MULTI-PURPOSE QUARK AND ZUCCHINI SAUCE - SAUCE MULTI-USAGE AU SERE ET A LA COURGETTE & MY INTERVIEW FOR SAVEUR.COM

Who knows where inspiration comes from. Perhaps it arises from desperation. Perhaps it comes from the flukes of the universe, the kindness of the muses.
- Amy Tan

And immersion in random absurdity can be a perfect remedy to thinking too much. It leads to art and science. It leads to madness and inspiration. It leads to fun.
-  Chris Corner of IAMX

Inspiration comes in many forms and shapes. It can be found serendipitiously at any moment (while you shower, eat breakfast, have a walk, meditate, etc... - especially during downtime as then your mind is free and you have the opportunity to be reflective), everywhere and in everything (books, music, photography, movies, beauty, ugliness, news reports, sad/tragic or happy events, people, acts of courage/kindness/cruelty, mistakes, smells, nature, memories, etc...). In order to connect with it, one just needs to open wide his/her soul and heart, be receptive to its calling and remember that it is as slippery as soap, as ephemeral as a rainbow, as fragile as a butterfly and as impalpable as a ghost.

It is wildly rampant, exhaliratingly magical, a kind of cosmic drug that sets you on fire, puts you in a semi-shamanic trance, makes you feel invicible and linked to the Universe, an awesome productivity multiplier, a great encourager, an amazing enthusiasmer as well as a terrific motivator. Its purpose is the arousal of our emotions and the elevation of our mind, but sadly, as it is the case with all that has the particularity of being immaterial, you cannot summon it at will or bottle it up for later use.

Inspiration is in seeing a part of the whole with the part of the whole in you.
- Kahlil Gibran

Inspirations never go in for long engagements; they demand immediate marriage to action.
- Brendan Francis

Just like a vision or revelation, it generally grabs you unexpectedly, comes in a flash, hits you without warning and is highly perishable. During a very short lapse of time, ideas sparkle/fuse and start to form, but this state of awareness doesn't last eternally, so if you don't act immediately and capture those visions or thoughts on the spot, they tend to fade and disappear as quickly as it came.

Hence, it is good to know when you are prone to intellectual enlightment (aka peaks of brilliance - mine come mainly in the morning and occasionally in the evening) and always be ready to beat the iron while it's burning hot and make sure that you keep a consistant physical trace (more than scribblings, voice memos or sketches) of your creative meanderings.

You have to tap this source before the well of wonders tarishes as illumination will not wait for you. Once the train has left it will not come back,therefore, it is important to run with it, to let it sweep you away, to capitalize and focus completely on it as well as optimize it whenever you have the opportunity and not to be parasited by anything or anyone during these brief periods of sheer clarity. In one word, understand how your think tank functions, learn to make space in your day for your inspiration to proliferate furiously and try to momentarily isolate yourself from the outside world. You'll fastly see results if you follow those basic rules.

Regrettably, it is impossible to be constantly touched by divine grace and unfortunately, sometimes we have to go through a few depressingly and ego-shattering dry spells (writer's/painter's/composer's/etc... block) before we get our mojo back and chanel the spirits of ingenuity again. Happily, these phases are mostly not everlasting and a short break from the routine usually solves the problem. You'll be surpised to see in which manner doing something completely different or escaping to a happy and different place (holidays, a hike, a nap, visiting a friend or family, going out to eat, aimlessly watching a program on TV or surfing the net, etc...) can have a positive impact on your productivety/artistic performance.

Thankfully for me, those frustratingly infructuous  intervals rarely go on forever. It seems that I am always able to draw inspiration from whatever surrounds me (I even marvel at the stupidest and meaningless of things) and nearly never fails to find subjects to write about or compose innovative eats. I guess this has a lot to do with the fact that I am a person whose brain rarely rests and is like an erupting volcano, a daydreamer with an insatiable curiosity and an individual who has kept my inner child alive.

If you give me one simple ingredient and ask me to invent a meal, you can be pretty sure that I'll come up with a recipe which is far from being ordinary and has a zest of originality. Developping dishes without having to cogitate much is one of my strong points as I am capable of summuning my culinary genius easily.

For example, a few days ago, I had some quark (fresh cheese which can be found in Germany, Austria, Switzerland, Russia, etc...) in my fridge and really wanted to sublime it by transforming it into a fresh, tasty, healthy and summery sauce which could be poured cold over boiled potatoes, accompany hot or cold staples and be used in multiple ways (dip, spread and dressing), so that's how I concocted a succulent and versatile "Quark And Zucchini Sauce". Perfect for this transitional season...

I am really thrilled and proud to announce that Rosa's Yummy Yums is listed on SAVEUR's "Sites We Love"!!! A dream come true... To read my interview, please head over there.

Sauce Multi-Usage Au Séré Et A La Courgette

Recette par Rosa Mayland, Septembre 2012.

Pour environ 2 tasses.

Ingrédients:
250g de Séré/fromage blanc (demi-gras de préférence)
1 Petite (150g) Courgettes, râpée
2 Oeufs durs, hachés
1 Gousse d'ail, finement hachée
1 Echalote, finement hachée
2 CS de Graines de citrouille, torréfiées et finement hachées
2 CC de Pesto (fait maison ou acheté)
1 CC de Zeste de citron (bio)
1 Pincée de Poudre de piment de la Jamaïque
Tabasco rouge, selon goût
Poivre noir fraîchement moulu, selon goût
Sel de mer fin, selon goût

Méthode:
1. Mélanger tous les ingrédients ensemble.
2. Servir.

Remarques:
Vous pouvez remplacer le séré par un autre fromage frais (de chèvre, de brebis ou de vache) de votre choix, du yaourt grec, un mélange de ricotta et de crème fraîche (2 parts/1 part), du mascarpone ou du cream cheese (n'oubliez pas que le mascarpone et le cream cheeese sont beaucoup plus riches que le séré demi-gras).

Suggestion d'accompagnement:
Servir comme dip avec des légumes crus en bâtonnets ou en tranches (carottes, concombre, courgette, céleri branche, poivron, champignons de Paris, chou-fleur, jicama, etc...).
Servir comme tartinade avec du pain ou des craquelins.
Servir comme sauce avec du poisson (truite, saumon, cabillaud, etc...), de la viande grillée, des pommes de terre en robe des champs, des frites au four, des légumes vapeur ou des pâtes.
Servir comme sauce à salade (pommes de terres, pâtes, riz ou légumes grillés).

KASHA, BLACK-EYED PEA, MACKEREL, FAVA BEAN, TOMATO & MISO SALAD - SALADE DE SARRASIN, DOLIQUES A OEIL NOIR, FÈVES, MAQUEREAU, TOMATE ET MISO

Be careful of those who pat you on the back. They might be looking for a soft spot to plant the knife.
- Anonymous

Honest hearts produce honest actions.
- Brigham Young

Those who know me are aware of the fact that I cherish honest, genuine as well as selfless beings and look for the deep and meaningful things in life. Superficiality, artificiality, triviality, egocentrism and materialism put me off. I reject all the false values that this modern and unethical society apprizes.

Calculators, manipulators and profitors are my biggest enemies. I fear them like the pest and smell them from a distance. Actually, I make it a rule to stay far away from anything that is shallow or anyone who is toxic, fake and untrustworthy as they can only be harmful to me and drain me of my life force. Negative energies and all forms of parasitism are to be avoided at any cost or they'll bring you down and suck you into their decadent spiral of chaos and destruction.

After having been psychologically abused by my tyrannical parents who exercized their maleficious control over me and could not care less about my person, but prefered to use me as a pawn in their viscious family game, and escaped from my Machiavellian sister's iron grip and mean powers of subjugation, I am finally free of all oppression so I really treasure my new found freedom and fiercely protect it with all my might. I have given enough and refuse to bleed more.

Since I have been deceived and ripped-off quite a few times by despicable individuals who are only interested in misusing others for their own egotistical purposes and evil agendas, I tend to be very careful when it comes to letting people into my existence and trusting them blindly. I pick my pals meticulously. This is the reason why I am not surrounded by hords of "friends" and definitely not the most popular girl on the block. But that's ok with me as I have my peace.

Nowadays, I listen to my heart and follow my instincts. If somebody is devious or something is shady, then I'll feel their bad vibrations and will not let them corrupt or rape my soul as I have understood that nobody can be my master nor that I am accountable to anyone. Power is in my hands and "no" is not a taboo word anymore...

Make food simple and let things taste of what they are.
- Curnonsky aka Maurice Edmond Sailland

I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.
- Kingsley Amis

I detest...anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating."
- Sybille Bedford

When it comes to food, I love my grub to be straitforward and real. Pretentious or unnatural eats have no place at my home nor in my heart. I loathe unneccessarily complicated or pompous dishes and detest industrially processed aliments that have been deprived of their nutritional qualities and are loaded with a multitude of gruesome additives (saturated fats, artificial colorings and sweeteners, preservatives, corn syrup, etc...).

My dinners are seasonal, hearty, comforting, stripped of any chichis, yet they don't lack refinement or aromatic complexity. I try to enhance produces and get the best out of them without ever spoiling their original characteristics. This demands a little understanding of nutrition, some knowledge regarding the ingredients employed, a good dose of patience and a lot of gut feeling. Nothing very esoteric or difficult to accomplish, however it requires commitment and dedication.

Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
- Craig Claiborne

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
- Marcel Boulestin

If you are a passionate gourmet who is interested in your physical wellness, then it is absolutely not a sacrifice to relentlessly surf online in order to search for useful culinary information, to spend a few hours experimentig in the kitchen or to follow a healthy diet. Your hard labor will be rewarded and your body will be thankful for treating it like a temple rather than a dustbin. Certainly worth the effort!

Speaking of power foods, the salad that I am presenting today pretty much carries all those characteristics and is not far from perfection. It is well-balanced (contains many essential nutrients: fibers, vitamins, minerals, carbohydrates, fatty acids, antioxidents, proteins and other compounds), extremely satiating, not expensive, fresh, easily prepared and although it appears to be simple, this harmonious tasting meal offers intricate flavors (nutty, herby, pungent, spicy, sweet, smoky, etc...) which will make your palate sing and your tummy smile.

My summery "Kasha, Black-Eyed Pea, Mackerel, Fava Bean, Tomato & Miso Salad" is ideal for a relaxed lunch or supper in the garden/on the balcony and for taking on picnics or bringing to potlucks, parties as well as work. Quirky, practical, energy-ladden and scrumptious!

Kasha, Black-Eyed Pea, Mackerel, Fava Bean, Tomato & Miso Salad

Recipe by Rosa Mayland, June 2012

Serves 2-3.

Ingredients For The "Miso Dressing":

1/3 Cup (75ml) Apple vinegar

1/3 Cup (75ml) Olive oil

2 Cloves garlic, finely chopped

1 Tbs Barley miso

1 Tbs Sweet soy sauce (Kikkoman)

1 Tbs Sweet chili sauce

1 Tsp Runny honey

1 Tsp Sesame oil

1/2 Tsp Fine sea salt
Ingredients For The "Salad":
1 1/2 Cups Raw kasha (buckwheat groats)
1 Tsp Fine sea salt
1 Cup (120g) Fresh fava beans, shelled (method)
260g Cooked black-eyed peas (cooked from scratch or canned)
2x 125g (2x 95g net weight) Canned mackerel
1x Beefsteak tomato, chopped
1 Medium onion, finely chopped
Fresh coriander, to taste

Method For The "Miso Dressing":
1. In a big salad bowl, whisk all ingredients together.
Method For The "Salad":
2. In a medium pan, lightly toast the kasha until golden.
3. Add 4 cups water (~1l) and the salt. Bring to a light boil, then immediatly lower the heat to a soft simmer.
4. Cook for about 8-10 minutes (it should still be a little crunchy - see remarks).
5. Sieve and rince with cold water, then let the water drip off.
6. Once the kasha is at room temperature, add to the bowl with all the other ingredients. Mix delicately.
7. Serve. 

Remarks:
The onion can be replaced by 2 chopped spring onions.
In case you don't have black-eyed peas at home, any legume of your choice will do (white beans, chickpeas, red beans, etc...).
You can also use other fresh herbs: chervil, parsley, basil or thyme.
Don't overcook your kasha, otherwise it'll go mushy. In order to avoid that, keep testing it while it is cooking.
If you like to eat your salad chilled, then mix all the ingredients together (minus the coriander, tomato and fish - you'll add them at the last moment) a few hours before serving and refrigerate. 

Serving suggestions:
Serve chilled or at room temperature and accompany with a glass of quality white wine (Gewürtzraminer, Riesling, Chardonnay, Pinot Gris, Chasselas,  etc...) or rosé (Vin Gris, Oeil de Perdrix, Weissherbst, Provence, Gamay Rosé, etc...).

Salade De Sarrasin, Doliques A Oeil Noir, Fèves, Maquereau, Tomate Et Miso 
Recette par Rosa Mayland, juin 2012.

Pour 2-3 personnes.

Ingrédients Pour La "Vinaigrette au Miso": 
75ml de Vinaigre de pomme
75ml Olive oil 
2 Gousses d'ail, hachées finement 
1 CS de Miso d'orge
1 CS de Sauce soja douce (Kikkoman)
1 CS de Sauce de piment douce 
1 CS de Miel liquide
1 CC d'Huile de sésame
1/2 CC de Sel de mer fin
 Ingrédients Pour La "Salade":
1 1/2 Coupes de Gruau de sarrasin 
1 CS de Sel de mer fin 
120g de Fèves fraîches, pelées (voir méthode) 
260g de Doliques à oeil noir cuites (voir méthode - vous pouvez aussi prendre une conserve)
2x 125g (poids net 2x 95g) de Filets de maquereau en conserve 
1 Tomate coeur de boeuf, coupée en dés
1 Oignon moyen, haché finement
Coriandre fraîche, selon goût

Méthode Pour La "Vinaigrette Au Miso": 
1. Dans un grand saladier, mélanger tous les ingrédients ensemble. 
Méthode Pour La "Salade": 
2. Dans une casserole moyenne, torréfier le sarrasin jusqu'à ce qu'il soit légèrement doré. 
3. Ajouter environ 1 litre d'eau et le sel. Porter à légère ébullition, puis immédiatement baisser le feu et laisser mijoter à feu très doux.
4. Cuire pendant environ 8-10 minutes. Le sarrasin devrait encore être un peu croquant (voir remarques).
5. L'égoutter et le rincer à l'eau très froide, puis le laisser égoutter encore une fois afin que toute l'eau se soit évacuée.
6. Une fois que le sarrasin a refroidi (température ambiante), le mettre dans le bol avec tous les autres ingrédients et mélanger délicatement. 
7. Servir. 

Remarques: 
L'oignon peut être remplacé par 2 oignons de printemps hachés. 
Dans le cas où vous n'aurez pas de doliques à œil noir à la maison, vous pouvez alors utiliser une autre légumineuse de votre choix (haricots blancs, pois chiches, haricots rouges, etc ..). 
Vous pouvez également ajouter d'autres herbes fraîches dans cette salade: cerfeuil, persil, basilic ou thym.
Ne pas faire cuire votre sarrasin à feu élevé sinon les graines exploseront et vous vous retrouverez avec une purée. Afin d'éviter cela, faites-le mijoter à feu très doux (pas de gros bouillons). N'oubliez pas de régulièrement goûter votre sarrasin afin que vous ne le cuisiez pas trop (perte de son croquant). 
Si vous aimez manger froid, mélanger tous les ingrédients ensemble (sans la coriandre, tomate et le poisson que vous ajouterez au dernier moment) et réfrigérer votre salade pendant quelques heures avant de la servir.

Idées de présentation: 
Servir bien réfrigérée ou à température ambiante et accompagner d'un vin blanc (Gewurtzraminer, Riesling, Chardonnay, Pinot Gris, Chasselas, etc ..) ou d'un rosé (Vin Gris, Oeil de Perdrix, Weissherbst, Provence, Gamay Rosé, etc ...) de qualité.

LEMON PARMESAN DIP - DIP AU PARMESAN

Not long ago, I suscribed to UK's N°1 magazine "Good Food" and I have been enjoying every issue since then. It is always chock-a-block full of seasonal and scrumptious recipes for any occasion...

While leafing through my April issue, I came upon a dip idea that I found particularly interesting. This "Lemon Parmesan Dip" goes particularly well with asparagus (or any other spring/summer cooked vegetable) and is easily made.

This dip is very fresh, delightfuly tangy and has a wonderfully round Parmesan flavor. Very spring-like and lipsmackingly tasty. The perfect addition to your brunches or picnics!

~ Lemon Parmesan Dip/Dressing ~
Recipe taken from "Good Food" magazine and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Ingredients:
The juice of one lemon
85g Unsalted butter, cut into small chunks
25g Parmesan, finely grated
A pinch garlic powder or 1/2 small clove fesh garlic, crushed (optional)
Salt, to taste
Pepper, to taste
Espelette pepper, for sprinkling over the top

Method:
1. Tip the lemon juice into a small saucepan.
2. Over a very low heat, add the butter.
3. Melt and stir the butter into the lemon juice until you have a smooth sauce.
4. Add the Parmesan, garlic and season to taste.
5. Set aside to cool a little (3minutes) and serve warm.

Remarks:
I added some garlic powder to give this sauce a bit more taste. However, you can leave it out. You could add some chopped fresh herbs just before serving (chervil, basil, cilantro).

Serving suggestions:
This sauce is made to accompany asparagus, but you can also use it as a salad dressing/dipping sauce for warm vegetables (fennel, bell peppers, tomatoes, etc...).

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

~ Dip/Sauce Au Citron Et Parmesan ~
Recette tirée du magazine "Good Food"et adaptée par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
Le jus d'un citron
85g de Beurre non-salé, coupé en petits morceaux
25g de Parmesan, finement râpé
Une pincée d'ail en poudre ou la moitié d'une petite gousse d'ail, écrasée (en option)
Sel de mer, à volonté
Poivre, à volonté
Piment d'Espelette, pour saupoudrer

Méthode:
1. Mettre le jus de citron dans une casserole.
2. Chauffer à basse température et ajouter le beurre.
3. Faire fondre le beurre et l'incorporer au jus de citron tout en le battant afin d'obtenir une sauce homogène.
4. Ajouter le parmesan, l'ail et assaisonner à volonté.
5. Faire refoidir 3 minutes et servir chaud.

Remarques:

J'ai ajouter de l'ail en poudre afin de donner un peu plus de caractère à cette sauce. C'est à vous de voir si vous voulez en ajouter ou non.
Vous pouvez aromatiser cette sauce avec des herbes fraîches hachées que vous incorporerez juste avant de servir (cerfeuil, basilic, coriandre).

Idées de présentation:
Cette sauce est faite pour accompagner les asperges mais vous pouvez tout à fait l'utiliser avec d'autres légumes cuits (fenouil, poivrons, tomates, etc...).