Apple and Blackberry Galette

Short post this week. We spent the last five days in Barbados attending a friend's wedding... The short trip was wonderfully warm and provided a much needed respite from the drudgery of work.

Barbados is a beautiful country - if you ever have the chance to go, I highly recommend it.



I will write about our trip and our food adventures in Barbados at a later date when I recreate some of the delicious Bajan foods we tried. We arrived home late last night and I could only muster enough energy to make this simple apple and blackberry galette.


Apple & Blackberry Galette


This recipe makes a slightly sweet, slightly tart galette. If you prefer a sweeter dessert, I would add another 1-2tbsp of sugar.

397 grams of puff pastry (defrosted)*
4 Granny Smith apples - peeled & cored
1/4 c walnut pieces
1/4 pint blackberries
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbsp brown sugar

1 tbsp lemon juice

1. Preheat oven to 400 degrees.
2. Roll out puff pastry thinly. Place a large dinner plate (approximately 12 inches) wrong side down to create an impression on the dough.
3. Place on a baking sheet and refrigerate.
4. Meanwhile, slice apples into thin slices and place in water with a little lemon juice.
5. Remove puff pastry from fridge. Arrange apples in a concentric pattern (or if you like a more rustic look, scatter within the circle.
6. Scatter blackberries and walnut pieces.
7. Sprinkle brown sugar, cinnamon and nutmeg over the fruit.
8. Bake for 60 minutes. Remove from oven when the puff pastry is puffed, golden and crisp.
9. Cool slightly and serve with a dusting of icing sugar and a scoop of vanilla ice cream.

*You can make puff pastry and I am quite sure the quality is much better, but this buying prepared puff pastry is a quick and easy solution for this dessert.
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The Best (and Easiest) Chocolate Cake I've Ever Had!

I baked you a cake. What's the special occasion?, you ask.

I received my 15,000th hit sometime last week (I started tracking around November 2008) and I wanted to so say THANK YOU to all of you who have loyally visited my site, signed up for updates and dropped the occasional comment. It's all of your support that has made one of my photos number one on Tastespotting, and amongst one of the most viewed photos ever! (And that's no easy feat...)

So from me to you, please accept my most heartfelt Thank You!

To celebrate, (and of course, I don't really need a special occasion to do so...) I thought I would bake us a cake. This is one of my most tried and true recipes that I have honed and tweaked over time and I want to share it with you.

For some reason, my semi-regular feature on desserts has resonated with many readers. Maybe because it's a universal dilemma - you've been invited over for dinner and your host asks you to bring dessert. "Sure, no problem." You say. Then your thoughts run to, "So, what do I bring for dessert?" You could run out to the bakery and buy a lovely cheesecake or something, or you could just make something...

Amongst the other things I have offered up as suggestions in the past, such as lemon bars, raspberry & pear crumble, and most recently, key lime squares, I think this is easiest recipe of them all. This is what I like to bring when I am invited over for dinner and I most definitely make this cake when I have guests over for dinner.

It's such a simple recipe, almost foolproof. The ingredients are simple and the taste is out of the world. The cake is moist and dense and just buckles under your fork. When you make this cake, use good quality dark chocolate. The result is a buttery, smooth, rich and flavourful chocolate cake. Use the good stuff, and your tastebuds will thank you.

I make this cake the day before I need it. It allows the flavours to meld and reduces "day of" stress if you are hosting a dinner party. Leave the cake in the tin, covered with cling film and stored in the fridge. About thirty minutes before you intend to serve it, remove and plate.


Flourless Chocolate Cake

200 grams dark chocolate - broken into small pieces
200 grams unsalted butter - cut into small pieces
1 c sugar
5 eggs

optional: 150 grams sour cherries (roughly chopped)
(I use jarred sour cherries macerated in a light syrup. But I think you can also use fresh ones too... But note the addition of fruit shortens the shelf-life of the cake.)

1. Pre-heat oven to 350 degrees. Butter an 8 inch round cake pan and cut a parchment paper to fit the round. Butter the parchment as well.
2. In a double-boiler*, slowly melt the chocolate & butter until smooth. Don't allow the water in the double boiled to touch the bottom of the bowl. Once melted, add sugar and stir well until smooth. Remove from heat and cool for about two minutes.
3. One by one, crack an egg into the batter. Stir until smooth and glossy before adding the next egg. The batter will become thick and viscous. If using, stir in the sour cherries.
4. Pour into the prepared cake pan and bake for about twenty minutes. At twenty minutes, if the cake seems really wet in the center, then set the timer for another two minutes and check again. The cake will slightly puff on the edges with a dense thick center. (I have made this cake maybe ten or twelve times, and the baking time is about twenty four minutes.)
5. Cool cake on a wire rack.
6. Once completely cool, refrigerate.
7. About twenty minutes before serving, flip the cake onto a plate upside down. Remove the parchment paper. And carefully, lay your serving plate on top of the cake. Then flip the cake over onto its right side and remove the original plate.
8. Slice into eight wedges and sprinkle with icing sugar and serve with vanilla ice cream or a dollop of whipped cram.

*I don't have a double boiler. To melt the chocolate, I fill a medium sized pot 1/3 of the way with water, once it comes to a boil, I turn it down and place a medium sized metal bowl on top. Ensure that it is not tight-fitting so that the steam can escape. (But having said that, be careful. Hot steam can cause serious burns.)

I have made an extra cake without the cherries and wrapped it well in cling wrap, then again in a freezer bag and stored it in the freezer. It keeps for up to three months and to serve, defrost on your counter for about 45 minutes and slice into wedges. Although my husband thinks it tastes just fine unthawed
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What To Bring for Dessert: Key Lime Squares

Last week, my younger brother asked me to make lemons squares for our family's Easter dinner. It is not everyday this man asks me for something, so I was happy to oblige. Truth be told, I have some residual guilt issues from when we were kids. He is six years younger than me, which is a lifetime when you're under the age of fifteen. Of course, like any little brother, we thought of him as a bit of a pest and a baby. He was always several steps behind following my sister and I around on his bike. Of course, my parents expected that we "watch" him and my dad threatened that we better be nice to our brother because one day he would take care of us. Ha! As if. Of course, we highly doubted that the little ankle biter could one day be in a position to help us outside of the times we conscripted him for spa mud mask nights and to do our household chores.

These days, my brother and I get along quite well. There are no more mud masks but he still does do the occasion household chore. (He shovelled the snow off our driveway during the winter when we were out of town. Yeah, he's a pretty good brother.)

I came across a bag of key limes and decided to modify the recipe a little. Key limes are tiny, tart limes made famous by that fluffy, cloud-like pie of the same name. Key limes are not the easiest to juice especially if you have large, clumsy hands, but a reamer with a pointed end and some patience will help. Of course, my intentions were good but as I juiced lime after tiny lime, I cursed my brother underneath my breath. It took about half an hour to juice enough limes for these squares, but based on the rave reviews I had last night, they were worth it. These key lime bars are smooth, tangy, sweet and crumbly. A perfect ending to a great meal.

Key Lime Squares

Crust:
1 1/4 cup graham cracker crumbs
4 tbsp butter, melted
1/4c icing sugar
1 tsp lime zest

Filling:
1/2c + 2 tbsp key lime juice
1 can condensed milk
2 egg yolks

1. Preheat oven to 350 degrees. Butter a 8" square baking pan. Place a sheet of parchment paper on the bottom of the pan allowing for a two inch over hang on both sides. (This will facilitate removing the squares from the pan for serving later.)
2. Mix the cookie crumbs, icing sugar, lime zest & melted butter. Mix well and pour mixture (bit by bit) into the prepared pan. Press down firmly and evenly including about half an inch to an inch on the sides. (I have found that I don't use all the crumbs and I prefer less crust to more.)
3. Bake for approximately fifteen minutes until golden. Remove from oven and cool on a wire rack for at least half an hour or entirely cool.
4. Preheat oven to 350 degrees. To make the filling, whisk the egg yolks and condensed milk together until fully incorporated. Add key lime juice and mix well.
5. Carefully pour mixture onto cooled crust, smooth surface with an offset spatula and bake for 20-25 minutes until the filling is set.
6. Remove from oven and cool on wire rack. When completely cool, refrigerate until ready to serve.
7. To serve, lift both side of parchment and carefully pull the dessert away from the baking dish. Set on a sturdy cutting board and cut into squares and serve.
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Bachelorette Supper: Spaghettini with Tomatoes & Goat Cheese

My husband decided to spend Saturday night watching the hockey game with the boys. I had a long week at work this week and the only thing I wanted to do was to kick my feet up and maybe watch the re-airing of the series finale of ER.

The prospect of having dinner on my own got my wheels spinning to create something delicious but also relatively simple. Then I remembered something I used to eat all the time in my bachelorette days. I guess this dish fell to the way side because my husband is a vowed meat eater and despite my earnest attempts to prepare the occasional vegetarian meal for him, he simply doesn't see a meal without meat is a meal.

When he decided to do a boy's night out, I decided to treat myself to this long lost friend. This is a simple pasta with clean flavours that's a snap to make but feels like a treat. Fresh juicy tomatoes on top of silky noodles with a generous dollop of velvety tangy goat cheese. It is easily my favourite dinner for one.*(No doubt this is even better when tomtatoes are at their peak in late summer.)

*You can definitely increase the quantities if you are serving more than just yourself. I think it makes a really nice main dish in the warm, sticky summer nights. It's a really beautiful but simple dinner. Bon Appetit.

Spaghettini with Tomatoes & Goat Cheese

1 tbsp olive oil
3 garlic cloves, minced
2 medium sized tomatoes, diced
1 tbsp butter

handful of baby arugula (rocket) or a couple of basil leaves
dollop of goat cheese

quantity of a fine noodle pasta like cappellini or spaghettini

1. Boil water and add pasta.
2. Meanwhile, heat olive oil in a large saucepan, add garlic and cook until the garlic sizzles. Add tomatoes and simmer. Let the tomatotes simmer down into a sauce.
3. Add the arugula until it wilts.
4. To finish, add a pat of butter to create a sauce.
5. When pasta is al dente, drain pasta reserving a cupful.
6. Add a small amount of the pasta water to the tomato sauce if you want the sauce to be a little thinner.
7. Plate pasta and scoop tomatoes and arugula on top.
8. Dollop with goat cheese and serve.

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Sugaring Off! What To Do With... Maple Syrup

Last Spring, we spent Easter in Montreal with my in-laws. It was my first opportunity to experience a rich Quebec tradition: a visit to the cabane au sucre (literally means: sugar cabin). This activity is also known as, “Sugaring Off.” It is that glorious time of year when the sun shines a little bit longer each day, the snow starts to melt away and the farmers tap their maple trees to siphon off that glorious sap that is transformed into the wonderfully sweet amber maple syrup.



Be warned, the point of cabane au sucre is to eat. A LOT. And sometimes, the cabane is enlivened with a certain amount of alcohol, and local music too. My advice to you: Wear loose elastic waistband pants, pace yourself then dive right in. The cabane is a multi-course extravaganza showcasing two of Quebec's agricultural darlings: pork and maple syrup.

Our cabane was located on a picturesque farm set along rolling hills blanketed by thick white snow in rural Quebec. The cabane itself is a large hall with long communal tables. It was still early in the day but there is a buzz in the room with chattering patrons, clanging dishes and a small army of cooks banging out one dish after another.

We purchased our tickets, as soon as we sat down at our table, the parade of food began. Our meal kicked off with a large bowl of thick pea soup. It was dark pea green flecked with yellow lentils in a rich, flavourful broth. I was just about to reach for a second bowl when my husband (my fiance at the time) shook his head and told me pace myself. A large greasy platter filled with assorted ham, and sausages with little dinner rolls showed up at our table next. I sat out this round. (I don’t eat pork - it’s a long story but involves childhood “incident.”) Then came a plate of starchy white potatoes to soak up the eggs stirred in warmed syrup. (Yes, you read that correctly... eggs cooked in syrup.) Now, that may sound unappetizing, and in fact, my husband didn’t have a taste for it. But I found it unique, interesting and different: strands of eggs whisked through thick boiling maple syrup. It's not for everyone, but I like eggs and I like maple syrup so it worked for me. Of course, no cabane au sucre breakfast would be complete without baked beans simmered in maple syrup. They were tender and sweet but not cloying. Last but not least, we capped the meal off with the grand marshal of the food parade, dessert. First, a grand-pere (literally means grandfather), a deep fried sweetened dough similar to a funnel cake doused with glorious maple syrup. Then last but not least, the most classic of Quebec desserts: the fabulous yet simple tarte au sucre. Think pecan pie or butter tart without the pecans or the raisins. It's a smooth and creamy, reminscent of a soft fudge with a crisp, shattering crust. I groaned my way through the final bites, but man, it was good. Decadent but good.

I left the sugar shack with a full belly, wishing I had worn pants with an elastic waistband. But there was one thing left to do... maple taffy. As we left the cabane, one of the farm hands had just filled a large wooden tray with pristine white snow. He poured maple syrup into the pristine white snow and all the kids (including the kids at heart) lined up to wrap the hardening syrup around a Popsicle stick and to enjoy maple syrup one last time.

While a tour around the property is a must, if you're with children, they will likely insist a sleigh ride on the farm's horses...



I didn't need to "sugar off" to develop an appreciation for the beauty of maple syrup. It has a delicious and deep flavour that I like to use in place of brown sugar. While it is a natural pairing for pancakes, I think maple syrup is far more versatile than that.

I have added maple syrup to roast squash (it pairs so nicely) when I make this squash and pumpkin bisque. I also add a tablespoon or more... when I make breakfast turkey patties. It tastes fabulous as the sweetener to home-made granola (in place of honey or brown sugar) and I have even heard of it as a replacement for sugar in coffee. (um, different)

My husband has been in charge of weekday dinners lately and he has found a way to make use of maple syrup and sweet potatoes. This is recipe is a welcome departure from the usual starches - rice, potatoes, pasta....

Maple Roasted Sweet Potatoes

2.5lbs sweet potatoes (peeled and cut into chunks)
1/4c maple syrup
3 tbsp vegetable oil

1. Preheat oven to 400 degrees.
2. Toss sweet potatoes, brown sugar and vegetable oil together. Tumble into an ovenproof dish. Roast for 25-30 minutes until edges are crisp and the sugar has caramelized.

*We visited Cabane Au Sucre Bernard Duquette just outside of Montreal.

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Avocado and Hearts of Palm Salad

Thanks to everyone who made my scrambled eggs posting the most viewed photo on Tastespotting.com last week and I welcome new readers who found me through that post.



When people find out I have a food blog the first thing they ask is, "How do you have the time?" This question is almost always followed by, "How do you come up with recipes?" The answer to the first question is time management but some weeks are better than others. The answer to the second question is sometimes it is through a fortunate accident but most times, I am inspired by an ingredient, a technique or another recipe.

My plan for this week's post was inspired by a great chicken dish I tried several years ago. I spent the week developing this recipe: spice levels and the cooking technique. I wanted to make dish something that was easy, delicious and accessible. Most times, what I envision and what happens are the same thing. The problem was this week that wasn't the case. First, the spices weren't quite there (not exactly a disaster, but not good enough to post) so it has sent me back to the drawing board and second, we had a cooking accident. We grilled the chicken on the barbecue at the same as we did a duck breast. The duck breast with its thick fatty skin created a dark grey smoke that imparted an unappetizing carbon-tinged colour to the meat. Not exactly the result I had intended.

So instead I offer up this really simple salad that we ate with the chicken last night. This is such a simple thing to put together that calling it a recipe is somewhat misleading. You need recipes for souffles, and cheesecakes but for this little salad? No, it's pretty easy. Think of it as a list of ingredients.

If you plan to serve this on a particular day, remember to purchase the avocado several days in advance. I think the addition of orange segments might be really nice in this salad as well which I will try next time. This salad is a welcome departure from the usual leaf salads that people have come to expect.


Avocado & Hearts Of Palm Salad
Yields 2 large servings

1 ripe avocado (diced) (Click here for a refresher on cutting an avocado)
3 hearts of palm (1 can) - sliced into 1/2cm coins

Vinaigrette
1/3 c olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
pinch dried oregano (if you have fresh, use that instead)
1 tbsp of finely chopped parsley

Whisk together and ingredients and set aside.

Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.

Updated April 11, 2009: Thanks to a reader for pointing this out... I inadvertedly forgot to include that you should add salt & pepper to taste and a squeeze of lemon to finish.
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