Gougère au Za'atar

These cheese puffs are very dear to me and this version is probably my best attempt at fusion. I often made a batch of these when I was in university, packaging them in a tin box and traveling them halfway across Montreal to a dinner party, where they were always popular and the first thing to disappear from the food table. They quickly became a common appearance at many potlucks I attended. Sometimes, I took a few minutes to write: Cheese Puffs on a small index card in case someone asked me what they were, I minimized the risk of embarrassing my already laughable French. 



I love making these with Gruyère cheese, its strong, nutty flavor lends well in these puffy treats. As recommended by the recipe author, Clotilde of Chocolate and Zucchini (who I've met!), I’ve used cumin to season them with consistently good results. This time however, I used a za’taar to change it up a little. A combination of sumac, salt, dried thyme, and sesame seeds, za’taar is typically used in Middle Eastern food. I've frequently seen it sprinkled on pita bread brushed with olive oil and then warmed in the oven, releasing a mesmerizing  heady and sweet flavours. Added in these gougeres, the spice makes them even more exotic.  

The preparation is easy if you have all your ingredients prepped and ready to go. Basically you simmer the butter and salt together, add the flour, mix vigorously to form the basic dough, then add the eggs one by one, and fold in the grated cheese along with the za’taar. The only challenging part of the recipe is waiting for the dough to chill, to prevent the puffs from spreading too much in the oven. The best part though, is the smell these sneaky devils give off as they turn crispy and golden, kind of like a big ball of Swiss cheese exploded, if you liken explosions to good and tasty things.



Clotilde suggests enjoying these with a glass of wine, though I’m partial to a cold glass of beer. I could eat a plateful of these with a citrusy light ale, something along the lines of a Rickard’s White. I’d also prefer to eat these with my legs propped up on a picnic bench and a mild spring breeze whipping through my hair, though I don’t really see that happening at the moment, since it still feels like winter out there. But I suppose a girl can dream, and soon enough, I will be eating a plateful of these gougères with a cold pint of beer in hopefully a few weeks time (toes and fingers crossed).

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Recipe here!

Acorn Squash Loaf with Streusel Topping

I’m not proud of this loaf. For days it was left untouched on the counter, still nestled in the loaf pan, bundled in parchment paper. It was a beautiful thing the moment I took it out from the oven, a golden sparkly masterpiece, but as it cooled, its spine caved in like an ugly, oblong crater. Even its taste, to me, was lackluster. It lacked that oomph, that spark, that oooh lala! that makes it irresistible to share. 

The recipe was intriguing, it required you to shred raw squash into the batter, something I haven’t heard of and was eager to try. But unless you’re gung-ho about tediously peeling the damn ridges of a squash, don’t bother. Raw squash just isn't the same as it is roasted. Instead, this loaf would have win more popular votes if it included roasted squash to reap its maximum flavor, I'd also double the amount of spices for an extra wallop of flavor. 

The best part of this squash loaf is the streusel topping. It’s not only pretty to look at, but the delicate crumbs add a sweet, grainy texture, giving the loaf just a whisper of sweetness. I wrapped up two thick slices in tin foil for a dear friend who ate them as if he had been on a deserted island for days, exchanging only a few words in between hungry bites, which I take as a good sign. It actually isn't too bad, in fact, I think they would taste even better smeared with peanut butter or if you got it, Speculoos.

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Recipe here!

Chana Masala with Quinoa

I’m taking a vacation from rice. When my mom is here, there is usually rice at.every.meal. It's so plain. To jazz it up, sometimes I drizzle gochujang (Korean red chili sauce) because I love how the spice burns my tongue. Or, if I prefer less heat, I spoon thick, inky juices from the eggplant cooked in black bean sauce over my rice. 















Since I got back from Hong Kong, I don’t have to dread eating rice. My mom abandoned me and now I have the whole apartment to myself for two months, which translates to two things: walking around naked (I’m not kidding), and eating whatever I want, whenever I want. But then sometimes laziness takes over and I’m tempted to declare peanut butter and jelly sandwiches for breakfast, lunch and dinner.

But I won’t have it. I brainstormed a delicious list of dishes that I’ve been meaning to make for months and also taste good the next day (none of them include rice, though risotto to me, doesn’t count, because it’s one of my favourite things ever). This weekend I crossed three things off my list and then added six more dishes as I was browsing cookbooks, so now I'm faced with a serious dilemma of finding a way to grow a second stomach to stick more food in my belly.

Last week, this chana masala lasted me for half the week. Seven spices are layered with sweet tomatoes and caramelized onions, the silky chickpeas help soak up the bright and hot flavours to give you a robust and luscious sauce. Pour it over quinoa (or if you dare: rice!), add a dollop of yogurt and you have yourself a very fine dinner. I couldn’t help but eat it in big, greedy bites, I encourage you to do the same.

**The lovely Lauren over at A Dash of Cinema interviewed me about food, blogging, and photos. You read about it here.

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Recipe here!

Speculoos cookies

My dearest Speculoos,

It was love at first sight. There you stood quietly, among your friends on the gleaming aisles of Le Grand Epicerie, stacked neatly, row after row, waiting to be devoured. Your ribbed red lid, your perfect round curves, the label that spelled out your glorious name: Speculoos.

My fingers shook with glee as I undid your cap, tore open the foil seal, revealing the most gorgeous caramel color I've ever laid my eyes on. Impatiently, I dipped my forefinger into your glossy, soft, luscious insides, and brought you to my lips. Oh! How you stole my heart. You were sweet! You were sticky! (akin to peanut butter, with a little less goo) And the best part of all, you had that kick of spice. It took me a while to figure it out, but lo and behold, it was cinnamon. You're scrumptious on bread. You're magnificent on a spoon. You're the sunshine in my mornings, afternoon and night. 

You accompanied me on Parisian picnics, kept me happy on afternoon snacks in Prague, and filled me up on many breakfasts in Budapest. So you can imagine how petrified I was when your jar held nothing but a few dregs of Speculoos left. You can't be bought in Canada and buying you on the internet costs just as much as the shipping (!!) BUT then Dorie Greenspan, that lovely lady, came out with this recipe. When we first met, you were a spread, thick and viscous, the consistency of nutella. I'll do anything to taste you again, even if it means in the form of a cookie.

So I mixed and kneaded dough to produce little Speculoos cookies to honor our love affair. I was giddy with excitement, dancing on my tippy toes as I watched you turn golden in the oven. Your irresistible cinnamony scent wafting through my home brought tears to my eyes. You were nearly done! Only one more minute till the timer announces your arrival! My own homemade Speculoos! Come to mama!

HM MMM! You were fine. Fine like a hot sexy lady in hot sexy stilettos. You are crispy, sweet little bites of pure happiness. I would have preferred you with a bit more feistiness (ground ginger and cloves), but you are beautiful just the way you are.

I heart you Speculoos.

Yours forever,

Jane

P.S. You are the epitome of beauty, just like this linen tea towel I won from Athena Pilchta's giveaway, courtesy of Linea Carta! (Thanks Athena!)

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Recipe here!