Up until last night, I had gone 9 days straight without talking to a single living soul face to face. Certainly the longest for me in my life. For those of you following me on snapchat (username bubblechildcook), you are well aware of this displacement that has whisked me out of the land of the civilization and stuck myself in the land of the free (?) for two weeks to get some creative work done.
I have of course brought my cat, but I guess I needed a model?
Seriously, though. What a babe.
kale kale kale, I could scream from the top of my lungs! Or perhaps the bottom. I believe that would indeed be the most profound.
Sometimes it’s the simple things that are best.
Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.
In summer, all I want is things that are hydrating and things that give me energy. Since compromising taste is simply something that cannot be had, that’s just a given. This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen. Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.
blackberry and endive salad
- 1 endive (cut into thin slices)
- 1 small box of blackberries (cut into 1/4ths)
- 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
- 1 1/2 tablespoon high quality balsamic or sherry vinegar
- 2 tablespoons grapeseed or olive oil
- a large pinch sea salt
- a dashpaprika
||If using goat cheese, put it on the edge of a mixing bowl. Add endive and (optional) seeds, olive oil and vinegar. Mix with a knife, scraping up the edges of the cheese, so that all is coated. |
||Slowly mix in blackberries. Salt and paprika to taste. Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming. |
After my midnight escapade with baguette I found myself with this:
This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together. It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here. But not a comfort for those enjoying food without gluten.
While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home. This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout. The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.
Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.
smoked trout wasabi tartine
Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Appetizer, Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Pre-preparable, Serve Cold
- 2 medium slices gluten-free bread
- 1/2 avocado (sliced)
- 2 medium slices smoked trout (or salmon)
- 3 larges leaves fresh basil (cut into thin strips)
- pinch sea salt
- 2 pinches wasabi powder (*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores. Not to be confused with wasabi in a tube already hydrated.)
||Lightly toast the two slices of bread and slice your avocado into thin strips. |
||Top toasted bread with avocado slices and add a pinch of salt atop each lightly. |
||Top with basil, and thinly layer smoked trout on top with no overlap |
||Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible. |
I don’t know if we can use the term “Indian Spring” like “Indian Summer”, but if there is such a thing, that is this in Paris. It’s sunny out. The gray sides of the buildings must be terribly confused, the flowers on my balcony are either wilting or reaching up to the rays depending on their seasonality, and I got tan today. Never, ever, did I envision a bronzing skin in March. I suppose it’s an early birthday present (2 days, 2 days! March 12!!)
Anyways, I found a new toy, and the very kind lady who sold me this toy brought up a dynamic idea that serves as today’s inspiration: Shredded Mango. It goes well with sunshine. And rice.
This little Kiwi brand professional cutting tool functions as a mini handheld French mandolin. You run it down the side of your fruit or vegetable and it makes very thin juliennes… it’s ridiculous easy and I am not grating all of my vegetables into tiny pieces. I hope it stops soon. We do have teeth for a reason, but I just can’t get enough of this texture!
Anyways, for those who have carrot allergies, and cannot have that delightful salad normally served with dim sum of carrots and green papaya grated, try getting an under-ripe mango, peeling it, and then turning it into thin batons. Toss it with some sesame oil, a splash of lemon juice, pinch salt, and sesame seeds for something fun.