PARMESAN & HERBS SHORTBREAD COOKIES

Judging by the quantity of sweet recipes I post, some of you might think that I am only passionate about desserts and such kinds of sweet food. That isn't quite true. Although I must confess to having developped a sweet tooth over the years, I still very much love savory food. The truth is I can't live without one or the other! Just like Yin and Yang, they are indispensable, inseparable, complementary and very important to me...

So, this Wednesday, instead of sharing with you a recipe that'll cause your blood sugar to rise, I've decided to blog about a gourmet and terribly addictive appetizer which might effect your cholesterol level instead!

Homemade appetizer cookies are fantastic as they can be made sing a variety of flavors/ingredients and are generally more scrumptious as well as healthier than the store-bought ones. Not forgetting that summer is the perfect season for outdoor happy hours and picnics, so it is for that reason that I thought you'd like to discover a wonderful Barefoot Contessa recipe for "Parmesan & Italian Herbs Shortbread Cookies" (free adaptation), which I came across while surfing on a blog called "64 Sq ft Kitchen" (USA).

Those "Parmesan & Italian Herbs Shortbread Cookies" are some of the best savory crackers I've made so far as they are irresistibly rich, mouthwateringly cheesy, delightfully herby and incredibly flaky. Not only are do they have a lot of character and a hooking flavor, but they also look really cute and classy with their black and white sesame seed decorations.

Be assured that once you have baked a batch of those delicate savory shortbreads, you'll never go back to buying those, dry, cardboard-tasting, bland, transfat and terrifyingly noxious industrial crackers again!

~ Parmesan, Italian Herbs & Sesame Seed Shorbread Cookies"
Recipe freely adapted from Barefoot Contessa.

Yields about 25-30 shortbread cookies.

Ingredients:
1 Stick (120g) Unsalted butter, at room temperature
2 Tbs Olive oil
3 Oz (90g) Freshly grated Parmesan
1 1/4 Cups (160g) All-purpose flour
1/4 Tsp Sea salt
1 Tbs Dried Italian herbs (mix)
1/2 Tsp garlic powder (optional)
1/2 Tsp Freshly ground black pepper
Enough Black and white sesame seeds for garnishing the cookies

Method:
1. In a bowl, mix the butter and olive oil until creamy.
2. Add the Parmesan, flour, salt, herbs, garlic powder and black pepper and mix to combine in order to get a dough.
3. Put the dough into a floured surface and shape it into a 13-inch long log.
4. Wrap the dough, roll the log in the sesame seeds and freeze it for 30min (or until needed/you will still be able to slice it).
5. Using a sharp knife, slice the log into ½ inch thick discs.
6. Arrange the cookies on a sheet pan, lined with parchment paper. Bake at 180° C (350° F) oven for about 20 minutes or until the edges start to brown.
7. Let cool on a rack.

Remarks:
If you don't have any Parmiggiano Reggiano, then you can use Grana Padano, pecorino or cheddar.

Serving suggestions:
Serve as an apetizer with artisan bier, white wine, cherry tomatoes and grapes.

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~ Sablés aux Parmesan, Herbes Italiennes & Graines De Sésame ~
Adaptée librement de Barefoot Contessa.

Pour 25-30 biscuits.

Ingrédients:
120g de Beurre non-salé, à température ambiante
2 CS d'Huile d'Olive
90g de Parmesan fraîchement rapé
1 1/4 Tasses (160g) de Farine blanche/fleur
1/4 de CC de Sel de mer
1 CS d'Herbes Italiennes
1/2 CS d'Ail en poudre (en option)
1/2 CC de Poivre noir fraîchement moulu
Sufisemment de graines de sésame noir et blanche pour la garniture

Méthode:

1. Dans un bol, mélanger le beurre mou jusqu’à ce qu’il devienne crémeux.
2. Ajouter l'huile d'olive, le parmesan, le sel, la farine, le poivre noir, les herbes et l'ail.
3. Mélanger le tout jusqu’à obtention d’une pâte.
4. Mettre la pâte sur une surface légèrement farinée et former en boudin d’une longeur de 33 centimètres, puis le rouler dans les graines de sésame.
5. Mettre la pâte dans un film plastique et l'entreposer au congelateur pendant 30 minutes ou jusqu’à ce que vous en ayez besoin.

6. A l’aide d’un couteau bien éguisé, couper le boudin en disques d’un centimètre et demi d’épaisseur.
7. Arranger les biscuits sur une plaque recouverte de papier sulfurisé.
8. Faites cuire dans un four préchauffé à 180° C pendant 20 minutes ou jusqu’à ce que les bords des biscuits deviennent légèrement dorés.
9. Laisser refroidir sur une grille.

Remarques:
Si vous n'avez pas de Parmesan, vous pouvez utiliser du Grana Padano, du pecorino ou du cheddar.

Idées de présentation:
A servir lors de l'apéritif avec de la bonne bière artisanale, du vin et du raisin.

WEEKEND CAT BLOGGING #210

This week, Breadchick and LB at "The Sour Dough" (USA) are happy to announce that they are hosting Weekend Cat Blogging #210...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

"Thou art the Great Cat, the avenger of the Gods, and the judge of words, and the president of the sovereign chiefs and the governor of the holy Circle; thou art indeed...the Great Cat."
~ Inscription on the Royal Tombs at Thebes ~

SUNSET & VINEYARDS

As the days are getting longer and the sun shines until late in the evening (21h30), I love to go out for walks around the neighboring countryside and fields....

At that time of the day, the light is particularly ideal to take pictures as everything is bathed in golden hues, nature's colors are stronger and the atmosphere is dramatic.

Here are a few shots that I took last week. May you enjoy the scenery and sense the magic in the air!

LEMON CHESTNUT CAKE & APRICOT COULIS

Last week, I was lucky to find the first French (Provence) apricots of the season at my local Migros supermarket. Those beautiful fruits were juicy, fragrant and had a melt-in-your-mouth flesh (absolutely not stringy nor mushy), so they deserved to get used with much respect and love...

I knew that I wanted to bake something special for my blog, but I didn't have a clue what I was going to make until I came across Good Food recipe which would enable me to finally try the chestnut flour my friend Corinne brought back for me from Tuscany...

As I wanted to create a colorful and lush dessert that would have an Italian, Mediterranean and summery touch by combining the flavors of lemon, apricot, chestnut and rosemary, I had the idea to serve Mary Cardogan's "Lemon, Crème Fraîche And Chestnut Cake" together with an "Apricot Rosemary Coulis" (a creation of my own).

Both elements pair brilliantly well in order to give a gluten-free dessert that is ambrosial, refreshing, yet not too heavy or sweet. Thanks to the use of sour cream as well as the incorporation of beaten egg whites, this cake is very airy/light and quite similar to a sponge cake, minus the dryness. Plus, I really love it's wonderful lemony and round smoky flavor. The apricot coulis adds some moisture, tang and an interesting rosemary aroma to the whole...

Perfect for the summer days, ideal for a picnic/party/potluck and easy to prepare!

~ Lemon Chestnut Cake & Apricots Coulis ~
Cake recipe by Mary Cardogan and coulis recipe by Rosa @ Rosa's Yummy Yums 2009.

Ingredients for the "Lemon Chestnut Cake":
Butter, for greasing
4 Big eggs, separated
125g Castor sugar
200g Sour cream
1 Organic lemon, zested
125g Chestnut flour
2 Tsps Baking powder Icing sugar, for dusting
Ingredients for the "Apricot Rosemary Coulis":
600g Fresh apricots, cut into small pieces
105g Castor sugar
3 Pinches Rosemary (dried or fresh)
1 Tbs Lemon juice

Method for the "Lemon Chestnut Cake":
1. Heat the oven to 180° C (350° F). Butter and line the base of a 20cm round cake tin.
2. Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy.
3. Stir in the sour cream and lemon zest.
4. Add the sifted flour and baking powder.
5. In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
6. Pour into the tin and bake for 35-40 minutes until the cake feels firm to the touch and a knife comes out clean.
7. Remove the cake from the oven and cool in the tin for 5 minutes, then turn out and cool completely on a wire rack.
8. Dust with icing sugar.

Method for the "Apricot Rosemary Coulis":
9. Put all the ingredients in a mediun pan.
10. Cook over medium heat for about 10-15 minutes or until the apricots have "melted".
11. Blend into a fine puree and sieve.
12. Let cool and serve together with the cake.

Remarks:
If you want a 100% gluten-free cake, then don't forget to use gluten-free baking powder.
For the coulis, you can replace the apricots by peaches or nectarines.

Serving sugestions:
Serve that speciality for afternoon tea or dessert.

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~ Cake (Farine De Châtaignes) & Coulis d'Abricots ~
Recette pour le cake par Mary Cardogan et recette pour le coulus par Rosa @ Rosa's Yummy Yums 2009.

Ingrédients pour le "Cake":
Beurre, pour le moule
4 Gros oeufs, jaunes et blancs séparés
125g Sucre blanc
200g Crème fraîche Le zeste d'un citron bio
125g de Farine de châtaignes
2 CC de Poudre à lever/cake
Sucre en poudre, pour la décoration
Ingrédients pour le "Coulis":
600g d'Abricots, coupés en petits morceaux
105g de Sucre blanc
3 Pincées de Romarin (séché ou frais)
1 CS de Jus de citron

Méthode pour le "Cake":
1. Préchauffer le four à 180° C. Beurrer un moule de 20cm et recouvrir le fond de papier sulfurisé.
2. Mettre les jaunes d'oeufs dans un grand bol, ajouter le sucre et battre jusqu'à ce que le mélange ait blanchi et soit mousseux.
3. Ajouter le crème fraîche et le zeste, puis bien incorporer.
4. Ajouter la farine tamisée et la poudre à lever (sans gluten, si nécessaire). Bien incorporer. 5. Dan un bol moyen, battre les blancs d'oeufs en neige, puis les incorporer délicatement au mélange précédant (à l'aide d'une spatule).
6. Verser la pâte dans le moule et cuire pendant 35-40 minutes ou jusqu'à ce que le cake soit ferme au toucher et que la lame d'un couteau en resorte propre.
7. Retirer du four, laisser dans le moule 5 minutes, sortir du moule et faire refroidir sur une grille.
8. Saupoudrer avec du sucre en poudre.

Méthode pour le "Coulis":
9. Mettre tous les ingrédients dans une casserole moyenne.
10. Cuire à feu moyen pendant 10-15 minutes ou jusqu'à ce que les abricots aient "fondu".
11. Mixer et passer au chinois.
12. Laisser le coulis refroidir et servir avec le cake.

Remarques:
Vous pouvez utiliser une poudre à lever/cake sand gluten. De cette manière votre cake sera à 100% sans gluten.
Les abricots peuvent être remplacés par des pêches ou des nectarines.

Idées de présentation:
Servir pour le goûter ou à l'heure du dessert.

WEEKEND CAT BLOGGING #209

This week, Kashim at "Paulchens FoodBlog?!" (Austria) is happy to announce that he is hosting Weekend Cat Blogging #209...

To submit your kitty picture(s), you can either leave a message in his blog's comment section (with your permalinks) or contact him via e-mail without forgetting to give all the needed information.

I purr and your blues fade away.
I snuggle close and a frown turns to a smile.
I play chase and your world fills with laughter.
And in return, all I ask, is two meals a day...
...and all your love.
~ Stuart and Linda Macfarlane ~

FLOWER PARADE

This season is so wonderful when it comes to flowers! They are blossoming everywhere and there are so many different varieties (wild or not) to be seen...

I've compiled some of my favorite pictures taken around the countryside where I live (gardens, fields, etc...). I hope they'll bring a little sunshine to your day!

SALSA DE MANI - PEANUT SAUCE

Apart from being a total and hopeless peanut addict (or should I say freak?!), I am very fond of South American food and of anything exotic that'll spice up my daily life. That's why I decided to broaden my horizon to the amazing joys of latino cooking and test a new recipe which I had been drooling over since a few months...

I'm a big fan of Brazil's tantilizing cuisine and Mexico's mouthwatering cuisine, but I have never ventured into the realm of Ecuadorian cusine before, although, many times, I have been tempted to do so while surfing on Laylita's (USA) wonderful foodblog (see link).

While trying to find a different way of serving chicken legs and a dish that would contain achiote/annatto, I stumbled upon a recipe for "Salsa De Mani" (from Ecuador, but also Peru), a hearty peanut sauce that is quite versatile and can be served in various manners.

"Salsa de Mani" is easy to make and really delicious. The pungently fresh flavor of coriander, the roundness of peanut butter, the shrapness of onions as well as the warm spiciness of cumin blend perfectly well with the slightly bitter, earthy, musky and flowery taste of ground achiote/annatto seeds which also contributes to the sauce's flashy color.

"Salsa De Mani" is far from being bland and boring! It is a mellow and gorgeous vegetarian sauce that will delight you tastebuds without shocking them!

~ Salsa De Mani ~
Recipe Laylita at "Laylita's Blog" (USA) and adpated by Rosa @ Rosa's Yummy Yums 2009.

Ingredients:
3/4 Cup (214g) Peanut butter (unsweetened)
1/2 Cup White onion, finely diced
1 1/2 Tsps Ground cumin
1/2 Tsp Garlic powder (optional)
1 tsp Ground achiote (annatto)
1 Cup (240g/ml) Milk
2 Tbs Peanut oil, vegetable oil or butter
1 Hard-boiled egg, finely chopped
2 Tbs Cilantro, finely chopped
4 Tbs White onion, finely minced or sliced
Salt, to taste

Method:
1. Mix the peanut butter with 1/2 cup of milk to help dissolve the peanut butter.
2. Heat the butter or oil to prepare a refrito, add the onion (1/2 cup), achiote (annatto), cumin, garlic powder and salt. Cook until the onions are soft.
3. Add the peanut butter and peanut butter/milk mixture, as well the remaining 1/2 cup of milk.
4. Stir well and let simmer for about 10 minutes, over low heat.
5. Add the chopped hard-boiled egg, cilantro, and onions. Salt to taste.
6. Serve warm.

Remarks:
This sauce is traditionally made with fresh roasted peanuts instead of store-bought peanut butter, but this is a quick and easy way to prepare "Salse De Mani". However, if you wish to make your own peanut butter, then use salted roasted peanuts that you'll blend into a smooth paste.

Serving suggestion:
This delicious peanut sauce is best served together with Ecuadorian llapingachos (potato cakes/patties), fried or boiled potatoes, boiled yucca, hard-boiled eggs, pasta (spaghetti, noodles, penne, etc...), vegetables of all kinds as well as with meats (pork, chicken, turkey, ostrich and beef).

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~ Sauce Au Cacahuètes ~
Recette par Laylita de "Laylita's Blog" (USA) et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Ingrédients:
3/4 de Tasse (214g) Beurre d'arachide (non-sucré)
1/2 de Tasse d'Oignons blancs, finement hachés
1 1/2 CC de Cumin en poudre
1/2 CC d'Ail en poudre (en option)
1 CC de Roucou (annatto) moulu
1 Tasse (240g/ml) de Lait
2 CS d'Huile d'arachide, végétale ou de beurre
1 Oeuf cuit dur, finement haché
2 CS de Coriandre fraîche, finament hachée
4 CS d'oignons blancs, finement hachés ou coupés
Sel, à volonté

Méthode:
1. Bien incorporer 1/2 tasse de lait à la pâte d'arachide afin de détendre cette dernière.
2. Chauffer l'huile ou le beurre et ajouter l'onion (1/2 tasse), le roucou (annatto), le cumin, l'ail en poudre et le sel, puis cuire jusqu'à ce que les oignons soient translucides.
3. Ajouter le mélange lait/pâte d'arachide ainsi que le reste du lait.
4. Bien mélanger et laisser mijoter 10 minutes, à feu doux.
5. Ajouter l'oeuf cuit dur haché, la coriandre et les 4CS d'oignons hachés.
6. Servir chaud.

Remarques:
Traditionnellement, cette sauce est faite avec des cacahuètes grillés et non avec du beurre d'arachide. Cette version est rapide est facile, mais si vous le désirez, vous pouvez faire vore propre purrée avec des cacahuètes grillées (salées) que vous passerez au mixer afin d'obtenir une pâte onctueuse.

Idées de présentation:
Cette délicieuse sauce peut être servie avec des llapingachos écuadoriens (galettes de pommes de terre), des pommes de terres rôties ou cuites à l'eau, avec du manioc cuit à l'eau, des oeufs cuits durs, des pâtes (spaghetti, nouilles, penne, etc...), ainsi qu'avec toutes sortes de légumes et/ou avec de la viande (porc, poulet, dinde, autruche et boeuf).