Mondays With Mireille

Seasons Greetings everyone & I hope you had a great weekend :)
Hard to believe, but we're now less than two weeks away from Christmas day...
Three quick things to mention before we get to Monday's With Mireille:


1. I finished "The Half-Blood Prince" over the weekend and started into the final book
in the Harry Potter series, "The Deathly Hallows"
As with any good book (& especially book series) I've become so invested in these
characters - they're so real to me now - that I really hate the thought of finishing the series.

As I've mentioned before, I managed to collect the whole series secondhand over the
summer & fall and spent approximately $15 in total.
When I was in Chapters the other day, I priced out the complete box set at $220!!!


2. I wrapped all gifts and put together stockings over the weekend... 
a world record for me - I'm so glad there won't be an exhausting late-night
Christmas Eve wrapping spree this year, lol!


3. Merry Christmas to ME! 
I found this handmade pottery owl pitcher at Goodwill on Friday :)

Thrilled doesn't begin to describe my feelings when I spotted it -
I was positively giddy!
$4 (crazy!) I'm certain I could easily sell it online for $80 or more (but I won't).


And now, without further adieu...
After last week's disappointment, I was hoping Mireille would redeem herself 
and I'm pleased to say she did!

Chocolate Moelleux With Walnuts

5 ounces dark chocolate (above 70 percent cocoa)

4 tablespoons unsalted butter, plus more for the molds (I used salted)

2 eggs, separated

1/2 cup flour

About 2/3 cup sugar

4 tablespoons fresh walnut pieces, roughly chopped

1. Preheat the oven to 425 degrees.

2. Break the chocolate into small pieces and melt it with the butter in a bowl set atop simmering water. Let cool, then add the egg yolks and flour. Mix well.

3. Beat the egg whites until they form soft peaks and incorporate in small batches into the melted chocolate. Do the same with the sugar.

4. Butter 4 small individual molds and fill them halfway with the batter. I used 4 ramekins. Add 1 tablespoon of walnuts to each mold and cover with more batter. Bake in the preheated oven 12 to 14 minutes, until a crust has begun to form but the middle is still soft. Unmold and serve warm.

Overall impressions: Very rich, moist and yummy, with a lovely sparkling outer crust; my house smelled as delicious as they tasted! Much like a brownie in many respects, but less cakey and more chocolaty than a brownie. Best served with vanilla ice cream - unfortunately, I found out last minute that I only had orange sherbet on hand.... so I used it in place - strictly for the photo op. The only modifications I'll try next time are less flour and sugar, 1/3 cup flour (+ 1 tablespoon) rather than the 1/2 called for and a few less tablespoons of sugar - I found the batter too stiff and as a consequence the egg whites did not fold in as lightly I'd have expected them to. An fyi: although I'd generously buttered the ramekins prior to adding the batter, I still needed to run a butter knife around the edge a few times in order to unmold them. Give these a try sometime, and make sure you have vanilla ice cream on hand :)

"Portion control is more an art than a discipline, one grounded in a useful bit of self-deception...

One trick I use to control my intake is to ask myself if I can live with half the amount being

offered; indeed, will I be just as happy eating half as much?"

~ Mireille Guiliano ~

Mondays With Mireille

 Monday greetings, I trust your weekend was a productive one and that hopefully you were able to knock off one or two things on your never-ending To-Do list towards Christmas! 
It's Monday, so that means another recipe from Mireille Guiliano, this week from her book French Women For All Seasons. I approached this week's selection, Cauliflower Gratin, in the hopes that it just might turn out to be that perfect little side-dish for the holiday season. Did it? We shall see...

Cauliflower Gratin

2 pounds cauliflower

4 eggs

3/4 regular milk

1/2 teaspoon ground cumin

2 cloves garlic, peeled and minced

2 shallots, minced

Generous 1/2 cup fresh bread crumbs

4 ounces white wine

Salt and freshly ground pepper

1. Preheat the oven to 375 degrees

2. Remove the leaves from the cauliflower, cut out the central stem, and break into florets. Wash in cold water, then steam for about 6 minutes. Put the florets in a baking dish.

3. In a bowl, combine the eggs, milk, cumin, garlic, and shallots. Pour the mixture over the cauliflower, and sprinkle with bread crumbs. Add the wine to the baking dish, and bake in the preheated oven for 15 minutes. Season with salt and pepper to taste, and serve. 


Overall impressions: An easy enough recipe, I made no substitutions or modifications, but unfortunately my review of this recipe is a disappointing one. If nothing else, I try to be an honest blogger, and sometimes S*@t happens - so why not admit it. As stated in my introduction, I had high hopes of serving this again at some point over the holidays, but alas, it is a complete dud! Dry, bland, except for the wine (which overpowered the dish), colourless (I respond best to colourful food) and strangely textured due to the odd, largish piece of egg here and there - that, and the fact that all the bread crumbs did not absorb into the mix (not enough liquid). Considering this is my first negative review, Mireille still has a very good track record and I look forward to next Monday, where I will tackle something sweet: Chocolate Moelleux With Walnuts :) I figure anything with chocolate in it has to be good!

"Even on the gloomiest days, a lunchtime promenade will do you good, for the other compensation for the lack of light is to move. Apart from it's metabolic and cardiovascular benefit, physical exertion is known to have a stimulative effect on the neurotransmitters that keep our spirits up." ~ Mireille Guiliano ~

Interestingly, I purchased the French Women Don't Get Fat Cookbook today.

Bonjour mes amis, Bonjour!

I am back my little cabbages!

Is there anything more comforting than a warm bowl of soup? We certainly slurp our fair share in this house and my favourites are usually the simplest. Today's recipe features one such soup, along with a superfood: the lentil.

Lentils are a heart healthy food that help to lower our cholesterol and manage blood sugar levels. They're a good source of iron and folate, are low in fat and gluten free. With their high fibre and protein content, lentils can help control appetite. The balance of carbohydrates with proteins makes them the perfect pre-exercise food, providing a slow release of energy to the muscles - great for stamina. What’s more, lentils help build muscle.

Lentil Soup

2 quarts vegetable stock

1/2 pound rinsed lentils (approx. 1.5 cups)

2 tablespoons olive oil

1 medium yellow onion, peeled and chopped

1 clove garlic, peeled and chopped (I used 1 large clove)

2 stalks celery, chopped

1 tablespoon chopped parsley

1 14.5-ounce can diced tomatoes 

Salt and freshly ground pepper

1. Bring the vegetable stock to a simmer, and drop in the lentils. 

2. Heat the oil in a skillet, and add the onion, garlic and celery. Cook until golden, 3 to 5 minutes. Add the parsley and tomatoes, and cook 8 to 10 minutes more.

3. After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste, and serve immediately.


Overall impressions: This soup has been added to my repertoire. Healthy, simple, quick and inexpensive; it also, to quote my husband (after his second bowl), has "oodles of flavour and body." 

Faites simple [feht sahmpl]: French women know that generally less is more and when you start with quality --- keep it simple. In terms of food, "simple" means less preparation and cooking time required, especially when you use marvelously fresh food. In terms of wardrobe, French women are likely to have only a few prime garments per season, but they are quality pieces that can be handsomely dressed up or down with the use of accessories, making it easier to put yourself together. ~ Mireille Guiliano ~

Happiness is a Warm Blanket

Have you ever noticed the crazy choices that drop down when using google search? 

'Happiness is a serious problem' was one helpful suggestion!  

I watched the Charlie Brown movie 'Happiness is a Warm Blanket' which aired last night - or part of it that is. A third of the way in, I realized something was wrong; the voices weren't (in the immortal words of Clint Eastwood) "making it" for me... A google search revealed that this was the first Peanut's animation project (there are 45 to date!) to use real children's voices. Maybe not a mistake for anyone watching for the first time, but for someone like myself, who grew up with the Peanuts, these voices in no way convey the characters I know and love. Lucy wasn't nearly loud-mouthy enough! Sadly, it was more of a wet blanket and I turned it off at the halfway point.

Emma's enjoying her blanket though :) She only recently discovered the arm of the couch affords her a relaxing view of the neighborhood and now spends many hours throughout the day surveying from her perch! Unfortunately, this also means our neighbors get an earful every time they step out their doors... I don't care so much about her throaty growls, but when she launches into a full-blown attack, I've started to reprimand by isolating her in another room for a while. After only a few times, it seems to be working. If you have any other suggestions, please share.

I'm pretty pleased with myself today. I finally organized all my tried and true recipes into photo albums! This has been a project I've been meaning to do for a few years now. Yes, it took a number of hours, but it was well worth the effort. As I asked one friend, "Why do we procrastinate jobs that actually make our lives easier once they are completed?" I don't think we'll ever figure that one out. All other recipes in the 'to try out' category are now in a manilla envelope, to be transfered over, if and when they are deemed album worthy. 

I'm also happy to announce that "Monday's With Mirielle" returns on Monday! If it seems like ages - that's because it has been: a ridiculous five months in fact. Till then, au revoir and enjoy your weekend :)

Cheers!

Mondays With Mireille

Greetings! I see now that it's been nigh on a month since my last recipe from either of Mireille's books, and as it is I'm just squeaking in under the wire. I had considered renaming this feature to "Monthly With Mireille", but for some odd reason that title didn't seem all that appealing... haha!

I have a confession to make: I have never cooked a beet before. In fact, a lifeline was called to find out how I should approach this foreign vegetable! I quite like beets, hot or cold - I've just never made them for myself; they're quite attractive, delicious, and rich in both fiber and nutrients.

Cold Beet and Yogurt Summer Soup

4 medium beets, boiled till tender, then peeled and quartered 

 - I roasted mine in foil pouches at 375 for just over 2 hours

2 cups yogurt (plain 2%)

2 shallots, peeled and minced

Dash of cumin (I put in 1/4 tsp)

Salt and freshly ground pepper

1 tablespoon minced fresh dill

1. Mix the beets (they should be chunks that are a bit chewy and take a little more time to eat than if pureed) with the yogurt, shallots, cumin, salt, and pepper to taste. Refrigerate for 3 to 4 hours.

2. Serve the beets chilled in individual bowls and sprinkle with the dill. Served with a slice of bread and fruit (strawberries or melon) for dessert, this soup makes an excellent summer lunch.

You will again note how few ingredients these recipes call for. This is one of the things I like about the French philosophy of cooking: fresh ingredients, simply prepared and slowly savored (at least in theory - I know I tend to eat too quickly, but I am trying to retrain myself.)

Overall impressions: I am delighted with how this soup turned out. First off, the color is gorgeous. It's definitely a thicker soup; as Mireille suggests, it should be chewy. I actually mashed the beets, added all the other ingredients, mashed some more and then pureed 1/3 of the mixture. It still has a lot of body to it, but I found it way too thick and lumpy following the directions exactly as specified in the book. A very lovely appetizer or main entree at noon on a hot summer day.

A secret: I licked my bowl clean hehe - something I am infamous for amongst family and friends - but this only happens when the food is that good :) So 3.5 frogs legs for this one.

"The French woman understands intuitively that 

one does not laugh because one is happy; 

one is happy because one laughs. 

It's both a physical and psychic pleasure:

it is relaxing, stimulating, liberating, and sensual."

"Laughs are like wild mushrooms:

they don't deliver themselves to you -

you have to go in search of them,

whether by pursuing the unexpected

or by being totally crazy (dingue is the word we use),

to keep the adventure of living adventurous."

~ Mireille Guiliano ~

Mondays With Mireille

I regret to announce that Mondays With Mirielle is on hold for another week...! After three days of cooler weather and rain, the sun has reappeared here and I aim to get some much needed work accomplished outside later this afternoon and evening. The only French cooking I plan is a pan of Pommes Frites, hehe. As a peace offering, I leave you with the wry humor of Maxine. Cheers!

Mondays With Mireille

Yesterday afternoon while I was deciding what I was going to make for today's installment, it started to rain. As a result, my goal was then to find a recipe for which I already had all the ingredients on hand! Something my family and friends all know about me is that I detest going to the grocery store. If I can get someone else to do it for me - anyone - I will. I especially abhor going there in the rain (even though I love the rain). Banana Mousse thankfully fit the bill. 

Voila, one Banana Mousse! 

3 very ripe bananas, peeled

Juice of 2 lemons

Juice of 3 oranges

2 tablespoons liquid honey

1 teaspoon vanilla extract

1 cup yogurt (I used plain 3%)

3 eggs whites *

1. Mash the bananas with the lemon and orange juice. Add the honey and vanilla extract and mix well. Add the yogurt and mix well.

2. In a separate bowl, beat the egg whites until they are stiff, and fold them gently into the banana mixture. Refrigerate for at least 1 hour (plan on a few hours) before serving. Serves 4.

Overall impressions: This recipe is a great example of the simplicity of French cooking; fresh ingredients, quick and easy to prepare. This was the first time I'd tried this particular recipe, next time I will add another egg white or two to firm it up a touch. I'm certain you will come up with your own tweaks and if you do, please share :)

A lovely, light dessert after a heavy meal, for those times when you just want to serve a little something afterwards. I give this one 3 out of 4 frogs legs. Thanks Mireille!


* With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods.

Mondays With Mireille

Greetings! It has been a beautiful day here, but sadly for the 7,000 residents of Slave Lake who have suffered an unimaginable loss, the sun is not shining. A terrible fire, fueled by the high winds we have been experiencing in Alberta the past few days, has destroyed a third of the town, situated approximately 3.5 hours NW of Edmonton.

I don't know about you, but we seem to eat a lot of eggs. Something we've noted a number times over the last few months. Partly I suspect because they are a great source of protein, very versatile and quick to prepare.

Asparagus Flan

This is the third time I've made this dish and I have definitely added it to my 'repertoire'. I have divided it in half twice and once made the full-sized version. Any leftovers reheat quite nicely the next day.

16 asparagus stalks

4 ounces bacon, coarsely chopped (I used turkey bacon)

8 eggs

2 cups milk

1 cup heavy cream (I used table cream 18%)

8 sprigs of fresh chervil, minced (I left this out)

Salt and freshly ground pepper

Additional ingredients (my tweaks)

3 shallots finely chopped and sauteed with bacon

1/4 red pepper finely chopped for color and sauteed with bacon

1. Preheat oven to 350 degrees.

2. Cut off the tough ends of the asparagus stalks (about 2 inches). Peel the asparagus (lower 1/3). Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2- or 3-inch pieces.

3. Saute the bacon, shallots, red pepper in a nonstick frying pan. Drain on a paper towel.

4. Combine the eggs, milk, cream, and half of the chervil (if using). Season with salt and pepper. Pour the egg mixture in a 9x12 baking dish (full-sized version) or 9-inch pie plate (1/2 recipe). Sprinkle in the asparagus and bacon mixture. Bake for 40 to 45 minutes, till the custard is set but not dried out. Serve immediately. 

Overall impressions: French Women Don't Get Fat must have a typo, as it states this cooks in 15 to 20 minutes. Not a chance. Other than that 3.5 frogs legs for this one.

Mondays With Mireille

Greetings! As promised, here is the second installment in our series. Mireille describes soups as a great way to hydrate our bodies, and very satisfying in relation to their calories. I agree. I have quite a number of soups I serve on a regular basis, but carrot is a first for me.

Fancy Cream of Carrot Soup

2 bay leaves

5 cups peeled and sliced carrots

4 medium-size onions, peeled and sliced

2 potatoes, peeled and sliced

1 tablespoon sugar

2 tablespoons heavy cream (I used 3)

Salt and freshly ground pepper to taste 

(I used 1 tablespoon salt after blending and then each bowl to taste)

nutmeg 

1. Bring 10 cups of water to a boil. Add the bay leaves and all the vegetables. Simmer for 45 minutes.

2. Remove the bay leaves, and then puree the soup in a food mill. Add the sugar and heavy cream and heat over low flame until piping hot. Season to taste with salt and pepper. Grate or sprinkle nutmeg as garnish.

Overall impressions: Very easily made. A mildly flavored and finely textured soup, it is very attractive and would be lovely served as an appetizer. I can see myself myself making this again and keeping it in the fridge during the week for those times I am wanting to eat a little on the lighter-side. As well, these are ingredients just about everyone always has on hand. The only modifications I suggest are those in brackets above. Green onions (very thinly sliced) or chives would be a nice addition to taste and presentation just prior to serving.

"The key to continued weight loss is keeping one's compensations 

just slightly ahead of one's indulgences." 

 ~ Mireille Guiliano ~

Mondays With Mireille

Bonjour! I hope you like my little mascot :) What's that? Perhaps I should grade each recipe based on a maximum rating of four frogs legs? "Mais non" says our little friend!

Well, I thought it would be fun to start the first Monday off with something sweet. If I think about it, I really only cook dessert (other than the odd loaf or cookie) on special occasions. That is not how I was brought up though, my mother consistently served a dessert every day after the main meal. A few of my personal favorites were apple crisp, white cake with lemon sauce, warm gingerbread with caramel sauce and whipping cream. My paternal grandmother was also an excellent cook and very French, I remember her desserts as light multi-layered creations where presentation was as important as the dish itself. Pears with Chocolate and Pepper is something I could envision her serving.

Pears With Chocolate and Pepper

"The pear is one of nature's most remarkable inventions; it's versatility is second to none. What other fruit could wed so perfectly with chocolate one minute, blue cheese the next?" - Mireille Guiliano

Zest of 1 orange

2/3 cup sugar

4 Bosc pears (I used Anjou)

2/3 cup heavy cream (I used 18% table cream)

4 ounces dark chocolate, coarsely chopped (I used 85% cocoa - I suggest 65-70%)

1 tablespoon unsalted butter, cut in small pieces

Freshly ground pepper

1. Bring 1 quart water, the orange zest, and the sugar to a boil. Peel and core the pears, keeping them whole by cutting the core out from the bottom, and put them in the boiling syrup over low heat for 20 minutes. Place each pear on a dessert dish and let cool.

2. Bring the cream to a boil, then pour in the chocolate and stir to melt it. Whisk in the butter piece by piece.

3. Pour the sauce over the pears and season with pepper to taste.

Overall impressions: Very simple and quickly made up (start to finish 40 minutes), the pears were delicious after poaching in the sugar and orange zest and the chocolate and pepper were lovely together. We ate all 4 pears lol, so I would consider this a rousing success, however I plan to make the following modifications for the next time:

a) This recipe makes twice the chocolate sauce necessary - I will cut in half next time.
b) Use chocolate with 65-70% cocoa content, (rather than 85%).
c) Improve chocolate sauce by thinning a touch with milk once butter is whisked in.
d) Garnish with orange peel and a few strawberries :)

Mondays With Mireille

Bonjour! As mentioned in yesterday's post, I have decided to copy Julie Powell's project where she cooked and blogged her way through Julia Child's Mastering The Art of French Cooking. Her experiences were turned into a memoir, and ultimately, the Julie & Julia movie.

My cookbook of choice is in fact two cookbooks by Mireille Guiliano, French Women Don't Get Fat and French Women For All Seasons. The French place high importance on the ingredients, preparation and time set aside to savour the food they eat. Mireille's books not only contain delicious recipes, they also focus on helping the reader cultivate a more balanced lifestyle. This upcoming Monday, and every Monday thereafter, I will share my experience, rating and overall impressions of one recipe from either of her two books. Unlike Julie, I will not be trying out a new recipe everyday - once a week will be more than ambitious enough for me!

The remainder of each week I will continue to devote myself to serving up the banquet of trivia, weird news and lame musings you have otherwise come to expect!