Plum Tarte Tatin With Cinnamon Ice Cream

Tarte tatins are most commonly made with apples but other fruits get the spotlight every now & then. Up to bat are plums - another fruit that is at it's peak in the late part of summer/early fall.

The tarte tatin is French in origin and legend has it was created by accident when one of two sisters who ran the....Hotel Tatin was baking an apple pie and after having screwed up the recipe, she tried to make a save by placing the pastry base on top of the apples. Hence, the tarte tatin was born.

This is the first time I've ever made this tart and from scanning the many recipes out there, either puff pastry or a pie crust is usually placed on top of the fruit.

The approach I took was to use a recipe for a tart crust that contains ground almonds. I didn't have any puff pastry, I was craving a dessert and the almond pie crust recipe seemed easy enough.

With great delight, the plum tarte tatin was easy to prepare and the presentation is rustic yet pretty.

Don't forget to make the cinnamon ice cream! I don't have an ice cream maker (yet) but I improvised by mashing some ground cinnamon into some good French Vanilla ice cream, then forming a round scoop and placed back in the freezer to set.

The pairing is awesome!

It's a forgiving dessert where one doesns't have to fuss too much about the appearance of the tart crust as it gets flipped upside down.

It's now autumn, lots of ripe fruits at hand, try a tarte tatin.

Plum Tarte Tatin With Cinnamon Ice Cream

9 in. diameter skillet
1 kg. sweet firm red plums, halved & pitted
1/8 tsp ground nutmeg
splash of vanilla extract
2/3 cup sugar + 2 Tbsp.
3/4 stick unsalted butter

Tart Crust
1 3/4 cup flour
1/2 cup almonds, toasted & finely ground
1/2 cup sugar
8 Tbsp. melted butter
1 egg, lightly beaten
pinch of salt

Pre-heated 400F oven

1. Mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until little pebbles form. Add the egg and salt and mix well.
2. On a floured work surface, knead the dough into a firm ball ball. Roll out into a flat disc and place in the fridge for 20-30 minutes.
3. Mix plums, 2 Tbsp. sugar, nutmeg and vanilla in a large bowl and let stand for about 30 minutes.
4. Melt the butter in a heavy oven-proof skilletover medium heat and add the 2/3 cup sugar over the melted butter. Keep stirring until the the sugar melts and has turned to a caramel colour. Now remove the skillet from the heat.
5. Tightly arrange plums, cut side up, working from the outside of the skillet to the center and pour over any remaining juices in the bowl.
6. Take your tart crust out of the fridge and roll it out to the size of your skillet. Lift the tart crust with your rolling pin and place it on top of the plums in the skillet. Press crust around the edges of skillet and poke some holes to allow steam to escape.
7. Place in the oven bake until top crust is golden brown. Let cool for 10 minutes before serving. Place your serving plate over the skillet and carefully invert it. Your tarte tatin should now be flipped with the crust on the bottom and plums on top.
   
8. Serve alongside with a scoop of cinnamon ice cream.

Braised Lentils With Olive Rouille

Us Greeks commonly use lentils to make an oft' enjoyed soup called Fakkes. Yes, it sounds like you're swearing so, practice saying it...Fakk-es...Fakk-es...Fakk-es. Okay, lesson over.

When I recently met up with Judy of No fear Entertaining, I had a braised lamb shank that sat on a bed of braised lentils and I had a craving for it again.

One of my recent food book buys was "Olives, Cooking With Olives and Their Oils", by Ford Rogers. If anyone wants a primer on olives, picking, curing and of course, cooking with them - then this book's for you. It's inexpensive and it actually has some decent recipes , like the one I'm about to show you now.

It's a simple braised lentil dish, good warm or room temperature and it made a fine bed for my red snapper of yesterday.

The process is simple, lots of flavour gets coaxed out of the lentils but what makes this a standout is the accompanying red sauce called a Rouille.

A Rouille is a spicy French paste that's usually made to accompany a fish but contains no olives. This version provides the flavour and depth and it was reminiscent of a Romesco sauce.

If you're looking for a healthy, flavourful and guilt-free side dish, try these braised lentils and don't forget the Rouille!

Braised Lentils With Olive Rouille

3 Tbsp. olive oil
1/4 cup finely chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 cups of dried lentils, rinsed and drained
4 cups of chicken (vegetable) broth
1 bay leaf
a few sprigs of fresh oregano
a few springs of parsley
salt and pepper to taste

For the Rouille
2 Tbsp. of red wine vinegar
2/3 cup of soft bread crumbs
2 cloves of garlic, smashed
1/2 cup of pitted green olives
2 red chili peppers
1 small roasted red pepper
4 Tbsp. extra virgin olive oil
splash of balsamic vinegar

1. Heat the oil in a pot over medium-high heat and then add your shallots, carrots and celery until soft and translucent (about 2-3 minutes.
2. Add the lentils, herbs and broth and bring to a boil. Now cover and reduce to simmer for about 30-40 minutes or until almost all the liquid has evaporated. Discard the herbs and adjust seasoning with salt & pepper.
3. While the lentils are cooking, make the rouille by combining the all the ingredients in a food processor except for the olive oil.
4. Process to chop everything and scrape down the sides to ensure all the ingredients get blended well. With the machine running, pour in the oil in a slow & steady stream until it's all incorporated and smooth.
5. Serve lentils with a small dollop of rouille on each serving.
   

Calmars à L'Armoricaine

Today we're going to travel to France's northern coast, Brittany. I know this thread is going to attract some pimpled geek that's looking for one of Brittney Spears' home movies.

(Note to said pimpled-geek...move on, there's only food porn here).

This rugged peninsula (Brittany) faces the English Channel to it's North and the Atlantic to it's South.

I've posted a few recipes containing squid and although the Greeks have a very similar dish to this, the use of tarragon got my attention.

Tarragon is an herb that has a licorice aroma & flavour which is favourable to my tastes. Greeks usually drink Ouzo with their seafood and it's beyond me as to why tarragon only now is getting more attention in Greek food.

The French cook book I found at a second hand store caught my eye because of it's rustic dishes and simple approach to French cooking.

No one's going to earn a Michelin star with these dishes but who cares....it's about the taste, BABY!

Calmars à l'amoricaine

1 3/4 lbs. cleaned squid (tentacles and rings)
1/4 cup olive oil
1 medium onion, sliced
3 cloves of garlic, thinly sliced
1 large skinned tomato, diced
2 Tbsp. tomato paste
2 Tbsp, cracked black pepper
1 good shot of Cognac (brandy)
1 glass of dry white wine
1 cup of fish/seafood stock (Knorr has a good boullion cube)
1 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh parsley toasted breadcrumbs

1. In a large skillet, add your olive oil and over high heat, add the squid and saute for a couple of minutes. Now add the onions and garlic, peppercorns and tomatoes and saute for 5 minutes while stirring.
2. Pour over the Cognac and light with a match to burn off the alcohol. Pour the wine, stock and the tomato paste and bring to a boil.
3. Add half the parsley and tarragon, lower to medium-low and cover. Simmer slowly for 45 minutes to allow the squid to braise and become tender.
4. Adjust seasoning with salt and pepper and finish off by adding the remaining parsley and tarragon. Top with toasted bread crumbs.
   
5. Serve as an appetizer/meze with some crusty bread.
   

Chocolat Mousse

Here in Canada, we have our own Food Network. It has it's own original name, "Food Network Canada" (how creative).

Us Canadians are uptight about "foreign" influences and our government tries to protect our industries from foreign domination (US) and dually to promote Canadian content in literature, print media, television, radio, music and even commercials.

The government body responsible for this regime is the Canadian Radio-television & Telecommunications Commission (CRTC).

Without the CRTC, there would be no Food Network Canada which by law must have a certain percentage of Canadian-produced shows on air.

The CRTC is a double-edged sword but in the instance of food, I think they've done good by giving some Canadian food personalities a chance at the food spotlight.

At Food Network Canada, there's a Cooking Club Recipe Challenge held each month and a recipe from one of the Network's Canadian personalities is chosen as the featured recipe.

Several food bloggers like myself reproduce the featured recipe along with their own little twists.

This month's recipe is Laura Calder's Chocolat Mousse. Laura Calder is from eastern Canada and her show's called French Food at Home. I've tried a couple of her recipes and I was pleased with the results. I understand she'll be back for a second season (yay...she's hot)!

Her chocolate mousse is very straight forward but I should underline that raw eggs are used here and if you don't have the freshest of eggs, are pregnant, elderly or infirm then please try a mock chocolate mousse.

This dessert is simple elegance, easy to make and a joy to eat...licking each little bit of mousse off the spoon. The hint of orange is always welcome and for my own little twist, I crushed some Amaretti cookies to top off this classic dessert.

Chocolat Mousse

• 5 ounces dark chocolate
• 4 egg whites
• 2 tbsps sugar
• 2 egg yolks
• 1 tsp orange zest
• 1 tbsp Cointreau

1. Melt the chocolate over a bain-marie (double boiler) until smooth. Beat the egg whites to soft peaks, sprinkle in sugar, and continue beating to a stiff meringue, a minute or two longer.
2. Beat the yolks with the orange zest and Cointreau in a bowl.
3. Whisk the chocolate into the yolks. Fold in a spoonful of the whites, then pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into a serving bowl. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

Shrimp Bisque

The first time I ever had a bisque was in the late 80's, at Toronto's now defunct Whistling Oyster. A bisque is a thick, creamy , highly seasoned soup, classically using shrimp, crab or lobster. It is of French origin and it's the snobbish cousin of chowder.

I saved this recipe from the Toronto Star, written by Marion Kane, who describes her very first taste of lobster bisque as:

"I can only describe the texture as akin to silky smooth, slightly melted soft ice cream. In every bite, there was a chunk of tender, toothsome lobster. The flavour was full-bodied and robust with a hint of sherry, a sweetish seafood taste laced with saltiness and, of course, cream."

I echo her same thoughts on tasting a bisque. This is one of my best soup experiences, ever. I know shrimp cannot compare with lobster but you'll understand how fantastic the flavours are when you taste your first spoonful.

This soup requires of you to take a few extra steps but don't cut corners. It's supposed to be a rich soup and it should be aptly served for a special occasion.

One final note...this soup is thickened by pureeing the rice, half the seafood and of course, the cream. Uncle Ben's converted rice is recommended but I found the starches in Arborio rice to work just fine.

Without the intent of sounding racy, are you ready for an orgasmic experience? I made relatives moan when they tasted this bisque. A pleasantly odd moment. I think they enjoyed it.

Shrimp Bisque

1 1/2lbs. medium shrimp, peeled and deveined
2 Tbsp. butter
2 Tbsp. vegetable oil
1 cup chopped onion
2 celery stalks, chopped
2 carrots, peeled & chopped
2 garlic cloves, peeled & chopped
3 Tbsp all-purpose flour
2 cups of fish or chicken stock or clam juice
2 cups of water
2 cups dry white wine
2 cups of canned tomatoes, chopped with juices
1/2 cup dry sherry
1/4 cup brandy
1 tsp. chopped fresh thyme (1/2 tsp. dried)
1/2 cup arborio rice or Uncle Bens converted rice
2 Tbsp. tomato paste
2 Tbsp. dry white wine
2/3 cup whipping cream
seat salt and fresh ground black pepper

1. Peel shrimp. Reserve shells. Chop shrimp into 2 or 3 pieces each. Reserve shrimp in the fridge.
2. In a large heavy saucepan, heat 1 Tbsp. of butter and oil over medium-low heat and add your onions, celery, carrots and garlic. Cook until soft or for 15 minutes (but not browned).
3. Add the shrimp shells and cook for 2 minutes, stirring. Add flour and cook while stirring for a minute or so. Add wine (2 cups), stock, water, tomatoes, half each of sherry and cognac and the thyme.
4. Bring the mixture to a boil. Reduce heat to low and simmer , covered for 45 minutes or until the vegetables are soft. Strain through a sieve into another large saucepan, pushing down all the solids with a wooden spoon to remove all the liquid and extract all the flavours from the vegetables. Discard solids.
5. Add your rice and tomato paste to the mixture in the saucepan. Bring to a boil then reduce to low and simmer, covered. Stir occasionally to make sure the rice doesn't stick to the bottom. Simmer for another 30-45 minutes or until the rice is cooked.
6. Meanwhile, add the remaining butter to a large heavy skillet over medium heat. Add the shrimp, cook while stirring for about 4 minutes until they have just turned pink. Add the remaining wine (2 Tbsp.) to the skillet to deglaze.
7. Add half of the cooked shrimp along with any juices to the bisque mixture. Transfer to a blender or a food processor and puree until smooth and creamy.
8. Whisk in whipping cream along with remaining sherry and brandy.
9. Add salt, pepper and remaining shrimp. Adjust taste with a squeeze of lemon, if desired.
10. Heat over low heat to serve. Do not over boil.
    

Steak Marchand de Vin

I checked my calendar and I'm nowhere near barbecue season. I checked the weather forecast and it looks like we're in for a "back to normal", cold Canadian winter. Alas, still no barbecue.

I have coped well this year with using the stove top and oven to cook my steaks to my satisfaction.

I find pan-searing the meat and finishing it off in the oven seems to work best. I also like that I can keep my steak "on hold" in the oven while I make a pan sauce.

This steak is a French bistro classic and as the title indicates, the steak is made with a red wine sauce. Traditionally, a brown stock or demi-glace is used in the sauce but I've found an easy shortcut in one of Jacques Pepin's recipes.

He used mustard to thicken this quick pan sauce but I found this to make it taste too sour for my liking. This dish is easy to prepare and suitable for a weekday or even on a lazy weekend if you just feel like staying in.

If cooking for two, you'll need a oven-safe skillet and two skillets would be needed for four to simultaneously sear and finish off the steaks in the oven.

Steak Marchand de Vin

2 tablespoons unsalted butter
4 New York strip steaks (about 6 ounces each), about 3/4 inch thick, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, peeled and chopped fine
1 shallot, finely diced
1/2 teaspoon herbs de Provence
1/3 cup dry red wine, such as Beaujolais
1 tablespoon bottled steak sauce
1 tablespoon ketchup
1/2 cup water

Pre-heated 375F oven

1. Heat the butter in a large sturdy skillet. Sprinkle the steaks on both sides with the salt and pepper, and sauté in the hot butter over medium to high heat for about 3 minutes. Flip the steaks and finish off in the oven for 10 minutes. Remove the skillet(s) and place the steaks on an oven safe plate. Turn off the heat in the oven and allow the steaks to stay warm in the oven.
2. To your skillet, add the garlic, shallot and herbs de Provence to the drippings in the skillet, and cook for about 30 seconds. Add the wine and cook until the moisture in the pan has almost completely evaporated. Now stir in the steak sauce, ketchup, and water. Bring to a boil then lower to a simmer and reduce until you achieve the desired thickness.
3. Arrange the steaks on individual plates, coat with the sauce, and serve immediately.