A Year in Review

It is hard to believe that 2010 is coming to an end. It has been filled with lots of creatives endeavors, but mainly, it has been time dedicated to my children. Someone said to me recently that I seem to know how to balance well my work and family life; that is seems effortless. I smiled and shook my head. "Effortless?". No, it is never effortless. In fact, it has been a testing year for sure. But these are the two things I love the most and I try hard to push them forward. Sometimes easier than others.



It was in the Spring when both J. and I were diagnosed with gluten intolerance and when we started strictly living gluten free. This has been one of those life changing things for sure, but we have learned so much. And most importantly, I feel healthy again.

This Summer was one of the best in years. We started with a trip to Seattle where I taught a workshop and where I got to finally meet amazing people I had come to know through blogging. I came back from Seattle refreshed and ready to move there. I still dream about it.

J. also turned 4 in July. Hard to believe that not long ago I was carrying him in a sling all day long. He is such an inquisitive little person. I'm in awe. I love 4.

There was a brief, but fruitful trip to NYC in between and then of course, our month-long vacation back home. Spent time with family, relaxed, ate like there is no tomorrow and soaked up the everyday nuances I miss when I am away. Oh and even recorded my first cooking show appearance.



Autumn went by too fast with lots of work projects happening at once. Gwyneth Paltrow surprised me including me in her list of favorite food blogs. There was a quick trip to San Francisco for BlogHer Food and also, another visit to NYC for work.

My little M. took her first steps at 11 months and since then, has been non-stoppable. Such a personality she has.



I have many exciting projects to share with you in 2011 so stay tuned. But for now, here is to a healthy, creative and love-filled new year.

Cheers!

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Sweetness, Sparkle and Christmas Eats

There is lots of excitement around our home these days. Counting the days until we can share food with friends and children tearing through a sea of packaging. Happens every year, but every year feels new.

Our menu will include butternut squash soup, lobster, avocado and citrus salad, tenderloin, broccoli rabe, tortilla, panettone bread pudding, trifle and lots and lots of cookies. What about you? Any family traditions?

So for all of you who celebrate Christmas, and even those who don't, I wish you peace and a day filled with family warmth.

Zorionak.

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Pear and Hazelnut Tart and More Holiday Baking

I know sometimes I must sound like a broken record repeating over and over again how much I love this time of year. I really do. I believe this is a consequence of a childhood where the days leading up to Christmas were always full of excitement. The pastry shop shelves full of beautifully packaged marzipan figures, special orders being placed and a sea of people coming and going. The back of the house was the gathering place for many. My grandparents were loved and their doors were always open.

Even though my life here is much quieter, I still love to entertain. It just wouldn't be the same without small dinners with the people I love.



This is a pear and hazelnut frangipane tart I made for one of those dinners a few days ago. Great with salted caramel ice cream, over tea and good conversation.

There are also the smaller version of the tarts, crustless. Pears and frangipane baked in baking cups and topped with pie dough cutouts, which make a great packaged gift.



Now, what some of you have been waiting for... The winner of the Pip Studio giveaway is Whisk the Pantry.

Thank you everyone for taking part and for your generous comments. Always fun.

Pear and Hazelnut Frangipane Tart

makes enough for a 9" tart mold

Gluten Free Pie Dough

1 cup (140 grams) superfine brown rice flour
2 Tbs (20 grams) potato starch
2 Tbs (20 grams) tapioca starch
1/4 tsp xanthan gum
1/4 tsp salt
1/2 cup (115 grams) unsalted butter, cold and diced
3 to 4 Tbs (45 to 60 ml) ice cold water

Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of Tbs until mixed. The dough should stick together when pressed but not be too wet.

Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.

Roll out the dough to about 1/4"-1/8" thickness and fill the tart mold with it. If the dough cracks, don't worry, just pinch it back together. It might happen if it's too cold. Return the tart mold to the refrigerator for another 20 minutes or so while preparing the filling.

Roll the leftover scraps and cut shapes with star cookie cutters. Place on a baking sheet lined with parchment and bake at 375F for about 8 minutes. Reserve.

Pear and Hazelnut Frangipane Filling

1/2 cup (115 grams) unsalted butter, room temperature
1/2 cup (110 grams) cane sugar
1 egg
1 cup (110 grams) hazelnut flour
1 Tbs (10 grams) tapioca starch
pinch of salt
1 Tbs dark rum, optional
7 forelle pears, halved and core removed

Cream the butter and the sugar together until light. Add the egg and mix. Add the rest of the ingredients and mix until combined.

Spread the frangipane inside the tart mold. Cut the pears and place them on top of the frangipane.

Bake in the middle of the oven at 350F for about 30-40 minutes until filling brown and the bottom of the tart cooked. Decorate with star cookies and powdered sugar.

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Lunch with Oh Joy! and a Pip Studio Giveaway

One of my favorite columns on Oh Joy! is Lunch Lady where different artists share their lunch fares. So fun. So when Joy asked me if I would be interested in sharing one of my typical lunch meals, I jumped on the idea.

And here it is, one of my usual suspects. Mushroom and walnut quinoa with eggs and watercress. Creamy, crunchy and peppery.



One of the questions she posed was "dessert with lunch?" and my answer, "always a little something". In this case a quick pear, cranberry and hazelnut crumble. Why not.

When I make crumble topping, I always make a large batch so I can freeze some and that way I can have crumble whenever I want to. just toss some fruit together with a bit of sugar, spices, cornstarch and topped with the frozen crumble. Super easy. You can read the post here.



On another note, I wanted to tell you a little bit about Pip Studio. First I have to disclose that I have not been paid to write about them or have this giveaway.

Pip Studio is the work of Dutch artist Anke van der Endt, who happens to be one of my best friends' sister in law. I was introduced to the line a couple of years ago and I loved the feminine and flirty touch. Her line is now sold in major shops like Liberty and many high end boutiques and specialty shops.



They were kind enough to send me an enormous package of tableware a couple of months ago and because it is the holiday season and because I love it, I thought I'd share some pieces with you dear readers. So what do you say? All you have to do is leave a comment between now and Monday December 13 at 5pm EST to enter this giveaway.

Thank you Joy and thank you Anke!

Mushroom, Walnut Quinoa with Fried Egg and Watercress Salad

2 Tbs olive oil
1 clove garlic, minced
1 cup mushrooms (shiitake, oyster and baby bella)
1 cup quinoa, rinsed
2 cups chicken stock
1/2 tsp salt
1 Tbs mascarpone
1 Tbs walnuts, chopped
1 Tbs fresh parsley, chopped
1 Tbs chives, chopped
Eggs, to fry
Watercress to garnish
Salt and pepper to taste

In a medium pot, heat the olive oil and saute the garlic and mushrooms on medium heat for about 2-3 minutes. Add the quinoa and stir for about a minute. Add the chicken stock and salt and bring to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes.

Remove the pot from the heat and add the mascarpone, walnuts, parsley and chives. Adjust seasoning.

Gently cook the eggs in a little bit of olive oil and serve on top of the quinoa. Dress the watercress with olive oil and place on top of the egg.

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Double Chocolate Chip Cupcakes and Some Arugula

Baking always serves as a great excuse to call friends and say, "can I come over?". Never fails. I love to package little treats when I visit friends and it is this time of year when I find myself baking non-stop.

It was the Saturday after Thanksgiving when C. took the kids for the day so I could finish some work. I spent the morning editing, writing and enjoying the silence after what had been a couple of busy days. Then I was overcome by this terrible urge to eat a piece of moist chocolate cake.



Do you know this urge? Yes, the urge that doesn't let you focus on anything else but taking a bite of a rich and moist chocolate cake. I quickly converted this old chocolate and buttermilk cupcake recipe into a gluten-free one by using my gluten-free flour mix and adding some chocolate chips. It hit the spot.



As soon as I took the cupcakes out of the oven, I got an email from my friend Lena. "Would you like some fresh arugula from our garden?". It was perfect timing. Some chocolate cupcakes in exchange for some beautiful arugula.

Lena had briefly mentioned their garden the last time we had lunch together, but my jaw dropped when I actually walked into their backyard and saw it. What a beautiful space that her boys and husband built from scratch. All heirloom cucumbers, purple beans, tomatoes, squash, arugula... I'm not sure what I was expecting, but this took my breath away.



So I brought them my cupcakes and I took away some of their fresh arugula.

We ate it in a salad with pears and fennel that night. I also saved some for this risotto that M. and I had for lunch a couple of days later. Fennel, leek and arugula risotto. She loved it, just as I did.

Fennel, Leek and Arugula Risotto

makes enough for 2 servings

3 Tbs olive oil
1 fennel bulb, medium diced
1/2 leek, diced
1 clove garlic, minced
1 cup arborio rice
1/4 cup white wine
1 qt chicken stock, hot
1/2 cup arugula, finely chopped
1/4 cup parmesan, grated
1/4 tsp lemon zest
1/4 tsp salt
pinch of pepper

In a pot, heat the olive oil and saute the fennel, garlic and leek until soft but not brown. Season with salt and pepper. Add the rice and cook for about a minute. Add the white wine and stir. Add a ladle full of hot chicken stock and stir constantly until the liquid has evaporated. Continue adding one ladle at a time of stock and continue stirring and cooking at medium heat. Cook until the rice is al dente. The entire process will take about 15-18 minutes.

When rice is al dente, turn the heat off. Add a little bit of stock, lemon zest, arugula and parmesan. Stir. It should be creamy. Adjust seasoning. Serve.

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