Kitchen Therapy


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French Cheesecake or Torteau Fromager

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French Cheesecake or Torteau Fromager from David Lebovitz’s cookbook, My Paris Kitchen and this week’s Cook the Books Fridays recipe.
The last few weeks have been busy. We moved into the house we have been building and while the outside of the house is still looking like a construction site, the inside (especially the kitchen) is ready! I took a photo of the sky last night and it shows the state of our yard 🙂
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Cooking in the new kitchen has been wonderful. It’s spurred me into a bit of a cooking frenzy! And what a week to return to Cook the Book Fridays. This French Cheesecake was amazing. David Lebovitz says “the blackened crust hides a cake with the unique flavour of a dense American cheesecake, but with the light sponginess of a Japanese cheesecake.” And that pretty much says it all.
If a light, white, sponge cake and a cheesecake had a baby, then this would be it.
I really liked the taste and texture of this cake, my 18yr old who has always stood by his dislike for cheesecake, actually liked this cake and asked for more.
I wish I left it in the oven just a few more minutes, there was a section in the centre that was a bit under done. It still tasted good though, so no one cared!
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I probably would have steered clear of this recipe had it not been for this group, the burnt coloured top would have left me feeling sceptical enough to not try this. So it’s a good reminder of how good it is to push myself out of my comfort zone, thanks to the Cook the Book Fridays group 🙂

 


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Lamb Shank Tagine

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It has been a while since I cooked from David Lebovitz’s My Paris Kitchen. Actually that’s not true! There have been weeks I’ve cooked along with the Cook The Book Fridays group however failed miserably in documenting the efforts. I wrote about our horribly humid weather here in Sydney, our new puppy and just life getting in the way in the Hamantashcen post a few weeks back. I forgot to add in there that we are also building a new home. It’s getting there, very excited to try out my new kitchen…

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Back to this Lamb Tagine though, it was amazing!
I was determined to make it and I even checked with the weather app to decide what day would be the coolest. It was of course mid-week and soccer training night. I was ready though! And then I realised this recipe was actually very easy and it was the perfect recipe for a mid week, soccer training day 🙂
I felt pretty accomplished when the kids came home. The house smelled amazing and they had this incredible meal on a day that we usually scape things together in a rush. That was just an additional bonus to this recipe.
All I had to do was prepare the rice.
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It was sweet and rich and the lamb just fell off the bone. It was delicious. The kids loved it! It was a winner in our house. I loved the raisins and apricots in this. And the hit of spice from the cayenne pepper was perfect. Lots of different tastes and textures dancing around in my mouth 🙂
Looking forward to reading what everyone in the Cook the Book Fridays group thought!


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Buckwheat Rolls with Seaweed Butter

We loved these crispy Buckwheat Crepes with Seaweed Butter.
The kids and I love our sushi. We are regulars at the local Sushi Train, so I knew these would be a hit. Everyone loved them!
It was also a good opportunity for me to use up the Buckwheat flour I had bought on my journey to get my health back.
It is what has kept me from cooking with this group and also the Tuesdays with Dorie group which I really loved.
A bout of glandular fever knocked me flat on my backside almost three years ago now. I was already run down from working with rape and domestic violence clients and it was shift work so my sleep patterns were destroyed.
Many doctors appointments later, medications, tests, experimenting with vegan and paleo food, I found a functional doctor that ran some genetic tests.
Turns out I have a gene mutation that causes my body to struggle when converting folate from food into something my body could use. Not a problem when healthy, but a disaster when run down! So not only was I short in B12 I needed a much higher dose than the average, non mutant, human! Not sure if this is the actual problem, I’ve learnt it’s never that easy over the last few years, however it’s all I have to work with at the moment.

I made a few attempts over the years to rejoin the groups however it was such a struggle physically it didn’t last long.
Weeks of supplementing with methyl B12 and methylfolate and I am hoping to rejoin this group on a regular basis and cook!
So back to the Buckwheat Crepes with Seaweed Butter that was this week’s Cook the Book Fridays recipe! I think months of cooking with Buckwheat and our love of all things sushi made this a winner in our house!


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Chocolate Pudding

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todd's 16th

This week my son turned 16!
His birthday falls at the end of the Easter two week school holidays.
On the first day of the school holidays he went to Chinatown in Sydney with his friends and had a great day at the markets and eating dumplings. The next day he started to feel unwell and a week later we found out he had salmonella poisoning. Luckily it wasn’t severe enough to send him to the hospital but it knocked him around for the entire 2 week school holiday break. He lost a few kilos that he really couldn’t afford to lose so I was excited to get him eating again!

He loves chocolate and I had planned to make this week’s Cook the Book Fridays recipe, the salted butter caramel-chocolate mousse for his birthday celebrations with the family. I left My Paris Kitchen open on the recipe page on the kitchen bench and everyone who walked past and saw the photo was excited! It looks amazing. The problem was that I realised the recipe required raw eggs. Normally I wouldn’t give this a second thought. However, after our salmonella experience I decided (reluctantly) that I just couldn’t take the risk. I broke the news to the family that I would not be making the mousse and my daughter thanked her brother for getting himself sick and “ruining everything”. (I don’t have siblings, I am an only child so I need my husband who is one of 4 boys to reassure me that this is normal!)

I decided to compromise (and I hope the group doesn’t mind) by finding a recipe from David Lebovitz for something similar. I couldn’t go past the Double Chocolate Pudding on his website!
In the past week I have made a double batch of the recipe 3 times. It was surprisingly silky and smooth but not overly sweet. The problem with this was that you could just keep eating it! The third time I made it first thing in the morning and took the photos before everyone came home from school, uni and work. It really was that good! It was also very quick and easy to make. So much reward for such little effort! I know I’ll be making it again… and again… and again 🙂
I know down the track I will make the salted caramel mousse, but for now I can’t say enough good things about David’s Chocolate Pudding!
I can’t wait to see how everyone went with this week’s Cook the Book Fridays group recipe!

 


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Croque Monsieur – Fried Ham and Cheese Sandwich

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This is a great school holiday dinner! Especially before we head out to watch a game of rugby.

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The boys had sliced leg ham in their sandwich and the grown ups had prosciutto.
I was a bit sceptical about the bechamel sauce, I’m not a fan of it.
However this time I could see that it added a creaminess to the sandwich that I really liked.
The recipe in David Lebovitz’s My Paris Kitchen requires you to place cheese on top of the grilled sandwich and then grill it a second time in the oven.
I just couldn’t add any more cheese!
I used Emmenthal cheese for the adults and Jarlsberg for the kids.
It was simple, delicious and very satisfying.
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I also made the vinaigrette and tossed it through some radicchio and baby cos leaves.
The sandwich was salty from the cheese and prosciutto and the vinaigrette provided a sour kick from the vinegar and mustard.
I needed something to cut through all the salty sour flavours.
I added a tablespoon of brown sugar to the vinaigrette recipe and this really did the trick for us.
Even my little guy ate all the greens 🙂

I am looking forward to reading what everyone else in the Cook The Book Fridays group thought of this week’s recipe!


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Artichoke Dip with Rosemary Oil

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Friday was the last day of school. Two weeks of school holidays have just begun!
I made this week’s recipe for Cook the Book Fridays as kids and mums were coming and going from our house (the pleasures of living across the road from the school!)
The plan was to have it with grilled salmon for dinner.
I love artichoke dip… but apparently, so does everyone else!
That’s my son climbing the kitchen bench to get to it!

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After everyone started to dwindle away, I realised there wasn’t much dip left.
I wasn’t even sure we had enough for dinner as it disappeared quickly with the crackers and breadsticks I put out with it.
What surprised me the most was that the kids liked it as much as the grown ups.

artichoke2I really had no preconceived notion as to how things were going to work out for dinner.
I figured I’d put out the grilled bread, the dip and the gorgeous grilled salmon and let everyone work it out for themselves.
And it worked beautifully…

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This dip not only proved to be delicious with simple crackers, but also combined perfectly with the salmon, making a very satisfying dinner.
* We all stank on garlic the next day – but no one cared.
**The rosemary oil was wonderful – except for the bit where I decided to leave it blending by itself in my small hand blender and it vibrated off the bench and splattered vibrant green rosemary oil over… pretty much everything. It was just another one of those things that makes life interesting.
***I was sick for about 2 weeks so being able to make this (a week late) with all the chaos and mess that went along was a beautiful thing 🙂
****I can’t wait to read what the rest of the Cook the Book Fridays group thought of this dish!

 


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Belgian Beef Stew with Beer and Honey Spice Bread

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Sydney has had a record spell of hot days and warm nights, 39 to be exact.
Thirty nine hot and humid days and nights.
It is time to say good bye to summer. Seriously!
The weather has cooled (a little) the last couple of days, I knew it was coming and waited impatiently for the change so I could make this week’s Cook the Book Fridays recipe from David Lebovitz’s book, My Paris Kitchen.
I was excited to make the bread, I really enjoy baking and find it satisfying (I just wish I took a photo of the finished product!)
The following day I was ready to make the stew and it came together nicely.
I have to be honest, I was hesitant adding fragrant honey spiced bread, covered in dijon mustard, to a beef and beer stew.
I decided to follow the recipe despite my doubts.
I am glad I did, it is not something I would have tried if I was not part of this group.
My husband and kids said it was ok and they were happy to eat it.
There were no complaints at all.
I don’t think I will make either the bread or the stew again, the flavours just didn’t do it for me.
It wasn’t unpleasant and I am glad I tried both.
And now I am ready to try more of David’s recipes 🙂

I am looking forward to reading what the rest of the group thought about this recipe!