Kiwi squares

When you have too many kiwis in the house and you don't really like to eat them, this is what you do.    These are similar to lemon squares but they are green (think Christmas here...)  The original recipe was quite sweet so I reduced the amount of sugar and added more kiwis... Also, this is a gluten-free version but you can replace the flours with regular all-purpose flour.  Enjoy!

Crust:
1 cup gluten-free flour (I used a Schar GF flour)
6 tablespoons powdered sugar
1/2 cup (50 grs) almond flour
1/4 cup (40 grs) brown rice flour
12 tablespoons (150 grs) unsalted butter, cold and cut into pieces
Large pinch of salt

Filling:
4 ripe kiwis
3 eggs
1 cup (200 grs) granulated sugar
1/4 teaspoon grated lemon zest
1 teaspoon lemon juice
3/4 teaspoon baking powder
A pinch of salt

Preheat the oven to 350ºF or 175ºC.  In the bowl of a food processor fitted with the metal blade, process all the ingredients for the crust until it resembles a coarse meal.  Transfer to a 9x13-inch baking dish, lined with parchment paper.  Pat the mixture into an even crust.

Bake for 10 minutes or until golden brown, about 10 to 15 minutes.  While the crust is baking prepare the filling.  Place all the ingredients in the bowl of the food processor (no need to wash it).  Process until almost smooth.  

Transfer to the baking dish on top of the crust and bake for 20 to 25 minutes or until set.

Cool completely and refrigerate.  Cut into small squares and serve.  Makes about 48 small squares.

(May be made the day before and ket refrigerated until ready to serve)

Potimarron Spice Cake (gluten-free)

A couple months ago, I was visiting my aunt and on her living room's buffet was standing this odd looking squash.  Odd because I had never seen one like it.  It is called a potimarron.  We decided to cook it and eat it!  It was delicious, very similar to a kabocha squash, a mix between a butternut squash and a sweet potato.  The good thing about it too is that you boil the whole thing for about 20 minutes, open it up, remove the seeds and mash the whole thing, skin and all.  We made a puree out of it but this time I decided to make something like a pumpkin bread.

During the holidays when I lived in California I loved everything pumpkin.  So in the spirit of Thanksgiving this week, I created this gluten-free and absolutely delicious potimarron cake.  I took it to a party today and everyone loved it.  The proof is in the pudding, or in this case, the cake that tastes like a very moist pumpkin bread.

3/4 cup (95 grs or 3.3 oz.) cornstarch (or gluten-free flour)
1 cup (165 grs) brown rice flour (or regular flour)
3/4 cup (70 grs) almond flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (100 grs) brown sugar
3/4 cup (150 grs) granulated sugar
1/4 cup honey
2 cups mashed potimarron (pumpkin puree)
4 small eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup golden raisins

Preheat the oven to 350ºF. (175ºC.)  Line a 9x13-inch baking pan with parchment paper.  In a large bowl, mix the flours, spices, baking soda, baking powder and salt.  In an another bowl, mix the sugars, honey, potimarron, eggs, vanilla and oil with a whisk.  Add the wet ingredients to the dry ingredients and mix well.  Stir the raisins.

Transfer this batter to the prepared pan and bake for 30 minutes or until a knife inserted in the middle comes out clean.  Cool to room temperature.  Cut into small or large squares (24 or 48) and frost with cream cheese frosting.

1 cup cream cheese (Philadelphia), at room temperature
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
Sprinkles

In a bowl, with an electric mixer, blend the cream cheese and butter.  Add the vanilla and sugar and mix well.  Pipe onto each square and decorate with sprinkles.

 

Spiced Chard, Tomato and Chickpea Soup

In my house, during the winter, we eat soup every night.  As a kid, I hated it.  But I had no choice.   As an adult, I enjoy it much more.  Usually mom makes the soup and it is delicious but it is always kind of the same... So today I'm making it and it will be different!  I hope they like it...  Here is the recipe:

2 tablespoons extra-virgin olive oil
3 small onions, diced
1 very large Swiss chard bunch, stems chopped and leaves coarsely chopped, both separated
3 small carrots, diced
5 large garlic cloves
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
2 cups peeled chopped tomatoes
2 quarts chicken broth (I used water and chicken bouillon)
1 large bay leaf
1 small can crushed tomatoes
2 cups cut-up flat or regular green greens
1 large jar or 2 cans drained chickpeas
Salt and pepper to taste

In a large 8-quart stockpot, heat the olive oil over medium heat.  Add the onions, chard stems and carrots.  Saute for 10 minutes, stirring often.  Add the garlic and spices and cook for 2 minutes.  Add the fresh tomatoes and cook 1 minute.  Add the broth, bay leaf and canned tomatoes and bring to a boil.

Simmer the soup for 15 minutes.  Add the green beans and chard leaves.  Return to a boil and simmer for another 15 minutes.   Add the chickpeas and adjust seasonings.

Gratitude...

As of today, it's been 5 months since I returned to France.  I checked in at 3 months and wrote a quick post for this blog and then got busy at the 4th month mark while visiting Antwerp in Belgium.  It's gorgeous by the way.  Thinking about today, I decided to take a break and be grateful.  Well, I also made some killer mashed potatoes and enjoyed scrumptious wild mushrooms with my mom and uncle for lunch. So afterwards I started to write this post and list all the things I am grateful for.  Then I was talking with mom and realized even more how fortunate I am...  She reminded me of the high death toll and the missing persons caused by the horrible devastating fires happening in California.  I didn't know what to do..  Should I post this while people are loosing loved ones and everything they worked for and a beautiful land I've loved so much is being destroyed?  A feeling of sadness came over me...  At the same time, it really made me feel even more grateful to have all these wonderful things.  But my heart is aching for my old sweet home and my prayers are with you there.

So here is my not-so-humble-but-all-so-true list because things can disappear in a moment so I'll be grateful for what I have now:

• I get to wake up everyday on the French Riviera and it is just beautiful.
• My family is geographically close now and I get to know more parts of it too!
• I'm able to help my sick uncle and my mom, visit my aunt, spend time and sometimes help my cousins.  They all help me a lot as well and I'm very grateful for that.
• My godfather rocks.
• I live in the house I grew up in.
• I love to hear my uncle's endless stories.  They are something else and pretty funny.  He's got some good jokes too.
• I like when his friends come and visit him.  Especially when they bring delicious wild mushrooms (sanguins).
• I eat some awesome foods.  All the time!
• My mom gave me this old truly amazing electric potato ricer that makes the best mashed potatoes!  Which we had for lunch with a bit of butter, cream cheese, cream, garlic, almond milk and chives.  They were delicious.
• I get to spend time with my mom and help her.  It makes her very happy.
• I'm reconnecting with old friends and it is so nice.
• I've been able to spend time with some of my American friends and we went to 4 countries, Bordeaux, Carcassonne and Paris.
• I got to work with my cousins in Marrakech.  They are amazing!  Go Roni Fleurs, Go!!
• I visited 9 countries this year.
• Gloria, I'm very grateful for Gloria.  She's been taking care of Califrench Cuisine in Orange County.  She's doing an awesome job and everyone is happy!
• We've had a lot of rain lately (I wish I could send some to California...) and today it stopped and it was a pleasant day. Of course, after the rain come the mushrooms my uncle's friend brought from the mountains. I know I'm talking about mushrooms again, but they were so good!!!  They are called sanguins and just sautéed with a bit of oil with garlic and parsley they are the best!!! My mom is also prepping some to be preserved in olive oil.  Which by the way, was given to us from Tunisia. Is this enough food talk for a food blog? 😝
• I have time to rest.  Which I need because travelling can be exhausting. 😉
• I have health insurance, it is free and sooooo much better than the one I had in the states!
• You.  I'm grateful for you since you are here and still reading this...  Thank you!

I don't mean to brag really, especially while I'm thinking of the Golden State... but sometimes, you have to stop and look at what you have and in my case, it's a lot.  Of course, nothing is perfect but doesn't it sound like it is?! 😎

I hope you too can write a list like this and that your family and friends are safe and healthy.  It's good sometimes to take the time to stop and be thankful.   Thanksgiving is coming, it might be a good time to make a list and check it twice...

With love,

Caroline

The best potato ricer ever!!

The Sanguins

Chive Mashed Potato and Sanguins for lunch

Wedding in Marrakech by Roni Fleurs

Wedding in Marrakech by Roni Fleurs

Wedding in Marrakech by Roni Fleurs

Lunch at Le P'tit Cageot in Antibes