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Frenchie and a Peach Summer Salad

18 Aug

Summer local peachesScenes from SoCalWhat can I say? When the peaches from Georgia and South Carolina are abundant, salads, tarts and cobblers become staple items on the kitchen counter.

Mixing peaches and tomatoes is one of my favorite food pairing.

It’s a bit unusual but when you think about it more it just makes sense.

Blueberries and lemon.

Honeydew and cucumber.

Strawberries and basil.

… et maintenant, les pêches et les tomates.

Honey-roasted cherry tomatoes Near San Diego, CA Colorful Charlotte's 4th Ward Out and about in SoCalI started to make this salad before I left for Southern California.

It followed me all summer long so far.

Picnic on the grass under giant trees.

Warm summer dinner on the balcony.

Friend’s evening garden party.

Sunday pot luck by the river.

Or on-the-go for a light lunch.

I like it a lot, if it wasn’t obvious already, and I hope you will too!

Coronado Hotel in San Diego Light, sun and food Longing for the oceanPart of me still feels like I am on vacation when I make it.

It has summer written all over it.

In fact, it screams bright blue skies and sunny golden hues.

Encore un peu de salade?

Oui, avec plaisir…

Temecula, CA green patio The colors of summer Manhattan Beach California scenery, feet in the water.Ruby red, bold yellow, leafy green.

Summer in a plate.

A salty sweet combination to make and enjoy over and over.

There is just something light about it that reminds me of the feeling I had when eating at Fishing with Dynamite on Manhattan Beach.

I don’t know if it was the light, the space, the many bright windows or the food, but it was a delicious summer experience.

And eating this salad directly from the salad bowl with your feet up outside in the heat is also highly recommended.

Coast to coast from CA to MA Temecula vines Beautiful Georgetown in DCA perfect summer saladPeach and Tomato Summer Salad with Ginger Tarragon Vinaigrette

serves 6-8

2 lb (900 g) of ripe tomatoes – mix and match as much as you can – I use big red tomatoes, small red, yellow, and black cherry tomatoes

9 oz (255 g) of ripe peaches – cut in wedges

4 oz (115 g) of black olives

20 basil leaves – roughly chopped

4 Tbsp of olive oil

1 Tbsp of raspberry vinegar

1 teaspoon of mustard

1.5 teaspoon of maple syrup – or honey

1×1″ (2,5 cm x 2,5 cm) of fresh ginger – peeled and cubed

15 tarragon leaves

4 oz (115 g) of feta cheese – crumbled

a handful of pine nuts

freshly ground pepper

Cut, chop, slice the tomatoes to end up with a variety of different cuts: wedges, small slices, pieces, halves etc. I like to halve the cherry tomatoes and cut the bigger tomatoes in wedges.

In a big bowl, drop half of the tomatoes, peaches, black olives and chopped basil leaves. Keep the rest separate for now.

In a small food processor, mix all the ingredients for the vinaigrette: olive oil, vinegar, mustard, maple syrup, fresh ginger and tarragon leaves.

Pulse until the vinaigrette is smooth, emulsified and the ginger and tarragon are well blended. Add more fresh ginger or tarragon depending on taste and strength of the herb.

Pour half of the vinaigrette over the salad in the big bowl. Mix delicately.

Add the rest of the tomatoes, peaches and black olives on top. Sprinkle with the remaining chopped basil leaves.

Sprinkle the salad with the feta cheese, pine nuts and ground pepper.

With a big spoon, add small dollops of the vinaigrette over the peach and tomato salad.

Put the left over vinaigrette in a pourer and serve next to the salad for extra helpings.

Georgetown lime house

Frenchie and the SoCal Dates

29 May

San Diego, CA

I cannot believe how long it’s been since the last post.

Pas d’excuse !

You know how it goes…

Neck and shoulder issues in March without the possibility of looking up or down.

No cooking. No photos.

Food poisoning in April.

No cooking. Oh no, no cooking for sure! No photos.

The fear of the blank page. It’s been so long!

And then May travels.

I’ve traveled coast to coast this past month and am ready to bring back lots of memories, experiences, food and colors.

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Still on the road but wanted to share this nut cake with you.

You can always catch up with me on Instagram where I post pictures daily.

For my non-dairy friends, this cake is actually dairy-free.

Inspirations from my Southern California travels.

The sweet discovery of local SoCal dates at the San Diego Hillcrest farmers’ market.

Is it wrong to say I brought 2 pounds of those dates back with me?

The market was everything I have yearned for in a market.

Filled with fresh food, ethnic diversity, love, colors and smiles.

But so is this part of California and I ought to post more photos from my latest discoveries later.

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Until then, hello from New York City while I am enjoying a date or two as I type this post

I did bring some with me – guilty!

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Date and Honey Nut Cake with Olive Oil

makes a 12×9 cake (30×23 cm)

2/3 cup (160 ml) of olive oil

1/3 cup (80 ml) of honey

4 eggs at room temperature

1 cup (235 ml) of almond milk

1 vanilla bean – scrapped and seeded

1 cup (120 g) of almond meal or flour

1/2 cup (60 g) of cashew meal or flour

1/2 cup (60 g) of coconut flour

3 tablespoons of chestnut flour

1/4 teaspoon of sea salt

2 tablespoons of baking powder

6 oz (170 g) of dates – pitted and chopped

Preheat the oven to 350 °F (180 °C) and grease the inside of the baking dish with olive oil and a brush. Set aside.

In the bowl of a stander mixer on high speed, beat the olive oil with the honey until well incorporated and smooth.

Add the eggs and continue to mix until blended in.

Add the milk and the vanilla seeds and continue to blend.

In a small bowl, combine the flours (almond, cashew, coconut and chestnut) with the sea salt and baking powder.

Add the dry ingredients to the wet ingredients in the bowl and reduce to speed to slow. Mix slowly until well combined.

When creamy, remove the bowl from the stander mixer and scrape the sides with a spatula.

Add the chopped dates to the dough and spread in the pan.

Bake for 30-35 minutes or until a tooth pick inserted in the center comes out dry.

Let cool for 15 minutes before cutting squares and serving.

Frenchie and a Spring Tartine

24 Feb

Spring isn’t for another 24 days but it seems it already settled in the southeast.

In the cool of the evening, you can already feel the calm and serenity of the elements.

The birds came back during the day and they welcome the sun at dawn.

This isn’t without saying that one winter here looks completely different from a Boston winter – except for those 2 days of snow.

The joyful white blanket of winter that I miss so very much.

And just like that it disappeared – sliding back into spring.

The thrill of traveling near and far in January – the first month of the year, the first trips of a new year.

Charleston, San Francisco, Sonoma.

Family, work and friends.

Colors to capture, smells to remember, landscapes to observe, new memories to make.

Elusive treasures, little fragments of happiness.

And even though spring has arrived at my house early and unannounced, I thought it best to celebrate this new season in the kitchen as well.

A green tartine for a bright spring.

Smoked Salmon/Prosciutto Tartines with Edamame Horseradish Spread

1/3 cup (50 g) cannellini beans

3/4 cup (100 g) edamame – shelled

1 teaspoon of sea salt

1 small shallot – chopped

1/2 cup (30 g) of arugula – packed

1/4 cup (60 ml) of olive oil

1/8 cup (30 ml) of walnut oil + more for drizzling

3 teaspoons of freshly grated horseradish root (note: if you are sensitive to horseradish, 3 teasp. will only give a slight faint after taste. Add more as needed depending on preferences)

1 Tbsp of sesame seeds

5-6 oz (140-170 g) of smoked salmon or prosciutto

freshly ground pepper

multicolored baby beets – raw and thinly sliced

crusty country bread – thinly sliced

In a food processor, add the beans, edamame, salt, shallot, arugula, and olive oil.

Pulse for 20 seconds until it turns into a paste.

Add the walnut oil and horseradish. Pulse for another 5-10 seconds.

Spread the edamame horseradish spread on lightly toasted bread slices. Top the tartine with smoked salmon (my favorite) or prosciutto and raw, crunchy baby beets thin slices.

Sprinkle the tartine with more sea salt, freshly ground pepper and an extra drizzle of walnut oil.

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