FFwD: Back-of-the-Card Wild Herb Bread & Daisy Butter

Today´s recipe for the French Fridays with Dorie group is a Back-of-the-Card Cheese and Olive Bread – in my case this would be called a Back-of-the-Card Wild Herb Bread with Daisy Butter. There are times when you need bread in a hurry, and this week's recipe for this easy quick bread will help you rise to the challenge.

The original recipe for this bread was printed on a recipe card produced by the Comté cheese makers. Comté is a well-known French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. This cheese has a pale creamy yellow color,  a relatively hard texture, and  a mild and slightly  nutty and sweet taste. Comté cheese is part of the ingredients for today´s quick bread. The other ingredients listed in the recipe are two other cheeses such as Gruyère or Swiss (I went with Comté only), AP (plain) flour, a good amount of baking powder, fine salt, eggs, milk, tapenade or pesto (I used homemade wild herb pesto), chopped black olives (I went with 100 grams of wild herbs) and the grated zest of one organic lemon.

We are great fans of slow food, and our usual yeast based breads are a case in point. They are wonderful with their big, uneven bubbles, stretchy crumb and golden crust that is both crisp and chewy at the same time. But there are times when instant, or relatively instant, gratification is called for. Thank goodness, then, for quick bread recipes such as this one. This easy recipe is just right for when you want bread in a hurry. It is ready and can be enjoyed in less than an hour, it requires no yeast and therefore no rising time, no kneading and no waiting. The finished bread is dense, hearty and complex-tasting

You can make many variations to this bread for any occasion or according to what you have on hand, what your taste preferences are or what the season has to offer – such as the lovely wild herbs that I used. These herbs are picked early in the morning, shipped off the same day and should be used as soon as they reach your doorstep – which is what I did. I used part of them to make a wild herb pesto to be included in the batter instead of the tapenade and the rest of the wild herbs I chopped up and added them to the dough instead of the chopped olives.

We like these quick bread best fresh from the oven and with lots of butter. And to us this nice wild herb variation of the back-of-the-card bread recipe, called for an equally delicious and somewhat unusual butter. So, I was happy to oblige and prepared a daisy butter – nothing nicer than getting the kids involved in some daisy picking in our garden.

Remember that baking powder breads tend to stale relatively quickly and should be eaten soon after baking. But with the variations that I made to the recipe or rather the additions that I made, that did not seem to be a great burden – we enjoyed a simple homemade chicken noodle soup with this bread and the accompanying butter and everyone seemed to be quite happy with this delicious and colorful combination.

If you are interested in the back-of-the-card breads that the other members of the French Fridays with Dorie group quickly baked, please do click here.

Have a wonderful weekend! - Bon week-end! – Bonne fin de semaine! – Ein schönes Wochenende!

Spring Carrot Quiche - Frühlingsmöhren Quiche

Delicate spring carrots star in this versatile quiche but other lightly cooked seasonal vegetables (such as asparagus or peas) could be substituted with equal success. This savory quiche is a real treat for brunches, summer lunches and picnics. A quiche is essentially a rich baked custard, encased in crisp savory pastry.

Zarte Frühlingsmöhrchen sind die Stars dieser wundervollen Quiche, aber andere kurz gedämpfte saisonale Gemüsearten wie zum Beispiel Spargel oder Erbsen könnten auch für diese Quiche verwendet werden und wären sicherlich ebenso lecker. Diese leckere Quiche ist genau das Richtige als Brunch, Mittagessen oder für ein Picknick.

Spring Carrot Quiche (as inspired by Essen&Trinken) Ingredients for the Pâte brisée (shortcrust pastry) 300 grams AP (plain) flour ½ tsp fine sea salt 160 grams unsalted butter, cold and cut into cubes 1 egg (M), free range or organic  2-3 tbsp ice water

Frühlingsmöhren Quiche (inspiriert von Essen&Trinken) Zutaten für den Mürbteig 300 g Weizenmehl, Type 405 0,5 Tl feines Meersalz 160 g ungesalzene Butter, kalt und in Würfel geschnitten 1 Ei (Kl. M), Freilandhaltung oder Bio 2-3 EL Eiswasser

Ingredients for the Filling 850 grams spring carrots 60 grams black Kalamata olives, pitted 20 grams freshly grated ginger 200 ml half and half 100 gram crème fraîche 2 tbsp curry powder (choose a mild curry powder) 5 eggs (M), free range or organic chopped Italian parsley (about 2 tbsp) a good pinch of sea salt some freshly ground black pepper* some butter for greasing the tart pan parchment paper and pie weights (baking beans) for blind baking the quiche

Zutaten für den Belag 850 g Frühlingsmöhren 60 g schwarze Kalamata Oliven, entsteint 20 g frisch geriebener Ingwer 200 ml Schlagsahne 100 g Crème fraîche 2 El Currypulver (nehmen sie ein mildes Currypulver) 5 Eier (Kl. M), Freilandhaltung oder Bio etwas gehackte grossblättrige Petersilie (zirka 2 El) eine ordentliche Prise Meersalz etwas frisch gemahlenen schwarzen Pfeffer* etwas Butter für die Tarte-Form Backpapier und Hülsenfrüchte zum Blindbacken

Preparation of the Pâte brisée (shortcrust pastry) Place the flour and salt on your work surface.  Add the cubed butter and use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Mix the egg and add it to the flour mixture and mix some more. Add about 2-3 tbsp ice water and mix just until the dough holds together.. Wrap the dough in a sheet of plastic wrap (clingfilm) and refrigerate at least one hour before using.

Zubereitung des Mürbeteigs Das Mehl auf die Arbeitsfläche häufen und mit Salz bestreuen.  Die Butter Würfel dazugeben und mit den Fingerspitzen in das Mehl kneten bis die Mischung sich wie grobes Paniermehl anfühlt und keine großen Stücke Butter mehr zu sehen sind. Das sollte so schnell wie möglich gemacht werden, damit die Butter nicht zu warm wird. Das Ei leicht verquirlen, zugeben und mit dem Mehl verkneten.  2-3 El eiskaltes Wasser dazugeben und alles rasch zu einem glatten Teig verkneten.  Den Teig in Klarsichtfolie wickeln und mindestens eine Stunde kalt stellen.

Preparation of the Filling Clean the spring carrots and cook in salted water for about five to six minutes until they are just tender, drain and let cool. Cut all of the carrots lengthwise, put seven carrots aside and cut the remaining carrots into small pieces. Wash the black olives in cold water, dry, remove the pits and cut them into small pieces. For the egg mixture, whisk together the ginger, half and half, crème fraîche, curry powder, eggs, chopped parsley, a pinch of salt and some freshly ground black pepper.

Zubereitung des Belags Die Frühlingsmöhren putzen und in reichlich kochendem Salzwasser 5-6 Minuten bissfest garen, abschrecken und abtropfen lassen.  Alle Möhren der Länge nach halbieren, dabei sieben Möhrenhälften beiseite stellen, den Rest in 1/2 cm breite Stücke schneiden.  Oliven kalt abspülen und das Fruchtfleisch in Spalten vom Stein schneiden.  Für die Eiermilch den Ingwer, Sahne, Crème fraîche, Currypulver, Eier, gehackte Petersilie, eine Prise Salz und frisch gemahlenen schwarzen Pfeffer glatt rühren.

Putting together the Quiche Pre-heat your oven to 180 degrees Celsius. Grease a 26 cm tart pan with a removable bottom. Roll out the chilled dough and transfer to the tart pan. Trim off any excess pastry from the edges with a sharp knife Place a sheet of parchment paper on the dough and fill with pie weights (baking beans).  Blind bake for about 15 to 20 minutes.  Remove the pie weights and the parchment paper. If necessary, return it to the oven for a further five minutes to cook the bottom of the pastry base. Leave the pastry to cool. Distribute the small carrot pieces and the olives evenly over the pre-baked pastry shell. Arrange the long carrot pieces in a nice pattern atop the small carrot pieces and the olives. Stir the egg mixture one more time and carefully pour it over the vegetables. Place the quiche on a cookie sheet that you previously covered with a sheet of parchment paper. Bake the quiche for a good 50 to 55 minutes or until the filling is just set. Transfer the baked quiche to a cooling rack and let cool for a few minutes before serving. Leave to cool for a few minutes then cut into wedges and serve.

Fertigstellung der Quiche Den Ofen auf 180 Grad vorheizen. Eine Tarte Form mit herausnehmbarem Boden (26 cm Ø) dünn mit Butter einfetten.  Den gekühlten Mürbeteig 3-4 mm dünn ausrollen und die Form damit auslegen. Dabei den Rand gut andrücken und überstehenden Teig abschneiden.  Den Teig mit Backpapier bedecken, mit Hülsenfrüchten auffüllen. Im vorgeheizten Ofen bei 180 Grad  auf der untersten Schiene 15-20 Minuten blindbacken.  Backpapier mit den Hülsenfrüchten entfernen. Falls nötig kann der Boden noch weitere fünf Minuten nackgebacken werden. Den Boden abkühlen lassen. Die klein geschnittenen Möhren und Olivenspalten auf dem Teig verteilen.  Die langen Möhrenhälften eventuell etwas kürzen und strahlenförmig darauf verteilen.  Eiermilch nochmals durchrühren und vorsichtig über die Möhren gießen.  Die Quiche auf ein Backblech platzieren, dass zuvor mit Backpapier ausgelegt wurde. Die Quiche im vorgeheizten Ofen bei 180 Grad auf der untersten Schiene 50-55 Minuten backen oder solange backen bis die Eiermilch "gestockt" ist. Gebackene Quiche auf dem Rost etwas abkühlen lassen.Dann warm servieren.

There are few dishes more impressive than a proper quiche, with crisp, flaky pastry and creamy, just-set filling.and studded with fresh, tender spring vegetables or other delicious seasonal veggies and herbs.

Es gibt wenige Rezepte die so gut ankommen wie eine gute Quiche mit einem leckeren Mürbeteig Boden und einem wundervollen cremigen Belag mit frischen Frühlingsgemüsen und verschiedenen Kräutern.

One of the nice things about a quiche is that you can add pretty much any ingredient you happen to have lying around, personally, I also like additions such as cheese or leek, spinach, onion, or flaked salmon. But when choosing different additions make sure that whatever it is you are adding, it will not leak any water into the filling. This means sautéeing onions, leeks and bacon, and blanching and squeezing out leafy vegetables such as spinach. And do remember that refrigeration of the baked quiche will spoil the pastry, so enjoy your quiche as quickly as possible.

Das Praktische an einer Quiche ist, dass man fast alles was man noch so vorrätig hat, in der Füllung verarbeiten kann, mir schmecken auch Zutaten wie Käse, Porree, Spinat, Zwiebeln oder Lachs in einer Quiche, Hauptsache die gewählten Zutaten verwässern nicht die Füllung. Also sollten Zwiebeln, Porree und Speck vorher sautiert werden und Gemüse wie Spinat sollte nicht nur vorgegart aber auch gut ausgedrückt werden bevor diese Zutaten in die Füllung gegeben werden. Man sollte auch darauf achten die fertig gebackene Quiche nicht im Kühlschrank aufzubewahren, da der Teig dann feucht wird - also, so schnell wie möglich genießen!

Everyone loves a quiche and this versatile and elegant French-style Spring Carrot Quiche works as a fantastic brunch or lunch recipe, or can be served as a fabulous summer supper with or without a crunchy green side salad. The young carrots are sweet and tender, the custard is light yet creamy and the chopped parsley adds just the right touch of freshness and color! Source: black kampot pepper  from  "Hennes´ Finest" in Cologne, Germany, can be ordered online at http://www.hennesfinest.com/de/schwarzer-pfeffer.html

Jeder scheint Quiche zu mögen und diese wandlungsfähige und elegante Frühlingsmöhren Quiche kann wunderbar zum Brunch oder Mittagessen oder sogar zum Abendessen serviert werden, mit oder ohne einen grünen Salat. Die jungen Möhren schmecken angenehm süß, die Füllung ist cremig aber leicht und die gehackte Petersilie bringt noch Frische mit! Bezugsquelle: schwarzer Kampot Pfeffer von "Hennes´ Finest" in Köln, online zu beziehen über http://www.hennesfinest.com/de/schwarzer-pfeffer.html

Swedish Apple Cake to celebrate the Royal Wedding in Sweden

Today marks the wedding of the Swedish  Princess Madeleine, the youngest of the three children of  King Carl Gustav and Queen Silvia, to American businessman Christopher O`Neill in the City of Stockholm, Sweden. Today´s wedding is the second royal wedding for the Swedish nation in three years following Crown Princess Victoria´s wedding to Prince Daniel in June 2010.

Heute heiratet in Stockholm, Schweden, die schwedische Prinzessin Madeleine den amerikanischen Geschäftsmann Christopher O`Neill. Prinzessin Madeleine ist das jüngste der drei Kinder von König Carl Gustaf und Königin Silvia. Die heutige Hochzeit ist die zweite Hochzeit im schwedischen Königshaus in den letzten drei Jahren. 2010 heiratete Kronprinzessin Victoria Prinz Daniel.

What better way to celebrate this wonderful occasion by following the wedding on television and enjoying a steaming cup of coffee* and a slice of  this delicious and moist Swedish Apple Cake with sour cream, cinnamon and slivered almonds. And why not garnish the finished and cooled cake with tiny blue and yellow Swedish flags, take out that traditional blue and white chinaware and pick some fresh flowers from the garden. Or maybe read a book or two by world famous Swedish children´s author Astrid Lindgren with your kids! *The Nordic countries in general put the rest of the world to shame when it comes to coffee consumption and obsession, the average person in chilly Northern Europe consumes 20 pounds of coffee each year, and the Finns up the ante even further with a per-person average of 28 pounds. Some of the world's best baristas and most innovative ideas come from Norway, Denmark, Sweden, and Finland and the Swedsh "fika" or "coffee break" is even protected by law.

Während  man die Hochzeit im Fernsehen verfolgt, gibt es doch eigentlich nichts besseres, als dabei eine Tasse Kaffee* zu trinken und ein Stück schwedischen Apfelkuchen mit saurer Sahne, Zimt und Mandelblättern zu genießen. Und ein bisschen geschmückt, mit kleinen schwedischen Flaggen und bunten Blümchen frisch gepflückt aus dem eigenen Garten, darf der Kuchen ruhig sein. Dann darf natürlich auch nicht das blau weiße traditionelle Kaffeeservice auf der Tafel fehlen. Oder man liest einfach mit seinen Kindern ein Buch der weltbekannten Kinderbuchauthorin Astrid Lindgren! * Die skandinavischen Länder sind absolute Welmeister im Kaffee trinken, der durchschnittliche  Skandinavier konsumiert zirka 20 Pfund Kaffee im Jahr und die Finnen sogar 28 Pfund. Einige der weltbesten Baristas und innovativsten Ideen kommen aus Norwegen, Dänemark, Finnland und Schweden und die schwedische "fika" oder Kaffeepause is sogar gesetzlich geschützt!

Congratulations to the very happy couple! Grattis till bröllopet!

Wir gratulieren dem glücklichen Paar ganz herzlich!  Grattis till bröllopet!

FFwD: Goat Cheese and Raspberry Tartine

Today´s recipe for the French Fridays with Dorie Group is Goat Cheese and Strawberry Tartine – I opted for a Raspberry version.

A tartine is traditionally an open-faced sandwich, but today the term tartine is often used to describe any French sandwich preparation. There are countless variations of tartine recipes using different meat, cheese, fruit, vegetables, and herbs.

You would think that preparing an appetizer as simple and as rustic as this tartine would be easy, but still there were so many decisions…

First, there was the bread. The bread for the tartine can be bought ready-made or be homemade. Although Dorie opts for baguette as the bread base for her tartine, she mentions that thinly sliced pumpernickel would be nice – I opted for a dark rye bread with hazelnuts which is very similar to but has a slightly more subtle taste than pumpernickel. This dark rye bread which you can find at specialist bakeries or markets around here is certainly more interesting to us than the usual go to baguette.

Onto the cheese. Once the question of the bread question was settled – it is never easy to decide which bread to buy in this bread loving country - it was time to decide which cheese to use. The goat cheese I chose is a nice soft farmers´goat cheese that I bought at a country fair the other day – it just does not get more local than that.

Then onto the condiments. I opted for a delicious pepper called “pepper deluxe”, this is a crushed black highland pepper that grows in Sri Lanka and is fermented with salt. We tasted it for the first time a few weeks back, it is fabulous and it adds a distict but well-balanced spiciness and subtly saltiness to a number of dishes, including sandwiches - perfect for these tartines.

As far as the strawberries are concerned, I opted for raspberries instead – in my humble opinion, there is no fruit that tastes better with goat cheese than raspberries, simple as that, so, that´s what I used.

And last but not least the optional aged balsamic vinegar. I used a raspberry balsamic vinegar that harmonized with the fresh raspberries, not too sweet, not too overpowering. Pure bliss!

These tartines with a delicious twist seemed perfect as an appetizer. If your sandwiches or tartines are somewhat lacking in inspiration or if you are looking to brighten up your lunch or dinner or to make afternoon tea more substantial, this delicious tartine is for you. Take any variety of bread that you like, get good spreadable goat cheese(preferably from a goat farmer and cheese maker you know), top with fresh summer fruit, add a bit of pepper or salt to taste and maybe some aged balsamic vinegar (why not white balsamic vingar), maybe some herbs such as fresh chives, et voilà, you will be equally as delighted with this recipe as we were.

Once you have decided on the different delicious elements of these tartines, they take no time to make and are certainly worth trying.

Who would have thought that a recipe as simple as this would be so wonderful. Again, with so few elements, this was all about the quality of the ingredients used! Of course, the better the ingredients used, the more delicious tasting your tartines will be!

To see all the other individual interpretations of the other members of the French Fridays with Dorie group, please click here.

Bon week-end! Bonne fin de semaine!

TwD: Savarins with Rhubarb & Elderflower Compote

Today´s recipe for the Tuesdays with Dorie group is Savarin. The recipe for this French classic from the Lorraine region. was provided by contributing baker David Blom.

I never made a Savarin until tempted by a ring mold in my favorite kitchen supply store last year. This was a cake pan I have always wanted to own, and Savarin, the rich, yeast-leavened dough, baked until golden and then soaked in syrup, is one of those simple French creations that endures. Although we really liked the look of a larger Savarin, I also bought smaller Savarin molds to be able to make individual Savarins, as typically French Savarins are made in individual servings.

For this recipe and to bake small individual servings, you will need  small Savarin molds or so-called Baba molds. Alternatively, you could use any other small Bundt molds.

In order to bake a Savarin, you will have to prepare a classic Baba dough sans the raisins, by mixing together water, yeast, sugar, an egg, flour and unsalted butter, then leave to rise for about 20 minutes in a warm, draught-free place. You butter the individual Savarin molds, and spoon the dough into the molds – they should be three-quarters full. Leave the Savarins in a draught-free spot to prove.a second time. When the dough has come up to the rim of the molds, you bake them for 15 minutes until puffed, crisp and golden.

While the dough is rising, you prepare your soaking syrup. The syrup can be made just with sugar and water, as this recipe calls for, but you can also prepare it with citrus fruit, or you can try it with other flavors, such as jasmine tea, orange flower water or syrup flavored with liqueur. I prepared and Elderflower Soaking Syrup (Holunderblütensirup) and used the juice of one blood orange, sugar, water and freshly picked elderflower blossoms from our garden. I boiled the liquids until they have reached syrup consistency and then strained the syrup.

When the Savarins are fully baked, turn them out onto a cooling rack, let cool, then place them over a baking sheet and brush them liberally with the Elderflower Soaking Syrup or let them soak in the syrup.

For the Rhubarb and Elderflower Compote to be served alongside the Savarins, you will need to gently simmer fresh rhubarb, lemon juice, a bit of sugar (to taste) and fresh elderflower blossoms, until the compote has the consistency that you like, then cool the mixture.

Once the Savarins have absorbed the Elderflower Soaking Syrup, you can brush them with pear brandy (as in the recipe) or you can use an Elderflower Liquor (Holunderblütenlikör) for a light summery taste and to complement the Elderflower theme in the soaking syrup as

Serve your Savarins with vanilla ice cream, freshly whipped cream or crème fraîche mixed with a bit of powdered sugar…

… and fresh fruit or a fresh fruit compote, such as the rhubarb compote, making a lovely dessert from simple ingredients…

…and do not forget to garnish with fresh elderflowers from your garden.and impress your guests with this fabulous French syrup-and liquor-soaked, retro classic.

To see all the individual interpretations of the other members of the Tuesdays with Dorie group, please click here.

International Milk Day 2013 - Internationaler Tag der Milch 2013

Today, 1st June, 2013, is International World Milk Day.

Heute, am 1. Juni 2013, ist Internationaler Tag der Milch.

The Food and Agriculture Organization of the United Nations was asked to propose a specific day to celebrate milk, thus providing the international community with an opportunity to focus attention on milk and to publicize activities connected with milk and the milk industry.

Die Food and Agricultural Oganization der Vereinten Nationen wurde gebeten einen speziellen Tag vorzuschlagen, an dem die Milch gefeiert werden soll und der internationalen Gemeinschaft die Möglichkeit gegeben werden kann, das allgemeine Interesse für Milch zu fördern und Aktivitäten und Feierlichkeiten rund um die Milch bekannt zu machen.

Since milk is a highly nutritious liquid, and is a very versatile kitchen ingredient, why not prepare something for the family and yourself that contains milk or milk products as one of the main ingredients, such as this Homemade Pudding. And why not let the kids join in the fun and help with the preparation.

Da Milch sehr gesund ist und vielseitig in der Küche angewendet werden kann, wäre es da nicht heute eine gute Idee, etwas für die eigene Familie und sich zu kochen, das Milch oder Milchprodukte enthält? So wie dieser Selbstgemachte Grießpudding. Besonders schön ist es, wenn die Kinder in der Küche und bei der Zubereitung helfen könnten.

The recipe is easy and quick and will certainly be enjoyed by everyone – you can serve this Semolina Pudding with a bit of homemade Vanilla Sauce and some fresh seasonal fruits as well. Semolina Pudding Ingredients for the Pudding 1 vanilla bean 750 ml whole milk 250 ml cream 100 grams semolina flour 75 grams sugar one Pudding dish saran (cling) wrap

Das Rezept ist einfach, schnell gemacht und wird bestimmt gut ankommen. Natürlich man kann diesen Grießpudding auch mit selbstgemachter Vanillesauce und frischen Beeren der Saison oder anderem Obst servieren. Selbstgemachter Grießpudding Zutaten für dem Pudding 1 Vanilleschote 750 ml Milch 250 ml Sahne 100 Gramm Weichweizengrieß 75 Gramm Zucker eine Puddingform Frischhaltefolie

Preparation of the Semolina Pudding 1. Scrape the seeds from the vanilla bean and add the seeds as well as the bean to a medium saucepan. 2. Then add the milk and the cream to the saucepan and bring to a boil. 3. Take the bean out of the milk and add the semolina flour and sugar and to the pan. 4. On lowest heat possible let the pudding bubble up for a few minutes. 5. Clean the pudding dish with cold water and do not dry. 6. Transfer the semolina mixture to the pudding dish, cover with saran (cling) wrap and place in the fridge for about four hours or until it has settled and is firm to the touch. 7. Turn the pudding out onto a plate and serve with homemade vanilla sauce and fresh seasonal fruits, cinnamon sugar or just plain.

Zubereitung des Grießpuddings 1. Die Vanilleschote auskratzen und das Mark zusammen mit der Schote in einen mittleren Topf geben. 2. Milch und Sahne ebenfalls in den Topf geben und aufkochen lassen. 3. Die Vanilleschote aus der Milch-Sahne- Mischung herausnehmen, dann Grieß und den Zucker zugeben und mit dem Schneebesen kräftig umrühren. 4. Auf niedrigster Hitze weiterrühren und einige Minuten vorsichtig köcheln. 5. Die Puddingform mit kaltem Wasser ausspülen und nicht abtrocknen. 6. Den noch warmen Grießpudding in die Form füllen, mit Folie abdecken und für zirka vier Stunden in den Kühlschrank stellen bis der Pudding fest wird. 7. Den Pudding aus der Form auf einen Teller stürzen und mit selbstgemachter Vanillesauce, frischen Obst oder Zimtzucker servieren.

Whatever you make or prepare today to celebrate milk, do make sure to have some fun with a recipe or two that features milk as one or more of the ingredient(s). You can use whole milk or skim, buttermilk or cream, evaporated milk or condensed milk, or any other type of dairy product such as yogurt, ice cream. Do not limit yourself to cows milk, goat milk dairy products and milk are also delicious. Enjoy with family and friends, spread the word and have fun!

Wie auch immer du heute feierst, es soll auf jeden Fall allen Beteiligten jede Menge Spaß machen und schmecken. Du kannst ein Rezept oder mehrere Rezepte mit Vollmilch oder Magermilch, mit Buttermilch oder Sahne, mit Kondensmilch oder anderen Milchprodukten wie Jogurt oder Eiscreme zubereiten. Und außer Kuhmilchprodukten gibt es ja auch noch Ziegenmilch und Produkte aus Ziegenmilch. Genieß´ diesen Tag mit Familie und Freunden und entdeck´ die Vielfalt dieses gesunden Produktes gemeinsam!

FFwD: Anne Leblanc´s Pistachio Avocado

Today´s recipe for the French Friday with Dorie group is Anne Leblanc´s Pistachio Avocado.

As Dorie so aptly points out, this is not so much a recipe as a list of ingredients and therefore the end result depends entirely upon the quality of the very few ingredients used. All you will need to prepare this delicious appetizer are Hass avocados, freshly squeezed lemon juice, Fleur de sel and the best quality Pistachio Oil you can afford.

Avocados have green, buttery flesh and a large central stone. In most European countries, two main avocado varieties are available, namely Hass and Fuerte. These two varieties are easily distinguishable. The Hass variety (which I always use) has a knobbly purple-black exterior and a creamy-textured, richly flavored interior; the Fuerte variety has a smooth green skin. Avocados are very high in both protein and oil. When purchasing avocados, you should look for the ones that have unblemished skins with no soft spots, which suggest bruising. They are ready to eat when the flesh yields slightly when pressed with the thumb.

Pistachios are slim, oblong nuts, ranging from pale, creamy yellow to dark green. There are the kernels of small olive-like fruits. They grow in clusters, and are cultivated in the Middle East, some Mediterranean countries, and California. Unblemished, large, plump, dark-green nuts are the best quality. Buy them from a reliable shop with a high turnover to ensure that they are not rancid or artificially dyed.

Cold-pressed native Pistachio Oil, not pistachio flavored oil, is certainly a specialty oil. Pistachio Oil is a pressed oil, extracted from the fruit of the pistachio nut. Compared to other nut oils, pistachio oil has a particularly strong flavor, it tastes similar to the nut from which it is extracted and it is used as a table oil to add flavor to foods such as this wonderful Pistachio Avocado. The Pistachio Oil that Dorie uses in her recipe was manufactured by the well-known Huilerie J. Leblanc (hence the name of the recipe) but since we have the most fabulous local oil mill in Bonn, of course,  I bought my Pistachio Oil there…

… it has a wonderful brownish-dark green color and incredibly intensive flavor.

And since it  has such an extraordinary flavor, it was certainly worth the investment, we have already plans for a few other delicious appetizers that will showcase this very special oil.

But for today, I used it for Dorie Greenspan´s  Anne Leblanc´s Pistachio Avocado – I cut the ripe and unblemished avocado into thin slices, drizzled it first with a good and healthy squeeze of lemon juice to prevent discoloration, then some of the fabulous Pistachio Oil and finished it with a slight sprinkling of some delicate Fleur de sel. I also added some fresh, unsalted pistachio for flavor. To die for!

To accompany this elegant and exquisite appetizer, I decided to bake some equally elegant and simple Oat Cakes, using a recipe (sans the vanilla extract) that I found back in August of last year on Hester´s lovely blog Alchemy in the Kitchen – they were perfect with this appetizer, not too overpowering, not too salty and they perfectly cut through the richness of the oil as well as the avocado.

This was a very interesting and special recipe that only works with the best quality ingredients that you can find. And if you use wonderful, ripe Hass avocados, freshly squeezed lemon juice, Fleur de sel and a cold-pressed native Pistachio Oil, you will be delighted with this recipe. The Pistachio Oil should preferably be bought from a reliable source, or if you are as fortunate as we are and find a local Oil Mill (Bonner Oelmanufaktur), then, by all means, you should try to get the oil from there, it is worth the investment, no doubt whatsoever.

I am curious to see what other interesting ways the members of the French Fridays with Dorie group decided to present Anne Leblanc´s Pistachio Avocado in. Please click here for their own and personal interpretations.


Source:

Pistachio Oil from the “Bonner Oelmanufaktur” (www.bonneroelmanufaktur.de/pistazienoel-kalt-gepresst-nativ/33-pistazienoel-kalt-gepresst-nativ-100ml.html)