February French Friday #2

Bonjour to you, gorgeous French people.  This week, I will be reviewing Chapters 3 and 4 from Mireille Guiliano's book French Women for all Seasons.  I will continue reviewing this book every Friday in February for my French Friday's series, followed in March by Mindless Eating:  Why we eat more than we think by Brian Wansink.  Please join me every Friday for this series.

Bien, now that we have the formalities out of the way, let us journey to our outdoor cafe in Paris.  Tie your scarves ever so nonchalantly around your necks, order your citron presse, make sure your make-up is impeccable and your dress is classic.  Are we ready?  Bon, let's begin.

Chapter 3:  En Ete:  Summertime Smiles

I actually had a difficult time reading this chapter this week as I am so ready for warmer weather I can actually taste it.  Unfortunately, seeing as how it snowed just two days ago, it seems as if winter is going to hang around here a while longer.  Reading this chapter on summer was practically torture for me.  But alas, I endured for you, gentle readers.

In this chapter, Mireille discusses the attributes of summer that help French women stay slim.  One need only embrace the bounties of summer to enjoy this season free from the fear of getting fat.  French women embrace summer produce and make it the main focus of their meals.  Their dress is light, but covered, as a nice pair of linen pants is often cooler (and a whole lot classier) than denim cutoffs.  Jewelry is simple and of course, French women always have their scarves handy in case of getting chilled in an air conditioned building, and for looking chic.  Mireille again talks about different ways to wear scarves in the summer.  The following short video clip shows Mireille demonstrating how to tie a scarf skirt.

In this chapter, Mireille also tortures me by giving luscious sounding recipes featuring summer produce at the peak of its flavor and enjoyment.  Oh summer, why do you tease me so?

Chapter 4:  En Automne:  Fall Ahead

In Autumn, we often get back to the busier routines of our year, the new school year, seasonal holidays, plus the chill in the air all conspire against us and make us naturally want to layer on a little extra insulation.  Unlike bears, however that eat nothing all winter, therefore using their extra fat as energy, we seem to keep piling it on.  Mireille talks about indulging (of course you can), but French women are very mindful of their indulgences and compensate for them.  They also only indulge when it really counts, for example, for a luscious chocolate truffle, not a mediocre one.  Again, she also gives us yummy sounding recipes for the seasonal produce of fall:  potatoes, squash, cauliflower, pears and apples.  Also, she illustrates more ways to wear a scarf.  Inspired by this chapter, I started the day out today with a shoulder wrap scarf, but of course, being American, I failed to pull it off effortlessly.  It looked more like my arm was wrapped in a sling.  So I knotted my scarf around my neck loosely and it worked.  It's all about improvising, isn't it?

Next week, we will read Chapter 5:  En hiver:  Winter Pleasures as well as Entr'act:  The French Eat What?  Until then, you gorgeous French people, A Bientot!

A Carrot Cake to celebrate my 100th post!

Dearest Readers,

To celebrate my 100th post, I thought I'd share with you a fabulous carrot cake recipe.  I made this for my husband's birthday when we first started dating and I'm pretty sure it is the reason he first fell in love with me!  (Of course he has since discovered a million other reasons to love me!).  I'm sending this over to Debbie at The Friday Friends for her Carrot Cake Showdown!

Carrot-Ginger Layer Cake with Orange Cream Cheese Frosting adapted from Martha Stewart Living Magazine, April 1999.

Ingredients for cake:

unsalted butter, for pans

3 c. all purpose flour

1 c. (3 oz.) pecan halves, toasted and chopped

1 lb. large carrots, peeled and grated finely (should yield 2 1/2 cups grated)

3 large eggs, room temperature

1/3 c. lowfat buttermilk

1 tsp. vanilla extract

2 c. sugar

1 1/2 c. vegetable oil

1 Tbls. freshly grated ginger

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 recipe for Orange Cream Cheese Frosting (recipe follows)

Directions:

1.  Butter and flour two 8 x 2 inch round cake pans.  Tap out excess and set aside.  

2.  Pre-heat the oven to 300 degrees F.

3.  In a large bowl, place grated carrots, eggs, buttermilk, vanilla extract, sugar, vegetable oil and ginger.  Whisk until combined.

4.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.  Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.  Fold in the chopped pecans.

5.  Divide the batter between 2 cake pans and cook until a cake tester inserted into the middle comes out clean.  Approx. 1 hour and 20 minutes.

6.  Remove the pans from the oven and transfer to a wire rack to cool, 15 minutes.  Turn cakes out onto the rack and let stand until completely cool.

7.  When completely cool, cut each cake in half crosswise to make 4 layers.  Place a layer on a cake stand and spread 3/4 c. frosting on top.  Repeat with the other layers.  On the last layer, spread the frosting on the top and sides of the cake.  Transfer to the refrigerator and chill for 3-4 hours.

Orange Cream-Cheese Frosting adapted from Martha Stewart Living, April 1999

Ingredients:

3/4 c. (1 1/2 sticks) unsalted butter, room temperature

3 8 oz. bars of cream cheese, room temperature

3 c. confectioners sugar

1 Tbls. freshly grated orange zest

2 Tbls. freshly grated ginger

pinch of salt

Directions:

1.  Beat together the butter and cream cheese with an electric mixer approximately 2-3 minutes until fluffy.  

2.  Add the orange zest, ginger and salt and continue to beat well.

3.  Turn the mixer to low and beat in the 3 c. of confectioners sugar.  Beat until fluffy, approximately 5 minutes.

Cheddar Rolls

Is there anything better than warm rolls to accompany whatever fabulous concoction you've created in the kitchen?  Rolls are so homey and making them yourself really shows your family and guests you're willing to go the extra mile for them.  Although this recipe does take quite a while (start them in the morning for dinner rolls) there is very little active time to it, mostly it is waiting while the rolls and dough rise.  I'm sending this recipe over to Susan at Wild Yeast for her weekly YeastSpotting event.  Have fun baking!

Cheddar Rolls adapted from King Arthur Flour Whole Grain Baking

Makes 16 rolls

Ingredients:

3/4 c. lukewarm water

2 1/4 tsp. instant yeast

1/4 c. orange juice

2 Tbls. honey

1 c. grated Cheddar cheese

2 c. whole wheat flour

1 c. all-purpose flour

1 1/4 tsp. salt

1/4 c. nonfat dry milk powder

1 1/2 tsp. dried dill

Directions:

1.  Mix the yeast, water, orange juice and honey together in a small bowl.  Set aside.

2.  In a large bowl mix together the Cheddar cheese, flours, salt, milk powder and dill.  Add the wet ingredients and mix and knead them together until the dough is smooth (about 10 minutes)

3.  Place the dough in a greased bowl and cover with Saran Wrap.  Set in a warmish place to rise for 1-2 hours.  It may not be doubled yet.

4.  Gently deflate the dough and divide it into 16 pieces.  Gently smooth the top of each roll, tucking under the ends and pinching them together.  Place them on a non-stick baking pan and cover with Saran wrap to rise again.  Let them rise in a warmish place for another 2 1/2 hours.

5.  Near the end of the second rise, preheat the oven to 350 degrees F.

6.  Uncover the rolls and place them in the preheated oven.  After 20 minutes, tent them with aluminum foil and continue baking until they are deep golden brown on top, another 8-10 minutes.

7.  Remove the rolls from the oven and immediately brush the tops with melted butter to keep them soft.