Friday, October 31, 2014

HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT


Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...


Yummy Supper - Erin Scott
Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.


Yummy Supper - Erin Scott 
          Picture by Erin Scott.
This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters
Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.


Yummy Supper - Erin Scott 
             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!


Brutti Ma Buoni Cookies
Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).


Egg On Pewter Plate
3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).


Brutti Ma Buoni Cookies
Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @ 
Yummy Supper (et légèrement adaptée par moi-même).
 

Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.


Brutti Ma Buoni Cookies
3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:

Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).


Brutti Ma Buoni Cookies
GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details
:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:

This giveaway is provided to you by
RODALE BOOKS.
Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

62 comments:

  1. What fun and lovely post Rosa and the food look amazing!!
    How lovely giveaway! Happy Halloween Rosa!!!
    xo

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  2. Always a treat to see a new post from you Rosa. I am sure this is a lovely book. I never can resist another, despite my extensive collection that is spilling off the shelves. This recipe is another from your site that I wish to try.

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  3. Rosa, welcome back, we missed you dear!!! Good book and lovely recipe, we love meringues!

    Hugs,

    Yelena

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  4. That sounds like a must-have cookbook!
    The hazelnut meringue cluster looks very inviting and delicious.

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  5. What a beautiful book review, Rosa! I'm also a fan of Erin's blog. Your meringues are lovely!

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  6. Rosa- thanks for introducing me to this blogger and her cookbook. I love brutti ma buoni but have never made them. That's about to change.

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  7. It's a wonderful cookbook and blog indeed. Lovely post.

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  8. I love hazelnuts, your clusters look scrumptious!

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  9. Erin is so inspiring. This book looks like one of those must have books for everyone who loves food. I loved the meringue recipe Rosa!! You have styled and photographed it beautifully :)

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  10. I really, really like hazelnuts. So these meringue clusters have my name on them! Thanks for introducing me to Erin!

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  11. Welcome back Rosa! I do hope you enjoyed your "pause."

    You have presented a wonderful and candid review in this post and I for one appreciate it. I have learned through the years that you are a stickler for accurate detail so I am sure Erin's book must be something quite special.

    I have been collecting meringue tasties recently because they do not usually include egg yolks. I'll be adding this recipe to my list for sure. Hazelnut Meringue Clusters sound perfect for the holidays. Thank you so much for sharing, Rosa...

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  12. Heureuse de te relire Rosa. J'espère que cette petite pause t'aura fait du bien.
    Ce livre semble très intéressant. Je ne connaissais pas cette auteure.
    Bon week-end.
    verO

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  13. A table ! j'adooooore ! bises Rosa et bon week-end...

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  14. Erin's book sounds like a must read Rosa :) And those hazelnut meringue clusters are calling my name. I think I will splurge on a packet of hazelnuts (They are very costly where I live.) to try them out!

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  15. Un petit retour bien gourmand ! Suis ravie ^^
    Il me semble distinguer une certaine ressemblance de style entre Erin et toi ?... Que de photos sublimes de part et d'autre !
    Un beau week end chez toi ! Sandy

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  16. Comme toujours tu nous régales avec ton magnifique post ! Un grand merci de nous faire découvrir cette talentueuse bloggueuse, qui elle aussi prend soin de son alimentation en choisissant des produits raisonnés et de saison avec la démarche de prendre soin de sa santé et celle de sa famille, sans oublier de ce régaler.
    Ton choix de recette me plait beaucoup, j'aime ces meringues irrégulières avec le croquant des noisettes....de saison ! Merci Rosa, j'ai hâte d'essayer cette magnifique recette. Bises et bon week end

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  17. Wow Rosa, a lovely book and these meringues are divine! I have plenty of hazelnuts, fresh from the grower, so will try this for sure!

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  18. Superb review, gorgeous photos, and what a nice recipe to showcase the book!

    worldwide giveaway, you said? you are too nice, please count me in....

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  19. great review! i like the look of the book and i love the thought of these meringues! what a treat. :)

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  20. Thank you for introducing me to Erin Scott's work and blog. Beautiful food and work, as you mentioned.

    Your images are beautiful, Rosa. Love the textured treatments.

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  21. Hi Rosa, how are you?

    You took some time off blogging and came back better than ever. Reading this post I felt like buying this book, but who knows, I can end up winning a copy of it, and that would be great!

    The recipe you made looks fantastic, a must try.

    Have a great weekend.

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  22. Rosa, I really loved the write-up and the cookie is anything but ugly! Great to see u back blogging, stay spirited as always dear :-) xx

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  23. Yummy is the perfect description of her food and her book. She couldn't have chosen a better name. So glad you're back.
    Sam

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  24. Nice looking meringues, last time I made some, I burned some. Great review too!

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  25. Welcome back Rosa, I hope you managed to get some rest while away from blogging. And what a way to come back, in great style, with a lovely recipe and a wonderful give away. Count me in ☺️

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  26. These light as air little meringue clusters would put a smile on my face. This is a nice recipe to share with us after your little break…thank you.

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  27. It's such a beautiful book. I love leafing through it. Plus, the recipes have that great California sensibility to them.

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  28. Glowing and lovely review Rosa..
    Beautiful clics yours and hers.
    Have to add two very pretty young ladies too.

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  29. Her recipes look delicious and the pictures are gorgeous :)

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  30. This book sounds so interesting! The clusters look really yummy!
    Happy November,dear Rosa!

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  31. That book sounds amazing! I am loving the look of these; not ugly at all :)

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  32. Ah, de retour! Avec des biscuits que j'adore en plus.

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  33. I love Brutti ma Buoni and yours look just like the ones I used to buy in Italy! I will be making these - Brutti ma Buoni must be the only meringue-type treat my husband will eat. Gorgeous! I usually don't look at specifically gluten-free books but her recipes just look healthy and delicious!

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  34. Thanks for introducing us to this book and to a blog that I personally am unfamiliar with Rosa. That all needs to change.

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  35. What a great tribute and review. I also follow her blog and agree with everything you said. The food is fantastic and I hadn't really noticed it was gluten free. It's just DARN GOOD.

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  36. Tu piques ma curiosité Rosa... Tes photos sont de plus en plus belles. Welcome back ;-)

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  37. GORGEOUS photos!!! Yours and hers!

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  38. Sounds like a great book, those photos are wonderful.

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  39. Seems like a wonderful book.. Didn't know her blog but now I will follow constantly. The photos are wonderful indeed.

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  40. I like the idea of hazelnut in this meringue cookies...and yes, the book sure sound really good.
    Have a wonderful week Rosa :)

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  41. Looks like a great book, thank you for introducing us to her blog., can’t wait to go explore.

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  42. Happy to see that you are back, Rosa :D
    Awesome book and awesome photos

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  43. I started gluten-free diet recently and find it hard to keep up with it on a daily basis. I'm collecting recipes every day and this book might just helps.

    koukkunokka@anvianet.fi

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  44. Seems like a wonderful cookbook. Blessings, Catherine

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  45. The meringue looks so perfect for autumn!
    Hugs and kisses!

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  46. Cette recette a l'air délicieux!Les photos comme toujours sont très appétissantes :)

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  47. Nice photographs! It sounds like a great book. I love to cook for friends whose on the gluten free diet.

    I'm so happy you're back Rosa!

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  48. Wow, this book looks so much fun to try out all the recipes! I hope I can win this :)
    My email: ingespeemanns@yahoo.com

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  49. You never, EVER fail to make my jaw drop and my mouth water in one swoop Rosa! And I need to check this book out, trying to give up gluten myself!

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  50. Absolutely love that quote, "Imperfections don't make things ugly." Lovely review.

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  51. One of my children (now grown up) in gluten intolerant. What a challenge it was catering for her when she was young. This book looks and sounds like gluten free is deliciously easy to include in any families diet.

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  52. If this is good in the U.S., I would love to win. This would be a great book for my family who eat gluten-free. And I love the recipes you posted!
    Digicats {at} Sbcglobal {dot} Net

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  53. I've never tried a gluten free diet but I'd love to try! And these recipes sound like they'd be easy to try out! joymwnk@yahoo.com

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  54. So glad to see you back, Rosa! Love this write up and the recipe as well - perfect!

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  55. This sis something new , i want in

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  56. Yummy supper? Who am I to resist ;-)
    Liebe Grüsse aus Zürich,
    Andy

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  57. My husband favorite. I might be able to adapt your recipe. Thanks for sharing Rosa!

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  58. Thank you for the giveaway! :) x
    ( LauraPaluoja@hotmail.com )

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  59. What a delicious meal that looks like! The meringue clusters sound fabulous :)

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  60. So happy you are back, Rosa! And, thank you for introducing to her blog and cookbook. Sounds like a wonderful cookbook to add. But gosh, your photography is amazing. I'm jealous of your beautiful work! :) xo

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  61. Now I want to order this book for Christmas, sounds amazing.

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  62. The meringues look lush! Good looking cookbook as well.

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