A beetroot tarte tatin and a rainbow of colors

It is all about these beets.

... and those stripes.

My weekly trips to the farmer's market have been fruitful. I come back with a loaded basket of watercress, tangled pea shoots, heirloom tomatoes, microgreens, kale, Sicilian eggplants, carrots that are twister into knots, and a rainbow of beets.



I have been cooking with beets nearly everyday.

Simply roasted with olive oil and sea salt, tossed together with quinoa, grated raw in a deeply pigmented slaw, and I even baked another batch of these muffins - the pink muffins as we are calling them now.

We cannot get enough of them.



There is a really wonderful beet tart recipe in my upcoming book that I cannot wait to share with you. Inspired by that tart, I set out to cook a roasted multicolor beet and purple potato tarte tatin for Miren and myself a few days ago.

What a sight of colors as they were neatly arranged on the baking sheet. Unreal.

Once baked, Miren couldn't wait for me to cut a slice for her and dove immediately into it, pulling every single round of roasted root vegetable from the crust.

"Purple, yellow, red..." she said as she ate the slightly caramelized vegetables. She seems to only want to surround herself with purple these days, even when it comes to food.

So we were forced to eat the tart... shall we say, deconstructed?

I made a second one the following day.



The raw beet salad served with a bit of goat cheese and pistachios was my lunch. Marinated in a vinaigrette of apple cider vinegar, honey and a touch of pistachio oil. Beautiful to look, nutritious, and flavorful.

This one I will have to make for friends soon.



Pleased to learn that my blog has been nominated as Best Food Photography on a Blog for this year's The Kitchn Homies. You can see many beautiful blogs and you can vote here.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

makes a 7-inch tart

Buckwheat and Hazelnut Tart Crust

1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) buckwheat flour
1/3 cup (40 g) tapioca starch
1/3 cup (35 g) hazelnut flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water

Combine the first seven ingredients in the food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to your preferably cold surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

(In this time, roast the beets and purple potatoes).

Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Prepare the filling


5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
1 small yellow onion, thinly sliced
1/2 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) Grated Gruyere cheese

Preheat oven to 400F (200C). Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F (190C).

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.

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Save the date: A food styling and photography workshop in Montreal

Some time last year, I was approached by fellow blogger Mayssam Samaha of Will Travel For Food to see if I was interested in teaching a class in Montreal where she resides.

It was a crazy time for me as I was in the middle of writing my upcoming book, but I knew it was something I wanted to do in a city I have been eager to visit for a while. She patiently waited for me and today, I am thrilled to announce the workshop that I will teaching late this spring in Montreal.



Two full-day food styling and photography workshops at the SAT's Lab. Please do check out this space even if you are not planning to attend the class. It's amazing.



Here are the details:

When: June 16 or June 17, 2012, from 9am to 4pm.

Where: The SAT’s FoodLab, Montreal.

What: A 6-hour food styling and food photography workshop.

Cost: $300 for the 6-hour workshop (includes lunch).

Space is limited to 10 students per workshop.

The workshop will be taught in English.


Registration will open on Monday March 5th at 10am EST. To register, please visit Mayssam's blog.

Will you join us?

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The unexpected bluefish tacos and a day at the beach

It was Saturday afternoon.

The temperatures had dropped slightly, but the sun shined bright.

I had been awaiting an outdoor picnic all week. "I think we should take the kids to the beach this afternoon" I said to C. I had some of the red beet and poppy seed muffins set aside for it. Sliced fruit, cheese, and bread also made it into the basket.

As we were loading the car, C. turned and casually said "and I think I will bring my fishing pole too". I remembered last year's pompano.

Beach-bound... without expectations.



We set up camp right next to the shore. A long tube buried in the sand that held the fishing pole. I didn't even know one could fish at the beach shore as all my early fishing experiences were at the river with my grandfather.

The sky was blue and the waves reflected the most beautiful light - they sparkled.

Jon and Miren kept an initial distance from the cold water. First a hand, then a foot... suddenly, they were both running and jumping over waves. Covered in sand and having the time of their lives, I reminded myself how we were building memories right there.

Chattering teeth, shivering, and all.



Suddenly, I turned my back and there I saw C. struggling with the pole, tugging, letting go, and back to pulling.

An eight-pound silver and blue fish. It was beautiful. Jon and Miren stared at it in awe. We were not sure of what type of fish it was. We knew it was not pompano and did not want to take any chances, so we consulted a few people. The unanimous answer was - bluefish.

We knew what we were going to have for lunch the next day.



I have cleaned many fish in my lifetime. I believe I was 11 or 12 the first time I helped my mom clean anchovies and hake. Scales, inners, and all. I actually really enjoy the process.

However, I had never cleaned or cooked a bluefish before, so I got online and started my research. It is an oily fish with darker flesh and many complain of a strong taste and odor. A dark line of flesh runs all through the middle of the fish and this must be removed before cooking to eliminate that bitter taste.

I followed suit.

Some even recommend soaking the fish in milk overnight, which I didn't do. I thought that a simple citrus and garlic marinade would work just as well.



Bluefish tacos served with yogurt and dill sauce, avocados, tomatoes from the garden, watercress, and green onions were our Sunday lunch.

I found the taste of bluefish pleasant and similar to the txitxarro (horse mackarel) I grew up eating.

I also cooked quinoa salad with beets, purple cauliflower, and mache with all my Saturday farmers' market finds.

And for dessert? Chewy chocolate chip cookies.

A good lunch indeed.



Bluefish tacos with yogurt and dill sauce

serves 4

Yogurt and dill dressing

1/3 cup (85 ml) Greek-style, whole-milk yogurt
2 tablespoons olive oil
1 teaspoon Dijon Mustard
Juice of half a lime
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
1/2 teaspoon salt

Stir all ingredients together and refrigerate until ready to use.

Bluefish Tacos

1/4 cup (60 ml) olive oil
Juice of 2 lemons
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (depending on how spicy you like it)
1 pound (450 g) bluefish fillets, skinned and any bones removed (you could use any other fish you like)
8 corn tortillas
1 avocado, peeled, pitted and diced
8 ounces (225 g) cherry tomatoes, cut in half
2 green onions, diced
Watercress

In a small bowl, whisk together the olive oil, lemon juice, garlic, cilantro, salt, pepper, and red pepper flakes. Place the fish fillets in a baking dish and pour the marinade over. Turn the fish to make sure it is well coated. Marinate the fish for 15 minutes.

Heat a large saute pan over medium high heat. Add the fish fillets to the pan. Cook for 2 to 3 minutes on each side. Remove fish from pan and flake it into bite-size pieces with a fork.

Heat the corn tortillas. Add the fish and top with avocado, tomatoes, green onions, watercress, and the yogurt-dill sauce. Serve immediately.

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A craving for quinoa and sweet potato cakes

Do you ever have those moments where suddenly lunch becomes the most important event in your life?

Surely, I spend most of my days planning, cooking, and photographing food, but this was different.

I was running around town a few days ago taking care of household matters, such as changing the oil of my car, when I was overcome by this urge to run home and make myself a nice lunch. Not a quick salad like most days when I have to run, but something else. I needed some quinoa and sweet potato cakes in my life.

I had not been planning on styling or shooting anything that day, but I had to return home. I left half of my checklist unfinished and came into the kitchen to tend to this pressing matter - lunch.

This is how these quinoa and sweet potato cakes came about, which took no more than half an hour to make I must add. I enjoyed every morsel and had leftovers for Jon and Miren when they arrived home from school.

How about you? Did you have to drop everything to run to the kitchen to cook that one recipe? Would love to hear.



Quinoa and Sweet Potato Cakes

makes 8 cakes

1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup (150 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
Greens, radishes, green onions, as garnish

Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom os the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve the cakes while warm with a green salad with radishes and chopped green onions.

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Registration for my 2012 food styling and photography workshop in Whistler, British Columbia is now open

THIS WORKSHOP IS NOW SOLD OUT. THANK YOU EVERYONE WHO APPLIED. CANNOT WAIT TO SEE YOU THERE!



As I announced last week, I am teaming up with Ritchie Ace Camps for a 4-day food styling and photography retreat in beautiful Whistler, British Columbia. The workshop will take place August 23-27, 2012 and is limited to 10 participants.

For more details and to register, please go here.

Hope to see you there!

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Our new favorite red beet and poppy seed muffins

It all began when we came home with a handful of baby beets we harvested from our community garden.

"Let's go pick the remaining beets before they pull everything out" said Karen who is an avid gardener and whose mother heads our community garden project. She didn't have to tell me twice. The children and I headed to the garden five minutes later with our market basket and the excitement of a meal to come.

We walked by rows of carrots, tomatoes, strawberries, kale, lettuces, eggplants, peppers, and more. Miren ran around in circles while trying to eat every cherry tomato she encountered.

"Only pull the ones that are already peeking" I instructed Jon who carefully examined all the beets and enlisted Miren in the task.



"So red!" Jon shouted as he helped wash the beets. A stream of bright red color had pigmented our sink.

"That is how natural red food coloring is made" I explained to them.

And just like that they had me making muffins.



These red beet and poppy seed muffins are earthy and nutty with a mixture of brown rice, almond, and quinoa flour. Moist thanks to the muscovado sugar and coconut oil, and warm with a million specs of vanilla seeds. And I may add that they are gluten and dairy free.

Delicious.



I have made these muffins several times now and they disappear as quickly as I make them.

We even took them on a beach picnic this weekend. It was the perfect snack on that cool and sunny afternoon. Oh yes, I will have to tell you about the beach picnic too. It was a productive one.



Also, just a quick reminder that this Wednesday February 15th at 9:00am EST, we will open registration for my food styling and photography retreat in Whistler, British Columbia. For more workshop details and registration, visit Ritchie Ace Camps.

I cannot wait.

Gluten and Dairy Free Beet and Poppy Seed Muffins

makes 9 muffins

1 medium red beet
1/2 cup (125 ml) unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1/2 cup (70 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (35 g) quinoa flour
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup (60 ml) melted coconut oil

In a small pan, bring water to a boil over high heat. Add the beet, cover the pan, reduce heat to medium, and cook until a knife can be inserted in the center. Time will vary depending on the size of the beet. Drain the water and let the beet cool enough to handle. Peel it and cut it into chunks. Puree in the food processor. Measure out 1/4 cup (60 g) beet puree and reserve. You can freeze the rest for another time.

Meanwhile pre-heat oven to 350F (180C).

Mix the coconut milk and lemon juice in a bowl and let stand for 5 minutes.

In a large bowl, whisk together the superfine brown rice flour, almond flour, quinoa flour, poppy seeds, baking powder, baking soda, and salt.

In a medium bowl, whisk together the egg, muscovado sugar, vanilla seeds, coconut milk mixture, coconut oil, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

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Save the date: A food styling and photography retreat in Whistler, British Columbia

It seems as though during this year I will be busy teaching several food styling and photography workshops and I could not be any more pleased. I love the opportunity to travel, teach, learn, and meet inspiring people in the process.

As you might remember from a couple of weeks ago, we will be traveling back to Beynac, France in September (that workshop is sold out) and now I am here to tell you about another retreat.

I am so excited to announce that I am teaming up with Angela Ritchie to offer a 4-night/3-day food styling and photography workshop/retreat in Whistler, British Columbia - a place where I have been eager to visit for a long time.



We will open registration next Wednesday February 15 at 9am EST and at that time, I will post a link on this blog of where you can register.

In the meantime, here are the details.



When: August 23-27, 2012

Where: Whistler, British Columbia, Canada

Where we will stay: The Fairmont Châteaux Whistler

What is included:

- 3-day food styling and photography workshop where we will learn about my process, philosophy, and technique.
- 4 nights accommodation at The Fairmont Chateau Whistler in Whistler, British Columbia, Canada (shared rooms).
- 4 breakfasts, 3 lunches + refreshments during the workshop.
- Day trip and lunch at North Arm Farms in Pemberton, British Columbia.
- Sightseeing, picnic lunch, and gondola ride up to the top of Whistler Mountain.
- Meet and greet welcome party.
- Transportation around Whistler.

Limited to 10 students.

Participant cost: $1749.00



So what do you say? Will you join us?



I cannot wait to see you in Whistler.

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La Tartine Gourmande: Recipes for an inspired life and a Giveaway

Every once in a while, if we are lucky, we will come across a music album, painting, photograph or book that captures us - a source of inspiration we cannot let go and keep going to over and over again. This is what Béa Peltre's new cookbook "La Tartine Gourmande: Recipes for an inspired life" has done for me.

I make time in my day to sit down with Béa's book. I take the time to savor it. I sigh, walk away, but I must return to it to admire a photograph or look at a recipe once again. "I must try that!" I say out loud. Eggplant, lamb, and winter squash crumble, mille-feuille of shrimp, grapefruit, and avocado or upside down cranberry cake have my name written all over them.

"La Tartine Gourmade: Recipes for an inspired life" is a kaleidoscope of colors, textures, and memories. A glimpse into this beautiful life Béa has created for her family surrounded by food and nature.



Béa needs little introduction as her blog La Tartine Gourmade is one of the most celebrated food blogs today. I was incredibly lucky to sit at her dining room table a few months ago and eat some of her delicious food - recipes from this book that I actually continue to bake at home for my family. Course after course, she blew us away with her bright flavors, texture, and presentation. A meal I will never forget.

Béa was kind enough to take some time to answer some of my questions. A little insight into her creative process.



Aran: One thing I really enjoy about the book is that it is naturally gluten-free without compromising texture. Can you share with us your own personal journey to gluten-free cooking?

Béa: The story is simple. About six years ago now, I started to show signs of gluten intolerance—even if I am not celiac. I wanted to feel better, so I took the challenge to learn to do what I know best, cook and bake, but gluten free. At first, I probably felt a bit overwhelmed, and perhaps intimidated too, but I learned to love it, and decided that I would cook gluten free moving forward as I preferred the flavors I discovered along the way. I don’t like to focus on it though because my whole approach to cooking is rather to focus on creating simple and beautiful everyday dishes. They happen to be gluten free.

Aran: What do you see happening in your professional career? What would you like to see happen?

Béa: Of course, I’d love to write another book as I have a lot of recipe ideas. And now, I am currently making great steps to developing more of my food styling and photography career. So I couldn’t be happier.

Aran: Your cooking style is rooted in French cuisine yet it is very eclectic. When did you start discovering the East and other cultures that have influenced you so much?

Béa: I’ve always loved to travel since I was a child. I lived in New Zealand for two years when I was a young adult. From there, I traveled to islands and countries around. That alone fed my curiosity for other food cultures. Since food is definitely one of my favorite “activities”, so to speak, I could not help but make notes wherever I went. My cooking style is French-rooted because naturally, this is what I know the best, but I love to create dishes that are inspired by all of the foods and ingredients I’ve discovered throughout my travels.

Aran: If you could cook just one 4-course dinner for friends from this book what would it be?

Béa: I would start with the fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp, or the mille-feuille of shrimp, grapefruit and avocado. Then we’d make a risotto (gorgonzola and pear with toasted walnuts) with a side salad, and to finish, maybe the apple and pear verrines or the hazelnut chocolate Molten cakes—because anything chocolate is a winner in my eyes.

Aran: The styling and photography are also such important elements in the book and your work in general, what do you take into account when deciding how to style and shoot a recipe? How do you approach that aspect of the job?

Béa: I follow my instinct, really. When I start a photo shoot, I don’t necessarily have an idea of the end result for the pictures. But my workflow is simple. I take into account colors and shapes of the ingredients/dish I am shooting. Once I have designed the recipe, I build the images slowly around that. It’s really a trial process. One that keeps moving. On set and once the food is ready, I compose the image by constantly moving the objects/prop while checking through the camera viewer. Until I reach a composition that looks harmonious in my eyes. I want to tell a story with a picture. An emotion. In the end, the images reflect my sense of aesthetics, the colors, shapes and forms that I find harmonious.

Aran: What advice would you give to those looking to write a book themselves?

Béa: It depends on the angle of the book. But surely, I’d advise not wanting to squeeze everything you want to write inside a first book, because the chances that it won’t fit are high. Instead, find the right balance following a clear outline.



Béa was kind enough to share two copies of her book with us. So if you would like to win a copy of "La Tartine Gourmade: Recipes for an inspired life", please leave a comment between now and Sunday February 12 at 4pm EST to enter this giveaway.

Béa's book will remain on my "handy cookbook shelf" for a long time as I foresee it.

And I believe you will love it too.



All images are copyright of Béatrice Peltre and are used with author's permission.

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