Honey-mustard caramel corn

MailleOne day, for reasons I no longer recall, I visited the website of Maille, a famous French mustard brand and national institution of sorts (its history going back to 1747). I noticed that it offered a number of recipes that call for mustard, including desserts! This naturally intrigued me and I began looking for something to veganize. I settled upon their honey-mustard caramel corn, a fun item that’s halfway between a dessert and a snack. And it was pretty good! I made it at my parents’ house, which provided me with an immediate test panel. The results of this two-person population sample were conclusive: it was a hit! Or rather, my mom loved it and my dad wouldn’t try it at all, but that doesn’t count since he might very well have liked it if he’d just given it a chance. Right?

The French recipe is already very nearly vegan, with the exception of the honey. Elsewhere on this blog I’ve already shown you how to make a fantastic apple honey, but failing that you can also look for one of the ready-made vegan honeys that have been popping up here and there, or even a ready-made vegan honey mustard.

For ideas for what to watch while munching on this caramel corn, scroll to the end of this post and you’ll find a list of some of my favorite lesser-known films.

Honey mustard

  • 1/4 cup (60 ml) mild mustard of your choice
  • 2 tablespoons vegan honey (see my recipe here)
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder

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Whisk the four ingredients together in a small bowl.

After using 3 tablespoons for the caramel corn recipe, you can serve the rest as a dip for pretzels or crudités, or incorporate it into a salad dressing.

Honey mustard caramel corn

  • 3 tablespoons honey mustard (see recipe above)
  • 3 tablespoons melted coconut oil
  • 1/4 cup (50 g) granulated sugar
  • 1/8 teaspoon baking soda
  • 1/2 cup (95 g) unpopped popcorn kernels, or 15 cups popped
  • 1/4 cup (30 g) peanuts or mixed nuts (optional)

Equipment needed: large stockpot with a lid to make the popcorn in (if making on the stovetop), oven for baking the caramel coating into the popcorn

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First, make your popcorn, either on your stovetop (for instructions, click here), in a microwave or using a fancy popcorn popper, if you have one. Do not add salt or any other seasonings.

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Preheat your oven to 200°F (100°C). Combine the honey mustard, melted coconut oil (melt it beforehand so you can easily measure the amount needed) and sugar in a medium saucepan and heat over medium, stirring often, until the sugar has melted, about 3 or 4 minutes.

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Turn off the heat and add the baking soda (the mixture will suddenly bubble up and grow) and whisk for 30 seconds or so.

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With the popcorn in a large bowl, slowly add the caramel mixture, stirring constantly. It is VERY helpful to do this with the help of a second person – one to pour and one to stir.

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Continue stirring, the idea being to coat all the popcorn evenly. If you’re using nuts, this would be a good time to add them. But if you forget you can throw them in at the very end (they just won’t stick to the popcorn).

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Once you’ve coated it all, transfer the popcorn to a large baking dish, preferably large enough that you can stir the popcorn during the baking process without any kernels falling overboard.

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Bake at 200°F (100°C) for 20 minutes or so, stirring occasionally. The goal with the baking process is to dry and harden the caramel mixture so that the resulting caramel corn is nice and crunchy. Depending on your oven, this may take less or more time than it did for me.

The French recipe strangely doesn’t include this baking step, which is probably just an oversight or the result of not testing the recipe before publishing it.

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Serve and enjoy! Store any uneaten caramel corn in a container with a tight lid to keep humidity out.

No idea what to watch?

If you’re fresh out of ideas for what to watch, check out my suggestions for some older or lesser-known but excellent films.

Goodbye Again (1961) by Anatole Litvak. Paula Tessier (Ingrid Bergman) is a 40-year-old interior designer who for the past five years has been the mistress of Roger Demarest (Yves Montand), a philandering business executive who refuses to stop seeing other women. When Paula meets Philip (Anthony Perkins of Psycho fame), the 25-year-old son of one of her wealthy clients, he falls in love with her and insists that the age difference will not matter. Filmed in English, Goodbye Again is set in Paris and based on Françoise Sagan’s novel Aimez-Vous Brahms?

Le Pays des Sourds (In the Land of the Deaf, 1992) by Nicolas Philibert. This French documentary is a beautiful homage to deaf culture, providing an unsentimental look into the daily lives of deaf and hard-of-hearing individuals from all walks of life. The little-known film was featured in a number of international film festivals and won a Peabody Award.

Secrets & Lies (1996) by Mike Leigh. Hortense Cumberbatch, a successful black middle-class optometrist in London who was adopted as a child, has chosen to trace her family history after the death of her adoptive mother. After being warned by public officials about the troubles she could face by tracking her birth mother down, she continues her investigation and is baffled to learn that her mother is white; she does not resent this fact and wants to know more about her past.

Shall We Dance? (1996) by Masayuki Suo. Shohei Sugiyama (Kōji Yakusho) is a successful salaryman, with a house in the suburbs, a devoted wife and a teenage daughter. He works as an accountant for a firm in Tokyo. Despite these signs of success, however, Shohei begins to feel as if his life has lost meaning and falls into depression. One night, coming home on the train, he spots a beautiful woman with a melancholy expression looking out from a window in a dance studio. Shohei decides to take lessons to get to know her better, and his life changes once his classes begin.

Little Senegal (2001) by Rachid Bouchareb. Aging Senegalese man Alloune (Sotigui Kouyaté) curates a slavery museum in his home country. Spurred by the reaction of curious patrons, Alloune is inspired to find the descendants of the people brought to the United States during the slave trade. So he travels to America, eventually landing in New York and meeting up with his cab driver nephew, Hassan (Karim Koussein Traore), Hassan’s girlfriend, Biram (Adja Diarra), and storekeeper Ida (Sharon Hope), who might be Alloune’s distant relative.

Happy-Go-Lucky (2008) by Mike Leigh. Thirty years old and single, primary school teacher Pauline “Poppy” Cross is free-minded, high-spirited and kind-hearted. When Poppy takes driving lessons for the first time, her positive attitude contrasts starkly with her gloomy, intolerant and cynical driving instructor, Scott. He is emotionally repressed, has anger problems and becomes extremely agitated by Poppy’s casual attitude towards driving.

La Femme aux 5 Eléphants (The Woman with the 5 Elephants, 2010) by Vadim Jendreyko. This touching documentary offers a glimpse into the life of translator Svetlana Geier, an elderly Russian woman who for years has been working with a German translation partner to produce a German version of five major works by Dostoyevsky into German, her “five elephants”. As we see her work, we learn her life story and in particular the reason behind the passion that drives her to translate these novels.

Isle of Dogs (2018) by Wes Anderson. This stop-motion-animated science-fiction comedy drama is set in a dystopian near-future Japan. The story follows a pack of banished dogs, led by street dog Chief (Bryan Cranston), who helps a young boy named Atari (Koyu Rankin) search for his own dog after the species is banished to an island following the outbreak of a canine flu. Of all the movies listed here, this may be the best known, but I’m so fond of it I wanted to give it a shout-out.

For more film suggestions, check out my list of classic Christmas flicks, which can safely be enjoyed at other times of the year too!

Striped sesame cake

Around five years ago, our local organic stores began stocking black sesame paste, and it wasn’t long before I’d bought some and was brainstorming ways to use it. One of my most successful creations was a black sesame cake, which soon became so popular with my friends that I was making it all the time.

And at one point in the middle of my black sesame period, the workings of fate also brought a sweet little abandoned marble tabby kitten into my life. I didn’t name him for a while, preferring to watch his personality unfold and see what felt best, and in the meantime called him Baby (which I still often call him today). As he grew bigger I saw that the dark gray of his grownup fur was about the same color as a black sesame cake… and so his name was found! I decided to call him Sésame… pronounced say-zahm in the French way.

Today is his fifth birthday, so I thought I would share a recipe for the cake he was named for! And to pay further tribute to him I have prepared it using the zebra cake method, alternating between white sesame batter and black sesame batter. It takes a while to achieve this effect, but it’s very pretty I think. To save time, you can make larger stripes or just use one type of sesame paste for a solid color cake – gray if you use black sesame paste or tan/beige if you use white (plain) sesame paste.

This cake is very moist and has a unique flavor profile. The black sesame has fragrant nutty notes that are nicely complemented by the vanilla.

Striped sesame cake

Black sesame batter

  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 heaping soup spoon black sesame paste
  • 2 tablespoons neutral-flavored oil
  • 2 teaspoons white vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup cold water

White sesame batter

  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 heaping soup spoon white (plain) sesame paste
  • 2 tablespoons neutral-flavored oil
  • 2 teaspoons white vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup cold water

Equipment needed: one round cake pan (layer-cake type). Mine is 8 in. (200 mm) in diameter.

Begin by preparing your cake pan by oiling the bottom and sides or placing some baking paper in the bottom (as you can see in the photo, I like to leave a tab on one side to make it easier to pull the cake out). You’ll also need four small bowls – cereal or soup bowls are fine. Preheat your oven to 350°F/180°C.

Combine the dry ingredients (flour, sugar, baking soda and salt) for each of the batters in two separate bowls. Then do the same with the wet ingredients (sesame paste, oil, vinegar, vanilla and water). I used a heaping soup spoon of each sesame paste, as shown here. Be sure to mix the wet ingredients well so that the sesame paste is fully diluted.

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Add each wet mixture to a dry mixture and combine until you have a fairly smooth batter. Be careful not to overmix.

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Now take your prepared baking dish and drop a spoonful of black sesame batter onto it, right in the center (if you want your stripes to be bigger, use a larger amount of batter than this).

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On top of it, place an equal amount of white sesame batter. As you’ll see, the bottom batter will spread out underneath it all on its own. Do not attempt to spread it yourself as this could damage the pattern.

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Add another spoonful of the black sesame batter on top of that. Little by little, the batter will spread, forming stripes.

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Keep going until you have used up all of both batters (note: it takes a while). At some point, the center of the design may shift over to one side of the pan, but this is fine. It happened to me twice with this cake, creating the design you can see in the photo below. The inside will still be full of stripes!

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Place in the oven (preheated to 350°F/180°C) for 20-25 minutes.

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Test for doneness by stabbing with a toothpick in various discreet spots (such as any naturally formed cracks). If the toothpick comes out with raw batter on it, put the cake back in the oven for another 5 minutes or more.

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Allow the cake to fully cool before cutting into it. Since it’s quite moist due to the sesame paste, it needs to set a bit or the pattern could get smooshed.

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As you can see, the inside is wonderfully striped and marbled!

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The other side of that same piece looks like this – a bit more marbled than striped.

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Enjoy!

Variations: if you don’t have sesame paste or can’t find the black kind, you can make this same zebra-patterned cake in a chocolate and vanilla (or matcha and vanilla, etc.) version.

 

Lockdown lentils

As you’re already well aware, this is a surreal moment in history, with much of the world’s population on lockdown, under mandatory or recommended stay-at-home orders. Here in Paris, we’ve been en confinement, as the expression goes, since March 17th and we still have a couple more weeks to go.

restons à la maisonAmong other things, this means we have to do most or all of our own cooking at home, using whatever ingredients we can get our hands on. At a time when we’re supposed to keep trips to the outside world to a minimum, what are the best shelf-stable foods to choose? In the panic-buying rush, most people seemed to think of pasta first, wiping supermarket shelves clean of all its forms. As for me (and I don’t know how many others did this, since I went into self-isolation earlier than the rest of the country), the first place I went was the lentil aisle!

Lentils are quite amazing. They’re super nutritious, not only rich in protein, but also B vitamins, magnesium, zinc and potassium. They furthermore have the highest antioxidant content of all legumes and keep you feeling full for a long time – amazingly enough, even after a different meal later the same day! They’re very yummy too.

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I tend to go with dry lentils rather than canned, as they’re less expensive, easier for pedestrians like me to carry home (no water weight), can easily be purchased in bulk (no packaging to throw out or recycle) and take up less room in your pantry.

Even after the lockdown period is over, lentils will be a good thing to have on hand. They can be kept for a year or two without going bad and are a quick fix when you have nothing else in the house and can’t go out for whatever reason.

For those of you who may be new to lentils, or just haven’t had them lately, I thought I’d share a super easy recipe for lentil soup. I’m calling it “lockdown lentils” in reference to these strange times, but also because it can be modified endlessly to accommodate whatever seasonings you have on hand while locked down. The only two ingredients you absolutely need are lentils and water – everything else is optional! I’m nevertheless including some recommended ingredients and spices that take them to another level. Feel free to substitute other things as needed.

The type of lentil you use is also up to you. In the photos shown here I’ve used green, but you could also use brown, yellow, red or beluga (black) lentils. Note, however, that red lentils become mushy as they cook, so a red lentil soup will be thicker than the one you see here.

To make your lentils go farther, serving more people or stretching out over more meals, serve it over a nutritious cooked grain such as brown (whole-grain) rice, spelt or buckwheat.

Lockdown lentils

Makes 2 servings

  • 1 tablespoon olive oil
  • 1 small onion (50 g), any color
  • 1 or 2 cloves fresh garlic
  • Half a carrot (50 g)
  • Half a medium to large potato (75 g)
  • 1 cup (175 g) dry lentils
  • 4 cups (950 ml) cold water
  • Half a vegetable bouillon cube or salt to taste
  • 1 dried bay leaf
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon each thyme, rosemary, oregano etc.
  • unsweetened plain soy cream or yogurt (optional)
  • fresh cilantro (coriander) or parsley leaves, for garnish
  • balsamic vinegar or soy sauce, to drizzle on top

Equipment needed: wire sieve

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Drizzle a bit of olive oil in a saucepan and turn on the heat to medium-low. Dice the onion and heat it, stirring often, until soft and translucent. Meanwhile, dice the carrot and crush the garlic. Add the garlic to the saucepan and stir constantly for about 30 seconds, being careful not to allow the garlic to overheat or stick to the pan.

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Add the diced carrots and continue stirring constantly. After about a minute, add the 4 cups water and stir the vegetables to dislodge anything that may have stuck to the bottom of the pan. Cover the saucepan and turn the heat to high to bring the water to a boil.

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While waiting for the water to heat, place the lentils in a wire sieve and rinse thoroughly. Check through the lentils to remove any rogue items such as tiny twigs or stones.

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Add the lentils to the saucepan and continue to bring to a boil. Once the water is boiling, turn the heat down to low. Peel and dice the potato and add to the pot, along with the half-cube of bouillon (or salt), bay leaf and other herbs and spices. Stir to combine everything, cover the saucepan loosely and let simmer.

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After about 25 minutes, the lentils should be cooked all the way through and the carrot and potato should be tender. Turn off the heat, stir and taste to adjust the seasonings. If it seems too salty, you can add a bit of extra water. Remove and discard the bay leaf.

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Ladle the soup into bowls. If you like, you can top it with some unsweetened soy cream or soy yogurt (or other plant-based alternatives). Drizzle a bit of balsamic vinegar or soy sauce over that and garnish with fresh herbs.

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Enjoy!

Variation: omit the potato and carrot and use less water to prepare lentils for use in a salad (I don’t recommend red lentils for this, since they become mushy when cooked).

Icelandic “plokkfiskur” and “geothermal” rye bread

Let’s take a break from current events and go on a little trip to Iceland! One that takes place mainly in our kitchens.

ThingvellirI had the good fortune to visit this fascinating and beautiful country back in 2011, spending a week in Reykjavík with a side trip to see the attractions of the Golden Circle. I loved my time there, and although I haven’t had the chance to go back yet, Iceland has continued to have a special place in my heart. Below are a few more of my photos from that trip (click on any photo to open a slideshow view).

One of the things this tiny island nation is known for is its literary output, with one of the world’s highest numbers of authors per capita (one in 10 Icelanders will publish a book). In the years just after my visit I read a couple of novels by Halldór Laxness (Iceland’s Bell) and Sjón (From the Mouth of the Whale), but I didn’t get to any further Icelandic literature until this past December.

In France, a major general strike began early in December 2019 and lasted nearly until the end of January. This meant very few metros and buses were running, and even when they were, the prospect of squeezing into one and possibly getting crushed by the other sardines did not appeal. So I decided just to lay low and not really go anywhere (except by foot) until it was over. As an introvert, I didn’t see that as much of a sacrifice, especially since it was also pretty cold and miserable outside. Of course, if I’d only known what was to happen just a couple months later, I would have gone out more…

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With my extra free time I began reading even more than usual. I delved into an Icelandic novel I’d found in the street, Heaven and Hell by Jón Kalman Stefánsson, which turned out to be the first in a trilogy. Many parts of this story fit in perfectly with my situation, following solitary characters who had to trudge across hostile frozen landscapes (not totally unlike my 35-minute trudges through December rains and heavy air pollution to reach my Japanese class). But the story drew me totally and completely into Iceland and reawakened my passion for the country. See my review of the book here.

As you know, one of the things I often do when I’m enthusiastic about a book or film is to make a recipe inspired by it! And this was no exception.

I looked online for an interesting Icelandic recipe and found something called plokkfiskur, which is a blend of mashed potatoes, onion and mashed fish mixed with a creamy béchamel type sauce. The dish originally hails from Norway, as do the people of Iceland themselves, if you go back far enough in history. To veganize it, I replaced the fish with artichoke hearts (a very good suggestion by my mom) and wakame seaweed. And if I do say so myself, the result is really delicious! It’s like a very gourmet twist on mashed potatoes, and could be served as a side dish or a main dish, depending on the portion.

IMG_0537A side note about the name… plokkfiskur, I read, means “mashed fish” and since there isn’t any fish in my dish I should really call it… plokkþistilhjörtur? (as þistilhjörtu is the word for artichoke). That seems kind of fun to pronounce! But I’m unsure of how the case ending should be handled, and there could be other details I’m unaware of, so for now am just using the original term in those handy quotation marks. So if you’re an Icelander yourself, or just know the language well, please feel free to suggest an alternate name for this dish!

Icelanders commonly eat plokkfiskur with rugbrauð (rye bread), which in some parts of the island is actually baked right in the ground using geothermal heat! You can see how it’s done here:

After some Googling, I learned it was possible to replicate this baking method with hot water in a slow-cooker, or even in a conventional oven inside a large pan of water (much like Boston brown bread). I followed a vegan recipe for it that I found on a blog that has since unfortunately disappeared and made some adaptations of my own. My first attempt at it was quite successful and I was absolutely delighted with the bread, which I have now remade several times. One of the interesting things about it is that it contains absolutely no oil, but due to the cooking method comes out very moist. And although it contains molasses and a bit of sugar, it isn’t a sweet bread. It goes well paired with either savory or sweet things.

I realize you may not happen to have a slow-cooker, or it might not be the right size or shape for a loaf pan (although you can get creative here and use a container of a different shape), so feel free to bake it in a conventional oven or simply use store-bought rye bread. But I wanted to include the recipe here for anyone who wants to attempt this culinary adventure. It follows the main recipe below.

Vegan plokkfiskur

Serves 2

  • 10.5 oz (300 g) firm potatoes, peeled
  • 9 oz (250 g) canned artichoke hearts (weight after draining)
  • 3.5 oz (100 g) white or yellow onion, diced (1 medium onion)
  • 1 heaping teaspoon dried wakame seaweed
  • 1 cup (236 ml) soy milk plus more if needed
  • ½ bouillon cube
  • 3 tablespoons flour
  • ¼ teaspoon ground white pepper
  • small bunch chives

Serve with rye bread (store bought or homemade with the recipe farther below).

Start by peeling and chopping the potatoes. Boil for 20 minutes or until tender.

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IMG_0524While the potatoes are cooking, continue preparing the rest of the ingredients. Dice the onion and sauté them in a little olive oil until translucent (do not allow to brown).

IMG_0526Incorporate the flour, stirring well to coat all the onions.

IMG_0529Add the soy milk, stirring well. Crumble the bouillon into the milk once it heats up, and add the white pepper. In combination with the flour, the milk will form a kind of béchamel sauce. You may need to add a bit more milk than the one cup, if the result is too dry.

Combine the seaweed with a bit of cool water (it will plump up and double in size in a few minutes).

Add the potatoes and then the seaweed to the pot.

IMG_0545Slice the artichoke hearts into quarters and gently incorporate into the mixture.

IMG_0548You now have a delightful gourmet and slightly oceany tasting mashed potato dish! Top with fresh chives after serving.

IMG_0738IMG_0747IMG_0770Icelanders often scoop some of the plokkfiskur onto their rye bread to eat them together.

Geothermal rye bread

Makes 1 loaf

  • 1½ cup (150 g) rye flour
  • ¾ cup (94 g) all-purpose wheat flour
  • 2 teaspoons baking powder
  • 1½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (236 ml) soy milk
  • 3 tablespoons molasses
  • 2 tablespoons sugar

Equipment needed: electric slow-cooker large enough to fit loaf pan (or a large stovetop stockpot and a container that can fit inside it).

photo_2020-04-06_11-21-08 (2)This bread may just change your life!

Start by sifting all the dry ingredients into a bowl.

Add the molasses to the soy milk and whisk to incorporate it fully. Be sure to do this as a separate step rather than mixing the molasses straight into the batter.

Prepare your loaf pan with a piece of baking paper (or oil the inside well). Fold the molasses and soy milk mixture into the dry ingredients and stir only until you have achieved a homogeneous consistency. Be careful not to overstir.

Transfer the batter to the prepared loaf pan, and spread it around to an even level. Cover the top with a piece of aluminum foil.

photo_2020-04-06_11-19-36Fill the slow-cooker with boiling water (this one takes 3 liters), or else fill it with water and allow enough time for it to preheat. It is very important for the water to be around 90°C before you add the loaf pan. If the dough is heated too slowly, the baking powder and soda will not be activated and the bread won’t rise. My slow-cooker heats to around 90° to 95° on the high setting, but yours may be different. You can check the exact temperature using a candy thermometer.

photo_2020-04-06_11-19-36 (2)In my slow-cooker, the baking process takes about 18 hours. Since the lid does not form a complete seal, the water evaporates down after a few hours, so I try to time the baking so that I can check it every few hours and refill with hot water as necessary. To check if the bread is done, stick a toothpick in it, both in the middle and the sides. With this method, unlike in an oven, the bread begins baking from the center outwards so the sides and ends are the parts that will not be done if the bread is not yet ready.

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When you have confirmed that the bread is indeed baked all the way through, remove it from the slow-cooker and allow it to cool. Unmold it onto a cutting board and you’re ready to slice and serve it! It can be used with either savory or sweet things – serve it with the plokkfiskur above or with vegan butter and jam.

To learn more about Iceland, I recommend checking out the All Things Iceland podcast, created by American expat Jewells, who also happens to be vegan! She can also be found on YouTube and Instagram. I also enjoy the Stories of Iceland podcast by native Icelander Óli Gneisti Sóleyjarson. And I of course highly recommend reading the authors I mentioned earlier, as well as (one day, when it’s possible) visiting Iceland yourself.

Heavenly hot homefries

My recent discovery of a French vegan blue cheese here in Paris brought back some fond memories from my student days. I was living in downtown Milwaukee, finishing up my bachelor’s degree and working at a popular restaurant on Cathedral Square Park. Some nights after finishing up our last tables, a few fellow servers and I would take our exhausted selves down the street to Elsa’s On the Park, a cocktail bar that was way cooler than the place we worked at. We loved its sophisticated ambiance, avant-garde art, high-end cocktails and the fact that its kitchen stayed open late enough that we could get something to eat after our restaurant closed.

Looking online, I was happy to see that Elsa’s (described on the Google map as “trendy eatery for burgers & martinis”) was still there, in the same beautiful Victorian building. It now had a website and on it I found their menu, which didn’t seem to have changed. I recognized the same burgers, grilled cheese sandwiches and, best of all, their Hell’s Fire Fries: thickly sliced rustic housemade chips topped with melting gorgonzola cheese and hot sauce. Tucking into this spicy dish was the perfect way to forget that awful table that had run you off your feet all night and then tipped you only 10%, I found. The dish was also the perfect accompaniment to a stiff drink, ordered for the same reasons.

This Proustian trip down memory lane of course inspired me to see if I could reproduce this yummy treat, now that blue cheese had re-entered my world. A friend from the olden days volunteered to stop by Elsa’s to order the dish and report on what she was served, and it turned out to be the same as I’d remembered – thick fried potato slices with the skin on, something midway between fries and chips.

I’m quite happy with the result, which I have named in homage to the original dish.  The vegan blue cheese I used, the Jeanne from Jay & Joy, is made with the very same mold cultures that you find in animal-sourced blue cheese (just in a base of cashews and almond milk instead of animal milk), and its flavors go as well with the hot sauce as I remembered.

Elsa’s is part of the student-days nostalgia I share with my brother, who also lived in Milwaukee in that time, also worked as a server (at a different restaurant) and also loved visiting this favorite spot. If recipes could be dedicated to people like books are, I would dedicate this one to him.

Anyway, if you can get your hands on a cheese like this and want to try it for yourself, all the info is right here.

Heavenly hot homefries

Makes a smallish dish of homefries (serves 1 or 2)

  • 12 oz (350 g) firm potatoes, skin on, or more for a bigger portion
  • 1 cup vegetable oil (such as canola, rapeseed or colza) for frying
  • vegan blue cheese, as much as you like – I used about 0.5 oz (15 g)
  • Mexican hot sauce
  • salt

Equipment required: mandoline slicer (recommended)

The potatoes I used are a variety called Grenadine in French, but any firm potatoes, such as you would use to make regular fries or a potato gratin, will be fine. If you opt to leave the skin on, clean them thoroughly with a vegetable brush.

Using a mandoline, cut the potatoes into slices about 1/8th in. (3 mm) thick. Be REALLY careful and make sure to use the safety attachment when you get near the end of the potato.  If you don’t have a mandoline, you can try slicing them with a knife, but cutting them evenly may prove challenging.

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In a deep saucepan, heat the vegetable oil on high. Once it’s hot enough for frying (350°F or 180°C – check out these directions for determining the temperature without a thermometer), carefully immerse the potato slices in the oil. I used 1 cup of oil and fried my potatoes in two batches, but you could opt to use 2 cups and fry them all at once if you like. The goal is to not crowd the slices so they don’t stick together.

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Once the slices have begun to turn golden brown (it took about 10 minutes for mine), carefully remove them from the oil using a metal slotted spoon and place them on paper towel, ideally in a single thickness. Sprinkle a bit of salt over the top. As soon as the paper towel becomes saturated with oil, get another sheet for the remainder of the slices or the whole batch is likely to be overly oily and might get mushy.

Now that they’ve been fried, in your home, the potato slices are homefries!

Before they cool too much, transfer the homefries to a plate or bowl. Crumble some gorgonzola or blue style cheese over them and then drizzle some hot sauce on top. I used a Mexican sauce I brought back from my last stay in the US, but just about any hot sauce will do – choose whatever level of heat you can tolerate. I recommend against Sriracha, since it has a sweet side that might not be so good in this dish.

If your homefries have gotten cold or you just want to warm up the cheese a bit, you can place the fully assembled dish under the broiler for a few minutes (in an oven-proof container, of course). Note that vegan cheese tends not to melt as much as animal-sourced cheese.

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And there you have the perfect dish to help you unwind, along with a martini, mojito or merlot, at the end of a long and aggravating day. Be sure to keep the hot sauce handy so you can turn up the heat if needed.

Rumor has it this dish tastes even better when you’re wearing Tapatio socks!


Where to find ingredients…

Vegan blue cheese: This may not be an easy item to find, depending where you live, but if it does exist in your area, it’s likely to be at organic or vegan food stores. In France, you can find the Jay & Joy brand at their own shop in Paris (and online shop), Naturalia organic food stores, and also vegan shops like Aujourd’hui Demain, Un Monde Vegan (and its online shop) and Mon Epicerie Paris. And if you’re ambitious (and patient!), you can even make it yourself with this recipe.

 

 

White squirrel

Baileys AlmandeToday we have yet another recipe I concocted while visiting my parents back in the US this summer. I’d purchased a bottle of Baileys Almande, which isn’t easy to find in France but is so very delicious, and wondered if I could create a cocktail of some kind with it.

Its creaminess seemed to make it ideal for an ice cream drink. That made me remember the pink squirrel, a fun retro cocktail involving crème de cacao and crème de noyaux (made from apricot, peach or cherry pits, which give it an almond flavor – perfect for squirrels!) and prepared with either heavy cream or ice cream. Crème de noyaux usually also contains red food coloring, which is what gives the pink squirrel its pretty pastel hue.

Incidentally, in researching the pink squirrel, I learned it was actually invented at a cocktail lounge in Milwaukee, Wisconsin, one of the cities where I spent my formative years.

wh squirrel 2I thought it would be fun to make a similar drink with a vegan twist, using Baileys Almande and nice cream (blended frozen bananas) instead of ice cream made from animal milk, and this is the result, which I have named “white squirrel.”

Of course, the drink is a bit more beige (or banana-colored) than white, but “beige squirrel” doesn’t have quite the same ring to it, and even actual white squirrels are kinda beige, so it works, right? I think so.

The white squirrel would be a nice after-dinner indulgence for Valentine’s Day, which is nearly upon us. All you need are a few key ingredients and some advance planning, since the bananas have to be frozen for a few hours before you can start. Of course, if you have some vanilla dairy-free ice cream on hand, you could use that in place of the nice cream. If you can’t get your hands on Baileys Almande, you can substitute amaretto or another similar liqueur (scroll to the bottom of this post to see a Baileys-like product that’s available in France).

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I found this fun vintage pink squirrel recipe, which appears to come from one of those great 1970s recipe card libraries like my mom has. As always with these old recipe photos, the creation is given a confusing mise en scène with unattractive colors and problematic lighting. What’s a cocktail doing on the kitchen table from Little House on the Prairie? And why is it being served with fruitcake? It’s an elegant drink that functions as a dessert in its own right, and as such should be served by itself.

So let’s make some white squirrels, shall we?

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White squirrel

Makes 2 one-cup (236 ml) servings

  • 3 frozen bananas (roughly 16 oz/450 g in total)
  • 2 ounces (59 ml) white (clear) crème de cacao liqueur
  • 2 ounces (59 ml) Baileys Almande (or similar – see end of post)
  • non-dairy whipped topping
  • cocoa powder or ground cinnamon/nutmeg, for garnish

Equipment needed: freezer, food processor or high-powered blender

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Take your frozen bananas out of the freezer (after freezing for at least 4 hours) and weigh the amount you need, depending how many servings you want to make. In the photos in this post, you’ll see larger quantities because I was making more than two servings. Place the bananas in your food processor, but allow them to thaw for 10 or 15 minutes so they’re soft enough to blend without damaging your food processor.

Add the liqueurs to the food processor and begin blending the bananas. It’ll take a little while, but after a few minutes the bananas will take on a smooth soft-serve ice cream consistency. You may need to pause the blending to scrape down the inside from time to time, to help all the chunks to get blended.

When the nice cream looks like this and all of the banana has gotten blended, it’s ready!

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Fill up your glasses with the nice cream mixture and top with the nondairy whipped topping. Sprinkle a bit of cocoa powder or grated cinnamon or nutmeg on top if you like. Serve with spoons!

If you’re looking for additional Valentine’s recipes, check out the ones in my archives: mini fruit pavlovas, rosewater raspberry hearts and white chocolate mendiants.

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Variations:

  • Make a virgin white squirrel by substituting your favorite plant-based milk + 1/2 teaspoon almond extract per serving for the alcohol.
  • Turn this drink into a brown squirrel by adding some cocoa powder during the blending stage.

Where to find ingredients…

In North America: Baileys Almande can be found at most liquor stores these days, and most grocery stores carry a range of non-dairy whipped toppings, sometimes with a range of options (almond, rice, coconut). The products shown in the photos above were all purchased at mainstream grocery stores in the US.

In Europe: Baileys Almande is available in some countries (Germany and England, to my knowledge) but for some reason has still not become widely available in France.  You can substitute amaretto or a similar liqueur – for example, Aujourd’hui Demain in Paris currently has this maca and almond milk liqueur (photo below), which I haven’t tried but which seems similar to Baileys Almande. Non-dairy whipped toppings (in a pressurized can or small carton) can be purchased at vegan grocery stores and also sometimes at kosher stores or in the kosher section of a general grocery store. See also my whipped coconut cream recipe.

Plantain pizza

As you may have noticed, I really love fusion cuisine and the improbable but delicious flavor pairings that come into being when traditions from different parts of the world are combined. Today’s recipe is one such dish: part Italian, part American and part… Nigerian? Allow me to explain.

This summer, I had plantains on the brain because I’d recently gotten my hands on a really cool plantain cookbook – by Tomi Makanjuola, who runs the blog The Vegan Nigerian – which has over 40 recipes showcasing the underappreciated fruit in almost every kind of dish you can imagine. As I always try to make at least five recipes from every cookbook I acquire, in line with the philosophy behind my cookbook challenge, I set about making some of the dishes right away (my favorites are the beans & plantain pottage and the smoky plantain, mushroom & avocado on toast).

As I began to appreciate the humble plantain more and more, I thought it would be fun to create a plantain recipe of my own for this blog. As I set about reflecting upon savory and sweet combinations not already covered in that cookbook, Hawaiian pizza popped into my mind. Many are the opponents of pineapple on pizza, especially one Italian friend of mine, but I happen to love it. So I thought plantain might work on a pizza too as long as there was also something spicy to balance out the sweetness. After brainstorming a list of likely ingredients, I rolled up my sleeves and got to work.

To be honest, even I was not totally sure if plantain on pizza would work out. But I looooooved it! My mom and dad did, too (I was at their house when I made it). It has smoky, savory notes from the smoked vegan deli meat, crunchy oniony-ness from the red onion, freshness from the cilantro and of course the crispy sweet plantain goodness of the star ingredient. I also love how colorful it is (red, white, yellow, purple, black, green).

So as I was saying, this pizza is a fusion dish – pizza has its origins in Naples but was developed into the dish we know today in early 20th century New York City (listen to this interesting How to Be American podcast episode for more on that) and this particular one has a key ingredient that’s grown in Nigeria, but also other parts of Africa as well as Asia and Latin America. Plantain is therefore not a specifically Nigerian thing, but since a Nigerian cookbook author inspired me to create this dish, I’ve associated it that way in my mind.

If all this has intrigued you and you want to try making it too, read on!

A note about the crust: when I made this pizza, I used an overly complicated homemade pizza dough recipe that I wouldn’t recommend, so I’ll leave it to you to find one you like. It just needs to be thick or firm enough to support the rather hefty plantain slices.

Plantain pizza

Makes an approximately 12-inch (30-cm) pizza

  • one thickish (but not deep-dish) pizza crust, purchased or homemade
  • 5 to 6 tablespoons pizza sauce (or tomato sauce plus Italian herbs)
  • 3/4 cup (75 g) mozzarella-style vegan cheese (optional)
  • 2 to 3 vegan deli-style smoked “meat” slices
  • 1 to 2 medium-ripe plantains
  • 1/2 cup (60 g) red onion
  • 1/4 cup (30 g) sliced black olives
  • 1/3 cup sliced canned banana, peperoncino or other hot pepper
  • small bunch fresh cilantro (coriander)
  • 2 tablespoons cornmeal, for pan (or use baking paper)

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Preheat your oven to 475°F (250°C) and begin by preparing the plantains. Slice each one lengthwise and remove the peel. Slice into rounds of equal thickness, about 1/4th of an inch (5 mm) thick, and sauté on both sides over medium heat until golden brown. It’s important for the plantain to be fully precooked as undercooked plantain can lead to tummyache, and the time it spends in the oven might not be enough.

Sprinkle your baking sheet with the cornmeal to prevent sticking or, alternatively, line with baking paper. Place the dough upon it, rolling it flat if needed – mine was rectangular and measured 10.5 x 12.5 inches (27 x 32 cm) before baking. Spread the pizza sauce on it evenly, using more than the recommended amount if necessary or desired. Cover that with the vegan mozzarella, if using (I recommend Daiya in North America or Violife in Europe). But you can also opt not to use any cheese at all. If you don’t use cheese, a sprinkling of nutritional yeast before or after baking will add a somewhat cheesy flavor.

Cut the smoky vegan deli “meat” slices into squares. Use however much you like.

Slice your red onion (and black olives, if not presliced) and place on top of the pizza.

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Finally, slice up the hot peppers and place on top of the pizza in the amount that you like, depending how partial you are. I started with two peppers but ended up adding some more after the pizza came out of the oven as I really loved the combination.

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Place in the oven (preheated to 475°F/250°C) and bake for about 10 minutes. Keep an eye on things because baking times can vary quite a bit depending on the thickness of your particular crust. If after 10 minutes it doesn’t seem done, give it some more time.

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Remove from the oven and garnish with fresh cilantro (coriander) leaves. Your one-of-a-kind plantain pizza is ready! Slice it up and serve it to your hungry guests (…or yourself!).

By the way, what do you think of the tablecloth? An uncle of mine brought it from Liberia as a gift for my parents some years ago, and I thought it would fit well with this recipe’s West African theme.

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Soooo yummy, if I do say so myself! I want to make it again. 🙂


Where to find ingredients…

Plantains can be found at most supermarkets, but if you don’t find any, look for a Latin-American, African or Asian grocery.

Mozzarella-style vegan cheese is increasingly available at mainstream grocery stores in North America, but organic shops are even more likely to have it. In France, you’ll find it at some organic shops, but for best results check at a vegan food shop first (in Paris: Naturalia Vegan, Mon Epicerie Paris and Aujourd’hui Demain).

Vegan deli “meat” slices will also most likely be found at organic and vegan food shops. In Europe, I recommend the brand Wheaty.

Amish shoo-fly cake

During my visit back home in the Midwest this summer, I decided to try baking a molasses cake with a crumb topping that my mom used to make when I was little. It was one of my very favorites back in the day, but I hadn’t had it for ages and wondered if my result would be true to my memories. Turned out, it was every bit as yummy as I remembered and the traditional recipe was even accidentally vegan (although some versions use butter instead of oil). I thought it would be a fun recipe to share with you all, especially since it’s somewhat uncommon.

Its name comes from the large amount of thick, gooey molasses that goes into it… so sweet that it attracts sugar-loving insects which must then be “shooed” away.

Amish people

In researching it, I discovered that it’s actually an Amish recipe.  I’ve always been fascinated by this unique culture, which you’ve probably heard of even if you’re not from North America. This group, most famous for rejecting modern technology, is made up of several distinct but related traditionalist Christian church fellowships with German and Swiss Anabaptist origins. Several hundred thousand of them live in rural parts of the US and Canada, and their best known settlements are in Pennsylvania. There are some in my home state of Wisconsin, but I’ve never encountered them anywhere but on the Amtrak – since they don’t drive or fly, trains are their main form of transportation when going long distances. I find it quite remarkable that they’ve managed to preserve their way of life and language (Pennsylvania German) all this time.

This British reality TV show provides an interesting glimpse into an Amish community that hosted a group of decidedly non-Amish teenagers from the UK. Other more traditional documentaries can also be found on YouTube.

Molasses is the star of this scrumptious moist dessert, which in my view can compete with the most decadent chocolate cake any day in terms of richness of flavor. It’s made by refining sugarcane and tastes something like a stronger and darker maple syrup with notes of gingerbread and honey. Molasses isn’t used so often today, but it was a very common sweetener in the Americas before the 1900s.

beatrix potter butterfly
Butterflies love sweet things too. Beatrix Potter made the above illustration for her book The Tale of Mrs Tittlemouse (1910).

Unlike white sugar, molasses contains nutrients. It’s an excellent source of vitamin B6 and key minerals including calcium, magnesium, iron and manganese (one tablespoon provides 20% the recommended daily amount of each).

Traditional versions of this cake call for a lot of sugar – one recipe I found actually calls for 3 cups of it (!) for 4 cups of flour. I read that the Amish view high-calorie food as a plus, since they do a lot of manual labor and need the energy. Fair enough, but being a sedentary city-dweller myself, I dialed the sugar back to just 1¼ cup, which was quite enough in combination with regular molasses. If you’re using the more bitter blackstrap molasses, you may want to add more sugar.

Finally, this recipe yields quite a lot of cake (enough for a large Amish family!) so feel free to cut the amounts in half and use a smaller baking dish. Alternatively, make the recipe as is but put half in the freezer for later.

Let’s make a cake!

Amish shoo-fly cake

Makes one 9 x 13 in. (22 x 33 cm) rectangular sheet cake

  • 4 cups (150 g) all-purpose flour
  • 1¼ cups, packed (300 g) brown sugar
  • 1 teaspoon salt
  • 1 cup (236 ml) neutral-flavored oil such as canola (in France, try huile de colza désodorisée)
  • 1 cup (236 ml) molasses
  • 2 cups (473 ml) boiling water
  • 2 teaspoons baking soda

Preheat your oven to 350°F (180°C). Start with the flour in a large mixing bowl. Add the brown sugar and salt and stir to combine.

Add the oil and stir to incorporate. You may need to knead it with your hands at some point to achieve a fully homogeneous result. The texture will be similar to moist sand.

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Reserve 1 cup of the crumb mixture to top the cake with just before baking. Set the large mixing bowl of dry mixture aside.

Take another large bowl for the wet mixture. Add the molasses, scraping the measuring cup thoroughly to get all of it out. Add the boiling water and stir to combine, then add the baking soda (the mixture will foam up, which is why it’s good to use a larger bowl).

Now incorporate the wet mixture into the bowl with the dry mixture. Stir to combine, being careful not to stir too much as this can make the cake texture tough (it’s okay if a few lumps remain). Pour into a greased baking dish.

Sprinkle the reserved crumb topping over the the batter, taking care to ensure the coverage is even. Place in your pre-heated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

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Remove from oven and let cool completely before attempting to cut into it, otherwise the squares may not keep their shape.

Cover the baking dish with plastic wrap or transfer leftover slices to a Tupperware container so the cake doesn’t dry out.

I hope you enjoy this one-of-a-kind cake! Who knows, it may just become one of your favorites, too.


Where to find ingredients…

In North America: Molasses and brown sugar can be found at most grocery stores with a wide range of products.

In France: Molasses (mélasse) and brown sugar (sucre semoule) can be found at organic food shops but not always at mainstream grocery stores. Note that sucre semoule is a very specific moist sugar that’s different from sucre roux and sucre complet (also known as rapadura), which are dry sugars. Then moistness comes from the presence of molasses, so if you’re in a bind, you can actually make brown sugar yourself. Still, it’s better/safer to get prepared brown sugar if you can. Baking soda (bicarbonate de soude alimentaire) is not as common a baking ingredient in France as in the US, but you should be able to find it at most grocery stores if you look around enough. This is something I stock up on whenever I make a trip back home. Be sure the label says alimentaire or that it’s otherwise safe to use in baking, as you might find it in a cleaning-product form with non-edible chemicals added.

sucre semoule mélasse

French tomato-mustard tart

Summer is almost over, which means tomato season is drawing to a close. But it’s not over yet! And I have just the recipe you need to enjoy this year’s last fragrant, juicy tomatoes – a French one that will take you straight to the beautiful city of Dijon. Enter the tarte à la tomate, or tomato tart. This warm, pizza-like savory tart offers a crunchy, flaky crust with a spicy kick from everyone’s favorite Dijon mustard and the earthy, green notes of herbes de Provence. It’s super easy to make too, especially if you use a ready-made crust.

Dijon Invader art
The city of Dijon takes its mustard very seriously. In 2019, French street artist Invader paid homage to both city and condiment with a series of mustard-themed space invader mosaics (photo credit: @chesterlight75).

But you can also make your own crust, or use a pizza crust. Feel free to make your tart larger than the one I describe in this recipe – just add more mustard, tomato and herbs accordingly.

If you don’t happen to have herbes de Provence, you can make your own blend using equal amounts of the herbs often used in it: savory, marjoram, rosemary, thyme and oregano. Herbes de Provence blends vary though, so you’ll sometimes see other herbs such as basil and lavender included – just use the ones you like. Another option would be an Italian herb blend.

French tomato-mustard tart

  • 1 premade vegan flaky pastry crust, 11 in. (28 cm.) in diameter
  • 2 to 3 tablespoons Dijon mustard
  • 2 or 3 medium vine-ripened tomatoes
  • 1 tablespoon herbes de Provence or equivalent herb blend
  • 1 tablespoon olive oil
  • pinch or two salt
  • freshly ground black pepper

Preheat your oven to 425°F (218°C). Unroll the pastry dough and place it on a baking sheet. Poke it with a fork. When your oven has reached the target heat, bake the pastry for 4 minutes.

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Spread the Dijon mustard on the pre-baked pastry. What you see in the photo above is a fairly light layer of mustard, about 2½ tablespoons on a pastry measuring 11 in. (28 cm) in diameter. If you love mustard, feel free to use more.

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Slice your tomatoes – aim for ¼ inch (3 mm) thick slices. Start by slicing up just two tomatoes as you might not need more than that, depending on the thickness of your slices. Cut out and discard the tough white core.

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Arrange the tomato slices on top of your pastry, overlapping slightly.

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Sprinkle the top evenly with your herbes de Provence or equivalent herb blend.

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Then sprinkle a small pinch or two of salt over the top.

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Finally, drizzle a tablespoon of olive oil evenly over the tart.

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Place the tart in the oven and bake for 15 to 20 minutes. Check on it midway – if the edges seem to get too brown too quickly, you can cover them with foil partway through the baking.

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Slice up your tart pizza-style and grind some black pepper over the top if you like.

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And enjoy! This tart is excellent paired with a nice green salad.

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. 😉

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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!

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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.