Lemon cheesecake nice cream

Today I’m sharing one of my very favorite summertime recipes. With just two ingredients, it’s also one of the simplest I know. Meet nice cream, the banana-based alternative to ice cream.

Not only is it yummy, but since it’s nothing but fruit you can eat it anytime, any day, all day everyday if you want to. Well, within reason! My point is that it’s a lot better for you than most ice creams out there (even vegan ones), since it has no added sugar, oil or saturated fat and of course is dairy-free and gluten-free. It’s actually everything-free except banana and lemon. Because the banana is so sweet, you don’t need to add sweetener of any kind.

Why “nice” cream? I’m not the inventor of the term, but I would imagine it’s because compared to cows’ milk ice cream, it’s nicer to animals and also the planet. No cows get involved and the carbon footprint of bananas is lower than that of milk even when transportation is factored in. For each kg of cow’s milk produced, 2.4 kg of CO2 equivalent are generated, while for 1 kg of bananas it’s just 480 g (one-fifth the amount for milk). But nice cream also just tastes nice, so maybe that’s why?

I find it makes a great breakfast on a really hot day. In fact, it’s better as a breakfast or an afternoon treat than as a dessert because it’s much more filling than traditional ice cream or sorbet.

The possibilities for variations are vast – you can add just about anything to the banana base to flavor it. Try mixing in frozen berries, cocoa powder or even a touch of your favorite liqueur (Bailey’s Almande would be great!). See other suggestions at the end of this post.

The flavor I’m presenting today is one that I call “lemon cheesecake” because although it contains nothing but banana and lemon, something about these two things together reminds me of cheesecake. Try it for yourself and see if you agree.

Lemon cheesecake nice cream

Makes 2 servings (the equivalent of around 3 scoops each)

  • 3 medium to large ripe bananas (not overly ripe)
  • 1 medium to large lemon

Equipment needed: freezer, food processor with an “S” blade (a regular blender will probably not be enough), lemon juicer, freezer-safe tupperware container.

Slice 3 bananas into rounds and put them in a plastic tupperware container with a lid. Place in your freezer for several hours or, ideally, overnight.

When ready to make your nice cream (the same day it will be served), remove the bananas from the freezer, take off the tupperware lid and let the bananas thaw for at least 10 minutes (less time on a really hot day, more time on a cooler day). Do not skip this step – rock-solid frozen banana pieces can damage your food processor.

Once the bananas have thawed a bit, transfer them to your food processor. Juice your lemon until you have about 1/3 cup (79 ml) juice. You can also use a bit less or a bit more, depending how much you like lemon.

Pour the juice into the food processor and begin processing. At first it may seem like nothing is happening but the bananas will eventually all blend into a wonderfully smooth texture. If you’re using a small food processor like mine, you may need to stop once or twice and scrape down the sides to move the remaining whole pieces toward the blade.

You’ll end up with a perfect “soft serve” nice cream and can enjoy it as is. Simply transfer to a bowl and, if desired, garnish with (non-frozen) fruit. This is how I eat it most of the time, when not taking photos for a blog post that is. 😉

nice cream 17

But if you want to impress a guest and present the nice cream in scoop form like in the photos below, transfer the blended nice cream back into your same tupperware container and freeze it again for an hour or so. It’s best to still serve the prepared nice cream the same day, without leaving it in the freezer for too long since it can become too solid and impossible to scoop.

When plating up the nice cream, either in soft serve or scooped form, keep in mind that it melts pretty fast! You may want to refrigerate the serving bowls ahead of time to slow down the melting process.

With any number of sweltering days ahead of us still this summer, this nice cream just might become your new best friend. Enjoy!

nice cream 20

nice cream 19

photo_2019-07-11_11-12-47

Variations:

  1. Freeze some berries along with the bananas for a “fruit cocktail” nice cream (you’ll still need bananas for a base).
  2. Process the bananas with lime juice, mint leaves and a touch of rum for a “tropical island drink” nice cream.
  3. Add peanut butter to the bananas while blending, and incorporate some chocolate chunks at the end. Serve with salted pecans.Lots of other flavors are possible! Let me know in the comments what you try and how it goes.

Chia pudding, three ways

The curious superfood that is the chia seed has become quite a big deal in recent years among people interested in health and nutrition or just intriguing ingredients with unusual properties. These seeds can be used in a few different ways, but one of the most popular is chia pudding. There are already lots of recipes online, but I thought it would be fun to experiment with some of my own favorite flavors. So today I bring you three interpretations of this yummy, filling and nutrient-rich dish that makes the perfect breakfast, especially when served with some fresh fruit.

chia seeds
Close up, chia seeds look like rather beautiful miniature mottled gray stones.

So what are these health benefits? Well, chia seeds are high in protein and fiber as well as calcium, manganese, magnesium, phosphorus, zinc and vitamins B1, B2 and B3. They’re also a good source of omega-3 fatty acids (more, gram for gram, than salmon). They furthermore have been shown to reduce certain risk factors for heart disease, such as high blood pressure.

Each of the three single-serving recipes below contains about 30 g of chia seeds, which gives you roughly 4 g protein, 11 g fiber, 208 mg calcium (20% of the recommended daily requirement) and 110 mg magnesium (45% of the recommended daily requirement).

As you’ll see when you make this recipe, chia seeds (like flax seeds) become mucilaginous (sticky) and plump up in contact with liquid, which is why it’s so easy to make a thick pudding with them, with zero other thickener or binder. The texture of the finished pudding is somewhat like tapioca.

For best results, make these puddings the night before (or at least four hours ahead) and enjoy them for breakfast. They can be a dessert too, but as they’re rather filling it would be best to serve them after a lighter meal. Each recipe below is for one individual serving because I find it’s easiest to mix everything up right in the cup.

After you’ve made one of these puddings, you’ll see how easy it is to improvise different combinations of ingredients. You can easily use mashed banana to the ginger pudding, for example, or add coconut to the matcha one. Experiment with your favorite fruits (add blended berries to the milk for example) and toppings.

Ginger chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 3 tablespoons (30 g) chia seeds
  • 1/2 teaspoon ground ginger, or more to taste (or substitute ginger syrup)
  • 3/4 cup (177 ml) soy milk or other plant-based milk (almond, oat, rice etc.)
  • 1/2 teaspoon liquid vanilla extract
  • 1 or 2 tablespoons maple syrup, ginger syrup or other liquid sweetener
  • tiny pinch salt
  • fruit garnish, such as nectarine

For this recipe, if you can find it, ginger syrup is an amazing thing. Use it in place of the sweetener and skip the ground ginger. Alternatively, especially if you’re a big fan of ginger, you can experiment with fresh grated ginger or homemade ginger juice to taste.

Begin by placing the chia seeds and ground ginger in your cup, then add 1/2 cup of the milk (reserving the remaining 1/4 cup until the end) and immediately begin stirring with a fork or small whisk to ensure that no clumps of seeds form. Once you have a uniform consistency, add the vanilla extract, liquid sweetener and salt. Stir well to incorporate everything. If you’re using a transparent glass container like mine, take a look at it from the side to check for any pockets of unmixed seeds or ground ginger. Now add the remaining 1/4 cup milk and stir again.

Let sit for 10 to 15 minutes, then return and stir again to break up any new clumps that may have formed. Although it will be tempting to skip this step, do not because it’s essential for a good result. You may want to give it an extra stir another 15 minutes later for good measure. At this stage, the pudding will seem thin and you might worry that you haven’t used enough seeds, but fear not – it’ll thicken up.

Cover the cup with plastic wrap or something else that will protect the pudding from absorbing odors, and place it in your fridge for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (I used nectarine slices). You may also wish to drizzle a little bit more of your liquid sweetener on top.

Matcha chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 3 tablespoons (30 g) chia seeds
  • 1 tablespoon unsweetened matcha powder
  • 3/4 cup (177 ml) soy milk or other plant milk (almond, oat, rice etc.), added in stages
  • 1/2 teaspoon liquid vanilla extract
  • 1/8 teaspoon almond extract
  • 1 or 2 tablespoons white sugar or neutral-flavored liquid sweetener (rice syrup etc.)
  • tiny pinch salt
  • fruit garnish, such as raspberries

Matcha powder can sometimes be found at organic grocery stores or at tea shops (in France, try Naturalia and other organic stores and Palais des Thés). Otherwise, try looking for it online.

Begin by placing the chia seeds and matcha powder in your cup, then add 1/2 cup of the milk (reserving the remaining 1/4 cup until the end) and immediately begin stirring with a fork or small whisk to ensure that no clumps of seeds form. Once you have a uniform consistency, add the vanilla and almond extracts, sugar or liquid sweetener and salt. Stir well to incorporate everything. If you’re using a transparent glass container like mine, take a look at it from the side to check for any pockets of unmixed seeds or ground ginger.

Let sit for 10 to 15 minutes, then return and stir again to break up any new clumps that may have formed. Although it will be tempting to skip this step, do not because it’s essential for a good result. You may want to give it an extra stir another 15 minutes later for good measure. At this stage, the pudding will seem thin and you might worry that you haven’t used enough seeds, but fear not – it’ll thicken up.

Cover the cup with plastic wrap or something else that will protect the pudding from absorbing odors, and place it in your fridge for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (I used thawed frozen raspberries). You may also wish to drizzle a little bit more of your liquid sweetener on top.

Chocolate-banana-coconut chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 1/4 cup (50 g) mashed ripe banana
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon dried grated coconut
  • 3 tablespoons (30 g) chia seeds
  • 1/2 cup (125 ml) soy milk or other plant milk (almond, oat, rice etc.)
  • 1/2 teaspoon liquid vanilla extract
  • 1 or 2 tablespoons maple syrup or other liquid sweetener
  • tiny pinch salt
  • fruit garnish, such as banana

Start by mashing the banana (about 1/4 cup worth) in the bottom of your cup with a small fork. Some chunks may remain but that’s fine. Now add the cocoa powder and stir thoroughly to incorporate. Add the coconut and chia seeds and stir. Now add 1/4 cup of the milk and stir until you have a uniform consistency, then the remaining 1/4 cup milk and stir again. At this point, you can add your vanilla extract, liquid sweetener (you might not need as much as for the other recipes, since the banana will add sweetness) and salt. Note that the last photo above shows the mixture before the milk was added. I forgot to take a photo of it once the milk was in, but you can get an idea from the photo of the three ungarnished puddings near the beginning of this post.

As you’ve probably guessed, this recipe uses less milk than the others because the banana takes up some space.

This chocolate chia pudding recipe is probably the most foolproof of the three, since the banana and coconut prevent the chia seeds from clumping. For this reason, once you’ve stirred everything in, you can proceed to cover the cup and place it in your refrigerator without having to come back and stir it first. Chill for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (like banana slices) and some extra dried grated coconut if you like. You may also wish to drizzle a little bit more of your liquid sweetener on top.

Whichever pudding you make, I hope you enjoy it and it inspires you to eat more chia seeds more often. 🙂

chia pudding 28.jpg

Variations: Mix and match ingredients according to your preferences. Substitute dates blended with hot water for the sweetener. In a larger bowl, combine the chia seeds with dry rolled oats and extra milk to make overnight oats (place in fridge overnight just as for the recipes above).

⊗                  ⊕                  ⊗

Where to buy: chia seeds, matcha powder and ginger syrup can often be found at organic grocery stores or other specialty shops, or online.

Nutrition information from Healthline and Wikipedia (click to go straight to the chia seed articles).

Chickpeas in spicy tomato sauce

Several people have recently told me they’re interested in eating more plant-based dishes as a way to lower their carbon footprint, but that they don’t know where to start, don’t have much cooking experience, or can’t easily find some of the less common ingredients such as seitan. It can seem daunting at first. And because some of the fancier vegan foods are often found at organic stores, there’s an unfortunate misconception that a plant-based diet is more expensive than a conventional animal-based one.

So today, I decided to show you a super simple, super yummy dish I’ve been making lately and really love. It’s based on a few very common ingredients – onion, canned cooked chickpeas, prepared tomato sauce plus optional soy yogurt and scallions – that can be found at even the most basic grocery store. I found all of these things at my local Monoprix, the French equivalent of Safeway in the US or Tesco in the UK. If you stock up on canned chickpeas and tomato sauce ahead of time, whipping up a dish like this is a breeze.

Legumes in particular are very easy on the planet, requiring far less fossil fuel and water to produce than meat and other animal-derived foods. This makes them an ideal food for a future marked by increasingly common droughts due to climate change.

Chickpeas (and other legumes) are also extremely good for you, packed with protein and offering long-lasting energy.

Furthermore, this is a super low-cost dish. To make the two servings in this recipe, I spent just €4.49, or €2.25 per serving ($2.55 or £1.91). That’s about half the price of a cappuccino.

The cost breaks down as follows: 2 cans chickpeas (€1.30), 1 jar arrabbiata sauce (€1.69), 1 small red onion (€0.32), 2 small 100 g containers of soy yogurt (together, €0.56), 2 scallions (together, €0.28) and 1 lime (€0.34). I also used tiny amounts of olive oil and ground coriander which would come to a few cents’ worth each.

This dish is fairly foolproof and can easily be adapted to incorporate other ingredients. You can use any other legume (navy beans, kidney beans, lentils) in place of the chickpeas, for example. I recommend not using red lentils, however, as they tend to turn into mush when cooked and you would end up with a kind of tomato-lentil mash (although it would probably still be delicious). But you can easily add other vegetables to this dish, perhaps adding extra tomato sauce to cover everything. You can also opt to serve it over rice or couscous if you happen to have some on hand, but it’s already very filling on its own.

Did I mention how yummy it is? The idea of chickpeas may not spontaneously inspire you, but when they’re prepared ahead of time (ie, coming out of a can), they’re wonderfully moist. I love their texture combined with the heat of the rich, spicy tomato-y sauce and the cooling yogurt and tangy lime juice. The flavors are somewhat reminiscent of Mexican cuisine.

A dish such as this is perfect as a make-ahead packed lunch too. Why not give it a try?

Chickpeas in spicy tomato sauce

Makes 2 servings

  • 4 cups (530 g) drained chickpeas or navy (white) beans (two 14 oz/400 g cans, before draining)
  • One 14 oz (400 g) jar arrabbiata or other tomato sauce
  • Drizzle olive oil
  • 1/2 cup (80 g) onion, any color, or shallots, chopped
  • ground spices/herbs such as coriander, curry, cumin, herbes de provence (optional)
  • 1/2 cup (200 g) plain unsweetened soy yogurt (optional)
  • 1 or 2 scallions (green spring onions) or bunch of chives, chopped, for garnish (optional)

Note: I was using a small frying pan, so the amounts shown in the photos below are for one serving. To make two servings at once, use a larger pan and the total quantities listed above.

The first thing you’ll want to do is roughly chop your onion (or shallot). You can either slice it, as shown, or dice it  do it however you want, cause this is an easy recipe, remember!

IMG_0499

Drizzle some olive oil into a frying pan, heat on medium-high, and sautée the onion for a few minutes. If you like, add a dash of herbs or spices (I often add ground coriander and thyme), but since the arrabbiata sauce is already seasoned, this isn’t strictly necessary.

IMG_0503

When the onions have become a bit translucent, add the chickpeas. Save the liquid from the can if you’d like to make meringues or something with (do a search for “aquafaba” on this blog to find recipes). Sautée, stirring often, for a few minutes to heat the chickpeas and allow the flavors to begin mingling.

IMG_0507

Now add your arrabbiata or other tomato sauce.

IMG_0508

Continue to heat until the sauce begins to simmer. Take off the heat soon after so the sauce doesn’t become dry.

Transfer to a serving bowl and top with a dollop of plain soy yogurt plus chopped scallions or chives. The yogurt has a nice cooling effect, counteracting the heat of the spicy sauce, and reminded me a lot of sour cream in this dish. I used the most basic grocery store soy yogurt, but you might want to try the thicker Greek-style soy yogurt that’s now becoming available (in France, look for the Sojade one at organic shops).

IMG_0539

Another nice touch to this flavor combination is some fresh lime or lemon. The vitamin C in the citrus juice also helps your body absorb the iron in the legumes.

IMG_0545

Enjoy!

Variations: serve on top of rice or couscous, add vegetables (spinach, bell peppers, potatoes, mushrooms etc.), experiment with spices.

Chocolate-dipped orange segments

As the holiday season gears into full swing, you may find yourself invited to multiple parties and potlucks. What dish will you bring? This question is a source of stress for many, and understandably so – it’s no easy task to choose something that stands out from the rest and isn’t a duplicate of someone else’s contribution. If it’s a dessert you’re after, look no further than this very easy and unique idea.

What’s nice about it is that it’s light and provides a burst of freshness, an ideal contrast after typically substantial holiday dishes like mashed potatoes and cornbread. And at the same time, it’s fancy and looks pretty on a tray. But best of all, for you, it’s super simple to make!

You really need just three things: oranges, a bar of dark chocolate and some dried coconut. I make mine using mandarin oranges because of their tangier flavor, but any orange (or even Meyer lemon or grapefruit, if you’re adventurous!) will do. You could also opt to sprinkle the chocolate with chopped nuts (pistachio for a nice green color) or jimmies in holiday or birthday colors, depending on the season.

Chocolate-dipped orange segments

For about 50 segments (serves about 6 people)

  • 4-5 mandarin oranges
  • 3.5 oz (100 g) dark chocolate
  • 1/2 cup dried grated coconut

Equipment needed: a double boiler or saucepan plus round-bottomed metal bowl to put on top for a bain marie set-up, heat-resistant spatula, trays for placing the chocolate-dipped segments on (small enough to put in the refrigerator), waxed or parchment paper.

IMG_6202b

Begin by gathering your ingredients. As you can probably guess, I had more oranges on hand than I really needed. That’s one of the nice things about this recipe, though – if you decide halfway through to make a larger quantity, it’s easy to just peel some more oranges and melt more chocolate.

IMG_6218b.jpg

Peel your oranges and separate the segments before anything else. Try to pick as much of the stringy white stuff off as you can. Make sure the segments are dry as the chocolate won’t stick to them otherwise (pat dry with a paper towel if any of them are covered in juice).

IMG_6210b.jpg

Roughly chop the chocolate.

IMG_6211bIMG_6208.JPG

Place it in the top part of your double-boiler or in the metal bowl. Heat the water on high until it boils, then reduce to low, ensuring that the water continues to simmer. During this time, you can prepare the trays that will be placed in the refrigerator. Line them with pieces of waxed or parchment paper.

IMG_6215b.jpg

Melt the chocolate, stirring with your heat-resistant spatula to ensure even melting.

IMG_6233.JPG

Once the chocolate is completely melted, you’re ready to dip the orange segments!

IMG_6226b.jpg

I prefer to dip the segments and sprinkle the coconut on just the top so the segments remain flat on one side and sit on the presentation plate better. But if you’re so inclined you can dip the segment into the bowl of coconut so it’s coated on both sides.

IMG_6238b.jpg

I usually sprinkle all the segments with coconut at the same time as soon as the tray is full. Next, put the tray in the fridge so the chocolate can set. It will be ready in about an hour. Keep refrigerated until the time you serve them so the orange segments don’t go bad.

IMG_6263bIMG_6270b

I brought this most recent batch to a party and they went over quite well! To transport it, I laid the segments in layers separated by waxed paper in a flat-bottomed bowl with a Tupperware-type cover. They stayed in good shape despite a fair amount of bumping and jostling from strangers during a 45-minute trip on the metro.

Bonus recipe: if a bit of chocolate remains in the bowl after you’ve finished dipping your orange segments, just add some milk, heat the bottom pan again and whisk to make yourself a mug of artisanal hot chocolate!

If you make these chocolate-dipped orange segments, please let us know in the comments how they turned out and if you tried any variations. Enjoy!

 

Chunky Monkey un-granola

As a freelance translator with most of my clients based in France, I normally have very quiet Augusts due to the fact that every French person leaves on vacation for the entire month, reducing Paris to a ghost town of sorts populated largely by tourists and a skeleton crew of hoteliers and restaurateurs. But this year, just before leaving, a few of my clients decided to send me huge files to translate by the end of the month. That suited me as I’d already done a bit of traveling in July (to the Netherlands and England) and wanted to make some money.

When accepting these large files, I assumed that I wouldn’t be getting much of the usual work (smaller files with shorter deadlines), but it turned out that several of my regular clients had not completely closed up shop for August and still needed some things translated, and specifically by me. So I ended up having a very busy August indeed. At times such as these, my energy and patience for making elaborate recipes just isn’t there, and I find myself eating bowl after bowl of the same basic pasta with random vegetables thrown in.

One morning, fairly short on groceries and wondering what to have for breakfast, I noticed a box of rolled oats I’d bought to make muffins with and decided to put some of that in a bowl with some soy milk. Rooting around my kitchen a bit more, I found some walnuts and added them too. It turned out I also had a banana. After then, wanting to have an interesting photo for Instagram, I put some of the chocolate sprinkles I’d bought in Rotterdam on top.

I realized that what I’d made was basically un-granola.

Although it may sound strange, dry uncooked rolled oats with soy milk is actually not bad. If you give it a minute or two, the soy milk absorbs into the oats a bit, softening them, so there isn’t strictly any need to cook them. Oats in this form are also healthier than granola—if you’ve ever tried making your own granola at home, you know how much sugar and oil goes into getting the oats and things to stick together and be crunchy. And of course, plain rolled oats are much less expensive than granola of any kind, store-bought or homemade.

This particular un-granola also reminded me of something. Walnuts, banana, chocolate… where had I seen that combination before? Of course, in Ben & Jerry’s Chunky Monkey ice cream! Which to my great delight had recently come to Paris in the new dairy-free version. It’s a great combination of flavors, and what could be better than eating Chunky Monkey (of sorts) for breakfast?

I also put some chia seeds into this un-granola, not for their gelling property—although you could easily make this into overnight oats if you, unlike me, have the presence of mind to get started the night before—but for their amazing health benefits. Walnuts too are bursting with good things. Even the chocolate provides magnesium and protein, so this is a breakfast nobody can argue with.

Of all the recipes I’ve posted on this blog, this is by far the easiest. It’s not really even a recipe at all but a suggestion for things to put into a bowl and eat. I’ve provided approximate amounts below, but you can really just combine these things without measuring. Just use whatever amount of each thing that seems good to you.

Chunky Monkey un-granola

Feeds one hungry translator (or other type of person).

  • 3/4 cup (75 g) dry uncooked rolled oats (small oats if possible)
  • 1 tablespoon dry chia seeds (optional)
  • 1 cup (236 ml) soy milk (or other milk of choice)
  • handful (approx. 1/3 cup) walnuts
  • half of a banana
  • 1-2 teaspoons dark chocolate sprinkles/mini-chips

 

IMG_0940

Let’s get started!

IMG_0943

Combine the oats and chia seeds in your cereal bowl.

IMG_0944IMG_0948

Add the milk and give everything a good stir. You’ll see that the milk gets absorbed into the oats after a few minutes, so you may want to add a bit more milk later.

IMG_0951

Break the walnut halves with your hands (or roughly chop them with a knife if you want to be fancy) and slice some banana over the top.

IMG_0958

Finally, add your chocolate sprinkles. If you don’t have or can’t find sprinkles, mini-chocolate chips will do, or you can even roughly chop up some squares from a bar of dark chocolate.

IMG_0955b

You’re all set! After enjoying this hearty, healthful and delicious un-granola, you’ll be ready to seize the day.

Variations: If you’re not as exhausted or busy as I was when I came up with this recipe, you may want to take the time to actually cook the oats and make this into a warm oatmeal. Alternatively, as suggested above, you can stir the oats, chia seeds (not optional in this case) and soy milk together and put them in the fridge overnight to make overnight oats. And you can always experiment with different nuts, different fruit, or different milks (vanilla-flavored rice milk for example, which is naturally sweet) for different results.

Waldorf salad

“What is a waldorf, anyway? A walnut that’s gone off?”

For many people, it’s impossible to think of Waldorf salad without remembering the Fawlty Towers episode of the same name, which sees neurotic English hotelier Basil Fawlty (John Cleese) confronted with an impatient and shouty American guest who demands a salad he has never heard of.

After Basil’s first attempt to dodge the request, claiming the kitchen is fresh out of waldorfs, the guest and his wife inform him of the recipe, shouting “celery, apple, walnuts, grapes—in a mayonnaise sauce!” in his direction several times when he is slow to produce the salad. When Basil fails to find all the ingredients and goes to unreasonable lengths to put the blame on his (absent) chef, the guest becomes more and more enraged and, as often happens when Basil is involved, the situation degenerates into a public shouting match. Try to find the episode if you haven’t seen it, and discover how it happens that Basil himself orders the elusive salad by the end.

As Basil’s wife informs him during the episode, the salad is named for a hotel—more specifically, the Waldorf-Astoria hotel in New York City, where maître d’hôtel Oscar Tschirky invented the dish in 1896 for a charity ball.

Now you can join in on the fun and make a Waldorf salad of your own! It’s a salad that everyone always likes and also the perfect dish to bring to a picnic or potluck Easter brunch, as I confirmed a few weeks ago. And the shouting match is optional.

Waldorf salad

Serves 4 to 6 people

  • 3 red-skinned apples, cored and chopped
  • 2 cups red seedless grapes, sliced in half
  • 2 cups celery, thinly sliced
  • 2 cups chopped, slightly toasted walnuts
  • Lettuce, for serving (optional)
  • 3/4 cup vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

IMG_1281IMG_1293IMG_1295

Begin by cutting the apple, celery and grapes into bite-sized pieces. Combine together in a large salad bowl.

IMG_1304

Next, toast your walnuts, allow to cool, and then roughly chop.

IMG_1298

Now prepare the sauce by mixing the mayonnaise with the lemon juice and salt.

IMG_1305

Add the walnuts to the salad bowl, spoon the sauce over the top and stir until evenly coated.

IMG_1307c

Serve individual portions on fresh lettuce leaves, if you like.

IMG_1309

And there you have it! A Waldorf salad that will satisfy even the most demanding American that visits your hotel. 🙂

Variations: substitute raisins for the grapes (or use in addition), experiment with different types of nuts, use plain yogurt in place of the mayonnaise.

White chocolate mendiants

It’s that time of year again… hearts seem to be popping up all around town, mingling strangely with the last remaining Christmas decorations and sometimes (like this year) accompanied by snow. For my Valentine’s Day post last year, I waxed philosophical about the meaning of the holiday and presented you with a recipe for sugar cookies with rosewater-raspberry icing. This year, perhaps inspired by all the discarded Christmas trees I’ve been walking past on the sidewalks over the past few weeks, I decided to revisit a traditional French yuletide confection in a white, pink and red version.

As with the original dark chocolate version, this is a very easy and versatile recipe. You need only melt a bar of chocolate or two and then add whatever fruit and nut toppings you like. At the end, you have a very cute little DIY treat to give to your loved ones.

White chocolate mendiants

Makes around 12 mendiants

Ingredients:

  • about 5.6 oz. (160 g) vegan white chocolate
  • a few teaspoons of coconut oil, if needed to thin the chocolate (do not use any other type of oil)
  • freeze-dried strawberry slices
  • dried cranberries or other dried red berries of your choice
  • optional: toasted almond slivers, toasted pine nuts, candied ginger

Equipment needed: double-boiler or metal mixing bowl plus saucepan, parchment or waxed paper. A tray that can fit inside your refrigerator and a heat-safe silicone spatula will be handy too.

Gather the white chocolate plus all the berries and any other toppings you want to use. I used these 80-gram bars of vanilla-infused white chocolate from iChoc that I found at Un Monde Vegan in Paris, but if you live somewhere else you can look for white chocolate at an organic shop or online.

IMG_7354

Set up a double-boiler or, as I have done here, boil some water in a saucepan with a metal bowl on top. Make sure that the bottom of the bowl doesn’t touch the water.

IMG_7355

Break the chocolate into squares/chunks and put them in the bowl. You’ll be keeping the heat on so that the water continues to boil throughout the entire process.

IMG_7361

Using a heat-safe silicone spatula, stir the chocolate as it melts. While waiting for it to be ready, grab a tray that’s the right size to fit inside your refrigerator and prepare it with a sheet of parchment or waxed paper.

IMG_7362

If your chocolate seems too thick or dry, you can add a small amount of coconut oil to thin it. Add the oil sparingly, incorporating each amount to see the result before adding more.

IMG_E7372

When the chocolate has fully melted and become smooth, place a teaspoonful or so onto a sheet of parchment paper and shape into a circle of even thickness. Make only around six rounds at once so you have time to garnish them with the fruit and other toppings before the surface of the chocolate cools. Once you’ve filled an entire tray, place it in the refrigerator to cool and set (this takes about an hour).

IMG_7363

Continue the process with the remaining melted chocolate. I melted three bars, which made about six mendiants per bar, and opted to do a different type of topping with each set of six. For the ones above, I used strawberries, cranberries and some almonds. I added a few pine nuts here and there after taking this photo.

IMG_7370

A strawberry-only version. Which of these three topping versions do you like best?

IMG_7379

After about an hour, the mendiants should be fully cooled and set. You can take them out of the fridge and put them on a plate!

IMG_7380

I plated mine for this post on this great contrasting blue/green plate that I nabbed in the sales at Habitat the other day… but if you’re making these to give to friends as gifts, you can wrap them up in a bit of waxed or parchment paper tied with some fancy string.

IMG_7433

They look kind of nice on a smaller rectangular plate, too.

IMG_E7390_b

Two paws up from Sésame, who wishes you a very happy Valentine’s Day, by the way. 🙂

Enjoy!

Variations: experiment with other combinations of fruit and nuts. Make some dark chocolate mendiants to create an assorted set.

Chickpea of the sea salad

Chickpea of the what?

Allow me to explain. Those of you who live in the US will probably be familiar with the Chicken of the Sea tuna brand. I never knew why they called it that, but a quick visit to their site the other day revealed that fishermen of yesteryear used to refer to white albacore tuna this way because its light color and neutral flavor made them think of chicken.

Today, amid concerns about mercury levelsoverfishing and bycatch (the needless demise of non-targeted fish and other species such as dolphins and turtles), more and more people are reducing their fish consumption. Happily, for those who like the taste of certain seafood dishes, there are ways to reproduce the flavors.

This very easy chickpea salad has a mayonnaise-mustard-caper dressing that gives it a tangy flavor reminiscent of tuna fish salad (hence the name). It’s also filling and protein-rich and has a bit of crunch thanks to the celery and onion. Furthermore, it is a versatile and forgiving recipe—the quantities of the various ingredients don’t need to be exact, and if you add too much of one thing you can easily balance it out by adding more of another. Also, if you love onion, you can add more that the amount specified, or less (even none!) if you’re not so much of a fan. If you don’t happen to have celery on hand, you could add other crunchy things like radish, green apple or even walnuts. This is a recipe where you can let your imagination loose and experiment endlessly.

It can be served in the same ways as a tuna or chicken salad: on bread for an open-faced or traditional sandwich, atop a green salad, on endive leaves, in lettuce cups or even on halved canned peaches! (yes, I’ve tried this and as strange as it sounds, it’s good!).

Without further ado, let’s move on to the recipe!

Chickpea salad

Makes about 2 cups of chickpea salad

Ingredients

  • 14 ounces (400 g) cooked chickpeas
  • 1/4 cup (40 g) finely diced red onion
  • 1/2 cup (112 g) diced celery
  • 1 teaspoon whole capers, or more to taste
  • 3 tablespoons vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon brine from the caper jar
  • 2 teaspoons dried seaweed flakes or shredded nori sheet
  • 1/4 cup (5 g) chopped fresh parsley, plus extra for garnish

 

IMG_9846b

IMG_9848 (1).jpg

Begin by dicing the onion and slicing the celery. If your celery branches are very wide, cut them in half lengthwise so the pieces are more bite-sized.

IMG_9855 (1)

Drain the chickpeas, saving the water from the can if you want to make something with aquafaba later.

IMG_9862 (1)

Transfer the chickpeas to a bowl and mash them with a potato masher or fork. They should be broken but not pulverized to the point that they become hummus (for this reason, it’s best not to use a food processor). There should still be visible chunks of chickpea in the mixture.

IMG_9876 (1)

Now, in a small bowl, combine the mayonnaise, mustard, lemon juice, caper brine and seaweed flakes or finely shredded nori sheet.

IMG_9879 (1)

The mayonnaise mixture will look like this when ready. Taste it and adjust to your liking. You may find you would like it to be a little more spicy (add more mustard) or less so (add more mayonnaise), or more “tuna-y” (add more caper brine and/or seaweed).

IMG_9882 (1)

IMG_9884

Add the onion, celery and capers to the mashed chickpeas and stir to combine.

IMG_9890 (1)

Finally, fold the mayonnaise mixture into the chickpeas and stir until thoroughly integrated. Add the shredded parsley and stir a few more times to combine. Your chickpea of the sea salad is now ready!

IMG_9924

The chickpea salad can be served in many ways. Here, I have prepared some mini open-faced sandwiches on a type of rye bread often found with the name Baltik or Artik in bakeries in France.

IMG_9943 (1)

chickpeas peaches.jpg

Enjoy!

Variations: Make a curry version of this chickpea salad by adding curry powder and omitting the capers and caper brine. Add any of your favorite nuts and seeds (pine nuts are quite good in this). Serve in endive leaves, lettuce cups or on halved canned peaches as shown above.

Chocolate mendiants

It’s easy to get overly ambitious around Christmastime and to plan a number of grand meals and complicated desserts, only to wake up one day and realize it’s already the 23rd or 24th and you don’t have the right ingredients or enough time to make everything you wanted. This is especially likely to happen, for some reason, with dishes that you hope to bring to holiday parties, escalating your anxiety levels further. But never fear, your favorite blogger is here to the rescue! Today I bring you a very easy-to-make traditional French confectionery creation that will nevertheless impress just about everyone. And since the toppings can vary greatly, you might already have everything you need in your kitchen cupboards.

These little Yuletide delicacies hail from the south of France and the fruits and nuts traditionally used represent the colors of the robes worn by the friars in four mendicant orders during the Middle Ages. These are gray (raisins) for the Dominicans, brown (hazelnuts) for the Augustinians, white (almonds cut in half) for the Caramelites and purple (fig or cranberry) for the Franciscans. As these friars subsisted on charitable offerings, they were referred to as mendiants (beggars), and the confections took on the same name. These items are also among the 13 desserts served at the end of the traditional Christmas meal in Provence.

Today, many types and combinations of nuts and fruits are used, so feel free to use whatever you have on hand! I used walnuts, peanuts, pistachios, cranberries, physalis and pineapple.

Chocolate mendiants

Makes 12 to 15 mendiants

Ingredients

  • about 6 oz (180 g) dark chocolate in bar form (or chocolate chips)
  • toasted nuts (walnuts, peanuts, almonds, pistachios, macadamia, etc.)
  • dried fruit (cranberries, cherries, raisins, apricot, citrus segments, etc.)
  • other items such as pumpkin seeds, candied ginger, white chocolate chips, toasted coconut chips, colorful Christmas sprinkles, fleur de sel, gold leaf

Equipment needed: double-boiler or metal mixing bowl plus saucepan, parchment or waxed paper

img_4111_ed

Begin by assembling all the fruits and nuts you will use, so that you’re ready once the chocolate has melted.

img_4097_ed

Break or chop your chocolate bar into more or less evenly sized pieces.

img_4103_ed

Next, heat some water in a medium-sized saucepan and place a metal bowl on top of it (or a second, smaller saucepan for a double-boiler). Be sure that the water in the saucepan does not touch the bottom of the bowl or second saucepan. Place the chopped chocolate in it and heat, stirring occasionally with a heat-proof spatula.

img_4106_ed

Once all of the chocolate has melted, turn off the heat but keep the bowl on top of the saucepan full of hot water.

img_4113

Line a tray with parchment paper and, using a teaspoon (the kind you use to stir your coffee, not the measuring kind), form small, round disks. After creating them, go back and add a bit more on the top of each one to ensure that they are thick enough. Make only six at a time so that you have time to add all the toppings before the chocolate firms.

img_4114

Add your toppings. I like to start with the larger items and then add the other ones around them.

img_4115img_4117

Once you’ve finished the first batch, put the tray in the fridge and continue making mendiants until you have used up the rest of your chocolate. The mendiants will be set after an hour or two of chilling (allow two to three hours to be on the safe side).

img_4179_ed

Serve your mendiants on a platter at a party, or box them up as a gift!

img_4193_ed

These mendiants were my Christmas gift to the concierge of my building, who brings our mail to our doors and takes time out of her morning to give Sésame (who is in love with her) a thorough scratching and petting on the days when my mail includes a package. This year, I included some photos of the furry little guy, which she was delighted to receive (they now adorn her refrigerator door, I was told). 🙂

Variations: change things up with this white chocolate version!