Amelie's Plum Cake

If you've seen the movie Amelie (Le Fabuleux Destin d'Amélie Poulain), I'm sure, like me, you've always wanted to be able to make her famous plum cake. 

A few weeks ago, I was looking at recipes on the internet and came across this website, which claims to have THE Amelie plum cake recipe --> http://whiskflipstir.com/2010/10/24/amelies-famous-plum-cake-kouign-amann/

I tried the recipe out and it turned out fantastic! Be forewarned - this recipe takes about 4-5 hours in total to make, due to letting the dough rise and chill multiple times. A good lazy, rainy day activity! 

When baked, the butter and sugar turn into a smooth and silky caramel - delicious! 

Amelie's Plum Cake

1 tablespoon yeast, not rapid rise
¾ cup warm water
2 cups all-purpose flour
½ teaspoon salt
1 cup sugar, which will be used in 1/4 cup incriments
(Plus an additional bit of sugar for yeast feeding and dough rolling)
1 stick salted butter cut into inch square pieces, chilled
2-3 tablespoons additional salted butter, melted

2-3 ripe plums

Instructions:
For a step by step guide with pictures, check out this website.  

The final stage of the dough - ready for the plums, butter and sugar.  

After adorning with plums. 

The final result! 

Au Petit Chavignol

I went here the other night with one of my friends. It's located on Hastings Street and Hawke Avenue, a block down from the infamous Astoria pub. Au Petit Chavignol is located right beside Les Amis du Fromage, it's sister company, which means if you like something on the menu, you can go right next door after your meal and buy it! :)

The first thing I noticed about this place was its extensive list of aperatifs and digestifs, which I of course indulged in! I ordered a glass of Ricard pastis to sip at while Lucy and I waited for our spinach and chevre salad. This salad was amazing - spinach, deep-fried chevre, sliced almonds and strawberries in a raspberry vinagrette.

For my entree, I ordered the four cheese macaroni and cheese which was oozing with cheeeeeese. They use a very eclectic mix of cheese: gruyere, white cheddar, orange cheddar and stilton blue.

Overall, a very cheeeeeesy experience.

Lemon-Glazed Madeleines

I recently finished the book, "The Sweet Life in Paris," by David Lebovitz. The book is a first-person account of Lebovitz's experiences, and of course tasting, of Paris and its famed cuisine. One of the recipes that really stood out to me (although they all sound divine!) was the lemon-glazed madeleines. I remember, when I was in Paris, drooling over these cookies in the pastry-shop windows....

This recipe does require a madeleine mold, which you can purchase at almost any cooking shop. I only have one, so I had to cook the madeleines in two batches. (As soon as I finished the first batch, I rebuttered the molds and stuck them in the freezer for 5 minutes before filling the molds with the batter again).

Lemon-Glazed Madeleines

For the madeleines:

9 T. butter, melted and cooled to room temperature (plus more for preparing the molds)

3 large eggs

2/3 cup granulated sugar

1/8 tsp salt

1 tsp baking powder

grated zest of 1 small lemon

For the glaze:

3/4 cup powdered sugar

1 T. freshly squeezed lemon juice

2 T. water

1. Brush the indentations with melted butter. Dust with flour, tap off any excess, and place in the freezer.

2. Using an electric mixer, whip the eggs, granulated sugar and salt for 5 minutes, until frothy and thickened.

3. Spoon the flour and baking powder into a sifter and use a spatula to fold in the flour mixture as you sift it over the batter.

4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate it. Fold just until all the butter is incorporated.

5. Cover the bowl and refrigerate for at least an hour (or up to 12 hours).

6. Using two teaspoons, plop a blob of batter in the center of each indentation that you think will expand to the top of the mold once the heat in the over spreads it out. You'll have to eyeball it! Leave the dough in the mound; do not spread it.

7. Bake for 8 to 10 minutes at 425 degrees F or until the cakes feel springy and just set. While the cakes are baking, make the glaze in a small bowl by stirring the powdered sugar, lemon juice and water until smooth.

8. Remove the madeleines from the oven and tilt them onto a cooling rack. When they are cool enough to handle, dip the cakes in the glaze, turning them over to ensure both sides are coated. Scrape off any excess with a dull knife. After dipping, set them on a cooling rack to cool until the glaze has hardened.

9. Eat immediately!

For a special treat, I served these madeleines as a dessert with a scoop of vanilla ice cream. C'etait tres delicieuse! :)

Pan-seared Sole with Mushroom Risotto and Roasted Asparagus

On a visit to the local library today, I checked out a copy of Julia Child's "Mastering the Art of French Cooking," which of course inspired me to make an elegant, french meal. I haven't actually cracked open Child's 684 page cookbook yet.. but don't worry, I will!

The first thing I made was the risotto, which is quite a daunting task. I recommend pouring yourself a big glass of red wine and doing some arm stretches before you begin because once you start, it's non-stop stirring for a good 20 minutes.

Mushroom Risotto

3-4 cups stock (your choice; I used vegetable stock)

1/2 cup onion, chopped

2 T. butter

1 1/2 cup arborio rice

1 cup white mushrooms, chopped

1/2 cup grated parmigiano

1/4 cup italian parsley, chopped

salt and pepper, to taste

1. Simmer stock over medium heat.

2. Add 2 T. butter to a 4-6 quart saucepan. Once melted, add chopped onion and cook over medium heat until a medium blonde colour.

3. Add the rice to the saucepan. Stir it and turn it over several times until coated well. Add a ladleful of stock, using a wooden spoon stir continuously to ensure the rice does not stick. When the stock is evaporated, add another ladle, cook this way until the grains of rice lose their chalky centers and are firm yet tender. (18 to 22 minutes- do not over or under cook!)

4. Add the mushrooms at the half-way mark... (I added them when I was half through the stock.. about 10minutes left).

5. When the risotto is done, turn off the heat; add parmesan and chopped parsley. Taste and season with salt and pepper.

After the risotto was done, I covered it and set it aside. I then arranged the asparagus on a baking sheet, tossed it with olive oil and seasoned it with salt and pepper. I then roasted it in the oven for 10minutes at 450 degrees F, or until slightly browned and soft in the center.

While the asparagus was roasting, I pan-seared the sole. I found that the recipe I used was a little bit bland, I think I would have used more wine or perhaps bread crumbs to give it a kick.

Pan-seared Sole with Provencial Spices

2 T. butter

2 shallots, chopped

1/4 cup white wine

4 filets sole

provencial spices (I used a small jar of provencial spices my aunt brought me, imported from france)

italian parsley, chopped

salt and pepper to taste

1. Melt the 2 T. butter in a skillet. Once melted, add the shallots, and cook over medium heat until translucent.

2. While the shallots are cooking, dip the sole filets in the provencial spices, until coated on both sides.

3. Add the sole to the skillet, and cover with white wine. Cook 4-5 minutes on each side, until the sole is hardened on the outside, but still soft the inside.

4. When the sole is cooked, remove from heat, and sprinkle with parsley. Season with salt and pepper.

Apple Tart

Cette weekend, j'etais tres ennui, alors, j'ai fait une tarte aux pommes. C'etait tres delicieuse! Servez-la avec creme fraiche.

French Apple Tart

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt

1/2 cup (113 grams) room temperature unsalted butter

1 large egg

For the Apple Filling:

6 medium-sized apples (2 pounds)

3 tablespoons (40 grams) unsalted butter, divided

1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, divided

1/2 teaspoon cinnamon, divided

Confectioners' Sugar for browning the top of the tart.

For the Glaze:

1/2 cup (120 ml) apricot preserves

1 tablespoon Cognac

Pour directions, regardez-ici: http://www.joyofbaking.com/FrenchAppleTart.html

I missed France... so I made a Tarte Tatin!

I miss France.
I miss France so much.
My sister and aunt took me to see Julia & Julie this last week.
Everyday at work we play the Amelie soundtrack.
All my parents ever buy for me anymore is cheese.


The recipe can be found on Martha Stewart Living: http://www.marthastewart.com/recipe/baking-handbook-tarte-tatin?autonomy_kw=tarte%20tatin

French Almond and Pear Tart

After seeing this recipe come up over and over again on TasteSpotting, I decided to try it out myself. The tart turned out wonderfully; the crust tasted like buttery shortbread and paired perfectly with the sweet pears and smooth almond cream filling. I served it warm with a scoop of vanilla ice cream.... yummmmm~

For the original recipe and more photos go to the site:

http://www.doriegreenspan.com/dorie_greenspan/2009/01/index.html