SWEDISH VISITING CAKE WITH BLACKBERRIES AND COCONUT FLOUR & A REVIEW OF GRANISTYL'S SKILLET PAN - GÂTEAU SUÉDOIS AUX MÛRES ET À LA FARINE DE NOIX COCO & TEST DE LA POÊLE GRANISTYL EN GRANITE

Frying Pan, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen.
- Ambrose Bierce (1842-1914), “The Devil's Dictionary” (1911)

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!
- Thomas Carlyle (1795-1881)

Like a majority of  health conscious home gastronomes and passionate food aficionados, I particularly cherish quality kitchen utensils that are effective and don't threaten my well-being. Unfortunately, in our modern society where profit is king and things are not made to last, it isn't always easy to come across products that offer all those characteristic and far too often, one has to spend a lot of money on goods that rarely hold up to their promises.

Sometimes, looking for the ideal cooking appliance is comparable to the quest for the Holy Grail and it seems that acquiring a reliable casserole is quasi mission impossible, unless you are wealthy (well, prices are no guarantee of excellence either) or you don't mind polluting your body with dangerous substances.

My most recent search for a durable and teflon-free pan that would fit my budget has been remarkably fruitless, hellish, enduring and tiring. Finding a suitable match proved exceptionally difficult and I nearly had a nervous breakdown during the process!

Nevertheless, positive surprises happen and once in a while we encounter something that gives us full satisfaction and that isn't actually a wortheless gadget or total rip-off. Thankfully, in March it was my turn to be (doubly) lucky as I finally purchased the cast-iron wok of my dreams (fortunately for me, this weighty baby was on sale) and was kindly offered a skillet fabricated by a French brand which has hit the market not long ago. I very seldom get to renew my cuisine equipment, so it felt spoilt rotten and dead happy!

Well, today I am not going to speak about my Chinese device (even if it rocks big time), however instead I have decided to showcase Granistyl's unique and revolutionary 24cm frying pan (a world premiere) which I've had the opportunity of sampling exclusively for you.

This innovative device is embedded with a 9mm layer of hyper resistant, nonstick and scratch-free granite (cut into the block). As a result, it is healthy (little oil is needed and it helps preserve the nutrients - vitamins and minerals - in the fares you are preparing) and non-toxic (natural surface versus Teflon). Also, it offers uniform temperature distribution through the bottom and side as well as retains the heat wonderfully (less energy is needed/used and it stays warm for a while). In addition to that it is compatible with standard stovetops (gas and electric), induction ranges and conventional ovens.

Granistyl's cookware is practical (a real workhorse), beneficial and built to last, nonetheless it has a few minor "flaws". As we all know, stone is heavy, hence manipulation isn't all that comfortable if you have weak wrists or arms (you can’t really toss anything in it, everything has to be flipped with a spatula). Besides the edges are not high enough and I find that quite limiting, plus even if the vessel gets cleaned without dificulty (washed with a hot water and a metal sponge - soap should be avoided), minimum maintainance is still required (oil massage following each use). Not to forget that it costs a substantial price, so it's not acessible to everyone. Anyhow, the advantages outnumber the disadvantages and, at the end, this skillet is worth the investement...

In order to put my eco-friendly pan to the test, I decided to bake Dorie Greenspan's famous "Swedish Visiting Cake" which I revisited by adding wild blackberries I foraged last August in the Geneva countryside and replacing part of the all-pupose flour with coconut flour - my new obssession - a friend of mine bought for me in neighboring France.

The pan worked wonders and my tea-time/after-dinner treat turned out perfectly in both texture and flavor; the balance between sweetness and acidity as well as the chewiness of the crumb and crispiness of the crust was spot on. A divinely buttery, heavenly lemony, fragrantly coconutty and moreishly moist delicacy which you'll rapidly grow addicted to!

Disclaimer: Please note that I was not paid to review this product and that I solely promote things which stay true to my tastes, convictions and interests. Hence, the opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal experiences with GRANISTYL.

Swedish Visiting Cake With Blackberries And Coconut Flour
Recipe adapted from Dorie Greenspan's "Baking: From My Home To Yours".

Yields 8-10 servings.

Ingredients:
1 Cup (210g) Castor sugar
Grated zest of 1 organic lemon
2 Large eggs (~63g)
1/4 Tsp Fine sea salt
1 Tsp Pure vanilla extract
3/4 Cup (96g) All-purpose flour
1/4 Cup (32g) Coconut flour
120g (8 Tbs/1 stick) Unsalted butter, melted and cooled
Two good handfuls of frozen blackberries
About 1/4 Cup (30g) Sliced almonds
1/2 Tbs Castor sugar (for sprinkling)

Method:
1. Preheat the oven to 180° C (350° F).
2. Butter a seasoned 24cm (9-inch) cast-iron skillet or other heavy ovenproof skillet.
3.  In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to work the zest into the sugar until it becomes moist and fragrant.
4. Whisk in the eggs, one at a time (whisking for about 30 seconds per egg).
5. Add in the salt and vanilla extract.

6. Using a rubber spatula, fold in the flours. Then, incorporate the melted butter (do not to overmix).
7. Scrape 1/2 of the batter into the skillet, sprinkle with the blackberries and cover with the remaining batter. Smooth the top using a spatula.
8. Scatter the almonds over the batter and sprinkle with the extra sugar.
9. Bake for 25 to 30 minutes, or until tthe cake is golden and a little crisp on the outside (the center should remain a bit moist).
10. Remove the skillet from the oven and place on top of a cooling rack.
11. Serve warm or at room temperature.

Remarks:
You may also use a 24cm (9-inch) round cake or pie pan.
The blackberries can be replaced by the fresh or frozen berries of your choice or can be simply left out.

Serving suggestions:
Serve with a cup of coffee or a glass of liquor wine.

Gâteau Suédois Au Mûres Et À La Farine De Coco 
Recette adaptée du livre "Baking: From My Home To Yours" par Dorie Greenspan.

Pour 8-10 personnes.

Ingrédients:
210g de Sucre cristallisé
Le zeste d'un citron bio
2 Gros oeufs (~63g)
1/4 CC de Sel de mer fin
1 CC d'Extrait de vanille pure
96g de Farine
32g de Farine de noix de coco
120g de Beurre non-salé, fondu et à température ambiante
Deux bonnes poignées de mûres congelées
Environ 30g d'Amandes éffilées
1/2 CS de Sucre cristallisé (pour saupoudrer)

Méthode:
1. Préchauffer le four à 180 ° C.
2. Beurrer une poêle en fonte de 24cm.
3. Dans un grand bol, mélanger ensemble le sucre et le zeste de citron. Utilisez vos doigts pour travailler le zeste dans le sucre jusqu'à ce que ce dernier devienne humide et parfumé.
4. Ajouter les œufs, un à la fois, en fouettant pendant environ 30 secondes après chaque ajout.
5. Incorporer le sel et l'extrait de vanille.

6. A l'aide d'une spatule en caoutchouc, incorporer les farines, puis le beurre fondu (ne pas trop mélanger).
7. Verser la moitié de la pâte dans la poêle, saupoudrer avec les mûres et recouvrir avec le reste de la pâte. Lisser le dessus du gâteau avec une spatule.
8. Disperser les amandes sur le dessus du gâteau et saupoudrer avec le sucre.
9. Cuire au four pendant 25 à 30 minutes, ou jusqu'à ce que le gâteau soit doré et légèrement croustillants à l'extérieur (le centre doit rester un peu humide).
10. Retirer la poêle du four et la placer sur une grille de refroidissement.
11. Servir chaud ou à température ambiante.

Remarques:
Vous pouvez également utiliser un moule (rond) à gâteau conventionnel de 24cm.
Les mûres peuvent être remplacées par les baies fraîches ou congelées de votre choix ou bien même ne pas être utilisées du tout.

Suggestions d'accompagnement:
Servir avec une tasse de café ou un verre de vin liquoureux.

GINGERED CARROT CAKE COOKIES

Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...

Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to gobble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect and contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.

Those easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

~ Gingered Carrot Cake Cookies ~
Recipe adapted from "Baking: From My Home to Yours" by Dorie Greenspan.

Yields 18 cookies.

Ingredients:
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt (fine)
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup (180g) Unsalted butter, at room temperature
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1 Egg (~63g)
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Sweetened shredded coconut
1 Cup Raisins (dark or light)
1/2 Cup Coarsely chopped pecans (roasted)

Method:
1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add th e egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).
8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:
Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.
For more fun I have iced my cookies with plain icing.
Store the cookies in an airtight container at room temperature.

Serving suggestions:
Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

~~~~~~~~~~~~~~~~~~~~~~

~ Cookies Mous Au Gingembre Et A La Carotte ~
Recette adaptée de "Baking: From My Home to Yours" par Dorie Greenspan.

Pour 18 cookies.

Ingrédients:
255g de Farine blanche
1 CC de Poudre à lever
1 CC de Sel de marin fin
1 1/3 de CC de Gingembre en poudre
1 Pincée de Muscade en poudre
180g de Beurre non-salé, à temperature ambiante
140g de Sucre cristallisé
80g de Sucre brun clair
1 Oeuf (~63g)
1/2 CC d'Extrait de vanille pure
1 Cup de Carottes rapées finement (~ 2-3, pelées et nettoyées)
90g de Noix de coco rapée et sucrée (épicerie US)
158g de Raisins secs (sombres ou clairs)
57g de Noix de pécan hachées grossièrement (torréfiées)

Méthode:
1. Positionner 2 grilles dans la partie centrale supérieure et inférieure du four et le préchauffer à 170° C. Recouvrir deux plaques avec du papier sulfurisé.
2. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever, le sel, le gingembre et la muscade. Mettre de côté.
3. A l'aide d'un robot ou d'un batteur à main, battre le beurre à vitesse moyenne afin qu'il soit crémeux. Ajouter les sucres et battre en pommade pendant 2 minutes supplémentaires (le mélange doit être mousseux et pâle). Ajouter l'oeuf et battre encore une minute, puis incorporer la vanille à vitesse moindre.

4. Toujours à vitesse basse, ajouter le mélange farine/épices en 2 ou 3 fois et battre seulement jusqu'à ce qu'il soit juste incorporé (la pâte sera épaisse, mais il ne faut pas trop la battre).
5. En utilisant une spatule en caoutchouc, incorporer les carottes, la noix de coco, les raisins et les noix de pécan.
6. Faire des tas à l'aide d'une cuillère à soupe ou à glace, en laissant un espace de 2.5cm entre chaque tas. Applatir légèrement le dessus de chaque cookies avec les doigts.
7. Cuire pendant 16 to 18 minutes, en changeant les plaques de place (alterner - les cookies doivent être légèrement dorés).
8. Transférer les cookies sur une grille et les faire refroidir complètement.

Remarques:
Les noix de pécan peuvent être remplacées par n'importe quelle noix torréfiée de votre choix, les raisins par des cranberries et le gingembre par de la cannelle en poudre.
Il est possible de décorer les cookies avec du sucre glace.
Conserver les cookies dans une boite hermétique, à température ambiante.

Idées de présentation:
Accompagner ces cookies d'un bon verre de lait très froid, d'un café ou d'une tasse de thé.

DARK CHOCOLATE TART - TARTE NOIRE

Last weekend, I had an irrepressible need to feed my craving for dark chocolate desserts. That happens to me quite often, although I am not a "chocolate addict". I am a big chocolate lover, but I don't have this compulsive need for it. As matter of fact, I can survive without eating any for days (though not for life)...

I felt uneasy and shifty like a tiger in a cage, roaming up and down the apartment in search of a fulfilling recipe. I wanted something transcending and soul-uplifting.

As it is many times the case, I found what I was looking for in Dorie Greespan's "Baking From My Home To Yours". As I needed to savor a chocolate-based tart with character and a strong taste of chocolate, I was naturally drawn to her "Dark chocolate Tart" recipe which's name sounded so promising to me.

This sophisticated, yet simple tart is an irresistible pastry that any dessert freak should have made at least once. The taste of chocolate is exhaliratingly heady, strong and bitter, the crust is so flaky and buttery and the filling is so sleek, rich, smooth and the cocoa nibs add a wonderfully crunchy contrast. It can't get any better!

Dorie's dangerously addictive "Dark Chocolate Tart" is definitely for amateurs of "real" chocolate in search of a cocoa fix and not for the faint of heart...

~ Dark Chocolate Tart ~
Recipe taken from "Baking From My Home To Yours" by Dorie Greenspan and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 8 servings.

Ingredients for the "Crust":
1 1/4 Cups Plain flour
1/4 Cup Unsweetened cocoa powder
1/4 Cup Icing sugar
1/4 Tsp Sea salt
135g Very cold unsalted butter, cut into small pieces
1 Large Egg yolk
Ingredients for the "Filling":
240g (8 oz) Bittersweet chocolate (min 70%), finely chopped
1 Cup plus 2 tbsp Heavy cream (35 % fat)
1/4 Stick (60g) Butter, cut into small pieces, at room temperature
2 Tbs Cocoa nibs

Method for the "Crust":
1. Put the flour, cocoa powder, sugar and salt in a food processor and pulse a few times to combine.
2. Scatter the pieces of butter over the dry mixture and pulse until you obtain small pieces of butter, the size of oatmeal flakes and some the size of peas (if you don’t have a mixer, you can put the ingredients in a bowl and rub the butter with your fingers.)
3. Stir the yolk with a fork and add it a little at a time, pulsing after each addition.
4. Process in long pulses (10 seconds each) until the dough comes together in clumps and curds.
5. Turn the dough to a lightly floured surface a knead briefly in order to incorporate the dry ingredients that might have escaped the mixing.
6. Lightly butter a 9-inch (22cm or you could make several tartlets) fluted tart pan with a removable bottom and press the dough evenly over the bottom and up the sides of the pan.
7. Freeze the crust for at least 30 minutes (longer is preferable).
8. Centre a rack in the oven and preheat the oven to 180° C (350° F).
9. Butter a piece of parchment paper and fit the paper, buttered side down, tightly against the crust.
10. Put the tart pan on a baking tray and bake for 25 minutes.
11. Carefully remove the paper. If the crust has puffed, press it down gently with the back of a spoon.
12. Bake for another 8 minutes or so.
13. Transfer the tart pan to a rack and cool the crust completely before filling.

Method for the "Filling":
1. Put the chopped chocolate in a heatproof bowl and have a whisk at hand.
2. Bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 seconds. Working with the whisk, very gently stir the chocolate and cream together in small circles, starting at the centre of the bowl and working your way out.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motion.
4. When the ganache is smooth and shiny, stir in the butter piece by piece and add the cocoa nibs.
5. Pour the ganache into the crust and gently turn the pan from side to side to even the ganache.
6. Refrigerate the tart for 30-40 minutes to set the ganache.
7. Remove the tart from the fridge and keep it at room temperature until serving.

Remarks:
Always remember to use the best chocolate as the taste of your tart will depend on it.
Don’t stir the ganache any more than you must to blend the ingredients – the less you work it, the darker, smoother and shinier it will be.
Purists will want to enjoy the tart at room temperature and au naturel, but you can of course serve it cold, served straight out of the fridge.

Serving suggestions:
Serve that tart the day it is made or latest the next day.
Eat it alone or accompanied by whipped cream or ice cream (vanilla, peanut butter, pecan, walnut, caramel, etc...).

~~~~~~~~~~~~~~~~~~~~~~~~

~ Tarte au Chocolat Noir ~
Recette tirée du livre "Baking From My Home To Yours" par Dorie Greenspan et légèrement adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 8 parts.

Ingrédients pour la "Croûte Au Chocolat":
160g de Farine blanche
22.5g de Cacao en poudre non sucré
30g de Sucre en poudre
1/4 CC de Sel marin
135g de Beurre non-salé, très froid et coupé en petits morceaux
Le jaune d'un gros oeufs
Ingrédients pour la "Garniture":
240g de Chocolat mi-sucré (je recommande l'utilisation de chocolat à 70%), haché finement
270ml/g de Crème à 35%
60g de Beurre non-salé, coupé en 4 morceaux
2 CS de Grué de cacao

Méthode Pour la "Croûte":
1. Mettre la farine, la poudre de cacao, le sucre et le sel dans un mixer et pulser afin de bien mélanger.
2. Ajouter le beurre et pulser jusqu'à ce que vous obteniez des petits morceaux de beurre (certains de la taille d'un flocon d'avoine et d'autres de la taille d'en petit pois).
3. Mélanger le jaune d'oeuf à la fourchettte et l'ajouter au mélange petit à petit, en pulsant après chaque ajout.
4. Pulser plusieurs fois pendant 10 secondes, jusqu'à ce que la pâte commence à se rassembler.
5. Mettre la pâte sur une surface de travail farinée et pétrir légèrement afin d'incorporer tous les ingrédients qui se sraient échappés lors du mixage.
6. Beurrer légèrement une plaque flûtée (avec fond amovible) de 22cm (ou plusieurs moules à tartelettes) et presser la pâte dans le moule afin de bien le tapisser.
7. Mettre le moule au congélateur pendant 30 minutes ou plus.
8. Placer une grille au centre du four et le préchauffer à 180° C.
9. Beurrer une feuille de papier sulfurisé et mettre le côté beurrer sur la croûte(bien recouvrir).
10. Mettre la pâte à cuire pendant 25 minutes.
11. Enlever délicatement la feuille de papier sulfurisé. Si la pâte à gonflé, l'applatir avec le dos d'une cuillère.
12. La cuire encore pendant 8 minutes ou plus.
13. Mettre la pâte à refroidir (complétement) sur une grille.

Méthode pour la "Garniture":
1. Mettre le chocolat haché dans un bol moyen et préparer un fouet.
2. Faire bouillir la crème et verser la moitié sur le chocolat. Le laisser reposer 30 secondes, puis bien mélanger au fouet de manière circulaire (ne pas battre/voir remarques).
3. Verser le reste de crème et bien l'incorporer au mélange chocolatté, en mélangeant de manière circulaire.
4. Quand la ganache est lisse et brillante, ajouter le beurre morceau par morceau, puis le grué de cacao.
5. Verser la ganache dans la croûte et secouer légèrement afin de lisser.
6. Mettre au frigo pendant 30-40 minutes afin que la ganache se solidifie.
7. Retirer du frigo et laisser la tarte à température ambiante avant de servir.

Remarques:
Achetez toujours du chocolat de bonne qualité. La saveur de votre tarte en dépendra.
Ne mélangez pas trop la ganache autrement elle perdra de sa couleur foncée et ne sera plus lisse et brillante.
Les puristes voudront consommer cette tarte à température ambiante, mais vous pouvez aussi la consommer froide.

Idées de présentation:
Servir cette tarte le jour de sa fabrication ou au plus tard le jours suivant.
Vous pouvez la manger seule, avec de la crème chantilly ou avec de la glace (à la vanille, au beurre de cacahuète, aux pécans, aux noix, caramel, etc...).