Scone City

Once again, I’m hawking priceless family treasures over at Seattlest. Last week, it was my great-grandfather’s swashbucklingly boozy egg nog, and this week, it’s my sister’s scones.Each Christmas, my sister Lisa takes a simple recipe for Scottish scones—a formula given to her, appropriately, by a Scottish friend—and spins it into a half-dozen delicious varieties. In our family, these scones are a

Cherry Blossom Festival 2004

When the weather warms up we look for any excuse to eat outdoors. It could be a picnic, a day at the beach or a street fair, food just tastes better outside. Especially when the day is sunny and bright and everyone is having fun and celebrating. Warm weather signals the beginning of street fair season and one of the first ones is the annual Northern California Cherry Blossom Festival.



The Cherry Blossom Festival features an amazing food bazaar. The food is a mix of Japanese and American favorites, sometimes in the same dish, and it's a major reason we go each year. The air becomes thick with barbecue smoke and the scent of the grill and perhaps the gill. In addition to teriyaki burgers and strawberry shortcake, there is also bbq squid, bbq eel, rice balls and hot udon soup. This past Sunday in addition to the deliciously sweet eel and strawberry shortcake, we ate green tea ice cream, some inari which is a rice stuffed sweet bean curd, California rolls, gyoza and some spicy short ribs grilled up by the Asian Firefighters of San Francisco and served with a scoop of kim chee. Trust the firefighters when it comes to barbecue!



The Cherry Blossom Festival is a celebration of all things Japanese. It includes an arts and crafts fair, all kinds of cultural demonstrations. Some of my favorite events are the Japanese tea ceremony and performances by Japanese classical and folk dancers, and taiko drummers. Sunday was also the day of the grand parade along Post street. This year there was lots of cheering for our new mayor and our newly appointed police and fire chiefs. San Francisco is the first major city to have women heading up both those posts at once. An extra reason to cheer! We also saw several kimono-clad Japanese dance groups and scores of adorable school kids dancing and singing their way along the parade route. The strangest thing we saw was a contingent of people costumed like anime characters. Something you have to see to believe...



Now that the weather is finally warming up, keep on the lookout for beautiful cherry blossoms, head out to a street fair and find yourself something yummy to eat. Spring has finally sprung!

Espresso Cheesecake Brownies

I have hardly anything to write about anymore. My life consisting as it does, of 9 hours in a library every single day. I made these brownies for a friend's party. A party I didn't even have the energy to go to! But it's not all bad, and I'm making it seem worse than it is. In all honesty I kind of enjoy all of this studying. (Right, I say that now!) But I just don't have all that much leftover. So maybe today we'll forgo the write up, and I'll just tell you that these were good. That R liked them, that the girls I study with at school liked them, and that they were gone in 2 days. You can't freeze them, as was my first inclination, because of the sour cream topping. So if you make them, your only option really is to eat them. A pretty simple decision.

Espresso Cheesecake Brownies

From Dorie Greenspan's Baking From My Home to Yours

For the brownies:

1/2 cup ap flour

1/4 teaspoon baking powder

pinch of salt

5 tablespoons unsalted butter, cut into cubes

4 ounces bittersweet chocolate, chopped

1/3 cup sugar

2 large eggs

1/2 teaspoon vanilla extract

Preheat the oven to 350 F, with a rack in the center. Butter a 9" square baking pan placed on a baking sheet and set aside.

To make the brownies:

Whisk together the first three ingredients. Put the butter and chocolate over a double boiler with water simmering. Stir until the ingredients melt, but don't overheat so that the butter separates. Remove the top of the double boiler and set aside.

Stir the sugar into the chocolate mixture with a whisk, then add the eggs one at a time. Beat well after each egg, then beat in the vanilla. Next, gently stir in the dry ingredients until they disappear. Set aside.

For the cheesecake:

1 1/2 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water

8 ounces cream cheese, at room temperature

2/3 cup sugar

1/2 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 tablespoon ap flour

Allow the espresso to cool to tepid. With a stand mixer fitted with the paddle, beat the cream cheese on medium until it's completely smooth. Add the sugar and continue to beat for 3 minutes more. Beat in the vanilla and espresso before adding the eggs one at a time. Beat for 1 minute after each egg, then reduce the speed to low and add the sour cream, then the flour. The batter should be smooth.

Pour about 3/4 of the brownie mixture into the prepared pan. Smooth it out, then pour the cheesecake layer over the top, taking care to make it even. Place spoonfuls of the rest of the brownie batter on top, and use a knife to swirl the dark and light batters together. Be careful, however, not to plunge the knife into the base brownie layer. Swirl only as much as necessary.

Bake for around 30 minutes. The brownies should come away from the sides of the pan. The cheesecake will puff and turn lightly browned around the edges. Transfer the pan to a wrack to cool. Once it reaches room temperature, refrigerate for at least 2 hours, until well chilled.

For the topping:

1 1/4 cups sour cream

1/2 cups confectioners' sugar

Warm the sour cream and sugar in a small saucepan over very low heat. You need to stir constantly until the sugar is dissolved. Pour over the chilled brownies, then return them to the refrigerator and chill for at least another hour. Cut the brownies into squares and serve.

Navy Bean and Pasta Gratin with Basil and Ricotta

In an attempt to use up some of the evidently faux ricotta (better called paneer or queso fresco) I made a couple of days ago, I've been bookmarking recipes like a crazy person.  Cheesecake was out because there's only two of us, and who needs the temptation of an entire cheesecake anyway?  Didn't really feel like going the lasagna rout, at least not right away.  So I chose this recipe from Deborah Madison, the grande dame of vegetarian cuisine.

Here are the things I love most about this recipe: the surprise pockets of ricotta hidden beneath a coating of panko, swirls of beans and roasted tomato, and shells that fill themselves up greedily with stock and cheese.  Those shells and I have a lot in common.  But the best part of this dish are the spoonfuls of pesto nestled in and among all of that other good stuff.  Little explosions of spring, of bright green color, peaking out from among the pillows of white.  

I do have to warn you, however, that the stock remained a bit runny through cooking, but I'm willing to overlook that.  I left most of it behind in the dish when I served it.  Next time, I'd use an entire onion instead of half, only because I hate ending up with halves.  And we love onions.  But it's perfect for this time of year, because even if the tomatoes aren't at their most flavorful, the oven will coax something sweet out of them.  And if you feel yourself to be on the cusp of spring, even if the weather is not yet cooperating, this just might push you over.  And give you someplace lovely to land.

Navy Bean and Pasta Gratin with Basil and Ricotta

Adapted from Deborah Madison's Vegetarian Cooking for Everyone

1 cup navy beans (or any white bean) soaked overnight

Olive oil as needed

1/2 onion, chopped

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper

4 large garlic cloves, chopped

2 cups basil leaves, loosely packed

1 cup grated Parmesan

1 1/2 cups dried pasta shells

4 medium sized ripe tomatoes, seeded, chopped and peeled only if you want

1 cup ricotta

1 cup panko bread crumbs

Boil the beans in fresh water for 10 minutes.  Drain and set aside.  

Heat some oil in a soup pot and sauté the onion, bay leaf and thyme over medium heat for a few minutes, until softened.  Add the drained beans and 6 cups of water.  Increase the heat to bring to a simmer, then cover and continue to simmer for about 30 minutes.  If you need to, add additional water so that the beans are covered.  After 30 minutes season with salt, recover and cook for another 15 minutes.  Remove from the heat and set aside.

In a food processor, process the garlic and basil until everything is chopped.  Add the cheese and enough oil to moisten, I used about 2-3 tablespoons.  Process until you reach the consistency of a coarse puree.  Season with salt and pepper to taste.

Oven preheated to 350F.  Oil a large baking dish.  Cook the pasta in salted water until more al dente then usual, as it will continue to cook in the oven.  Drain the pasta and run under cold water to stop the cooking process.  Drain the beans from their broth over a large bowl, reserve the broth.

In the oiled baking dish, combine the pasta, beans, 2 cups of the bean broth and the tomatoes.  Nestle spoonfuls of the pesto and the ricotta into the bean mixture.  Spread the panko over the top, then bake for about 35 minutes, until heated through and browned.

Notes:

* I tend not to peel my tomatoes because, well, I just don't really care enough about tomato skins to bother.  Nothing has ever been the worse off for it.

* In the recipe, Madison suggests 6 tablespoons of olive oil for the pesto, but I found that using just enough oil to moisten it was sufficient, especially because I didn't need it to hold up structurally. 

Back from London; Back to Blogging

I am back from the big city, and I must admit it's difficult to catch up on everything! I'm doing some professional writing now, so upon my return, that was the priority. But I promise to write for Cuisine Quotidienne again on a regular basis, and to visit my favorite cooking blogs! It's a three-day weekend in France so I will definitely have time to get back into the swing of things. A bientôt!

La Fête du Fromage - Round Up

A giant thank you to everyone who participated in the first ever La Fête du Fromage International Cheese Tasting Event!
The number of submissions was a pleasant surprise and I'm thrilled to learn that there are so many of you out there who enjoy cheese as much as I do.

Merci beaucoup!


First we have a lovely looking piece of unpasteurized cow's milk, artisan cheese called Bourrée, tasted by Danielle at Savor Culture. Danielle sent me an email last summer suggesting a Fête du Fromage blogging event, an idea I had been mulling over for about a year, so I have her to thank for giving me that final push to organize the event. Thank you again Danielle!

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A gooey, oozing, gorgeous looking grilled cheese sandwich was made by Judith at Shortcut to Mushrooms. As a student on a budget (something I can definitely relate to) she opted to taste some Sargento Sharp Cheddar that was kinder to her wallet than imported cheese. That sandwich looks amazing!
Judith's entry was accidentally left out of the original round-up...my most sincere apologies Judith!

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Tracy at TracyFood, tasted an old favorite of mine; Myzithra. A generous grating of this crumbly, salty Greek cheese was stirred in with her recipe for Pasta With Browned Butter and Sage, creating a spectacular looking meal.

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Another Greek cheese, Anthotyro, comes to La Fête from Ivy at Kopiaste in Athens. The meaning of Anthotyro in Greek is “blossom cheese,” named for the way the curds blossom. It is often compared to ricotta, thus it was a perfect addition to her recipe for Lasagna With Ground Turkey, Vegetables and Anthotyro.

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Pumpkin from From My Swiss Window writes about one of Switzerland's great cheeses, Appenzeller. She has grown to love this cheese since moving to Switzerland, especially the aged variety, which she describes as strong smelling and full of character. This looks irresistible!

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Lore from Culinarty made a beautiful, crunchy Kohlrabi and Celery Salad with Brie. The contrast of the crisp, earthy vegetables and the soft, creamy Brie looks amazing! I love the unique combination of flavors and textures.

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Luscious, white clouds of Burrata were tasted by Natalie from Spaced Out Ramblings. Burrata is a light, creamy cheese from Puglia, in southern Italy. Natalie likes to spread it on toasted bread or mix it with warm, cooked potatoes or prosciutto. I might have to take a special trip to Italy just to try this lovely looking cheese.

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Shaula and Neil from Milometer tasted Vermont Cheddar on their way through Vermont in a Vermont Cheddar Ale Soup. These two have left their home and are working and writing from the road in their Mini Cooper. Looks like they're having a delicious adventure!

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Brunost, also called Gjetost, is a Norwegian brown cheese made from the whey of cow and goat's milk. Jude at Apple Pie, Patis, and Pâté tasted a block of this unique caramel-tasting, concentrated cheese that I have to admit, looks like anything but cheese!

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Finally, Camille in Paris, of Croque Camille, tasted a tempting piece of Fourme D'Ambert with some hearty looking bread and wine from Fitou. Fourme d'Ambert is one of France's oldest cheeses and Camille describes its flavor as mild, creamy and earthy.

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Oh, wait, I guess I should add to the Fête!

One of the most bewitching cheeses I tasted during my year and a half of tasting French cheese was Gaperon. This creamy, buttery cheese is spiked with cracked peppercorns and local, pink garlic, creating a complex and unique flavor.

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I would like to make La Fête du Fromage a monthly event to encourage as much cheese tasting as possible. There is such a huge world of cheese out there to discover and there are many, many small farmers and artisan cheesemakers who produce amazing cheese and could use our support.

The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.

Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

Let's make October's Fête a great event!

French Citizenship Update

About ten days ago I took another trip to Béziers for a haircut and a stop at the Centre Hobson to drop off my parent's birth and marriage certificates for official translation. Not just anyone can translate documents in the official capacity, only government certified translators can. Which is fair enough. A bit pricey though, at €40 a page.
The funny (i.e. annoying) thing is, it would be cheaper if I were from the UK, as American English is considered a dialect, so they charge about 20% more for a spécialiste du dialecte.
No, I'm not joking.

Five years ago we gave Madame Hobson plenty of business as she did all of the translations for our first cartes de séjours. She's wonderful to work with; warm and friendly and works quickly and efficiently.
She looked over my new sheaf of papers and made a few notes, then told me how happy she was to hear that I loved living in France and that I wanted to become a French citizen. I left her office with a smile on my face.

The translations were ready last Tuesday. Madame Hobson kindly only charged €20 a page, as birth and marriage certificates are mostly names and dates, thus easy translation work. We had a nice chat about American politics and how I might get past the brick wall that has become my ability to progress with the French language (she advised reading more in French) and sent me on my way with encouraging words about my upcoming citizenship process.


The big news: the sous-préfecture in Béziers has decided to let those of us applying for citizenship to make an appointment and bring our dossiers directly to them instead of having to turn it in at the local level, in my case the village mayor's office . They found that upwards of 80% of the dossiers were being returned due to numerous reasons so they decided to make it easier for everyone involved.
The mayor's secretary gave me a phone number to call and miracle of miracles, an actual human being answered the first time I called and gave me an appointment for November 24.

I've got my apostilles, I've got my translations, I've got my casier judiciaire.
I am ready.