprigs of thyme. Add the chopped mushrooms. Season with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Reserve.

In a mortar, add the peas, lemon juice and zest, a good drizzle of olive oil and salt and pepper. Crush with the pestle until the mixture binds together but is still chunky. Reserve.

While you are making the pea puree and cooking the mushrooms, keep a constant eye on the rice, keep adding stock and stirring gently. After about 12 minutes, taste and adjust seasoning (do not put too much salt because the Parmesan is quite salty). Once the rice is cooked, add the mushrooms and Parmesan. Fold them in gently. Add the pea puree just long enough for it to be cooked through. Serve immediately, with shaved Parmesan and a drizzle of olive oil. Enjoy!