Piggy Celebration Cake! (Vegan Mocha Fudge)

Pink is not exactly my favourite colour. I have always been a RED girl. Red car, red shoes, red couch. But, now I have every reason to love pink. Piglets are pink.

 CaraCaras are "pink." Daisy is oh-so pretty in pink (even with her rockstar ballerina pirate smile). And I'm celebrating my first anniversary as a breast cancer survivor. While it has not been the easiest process, I have been so lucky in having a devoted family, supportive friends, state-of-the-art medical attention and chocolate. Yes, CHOCOLATE. The champion cure-all. During treatment, when my taste buds were hibernating, everything tasted like sawdust. But, Lindt tasted real. That's proof right there of a god or gods and goddesses, lots of them, watching over us.

A lot has changed in the last year. Household chores take the backseat to my dancing in circles with Daisy or kicking the ball around with her. Another big change is that baking got promoted and for several reasons. With cooking, I like to taste as I go, just to be sure everything is in place...salty, sweet, tangy, spicy in good balance. But, since everything tasted bland, baking became my refuge.

Focus is not my strong suit when it comes to recipes and cooking is very bendy to changes. But, in baking, you have to stick with the recipe which was a bit of a challenge for me. Luckily, my episodes of insomnia were put to great use by working on my skills well into the wee hours of the night. One of the best things that came out of those quiet nights in the kitchen was something I have been saving for a special occasion like today. We are not just celebrating my success. This one is for ALL the Pinkies* out there. And what better way to partay than with a pink piggy taking a "mud" bath on top of CHOCOLATE cake?!

Now, there you go, worrying all about your figure. But, you know I save the best stuff  for you. This one is purely vegan, all natural and guilt-free. Vegan is not my trademark, not only because I love evil stuff (like cream cheese, butter, sour cream), but also because I do not have experience with specialty ingredients that are staples in strict vegan households. So, the plan is to keep it simple, stay with the basics. And since it turned out FABULOUS, I knew this one was worth sharing with you. I made the first one with a friend who was visiting from Japan. The second one went to the office. Both disappeared so fast that I didn't have a chance to snap a pic of a slice. 

This fancy little number is old-fashioned to the core. It can be made with a simple bowl and wooden spoon, the way Grandma baked before there were any food processors, blenders, mixers. And, the vinegar reacts with the baking soda to provide leavening without tainting the beautiful chocolaty taste. 

No need to waste money on cake flour. Make your own by adding a bit of cornstarch to all-purpose flour. Rummage through your kids' toys for some plastic piggies. After a good wash, they're ready to dive into a chocolaty mud bath on top of this lovely cake. Make one tonight with the kids. 
No eggs. No butter. No kidding. 

Vegan Mocha Fudge Cake

Note: Orange compliments chocolate oh-so-well, but you can omit the juice and zest if it's not your thang. 
The pink roll cookies are available at Middle Eastern grocery stores, usually in the cookie aisle, top shelf.
If you can't find them, look for the store manager.

VEGAN CHOCOLATE CAKE

Supplies:

1/2 cup cocoa powder

1 1/2 cups flour

3 Tb cornstarch

3/4 cup sugar

1 vanilla bean or 2 tsp extract

1 cup orange juice (or water)

1/3 cup peanut oil

pinch salt

1 tsp baking soda

1 tsp balsamic vinegar

Steps:

Preheat oven to 350*F.

Grease and flour 2 cake pans. Line the bottom with a piece of parchment paper cut to fit.

Sift flour, cornstarch, cocoa together.

Combine sugar, vanilla and orange juice (or water) til smooth. 

Add the oil and salt. 

Gently incorporate the flour + starch+cocoa into the mix, but do not overwork the batter. 

Finish with the baking soda, then vinegar. 

Divide batter between cake pans and transfer to warm oven.

Bake ~30 minutes, until you can smell the cakes.

Remove from oven.

Wait 10 minutes before flipping them onto a rack to finish cooling.

VEGAN MOCHA FROSTING

Supplies:

14oz can coconut milk

1/2 vanilla bean or 1 tsp extract

1/3 cup cocoa powder

1/3 cup powdered sugar

2 tsp instant coffee

2 tsp orange zest (optional)

Steps:

Toss everything into a food processor and blitz til smooth.

ASSEMBLY

Supplies:
2 canisters strawberry pirouline/roll cookies 
plastic toy pig
ribbon

Steps:
Cut several strips of parchment paper and arrange along edges of a cake plate. 
Slice the cakes horizontally into 4 layers.
Place the bottom layer onto the plate, cover with a bit of frosting, top with another layer, apply frosting until all 4 layers are stacked on top of one-another.
Frost the sides and prop piroline cookies around the cake to build a pen for your piggy. 
Tie a pretty ribbon around the cake to keep the pirolines in place. Nestle a toy piggy into the chocolate "mud" and off you go!

A bit of kitchen chemistry turned out a bouncy, moist cake without all the fuss. It only TASTES like it's bad for you. Chocolate cake without the guilt. That alone is reason to be happy and celebrate!

*The statistics are astounding with 1 out of every 8 women diagnosed with invasive breast cancer every year in the States. That means someone you know may be affected by breast cancer. And, don't forget to take care of #1 - Book that mammogram today! Goooo, PINKIES! 

Purple Heart Cupcakes ~ Pineapple, Purple Yam, a Kiss of Rose

Happy Valentino Day! Cupcakes were doing cartwheels in my dreams last night. Spring has come a little too early this year here. Just outside my window, baby birds are chirping in the mornings and the branches of nearby lemon trees are dotted with delicate white blossoms. The pretty purple hyacinths Mom planted among the roses in our front garden have already popped their heads out of the soil and fill the air with their sweet perfume.

Purple is the new colour of love. During the ancient Roman Empire, it was reserved exclusively for royalty. It is modest, rich and very elegant. And Daisy's favourite. Purple is also the colour of the lovely yams a friend brought me recently. I had never had purple yams before and scoured online to see what I could do with them.

A starchy root vegetable with a lavender flesh and sweet flavour, purple yams are favoured in Philipino desserts. While commonly incorporated into the batter of the cake, it makes a more striking statement in the frosting. Decadently dense and creamy, this frosting only seems wicked. A few drops of rose water bring out the subtle fragrant sweetness of the yam. Because there are no evil ingredients, you can pile it on and enjoy without any guilt.

Purple yam gets along famously with its tropical cousin, the pineapple. My go-to favourite for cakes is a simple buttery recipe. I know all the measurements by heart. It is so easy to make and bakes beautifully as a bundt, layer-cake or dainty little cupcakes. Fresh pineapple adds a delicious sweetness and makes the cake light and moist.

Purple Heart Cupcakes
Makes about 15

Ingredients

Cake:
1 stick butter, softened
1/2 cup sugar
1 egg
3/4 cup fresh pineapple cut into small (1/4-inch) cubes
1 1/2 cups flour
1 1/2 tsp baking powder
pinch salt

Frosting:
2 medium purple yams
3 Tb powdered sugar
2 Tb vegetable oil
1/2 tsp rose water

Instructions
Boil purple yams until fork tender. Cool, then peel.
Using a food processor, blend with powdered sugar, oil and rose water until creamy.
Store in an airtight container in the fridge.

Preheat oven to 350*F.

Cut the head and bottom of the pineapple. Tracing the blade along the yellow flesh,
slice the thorny outer layer off, working around the fruit.
The center is tough and inedible. Cut around the center. Store half of the pineapple a plastic bag in the fridge for use later in a salad or mai tai!
Chop the other half into small cubes, about 1/4-inch each.

Cream butter and sugar until smooth. Add egg.
Incorporate salt, flour and baking powdered until just incorporated. Do not overwork
the batter.
Using a wooden spoon, gently add the pineapple cubes and mix into the batter until nicely coated.

Line a cupcake pan with paper liners and fill each about 3/4 with batter.
Bake 15-20 minutes, until you can smell the cupcakes and a toothpick inserted into the center
comes out clean.

Transfer to a wire rack for cooling.
Finish with a generous slather of the purple yam frosting and sprinkle decorative edible stars on top.


This morning started out with the best surprises from my hubby, not only for myself, but also for our Daisy.

Shawn treated both of us to stunning flower arrangements and thoughtful greeting cards, my favourite part of any gift I get from him. Daisy's card had a crown that he assembled for his little princess.

I was spoiled, as always, with a large carrara marble pastry board and a kitchen torch that has an adjustable flame. There have been ideas of toasting meringue toppings for things on my mind lately. Not sure I can be trusted with fire, but as my hair is still quite short, the fire department can relax.

If you are looking for the perfect last-minute gift tonight, bring  the double happiness of purple yams and pineapples together. But, ditch the can and grab a fresh pineapple, because nothing says love than something homemade using the freshest ingredients. It's easy to treat your sweetie like royalty with these Purple Heart Cupcakes.

Black Pearl Truffles: Pirate's Valentine

Valentino Day is coming and romance is in the air. While some people are getting geared up with the reds and pinks, others are seeing pirates and chocolate. (In fact, I'm eating chocolate right now as I write to you.)

Swashbuckling stories about pirates always talk about some salty rag-topped bandit diving off of a creaky wooden crow's nest and swinging on a rope down to the ship's deck, sword in hand, fighting to raise the Jolly Roger.

The best of what a pirate's booty could buy his sweetheart would have to be Black Pearls ~ deep dark chocolate and cream cheese truffles studded with tart cherries and chewy coconut.

My sister deserves the credit for these little beauties. The first time I had them was a lazy Sunday when she came over for breakfast. I made her crepes. She made me truffles. Guess who got the better deal?

My sister is a purist and keeps the truffles elegantly simple as a creamy, chocolaty treat. The cream cheese really makes these sweeties sinfully luscious. I, on the other hand, wanted to push the envelope a bit. The addition of coconut and cherry turned out to be brilliant, because they both fare so well with chocolate.  The coconut adds a nice chewy texture and rum-soaked cherries punch some sweet-tart flavour here and there. Black Pearls are a pirate's dream come true. And, if you're as lucky as I am, you can enlist the cutest little lass in all the Seven Seas to serve them.

Black Pearl Truffles
Note: The secret to delicious truffles is the chocolate. Be sure to use good quality as it is the focal point of flavour. Trader Joe's Belgium Pound Plus is excellent and melts beautifully. Omit the rum, if you expect children to eat these. For the finished look, a simple dusting with confectioner's sugar is nice, but colourful sprinkles are more festive.

Makes 3 dozen truffles


Materials
1 lb quality bittersweet chocolate
1 8-0z package of cream cheese
2 tsp vanilla
1/4 cup dried tart cherries
2 Tb spiced rum (optional)
1/4 cup shredded coconut
3/4 cup colourful sprinkles
or confectioner's sugar

Method
Soak dried cherries in rum, if using, for at least 1 hour.
Dry with paper towels to remove excess moisture.
Chop the cherries into smaller chunks and transfer to a clean bowl.
Melt chocolate gently in a double boiler or microwave.
Blend with the cream cheese with the cherries, coconut and vanilla.
Cover bowl with plastic wrap and chill in fridge for about an hour, until firm.

Transfer some sprinkles into a small bowl.
Remove chocolate from refrigerator. Taking teaspoons at a time, quickly roll
into a ball. The heat from your hands will start to melt the outer shell of the truffle.
This will make it easier for the sprinkles to attach.
Toss the truffle ball into the sprinkles, swirling the truffle around the bowl to
coat evenly. Gently place truffle onto a baking sheet and return to fridge for another 30 minutes.
Store in an airtight container in the fridge for up to a week.

Valentine's is a special holiday when you take the time to make something by hand for that important someone in your life. Truffles only look complicated. They are just so easy that anyone can make them.
Black Pearl truffles carry a hint of romance and adventure. They are sure to get raving reviews from even the harshest critics, because nobody can resist candy sprinkles, which are not historically relevant, but always sure to get a warm welcome.

But, be warned: Make these for someone very special, because whoever tastes them is sure to follow you everywhere you go, like a lovestruck puppy. Forever.

And, if you're single, you must still celebrate the day. Some monumental pampering is in order. Schedule a massage, followed by a mani/pedi. Next, some serious shoe-shopping in search of that perfect pair of sandals to show off your pretty little toes. Then, jet home for a relaxing bubble bath. Finish the evening watching Gigi, sipping some bubbly, nibbling on Black Pearls. Who better than you deserves such a treat?

Saffron Tea Cakes with Rosewater Icing

Life is a matter of fact. The rest is perspective. Better it be a positive one. My day and your day are essentially the same 24 hours. But how I spend it could be so different from yours.

Today, I'm daydreaming about summertime in Iran. I'm a little girl again and my grandmother has
taken me along to her afternoon tea with the ladies. Bored by the chitter-chatter of conversations, I wander toward the massive sun-drenched windows framed by delicate lace curtains and peer outside. The sheer white walls of the tent in the backyard are billowing in the warm breeze. A beautiful turquoise rug with an intricate flower pattern covers the floor of the tent, which no-doubt serves as a cool sleeping spot at night.

Life was so different then, perhaps because I was young and unaware of the pressures that my parents faced. Or maybe it was just a different way of life.

This was a time where none of the modern conveniences were yet known and somehow people managed to go about their days without requiring them. No central air conditioning, dishwashers, food processors.
Both my parents worked. So I spent my days with my grandmothers, Nina and Vilik, neither of whom had a car. We walked everywhere and only occasionally took a taxi.

The things I often miss are those white tents announcing summertime when we slept outside under the summer stars. I remember playing with the kittens at my Vilik Mama's house, waiting for the empty pool to fill with snow in the winter and pretending to be asleep during customary afternoon naps at Nina Mama's.

Street vendors offered treats like charred corn dipped into a pail of salt water and whole steamed beets wrapped in newspaper. I can still taste the iced coffee from Cafe Naderi, the creme caramel from Paprika near our apartment and the marzipan-wrapped cake my parents would get from the nearby Danish bakery for my birthday every year.

It's not surprising that food occupies a considerable portion of my memories from childhood in a place where roses, saffron and pistachios are among the most prized commodities. Good pistachios are hard to find these days, especially raw. Most grocers carry roasted and salted/unsalted varieties, which have a longer shelf-life, but these do not have the right flavour for pastries. Lucky for us, specialty merchants offer raw nuts for purchase online. My friend, Cigdem from Why Nut  carries high quality hazelnuts and pistachios. And she ships worldwide.

The signature elements of Middle Eastern desserts come together in pretty little packages with a subtle, unexpected hint of Earl Grey. A shprinkling of crushed raw pistachios and sparkly glitter contrast beautifully with the crisp white rose-scented icing. A delicate little rosebud makes these sweeties fit for a dainty little princess.

Saffron Tea Cakes with Rose Petal Icing
Note: The cupcakes pictured here were made using silicone brioche molds that I found at Cost Plus World Market. There are so many choices available in pans with wells in the shapes of flowers, clovers, etc, but a standard cupcake pan works just as well.

Makes a dozen cupcakes

What to Get

1 tsp saffron
1 tsp sugar
2 Tb hot water

1.5 cups raw, shelled, unroasted, unsalted pistachios
1.5 cups sugar
1 tsp Earl Grey tea leaves
1 tsp ground cardamom
1 stick cold butter, cubed
2 eggs

1 cup flour
1 tsp baking powder

1/4 cup powdered sugar
1/2 tsp rose water
pinch edible glitter (optional)
12 small dried edible rosebuds

What to Do

Preheat oven to 350*F.
Line a cupcake pan with paper liners.

Using a mortar & pestle, grind the saffron threads with 1 teaspoon of sugar.
Add a couple tablespoons of hot water and allow the saffron to steep ~ 5 minutes.

In a food processor, grind pistachios with sugar, tea and ground cardamom.
Add the saffron liquid.
Cut a stick of cold butter into small cubes and incorporate it.
Add the eggs.

Finish with the flour and baking powder, mixing they just disappear into the creamy batter.

Scoop a couple tablespoons of the batter into each cupcake cups and bake for about 35 minutes.

Remove the cakelets from the oven and after about 10 minutes, remove them from the pan and set them onto a wire rack to finish cooling.

Prepare the icing with powdered sugar and rose water. Spoon over each cakelets, allowing wavy drippings around the crown. Top with an edible rose bud, a generous sprinkling of crushed pistachios and a pinch of sparkly glitter.

It is easy to lose sight of the things that we are fortunate to have. Unlike my grandmothers, I have tools to help make my life easier. I have my own car, 5-burner gas stove and oven, dishwasher, clothes washer and dryer, but am waiting for someone to invent a folding machine, because I hate folding the laundry!

Thinking about the simple things that make a child happy keeps us grounded and it is these memories that bring something positive into a dreary day. And, if daydreaming fails, baking is great therapy. Saffron Tea Cakes take me back to those afternoon tea parties with my grandmothers every time I make them.

Maille Salmon: Foodie Giveaway Announced!

A warm thanks goes to all of you who read my rants and participated in this giveaway. A very special thanks to Maille UK for providing the beautiful gift box for this giveaway.

Our lucky winner is Katie from Pearls & Girls blog.

Congrats to you, Katie. You're going to enjoy exploring new recipes with the fresh flavour combinations of the mustards in this posh gift box! 

*********************************************************************************

Let's start the new year properly, with some very sexy flavour. Flavour does not necessarily mean fat and now that we are all trying to recover from the over-indulgence of the holidays, Maille UK has generously offered an elegant gift box of mustards for me to give to you. So now you can diet with style.

What began as a father-son family business over 250 years ago has dominated the culinary market as the leader in quality mustard. 

The French have a well-traveled taste evident in the adventurous flavours of their cuisine, the foundation of which is a commitment to fresh and best.

Maille has pushed the barriers with some very innovative flavours. 
The items in this gift box include a mango-infused vinegar (I could drink the entire bottle, but I won't because I'm saving it for you) and 3 types of mustard currently not available in the States:

*Mango and Thai Spices
*Honey and Chestnut
*Colombo and Coconut.

Columbo is cardamom, cloves, coriander, cumin, ginger, mustard, paprika, pepper, saffron and star anise. How's that for a mix?

The Maille boutique in London rivals those of top fashion designers and there are plans in process to open an online store in the US. 

Follow them on twitter to be on the look-out.

Maille has long been a mainstay in our family kitchen. Both my parents are French-educated and incorporate mustard into their culinary arsenal. But, the reason it's my favourite mustard is because it always reminds me of a very special trip, now 7 years ago.

After a few days in lovely London, Shawn & I took the underwater train to Paris. Our first stop? The Eiffel Tower, of course, just in time for the lighting at sunset. We sat on the grass, watching it sparkle like a massive Christmas tree. Just when I realized my derriere was numb and it was a good time to see about dinner, Shawn asked me a very important question!

We spent the next day at the Louvre, then wandered into an old diner across the street. The big, burly man behind the counter wearing a little white hat and a white apron looked like a retired navy officer. Our lunch was very simple - fresh baguette, a slice or two of ham and mustard. 

As soon as we got home, I went out and got several jars of Maille whole-grain mustard, because
I just could not stop thinking about it.

Recently, Mom has perfected a marinade using mustard, mayonnaise, garlic, lemon juice, salt and pepper. Simple and bursting with deliciousness. It makes salmon sing. 

Sear a nice filet, skin down, until caramelized and crispy, served with tarragon potato gratin. 

A few boiled baby potatoes and sauteed asparagus make a lovely side dish if you're short on time.

I loved this dish so much I made it twice in one week.

Maille Salmon

Serves 4

Materials

1lb salmon with skin

2 Tb Maille mustard

1 lemon, juice & zest

1 clove garlic, minced

2 Tb olive oil

2 Tb fresh tarragon

4 medium potatoes

4 Tb butter

1/4 cup heavy cream

1/4 cup grated parmesan

1 bunch asparagus

Salt & pepper to taste

Method

Slice salmon into 4 portions. 

In a small bowl, combine mustard, lemon juice and zest, garlic, salt and pepper.

Coat salmon filets well with the marinade and set in refrigerator.

Wash and chop tarragon.

Coat the bottom of a nonstick pan with olive oil.

Slice potatoes into even, thin pieces and arrange in a circle in the pan. 

Season generously with salt and freshly cracked pepper.

Add a splash of cream,

drop a few knobs of butter, then sprinkle a pinch or two of tarragon.

Arrange another layer of potato slices and repeat.

Top with parmesan, set on medium heat for 15 minutes. Finish cooking in oven

@ 350*F just until the top is browned.

While the potatoes are cooking, add olive oil to another nonstick pan and 

heat on medium-high.

Place salmon skin-side down and sear until crispy ~5 minutes.

Chop tough ends of asparagus and arrange next to salmon in the pan.

Flip salmon to cook on top side, another 5 minutes.

Remove potato gratin from oven. Place a plate over the pan and flip

the potatoes onto the plate. Cut into 4 portions and place onto plates.

Remove asparagus and place along with salmon, skin-side up

and serve.

Win the elegant Maille gift box and find out for yourself how gorgeous this salmon tastes.

To enter, just tell me how you will use this exceptional mustard by leaving a comment below - brownie points for clever ideas like using it in a facial mask. 
Just kidding.
Maybe. 
You can also enter in the contest by following me or posting to my facebook page.
Contest open to US & Canada residents only.

Winner will be selected randomly on February 1st.

The postie will deliver your gift in time for Valentine's dinner.

The cornerstone of French cuisine is indulging in simplicity.

Invest in a few elegant ingredients and eat like a French chef. 

No one will ever know you didn't go to culinary school.
And your guests will fight over who does the dishes.

Mom's Persian Herb Cakes (Kuku): Merry Christmas! Again!

Today is Armenian Christmas, which, if you're in my family, is awesome, because we are now on our third festive dinner celebration within three weeks. Tracing our roots nearly 2,500 years BC, Armenians have a rich history, reputed to be the first nation to accept Christianity. Since there is some question as to whether December 25th is indeed the date Christ was born, Armenians officially celebrate January 6th which is when he was baptised.

I won't bore you with any more history, but I will tell you more about tonight. We're off to my parents' for the traditional meal of smoked white fish, Mom's famous rice, and Persian herb cakes called kuku. My family is from Iran. The dialect we speak is different from other Armenians, as are most of the dishes we prepare. Kuku is one such souvenir we've retained from our Persian past, a light and fluffy frittata made with fresh herbs. Every mom has her special recipe, but mine prefers parsley, dill, coriander and scallions.

My parents do all the hard work. Dad's the lucky one who has to fry the fish, usually on a portable electric stove that he takes outside so the house doesn't smell fishy. The most time-consuming step is preparing the herbs.

This year, I wanted to give my parents a break. So I took on the task of making the kuku, two flavours - one with only herbs and a second with barberries and walnuts. Barberries (zereshk) are small, red tart berries quite often favoured in Persian cooking. Look for them at your local Middle Eastern stores among the dried fruits & nuts or the freezer section. If you can't find the barberries, use cranberries. They add a delicious sweet-tart flavour and sparkle like little red ornaments on a green tree.

I washed and trimmed the herbs two nights ago and last night I baked them, leaving my day free for baking cakes for dessert - blackberry bundt with lemon icing and a little tropical number made with chocolate chips, macadamia nuts and coconut. I even braved my first try at making my grandma Nina's nazook, an Armenian holiday pastry.

Making the kuku cakes was surprisingly easy. After cleaning and trimming the herbs, I used my food processor to chop them, mixed in the rest of the ingredients and fried them, one at a time in a pan like a big pancake, finished in the oven. They popped right out and will make a beautiful appearance on the dinner table tonight.

Mom's Persian Herb Cakes (Kuku)
Serves 6

Supplies
2 bunches parsley
2 bunches coriander (cilantro)
2 bunches dill
2 bunches scallions
4 cloves garlic
1 Tb flour
1 Tb baking soda
2 tsp turmeric
2 tsp salt
1 tsp pepper
6 eggs, lightly beaten
2 Tb olive oil
1/2 cup barberries (optional)
1/2 cup toasted chopped walnuts (optional)

Steps

1 Night Before:
Trim the tough parts of the stems off. Clean your kitchen sink and plug the drain with a stopper. Fill with cold tap water, about 3 inches deep. Immerse herbs in the cold water, pressing gently with your hands to allow the dirt and sand to loosen from the leaves and settle to the bottom of the sink.
Remove the herbs from the water and drain the excess water in a colander, in batches, until all the herbs have been removed. Spread over clean tea towels arranged over a big surface, like a kitchen table or counter for the herbs to air-dry, ~2 hours.
Wrap gently in paper towels and store in big plastic bags in the refrigerator.

The Day Of:
Chop and toast walnuts on the stovetop.

Using a food processor, pulse garlic along with herbs, in batches, to a rough chop. Collect in a big bowl until all the herbs have been chopped.

In the bowl of a stand mixer, beat eggs with flour, turmeric, salt & pepper.
Add chopped herbs and mix well until all the ingredients are well incorporated.

Gently heat a couple tablespoons of olive oil in a deep pan. Drop a smidge of the herb mixture into the oil. Once you hear a sizzle, the oil is hot enough. Carefully transfer the herb mixture into the hot pan.
Level the top with a wooden spoon and cook on medium heat for about 15 minutes. 

Preheat oven to 375*F. If you move the pan and the center no longer jiggles, it's time for the oven. 
Transfer pan to oven and bake for another 15 minutes, just until the top is a big browned.

Remove from oven and serve immediately.

If you're planning ahead, flip cake onto a rack to finish cooling.
Store in refrigerator until ready to serve.


You don't have to be Armenian to party like one. The barberries look especially Christmassy against the green of the herbs and add a delicious little tang. The toasty walnuts are a nice crunch against the spongy herbs. This aromatic herb cake is a welcome change from the usual side dish any night of the week. Serve kuku to your family tonight. It'll soon make the top ten on your most-requested list.

Leftover Turkey & Stuffing Shine in a Rustic French Dish

We wait all year for the holidays. Colourful decorations and lights add whimsy to our everyday lives. The supermarket buzzes with the excitement of the New York Stock Exchange with masses fighting for a spot near the glass of the service counter, a clerk calling out #97.... #97? and a hand holding a little yellow ticket bouncing among the crowd Here! Over here!

The plump Christmas tree is a most-welcome guest, filling the house with a fresh pine scent. But the best part of all is the beautiful table bursting with our favourite foods, surrounded by our favourite people.

Then, it's over in a snap and we have to wait a whole year again. Fortunately, most of us have enough leftover food to feed a family of bears and keep the holidays around for a few more days. But, turkey, gravy, stuffing have made their second appearance since Thanksgiving and you're probably cranberried out by now.

Ditch all the usual leftover recipes for something with a French accent.  Creamy mushroom soup, Dijon mustard and fresh tarragon transform roasted turkey into a cozy, rustic casserole while you watch A Christmas Story for the 57th time with your sweetie. Shredded parmesan turns leftover stuffing into a crispy topping and the already-cooked meat cuts baking time in half.

Turkey Francaise 
Serves 4

Materials

2 lbs roasted turkey meat

3 carrots

1 bunch asparagus (1 1/2 cup)
3 Tb whole-grain mustard
Dijon mustard

1 can cream of mushroom soup

1 lemon, juice & zest

Salt & pepper to taste

3 cups leftover stuffing (my fav recipe follows)

Method

Preheat oven to 350*F.

Dice turkey into bite-sized pieces and put into an ovenproof casserole dish.

Clean and dice carrots and asparagus spears and add to the turkey.

In a small bowl, combine soup, Maille mustard (my favourite) and lemon. Season with salt

and freshly cracked pepper.

Add to the turkey-vegetables and mix well to coat.

Top with leftover stuffing (my favourite recipe below), sprinkle shredded parmesan and cover with lid.

If your casserole dish does not have a lid, use foil to create a snug cover.

Bake 45 minutes, just until everything is heated through, but the carrots still have a crunch.

Serve with a simple salad and a glass of champagne!

My Favourite Herb Stuffing

Serves 4

Materials

½ loaf baguette

1/3 cup parsley

4 Tbs tarragon

1 clove garlic

Drizzle extra-virgin olive oil

Salt & pepper to taste

1/3 cup shredded parmesan

Method

Cut bread into bite-size cubes and transfer to a large clean bowl.

Wash and chop herbs and add to the bread.

Give the garlic clove a good bashing with the back of a knife and mince.

Add to the bowl along with a good drizzle of olive oil, salt & freshly cracked pepper.

These flavours are likely typical in France, but a welcome change from our recent indulgences here in the States. Tarragon, baguette and Maille make this so special.
Make the holidays linger with this rustic dish and Christmas will be back before you know it.