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Orange cake and blueberry sauce (blueberry)

This cake, really delicious, is ideal for its versatility. He is good with all the sauces from fruit. This is a great way to give pleasure to children during spring break and also love it when their mothers eat their young desserts healthy and nutritious.

The recipe for today is an interpretation of pound cake made by a Canadian English, Jane Rodmell, alleging Best Summer Weekends Cookbook , an inspirational book that reflects rather well the contemporary home cooking this side of the Atlantic.

Cake with Orange and Blueberry Sauce (blueberries)
2 cups (300 g) unbleached all-purpose flour 2 tablespoons organic
teaspoon baking powder
1 / 4 c.
teaspoon salt 1 / 2 cup (110 g) unsalted butter (salted butter or salted might as well) at room temperature
1 cup (185 g) sugar (I used 3 / 4 cup (140 g))

3 eggs 1 tsp teaspoon vanilla 2 tablespoons
teaspoon orange zest 1 cup
(250 g) sour cream

In a bowl, combine flour, baking powder and salt. Mix well with fork. Book.

In another large bowl, mix with mixer, butter and sugar until the mixture is light. Add eggs, one at a time, mixing after each addition.

Add vanilla and orange zest. Add dry ingredients to wet ingredients alternately with sour cream. Beat after each addition. The mixture will be thick enough.

Spoon mixture into a loaf pan 9 x 5 x 3 inches (24 x 13 x 7cm), which has been greased and floured.

Bake at 350 degrees F (180 degrees C) for 1 hour. Monitor cooking the last 15 minutes. The cake is ready when a skewer inserted in the middle comes out clean. Unmold the cake when it is warm and serve with the blueberry sauce.

Blueberry Sauce (blueberries)
340 g frozen blueberries (or fresh if in season)
1 / 3 cup (70 g) sugar
50 ml of lemon juice (or less adjust to taste) 1 tsp
tablespoons water 1 tablespoon
tablespoon cornstarch (cornflour)
2 tablespoons tablespoon butter

Put blueberries, sugar and lemon juice in a small saucepan. Cook over medium-high heat, stirring often, until the blueberries soften and release the juice. It takes several minutes if the berries are frozen.

Pour water into a small bowl, dissolve the cornstarch. Pour into saucepan and stir until the sauce has thickened. Cook 2 to 3 minutes. Outside the circle, add butter and stir until melted.

This sauce can be prepared with other berries (strawberries, raspberries, etc.).. Serve immediately or refrigerate, covered, until 3 days. It can also be frozen.

This recipe is from the site of the journal Chatelaine .

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soup with vegetables, chickpeas and bulgur

Just a few degrees above zero, as this fabulous 8, he did Friday, a window on the outside and the sound made by melting snow, lo runaway the dream machine: it's spring, soon we will be able to go outside without being tense, even if it is dressed warmly, the grass is green, there will be leaves in the trees, flowers in some we eat asparagus Quebec, mesclun, we will work in the garden when summer arrives and we eat out all the beautiful evening. STOP!, It is that on February 22, and oh! woe! the cold has returned. Mercury shows this morning around -15 degrees and the endless winter to last!

I feel like a nourishing soup that warms my heart also, that I eat while enjoying the beautiful sunshine today in reflecting on the snow, lit up the whole house!

The bulgur is a grain of wheat which was removed the sound. It is then steamed, dried and ground into different sizes. His slight nutty flavor the soup nicely.

Kohlrabi is a variety of cabbage which tastes like turnip. It is necessary to peel with a knife to completely remove the peel (and even a little more) as you would when you peel a rutabaga.

soup with vegetables, chickpeas and bulgur

8 servings

2 liters of turkey stock (in my case) or chicken. My recipe for homemade broth: water + chicken or turkey bones + a piece of fresh ginger peeled at least 1 inch (2.5 cm) long

2 tablespoons tablespoons olive oil 3 carrots

diced

1 large stalk celery, diced 2 onions, chopped

1 zucchini, unpeeled, seeded and cubed 1 cup

(120 g) kohlrabi into cubes slightly larger
2 cloves garlic chopped 1 can

(796 ml) diced tomatoes

2 large sprigs parsley Whole they retire at the end of cooking

a hint of ground cloves

1 / 2 cup (60 g) bulgur (burgol Number1 end)

1 can (540 ml) chickpeas, drained

rinsed salt and freshly ground pepper

In a large pot, heat the olive oil and saute carrots and celery for 5 minutes. Stir. Add onions and cook another 5 minutes. Stir in zucchini and celery root. Cook also 5 minutes at high heat. Add garlic and cook, stirring 1 minute.

Add tomatoes and chicken stock. Saler. Add sprigs of parsley and a dash (which is very, very little) of ground cloves. The highlight subtly taste.

Bake soup forty minutes, covered, but leaving a small opening. When all vegetables are soft, the cooking is finished. Remove and discard parsley sprigs.

While the soup is cooked in another pot, cook the bulgur, 6 minutes, with plenty of water, as is done for cooking pasta. Drain bulgur in a Chinese and run under cold water. With hand, press the seeds to remove the water. Book.

When the soup is cooked, add the cooked bulgur and chickpeas. Adjust seasoning. Cook 3 to 5 additional minutes and serve.

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Anne-Sophie Pic Montreal

Credit: Hachette.

This morning, Anne-Sophie Pic delivered an interview with Joël Le Bigot and Philip Mollé, as part of the show Saturday and nothing broadcast on Radio-Canada. Only woman chief, France, 3 Michelin stars, Anne-Sophie Pic has agreed to be honorary president festival Montreal light, food and wine component. For its 12th version, the Festival had the idea to create a special edition Celebrating Women .


To listen to the interview, click here .
For the schedule of the Montreal High Lights Festival , go here .
To go strolling in the near Valencia Peak is here.
To taste the cuisine of Anne-Sophie Pic in Montreal is the restaurant Toque! found here.
To read an article by Marie-Claude Lortie La Presse, entitled "Anne-Sophie, Queen, Barbara and others," click here .

For criticism by Marie-Claude Lortie dinner by Anne-Sophie Pic and was served at Toque! February 18, click here , and enjoy the feast for the eyes, it is by here.

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Culinary Journey in Toulouse

The Garonne is intimately linked to the life of Toulouse, so he calls Garonne omitting the definite article. This River has brought them wealth, time of pastel, unhappiness with the floods and protection against epidemics, while the bridges were nonexistent allowing the river to create a barrier between the city and hospitals. The Pont Neuf, shown here, was inaugurated by King Louis XIV himself, October 19, 1659. To learn more about this bridge full of history, click here . And you know what you call the holes found under the bridge between the arches? These are dégueuloirs!

Although I love Paris and I frequent for almost 35 years, with irregularity ie, it is always with an obvious joy for me to leave to discover other parts of France. This time, it is Toulouse which attracted us, my husband and me.

So here we are in the TGV Paris-Toulouse to see the passing landscape before us at breakneck speed. The vineyards which meanders through the train and connect small villages just waiting for summer to Exibit their true beauty, remind us, among some kip, which is in France. Quickly, we fall back into our sweet dreams washed away by train brings us into the Southwest of France, a dream within reach hand which is approached by the minute. And it was hot in the pink city. A 10 degrees satisfy us, we would fill a 15 ... The vegetation is more green, we approach ... That's it, we got, and ... it is 3 degrees!

But it does nothing, it's not mercury, which will slow our momentum! Quick gloves, scarf and it puts the hop bag already filled with too many books, which I rant against internally throughout the journey of ten minute walk from the station to the hotel where we will be greeted with such warmth that it really warms the heart instantly. And it is what we remember from this beautiful city where the sweetness of life is evident is the warmth of the people, their kindness. I just have to remember that lady behind the counter at the museum Saint-Raymond, declares her love for our singer Robert Charlebois, it follows from its inception and she dreams to see a show, it all revealed in a spirited little in common with this charming Southern accent. Or Marina with whom I talk to squash her market stall bio installed that day, at the Capitol and take the trouble to send me a friendly email to tell me she visited my blog and she wished us a good continuation of travel. Marina thank you, it touched me!

We can talk about without mentioning the famous Toulouse cassoulet, this casserole that includes white beans, bacon, rind, sausage from Toulouse, a raw garlic sausage, lamb, duck confit, onions, carrots, garlic, bouquet garni, cloves and breadcrumbs. Phew! All in all, cassoulet requires almost 6 hours to cook and requires just as much time for its digestion. Épouxcurien and I chose to eat at the restaurant The Braisière, the afternoon walk in the history of Toulouse and not in our hotel room all night.

the center of Toulouse, in the old city, there are nice places through which it is pleasant to travel.

On one of her horses patiently awaiting their riders.

evergreen trees and shrubbery covered with leaves remind us that we are in the South, despite the cold room.

Pretty Streets are radially arranged around squares. For a Quebecer like me, rather accustomed to streets organized in quads, moving without getting lost is a real challenge. But it does not it part of the charm of old French cities?
Brick, chosen as the cladding of buildings, ubiquitous in the Old City, Toulouse shade of a beautiful pink color. It is this material that inspired the townspeople to call their city the "pink city".

A lovely home, all narrow and tall, won the first glance.

At the turn of a street, a wine bistro and hungry (too charming!) Is desert outside with the freezing cold. The sign of this bar reminds me of two stores in Paris that amused me: calling a creperie Le Petit Grumeau a restaurant and wine, which announced its colors with determination: The Hydrophobic .

The magnificent facade of the pastry Chick In Blue attracts the passer like a magnet. It pushes the door and one can only admire the diversity of products offered.

In my travels, I also wander through the beautiful supermarkets. In it, the basement of Galeries Lafayette Toulouse (correct me, if any, is that really?), I discover, in true products that I often heard in French recipes. ... As this

... foie gras available in the stalls, as well as other pieces of meat. I must say that it is a specialty of the Southwest.

Or sausage meat which is sold in bulk, like meat stuffing is used for stuffed vegetables, so popular in the South of France. That day, no sausage from Toulouse in Toulouse, in this display. Sorry, the saleswoman tells me that their size is toulouse sausage left and it looks like, by staining the right. This will be for another time.

Tuesday and Saturday is organic market on the Place du Capitole, and has been for 30 years! Here is one of the characteristics with the French markets Outdoors: they are temporary and regular. When finished, we packed up all hop, a little bit of water given by the town to clear all traces and room for the same market or another in the next few days!
is where I met the nice chatting Marina "squash". Squash is one of my favorite subjects when I go into a market. Of course, I'm fascinated by all the other vegetables, but I confess to a stand of these beautiful big vegetables, I'm still in "I know longer"!

Have you noticed the small head of the poultry at the sight of customers?

can find the same "little head" at the supermarket! It is not sanitized in America, which is mine, you see such presentations. In my country, everything is husked nut. In France, as in many countries around the world, remember that a chicken has a head and a fish, like shrimp, have a pair of eyes is part of manners.

as I plan to visit the Victor Hugo market, a market that would have delighted, I am sure. Unfortunately, I had to choose between museums or market, and I did not regretted it, because my husband and I had the chance, among others, to visit the Musée Saint-Raymond, Musée des Antiques. By pushing down, we discover the Roman town of Tolosa, the sculptures of the villa Chiragan and the remains of a necropolis from late antiquity.

The sculptures of the Roman villa Chiragan are in a state of remarkable conservation. Épouxcurien and I loved circulate these busts carved in stone. Almost all had in common was a broken nose, except ...

... Marcus Aurelius who lived from 121 to 180, emperor from 161 until his death. The long beard emprereur characterized by the philosopher, author of the famous Thoughts . The bust was found at about sixty miles of Toulouse, during excavations carried out between 1826 and 1828 Chiragan.

This young woman, with regular features, sports a very nice styling, skillfully reproduced by the sculptor. To learn more about the museum Saint-Raymond, is here by .

In French the word "pastel" also refers to a blue pigment obtained from a plant called woad, which reads the definition: "A plant dicot herbaceous Crucifer, temperate regions, the stem and leaves provide a blue dye, formerly cultivated as a dye plant or feed. "This plant with yellow flowers (it's still ironic!) makes the richness of Toulouse in the fifteenth and sixteenth centuries. But when the indigo, which has similar properties, appears on the market, from India at lower cost, the decline of pastel begins.


One day in 1996, Denise and Henri Lambert decided to revive this pigment by resuming its production in a Old tannery they purchase Lectoure. The fleurees Pastel, one of their shops that set up shop in Toulouse offers a range of products from the famous dyed pigment. This place where no one sells pretty things, even a saleswoman, charming indeed, whose eyes are blue ... pastel. Who wants to satisfy his curiosity about the pastel is by here and there . Also watch a short film that explains very well the manufacturing process of pigment, just click here .

Goodbye Toulouse! Next time, we would like to walk on the banks of the Garonne and admire you when you're dressed in all your summer finery. And then it would be so nice to have the chance to see you in your clothes pink in the sunset!

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gourmet stroll in Paris

I can hardly de France and I'm still in love with this two-week trip during which I accompanied my husband went there for professional reasons.

While working, the poor, I had the chance to walk across Paris and Poitiers. And in between, living in Toulouse, where they could finally enjoy the full set, since The work was hard.

But what makes me long remember this trip to Paris was that I met two friends that I frequent bloggers on the blogosphere culinary past year: Isa-Marie that we can follow on Grelinette and Cassolettes and Patricia The Table of Penelope . Tell you the emotion I felt in seeing them at our place of rendezvous at the coffee bar Father and son in the 2nd district !

Three greedy that we had established, as plan, we first meet in a cafe to chat our way (in Quebec, it seems Chatting), then we run a few steps away, toward the Librairie Gourmande on the Rue Montmartre, a paradise on two floors for foodies like us. Arrivals in the Temple of Literature greedy, conversations between us have flared up before the bookshelves and around the couch on the second floor where some photos were taken by the husbands of my two lovely friends who accompanied them to the opportunity. Customers who believe quietly read a book in the bookstore this morning, must have felt a certain joy when we left the place to eat in a bistro freshly opened chic, not far from the bookstore. This lovely bistro named The Edonis , still seemed to look in the kitchen so that in terms of service. The weather probably arrange things as they are concerned, but we were not overly concerned because we were together.

After lunch we go again in Paris on the Rue Montmartre greedy, just off the rue Montorgueil, a pretty pedestrian street that abounds among others, restaurants of all kinds. Our walk led us first to The Bovida , a very modern Cuisine on the advice of Patricia and Isa-Marie I bought a pan for cooking financiers (they are small individual cakes 9 x 5 x 3 cm) and circles to create beautiful presentations on the plate. And before then, there were all these cookbooks purchased at the Librairie Gourmande that weighed very heavy, but never mind, the opportunity was unique, it should enjoy. How lucky I was able to receive advice and suggestions of my girlfriends who are both, excellent cooks, very creative and very inspiring for me!

Our journey ended at Mora A favorite place for kitchen accessories in Paris. We also had to go to Dehillerin , but time ran out. Now we had to say goodbye and see you soon since intends to return to the Salon of food blogs, in November, at Soissons. So to you soon, my dears, and thank you for this wonderful day spent with you! The cookbooks that each of you kindly offered me will allow me, I am sure of my skills in French cuisine.

From left to right: Isabella Mary Lou and Patricia.

Philip, husband of Patricia and Jean-Marc, that of Isa-Marie, have made some very nice photos to remember this day. Thank you both!


In Paris

at 15, boulevard Raspail houses the bookstore Gallimard. The apartments above the store and adjacent shops are typical of the fashionable districts of Paris and contribute to the uniformity of the city thanks to the materials used and the bins wrought iron.

The Rotunda is one of the famous Parisian brasseries found in the Montparnasse district, as The Dome and Dome. Nearby, a cafe-bistro, Le Select , where we enjoyed, as an aperitif, a sausage of Auvergne. It's my best sausage for life!

The Oyster Bar restaurant located at the corner of Boulevard Raspail and Montparnasse, is very catchy with its trays of oysters prepared in full view of onlookers. The big fish about to swallow the crab is a grouper.

These oysters, beautifully presented, await takers!

Often, by walking on the street, to cross these beautiful flowers arranged by florists to the front their store. It must be said that the outside temperature a few degrees above zero, is ideal for preservation.

The advertising campaign is currently catching the eye in the City of Light, this is it. I also saw the female version. The brand of advertised product? I know because I stayed attached to the photos. Effective as a campaign? We should ask the Parisians ...

tweezers required to handle the youngest!

You certainly agree! This is Vincent Van Gogh became famous, among other things, his sunflowers, but also his self-portraits, through which one can follow the progression of his style. One of his last, many times enlarged, is shown outside the Musée d'Orsay. To see the original, you should go to level 0 of the museum where the painting 65 x 54 cm is exposed. This portrait was painted in 1889. For a virtual tour of one of the most beautiful museums in Paris, click here .

Island City by Épouxcurien photographed during one of his previous trips to Paris. One of my favorite pictures he took of the City of Light.

To revel in it:

• rack of lamb Bistrot campaigns;
• The shredded cabbage and fennel flavors of minestrone accompanying a turbot: my favorite gastronomic journey. I was absolutely fascinated by the smoothness of the vegetable mixture created by Chef Jean-Pierre Cassagne of The Closerie lilacs. I'm going to try to reproduce it in the coming weeks and if successful, I will publish the recipe. I like to start this kind of challenge: I have neither the revenue nor the technique used to achieve it, because I could speak to the head, but I do have my own ideas on how he could have done.

He had to enjoy:

• Croissants . I did more than benefit, I abused: they are so good! Of course, the technique has much to do, but the quality of the butter used and the amount used transform these treats in the morning in true delights;
• wine: it is good everywhere, easily digestible everywhere, that is why we take all the time;
• The nem . In fact, this is called egg rolls in Quebec. In Paris, we always use sheets of rice for their preparation and not, as often found in Quebec, leaves wheat. It makes all the difference!
• The buttons Pierre Hermé : I ate two. "Two! Only two! No, but that's not what I call the benefit", you say you! And you're probably right, if you have a sweet tooth, but if like me you spout salty, you would have admired (they were so beautiful, they shone!) And appreciated the two stars in question, especially that was the first wild rose, fig and foie gras (again, I confess, I broke down literally!) and the second carrot, orange and cinnamon. Worry, the taste of cinnamon was very shallow. This badge was also found to be a marvel of subtlety! Eye to devour the macaroons at Pierre Hermé made it here by on page 31 of catalog.

In the next post, we walk side Toulouse!