bubbles with a strawberry twist

they say strawberries and champagne are a perfect complement. this may very well explain why this cocktail is so delicious! by now everyone who knows a thing or two about me, knows that a good cocktail is something i don’t keep secret.

this is not a complicated recipe to make, but the liquor i use may not be available everywhere. it is called fragoli (meaning strawberries in italian). it is not a super sweet liquor (not even sure it qualifies as one) and it is filled with tiny wild strawberries which are about the size of raisins! those are not only delicious but they also render this cocktail simply sumptuous.

essentially all you need to do is poor a little bit of fragoli into a champagne glass (as shown below), then fill the rest with an inexpensive sparkling wine such as a prosecco or a crémant. like most of the cocktail recipes i write about, go with your taste for figuring out how much liquor you want in it. start with a little, and if you want it more flavourful, add a little more.

(in the glasses above i may have put a little too much, although it made a really nice picture)

one cool thing about the berries in the bottle: they have managed to carefully measure the amount so that there are strawberries until the very end of the bottle. so don’t worry that too many may fall into your glass ~ it’s a good thing!

please feel free to leave a comment after you’ve tasted it ~ thanks!

the duel for the best chocolate chip cookie

once upon a time when i was a young designer at holt renfrew in toronto, i worked with a lovely woman named martha. one day in a casual conversation i mentioned to martha that i baked the best chocolate chip cookies. it really wasn’t an arrogant statement, but rather one supported by a long list of great reviews. but martha said hmmm... i believe i make the best chocolate chip cookies. what type of chocolate do you use, she asked. well, no point of arguing without having the proof at hand, she said, let’s have a best-cookie challenge.

of course, chocolate being an important part of such a cookie, it goes without saying that its quality is with great impact. i used a good quality brand, but nothing particularly special. but rather than feeling defeated by this simple question, i took on martha’s challenge.

on the specified challenge date we both showed up with our batches of cookies at hand and were soon surrounded by the rest of our department. i tended my box for her to take one of my cookies, and she tended hers for me to take one.

after my first bite into her cookie, i simply said "okay, you win" — “now you have to give me the recipe!” and so, here is that infamous winning recipe. i haven’t made it as often in recent years, but every time i do it is greatly appreciated. of course if you love chocolate chip cookies, you may already have a famous recipe of your own... but give this one a try. the last time i made the “other cookie” recipe was on the day of the challenge. this one here is definitely a winner.

and wherever you are martha, i thank you again for raising a challenge and graciously sharing your winning recipe. i think of you every time i make it!

toblerone oatmeal cookies

ingredients

3/4 cups ~ 187.5ml -unsalted butter -soften

1.25 cup ~ 312.5ml -brown sugar

1 -egg

1/4 cup ~ 62.5ml -orange juice

1 tsp ~ 5ml -pure vanilla extract

1/2 tsp ~ 2ml -salt -omit if using salted butter

1/4 tsp ~ 1ml -baking soda

1 cup ~ 250ml -flour

3 cups ~ 750ml -rolled oats

200g -toblerone chocolate -chopped into chunky pieces

100g -toblerone white chocolate -use another kind if you can’t find white toblerone

a note about chocolate: this recipe is amazing because it uses toblerone chocolate which has nougat and almonds in it. so please make sure not to substitute. also please note that you don’t have to use white chocolate at all as this was my added touch at some point over the years. you can simply use 300g of regular toblerone (a huge bar is 400g).

make sure to cut the toblerone chocolate into nice chunky pieces to your taste.

your batter will be very thick, and after the chocolate is in, very chunky as well.

• preheat oven to 350ºF / 175ºC

• mix butter until fluffy, then beat in sugar, egg, orange juice and vanilla extract.

• in a separate bowl, mix the flour, salt and baking soda.
• then add to the butter mixture.

• once this batter is well mixed and looking smooth, add the rolled oats.
• the batter will seem very thick, so add the oats one cup at a time.

• lastly add your chocolate chunks, but not all at once either.

• place 1 tbsp of batter for each cookie on a baking sheet ideally covered with parchment paper. i find baking is perfect when using parchment

• bake 10 to 12 minutes (depending on your oven).

ovens vary greatly and unless you have an extra thermometer to confirm its temperature, you have to monitor the first batch you put in. this baking time is quite accurate so if you like your cookies a bit chewier, then 10 to 11 minutes will do the trick. if however you prefer them crunchier, 11 to 12 minutes it is. these cookies however will sing much better on your palette on the chewier side. enjoy!

please let me know if you enjoy these cookies by leaving me a comment ~ thanks!

spritz : a venetian cocktail

only a very special cocktail could make it to my yummy recipes blog... and this one definitely fits the bill. i discovered this delicious cocktail in venice in 2003 while at the spectacular 300-year-old caffe florian in piazza san marco. i figured at the time that i was better off paying 12 euros for a cocktail rather than 8 euros for a coffee: at least i’d get a buzz out of it! and for the record, caffe florian is an absolute museum of richness and beauty, well worth the price of a cocktail.

so what is a spritz? well, there are variations of it, but essentially it is a mix of a bitter orange aperitif and white wine. the most popular of those aperitifs is aperol which unfortunately is not available in north america (as of january 2012, it is now available in canada) and the other one is campari. the difference is that aperol is much less bitter than campari, and slightly sweeter. it also has only 11% alcohol vs 25% in campari. the latter is also much more red in colour. — to learn more about spritz check here.

at first this cocktail will be a shocker to most: it is bitter. but it is also very refreshing and very addictive. and i have many many friends that can attest to that. for one, if you get to travel to italy you must experience it firsthand while you’re there. just like if you go to france you should not leave the country without having tried a pastis. that is how i travel anyhow.

so here are recipes using both types of aperitifs, as i have finally managed to create an equivalent recipe for making a spritz with campari that it is much more like that of the aperol.

spritz with aperol + white wine

1 measure of aperol

1 measure of white wine

a splash of sparkling water -just enough to give it a fizz

a slice of orange -always squeeze the juice out of it a little

spritz with aperol + prosecco

1 measure of aperol

1 measure of prosecco

a slice of orange -always squeeze the juice out of it a little

spritz with campari

1 measure of campari

1/2 measure of orange syrup -you can double this amount if you find it too bitter

3 to 4 measures of white wine or prosecco

a splash of sparkling water -only if using white wine: replaces one measure

a slice of orange -always squeeze the juice out of it a little

as i constantly described aperol as a sweeter and more orange-flavoured alcohol than campari, it occurred to me that by adding a touch of orange syrup to the campari it might soften the difference. as it turned out, i was very happy with the result when i finally made the taste-test. depending on your palate, feel free to adjust the syrup amount to your liking. it’s all good... so make it your own, and enjoy it!

if you missed the other cocktail that warranted a spot in my yummy recipes blog, here it is.

please let me know if you enjoy the spritz by leaving me a comment ~ thanks!

winter pesto

this is probably my favourite pesto sauce. it is called winter pesto because it is made with fresh parsley instead of fresh basil, and parsley is readily available all year round and always at a reasonable price. now the reason i like it best is that for one it is very flavourful (not all pesto sauces are created equal that way), and secondly it tends to keep a nice green colouring unlike basil pesto which seems to turn brownish.

ingredients

2 cups ~ 500ml -fresh parsley, chopped coarsely

1/2 cup ~ 125ml -grated parmesan cheese

1/4 cup ~ 60ml -pine nuts

2 tbsp ~ 30ml -dry basil

3 or 4 -cloves of garlic, cut in small pieces

1 tsp ~ 5ml -salt -to taste

1/4 tsp ~ 1ml -pepper -to taste

3/4 cup ~ 375ml -olive oil

1/2 cup ~ 125ml -sundried tomatoes, cut into small pieces -optional

• make sure all the ingredients are chopped or cut into smaller pieces even if you use a high-power blender. having the mixture stuck at the bottom of the blender is not fun. if however it happens, adding the olive oil will help it get unstuck.

• put all the ingredients at once in a blender except for the olive oil and the sundried tomatoes, and mix until everything is finely chopped.

• then, still while mixing, add little at a time the olive oil until you have a well blended and smooth mixture.

• transfer the pesto sauce into a bowl. if you choose to add the sundried tomatoes in your pesto, add them at this point and blend into the sauce — the little pieces will not only add flavour to your dishes but also colour.

• you can store the pesto into small jars and freeze them.

this recipe makes about 375ml of pesto sauce, that’s 1.5 cup, which you can store in small jars and freeze for future meals.

pesto makes wonderful pasta salads: simply add your favourite veggies and some protein such as shrimps or chicken and you’re done. easy, fast and delicious!

please let me know if you enjoy this pesto by leaving me a comment ~ thanks!

french crepes

crêpes françaises :: frittelle francese

over the past decade i have travelled a lot and often time brought with me the most authentic thing i could from my native land: maple syrup. the province of quebec in canada where i was born, is the largest producer of maple syrup in the world. outside of quebec this sweet delicious elixir is rather hard to find, and most definitely expensive. so what better way to treat people or to thank them than to offer a little of that golden sweetness?

today i simply want to share a delicious way of enjoying maple syrup, and since i am french, the very first thing that comes to mind are of course the famous french crêpes! they are easy to make, versatile, and oh-so-delicious.

ingredients

1 cup ~ 250ml -flour

1/4 tsp ~ 1ml -salt

2 tbsp ~ 30ml -sugar

2 -large eggs -or 3 small ones

1.5 cup ~ 375ml -milk

1 tsp ~ 5ml -vanilla extract

1 tbsp ~ 15ml -melted butter

1 tsp ~ 5ml -cognac -optional

• the best and easiest way to have a smooth batter for those crêpes is to use a blender, food processor, or even a hand mixer.

• simply put all your ingredients together and mix until you have a perfectly smooth texture.

• then let the batter rest for about an hour at room temperature.

• heat a non-stick pan and brush a touch of butter before pouring a bit of batter into it.

• medium-high heat is best.

• turn or move the pan slightly to spread the batter evenly ~ you want your crêpes to be thin.

• cook the crêpe until it is golden. you can see this colour progression on the edge of the crêpe or else you can lift it a little to look at the underside. another good point of reference are the tiny air bubbles that come up through the batter. as seen in the picture on the left.

• then flip the crêpe onto its other side and cook it for a few more seconds.

• you can make all the crêpes one at a time and pile them on a plate that you keep warm (usually in a low heat oven).

• then serve with a drizzle of maple syrup and whatever else your heart desires.

please note that this recipe is for sweet crêpes. if you want to enjoy them with savory garnishes (ie. ham and cheese), simply omit the sugar (and of course the cognac).

this recipe makes approximately 12 thin crêpes about 18 cm in diameter or 7 inches.

see how different each side looks: one is very golden-looking and the other is rather patterned. also note how thin those crêpes should be in relation to the size of a fork.

if you don’t have maple syrup

one of my favourite alternative is with seasonal fruit and sweet condensed milk ~ very yummy. and i also love crêpes with dulce de leche from argentina ~ oolala.

please let me know if you enjoy the crepes by leaving me a comment ~ thanks!

snickerdoodles : oolala

apparently, we canadians have been somewhat sheltered from this delightful traditional cookie. possibly we have another not-so-creative name for this simple sugar cookie, but as i started to inquire, i was very surprised to find so few who had even heard of it. doubly surprised as usually my french-canadian upbringing is to blame for my education shortcomings with regards to the english traditions.

unspectacularly, i had my very first snickerdoodle just last year as i grabbed a coffee at starbucks in seattle. i really wasn’t looking for a snack, but the name hooked me; and then the cookie followed. it was very yummy! (and no, starbucks does not carry the same food items cross-border)

recently i had a potluck to attend, so i did a search on the internet to find a recipe for it. as it turned out most recipes i found were identical which made it easy to pick one. so i rolled up my sleeves and attempted my first batch of snickerdoodles. unfortunately i was not entirely happy with the result — the cookies tasted very good but were far from being chewy like those of starbucks. however, for all those who had never had a snickerdoodle, they were an absolute hit. everybody loved them and i was left with none to take home!

since i am a bit of a perfectionist (some would say that’s an understatement) i went back to the internet to find another recipe. that was not such an easy task, but i did find one that was different enough. as it turned out it was much better: the cookies were definitely more chewy. there was however something about the taste that was missing from the first recipe. so, in my third attempt, i did a small mix between the two recipes, et voilà! the perfect snickerdoodle!

ingredients

1 cup -butter -softened

2 cups -sugar

2 tsp -vanilla extract

2 -eggs -large

3 cups -flour

1 tsp -cream of tartar

1 tsp -baking soda

1/4 tsp -salt

sugar + cinnamon -for rolling the dough in

• preheat oven to 350ºF

• cream the butter and sugar together in a large bowl.

• add the vanilla extract and the eggs, and mix until light and fluffy.
• combine the flour, cream of tartar, baking soda and salt in a separate bowl.
• add half of the dry ingredients to the whipped mixture and blend well.
• then add the rest.
• cover the bowl and chill for an hour.
• meanwhile mix about 4 parts sugar to one part cinnamon together in a small bowl.

• line a cookie sheet with parchment paper.

note: my experience with using parchment has produced my best baking results.
• when the dough is chilled, make some small 1-inch balls and roll them in the cinnamon sugar.

• once all placed on the cookie sheet, press them slightly with the back of a fork.
• bake for 10 minutes.

note: if you prefer cookies more crunchy, bake them for 12 minutes, or try baking them instead at 375º for 10 minutes. (each oven being different, one needs to do their own testing)

warning: these cookies may cause some serious indulgence.

now i need to highlight something important. sometime in the interim between my first two batches, i discovered something huge: i did not know how to measure flour correctly!

how to measure flour

this was shocking to me, but it explained a lot. when packing your measuring cup, you should not pack it from scooping the flour from the jar with your cup, but you should instead scoop out the flour with a spoon, toss it into your cup, and then level it with a knife. the difference is as follow: a scooped up measuring cup of packed flour weighs about 255g, and a spooned in cup of flour weighs about 225g. that is a 30-gram difference for only one single cup! if your recipe calls for three cups, you’re looking at 90 extra grams of flour. — no wonder the european’s recipe books use weight instead of volume as a measuring standard! please watch the 65-second video.

after learning this, i was able to understand why the same recipe can vary so much from time to time, or from baker to baker. hence the dryness of my first batch of cookies!

please let me know if you enjoy the cookies by leaving me a comment ~ thanks!

tuna tartare

a tartare is by definition a preparation of either finely chopped raw meat or raw fish with a special seasoning or sauce. it is definitely not for everyone. personally i have always loved steak tartare, and i am also a huge fan of sushi and raw fish. so when i first heard of tuna tartare, it was like music to my ears.

this recipe originates from a william sonoma book i own, and is very lightly altered. i have looked for other recipes, but i couldn’t find many. because it is so very good, i am including it on my blog. it is super easy to make and is totally worth it. finding all the ingredients will possibly be your only challenge — one you will quickly forget after your first bite!

ingredients

3/4 lb ~ 375g -sushi-grade ahi tuna -cut into small dice

2 -shallots -finely chopped

2 tbsp -chives -chopped not too small

1/2 tsp -fleur de sel -to taste

1/2 tsp -fresh ground pepper -to taste

ingredients for the dressing

1 -egg yolk

3/4 tsp -fresh ginger -grated

1/2 -garlic clove -finely chopped

1.5 tsp -japanese hot mustard -either prepared or dry (use 1 tsp)

1 tbsp -mirin

1 tbsp -soy sauce

1/4 cup ~ 50-60ml -rice vinegar -i prefer 50ml as it’s a bit thicker

1/3 cup ~ 80ml -peanut oil -i usually use olive oil

2 tbsp -asian sesame oil

about the ingredients: nowadays the tuna is fairly easy to find, at least here in vancouver, and most supermarkets carry it. the first time you buy it make sure it is the right tuna that can be eaten rare as sushi or seared. the ingredients that can be tricky to find are the asian hot mustard and the mirin. those i found at fujiya. the hot mustard i prefer is the dry one, and it comes in a tiny tin much like wasabi powder. the mirin is a liquid and comes in a small bottle. everything else can be found at regular grocery stores.

about substitutions: the first time i made the dressing i didn’t have all the ingredients so i used wasabi powder instead of hot mustard, olive oil instead of peanut oil (i admit to never have the latter) and i omitted the mirin altogether as i did not even know what it was. the result was very good. so don’t panic if you’re missing something!

• always keep the tuna very cold — this is very important.

• in a food processor, blender, or something a bit smaller if you have, combine the first six ingredients for the dressing (egg yolk, ginger, garlic, mustard, mirin and soy sauce).

• once smooth, add the vinegar. blend for a few seconds.

• with the motor still running, slowly drizzle in both oils until emulsified.

• transfer the dressing into a container and keep it refrigerated until ready to use. you can keep the dressing up to a week and you can also use it for salad dressing.

note: the dressing will be fairly liquid.

• once your tuna is thawed, cut it into small pieces. if you have a good knife you can even cut it while it is still a bit frozen as it is easier to cut it into smaller pieces.

• toss in the shallots, the salt and pepper, and add some of the dressing. add just a little bit at a time so it covers the tuna but doesn’t make it too soupy.

• sprinkle the chives over the tuna and serve it very cold, with chopsticks.

oh my... i am salivating just writing about it!

i sure hope you enjoy this tartare as much as i do! it is totally addictive!

please let me know if you enjoy this tartare by leaving me a comment ~ thanks!