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Frenchie and the Colors of Summer

15 Jul

A chair and a plant in Georgetown

The greatest of all mistakes is to believe that summer looks the same wherever you go.

And I got to experience this first hand through my travels in May and June.

Urban summer to beach summer.

Sparkling blue waters to sweltering concrete jungle city heat.

Different landscapes offering the best antidote to the travel itch.

A tonic for both mind and body.

Quel bonheur !

Summer food and nature

Always room for a rhubarb tart

Coast to coast, inspired by food, friends and long walks, I decided to devote lots of time to mental and physical inactivity.

Appreciating the world as it presents itself to me and snapping away those photos I love to take.

There is something to be said about this instinctively honest feeling of leaving without a plan and relying on strangers and your gut to find the best a new place has to offer.

Developing new friendships along the way.

Finding new great pleasures.

Et arrêter tout.

A dinner at the farm

Green with envy

Many places proved to be great resting spots for a quick bite or to get away from the summer heat.

Huertas in the East Village.

ABC Kitchen near the Flatiron Building.

Toro in Boston’s South End.

Le Diplomate in D.C.

Heirloom and Luna’s in Charlotte.

Food and places that melted my heart and satisfied many cravings.

California ocean view

Blue tints and summer heat

Georgetown beauty

Summer and the opportunity to witness love in the making.

Young beach goers in California witnessing the first signs of summer love as they spread their towels on the hot sand with their friends.

Friends getting married on Cape Cod as a private recital in the small cramped living room grabs everyone’s attention lulled by Debussy’s Clair de Lune.

Home-made summer jams and jellies lovingly made by a friend – a gift so sweet I could not avoid trying all 4 of them right the second in his beautiful lush southern green garden.

Pêche, framboise, fraise et mûre – un délice.

Red summer spots

Bright yellows in the city

D.C. Dupont Circle market

But while summer does not look the same everywhere, the enthusiasm for it is infectious.

Can you tell I learned to like summer since I moved in the southeast?

Wasn’t I blogging about my preference for fall and winter last year before moving?

Oh the changes you’ll see when you move!

Presque incroyable…

The good cat

Boston's South End

At the farm

A summer from coast to coast

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 Year in Review – 2013

2 Jan

Wishing you a very happy New Year 2014.

Une très Bonne Année… full of good food, adventures, colorful travel experiences and health.

And starting the new year with a chocolate recipe is a good way to start the year.

Resolution for 2014? More chocolate!

Looking back at 2013 – the most popular photos and posts – the delightful memories of a busy year full of excitement.

Los Angeles, Malibu and a Boston blizzard in January.

The preparation for the move – from the Northeast to the Southeast.

A leap of faith. A new region.

Boxing up my Boston life and saying goodbye to lovely New England.

Financiers and roasted vegetables to gather friends around last meals before the movers take everything away.

Setting up and creating a new life in North Carolina.

A thirst for discovering places, flavors and what the area has to offer.

Un changement de vie.

Fresh ingredients for a quinoa tabbouleh.

Fresh air experience with Relish Carolina and their roaming dinner club.

Oh the joys of exploring Charlotte through food.

2013 took me twice to Mexico.

Puerto Vallarta and Mexico City.

The vibrant colors of a culture and country yet unknown to me.

The fond memories of times well spent with friends on the beach and at a wedding.

France, summer, a peach and cherry mousse, a chilled cucumber soup, and summer weather in Charlotte were also in the cards for me.

Spending time with family, photographing life as it happens, and finding food inspirations in Charleston,  Newport and Wisconsin travels.

Bright green countryside and golden sandy beaches.

Parisian walks and quaint cobblestone Charleston streets.

This past summer included everything needed for an escape and break from setting up a new home – all thanks to friends and family for welcoming and inviting me.

And if the anticipation for fall wasn’t high enough…

Not only my favorite time of the year.

But a Tahiti trip was in the works – comme un rêve.

French Polynesia vs. North Carolina’s autumn transformations.

A tale of two worlds apart. Each with their own unique colors.

And frankly, it’s probably impossible to take a bad picture in French Polynesia.

Le paradis.

And with a New Year resolution to eat more chocolate, it is only appropriate to share the first recipe of the year – with chocolate of course!

Neither a cake nor a gratin.

But a delicious treat to start the year.

And what about you? Any New Year resolutions to share?

May 2014 be full of joy and health.

Happy New Year!

And thank you to the Charlotte Observer, the Journal of the American Chestnut Foundation and NoshOn.It for featuring F & Y last year.

Un grand merci!

Orange-Flavored Warm Chocolate Cakes with Sour Cherries

makes four 2/3-cup ramekins

1 egg + 1 yolk

1/3 cup (65 g) Turbinado sugar

zest of half an organic orange + 1 Tbsp freshly squeezed orange juice

2 Tbsp hazelnut flour/meal

1 Tbsp millet flour

1 Tbsp Dutch cocoa powder

1 Tbsp black onyx cocoa powder – it gives a more intense color/taste to the cakes (replace with another Tbsp of Dutch cocoa if needed)

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

pinch of sea salt

2/3 cup (155 ml) coconut milk

3.5 oz (100 g) of dried sour cherries – roughly chopped

Preheat the oven to 350 °F (180 °C) and butter the inside of the ramekins. Set aside.

In a small bowl, whisk the egg, yolk, sugar, orange zest and orange juice together.

In a medium bowl, combine the flours (hazelnut and millet), the cocoa powders (Dutch and black) with the cinnamon, ginger and salt.

Add the wet ingredients to the dry ingredients. Whisk until well mixed.

Pour the coconut milk slowly while whisking until well combined.

Put 1 Tbsp of chopped dried sour cherries at the bottom of each ramekins.

Fill each ramekin with batter, over the dried cherries. Top each ramekin with 2 Tbsp of dried cherries.

Place in the oven and bake for 25-30 min. Remove from the oven and let cool for 15 min.

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